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Speaker 1: Hello, Welcome to Savor Prediction of iHeartRadio.

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Speaker 2: I'm Annie Reese and I'm Lorn vogel Baum, and today

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Speaker 2: we have an episode for you about potato salad.

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Speaker 1: Yes, I'm a little nervous.

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Speaker 2: Yeah, yeah, huh, it's okay. That's it's We're only in

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Speaker 2: mild danger. Getting into a topic is contentious as potato salad.

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Speaker 1: I love it. I love it. Well, I think I

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Speaker 1: know the answer to this, but I will ask Lauren,

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Speaker 1: was there any particular reason this was on your mind?

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Speaker 2: Yep, yepers yeahs As we are recording this, July fourth

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Speaker 2: is upon us here in the United States.

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Speaker 1: That is a day where people have.

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Speaker 2: A lot of cookouts, and in America, when you have

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Speaker 2: a cookout, you very frequently serve potato salad.

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Speaker 1: So here we are.

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Speaker 2: It's sort of been on my list for a while,

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Speaker 2: but I kind of didn't want to tangle with it.

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Speaker 2: But again, along with big topics like lemon, I was like,

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Speaker 2: you know, it's the year of being Bold, we can

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Speaker 2: talk about potato salad.

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Speaker 1: I like this. I like this. Oh my, I will

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Speaker 1: say the Year of being Bold. We still have not

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Speaker 1: done a potato episode.

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Speaker 2: Oh no, I'm not come on not that bold yet,

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Speaker 2: I'm working up to it.

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Speaker 1: That episode is gonna be so huge and it's gonna

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Speaker 1: have to break into multiple yeah.

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Speaker 2: Yeah, it's I haven't I haven't even done the pre

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Speaker 2: research to figure out where the breaks are going to

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Speaker 2: need to be, Like, I need to know more before

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Speaker 2: I know enough.

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Speaker 1: To even plan for that episode. Episodes.

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Speaker 2: Yeah, yeah, it's gonna be great when it happens, it's

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Speaker 2: gonna be great.

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Speaker 1: Yes, it will be. It will be. But this was

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Speaker 1: this was plenty enough to tackle. I when I was

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Speaker 1: thinking about this, Because people do have really strong opinions

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Speaker 1: about potato salad. We're going to talk about some of them.

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Speaker 1: I do have a favorite potato salad, oh yeah, yes

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Speaker 1: I do. And it is from a hole in the wall,

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Speaker 1: Alabama restaurant that is no longer there, so I can't

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Speaker 1: get it anymore. But it was I feel like I'm

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Speaker 1: already drawing the iro of people just by describing this,

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Speaker 1: but I'm going to do it. Yeah. It was like

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Speaker 1: skin on potatoes that were chunky, okay, and it was

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Speaker 1: like mustardy and it had it was from a like

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Speaker 1: Ribs place, so it had it wasn't bacon, but it

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Speaker 1: had some kind of like meat in it, all right, Yeah,

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Speaker 1: but it was just like a I think it had

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Speaker 1: some kind of like it had a really sour note

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Speaker 1: that I liked, and it wasn't like the potato salad

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Speaker 1: that I grew up with, which I would say were

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Speaker 1: much more like what you could get store mayonnaise based.

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Speaker 1: You know how I feel about peas, So that wasn't

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Speaker 1: my favorite thing. It was. It was just a different

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Speaker 1: take on it that I really liked, and I was

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Speaker 1: very very sad when they oh yeah, yeah, yeah.

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Speaker 2: I will say that in general, I also prefer a

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Speaker 2: non mayo based or like a non creamy potato salad,

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Speaker 2: But I just like potatoes.

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Speaker 1: I like food.

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Speaker 2: I'm a little wary of a lot of Southern style

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Speaker 2: potato salads because they do tend to contain sweet peppers,

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Speaker 2: which I cannot eat. But but other than that, yeah,

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Speaker 2: I mean it's a potato I want. I want to

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Speaker 2: eat it. Yeah, that's how I feel.

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Speaker 1: Yeah, I a good potato salad. It's one of those

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Speaker 1: things that I don't necessarily crave, but when I have it,

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Speaker 1: I'm like, I'm so.

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Speaker 2: Glad that oh yeah, oh no, I do crave it.

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Speaker 1: Yeah, for sure. I did have some cravings. I even

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Speaker 1: looked up making some after research. I don't know if

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Speaker 1: I will, but listeners right in. Yeah, oh, you have

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Speaker 1: any recipe? Please please, I'm so curious. Yes, well, we

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Speaker 1: have done several past related adjacent episodes. We've done potato

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Speaker 1: based things like French fries or latka. We have done

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Speaker 1: mayo mustard salad for fun times about why we call

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Speaker 1: such a huge category salad.

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Speaker 2: Oh yeah, and then all kinds of herbs and spices

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Speaker 2: that tend to get thrown into the mix. Yeah, yeah, yeah,

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Speaker 2: a bunch of things. But I guess this does bring

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Speaker 2: us to our question. Sure, potato salad, Yeah, what is it? Well,

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Speaker 2: potato salad can be many things, but the bridging definition

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Speaker 2: is that it's a savory side dish made with some

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Speaker 2: type of potatoes that have been cooked, probably boiled, and chopped,

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Speaker 2: then seasoned and dressed with stuff that involves just enough

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Speaker 2: liquid to create like a loose binding agent among the

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Speaker 2: potato chunks. So your result is a chopped mix of

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Speaker 2: like tender, creamy bites of potato that have this sort

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Speaker 2: of silky coating from the liquid combining with the starches

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Speaker 2: on the outer layer of the potatoes, but the possibilities vary.

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Speaker 2: The dressing can be creamy or non creamy, though they'll

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Speaker 2: all incorporate some blend of like a fat and a

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Speaker 2: vinegar or other acid. The creamy types are typically served cold,

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Speaker 2: The non creamy types can be served cold or warm.

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Speaker 2: The seasonings can be herbs and or spices in any

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Speaker 2: combination from a bright to tangy to earthy to hot.

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Speaker 2: You could involve any number of small chopped mixins for

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Speaker 2: texture and flavor, often something with a savory twinge, from

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Speaker 2: like alions like onion to bacon to boiled eggs, peppers.

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Speaker 2: It is often served as a starchy side dish as

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Speaker 2: part of a meal, and because it can be made

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Speaker 2: in expensively in large batches, it's a popular dish for

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Speaker 2: family style serving situations, but also can be served as

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Speaker 2: like a snack with some kind of bread or chip. Yeah,

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Speaker 2: it's just a really comforting, nostalgic dish with sort of smooth,

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Speaker 2: tender textures, maybe a little chew or crunch from a mixin,

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Speaker 2: usually some kind of contrasting flavor to that sort of

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Speaker 2: mild potato weeness that's going to give you a pop

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Speaker 2: of brightness or saltiness or sweetness. It's sort of like

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Speaker 2: if a baked potato decided to really put some effort

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Speaker 2: in and like dress out. It's like, it's like that moment,

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Speaker 2: And I hope that everyone listening to this has had

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Speaker 2: this moment where like, you know, you might not be

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Speaker 2: the best or fanciest.

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Speaker 1: Or whatever superlative, but.

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Speaker 2: You know that what you've got going on is good

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Speaker 2: and you feel good about it, you know, And with

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Speaker 2: potato salad you can go back for seconds on that feeling.

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Speaker 2: So it's pretty superior in many ways.

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Speaker 1: Yeah. I like that potato salad knows it's worth Yeah. Yeah, hmm.

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Speaker 1: All right, y'all.

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Speaker 2: People do have very strong feelings about potato salad, and

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Speaker 2: I want you to know right now that your feelings

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Speaker 2: are valid, yes, and that we are in no way

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Speaker 2: trying to get in between you and your potato salad.

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Speaker 2: We are merely reporting what is done by humans. Whether

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Speaker 2: they are correct or not is not up to us

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Speaker 2: to decide. We are not the arbiters of that. Nope,

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Speaker 2: we just run a podcast. That's it.

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Speaker 1: Yep. I've never made potato salad in my life.

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Speaker 2: Oh wow, oh wow, Okay, all right, I definitely grew

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Speaker 2: up making potato salads with my with my mom's mother

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Speaker 2: over the summer. So okay, all right, all right, Well, see,

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Speaker 2: I was going to try to start with something that

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Speaker 2: I thought was non contentious, But then the more recipes

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Speaker 2: I read, the more I realized that everything about potato

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Speaker 2: salad is contentious, up to and including your choices and potatoes.

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Speaker 2: Like do you want a waxy type like a fingerling

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Speaker 2: or some red potatoes that'll hold up when it's boiled,

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Speaker 2: or do you want a fluffy your type like a

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Speaker 2: Russet or an Idaho that's going to get softer? Do

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Speaker 2: you skin them? Do you want to cook them a

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Speaker 2: little firmer or a little softer whatever you season and

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Speaker 2: dress and mix into there, do you want to do

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Speaker 2: it super gently as so to not mash the potato chunks,

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Speaker 2: or do you like little mash in there for texture?

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Speaker 2: These are options?

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Speaker 1: Mm hmm, it's a lot of options already.

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Speaker 2: Already, yes, But okay, So there are a couple like

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Speaker 2: broad categories. A potato salad. What one might term German

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Speaker 2: style in the United States or Southern German style in Germany,

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Speaker 2: is a base of vinegar, often with bacon drippings, or

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Speaker 2: some kind of broth to make a dressing seasoned with mustard,

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Speaker 2: with crumbles of bacon and maybe raw or sauted onion,

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Speaker 2: and maybe a sprinkle of chives or parsley.

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Speaker 1: This can be served warm or cool.

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Speaker 2: And I haven't really read a whole lot of rifts

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Speaker 2: on this type, like maybe different vinegars, maybe different herbs

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Speaker 2: in there, but it's sort of it's relatively like it

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Speaker 2: is what it is. Yeah, I feel like greater moments

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Speaker 2: of contention come in on the other broad category, which

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Speaker 2: is mayo based or creamy based. That's termed Northern German

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Speaker 2: style in Germany. In that German style, it can include

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Speaker 2: mixins like pickles, hard boiled egg and herbs.

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Speaker 1: And that's the one that.

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Speaker 2: There are rifts of all over the world, perhaps more

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Speaker 2: strongly believed in rifts, including like Norwegian styles that use

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Speaker 2: sour cream instead of mail. Another riff is what one

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Speaker 2: might term Southern style here in the United States, which

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Speaker 2: is mayo based, seasoned with mustard, vinegar, maybe hot sauce,

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Speaker 2: with mixins like onions, sweet pickles or sweet relish green peppers,

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Speaker 2: hard boiled eggs, a red element like a like a

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Speaker 2: generous sprinkle of paprika on top, or the inclusion of

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Speaker 2: like canned red pimento peppers is generally deemed important. Another

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Speaker 2: riff is Olivier style from Russia and or Ukraine, which

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Speaker 2: is a mayo base plus mixin is like cooked carrots

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Speaker 2: and peas, hard boiled egg, protein like diced ham or chicken, pickles,

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Speaker 2: a sprinkle of dill. Korean and Japanese takes tend to

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Speaker 2: be at least partially mashed within their mayo base and

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Speaker 2: use some kind of pickled veg. There are, yes, a

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Speaker 2: lot of those are Yeah, some kind of common riffs.

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Speaker 2: But I'm sure that ears is great.

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Speaker 1: Yes, and again please write and let us know. Oh

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Speaker 1: this is yeah, so fascinating.

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Speaker 2: Yeah, people at least here in the United States do

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Speaker 2: feel very strongly about the inclusion or not inclusion of

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Speaker 2: things like like lowery season salt or a little sugar

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Speaker 2: or lemon juice. They feel strongly about the type of

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Speaker 2: may used, dukes versus helmans.

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Speaker 1: Versus other.

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Speaker 2: The use of alternative creamy dressings like miracle whip or yogurt,

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Speaker 2: the toppings that you put on there, like paprika or

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Speaker 2: boiled egg slices or bacon crumbles, the mixings that you

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Speaker 2: use like celery, raisins or other dried fruit, olives, chopped nuts, carrots.

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Speaker 2: But yeah, you can hypothetically do anything you like. Around

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Speaker 2: the world, humans adapt to the concept with whatever is

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Speaker 2: available and fun. You know, grailer roaster, your potatoes, use

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Speaker 2: sweet potatoes, add thyme, tarragon, lemon, grass, ginger, proshuto, shrimp, lobster,

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Speaker 2: blue cheese, crumbles, smoked cheese cubes, smoked fish, pesto, capers, radish,

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Speaker 2: string beans, cucumbers, tomatoes, boiled corn, pineapple, mango, apples, chimmy cherry.

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Speaker 2: Those are all things that I personally read in recipes today.

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Speaker 2: I'm not like making any of these.

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Speaker 1: Wow, yeah, this is amazing. Okah.

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Speaker 2: Yeah, whenever I do a list like that, by the way,

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Speaker 2: it is from actual recipes that I have actually read.

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Speaker 1: Uh okay, okay, Well that being said, what aboutrition.

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Speaker 2: Oh, it can vary pretty widely based on what you

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Speaker 2: do in there. Yeah, it's I don't know, it's it's sure,

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Speaker 2: it's filling, it'll help fill you up. Yeah, drink some water,

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Speaker 2: eat a vegetable that isn't a pickle or a potato

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Speaker 2: or a potato.

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Speaker 1: I guess potatoes and then the is in the strange

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Speaker 1: grain vegetable. Yeah, it's a starch. It's a starchy.

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Speaker 2: But okay, sorry, sorry, crashing all your potato dreams.

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Speaker 1: It's okay, that said.

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Speaker 2: One of the big questions around potato salad, other than

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Speaker 2: who brought it, is is it the culprit behind summer

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Speaker 2: cookout food poisoning? The answer is, all right, a lot

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Speaker 2: of humans are unfortunately, like not great at handling food

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Speaker 2: safely during prep and serving, and you never know what

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Speaker 2: someone's kitchen habits are like unless you've been there. So this,

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Speaker 2: in a way is the food poisoning question is a

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Speaker 2: sub question of who brought it. But but this sort

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Speaker 2: of like common logic or like urban myth surrounding this

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Speaker 2: is that anything made with mayo is a potential danger

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Speaker 2: any pasta, salad, chicken salad, potato salad.

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Speaker 1: You know.

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Speaker 2: The thing is that it's not the mayo itself that's

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Speaker 2: usually a problem. It's the fact that you've got an

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Speaker 2: alkali leaning foods that bacteria can thrive on. You know,

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Speaker 2: your your pasta, your potatoes, your chicken sitting around in

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Speaker 2: the moist environment of the salad. And if that salad

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Speaker 2: environment is allowed to sit out between the temperatures of

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Speaker 2: forty and one hundred and forty degrees fahrenheit that's like

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Speaker 2: four point four to sixty celsius, otherwise known as the

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Speaker 2: danger zone. Bacteria can really multiply fast. It's called the

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Speaker 2: danger zone, not in like a top gun way, but

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Speaker 2: in a bacteria can thrive between those temperatures kind of way,

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Speaker 2: like they can double their population every twenty minutes under

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Speaker 2: good circumstances. So serve that noise chilled or on ice

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Speaker 2: if you can. If it's not chilled and it's been

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Speaker 2: sitting out for more than two hours, probably don't eat it.

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Speaker 2: If the ambient temperature is above ninety degrees a, I'm sorry,

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Speaker 2: and b reduce that non chilled time to just one

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Speaker 2: hour before you're like maybe not, maybe not with that guy.

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Speaker 1: This is really funny to me because back when we

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Speaker 1: used to go to the office all the time pre pandemic,

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Speaker 1: we would have like a group lunches every week. And

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Speaker 1: the person who was in charge of that at the

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Speaker 1: time sent me a message and because I was on

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Speaker 1: this food show and she asked, like, this has been

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Speaker 1: sitting out for this amount of time, and it was

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Speaker 1: it was a I don't think it's a potato salad,

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Speaker 1: but it was some mayo based salad and she was

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Speaker 1: asking me like, is it safe? Should I toss it?

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Speaker 1: What's going on? And I was like, I can look

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Speaker 1: it up for you, but I don't know. At the

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Speaker 1: top of my she threw it away.

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Speaker 2: And the safe answer is if it's yeah, just don't

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Speaker 2: mess with it. If you're a stray cat and or

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Speaker 2: are convinced that you have gots of steel, then do

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Speaker 2: you you know?

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Speaker 1: Yeah, that's why I was like, I'm you shouldn't ask me, yeah,

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Speaker 1: even though I get why you did, but I would. Yeah,

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Speaker 1: I'm not the person you should Yeah. Yeah, you play

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Speaker 1: a little. Yeah, you play a little faster and faster. Yeah.

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Speaker 2: I'd say in general, if it's something that you're going

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Speaker 2: to reheat later, that's more okay.

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Speaker 1: Anyway, just be safe. Yeah. Yeah.

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Speaker 2: Also fun fact, you're most likely to get food poisoning

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Speaker 2: from fresh fruit or vegetables because those are served totally

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Speaker 2: raw and sometimes not chilled, which means that any pathogenic

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Speaker 2: microbes that they've been exposed to from like the farm

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Speaker 2: to your table could still be there. Washing produce does help.

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Speaker 2: Serving it chilled or on ice does help, you know,

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Speaker 2: just right, Like, always make sure that you use different

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Speaker 2: surfaces and utensils when handling meats versus anything else. Always

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Speaker 2: wash your hands before doing food prep and while doing

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Speaker 2: food prep if you like, touch your face or the

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Speaker 2: cat or whatever in the middle of doing something.

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Speaker 1: Yeah, yes, yes, indeed. Uh well, we do have some

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Speaker 1: numbers for you.

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Speaker 2: We do hard one because as a frequently home cooked dish,

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Speaker 2: it's this is the sort of thing that it's often

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Speaker 2: difficult to find numbers for. But in a small survey survey,

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Speaker 2: In a small survey from twenty sixteen, uh sixty two

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Speaker 2: percent of American adults said that of all these side

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Speaker 2: dishes available, potato salad is the must have at a cookout.

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Speaker 1: Interesting. Yeah, oh gosh again, listeners, please write in about this.

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Speaker 1: I am so I want to hear from you.

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Speaker 2: Yeah, I'm also curious about, like, like how much potato

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Speaker 2: salad all of these humans actually eat?

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Speaker 1: Like is it a bunch?

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Speaker 2: Because I feel like it's one of the things you

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Speaker 2: always have leftovers for at the end of a yes,

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Speaker 2: cookout type party, right, you get.

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Speaker 1: Like a scoop, like a small scoop cook as just

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Speaker 1: have so much food you don't have Yeah, you don't

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Speaker 1: have room.

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Speaker 2: Yeah, I mean, but I kind of want to have

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Speaker 2: it anyway. There's a Guinness record for the largest serving

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Speaker 2: of potato salad, which was achieved in Latvia in two

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Speaker 2: thousand and two. It weighed three point three metric tons

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Speaker 2: that's two two hundred and twenty five pounds. It was

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Speaker 2: a Mayo base. It included nine hundred and forty kilos

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Speaker 2: of potatoes, which is about two thousand pounds, plus mixins

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Speaker 2: including sausage, boiled carrots and eggs, and pickled cucumbers.

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Speaker 1: I feel like I feel like the Dungeon Master D

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Speaker 1: and D game has said, role initiative, I'm a little nervous. Tents.

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Speaker 2: Yeah, yeah, it's not not intents also wound up being intents, okay.

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Speaker 2: In twenty sixteen, a guy in Columbus, Ohio by the

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Speaker 2: name of Zach Danger Brown set up a Kickstarter campaign

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Speaker 2: for potato salad with a goal of raising ten dollars.

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Speaker 2: The description basically, I'm just making potato salad. I haven't

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Speaker 2: decided what kind yet. Under the risks and challenges section,

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Speaker 2: it might not be that good. It's my first potato salad.

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Speaker 2: Initial stretch goals included him making four times the potato

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Speaker 2: salad at thirty five dollars pledged, a pizza party at

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Speaker 2: seventy five dollars pledged, and at one hundred dollars, I

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Speaker 2: will try two different potato salad recipes. Rewards at the

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Speaker 2: base level included I will say your name out loud

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Speaker 2: while making the potato salad. This campaign raised fifty five thousand,

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Speaker 2: four hundred and ninety two dollars from a total of

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Speaker 2: six nine hundred and eleven people. The story got picked

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Speaker 2: up by various news outlets.

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Speaker 1: It was at the time the.

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Speaker 2: Fourth most viewed campaign in Kickstarter's history, beating out the

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Speaker 2: Oculus Rift and a project by Reading Rainbow. A quote

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Speaker 2: from one of the updates from Zach, the internet loves

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Speaker 2: potato salad. Let's show them that potato salad loves the Internet.

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Speaker 2: He wound up growing a party for about two thousand people,

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Speaker 2: which he called potato Stock, for which they made and

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Speaker 2: ran out of four hundred and fifty pounds of potato salad.

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Speaker 2: That's about two hundred kilos, and they gave at least

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Speaker 2: twenty grand in money donations to local charities.

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Speaker 1: That's that's amazing. I'm i am processing it. But I

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Speaker 1: do love when we get these instances of someone just

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Speaker 1: being like, hey, I'm gonna make potato salad and people

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Speaker 1: are like, I.

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Speaker 2: Mean, I'm yeah, I support you monetarily.

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Speaker 1: I'm here for it. Let's see how this goes. It's

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Speaker 1: pretty good.

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Speaker 2: Yeah, yeah, I couldn't. I couldn't find any information on

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Speaker 2: what recipe Zach Danger Brown wound up using for potato stock.

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Speaker 2: But so if anyone knows, if anyone was there.

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Speaker 1: If anyone went to the Great Potato Stock, please let

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Speaker 1: us know. Oh my goodness, please do yes. Well, potato

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Speaker 1: salad has a long history of being very very popular.

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Speaker 1: It does, it.

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Speaker 2: Does, and we are going to get into that history

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: for a word from our sponsors, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you, so yes. Potato episode,

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Speaker 1: different episode, Oh yeah, oh yes. Do see the episodes

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Speaker 1: we've already done that are potato adjacent. But when it

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Speaker 1: comes to early potato salad, early potato salads in the

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Speaker 1: America's pre Europeans were typically made by boiling potatoes and

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Speaker 1: water or wine and then adding spices and often vinegar.

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Speaker 1: This early version made its way to Europe in the

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Speaker 1: sixteenth century when Spanish returned from South America, where a

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Speaker 1: lot of regional versions and taste led to several varieties

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Speaker 1: of potato salad. One of the first known written references

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Speaker 1: of potato salad is from fifteen ninety seven, when John Gerard,

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Speaker 1: who we've talked about several times, wrote about potatoes. They

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Speaker 1: are sometimes boiled and soft, and wine by others boiled

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Speaker 1: with prunes, and likewise others dressed them after roasting them

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Speaker 1: in ashes and oil, vinegar and salt. Every man according

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Speaker 1: to his own taste. However they be dressed, they comfort, nourish,

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Speaker 1: and strengthen the body. Sounds about Yeah, he and I agree, Yeah, absolutely, yeah,

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Speaker 1: I do love. Even in this early take he was like,

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Speaker 1: people do it a lot? Yeah, Am I going to

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Speaker 1: tell you? Who? Am I?

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Speaker 2: So?

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Speaker 1: The American version of potato salad is largely influenced by

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Speaker 1: German taste. When German settlers arrived in America, they brought

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Speaker 1: their potato salad with them, and it reflected their culinary

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Speaker 1: heritage and preferences when it came to things like sourness, spiciness,

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Speaker 1: and sweetness. Early German potato salads often called for bacon

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Speaker 1: and its drippings coarse mustard, vinegar, and maybe a little sugar. Meanwhile,

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Speaker 1: the French often opted for a vinegarette, sweet tragon and

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Speaker 1: dijon mustard. The first known American recipes for potato salad

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Speaker 1: began appearing in the nineteenth century and several cookbooks, and

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Speaker 1: many of them were similar. They were cooked potatoes with oil, vinegar, herbs,

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Speaker 1: and spices, similar to a lot of early German preparations.

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Speaker 1: In fact, hot potato salad made with bacon, onion, and

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Speaker 1: vinegar was called German potato salad since for so many

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Speaker 1: it was associated with German immigrants. But going back to

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Speaker 1: what Lauren said, there were different opinions and takes on

390
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Speaker 1: potato salad in Germany, so calling it German style is

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00:26:10,920 --> 00:26:16,440
Speaker 1: still not quite capturing what was going on in Germany. No,

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Speaker 1: especially in terms of just basically hot and cold. What

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Speaker 1: do you add in all of those things? So important

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Speaker 1: to keep in mind, and while the German style was

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Speaker 1: pretty predominant in the early days of American potato salad,

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00:26:34,200 --> 00:26:38,440
Speaker 1: cold styles were often influenced by French and British preparations

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Speaker 1: and based on taste of the region. Local varieties of

398
00:26:41,880 --> 00:26:47,080
Speaker 1: potato salads emerged, including adding in things like dill or scallions.

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Speaker 1: So there's a lot going on with potato salad. Yeah,

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00:26:51,240 --> 00:26:56,360
Speaker 1: oh yeah. Always During the World Wars, Americans went from

401
00:26:56,400 --> 00:27:00,359
Speaker 1: calling it German potato salad to hot potato salad k oh,

402
00:27:00,440 --> 00:27:01,760
Speaker 1: which I thought was interesting.

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Speaker 2: Oh yeah, those terminology things are always super like the

404
00:27:04,880 --> 00:27:08,959
Speaker 2: whole French fry thing anyway, Okay, At any rate, By

405
00:27:09,280 --> 00:27:14,119
Speaker 2: the early nineteen hundreds, potato salad was so entrenched within

406
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Speaker 2: American cuisine that old fashioned picnic menus being printed included

407
00:27:21,119 --> 00:27:24,479
Speaker 2: potato salads, so it was already part of the culture.

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00:27:25,840 --> 00:27:31,159
Speaker 1: Yes, and related, like much of what we're talking about.

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Speaker 1: Historians are still digging into the lacking history around to

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00:27:35,200 --> 00:27:39,679
Speaker 1: Black Americans and potato salad. The main theories that German

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00:27:39,720 --> 00:27:44,280
Speaker 1: immigrants in the South shared their potato salad recipes with

412
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Speaker 1: black families and the recipes got adapted and evolved from there,

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Speaker 1: and that they were passed down amongst generations and adapted

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00:27:54,040 --> 00:27:57,520
Speaker 1: and refined even further from there. That was something I

415
00:27:57,520 --> 00:28:02,040
Speaker 1: saw a lot, was you don't tell someone your potato salad.

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Speaker 2: Russia, Yeah, yeah, or like maybe you can give away

417
00:28:04,920 --> 00:28:07,200
Speaker 2: like like well, I do use a pinch of sugar,

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Speaker 2: but you might not give out an ingredient list or

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Speaker 2: a method or a methodology.

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Speaker 1: Right, yes, exactly, just or not just.

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Speaker 2: To anyone you might give it to, like that one

422
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Speaker 2: special person.

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Speaker 1: Yeah, yes, and this brings us to Mayo again. You

424
00:28:29,400 --> 00:28:32,720
Speaker 1: can see our Mayo episode. And I apologize in advance

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Speaker 1: for my vitriol.

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Speaker 2: Yes, it's not happy. No, Annie does not like Mayo,

427
00:28:39,720 --> 00:28:43,720
Speaker 2: but okay. So basically, the French are possibly the Spanish,

428
00:28:44,160 --> 00:28:48,800
Speaker 2: created this non dairy but nonetheless creamy cold sauce sometime

429
00:28:48,840 --> 00:28:51,880
Speaker 2: around the early eighteen hundreds or so, and it spread

430
00:28:51,920 --> 00:28:54,880
Speaker 2: from there spread pun intended.

431
00:28:54,880 --> 00:28:56,280
Speaker 1: After the fact, Mayo.

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Speaker 2: Grew in popularity with the growth of a chilled mixed

433
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Speaker 2: salads throughout the eighteen hundreds, which ties into also advances

434
00:29:03,120 --> 00:29:06,040
Speaker 2: in refrigeration technology. So I guess see all of those

435
00:29:06,080 --> 00:29:07,520
Speaker 2: episodes for more on all of that.

436
00:29:08,280 --> 00:29:12,760
Speaker 1: Yes, but commercialized Mayo became available in the US in

437
00:29:12,800 --> 00:29:15,840
Speaker 1: the early twentieth century, and by the nineteen twenties, adding

438
00:29:15,840 --> 00:29:21,640
Speaker 1: Mayo to salads and other dishes really solidified. This meant

439
00:29:21,720 --> 00:29:26,080
Speaker 1: that Mayo ended up in potato salad, and these early

440
00:29:26,160 --> 00:29:31,840
Speaker 1: Mayo based potato salads often included chopped celery and dried herbs. Notably,

441
00:29:31,880 --> 00:29:36,480
Speaker 1: this is when potato salad really gained mainstream popularity in

442
00:29:36,520 --> 00:29:41,000
Speaker 1: the United States. Yes, Hellman's, in an effort to get

443
00:29:41,000 --> 00:29:43,880
Speaker 1: more people to buy their mayonnaise, released a recipe for

444
00:29:44,000 --> 00:29:46,360
Speaker 1: potato salad in their early days. I tried to find it.

445
00:29:46,360 --> 00:29:50,520
Speaker 1: It's called like original potato salad, but it has it

446
00:29:50,560 --> 00:29:53,840
Speaker 1: sounds more old timy than that. It wasn't on their

447
00:29:53,880 --> 00:29:58,320
Speaker 1: website anymore. Oh, or at least the flink I clicked

448
00:29:58,320 --> 00:29:59,560
Speaker 1: on was not at work.

449
00:30:00,560 --> 00:30:04,160
Speaker 2: I did read a potato salad recipe on Hellman's website,

450
00:30:04,400 --> 00:30:07,760
Speaker 2: but it didn't sound particularly old timey to me.

451
00:30:07,840 --> 00:30:13,320
Speaker 1: But I don't know. Yeah, well again, listeners. And speaking

452
00:30:13,360 --> 00:30:17,880
Speaker 1: of Korean potato salad, there isn't much in the way

453
00:30:17,920 --> 00:30:24,000
Speaker 1: of documentation of this, but allegedly American soldiers introduced potato

454
00:30:24,040 --> 00:30:27,960
Speaker 1: salad to Korea during the Korean War, and it evolved

455
00:30:28,440 --> 00:30:36,000
Speaker 1: from there based on ingredients and taste, And recently potato

456
00:30:36,080 --> 00:30:40,320
Speaker 1: salad has become a cultural point of contention and discussion,

457
00:30:40,440 --> 00:30:44,880
Speaker 1: especially here in the US. Here's a quote from NBC News,

458
00:30:45,480 --> 00:30:49,320
Speaker 1: Potato salad, you can say is the most controversial summer

459
00:30:49,360 --> 00:30:54,440
Speaker 1: dish known to American culture. Wow. Yeah, and this has

460
00:30:54,480 --> 00:30:59,080
Speaker 1: to do with issues of raised class, history, nostalgia, preferences, taste.

461
00:31:00,000 --> 00:31:04,920
Speaker 1: I mean we've just in this episode I have exposed

462
00:31:05,000 --> 00:31:10,240
Speaker 1: how many different ways you can make potato salad and

463
00:31:10,320 --> 00:31:17,280
Speaker 1: what it probably says about your history, your personal history. Yeah, yeah, yeah,

464
00:31:17,560 --> 00:31:20,880
Speaker 1: it is. It is a big deal here.

465
00:31:21,800 --> 00:31:24,040
Speaker 2: I mean maybe maybe we're really just having a moment

466
00:31:24,120 --> 00:31:28,200
Speaker 2: of it right now as we're discussing a lot of

467
00:31:28,960 --> 00:31:34,920
Speaker 2: broader cultural issues. But right like, there are memes. They're like,

468
00:31:35,000 --> 00:31:38,040
Speaker 2: if you need to google ant potato salad meme, go

469
00:31:38,200 --> 00:31:41,400
Speaker 2: for it. There was a straight to video rom com

470
00:31:41,440 --> 00:31:43,760
Speaker 2: in the year two thousand and six called Who Made

471
00:31:43,800 --> 00:31:46,360
Speaker 2: the Potato Salad? Potato spelled with an E, which is

472
00:31:46,360 --> 00:31:50,520
Speaker 2: a separate reference. It was starring Juliel White, who was rcle.

473
00:31:51,840 --> 00:31:55,600
Speaker 2: It's a whole cultural issue. Yes, Yes, there.

474
00:31:55,480 --> 00:32:02,200
Speaker 1: Was an SNL sketch in twenty eighteen with Chadwick Boseman

475
00:32:03,560 --> 00:32:07,520
Speaker 1: where the potato salad? Who made the potato salad? What's

476
00:32:07,520 --> 00:32:11,520
Speaker 1: in it? Was pretty much the joke.

477
00:32:11,720 --> 00:32:16,840
Speaker 2: Ye ye, the feature of that Yeah. In in an

478
00:32:17,000 --> 00:32:21,040
Speaker 2: essay for the Kitchen dot com, Uh, Doctor John Paul

479
00:32:21,120 --> 00:32:25,160
Speaker 2: Higgins wrote, the only way to truly describe the way

480
00:32:25,200 --> 00:32:29,240
Speaker 2: my mother made her potato salad is pure black joy.

481
00:32:32,280 --> 00:32:35,560
Speaker 1: Yeah. I love that love. I love all of this.

482
00:32:36,080 --> 00:32:41,200
Speaker 2: We you know, we love strong opinions here, and anything

483
00:32:41,200 --> 00:32:44,520
Speaker 2: that people get so passionate about is amazing.

484
00:32:46,040 --> 00:32:50,000
Speaker 1: Yes, And I think right now, as you said, potato

485
00:32:50,080 --> 00:32:55,480
Speaker 1: salad is having it's like the exemplary example of It's

486
00:32:55,600 --> 00:33:01,120
Speaker 1: like what we're talking about is playing out in front

487
00:33:01,160 --> 00:33:05,400
Speaker 1: of us because people have such strong opinions about it

488
00:33:05,520 --> 00:33:09,480
Speaker 1: and what should go in it and how you make

489
00:33:09,520 --> 00:33:12,200
Speaker 1: it and all of those things. But also, like you said,

490
00:33:12,320 --> 00:33:16,400
Speaker 1: the kind of who made it, is it safe for

491
00:33:16,400 --> 00:33:22,600
Speaker 1: me to eat? It's just a really fascinating case of

492
00:33:23,760 --> 00:33:27,479
Speaker 1: food being so important. And when these cookouts come up

493
00:33:27,600 --> 00:33:31,160
Speaker 1: or these barbecues come up and someone's making potato salad,

494
00:33:31,520 --> 00:33:35,520
Speaker 1: no matter what, there's going to be a potato salad. Yeah,

495
00:33:35,640 --> 00:33:38,080
Speaker 1: it's just really interesting to me.

496
00:33:39,120 --> 00:33:41,440
Speaker 2: There's also I mean, there are other foods that are

497
00:33:41,480 --> 00:33:44,440
Speaker 2: tied up in this, I mean, you know, down to

498
00:33:44,480 --> 00:33:47,920
Speaker 2: the term cookout versus barbecue and the types of foods

499
00:33:47,920 --> 00:33:50,920
Speaker 2: that get involved in that, and also like like mac

500
00:33:50,960 --> 00:33:52,520
Speaker 2: and cheese, like one of the memes that I've seen

501
00:33:52,560 --> 00:33:55,160
Speaker 2: circulating recently that I actually got a good laugh laugh

502
00:33:55,200 --> 00:33:57,960
Speaker 2: out of was like a Juneteenth mac and cheese versus

503
00:33:58,000 --> 00:33:59,320
Speaker 2: a fourth.

504
00:33:59,120 --> 00:34:00,000
Speaker 1: Of July mac and cheese.

505
00:34:00,160 --> 00:34:02,720
Speaker 2: And the Juneteenth one had like good, like stringy cheese

506
00:34:02,720 --> 00:34:04,880
Speaker 2: poles and like a nice like cream based sauce, and

507
00:34:04,960 --> 00:34:08,879
Speaker 2: the July fourth one looked like this close to macaroni soup.

508
00:34:11,960 --> 00:34:19,279
Speaker 2: I was like, yeah, oh, fair, yeah, yeah, yeah, I

509
00:34:19,320 --> 00:34:23,120
Speaker 2: know that's a flattening of the issue, but yeah, yes, I.

510
00:34:23,080 --> 00:34:25,719
Speaker 1: Mean yeah, but that's the That's the thing, though, is

511
00:34:25,760 --> 00:34:31,759
Speaker 1: that it is there's so much you can learn just

512
00:34:31,920 --> 00:34:38,040
Speaker 1: from a dish that shows up on people's tables often

513
00:34:38,080 --> 00:34:40,760
Speaker 1: at a certain time of year. It's that's really interesting

514
00:34:40,800 --> 00:34:43,439
Speaker 1: to me. Absolutely well.

515
00:34:43,480 --> 00:34:47,560
Speaker 2: Again, we would love so much to hear what your

516
00:34:48,000 --> 00:34:52,520
Speaker 2: memories and experiences and recipes if you are so kind

517
00:34:52,560 --> 00:34:55,040
Speaker 2: as to give them to us for a potato salad are.

518
00:34:56,360 --> 00:34:59,400
Speaker 2: But that I think is what we have to say

519
00:34:59,760 --> 00:35:01,719
Speaker 2: for our ourselves about potato salad for now.

520
00:35:03,040 --> 00:35:07,719
Speaker 1: It is. But we do already have some listener mail

521
00:35:07,800 --> 00:35:08,360
Speaker 1: for you, and.

522
00:35:08,440 --> 00:35:10,040
Speaker 2: We do and we're going to get into that as

523
00:35:10,040 --> 00:35:11,799
Speaker 2: soon as we get back from one more quick break

524
00:35:11,800 --> 00:35:12,480
Speaker 2: for a word from.

525
00:35:12,320 --> 00:35:23,200
Speaker 1: Our sponsors air back.

526
00:35:23,239 --> 00:35:29,120
Speaker 2: Thank you sponsor, Yes, thank you, and we're back with snow.

527
00:35:29,719 --> 00:35:40,200
Speaker 1: Oh Man fireworks. Oh okay, okay, yeah, sure who all right,

528
00:35:41,440 --> 00:35:45,880
Speaker 1: Michael wrote, it's your friend Michael from Honolulu again. I

529
00:35:45,920 --> 00:35:49,759
Speaker 1: see it's been almost exactly two years since I last wrote, y'all,

530
00:35:50,000 --> 00:35:52,920
Speaker 1: but I'm still here and still listening to every podcast

531
00:35:53,360 --> 00:35:56,520
Speaker 1: and yes, you're still the comforting bowl of uh that

532
00:35:56,640 --> 00:35:59,440
Speaker 1: helped me get through the last four difficult years of

533
00:35:59,480 --> 00:36:03,200
Speaker 1: the pandemic. Thank you again. There were days I didn't

534
00:36:03,200 --> 00:36:05,400
Speaker 1: think i'd make it through the last four years, and

535
00:36:05,440 --> 00:36:08,840
Speaker 1: then listening to you two gave me just enough to

536
00:36:08,960 --> 00:36:12,360
Speaker 1: pull through to face another day. I want to encourage

537
00:36:12,360 --> 00:36:15,640
Speaker 1: you guys that there are those of us who absolutely

538
00:36:15,760 --> 00:36:19,360
Speaker 1: love your laughter on the podcast. In fact, your laughter

539
00:36:19,560 --> 00:36:22,040
Speaker 1: was one of the things I immediately loved about You

540
00:36:22,120 --> 00:36:25,160
Speaker 1: two and got me to stick around since the beginning.

541
00:36:25,640 --> 00:36:28,319
Speaker 1: Your laughter is one of the things that brightened my

542
00:36:28,480 --> 00:36:31,440
Speaker 1: day when i'd listened these past four years, and I

543
00:36:31,440 --> 00:36:34,560
Speaker 1: wouldn't doubt that it brightens a lot of listeners' days too.

544
00:36:35,120 --> 00:36:38,560
Speaker 1: So please keep laughing and don't hold back. It's such

545
00:36:38,600 --> 00:36:42,280
Speaker 1: a big part of the charm of your podcast. Oh,

546
00:36:42,320 --> 00:36:45,919
Speaker 1: thank you so much. It's so nice to hear from

547
00:36:45,920 --> 00:36:48,120
Speaker 1: people who've been listening for a long time. We'd love

548
00:36:48,160 --> 00:36:50,840
Speaker 1: hearing from anybody, don't get me wrong, but it's so

549
00:36:51,000 --> 00:36:54,880
Speaker 1: nice when it's somebody who maybe you haven't heard from

550
00:36:54,960 --> 00:36:57,720
Speaker 1: in a while's written in before and you're still listening.

551
00:36:57,800 --> 00:37:03,359
Speaker 1: It's like, yes, yeah, lost to you, right, Michael. I

552
00:37:03,840 --> 00:37:07,800
Speaker 1: so strongly remember your previous emails and the recipes you

553
00:37:07,920 --> 00:37:13,680
Speaker 1: sents of like Paya on a gury I. Oh yeah, right.

554
00:37:15,840 --> 00:37:20,160
Speaker 1: We really appreciate it, and I'm glad you like the laughter.

555
00:37:20,880 --> 00:37:25,440
Speaker 1: Lauren and I we can get each other going sometimes

556
00:37:25,440 --> 00:37:25,799
Speaker 1: we can.

557
00:37:26,080 --> 00:37:29,160
Speaker 2: We can, and we're honestly only getting more punchy.

558
00:37:29,480 --> 00:37:35,400
Speaker 1: So so here we are. It's true, but you know

559
00:37:36,840 --> 00:37:40,560
Speaker 1: we're having Hopefully all of us together are having a

560
00:37:40,560 --> 00:37:41,920
Speaker 1: good time, because.

561
00:37:42,000 --> 00:37:48,600
Speaker 2: Yeah, yeah, I'm really glad if it's a high point

562
00:37:48,719 --> 00:37:51,719
Speaker 2: for any of you, because certainly doing this podcast is

563
00:37:51,719 --> 00:37:55,440
Speaker 2: a high point for me, getting to just have these

564
00:37:55,480 --> 00:37:58,400
Speaker 2: weird conversations and be real goofy and yeah.

565
00:37:59,239 --> 00:38:04,160
Speaker 1: Yes, making nerd references that I'm sure only hit for

566
00:38:04,239 --> 00:38:10,080
Speaker 1: two people, but because we're so into them, hopefully laughter

567
00:38:11,560 --> 00:38:13,759
Speaker 1: shows the joy that we're having doing this.

568
00:38:15,520 --> 00:38:20,800
Speaker 2: H Kelsey wrote one, Please don't be hard on yourselves

569
00:38:20,840 --> 00:38:22,480
Speaker 2: for email social media backlog.

570
00:38:22,600 --> 00:38:23,280
Speaker 1: It happens.

571
00:38:24,040 --> 00:38:27,440
Speaker 2: Two, Lauren, it was delightful to hear you refer recently

572
00:38:27,480 --> 00:38:30,120
Speaker 2: to carbonated water as bubble water. We have always called

573
00:38:30,120 --> 00:38:32,560
Speaker 2: it that in our house too. When I offer guests

574
00:38:32,600 --> 00:38:36,440
Speaker 2: bubble water, which seems to me obviously self explanatory, I'm

575
00:38:36,480 --> 00:38:39,759
Speaker 2: often met with perplexed looks, and I'm required to translate

576
00:38:39,960 --> 00:38:40,760
Speaker 2: shrug emoji.

577
00:38:41,600 --> 00:38:42,040
Speaker 1: Three.

578
00:38:42,280 --> 00:38:44,480
Speaker 2: Annie, I heard you mentioned eating a lot of ramen

579
00:38:44,560 --> 00:38:46,759
Speaker 2: and beginning to tire of it. Maybe that's not what

580
00:38:46,800 --> 00:38:49,280
Speaker 2: you said, but that's what I heard. May I humbly

581
00:38:49,320 --> 00:38:52,360
Speaker 2: suggest turning your ramen into a salad. It is my

582
00:38:52,600 --> 00:38:56,920
Speaker 2: go to meal for summertime, Okay. Ramen salad recipe and

583
00:38:57,000 --> 00:38:59,920
Speaker 2: scare quotes. One packet of instant ramen. A boil with

584
00:39:00,080 --> 00:39:03,240
Speaker 2: water or broth, then drain and cool. Protein of choice.

585
00:39:03,239 --> 00:39:05,759
Speaker 2: If it's something solid like hard boiled egg, beef, et cetera,

586
00:39:05,920 --> 00:39:09,080
Speaker 2: slice it into thin strips. A variety of Julian and veggies.

587
00:39:09,160 --> 00:39:14,040
Speaker 2: Raw I like onions, peppers, cabbage or crunchy lettuce, radish, carrot, pickle, cucumber,

588
00:39:14,120 --> 00:39:18,080
Speaker 2: sometimes tomato, dressing of choice. Mine is usually a mixture

589
00:39:18,120 --> 00:39:23,720
Speaker 2: of mayo sorry, peanut butter, soy sauce, vinegar, dash, maple syrup, serracha, garlic, ginger,

590
00:39:23,800 --> 00:39:27,400
Speaker 2: ground cardamem ground coriander, but something like green Gottess dressing

591
00:39:27,400 --> 00:39:29,960
Speaker 2: would probably also work, or even just vinegar, oil, soy

592
00:39:29,960 --> 00:39:34,000
Speaker 2: and serracha. Then put everything together in an appropriate sized bowl,

593
00:39:34,400 --> 00:39:36,040
Speaker 2: mix thoroughly and eat.

594
00:39:38,840 --> 00:39:42,840
Speaker 1: I love this for a lot of reasons. I okay,

595
00:39:42,840 --> 00:39:47,720
Speaker 1: First of all, I love that you said appropriate size

596
00:39:47,719 --> 00:39:53,480
Speaker 1: bowl because I often make this mistake. And yeah, this

597
00:39:53,560 --> 00:39:58,200
Speaker 1: should be included in recipes. Yeah, I really appreciate it. Yeah,

598
00:39:58,680 --> 00:40:03,640
Speaker 1: usually I I'm trying to fit too much into something. Yeah. Yeah,

599
00:40:04,840 --> 00:40:09,200
Speaker 1: recently on a birthday, somebody got me like a big

600
00:40:09,600 --> 00:40:14,000
Speaker 1: ramen bowl because I've made this mistake several times. Wow,

601
00:40:14,600 --> 00:40:16,719
Speaker 1: that's good. Hey, I'm glad that you have that now.

602
00:40:17,160 --> 00:40:21,279
Speaker 1: Oh yeah, I haven't used it yet because I'd never

603
00:40:21,440 --> 00:40:25,200
Speaker 1: learned from my mistakes, Lauren. But okay, well, I'm glad

604
00:40:25,239 --> 00:40:29,560
Speaker 1: that the technology, should you choose to use it, should

605
00:40:29,600 --> 00:40:33,560
Speaker 1: I choose to learn. But this is also interesting in

606
00:40:33,600 --> 00:40:37,839
Speaker 1: the context of this episode because my mom, back when

607
00:40:37,840 --> 00:40:39,800
Speaker 1: you would be in high school or something and you

608
00:40:39,840 --> 00:40:43,400
Speaker 1: would have a pot luck. She would always make a

609
00:40:43,520 --> 00:40:47,080
Speaker 1: ramen salad. It wasn't like really nice. It was like

610
00:40:47,239 --> 00:40:53,400
Speaker 1: cabbage and tried ramen. Oh really good actually, but it

611
00:40:53,520 --> 00:40:57,880
Speaker 1: was not something I would think of to do. But

612
00:40:57,920 --> 00:41:02,600
Speaker 1: this did bring fond memory back of that for me.

613
00:41:03,280 --> 00:41:08,400
Speaker 1: Oh yeah, but yeah I do. I recently went on

614
00:41:08,440 --> 00:41:14,600
Speaker 1: a trip Listeners and I had ordered a lot of

615
00:41:14,600 --> 00:41:18,080
Speaker 1: spicy ramen, which I discussed in the Lister Male episode,

616
00:41:19,040 --> 00:41:21,759
Speaker 1: and I was worried it would be stolen because that

617
00:41:21,840 --> 00:41:25,840
Speaker 1: has happened to me already. My spicy ramen was stolen,

618
00:41:26,960 --> 00:41:27,560
Speaker 1: but it.

619
00:41:27,440 --> 00:41:30,560
Speaker 2: Wasn't, and so I'm very very excited, Like you were

620
00:41:30,600 --> 00:41:33,719
Speaker 2: worried that it would be stolen off your doorstep when

621
00:41:33,760 --> 00:41:36,640
Speaker 2: I got to your home, yes, okay, or.

622
00:41:36,719 --> 00:41:39,360
Speaker 1: Like I mean, I have no proof of anything. So

623
00:41:39,640 --> 00:41:41,680
Speaker 1: maybe it was just miss delivered. I don't know, I

624
00:41:41,840 --> 00:41:44,840
Speaker 1: have one way or another. You did not receive it.

625
00:41:44,960 --> 00:41:48,719
Speaker 1: I did not get it, and so I was very

626
00:41:48,760 --> 00:41:54,680
Speaker 1: worried about it, perhaps overly worried about it, but I'm

627
00:41:54,800 --> 00:41:59,920
Speaker 1: very excited about this. I got it safe. That's good.

628
00:42:03,880 --> 00:42:06,160
Speaker 2: And yeah, yeah, no, why not apasta salad with Robin

629
00:42:06,200 --> 00:42:06,880
Speaker 2: that's delicious.

630
00:42:07,040 --> 00:42:14,120
Speaker 1: Yeah, yes, absolutely absolutely. Thank you so much to both

631
00:42:14,320 --> 00:42:17,120
Speaker 1: of these listeners for writing in. If you would like

632
00:42:17,120 --> 00:42:19,399
Speaker 1: to write to us, you can Our email is hello

633
00:42:19,480 --> 00:42:20,880
Speaker 1: at savorpod dot com.

634
00:42:21,080 --> 00:42:24,200
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

635
00:42:24,200 --> 00:42:26,520
Speaker 2: and Instagram at saber pod and we do hope to

636
00:42:26,520 --> 00:42:29,640
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

637
00:42:29,640 --> 00:42:34,040
Speaker 2: podcasts from iHeartRadio, you can visit the iHeartRadio app, Apple Podcasts.

638
00:42:33,560 --> 00:42:35,360
Speaker 1: Or wherever you listen to your favorite shows.

639
00:42:35,600 --> 00:42:38,160
Speaker 2: Thanks as always to our super producers Dylan Fagan and

640
00:42:38,160 --> 00:42:40,359
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

641
00:42:40,400 --> 00:42:49,800
Speaker 2: that lots more good things are coming your way