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

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Speaker 1: Regis and.

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Speaker 2: I'm more on Vogelbaum and today we have an episode

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Speaker 2: for you about Monterey Jack.

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Speaker 1: Cheese, Yes, which was a fascinating one. I didn't know

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Speaker 1: any of this history.

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Speaker 2: Nope, nope, me neither. I was like, that's a pretty

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Speaker 2: mild cheese. It's probably very boring. And then I was like, oh,

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Speaker 2: oh we get we get to talk about cheese. Yeah,

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Speaker 2: gets spicy, so spicy, not just because of included Hobbenaros.

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Speaker 1: No, No, were you just looking for a cheese.

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Speaker 2: I think that's what was going on, and I was

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Speaker 2: possibly looking for one outside of the Europe region. And

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Speaker 2: so yeah, land it over here.

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Speaker 1: Here we are. Well, I do love Monterey Jack. Sure,

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Speaker 1: Now I don't know. I mean, I still love it.

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Speaker 1: I just got to reevaluate. I got to rethink some things.

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Speaker 1: The history is good to.

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Speaker 2: Know it is it is. It puts everything in perspective.

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Speaker 1: Yeah.

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Speaker 2: Yes, if you've if you've never heard any of this,

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Speaker 2: you are in for a ride.

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Speaker 1: My friends. Uh you sent this message via our like

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Speaker 1: office communication service and I was like, oh, because you

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Speaker 1: said it's it's an unwieldy or like wild story to

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Speaker 1: pin down. I was like, moneraye jack, all right, and

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Speaker 1: then I looked into it. I was like, oh okay, yeah, wow.

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Speaker 2: Yeah. Sometimes when I'm when I when I like, especially

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Speaker 2: if I know that you're having a having a whole

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Speaker 2: week already, I'm like, I don't want to give Annie

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Speaker 2: a homework assignment that's like too intense, So I'm trying

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Speaker 2: to look out. But yeah, yeah it wound up being fun,

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Speaker 2: so yes, yes it did.

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Speaker 1: You can see are very We have several past cheese episodes.

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Speaker 1: Oh yeah, oh yeah, that you can check out. I

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Speaker 1: would say yogurt as always, butter maybe milk types.

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Speaker 2: Yeah yeah, maybe like something like nachos to talk about

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Speaker 2: cheese meltability.

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Speaker 1: Oh, cheese meltability. Yeah yeah. Oh man, Well, I guess

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Speaker 1: that brings us to our question. Monterey Jack what is it?

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Speaker 2: Well, Monterey Jack or Monterey or Jack cheese is a

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Speaker 2: small category of cheeses typically made from cow's milk, pressed

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Speaker 2: into wheels or blocks, lightly salted and aged only a

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Speaker 2: short while. It'll be a bright white to pale yellow

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Speaker 2: in color, semi fur solid, mild sweet, kind of buttery

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Speaker 2: cheese with a little bit of nutty flavor and yeah,

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Speaker 2: good meltability, making it popular for shredding or slicing into

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Speaker 2: hot dishes like a grilled cheese, sandwiches or chili or nachos,

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Speaker 2: or just for cutting into cubes and snacking. Because it

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Speaker 2: is so mild, it is often mixed with flavorings like

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Speaker 2: herbs or hot chilies.

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Speaker 1: To give it a little bit of a kick.

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Speaker 2: It's like a it's like a cheddar with fewer opinions. Yeah,

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Speaker 2: it's it's sort of easy going. It's like it's like

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Speaker 2: surf rock. It's like, you know, cheesy, largely inoffensive, but

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Speaker 2: still can shred.

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Speaker 1: Lauren are the genius, the wordsmith of our time. I

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Speaker 1: am constantly amazed.

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Speaker 2: Oh oh I love surfrock anyway, Okay, uh yeah, this

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Speaker 2: is a This is a pretty like basic short aged cheese.

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Speaker 2: You're looking to preserve milk in a tasty way without

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Speaker 2: a lot of time effort. This is a pretty good

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Speaker 2: one to do. It doesn't need to be heated very

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Speaker 2: very much. You only need to press it for like

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Speaker 2: half a day or so. It can be ready in

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Speaker 2: like a month. If you want a soft texture, aging

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Speaker 2: it longer will make it increasingly firm and crumbly if

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Speaker 2: that's what you're going for. This is not an episode

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Speaker 2: with a deep dive into cheese making science. If you're

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Speaker 2: looking for one of those, Cheddar is definitely a good one.

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Speaker 2: But anyway, Yeah, because monoe a jack is a simple

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Speaker 2: sort of cheese, there are a number of variations. It

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Speaker 2: can be made with or without a rind, though without

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Speaker 2: is more common by far, and with or without a

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Speaker 2: wax coating. Varieties include smoked jack, pepper jack, which has

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Speaker 2: those bits of hot chili peppers mixed in with the curd,

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Speaker 2: and dry jack, which is aged for at least six

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Speaker 2: months to become harder and gradable like a parmesan. Yeah.

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Speaker 2: Is also sometimes mixed with similarly semi ferm cheeses, creating

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Speaker 2: like prettily marbled blocks like Colby Jack or Cheddar Jack,

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Speaker 2: both Colby and Cheddar being traditionally yellow orange in contrast

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Speaker 2: with Jack's white color. And yeah, you can make it

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Speaker 2: with other milks like goat. You can mix in other

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Speaker 2: flavorings like rosemary or basil or I don't know, garlic,

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Speaker 2: maybe pesto, herbs and garlic, what a little bits of tomato,

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Speaker 2: And there are usda guidelines for Monterey Jack slash jack

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Speaker 2: slash Monterey cheese. They refer to the making of it

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Speaker 2: as the Monterey process. Cheese legalese always cracks me up,

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Speaker 2: not just because of the phrase cheese legalies, which is delightful,

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Speaker 2: Like it's just it's so precise. So okay, just a

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Speaker 2: little sampling for a top graded jack cheese. Your cheese

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Speaker 2: must possess and I quote, a fine and highly please

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Speaker 2: Monterey slash Monterey Jack cheese flavor. The body may be

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Speaker 2: very slightly weak, and the texture may be definitely curty.

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Speaker 2: And I'm like, same.

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Speaker 1: Girl, Like they like.

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Speaker 2: That's fine, Like everybody is a beach body. Come on,

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Speaker 2: Oh heck yeah, so right, So it's jack Jack cheeses

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Speaker 2: are great. It's like a melty topping or in sauces

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Speaker 2: layered into cast roles. Again just for snacking.

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Speaker 1: Yes, yes, uh. I had a recently a hilarious weekend

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Speaker 1: with my good friend of mine, Marissa, where we were

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Speaker 1: trying to get Taylor Swift tickets. It was a fiasco,

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Speaker 1: but it was a fun fiasco and she really wanted

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Speaker 1: fahitas too, kind of minimize the damage of what was happening.

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Speaker 2: Oh okay, sure, yeah.

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Speaker 1: Yeah, yeah, Mono a Jack Jeez was involved in. I

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Speaker 1: was very happy with the whole thing. Did you get

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Speaker 1: to see Taylor Swift? No? No, okay, yeah, but I

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Speaker 1: got the most hilarious quotes out of my friend, which

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Speaker 1: I wrote down. I wish I had like recorded her

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Speaker 1: because she was descending into madness, if I'm honest, trying

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Speaker 1: to get these tickets, and her quotes were very funny.

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Speaker 1: But then we just had a good time. We listened

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Speaker 1: to Taylor Swift music, we saw Return of the Jedi

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Speaker 1: in theaters, and then watched Return of the Jedi at

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Speaker 1: home with Taylor Swift music. Over all, right, eas so

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Speaker 1: I got to hang out with my good friend and

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Speaker 1: half this time and it was pretty good.

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Speaker 2: That also sounds right, terrific good yeah, good consolation fajita.

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Speaker 1: Yeah, it really really was well. Speaking of what about

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Speaker 1: the nutrition, cheese is a nutritionally dense food, lots of

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Speaker 1: fats and protein in there.

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Speaker 2: Watch your portion sizes eat of edge hydrate.

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Speaker 1: Yeah, yeah, well, we do have some numbers for you,

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Speaker 1: just a couple. I didn't.

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Speaker 2: I honestly didn't dig that hard on this one because

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Speaker 2: I was trying to iron out some sticky sticky historical details.

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Speaker 2: But but yeah, okay, so.

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Speaker 1: I found one. Uh So a U GOV poll found that,

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Speaker 1: on average, Americans put Monterey Jack in their top five

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Speaker 1: favorite cheeses. Okay, sure it's a good one.

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Speaker 2: Yeah it's again easy going, it's nice. Mm hmm. Uh yeah,

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Speaker 2: I found one. There are some big manifacturers in the

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Speaker 2: United States that create like forty pounds of Jack and

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Speaker 2: Colby Cheese's every day whoa every day.

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Speaker 1: Wow.

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Speaker 2: And apparently these kinds of places see really boosted sales

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Speaker 2: around the winter holidays, which makes me think like cheese plates,

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Speaker 2: maybe cast roles. Yeah, and then around the big game.

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Speaker 1: Mm hmm. You're finally getting on board with not saying

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Speaker 1: the true title, you know, I am, you know, I think.

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Speaker 2: I think this past year of like iHeartMedia, press releases

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Speaker 2: really put the fear of the big.

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Speaker 1: Game in me, now you understand.

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Speaker 2: Yeah, yeah, or not press releases, but like internal memos anyway.

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Speaker 1: So there we are, there we are. And I do

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Speaker 1: think I would love to hear from listeners about recipes

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Speaker 1: that you have that use money Jack, because I do think, yeah,

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Speaker 1: a bunch of like those castrole things for sure. M

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Speaker 1: let us know, but we do have the wild.

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Speaker 2: History white White one and yeah, and we are going

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Speaker 2: to get into that as soon as we get back

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Speaker 2: from a quick break for a word from our sponsors,

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Speaker 2: and we're back. Thank you sponsor, Yes, thank you.

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Speaker 1: So yes see our previous cheese episodes. Butche's thousands of

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Speaker 1: years old, probably discovered by accident or just naturally over time,

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Speaker 1: all over the place at different points in history, especially

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Speaker 1: depending on the cheese. But yeah, yep. Monterey Jack, though,

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Speaker 1: is more recent, and it has to do with Catholic missionaries.

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Speaker 1: So in the seventeen hundreds, the first Catholic mission in

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Speaker 1: California was founded by Spanish Franciscan father Punipero Serra in

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Speaker 1: San Diego specifically, and then he founded a second one

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Speaker 1: in Monterey Bay. And this is one of those things.

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Speaker 1: When I read it, I was like, oh, money, zech, Okay,

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Speaker 1: there you go. Yep, the pieces are falling into place.

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Speaker 1: And as usual, these missionaries brought their foods with them,

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Speaker 1: things like olives, grapes, and cattle, and the cattle were

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Speaker 1: useful for meat and dairy products, and the missionaries used

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Speaker 1: the milk to make a soft cheese they called queso

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Speaker 1: blanco paste are a white cheese at the country.

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Speaker 2: Yes, yeah, yea yeah, yeah, white country cheese. Some stories

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Speaker 2: go that, you know, like the cows were doing so well,

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Speaker 2: the milk was so plentiful that the monks had to

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Speaker 2: find something to do with all of it. At any rate, Yes,

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Speaker 2: this cheese seems to have become a local staple.

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Speaker 1: Yes, and after several decades of rule, Mexico sold California

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Speaker 1: to the US in eighteen forty eight. That's a different podcast,

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Speaker 1: but it is relevant here because in the wake of that,

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Speaker 1: a bunch of Americans flocked to the new state for

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Speaker 1: all kinds of reasons, the promise of gold being a

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Speaker 1: big one, but just a lot of hope around new

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Speaker 1: quote things that they could maybe make a living off of.

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Speaker 1: In the treaty, the US had promised Mexico to uphold

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Speaker 1: the Mexican rancho system, which I know we've talked about

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Speaker 1: before in California, basically saying Mexican farmers could keep their

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Speaker 1: ranches there. But of course the US government found loopholes

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Speaker 1: and many Mexicans in the state lost their farms. Yes,

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Speaker 1: this brings us to a man named David Jack or

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Speaker 1: Jack's seen both. Jack moved to California with the goal

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Speaker 1: of selling revolvers to the quote law abiding and lawless alike.

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Speaker 2: Yeah, uh okay, So I think I think he was

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Speaker 2: born David Jack and at some point changed it to

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Speaker 2: Jack's or like possibly popular speech kind of slowly renamed

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Speaker 2: him Jack's, probably just to confuse podcasters.

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Speaker 1: Definitely.

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Speaker 2: He he originally hailed from Scotland, and his is like

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Speaker 2: a true American dream story, you know, like rags to

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Speaker 2: riches and a certain got mine attitude about it. All right,

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Speaker 2: So he was one of the people who like read

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Speaker 2: about the gold Rush in eighteen forty eight and decided

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Speaker 2: to go to there not for not for gold, but

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Speaker 2: to sell supplies to minors for like a healthy markup.

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Speaker 2: And I think I've mentioned before here that is the

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Speaker 2: way that like the real money was made during the

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Speaker 2: gold Rush, right, I.

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Speaker 1: Mean it's come up in several episodes we've done. Yeah, like, well,

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Speaker 1: they invented this cocktail because of people around the gold Rush,

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Speaker 1: the sourdough. Oh yeah. By eighteen fifty seven, Jack had

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Speaker 1: set up shop in Monterey and he had made friends

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Speaker 1: with attorney Delos r Ashley, and Ashley had been hired

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Speaker 1: by the town to make their land claims legitimate to

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Speaker 1: the United States Land Claims Commission. Flash forward two years

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Speaker 1: and Ashley won, but the town wouldn't or couldn't, depending

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Speaker 1: on your source, pay the additional legal fees that he demanded,

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Speaker 1: which was one thousand dollars. So an agreement was reached

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Speaker 1: allowing Jack to auction off the land that Ashley had

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Speaker 1: defended to pay for.

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Speaker 2: It to pay for the legal fees.

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Speaker 1: Yeah, exactly, and very very quickly, some I might say

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Speaker 1: suspiciously quickly. Jack threw together and held an auction in

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Speaker 1: early eighteen fifty nine. Only two people placed bids on

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Speaker 1: the thirty thousand acres of land in question, Ashley and Jack.

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Speaker 1: Almost the entirety of those acres were sold to the

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Speaker 1: two men for one thousand dollars and two cents. Wow. Yeah,

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Speaker 1: wow yep. So Monterey tried, as in the town tried

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Speaker 1: to buy back the land a few times. The case

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Speaker 1: even reached the Supreme Court in nineteen oh six, but

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Speaker 1: Jack won. So yeah, yep, here we are, yes, And

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Speaker 1: he was looking to make a profit with his newly

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Speaker 1: purchased lands and went about making money in all kinds

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Speaker 1: of cutthroat ways, including charging outrageous prices to renter, which

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Speaker 1: often included posting English only notices to screw over Spanish

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Speaker 1: speaking printers, like he knew that it would be better

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Speaker 1: to post something in Spanish, I was like not yep.

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Speaker 2: Or he would post Spanish only notices if the renters

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Speaker 2: were English speaking, or he'd post the notice like way

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Speaker 2: out on the edge of the land. He was such

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Speaker 2: a shmoke. He'd also loan ranchers money to pay overdue

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Speaker 2: taxes on their parcels of land, and then claim the

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Speaker 2: land for himself when the owners couldn't pay him back

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Speaker 2: with interest. At his height, he gathered up one hundred

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Speaker 2: thousand acres.

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Speaker 1: Wow, and as part of that, according to him, he

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Speaker 1: now owned all of the wineries, the cattle ranches, and

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Speaker 1: fourteen working dairy ranches that operated on all of these

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Speaker 1: lands that he'd purchased. Not only that, again, according to him,

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Speaker 1: he owned what they made, including ques Oblanco pets and Yeah.

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Speaker 1: He pretty quickly decided that he could make some money

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Speaker 1: off of this cheese, so he started selling it under

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Speaker 1: the name Jack's Cheese all around the area, and when

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Speaker 1: people got a taste of it, it spread across the

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Speaker 1: state and people called it Monterey Jack's Cheese very important

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Speaker 1: to note, though some records indicate that other people, rightly

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Speaker 1: or wrongly in terms of stealing resources and or ideas,

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Speaker 1: may have been selling essentially the same cheese before Jack

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Speaker 1: got in the game, or even around the same time

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Speaker 1: he got in the game. One such person is Domingo Petrazzi.

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Speaker 1: The story goes that Petrazzi created a cheese that required pressure,

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Speaker 1: and that pressure was obtained through a house Jack, and

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Speaker 1: the name therefore Jack Cheese comes from that. The resulting

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Speaker 1: product was later marketed as del Monte cheese. And there's

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Speaker 1: a Donna. Juana Coota de Boronda very often comes up

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Speaker 1: in the conversation. She made Queso del Pace and sold

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Speaker 1: it door to door after her husband was involved in

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Speaker 1: a debilitating accident, leaving her to provide for him and

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Speaker 1: their fifteen kids.

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Speaker 2: Oh, that story also says that this cheese might have

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Speaker 2: been named Jack for the type of vice that was

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Speaker 2: used to press it, but also that she might have

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Speaker 2: sold her cheese to Jack for distribution.

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Speaker 1: Right and then Stefano Maury also comes up. He was

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Speaker 1: an Italian immigrant, and some argue that his recipe for

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Speaker 1: quote Italian cheese ended up in Jack's hands. One way

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Speaker 1: or another. Maury's recipe was mentioned in a nineteen thirty

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Speaker 1: eight cookbook, and it was called Monterey Cheese.

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Speaker 2: Yeah. Maury had settled in Pacifica, which is a town

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Speaker 2: a little bit further north near Rockaway Beach, in eighteen

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Speaker 2: eighty eight, and a member of the Pacifica Historical Society

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Speaker 2: later found these old recipes and like reconstructed a story

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Speaker 2: about one of Maury's employees, a supposed family friend, having

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Speaker 2: a falling out with the family and leaving for Monterey,

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Speaker 2: taking the recipe for this cheese with him. But it

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Speaker 2: seems to me like the like the timeline, you know,

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Speaker 2: like like Jack was already marketing his cheese by the

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Speaker 2: time the Maurys arrived in the States, So I don't

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Speaker 2: know anyway. However, I will say that within the past decade,

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Speaker 2: the Pacifica Historical Society has hosted like annual cheese contests

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Speaker 2: and parties in general, and they encourage entrants to create

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Speaker 2: edible art using Jack Cheese or Pacifica Jack as they

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Speaker 2: ca One entry from years past was called bringing Sexy.

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Speaker 1: Jack's Delightful I Love It, which is a pun worthy

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Speaker 1: of an Annie Reese title. Selection. Yes, jealous, I didn't

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Speaker 1: already think of it. Yes.

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Speaker 2: Also I will say that Jack's landlord, Shenanigans had him

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Speaker 2: vastly disliked in this area. After he did a number

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Speaker 2: of those kind of like shady evictions, a group formed

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Speaker 2: who were calling themselves the Squatters League of Monterey County,

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Speaker 2: which was very very snide, and apparently they sent him

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Speaker 2: a very direct notice, way more direct than the notices

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Speaker 2: he was sending them in eighteen seventy two, threatening his life.

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Speaker 1: It was real colorful.

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Speaker 2: Do you want to hear it?

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Speaker 1: Yes?

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Speaker 2: Yeah, okay, yeah you do. You have been the cause

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Speaker 2: of unnecessary annoyance and expense to the settlers. Now, if

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Speaker 2: you don't make that account of damages to each and

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Speaker 2: every one of us within ten days, you son of

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Speaker 2: a we will suspend your animation between daylight and hell.

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Speaker 1: That is indeed very colorful.

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Speaker 2: Suspend your animation between daylight and hell.

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Speaker 1: That sounds like a D and D spell. That's like goodness,

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Speaker 1: you're in between realms.

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Speaker 2: Snack in supernatural line.

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Speaker 1: What's happening?

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Speaker 2: Okay? Anyway? Also, none less than Robert Lewis Stevenson once

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Speaker 2: visited the area and wrote that the whole of Monterey

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Speaker 2: was owned by a man and I quote hated with

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Speaker 2: a great hatred. And he further reported that Dennis Kearney,

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Speaker 2: who who if you're unfamiliar, was like a labor organizer,

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Speaker 2: but also a huge racist and very unpleasant person himself.

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Speaker 2: He once advised the aforementioned squatter's lead to hang Jack.

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Speaker 1: Oh my, yeah, wow, what a character.

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Speaker 2: Jack also invested heavily in local railroads, which was a

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Speaker 2: good business decision but also like tremendously helpful to the community.

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Speaker 2: He was a devout Presbyterian and supported a lot of

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Speaker 2: local churches and like taught Sunday school for fifty years.

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Speaker 2: When he died in nineteen oh nine, he was the

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Speaker 2: richest landowner in Monterey County. His kids got to go

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Speaker 2: to great schools, and they tended to donate deeply to education.

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Speaker 2: When his youngest daughter passed in nineteen sixty two, she

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Speaker 2: left the family holdings that were not already like in

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Speaker 2: a state to other descendants to Stanford, which was apparently

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Speaker 2: like the largest donation that had since their founding.

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Speaker 1: So wow, okay, So.

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Speaker 2: Anyway, yeah, I don't yeah, yeah. A lot of the

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Speaker 2: things that I read were like, well, everything he did

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Speaker 2: was legal mm hmm.

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Speaker 1: Yeah. I came across that a lot as well. I mean,

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Speaker 1: no one liked him, but it was legal, and.

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Speaker 2: He did some nice stuff for people that weren't beholden

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Speaker 2: to him as landowners. M hmmm uh yeah landlords.

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Speaker 1: Okay.

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Speaker 2: Well, anyway, speaking of cheese, ostensibly what this episode is about. Uh.

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Speaker 2: Producers may have upped production on dry Jack during the

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Speaker 2: World Wars in order to replace grating cheeses like romano

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Speaker 2: and parmesan while trade with Italy was suspended, and apparently

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Speaker 2: around the same time, as refrigerators were still slowly being

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Speaker 2: into graded into American homes like mid dry jacks were

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Speaker 2: popular choices because they'd stand up a little bit better

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Speaker 2: in hot weather.

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Speaker 1: Hmmm. Well. Uh. A craft food booklet compared Monterey Jack

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Speaker 1: to cheddar in nineteen fifty four, and somewhere around nineteen

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Speaker 1: fifty five, the FDA officially gave the cheese the name Monterey.

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Speaker 2: Jack yep, and started laying out all of those delightful

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Speaker 2: cheese legalese bits. Then, this doesn't pertain very strictly to

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Speaker 2: monoey Jack, but I wanted to include it because it's

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Speaker 2: so fun and I can't believe I haven't run across

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Speaker 2: it before. In twenty ten, Wisconsin became the first state

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Speaker 2: to have an official state microbe. It's Lactococcus lactus, which

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Speaker 2: is a bacterium that is used in making many cheeses,

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Speaker 2: I mean in America and elsewhere. But they specifically cited

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Speaker 2: Jack Colby and Cheddar.

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Speaker 1: Wow, you know we need an official podcast micro Oh heck,

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Speaker 1: do you have one?

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Speaker 2: I mean it's probably just Sakramic Sarah Vizier, but which

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Speaker 2: is the beer and bread Beast? But but you know,

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Speaker 2: like that's just off the top of my head.

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Speaker 1: Yeah, I have to tell you listeners. I sense that

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Speaker 1: we have kind of a group chats with the producers

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Speaker 1: and Lauren and I and I sent a note about

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Speaker 1: I'm the one that's always like, have you seen this

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Speaker 1: strange product this company's offering and cheese It, the company

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Speaker 1: behind cheese It is offering a shoe like a sneaker

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Speaker 1: that had a high plastic outer podare Yeah, and you

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Speaker 1: put cheese it and you can reach in and get

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00:25:59,440 --> 00:26:03,479
Speaker 1: your stored cheese. It's out of this yeah, plastic pocket.

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Speaker 1: It's like it's like having a little ziplock that that's

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Speaker 1: a shoe.

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Speaker 2: It's like having It's like your shoe is made of

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Speaker 2: zip lolocks and you can reach it and grab your cheese.

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Speaker 1: Its. Yes, And I loved it, Lauren because we were

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Speaker 1: all kind of like, oh, this is silly. Oh I

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Speaker 1: would have worn it, and you were like, well, scientifically,

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Speaker 1: this is very interesting because of the odors of cheese

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Speaker 1: and feet. I loved it. So yeah, very I'm very

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Speaker 1: excited to potentially pick a Savor podcast micro so.

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Speaker 2: I just I love them all. I mean, yeah, that's fair.

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Speaker 2: Yeah we can.

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Speaker 1: We can. We can talk about it. We can, Yeah,

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Speaker 1: we can. We can work this. Yeah, we can table

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00:27:01,800 --> 00:27:06,760
Speaker 1: it for now. Yeah, we'll discuss. Yes, well that brings

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Speaker 1: us to the end of this Monterey Jack episode, but

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Speaker 1: it does.

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Speaker 2: We We would love to hear from you about any

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00:27:16,600 --> 00:27:19,199
Speaker 2: any of this. If you have a favorite microbe, let

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00:27:19,280 --> 00:27:22,560
Speaker 2: us know. But in the meanwhile, we do have some

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00:27:22,640 --> 00:27:23,720
Speaker 2: listener mail for you.

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Speaker 1: We do. But first we have one more quick break

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

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00:27:37,359 --> 00:27:43,320
Speaker 1: you soon, Yes, thank you, and we're back with listeners. Man,

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00:27:48,920 --> 00:27:51,600
Speaker 1: I always feel that way about a good when Monterey

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00:27:51,680 --> 00:27:55,520
Speaker 1: Jack has like the like bits of peppers in it

404
00:27:55,520 --> 00:28:00,960
Speaker 1: it's like mild, and then it's like that's like a fire.

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00:28:01,320 --> 00:28:03,920
Speaker 2: Yeah, so buttery and creamy, and then all of a

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00:28:03,920 --> 00:28:04,600
Speaker 2: sudden woof.

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00:28:07,880 --> 00:28:11,639
Speaker 1: Well so today we have kind of a longer email

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00:28:11,680 --> 00:28:14,040
Speaker 1: from Christine, So we're just gonna split that up.

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Speaker 2: Yeah yeah, yeah, yeah, no problem longer emails. By the way,

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Speaker 2: that's nat. Yeah, this is great.

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Speaker 1: We love longer emails. Do not let this discourage you

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00:28:23,560 --> 00:28:29,120
Speaker 1: because it's great. Okay, so Christine wrote. After stew from

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Speaker 1: New Zealand threw down the challenge about cookbooks, I had

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Speaker 1: to write in. As it turns out, Australia has not

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00:28:36,040 --> 00:28:41,800
Speaker 1: one book, two iconic cookbooks that are knowed and loved

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00:28:41,920 --> 00:28:46,560
Speaker 1: and have influenced generations of Australians. For the first book,

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00:28:46,680 --> 00:28:50,320
Speaker 1: we have to go back to nineteen ten. The Cookery

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00:28:50,360 --> 00:28:54,640
Speaker 1: Teachers Association of New South Wales realized their jobs would

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00:28:54,680 --> 00:28:57,880
Speaker 1: be much easier if they had a standard, practical book

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Speaker 1: that could be used across the state. Most published cookbooks

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00:29:01,760 --> 00:29:04,120
Speaker 1: at the time came from Britain and tended to be

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00:29:04,160 --> 00:29:09,239
Speaker 1: aimed at society hostesses rather than home family cooks. So

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Speaker 1: for the next three years the association discussed, tested, wrote,

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Speaker 1: and rewrote recipes until they produced the Common Sense Cookery Book.

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Speaker 1: It was published in nineteen fourteen to instant widespread acclaim,

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Speaker 1: and it did become the standard textbook for cooking classes

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00:29:28,320 --> 00:29:31,360
Speaker 1: across the state of New South Wales and quickly the

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00:29:31,360 --> 00:29:35,720
Speaker 1: rest of Australia. And then it moved outside the classroom

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00:29:35,800 --> 00:29:39,560
Speaker 1: and became a standard gift for many brides. I remember

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Speaker 1: using a dog eared, spattered school copy of this book

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Speaker 1: in the classroom, and so do many of my friends

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Speaker 1: across Australia. Other friends received it as a wedding present

433
00:29:49,920 --> 00:29:52,840
Speaker 1: or when they left home. My mother kept her copy

434
00:29:52,840 --> 00:29:56,400
Speaker 1: from school in the nineteen fifties, but unfortunately it was

435
00:29:56,440 --> 00:29:59,560
Speaker 1: destroyed in two thousand and seven when her house flooded.

436
00:30:00,160 --> 00:30:04,000
Speaker 1: Hasha Bulka Storm iconic picture attached. Look it up for

437
00:30:04,080 --> 00:30:08,040
Speaker 1: completely crazy weather. It went through several major revisions over

438
00:30:08,040 --> 00:30:11,440
Speaker 1: the years, and in twenty fourteen a centenary edition was released.

439
00:30:11,880 --> 00:30:15,680
Speaker 1: It's formatted the way a cookbook should be, solid binding,

440
00:30:16,160 --> 00:30:20,360
Speaker 1: large print, and plenty of white space to write notes. However,

441
00:30:20,520 --> 00:30:23,440
Speaker 1: if you check out online reviews of this edition, you

442
00:30:23,480 --> 00:30:26,960
Speaker 1: will find many poor reviews because particular recipes have been

443
00:30:27,040 --> 00:30:32,040
Speaker 1: dropped to the dismay of the reviewer. Because it's intended

444
00:30:32,160 --> 00:30:35,760
Speaker 1: as an instruction manual. The language is always no nonsense

445
00:30:35,800 --> 00:30:39,560
Speaker 1: and economical. At the same time, the instructions are clear

446
00:30:39,680 --> 00:30:43,760
Speaker 1: and complete, and there are plenty of diagrams showing everything

447
00:30:44,040 --> 00:30:47,080
Speaker 1: from how to joint a chicken to how to line

448
00:30:47,080 --> 00:30:51,040
Speaker 1: a cakepan. Long may this wonderful book be treasured in

449
00:30:51,160 --> 00:30:52,880
Speaker 1: Australian kitchens.

450
00:30:53,520 --> 00:30:58,480
Speaker 2: Okay, continuing, but what of the second book? This is

451
00:30:58,520 --> 00:31:00,880
Speaker 2: a book that has shaped the hopes dreams of just

452
00:31:00,920 --> 00:31:04,120
Speaker 2: about every Australian born in the last fifty years. Do

453
00:31:04,160 --> 00:31:07,400
Speaker 2: you think I'm exaggerating, then clearly you have never seen

454
00:31:07,560 --> 00:31:12,720
Speaker 2: the Australian Women's Weekly Children's Birthday Cake Book. Wow that's

455
00:31:12,760 --> 00:31:13,120
Speaker 2: a title.

456
00:31:13,280 --> 00:31:13,600
Speaker 1: Okay.

457
00:31:15,480 --> 00:31:18,160
Speaker 2: This was first published as a series of liftouts in

458
00:31:18,200 --> 00:31:21,600
Speaker 2: the Australian Women's Weekly magazine in the late nineteen seventies,

459
00:31:21,680 --> 00:31:24,280
Speaker 2: with a printed book published in nineteen eighty one. It

460
00:31:24,360 --> 00:31:26,840
Speaker 2: was an instant hit, and from then on one of

461
00:31:26,880 --> 00:31:30,440
Speaker 2: the most important decisions any child could make was which

462
00:31:30,640 --> 00:31:33,880
Speaker 2: cake do I want? This year? Children would take this

463
00:31:33,960 --> 00:31:37,040
Speaker 2: book to bed for weeks before their birthday, weighing up

464
00:31:37,160 --> 00:31:40,920
Speaker 2: the pool cake versus Hello Dolly, the chew Choo train

465
00:31:41,120 --> 00:31:44,600
Speaker 2: versus Robbie the Robot. Children born towards the end of

466
00:31:44,600 --> 00:31:47,320
Speaker 2: the year despaired because their friends had already had the

467
00:31:47,360 --> 00:31:50,320
Speaker 2: pick of the cakes. You did not have the same

468
00:31:50,400 --> 00:31:53,720
Speaker 2: cake as someone else that year. Anyone who was a

469
00:31:53,840 --> 00:31:57,320
Speaker 2: child has fond memories of favorite cakes. For me, it

470
00:31:57,360 --> 00:32:01,040
Speaker 2: was the cake Teddy, while mothers have stories cake disasters.

471
00:32:01,600 --> 00:32:04,719
Speaker 2: My mother remembers the Merry quite contrary cake where she

472
00:32:04,800 --> 00:32:07,320
Speaker 2: forgot to add the eggs so the cake was flat.

473
00:32:08,200 --> 00:32:10,360
Speaker 2: There is a recipe for a basic butter cake in

474
00:32:10,400 --> 00:32:12,600
Speaker 2: the book, but all the cakes can be made up

475
00:32:12,640 --> 00:32:16,480
Speaker 2: with packet cake. The authors recognized that for children, the

476
00:32:16,560 --> 00:32:20,200
Speaker 2: cake is merely a vehicle for decoration, and the book

477
00:32:20,200 --> 00:32:24,320
Speaker 2: has over one hundred designs for different cakes created from icing, frosting,

478
00:32:24,680 --> 00:32:27,959
Speaker 2: piped chocolate, sweet biscuits, and lollies. The book went out

479
00:32:28,000 --> 00:32:30,560
Speaker 2: of print in the nineteen nineties, stupid decision on the

480
00:32:30,560 --> 00:32:34,160
Speaker 2: publisher's part. An anniversary edition was published in twenty eleven

481
00:32:34,320 --> 00:32:38,240
Speaker 2: to instant success. This edition does have some changes due

482
00:32:38,240 --> 00:32:42,720
Speaker 2: to some cakes being deemed racist now good or licensing

483
00:32:42,720 --> 00:32:46,840
Speaker 2: fees being too high. Sad, over a million copies have

484
00:32:46,920 --> 00:32:49,280
Speaker 2: been sold and it looks as though this classic will

485
00:32:49,280 --> 00:32:51,200
Speaker 2: remain a classic for decades to come.

486
00:32:53,120 --> 00:32:57,840
Speaker 1: I love this. I love this so much that people

487
00:32:57,920 --> 00:32:59,200
Speaker 1: like kids would.

488
00:32:59,040 --> 00:33:01,400
Speaker 2: Take it would be like and yeah, no, this is

489
00:33:01,440 --> 00:33:04,440
Speaker 2: a very critical decision for my for my time here I.

490
00:33:04,400 --> 00:33:07,520
Speaker 1: Go, yes, like I can't have the same cake as

491
00:33:07,560 --> 00:33:10,480
Speaker 1: someone else? What is the cake I want for my birthday?

492
00:33:10,520 --> 00:33:10,720
Speaker 2: Yeah?

493
00:33:10,800 --> 00:33:15,960
Speaker 1: For weeks pondering this decision. This is that's amazing. I'm

494
00:33:16,000 --> 00:33:18,640
Speaker 1: so glad you shared that because I have not heard

495
00:33:18,680 --> 00:33:20,160
Speaker 1: of a thing like this before.

496
00:33:20,640 --> 00:33:23,720
Speaker 2: No, no, not something this wide spread. Like I mean,

497
00:33:23,760 --> 00:33:26,440
Speaker 2: like I like I was a kitchen nerd as a kid,

498
00:33:26,520 --> 00:33:30,520
Speaker 2: so like I would be pouring over my grandmother's cookbooks

499
00:33:30,520 --> 00:33:34,040
Speaker 2: and being like, can we make those cookies? But that

500
00:33:34,160 --> 00:33:37,840
Speaker 2: was like specialized, like that was that was niche.

501
00:33:38,400 --> 00:33:41,040
Speaker 1: Exactly like I mean, I would say, like I would

502
00:33:41,040 --> 00:33:45,760
Speaker 1: prefer this thing, but it was like me personally preferring

503
00:33:45,840 --> 00:33:48,400
Speaker 1: this thing as opposed to like kids going to bed

504
00:33:49,040 --> 00:33:53,440
Speaker 1: with the book and be like, I don't know.

505
00:33:53,840 --> 00:33:56,040
Speaker 2: Do I want the cake? Teddy, I'm not sure.

506
00:33:57,000 --> 00:34:00,440
Speaker 1: And the names that you shared are very intrigued. I

507
00:34:00,520 --> 00:34:04,720
Speaker 1: have to say, yeah, like Poolcake, Hello, Dolly too to

508
00:34:04,920 --> 00:34:07,960
Speaker 1: train Robbie the Rabbit, Like, oh, I said Robi the Rabbit,

509
00:34:07,960 --> 00:34:14,839
Speaker 1: because I play Robbie the Robot. I'm just so intrigued.

510
00:34:15,120 --> 00:34:17,400
Speaker 2: Yeah yeah, and I okay, so I was reading this

511
00:34:17,440 --> 00:34:22,759
Speaker 2: one cold, so right, I'm butchered. The pronunciation or like

512
00:34:22,800 --> 00:34:26,120
Speaker 2: the annunciation I guess of that book title it should

513
00:34:26,160 --> 00:34:30,360
Speaker 2: properly be I guess the Australian Women's Weekly Children's Birthday

514
00:34:30,360 --> 00:34:33,040
Speaker 2: Cake Book. There's like a like a breath in between

515
00:34:33,040 --> 00:34:33,680
Speaker 2: there somewhere.

516
00:34:34,200 --> 00:34:36,480
Speaker 1: Yeah, there you go. It is quite the name. It

517
00:34:36,520 --> 00:34:39,400
Speaker 1: is that. I was like, the words keep going. I

518
00:34:39,440 --> 00:34:41,240
Speaker 1: just my brain panicked a little.

519
00:34:41,280 --> 00:34:43,160
Speaker 2: I was like, oh heck, I'm still talking why.

520
00:34:45,600 --> 00:34:49,560
Speaker 1: I love it. Those long titles trip us up every time,

521
00:34:49,600 --> 00:34:51,000
Speaker 1: but they're kind of endearing.

522
00:34:51,160 --> 00:34:55,239
Speaker 2: They are Oh, thank you so much. Both of these

523
00:34:55,280 --> 00:34:58,719
Speaker 2: are fascinating. And I write like I I love this

524
00:34:58,840 --> 00:35:05,200
Speaker 2: kind of localized yes, but extremely strong nostalgia.

525
00:35:06,239 --> 00:35:09,080
Speaker 1: I do too. I love that it's like in Australia,

526
00:35:09,200 --> 00:35:14,640
Speaker 1: it's this. Yeah, that's what it is. So good. Thank

527
00:35:14,680 --> 00:35:18,799
Speaker 1: you so much for writing in to any other listeners.

528
00:35:18,880 --> 00:35:21,160
Speaker 1: If you would like to write to us, you can.

529
00:35:22,120 --> 00:35:24,400
Speaker 1: Our email is Hello at savorpod dot com.

530
00:35:24,520 --> 00:35:28,040
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

531
00:35:28,080 --> 00:35:30,560
Speaker 2: and Instagram at saber pod and we do hope to

532
00:35:30,600 --> 00:35:33,719
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

533
00:35:33,760 --> 00:35:36,840
Speaker 2: podcasts from my Heart Radio, you can go to the

534
00:35:36,880 --> 00:35:40,960
Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

535
00:35:40,960 --> 00:35:41,720
Speaker 2: favorite shows.

536
00:35:41,920 --> 00:35:43,239
Speaker 1: Oh, I do this like at.

537
00:35:43,239 --> 00:35:46,440
Speaker 2: Least twice a week anyway, Thanks as always to our

538
00:35:46,480 --> 00:35:50,280
Speaker 2: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,

539
00:35:50,360 --> 00:35:52,279
Speaker 2: and we hope that lots more good things are coming

540
00:35:52,360 --> 00:35:59,840
Speaker 2: your way