1 00:00:08,400 --> 00:00:10,800 Speaker 1: Hello and bucked the saber protection of iHeart Radio. I'm 2 00:00:10,840 --> 00:00:13,280 Speaker 1: Annie Reese and I'm Lauren Vogelbaum, and today we have 3 00:00:13,320 --> 00:00:18,759 Speaker 1: an episode for you about Sumac. Yes, uh, any particular 4 00:00:18,800 --> 00:00:21,400 Speaker 1: reason this one was on your mind? Oh, it could 5 00:00:21,400 --> 00:00:24,720 Speaker 1: have been any reason. It was so long ago, like 6 00:00:24,880 --> 00:00:31,560 Speaker 1: three or four days centuries. Yeah, yeah, it really, it 7 00:00:31,640 --> 00:00:37,440 Speaker 1: really has been centuries. It feels like it has been 8 00:00:37,479 --> 00:00:43,880 Speaker 1: a very long week, folks. Yes, yes, indeed. Uh. Well, 9 00:00:45,040 --> 00:00:52,600 Speaker 1: I I did not know what this was guested it. Well, yeah, 10 00:00:52,800 --> 00:00:55,560 Speaker 1: I didn't know what it was, and then I guessed 11 00:00:56,120 --> 00:00:59,520 Speaker 1: that it was a type of orange before I started 12 00:00:59,560 --> 00:01:01,920 Speaker 1: research it, and I thought it was often in jams. 13 00:01:02,080 --> 00:01:03,480 Speaker 1: But now that I've read up on it, I think 14 00:01:03,560 --> 00:01:07,640 Speaker 1: I I was vaguely familiar with what it was. Yeah, 15 00:01:08,760 --> 00:01:12,960 Speaker 1: you kind of had the like citruacy, right, Yeah, I 16 00:01:13,000 --> 00:01:17,840 Speaker 1: was ball park. I don't know. But when I was, 17 00:01:17,920 --> 00:01:20,319 Speaker 1: when I was reading about it, I was like, oh yeah, yeah, yeah, 18 00:01:20,360 --> 00:01:23,440 Speaker 1: so I think I did know it. I just didn't, Okay, 19 00:01:23,959 --> 00:01:29,600 Speaker 1: didn't off the top of her Sure. Um, yeah, I 20 00:01:29,920 --> 00:01:33,319 Speaker 1: don't have a super lot of experience with this. Um, 21 00:01:33,360 --> 00:01:37,000 Speaker 1: although there are some really amazing kind of like like 22 00:01:37,120 --> 00:01:41,840 Speaker 1: Mediterranean Ish region restaurants around Atlanta that I've had this. 23 00:01:42,000 --> 00:01:44,880 Speaker 1: I've used it in some cooking. I think it bothers 24 00:01:44,920 --> 00:01:47,080 Speaker 1: my stomach a little bit, but like, kind of a 25 00:01:47,080 --> 00:01:48,960 Speaker 1: lot of things bother my stomach, so it's sort of 26 00:01:49,000 --> 00:01:52,560 Speaker 1: hard to tell. Um. We did talk about it some 27 00:01:52,880 --> 00:01:56,080 Speaker 1: in our Zatar episode, so you can see that one 28 00:01:56,720 --> 00:02:02,000 Speaker 1: for a little bit more. But well, I guess uh, 29 00:02:02,200 --> 00:02:05,280 Speaker 1: neither of us, neither of us being deeply familiar with 30 00:02:05,320 --> 00:02:09,280 Speaker 1: this probably brings us straight to our question. Sure does 31 00:02:10,400 --> 00:02:19,800 Speaker 1: sumac well? Uh? Sumac sometimes pronounced schumak, I think um, 32 00:02:19,960 --> 00:02:22,800 Speaker 1: is a type of spice or seasoning um. It's small 33 00:02:22,840 --> 00:02:26,680 Speaker 1: red fruits are typically dried and sold whole or ground 34 00:02:26,680 --> 00:02:30,400 Speaker 1: into a powder, bright in both flavor and color like 35 00:02:30,639 --> 00:02:34,240 Speaker 1: fire engine red and uh lemony like tangy but not 36 00:02:34,360 --> 00:02:36,640 Speaker 1: super super tart um, with a little bit of like 37 00:02:36,720 --> 00:02:40,960 Speaker 1: fruity savory bitterness to it. Uh cooked into dishes or 38 00:02:41,120 --> 00:02:45,079 Speaker 1: used in spice blends, or sprinkled over anything savory at 39 00:02:45,080 --> 00:02:49,440 Speaker 1: the table. It's like a It's like if paprika were 40 00:02:49,480 --> 00:02:55,600 Speaker 1: a citrus um. It's like if pink lemonade. We're an 41 00:02:55,720 --> 00:03:02,520 Speaker 1: unsweet table seasoning. It's it's like a Sunset really wants 42 00:03:02,560 --> 00:03:13,239 Speaker 1: you to enjoy your vegetables. Oh thank you, Sunset. Uh. 43 00:03:13,560 --> 00:03:16,960 Speaker 1: Sumac is in the ant cardiaci A family, or the 44 00:03:17,000 --> 00:03:19,920 Speaker 1: cashew family, along with other stuff we've talked about before 45 00:03:19,960 --> 00:03:24,400 Speaker 1: on the show, like mangoes and pistachios um and cashews. Um, 46 00:03:24,440 --> 00:03:26,560 Speaker 1: it's also in the same family. It's like poison ivy 47 00:03:26,600 --> 00:03:30,680 Speaker 1: and poison oak and poison sumac um. Is this why 48 00:03:30,760 --> 00:03:35,560 Speaker 1: it bothers me? Mangoes don't bother me or anyway? Okay? Um? 49 00:03:35,600 --> 00:03:39,640 Speaker 1: Who knows? Poison sumac is easily identifiable by its white 50 00:03:39,680 --> 00:03:43,000 Speaker 1: berries and um like differently shaped leaves. It's a different 51 00:03:43,040 --> 00:03:47,160 Speaker 1: genus um. Edible sumacs are generally in the roosts genus. 52 00:03:47,360 --> 00:03:50,680 Speaker 1: There are some two D and fifty species, although only 53 00:03:50,760 --> 00:03:54,840 Speaker 1: a handful are commonly eaten, and I've seen different numbers 54 00:03:55,320 --> 00:03:58,200 Speaker 1: on that I've also seen. I've also read that's only 55 00:03:58,320 --> 00:04:03,440 Speaker 1: like one except species. Um. I am not a botanist. 56 00:04:03,680 --> 00:04:13,920 Speaker 1: I have no roots in this game, so nice. Thanks 57 00:04:14,040 --> 00:04:19,680 Speaker 1: thanks at any rate. Yes, sumac plants. These are tall 58 00:04:19,680 --> 00:04:24,200 Speaker 1: shrubs or like smallish trees, generally somewhere between three and 59 00:04:24,360 --> 00:04:26,760 Speaker 1: thirty feet tall. I know that's a broad range, but 60 00:04:26,880 --> 00:04:29,320 Speaker 1: you know, different different species. Um. That's that's about one 61 00:04:29,320 --> 00:04:32,000 Speaker 1: to ten meters um. They typically have like a like 62 00:04:32,160 --> 00:04:34,839 Speaker 1: long ridged leaves that can look a little bit like 63 00:04:34,880 --> 00:04:39,680 Speaker 1: a like a large fern frond. Yeah. Um. They grow 64 00:04:39,680 --> 00:04:43,839 Speaker 1: in tropical to temperate regions, often mountainous, and flower with 65 00:04:43,920 --> 00:04:47,400 Speaker 1: these big cones of tiny white to pink to bright 66 00:04:47,440 --> 00:04:51,839 Speaker 1: red to purplish flowers that, if pollinated, will each develop 67 00:04:52,080 --> 00:04:56,320 Speaker 1: a tiny, single bright red to purplish fruit about the 68 00:04:56,360 --> 00:04:59,320 Speaker 1: size of like a small pea or a large peppercorn, 69 00:05:00,000 --> 00:05:03,360 Speaker 1: each containing a single seed, which means they're a droop. Um. 70 00:05:03,400 --> 00:05:07,040 Speaker 1: And processing can vary, but typically you're drying the fruit 71 00:05:07,160 --> 00:05:10,919 Speaker 1: and removing the seeds and then grinding that flesh to 72 00:05:11,000 --> 00:05:16,000 Speaker 1: a grainy powder. Uh. And yeah, the powder is just beautiful. 73 00:05:16,200 --> 00:05:18,400 Speaker 1: It can range a little bit in color, but but 74 00:05:18,440 --> 00:05:23,360 Speaker 1: it's just really beautiful, like wine red. So pretty. Um. 75 00:05:23,400 --> 00:05:26,039 Speaker 1: And the etymology is contested as well, but the name 76 00:05:26,120 --> 00:05:28,240 Speaker 1: seems to have come from a word for either red 77 00:05:28,400 --> 00:05:34,080 Speaker 1: or dark red. In any case, which language it came from, 78 00:05:35,000 --> 00:05:43,359 Speaker 1: I'm not I'm not an atomologist. Yeah, yeah, enjoy it, yes, yes, um. 79 00:05:43,400 --> 00:05:46,200 Speaker 1: But yeah, once you have this powder or this fruit, 80 00:05:46,320 --> 00:05:50,120 Speaker 1: it is widely added to spice blends like zatar, or 81 00:05:50,440 --> 00:05:53,599 Speaker 1: used by itself in stews or sauces or rubs, but 82 00:05:53,800 --> 00:05:56,839 Speaker 1: also often used as a finishing spice or table spice 83 00:05:56,880 --> 00:06:00,719 Speaker 1: for meat or vegetables or salads or dips, or savory 84 00:06:00,800 --> 00:06:05,039 Speaker 1: dairy like yogurts or cheeses. Mm hmm, yeah, that sounds 85 00:06:05,040 --> 00:06:09,440 Speaker 1: good to me. UM also used fresh or dried um 86 00:06:09,480 --> 00:06:12,719 Speaker 1: to make drinks like a like a lemonade type cold 87 00:06:12,839 --> 00:06:16,279 Speaker 1: drink or a tea like hot drink. In some places, 88 00:06:16,320 --> 00:06:18,960 Speaker 1: the roots and shoots are also eaten or have been 89 00:06:19,080 --> 00:06:23,760 Speaker 1: used medicinally. Um extracts are also used in industrial applications 90 00:06:23,800 --> 00:06:26,640 Speaker 1: like food preservation, UM as a fabric dye and for 91 00:06:26,760 --> 00:06:29,760 Speaker 1: leather tanning, because they do contain a lot of tannins. 92 00:06:29,760 --> 00:06:33,080 Speaker 1: That what, that's part of what makes them tart u Huh? 93 00:06:35,680 --> 00:06:40,400 Speaker 1: Well what about the nutrition? You're usually not eating enough 94 00:06:40,440 --> 00:06:42,359 Speaker 1: of it to make much of a difference. But but 95 00:06:42,440 --> 00:06:46,000 Speaker 1: sumac does contain some good fats and some fiber uh 96 00:06:46,360 --> 00:06:48,960 Speaker 1: or I mean the fruit does, like once it's dried, 97 00:06:49,480 --> 00:06:52,120 Speaker 1: I mean fiber still sure, uh, and at least a 98 00:06:52,160 --> 00:06:56,480 Speaker 1: smattering of micronutrients. UM and as being investigated for potentially 99 00:06:56,520 --> 00:07:01,960 Speaker 1: beneficial compounds like antioxidants uh stuff can help control blood 100 00:07:02,000 --> 00:07:07,719 Speaker 1: sugar and alleviate muscle pain, plus antibacterials and antifungals. But 101 00:07:07,839 --> 00:07:13,640 Speaker 1: you know saber motto, Uh, bodies are complicated. More research 102 00:07:13,720 --> 00:07:19,400 Speaker 1: is necessary before ingesting a medicinal dose of anything. Consult 103 00:07:19,440 --> 00:07:23,920 Speaker 1: a medical professional who is not us. Absolutely not other 104 00:07:24,000 --> 00:07:28,520 Speaker 1: things we are not. The list is long. It is 105 00:07:28,640 --> 00:07:38,440 Speaker 1: the top professionals, certainly not. No. Oh well, we don't 106 00:07:38,520 --> 00:07:41,520 Speaker 1: have any numbers for yeah other Oh man, I feel 107 00:07:41,520 --> 00:07:48,320 Speaker 1: like we're we're really winning today. Yeah yeah we I okay, y'all. 108 00:07:48,360 --> 00:07:51,120 Speaker 1: So so this might be a case of um of 109 00:07:51,160 --> 00:07:59,360 Speaker 1: just Google being tricksy uh internationally, because I like, I'm 110 00:07:59,400 --> 00:08:06,240 Speaker 1: aware that sumac is a widely used spice in like 111 00:08:07,200 --> 00:08:10,280 Speaker 1: I don't know, like a quarter of the world, like 112 00:08:10,600 --> 00:08:14,200 Speaker 1: very widely used around the levant, and it's just all 113 00:08:14,240 --> 00:08:18,080 Speaker 1: of the I could not find global production numbers for 114 00:08:18,120 --> 00:08:20,000 Speaker 1: this plant. And I'm like, I don't know if I 115 00:08:20,040 --> 00:08:23,800 Speaker 1: was using to American of like a search term, or 116 00:08:23,840 --> 00:08:25,920 Speaker 1: if Google was just like, you don't care about that 117 00:08:25,920 --> 00:08:27,720 Speaker 1: other stuff. I'm not even going to show it to you, 118 00:08:28,120 --> 00:08:37,719 Speaker 1: So darn you, Google, Google and our podcasting goals our 119 00:08:37,840 --> 00:08:45,080 Speaker 1: determination to provide numbers of some guy. Yeah right, even 120 00:08:45,120 --> 00:08:47,680 Speaker 1: the even the academic papers weren't l bragging on the 121 00:08:47,720 --> 00:08:52,760 Speaker 1: numbers anyway. It's okay, um. But wrapped up in in 122 00:08:52,960 --> 00:08:55,760 Speaker 1: all of this mild confusion, we do have a bunch 123 00:08:55,760 --> 00:08:59,200 Speaker 1: of history for you that is also righte with mild confusion. 124 00:08:59,360 --> 00:09:02,959 Speaker 1: So hey, but first we have a quick break for 125 00:09:03,000 --> 00:09:14,040 Speaker 1: a word from our sponsor from back. Thank you sponsor, Yes, 126 00:09:14,120 --> 00:09:18,320 Speaker 1: thank you. So yes. The history of sumac is hotly debated, 127 00:09:19,559 --> 00:09:23,680 Speaker 1: with some arguing it originated in Iran or Syria, others 128 00:09:23,800 --> 00:09:27,280 Speaker 1: arguing that it originated in Sicily. Uh. Some say perhaps 129 00:09:27,280 --> 00:09:31,760 Speaker 1: it's both. The multiple possible origins of the name as 130 00:09:31,800 --> 00:09:37,280 Speaker 1: mentioned complicate matters too, But whatever the case, it's spread 131 00:09:37,280 --> 00:09:41,080 Speaker 1: along trade routes across Europe and the Middle East kind 132 00:09:41,160 --> 00:09:44,559 Speaker 1: around the same time. Yeah, definitely one one of the 133 00:09:44,600 --> 00:09:49,520 Speaker 1: spices involved in the spice trade groups. Yes. Uh. And historically, 134 00:09:49,520 --> 00:09:53,040 Speaker 1: sumac has been used in a variety of ways. For instance, 135 00:09:53,080 --> 00:09:56,079 Speaker 1: in ancient Roman Greece, people used it to add acidity 136 00:09:56,160 --> 00:09:59,760 Speaker 1: to foods, but also medicinally for things like indigestion. Uh. 137 00:09:59,800 --> 00:10:03,240 Speaker 1: And to die close and tan leather. Do you have 138 00:10:03,280 --> 00:10:06,880 Speaker 1: scarieties wrote about it. I believe you prescribed it for 139 00:10:06,960 --> 00:10:10,760 Speaker 1: things like indigestion as well. When lemons were imported and 140 00:10:10,800 --> 00:10:15,600 Speaker 1: cultivated on a larger scale and Europe, sumac consumption decreased there, 141 00:10:15,760 --> 00:10:17,840 Speaker 1: but that was not the case in the Middle East. 142 00:10:18,320 --> 00:10:21,280 Speaker 1: Some sources suggest that sumac was still somewhat popular in 143 00:10:21,559 --> 00:10:25,440 Speaker 1: parts of Europe as a garden plant though, Okay, it 144 00:10:25,600 --> 00:10:29,600 Speaker 1: is pretty. It is pretty. Other varieties of sumac grow 145 00:10:29,679 --> 00:10:33,000 Speaker 1: natively in North America, where indigenous people's ate the sprouts 146 00:10:33,080 --> 00:10:35,840 Speaker 1: and use the berries and beverages um as a die 147 00:10:36,040 --> 00:10:38,680 Speaker 1: or as a way to flavor tobacco. It was used 148 00:10:38,720 --> 00:10:41,560 Speaker 1: for a variety of ailments as well, from sore throat 149 00:10:41,720 --> 00:10:45,640 Speaker 1: to fever and yeah, yeah, evidence has been found of 150 00:10:45,679 --> 00:10:48,920 Speaker 1: sumac being eaten around up Pueblo sites going back like 151 00:10:49,040 --> 00:10:53,679 Speaker 1: two thousand years. So you're making a gesture that's like 152 00:10:53,960 --> 00:10:58,120 Speaker 1: long time, far far back. I think it's really playing 153 00:10:58,120 --> 00:11:02,839 Speaker 1: well for audio. Yeah, I think it landed for sure. 154 00:11:05,800 --> 00:11:07,760 Speaker 1: And now for a part of the story, I wasn't 155 00:11:07,760 --> 00:11:15,160 Speaker 1: really anticipating. Um has to do a lot with leather. Yeah, alright, 156 00:11:15,200 --> 00:11:19,959 Speaker 1: So American businessmen recognized the potential commercial value of sumac 157 00:11:20,040 --> 00:11:23,480 Speaker 1: in the late eighteenth century because at the time the 158 00:11:23,559 --> 00:11:27,560 Speaker 1: leather industry prized powdered sumac and importing it from Europe 159 00:11:27,760 --> 00:11:32,920 Speaker 1: was expensive. So seeing an opportunity rosewell, Sultan Stall, I 160 00:11:32,920 --> 00:11:37,360 Speaker 1: hope I'm pronouncing that correctly. Salt Salt Stall. Yeah, what 161 00:11:37,480 --> 00:11:40,440 Speaker 1: a name. Yeah right, that sounds like a batman villain. 162 00:11:40,480 --> 00:11:47,000 Speaker 1: I loved this. It does well. This This fellow applied 163 00:11:47,040 --> 00:11:51,400 Speaker 1: for a patent in four quote the exclusive rights of 164 00:11:51,400 --> 00:11:55,400 Speaker 1: manufacture and bending sumac and all its parts and productions. 165 00:11:56,160 --> 00:11:58,520 Speaker 1: He and his son Richard opened up the first known 166 00:11:58,559 --> 00:12:01,320 Speaker 1: American sumac mill and can tic it soon after, and 167 00:12:01,320 --> 00:12:04,080 Speaker 1: then they opened up another one after that. They ran 168 00:12:04,280 --> 00:12:07,280 Speaker 1: several ads in local papers to recruit sumac pickers, and 169 00:12:07,320 --> 00:12:11,559 Speaker 1: they had these pretty extensive instructions that you can find online. Um, 170 00:12:11,679 --> 00:12:14,560 Speaker 1: so the pickers would, uh, they would bring what they 171 00:12:14,640 --> 00:12:17,040 Speaker 1: had dried dried sumac to the mills where it would 172 00:12:17,040 --> 00:12:20,840 Speaker 1: be ground into powder, packaged and sold largely to tanneries. 173 00:12:22,160 --> 00:12:28,000 Speaker 1: Other entrepreneurs followed in their success, followed their example, and 174 00:12:28,200 --> 00:12:31,640 Speaker 1: Salt Install did not like this. No, no, no no. 175 00:12:31,800 --> 00:12:33,640 Speaker 1: He spoke in front of the U S House of 176 00:12:33,679 --> 00:12:39,360 Speaker 1: Representatives about the perceived patent violation, but nothing came of it. 177 00:12:39,960 --> 00:12:42,680 Speaker 1: Several other competitors popped up across the state, and Salt 178 00:12:42,720 --> 00:12:46,400 Speaker 1: Install filed for bankruptcy in eighteen o one. Top of that, 179 00:12:46,440 --> 00:12:48,600 Speaker 1: to pay off his debts, he sold his mills and 180 00:12:48,800 --> 00:12:54,040 Speaker 1: his home. So didn't work out for him. No, that's 181 00:12:54,080 --> 00:12:57,720 Speaker 1: his that's his villain origin story. That's true. Yeah, Sultan 182 00:12:57,840 --> 00:13:01,200 Speaker 1: Sul a good name to shout out and raising a fist. 183 00:13:01,559 --> 00:13:03,640 Speaker 1: Yeah yeah. And that he was in I mean, like 184 00:13:03,679 --> 00:13:09,280 Speaker 1: a seasoning adjacent industry. That's pretty I'm just saying. I'm 185 00:13:09,320 --> 00:13:18,760 Speaker 1: just saying. Now, you're just ideas are flowing, you know. Um, okay, okay. 186 00:13:18,800 --> 00:13:21,400 Speaker 1: So Salt and Salt and his son were not the 187 00:13:21,520 --> 00:13:24,720 Speaker 1: only mills. Their mills weren't the only ones that experienced hardship. 188 00:13:25,240 --> 00:13:27,959 Speaker 1: In the early days of the American sumac industry. That 189 00:13:28,120 --> 00:13:31,680 Speaker 1: quality just wasn't as good as imported sumac. I believe 190 00:13:31,760 --> 00:13:36,120 Speaker 1: that's fairly true, although it could also be just perceived quality. Um. 191 00:13:36,200 --> 00:13:39,560 Speaker 1: The Sicilian variety continued to be the most prized and 192 00:13:39,600 --> 00:13:43,400 Speaker 1: the only one that could produce white leather. Still, the 193 00:13:43,480 --> 00:13:46,800 Speaker 1: industry continued to grow and improve, particularly after the Civil 194 00:13:46,840 --> 00:13:49,840 Speaker 1: War and particularly in the South because of the climate, 195 00:13:49,880 --> 00:13:53,559 Speaker 1: the warmer climate. Uh. Though northern produced sumac found more 196 00:13:53,640 --> 00:13:58,640 Speaker 1: success when it came to dies. In his eighteen sixty 197 00:13:58,720 --> 00:14:02,280 Speaker 1: nine report, the Commissioner of Agriculture promoted the sumac industry, 198 00:14:02,320 --> 00:14:05,319 Speaker 1: really touting the technological improvements, and this led to others 199 00:14:05,520 --> 00:14:07,880 Speaker 1: entering the sumac business. So that was kind of a 200 00:14:07,920 --> 00:14:11,440 Speaker 1: boost for a while. And then the American industry got 201 00:14:11,480 --> 00:14:14,800 Speaker 1: another boost when the country's sumac imports were cut off 202 00:14:14,880 --> 00:14:17,679 Speaker 1: during World War One and World War Two. The Department 203 00:14:17,679 --> 00:14:20,880 Speaker 1: of Agriculture printed two pamphlets about growing sumac in nineteen 204 00:14:20,920 --> 00:14:25,080 Speaker 1: eighteen and nineteen twenty, claiming quote country people, especially the 205 00:14:25,160 --> 00:14:28,080 Speaker 1: elderly and women and children, can earn good wages from 206 00:14:28,200 --> 00:14:33,480 Speaker 1: July to September by gathering and cutting sumac HM. However, 207 00:14:33,560 --> 00:14:36,880 Speaker 1: with the introduction of synthetic tanning in the fifties, the 208 00:14:36,920 --> 00:14:43,560 Speaker 1: American sumac industry pretty much collapsed and never really recovered. Uh. 209 00:14:43,680 --> 00:14:47,560 Speaker 1: And yeah, that was the like unfortunately most of the history. Again, 210 00:14:47,680 --> 00:14:49,680 Speaker 1: I guess because we're in America and it was hard 211 00:14:49,720 --> 00:14:55,000 Speaker 1: to find the sources um from places where the sumac 212 00:14:55,080 --> 00:14:59,160 Speaker 1: industry is still going. And it's very important. So listeners 213 00:14:59,800 --> 00:15:02,720 Speaker 1: let as no. Yeah, if there are sources that we 214 00:15:02,920 --> 00:15:08,160 Speaker 1: just completely missed out on, um, like for example your 215 00:15:08,400 --> 00:15:14,720 Speaker 1: last reference here. Yes, so in Anus Tazzi published sumac 216 00:15:14,840 --> 00:15:17,440 Speaker 1: recipes and stories from Syria and it sounds great. It 217 00:15:17,560 --> 00:15:20,760 Speaker 1: was really critically cleaned. Um. It's got kind of a 218 00:15:20,800 --> 00:15:24,240 Speaker 1: history of Syria with these recipes, um, and it won 219 00:15:24,280 --> 00:15:25,480 Speaker 1: a lot of a word so I definitely want to 220 00:15:25,560 --> 00:15:29,040 Speaker 1: check it out. Um. But yeah, if there anything, if 221 00:15:29,320 --> 00:15:32,400 Speaker 1: there's anything else like that that we missed, please let 222 00:15:32,480 --> 00:15:36,680 Speaker 1: us know. Yeah um. Right now, on the American side, 223 00:15:36,960 --> 00:15:41,479 Speaker 1: sumac is definitely being touted as something that is um 224 00:15:41,520 --> 00:15:45,960 Speaker 1: delicious and can be found and foraged locally and turned 225 00:15:46,000 --> 00:15:50,880 Speaker 1: into tasty stuff. Um. And uh and yeah it's it's 226 00:15:51,400 --> 00:15:57,680 Speaker 1: named in every guide to the spices and cooking that 227 00:15:58,040 --> 00:16:03,600 Speaker 1: I have, but with very little information um on on 228 00:16:03,640 --> 00:16:08,360 Speaker 1: our end. So yeah, yeah, yeah, Well we're counting on 229 00:16:08,440 --> 00:16:12,400 Speaker 1: you as always listeners. M yes. But in the meantime, 230 00:16:12,920 --> 00:16:15,000 Speaker 1: I suppose that's what we have to say for now. 231 00:16:16,240 --> 00:16:18,880 Speaker 1: It is. We do have some listener mail for you though, 232 00:16:18,920 --> 00:16:20,400 Speaker 1: and we are going to get into that as soon 233 00:16:20,440 --> 00:16:21,800 Speaker 1: as we get back from a quick break. For a 234 00:16:21,840 --> 00:16:33,920 Speaker 1: word from our sponsors, We're back. Thank you sponsor. Yes, 235 00:16:34,000 --> 00:16:43,240 Speaker 1: thank you, we're back with just those mail thank yeah, right, 236 00:16:45,960 --> 00:16:48,920 Speaker 1: a lot of hand gestures. You can't see listeners again. 237 00:16:49,120 --> 00:16:52,200 Speaker 1: So good on audio, so good. I feel like it's 238 00:16:52,280 --> 00:16:55,000 Speaker 1: I feel like it's coming through. I think so yeah. 239 00:16:55,600 --> 00:17:02,440 Speaker 1: It's the enthusiasm that thank you, Kelsey wrote. I am 240 00:17:02,480 --> 00:17:04,520 Speaker 1: writing to thank you for your recent episode on a 241 00:17:04,560 --> 00:17:07,240 Speaker 1: low and no alcohol beers. I chose to live sober 242 00:17:07,280 --> 00:17:10,480 Speaker 1: in February and am successfully still off the sauce after 243 00:17:10,520 --> 00:17:13,640 Speaker 1: a real wacky couple of years. I have been curious 244 00:17:13,640 --> 00:17:17,080 Speaker 1: how beer with negligible alcoholic content comes into existence, but 245 00:17:17,119 --> 00:17:20,480 Speaker 1: too lazy to research it myself. That success stories old. 246 00:17:20,880 --> 00:17:23,439 Speaker 1: I was really missing beer around the winter holidays in 247 00:17:23,440 --> 00:17:27,080 Speaker 1: December twenty This is where I'll shout out BC Canada 248 00:17:27,119 --> 00:17:30,479 Speaker 1: brewery Partake. They offer a range of beers including, but 249 00:17:30,520 --> 00:17:33,280 Speaker 1: not limited to, I p A blonde and stout, and 250 00:17:33,280 --> 00:17:36,119 Speaker 1: it is also beery. I love being able to enjoy 251 00:17:36,160 --> 00:17:40,520 Speaker 1: craft brewise without drinking irresponsibly. Fun fact, Partake was started 252 00:17:40,520 --> 00:17:43,040 Speaker 1: by a gent who had to drop alcohol for health reasons. 253 00:17:43,400 --> 00:17:47,080 Speaker 1: They only brew nonalcoholic beer, which allows me to confidently 254 00:17:47,200 --> 00:17:50,240 Speaker 1: order direct from the brew with no concern about accidental 255 00:17:50,359 --> 00:17:57,560 Speaker 1: booze ordering so great. I've been on the lookout. I'm 256 00:17:57,600 --> 00:18:01,560 Speaker 1: still struggling to find anything, but maybe maybe I can 257 00:18:01,560 --> 00:18:05,000 Speaker 1: get my hands on some of this. Yeah, well it's uh. 258 00:18:05,200 --> 00:18:10,760 Speaker 1: The the import export laws for n A alcohols alcohols 259 00:18:11,720 --> 00:18:15,040 Speaker 1: are really odd because like and and listeners have written 260 00:18:15,040 --> 00:18:18,760 Speaker 1: in that right, like you can't always buy nonalcoholic beer 261 00:18:18,880 --> 00:18:23,880 Speaker 1: unless you're over one, which I get, but I also 262 00:18:23,920 --> 00:18:32,680 Speaker 1: don't get right um right, Like you know, like seven 263 00:18:32,760 --> 00:18:35,080 Speaker 1: year old shouldn't be able to buy vape pens, but 264 00:18:36,840 --> 00:18:43,720 Speaker 1: or non alcoholic beer. I'm not sure. I think that's 265 00:18:43,760 --> 00:18:48,719 Speaker 1: a path that's for a separate US wraps. But at 266 00:18:48,760 --> 00:18:50,840 Speaker 1: any rate, these sound delicious and I'm glad that you 267 00:18:50,880 --> 00:18:57,199 Speaker 1: have found them, and also congratulations on your sobriety. Absolutely, 268 00:18:59,000 --> 00:19:02,360 Speaker 1: Ben wrote, I just finished listening to the Moose episode. 269 00:19:02,440 --> 00:19:05,399 Speaker 1: Really enjoyed it. As always, I love Chocolate Mouse. I 270 00:19:05,480 --> 00:19:07,480 Speaker 1: wanted to say a huge thank you to both of 271 00:19:07,480 --> 00:19:09,600 Speaker 1: you for reading out my email for the listener mail 272 00:19:09,640 --> 00:19:13,720 Speaker 1: episode and Kelly and Amanda's responses. They were both really helpful, 273 00:19:13,800 --> 00:19:16,560 Speaker 1: so massive thank you to them as well. You've created 274 00:19:16,600 --> 00:19:19,560 Speaker 1: a really fantastic community, and as you said, it's so 275 00:19:19,640 --> 00:19:22,080 Speaker 1: great that we can all help each other out. I 276 00:19:22,119 --> 00:19:25,360 Speaker 1: also wanted to share my favorite Cheets chocolate moose recipe 277 00:19:25,440 --> 00:19:28,199 Speaker 1: I've attached to screenshot. It's super quick and simple and 278 00:19:28,240 --> 00:19:31,159 Speaker 1: makes a delicious, rich and creamy moose. I hope to 279 00:19:31,200 --> 00:19:33,359 Speaker 1: move to the new office goes smoothly, and thank you 280 00:19:33,400 --> 00:19:36,560 Speaker 1: again for the amazing show and community you've built around it. 281 00:19:37,560 --> 00:19:41,000 Speaker 1: Recipes as follows. Um, okay, this is this is fun. 282 00:19:41,560 --> 00:19:45,480 Speaker 1: Uh hundred grams dark chocolate broken into pieces um or drops, 283 00:19:45,800 --> 00:19:49,280 Speaker 1: um seventy five Graham's castor sugar, two to three tablespoons 284 00:19:49,280 --> 00:19:52,760 Speaker 1: of brandy, two eggs, and two hundred and fifty grams 285 00:19:52,760 --> 00:19:57,160 Speaker 1: of mars capone. Yeah. Place the chocolate and a heat 286 00:19:57,200 --> 00:19:59,600 Speaker 1: proof bowl set over a saucepan of simmering water and 287 00:19:59,640 --> 00:20:02,280 Speaker 1: a lot of melt. Then removed from the heat. Add 288 00:20:02,280 --> 00:20:05,280 Speaker 1: the sugar, brandy and eggs, and using a handheld electric beater, 289 00:20:05,400 --> 00:20:07,679 Speaker 1: whisk for five minutes or until the outside of the 290 00:20:07,680 --> 00:20:11,879 Speaker 1: bowl has cooled down to tepid. Then whisk in the 291 00:20:11,920 --> 00:20:15,560 Speaker 1: marscapone for a few seconds, just until combined. The moose 292 00:20:15,600 --> 00:20:18,800 Speaker 1: will thicken once the marscapone has been mixed in. Divide 293 00:20:18,840 --> 00:20:21,679 Speaker 1: between glasses, cups or bowls and serves straight away or 294 00:20:21,920 --> 00:20:29,000 Speaker 1: chill to use later. Mm hmm, I love I love Marscapone. 295 00:20:29,560 --> 00:20:34,000 Speaker 1: Marscapone anyway. Yeah, it's oh, it's so good. Yeah, and 296 00:20:34,119 --> 00:20:36,520 Speaker 1: I actually my mom has a recipe like this, and 297 00:20:36,560 --> 00:20:38,440 Speaker 1: I guess I would have never considered it moves because 298 00:20:38,440 --> 00:20:41,480 Speaker 1: she usually puts it in a pie. But yeah, oh 299 00:20:41,640 --> 00:20:44,760 Speaker 1: but yeah, it's pretty much the same thing, and it's 300 00:20:44,760 --> 00:20:50,360 Speaker 1: deliciously yeah moose pie. Yeah it's good. It's good. It's 301 00:20:50,400 --> 00:20:51,920 Speaker 1: some of those ones. But every time I make it, 302 00:20:52,920 --> 00:20:54,600 Speaker 1: people want me to make it every time, and then 303 00:20:54,640 --> 00:20:56,439 Speaker 1: I kind of get annoyed, but I also get it. 304 00:20:58,000 --> 00:21:02,040 Speaker 1: You're like, well you're not rang, but but you're putting 305 00:21:02,080 --> 00:21:07,000 Speaker 1: me in a box. And so yeah, I love this. 306 00:21:07,119 --> 00:21:09,800 Speaker 1: I love the community aspects and I would I would 307 00:21:09,880 --> 00:21:12,680 Speaker 1: say that you all helped create it instead of us. 308 00:21:12,800 --> 00:21:15,560 Speaker 1: You were really oh yeah, the ones writing in and 309 00:21:15,600 --> 00:21:19,000 Speaker 1: helping each other out and yeah, yeah, we're just the 310 00:21:19,359 --> 00:21:22,600 Speaker 1: We're just the voices here, you know, all are you 311 00:21:22,680 --> 00:21:27,560 Speaker 1: all are providing the structure, the support system, the scaffolding. Yes, 312 00:21:29,440 --> 00:21:35,359 Speaker 1: scaffolding is so important, yes, yes, yes, yes, Well thanks 313 00:21:35,400 --> 00:21:37,280 Speaker 1: to both of those listeners for writing to us. If 314 00:21:37,320 --> 00:21:38,720 Speaker 1: you would like to write to us that you can 315 00:21:38,880 --> 00:21:42,000 Speaker 1: our emails Hello at saver pod dot com. We're also 316 00:21:42,040 --> 00:21:44,720 Speaker 1: on social media. You can find us on Twitter, Facebook, 317 00:21:44,760 --> 00:21:47,240 Speaker 1: and Instagram at saver pod and we do hope to 318 00:21:47,280 --> 00:21:50,000 Speaker 1: hear from you. Saver is production by Heart Radio. For 319 00:21:50,160 --> 00:21:52,439 Speaker 1: more podcasts in my Heart Radio, you can visit the 320 00:21:52,480 --> 00:21:55,320 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 321 00:21:55,320 --> 00:21:58,400 Speaker 1: to your favorite shows. Thanks as always to our superproducers 322 00:21:58,480 --> 00:22:01,040 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 323 00:22:01,119 --> 00:22:02,720 Speaker 1: and we hope that lots more good things are coming 324 00:22:02,800 --> 00:22:03,720 Speaker 1: your way.