1 00:00:09,600 --> 00:00:11,760 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. 2 00:00:11,800 --> 00:00:14,080 Speaker 2: I'm Annie and I'm more on Vocal Bomb, and today 3 00:00:14,120 --> 00:00:16,599 Speaker 2: we have an episode for you about chickery root. 4 00:00:18,000 --> 00:00:20,640 Speaker 1: Yes, which was another one that gave me a bit 5 00:00:20,640 --> 00:00:24,919 Speaker 1: of competitions. Yeah, the specificity of it. I want to 6 00:00:24,920 --> 00:00:31,480 Speaker 1: get it right. And when I originally when you suggested it, 7 00:00:31,520 --> 00:00:33,640 Speaker 1: I thought I had never heard of it or had it. 8 00:00:34,159 --> 00:00:36,120 Speaker 1: But when I was researching it, it's like, oh, yes, 9 00:00:36,240 --> 00:00:39,680 Speaker 1: I have had coffee with chickery in it. 10 00:00:39,840 --> 00:00:41,720 Speaker 2: Oh yeah, yeah, totally right. 11 00:00:42,440 --> 00:00:44,520 Speaker 1: Yeah, together we have. 12 00:00:47,240 --> 00:00:49,280 Speaker 2: That's why I had thought. I was pretty sure that 13 00:00:49,320 --> 00:00:52,000 Speaker 2: we had been sitting in Cafe Dumont together and that 14 00:00:52,040 --> 00:00:56,320 Speaker 2: you had ordered a coffee that did, in fact happen. 15 00:00:56,520 --> 00:00:57,440 Speaker 1: Okay, there you go. 16 00:00:57,840 --> 00:01:01,760 Speaker 2: Does that explain why your own note in the intro 17 00:01:01,920 --> 00:01:07,200 Speaker 2: here is just a single word nope with the period yes? 18 00:01:07,319 --> 00:01:08,400 Speaker 1: Okay, cool. 19 00:01:10,440 --> 00:01:14,679 Speaker 3: Yeah, it's a there's a lot going on, folks, I know, 20 00:01:14,760 --> 00:01:15,039 Speaker 3: you know. 21 00:01:15,800 --> 00:01:19,399 Speaker 1: And so I was just like stressed when I was 22 00:01:19,440 --> 00:01:19,840 Speaker 1: doing this. 23 00:01:20,120 --> 00:01:25,119 Speaker 4: Yeah, and I was like, no experience, no, But then 24 00:01:25,200 --> 00:01:26,840 Speaker 4: I read it, I was like oh yeah, And then 25 00:01:26,880 --> 00:01:30,760 Speaker 4: I never came back to fix the note, So okay, 26 00:01:30,520 --> 00:01:34,120 Speaker 4: I wasn't sure I was like, maybe she hates chickory. 27 00:01:34,319 --> 00:01:39,480 Speaker 4: Maybe Cafe Lana is her least favorite place on the planet. 28 00:01:39,880 --> 00:01:42,640 Speaker 4: She suffered through it for me and Dylan and. 29 00:01:43,959 --> 00:01:46,320 Speaker 1: Me, Yeah, Dylan and I were that. We were both 30 00:01:46,640 --> 00:01:50,320 Speaker 1: wearing black when we went. Yeah, and so I got 31 00:01:50,320 --> 00:01:55,880 Speaker 1: all the powdered sugar on me. Ever since rage, No, 32 00:01:57,720 --> 00:02:02,280 Speaker 1: it's a case of stress and exhaustion. Well, was there 33 00:02:02,320 --> 00:02:03,600 Speaker 1: any reason this was on your mind? 34 00:02:03,640 --> 00:02:03,880 Speaker 5: Lord? 35 00:02:04,440 --> 00:02:06,840 Speaker 2: It's been on the list for a really long time, 36 00:02:06,960 --> 00:02:09,440 Speaker 2: and I thought, you know, why not? 37 00:02:09,560 --> 00:02:14,960 Speaker 1: Now, why not? Now you're really leaning into this, let's 38 00:02:14,960 --> 00:02:15,960 Speaker 1: do it. 39 00:02:16,240 --> 00:02:19,800 Speaker 2: Yeah, I promise it's not for any like really dire reason. 40 00:02:20,360 --> 00:02:24,680 Speaker 2: It's it's it's really just like, oh, you know, hecket, 41 00:02:24,760 --> 00:02:28,320 Speaker 2: let's yeah, let's go, let's have fun. Let's do too 42 00:02:28,400 --> 00:02:31,679 Speaker 2: much medical reading into chickery root. 43 00:02:33,639 --> 00:02:36,000 Speaker 1: Yeah, that is true. 44 00:02:36,520 --> 00:02:39,680 Speaker 2: I even tried not to and even to like explain 45 00:02:39,800 --> 00:02:42,680 Speaker 2: why I wasn't going to explain more. I had to 46 00:02:42,760 --> 00:02:48,560 Speaker 2: read like a lot of medical papers. So, yeah, that's cool. 47 00:02:48,639 --> 00:02:50,000 Speaker 2: We're ostensibly a food show. 48 00:02:51,919 --> 00:02:55,280 Speaker 1: We are, indeed, Yeah, yep. 49 00:02:56,639 --> 00:02:58,960 Speaker 2: On that note, I guess I can say that you 50 00:02:59,000 --> 00:03:03,200 Speaker 2: can see our episodes on coffee. I believe we have 51 00:03:03,320 --> 00:03:06,080 Speaker 2: two on do we have two on coffee that we 52 00:03:06,120 --> 00:03:09,560 Speaker 2: definitely have the one big one from a Wahoo with 53 00:03:09,680 --> 00:03:14,079 Speaker 2: the interview. That's great anyway, I don't know, I don't 54 00:03:14,080 --> 00:03:14,880 Speaker 2: remember what we've done. 55 00:03:15,600 --> 00:03:15,960 Speaker 1: Definitely. 56 00:03:15,960 --> 00:03:16,919 Speaker 2: One on dandelion. 57 00:03:17,120 --> 00:03:22,520 Speaker 1: Yeah, also gave me palpitations. So this runs in the family. 58 00:03:22,560 --> 00:03:25,800 Speaker 1: As they say, I feel like a lot gives you palpitations. 59 00:03:25,840 --> 00:03:30,320 Speaker 5: An that's the truth, all right, I will accept that, Lauren. 60 00:03:31,000 --> 00:03:35,640 Speaker 5: That's a fair point. Okay, okay, yes, okay, wow. I 61 00:03:35,680 --> 00:03:37,760 Speaker 5: guess that brings us to our questions. 62 00:03:39,760 --> 00:03:40,760 Speaker 1: Chickery root. 63 00:03:43,280 --> 00:03:43,840 Speaker 4: What is it? 64 00:03:44,440 --> 00:03:48,520 Speaker 2: Well, chickery root is the root of a chickory plant. 65 00:03:48,960 --> 00:03:52,560 Speaker 2: Chickory is a category of like bitter sort of weedy 66 00:03:52,640 --> 00:03:56,240 Speaker 2: plants with different varieties grown for their leaves versus their roots, 67 00:03:56,760 --> 00:04:00,520 Speaker 2: which is why I specified leaf chicken is going to 68 00:04:00,560 --> 00:04:03,320 Speaker 2: have to be another couple of different episodes, I think. 69 00:04:03,360 --> 00:04:07,360 Speaker 2: But okay, because yeah, when you cultivate it for its leaves, 70 00:04:07,400 --> 00:04:09,440 Speaker 2: you can wind up with things like a like Ridicio 71 00:04:09,600 --> 00:04:13,560 Speaker 2: Ridicio or Belgian end dive. But today we're talking about 72 00:04:13,560 --> 00:04:17,560 Speaker 2: the root. It is a taproot more specifically, and so 73 00:04:17,680 --> 00:04:20,760 Speaker 2: the plant's taproot can grow long and thick and crisp 74 00:04:21,360 --> 00:04:23,440 Speaker 2: and can then be harvested and either cooked as a 75 00:04:23,520 --> 00:04:27,440 Speaker 2: vegetable or more frequently like roasted or otherwise dried and 76 00:04:27,480 --> 00:04:31,080 Speaker 2: then ground up for use in beverages, often hot drinks, 77 00:04:31,120 --> 00:04:33,640 Speaker 2: either by itself is like a tea or to saying 78 00:04:34,000 --> 00:04:37,880 Speaker 2: I should say, or added to coffee. It's also used 79 00:04:37,920 --> 00:04:42,640 Speaker 2: in burn beer. Chickory root is very bitter and sort 80 00:04:42,720 --> 00:04:48,000 Speaker 2: of woody, earthy herbal when it's raw, and then roasting 81 00:04:48,040 --> 00:04:51,480 Speaker 2: it brings out a sort of like toasty, nutty sweetness 82 00:04:51,600 --> 00:04:55,320 Speaker 2: that balances that bitter a little. It is a really 83 00:04:55,360 --> 00:04:58,359 Speaker 2: intense flavor that takes you on a bit of a journey, 84 00:04:58,560 --> 00:05:04,200 Speaker 2: like very complex, not quite like anything else. Chickory is 85 00:05:04,200 --> 00:05:08,040 Speaker 2: sort of too coffee what carab is to chocolate. Like 86 00:05:08,080 --> 00:05:10,680 Speaker 2: they get compared a lot, but you should really think 87 00:05:10,720 --> 00:05:13,640 Speaker 2: of it as its own thing for your own safety, 88 00:05:14,360 --> 00:05:16,360 Speaker 2: your own like emotional safety. 89 00:05:18,920 --> 00:05:19,360 Speaker 1: Uh. 90 00:05:19,400 --> 00:05:22,279 Speaker 2: It's like, okay, I know this one is sort of weird, 91 00:05:22,360 --> 00:05:25,559 Speaker 2: but it's sort of like being hit in the face 92 00:05:25,600 --> 00:05:30,880 Speaker 2: with a cartoon frying pan because it is just strong 93 00:05:31,560 --> 00:05:35,240 Speaker 2: and like up in your sinuses. But you see little 94 00:05:35,279 --> 00:05:37,719 Speaker 2: stars or lattes. 95 00:05:37,960 --> 00:05:42,680 Speaker 1: Yeah, yeah, Oh, that's a nice way of putting it 96 00:05:46,560 --> 00:05:48,960 Speaker 1: in the face of the cartoon frying pan. Sure. Yeah, 97 00:05:48,960 --> 00:05:50,359 Speaker 1: you gotta look at the bright side. 98 00:05:50,440 --> 00:05:51,680 Speaker 2: Yeah, you get to see stars. 99 00:05:51,720 --> 00:05:55,160 Speaker 1: That's great. Yeah, there's a fun sound involved. 100 00:05:58,440 --> 00:06:00,840 Speaker 2: I do. I do love chickery coffee. I had at 101 00:06:00,920 --> 00:06:04,560 Speaker 2: least two cups over the course of reading about all 102 00:06:04,600 --> 00:06:06,400 Speaker 2: this because I was just like, yeah, I'm going to 103 00:06:06,440 --> 00:06:07,320 Speaker 2: drink some of that right now. 104 00:06:08,360 --> 00:06:09,000 Speaker 1: I always have. 105 00:06:09,040 --> 00:06:13,680 Speaker 2: Some okay root chickories. Botanical name, Why do I do 106 00:06:13,720 --> 00:06:15,839 Speaker 2: this to myself? That's not what it is is a 107 00:06:16,040 --> 00:06:22,680 Speaker 2: Chequorium intubus variety sativam sativam, meaning cultivated. It's in the 108 00:06:22,720 --> 00:06:27,400 Speaker 2: astorassier or daisy family, along with yes, dandelions, but also 109 00:06:27,440 --> 00:06:31,040 Speaker 2: things like artichokes and lettuces. It is a temperate zone plant, 110 00:06:31,080 --> 00:06:33,880 Speaker 2: but it's really it's really comfy, especially the root versions, 111 00:06:34,560 --> 00:06:38,120 Speaker 2: with very hot and dry weather, and it can grow 112 00:06:38,160 --> 00:06:40,880 Speaker 2: sort of wiry and tall, like like up to six 113 00:06:40,920 --> 00:06:44,120 Speaker 2: feet that's two meters given the chance, with leaves that 114 00:06:44,240 --> 00:06:48,000 Speaker 2: will typically resemble a dandalion's. The first year that it grows, 115 00:06:48,080 --> 00:06:51,040 Speaker 2: it'll build up this taproot underground, off of which its 116 00:06:51,040 --> 00:06:54,120 Speaker 2: true roots will thread out into the soil, and that 117 00:06:54,160 --> 00:06:57,240 Speaker 2: taproot is a storage container for like sugars and water 118 00:06:57,400 --> 00:07:00,480 Speaker 2: and various other nutritious stuff that the plant we'll used 119 00:07:00,480 --> 00:07:02,920 Speaker 2: to get through the winter and then bloom and seed 120 00:07:03,040 --> 00:07:06,960 Speaker 2: the following summer, unless we dig it up and eat 121 00:07:07,000 --> 00:07:07,560 Speaker 2: it first. 122 00:07:08,040 --> 00:07:08,560 Speaker 1: Suckers. 123 00:07:09,200 --> 00:07:14,440 Speaker 2: Yeah, when chickery, When root chickery does flour, they're these 124 00:07:14,480 --> 00:07:18,440 Speaker 2: pretty like blue to lavender blooms with these like long, 125 00:07:18,560 --> 00:07:22,000 Speaker 2: kind of rectangular shaped petals that are notched on the 126 00:07:22,120 --> 00:07:24,440 Speaker 2: end so that they look a little bit like a paintbrush. 127 00:07:24,640 --> 00:07:27,720 Speaker 2: They're real pretty. And if you've ever seen tall weeds 128 00:07:27,720 --> 00:07:31,240 Speaker 2: with blue flowers on the side of the road in 129 00:07:32,040 --> 00:07:35,480 Speaker 2: certainly Europe or North America, probably a lot of other 130 00:07:35,520 --> 00:07:41,520 Speaker 2: places where it's been naturalized, it's probably chickery. The taproot 131 00:07:41,800 --> 00:07:44,400 Speaker 2: is ivory in color, with like a darker sort of 132 00:07:44,400 --> 00:07:47,560 Speaker 2: golden colored skin, and can be anywhere from like sort 133 00:07:47,600 --> 00:07:49,920 Speaker 2: of spin lely to pretty hefty like a like a 134 00:07:49,960 --> 00:07:53,680 Speaker 2: parsnip or maybe a pale carrot sort of thing. Freeze 135 00:07:53,680 --> 00:07:56,760 Speaker 2: and beverages. It can be dried just simply dried out 136 00:07:56,800 --> 00:08:00,160 Speaker 2: to preserve its natural flavors, or roasted anywhere from like 137 00:08:00,200 --> 00:08:03,320 Speaker 2: a toasty brown to very dark like like coffee or 138 00:08:03,320 --> 00:08:08,040 Speaker 2: cacao beans, creating new flavors from caramelization and the male reaction. 139 00:08:09,200 --> 00:08:11,480 Speaker 2: It can be brewed alone into a hot drink, or 140 00:08:11,560 --> 00:08:15,000 Speaker 2: mixed in with coffee beans, or or used sort of 141 00:08:15,000 --> 00:08:18,080 Speaker 2: like hops are to make beer as a like bittering 142 00:08:18,320 --> 00:08:22,680 Speaker 2: and or anti microbial agent. I've seen it in stouts 143 00:08:22,720 --> 00:08:27,200 Speaker 2: and strong ales. In the food industry, the root is 144 00:08:27,280 --> 00:08:30,880 Speaker 2: debittered and then powdered and used in various processed foods 145 00:08:30,920 --> 00:08:34,880 Speaker 2: to add sweetness or body to different foods and drinks 146 00:08:35,080 --> 00:08:38,560 Speaker 2: that the starches in chicken root can can form like 147 00:08:38,600 --> 00:08:40,840 Speaker 2: a like a gel with water that can even turn 148 00:08:40,920 --> 00:08:42,800 Speaker 2: kind of creamy if you agitated enough. 149 00:08:44,080 --> 00:08:44,320 Speaker 1: You can. 150 00:08:44,360 --> 00:08:47,720 Speaker 2: Also, if you have a taproot, you can use it 151 00:08:47,760 --> 00:08:50,520 Speaker 2: to grow baby greens. Just plant one with the top 152 00:08:50,559 --> 00:08:53,679 Speaker 2: of the root just exposed. It should sprout little bitter shoots. 153 00:08:54,520 --> 00:08:56,840 Speaker 2: Let's just get some little bitter microgreens in your life. 154 00:08:56,920 --> 00:09:01,440 Speaker 2: Yeah a little, yeah, a little bitter shoots like me, 155 00:09:03,520 --> 00:09:04,520 Speaker 2: I wasn't gonna say. 156 00:09:06,800 --> 00:09:10,240 Speaker 1: Well, what about the nutrition? 157 00:09:11,280 --> 00:09:14,200 Speaker 2: By itself, chickery root is pretty good for you. It 158 00:09:14,240 --> 00:09:16,960 Speaker 2: contains a bunch of fiber and a number of micronutrients 159 00:09:17,000 --> 00:09:20,480 Speaker 2: that help your body do stuff. Though, if you're drinking 160 00:09:20,520 --> 00:09:23,000 Speaker 2: liquids that it's steeped in or like browed with, rather 161 00:09:23,040 --> 00:09:26,400 Speaker 2: than eating it. You're not really getting like that much 162 00:09:26,400 --> 00:09:29,440 Speaker 2: of the fiber part. It contains no caffeine, so if 163 00:09:29,440 --> 00:09:31,280 Speaker 2: you're looking to cut back on that, it can be 164 00:09:31,360 --> 00:09:36,920 Speaker 2: like a useful alternative or addition to to coffee beans. Traditionally, 165 00:09:37,559 --> 00:09:41,199 Speaker 2: chickory in general and its root in particular have been 166 00:09:41,280 --> 00:09:44,800 Speaker 2: used for all kinds of medicinal purposes in the places 167 00:09:44,840 --> 00:09:48,600 Speaker 2: where it grows, and one of those reasons, as it 168 00:09:48,640 --> 00:09:51,760 Speaker 2: turns out, is that chickery root does contain a lot 169 00:09:51,760 --> 00:09:55,880 Speaker 2: of this one type of fiber called inuline. This is 170 00:09:55,920 --> 00:10:00,199 Speaker 2: not an anuline episode, but all right, when it's h 171 00:10:00,280 --> 00:10:03,760 Speaker 2: chickory root is at least like sixty eight percent inuline 172 00:10:03,840 --> 00:10:07,800 Speaker 2: by dry weight. It has more fiber by dry weight 173 00:10:07,880 --> 00:10:14,840 Speaker 2: than pretty much anything else we eat. Inulin is this 174 00:10:15,559 --> 00:10:20,760 Speaker 2: really dietarily and commercially interesting type of fiber because it 175 00:10:21,360 --> 00:10:26,240 Speaker 2: tastes sweet while having fewer calories than sugar, and because 176 00:10:26,280 --> 00:10:28,880 Speaker 2: it's a soluble fiber meaning it can glom onto water, 177 00:10:29,320 --> 00:10:32,200 Speaker 2: and because it seems to potentially have all kinds of 178 00:10:32,240 --> 00:10:37,640 Speaker 2: positive benefits in the body. Very Basically, inulin is made 179 00:10:37,679 --> 00:10:40,800 Speaker 2: up of these fibrous chains of fruit toase that our 180 00:10:40,800 --> 00:10:45,760 Speaker 2: bodies cannot break down. Fiber that we can't digest is 181 00:10:45,800 --> 00:10:48,839 Speaker 2: good for us because it helps everything kind of move 182 00:10:48,840 --> 00:10:51,640 Speaker 2: along where our guts and helps us feel full and 183 00:10:51,720 --> 00:10:56,600 Speaker 2: prevent overeating. And inulin specifically can be broken down and 184 00:10:56,640 --> 00:10:59,040 Speaker 2: eaten by some of the good bacteria that live in 185 00:10:59,040 --> 00:11:02,200 Speaker 2: our guts, which can help them flourish, which can help 186 00:11:02,200 --> 00:11:07,240 Speaker 2: our health overall. However, a lot of research into anylan 187 00:11:07,320 --> 00:11:10,000 Speaker 2: has been done with extracts, not with like the whole 188 00:11:10,080 --> 00:11:15,160 Speaker 2: chickery route, or with preparations thereof as in coffee. And 189 00:11:15,320 --> 00:11:18,960 Speaker 2: as always you know say er motto, nutrition is complicated, 190 00:11:18,960 --> 00:11:21,960 Speaker 2: our bodies are complicated. More research is necessary, and before 191 00:11:22,280 --> 00:11:25,640 Speaker 2: ingesting a medicinal amount of anything, you should consult a 192 00:11:25,679 --> 00:11:27,720 Speaker 2: healthcare provider, which we aren't. 193 00:11:28,320 --> 00:11:33,520 Speaker 1: Nope, Nope, absolutely not Nope. Do not come at us 194 00:11:33,520 --> 00:11:38,600 Speaker 1: with your lawyers please. As mentioned, we've got enough going 195 00:11:42,240 --> 00:11:43,960 Speaker 1: so we do have a couple numbers for you. 196 00:11:45,679 --> 00:11:48,080 Speaker 2: I read that the global market for chickery root is 197 00:11:48,280 --> 00:11:53,760 Speaker 2: somewhere around seven hundred million dollars per year. There are 198 00:11:53,920 --> 00:11:58,400 Speaker 2: chickory festivals, one in Vermont is coming up in October. 199 00:11:58,880 --> 00:12:01,560 Speaker 2: I think that the third annual was in twenty twenty three. 200 00:12:01,600 --> 00:12:04,559 Speaker 2: I couldn't find anything about about a twenty twenty four version, 201 00:12:04,640 --> 00:12:08,200 Speaker 2: but it has been a week long event with lots 202 00:12:08,240 --> 00:12:11,600 Speaker 2: of participating restaurants and bars and like farming co ops 203 00:12:11,920 --> 00:12:15,000 Speaker 2: to educate folks on how to use chickery root and ridiccicio. 204 00:12:15,920 --> 00:12:19,160 Speaker 2: Their tagline is make the world a bitter place. 205 00:12:20,320 --> 00:12:21,960 Speaker 1: Oh that sounds like you, Lauren. 206 00:12:22,200 --> 00:12:22,600 Speaker 2: I know. 207 00:12:24,760 --> 00:12:27,400 Speaker 1: I think you need a shirt that says that, right. 208 00:12:28,679 --> 00:12:36,559 Speaker 2: Oh yeah, uh. There's there's another one, another chickery festival 209 00:12:36,559 --> 00:12:39,640 Speaker 2: out in the Pacific Northwest, though it's definitely focused on 210 00:12:39,679 --> 00:12:41,040 Speaker 2: like the leaf type chickeries. 211 00:12:41,120 --> 00:12:44,920 Speaker 1: But you know, yeah, yes, I think I saw that 212 00:12:44,960 --> 00:12:49,920 Speaker 1: there's one in Italy that sounds accurate. YEP listeners, please 213 00:12:50,000 --> 00:12:51,360 Speaker 1: let us know as always. 214 00:12:51,520 --> 00:12:53,000 Speaker 2: Oh yeah, oh yeah. 215 00:12:53,600 --> 00:12:57,560 Speaker 1: Well there is quite the history behind chickery route. 216 00:12:57,880 --> 00:13:00,240 Speaker 2: There is, and we are going to get to that 217 00:13:00,280 --> 00:13:01,960 Speaker 2: as soon as we get back from a quick break. 218 00:13:02,000 --> 00:13:12,960 Speaker 2: For a word from our sponsors, and we're back. Thank 219 00:13:13,000 --> 00:13:14,360 Speaker 2: you sponsor, Yes, thank you. 220 00:13:15,400 --> 00:13:19,600 Speaker 1: Okay. So, chick re root originated in parts of Europe, 221 00:13:19,679 --> 00:13:22,880 Speaker 1: Asia and Africa, or at least that's what people think 222 00:13:23,000 --> 00:13:27,320 Speaker 1: because the history of chickery root isn't the easiest to 223 00:13:27,400 --> 00:13:30,439 Speaker 1: track down. It is a task made all the more 224 00:13:30,440 --> 00:13:35,800 Speaker 1: difficult by the different varieties. But researchers speculate it may 225 00:13:35,880 --> 00:13:41,160 Speaker 1: be one of history's earliest cultivated vegetables. However, it isn't 226 00:13:41,240 --> 00:13:43,720 Speaker 1: quite clear if they were being cultivated for their leaves 227 00:13:43,800 --> 00:13:47,959 Speaker 1: or their roots. Are both, probably, I mean honestly, probably 228 00:13:48,000 --> 00:13:51,720 Speaker 1: for the whole thing. Yep, But yeah, all right, So 229 00:13:51,800 --> 00:13:55,360 Speaker 1: four thousand years ago the ancient Greeks and Romans started 230 00:13:55,400 --> 00:14:00,520 Speaker 1: growing chicken root as a vegetable crop. Ancient Egyptians chickery 231 00:14:00,600 --> 00:14:04,600 Speaker 1: root to use medistantly, culinarily and as a drink as 232 00:14:04,640 --> 00:14:07,160 Speaker 1: well as food for animals. I also read cosmetically, but 233 00:14:07,240 --> 00:14:11,319 Speaker 1: I could believe back that up. But wherever it grew, 234 00:14:11,440 --> 00:14:14,720 Speaker 1: it was generally popular and used in a whole host 235 00:14:14,760 --> 00:14:19,200 Speaker 1: of ways, and that is reflected over years of writings, 236 00:14:19,240 --> 00:14:24,320 Speaker 1: from cookbooks to poetry. It was something people were excited about. 237 00:14:25,000 --> 00:14:27,560 Speaker 1: One of the first known instances of chickery root in 238 00:14:27,640 --> 00:14:30,960 Speaker 1: the human record dates back to the third century BCE, 239 00:14:31,680 --> 00:14:37,040 Speaker 1: when Greek botanist Theophrostis described the plant and stages of growth. 240 00:14:38,000 --> 00:14:40,920 Speaker 1: He also referred to the culinary uses for the leaves. 241 00:14:41,600 --> 00:14:44,400 Speaker 1: Chickery root has a long history of being used distantly 242 00:14:44,440 --> 00:14:49,880 Speaker 1: in areas where it is indigenous, ranging from cancer, tumors, jaundice, injuries, diabetes, 243 00:14:50,120 --> 00:14:56,840 Speaker 1: all kinds of things. Yes. In the first century CE 244 00:14:57,080 --> 00:15:01,080 Speaker 1: Roman cookbook the Epiceus featured a restI for chickery roots. 245 00:15:02,200 --> 00:15:04,520 Speaker 1: When it was time for the roots to be harvested, 246 00:15:04,800 --> 00:15:07,680 Speaker 1: they were stored with onions and oil, to be eaten 247 00:15:07,720 --> 00:15:10,240 Speaker 1: during the winter with honey and vinegar. According to the Apicius, 248 00:15:11,280 --> 00:15:18,200 Speaker 1: Greek writer Celsus mentioned roasted chickery root around the same time. Okay, yeah, 249 00:15:18,240 --> 00:15:21,600 Speaker 1: I mean this preparation was often eaten alone, but sometimes 250 00:15:21,720 --> 00:15:26,520 Speaker 1: alongside other foods. According to a Greek physician in the 251 00:15:26,560 --> 00:15:31,360 Speaker 1: second century CE, this preparation was quite bitter. At the 252 00:15:31,400 --> 00:15:34,960 Speaker 1: same time, Greek physicians were writing about the medicinal qualities 253 00:15:35,280 --> 00:15:40,880 Speaker 1: of chicken roots skipping ahead. In a ninth century CE 254 00:15:41,120 --> 00:15:44,840 Speaker 1: Islamic medical work, several uses in preparations of chicken roots 255 00:15:44,920 --> 00:15:51,680 Speaker 1: were described. During the Renaissance, more instances and details about 256 00:15:51,880 --> 00:15:54,800 Speaker 1: chickery root began showing up in the written record. A 257 00:15:54,880 --> 00:15:58,600 Speaker 1: sixteen fourteen Italian cookbook contained descriptions of two preparations of 258 00:15:58,680 --> 00:16:01,760 Speaker 1: chicken root, one for spring and one for fall. In 259 00:16:01,800 --> 00:16:04,520 Speaker 1: the spring preparation, the leaves and root were served raw 260 00:16:04,600 --> 00:16:07,560 Speaker 1: with oil, salt, and vinegar, and in the fall preparation, 261 00:16:07,680 --> 00:16:11,440 Speaker 1: the roots were boiled, seasoned and served with raisins, and 262 00:16:11,480 --> 00:16:15,800 Speaker 1: the raisins were supposed to combat the bitterness. Okay, yeah, sure, 263 00:16:16,080 --> 00:16:19,200 Speaker 1: sure yeah. Other writings suggest that the roots were eaten 264 00:16:19,240 --> 00:16:22,120 Speaker 1: in salads and many places throughout Europe at this time. 265 00:16:22,920 --> 00:16:25,840 Speaker 1: They were also eaten in MUSHes, cooked and eaten as 266 00:16:25,840 --> 00:16:29,280 Speaker 1: a vegetable side and soups, or as something kind of 267 00:16:29,320 --> 00:16:32,440 Speaker 1: like a condiment for meats, which I'm really interested in. 268 00:16:33,480 --> 00:16:36,160 Speaker 1: Some records from the seventeen hundred suggest the roots were 269 00:16:36,160 --> 00:16:41,720 Speaker 1: sold as candies or sweets. Yeah so interested, Sure, yeah, 270 00:16:42,080 --> 00:16:43,760 Speaker 1: I get it. Put some sugar on it. It's got 271 00:16:43,760 --> 00:16:44,760 Speaker 1: like some bitter and sweet. 272 00:16:45,040 --> 00:16:47,280 Speaker 2: YEA, cook it down with some syrup. Yeah, make a 273 00:16:47,280 --> 00:16:48,640 Speaker 2: little candied candy chickory. 274 00:16:48,680 --> 00:16:54,200 Speaker 1: Sure. All throughout this time, several works described the medicinal 275 00:16:54,320 --> 00:16:57,560 Speaker 1: uses of chicken roots, including dosages and preparations like that 276 00:16:57,680 --> 00:17:03,720 Speaker 1: got more, It got much more specific, However, European perception 277 00:17:03,960 --> 00:17:07,000 Speaker 1: and usage of chickery roots started to shift beginning in 278 00:17:07,080 --> 00:17:10,480 Speaker 1: the mid eighteenth century. They were still eaten as vegetables, 279 00:17:10,520 --> 00:17:14,320 Speaker 1: but typically more out of necessity than desire. Because of this, 280 00:17:14,480 --> 00:17:18,000 Speaker 1: many started to associate the roots with famine and poverty, 281 00:17:18,119 --> 00:17:24,280 Speaker 1: so kind of lost their shine. Researchers speculate this is 282 00:17:24,359 --> 00:17:29,119 Speaker 1: also when chickery drinks really took off. According to a 283 00:17:29,119 --> 00:17:33,080 Speaker 1: few sources, two coffee pioneers started experimenting with coffee and 284 00:17:33,160 --> 00:17:36,800 Speaker 1: chickery root drinks in eighteen oh one, and their efforts 285 00:17:36,920 --> 00:17:40,919 Speaker 1: led to increased trade of chickery in France, but their 286 00:17:41,280 --> 00:17:45,480 Speaker 1: results were still kind of under the radar. The idea 287 00:17:45,960 --> 00:17:49,680 Speaker 1: goes that these drinks, which were ground chickery root powder 288 00:17:50,000 --> 00:17:53,680 Speaker 1: mixed with hot water, sometimes with coffee, grew in popularity 289 00:17:53,920 --> 00:17:56,679 Speaker 1: towards the end of the eighteenth century due to the 290 00:17:56,720 --> 00:18:00,679 Speaker 1: prohibition of coffee in Germany enacted by Federic the Great. 291 00:18:01,320 --> 00:18:05,280 Speaker 1: After that, chick re production in Europe increased to meet 292 00:18:05,280 --> 00:18:07,760 Speaker 1: the growing demand for chickery drinks to cover the loss 293 00:18:07,760 --> 00:18:14,200 Speaker 1: of this coffee or perhaps particularly in France, it rose 294 00:18:14,200 --> 00:18:18,520 Speaker 1: in popularity during the coffee shortage caused by Napoleon's Continental 295 00:18:18,560 --> 00:18:20,720 Speaker 1: Blockade of eighteen oh eight. 296 00:18:21,320 --> 00:18:24,160 Speaker 2: Yeah that was a move to cut off trade of 297 00:18:24,240 --> 00:18:27,880 Speaker 2: continental Europe with the British right. 298 00:18:28,720 --> 00:18:34,480 Speaker 1: And since chickery grew in France, it was an ideal substitute, 299 00:18:34,800 --> 00:18:37,520 Speaker 1: and people would mix a little coffee with their chickery 300 00:18:37,600 --> 00:18:42,320 Speaker 1: drinks to make the coffee stretch for longer. So I 301 00:18:42,359 --> 00:18:46,600 Speaker 1: love how often would come to like taxes and shortages 302 00:18:46,720 --> 00:18:52,760 Speaker 1: in this show yep we're speaking of. After the blockade 303 00:18:52,800 --> 00:18:56,959 Speaker 1: was lifted, this practice faded but didn't disappear completely and 304 00:18:57,000 --> 00:19:02,159 Speaker 1: made its way to French colonies, including Louisiana. France exported 305 00:19:02,359 --> 00:19:07,560 Speaker 1: sixteen million pounds of chickery in eighteen sixty. This meant 306 00:19:07,720 --> 00:19:10,840 Speaker 1: that it started growing in places like North America and 307 00:19:10,920 --> 00:19:14,920 Speaker 1: Australia too. Also, I read that this is when India 308 00:19:15,080 --> 00:19:17,960 Speaker 1: was introduced to chickery coffee through the UK. But I 309 00:19:18,000 --> 00:19:20,400 Speaker 1: couldn't find a lot of sources to back that up, 310 00:19:20,440 --> 00:19:20,880 Speaker 1: so right. 311 00:19:20,840 --> 00:19:24,159 Speaker 2: In, yeah, I couldn't. I couldn't to be fair, I 312 00:19:24,200 --> 00:19:26,679 Speaker 2: didn't dig very deep on it, but I couldn't find 313 00:19:27,040 --> 00:19:29,159 Speaker 2: easily find details on that one either. But I do 314 00:19:29,280 --> 00:19:32,919 Speaker 2: know that chicory coffee is a really popular in filter 315 00:19:32,960 --> 00:19:33,840 Speaker 2: coffee in India. 316 00:19:33,920 --> 00:19:38,600 Speaker 1: Yeah, yeah, So listeners, please if you have an experience 317 00:19:38,680 --> 00:19:42,679 Speaker 1: or knowledge, Yeah, right in But yeah, once again, a 318 00:19:42,720 --> 00:19:46,320 Speaker 1: blockade is what led people to drink chickery drinks in 319 00:19:46,359 --> 00:19:49,919 Speaker 1: the US. This time it was the Union blockade of 320 00:19:49,960 --> 00:19:53,120 Speaker 1: the Port of New Orleans during the Civil War. At 321 00:19:53,119 --> 00:19:55,720 Speaker 1: the time, this is one of the largest importers of 322 00:19:55,840 --> 00:19:59,920 Speaker 1: coffee in the US. So once again, in the face 323 00:20:00,160 --> 00:20:05,560 Speaker 1: of coffee shortages, people turned to chickery root drinks, especially 324 00:20:05,560 --> 00:20:08,920 Speaker 1: in New Orleans, where these drinks are still popular long 325 00:20:08,960 --> 00:20:11,680 Speaker 1: after the blockade was lifted and coffee was no longer 326 00:20:11,720 --> 00:20:12,479 Speaker 1: in short supply. 327 00:20:13,160 --> 00:20:16,159 Speaker 2: Yeah, it became a whole thing. And speaking of the 328 00:20:16,200 --> 00:20:20,200 Speaker 2: coffee stand, Cafe Dumont opened in eighteen sixty two, smack 329 00:20:20,240 --> 00:20:22,280 Speaker 2: in the middle of the Civil War, so yeah, it 330 00:20:22,359 --> 00:20:26,320 Speaker 2: makes sense that they developed this now famous coffee blend 331 00:20:26,320 --> 00:20:30,480 Speaker 2: of four parts coffee to one part chickery. Dylan, I'm 332 00:20:30,600 --> 00:20:32,800 Speaker 2: still sorry about that powdered sugar incident. 333 00:20:32,920 --> 00:20:33,640 Speaker 1: That's my bad. 334 00:20:34,560 --> 00:20:36,760 Speaker 2: You're very nice about it. I probably don't have to 335 00:20:36,840 --> 00:20:42,200 Speaker 2: keep apologizing, but I still feel silly anyway. There are 336 00:20:42,240 --> 00:20:47,080 Speaker 2: certainly other chickery, coffee and bigniet stands around New Orleans, 337 00:20:47,160 --> 00:20:49,600 Speaker 2: and I encourage everyone to find their favorite one, but 338 00:20:49,720 --> 00:20:53,560 Speaker 2: Cafe Dumont is kind of the big one, or the 339 00:20:54,800 --> 00:21:00,680 Speaker 2: nationally available one, because fast forward today and now find 340 00:21:00,720 --> 00:21:05,520 Speaker 2: cans of Cafe Dumont's chickery coffee and lots of grocery stores, 341 00:21:05,520 --> 00:21:12,720 Speaker 2: but perhaps especially American Vietnamese grocery stores, because of a 342 00:21:12,800 --> 00:21:15,720 Speaker 2: shared history of colonization by the French and thus a 343 00:21:15,800 --> 00:21:21,439 Speaker 2: similar Ish coffee culture. Different episode, different episode. 344 00:21:21,840 --> 00:21:28,720 Speaker 1: Yes, yes, indeed. Well, during World War Two, chickery roots 345 00:21:29,119 --> 00:21:32,840 Speaker 1: were readily available and they were ground up and the 346 00:21:32,840 --> 00:21:35,480 Speaker 1: resulting flower was used in breadmaking. When there was shortages 347 00:21:35,560 --> 00:21:39,840 Speaker 1: of all kinds of things, turned to chickery roots. 348 00:21:40,520 --> 00:21:44,960 Speaker 2: Yep. But back to coffee. Nestlie developed an instant coffee 349 00:21:44,960 --> 00:21:48,160 Speaker 2: and chickery drink mix in the nineteen fifties called rick 350 00:21:48,240 --> 00:21:51,960 Speaker 2: Ray ricarey that sounds more. I don't know, I didn't 351 00:21:52,000 --> 00:21:55,080 Speaker 2: look it up. Mostly mostly for the French market. It's 352 00:21:55,080 --> 00:21:59,560 Speaker 2: also available in South Africa as ricoffee, which I love. 353 00:22:01,440 --> 00:22:06,840 Speaker 1: Yes. And then in the nineteen seventies, scientists discovered that 354 00:22:06,960 --> 00:22:10,240 Speaker 1: chickery root contained up to forty percent annyalin. 355 00:22:11,080 --> 00:22:16,400 Speaker 2: Yeah uh, and that's that's by fresh weight, not dry weight. 356 00:22:16,920 --> 00:22:20,080 Speaker 2: Inulin had been discovered back in the early eighteen hundreds, 357 00:22:20,520 --> 00:22:23,040 Speaker 2: and researchers have been interested in it for all kinds 358 00:22:23,080 --> 00:22:25,800 Speaker 2: of things, including right as a sweetener for foods if 359 00:22:25,800 --> 00:22:28,399 Speaker 2: you don't want to consume sugar, as in uh, if 360 00:22:28,400 --> 00:22:33,080 Speaker 2: you're managing diabetes. So yeah, like cultivation of better root 361 00:22:33,160 --> 00:22:36,360 Speaker 2: varieties of chickory and production of root chickery really took 362 00:22:36,400 --> 00:22:41,400 Speaker 2: off around the end of the nineteen hundreds. And when 363 00:22:41,400 --> 00:22:46,760 Speaker 2: we started to discuss prebiotics in nineteen ninety five, meaning 364 00:22:47,240 --> 00:22:51,720 Speaker 2: stuff that helps build colonies of beneficial bacteria, inulin was 365 00:22:51,840 --> 00:22:53,679 Speaker 2: pretty quickly part of the conversation. 366 00:22:54,040 --> 00:23:01,000 Speaker 1: So yeah, this was because say this about every episode, 367 00:23:01,000 --> 00:23:03,359 Speaker 1: but this was an interesting one in terms of it 368 00:23:03,440 --> 00:23:08,080 Speaker 1: kind of broke down to here's the medical use, here's 369 00:23:08,080 --> 00:23:11,040 Speaker 1: how a lot of people use it as a food stuff. 370 00:23:11,920 --> 00:23:14,720 Speaker 1: And like again, listeners please write in, but I read 371 00:23:14,880 --> 00:23:18,880 Speaker 1: places like Italy it's still like the root is roasted 372 00:23:18,920 --> 00:23:21,159 Speaker 1: and eaten as a dish. 373 00:23:21,440 --> 00:23:23,720 Speaker 2: Ah that sounds delicious, I mean, especially right in some 374 00:23:23,760 --> 00:23:25,639 Speaker 2: of those some of those old school preparations you were 375 00:23:25,680 --> 00:23:28,639 Speaker 2: talking about with like spices and honey, like that sounds great. 376 00:23:29,160 --> 00:23:31,080 Speaker 2: Like I like a bitter root vegetable, that's great. 377 00:23:31,160 --> 00:23:34,280 Speaker 1: Come on, I still think we need to get you 378 00:23:34,359 --> 00:23:42,520 Speaker 1: that shit. They could be wonderful, but yeah, this one's 379 00:23:42,680 --> 00:23:46,960 Speaker 1: this one has the vibe of research is ongoing. I'm 380 00:23:46,960 --> 00:23:50,879 Speaker 1: sure we'll return to it in the future. Yeah, but 381 00:23:50,960 --> 00:23:54,240 Speaker 1: in the meantime, that is what we have to say 382 00:23:54,359 --> 00:23:56,280 Speaker 1: about Chickory Root for now. 383 00:23:56,480 --> 00:23:58,880 Speaker 2: It is. We do have some listener mail for you though, 384 00:23:58,880 --> 00:24:00,320 Speaker 2: and we are going to get into that soon as 385 00:24:00,320 --> 00:24:01,840 Speaker 2: we get back from one more quick break for a 386 00:24:01,880 --> 00:24:03,439 Speaker 2: word from our sponsors. 387 00:24:11,680 --> 00:24:14,800 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And 388 00:24:14,840 --> 00:24:28,320 Speaker 1: we're back with bitter Okay, Yeah, yeah, I guess you 389 00:24:28,400 --> 00:24:31,919 Speaker 1: can be bitter and be not so unhappy. That's just 390 00:24:32,960 --> 00:24:39,240 Speaker 1: I was projecting. I shouldn't have done that. I'm not mad. 391 00:24:42,280 --> 00:24:47,159 Speaker 1: So we have a longer listener mail today, complete with 392 00:24:47,200 --> 00:24:48,800 Speaker 1: pictures that we have to describe. So we're going to 393 00:24:48,840 --> 00:24:52,359 Speaker 1: split it up into this is when I teased and 394 00:24:52,400 --> 00:24:59,520 Speaker 1: it's amazing, very excited to share it. Okay. E J wrote, 395 00:25:00,000 --> 00:25:02,320 Speaker 1: it's been almost a year since I last sent you 396 00:25:02,359 --> 00:25:05,720 Speaker 1: guys an email. Do you guys deliberately schedule your Japanese 397 00:25:05,760 --> 00:25:09,360 Speaker 1: episodes to come out in the summer? Just a fun coincidence. 398 00:25:09,920 --> 00:25:12,480 Speaker 1: I was amused when you mentioned that Nato had a 399 00:25:12,520 --> 00:25:16,679 Speaker 1: certain fermented cheese like quality. When I first tried Nato, 400 00:25:16,880 --> 00:25:19,560 Speaker 1: it kind of reminded me of blue cheese. When I 401 00:25:19,640 --> 00:25:22,760 Speaker 1: mentioned this to Japanese people, some of them were adamant 402 00:25:22,840 --> 00:25:26,760 Speaker 1: that I was wrong, because, according to them, Nato was delicious, 403 00:25:26,960 --> 00:25:34,359 Speaker 1: but blue cheese was disgusting. Total opposites. Some years ago, 404 00:25:34,440 --> 00:25:37,119 Speaker 1: when I was still teaching English, I decided that the 405 00:25:37,160 --> 00:25:40,800 Speaker 1: best way to teach paragraph writing was to use pizza 406 00:25:41,280 --> 00:25:45,040 Speaker 1: as an analogy. Just as with a pizza, the appropriate 407 00:25:45,080 --> 00:25:47,879 Speaker 1: toppings depend on what you're aiming for in your writing. 408 00:25:48,800 --> 00:25:51,760 Speaker 1: I showed my students' examples of pizzas from around the world, 409 00:25:52,200 --> 00:25:55,960 Speaker 1: including Japanese tuna mayo pizza, which was normal to them, 410 00:25:56,320 --> 00:26:01,679 Speaker 1: Chicago deep Dish, and Swedish banana curry pizza. Then I 411 00:26:01,800 --> 00:26:08,040 Speaker 1: revealed my masterpiece, blue cheese Nato. The opposite of a 412 00:26:08,119 --> 00:26:13,239 Speaker 1: big hit. Nobody would be happy with it. Made it 413 00:26:13,320 --> 00:26:18,000 Speaker 1: a fair compromise. I made it using a standard cheese 414 00:26:18,000 --> 00:26:23,200 Speaker 1: pizza from the supermarket, topped it with some Bargator Pecante 415 00:26:23,359 --> 00:26:28,320 Speaker 1: cheese and added washed Nato. Then I baked it in 416 00:26:28,359 --> 00:26:31,560 Speaker 1: the oven. Before serving, I drizzled some honey on top. 417 00:26:31,600 --> 00:26:34,119 Speaker 1: Because I had a coworker who swore by the honey 418 00:26:34,200 --> 00:26:39,280 Speaker 1: Nato combo and quacho Fromagi. Pizzas in Japan are usually 419 00:26:39,280 --> 00:26:43,600 Speaker 1: served with honey. I was quite pleased with my creation. 420 00:26:44,480 --> 00:26:48,679 Speaker 1: As predicted, my students wore not very enticed by it 421 00:26:49,359 --> 00:26:53,119 Speaker 1: when I showed it to them. Only one girl said 422 00:26:53,240 --> 00:26:56,679 Speaker 1: out loud in Japanese, of course, hey, that looks pretty 423 00:26:56,680 --> 00:26:59,880 Speaker 1: good to the stunned looks of her classmates. 424 00:27:02,960 --> 00:27:07,920 Speaker 2: Yes, yes, yes, and so there are Yeah, there are 425 00:27:07,920 --> 00:27:11,800 Speaker 2: some photos of the pizza, and it looks good. I 426 00:27:11,800 --> 00:27:14,199 Speaker 2: would try that. You know, it looks good to me, 427 00:27:15,600 --> 00:27:18,399 Speaker 2: especially with the honey on there, like yeah. 428 00:27:18,359 --> 00:27:23,520 Speaker 1: Yeah, honestly, good on you. It turned out pretty good. 429 00:27:23,560 --> 00:27:28,480 Speaker 1: It looks pretty good. I can't vouch for the taste, obviously, 430 00:27:28,520 --> 00:27:29,880 Speaker 1: but I would give it a go. And I can 431 00:27:30,000 --> 00:27:33,479 Speaker 1: see the comparison of Nato and blue cheese. 432 00:27:33,880 --> 00:27:36,280 Speaker 2: Oh yeah, absolutely, yeah. 433 00:27:36,520 --> 00:27:36,760 Speaker 1: Yeah. 434 00:27:36,760 --> 00:27:39,520 Speaker 2: It might be like a one slice kind of kind 435 00:27:39,520 --> 00:27:40,200 Speaker 2: of pizza. 436 00:27:40,680 --> 00:27:42,160 Speaker 1: Yeah it sounds kind of rich. 437 00:27:42,520 --> 00:27:44,880 Speaker 2: Yeah, it sounds fairly intense. 438 00:27:44,560 --> 00:27:51,159 Speaker 1: But yes, pizza. I like that. EJ continues. 439 00:27:52,000 --> 00:27:54,560 Speaker 2: As I mentioned before, I now live in Osaka, which 440 00:27:54,680 --> 00:27:59,440 Speaker 2: is known as the nation's kitchen. They included the Japanese 441 00:27:59,480 --> 00:28:01,679 Speaker 2: are not going to try it today. I'm tired, Okay. 442 00:28:01,880 --> 00:28:06,800 Speaker 2: There's a saying that Kyoto will ruin themselves for good clothes, 443 00:28:06,920 --> 00:28:10,879 Speaker 2: while Osaka will ruin themselves for good food. This reputation 444 00:28:11,080 --> 00:28:13,320 Speaker 2: goes way back during the Edo period after the fall 445 00:28:13,359 --> 00:28:16,359 Speaker 2: of Osaka, which made Oscaca more reliant on trade of 446 00:28:16,440 --> 00:28:19,920 Speaker 2: rice and other produce. People do come to Osaka to eat, 447 00:28:20,000 --> 00:28:22,400 Speaker 2: but the more local comfort food fair is far more 448 00:28:22,440 --> 00:28:25,639 Speaker 2: popular here than fancy dining. Among the cities with the 449 00:28:25,640 --> 00:28:29,719 Speaker 2: most Michelin starred restaurants, Osaka ranks merely fourth after Tokyo, Paris, 450 00:28:29,760 --> 00:28:33,439 Speaker 2: and Kyoto respectively. Osaka's food culture, as well as the 451 00:28:33,480 --> 00:28:36,560 Speaker 2: Michelin guides heavy bias for a French Japanese cuisine, is 452 00:28:36,600 --> 00:28:38,800 Speaker 2: a much longer topic that I'm currently trying to research 453 00:28:38,880 --> 00:28:40,960 Speaker 2: myself and is very much worth a look for a 454 00:28:41,000 --> 00:28:44,440 Speaker 2: future episode if you're ever so inclined. This is somewhat 455 00:28:44,480 --> 00:28:46,720 Speaker 2: tied to your mention of the show Shogun, which was 456 00:28:46,760 --> 00:28:49,400 Speaker 2: set some years before the fall of Osaka Castle. It 457 00:28:49,520 --> 00:28:51,520 Speaker 2: is a great show and after we finished watching it, 458 00:28:51,560 --> 00:28:53,920 Speaker 2: we felt like we needed to know more. We found 459 00:28:54,040 --> 00:28:56,880 Speaker 2: that Lady Marico, our favorite character, was based on a 460 00:28:56,920 --> 00:29:01,720 Speaker 2: woman named Osakawa Garcia and my partner found out that 461 00:29:01,760 --> 00:29:04,240 Speaker 2: her remains were interred at a temple that was near 462 00:29:04,280 --> 00:29:07,560 Speaker 2: our neighborhood, so we took our bicycle in cats for 463 00:29:07,640 --> 00:29:13,880 Speaker 2: a walk and visited her lady Marico And okay, so yes, 464 00:29:14,480 --> 00:29:21,000 Speaker 2: there's a picture of the cat for tax. He is 465 00:29:21,040 --> 00:29:24,760 Speaker 2: a big, flufy orange guy and apparently did not want 466 00:29:24,800 --> 00:29:27,120 Speaker 2: to go out for a walk, but looks like he's 467 00:29:27,120 --> 00:29:34,440 Speaker 2: suffering through it. Also a photo of EJ's go to 468 00:29:34,680 --> 00:29:38,000 Speaker 2: Baskin Robin or thirty one ice cream flavor as it's 469 00:29:38,000 --> 00:29:41,360 Speaker 2: called in Japan, which is exclusive to one convenience store, 470 00:29:41,960 --> 00:29:47,040 Speaker 2: pop Rocks Cotton Candy. Would Annie eat this, she's making 471 00:29:47,040 --> 00:29:47,440 Speaker 2: a face. 472 00:29:49,320 --> 00:29:49,600 Speaker 4: I'm not. 473 00:29:50,320 --> 00:29:52,880 Speaker 1: It wouldn't be what I chose. I'd eat it if 474 00:29:52,960 --> 00:29:55,080 Speaker 1: I had to, but I wouldn't go for it. 475 00:29:55,280 --> 00:29:58,600 Speaker 2: I'm curious. I'm curious about all of that. I'm curious 476 00:29:58,600 --> 00:30:00,959 Speaker 2: about how you keep the pop rocks dry in the 477 00:30:01,000 --> 00:30:03,200 Speaker 2: midst of ice cream. I'm sure it's like an extra 478 00:30:03,240 --> 00:30:08,040 Speaker 2: candy shell or something. But okay, anyway, and some weirder 479 00:30:08,040 --> 00:30:13,080 Speaker 2: Domino's Japan pizzas, which are intentionally weird Halloween hot sauced 480 00:30:13,080 --> 00:30:18,440 Speaker 2: Happy Yoka pizza, pickles pizza, and socura pizza. Yes, I've 481 00:30:18,480 --> 00:30:23,720 Speaker 2: tried them all, and these are where we really have 482 00:30:23,800 --> 00:30:26,760 Speaker 2: to we really have to do some explanation, because all right, 483 00:30:26,800 --> 00:30:32,120 Speaker 2: the sakura pizza looks to be a stuffed crust pizza 484 00:30:32,200 --> 00:30:36,000 Speaker 2: with is that powdered sugar? Is there powdered sugar on 485 00:30:36,200 --> 00:30:43,640 Speaker 2: the edge of the crust. Is this a partially sweet pizza? Uh? 486 00:30:44,080 --> 00:30:47,640 Speaker 2: And maybe yeah, I'm not sure what else is on there. 487 00:30:47,840 --> 00:30:51,680 Speaker 2: It looks like soacura blossoms, like candied socura, yeah, of 488 00:30:51,760 --> 00:30:52,800 Speaker 2: some kind. 489 00:30:53,320 --> 00:30:53,840 Speaker 1: Yeah. 490 00:30:54,720 --> 00:31:01,280 Speaker 2: Yeah. The pickle pizza has so much many pickles. 491 00:31:02,560 --> 00:31:07,680 Speaker 1: Yeah, so many pickles. But super producer Dylan, who loves pickles, 492 00:31:07,800 --> 00:31:11,760 Speaker 1: was like, even I might have to draw the line. 493 00:31:12,800 --> 00:31:16,560 Speaker 2: Yeah, uh yeah, and I think he had a dill 494 00:31:16,640 --> 00:31:18,440 Speaker 2: pun in there, and now I don't remember what it was, 495 00:31:18,560 --> 00:31:21,320 Speaker 2: but but yeah, this is a this is like a 496 00:31:21,360 --> 00:31:25,080 Speaker 2: wall to wall pickle pizza. Like it appears to have 497 00:31:25,360 --> 00:31:28,280 Speaker 2: like a white sauce kind of situation going on, and 498 00:31:28,400 --> 00:31:30,240 Speaker 2: there does appear to be like a mozzarella under the 499 00:31:30,240 --> 00:31:32,440 Speaker 2: pickles or some other kind of white cheese like that, 500 00:31:33,960 --> 00:31:38,400 Speaker 2: But like that, there's no there's really no gaps in 501 00:31:38,440 --> 00:31:38,960 Speaker 2: the pickles. 502 00:31:39,360 --> 00:31:39,880 Speaker 1: It is. 503 00:31:41,280 --> 00:31:44,680 Speaker 2: Coated, and there's a there's a solid shingling of pickles 504 00:31:44,800 --> 00:31:47,960 Speaker 2: across the top this pizza. 505 00:31:48,360 --> 00:31:54,840 Speaker 1: It's pickles as far as you can see. 506 00:31:54,880 --> 00:31:59,320 Speaker 2: And then, last, but certainly not least, this bloody Halloween 507 00:31:59,360 --> 00:32:05,800 Speaker 2: pizza with blood red hot sauce and sweet tappyoca. I'm 508 00:32:05,880 --> 00:32:07,120 Speaker 2: just I'm impressed. 509 00:32:08,400 --> 00:32:14,240 Speaker 1: Yeah, and I really love the advertisement because first of all, 510 00:32:14,280 --> 00:32:17,200 Speaker 1: the hot sauce is streaked like blood. Of course. Yeah, 511 00:32:17,240 --> 00:32:24,440 Speaker 1: but there's a hand with I guess long red fingernails. 512 00:32:24,800 --> 00:32:28,520 Speaker 2: Oh yeah, yeah, yeah, right, it looks I don't know, 513 00:32:28,600 --> 00:32:31,960 Speaker 2: the zombie or vampire themed perhaps. And there's a real 514 00:32:31,960 --> 00:32:34,280 Speaker 2: good cheese stretch in the photo. I always had a 515 00:32:34,280 --> 00:32:39,320 Speaker 2: good cheese stretch. The crust looks black to me, and 516 00:32:39,360 --> 00:32:40,640 Speaker 2: I'm not sure what's up with that. 517 00:32:41,640 --> 00:32:42,160 Speaker 1: I can't. 518 00:32:42,320 --> 00:32:44,479 Speaker 2: I have no idea whether this is more sweet or 519 00:32:44,480 --> 00:32:47,320 Speaker 2: more savory or just smack in the middle, because why not? 520 00:32:47,520 --> 00:32:50,000 Speaker 2: Because why not? I love this? 521 00:32:50,080 --> 00:32:55,600 Speaker 1: I love this so much. Listeners, Please, if you've encountered 522 00:32:55,600 --> 00:32:59,120 Speaker 1: a people like this, you've got a lot us know 523 00:33:01,640 --> 00:33:06,080 Speaker 1: it brings us so much joy. I've shared this with everybody. 524 00:33:06,120 --> 00:33:11,800 Speaker 3: Immediately look at these pizzas that exist out there. 525 00:33:12,640 --> 00:33:15,120 Speaker 1: Oh my god, I'm so happy they do it begs me. 526 00:33:15,280 --> 00:33:23,560 Speaker 2: Joy and again, yeah, like I would try anything basically. 527 00:33:23,880 --> 00:33:28,080 Speaker 2: So if I didn't have like immediate fear about like 528 00:33:28,280 --> 00:33:32,920 Speaker 2: endangering my physical health, I would try basically anything. So 529 00:33:32,920 --> 00:33:34,960 Speaker 2: so yeah, all of that is certainly on the table. 530 00:33:35,600 --> 00:33:38,440 Speaker 1: Yes, absolutely, I want it to be on the table. 531 00:33:38,520 --> 00:33:44,840 Speaker 1: All right. Oh god, this is amazing. Thank you so 532 00:33:45,040 --> 00:33:50,560 Speaker 1: much EJ for sending us this, for writing in and 533 00:33:50,640 --> 00:33:53,000 Speaker 1: to all the listeners who have written to us. If 534 00:33:53,040 --> 00:33:55,560 Speaker 1: you would like to write to us, you can. Our 535 00:33:55,600 --> 00:33:58,600 Speaker 1: email is hello at savorpod dot com, and we're also 536 00:33:58,680 --> 00:33:59,440 Speaker 1: on social media. 537 00:33:59,480 --> 00:34:02,440 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 538 00:34:02,520 --> 00:34:04,520 Speaker 2: saver pod, and we do hook to hear from you. 539 00:34:04,920 --> 00:34:07,640 Speaker 2: Save is production of iHeartRadio. For more podcasts from my 540 00:34:07,680 --> 00:34:10,840 Speaker 2: Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 541 00:34:10,920 --> 00:34:13,600 Speaker 2: or wherever you listen to your favorite shows. Thanks us 542 00:34:13,640 --> 00:34:16,560 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 543 00:34:16,840 --> 00:34:18,640 Speaker 2: Thanks to you for listening, and we hope that lots 544 00:34:18,680 --> 00:34:28,000 Speaker 2: more good things are coming your way.