1 00:00:07,280 --> 00:00:11,160 Speaker 1: Hello, and welcome to Saber. I'm Annies and I'm Lauren Vogelbaum, 2 00:00:11,160 --> 00:00:15,720 Speaker 1: and today we're talking about onions. Onions. Yes, I if 3 00:00:15,760 --> 00:00:18,400 Speaker 1: I sounded distracted there, it's because my computer popped up 4 00:00:18,400 --> 00:00:20,040 Speaker 1: with a thing that said that we're supposed to be 5 00:00:20,079 --> 00:00:22,079 Speaker 1: recording now, and I was like, oh, thank you computer. 6 00:00:22,600 --> 00:00:26,360 Speaker 1: Greatputer is trying to keep your life on track. I 7 00:00:26,880 --> 00:00:29,760 Speaker 1: think I've told you my life is so overscheduled that 8 00:00:29,880 --> 00:00:32,360 Speaker 1: like literally every ten minutes, my phone was like you 9 00:00:32,400 --> 00:00:34,320 Speaker 1: should be doing this, like probably ten minutes from now 10 00:00:34,360 --> 00:00:36,080 Speaker 1: would be like you should be at the history section. 11 00:00:38,960 --> 00:00:41,760 Speaker 1: It's too much. It's really too much. Okay, Annie's phone, Well, 12 00:00:41,760 --> 00:00:47,280 Speaker 1: we'll we'll work towards going. We're working on it. Yes, onions. 13 00:00:47,280 --> 00:00:50,639 Speaker 1: I have a lot of friends who really don't like onions. Yeah, 14 00:00:50,680 --> 00:00:54,360 Speaker 1: they say it's this overpowering and like the breath. I 15 00:00:54,400 --> 00:00:57,440 Speaker 1: think they're more self conscious about their breath afterwards. That's 16 00:00:57,480 --> 00:01:02,360 Speaker 1: what gum is for. Yeah, I'm whatever or whatever. Yeah, 17 00:01:02,720 --> 00:01:06,200 Speaker 1: it's a delicious onion exactly. I mean it's one of 18 00:01:06,200 --> 00:01:07,920 Speaker 1: the foods that I shouldn't eat, not because of the 19 00:01:07,959 --> 00:01:10,760 Speaker 1: breath issue, but because it upsets my stomach a lot 20 00:01:10,880 --> 00:01:14,679 Speaker 1: so yeah, it is a bummer. They're so good, they 21 00:01:14,720 --> 00:01:16,760 Speaker 1: are they observed flavor very well. There's a lot of 22 00:01:16,800 --> 00:01:19,400 Speaker 1: types of them. I think people forget that. Oh yeah, yeah, 23 00:01:19,400 --> 00:01:25,200 Speaker 1: there's there's many delicately flavored onions for sure. Yes, um, 24 00:01:25,440 --> 00:01:28,440 Speaker 1: long story short, but I was once kind of say, 25 00:01:28,520 --> 00:01:31,640 Speaker 1: I trapped in a house okay that was like an 26 00:01:31,680 --> 00:01:35,880 Speaker 1: hour away from civilization, and I had no car and 27 00:01:35,959 --> 00:01:42,160 Speaker 1: all I had to eat onions. So for like two 28 00:01:42,319 --> 00:01:48,160 Speaker 1: days I just ate salt eight onions and watched the Olympics, okay, 29 00:01:48,240 --> 00:01:50,240 Speaker 1: and then someone showed up in the car and I 30 00:01:50,280 --> 00:01:55,040 Speaker 1: was rescued. Well, I'm glad. I'm also looked like, like 31 00:01:55,080 --> 00:01:58,440 Speaker 1: all of my urges right now are to like check 32 00:01:58,520 --> 00:02:00,640 Speaker 1: in and see if you're okay. That was you in 33 00:02:00,680 --> 00:02:03,680 Speaker 1: the past. So there's really nothing I can do. But yeah, no, 34 00:02:03,840 --> 00:02:07,320 Speaker 1: you can survive, okay on onions for a little while. Anyway. 35 00:02:07,480 --> 00:02:09,800 Speaker 1: I have a real soft spot for him. I I 36 00:02:09,880 --> 00:02:13,160 Speaker 1: was concerned, you know, I'm looking at what's gonna be 37 00:02:13,760 --> 00:02:16,760 Speaker 1: yea and how sad like this is not gonna taste 38 00:02:16,800 --> 00:02:20,880 Speaker 1: very good. But it's actually pretty good. I Mean, it's 39 00:02:20,919 --> 00:02:26,040 Speaker 1: an interesting time in my life. Some of my friends 40 00:02:26,080 --> 00:02:28,000 Speaker 1: listening know about this, and I'm sure they felt guilty. 41 00:02:28,080 --> 00:02:33,079 Speaker 1: I don't blame you. It was all misunderstanding. Um. Also, 42 00:02:33,240 --> 00:02:38,560 Speaker 1: isn't the have you ever played overcooked? Overcooked? Yeah, I 43 00:02:38,600 --> 00:02:40,799 Speaker 1: have no idea what that is. No, it's like a 44 00:02:40,840 --> 00:02:43,320 Speaker 1: switch game where you're you're working with people when you're 45 00:02:43,320 --> 00:02:46,359 Speaker 1: trying to cook dishes. We played a game night here once. 46 00:02:46,440 --> 00:02:50,160 Speaker 1: But I believe the King Onion is the person who's 47 00:02:50,200 --> 00:02:52,600 Speaker 1: trying to teach you how to cook, trying to teach 48 00:02:52,639 --> 00:02:55,799 Speaker 1: you as ways. All right, there's some Onion personalities that 49 00:02:56,040 --> 00:02:58,440 Speaker 1: we can get into in a minute. But but let's 50 00:02:58,520 --> 00:03:08,359 Speaker 1: let's get to our onions. What what are they? They 51 00:03:08,360 --> 00:03:11,760 Speaker 1: are not the satire news site, or at least not 52 00:03:11,800 --> 00:03:15,480 Speaker 1: for this particular episode. Although if you google, as I 53 00:03:15,600 --> 00:03:19,200 Speaker 1: found out, Onion science, articles from the Onion tagged with 54 00:03:19,280 --> 00:03:23,000 Speaker 1: science do dominate the first page of search results. I 55 00:03:23,040 --> 00:03:26,000 Speaker 1: believe it. We have an Onion calendar next to our 56 00:03:26,160 --> 00:03:28,280 Speaker 1: coffee machine and I didn't know it was an Onion 57 00:03:28,320 --> 00:03:31,760 Speaker 1: calendar at first. And there's a story about a man 58 00:03:31,800 --> 00:03:33,480 Speaker 1: who decided to run and change his life, and I 59 00:03:33,520 --> 00:03:38,480 Speaker 1: was like, this is news. And then people randomly like 60 00:03:38,600 --> 00:03:42,000 Speaker 1: Ramsey randomly puts food related onion articles on my desk. 61 00:03:42,720 --> 00:03:46,440 Speaker 1: I think it's Ramsey. Actually I've never verified that. That's fine. 62 00:03:46,520 --> 00:03:49,120 Speaker 1: I think it's Ramsey. Okay, but anyway, okay, it's not that, 63 00:03:49,280 --> 00:03:53,160 Speaker 1: not that. What is it? Well? And onion is the 64 00:03:53,200 --> 00:03:57,000 Speaker 1: food source that the Allium seppa plant grows to help 65 00:03:57,000 --> 00:04:00,200 Speaker 1: it survive through cold, dark winters, and that human can 66 00:04:00,200 --> 00:04:03,400 Speaker 1: also uses a food source. Um. An onion is a bulb, 67 00:04:04,720 --> 00:04:10,680 Speaker 1: a light bulb in the brain of the Saber team. No, no, 68 00:04:10,800 --> 00:04:13,600 Speaker 1: it's a plant bulb and bulbs are so fascinating. Okay, alright, 69 00:04:13,640 --> 00:04:17,520 Speaker 1: So most plants grow roots to collect water and stuff, 70 00:04:17,560 --> 00:04:20,640 Speaker 1: and leaves to collect energy from the sun, all of 71 00:04:20,680 --> 00:04:24,240 Speaker 1: which they use to create seeds. And then the plant's 72 00:04:24,320 --> 00:04:28,400 Speaker 1: job is like basically done right, Um, under the right conditions, 73 00:04:28,440 --> 00:04:31,200 Speaker 1: it might collect more stuff and produce more seeds, but yeah, 74 00:04:31,279 --> 00:04:34,960 Speaker 1: that's about it. Onions, though, Onions spend the first year 75 00:04:35,000 --> 00:04:37,719 Speaker 1: of their life collecting all that stuff in the form 76 00:04:37,800 --> 00:04:41,000 Speaker 1: of an underground bulb. Every layer of an onion is 77 00:04:41,040 --> 00:04:44,560 Speaker 1: the thick, fleshy base of one of its leaves. When 78 00:04:44,560 --> 00:04:46,279 Speaker 1: the weather gets cold, the leaves will die off and 79 00:04:46,320 --> 00:04:49,279 Speaker 1: the bulb will remain dormant until spring, when it sends 80 00:04:49,360 --> 00:04:54,159 Speaker 1: up new leaves and a flower shoot, which can produce seeds. Um. 81 00:04:54,200 --> 00:04:57,240 Speaker 1: But the bulb will last and keep flowering year after year, 82 00:04:57,360 --> 00:04:59,479 Speaker 1: or it could if we, you know, didn't dig it 83 00:04:59,520 --> 00:05:03,159 Speaker 1: up and eat it. Yeah, yeah, so an onion bulb 84 00:05:03,240 --> 00:05:06,200 Speaker 1: is is like basically room and board for the basal 85 00:05:06,279 --> 00:05:10,320 Speaker 1: stem and the flowering parts of the onion plant. As such, 86 00:05:10,640 --> 00:05:13,839 Speaker 1: the bulb grows these thick protective layers with lots of 87 00:05:13,880 --> 00:05:18,040 Speaker 1: walls and water and sugars and sulfurous compounds to discourage 88 00:05:18,080 --> 00:05:25,520 Speaker 1: animals from eating it. But onions suckers, we humans decided 89 00:05:25,560 --> 00:05:31,880 Speaker 1: that we like. Yeah, but so so the result is 90 00:05:31,920 --> 00:05:35,560 Speaker 1: a crisp, juicy, pungent bulb that can keep for a 91 00:05:35,560 --> 00:05:38,000 Speaker 1: really long time at room temperature because that is essentially 92 00:05:38,000 --> 00:05:42,919 Speaker 1: what it evolved to do. Hm. Nice, yeah, good onions. 93 00:05:43,400 --> 00:05:46,080 Speaker 1: Nutrition wise, onions can add a lot of flavored to 94 00:05:46,120 --> 00:05:48,640 Speaker 1: dishes without adding that many calories. They've got a little 95 00:05:48,640 --> 00:05:51,839 Speaker 1: bit of protein, lots of vitamins and minerals other useful stuff, 96 00:05:51,839 --> 00:05:55,040 Speaker 1: and just a wee tiny bit of fat. It's English 97 00:05:55,160 --> 00:05:57,160 Speaker 1: name most likely was derived from the Latin word for 98 00:05:57,200 --> 00:06:01,800 Speaker 1: one our unity unus union a niana. The concept there 99 00:06:01,839 --> 00:06:04,359 Speaker 1: is that there's like a sense of connection or unity 100 00:06:04,520 --> 00:06:08,039 Speaker 1: in the successive layers of an onion, and exactly the 101 00:06:08,080 --> 00:06:10,880 Speaker 1: way that there is not in in garlic, in the 102 00:06:11,000 --> 00:06:15,039 Speaker 1: separate cloves of garlic. The Latin word though for onion 103 00:06:15,240 --> 00:06:20,720 Speaker 1: was sepa, so mm hmm, fun with etymology. Indeed, the 104 00:06:20,760 --> 00:06:23,360 Speaker 1: word onion has been around since the early eleven hundreds, 105 00:06:23,360 --> 00:06:25,039 Speaker 1: which is just a long time for a word. I 106 00:06:25,120 --> 00:06:28,440 Speaker 1: love that it is. It is. Indeed, some folks have 107 00:06:28,480 --> 00:06:31,160 Speaker 1: the surname Onions, and that comes from the Welsh onion, 108 00:06:31,279 --> 00:06:38,120 Speaker 1: meaning anvil. Yeah, layers, layers. See what you did there, 109 00:06:38,120 --> 00:06:40,640 Speaker 1: I see what you did? And yeah, there are so 110 00:06:40,640 --> 00:06:43,239 Speaker 1: so many types of onions. There's pearl onions, Italian onions, 111 00:06:43,279 --> 00:06:46,159 Speaker 1: Spanish onions, from Eedia onions, white onions, yellow onions, red onions, 112 00:06:46,160 --> 00:06:49,800 Speaker 1: sweed onions, Valdea onions. My mom she makes the journey 113 00:06:49,880 --> 00:06:53,480 Speaker 1: to Valdelia, Georgia every year for their onions. Yeah. For 114 00:06:53,880 --> 00:06:56,000 Speaker 1: I mean you can buy them in grocery stores, does 115 00:06:56,040 --> 00:07:01,400 Speaker 1: she know? Don't tell her that's tradition. Is there like 116 00:07:01,440 --> 00:07:05,560 Speaker 1: onions stuff to do there? I mean, yes, there is. 117 00:07:08,240 --> 00:07:10,000 Speaker 1: They've made a whole thing about it. We'll talk about 118 00:07:10,000 --> 00:07:13,520 Speaker 1: it a little later, but yeah, yeah, yeah, Vidalia Georgia. 119 00:07:13,560 --> 00:07:15,560 Speaker 1: For for all y'all who don't know, is where those 120 00:07:15,600 --> 00:07:18,320 Speaker 1: onions come from? Um, but yes, there are hundreds of 121 00:07:18,360 --> 00:07:21,080 Speaker 1: varietals of onions grown all over the world. Shallots are 122 00:07:21,080 --> 00:07:23,960 Speaker 1: technically a different species in the Allium genus, but the 123 00:07:24,040 --> 00:07:26,520 Speaker 1: general consensus seems to be that that's like an unnecessary 124 00:07:26,560 --> 00:07:30,920 Speaker 1: distinction and that be better classified as an onion subspecies. 125 00:07:31,000 --> 00:07:35,640 Speaker 1: But I don't know. Leaks, garlican chives are all cousins, 126 00:07:35,640 --> 00:07:39,480 Speaker 1: and that Alium genus Scallions a k a. Green onions 127 00:07:39,520 --> 00:07:42,000 Speaker 1: can come from a number of varieties of onions and 128 00:07:42,080 --> 00:07:46,240 Speaker 1: other species in that genus. They don't develop big bulbs though, 129 00:07:46,360 --> 00:07:48,480 Speaker 1: Um but there, but their leaves do have that mild 130 00:07:48,560 --> 00:07:52,200 Speaker 1: onion e taste. Spring onions are similarly used for their leaves, 131 00:07:52,240 --> 00:07:55,280 Speaker 1: but they are generally just young onions that haven't developed 132 00:07:55,280 --> 00:08:01,480 Speaker 1: a large bulb yet, still blooming, still blooming. If we 133 00:08:01,560 --> 00:08:04,800 Speaker 1: look at numbers. As of China lead the world in 134 00:08:04,880 --> 00:08:09,360 Speaker 1: onion production with twenty eight million tons, followed by India, Egypt, 135 00:08:09,400 --> 00:08:12,640 Speaker 1: the US, and Iran. As far as the US fresh 136 00:08:12,760 --> 00:08:16,360 Speaker 1: vegetable market goes onions come in third, which translates to 137 00:08:16,440 --> 00:08:20,680 Speaker 1: twenty pounds of person in two thousands. Yeah, that's a lot, 138 00:08:21,440 --> 00:08:27,240 Speaker 1: it's not a little, that's right. The onion is used 139 00:08:27,280 --> 00:08:30,760 Speaker 1: in a plethora of dishes, French onion soup, which always 140 00:08:30,800 --> 00:08:32,720 Speaker 1: makes me think of Harry Potter. Creature would made a 141 00:08:32,840 --> 00:08:34,760 Speaker 1: French onion soup and then they never got to have 142 00:08:34,840 --> 00:08:39,160 Speaker 1: it because everything went wrong. But anyway, that's a deep cut, dude. 143 00:08:39,920 --> 00:08:43,440 Speaker 1: I'm telling you, it's all up here. I didn't ask 144 00:08:43,520 --> 00:08:48,079 Speaker 1: for it, but my brain retained it. Like flavor and 145 00:08:48,160 --> 00:08:50,680 Speaker 1: an onion. You can find them on sandwiches and stir 146 00:08:50,800 --> 00:08:54,200 Speaker 1: fries and roast and jam salads. The blooming onion stuffed 147 00:08:54,200 --> 00:08:57,679 Speaker 1: inside meats to imbue with flavor, cast Roll's pizza, topping stews, 148 00:08:57,720 --> 00:09:01,280 Speaker 1: a key member of the trinity pick, cold boiled, dehydrated onion, 149 00:09:01,320 --> 00:09:04,680 Speaker 1: onion juice, onion powder, so much stuff. A vast majority 150 00:09:04,679 --> 00:09:10,480 Speaker 1: of cuisines around the world use onions and dishes. Yep, yep. 151 00:09:10,720 --> 00:09:13,440 Speaker 1: It makes it difficult for me to eat things all 152 00:09:13,480 --> 00:09:16,840 Speaker 1: the time. I'm sorry. I almost put like a little 153 00:09:16,880 --> 00:09:20,520 Speaker 1: like teary face like after like basically every paragraph in 154 00:09:20,520 --> 00:09:25,520 Speaker 1: this outline, I decided that would be much. I would 155 00:09:25,520 --> 00:09:28,000 Speaker 1: have appreciated it. It felt sad at the same time, 156 00:09:28,040 --> 00:09:31,320 Speaker 1: it would have been an interesting mix of emotions. Um, 157 00:09:31,400 --> 00:09:35,280 Speaker 1: kind of like onion sayings, oh yeah related. I just 158 00:09:35,320 --> 00:09:37,040 Speaker 1: wanted to put this in there. I know there's like 159 00:09:37,040 --> 00:09:40,120 Speaker 1: like the layers of an Onion, there's something from Shrek. 160 00:09:40,600 --> 00:09:43,959 Speaker 1: But what I do know is the more you peel, 161 00:09:44,440 --> 00:09:46,760 Speaker 1: the more it stinks. That is a quote from Seinfeld. 162 00:09:46,840 --> 00:09:50,800 Speaker 1: Quote of the episode. Seinfeld quote of the episode. Actually 163 00:09:50,840 --> 00:09:53,080 Speaker 1: that probably is from somewhere else, but that's where I 164 00:09:53,160 --> 00:09:58,160 Speaker 1: heard it, So thus it is a Seinfeld quote. I 165 00:09:58,160 --> 00:10:04,440 Speaker 1: heard mm hmm, heard in scene, and my phone is 166 00:10:04,440 --> 00:10:07,079 Speaker 1: telling me it is time that we get to the 167 00:10:07,200 --> 00:10:09,800 Speaker 1: history bit. Oh but first it's time for us to 168 00:10:09,840 --> 00:10:11,760 Speaker 1: get to a quick break for a word from our sponsor, 169 00:10:21,559 --> 00:10:25,240 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. Onions 170 00:10:25,840 --> 00:10:31,480 Speaker 1: are old, oh yeah, old, like five thousand, maybe six 171 00:10:31,520 --> 00:10:35,840 Speaker 1: thousand years old and in their in their cultivated form. Yes, yes, 172 00:10:35,960 --> 00:10:39,520 Speaker 1: at least possibly it is one of the world's oldest 173 00:10:39,600 --> 00:10:43,600 Speaker 1: cultivated plants. Historians believe that they were dietary staples for 174 00:10:43,679 --> 00:10:49,120 Speaker 1: our hunter gatherer ancestors. They probably originated in Asia, particularly 175 00:10:49,160 --> 00:10:52,840 Speaker 1: the area of southwestern Asia, like India and or Afghanistan. 176 00:10:53,480 --> 00:10:55,880 Speaker 1: They're easy to grow, easy to transport, and not as 177 00:10:55,920 --> 00:10:59,520 Speaker 1: perishable as other crops. Ancient Sumerians were using onions in 178 00:10:59,520 --> 00:11:03,240 Speaker 1: their cooking over four thousand years ago, and Babylonian tablets 179 00:11:03,280 --> 00:11:09,320 Speaker 1: from six hundred BC included recipes calling for onions. Tombs 180 00:11:09,360 --> 00:11:12,400 Speaker 1: indicate that ancient Egyptians were eating onions by three thousand, 181 00:11:12,400 --> 00:11:16,040 Speaker 1: two hundred BC. They were believed to endow strength and 182 00:11:16,080 --> 00:11:19,439 Speaker 1: were fed to the enslaved laborers working on the pyramids. 183 00:11:19,880 --> 00:11:22,240 Speaker 1: They were eaten daily by some folks along with bread. 184 00:11:22,360 --> 00:11:25,480 Speaker 1: This was a popular combo and Mesopotamia as well. The 185 00:11:25,520 --> 00:11:29,120 Speaker 1: spherical shape and the concentric rings inside were viewed as 186 00:11:29,120 --> 00:11:32,280 Speaker 1: symbolic of eternal life in Egypt, so the onion bulb 187 00:11:32,400 --> 00:11:36,480 Speaker 1: came to symbolize worship and eternity. Because of that, they 188 00:11:36,520 --> 00:11:39,880 Speaker 1: were sometimes a part of Egyptian funerals. Historians know this 189 00:11:39,920 --> 00:11:42,280 Speaker 1: because they were treats as of onion on Ramsey the 190 00:11:42,320 --> 00:11:46,120 Speaker 1: force I fackets. They were also left on the altars 191 00:11:46,240 --> 00:11:50,360 Speaker 1: of gauze. The Bible and the Koran mentioned onions as food. 192 00:11:50,520 --> 00:11:54,479 Speaker 1: So yeah, I I read that they have found onions 193 00:11:54,640 --> 00:12:00,640 Speaker 1: that were wrapped up like little mini mummies in Egyptian tombs. Oh, 194 00:12:00,800 --> 00:12:03,120 Speaker 1: I don't know why that's so cute. I don't know either. 195 00:12:04,120 --> 00:12:08,280 Speaker 1: I think I'm anthropomorphizing that, probably more than the ancient 196 00:12:08,280 --> 00:12:10,520 Speaker 1: Egyptians were. I think so. I think I'm thinking of 197 00:12:10,600 --> 00:12:14,240 Speaker 1: king onion from overcooked Okay, he's cute, I believe you, 198 00:12:14,400 --> 00:12:17,559 Speaker 1: all right. During the third dynasty of er once a 199 00:12:17,640 --> 00:12:20,760 Speaker 1: month some people received rations of a gallon of bread 200 00:12:21,240 --> 00:12:24,440 Speaker 1: and onions on a string, which were eaten raw and 201 00:12:24,480 --> 00:12:28,040 Speaker 1: onions were found in Chinese gardens going back five thousand years. 202 00:12:29,320 --> 00:12:32,920 Speaker 1: I read some mixed things about ancient India's views on onions. 203 00:12:33,600 --> 00:12:36,319 Speaker 1: I read in some places that they were reviled among 204 00:12:36,480 --> 00:12:40,720 Speaker 1: Hindu widows, Buddhist, Orthodox, Brahmins, and James, who all believed 205 00:12:40,880 --> 00:12:43,720 Speaker 1: they were to be avoided due to their odor. Also 206 00:12:43,760 --> 00:12:47,199 Speaker 1: read that they were viewed as highly valuable medicinally so 207 00:12:50,040 --> 00:12:54,199 Speaker 1: or to say. During the fourth century BC, Alexander the 208 00:12:54,240 --> 00:12:57,040 Speaker 1: Great brought onions with him back from Egypt to Greece. 209 00:12:57,360 --> 00:12:59,880 Speaker 1: The Romans introduced the onions to Europe, where it was 210 00:13:00,120 --> 00:13:03,640 Speaker 1: adapted surprisingly quickly, in part because it was believed to 211 00:13:03,679 --> 00:13:08,440 Speaker 1: boost the heartiness of soldiers. Onions are rubbed on gladiators 212 00:13:08,440 --> 00:13:11,040 Speaker 1: in the belief it would help them get firmer muscles. 213 00:13:11,760 --> 00:13:18,840 Speaker 1: I think that's my favorite factor the episode. It's pretty 214 00:13:19,040 --> 00:13:21,959 Speaker 1: I love what people you know, what have we rubbed 215 00:13:21,960 --> 00:13:27,480 Speaker 1: this onion juice on the muscles? It's got over perfect? 216 00:13:27,840 --> 00:13:30,600 Speaker 1: Isn't there kind of brief tangent? But isn't there that 217 00:13:30,679 --> 00:13:34,760 Speaker 1: thing that it's like men's sweat smells like onions. No, 218 00:13:34,880 --> 00:13:38,360 Speaker 1: it'sms like cheese, and women smell like grapefruit. It's so, 219 00:13:38,960 --> 00:13:42,760 Speaker 1: it's a way back. I have not Smenty episode. I 220 00:13:43,120 --> 00:13:47,240 Speaker 1: have not watched that Smenty episode or listened. I have 221 00:13:47,280 --> 00:13:51,959 Speaker 1: not consumed that particular Sminty. But I believe you. I mean, 222 00:13:52,360 --> 00:13:55,160 Speaker 1: it's kind of a shaky fact. I just remember something 223 00:13:55,200 --> 00:13:59,600 Speaker 1: like that. Maybe it's related to this, mm hmmm. Anyway, 224 00:13:59,679 --> 00:14:03,080 Speaker 1: and onion basket was unearthed in a brothel and Pompeii. 225 00:14:03,160 --> 00:14:07,520 Speaker 1: Apparently they were believed to be yep and aphrogesiac. Another 226 00:14:07,559 --> 00:14:12,680 Speaker 1: added to the list. Hippocrates mentioned onions and his writings 227 00:14:12,720 --> 00:14:15,600 Speaker 1: going back to fifth century BC. The ancient Greeks were 228 00:14:15,600 --> 00:14:18,000 Speaker 1: more interested in the health benefits of the onion as 229 00:14:18,000 --> 00:14:21,480 Speaker 1: opposed to eating them for funzies rights. Plenty of the 230 00:14:21,520 --> 00:14:25,240 Speaker 1: elder or old pal recommended it as a cure for sores, 231 00:14:25,480 --> 00:14:29,880 Speaker 1: issues with your vision, dysentery, and toothaches. They thought it 232 00:14:29,920 --> 00:14:35,720 Speaker 1: could help balance your blood. Athletes sometimes consumed large quantities 233 00:14:35,760 --> 00:14:40,520 Speaker 1: to get this balance of blood. Yeah, humors, yeah, uh huh. 234 00:14:41,240 --> 00:14:45,480 Speaker 1: Medicinally speaking, throughout history, onions were believed to help with colds, earaches, 235 00:14:45,600 --> 00:14:50,400 Speaker 1: animal bites, laryngitis, burns, and warts, and maybe because of that, 236 00:14:50,480 --> 00:14:52,680 Speaker 1: remains of the plant were found at the Royal Palace 237 00:14:52,720 --> 00:14:56,840 Speaker 1: of Nosis in Crete in six century CE India. Onions 238 00:14:56,840 --> 00:14:59,600 Speaker 1: were believed to be good for the heart, joints and digestion. 239 00:15:00,360 --> 00:15:02,400 Speaker 1: During the Middle Ages, the onions value was such that 240 00:15:02,440 --> 00:15:06,640 Speaker 1: folks might pay their rent with it or give the 241 00:15:06,680 --> 00:15:09,400 Speaker 1: bulb as a gift. I want to bring that back. 242 00:15:09,480 --> 00:15:12,120 Speaker 1: I want to bring it back. I mean people would 243 00:15:12,120 --> 00:15:15,040 Speaker 1: be mad. Oh, I don't think they would be that mad. 244 00:15:15,160 --> 00:15:16,880 Speaker 1: It would depend on the front. It would depend on 245 00:15:16,880 --> 00:15:21,320 Speaker 1: the person. Yeah, I much right out. If I tried 246 00:15:21,360 --> 00:15:23,560 Speaker 1: to pay my rent and my landlord and onions, oh 247 00:15:23,600 --> 00:15:27,320 Speaker 1: that wouldn't work. But it would have to be a 248 00:15:27,400 --> 00:15:30,640 Speaker 1: lot of onions. I just have all like dump rugs. 249 00:15:31,680 --> 00:15:36,440 Speaker 1: Here we go. Uh. And they also thought that onions 250 00:15:36,440 --> 00:15:39,520 Speaker 1: were good for blisters and hemorrhoids, so a lot of uses. 251 00:15:40,000 --> 00:15:44,240 Speaker 1: Let's talk about two lips, two lips, okay, all right. 252 00:15:44,760 --> 00:15:48,320 Speaker 1: During sixteen thirties and sixteen thirties, Europe was in a 253 00:15:48,560 --> 00:15:54,120 Speaker 1: full blown tulip craze. Oh yes, to liplemania, as it 254 00:15:54,160 --> 00:15:57,600 Speaker 1: was called recently introduced to the continent. The price of 255 00:15:57,640 --> 00:16:02,640 Speaker 1: tulip bulbs reached wild heights. Um, I just wanted to 256 00:16:02,720 --> 00:16:06,440 Speaker 1: talk about that briefly. That's it. That's it's just another bulb. 257 00:16:06,920 --> 00:16:09,520 Speaker 1: No no, no, no, no, it does relate to onions. 258 00:16:09,560 --> 00:16:11,880 Speaker 1: It does. According to his soldier and a ship that 259 00:16:11,920 --> 00:16:16,480 Speaker 1: was transporting tulip bulbs, he enjoyed a rather unremarkable meal 260 00:16:17,360 --> 00:16:20,480 Speaker 1: of an onion bulb, which surprised him because onions were 261 00:16:20,520 --> 00:16:23,200 Speaker 1: usually more flavorful. This was like his review, This isn't me. 262 00:16:24,160 --> 00:16:27,000 Speaker 1: He was like, that meal is unremarkable. Usually onions are 263 00:16:27,000 --> 00:16:30,000 Speaker 1: better than that. But the thing is this blamand onion 264 00:16:30,160 --> 00:16:33,960 Speaker 1: was worth a fortune At the time. National Geographic called 265 00:16:33,960 --> 00:16:36,360 Speaker 1: this one of the most expensive meals of all time, 266 00:16:38,080 --> 00:16:40,880 Speaker 1: and he thought it was kind of bland. He was like, well, 267 00:16:41,160 --> 00:16:44,320 Speaker 1: this this million dollar tulip bulb is a really crappy 268 00:16:44,360 --> 00:16:51,600 Speaker 1: onion the past. That's great. Oh, I would love that 269 00:16:53,520 --> 00:16:56,600 Speaker 1: Native Americans used wild onions all kinds of ways to 270 00:16:56,640 --> 00:17:00,119 Speaker 1: prepare diiyes, to make poultices, to make syrups and soups. 271 00:17:00,400 --> 00:17:03,320 Speaker 1: Columbus's ships brought onions with them to the New World, 272 00:17:03,400 --> 00:17:08,040 Speaker 1: perhaps planting them as early as fourteen. Historians think that 273 00:17:08,080 --> 00:17:10,160 Speaker 1: when the colonists arrived, one of the first things they 274 00:17:10,160 --> 00:17:14,840 Speaker 1: planted was onions. Records of it go back to six nine, 275 00:17:15,600 --> 00:17:22,040 Speaker 1: and American cowboys would later call onions skunk eggs. That's adorable. Yeah, 276 00:17:22,560 --> 00:17:24,679 Speaker 1: I have a I have a friend who's dad. I 277 00:17:24,720 --> 00:17:26,679 Speaker 1: think he has used that term around me and I 278 00:17:26,720 --> 00:17:29,520 Speaker 1: wasn't sure what it meant. And that is that is 279 00:17:29,560 --> 00:17:34,399 Speaker 1: completely heck and delightful. I'm for it. Sixteenth century doctors 280 00:17:34,400 --> 00:17:38,840 Speaker 1: prescribed onions for women and animals struggling with infertility, okay, 281 00:17:40,480 --> 00:17:42,960 Speaker 1: and during the Civil War, onion juice was used to 282 00:17:43,000 --> 00:17:47,000 Speaker 1: treat gunshot wounds. General Grant even sent this message to 283 00:17:47,080 --> 00:17:51,800 Speaker 1: Washington's war department, I will not move my troops without onions, 284 00:17:52,960 --> 00:17:58,800 Speaker 1: and they sent him three Cartlow's worth post haste. The 285 00:17:58,840 --> 00:18:02,080 Speaker 1: first American cookbooks with recipes including onions started cropping up 286 00:18:02,119 --> 00:18:04,800 Speaker 1: at the end of the seventeen hundreds, starting with Amelia 287 00:18:04,840 --> 00:18:07,439 Speaker 1: Simmons's cookbook, which we've talked about plenty of times on 288 00:18:07,440 --> 00:18:09,959 Speaker 1: the show. Basically, for as long as there have been 289 00:18:09,960 --> 00:18:14,959 Speaker 1: cookboats written in America, they have contained onions. Yes. Apparently, 290 00:18:15,040 --> 00:18:19,639 Speaker 1: during eighteenth century France, a caterer gave hungry customers a 291 00:18:19,720 --> 00:18:24,360 Speaker 1: pair of leather gloves shredded onions, mustard and vinegar, and 292 00:18:24,480 --> 00:18:27,440 Speaker 1: it was a hit. This was also around the time 293 00:18:27,520 --> 00:18:31,880 Speaker 1: our more modern version of French onion soup recipes started appearing. 294 00:18:32,240 --> 00:18:34,440 Speaker 1: Onion soups, especially among the poor, goal all the way 295 00:18:34,440 --> 00:18:39,320 Speaker 1: back to ancient Roman times. By the nineteenth century, several 296 00:18:39,520 --> 00:18:42,879 Speaker 1: types of onions were grown across the US. But this 297 00:18:42,920 --> 00:18:49,639 Speaker 1: brings us to a very important question. What about onion rings? 298 00:18:49,920 --> 00:18:55,080 Speaker 1: That is a very important question. Right. They can be 299 00:18:55,160 --> 00:18:59,080 Speaker 1: traced back to fritters out of ancient Rome and tempera 300 00:18:59,240 --> 00:19:02,719 Speaker 1: from the sixt Tree, But the more modern onion rings 301 00:19:02,760 --> 00:19:06,760 Speaker 1: originated right here in the USA. During the twentieth century. 302 00:19:07,359 --> 00:19:14,320 Speaker 1: According to something I read, popularised a side mistake among men. Okay, 303 00:19:14,920 --> 00:19:18,320 Speaker 1: frozen onion rings started appearing on shelves after World War Two. 304 00:19:18,960 --> 00:19:21,440 Speaker 1: There was an early recipe for onion rings in nineteen six, 305 00:19:21,440 --> 00:19:23,560 Speaker 1: but they didn't really take off in the US until 306 00:19:23,760 --> 00:19:30,280 Speaker 1: fast food popularized. Sure. So this next bit is something 307 00:19:30,320 --> 00:19:33,800 Speaker 1: I almost didn't include because it's sort of complicated, but 308 00:19:34,119 --> 00:19:39,960 Speaker 1: it's so fascinating I had to include it. Okay, So apparently, no, 309 00:19:40,080 --> 00:19:45,680 Speaker 1: not apparently, definitely. Two onion traders cornered the onion futures 310 00:19:45,800 --> 00:19:52,800 Speaker 1: trading market on the Chicago Mercantile Exchange in nine Okay, Okay, 311 00:19:52,840 --> 00:19:55,480 Speaker 1: So let's talk about economics for a minute. Yeah, in 312 00:19:55,520 --> 00:19:58,480 Speaker 1: the Onion episode. Okay, So this means they had enough 313 00:19:58,520 --> 00:20:02,439 Speaker 1: control and sway to manipulate the price of onions. So 314 00:20:02,520 --> 00:20:06,200 Speaker 1: onion futures made up of this exchange around this time, 315 00:20:06,600 --> 00:20:11,040 Speaker 1: making it the most traded product on the exchange. UM. 316 00:20:11,080 --> 00:20:13,560 Speaker 1: And this was all in an effort to replace lost 317 00:20:13,760 --> 00:20:19,040 Speaker 1: butter future contracts. A futures contract is a legal agreement 318 00:20:19,080 --> 00:20:22,480 Speaker 1: among parties unknown to each other, UM to buy or 319 00:20:22,520 --> 00:20:26,720 Speaker 1: sell something at a predetermined price in the future. Okay, 320 00:20:26,800 --> 00:20:32,440 Speaker 1: that's a very simplified exploration. UM. So these two traders 321 00:20:32,440 --> 00:20:39,040 Speaker 1: controlled percent of the onions in Chicago and that's thirty 322 00:20:39,080 --> 00:20:43,119 Speaker 1: million pounds in and when these onions started to rot, 323 00:20:43,400 --> 00:20:47,800 Speaker 1: they had them cleaned and repackaged, causing people to think 324 00:20:47,840 --> 00:20:50,639 Speaker 1: that there was this glut of onions and drove the 325 00:20:50,640 --> 00:20:54,160 Speaker 1: price of onions way down, like less than the bag 326 00:20:54,280 --> 00:20:57,680 Speaker 1: they were sold in um and this drove many farmers 327 00:20:57,680 --> 00:21:01,240 Speaker 1: to bankruptcy. Yeah, and it led to the passing of 328 00:21:01,280 --> 00:21:06,600 Speaker 1: the Onion Futures Act in to prevent such terror from 329 00:21:06,680 --> 00:21:10,879 Speaker 1: happening again. Wow. I know that is a great story. 330 00:21:11,000 --> 00:21:14,720 Speaker 1: I know. I was like, Economy, No, where's my I 331 00:21:14,920 --> 00:21:18,959 Speaker 1: demand an hbom any series about this. It would be 332 00:21:19,000 --> 00:21:25,120 Speaker 1: so good. Oh, somebody, somebody out there make that happen. Yeah. 333 00:21:25,200 --> 00:21:30,240 Speaker 1: But it's in that kind of French swirly font. It's 334 00:21:30,320 --> 00:21:34,640 Speaker 1: like a menacing soundtrack. Yeah, but there's this hopeful note too, 335 00:21:34,720 --> 00:21:36,840 Speaker 1: because there's these two dudes and they're just trying to 336 00:21:36,920 --> 00:21:42,600 Speaker 1: make it, but then they lose sight of themselves. Sounds 337 00:21:42,640 --> 00:21:45,879 Speaker 1: amazing like the layers of an onion, many layers to 338 00:21:45,960 --> 00:21:52,040 Speaker 1: this story. With all of the interests, the American interest 339 00:21:52,119 --> 00:21:55,840 Speaker 1: around French cuisine in the sixties, French onion soup really 340 00:21:55,840 --> 00:21:59,160 Speaker 1: started to take off in this country. And this brings 341 00:21:59,200 --> 00:22:06,200 Speaker 1: us to Toombs County, Georgia. Toombs County, Georgia, a farmer 342 00:22:06,280 --> 00:22:08,959 Speaker 1: by the name of Moses Coleman discovered his crops of 343 00:22:08,960 --> 00:22:12,679 Speaker 1: onions were sweet, not hot. At first, he had a 344 00:22:12,680 --> 00:22:16,240 Speaker 1: bit of trouble selling these sweet onions, but through determination 345 00:22:16,640 --> 00:22:18,840 Speaker 1: was able to get not only a fair price, but 346 00:22:18,960 --> 00:22:21,879 Speaker 1: a good price, which was even a bigger deal because 347 00:22:21,920 --> 00:22:25,600 Speaker 1: this was happening during the Great Depression. Other farmers copied 348 00:22:25,720 --> 00:22:29,639 Speaker 1: his success, and soon sweet onions were all the rage. 349 00:22:30,000 --> 00:22:31,960 Speaker 1: If you jump ahead to the nineteen forties, the state 350 00:22:32,000 --> 00:22:35,280 Speaker 1: of Georgia erected a farmer's market in Valdelia because it 351 00:22:35,320 --> 00:22:37,360 Speaker 1: was at the juncture of a lot of South Georgia's 352 00:22:37,400 --> 00:22:41,280 Speaker 1: most traveled highways, and it became this tourist stop and 353 00:22:41,320 --> 00:22:45,520 Speaker 1: people would come looking for quote those onions from Valdelia 354 00:22:45,760 --> 00:22:49,760 Speaker 1: a k a. Aldelia Onions. Through the fifties and sixties, 355 00:22:49,800 --> 00:22:52,639 Speaker 1: Vladelia onions started appearing on grocery shelves in the area, 356 00:22:53,080 --> 00:22:56,080 Speaker 1: and in seventies an annual festival for the onion was 357 00:22:56,160 --> 00:23:01,000 Speaker 1: first organized. The Valdelia onion got legit in six when 358 00:23:01,000 --> 00:23:03,960 Speaker 1: the Georgia Legislator gave it legal status and to find 359 00:23:04,000 --> 00:23:08,800 Speaker 1: the twenty counties that could produce it. The state legislature 360 00:23:08,880 --> 00:23:13,520 Speaker 1: named the Vadelia Onion George's official state vegetable. The following year, 361 00:23:13,560 --> 00:23:18,080 Speaker 1: the Valdelia Onion Committee the valdel Onion Committee started to 362 00:23:18,119 --> 00:23:21,200 Speaker 1: honor one person a year in the Valdelia Onion Hall 363 00:23:21,240 --> 00:23:27,480 Speaker 1: of Fame judge based on character and contribution to the Onions. Wow. Yeah, 364 00:23:27,800 --> 00:23:29,840 Speaker 1: I wish I should have talked to my mom before 365 00:23:29,880 --> 00:23:31,920 Speaker 1: we did this, because I know I'm pronouncing it the 366 00:23:32,040 --> 00:23:35,320 Speaker 1: not Georgian way. It's like a Southern way to say it. 367 00:23:36,119 --> 00:23:39,919 Speaker 1: She says it. I don't know. Oh yeah, yeah, I'm 368 00:23:39,960 --> 00:23:42,840 Speaker 1: I'm from Ohio and Florida. I can't. I definitely am 369 00:23:42,880 --> 00:23:48,520 Speaker 1: not saying it the correct Georgian way. Well, but that's okay, 370 00:23:48,560 --> 00:23:53,120 Speaker 1: that's that's apologies, y'all. I like the follows es, y'all, 371 00:23:53,640 --> 00:23:56,880 Speaker 1: because this is what we were looking up the youngun right. 372 00:23:56,880 --> 00:23:59,880 Speaker 1: Oh yeah yeah. Just before we recorded Um, I had 373 00:24:00,000 --> 00:24:04,160 Speaker 1: to take a brief break because super producer Andrew introduced 374 00:24:04,160 --> 00:24:11,400 Speaker 1: me to Yumi in the onion mascot of Vidalia Onions. 375 00:24:11,600 --> 00:24:14,359 Speaker 1: I love this is mascot in every episode now and 376 00:24:14,560 --> 00:24:19,160 Speaker 1: it I don't like it. I don't approve it, isn't 377 00:24:19,200 --> 00:24:23,000 Speaker 1: my friend. Um you know, I can't tell you whether 378 00:24:23,080 --> 00:24:25,080 Speaker 1: or not to google it because I don't control your 379 00:24:25,119 --> 00:24:31,760 Speaker 1: life like that. But um no, I recommend it. I'm 380 00:24:31,800 --> 00:24:35,200 Speaker 1: just I'm just saying, uh, I don't. I would be 381 00:24:35,400 --> 00:24:38,240 Speaker 1: unhappy if I met that onion in like a dark 382 00:24:38,280 --> 00:24:42,840 Speaker 1: alley way. Oh sure, I mean he's frightening looking. But 383 00:24:44,280 --> 00:24:46,040 Speaker 1: if you want to have some interesting dreams with the 384 00:24:46,080 --> 00:24:51,000 Speaker 1: king Kake baby mascot and onion mascot, I think I 385 00:24:51,080 --> 00:24:55,600 Speaker 1: support it, but absolutely. Um well, we have got some 386 00:24:56,080 --> 00:24:59,399 Speaker 1: science for you. But first we've got one more of 387 00:24:59,400 --> 00:25:10,439 Speaker 1: those quick ex for a word from her sponsor and 388 00:25:10,640 --> 00:25:14,479 Speaker 1: we're back. Thank you sponsor, Yes, thank you so um So, 389 00:25:14,560 --> 00:25:19,080 Speaker 1: there's a lot of research into how onions can be, 390 00:25:19,160 --> 00:25:21,320 Speaker 1: like like the medicinal properties of onions, and whether or 391 00:25:21,359 --> 00:25:24,240 Speaker 1: not any of these old folk uses actually have any 392 00:25:24,359 --> 00:25:27,320 Speaker 1: weight to them. Like there's so much about about anti 393 00:25:27,359 --> 00:25:30,760 Speaker 1: microbial properties, impossible anti cancer properties, all this cool stuff. 394 00:25:30,800 --> 00:25:33,960 Speaker 1: But instead of researching that, I chose to spend my 395 00:25:34,040 --> 00:25:41,160 Speaker 1: time today researching the smell. I respect that decision. Um. Really, 396 00:25:41,160 --> 00:25:42,919 Speaker 1: it's one of the reasons we're doing this one is 397 00:25:42,960 --> 00:25:46,720 Speaker 1: because I was in the kitchen, and I just I'm 398 00:25:46,760 --> 00:25:49,960 Speaker 1: always surprised when I start crying when I cut an onion. Yeah, 399 00:25:50,000 --> 00:25:51,400 Speaker 1: like you think that you should get over it at 400 00:25:51,400 --> 00:25:56,240 Speaker 1: some point. Come on, Yeah, this is this simple little 401 00:25:56,359 --> 00:25:59,240 Speaker 1: onion is going to bring me to tears every time 402 00:25:59,280 --> 00:26:06,520 Speaker 1: I do this all the time. Fascinating, No, it really is, okay, Um. So, 403 00:26:06,560 --> 00:26:09,480 Speaker 1: one of the funniest things about onions is that neither 404 00:26:09,560 --> 00:26:13,120 Speaker 1: the compound that makes you cry nor their primary flavor 405 00:26:13,200 --> 00:26:19,520 Speaker 1: compounds are present in intact onion bulbs. All that stuff 406 00:26:19,600 --> 00:26:22,240 Speaker 1: is created by a number of quick chemical reactions that 407 00:26:22,320 --> 00:26:26,640 Speaker 1: happen when an onions sell walls are disturbed. Y'all. We 408 00:26:27,160 --> 00:26:31,720 Speaker 1: create the flavor of onions when we use them. That's deep. 409 00:26:32,480 --> 00:26:38,800 Speaker 1: We are the music makers and we are the dreamers. 410 00:26:38,840 --> 00:26:41,840 Speaker 1: Like if you swallowed an onion hole, it wouldn't have 411 00:26:41,960 --> 00:26:44,159 Speaker 1: that flavor, although I guess you wouldn't know that anyway, 412 00:26:44,200 --> 00:26:48,680 Speaker 1: because you would swallowed a hole in Yeah. But okay, 413 00:26:48,720 --> 00:26:51,520 Speaker 1: let me explain this a little bit. So for first 414 00:26:51,560 --> 00:26:53,520 Speaker 1: of all, um, the thing that makes you cry is 415 00:26:53,600 --> 00:26:57,120 Speaker 1: a different chemical compound than the one that registers as 416 00:26:57,200 --> 00:27:01,080 Speaker 1: the strong onion smell and and flavor, though both come 417 00:27:01,119 --> 00:27:03,560 Speaker 1: about in the same way. Okay. When you break in 418 00:27:03,600 --> 00:27:07,359 Speaker 1: onion cell walls, the tissue releases these these enzymes called 419 00:27:07,359 --> 00:27:11,199 Speaker 1: allan ass that are really good at breaking down some 420 00:27:11,280 --> 00:27:13,800 Speaker 1: of the compounds that are present in the whole onion 421 00:27:14,000 --> 00:27:18,840 Speaker 1: called amino acid sulfoxides. One result of this breakdown is 422 00:27:18,880 --> 00:27:23,080 Speaker 1: a bunch of molecules called thiosulfinates, which we register as 423 00:27:23,160 --> 00:27:28,000 Speaker 1: onions smell and taste. Okay, Another result after a little 424 00:27:28,000 --> 00:27:30,440 Speaker 1: bit of a chain reaction is a compound called sin 425 00:27:30,840 --> 00:27:35,960 Speaker 1: prop anhil s oxide rolled right off the topue. Now, 426 00:27:36,840 --> 00:27:40,000 Speaker 1: your eyes cornia, like the outer surface of your eye 427 00:27:40,359 --> 00:27:42,600 Speaker 1: is a super rad thing, and it does a lot 428 00:27:42,760 --> 00:27:45,560 Speaker 1: to protect your eyeballs. It's got all these nerve endings 429 00:27:45,560 --> 00:27:48,600 Speaker 1: that can detect stuff what would not be good for eyeballs, 430 00:27:48,920 --> 00:27:55,040 Speaker 1: hum including harsh chemicals when your cornea, When nerves in 431 00:27:55,040 --> 00:27:59,920 Speaker 1: your cornea more specifically, detect sin propenetial s oxide, though 432 00:28:00,119 --> 00:28:03,280 Speaker 1: nerves paying your nervous system all like we might be 433 00:28:03,359 --> 00:28:07,840 Speaker 1: on fire, and your nervous system responds like, dude, calm down, 434 00:28:07,840 --> 00:28:10,920 Speaker 1: it's just an irritant. We have tears for this, and 435 00:28:11,000 --> 00:28:14,240 Speaker 1: so you're it triggers your glands to produce tears to 436 00:28:14,359 --> 00:28:19,360 Speaker 1: wash away the irritating chemical. But it feels like burning 437 00:28:19,440 --> 00:28:22,120 Speaker 1: because that's the type of pain signal that the corneal 438 00:28:22,240 --> 00:28:27,640 Speaker 1: nerves that detect this chemical trigger. So oh wow, it's 439 00:28:27,640 --> 00:28:32,679 Speaker 1: pretty cool. Yeah mm hmmm. There are all kinds of 440 00:28:32,840 --> 00:28:37,760 Speaker 1: unscientific tricks to keep yourself from tearing up something for 441 00:28:37,760 --> 00:28:40,920 Speaker 1: the unscience part of the episode, Um, putting a piece 442 00:28:40,920 --> 00:28:46,440 Speaker 1: of bread between your teeth while chopping. No, although I 443 00:28:46,440 --> 00:28:48,160 Speaker 1: mean if you want to do it, I mean, if 444 00:28:48,200 --> 00:28:49,960 Speaker 1: you just want to eat some bread, go for it. 445 00:28:50,840 --> 00:28:56,120 Speaker 1: Using a sharp knife, baby, placing the cut exposed areas 446 00:28:56,120 --> 00:28:59,720 Speaker 1: of the onion against the cutting surface. Maybe it's pretty 447 00:28:59,760 --> 00:29:01,320 Speaker 1: much a wait it out kind of thing. Um. The 448 00:29:01,320 --> 00:29:04,520 Speaker 1: formation of this chemical will peak at about thirty seconds 449 00:29:04,560 --> 00:29:06,680 Speaker 1: after the damage has been done to the onion and 450 00:29:06,720 --> 00:29:09,480 Speaker 1: will dissipate after about five minutes because it chain reacts 451 00:29:09,520 --> 00:29:13,280 Speaker 1: into other chemicals after that. But yeah, it just happens. 452 00:29:13,320 --> 00:29:19,920 Speaker 1: Sorry it is. Oh but researchers are developing a tearless 453 00:29:19,960 --> 00:29:22,040 Speaker 1: onion or they've been working on it and they done 454 00:29:22,040 --> 00:29:26,200 Speaker 1: did that thing. Um yeah, yeah, there's a proprietary varietal 455 00:29:26,400 --> 00:29:34,560 Speaker 1: they're calling a Sunian. You look disappointed in yourself at laughing. Well, 456 00:29:34,560 --> 00:29:38,400 Speaker 1: I wasn't expecting it. Um. The Sunyon was just released 457 00:29:38,440 --> 00:29:42,200 Speaker 1: for the first time last spring in limited United States markets, 458 00:29:42,240 --> 00:29:44,600 Speaker 1: and they're hoping to roll them out nationwide within the 459 00:29:44,600 --> 00:29:50,760 Speaker 1: next five years. No more tears, tear free onions. What 460 00:29:50,840 --> 00:29:56,680 Speaker 1: a time to be alive. Yes, Um, I did read 461 00:29:56,800 --> 00:29:59,440 Speaker 1: apparently rubbing your your fingers and hands with a steel 462 00:29:59,480 --> 00:30:04,240 Speaker 1: spoon help minimized lingering onion odor um or a stainless 463 00:30:04,240 --> 00:30:08,840 Speaker 1: steel soap bar. And then there's onion goggles, like you 464 00:30:08,880 --> 00:30:15,400 Speaker 1: can really buy onion goggles. Well, I do like the 465 00:30:15,440 --> 00:30:17,840 Speaker 1: idea of wearing goggles in the kitchen, and I am 466 00:30:17,880 --> 00:30:20,880 Speaker 1: so accident from that's probably a good idea for me, 467 00:30:21,520 --> 00:30:25,640 Speaker 1: but I have I don't know if I could pull 468 00:30:25,680 --> 00:30:28,920 Speaker 1: it off, but I like it. I'm envious of people 469 00:30:28,960 --> 00:30:31,560 Speaker 1: who wear glasses for the reason that I'm like, oh man, 470 00:30:31,600 --> 00:30:36,200 Speaker 1: that's a really good just outward protection. I have a 471 00:30:36,560 --> 00:30:38,200 Speaker 1: I got Lastick a couple of years ago, and I 472 00:30:38,240 --> 00:30:43,120 Speaker 1: have the like super goggles who have now They don't 473 00:30:43,120 --> 00:30:46,520 Speaker 1: look cool at all. But if I was concerned with safety, 474 00:30:46,600 --> 00:30:54,320 Speaker 1: I suppose Yeah, I got options. Yeah, yeah, you can 475 00:30:54,360 --> 00:30:58,400 Speaker 1: also sometimes um coffee grounds. Help get get various kitchen 476 00:30:58,440 --> 00:31:01,040 Speaker 1: odors out of out of your hands if you yeah, yeah, 477 00:31:01,200 --> 00:31:04,360 Speaker 1: just rubb with a little bit of coffee grounds when 478 00:31:04,360 --> 00:31:08,440 Speaker 1: you're watching them. Yeah, tip skill or that arout brings 479 00:31:08,480 --> 00:31:11,560 Speaker 1: us to the end of this episode. It does, and 480 00:31:11,720 --> 00:31:22,240 Speaker 1: too a male like the layers of an onion. Oh, 481 00:31:22,280 --> 00:31:24,360 Speaker 1: that's like the ninth time we said that this episode. 482 00:31:24,360 --> 00:31:31,720 Speaker 1: That's great, Well, it is fascinating, chat wrote, I recently 483 00:31:31,720 --> 00:31:33,680 Speaker 1: listened to your episode on hot sauce, and when you 484 00:31:33,720 --> 00:31:36,440 Speaker 1: briefly mentioned the nutrition facts, it reminded me of a 485 00:31:36,480 --> 00:31:38,400 Speaker 1: time when I ate more hot sauce in a couple 486 00:31:38,440 --> 00:31:42,160 Speaker 1: of days than any human should. Last year, I competed 487 00:31:42,200 --> 00:31:45,040 Speaker 1: in a body building competition during the week of the show. 488 00:31:45,280 --> 00:31:48,440 Speaker 1: The diet for training shifts pretty drastically. There were a 489 00:31:48,480 --> 00:31:50,840 Speaker 1: couple of days before the show where my coach had 490 00:31:50,880 --> 00:31:54,280 Speaker 1: me water and salt load my body. This is intended 491 00:31:54,320 --> 00:31:56,760 Speaker 1: to round out the body and muscles prior to your 492 00:31:56,840 --> 00:31:59,400 Speaker 1: depleting yourself of water and salt close to the day 493 00:31:59,440 --> 00:32:01,880 Speaker 1: of the show. This is kind of like the AUDEA. 494 00:32:03,480 --> 00:32:07,240 Speaker 1: I didn't even put that together. Okay, m My goals 495 00:32:07,240 --> 00:32:09,400 Speaker 1: for sodium intake for these two days was to double 496 00:32:09,440 --> 00:32:12,800 Speaker 1: my current intake. To accomplish this, my coach suggested that 497 00:32:12,840 --> 00:32:15,160 Speaker 1: I add salt to my water during the day. That 498 00:32:15,240 --> 00:32:18,200 Speaker 1: was not going to happen. Instead, I had a great idea, 499 00:32:18,640 --> 00:32:21,200 Speaker 1: or so I thought, to just add copious amounts of 500 00:32:21,240 --> 00:32:26,040 Speaker 1: hot sauce to my extremely bland, competition weak foods. In hindsight, 501 00:32:26,320 --> 00:32:28,200 Speaker 1: I would have opted to just add some salt to 502 00:32:28,280 --> 00:32:31,560 Speaker 1: my water on occasion, because adding at times one fourth 503 00:32:31,600 --> 00:32:34,040 Speaker 1: cup are more hot sauce to my keen one egg 504 00:32:34,040 --> 00:32:38,080 Speaker 1: whites was not only sinus draining but overpowering in taste. 505 00:32:38,600 --> 00:32:40,720 Speaker 1: In the end, I did win first place in my division, 506 00:32:40,920 --> 00:32:43,200 Speaker 1: but also put me off hot sauce for a good month. 507 00:32:44,760 --> 00:32:48,880 Speaker 1: I'm sure it did. Yeah. I love hot sauce and 508 00:32:48,920 --> 00:32:51,720 Speaker 1: I frequently over add because I'm so excited about it. 509 00:32:51,800 --> 00:32:56,760 Speaker 1: But really, a little goes on certainly does. Yeah. J 510 00:32:56,960 --> 00:33:00,120 Speaker 1: wrote as a native New Orleanans, I can't express how 511 00:33:00,200 --> 00:33:03,840 Speaker 1: much I enjoyed your mini series on NOLA. Oh thank you. Um. 512 00:33:03,880 --> 00:33:05,800 Speaker 1: It makes me proud to hear visitors talk about how 513 00:33:05,880 --> 00:33:08,520 Speaker 1: much they love my hometown. Listening to each episode, I 514 00:33:08,600 --> 00:33:12,400 Speaker 1: was overcome with memories around food showing down on my 515 00:33:12,400 --> 00:33:14,640 Speaker 1: Papa's red beans and rice every Monday as a child. 516 00:33:14,720 --> 00:33:16,760 Speaker 1: I still make them now for my own family, using 517 00:33:16,800 --> 00:33:19,920 Speaker 1: his exact recipe, his twist at a tablespoon of sugar 518 00:33:20,080 --> 00:33:22,120 Speaker 1: and mash a cup of the beans halfway through cooking 519 00:33:22,120 --> 00:33:25,360 Speaker 1: to thicken it up. Crawfish boils and a Beata beer 520 00:33:25,400 --> 00:33:28,320 Speaker 1: at Tailgates, Kingcakes and Jellow shots on Marty Girl Weekend. 521 00:33:28,640 --> 00:33:31,200 Speaker 1: Catching beads thrown by Drew Breese at Bacchus after the 522 00:33:31,200 --> 00:33:33,920 Speaker 1: Saints won the Super Bowl. The Louisiana Sampler at the 523 00:33:33,920 --> 00:33:35,960 Speaker 1: Coffee Pot, after a late night of absent at the 524 00:33:35,960 --> 00:33:39,400 Speaker 1: Pirates Alley Cafe, but Anna's Foster at Brennan's the day after, 525 00:33:39,800 --> 00:33:42,560 Speaker 1: po boys at the Galley, and turtle soup Commander's Palace, 526 00:33:42,800 --> 00:33:45,760 Speaker 1: Seafood gumbo in the courtyard at Napoleon House, gawking at 527 00:33:45,760 --> 00:33:49,240 Speaker 1: the delightfully extravagant and ostentatious Christmas lights at al Copeland's House, 528 00:33:49,440 --> 00:33:52,280 Speaker 1: Proposing to my now wife at the Columns Hotel, and 529 00:33:52,400 --> 00:33:54,720 Speaker 1: many a Thanksgiving dinner and my Aunt's with my mama's 530 00:33:54,760 --> 00:34:01,280 Speaker 1: oyster stuffing good. Those are that all sounds delicious and 531 00:34:01,520 --> 00:34:05,720 Speaker 1: I want, I want to have those memories myself Sunday. 532 00:34:08,200 --> 00:34:11,319 Speaker 1: We are completely normal here at savor in the way 533 00:34:11,360 --> 00:34:14,120 Speaker 1: that we speak and word things. Absolutely, we are not 534 00:34:14,239 --> 00:34:20,280 Speaker 1: pod people. We are pod people. Were podcast people. Off Lauren, 535 00:34:21,000 --> 00:34:25,239 Speaker 1: you brought it home, you really did. If you would 536 00:34:25,280 --> 00:34:26,919 Speaker 1: like to write to us, we would love to hear 537 00:34:26,960 --> 00:34:29,879 Speaker 1: from you, our email is hello at savor pod dot com. 538 00:34:29,960 --> 00:34:33,120 Speaker 1: We're also in social media. You can find us on Twitter, Facebook, 539 00:34:33,160 --> 00:34:36,080 Speaker 1: and Instagram at savor pod. We hope to hear from you. 540 00:34:36,440 --> 00:34:39,080 Speaker 1: Thank you to our superproducers Dylan Fagan and Andrew Howard. 541 00:34:39,200 --> 00:34:40,839 Speaker 1: Thanks to you for listening, and we hope that lots 542 00:34:40,840 --> 00:34:43,440 Speaker 1: more good things are coming your way.