1 00:00:08,560 --> 00:00:11,399 Speaker 1: Hello, and welcome to Food Stuff. I'm Lauren vogel Bond 2 00:00:11,520 --> 00:00:15,560 Speaker 1: and I'm Aeries and today we're doing our second part 3 00:00:15,680 --> 00:00:22,520 Speaker 1: in a two part butter Ganza extrava butter. Oh. I 4 00:00:22,520 --> 00:00:27,880 Speaker 1: don't like extrava butter. I like that. A lot new 5 00:00:27,960 --> 00:00:30,040 Speaker 1: new words being callined every day. We are the music 6 00:00:30,080 --> 00:00:33,440 Speaker 1: makers and we are the dreamers of the dreams um in. 7 00:00:33,440 --> 00:00:37,519 Speaker 1: In UH last week's episode, we talked about the physical 8 00:00:37,560 --> 00:00:42,240 Speaker 1: composition of butter and and also the history of butter, 9 00:00:42,560 --> 00:00:46,920 Speaker 1: the rich, creamy, spreadable history of butter and UH and 10 00:00:46,920 --> 00:00:49,960 Speaker 1: and today we're going to get into how it's made 11 00:00:50,159 --> 00:00:53,160 Speaker 1: and some stuff about margarine and other things. But let's 12 00:00:53,479 --> 00:00:55,880 Speaker 1: let's dive right into that how It's made part. Like 13 00:00:55,920 --> 00:00:57,480 Speaker 1: we said at the top of the last show, we 14 00:00:57,520 --> 00:01:01,560 Speaker 1: did get to visit a small creamery and that that 15 00:01:01,640 --> 00:01:06,360 Speaker 1: one that one produces batches that are quite impressive about 16 00:01:07,200 --> 00:01:12,080 Speaker 1: pounds of butter to a batch. But the industrial butter 17 00:01:12,160 --> 00:01:15,080 Speaker 1: churns that happen are much much larger than that. But 18 00:01:15,120 --> 00:01:17,840 Speaker 1: the basic process is still the same. Essentially, cream is 19 00:01:17,880 --> 00:01:22,040 Speaker 1: separated from milk and pasteurized, then it's cooled. Then is 20 00:01:22,080 --> 00:01:25,240 Speaker 1: the time for churning. Churns these days are these huge 21 00:01:25,240 --> 00:01:28,360 Speaker 1: aluminum drums that are that are spun on the horizontal 22 00:01:28,400 --> 00:01:32,520 Speaker 1: axis by motors like a clothes dryer, like a clothes 23 00:01:32,600 --> 00:01:34,880 Speaker 1: dryer that fits thousands of gallons of stuff inside it. 24 00:01:35,840 --> 00:01:38,600 Speaker 1: So they pipe in thousands of gallons of cream and 25 00:01:38,600 --> 00:01:41,759 Speaker 1: start spinning it, and there's a porthole usually on one 26 00:01:41,880 --> 00:01:43,640 Speaker 1: end of the cylinder, so that you can keep an 27 00:01:43,640 --> 00:01:46,559 Speaker 1: eye on it. Within an hour, the fats come together 28 00:01:46,680 --> 00:01:49,680 Speaker 1: and the liquids separate out. They drain off the butter 29 00:01:49,760 --> 00:01:52,400 Speaker 1: milk because that's what those liquids are, and and rinse 30 00:01:52,440 --> 00:01:55,080 Speaker 1: the butter with cold water. Then they start the butterfat 31 00:01:55,160 --> 00:01:57,840 Speaker 1: spinning again to to work it further and to mix 32 00:01:57,880 --> 00:01:59,560 Speaker 1: in salt if the batch is going to be salted. 33 00:02:00,160 --> 00:02:02,640 Speaker 1: The butter clumps together in a huge mass at this 34 00:02:02,760 --> 00:02:06,200 Speaker 1: point and is pulled out or spun out of the drum, 35 00:02:06,360 --> 00:02:10,200 Speaker 1: weighed into batches, and then molded and packaged for industry 36 00:02:10,200 --> 00:02:13,560 Speaker 1: and consumer use. And these these batches that they're handling 37 00:02:13,680 --> 00:02:17,959 Speaker 1: are like one thousand, five hundred to five thousand pounds 38 00:02:17,960 --> 00:02:21,480 Speaker 1: of butter at a time, which is about six hundred 39 00:02:21,560 --> 00:02:28,400 Speaker 1: and eight to two thousand two I mean, and like 40 00:02:28,440 --> 00:02:31,920 Speaker 1: that that three eight pounds was quite sufficient for breaking 41 00:02:31,960 --> 00:02:36,200 Speaker 1: my brain. So I kind of can't again. I'm like, oh, industry, 42 00:02:36,480 --> 00:02:40,120 Speaker 1: it's big, it's huge. Yes. In addition to this type 43 00:02:40,120 --> 00:02:43,960 Speaker 1: of machine, though, there are also more automated machines called 44 00:02:44,120 --> 00:02:50,120 Speaker 1: continuous flotation churns, which look a little bit like, uh 45 00:02:50,240 --> 00:02:53,680 Speaker 1: like like Willy Wonka's ever Lasting gob Stopper machine, except 46 00:02:53,760 --> 00:02:56,640 Speaker 1: instead of candy coming out at the end nozzle, you 47 00:02:56,680 --> 00:03:05,079 Speaker 1: get a continuous ribbon of butter. Oh man, that sounds 48 00:03:05,120 --> 00:03:15,960 Speaker 1: crazy in a in a very kind of beautiful disturbing way. Yeah, okay, 49 00:03:15,960 --> 00:03:23,400 Speaker 1: well that's how it's made. Currently, let's talk about Marjarine briefly, 50 00:03:23,600 --> 00:03:29,400 Speaker 1: shall we. We shall just briefly. So in eighteen sixty nine, 51 00:03:29,639 --> 00:03:34,160 Speaker 1: Emperor Louis Napoleon the Third held a competition offering a 52 00:03:34,160 --> 00:03:37,280 Speaker 1: reward to anyone who could come up with a cheaper 53 00:03:37,320 --> 00:03:42,880 Speaker 1: alternative to butter for the soldiers and the less rich 54 00:03:42,960 --> 00:03:47,240 Speaker 1: than he. Yeah, it was just it was kind of 55 00:03:47,240 --> 00:03:52,240 Speaker 1: a social welfare thing to feed the poor or the navy, 56 00:03:52,880 --> 00:03:56,119 Speaker 1: maybe mostly the Navy, probably mostly the Navy, but they 57 00:03:56,360 --> 00:03:59,800 Speaker 1: tried to paint it in a way. Yeah, it's social welfare. 58 00:04:00,000 --> 00:04:05,960 Speaker 1: It's lovely. Yeah, French chemists epolite Mee Marius answered the 59 00:04:05,960 --> 00:04:10,320 Speaker 1: call with a beef tallospread he patented as oleomargarine. He 60 00:04:10,400 --> 00:04:13,600 Speaker 1: took the name from a Greek word that means pearl like, 61 00:04:14,480 --> 00:04:18,640 Speaker 1: but nobody seemed to appreciate it very much. Nope, and 62 00:04:19,200 --> 00:04:23,200 Speaker 1: Marie sold the patent to a Dutch company called Unilever, 63 00:04:23,680 --> 00:04:26,560 Speaker 1: which to this day is one of the largest producers 64 00:04:26,600 --> 00:04:30,320 Speaker 1: of margarine. He never made a profit off his invention, though, 65 00:04:30,560 --> 00:04:35,720 Speaker 1: and died poor in eight Yeah. I wanted to say 66 00:04:35,800 --> 00:04:38,840 Speaker 1: here that not all margarine is necessarily made of beef 67 00:04:38,880 --> 00:04:41,400 Speaker 1: tallo that was that was his invention, but it can 68 00:04:41,440 --> 00:04:45,120 Speaker 1: be made with any type of oil that's been transmogrified 69 00:04:45,440 --> 00:04:48,400 Speaker 1: so that it's solid at room temperature, which most oils 70 00:04:48,440 --> 00:04:52,159 Speaker 1: by definition are not. In these early days, margarine was 71 00:04:52,240 --> 00:04:55,159 Speaker 1: made of animal fats that had been emulsified with water 72 00:04:55,279 --> 00:04:58,680 Speaker 1: and skim milk, all of which is definitely cheaper than 73 00:04:58,800 --> 00:05:02,640 Speaker 1: going to all the bother of me butter right, margarine 74 00:05:02,720 --> 00:05:06,480 Speaker 1: reached the United States in the seventies. It really caught on, 75 00:05:06,640 --> 00:05:09,160 Speaker 1: especially as a few years of bad weather in Europe 76 00:05:09,200 --> 00:05:13,040 Speaker 1: made it very profitable to export butter or margarine that 77 00:05:13,080 --> 00:05:16,679 Speaker 1: you're just selling his butter. Yeah. So, due in part 78 00:05:16,800 --> 00:05:20,839 Speaker 1: to some bad press from this, the dairy industry stepped 79 00:05:20,880 --> 00:05:26,040 Speaker 1: in and they lobbied hard against it, so hard, succeeding 80 00:05:26,040 --> 00:05:29,440 Speaker 1: in getting the federal government to in state the Margarine 81 00:05:29,440 --> 00:05:32,880 Speaker 1: Act in eighteen eighty six, which called for licensing fees 82 00:05:33,000 --> 00:05:37,040 Speaker 1: and restrictive taxes on margarine. Some states didn't allow the 83 00:05:37,120 --> 00:05:43,320 Speaker 1: sale of margarine at all, and by nine two thirty 84 00:05:43,320 --> 00:05:47,320 Speaker 1: two states pass flaws prohibiting margarine's use of yellow dye 85 00:05:47,640 --> 00:05:49,960 Speaker 1: because they were using it to make it appear more 86 00:05:50,040 --> 00:05:54,320 Speaker 1: like butter. Yeah, and New Hampshire, Vermont, and South Dakota 87 00:05:54,440 --> 00:06:01,760 Speaker 1: required margarine to be dyed a very very unappetizing pink who. Yeah. 88 00:06:01,880 --> 00:06:06,919 Speaker 1: The Supreme Court overturned these so called pink laws. Yeah, 89 00:06:07,000 --> 00:06:10,520 Speaker 1: that's what they were called, but the yellow margarine band 90 00:06:10,600 --> 00:06:14,920 Speaker 1: stayed in place. Margarine manufacturers later got around this by 91 00:06:14,960 --> 00:06:17,760 Speaker 1: selling its product with two capsules of yellow dye that 92 00:06:17,800 --> 00:06:21,080 Speaker 1: you think you manually like like as a consumer would 93 00:06:21,200 --> 00:06:25,680 Speaker 1: mix it in. Yeah. America's dairy land, Wisconsin was the 94 00:06:25,720 --> 00:06:29,039 Speaker 1: last to get rid of this law in nineteen sixty seven, 95 00:06:30,080 --> 00:06:34,159 Speaker 1: so not that long ago. And speaking of Wisconsin and 96 00:06:34,320 --> 00:06:40,000 Speaker 1: nineteen fifty five, Wisconsin hosted a senatorial blindfolded taste test 97 00:06:40,520 --> 00:06:43,600 Speaker 1: between margarine and butter. Nothing can go wrong here, right, Well, 98 00:06:44,960 --> 00:06:48,360 Speaker 1: all the senators got it right, except the loudly pro 99 00:06:48,560 --> 00:06:54,320 Speaker 1: butter Gordon Rose Slip, whose wife had been illegally, illegally 100 00:06:54,920 --> 00:06:58,560 Speaker 1: replacing his butter with yellow margarine due to her concerns 101 00:06:58,720 --> 00:07:04,880 Speaker 1: about his heart. Man, imagine finding something like that out. 102 00:07:05,120 --> 00:07:07,960 Speaker 1: I know, I don't think. I'm not sure if I 103 00:07:07,960 --> 00:07:13,120 Speaker 1: could forgive that's. Yeah, I'm sure they had quite the 104 00:07:13,200 --> 00:07:18,720 Speaker 1: discussion after this awkward Yeah. Um, the stuff you missed 105 00:07:18,720 --> 00:07:21,280 Speaker 1: in history class, by the way, has an entire episode 106 00:07:21,280 --> 00:07:24,960 Speaker 1: about all of this called Butter v. Margarine and it's 107 00:07:24,960 --> 00:07:26,760 Speaker 1: pretty excellent, so you should. You should check it out 108 00:07:26,760 --> 00:07:28,920 Speaker 1: if you want more more details about all of that, 109 00:07:29,800 --> 00:07:32,320 Speaker 1: Otherwise this would be an episode about margarine. We just 110 00:07:32,360 --> 00:07:36,000 Speaker 1: wanted to give the butter related margarine facts. Yeah, yeah, 111 00:07:36,080 --> 00:07:41,920 Speaker 1: just just a little nuggets, the pink walls, the margarine nuggets. Meanwhile, 112 00:07:42,280 --> 00:07:45,600 Speaker 1: science was advancing, as it tends to do. Um. Chemists 113 00:07:45,600 --> 00:07:48,640 Speaker 1: found a way to make plant based oils solid at 114 00:07:48,680 --> 00:07:51,640 Speaker 1: room temperature, and plant based oils are are chemically a 115 00:07:51,640 --> 00:07:53,920 Speaker 1: little bit different from animal oils, and that they're not 116 00:07:54,000 --> 00:07:57,000 Speaker 1: as excited about doing that thing. They don't want to 117 00:07:57,000 --> 00:07:59,880 Speaker 1: clump as much as animal oils do. Um. The process 118 00:07:59,920 --> 00:08:03,840 Speaker 1: is called hydrogenation because it involves hydrogen, and it really 119 00:08:03,960 --> 00:08:06,560 Speaker 1: is a great way to cut costs because plant based 120 00:08:06,600 --> 00:08:10,600 Speaker 1: oils are even cheaper than animal fats. Plus you're preserving 121 00:08:10,600 --> 00:08:14,280 Speaker 1: those oils because liquid oils go rancid relatively quickly. But 122 00:08:14,360 --> 00:08:18,440 Speaker 1: margarine keeps pretty well. Yeah, thanks in part to scarcity 123 00:08:18,520 --> 00:08:22,080 Speaker 1: during World War Two and the replacement of animal fats 124 00:08:22,080 --> 00:08:26,160 Speaker 1: with vegetl oils. Margarine past butter and popularity in the 125 00:08:26,320 --> 00:08:31,320 Speaker 1: nineteen fifties, and by nineteen seventy, Americans consumed an average 126 00:08:31,360 --> 00:08:34,440 Speaker 1: of ten pounds in margarine a year. And that probably 127 00:08:34,559 --> 00:08:36,679 Speaker 1: also has something to do with what we talked about before. 128 00:08:36,840 --> 00:08:40,040 Speaker 1: That was around the time when sugar was like fat bad, 129 00:08:41,360 --> 00:08:46,680 Speaker 1: Stay away from butter, no fat ever, eat more sugar, Yes, 130 00:08:47,480 --> 00:08:53,520 Speaker 1: and margarine was perceived as the healthier alternative to butter 131 00:08:53,840 --> 00:08:56,360 Speaker 1: at the time. More on that in a moment, Yes, 132 00:08:56,720 --> 00:08:59,839 Speaker 1: because the pendulum has since swung the other way. We 133 00:09:00,000 --> 00:09:03,599 Speaker 1: with butter consumption surpassing margarine in the United States in 134 00:09:03,640 --> 00:09:08,920 Speaker 1: two thousand fourteen took until this is very recent, with 135 00:09:09,040 --> 00:09:12,560 Speaker 1: an average of five point six pounds a year per person, 136 00:09:13,200 --> 00:09:16,360 Speaker 1: and that's still way lower than the eighteen pound per 137 00:09:16,400 --> 00:09:21,439 Speaker 1: person per year average of the early eighteen pounds per person. 138 00:09:21,760 --> 00:09:26,880 Speaker 1: Just think about that for a minute. Of butter. Yeah, oh, 139 00:09:27,040 --> 00:09:31,120 Speaker 1: of butter, yes, okay, Yeah, And a lot of this 140 00:09:31,280 --> 00:09:35,200 Speaker 1: has to do with these shifting health concerns because people 141 00:09:35,280 --> 00:09:40,320 Speaker 1: were so worried about fat, and now people are more 142 00:09:40,320 --> 00:09:44,600 Speaker 1: worried about fake like what's in their food? Yeah? Yeah, 143 00:09:45,160 --> 00:09:48,360 Speaker 1: why why is this thing man made? Okay? So, speaking 144 00:09:48,520 --> 00:09:51,200 Speaker 1: of those health concerns, though, we're going to get to 145 00:09:51,240 --> 00:09:53,719 Speaker 1: them right after we take a quick break for a 146 00:09:53,760 --> 00:10:07,679 Speaker 1: word from our sponsor and we're back, Thank you, sponsor. So, 147 00:10:08,440 --> 00:10:11,520 Speaker 1: as we discussed at length in our episode on sugar 148 00:10:11,559 --> 00:10:13,640 Speaker 1: and health, and as we were just alluding to a 149 00:10:13,679 --> 00:10:17,520 Speaker 1: moment ago, fats like butter are not the dietary demons 150 00:10:17,559 --> 00:10:20,440 Speaker 1: that we once thought, or rather that we were led 151 00:10:20,480 --> 00:10:24,520 Speaker 1: to believe by decades of willful propaganda from the sugar industry. 152 00:10:24,640 --> 00:10:29,400 Speaker 1: Thanks sugar. But how does butter specifically shape up health wise? 153 00:10:30,320 --> 00:10:35,920 Speaker 1: Let me tell you, please do The modern consensus dietary 154 00:10:35,960 --> 00:10:39,560 Speaker 1: wise is that plant based fats are healthier than animal fats. 155 00:10:40,840 --> 00:10:44,680 Speaker 1: That simple sentence actually contains a whole lot, though, so 156 00:10:45,160 --> 00:10:47,720 Speaker 1: let's unpack it. In order to do that, we have 157 00:10:47,800 --> 00:10:49,640 Speaker 1: to go back to some of the research we talked 158 00:10:49,640 --> 00:10:52,760 Speaker 1: about in our episode about sugar in your Health. In 159 00:10:52,800 --> 00:10:55,840 Speaker 1: the nineteen fifties, one Ansel Keys started working on a 160 00:10:55,880 --> 00:10:59,520 Speaker 1: thing called the Seven Countries Study, which documented the huge 161 00:10:59,520 --> 00:11:03,440 Speaker 1: cultural differences in rates of coronary heart disease. Why do 162 00:11:03,480 --> 00:11:05,640 Speaker 1: people from some regions get more sick and die of 163 00:11:05,640 --> 00:11:10,400 Speaker 1: heart disease more frequently? M He found that saturated fats 164 00:11:10,440 --> 00:11:12,960 Speaker 1: were associated with greater risk of heart disease, but the 165 00:11:13,040 --> 00:11:17,360 Speaker 1: total fat intake was not, And this study formed the 166 00:11:17,720 --> 00:11:21,160 Speaker 1: It was really revolutionary, not entirely the best, but but 167 00:11:21,600 --> 00:11:24,640 Speaker 1: it formed the basis for decades more research into how 168 00:11:24,760 --> 00:11:28,480 Speaker 1: the fats we eat affect our well, our health, and 169 00:11:28,920 --> 00:11:31,160 Speaker 1: rats health and monkeys health because a lot of the 170 00:11:31,200 --> 00:11:34,160 Speaker 1: research is done on a bunch of different animals. But okay, 171 00:11:34,480 --> 00:11:37,240 Speaker 1: in that sugar episode, we talked about how some of 172 00:11:37,240 --> 00:11:40,120 Speaker 1: the research was either faulty to begin with, due to 173 00:11:40,240 --> 00:11:44,679 Speaker 1: researchers like Keys selecting their study populations a little too carefully. 174 00:11:44,800 --> 00:11:48,439 Speaker 1: Um and or that the research was twisted by the 175 00:11:48,480 --> 00:11:52,600 Speaker 1: sugar industry to vilify fat. But part of the reason 176 00:11:52,640 --> 00:11:56,000 Speaker 1: why sugar marketers were able to twist the research was 177 00:11:56,040 --> 00:11:59,520 Speaker 1: that the scientists weren't really looking into sugar versus feat. 178 00:12:00,320 --> 00:12:03,920 Speaker 1: They were looking into types of fat versus other types 179 00:12:03,960 --> 00:12:08,719 Speaker 1: of fat. And that key finding of keys, if you'll 180 00:12:08,720 --> 00:12:12,000 Speaker 1: pardon the pun, is that saturated fats are bad and 181 00:12:12,040 --> 00:12:15,920 Speaker 1: other fats are okay. And that kind of subtlety is 182 00:12:16,000 --> 00:12:19,880 Speaker 1: unfortunately very easy to twist when you're just trying to 183 00:12:19,920 --> 00:12:24,679 Speaker 1: sell whatever isn't fat. And also unfortunately that the more 184 00:12:24,760 --> 00:12:28,719 Speaker 1: research that went into fat, the more complicated it got. Surprised. 185 00:12:29,120 --> 00:12:31,680 Speaker 1: Science gives us answers, but they're not usually simple ones. 186 00:12:31,800 --> 00:12:33,880 Speaker 1: Come on, science, Oh, I know right, get your get 187 00:12:33,880 --> 00:12:37,200 Speaker 1: your stuff together. Geez. So, over the next few decades, 188 00:12:37,320 --> 00:12:40,400 Speaker 1: researchers figured out that fats are moved around in our 189 00:12:40,440 --> 00:12:44,360 Speaker 1: bodies by a few types of stuff called lipoproteins. High 190 00:12:44,400 --> 00:12:47,280 Speaker 1: density lipoproteins called HDLs you may have heard of them, 191 00:12:47,320 --> 00:12:49,760 Speaker 1: take fats out of your cells and send them to 192 00:12:49,800 --> 00:12:52,200 Speaker 1: your liver to get them out of your body. Low 193 00:12:52,240 --> 00:12:56,960 Speaker 1: density lipoproteins called ldl's put fats into your cells, and 194 00:12:57,000 --> 00:12:59,280 Speaker 1: everybody needs some l d l s, but having too 195 00:12:59,280 --> 00:13:01,960 Speaker 1: many floating or round was found to be associated with 196 00:13:02,040 --> 00:13:05,480 Speaker 1: a greater risk of heart disease. Researchers also figured out 197 00:13:05,640 --> 00:13:09,160 Speaker 1: that the types of fats you eat affects your balance 198 00:13:09,320 --> 00:13:13,400 Speaker 1: of l d l s and HDLs. Stuff called unsaturated 199 00:13:13,400 --> 00:13:16,199 Speaker 1: fats tend to lower your l d l's and raise 200 00:13:16,360 --> 00:13:20,040 Speaker 1: your HDLs. That's great, that's the best. Less of the 201 00:13:20,040 --> 00:13:21,840 Speaker 1: stuff that you don't want and more of the stuff 202 00:13:21,920 --> 00:13:24,839 Speaker 1: that you do uh and unsaturated fats are found in 203 00:13:24,880 --> 00:13:28,199 Speaker 1: stuff like nuts and seeds and fish. Saturated fats, on 204 00:13:28,240 --> 00:13:32,760 Speaker 1: the other hand, raise both l d l's and HDLs, 205 00:13:32,800 --> 00:13:35,120 Speaker 1: and saturated fats is the category that butter is in, 206 00:13:35,640 --> 00:13:40,160 Speaker 1: along with other mammal products pork, beef, dairy, and coconuts. Strangely, 207 00:13:40,400 --> 00:13:43,559 Speaker 1: HU and the more research that people do, the more 208 00:13:43,600 --> 00:13:45,760 Speaker 1: it seems like the raising of both l d l's 209 00:13:45,840 --> 00:13:51,040 Speaker 1: and hdl simultaneously is kind of fine. Eating saturated fats 210 00:13:51,240 --> 00:13:55,959 Speaker 1: doesn't necessarily increase your risk of heart disease. However, replacing 211 00:13:56,160 --> 00:13:59,680 Speaker 1: some saturated fats in your diet with unsaturated fats does 212 00:13:59,720 --> 00:14:04,640 Speaker 1: seem to lower your risk of heart disease. Clear as mud, 213 00:14:06,280 --> 00:14:10,640 Speaker 1: just like all human and health things. Sure, it's but 214 00:14:10,640 --> 00:14:12,440 Speaker 1: but okay, So so the end the end result is it. 215 00:14:12,480 --> 00:14:16,400 Speaker 1: Butter is fine. I mean, you know, don't overdo it 216 00:14:16,400 --> 00:14:20,720 Speaker 1: because remember that it's a really high calorie food. But hey, 217 00:14:21,320 --> 00:14:25,800 Speaker 1: what about margarine? What about it? The facts that margarine 218 00:14:25,960 --> 00:14:30,760 Speaker 1: primarily contains are neither saturated nor unsaturated. There this whole 219 00:14:30,800 --> 00:14:35,120 Speaker 1: third category called trans fats. I remember how I said 220 00:14:35,120 --> 00:14:39,040 Speaker 1: that margarine is made of oil that's been transmogrified to 221 00:14:39,080 --> 00:14:43,520 Speaker 1: be solid room temperature. Do the process of changing the 222 00:14:43,600 --> 00:14:46,760 Speaker 1: chemical structure of fats changes the way that our bodies 223 00:14:46,840 --> 00:14:50,840 Speaker 1: interact with those fats. Uh So, trans fats wind up 224 00:14:50,920 --> 00:14:54,320 Speaker 1: raising your levels of quote unquote harmful l d ls 225 00:14:54,640 --> 00:15:00,520 Speaker 1: and lowering your good HDLs. So that's terrible to stowful. 226 00:15:00,640 --> 00:15:03,520 Speaker 1: That's the worst. I don't want that, you really don't. 227 00:15:03,760 --> 00:15:06,080 Speaker 1: And it's really it's kind of offensive when you think 228 00:15:06,080 --> 00:15:10,360 Speaker 1: about it, because you've turned relatively healthy, unsaturated plant based 229 00:15:10,360 --> 00:15:14,480 Speaker 1: fats into something that's unhealthy. And research indicates that there's 230 00:15:14,560 --> 00:15:17,840 Speaker 1: no safe level of trans fat consumption. Even small amounts 231 00:15:17,840 --> 00:15:21,160 Speaker 1: increase your risk of heart disease, and trans fats also 232 00:15:21,240 --> 00:15:24,240 Speaker 1: have been shown to contribute to insulin resistance, which increases 233 00:15:24,280 --> 00:15:31,320 Speaker 1: your risk of diabetes. It's upsetting, so butters Nope, and Margarine, 234 00:15:31,480 --> 00:15:37,480 Speaker 1: I might not recommend eating. Yeah, it's it's always it's 235 00:15:37,520 --> 00:15:40,160 Speaker 1: sad when people are trying to make the healthy choice 236 00:15:40,480 --> 00:15:46,920 Speaker 1: and it's just sends up being unhealthier. But again, it's 237 00:15:46,960 --> 00:15:49,480 Speaker 1: it's all complicated. It's so complicated, and there's so much 238 00:15:49,520 --> 00:15:52,040 Speaker 1: about our bodies that we don't know yet and that 239 00:15:52,080 --> 00:15:55,280 Speaker 1: we have only started scratching the surface into figuring out. 240 00:15:55,600 --> 00:15:58,840 Speaker 1: It's it's we're we're complicated in there, and then all 241 00:15:58,840 --> 00:16:02,640 Speaker 1: the bits are small. Yeah, and I think unique in 242 00:16:02,680 --> 00:16:05,720 Speaker 1: a lot of cases. Yeah, like person to person, it's 243 00:16:05,720 --> 00:16:12,720 Speaker 1: really hard to hard to um to make generic. Yeah, yeah, 244 00:16:12,960 --> 00:16:16,280 Speaker 1: I see you getting sad, even all you out there 245 00:16:16,320 --> 00:16:19,440 Speaker 1: in podcast land. I can see you too. She can. 246 00:16:19,960 --> 00:16:22,960 Speaker 1: Oh no, that's that's that's not that's not less creepy. 247 00:16:22,960 --> 00:16:24,800 Speaker 1: I was trying to turn this around to a happy place. 248 00:16:25,280 --> 00:16:29,160 Speaker 1: A flavor science. Flavor science does sound fun. There are 249 00:16:29,320 --> 00:16:32,240 Speaker 1: hundreds of flavor compounds at work in butter, but the 250 00:16:32,240 --> 00:16:36,400 Speaker 1: primary ones are called diacetyl and asked toin like we 251 00:16:36,440 --> 00:16:39,520 Speaker 1: said a billion years ago, at the very first part 252 00:16:39,520 --> 00:16:45,760 Speaker 1: of this butter stravaganza. UM. Those those two compounds are 253 00:16:45,760 --> 00:16:48,840 Speaker 1: excreted by the lactic acid bacteria that go to work 254 00:16:48,880 --> 00:16:53,520 Speaker 1: in cultured butters. They eat lactose, milk, sugar, and excrete 255 00:16:53,880 --> 00:16:57,880 Speaker 1: alcohol and these flavor compounds. So if you want to 256 00:16:57,880 --> 00:17:01,600 Speaker 1: produce a butter flavor artificially, you can either culture just 257 00:17:01,680 --> 00:17:05,080 Speaker 1: a whole crap ton of bacteria or yeast and collect 258 00:17:05,119 --> 00:17:10,160 Speaker 1: the relative compounds UM. That's called natural butter flavoring on labels, 259 00:17:10,280 --> 00:17:12,959 Speaker 1: or you can synthesize the molecules in a lab and 260 00:17:13,000 --> 00:17:17,600 Speaker 1: that's that's what you see as artificial butter flavoring. Diaceetal 261 00:17:17,640 --> 00:17:19,720 Speaker 1: isn't just a butter thing, by the way, It's also 262 00:17:19,760 --> 00:17:22,800 Speaker 1: made during fermentation in some beers, and it's what gives 263 00:17:22,840 --> 00:17:28,760 Speaker 1: chardonnays a buttery flavor. Yes, and uh, popcorn that smell 264 00:17:29,640 --> 00:17:33,919 Speaker 1: yeah yeah in microwave popcorn. Um. And you might have 265 00:17:34,480 --> 00:17:40,320 Speaker 1: heard about microwave popcorn causing health problems. It's it's it's 266 00:17:40,359 --> 00:17:43,760 Speaker 1: true that in some factory workers who breathe in like 267 00:17:43,840 --> 00:17:48,359 Speaker 1: a whole lot of DIACEETALU say it on microwave popcorn factory, 268 00:17:48,440 --> 00:17:51,880 Speaker 1: there is an increased risk of lung disease. But that's 269 00:17:51,920 --> 00:17:55,359 Speaker 1: not to say that eating microwave popcorn will cause you problems, 270 00:17:55,520 --> 00:17:57,639 Speaker 1: or that it's bad to breathe in the amount that 271 00:17:57,720 --> 00:18:01,240 Speaker 1: you'd make from popping a bag in your your microwave. Occasionally, 272 00:18:02,600 --> 00:18:06,320 Speaker 1: you're gonna be okay. People who follow me in any 273 00:18:06,400 --> 00:18:08,679 Speaker 1: kind of social media know that popcorn is one of 274 00:18:08,720 --> 00:18:13,080 Speaker 1: my favorite things. So this is key information for me. 275 00:18:13,600 --> 00:18:16,440 Speaker 1: You got you got so worried, you know, the look 276 00:18:16,480 --> 00:18:18,679 Speaker 1: on my face was horsh It was I was like, 277 00:18:18,720 --> 00:18:20,959 Speaker 1: oh no, I tried to make it better and then 278 00:18:21,000 --> 00:18:25,840 Speaker 1: I failed. That's okay. And before we leave you today, 279 00:18:26,040 --> 00:18:28,680 Speaker 1: we wanted to go through some some cooking tips and 280 00:18:28,720 --> 00:18:33,399 Speaker 1: some just I don't know, extraneous butter cultural notes that 281 00:18:33,440 --> 00:18:35,800 Speaker 1: we that we found in our in our journeys of 282 00:18:35,840 --> 00:18:39,359 Speaker 1: the internets. But first let's take one more quick break 283 00:18:39,480 --> 00:18:51,200 Speaker 1: for a word from our sponsor, and we're back. Thank 284 00:18:51,240 --> 00:18:57,879 Speaker 1: you sponsor. So first, some butter cooking tips. Butter temperature 285 00:18:58,160 --> 00:19:01,800 Speaker 1: is very important. Yes, yes, we talked about the importance 286 00:19:01,880 --> 00:19:04,359 Speaker 1: of cold butter when making a pie crust in the 287 00:19:04,400 --> 00:19:07,240 Speaker 1: Apple Pie episode. Yeah. And and the idea here is 288 00:19:07,280 --> 00:19:09,959 Speaker 1: that you want to coat as many flower particles as 289 00:19:10,000 --> 00:19:12,200 Speaker 1: possible with fat so that they won't absorb too much 290 00:19:12,200 --> 00:19:15,720 Speaker 1: other liquid and us get glutiny. But you also want 291 00:19:15,800 --> 00:19:18,160 Speaker 1: those fat particles to be firm so that they stay 292 00:19:18,240 --> 00:19:20,920 Speaker 1: chunky right until they melt in the oven. Um. That's 293 00:19:20,960 --> 00:19:24,639 Speaker 1: because the water content of the butter will evaporate, creating 294 00:19:24,640 --> 00:19:28,520 Speaker 1: these lovely stiff air pockets, and the fat content is 295 00:19:28,520 --> 00:19:32,080 Speaker 1: absorbed by the flour kind of kind of moisturizing it um. 296 00:19:32,200 --> 00:19:36,359 Speaker 1: Thus you get a tender yet flaky crust that sounds delicious. 297 00:19:37,200 --> 00:19:41,359 Speaker 1: When you're creaming together butter and sugar, the butter should 298 00:19:41,440 --> 00:19:46,320 Speaker 1: ideally be softened at room temperature, not melted. No, because 299 00:19:46,320 --> 00:19:49,240 Speaker 1: because creaming is a whipping process that creates a structure 300 00:19:49,359 --> 00:19:51,320 Speaker 1: out of the butter in the sugar with lots of 301 00:19:51,359 --> 00:19:54,840 Speaker 1: air pockets throughout. When you then add egg into the mixture, 302 00:19:55,040 --> 00:19:58,680 Speaker 1: the egg distributes itself into those pockets, which just stabilizes 303 00:19:58,720 --> 00:20:02,359 Speaker 1: the dough. Yes, and if you do have to melt 304 00:20:02,400 --> 00:20:05,720 Speaker 1: the butter, it's best to let it cool bit so 305 00:20:05,760 --> 00:20:08,800 Speaker 1: it's not hot, especially if their eggs involved, because you 306 00:20:08,840 --> 00:20:10,920 Speaker 1: don't want to scrambled eggs as soon as you put 307 00:20:10,920 --> 00:20:13,400 Speaker 1: the butter in. That would be very sad. You want 308 00:20:13,400 --> 00:20:17,760 Speaker 1: to pay attention to salted versus unsalted, I've made that mistake. Yeah, 309 00:20:18,680 --> 00:20:20,800 Speaker 1: although if you do accidentally buy salted and you meant 310 00:20:20,800 --> 00:20:24,040 Speaker 1: to buy unsalted, just don't add salted later on in 311 00:20:24,080 --> 00:20:29,640 Speaker 1: the recipe. Yes, the milk solids in butter, I mean 312 00:20:29,960 --> 00:20:33,679 Speaker 1: it burns more quickly than other fats. It starts to 313 00:20:33,680 --> 00:20:38,800 Speaker 1: smoke at degrees fahrenheit about one seven degrees celsius. So 314 00:20:38,840 --> 00:20:41,040 Speaker 1: if you're gonna use it in salt hanging, it's better 315 00:20:41,080 --> 00:20:43,960 Speaker 1: to add it towards the end in combination with something 316 00:20:44,000 --> 00:20:50,440 Speaker 1: else in other oil. Um, or else use clarified butter. Yeah, 317 00:20:50,840 --> 00:20:56,360 Speaker 1: speaking of of those those milk solids, browned butter so good. Oh, 318 00:20:56,400 --> 00:21:00,600 Speaker 1: it's so good in cookies and sauces and basically everything. Now, 319 00:21:00,640 --> 00:21:03,880 Speaker 1: if you've never experienced this minor miracle, all you gotta 320 00:21:03,920 --> 00:21:06,600 Speaker 1: do is melt butter over load of medium heat in 321 00:21:06,640 --> 00:21:09,399 Speaker 1: a in a light colored potter skillet that'll let you 322 00:21:09,480 --> 00:21:12,239 Speaker 1: keep an eye on it better. Um, because you're you're 323 00:21:12,240 --> 00:21:14,879 Speaker 1: going to continue cooking it gently until the water in 324 00:21:14,920 --> 00:21:17,840 Speaker 1: the butter boils off and the milk solids separate out 325 00:21:17,840 --> 00:21:20,119 Speaker 1: from the fat in these little flecks that are going 326 00:21:20,160 --> 00:21:24,040 Speaker 1: to turn golden brown. And and yeah, so so you're 327 00:21:24,040 --> 00:21:25,919 Speaker 1: watching for the golden brown turning of the flex. You 328 00:21:25,920 --> 00:21:29,720 Speaker 1: don't want to burn it. And it gives butter this amazing, beautiful, 329 00:21:29,880 --> 00:21:34,000 Speaker 1: rich nutty flavor. Yeah, and that the first time I 330 00:21:34,040 --> 00:21:37,480 Speaker 1: made it. The resp I was following it said, you'll 331 00:21:37,520 --> 00:21:43,399 Speaker 1: know when you smell the like caramel tastes, taste smell. 332 00:21:44,040 --> 00:21:47,639 Speaker 1: And I'm one of those people that are I'm like, 333 00:21:48,600 --> 00:21:52,560 Speaker 1: I won't there won't be there, won't that and there 334 00:21:52,720 --> 00:21:57,919 Speaker 1: was Wow, suddenly it's it's lovely. And by the way, 335 00:21:57,920 --> 00:21:59,879 Speaker 1: if you if you want to if you need chilled 336 00:22:00,000 --> 00:22:01,760 Speaker 1: better for a recipe, but you want to brown the 337 00:22:01,760 --> 00:22:04,280 Speaker 1: butter first, to just brown it and then chill it 338 00:22:04,760 --> 00:22:08,440 Speaker 1: and then use it as directed. Wow, I've never done 339 00:22:08,480 --> 00:22:15,080 Speaker 1: this before, but I intend to try. Uh. Also, okay, 340 00:22:15,400 --> 00:22:19,320 Speaker 1: back to Wisconsin butter laws and thanks to Instagram user 341 00:22:19,440 --> 00:22:22,920 Speaker 1: binary Pineapple for the tip off on this one. Also 342 00:22:22,960 --> 00:22:26,359 Speaker 1: thanks for making an amazing user name. Um. They also 343 00:22:26,400 --> 00:22:28,639 Speaker 1: mentioned that their mother in law has stories about her 344 00:22:28,640 --> 00:22:32,560 Speaker 1: neighbors crossing state lines to Illinois to buy margarine to 345 00:22:32,600 --> 00:22:36,640 Speaker 1: smuggle home. It was no joke, man, Yeah, uh and 346 00:22:36,640 --> 00:22:39,000 Speaker 1: and yeah, no so so okay, So, there was a 347 00:22:39,040 --> 00:22:41,640 Speaker 1: law put in place in Wisconsin in nineteen fifty three 348 00:22:41,840 --> 00:22:45,919 Speaker 1: amidst all of that Margarine kerfuffle um that mandates that 349 00:22:45,960 --> 00:22:49,280 Speaker 1: all butter sold within the state must be evaluated by 350 00:22:49,280 --> 00:22:53,240 Speaker 1: a state appointed panel. The panel grades the butter based 351 00:22:53,280 --> 00:22:56,640 Speaker 1: on thirty two quality points, and selling butter that has 352 00:22:56,680 --> 00:22:59,640 Speaker 1: not been thus graded in Wisconsin can carry a fine 353 00:22:59,640 --> 00:23:02,080 Speaker 1: of up with thousand bucks and a jail term of 354 00:23:02,160 --> 00:23:06,800 Speaker 1: up to six months. Back in February, Carry Gold, which 355 00:23:06,840 --> 00:23:10,320 Speaker 1: is an Irish butter producer Delicious Product, had to stop 356 00:23:10,400 --> 00:23:14,720 Speaker 1: exporting its butter to Wisconsin because of this law. In March, 357 00:23:14,920 --> 00:23:18,600 Speaker 1: a local civil advocacy group, the Wisconsin Institute for Law 358 00:23:18,640 --> 00:23:21,520 Speaker 1: and Liberty, got involved. They filed suit with the state 359 00:23:21,560 --> 00:23:24,760 Speaker 1: government to get Carry Gold back on store shells, claiming 360 00:23:24,760 --> 00:23:29,040 Speaker 1: that the law was suppressing consumer choice. And then in April, 361 00:23:29,600 --> 00:23:33,240 Speaker 1: an Amish dairy out of Ohio called Minerva filed a 362 00:23:33,560 --> 00:23:37,560 Speaker 1: federal lawsuit after being told to either fly in state 363 00:23:37,560 --> 00:23:43,280 Speaker 1: appointed graders or to stop selling their product in Wisconsin. Yeah, Amish, 364 00:23:43,320 --> 00:23:47,280 Speaker 1: Ohio dairy called Minerva, Yeah, what's wrong with you? How 365 00:23:47,400 --> 00:23:51,520 Speaker 1: dare you so? So? Yeah? So we're we're living in 366 00:23:51,600 --> 00:23:55,840 Speaker 1: exciting legal butter times. I suppose for for Wisconsin, and 367 00:23:55,880 --> 00:23:58,520 Speaker 1: I'm kind of joking, but I'm kind of not. Yeah. 368 00:23:58,720 --> 00:24:02,480 Speaker 1: This is the culmination of of almost a hundred years 369 00:24:02,560 --> 00:24:09,200 Speaker 1: of butter battle. Butter battle. That sounds so excellent. Another 370 00:24:09,440 --> 00:24:17,120 Speaker 1: fun cultural butter fact butter sculpture, buttered butter sculpture. Yeah. 371 00:24:18,080 --> 00:24:24,720 Speaker 1: In eighteen seventy six, dreaming iolanthe kicked off the strange, 372 00:24:25,040 --> 00:24:29,480 Speaker 1: uniquely American take on butter sculpture when it made waves 373 00:24:29,680 --> 00:24:34,960 Speaker 1: at the Centennial Exhibition in Philadelphia. Thousands of people forked 374 00:24:35,000 --> 00:24:38,680 Speaker 1: over twenty five cents to see this butter sculpture, preserved 375 00:24:38,760 --> 00:24:43,040 Speaker 1: with constantly renewed buckets of ice. Yeah, and the New 376 00:24:43,160 --> 00:24:47,360 Speaker 1: York Times wrote, the harmony of the face is exquisite. 377 00:24:47,920 --> 00:24:53,720 Speaker 1: The ear is quite a marvel of delicate manipulation. It 378 00:24:53,800 --> 00:24:58,640 Speaker 1: was a big deal, and the artist, Caroline shock Brooks 379 00:24:59,200 --> 00:25:03,520 Speaker 1: went on tour after the success and eventually settled down 380 00:25:03,560 --> 00:25:06,439 Speaker 1: in Washington, d C. Where she did portraits of presidents 381 00:25:06,480 --> 00:25:09,800 Speaker 1: and other politicians portraits out of butter in butter. Yeah. 382 00:25:10,520 --> 00:25:13,600 Speaker 1: Her work culminated in a massive portrait of a wealthy 383 00:25:13,720 --> 00:25:18,320 Speaker 1: family called La Rosa that took eight years what yah 384 00:25:18,720 --> 00:25:23,320 Speaker 1: and was later sculpted more permanently out of marvel, but 385 00:25:23,400 --> 00:25:26,880 Speaker 1: it's still a thing. With the invention of refrigeration, butter 386 00:25:26,920 --> 00:25:31,359 Speaker 1: sculpting increast and popularity. It saw ups and downs. It's 387 00:25:31,400 --> 00:25:34,240 Speaker 1: butter became scarce during things like the Great Depression in 388 00:25:34,280 --> 00:25:38,440 Speaker 1: World War Two, and in nineteen fifty seven Norma Duffy 389 00:25:38,720 --> 00:25:42,680 Speaker 1: Lion started a tradition of sculpting a cow made out 390 00:25:42,720 --> 00:25:45,639 Speaker 1: of butter each year for the Iowa State Fair until 391 00:25:45,720 --> 00:25:49,520 Speaker 1: two thousand and six. She also did pop cultural and 392 00:25:49,560 --> 00:25:53,239 Speaker 1: political figures like Elvis and Obama. She came out of 393 00:25:53,320 --> 00:25:58,720 Speaker 1: retirement to do Obama. That's delightful. Yeah, that's very interesting. 394 00:25:59,760 --> 00:26:02,200 Speaker 1: And of course if you want to, you can make 395 00:26:02,240 --> 00:26:05,119 Speaker 1: your own butter at home. You can't, though it's so 396 00:26:05,200 --> 00:26:08,920 Speaker 1: much work that we're not entirely sure why you would. Uh. 397 00:26:09,080 --> 00:26:10,760 Speaker 1: You don't even need a churn though. You can just 398 00:26:10,880 --> 00:26:13,919 Speaker 1: shake a cup of heavy cream in a quart sized 399 00:26:13,960 --> 00:26:17,160 Speaker 1: mason jar for like fifteen minutes um until the butter 400 00:26:17,200 --> 00:26:19,919 Speaker 1: forms up, and then rinse it with cold water a 401 00:26:19,920 --> 00:26:22,640 Speaker 1: couple of times, and need it until all the air 402 00:26:22,680 --> 00:26:26,679 Speaker 1: and water pockets are are gone, and then it's butter. Yeah, 403 00:26:27,040 --> 00:26:29,719 Speaker 1: if any of you try it, please let us know. 404 00:26:30,040 --> 00:26:32,040 Speaker 1: It sounds like a good arm workout. I know I 405 00:26:32,080 --> 00:26:34,840 Speaker 1: get tired after like making a cocktail and cocktail shaker 406 00:26:36,080 --> 00:26:39,600 Speaker 1: seconds in. Yeah, I don't know. I think that was enough. Okay, 407 00:26:39,600 --> 00:26:44,560 Speaker 1: that's enough shaking. That's that's shaken. That about brings us 408 00:26:44,560 --> 00:26:48,720 Speaker 1: to the end of Butter Buttergan. I never thought that 409 00:26:48,760 --> 00:26:51,080 Speaker 1: I would be sick of reading about butter but but 410 00:26:51,119 --> 00:26:53,520 Speaker 1: at this very current moment, I kind of am. It 411 00:26:53,640 --> 00:26:57,159 Speaker 1: was a lot. It was quite a bit of stuff 412 00:26:57,240 --> 00:27:02,240 Speaker 1: too knead through. There's a pun there somewhere we didn't make. 413 00:27:02,280 --> 00:27:03,680 Speaker 1: There were a lot of puns we could have made, 414 00:27:03,680 --> 00:27:08,520 Speaker 1: and we didn't. So not not nearly enough. It's true. Um, 415 00:27:08,560 --> 00:27:12,720 Speaker 1: but this brings us to our listener mail. Yes, listener mail, 416 00:27:14,200 --> 00:27:18,840 Speaker 1: emmanuel A wrote, I'm writing in particular with regard to 417 00:27:18,880 --> 00:27:22,200 Speaker 1: your episode on French cuisine, in which you referred to 418 00:27:22,320 --> 00:27:27,840 Speaker 1: the bishop l sauce as a traditional element of French cuisine. However, allegedly, 419 00:27:27,920 --> 00:27:31,280 Speaker 1: the sauce was first mentioned in a fifteenth century book 420 00:27:31,400 --> 00:27:35,199 Speaker 1: called the Medici Cuisine, referring to the Medici family that 421 00:27:35,320 --> 00:27:39,920 Speaker 1: ruled over Florence during the Renaissance. Also known as Sausa 422 00:27:40,080 --> 00:27:44,080 Speaker 1: Cola glue sauce. This sauce was bought to France by 423 00:27:44,280 --> 00:27:47,359 Speaker 1: Katerina de Medici, a member of the family who became 424 00:27:47,440 --> 00:27:51,600 Speaker 1: the Queen of France marrying King Henry the Second. As 425 00:27:51,600 --> 00:27:53,560 Speaker 1: well as being a patron of the arts, she is 426 00:27:53,600 --> 00:27:57,359 Speaker 1: also credited for introducing a lot of new elements in 427 00:27:57,440 --> 00:28:02,000 Speaker 1: the then French cuisine, for example, artichokes, lettuce, broccoli, as 428 00:28:02,040 --> 00:28:05,879 Speaker 1: well as pasta, parmesan cheese, and even the fork, although 429 00:28:05,960 --> 00:28:11,400 Speaker 1: some of these claims have been debunked by most food historians. Yeah, 430 00:28:11,600 --> 00:28:15,960 Speaker 1: that makes me really want to research Kataria Medici and 431 00:28:16,040 --> 00:28:20,159 Speaker 1: her impact on French cuisine. Absolutely that that could be 432 00:28:20,160 --> 00:28:24,040 Speaker 1: an episode? Why not? Probably will be sure. Oh oh, 433 00:28:24,119 --> 00:28:26,680 Speaker 1: speaking of butter puns. I wanted to give a shout 434 00:28:26,680 --> 00:28:30,480 Speaker 1: out to Evan on Twitter. Who um I I posted 435 00:28:30,520 --> 00:28:33,240 Speaker 1: that that we're researching for this massive two part are 436 00:28:33,280 --> 00:28:36,720 Speaker 1: about butter and they responded, so would you say you 437 00:28:36,760 --> 00:28:42,400 Speaker 1: are churning out the episode and then followed up with 438 00:28:42,800 --> 00:28:46,120 Speaker 1: you butter Believe I'm excited. I'll spread the news. I 439 00:28:46,200 --> 00:28:51,280 Speaker 1: hope I'm not milking this too much. I'm on a roll. Oh, Evan, 440 00:28:51,560 --> 00:28:55,320 Speaker 1: that is excellent. That was so beautiful. Yes, thank you, 441 00:28:55,720 --> 00:29:00,680 Speaker 1: thank you so much. Another email that we got, Darryl 442 00:29:00,720 --> 00:29:05,040 Speaker 1: wrote in about fake or chemical apple pie, saying fake 443 00:29:05,080 --> 00:29:07,760 Speaker 1: apple pie is awesome. I first made this in seventh 444 00:29:07,760 --> 00:29:10,200 Speaker 1: grade science class and our teacher called it not so 445 00:29:10,280 --> 00:29:12,960 Speaker 1: apple apple pie. Now I make it every year on 446 00:29:13,000 --> 00:29:15,760 Speaker 1: March fourt for Pie Day. I always make sure to 447 00:29:15,760 --> 00:29:18,160 Speaker 1: tag my teacher on my Facebook photo post of the 448 00:29:18,160 --> 00:29:20,880 Speaker 1: pie every year. I love doing this because I make 449 00:29:20,920 --> 00:29:22,520 Speaker 1: it with my kids and they think it is so 450 00:29:22,600 --> 00:29:26,440 Speaker 1: cool and fun to eat, especially with ice cream. That 451 00:29:26,920 --> 00:29:30,640 Speaker 1: sounds like an awesome seventh grade science class experiment. Yes, 452 00:29:30,720 --> 00:29:33,200 Speaker 1: that is a beautiful tradition. Yes, I do love it. 453 00:29:33,720 --> 00:29:37,160 Speaker 1: You share it with your kids, probably they'll share it 454 00:29:37,160 --> 00:29:41,760 Speaker 1: with theirs. The fake apple pie tradition shall continue. Yes, 455 00:29:42,320 --> 00:29:45,440 Speaker 1: it's beautiful. And he shared a picture of the pie 456 00:29:45,840 --> 00:29:52,000 Speaker 1: and it had cutouts of pie the number of goodness, 457 00:29:52,800 --> 00:29:55,080 Speaker 1: it was pretty awesome. I never make pies fancy, and 458 00:29:55,160 --> 00:29:57,040 Speaker 1: I feel bad. I know I take that a little 459 00:29:57,080 --> 00:29:59,920 Speaker 1: lazy way out, but they do taste good. Yes, they 460 00:30:00,000 --> 00:30:03,040 Speaker 1: Thank you to both of you for writing in and 461 00:30:03,360 --> 00:30:07,280 Speaker 1: for evan great puns on Twitter. Yes, yes, if you 462 00:30:07,280 --> 00:30:09,760 Speaker 1: would like to write into us. We have an email address. 463 00:30:10,000 --> 00:30:12,720 Speaker 1: It is food Stuff at how stuffworks dot com. We 464 00:30:12,760 --> 00:30:17,040 Speaker 1: also have social media accounts. On Facebook and Twitter we 465 00:30:17,120 --> 00:30:21,160 Speaker 1: are food Stuff hs W and on Instagram we are 466 00:30:21,280 --> 00:30:25,880 Speaker 1: at food Stuff. Further thanks to our audio engineer, Alex Williams, 467 00:30:25,920 --> 00:30:28,920 Speaker 1: who's very patient and doesn't have a better related nickname 468 00:30:29,320 --> 00:30:32,640 Speaker 1: yet yet. Uh but yeah, So, thank you so much 469 00:30:32,680 --> 00:30:34,800 Speaker 1: for listening, and we hope that lots more good things 470 00:30:35,080 --> 00:30:38,280 Speaker 1: are coming your way.