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Speaker 1: Hello, and welcome to save re production of I Heart

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Speaker 1: Radio and Stuff Media. I'm Annie Reeves and I'm Lauren Vogelbaum,

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Speaker 1: and today we're talking about Turnips, which is actually quite exciting.

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Speaker 1: I didn't realize it was going to be as exciting

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Speaker 1: as it was. It's it's eleven pages worth exciting. If

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Speaker 1: our if our outline is any indication. And also, you

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Speaker 1: used a lot of exclamation points. I did, I did,

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Speaker 1: and I tried to keep the all caps to a minimum,

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Speaker 1: but there's just so much going on with a turn up.

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Speaker 1: There is there is the first thing I think of

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Speaker 1: when I think of Turnips is it's a bet and

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Speaker 1: Turnip from Goblet of Fire and Harry Potter, because I

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Speaker 1: think that it's the movie I've seen the most of

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Speaker 1: any movie in my entire life. I have clearly seen

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Speaker 1: it less than you have because I have no idea

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Speaker 1: what you're talking about. And that's fun. Yeah, yeah, yeah,

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Speaker 1: you know it's a made up turn up. It's when

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Speaker 1: Harry is very desperate for a solution to his second

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Speaker 1: test problem and he says, if there's a Tibetan turnip,

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Speaker 1: and Neville was like, I don't know about turn up,

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Speaker 1: but you could always just getting weird. That's exactly. I

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Speaker 1: do remember that. Yeah, you just needed my spot on

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Speaker 1: re enactment. It a kind of all comes back perfect.

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Speaker 1: I guess I think of eating turnips. I don't have

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Speaker 1: that many turnip pop culture references. They are surprisingly a lot,

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Speaker 1: and we're going to get into some of them. But

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Speaker 1: the reason we actually chose this episode is not either

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Speaker 1: of those things. It's um because it's semi timely, right, weird.

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Speaker 1: H It is the month of October as we are

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Speaker 1: recording this. We're pretty excited about Halloween all the time,

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Speaker 1: but especially now we can just get to share it

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Speaker 1: with the universe with a little bit less like embarrassment exactly. Um,

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Speaker 1: and yeah, turnips were one of the original jack O

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Speaker 1: lantern yes, or perhaps the original jack at lantern vegetable. Yeah,

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Speaker 1: And of course we're going to talk about that because

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Speaker 1: that is our favorite I would say my favor holiday,

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Speaker 1: my favorite of year. Yeah, yes, yes, all right, And

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Speaker 1: I do love eating turnips. I love them. My family

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Speaker 1: is divided over turn up greens and collared greens, and

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Speaker 1: I say, why choose? Go for both? Both? Delicious they are.

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Speaker 1: I think that of the greens, I prefer mustard greens.

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Speaker 1: They're like a little bit pepper hear, but I mean

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Speaker 1: same families and similar true, And a lot of times

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Speaker 1: when people say greens, especially here in the South, it

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Speaker 1: can be a mix of all of these things. Oh yeah,

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Speaker 1: but okay, let's get some our question. Turnips. What are they? Well,

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Speaker 1: turnips are a plant in the mustard or brassicassier family,

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Speaker 1: a botanical name Brassica rappa campestris. Uh. They've got long,

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Speaker 1: broad leaves that that pop up above the ground in

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Speaker 1: a sort of crown, coming up from what's called a

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Speaker 1: storage root or tuberous root or hypocoddle um that grows underground.

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Speaker 1: The first year that you plant a turnip seed, it

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Speaker 1: usually won't flour. It'll it'll grow those leaves and then

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Speaker 1: concentrate on that tuberous root, which it will spend the

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Speaker 1: warm summer months bulking up with lots of moisture and

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Speaker 1: sugars and other nutrients. And that's because, left to its

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Speaker 1: own devices, the turnip plant would use those resources to

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Speaker 1: to bunker down for and and survive through the cold

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Speaker 1: winter and then send up stems of flowers to bruce

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Speaker 1: seeds in the spring. Those tuberous roots are usually spherical,

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Speaker 1: maybe a little squished spherical looking um, and have a

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Speaker 1: white or greenish skin with a with a circle of

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Speaker 1: deep purple up at their crown where the leaves grow from.

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Speaker 1: But they can be all kind of white anyway. Um.

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Speaker 1: Their flesh is white to yellowish, and they're usually about

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Speaker 1: the size of a baseball, like around like four inches

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Speaker 1: or ten centimeters across. Both those tubers and the leaves

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Speaker 1: are edible. Um. And the flavor of both have these

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Speaker 1: like bitter and and spicy or pungent notes that they

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Speaker 1: probly evolved in an attempt to detract animals from eating

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Speaker 1: them and even to detract microorganisms from infecting them. But

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Speaker 1: suckers humans like the weird stuff. Um. Yeah, the tubers

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Speaker 1: have a little bit of a sweetness to them too,

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Speaker 1: and sort of like a medium starchiness. I'd say, like

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Speaker 1: less starch than a potato, maybe like more than a carrot.

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Speaker 1: You can make like a really good mash of turnips, Yes,

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Speaker 1: you can lovely um. Yes, the leaves are more tender

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Speaker 1: than kale, but but hold up well to being cooked.

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Speaker 1: I feel like this is one of the few things

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Speaker 1: we've talked about where people I feel like a lot

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Speaker 1: of times we didn't realize you can eat the leaves,

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Speaker 1: but this one. Yes, turn ups and turnip greens are

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Speaker 1: cooked and used in all kinds of ways all over

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Speaker 1: the world. I usually eat the greens stewed with the root,

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Speaker 1: which popular in the southern US. My mom used to

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Speaker 1: add sweet and low, and as a kid, I thought

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Speaker 1: that was very bizarre. But that's why the some of

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Speaker 1: my family they don't like turn ups because they think

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Speaker 1: they're too bitter, and I think the sweet and low

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Speaker 1: was supposed to sure act. Yeah, ham hawc is also

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Speaker 1: usually used. You can just not only in turn ups.

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Speaker 1: Cam hawc is usually used. Yes, that's period. That is

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Speaker 1: fair um or the root roasted. I like that even

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Speaker 1: as a kind of a French fry esque sort of

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Speaker 1: shame um. In some parts of Asia, turnips soaked in

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Speaker 1: brine and pickled are a popular snack. In the Middle East, Yeah,

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Speaker 1: in some places there's common as pickle as a cucumber.

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Speaker 1: And then right before I came in here, I didn't

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Speaker 1: get to research this, so any listeners who know about it,

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Speaker 1: please right in. But that mash kind of a mash

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Speaker 1: of turnips I read is very popular on burned day. Okay, yeah,

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Speaker 1: so if that's true, please right in. Yeah, let us know. Um,

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Speaker 1: and yes, greens which can encompass turnips and or collards

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Speaker 1: um are a part of the traditional Southern New Year's

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Speaker 1: meal symbolic of the money green. Yeah. Um, I've even

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Speaker 1: made a combo of turnips, guided peas and m egg

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Speaker 1: rolls for D and D. I know if you remember that,

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Speaker 1: I was really I was. I was really impressed, thank you.

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Speaker 1: But yeah, that's that's the combo of all the foods

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Speaker 1: from this traditional Southern New Year's meal. And you can

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Speaker 1: see our New Year's Traditions episode from more on that one.

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Speaker 1: Turnips are related to a few things that we've talked

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Speaker 1: about before, um, like a arugula and cauliflower, and they

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Speaker 1: actually share that be rapp a species with stuff like

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Speaker 1: a rapini and bak choy and napocabbage and like many

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Speaker 1: of those plants. UM. Part of what gives turnips their

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Speaker 1: kick is this group of sulfurous compounds called glucosinolates that

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Speaker 1: are pretty cool biologically speaking. Um, they're they're sort of

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Speaker 1: chemical defense mechanism. They don't do anything in particular while

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Speaker 1: they are locked up inside of a plant's cells. But

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Speaker 1: if something breaks those cell walls, like like an animal

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Speaker 1: taking a chop out of them or a pathogen spreading

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Speaker 1: and internal infection, those glucosinolates spill out and uh and

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Speaker 1: will interact with an enzyme that will then break them

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Speaker 1: down into these other compounds that taste all bitter and

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Speaker 1: sharp and um. Yeah, that can that can detract an

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Speaker 1: animal nil or um or just really mess microbes up. Um.

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Speaker 1: And they can even mess with stuff like cancer cells,

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Speaker 1: preventing those cells from dividing and even encouraging cell death,

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Speaker 1: which yeah, is one of the reasons why turnips are

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Speaker 1: considered to be pretty good for you, which brings us

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Speaker 1: to nutrition A. Turnips and their greens are both pretty

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Speaker 1: good for you. Lots of vitamins and minerals, especially vitamin

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Speaker 1: C in the root and vitamin A and the greens

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Speaker 1: pretty low in sugars and fats and those low in

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Speaker 1: calories but with a relatively sharp punch of flavor for

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Speaker 1: that low caloric buy in um also a lot of fiber,

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Speaker 1: so yeah, they'll they'll fill you up pretty well, though

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Speaker 1: it's best to pair them without proteins and fats to

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Speaker 1: help keep you going m hm. Also, they've got a

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Speaker 1: bunch of antioxidants which, under certain circumstances can help your

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Speaker 1: body prevent stuff like cardiovascular diseases, diabetes, and cancers, and

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Speaker 1: some into microbials too. Extracts of turnips are being investigated

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Speaker 1: for so many things um treatments ranging from a liver,

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Speaker 1: kidney and cardiovascular diseases to cancers two diabetes, to bacterial

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Speaker 1: and fungal infections, to relief of pain and inflammation. Note

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Speaker 1: that just eating turnips is not a cure for anything

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Speaker 1: aside from hunger. Um. I mean they're nutritious, but like,

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Speaker 1: you're not going to eat enough of them to like

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Speaker 1: cure cancer, and that is not a challenge. Go to

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Speaker 1: a doctor for that, noise. Yes, yes, we are not

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Speaker 1: a medical podcast. Oh my gosh, we're not. No Um.

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Speaker 1: Turnips are also being investigated as a way to supplement

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Speaker 1: selenium in the diets of people who may be selenium deficient,

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Speaker 1: which is bad times. Um, yeah, it's apparently a Turnips

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Speaker 1: apparently are a particularly good absorber of selenium supplements that

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Speaker 1: can be added to like growing conditions, soil or water

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Speaker 1: or whatever. I every time I hear that word, I

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Speaker 1: think of evolution every time um numbers hard to come by,

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Speaker 1: hard to come by numbers. I can tell you that

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Speaker 1: in Canada produced metric tons of fresh rudabagas and turnips combined.

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Speaker 1: Category happens a lot. Apparently most of the turnips grown

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Speaker 1: for human consumption in the US come from the South.

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Speaker 1: File under festivals. We need to attend the Eastern Turnip

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Speaker 1: Festival in Massachusetts. There's a cook off, shuck off, a

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Speaker 1: turnip weight guessing contest. I'm really good at those turnip

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Speaker 1: hole turnip bowling. And of course yes, it's coming up

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Speaker 1: on November. If anyone's in the area, you want to go, Yeah,

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Speaker 1: let us all take pictures. Let us know how it is.

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Speaker 1: This is important. Is there a beauty pageant? There a trophy?

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Speaker 1: Is there a crown? Is there a scepter? Is there

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Speaker 1: a turnip scepter? If there is, I'm gonna have to go.

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Speaker 1: I'm gonna have to go. Oh okay. I also found this.

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Speaker 1: Lu Johnson wrote a piece over at Mini Tab that

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Speaker 1: involved a lot of graphs and statistics around turnips called

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Speaker 1: how Statistics Got to the Root of My Turnip Problem.

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Speaker 1: So basically he had a ton of turnips. I wanted

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Speaker 1: to find the best tasting way to turn them into

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Speaker 1: soup quickly. He made specifically and quickly specifically Okay, I

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Speaker 1: like this, and he had a bunch of taste testers

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Speaker 1: all these different things. His tips were, start with good

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Speaker 1: quality turnips. Okay, boil them in salt water and add

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Speaker 1: potato and cream. But be wary of nutmeg. No nutmeg

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Speaker 1: to taste. Oh okay, a taste so so not so,

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Speaker 1: don't over nutmeg advice wi um. There are a couple

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Speaker 1: of records for largest turn ups UM. The Guinness record

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Speaker 1: for heaviest was given after the two thousand four Alaska

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Speaker 1: State Fair, in which um Scott and Marty rob presented

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Speaker 1: a seventeen point seven kilo turn up. That's a thirty

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Speaker 1: nine pounds three ounces UM. There was also an entry

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Speaker 1: from Australia last year that weighed eighteen point three kilos,

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Speaker 1: but for whatever reason, it has not been accepted by

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Speaker 1: Guinness yet. I don't I don't know about about the

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Speaker 1: status of this. I haven't like followed up with anyone journalistically.

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Speaker 1: Turn up politics UM. The longest turn up on record, meanwhile,

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Speaker 1: seems to have been named just this September of twenty

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Speaker 1: nineteen um. It was a turn up out of the

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Speaker 1: UK that measured uh four point zero six four meters,

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Speaker 1: which is thirteen feet. What I think it includes the

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Speaker 1: like not only the storage route but also like the

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Speaker 1: tap root so like, and it looks real gnarly of y'all.

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Speaker 1: Like it looked like this, like weird, like love crafty

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Speaker 1: and heart and I was just like, this is this

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Speaker 1: is a whole thing. Oh man, anyway, look look that

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Speaker 1: look that noise up. It's terrific. I will Can you

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Speaker 1: imagine like if I was growing something, I thought this

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Speaker 1: might be the biggest in the world, and I would

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Speaker 1: feel like such a pet getting bigger today? They yeah, well,

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Speaker 1: I mean the farmers who grew up that the family

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Speaker 1: of farmers who grew were like it took a lot

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Speaker 1: of work to make sure that that route didn't break.

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Speaker 1: We just we realized at a certain point that we

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Speaker 1: have to be careful with this. You might have an

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Speaker 1: emotional connection, Yeah, I think I would. I have a

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Speaker 1: very big emotional connection to this next thing. Oh yeah,

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Speaker 1: I'm so glad I found it right before we came

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Speaker 1: in the Turnip Prize. Turnip Prize. Yes, okay, it is

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Speaker 1: a bad pun based art contest. Okay, bad pun based

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Speaker 1: art contest. Annie, I don't think. And it's called the

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Speaker 1: Turnip Prize. I don't think I've ever ever heard of

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Speaker 1: anything that is more you. I know, it's like they

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Speaker 1: made this just for any reasons. I know they still

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Speaker 1: do it. Um. Okay. So it's a parody of the

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Speaker 1: Tate Galleries Turner Prize, which is one of the UK's

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Speaker 1: biggest art awards, and this parody contest got started in

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Speaker 1: the trophy is a turn up mail to some wood.

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Speaker 1: Oh you can get disqualified for quote trying too hard.

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Speaker 1: Oh my gosh. The contest awards the artist who has

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Speaker 1: quote created something that they perceived to be crap art

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Speaker 1: using the least amount of effort possible. The contest in

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Speaker 1: Vinnera once said, it never ceases to amaze me. You

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Speaker 1: think that all the puns and everything had been done. Nope,

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Speaker 1: and yeah, it still goes on. Twenty nine teens winning

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Speaker 1: piece was called Collie Wobbles. It was a little toy

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Speaker 1: Collie figurine on top of what appears to be a

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Speaker 1: gelatine mold. That is amazing. Oh my gosh, the creator

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Speaker 1: said of this piece, it will be remembered in art

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Speaker 1: history for no time at all, and that he was

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Speaker 1: delighted with the lack of effort to create this work.

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Speaker 1: And then I had to include this picture. It's just

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Speaker 1: hey with a role in it with with like a

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Speaker 1: bread roll on it, the pun being a role in

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Speaker 1: the hang. Yeah, it's real, it's real, real. There's a

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Speaker 1: book about it now. Um. They get like ninety entries

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Speaker 1: a year, oh gosh, twenty years, you know, good for

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Speaker 1: good for them and good for Collie Wobbles. That's delightful,

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Speaker 1: it really is. My heart is warm. I want to compete,

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Speaker 1: but I think I'd get disqualified by trying too hard.

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Speaker 1: It's got a be like it just comes to you

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Speaker 1: and you and you just kind of and they're also

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Speaker 1: very clear they're just going to throw it away. It

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Speaker 1: doesn't go anywhere. Uh well, inspired by this, we can

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Speaker 1: we can probably work work up something really good. If

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Speaker 1: you guys, oh my gosh, if you guys want to enter,

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Speaker 1: or if you have any like personal just if you

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Speaker 1: don't want to go to the bother of of official entry,

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Speaker 1: but just want to send us your entries, please do please.

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Speaker 1: Oh so much joy would be brought that day. We

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Speaker 1: we mean what, We've got some history prior days to

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Speaker 1: talk about. But first we're going to take a quick

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Speaker 1: break for a word from our sponsor, and we're back.

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Speaker 1: Thank you sponsoring, Yes, thank you. So turnips have a

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Speaker 1: long history. Oh yeah, they're like one of the earliest

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Speaker 1: domesticated yes, vegetables. They most likely originated somewhere in Eurasia

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Speaker 1: over four thousand years ago, prehistoric humans and what is

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Speaker 1: now kind of Europe area. Yeah, eight turnips. They appreciated

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Speaker 1: its hardiness and ease of growing, and in part because

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Speaker 1: of those things, turnips spread throughout the Mediterranean and Asia.

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Speaker 1: I will say, if you look up, like when did

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Speaker 1: the turn up come out, you will find an answer

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Speaker 1: that it was the fifteenth century, which I personally, from

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Speaker 1: my research disagree with. But part part of it is

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Speaker 1: historians say it's difficult to really track the turnip because

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Speaker 1: of what word did they use? I thought was so funny,

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Speaker 1: like the intricacies of language linguistics or something. Um. Yeah,

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Speaker 1: because as we said earlier, a bunch of related vegetables

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Speaker 1: have been called by very similar or the same name,

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Speaker 1: sometimes by different, um, different historians throughout time. So yeah, history, yep, yep,

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Speaker 1: we're doing what we can. But throughout much of this

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Speaker 1: history humans have not looked upon the turnip favorably. Yes, yes,

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Speaker 1: it's been historically seen as a food only proper for

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Speaker 1: livestock and the very desperate poor. In fact, ancient Romans

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Speaker 1: through turnips instead of tomatoes at public figures who drew

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Speaker 1: their right like a tomato has a little bit of gifts.

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Speaker 1: It would hurt, But it's more like a water balloon

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Speaker 1: than a turnip, for sure, right, water balloons hurt too, anyway,

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Speaker 1: that's outside of the top. It's a different, different thing

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Speaker 1: at hand. The ancient Greeks wrote about turnips as well,

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Speaker 1: or how Plenty wrote about different varieties of turnips, calling

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Speaker 1: them rappa and nap. This in Middle English this word

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Speaker 1: became nip, nip and epe yes, which is still used

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Speaker 1: in some in some places, and in Anglo saxon nip.

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Speaker 1: One of these words can find with turn meaning made round,

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Speaker 1: came together to form turnip, turnip eater, going back to

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Speaker 1: that whole unfavorable thing was a common insul used against

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Speaker 1: country folks in the fifteenth century. Charles Dickens similarly enjoyed

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Speaker 1: using turn up. He enjoyed turn up, he probably didn't.

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Speaker 1: I don't know, I don't know we did all listener?

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Speaker 1: Didson does that book once? Charles Dickens book, but no.

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Speaker 1: He employed the word turn up in his novels as

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Speaker 1: an insult, usually meaning idiot. Yeah, people did eat them,

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Speaker 1: though during the fifteen hundreds the roots were eaten, baked,

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Speaker 1: or boiled, while the tops were cooked as greens. Jacques

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Speaker 1: Cartier frequently gets the credit for introducing the turn up

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Speaker 1: to North America when he planted turnips in Canada in

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Speaker 1: fifty one. Colin Hast planted the crop in Virginia at

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Speaker 1: least by six nine, and records show that they were

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Speaker 1: in Massachusetts by the sixteen twenties. Colonists and Native Americans

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Speaker 1: picked it up, but they weren't too widely grown in

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Speaker 1: this country until eighteenth century. They were, however, likely present

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Speaker 1: at whatever version of the first Thanksgiving you want to site,

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Speaker 1: whether that's in the early six hundreds or after President

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Speaker 1: Lincoln made the holiday official in eighteen sixty three, and

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Speaker 1: you can see our Thanksgiving episode for more on that.

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Speaker 1: You can the southern US adopted turnips too, as they

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Speaker 1: grew well in the region. Slave owners grew turn ups

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Speaker 1: because they were cheap, keeping the turnip roots for themselves

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Speaker 1: and giving the leaves to their slaves. Usually, since many

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Speaker 1: of the inside people's were from West Africa, where greens

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Speaker 1: were frequently incorporated into the cuisine, they adopted the turnip

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Speaker 1: ly used as a substitute, perhaps in part because of this,

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Speaker 1: and in part because they were in our so readily

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Speaker 1: grown in the South, turnip greens went on to become

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Speaker 1: a part of Southern African American cuisine. But as we

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Speaker 1: said in our bold Peanuts episode, food stuff is popular

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Speaker 1: in the South are often misattributed to simply the Civil

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Speaker 1: War and or slavery. Yeah, like, the only reason people

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Speaker 1: like them was because of these poverty situations exactly, And

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Speaker 1: that might be part of the story, but that's not

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Speaker 1: the whole story. Green's um a term that again can

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Speaker 1: encompass a bunch of different things, including turn ups, is

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Speaker 1: something will have to return to in future episode. The

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Speaker 1: turnip did have a bit of a moment in the

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Speaker 1: eighteenth century in England, when statesmen and diplomat Charles Townshend

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Speaker 1: experimented with turnips. He came up with and promoted a

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Speaker 1: four field crop rotation system with wheat, barley, clover, and turnips,

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Speaker 1: or maybe he didn't come up with it, because some

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Speaker 1: records from the time indicate other farmers had a similar

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Speaker 1: system in place, but he definitely popularized it. This led

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Speaker 1: to wide scale adoption of the turnip as a crop

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Speaker 1: in that country, and also led to his nickname of

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Speaker 1: turn up townshend. Poet Alexandra Pope said turn ups were

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Speaker 1: all township ever wanted to talk about. I feel like

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Speaker 1: a kinship right We're connecting somehow right now. The turn up,

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Speaker 1: which could withstand the harsh winters in storage, contributed to

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Speaker 1: a boom of food. Using turn ups to feed livestock

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Speaker 1: in the winter allowed farmers the option of not slaughtering

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Speaker 1: their animals as winter approached, thus increasing their supply of

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Speaker 1: brye products like milk. This was part of a wave

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Speaker 1: of agricultural advancements that helped set the stage for the

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Speaker 1: Industrial Revolution. With the food provided by more efficient farms,

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Speaker 1: the population grew, which meant more workers for factories turn

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Speaker 1: up for turnups. Indeed, when the Irish were struggling during

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Speaker 1: the potato famine, David F. Jones published Turnup Husbandry in

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Speaker 1: promoting the turn up as a replacement for the potato

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Speaker 1: athnat Nicholson's eighteen fifty one work Annals of the Famine

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Speaker 1: in Ireland contained several passages on turnips, including this one.

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Speaker 1: When it was found that turnips could be so easily grown,

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Speaker 1: they were hailed with great joy, but the starving ones

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Speaker 1: soon found them unsatisfactory, for when they had eaten much

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Speaker 1: more in bulk than of the potato, they were still craving.

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Speaker 1: And the result was where for weeks they lived wholly

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Speaker 1: on them. Their stomachs were so swollen, especially the children's,

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Speaker 1: that it was a pitiable sight to see them. No

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Speaker 1: one thought it was the turnip, but I found on

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Speaker 1: every place on the coast where they were fed on

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Speaker 1: them the same results, as far as I could ascertain.

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Speaker 1: Such died in a few weeks, And a rational conclusion

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Speaker 1: must be that a single route so innutritious and so

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Speaker 1: watery as the white turnips are, cannot sustain a healthy

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Speaker 1: state of the system nor life itself for any considerable time.

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Speaker 1: The appearance of these turnip eaters became quite a dread. Yeah,

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Speaker 1: definitely not as whole of a food as others. Yep,

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Speaker 1: it will be an episode for another day as well.

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Speaker 1: Um Okay, Ireland is also probably where the jack o

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Speaker 1: lantern tradition came from. As far back as the fifteen hundreds,

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Speaker 1: some Irish folks, possibly Celtic Pagans, believed that the turn

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Speaker 1: up could ward away evil spirits, devils and demons, so

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Speaker 1: they would hallow out the turnip placed a little in

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Speaker 1: burn side. Uh. Sometimes they would use a large potato

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Speaker 1: or perhaps a beat and a lot of the legend

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Speaker 1: behind the jack o lantern, And several stories have to

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Speaker 1: do with Stingy Jack, who is a character that we

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Speaker 1: talked about in our Pumpkin episode. Yes, um, and we

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Speaker 1: put together a little a little telling of the tale

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Speaker 1: in that episode, and and we we figured would go

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Speaker 1: ahead and share it with you with y'all again right here. Okay,

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Speaker 1: for someone who loves Halloween, I actually didn't know the myth,

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Speaker 1: the story behind the jackliner. Yeah, so this is super fun.

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Speaker 1: This is a really fun one to research. Yeah, it's

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Speaker 1: a it's a terrific old folk story. Um. And it

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Speaker 1: comes to us from the seventeenth century Irish tale of

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Speaker 1: Stingy Jack. Yes, Stingy Jack. So let's let's set the

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Speaker 1: mood here. Let's set the scene. Jack was a drunk

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Speaker 1: and the ultimate manipulator. And when Satan, yes, that's Satan,

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Speaker 1: got wind of this fella, he was a bit jealous.

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Speaker 1: He wanted to prove he was superior and evilness and

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Speaker 1: debauchery to this Jack. So one night, when Jack was

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Speaker 1: drunkenly stumbling around as he was wont to do, he

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Speaker 1: ran into Satan looking to collect his soul. Jack convinced

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Speaker 1: Satan to allow him one last drink. But when the

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Speaker 1: bill comes to when you know it, but Jack doesn't

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Speaker 1: have any money, that's where the stingy bit comes in,

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00:24:59,760 --> 00:25:04,639
Speaker 1: I'm guessing. So he convinced the seemingly gullible Satan to

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Speaker 1: turn into a silver coin to pay for said drink,

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Speaker 1: but instead Jack pocketed Satan in his now coin form

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Speaker 1: next to his handy crucifix in his pocket, so Satan

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Speaker 1: couldn't transform back. Jack would only set him free after

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Speaker 1: he convinced Satan to leave him and his soul alone

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Speaker 1: for one or ten depending which story you look at.

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Speaker 1: Years how he had this negotiation with a coin that's

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Speaker 1: beyond me. Anyway, when Satan came at the end of

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00:25:37,560 --> 00:25:43,480
Speaker 1: their agreed upon term, Jack tricked Satan again again by

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Speaker 1: getting him to climb a tree for a piece of

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00:25:45,720 --> 00:25:49,040
Speaker 1: fruit that Jack wanted as his last meal, and then

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Speaker 1: Jack quickly placed a bunch of crucifixes to keep Satan

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Speaker 1: up up, stuck in the tree like a kitten. I know,

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Speaker 1: kind of adorable, and I really want more details on

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Speaker 1: that conversation. How did he convince him to climb a

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Speaker 1: tree for this piece of fruit? Anyway, this time, Jack

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Speaker 1: bargain with Satan to never take his soul to Hades,

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Speaker 1: and what I imagine as a hand thrown up type move,

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Speaker 1: Satan agreed. Alas, when Jack finally drank himself to death

424
00:26:19,080 --> 00:26:22,720
Speaker 1: years later, he was refused entrance into Heaven for his deviousness,

425
00:26:23,119 --> 00:26:25,040
Speaker 1: and as for the deal he struck with Satan, he

426
00:26:25,080 --> 00:26:28,679
Speaker 1: couldn't go to Hades either. Satan, still mad about how

427
00:26:28,720 --> 00:26:32,200
Speaker 1: foolish all the trickery had made him look, sentenced Jack

428
00:26:32,240 --> 00:26:34,960
Speaker 1: to wander a never ending night with only a litt

429
00:26:35,119 --> 00:26:38,480
Speaker 1: coal as his light. Jack placed the coal in a

430
00:26:38,520 --> 00:26:41,800
Speaker 1: hollowed out turnip and went about his miserable way for

431
00:26:41,920 --> 00:26:45,960
Speaker 1: all eternity. The Irish gave him the name Jack of

432
00:26:46,000 --> 00:26:49,919
Speaker 1: the Lantern, later shortened to Jack o Lantern, and the

433
00:26:49,960 --> 00:26:53,400
Speaker 1: tradition of carving root vegetables and later the pumpkin with

434
00:26:53,600 --> 00:26:56,960
Speaker 1: scary faces was meant to frighten stingy Jack and other

435
00:26:57,040 --> 00:27:04,720
Speaker 1: spirits like him away. Oh I love it, um, and

436
00:27:05,000 --> 00:27:08,960
Speaker 1: thanks to super producer Tristan McNeil, who is the one

437
00:27:09,000 --> 00:27:14,000
Speaker 1: who edited that pumpkin Vaniette as super Producer Andrew called

438
00:27:14,080 --> 00:27:18,199
Speaker 1: it back in the day. Oh yeah, So that's the

439
00:27:18,240 --> 00:27:21,199
Speaker 1: popular legend behind the jack O lantern and where that

440
00:27:21,359 --> 00:27:25,320
Speaker 1: practice came from. And then people in Ireland and Scotland

441
00:27:25,720 --> 00:27:29,800
Speaker 1: after they immigrated to the US, they took this practice

442
00:27:29,840 --> 00:27:33,399
Speaker 1: with them. And Um, in the US, we had pumpkins

443
00:27:33,600 --> 00:27:36,360
Speaker 1: and they were just kind of they look like ahead

444
00:27:36,560 --> 00:27:41,480
Speaker 1: they do. I imagine it's easier to do. Yeah, gosh,

445
00:27:41,520 --> 00:27:44,200
Speaker 1: I feel like I would. I would mangle myself trying

446
00:27:44,240 --> 00:27:47,119
Speaker 1: to carve turn up. I mean worried when I'm cutting

447
00:27:47,119 --> 00:27:51,399
Speaker 1: them up in the kitchen. I'm scared of jack O

448
00:27:51,480 --> 00:27:55,359
Speaker 1: Landard's Actually, I just think it's it's difficult for me

449
00:27:55,440 --> 00:27:59,919
Speaker 1: to believe I've never been seriously injured carving a pumpkin,

450
00:28:00,760 --> 00:28:06,360
Speaker 1: but I well, I'm glad that you haven't. Thank you, um.

451
00:28:06,359 --> 00:28:08,440
Speaker 1: And I did want to say these little jack lanterns

452
00:28:08,440 --> 00:28:10,919
Speaker 1: were usually kind of kept on windows or doors to

453
00:28:11,040 --> 00:28:16,120
Speaker 1: keep the spirits away. On the traditional Gaelic version of Halloween, Salwyn,

454
00:28:16,640 --> 00:28:19,159
Speaker 1: people would use the jack lanterns to light their way.

455
00:28:19,200 --> 00:28:22,880
Speaker 1: Sometimes there would be parades or you know, costume parades,

456
00:28:23,000 --> 00:28:26,040
Speaker 1: and you have your little your little lantern. Yeah mm

457
00:28:26,119 --> 00:28:29,399
Speaker 1: hmm um. While the story of Cindy Jack is widely

458
00:28:29,400 --> 00:28:32,000
Speaker 1: held to be the origin of the jack lantern, there

459
00:28:32,080 --> 00:28:37,960
Speaker 1: is evidence of an earlier version called the hot birdies lantern. Uh.

460
00:28:38,000 --> 00:28:40,360
Speaker 1: These were also turn ups carved out with faces in

461
00:28:40,360 --> 00:28:42,480
Speaker 1: a cand down side. But I didn't really find much

462
00:28:42,480 --> 00:28:47,440
Speaker 1: more then just that fact that they exist. They maybe existed,

463
00:28:47,880 --> 00:28:51,959
Speaker 1: so you know, grain of salt. Mysteries of history, another

464
00:28:52,000 --> 00:28:56,200
Speaker 1: turnip legend um. Okay, So, after the brothers Grimm began

465
00:28:56,320 --> 00:28:59,520
Speaker 1: publishing their collections of folk tales, a fellow in Russia

466
00:28:59,600 --> 00:29:02,120
Speaker 1: was inspired to do the same for his local tales,

467
00:29:02,680 --> 00:29:07,000
Speaker 1: one Alexander A funasyev Um, and he would publish these

468
00:29:07,040 --> 00:29:09,640
Speaker 1: fairy tales and folk tales from eighteen fifty five through

469
00:29:09,720 --> 00:29:12,840
Speaker 1: eighteen sixty four, and would himself inspire a few other

470
00:29:12,920 --> 00:29:15,440
Speaker 1: Russian writers and historians to do the same. But one

471
00:29:15,440 --> 00:29:19,880
Speaker 1: of those tales is the Gigantic turnip um, sometimes translated

472
00:29:19,920 --> 00:29:22,160
Speaker 1: as the enormous turn up, and it's it's a it's

473
00:29:22,160 --> 00:29:24,480
Speaker 1: a real simple like fable of a farmer who grows

474
00:29:24,480 --> 00:29:27,240
Speaker 1: a turn up so big that he eventually has to

475
00:29:27,320 --> 00:29:29,240
Speaker 1: enlist the help of everyone on the farm, down to

476
00:29:29,280 --> 00:29:31,800
Speaker 1: the smallest mouse, to help him pull it up. And it's,

477
00:29:31,840 --> 00:29:35,440
Speaker 1: you know, a story of of of together coming together,

478
00:29:35,600 --> 00:29:38,120
Speaker 1: and that even even the smallest and weakest among us

479
00:29:38,160 --> 00:29:41,240
Speaker 1: have a role. Yeah, yeah, I have read that, but

480
00:29:41,400 --> 00:29:46,360
Speaker 1: I believe I seem to have something's rattling around back there. Uh.

481
00:29:46,920 --> 00:29:51,480
Speaker 1: And then in eighteen seventy six, two brothers returned home

482
00:29:51,680 --> 00:29:56,760
Speaker 1: from the Philadelphia Centennial Exhibition, home being Westport, Massachusetts, bringing

483
00:29:56,920 --> 00:30:00,240
Speaker 1: with them some ruda biggest seeds back from the event.

484
00:30:00,280 --> 00:30:04,560
Speaker 1: Now again, some people say it was turn up seeds.

485
00:30:04,560 --> 00:30:07,440
Speaker 1: Some people say rutebega. I got very confused. I think

486
00:30:07,480 --> 00:30:11,880
Speaker 1: it was rudabega. Anyway, these brothers, Aidan and la Hu Maycumber,

487
00:30:11,960 --> 00:30:14,920
Speaker 1: planted the seeds next to the crop of cabbages or

488
00:30:14,960 --> 00:30:17,800
Speaker 1: in some thing's different things, I don't know, and the

489
00:30:17,840 --> 00:30:20,440
Speaker 1: resulting cross pollination of whatever led to what is now

490
00:30:20,480 --> 00:30:24,160
Speaker 1: known as the Maycumber turn up. This turnip is often

491
00:30:24,200 --> 00:30:27,160
Speaker 1: described as creamier and sweeter than other turn ups. Again,

492
00:30:27,200 --> 00:30:30,360
Speaker 1: it might not actually be a turn up. It became

493
00:30:30,440 --> 00:30:33,400
Speaker 1: popular in the area because it's growing season continued after

494
00:30:33,440 --> 00:30:36,800
Speaker 1: the potatoes growing season came to an end, and it's

495
00:30:36,800 --> 00:30:41,600
Speaker 1: pretty contained to that area. The nonprofit Seed Savers Exchange,

496
00:30:41,640 --> 00:30:45,040
Speaker 1: all about preserving heirlooms, managed to find some seeds dating

497
00:30:45,040 --> 00:30:48,520
Speaker 1: back to the nineteen forties and a blacksmith out of Dartmouth.

498
00:30:49,120 --> 00:30:52,680
Speaker 1: The maycumber turnip also boast one of the only vegetable

499
00:30:52,720 --> 00:30:58,000
Speaker 1: based historic markers in the US. It reads in parts,

500
00:30:58,680 --> 00:31:01,400
Speaker 1: there had never been a better turn up. The may

501
00:31:01,400 --> 00:31:04,600
Speaker 1: Gumbert turn up is Westport's own. A symbol of pride

502
00:31:04,840 --> 00:31:08,720
Speaker 1: and a treasure of mildness and sweetness that comes from

503
00:31:08,720 --> 00:31:15,680
Speaker 1: our soil, the treasure of my treasure. Gosh, never a

504
00:31:15,720 --> 00:31:18,920
Speaker 1: better turn up, Lauren never. I'm not going to argue,

505
00:31:19,280 --> 00:31:25,800
Speaker 1: I cannot um meanwhile. Uh. In the early DS, farmers

506
00:31:25,800 --> 00:31:29,040
Speaker 1: in the United States began turning away from turnips um

507
00:31:29,280 --> 00:31:32,800
Speaker 1: as livestock feed because of the hard labor required to

508
00:31:32,880 --> 00:31:36,600
Speaker 1: harvest them. Research at the time showed that corn was

509
00:31:36,640 --> 00:31:39,320
Speaker 1: three times more efficient to harvest for the same nutritional

510
00:31:39,360 --> 00:31:45,160
Speaker 1: output for livestock um, although I have vague suspicions that

511
00:31:45,240 --> 00:31:48,719
Speaker 1: this might have something to do with the larger corn

512
00:31:49,400 --> 00:31:55,800
Speaker 1: lobby in the United States. So you got some some theoriesions,

513
00:31:56,400 --> 00:32:00,760
Speaker 1: We're gonna have to have many episodes about corn related stuff.

514
00:32:01,360 --> 00:32:06,520
Speaker 1: Oh yeah, oh yeah. In the iconic scene from Margaret

515
00:32:06,560 --> 00:32:10,560
Speaker 1: Mitchell's novel Gone with the Wind, later immortalized in the

516
00:32:10,600 --> 00:32:14,320
Speaker 1: N nine film, when Scarlett O'Hara cries the sky as

517
00:32:14,400 --> 00:32:20,160
Speaker 1: God is my witness, I'll never go hungry again spot on,

518
00:32:21,720 --> 00:32:24,640
Speaker 1: that cry was prompted by a turnip and plying that

519
00:32:24,760 --> 00:32:29,880
Speaker 1: one would only resort to eating a turnip wind starting yeah.

520
00:32:30,200 --> 00:32:33,160
Speaker 1: During World War One, a failed potato harvest coupled with

521
00:32:33,200 --> 00:32:36,960
Speaker 1: a shortage of bread, culminated in a winter in which

522
00:32:37,040 --> 00:32:40,280
Speaker 1: German citizens had to survive largely off of turnips. In

523
00:32:40,320 --> 00:32:43,840
Speaker 1: This period from nineteen sixteen to nineteen seventeen is now

524
00:32:43,880 --> 00:32:47,760
Speaker 1: often referred to as the Turnip Winter, and a cookbook

525
00:32:47,840 --> 00:32:51,120
Speaker 1: was even published during this time, chock full of recipes

526
00:32:51,120 --> 00:32:54,000
Speaker 1: on how to use turnips in the place of potatoes.

527
00:32:55,160 --> 00:32:58,040
Speaker 1: Something similar happened to the British during World War Two,

528
00:32:58,040 --> 00:33:01,800
Speaker 1: when shortages forced citizens to rely more and more on turnips.

529
00:33:02,240 --> 00:33:06,640
Speaker 1: The master chef at London Savoy Hotel, Francois Lattree, tried

530
00:33:06,640 --> 00:33:08,920
Speaker 1: to dress up the turnip with a dish he called

531
00:33:09,120 --> 00:33:12,400
Speaker 1: Woolton Pie, after the head of the Ministry of Food,

532
00:33:12,600 --> 00:33:15,640
Speaker 1: Lord Woolton. From my understanding of the recipe, it was

533
00:33:15,680 --> 00:33:19,560
Speaker 1: basically a meat pie, but with root vegetables usually potatoes,

534
00:33:19,640 --> 00:33:24,560
Speaker 1: but replaced with turnips during shortages or complimented with them.

535
00:33:24,680 --> 00:33:27,720
Speaker 1: Um it's called In the recipe and the original recipe,

536
00:33:28,160 --> 00:33:32,440
Speaker 1: the word swedes is used, which confusionly is more appropriately

537
00:33:32,600 --> 00:33:36,640
Speaker 1: applied to what we call in America rude vegas. But turnips,

538
00:33:36,800 --> 00:33:39,640
Speaker 1: it's turn ups. It was turn ups. Yes. Lautrey tried

539
00:33:39,640 --> 00:33:43,000
Speaker 1: to make the dish appear palatable, posing and a photograph

540
00:33:43,040 --> 00:33:46,880
Speaker 1: happily eating it, but no one really bought it. According

541
00:33:46,920 --> 00:33:49,600
Speaker 1: to National Geographic, a consumer of the pie wrote of it,

542
00:33:49,960 --> 00:33:53,240
Speaker 1: a horrible dish has appeared on the dining room table.

543
00:33:53,760 --> 00:33:57,080
Speaker 1: It is composed entirely of root vegetables, in which one

544
00:33:57,160 --> 00:34:03,920
Speaker 1: feels turnip has far too honored up as as beautiful, beautiful.

545
00:34:04,560 --> 00:34:06,760
Speaker 1: Once the war was over, in the rationing a thing

546
00:34:06,800 --> 00:34:09,920
Speaker 1: of the past, the recipe pretty much disappeared, although you

547
00:34:09,920 --> 00:34:13,120
Speaker 1: can find recipes online for Walton pie. Most of them

548
00:34:13,239 --> 00:34:17,240
Speaker 1: do not involve turn ups, and according to some research

549
00:34:17,320 --> 00:34:19,440
Speaker 1: I was doing around this, the only survivor of this

550
00:34:19,560 --> 00:34:22,879
Speaker 1: kind of period of like recipe survivor is carrot cake

551
00:34:23,600 --> 00:34:26,920
Speaker 1: because we couldn't. The biggest mystery of history as that

552
00:34:27,200 --> 00:34:33,200
Speaker 1: the author of that cake anyway, Carrot cake. Um. In

553
00:34:33,239 --> 00:34:36,759
Speaker 1: the late seventies and early eighties, turnips as livestock feed

554
00:34:36,760 --> 00:34:39,879
Speaker 1: came back into fashion as researchers developed frides that grow

555
00:34:39,960 --> 00:34:43,640
Speaker 1: with partially exposed roots um letting animals readily graze both

556
00:34:43,680 --> 00:34:46,800
Speaker 1: the greens and the roots. Um there. I just found

557
00:34:46,800 --> 00:34:49,759
Speaker 1: that this one paper that was super into and I

558
00:34:49,840 --> 00:34:52,839
Speaker 1: was really fascinated by it. But yeah, apparently turnips are

559
00:34:52,920 --> 00:34:55,720
Speaker 1: a really good energy source for young cattle, sheep, goats,

560
00:34:55,760 --> 00:35:00,680
Speaker 1: and other ruminants. There you go. The turnip played a

561
00:35:00,760 --> 00:35:05,439
Speaker 1: minor role in the movie Crazy People. I haven't seen it,

562
00:35:05,600 --> 00:35:09,480
Speaker 1: but it follows an advertising executive who comes up with

563
00:35:09,560 --> 00:35:12,880
Speaker 1: honest slogans for products while in the midst of a

564
00:35:12,880 --> 00:35:17,879
Speaker 1: nervous breakdown, including this one turnips. They're really not that bad.

565
00:35:19,480 --> 00:35:21,759
Speaker 1: Sounds like the kind of marketing slogan that I would get.

566
00:35:21,880 --> 00:35:25,400
Speaker 1: I would enjoy that right and be like, Okay, I

567
00:35:25,480 --> 00:35:31,120
Speaker 1: know what you're all about. Um and relatively recent turnip

568
00:35:31,160 --> 00:35:34,920
Speaker 1: research news um AS researchers found that some of the

569
00:35:35,320 --> 00:35:37,960
Speaker 1: inedible oils that you can get from some varieties of

570
00:35:37,960 --> 00:35:42,320
Speaker 1: turnip seeds can make really decent biodiesel fuel when blended

571
00:35:42,360 --> 00:35:45,759
Speaker 1: with other diesels, like like on par with soybean biodiesel,

572
00:35:45,800 --> 00:35:49,000
Speaker 1: which is like generally considered one of the highest quality biodiesels.

573
00:35:49,080 --> 00:35:52,120
Speaker 1: So for that you you're using the whole plant. Absolutely

574
00:35:53,400 --> 00:35:56,600
Speaker 1: turn ups got a lot going on it does. I'm

575
00:35:56,640 --> 00:36:01,120
Speaker 1: telling you this whole episode. I love it when it's

576
00:36:01,120 --> 00:36:04,840
Speaker 1: an unexpectedly excellent topic. Yeah, like you think it's going

577
00:36:04,880 --> 00:36:06,919
Speaker 1: to be the story is going to be this one thing, yeah,

578
00:36:07,080 --> 00:36:09,600
Speaker 1: or just really dry or something. But then but then

579
00:36:09,600 --> 00:36:12,320
Speaker 1: you're giving this wealth so much. Just turn up wealth,

580
00:36:12,520 --> 00:36:14,560
Speaker 1: I know, and I know there's probably more out there,

581
00:36:14,600 --> 00:36:19,920
Speaker 1: and hopefully listeners if we miss something, oh gosh, always

582
00:36:20,080 --> 00:36:23,399
Speaker 1: right in about turning. We need to know, we need

583
00:36:23,440 --> 00:36:25,799
Speaker 1: to know. I'm hoping that there is a pet with

584
00:36:25,880 --> 00:36:28,640
Speaker 1: a turnip as a food name, because it's a great name.

585
00:36:28,800 --> 00:36:35,040
Speaker 1: It is, Okay, I'm hoping fingers cressed. I don't think

586
00:36:35,040 --> 00:36:38,560
Speaker 1: our listeners will let us do pretty rad uh speaking up,

587
00:36:38,560 --> 00:36:40,479
Speaker 1: we do have some listener mail, we do, but first

588
00:36:40,520 --> 00:36:42,120
Speaker 1: we've got one more quick break for a word from

589
00:36:42,120 --> 00:36:54,560
Speaker 1: our sponsor, and we're back. Thank you sponsored, Yes, thank you,

590
00:36:54,800 --> 00:37:03,000
Speaker 1: and we're back with sure ma'am. That was the beach

591
00:37:03,080 --> 00:37:10,160
Speaker 1: up turn up. Oh my god, thank you. Maybe I

592
00:37:10,200 --> 00:37:16,920
Speaker 1: could I could competing that. I am not giving up

593
00:37:16,960 --> 00:37:19,359
Speaker 1: hopes on it. I believe in you, Annie, Thank you.

594
00:37:19,920 --> 00:37:23,680
Speaker 1: I need your support. Hannah wrote, See, I don't know

595
00:37:23,680 --> 00:37:25,239
Speaker 1: what it is about my eyes, but I have a

596
00:37:25,320 --> 00:37:29,520
Speaker 1: huge issue with cutting onions. As soon as I so

597
00:37:29,680 --> 00:37:32,080
Speaker 1: much just slice into the thing, my eyes start seriously

598
00:37:32,080 --> 00:37:34,799
Speaker 1: tearing up and burning. I love cooking with onions, so

599
00:37:34,880 --> 00:37:37,880
Speaker 1: obviously this is a big issue. It doesn't matter what

600
00:37:37,960 --> 00:37:40,759
Speaker 1: kind of onion it is. Even the most innocuous of

601
00:37:40,800 --> 00:37:44,240
Speaker 1: sweet padilla or walla walla onions turn on the water works.

602
00:37:45,080 --> 00:37:47,640
Speaker 1: One day, shortly after moving out of my parents house

603
00:37:47,680 --> 00:37:51,560
Speaker 1: and into my new apartment, I decided enough was enough.

604
00:37:52,200 --> 00:37:54,480
Speaker 1: I was an adult now, gosh durn it, and I

605
00:37:54,520 --> 00:37:57,080
Speaker 1: had the right to eat delicious onion filled dishes without

606
00:37:57,080 --> 00:37:59,600
Speaker 1: sobbing like I had just experienced all the pain and

607
00:37:59,680 --> 00:38:04,080
Speaker 1: misery of reading the Deathly Hallows for the first time. Determined,

608
00:38:04,760 --> 00:38:06,759
Speaker 1: I went on to WICKI how and I looked up

609
00:38:06,760 --> 00:38:09,400
Speaker 1: all the tips and chicks for avoiding tears while cutting onions.

610
00:38:09,600 --> 00:38:11,520
Speaker 1: I swiftly decided that the smartest thing to do would

611
00:38:11,520 --> 00:38:13,680
Speaker 1: be to take all of these chicks and do them

612
00:38:13,719 --> 00:38:19,359
Speaker 1: all at the same time for maximum effectiveness. Predictably, this

613
00:38:19,440 --> 00:38:23,839
Speaker 1: proved to be a monumentally stupid decision. First, I put

614
00:38:23,880 --> 00:38:26,719
Speaker 1: my onion in the freezer an hour or so out

615
00:38:26,760 --> 00:38:30,319
Speaker 1: of time. Why I don't know, The Internet told me to.

616
00:38:30,960 --> 00:38:34,080
Speaker 1: Then I stuck a massive wad of strongly flavored gum

617
00:38:34,080 --> 00:38:36,760
Speaker 1: in my mouth, at least four or five pieces. Why

618
00:38:37,160 --> 00:38:39,400
Speaker 1: heck have I know, But I'm sure there's some science

619
00:38:39,440 --> 00:38:42,839
Speaker 1: behind it. Then I let several small tea candles all

620
00:38:42,840 --> 00:38:46,560
Speaker 1: around my cutting board. Why I don't know. I guess

621
00:38:46,560 --> 00:38:49,560
Speaker 1: cutting onions and summoning demons is basically the same thing

622
00:38:49,600 --> 00:38:53,480
Speaker 1: if you think about it. My workstation sacrifice to the

623
00:38:53,520 --> 00:38:56,720
Speaker 1: onion cutting gods thus arranged. I got out my best

624
00:38:56,760 --> 00:38:59,879
Speaker 1: and only kitchen knife, extremely cheap and dull model from

625
00:39:00,000 --> 00:39:02,160
Speaker 1: all marked of the dollar store I can't remember which,

626
00:39:02,520 --> 00:39:07,400
Speaker 1: and my frozen solid onion and went to work. Of course,

627
00:39:07,480 --> 00:39:10,520
Speaker 1: cutting through a solid mass of frozen hard root vegetable

628
00:39:10,640 --> 00:39:14,439
Speaker 1: proof very difficult, but with enough brute force, I got

629
00:39:14,480 --> 00:39:18,600
Speaker 1: that sad dull knife about halfway through the oneon Instantly

630
00:39:18,960 --> 00:39:22,880
Speaker 1: that familiar burning sensation came to my eyes. Frustrated but

631
00:39:22,880 --> 00:39:25,360
Speaker 1: still determined I could make this work, I tried to

632
00:39:25,520 --> 00:39:28,040
Speaker 1: pry my knife from the onion, only to find it

633
00:39:28,200 --> 00:39:31,640
Speaker 1: was firmly stuck. I began whacking the onion off the

634
00:39:31,680 --> 00:39:35,200
Speaker 1: cutting board with my knife, creating a primitive onion club

635
00:39:35,280 --> 00:39:38,480
Speaker 1: that I'm sure could have made a good weapon. I

636
00:39:38,560 --> 00:39:41,480
Speaker 1: eventually got the onion in half and I began trying

637
00:39:41,520 --> 00:39:44,960
Speaker 1: to make slices. Meanwhile, my eyes really began to burn,

638
00:39:45,000 --> 00:39:47,160
Speaker 1: to the point that I couldn't keep them open. So

639
00:39:47,239 --> 00:39:49,799
Speaker 1: there I was standing at my cutting board, slamming down

640
00:39:49,840 --> 00:39:52,040
Speaker 1: my dull knife until the frozen solid onion, with my

641
00:39:52,080 --> 00:39:54,920
Speaker 1: eyes closed, tears streaming down my face, and several small

642
00:39:54,960 --> 00:39:59,239
Speaker 1: open flames around me filled with bolten wax. Honestly, I

643
00:39:59,239 --> 00:40:01,600
Speaker 1: don't know. I didn't burned down my apartment or cut

644
00:40:01,600 --> 00:40:05,080
Speaker 1: off a finger that day. Thankfully, I've since discovered that

645
00:40:05,120 --> 00:40:08,319
Speaker 1: a simple parrel of swimming goggles does the trick. I

646
00:40:08,400 --> 00:40:10,600
Speaker 1: might look like an idiot cutting onions with goggles on,

647
00:40:10,960 --> 00:40:13,800
Speaker 1: but at least it comes with much lower risk of

648
00:40:13,880 --> 00:40:22,200
Speaker 1: accidental amputation or candle based veggie demon summoning. Also, I

649
00:40:22,239 --> 00:40:24,920
Speaker 1: love your email, Hannah. It's very nerdy and I knew

650
00:40:24,920 --> 00:40:33,600
Speaker 1: we'd be friends. It's a disaster freezing an onion solid.

651
00:40:33,600 --> 00:40:38,000
Speaker 1: I've never heard that one. I mean, I guess if

652
00:40:38,000 --> 00:40:40,759
Speaker 1: it's froze. I mean by by virtue of not being

653
00:40:40,800 --> 00:40:42,920
Speaker 1: able to cut it, it's not going to bother your

654
00:40:43,719 --> 00:40:47,560
Speaker 1: It's just really a big deterrent. Yeah, don't cut open

655
00:40:47,560 --> 00:40:54,480
Speaker 1: this anyone. Oh gosh um okay, Heather wrote, I've been

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00:40:54,560 --> 00:40:56,640
Speaker 1: enjoying your podcast for a long time, and just finish

657
00:40:56,719 --> 00:40:59,560
Speaker 1: your recent episode about fictional foods from Star Wars. I'm

658
00:40:59,560 --> 00:41:02,560
Speaker 1: a huge Star Wars fans, so I appreciate it. Oh yeah.

659
00:41:02,719 --> 00:41:05,439
Speaker 1: While listening, I was reminded of a geeky cocktail book

660
00:41:05,440 --> 00:41:07,759
Speaker 1: I picked up on a holiday in Portland last year,

661
00:41:08,000 --> 00:41:11,359
Speaker 1: The Cocktail Guide to the Galaxy by Andy Heidel. There

662
00:41:11,360 --> 00:41:13,600
Speaker 1: are a ton of different cocktails in it from a

663
00:41:13,640 --> 00:41:16,040
Speaker 1: geek bar in the US called The way Station, with

664
00:41:16,080 --> 00:41:19,760
Speaker 1: sci fi inspired names from new and classic movies and shows.

665
00:41:20,800 --> 00:41:23,840
Speaker 1: There's a Hitchhiker's Guide to the Galaxy, pan Galactic gargle Blaster,

666
00:41:24,080 --> 00:41:26,440
Speaker 1: a bunch of different sonic screw drivers depending on which

667
00:41:26,480 --> 00:41:29,640
Speaker 1: doctor you prefer, a BUCKERU buns I inspired oscillator over

668
00:41:29,680 --> 00:41:33,120
Speaker 1: thruster and hasty. Actually, the book has a bunch of

669
00:41:33,200 --> 00:41:36,400
Speaker 1: drinks themed around Star Wars, including a recipe for the

670
00:41:36,440 --> 00:41:38,960
Speaker 1: blue Milk cocktail you mentioned in the episode which got

671
00:41:39,000 --> 00:41:41,400
Speaker 1: me thinking about it. This book's recipe for it is

672
00:41:41,440 --> 00:41:44,600
Speaker 1: one part Blue Curse how and one part Bailey's served

673
00:41:44,600 --> 00:41:47,600
Speaker 1: over ice, and I recommend it. It's pretty tasty. I've

674
00:41:47,600 --> 00:41:49,440
Speaker 1: been working my way through the books slowly, and I

675
00:41:49,480 --> 00:41:51,520
Speaker 1: have to admit that, even though I'm not a treky

676
00:41:51,600 --> 00:41:54,000
Speaker 1: like my husband, my favorite drink lately is from the

677
00:41:54,000 --> 00:41:58,239
Speaker 1: star Trek category. He's Dead Jin. Not only is the

678
00:41:58,320 --> 00:42:01,200
Speaker 1: name pretty much the ultimate, but it's really tasty too.

679
00:42:02,800 --> 00:42:10,960
Speaker 1: That's great, that's great. I want to look at this book. Yes, Oh,

680
00:42:11,040 --> 00:42:17,160
Speaker 1: He's dead Gin so good. Sometimes I just get frustrated

681
00:42:17,200 --> 00:42:20,680
Speaker 1: with how much I love puns. Oh don't play, Oh,

682
00:42:20,719 --> 00:42:23,719
Speaker 1: don't don't be frustrated. It's a thing of beauty. So

683
00:42:23,800 --> 00:42:26,840
Speaker 1: many people shared that love with you. It's it brings

684
00:42:26,880 --> 00:42:31,080
Speaker 1: us all together and unless you're some people and don't

685
00:42:31,239 --> 00:42:35,960
Speaker 1: do that's okay. I understand you know, different shokes, different folks,

686
00:42:36,560 --> 00:42:40,400
Speaker 1: but it seems these listeners are on our page and

687
00:42:40,480 --> 00:42:44,480
Speaker 1: we really appreciate both of them writing to us. Yes,

688
00:42:44,800 --> 00:42:46,520
Speaker 1: if you would like to write to us, you can.

689
00:42:46,920 --> 00:42:50,200
Speaker 1: Our email is hello at saber pod dot com. You

690
00:42:50,239 --> 00:42:54,000
Speaker 1: can also find us on social media. We are on Instagram, Facebook,

691
00:42:54,040 --> 00:42:56,799
Speaker 1: and Twitter at saver Pod. We do hope to hear

692
00:42:56,840 --> 00:43:00,080
Speaker 1: from you. Savor is production of I Heart Radio and

693
00:43:00,120 --> 00:43:02,560
Speaker 1: Stuff Media. For more podcasts for my Heart Radio, you

694
00:43:02,560 --> 00:43:05,520
Speaker 1: can visit the iHeart Radio app, Apple Podcasts, or wherever

695
00:43:05,800 --> 00:43:08,800
Speaker 1: you listen to your favorite shows. Thanks as always to

696
00:43:08,840 --> 00:43:11,680
Speaker 1: our super producers Dylan Fagan and Andrew Howard. Thanks to

697
00:43:11,719 --> 00:43:13,439
Speaker 1: you for listening, and we hope that lots more good

698
00:43:13,440 --> 00:43:21,839
Speaker 1: things are coming your way