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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie

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Speaker 1: Redio and.

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Speaker 2: I'm Lauren Moglbaum, and today we have an episode for

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Speaker 2: you about Connolly.

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Speaker 1: Yes, and happy belated birthday to you, Lauren, thank you.

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Speaker 2: Yes. Yeah, I was super sick on a birthday, so

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Speaker 2: we didn't record this episode earlier, but here we are.

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Speaker 3: Yes.

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Speaker 1: Yes, this episode is late for a couple of reasons.

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Speaker 1: One was illness.

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Speaker 2: Uh huh uh huh. There's also a whole lot of

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Speaker 2: union action that happened. We have a union here at

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Speaker 2: iHeart Podcasts, and we have been working on our first

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Speaker 2: contract for two years, two years, and we have finally

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Speaker 2: reached one.

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Speaker 1: I believe, and I think.

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Speaker 2: I think it's happening. I think it's happening. I think

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Speaker 2: that we're all going to have a hecking nicer workplace

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Speaker 2: and hopefully get to retain some of the amazing, talented,

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Speaker 2: kind humans who work with us for longer. I would

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Speaker 2: love that.

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Speaker 1: Yes, yes, yeah, we do get to work with amazing, kind,

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Speaker 1: talented humans.

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Speaker 2: Gosh, they're so good.

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Speaker 1: They really are, they really are. And Lauren was a

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Speaker 1: big part of that of making sure that it happened

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Speaker 1: and working on it so thank you, Lauren. Oh yeah,

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Speaker 1: I feel like you should have a big now that

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Speaker 1: you're not once you feel like out of the woods

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Speaker 1: sickness wise, but once you feel completely better and now

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Speaker 1: we've got this union thing, we could we could have

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Speaker 1: a little celebration.

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Speaker 2: Oh yeah, so many parties, like infinite parties. Yeah, yes,

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Speaker 2: a little bit more sleep first, then yes, many parties.

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Speaker 1: It could be nice as a celebratory thing to be like,

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Speaker 1: you know what, I'm just going to sleep after this.

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Speaker 2: Oh yeah.

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Speaker 1: But if you're wondering what canoli has to do with

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Speaker 1: birthday celebrations, Laurian, why did you choose? Why was this

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Speaker 1: on your mind?

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Speaker 2: I was trying to think of a relevant me birthday topic,

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Speaker 2: something that I'm personally excited about. And I heck and

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Speaker 2: love Cannoli. I love them so much. I am, in fact,

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Speaker 2: currently aggressively angry that I am not eating a canoli.

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Speaker 2: I mean, I wouldn't do that on Mike, I wouldn't

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Speaker 2: do that to y'all. But but but like, heck, I

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Speaker 2: I mean, I did this one to myself. But the

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Speaker 2: cravings were especially strong with this one.

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Speaker 1: That's the thing is, when you do an episode, you

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Speaker 1: have an idea for something you love. Yeah, and then

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Speaker 1: it comes back and you're you're like, oh, yeah, I

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Speaker 1: forgot about this part of during the episode, which is

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Speaker 1: that I want to eat this right now and I

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Speaker 1: do not have it.

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Speaker 2: Yeah. Yeah, I've been doing nothing but like about and

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Speaker 2: looking at pictures of Connolly for like two days. So

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Speaker 2: here we are get you that.

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Speaker 1: Oh well, hole, it will But yes, I when I

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Speaker 1: first started this show, I had this idea of I'll

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Speaker 1: be big on social media, which did not happen, but

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Speaker 1: I was trying it for a minute. And I went

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Speaker 1: to Boston for a wedding and I had I just

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Speaker 1: have friends from Boston or know about Boston. Yeah, and

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Speaker 1: I think we're going to talk about it in this episode.

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Speaker 1: But there's a couple of famous Connolly places in Boston.

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Speaker 2: Oh yeah.

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Speaker 1: And so if you go back, I'm not suggesting that

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Speaker 1: you do, but if you go back and look at

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Speaker 1: my Instagram and like one of the first post is

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Speaker 1: of Connolly. And then I got to Boston. Yeah, when

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Speaker 1: I was doing like my tour of food there. It's

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Speaker 1: like a lobster role things like that. But that's every

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Speaker 1: time I think of the Canoli, I think of huh

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Speaker 1: and it was time his wedding was in a museum.

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Speaker 2: Oh that's delightful. Oh goodness.

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Speaker 3: Yeah.

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Speaker 2: I have also had some Boston Connoli. I do not

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Speaker 2: remember what places I went when I ate them. I

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Speaker 2: was out there, who like a few work lifetimes ago,

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Speaker 2: when I was working for this little marketing company with

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Speaker 2: Dave Kusten, super producer here at iHeart podcasts, and yeah, yeah,

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Speaker 2: he made Hecken sure that I got a cannoli during

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Speaker 2: one of my trips out there. As as always delicious,

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Speaker 2: so good. I've you know, I guess that they are

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Speaker 2: like a better Connoli and worse connoly, But I don't

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Speaker 2: think I've ever eaten one and gone like, oh man,

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Speaker 2: I regret doing this. It's basically just like I'm eating

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Speaker 2: a cannoli. This is the best.

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Speaker 1: I have two follow up questions, Okay, One was this

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Speaker 1: when you wore the lobster outfit? And two do you

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Speaker 1: have a go to canoli flavor?

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Speaker 2: This was not when I wore the lobster outfit. That

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Speaker 2: was like several more work lifetimes before that one. Uh,

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Speaker 2: And I was not in Boston at the time. I

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Speaker 2: was advertising for a convention that was going to be

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Speaker 2: in Boston. Later I see, uh huh, uh huh. If

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Speaker 2: you haven't heard of the lobster costume, I, oh goodness,

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Speaker 2: I have been meaning speaking of social media to kind

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Speaker 2: of get back onto social media. It's hard y'all because

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Speaker 2: like the world is really on fire, and I feel

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Speaker 2: very silly posting about like like like, oh man, let

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Speaker 2: me talk about a canolo right now, Like that's see.

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Speaker 2: It seems wrong, it seems wrong and impolite, but I

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Speaker 2: also feel like that kind of thing is needed and

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Speaker 2: nice and it's refreshing sort of unlike a canolo. What

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Speaker 2: was part two? Part two was I've already forgotten flavor,

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Speaker 2: you know.

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Speaker 1: I like.

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Speaker 2: I like the kind of the purity of a of

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Speaker 2: just the shell and the filling. A little bit of

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Speaker 2: chocolate in there, doesn't need to be fancy.

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Speaker 1: M hm, well, like you said, and can be great.

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Speaker 3: Yeah.

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Speaker 2: Do you have a preference? Do you have a preference?

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Speaker 1: I don't have much experience, to be honest, but when

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Speaker 1: I I believe I went to the famous place in

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Speaker 1: Boston MIC's oh uh huh. I think I liked like

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Speaker 1: it was like a cream and with tiny chocolate chips

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Speaker 1: in there, or tiny chocolate something there that was my favorite.

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Speaker 1: That one was really solid. But there's a whole world

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Speaker 1: I've learned. Yes, yes, mm hmm. Well you can see

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Speaker 1: some of our past episodes we've done ricotta, although just

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Speaker 1: a whole I trust you to find specify.

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Speaker 2: Yeah, yeah, yeah, I will go through a number of

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Speaker 2: them in the rest of this episode. Plenty of recommendations

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Speaker 2: for other episodes to check out.

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Speaker 1: Yes, all right, but I guess that brings us to

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Speaker 1: our question.

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Speaker 2: Sure, yeah, all right.

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Speaker 1: Canola what are they?

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Speaker 2: Well? Uh, Canoli can be many things, but at their

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Speaker 2: basic they are a type of sweet pastry made up

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Speaker 2: of like a flat circle of wheat flour dough wrapped

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Speaker 2: into this open ended tube shape and then deep fried

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Speaker 2: to a to a bubbly, structural crisp and piped full

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Speaker 2: of some kind of sweet, creamy filling. Often some take

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Speaker 2: on sweetened ricotta. They can come in all kinds of varieties,

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Speaker 2: though the shell can be plain or seasoned, the filling

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Speaker 2: simple or like custardy. You can dip the shell and

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Speaker 2: chocolate or spring gold, a filling at the ends with

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Speaker 2: shaved chocolate or chopped nuts or candied fruit, or dust

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Speaker 2: the whole thing in cinnamon, sugar, or powdered sugar or

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Speaker 2: flavor the filling with spices or fruit or citrus zest

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Speaker 2: or cocoa or chocolate chips or booze or whatever. They

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Speaker 2: are usually handheld in size, meant to be like a

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Speaker 2: single individual serving, and they are served chilled or room

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Speaker 2: temperature as a deserter or snack, often with coffee. They

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Speaker 2: are so rich but feel light and airy, with this

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Speaker 2: textured crunch of the shell giving way to this like pillowy,

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Speaker 2: melting bit of cream filling. They're like an open ended

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Speaker 2: fried hand pie, like a like a non frozen ice

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Speaker 2: cream sandwich. They're like they're like if you trapped like

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Speaker 2: a little sweet cream rain cloud with a deep fried net.

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Speaker 2: They're just so dreamy. They are so dreamy.

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Speaker 1: Yeah, they really are.

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Speaker 2: I hope you can feel the whist.

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Speaker 1: I can feel it, Lauren.

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Speaker 2: Okay. So, one of the one of the important things

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Speaker 2: in canola is the contrast in texture from the shell

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Speaker 2: versus the filling. So as you're making each you're doing

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Speaker 2: everything you can to keep that shell like thin and

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Speaker 2: crisp and that filling smooth and thick. I will note

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Speaker 2: here the canola are things that people have like capital

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Speaker 2: o opinions about I read at least a dozen recipes,

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Speaker 2: and some of them verdantly disagreed with each other about

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Speaker 2: what is like proper or correct or even like like

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Speaker 2: like what you're going for in general. I'm just I'm

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Speaker 2: just reporting the facts.

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Speaker 1: Yep.

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Speaker 2: I would not. I would I would never. I would

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Speaker 2: never presume. We don't presume here, No, no, no, y'all

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Speaker 2: tell us. Oh. And also a linguistic note that has

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Speaker 2: already sort of sort of come up conversationally. Connoli is

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Speaker 2: technically plural in Italian group languages, the singular is canolo,

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Speaker 2: though certainly outside of Italy and especially Sicily, which is

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Speaker 2: where they're from, you might hear cannoli used as a

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Speaker 2: singular and then pluralized to Canoli's.

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Speaker 1: Yeah. I had a moment. I had a moment of panic, Lauren,

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Speaker 1: and I was like, I think it's this, And then

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Speaker 1: I read something else. I was like, oh no, it's

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Speaker 1: so I went and corrected it twice. Oh yeah, and

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Speaker 1: then I went back to what I had originally, and

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Speaker 1: together we will find out. Yeah, if I got it right.

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Speaker 2: I think I've already used cannoli in the singular once

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Speaker 2: so far. So here we are here we are anyway. Okay,

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Speaker 2: let's talk about the shell. So what you're doing here

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Speaker 2: is making a sort of like rich pie or pastry

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Speaker 2: crust that's elastic enough to hold up to the stress

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Speaker 2: of forming and frying, but they will also turn out

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Speaker 2: like stiff but fragile, like a like like pastry glass.

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Speaker 2: You know, flaky is not quite the right concept, but

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Speaker 2: it's close. You want like kind of like light layers

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Speaker 2: that will puff to a crisp in the fryer. So

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Speaker 2: if you're familiar with like pie crusts or biscuits, you're

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Speaker 2: going to use some of the same techniques here. The

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Speaker 2: fat that you use in the dough should be a

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Speaker 2: solid one, and you don't want to like totally pulverize it.

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Speaker 2: Leaving small lumps is going to help create pockets in

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Speaker 2: the finished shell. But because the lumps will hold space

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Speaker 2: in the dough and then melt and evaporate in the fryer,

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Speaker 2: lard is the most traditional fat, but butter or shortening

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Speaker 2: work too. You want to keep the dough cool so

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Speaker 2: that the fat doesn't melt before it goes in the fryer.

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Speaker 2: This typically means working it fairly quickly and like refrigerating

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Speaker 2: it before frying. You also don't want a lot of

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Speaker 2: gluten to develop in the dough, which would make it

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Speaker 2: kind of bready and maybe tough. To that end, most

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Speaker 2: recipes i've seen do call for eggs in the batter,

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Speaker 2: the more yolk than white. This will help keep the

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Speaker 2: dough soft and pliable. Also, instead of water in the dough,

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Speaker 2: which could spur gluten development, most recipes call for wine

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Speaker 2: or vinegar or lemon juice or some combination thereof. This

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Speaker 2: will add a little bit of flavor to the dough,

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Speaker 2: and if you're using alcohol, it will evaporate more quickly

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Speaker 2: than water, its boiling point is lower than water, and

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Speaker 2: help create air pockets. Marsala wine, which is a type

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Speaker 2: of fortified wine similar to sherry, is the most traditional

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Speaker 2: thing here. There are a lot of varieties of that,

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Speaker 2: but I think you're looking for a sweet one. It'll

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Speaker 2: add a little bit of like nutty, fruity caramel flavor

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Speaker 2: to the shell. You can see our episode on sherry.

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Speaker 2: We'll have to do one on Marsala sometime. Some recipes

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Speaker 2: further call for baking soda in the dough to act

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Speaker 2: as a chemical leavener, which will react with whatever acid

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Speaker 2: you've added to help the dough puff up. For seasoning

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Speaker 2: and color, it's common to add a bit of cinnamon

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Speaker 2: or cocoa powder or instant coffee powder to the shell,

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Speaker 2: though if you're working with the latter two, it can

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Speaker 2: make it like hard to watch for the correct color

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Speaker 2: change when you're frying, so I've seen some recipes discourage that.

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Speaker 2: A lot of recipes recommend rolling out your dough using

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Speaker 2: a pasta roller to easily get it like evenly thin,

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Speaker 2: but you can do it by hand. A ring cutter

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Speaker 2: will help you quickly cut your discs, but any old

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Speaker 2: circular shape will do. The circles are commonly like three

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Speaker 2: to four inches in diameter, that's about a eight to

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Speaker 2: thirteen centimeters, but again, you do you. Also, speaking of

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Speaker 2: special equipment, I've even seen recipes recommend using a pizzelee

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Speaker 2: press to cut out patterned circles of dough. But the

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Speaker 2: one piece of equipment that you really do need is

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Speaker 2: going to be a canoley mold. These days, these are

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Speaker 2: like simple and expensive stainless steel tubes that come in

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Speaker 2: various lengths and diameters and can be purchased from pretty

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Speaker 2: much any like bakery or restaurant supply shop. You just

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Speaker 2: wrap a disk of dough loosely around it, seal the

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Speaker 2: flap over edge with a little bit of water egg white,

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Speaker 2: and then you can dunk the whole thing into fry

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Speaker 2: oil until the shell is golden brown after cooling on

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Speaker 2: a rack or on paper towels. The shells should pretty

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Speaker 2: easily slip off the mold. They shouldn't be super attached

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Speaker 2: in the first place. The fry oil also matters. Experts

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Speaker 2: recommend solid fats here too, and the finished shells will

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Speaker 2: be like a bubbly golden brown, a little bit like

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Speaker 2: a fried wanton wrapper looks, but they should be crisp

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Speaker 2: all the way through, not chewy. Yeah. Okay, so you've

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Speaker 2: got the shells, let's talk about the filling. So you

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Speaker 2: are using ricotta as a base. You can see our

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Speaker 2: ricotta episode for lots more about this. But it is

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Speaker 2: a fresh cheese made from whey instead of curd, so

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Speaker 2: it's soft and moist and lumpy, with like a mild brightness.

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Speaker 2: The perhaps most traditional choice here is sheep milk workatta,

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Speaker 2: which tends to be a little bit more tangy and

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Speaker 2: funky than cow milk. Workatta, though I understand Eastern sicily

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Speaker 2: uses more cow milk. Either way, you are looking to

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Speaker 2: minimize moisture and maximize like fluffiness, so you drain or

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Speaker 2: press the ricotta before using it. I will say you

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Speaker 2: don't want to stress the rikatta too hard once it's drained,

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Speaker 2: or it will start like breaking up and giving off

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Speaker 2: water again. Recommendations include not using mechanical devices to whip it,

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Speaker 2: don't put it in your stand mixer, don't use a

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Speaker 2: hand mixer, and rather press it through a fine sieve.

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Speaker 2: Sieve sure to reduce the size of the curd if

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Speaker 2: a smoother is what you're going for here. Some recipes

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Speaker 2: add fresh goat cheese to the mix to make it

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Speaker 2: kind of like funkier and brighter, or moriscapone to make

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Speaker 2: it creamier. I've seen other additions from like pastry cream

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Speaker 2: to straight up vanilla pudding to help create ate a smooth,

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Speaker 2: rich filling. Don't come at me, I'm just reporting what

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Speaker 2: i've seen. You're going to add sugar to taste. A

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Speaker 2: lot of recipes call for powdered sugar, but I've read

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Speaker 2: the argument that this makes the filling like really pasty. Instead,

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Speaker 2: you can use granulated sugar and let the filling rest

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Speaker 2: in the fridge for like at least an hour so

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Speaker 2: that that sugar will dissolve evenly. Again, I'm not going

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Speaker 2: to tell you what to do. Seasonings like vanilla, rose water,

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00:16:27,080 --> 00:16:31,200
Speaker 2: orange flower water, citrus zest, almond extract, or cinnamon or

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00:16:31,200 --> 00:16:35,120
Speaker 2: some combination thereof are common here. Some recipes will call

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Speaker 2: for nixons like chocolate chunks or candied citrus peel to

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Speaker 2: go in the body of the filling. And yeah, if possible,

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Speaker 2: you want to fill the shells right before serving so

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Speaker 2: they don't get soggys. Though you can cheat a bit

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Speaker 2: by coating the inside of the shell with melted chocolate

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Speaker 2: to create like a moisture barrier. And I will say

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Speaker 2: there has been scientific research into how to achieve this

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00:16:57,440 --> 00:17:01,920
Speaker 2: unlike an industrial scale without using chocolate. The researchers recommended

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Speaker 2: coating the inside of a shell with a super thin

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00:17:05,200 --> 00:17:06,159
Speaker 2: layer of glycerol.

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Speaker 1: That's amazing, yep, yep.

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Speaker 2: Yep, Okay, once it's filled. The toppings, yeah, some kind

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Speaker 2: of chocolate or crushed pistachios or a candied orange peel

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Speaker 2: or candied cherry are the most common, along with like

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Speaker 2: a pretty sprinkle of powdered sugar. But really anything goes.

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Speaker 2: You can make the shell out of any kind of flour.

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Speaker 2: You can add any flavoring to the filling. I've seen

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Speaker 2: coconut canoli, Keeylime pie, CANOLEI Natella cheesecake, crim breulet oreo.

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00:17:40,640 --> 00:17:44,200
Speaker 2: They're also kind of like stunt canoli that are these

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Speaker 2: gigantic shells filled with dozens or even hundreds of mini canoli.

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Speaker 2: And now we have canoli chips and dip, which are

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00:17:53,119 --> 00:17:57,399
Speaker 2: sort of like a deconstructed canola platter with like sweet

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Speaker 2: fried dough chips and then filling to dip them in.

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Speaker 1: Wow.

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Speaker 2: Yeah, yeah, these days you can also buy the shells

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Speaker 2: and the filling pre made and assembled them at home,

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Speaker 2: if that's the thing that you want to do.

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Speaker 1: Interesting, Yes, listeners, please write in about any and all

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Speaker 1: of this.

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Speaker 2: Oh yes, if you have a strong opinion, as you know,

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Speaker 2: we love those and would love to hear them. Yeah.

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Speaker 1: Have you ever made them or.

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Speaker 2: I have certainly not. I am difficult. I'm a little

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Speaker 2: terrified of frying. Yeah, yeah, that's where I stand.

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Speaker 1: Fair enough. Well, what about the nutrition treats?

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Speaker 2: Are nice?

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00:18:41,480 --> 00:18:46,320
Speaker 1: They are that they are well you have some numbers

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Speaker 1: for you.

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Speaker 2: We do, okay, So, according to a company called Venture

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Speaker 2: Market Research, can only are a forty billion dollar a

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Speaker 2: year industry. But I'll note here that Venture Market Research

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00:18:59,760 --> 00:19:02,000
Speaker 2: all so apparently doesn't know how to make a pie chart.

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Speaker 2: So I'm not sure if this is an accurate number.

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Speaker 1: They're too focused on canoli, they can't think about pie.

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Speaker 2: That's fair. That's fair, good point, good point.

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Speaker 1: Valid.

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00:19:16,640 --> 00:19:21,960
Speaker 2: Modern factories like Siciliana Canoli produce some two hundred and

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00:19:22,000 --> 00:19:28,080
Speaker 2: forty thousand canoli shells per day. These mostly go out

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00:19:28,080 --> 00:19:30,719
Speaker 2: to bakeries and other food service establishments that don't want

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00:19:30,760 --> 00:19:33,680
Speaker 2: to make their own, but there are definitely industrial bakeries

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00:19:33,680 --> 00:19:37,280
Speaker 2: like this that's all to the public. Local shops around

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00:19:37,320 --> 00:19:41,040
Speaker 2: Sicily that make cannoli by hand may create some thousand

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00:19:41,119 --> 00:19:45,520
Speaker 2: per day. I've read that it's traditional to serve canoli

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00:19:45,600 --> 00:19:49,200
Speaker 2: and platters of twelve or like multiples of twelve as

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00:19:49,200 --> 00:19:52,879
Speaker 2: a sort of a lucky or prosperous number. You all

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Speaker 2: rite in. Conoly are sometimes the subject of eating contests.

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Speaker 2: There is a Guinness record for the most conoly eaten

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00:20:01,119 --> 00:20:04,879
Speaker 2: in thirty seconds. It was set in twenty eighteen in

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00:20:04,880 --> 00:20:09,479
Speaker 2: Australia by Jesse Freeman, who consumed eight conoli during that

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00:20:09,560 --> 00:20:19,000
Speaker 2: time thirty seconds in thirty seconds, All right, Annie, is

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00:20:19,040 --> 00:20:27,119
Speaker 2: like coping with that. And then this one wasn't like

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00:20:27,160 --> 00:20:30,240
Speaker 2: a recorded record. But I saw a New York City

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Speaker 2: News article about one contest where an amateur contestant eight

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00:20:34,080 --> 00:20:35,959
Speaker 2: twenty five canoli in six minutes.

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Speaker 1: I think I might be lying awake thinking about this one, Lauren.

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Speaker 2: Yeah, uh well, there's still on records. There's a Guinness

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00:20:51,760 --> 00:20:55,720
Speaker 2: record for the longest canolo. It was achieved in twenty

355
00:20:55,760 --> 00:20:59,480
Speaker 2: twenty two in a Cael Tennesseeta Sicily and it was

356
00:20:59,560 --> 00:21:03,199
Speaker 2: twenty one one point four to three meters long, that

357
00:21:03,359 --> 00:21:08,440
Speaker 2: is seventy feet three inches. It was filled with over

358
00:21:08,920 --> 00:21:13,679
Speaker 2: fifteen hundred pounds of ricata. It's like six hundred and

359
00:21:13,720 --> 00:21:20,159
Speaker 2: eighty kilos. From the photos it looks to be, it

360
00:21:20,200 --> 00:21:23,840
Speaker 2: looked like it was like maybe like eight inches tall. Yeah,

361
00:21:23,920 --> 00:21:27,000
Speaker 2: in diameter maybe like twenty centimeters or so. It took

362
00:21:27,760 --> 00:21:31,800
Speaker 2: eighty people twelve hours to create and was shared with

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00:21:31,840 --> 00:21:33,440
Speaker 2: the public and local charities.

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00:21:36,560 --> 00:21:39,640
Speaker 1: That's quite the endeavor and achievement it is. It is.

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00:21:39,720 --> 00:21:40,480
Speaker 2: I am impressed.

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00:21:40,680 --> 00:21:44,920
Speaker 1: I am impressed. Yeah, legitimately yeah, kind of taken aback.

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00:21:44,840 --> 00:21:53,480
Speaker 2: Yeah, yeah, concerned, perhaps, yes, impressed. There are festivals. One

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00:21:53,600 --> 00:21:57,960
Speaker 2: outside of Palermo, Sicily, in the town Piano Dejly Albanesi.

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00:21:58,560 --> 00:22:03,800
Speaker 2: Happens every April. It's called Conolian Friends, which I loved

370
00:22:03,800 --> 00:22:06,639
Speaker 2: so much. In addition to the usual like food and

371
00:22:06,720 --> 00:22:09,920
Speaker 2: drink and art markets, there is an international dessert competition.

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00:22:10,960 --> 00:22:17,840
Speaker 2: There's also a I read Canolo eating marathon without a

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00:22:17,840 --> 00:22:24,240
Speaker 2: lot of further explanation that I yep yeap. Pianna has

374
00:22:24,280 --> 00:22:28,040
Speaker 2: like a particularly intense Canoli tradition. It is one of

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00:22:28,080 --> 00:22:33,159
Speaker 2: the hot spots of Conoley in Sicily, and I do

376
00:22:33,200 --> 00:22:36,320
Speaker 2: get the idea that there are like several small towns

377
00:22:36,359 --> 00:22:39,919
Speaker 2: around Sicily that hold annual Canoly celebrations that include like

378
00:22:39,960 --> 00:22:43,359
Speaker 2: folk music and dancing and food and wine. If you

379
00:22:43,400 --> 00:22:46,120
Speaker 2: have been to one of these, please write in uh.

380
00:22:46,280 --> 00:22:51,160
Speaker 2: There's also a Conole festival in Massachusetts every October twenty

381
00:22:51,200 --> 00:22:58,280
Speaker 2: twenty four should be it's eight year running. It's in Lemonster, Massachusetts.

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00:22:58,359 --> 00:23:00,320
Speaker 2: I looked it up. I think I'm saying that right.

383
00:23:00,680 --> 00:23:03,960
Speaker 2: As of twenty twenty three, there were eight bakeries participating,

384
00:23:04,080 --> 00:23:06,160
Speaker 2: plus a live band and a wine in beer.

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00:23:06,000 --> 00:23:09,240
Speaker 1: Garden sounds lovely. It does. It does.

386
00:23:10,800 --> 00:23:15,159
Speaker 2: Also in twenty twenty two, Bloomberg positive that canoley quote

387
00:23:15,440 --> 00:23:18,960
Speaker 2: are poised to be the next cupcake of the global

388
00:23:18,960 --> 00:23:21,280
Speaker 2: dessert scene.

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00:23:23,480 --> 00:23:29,320
Speaker 1: Oh I love that so much. I love how we

390
00:23:29,359 --> 00:23:32,480
Speaker 1: have these trends and we define the trend by the

391
00:23:32,560 --> 00:23:36,359
Speaker 1: last by the last trend, right right, the next cupcake,

392
00:23:36,560 --> 00:23:41,040
Speaker 1: the next cupcake will be conoli. What yes, and then

393
00:23:41,080 --> 00:23:45,280
Speaker 1: whatever's after that will be the next canoe. I love it.

394
00:23:45,400 --> 00:23:47,000
Speaker 2: I think it's also I think it's always going to

395
00:23:47,000 --> 00:23:49,480
Speaker 2: be the next cupcake. I think that that was kind

396
00:23:49,480 --> 00:23:52,879
Speaker 2: of like a really defining moment in dessert popularity in

397
00:23:52,920 --> 00:23:53,679
Speaker 2: the United States.

398
00:23:53,720 --> 00:23:58,560
Speaker 1: Anyway, that's true, that's true. We did an episode on that, right, yeah, yeah,

399
00:23:58,760 --> 00:24:03,080
Speaker 1: past episode. Yeah, there you go, there we go. Well,

400
00:24:03,119 --> 00:24:05,480
Speaker 1: there is quite the history behind all of this.

401
00:24:05,840 --> 00:24:08,000
Speaker 2: Oh, there certainly is, and we are going to get

402
00:24:08,040 --> 00:24:09,440
Speaker 2: into that as soon as we get back from a

403
00:24:09,520 --> 00:24:11,719
Speaker 2: quick break forward from our sponsors.

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00:24:20,880 --> 00:24:25,280
Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Okay. So,

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00:24:25,800 --> 00:24:30,000
Speaker 1: the history of cannoli is widely traced back to the

406
00:24:30,040 --> 00:24:33,800
Speaker 1: Middle Ages. Some sources suggest that they were specifically created

407
00:24:34,240 --> 00:24:37,520
Speaker 1: during the time when sicily was ruled by Arabs.

408
00:24:38,280 --> 00:24:41,320
Speaker 2: Okay, So, Sicily is a large island in the Mediterranean

409
00:24:41,400 --> 00:24:45,760
Speaker 2: off the boot tip of mainland Italy. Being a strategic

410
00:24:45,800 --> 00:24:51,040
Speaker 2: location with like historically good agricultural qualities means that it

411
00:24:51,160 --> 00:24:55,320
Speaker 2: changed hands a lot in ancient through post classical times

412
00:24:55,600 --> 00:24:58,480
Speaker 2: and one of the periods that really influenced the food

413
00:24:58,520 --> 00:25:01,320
Speaker 2: ways there was this relive stively short period of a

414
00:25:01,400 --> 00:25:04,280
Speaker 2: Muslim Arab rule from about the middle of the eight

415
00:25:04,400 --> 00:25:08,080
Speaker 2: hundred CE through the middle of the ten hundred CE.

416
00:25:08,280 --> 00:25:12,160
Speaker 1: And one popularly told legend, and I want to emphasize

417
00:25:12,160 --> 00:25:17,960
Speaker 1: this is a legend asserts that canoley were invented in

418
00:25:18,040 --> 00:25:21,920
Speaker 1: the ninth century in Sicily by a quote castle or

419
00:25:22,080 --> 00:25:26,680
Speaker 1: city of women. In other words, yes, it's popularly reported

420
00:25:27,240 --> 00:25:31,440
Speaker 1: a harem. The women took an interest in food preparation,

421
00:25:31,600 --> 00:25:37,080
Speaker 1: and allegedly they came up with connoli to honor their groom.

422
00:25:37,320 --> 00:25:40,359
Speaker 1: In honor of their groom, and the phallic shape was

423
00:25:40,560 --> 00:25:45,720
Speaker 1: very purposeful to reiter eight. There are no written records

424
00:25:45,760 --> 00:25:49,359
Speaker 1: of this, but it is a very eye catching and

425
00:25:49,480 --> 00:25:50,520
Speaker 1: popular story.

426
00:25:51,359 --> 00:25:53,680
Speaker 2: Yeah, this is part of kind of like the mythology

427
00:25:54,440 --> 00:25:57,720
Speaker 2: of this one central Sicily town now called town a

428
00:25:57,800 --> 00:26:02,720
Speaker 2: seta built around Pietro Rosa castle which is now a ruin,

429
00:26:03,119 --> 00:26:05,200
Speaker 2: and from my brief reading known is sure like when

430
00:26:05,200 --> 00:26:08,280
Speaker 2: it was built during or prior to air rule, but

431
00:26:08,440 --> 00:26:12,320
Speaker 2: it's surrounded by farmland, and a less salacious version of

432
00:26:12,320 --> 00:26:15,080
Speaker 2: the story goes that it became known as a castle

433
00:26:15,160 --> 00:26:18,439
Speaker 2: of women simply because like the ladies would hole up

434
00:26:18,440 --> 00:26:22,240
Speaker 2: there during battles or while men were out working the fields.

435
00:26:23,000 --> 00:26:30,520
Speaker 2: Although this is like equally potentially apocryphal. Yeah, so anyway, anyway.

436
00:26:30,640 --> 00:26:33,560
Speaker 1: It was during this time under air rule. Ingredients like

437
00:26:33,600 --> 00:26:36,440
Speaker 1: cinnamon were introduced to Sicily through trade routes.

438
00:26:36,520 --> 00:26:40,159
Speaker 2: Yes, though the air rulers also brought agricultural products for

439
00:26:40,200 --> 00:26:43,879
Speaker 2: cultivation to Sicily around this time, like citrus, pistachios, and

440
00:26:43,960 --> 00:26:48,520
Speaker 2: sugar cane. Some legends say that the cane from sugar

441
00:26:48,880 --> 00:26:53,080
Speaker 2: was the first mold used for wrapping canoli shells. Others

442
00:26:53,080 --> 00:26:56,400
Speaker 2: say it was plain old river reeds, and some tales

443
00:26:56,440 --> 00:26:59,879
Speaker 2: say that this is where the word cannoli comes from,

444
00:27:00,119 --> 00:27:05,400
Speaker 2: like a word for caine becoming conolo. Whatever the case,

445
00:27:05,680 --> 00:27:09,119
Speaker 2: sweeteners from cane sugar may have started to replace honey

446
00:27:09,119 --> 00:27:12,840
Speaker 2: in Sicilian desserts around this time, though it'd still be

447
00:27:12,880 --> 00:27:18,560
Speaker 2: a few centuries until refined sugar was more affordable and available. Also,

448
00:27:18,640 --> 00:27:20,760
Speaker 2: I don't know when this next bit came about, but

449
00:27:20,960 --> 00:27:22,919
Speaker 2: just wanted to throw it in here. I understand that

450
00:27:23,000 --> 00:27:27,000
Speaker 2: candied winter squash was like the original candied fruit topping.

451
00:27:28,640 --> 00:27:35,920
Speaker 1: Ooh yeah, all right. Well, after Sicily was largely converted

452
00:27:35,920 --> 00:27:40,320
Speaker 1: to Catholicism in the eleventh century, monasteries and convents and

453
00:27:40,720 --> 00:27:46,680
Speaker 1: nuns specifically took over conoli production. However, CONNOLLI looked at

454
00:27:46,680 --> 00:27:50,280
Speaker 1: this time, the nuns would protect the recipes and they

455
00:27:50,320 --> 00:27:55,520
Speaker 1: would pass them down without ever physically documenting them. Beginning

456
00:27:55,560 --> 00:27:58,520
Speaker 1: in the fourteenth century in Sicily, the nuns would provide

457
00:27:58,560 --> 00:28:02,880
Speaker 1: sweets for the aristocracy in the area, and these were

458
00:28:02,880 --> 00:28:06,800
Speaker 1: called dels riz or sweet shops, and they were a

459
00:28:06,840 --> 00:28:11,119
Speaker 1: significant source of income for these religious institutions. We've talked

460
00:28:11,119 --> 00:28:16,360
Speaker 1: about this before as well. Yes, around the time, connoli

461
00:28:16,400 --> 00:28:20,760
Speaker 1: were usually associated with celebrations in religious festivals. The tradition

462
00:28:20,840 --> 00:28:25,880
Speaker 1: of serving anatomically suggestive dishes at these types of events

463
00:28:25,920 --> 00:28:29,000
Speaker 1: in order to get closer to deities, or to spirituality,

464
00:28:29,680 --> 00:28:32,920
Speaker 1: or to highlight fertility is one that dates back to

465
00:28:33,080 --> 00:28:37,800
Speaker 1: ancient times, and connoli are part of this tradition. Oh yeah,

466
00:28:38,200 --> 00:28:41,680
Speaker 1: people really leaned into it, and in some cases, apparently

467
00:28:42,200 --> 00:28:48,040
Speaker 1: before Lent, people would give connoli with suggestive messages as gifts,

468
00:28:48,080 --> 00:28:52,640
Speaker 1: often as an indication of sexual and or romantic interest.

469
00:28:53,280 --> 00:28:57,840
Speaker 2: Yeah. Yeah, So the carnival season leading up to Lent,

470
00:28:58,120 --> 00:29:00,760
Speaker 2: often known as marty Graus here in the US, was

471
00:29:00,840 --> 00:29:05,320
Speaker 2: like a really big deal in medieval Catholic cultures based

472
00:29:05,360 --> 00:29:08,920
Speaker 2: in and around what's now Italy. You can see our

473
00:29:09,000 --> 00:29:11,840
Speaker 2: kin Cake episode for a bit more on that, but basically,

474
00:29:12,240 --> 00:29:15,920
Speaker 2: Carnival is like a was and is like this celebratory,

475
00:29:16,160 --> 00:29:20,160
Speaker 2: kind of debaucherous season of plenty and of sloughing off

476
00:29:20,720 --> 00:29:24,840
Speaker 2: or even reversing social norms as a way of letting

477
00:29:24,880 --> 00:29:26,800
Speaker 2: loose and sort of getting it out of your system

478
00:29:26,840 --> 00:29:31,600
Speaker 2: before really buttoning down and being serious during Lent. And

479
00:29:32,000 --> 00:29:37,800
Speaker 2: as is exemplified by Cannoli, many carnival traditions do have

480
00:29:38,160 --> 00:29:43,080
Speaker 2: roots in like Saturnalia and these other pre Christian like

481
00:29:43,160 --> 00:29:47,320
Speaker 2: Greco Roman or otherwise pagan late winter festivals that focused

482
00:29:47,400 --> 00:29:55,400
Speaker 2: on feasting and drinking and sexuality and jokes. A different

483
00:29:55,480 --> 00:29:58,560
Speaker 2: legend says the Canoli got their name from this local

484
00:29:58,560 --> 00:30:02,480
Speaker 2: Sicilian term or like a tap or a faucet, and

485
00:30:02,760 --> 00:30:06,760
Speaker 2: this joke about how during Carnival, when everything is topsy turvy,

486
00:30:07,120 --> 00:30:11,000
Speaker 2: cream would flow from the taps instead of water or like.

487
00:30:11,280 --> 00:30:14,480
Speaker 2: Possibly this was a practical joke that someone actually implemented.

488
00:30:16,320 --> 00:30:19,240
Speaker 2: Read I've read different versions.

489
00:30:19,280 --> 00:30:20,880
Speaker 1: Hard to say what they were getting up to.

490
00:30:22,160 --> 00:30:24,640
Speaker 2: It is it is again they did not have Netflix.

491
00:30:24,640 --> 00:30:25,840
Speaker 2: They had to make their own fun.

492
00:30:26,360 --> 00:30:26,800
Speaker 1: Indeed.

493
00:30:27,120 --> 00:30:32,800
Speaker 2: Indeed, meanwhile, cacao and eventually like cocoa and chocolate as

494
00:30:32,840 --> 00:30:36,000
Speaker 2: we know them, entered the picture after the Spanish brought

495
00:30:36,040 --> 00:30:39,360
Speaker 2: coco beans over from the Americas around the fifteen hundreds,

496
00:30:39,800 --> 00:30:42,960
Speaker 2: which coincided with a period of Spanish rule in Sicily

497
00:30:43,000 --> 00:30:46,240
Speaker 2: from like the late fourteen hundreds through the late sixteen hundreds.

498
00:30:47,280 --> 00:30:51,240
Speaker 2: This time was also when Sicily really perfected its wheat farming,

499
00:30:51,680 --> 00:30:55,360
Speaker 2: and to this day some canolo specialists say that the

500
00:30:55,640 --> 00:30:59,400
Speaker 2: specific soft wheat grown there is part of what makes

501
00:30:59,400 --> 00:31:00,840
Speaker 2: Sicilian only so special.

502
00:31:03,760 --> 00:31:07,280
Speaker 1: And then a wave of Sicilian immigrants to the US

503
00:31:07,520 --> 00:31:12,640
Speaker 1: in the eighteen eighties brought their love of cannoli with them.

504
00:31:12,640 --> 00:31:16,200
Speaker 2: There was another wave following World War Two, and during

505
00:31:16,200 --> 00:31:19,800
Speaker 2: this kind of spread of time, the Sicilian mafia had

506
00:31:19,840 --> 00:31:24,840
Speaker 2: really rooted itself in Sicily and established offshoots in the US,

507
00:31:25,600 --> 00:31:27,840
Speaker 2: which I mention because.

508
00:31:28,640 --> 00:31:32,480
Speaker 1: In the nineteen seventy two film The Godfather, there was

509
00:31:32,520 --> 00:31:36,840
Speaker 1: a line that went as follows, leave the gun, take

510
00:31:36,840 --> 00:31:37,400
Speaker 1: the Canoli.

511
00:31:39,240 --> 00:31:42,520
Speaker 2: And this is just a super iconic line that kind

512
00:31:42,520 --> 00:31:47,160
Speaker 2: of sums up all the struggles of all the characters

513
00:31:47,240 --> 00:31:51,280
Speaker 2: between different kinds of family and in different kinds of

514
00:31:51,360 --> 00:31:56,240
Speaker 2: duty and and like self identification. It's a beautiful line.

515
00:31:57,480 --> 00:31:59,800
Speaker 2: There is also a nonfiction book about the making of

516
00:31:59,800 --> 00:32:02,680
Speaker 2: the film titled Leave the Gun, Take the Canoli that

517
00:32:02,800 --> 00:32:05,960
Speaker 2: just came out in twenty twenty one. Oh and sounds

518
00:32:06,200 --> 00:32:10,840
Speaker 2: really fascinating. Apparently the mafia was putting pressure on the

519
00:32:10,840 --> 00:32:13,720
Speaker 2: filmmakers because like there was stuff that they did not

520
00:32:14,080 --> 00:32:17,160
Speaker 2: like from the book that it's based on that they

521
00:32:17,200 --> 00:32:21,560
Speaker 2: wanted to change for the movie film. Anyway, I really

522
00:32:21,600 --> 00:32:22,720
Speaker 2: want to pick up this book now.

523
00:32:23,680 --> 00:32:26,600
Speaker 1: That's fascinating, and I love that this is not the

524
00:32:26,640 --> 00:32:28,640
Speaker 1: first time we've talked about The Godfather.

525
00:32:28,880 --> 00:32:33,240
Speaker 2: Oh certainly not. These and other films that are really

526
00:32:33,280 --> 00:32:39,239
Speaker 2: discussing the Sicilian mafia in America are you know, you know,

527
00:32:39,320 --> 00:32:42,920
Speaker 2: like a lot about crime and whatever, but also real

528
00:32:42,960 --> 00:32:45,160
Speaker 2: love stories about food. I've been threatening to do an

529
00:32:45,160 --> 00:32:48,920
Speaker 2: episode on Goodfellas for a long time, but you haven't

530
00:32:48,960 --> 00:32:53,280
Speaker 2: seen it. And it's very mean. The movie is really

531
00:32:53,760 --> 00:32:56,200
Speaker 2: mean to the audience, and I kind of don't want

532
00:32:56,240 --> 00:32:57,200
Speaker 2: to put you through that.

533
00:32:58,640 --> 00:33:01,560
Speaker 1: I think if I'm prepared, I can. I can. I

534
00:33:01,840 --> 00:33:04,960
Speaker 1: like that sometimes too, I just need I mean, I'll yeah,

535
00:33:05,080 --> 00:33:08,480
Speaker 1: get a blanket. Okay, yeah, you know, I'll be Yeah,

536
00:33:08,480 --> 00:33:09,840
Speaker 1: I could do it. I want to do it.

537
00:33:10,360 --> 00:33:12,440
Speaker 2: I love the movie. It's it's earnestly one of my

538
00:33:12,440 --> 00:33:15,480
Speaker 2: favorite films. But yeah, like every time I watch it,

539
00:33:15,520 --> 00:33:19,400
Speaker 2: I'm like, Oh, I forgot, I forgot how hard it goes?

540
00:33:22,240 --> 00:33:25,200
Speaker 1: Wow. Mom loves that movie, and my mom is very sweet,

541
00:33:26,080 --> 00:33:27,680
Speaker 1: and so there's a part of me that wants to

542
00:33:27,720 --> 00:33:29,040
Speaker 1: watch it and just think.

543
00:33:28,880 --> 00:33:31,400
Speaker 2: About, Oh, yeah, my.

544
00:33:31,320 --> 00:33:35,360
Speaker 1: Mom, why she would love it? Just I think she

545
00:33:35,400 --> 00:33:38,360
Speaker 1: had a crush on Raliota. I don't think that's the

546
00:33:38,400 --> 00:33:41,560
Speaker 1: only reason. I really don't think that's the only reason.

547
00:33:41,600 --> 00:33:42,000
Speaker 2: I hope not.

548
00:33:42,160 --> 00:33:46,160
Speaker 1: But I feel like she mentioned it in passing once. Yeah,

549
00:33:46,840 --> 00:33:49,920
Speaker 1: and in my child brain I was like, Ah, that

550
00:33:50,080 --> 00:33:54,880
Speaker 1: must be why. But I'm sure she has plenty of others.

551
00:33:54,920 --> 00:33:57,080
Speaker 2: I feel like we're gonna have discussions about this that

552
00:33:57,120 --> 00:33:59,160
Speaker 2: are going to harken back to our discussions about like

553
00:33:59,240 --> 00:33:59,960
Speaker 2: House of the Dragon.

554
00:34:00,960 --> 00:34:07,400
Speaker 3: Oh no, oh no, all right, I will prepare, okay

555
00:34:08,040 --> 00:34:11,080
Speaker 3: at any rate, all right, Cannoli Connoli.

556
00:34:12,880 --> 00:34:18,160
Speaker 1: So jumping ahead to the nineteen eighties, only two of

557
00:34:18,200 --> 00:34:21,280
Speaker 1: those sweet shops that I mentioned were operating in Sicily.

558
00:34:21,840 --> 00:34:24,719
Speaker 1: In twenty fourteen, the last of the nuns operating these

559
00:34:24,760 --> 00:34:29,920
Speaker 1: shops left, but cultural heritage expert Maria Oliver was determined

560
00:34:30,400 --> 00:34:33,840
Speaker 1: to preserve the recipes in history, going as far to

561
00:34:33,880 --> 00:34:36,920
Speaker 1: open a whole bakery in twenty seventeen.

562
00:34:37,320 --> 00:34:39,680
Speaker 2: Yeah, she opened it like in the kitchen of one

563
00:34:39,719 --> 00:34:42,760
Speaker 2: of those convents in Palermo.

564
00:34:42,960 --> 00:34:46,960
Speaker 1: Yes, and she's salvaged recipes including connoli and other quote

565
00:34:47,040 --> 00:34:51,600
Speaker 1: erotic things like the Chancellor's buttocks.

566
00:34:51,480 --> 00:34:55,200
Speaker 2: Which is a baked good, yes.

567
00:34:56,160 --> 00:34:59,560
Speaker 1: And something that resembles the breast of Saint Agatha. And

568
00:34:59,600 --> 00:35:03,280
Speaker 1: they're they were sort of globed cakes with a cherry

569
00:35:03,320 --> 00:35:03,800
Speaker 1: on top.

570
00:35:04,120 --> 00:35:06,560
Speaker 2: Yeah. Yeah, we talked about Saint Agatha and these pastries

571
00:35:06,560 --> 00:35:11,360
Speaker 2: in our Marzapan episode. They're made with pistachio Marzapan like blanketing,

572
00:35:11,840 --> 00:35:15,840
Speaker 2: a mound of sweetened ricatta and sponge cake or pastry

573
00:35:15,840 --> 00:35:20,200
Speaker 2: crust or chocolate shaped like this perfectly round breast, complete

574
00:35:20,239 --> 00:35:24,640
Speaker 2: with a little candied cherry nipple. Yeah. The story of

575
00:35:24,680 --> 00:35:28,920
Speaker 2: Saint Agatha says it around two fifty CE, this Sicilian

576
00:35:28,960 --> 00:35:32,400
Speaker 2: girl kept her Christian faith and rejected the advances of

577
00:35:32,440 --> 00:35:35,399
Speaker 2: this Roman ruler. And she was then arrested and had

578
00:35:35,400 --> 00:35:38,760
Speaker 2: her breast stamputated, and she died. So there's a local

579
00:35:38,800 --> 00:35:42,200
Speaker 2: festival in her name every February, and we make pastries

580
00:35:42,440 --> 00:35:45,440
Speaker 2: based on her breasts. I think that there are other

581
00:35:45,960 --> 00:35:48,680
Speaker 2: breast shaped traditional pastries.

582
00:35:48,200 --> 00:35:51,480
Speaker 1: Though, what a sentence.

583
00:35:54,400 --> 00:35:57,719
Speaker 2: We truly never know where the reading is going to

584
00:35:57,800 --> 00:36:01,880
Speaker 2: take you. Nope, I want to say for the record,

585
00:36:01,960 --> 00:36:03,799
Speaker 2: I did not know that there was going to be

586
00:36:03,840 --> 00:36:12,040
Speaker 2: so much discussion of anatomical pastry when I suggested this topic.

587
00:36:13,280 --> 00:36:19,960
Speaker 1: Yes, in the initial suggestion suggestion, Lauren was like, well,

588
00:36:20,000 --> 00:36:24,080
Speaker 1: it turns out a bit more escape than I thought.

589
00:36:24,880 --> 00:36:29,799
Speaker 2: Let's do it too, But here we are. Okay. This

590
00:36:29,840 --> 00:36:34,600
Speaker 2: brings us to twenty fourteen and canolo in space.

591
00:36:37,840 --> 00:36:38,280
Speaker 1: Okay.

592
00:36:38,640 --> 00:36:43,200
Speaker 2: So a team of amateur scientists in Sicily in twenty

593
00:36:43,200 --> 00:36:46,120
Speaker 2: fourteen got this idea to send a clay model of

594
00:36:46,160 --> 00:36:49,440
Speaker 2: a canolo up to the outer reaches of Earth's atmosphere

595
00:36:49,480 --> 00:36:51,879
Speaker 2: on a weather balloon, basically just like it's a fun

596
00:36:51,880 --> 00:36:54,960
Speaker 2: thing to do, like just to see if they could,

597
00:36:55,000 --> 00:36:58,840
Speaker 2: if they could, you know, if they had the computer

598
00:36:58,960 --> 00:37:01,399
Speaker 2: know how and the the technical know how to pull

599
00:37:01,440 --> 00:37:05,279
Speaker 2: this together, and you know, to celebrate Sicilian culture. They

600
00:37:05,480 --> 00:37:07,960
Speaker 2: they included a camera in the rig that was pointed

601
00:37:08,000 --> 00:37:11,399
Speaker 2: at the canolo in the foreground, and so they got

602
00:37:11,440 --> 00:37:13,960
Speaker 2: some just lovely images of like the curvature of the

603
00:37:14,000 --> 00:37:18,479
Speaker 2: Earth with the canolo right there. They recovered the rig

604
00:37:18,920 --> 00:37:22,440
Speaker 2: relatively near their launch site after it fell back to Earth.

605
00:37:23,200 --> 00:37:27,160
Speaker 2: Quote after battling a herd of sheep that was barring

606
00:37:27,200 --> 00:37:32,000
Speaker 2: their way, as is reported by the Times of Sicily.

607
00:37:34,040 --> 00:37:38,240
Speaker 1: I like that they had to battle I herd of sheep.

608
00:37:39,280 --> 00:37:41,640
Speaker 2: I'm not positive how much of a battle it was, but.

609
00:37:43,280 --> 00:37:47,040
Speaker 1: Should go down and should be sung in songs for

610
00:37:47,120 --> 00:37:47,640
Speaker 1: the ages.

611
00:37:47,719 --> 00:37:54,359
Speaker 2: Oh yes, oh yes. One last thing. There was a

612
00:37:54,440 --> 00:37:58,000
Speaker 2: collectible five euro coin that was released in twenty twenty

613
00:37:58,000 --> 00:38:03,360
Speaker 2: one celebrating Sicily, and it has images of Marsala wine, lemons,

614
00:38:03,440 --> 00:38:07,240
Speaker 2: and two connoli, among some other stuff that isn't food.

615
00:38:08,840 --> 00:38:13,719
Speaker 1: No, yeah, that sounds nice. Yeah, Well, this has been

616
00:38:14,000 --> 00:38:18,000
Speaker 1: a lovely one. I hope it was a lovely birthday topic.

617
00:38:18,400 --> 00:38:22,800
Speaker 2: Yes, oh yeah, very full of cravings. I need to

618
00:38:22,840 --> 00:38:26,960
Speaker 2: get some canoli in my life soon. But that's okay,

619
00:38:27,440 --> 00:38:28,160
Speaker 2: that's great.

620
00:38:29,440 --> 00:38:32,839
Speaker 1: Great problem to have, And we would love to hear

621
00:38:32,960 --> 00:38:37,759
Speaker 1: from listeners about this opinions. Have you been to the festivals?

622
00:38:37,840 --> 00:38:38,800
Speaker 1: Have you made them before?

623
00:38:39,000 --> 00:38:39,200
Speaker 2: Oh?

624
00:38:39,280 --> 00:38:42,800
Speaker 1: Yeah, yes, But I think that's what we have to

625
00:38:42,840 --> 00:38:45,239
Speaker 1: say about conoli for now. It is.

626
00:38:45,680 --> 00:38:47,759
Speaker 2: We do already have some listener mill for you, though,

627
00:38:47,760 --> 00:38:49,200
Speaker 2: and we are going to get into that as soon

628
00:38:49,200 --> 00:38:50,920
Speaker 2: as we get back from one more quick break for

629
00:38:50,920 --> 00:39:02,480
Speaker 2: a word from our sponsors, and we're back.

630
00:39:02,520 --> 00:39:06,480
Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with snow.

631
00:39:14,640 --> 00:39:18,319
Speaker 1: I can't believe we got to talk about space in

632
00:39:18,360 --> 00:39:21,600
Speaker 1: the Canoley episode. I love it. Every time we can

633
00:39:21,680 --> 00:39:24,919
Speaker 1: talk about space pretty good.

634
00:39:24,960 --> 00:39:27,000
Speaker 2: I'm not gonna say I shoehorn it in there, but

635
00:39:27,040 --> 00:39:28,880
Speaker 2: it's just it just it's just what comes up in

636
00:39:28,920 --> 00:39:29,440
Speaker 2: my searches.

637
00:39:29,480 --> 00:39:34,640
Speaker 1: Okay, that that makes sense, That makes sense. I love it.

638
00:39:37,640 --> 00:39:40,880
Speaker 1: Sheldon wrote about ramps up here in Quebec. They've been

639
00:39:40,880 --> 00:39:43,640
Speaker 1: popular for a long time. Listening to your show brought

640
00:39:43,680 --> 00:39:46,560
Speaker 1: back memories of my mother who passed away thirty five

641
00:39:46,640 --> 00:39:49,600
Speaker 1: years ago. Before that, she would come up from New

642
00:39:49,719 --> 00:39:52,040
Speaker 1: York to visit me in the spring and we would

643
00:39:52,120 --> 00:39:55,200
Speaker 1: always go across the river to buy word market in

644
00:39:55,239 --> 00:39:58,000
Speaker 1: Ottawa to get some. She used to love them and

645
00:39:58,080 --> 00:40:00,960
Speaker 1: said that there was nothing like that back in the city.

646
00:40:01,440 --> 00:40:04,359
Speaker 1: I wish she would still be around to carefully pick

647
00:40:04,440 --> 00:40:08,160
Speaker 1: some hatch growing in my yard up here. We call

648
00:40:08,239 --> 00:40:12,360
Speaker 1: them all divois in French garlic of the woods, and

649
00:40:12,520 --> 00:40:16,560
Speaker 1: English they call them wild leaks, and that name led

650
00:40:16,600 --> 00:40:19,840
Speaker 1: to an interesting marketing campaign to prevent people from harvesting

651
00:40:19,880 --> 00:40:23,160
Speaker 1: them in nearby Gatineau Park. It seems that they were

652
00:40:23,200 --> 00:40:25,279
Speaker 1: getting more and more popular and the population in the

653
00:40:25,320 --> 00:40:28,080
Speaker 1: park was rapidly declining as people would harvest them for

654
00:40:28,200 --> 00:40:31,239
Speaker 1: personal and commercial use. In the mid nineties, there was

655
00:40:31,280 --> 00:40:34,480
Speaker 1: a campaign to protect them. All over the park were

656
00:40:34,520 --> 00:40:38,040
Speaker 1: signs saying, don't take a leak in gat No Park.

657
00:40:41,520 --> 00:40:43,480
Speaker 1: That's pretty good. I appreciate that.

658
00:40:43,480 --> 00:40:45,440
Speaker 2: That's great, that's beautiful.

659
00:40:48,239 --> 00:40:53,800
Speaker 1: I feel so many of those campaigns and like national

660
00:40:53,920 --> 00:40:59,080
Speaker 1: forests or things like that, do rely on a solid pun.

661
00:40:59,239 --> 00:41:04,880
Speaker 2: Yeah oh yeahs. As social media has has taught me recently,

662
00:41:05,000 --> 00:41:07,799
Speaker 2: like if you I mean like I want to I

663
00:41:07,880 --> 00:41:10,799
Speaker 2: want to learn more about nature to begin with. But

664
00:41:10,840 --> 00:41:16,359
Speaker 2: if you put like weird, silly puns or jokes in

665
00:41:16,400 --> 00:41:19,360
Speaker 2: with it, then I am I am absolutely there.

666
00:41:20,120 --> 00:41:24,520
Speaker 1: Yeah oh yeah, oh yes. Also I'm very jealous that

667
00:41:24,560 --> 00:41:28,800
Speaker 1: you can yeah, row ramps in your your yard.

668
00:41:30,480 --> 00:41:34,600
Speaker 2: That's wonderful, it is. I'm jealous, but in the happy way,

669
00:41:35,120 --> 00:41:39,960
Speaker 2: happy for you. Yes, yes, yes, oh goodness.

670
00:41:40,080 --> 00:41:40,400
Speaker 1: Uh.

671
00:41:40,600 --> 00:41:43,960
Speaker 2: Trevor wrote May the Fourth be with You. Let me

672
00:41:44,080 --> 00:41:46,600
Speaker 2: start by saying, this is not about a popcorn bucket,

673
00:41:46,719 --> 00:41:49,879
Speaker 2: but a memory that episode sparked. You were discussing Star

674
00:41:49,920 --> 00:41:54,760
Speaker 2: Wars and the various containers it spawned and their dubious usefulness.

675
00:41:55,160 --> 00:41:57,319
Speaker 2: It hit me. I have an R two D two

676
00:41:57,400 --> 00:41:59,680
Speaker 2: that lives with my Star Wars memories, never to be

677
00:41:59,800 --> 00:42:02,960
Speaker 2: used as intended. It was a Christmas gift from the family.

678
00:42:03,040 --> 00:42:05,319
Speaker 2: I unwrapped at Christmas Day, played with it for a

679
00:42:05,320 --> 00:42:07,080
Speaker 2: bit while the family tried to convince me to put

680
00:42:07,080 --> 00:42:09,879
Speaker 2: it in the kitchen. I quickly decided if used, I'd

681
00:42:09,880 --> 00:42:12,719
Speaker 2: never get it clean or stacked properly, so I carefully

682
00:42:12,719 --> 00:42:15,320
Speaker 2: repackaged it and it lives with the beloved Star Wars

683
00:42:15,360 --> 00:42:18,399
Speaker 2: toys of my youth. In addition, to savor. I listened

684
00:42:18,400 --> 00:42:23,000
Speaker 2: to Ridiculous History. They're speculating recording a themed D and

685
00:42:23,080 --> 00:42:27,320
Speaker 2: D session. Y'all should be part of that. And uh so, okay.

686
00:42:27,800 --> 00:42:31,400
Speaker 2: The R two D two in question is an R

687
00:42:31,480 --> 00:42:35,080
Speaker 2: two D two stack of measuring cups like you kind

688
00:42:35,120 --> 00:42:39,440
Speaker 2: of you kind of pull R two apart, and and

689
00:42:39,520 --> 00:42:45,200
Speaker 2: there's within the circular body of R two there are

690
00:42:45,239 --> 00:42:47,440
Speaker 2: a number of measuring.

691
00:42:47,040 --> 00:42:55,520
Speaker 1: Cups, nine measuring units, which is great because it's so impractical,

692
00:42:55,560 --> 00:42:57,160
Speaker 1: which is what we talked about.

693
00:42:57,000 --> 00:43:00,560
Speaker 2: In that highly highly impractical. There's so many nooks and

694
00:43:00,600 --> 00:43:03,040
Speaker 2: crannies in it, it would be very difficult to clean.

695
00:43:05,560 --> 00:43:09,600
Speaker 1: It would just be like not convenient at all. If

696
00:43:09,640 --> 00:43:11,839
Speaker 1: you're like I needed a half a cup, let me.

697
00:43:12,200 --> 00:43:16,719
Speaker 2: Let me assemble disassemble R two.

698
00:43:17,800 --> 00:43:25,279
Speaker 1: Yeah, but you gotta love it. Nonetheless, I've been telling

699
00:43:25,320 --> 00:43:28,399
Speaker 1: people about that popcorn bucket episode, and Lauren, I may

700
00:43:28,480 --> 00:43:32,600
Speaker 1: or may not have procured a dune two popcorn what dude?

701
00:43:34,120 --> 00:43:35,640
Speaker 1: As amazing as I had.

702
00:43:35,520 --> 00:43:39,520
Speaker 2: Heard, what's the what's the texture?

703
00:43:39,719 --> 00:43:45,200
Speaker 1: Like it's it's as you imagine, I will say, I haven't.

704
00:43:45,600 --> 00:43:48,120
Speaker 1: I tried to reach in and like act as if

705
00:43:48,200 --> 00:43:49,960
Speaker 1: I was pulling popcorn out you know.

706
00:43:50,320 --> 00:43:52,879
Speaker 2: Yeah, I was.

707
00:43:52,840 --> 00:43:55,879
Speaker 1: Like, okay, I can I couldn't get a big fistful,

708
00:43:57,960 --> 00:44:00,239
Speaker 1: but but I didn't have I didn't act we have

709
00:44:00,239 --> 00:44:04,000
Speaker 1: the popcorn, so I need to do a different test. Okay, yeah,

710
00:44:04,200 --> 00:44:10,120
Speaker 1: to ascertain, but I'll send you a picture. It's yep. Yeah,

711
00:44:10,160 --> 00:44:10,920
Speaker 1: there's a reason.

712
00:44:11,320 --> 00:44:11,560
Speaker 2: Yep.

713
00:44:12,000 --> 00:44:15,160
Speaker 1: People were talking about it and writing about it, and

714
00:44:17,440 --> 00:44:18,399
Speaker 1: I was bidding for it.

715
00:44:19,280 --> 00:44:21,360
Speaker 2: Wow. Oh oh, you like put.

716
00:44:21,200 --> 00:44:24,440
Speaker 1: An effort, put in effort, put in effort.

717
00:44:24,640 --> 00:44:27,719
Speaker 2: Well, thank thank you, thank you for doing that for course,

718
00:44:29,000 --> 00:44:30,000
Speaker 2: for the good of all of us.

719
00:44:30,200 --> 00:44:34,839
Speaker 1: Yeah, I do want the R two D two popcorn bucket. Yeah,

720
00:44:34,880 --> 00:44:41,440
Speaker 1: I don't know how much that would run me though, Yeah.

721
00:44:39,360 --> 00:44:39,760
Speaker 2: Well.

722
00:44:41,280 --> 00:44:42,400
Speaker 1: I'll look into it.

723
00:44:42,400 --> 00:44:43,880
Speaker 2: It's an eBay for a different.

724
00:44:43,680 --> 00:44:48,200
Speaker 1: Day, Yes, eBay for a different day. But yeah, we

725
00:44:48,280 --> 00:44:49,120
Speaker 1: love talking about.

726
00:44:49,000 --> 00:44:51,640
Speaker 2: D and D so you know, oh yeah, here we are.

727
00:44:53,040 --> 00:44:54,320
Speaker 1: You could reach out to us.

728
00:44:54,400 --> 00:44:57,200
Speaker 2: Yeah, yeah, all yeah we can. We can go bug

729
00:44:57,400 --> 00:45:00,000
Speaker 2: bet and all about that absolutely.

730
00:45:02,239 --> 00:45:02,439
Speaker 3: Well.

731
00:45:03,640 --> 00:45:06,080
Speaker 1: In the meantime, thank you so much to both of

732
00:45:06,120 --> 00:45:07,880
Speaker 1: these listeners for writing in. If you would like to

733
00:45:07,920 --> 00:45:10,279
Speaker 1: write to us, you can Our email is Hello at

734
00:45:10,280 --> 00:45:11,360
Speaker 1: savorpod dot com.

735
00:45:11,520 --> 00:45:13,520
Speaker 2: We are also on social media. You can find us

736
00:45:13,560 --> 00:45:16,480
Speaker 2: on Twitter, Facebook and Instagram at saver pod and we

737
00:45:16,520 --> 00:45:19,560
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

738
00:45:19,680 --> 00:45:21,839
Speaker 2: For more podcasts from my Heart Radio, you can visit

739
00:45:21,840 --> 00:45:25,160
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

740
00:45:25,200 --> 00:45:28,600
Speaker 2: your favorite shows. Thanks as always to our superproducers Dylan

741
00:45:28,640 --> 00:45:31,279
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

742
00:45:31,320 --> 00:45:33,120
Speaker 2: we hope that lots more good things are coming your

743
00:45:33,160 --> 00:45:41,200
Speaker 2: way