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

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Speaker 1: Reason and I'm.

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Speaker 2: Lorn vogel Bomb, and today we have an episode for

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Speaker 2: you about dungeness crab.

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Speaker 1: Yes, you know, we love doing these seafood episodes, and

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Speaker 1: there was a reason that this was on your mind, right, yeah.

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Speaker 2: Yeah, So so Annie and I have been kind of

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Speaker 2: brainstorming halloweeny kind of kind of topics and we've got,

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Speaker 2: you know, a few ones that are directly in store.

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Speaker 2: But then I was like, all right, like what else, Like,

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Speaker 2: we've got another week before Halloween. What else can we

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Speaker 2: do that's kind of spooky? And then I was like, crabs, yes,

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Speaker 2: some kind of shellfish obviously. I think scallops honestly are

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Speaker 2: still the spookiest looking to me, but crabs, especially the

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Speaker 2: long legged ones, are close second. And these guys aren't

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Speaker 2: as spooky as they could be, but their legs do

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Speaker 2: look quite threatening.

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Speaker 1: In general, I wouldn't mess with a crab.

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Speaker 2: It's the scuttling man maybe scuttling, and I don't like it.

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Speaker 1: Sometimes they get in groups, oh man, the groups.

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Speaker 2: The groups. It's just they move wrong and their skeletons

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Speaker 2: are on the outside, and I don't appreciate it. I

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Speaker 2: don't appreciate it. But they are delicious. Oh they're so tasty.

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Speaker 2: And I actually think they're really cute their little faces.

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Speaker 1: I love this that you're like, they're terrifying. But look

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Speaker 1: how cute though, Okay.

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Speaker 2: How adorable. As long as they're not, you know, coming

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Speaker 2: for me, that's.

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Speaker 1: Fair, that's fair, you know. Yeah, I do love a

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Speaker 1: good I love crab in general. I love a good

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Speaker 1: dungeness crab.

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Speaker 2: You know the thing, I'm not totally sure I've ever

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Speaker 2: had one, because like, I'm an East Coast girl and

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Speaker 2: this is like a pretty specifically West Coast thing. And

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Speaker 2: now I'm going like, I must have I met maybe

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Speaker 2: maybe at Laplia in at the Wynn, Las Vegas, there

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Speaker 2: was dungeness crab on something. Surely in decades of eating food,

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Speaker 2: I'm incorrect, and I've definitely eaten it.

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Speaker 1: I don't know. Yeah, I don't know, Lauren, you might

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Speaker 1: have to rectify this.

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Speaker 2: I mean, oh, no, I have to go eat some crab.

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Speaker 1: What I have definitely had it. It's very good. My

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Speaker 1: What a strange thing to say. But my family is

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Speaker 1: a very big crab family, very fond of eating crab.

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Speaker 2: Love that, so, especially since y'all are like, well, you're

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Speaker 2: solidly landlocked at your parents' house, but you do have

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Speaker 2: coastal family.

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Speaker 1: I do. And they that was their thing, Like their

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Speaker 1: gumbo had a lot of crab in it. Okay, like

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Speaker 1: everything they did was a lot of crab. Obviously probably

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Speaker 1: not dungeness crab, because we are it is more of

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Speaker 1: a Western thing. That was a Southeastern thing. But I've

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Speaker 1: got to experience a lot of crab and it's delicious.

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Speaker 2: Oh yeah, oh yeah, no, I love it. It's one

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Speaker 2: of those things that if I see it on a menu,

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Speaker 2: it will it will heavily sway me.

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Speaker 1: Yes, yes, Well you can see our past crab episodes.

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Speaker 1: It just seafood episodes in general that we've done.

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Speaker 2: Yeah, yeah, we've done red king crab, blue crab, artificial crab,

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Speaker 2: and or imitation crab. I should say, And uh, I

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Speaker 2: guess like Old Bay is adjacent.

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Speaker 1: Yeah yeah, yeah, yeah, I guess this brings us to

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Speaker 1: our question, sure, dungeness crab, what is it?

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Speaker 2: Well, h Dungeness crab is a type of marine crustacean

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Speaker 2: that yields like relatively a bunch of leg and claw

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Speaker 2: meat that's sweet and rich in flavor, with like a

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Speaker 2: medium firm texture that's a little chewy but also kind

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Speaker 2: of buttery. The crabs have a wide, grounded, diamond shaped

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Speaker 2: body and sort of stubby legs that end in these

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Speaker 2: wicked looking points, sort of like if you made like

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Speaker 2: a like a wide slice of pizza mobile and scuttley. Yeah,

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Speaker 2: that the head is at the crust end. Yeah, they can.

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Speaker 2: They can grow up to about ten inches wide across

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Speaker 2: their shell. That's some twenty five centimeters, and those hard

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Speaker 2: shells are orangish to brownish purpleish on top and then

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Speaker 2: sort of cream colored underneath, though once they're cooked they'll

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Speaker 2: turn bright orange red and golden. They have four pairs

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Speaker 2: of walking legs on their sides and a pair of

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Speaker 2: larger grabby claws up front that have a serrated inner

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Speaker 2: edge and are used for doing whatever the crab wants

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Speaker 2: to do. Really, those legs and claws are where the

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Speaker 2: crab meat that we eat is like. Mostly, some people

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Speaker 2: do use some of the organs to make sauces or

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Speaker 2: fish stock. For example, the crabs are often boiled or

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Speaker 2: steamed whole, and then the meat will be removed and

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Speaker 2: eaten by itself with a dipping sauce, often something spicy

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Speaker 2: or buttery or both, maybe as an appetizer or like

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Speaker 2: the protein on a dinner plate. The meat can also

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Speaker 2: be added to all kinds of dishes, though, salads, soups, dips, pastas,

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Speaker 2: or rice dishes mixed with breadcrumbs and other stuff to

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Speaker 2: make savory seasoned crab cakes. And you know the like

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Speaker 2: the sweetness of crab meat always gets me, like along

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Speaker 2: with the brininess of it. It's just this corporeal form

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Speaker 2: of like soft lapping ocean waves. Yeah, the cravings love,

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Speaker 2: Oh my gosh, the crazy, the cravings.

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Speaker 1: Oh all right. Uh.

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Speaker 2: Zoological name Metacarcinis magister, although some researchers like arguing about

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Speaker 2: the genus Dungeness Crabs live in sandy ocean floor environments,

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Speaker 2: mostly in like shallow ish waters, but out up to

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Speaker 2: two hundred and thirty meters a depth. They'll bury themselves

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Speaker 2: in sand or kind of hide among plants like eel grass,

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Speaker 2: and will pray opportunistically on anything they can catch, worms, shellfish,

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Speaker 2: other crustaceans fish. Their range is along the northeast coast

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Speaker 2: of the Pacific Ocean, so like southern California all the

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Speaker 2: way up to Alaska. Other than us, the adult crabs

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Speaker 2: have to watch out for larger fish, birds, eels, otters,

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Speaker 2: and octopuses. The appropriate size for catching is considered like

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Speaker 2: one and a half pounds or more, and they usually

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Speaker 2: top out at about three pounds. That's like a little

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Speaker 2: less than one to around one and a half kilos.

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Speaker 2: They have about a one to four meat to shell ratio,

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Speaker 2: so your average two pound crab will yield around a

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Speaker 2: half pound of meat. The crabs reach maturity at two

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Speaker 2: to three years and harvest size around four years. They

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Speaker 2: can live for over ten years in the wild, and

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Speaker 2: their life cycle goes something like this, all right. Female

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Speaker 2: crabs will molt in the summer and will mate before

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Speaker 2: the new shell grows in in fairly shallow waters. The

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Speaker 2: female crabs will then move out deeper to lay their

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Speaker 2: eggs in the water column in the winter, like one

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Speaker 2: and a half to two and a half million eggs,

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Speaker 2: because a lot of them ain't gonna make it. Oh

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Speaker 2: my gosh, they're teeny tiny and very orange. The seasons

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Speaker 2: there can differ and will even flip the further north

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Speaker 2: that you go like. These buddies have a fairly wide

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Speaker 2: range of climatic habitats, and that impacts their biology and

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Speaker 2: behavior perhaps obviously, but yeah. They hatch as these teens

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Speaker 2: plantonic larvae that spend about three months just like drifting

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Speaker 2: in currents and eating even teensier things. Then they molt

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Speaker 2: and start looking a little bit like a crab and

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Speaker 2: start moving back shorewards. Then will molt again into a

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Speaker 2: juvenile stage, settle to the bottom, ideally on an oyster

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Speaker 2: bed or some other kind of calcium rich habitat to

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Speaker 2: help them grow their shells, and spend a couple of

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Speaker 2: years just growing there before reaching maturity and heading back

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Speaker 2: out into deeper water again. The season for dungeness crab

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Speaker 2: is a few months after their last molt, with the

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Speaker 2: best crabs caught toward the end of the catching season,

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Speaker 2: as they'll have had a little bit more time to

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Speaker 2: fill out. From what I've read, Correct me if I'm wrong,

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Speaker 2: I'm not a crab fisher. Generally only the male crabs

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Speaker 2: are caught, especially in commercial fishery, and you can tell

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Speaker 2: by the shape of this abdominal flap on their belly.

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Speaker 2: It'll be narrower in males and kind of semi circular

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Speaker 2: in females. They're often harvested using what's called circular baited pots,

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Speaker 2: which are these like steel cage or framed net structures

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Speaker 2: designed so that only harvest sized crabs get caught. Smaller

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Speaker 2: crabs can just scuttle on out, and it's easy for

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Speaker 2: fishers to release unintended by catch animals. In the US,

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Speaker 2: different states have different regulations, and Alaska's regulations further vary

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Speaker 2: by region. I understand British Columbia's catches are nationally managed,

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Speaker 2: but there are lots of different sustainability programs in place

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Speaker 2: in different areas. For example, several fisheries watch every season

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Speaker 2: for crabs getting caught that still have soft shells, because

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Speaker 2: that indicates that baiting season might not be concluded yet,

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Speaker 2: and so they'll shut down for a little while to

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Speaker 2: let the crabs do their thing. You can find dungenous

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Speaker 2: crabs for sale live, usually local to where they're caught,

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Speaker 2: or fresh or frozen whole in sections or maybe leg

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Speaker 2: clusters or as picked cooked meat. They're often cooked first

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Speaker 2: if they're going to be frozen and shipped, but your

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Speaker 2: milage may vary depending on what you've got in your area.

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Speaker 2: And yeah, other than that sweet, rich meat in the

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Speaker 2: legs and claws. You can also eat the to malle

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Speaker 2: not to malle to mallie, which biologically it is the

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Speaker 2: crabs hepato pancreas where it stores fat and nutrie some

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Speaker 2: like processes waste, and culinarily is often called the crab

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Speaker 2: mustard or butter. Because it's yellowish in color and kind

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Speaker 2: of fatty. It can be considered a delicacy eaten by itself,

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Speaker 2: or that in the kind of brine that you get

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Speaker 2: in the shell after you cook. The crab can be

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Speaker 2: mixed with herbs and maybe some melted butter to make

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Speaker 2: like a dipping sauce for your picked crab. The rest

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Speaker 2: of the crab might be used to flavor stock or

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Speaker 2: for other purposes, though I do understand that some of

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Speaker 2: the other organs can have a bit of a bitter flavor.

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Speaker 2: If you're looking to use whole dungeness crabs for the

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Speaker 2: first time, look up a cooking guide. They've got plenty

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Speaker 2: of them online. And similarly to how neither of us

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Speaker 2: are doctors, neither of us are really cooks. Technically, I

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Speaker 2: mean we cook things, but like professionally speaking.

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Speaker 1: Oh no, And in fact, I have a very hilarious

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Speaker 1: story of me trying to cook fresh grot crab. Oh yeah,

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Speaker 1: and let me tell you, I've never had a meal

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Speaker 1: as silent as that one.

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Speaker 2: Oh my goodness.

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Speaker 1: Oh no, because we all knew we probably hadn't done

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Speaker 1: it correctly. Oh but we wanted to eat the crab

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Speaker 1: anyway because they had died for you.

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Speaker 2: So yeaheah. Well, I mean, did anyone get food poisoning?

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Speaker 1: No, but we all thought we would. Oh what a

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Speaker 1: fun meal, you know, So yeah, look it up.

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Speaker 2: Oh wow, yeah, yeah, yeah, definitely look it up. The

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Speaker 2: cooking times that I saw were like twenty plus minutes,

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Speaker 2: so you know.

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Speaker 1: Oh no.

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Speaker 2: Well, in terms of sustainability, dungeness crab that's caught using

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Speaker 2: the aforementioned pots is it's jenny really considered to be

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Speaker 2: not always a best choice and sustainable seafood, but usually

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Speaker 2: a good alternative. It kind of depends on exactly where

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Speaker 2: you get it from and the season at hand, and

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Speaker 2: a lot of other things that are going on, so

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Speaker 2: always check, always check your guides.

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Speaker 1: Yes, absolutely, And what about the nutrition.

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Speaker 2: Oh, you know, generally speaking, crab by itself is pretty

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Speaker 2: good for you, you know, like a pretty good punch

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Speaker 2: of protein and fats in there. If you're dipping it

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Speaker 2: in a bunch of butter sauce, that might be a

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Speaker 2: little bit of overload, but overloads are sort of nice.

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Speaker 2: So yeah, have a good time crab.

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Speaker 1: I feel like crab is a treat in a lot

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Speaker 1: of ways.

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Speaker 2: It tends to be expensive. I had this moment where

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Speaker 2: I was arguing with myself about whether to say lunch

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Speaker 2: and dinner plate or just dinner plate earlier because and

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Speaker 2: then I decided, like, who has crab for lunch? What

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Speaker 2: kind of.

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Speaker 1: Rich soul?

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Speaker 2: Right, what kind of decade into human does that? I'm

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Speaker 2: sure people do that, but yeah, and then I got

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Speaker 2: into small arment argument with myself about the meaning of

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Speaker 2: dinner versus supper, and I don't know, it turned into

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Speaker 2: a whole thing, and and I changed the line so

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Speaker 2: that it could be simpler, and now I'm telling you

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Speaker 2: about it. So here we are.

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Speaker 1: Such just the life of a food podcaster. Yeah, yeah,

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Speaker 1: well we do have some numbers for you.

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Speaker 2: We do so yearly harvests across their entire range can

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Speaker 2: be up to about fifty four milli pounds. Yep, yep.

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Speaker 2: It's apparently the most lucrative fishery in Washington State, not

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Speaker 2: sure about the other regions. We also a festival we

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Speaker 2: just missed, crab Fest, which is the Dungeness Crab festival

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Speaker 2: that's held in Port Angelus in Washington every year in October,

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Speaker 2: the same weekend as Canada's Thanksgiving. So yeah, just missed it.

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Speaker 2: And yeah, Port Angelus is like just across the Salish

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Speaker 2: Sea from Victoria, British Columbia, and so one of the

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Speaker 2: festival slogans is save a Turkey, Eat a crab.

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Speaker 1: Yeah, yeah, okay.

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Speaker 2: They do host around twelve thousand visitors a year, and

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Speaker 2: the festival, other than like you know, normal festival stuff

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Speaker 2: like music and crafts and stuff like that, they do

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Speaker 2: feature a love I Search and Rescue demonstration, which I

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Speaker 2: love but yeah, also local food and beverage vendors, and

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Speaker 2: a festival crab dinner featuring crabs that are like kept

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Speaker 2: live and cooked on site and served with corn on

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Speaker 2: the cob, coleslaw, and softened butter. They do recommend pre

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Speaker 2: ordering your dinner to guarantee availability because local fissures provide

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Speaker 2: the supply fresh, so they kind of need to know

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Speaker 2: how much they're trying to give them, and they serve

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Speaker 2: they serve some fourteen thousand pounds of crab a year

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Speaker 2: at an average weight of two pounds per crab.

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Speaker 1: Okay, well that sounds delicious.

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Speaker 2: Yeah right right.

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Speaker 1: I'm in fully committed. Yes, yeah.

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Speaker 2: They have really cute hats that seem to be popular. There,

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Speaker 2: little little red crab caps that have all the little

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Speaker 2: legs and the eyes stocks coming up off of them.

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Speaker 1: I love that. Yeah, I love a good hat. If

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Speaker 1: there are bibs involved, that would be even better.

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Speaker 2: I did not notice photos of bibs, but it might

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Speaker 2: have been because I was focused on the hats.

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Speaker 1: The hats are very attention grabbing for sure.

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Speaker 2: You get even from a still photo, you get an

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Speaker 2: idea of the wiggliness, you know.

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Speaker 1: Yeah, yeah, well that's fantastic. And listeners if you.

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Speaker 2: Have yeah, if you just went, let us know.

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Speaker 1: Oh please, let us know. I have so many cravings

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Speaker 1: right now. So if you have recipes, let us know.

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Speaker 1: But we do have quite a history for you.

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Speaker 2: We do, we do, and we are going to get

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Speaker 2: into that as soon as we get back from a

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Speaker 2: quick break. For a word from our sponsors.

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Speaker 1: Or back, Thank you sponsor, yes, thank you. Okay, So

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Speaker 1: the dungeness crab is indigenous to the northeastern Pacific waters,

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Speaker 1: which range from about Alaska to Mexico. Records indicate that

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Speaker 1: people have been eating crab in general since at least

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Speaker 1: at least the first century CE, though probably far earlier.

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Speaker 1: For hundreds of years, Indigenous peoples along the North American

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Speaker 1: Pacific coast sustainably harvested and consumed these crabs. They speared them,

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Speaker 1: they caught them in traps, or collected them at low tide,

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Speaker 1: and the catch was roasted, steamed in shallow pits, or

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Speaker 1: boiled in pots, or sometimes used as baked or economically.

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Speaker 2: Yeah, I know that specifically Coast Salish peoples used these

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Speaker 2: crabs economically, being that they lived in what's now like

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Speaker 2: the larger Seattle Vancouver kind of area. Yeah, but ye,

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Speaker 2: I mean, like it's a beach food if you had

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Speaker 2: access to beaches. They're a lovely natural resource. They were often, furthermore,

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Speaker 2: a communal harvest item, like shared at feasts and gatherings. Also,

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Speaker 2: I found it interesting that, like everything I read from

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Speaker 2: several different peoples mentioned specifically that they did not harvest

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Speaker 2: soft shell crab, either because they didn't like it or

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Speaker 2: like they understood that that was mating season and biologically

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Speaker 2: important to leave the crabs alone during.

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Speaker 1: Right, So jumping ahead, the first non native commercial crab

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Speaker 1: fisheries started opening in the mid eighteen hundreds, and this

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Speaker 1: is when we start to see crab appearing on menus

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Speaker 1: along the West coast. In the town of Dungeness, Washington,

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Speaker 1: the namesake of this crab, the industry got underway in

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Speaker 1: eighteen forty eight.

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Speaker 2: Dungeness itself was a place borrowed from this like jetting

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Speaker 2: bit of coastal England, which I read and couldn't confirm,

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Speaker 2: but I want to believe it. I read that the

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Speaker 2: term comes from a French term for dangerous nose, from

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Speaker 2: the jut of the land out into the waters.

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Speaker 1: Dangerous nose all right. American mineralogist, naturalist, and geologist James

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Speaker 1: Dana penned the first official description of the Dungeness crab

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Speaker 1: in eighteen fifty two. Oregon's first recorded catch was in

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Speaker 1: eighteen eighty nine, and then as more Europeans set up

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Speaker 1: villages along the West coast in the eighteen hundreds and

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Speaker 1: early nineteen hundreds, they became increasingly interested in making money

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Speaker 1: from catching and selling the Dungeness crab. Cities like Seattle

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Speaker 1: were hungry for more seaf food, so the demand was

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Speaker 1: already there. With the development of railroads and refrigeration, commercial

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Speaker 1: production of dungeness crabs only expanded by the nineteen twenties,

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Speaker 1: thanks in part to the growing restaurant scene along the

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Speaker 1: West Coast. Dungeness crabs were often associated with flyne dining,

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Speaker 1: with dishes like crab bisk and crab louis, which I've

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Speaker 1: never had.

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Speaker 2: I don't believe I have either.

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Speaker 1: Okay, well, a lot of people have tried to get

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Speaker 1: to the bottom of it, and no one seemingly has,

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Speaker 1: but yes, people have tried. The origins are hard to

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Speaker 1: pin down. Both Seattle and San Francisco lay claim to

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Speaker 1: this salad of dungeness crab bolt eggs, lettuce and pink

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Speaker 1: louis dressing, though modern versions they have all kinds of

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Speaker 1: additions in them. Seattle's Olympic Club has the earliest claim,

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Speaker 1: from nineteen oh four. The story goes that an opera

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Speaker 1: singer who frequented the club would request this dish until

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Speaker 1: the kitchen ran out of the necessary ingredients, which I

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Speaker 1: feel like we've heard this story before. I don't think

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Speaker 1: that's a new story.

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Speaker 2: Yeah, the whole opera singer like more and more of

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Speaker 2: the anyway, Yeah, share exactly.

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Speaker 1: Yeah. Upon digging, it turns out the singer didn't perform

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Speaker 1: or stay at the club during this timeframe, so who knows.

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Speaker 1: Another claim comes from nineteen oh eight, when chef of

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Speaker 1: San Francisco's restaurant Poodle Dog, Louis Gutard allegedly came up

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Speaker 1: with a terragon dressing for crab legs. And this dressing

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Speaker 1: is notably not the dressing that we use today for

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Speaker 1: the traditional crab louis.

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Speaker 2: Yeah, the crab louis dressing is like a mayo and

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Speaker 2: ketchup plus other stuff kind of thing. It's usually got

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Speaker 2: some like words tosher, paprika, sweet pickle, relish, that kind

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Speaker 2: of stuff in there. So that's the that's the situation

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Speaker 2: with it, and does not sound at all like what

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Speaker 2: he was up to.

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Speaker 1: No, not at all, not at all. The Portland Council

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Speaker 1: of Jewish Women published the Neighborhood Cookbook in nineteen twelve,

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Speaker 1: and it came with a recipe for crab louis that

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Speaker 1: did call for the pink dressing that is now pretty

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Speaker 1: synonymous with the dish. They didn't credit anybody though. That's

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Speaker 1: kind of a source of like where did this come from?

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Speaker 1: San Francisco's Bohemian San Francisco, which was sort of a

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Speaker 1: dining guide slash recipe book type thing, published a recipe

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Speaker 1: from Solari's restaurant for Solari's Crab Louis and nineteen fourteen,

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Speaker 1: still it was missing a few key ingredients. That same year,

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Speaker 1: a hotel restaurant in Spokane, Washington included krab Louis, which

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Speaker 1: they claimed was named after the owner. So we don't

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Speaker 1: know essentially one of those dishes that yeah, yeah, I mean,

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Speaker 1: you know, I mean, like surely there is a specific

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Speaker 1: concept that we have of it today. But I mean

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Speaker 1: it makes sense that people would put lovely crab on

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Speaker 1: top of lovely salad ingredients and then eat them. Yes, yes,

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Speaker 1: and I mean heavy hitters like Juliet Child was a

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Speaker 1: huge fan. Oh yeah, Like, I'm sure once once people

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Speaker 1: got word of it, it was getting into all kinds

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Speaker 1: of things. In the nineteen forties, a lot of crab

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Speaker 1: harvesters switched from nets to crab traps, leading to larger halls.

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Speaker 1: Over the years. Researchers and those in the industry haven

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Speaker 1: toured the dungeness crab population and the impact of catching

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Speaker 1: these crabs, which has led to seasonal closures during mating times.

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Speaker 1: Improved fishing equipment that helps prevent bycatch also played a

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Speaker 1: hand in developing environmentally friendly fishing practices. Worth noting there

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Speaker 1: has been a lot of state specific back and forth

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Speaker 1: on laws around catch limits over the years, going as

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Speaker 1: far back as the early nineteen hundreds when it comes

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Speaker 1: to dungeness crab. Despite all of that, there have been

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Speaker 1: some ups and downs in dungeness crabs landings, and those

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Speaker 1: studying why believe it might have to do with the

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Speaker 1: conditions in the Pacific. For instance, landings were going up

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Speaker 1: from the nineteen thirties to the sixties before the industry

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Speaker 1: experienced a major crash that it didn't rebound from until

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Speaker 1: the nineteen eighties. Worth mentioning this could have to do

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Speaker 1: also with the number of crabbers and fleets and the

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Speaker 1: improved technology that put a decent dent in the dungeness

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Speaker 1: crab population that was later mitigated with catch regulations. In

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Speaker 1: two thousand and nine, the dungeness crab became Oregon's official

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Speaker 1: state crustacean oh I love that I love an official

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Speaker 1: state crustacean.

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Speaker 2: Oh yeah, as opposed to those unofficial state crustaceans. What

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Speaker 2: are they doing?

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Speaker 1: What is that? Beginning in twenty fourteen, the industry saw

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Speaker 1: a sharp increase in whales getting tangled up in dungeness

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Speaker 1: crab fishing equipment. The situation reached a point that the

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Speaker 1: season closed early in twenty nineteen.

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Speaker 2: Yeah, there's been a problem with humpbacking gray whales in

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Speaker 2: the States, and it's from what I understand, it's really

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Speaker 2: pretty rare that whales do get tangled up in these

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Speaker 2: nets because these are ground these are ground pots there.

400
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Speaker 2: They're put on the ocean floor, and they're not I mean,

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Speaker 2: they're maybe three or four feet across, you know, about

402
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Speaker 2: a meter, but they're not gigantic. The problem is is that,

403
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Speaker 2: like the whales, populations aren't doing great to begin with,

404
00:27:14,320 --> 00:27:17,800
Speaker 2: and so everyone of course wants to watch out for

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Speaker 2: any unnecessary damage or deaths to to these animals.

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Speaker 1: Absolutely, and that brings us to our I feel like

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Speaker 1: every episode we have something like this, uh huh. So,

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Speaker 1: warming ocean waters present dangers to the dungeness crab population

409
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Speaker 1: along the North American Pacific coast, and that's because the

410
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Speaker 1: warming waters allow for things like toxic algae blooms, increased

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Speaker 1: excidification and hypoxia, or low oxygen levels.

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Speaker 2: Yeah, the acid and the oxygen levels can affect the

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00:27:55,280 --> 00:27:59,800
Speaker 2: crabs themselves, you know, aquatic animals being very sensitive to

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Speaker 2: even small changes in those kinds of areas, whereas the

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00:28:04,240 --> 00:28:08,720
Speaker 2: toxic algae blooms don't hurt them, but they'll eat the

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00:28:08,800 --> 00:28:12,720
Speaker 2: algae and build up these compounds and their bodies that

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Speaker 2: are toxic. Two creatures like us, So if we eat

418
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Speaker 2: a crab that has been exposed to too much of this,

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Speaker 2: it can make us sick.

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Speaker 1: And this has in part led to several delays in

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Speaker 1: the harvesting season of the Dungeness fisheries. During the twenty

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Speaker 1: fifteen to twenty sixteen season, a four month delay in

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Speaker 1: the season led to a significant loss of revenue and

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Speaker 1: the declaration of a federal disaster. Wow. Yeah, I mean

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Speaker 1: it was a big deal. A lot of people. That's

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Speaker 1: where their income. Oh yeah, that's their entire lives.

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Speaker 2: Yeah, and in places where I mean, like I said

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Speaker 2: it is it is the most lucrative fishery in Washington State.

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Speaker 2: And I believe that if that's true for them. I

430
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Speaker 2: couldn't find the numbers to back it up, but I

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Speaker 2: strongly believe it's it's if not the most it's way

432
00:29:05,640 --> 00:29:08,440
Speaker 2: up there in other areas where this is a catch

433
00:29:09,440 --> 00:29:15,840
Speaker 2: And yeah, so if you if suddenly your population goes away,

434
00:29:16,040 --> 00:29:17,440
Speaker 2: then it's a very serious thing.

435
00:29:20,040 --> 00:29:23,840
Speaker 1: Yeah. Absolutely, And this is another one of those episodes

436
00:29:23,880 --> 00:29:30,000
Speaker 1: where if listeners are encouraged, I recommend you can. You

437
00:29:30,040 --> 00:29:32,600
Speaker 1: can find a lot of information about this about the

438
00:29:32,640 --> 00:29:39,880
Speaker 1: sustainability of dungeness crab, and it's really interesting actually about

439
00:29:40,160 --> 00:29:43,840
Speaker 1: about how it has worked, but also how they're dealing

440
00:29:43,880 --> 00:29:45,480
Speaker 1: with climate change and things.

441
00:29:45,240 --> 00:29:47,920
Speaker 2: Like that, right and how right. It can be a

442
00:29:47,960 --> 00:29:51,640
Speaker 2: delicate population and you know, animals behave in ways that

443
00:29:51,680 --> 00:29:55,960
Speaker 2: we don't always understand and they move around and right,

444
00:29:56,120 --> 00:29:59,040
Speaker 2: and so it can be stuff that we're doing, and

445
00:29:59,080 --> 00:30:03,000
Speaker 2: it can be stuff that they're up to, and it's complicated.

446
00:30:03,040 --> 00:30:06,640
Speaker 2: It's really complicated. But there are there is a lot

447
00:30:06,640 --> 00:30:09,600
Speaker 2: of research being done. There are a lot of groups

448
00:30:09,720 --> 00:30:15,080
Speaker 2: that are working with a bunch of First Nations peoples

449
00:30:15,760 --> 00:30:18,760
Speaker 2: and groups like that who are just trying to work

450
00:30:18,800 --> 00:30:24,760
Speaker 2: together to figure out how to respect these animals and

451
00:30:24,840 --> 00:30:29,320
Speaker 2: respect the oceans that we're pulling them from and just

452
00:30:29,440 --> 00:30:32,400
Speaker 2: make sure that you know we're enjoying this nice thing

453
00:30:32,440 --> 00:30:35,600
Speaker 2: that we can enjoy, but doing it doing it in.

454
00:30:35,560 --> 00:30:43,120
Speaker 1: A good way. Yes, absolutely, And as always, listeners, please

455
00:30:43,160 --> 00:30:50,000
Speaker 1: write in with recipes or experiences. Yes, been to any crabfest.

456
00:30:49,440 --> 00:30:53,720
Speaker 2: Oh my goodness, if you've been crabbing, yeah, I would

457
00:30:53,720 --> 00:30:54,840
Speaker 2: love to hear all about it.

458
00:30:56,080 --> 00:30:59,240
Speaker 1: Yes, please please let us know. But that is what

459
00:30:59,280 --> 00:31:01,440
Speaker 1: we have to say the Dungeness crab for now.

460
00:31:01,840 --> 00:31:05,320
Speaker 2: It is. We do already have some listener mail for you, though,

461
00:31:05,360 --> 00:31:06,680
Speaker 2: and we're going to get into that as soon as

462
00:31:06,720 --> 00:31:08,400
Speaker 2: we get back from one more quick break for a

463
00:31:08,400 --> 00:31:10,080
Speaker 2: word from our sponsors.

464
00:31:19,080 --> 00:31:22,160
Speaker 1: And we're back. Thank you sponsors, Yes, thank you. And

465
00:31:22,160 --> 00:31:36,840
Speaker 1: I went back with listener m h, don't mess with crabs.

466
00:31:36,840 --> 00:31:37,720
Speaker 1: That's what I always say.

467
00:31:37,840 --> 00:31:39,960
Speaker 2: Gosh, no, I wouldn't know.

468
00:31:41,000 --> 00:31:50,440
Speaker 1: Never. It's foolish too, It's foolish, Christine wrote. I was

469
00:31:50,440 --> 00:31:54,400
Speaker 1: peacefully munching on some slices of Provolone delce when the

470
00:31:54,440 --> 00:31:59,040
Speaker 1: Provolone episode popped up on my feed, which was Sarah Dipitus.

471
00:31:59,600 --> 00:32:03,240
Speaker 1: I think you will agree. At first, I was concerned

472
00:32:03,280 --> 00:32:07,120
Speaker 1: it might be Fauvolone, since I got it from Costco,

473
00:32:07,600 --> 00:32:13,080
Speaker 1: but no, it's proper a Riccio brand Provolone dulce. I

474
00:32:13,200 --> 00:32:16,480
Speaker 1: vastly prefermed the dulce to the pecante, which often has

475
00:32:16,480 --> 00:32:19,520
Speaker 1: an unpleasant smell to me. I think it's an autistic

476
00:32:19,560 --> 00:32:22,920
Speaker 1: thing because the smell doesn't always get to me. But

477
00:32:23,680 --> 00:32:26,560
Speaker 1: this cheese episode reminded me of something I meant to

478
00:32:26,600 --> 00:32:30,680
Speaker 1: pass on after the Yarlsberg episode. Yarlesberg is one of

479
00:32:30,680 --> 00:32:34,360
Speaker 1: my favorite cheeses, but I didn't think it was Norwegian.

480
00:32:35,000 --> 00:32:38,200
Speaker 1: I found the idea of them insisting Yarlesborg taste the

481
00:32:38,280 --> 00:32:42,000
Speaker 1: same regardless of which factory produces it fascinating, so I

482
00:32:42,120 --> 00:32:46,880
Speaker 1: decided to see where Australia gets It's Yarlsberg, Ireland, by

483
00:32:46,960 --> 00:32:50,480
Speaker 1: the way. But in my reading on the website, I

484
00:32:50,560 --> 00:32:53,320
Speaker 1: came across a fact I can't recall if you mentioned.

485
00:32:54,040 --> 00:32:59,040
Speaker 1: Yarlsberg cheese is lactoast free. During the processing. To get

486
00:32:59,040 --> 00:33:01,760
Speaker 1: the taste and texture right, the lactose is broken down

487
00:33:01,800 --> 00:33:06,440
Speaker 1: into its constituent glucose and galactose, which means that those

488
00:33:06,440 --> 00:33:10,280
Speaker 1: of us with dodgy digestive tracks can eat it without

489
00:33:10,320 --> 00:33:14,480
Speaker 1: having to scarf down the lacteese first our risk a

490
00:33:14,560 --> 00:33:20,800
Speaker 1: night you wouldn't wish on your worst enemy. Oh no,

491
00:33:20,960 --> 00:33:23,080
Speaker 1: I don't remember that coming up in the reading at all.

492
00:33:24,080 --> 00:33:26,760
Speaker 2: I know that I read it, I can't remember whether

493
00:33:26,880 --> 00:33:29,800
Speaker 2: I said it out loud or not. It's a fact

494
00:33:29,920 --> 00:33:35,600
Speaker 2: that is true for a number of aged cheeses, and

495
00:33:36,920 --> 00:33:41,120
Speaker 2: exactly how true it is see above Rea. We're not doctors, like,

496
00:33:41,160 --> 00:33:43,400
Speaker 2: I'm never looking to give medical advice, and I would

497
00:33:43,480 --> 00:33:46,400
Speaker 2: never want someone to have that night that I wouldn't

498
00:33:46,400 --> 00:33:50,360
Speaker 2: wish on my worst enemy. So I tend to. But

499
00:33:50,360 --> 00:33:52,520
Speaker 2: but yeah, like a lot of the time, especially the

500
00:33:52,560 --> 00:33:55,040
Speaker 2: longer that a cheese is aged, the less likely it

501
00:33:55,080 --> 00:34:00,360
Speaker 2: is to contain any amount of lactose. Darmer if I

502
00:34:00,360 --> 00:34:05,320
Speaker 2: said it out loud. But but yeah, that Aricia brand

503
00:34:05,440 --> 00:34:08,759
Speaker 2: being being a really big one, and uh yeah, I'm

504
00:34:08,760 --> 00:34:11,840
Speaker 2: glad that y'all can get it in Australia. I need to.

505
00:34:11,880 --> 00:34:14,800
Speaker 2: I still haven't gone cheese shopping after that episode. I

506
00:34:14,840 --> 00:34:15,400
Speaker 2: still need to.

507
00:34:17,000 --> 00:34:21,560
Speaker 1: What a shame. What a shame. But also I do

508
00:34:21,680 --> 00:34:24,920
Speaker 1: love when when y'all listeners write in about kind of

509
00:34:24,960 --> 00:34:27,680
Speaker 1: these coincidences of just.

510
00:34:30,160 --> 00:34:33,160
Speaker 2: So often I'm like, all right, cool.

511
00:34:34,360 --> 00:34:36,880
Speaker 1: Maybe we are tapping into some kind of zeitgeist we

512
00:34:36,880 --> 00:34:37,600
Speaker 1: don't know about.

513
00:34:38,560 --> 00:34:44,799
Speaker 2: Maybe maybe, Taylor wrote, I've been to a couple of

514
00:34:44,840 --> 00:34:48,239
Speaker 2: A and W locations, one in Baker, California, and the

515
00:34:48,320 --> 00:34:51,840
Speaker 2: other in Trenton, Michigan. The Baker one was more of

516
00:34:51,880 --> 00:34:54,960
Speaker 2: a rest stop location, situated in a building with a subway,

517
00:34:55,000 --> 00:34:57,600
Speaker 2: pizza hut, and wingstop, so it didn't have much pizazz

518
00:34:57,719 --> 00:35:01,360
Speaker 2: to it. On the other hand, the Trenton one was fantastic.

519
00:35:01,520 --> 00:35:03,960
Speaker 2: It was its own small building where you could sit

520
00:35:04,040 --> 00:35:06,960
Speaker 2: outside and the waiters roller skate over to bring you

521
00:35:06,960 --> 00:35:09,800
Speaker 2: your meal. It was really neat. The root beer floats

522
00:35:09,800 --> 00:35:12,400
Speaker 2: were delicious. Of course, I don't even remember that much

523
00:35:12,400 --> 00:35:14,320
Speaker 2: about the food, but as a kid, I'm sure the

524
00:35:14,400 --> 00:35:18,560
Speaker 2: chicken tenders and French fries were solid. Unfortunately, that location

525
00:35:18,760 --> 00:35:21,440
Speaker 2: closed in recent years, and I'm just finding out that

526
00:35:21,480 --> 00:35:24,680
Speaker 2: it was the first Awn Michigan, and other people have

527
00:35:24,800 --> 00:35:29,720
Speaker 2: fond memories of it being the best one around. Also, Annie,

528
00:35:30,480 --> 00:35:32,680
Speaker 2: I know you said you don't like Doctor Pepper, but

529
00:35:32,840 --> 00:35:35,720
Speaker 2: as an avid Doctor Pepper fan, I want to assure

530
00:35:35,760 --> 00:35:39,520
Speaker 2: you that root beer is completely different. I'm no match

531
00:35:39,560 --> 00:35:42,440
Speaker 2: for Lauren's poetic descriptions, but if I had to describe

532
00:35:42,480 --> 00:35:45,120
Speaker 2: the difference. I'd say that Doctor Pepper is like the

533
00:35:45,160 --> 00:35:47,719
Speaker 2: feeling when you first get through the gates of an

534
00:35:47,760 --> 00:35:50,440
Speaker 2: amusement park and see all of the rides and you're

535
00:35:50,480 --> 00:35:54,000
Speaker 2: ready to hop on one. Root Beer is more like

536
00:35:54,320 --> 00:35:57,400
Speaker 2: the feeling of going on a hike and stumbling on

537
00:35:57,440 --> 00:36:05,000
Speaker 2: a waterfall, that feeling of gentle surprise and awe. I

538
00:36:05,040 --> 00:36:08,120
Speaker 2: loved the IPA's episode. I always forget the IPAs are

539
00:36:08,239 --> 00:36:10,640
Speaker 2: a paler beer with how bitter they are. I just

540
00:36:10,719 --> 00:36:11,560
Speaker 2: assume they're.

541
00:36:11,400 --> 00:36:12,840
Speaker 1: A darker beer. Lol.

542
00:36:13,520 --> 00:36:16,040
Speaker 2: I'm not a beer person. I'm an avid coffee drinker,

543
00:36:16,440 --> 00:36:19,839
Speaker 2: so my brain makes the coffee connection. The darker it is,

544
00:36:19,880 --> 00:36:22,960
Speaker 2: the stronger and more bitter it can be. My husband

545
00:36:23,080 --> 00:36:25,360
Speaker 2: is a big fan of IPAs, and luckily for me,

546
00:36:25,560 --> 00:36:28,839
Speaker 2: he beats the stereotype of being snobby and annoying about it.

547
00:36:29,239 --> 00:36:33,040
Speaker 2: He just really doesn't enjoy sweet drinks at all and

548
00:36:33,120 --> 00:36:36,520
Speaker 2: prefers better flavors, so IPA's always hit the spot for him.

549
00:36:37,040 --> 00:36:39,920
Speaker 2: I'm a ciders and sours girl myself, but more than anything,

550
00:36:39,960 --> 00:36:43,960
Speaker 2: I prefer a cocktail or a glass of wine. On

551
00:36:44,000 --> 00:36:46,440
Speaker 2: a personal note, lately, I've been listening to the podcast

552
00:36:46,480 --> 00:36:49,000
Speaker 2: whenever I do laundry, and when a new episode comes out,

553
00:36:49,040 --> 00:36:59,239
Speaker 2: now I'm motivated to do some laundry. You're well, yeah, yeah,

554
00:36:59,400 --> 00:37:02,120
Speaker 2: that's how I qa all of our episodes, like while

555
00:37:02,120 --> 00:37:07,480
Speaker 2: I'm doing chores, so like kind of same. Yeah.

556
00:37:07,520 --> 00:37:17,160
Speaker 1: Absolutely, this is fantastic. I love the because I remember

557
00:37:17,200 --> 00:37:19,840
Speaker 1: this too, being from a small town where there's like

558
00:37:19,960 --> 00:37:23,680
Speaker 1: one same chain, but there was one franchise that was

559
00:37:23,719 --> 00:37:25,120
Speaker 1: better than the other one, like.

560
00:37:25,480 --> 00:37:28,799
Speaker 2: Oh sure, yeah, yeah yeah, And anytime that you have

561
00:37:28,840 --> 00:37:32,440
Speaker 2: a car hop kind of situation involved, yeah, that is fabulous.

562
00:37:32,719 --> 00:37:35,960
Speaker 2: I am still enchanted by that as an adult. I

563
00:37:36,000 --> 00:37:38,239
Speaker 2: feel a little bit bad for the servers now, but

564
00:37:38,400 --> 00:37:43,320
Speaker 2: I'm like, look, there's a whimsy to this that is unconstrained.

565
00:37:45,360 --> 00:37:49,520
Speaker 1: My friend and I once when we were in high school,

566
00:37:49,520 --> 00:37:55,239
Speaker 1: we walked through a sonic like drive drive through. Yeah,

567
00:37:55,520 --> 00:37:58,680
Speaker 1: but we walked through and put our order in on

568
00:37:58,880 --> 00:38:04,359
Speaker 1: foot and then stood in the parking and they came

569
00:38:04,480 --> 00:38:07,960
Speaker 1: up to us in skates and gave us our meal.

570
00:38:09,000 --> 00:38:12,080
Speaker 1: I don't know why we did it that way, because

571
00:38:12,120 --> 00:38:14,279
Speaker 1: you can't just order. You don't have to.

572
00:38:14,800 --> 00:38:17,239
Speaker 2: Yeah, there's a window that you can walk up to,

573
00:38:17,920 --> 00:38:18,399
Speaker 2: isn't there?

574
00:38:19,600 --> 00:38:23,120
Speaker 1: Yes, Okay, but they brought it out.

575
00:38:23,239 --> 00:38:23,439
Speaker 2: Well.

576
00:38:25,080 --> 00:38:26,200
Speaker 1: It was quite comical.

577
00:38:26,600 --> 00:38:31,640
Speaker 2: That's amazing. I love this for you guys. I'm impressive

578
00:38:31,680 --> 00:38:35,120
Speaker 2: they did it. I feel like in my teenage Sanigan

579
00:38:35,200 --> 00:38:38,600
Speaker 2: Shenanigan's years, like we tried to walk through drive throughs

580
00:38:38,760 --> 00:38:41,799
Speaker 2: and like the McDonald's or whatever, We're like not having it.

581
00:38:41,840 --> 00:38:44,719
Speaker 2: They were like not today, man, They're like, look, man,

582
00:38:46,080 --> 00:38:48,000
Speaker 2: we're tired. We got a lot of fries to cook.

583
00:38:49,480 --> 00:38:55,640
Speaker 1: Leave us be. It was very embarrassing. It was a

584
00:38:55,800 --> 00:38:59,200
Speaker 1: very genuine mistake that we made. Know why we thought

585
00:39:00,040 --> 00:39:03,560
Speaker 1: what was going We had just come from six Flags,

586
00:39:03,560 --> 00:39:06,399
Speaker 1: so maybe we were a little little loop.

587
00:39:06,880 --> 00:39:07,280
Speaker 2: Yeah.

588
00:39:07,400 --> 00:39:13,359
Speaker 1: Yeah, I do love your description, yes, of root Beer

589
00:39:13,440 --> 00:39:14,960
Speaker 1: versus Doctor Pepper, and I.

590
00:39:14,960 --> 00:39:17,520
Speaker 2: Would say that those are very accurate. Yeah, I think

591
00:39:17,520 --> 00:39:21,920
Speaker 2: that's completely correct because that that that waterfall kind of

592
00:39:21,960 --> 00:39:24,719
Speaker 2: there's like there's like a coolness and like a sort

593
00:39:24,800 --> 00:39:29,120
Speaker 2: of like a like a herbal vibe of a forest

594
00:39:29,200 --> 00:39:33,120
Speaker 2: that you're getting, and Doctor Pepper has more this like

595
00:39:33,800 --> 00:39:37,520
Speaker 2: candy bright sort of pop to it.

596
00:39:37,680 --> 00:39:43,239
Speaker 1: So yeah, well, and I like it sounds like root

597
00:39:43,280 --> 00:39:47,280
Speaker 1: Beer is sort of stumbling upon something you weren't expecting,

598
00:39:48,080 --> 00:39:51,520
Speaker 1: Like it wasn't what we thought it would be. It

599
00:39:51,600 --> 00:39:55,080
Speaker 1: goes a lot of places. It goes a lot of places.

600
00:39:56,280 --> 00:40:00,719
Speaker 1: Uh uh yeah, I pas got to watch out for

601
00:40:00,760 --> 00:40:01,240
Speaker 1: I pas.

602
00:40:03,280 --> 00:40:05,920
Speaker 2: They can they can do it, they can do it. Yeah.

603
00:40:06,040 --> 00:40:09,640
Speaker 1: I've shared a similar thought where I've assumed for a

604
00:40:09,680 --> 00:40:12,240
Speaker 1: long time, the darker the beer, the more alcohol.

605
00:40:12,520 --> 00:40:15,839
Speaker 2: Oh huh oh yeah, no, certainly, certainly not. You can

606
00:40:15,920 --> 00:40:22,840
Speaker 2: find a very pale beer that is rip rorn h.

607
00:40:26,360 --> 00:40:29,160
Speaker 2: I got so used to I PA's being so bitter

608
00:40:29,200 --> 00:40:34,800
Speaker 2: for a while that now I assume that pale beers

609
00:40:34,920 --> 00:40:38,680
Speaker 2: are going to be happy, which is not true. Like

610
00:40:38,760 --> 00:40:41,240
Speaker 2: my brain knows that, but for some reason, my face

611
00:40:41,360 --> 00:40:45,799
Speaker 2: thinks it. And furthermore, when I get a hold of

612
00:40:45,800 --> 00:40:51,400
Speaker 2: something that is bitter and it's darker, uh like a

613
00:40:51,480 --> 00:40:55,640
Speaker 2: black Eye PA, for example, I'm surprised even if I've

614
00:40:55,719 --> 00:40:58,400
Speaker 2: read the word. If I read read the words black

615
00:40:58,400 --> 00:41:01,080
Speaker 2: eye PA on a menu, ordered the beer and I

616
00:41:01,160 --> 00:41:07,319
Speaker 2: drink it, I'm like, oh, it's so bitter for a

617
00:41:07,440 --> 00:41:08,040
Speaker 2: dark beer.

618
00:41:15,160 --> 00:41:17,920
Speaker 1: Those things get solidified in your mind. It's hard to

619
00:41:17,960 --> 00:41:18,560
Speaker 1: shake them.

620
00:41:18,920 --> 00:41:22,759
Speaker 2: It is it is, it is, it is.

621
00:41:23,960 --> 00:41:27,600
Speaker 1: Well. Thank you so much to both of these listeners

622
00:41:27,680 --> 00:41:29,440
Speaker 1: for writing in. If you would like to try to us,

623
00:41:29,480 --> 00:41:31,320
Speaker 1: you can our emails, Hello.

624
00:41:31,120 --> 00:41:33,920
Speaker 2: At savorpod dot com. We're also on social media. You

625
00:41:33,960 --> 00:41:38,880
Speaker 2: can find us on Instagram and blue Sky at savor pod,

626
00:41:38,960 --> 00:41:41,160
Speaker 2: and we do hope to hear from you. Savor is

627
00:41:41,200 --> 00:41:44,360
Speaker 2: a production of iHeartRadio. For more podcasts from my Heart Radio,

628
00:41:44,520 --> 00:41:47,960
Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

629
00:41:48,000 --> 00:41:50,600
Speaker 2: you listen to your favorite shows. Thanks as always to

630
00:41:50,640 --> 00:41:53,880
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

631
00:41:53,880 --> 00:41:55,719
Speaker 2: you for listening, and we hope that lots more good

632
00:41:55,760 --> 00:41:56,919
Speaker 2: things are coming your way