1 00:00:08,560 --> 00:00:11,280 Speaker 1: Hello, and welcome to food Stuff. I'm Any and I'm 2 00:00:11,320 --> 00:00:14,160 Speaker 1: Lauren Volga Bum and today we are embarking on a 3 00:00:14,320 --> 00:00:18,799 Speaker 1: two part podcast journey into the world of butter. Yes, 4 00:00:18,880 --> 00:00:22,640 Speaker 1: I think this might actually be the longest outline to date, 5 00:00:23,200 --> 00:00:26,439 Speaker 1: which is impressive because Champagne was very long and Honey 6 00:00:26,520 --> 00:00:30,080 Speaker 1: Honey Won Honey was super loan as well. Yeah, but 7 00:00:30,320 --> 00:00:32,800 Speaker 1: we have a lot to say about butter, as many 8 00:00:32,840 --> 00:00:37,320 Speaker 1: people do. Yes, it's pretty nice. We visited a local 9 00:00:37,680 --> 00:00:43,479 Speaker 1: butter creamery buttery buttery in Atlanta called Banner Butter, and 10 00:00:43,520 --> 00:00:46,159 Speaker 1: we saw the making of some cultured butter and it 11 00:00:46,320 --> 00:00:49,560 Speaker 1: was great. It was so cool. It's the noise of 12 00:00:49,560 --> 00:00:52,920 Speaker 1: of of three pounds of butter hitting the sides of 13 00:00:53,000 --> 00:00:58,200 Speaker 1: a churn is truly something to behold. It haunted my dreams. 14 00:00:58,280 --> 00:01:01,960 Speaker 1: Oh yeah, it's quite upsetting. There will be a video. Yes, 15 00:01:02,040 --> 00:01:05,000 Speaker 1: it can haunt your dreams too, and you should let 16 00:01:05,040 --> 00:01:08,160 Speaker 1: it because it's great. Yeah, that should be out Actually 17 00:01:08,319 --> 00:01:11,440 Speaker 1: this this very day that you're listening to this podcast episode, 18 00:01:11,480 --> 00:01:14,640 Speaker 1: so look around try to find that. Yeah, you're good 19 00:01:14,640 --> 00:01:18,039 Speaker 1: Internet people. Uh. And I'd like to say right at 20 00:01:18,040 --> 00:01:20,240 Speaker 1: the beginning, we and a lot of sources we looked 21 00:01:20,240 --> 00:01:24,120 Speaker 1: at use the fantastic book Butter, A Rich History by 22 00:01:24,160 --> 00:01:27,640 Speaker 1: Elaine Kosova in researching this episode, So check that out 23 00:01:27,680 --> 00:01:33,960 Speaker 1: if you're interested. So let's start as we always do. 24 00:01:34,560 --> 00:01:39,480 Speaker 1: What is butter. Butter is a concentration of the fatty 25 00:01:39,600 --> 00:01:44,080 Speaker 1: and fat soluble parts of milk, which makes it sound 26 00:01:44,200 --> 00:01:49,880 Speaker 1: so tasty, right yeah, yeah, and it's solid form. Butter 27 00:01:50,080 --> 00:01:55,280 Speaker 1: is actually a crystallization of those fats. Forget gemstones. I 28 00:01:55,320 --> 00:01:57,760 Speaker 1: would like to pose it butter as the most beautiful 29 00:01:57,760 --> 00:02:02,080 Speaker 1: crystals ever. I've never thought about butter as crystal. Well, 30 00:02:02,080 --> 00:02:04,480 Speaker 1: that's pretty amazing. Yeah, it's a microstructure kind of thing. 31 00:02:04,480 --> 00:02:07,840 Speaker 1: I'll get into that later. But okay, So in explaining 32 00:02:08,040 --> 00:02:13,360 Speaker 1: what butter is, let's start with milk. Milk is mostly water, 33 00:02:13,639 --> 00:02:15,960 Speaker 1: but about five to twelve of it is these little 34 00:02:15,960 --> 00:02:20,000 Speaker 1: balloons or or globules of fat suspended throughout that water 35 00:02:20,320 --> 00:02:25,280 Speaker 1: in an emulsion, an emulsion um. There are also water 36 00:02:25,320 --> 00:02:28,080 Speaker 1: soluble and fat soluble things that are mixed in, of course, 37 00:02:28,240 --> 00:02:31,120 Speaker 1: proteins and sugars and minerals, but today we are mostly 38 00:02:31,120 --> 00:02:34,919 Speaker 1: concerned with the fat. Now, cream is a greater concentration 39 00:02:34,960 --> 00:02:39,799 Speaker 1: of those fat globules suspended in water about fifteen and 40 00:02:40,000 --> 00:02:43,600 Speaker 1: butter has had almost all of that water taken out, 41 00:02:43,880 --> 00:02:47,680 Speaker 1: it's about eight d fats. Side note here regarding all 42 00:02:47,680 --> 00:02:50,600 Speaker 1: the wiggle room and all of those percentages. Milk, of course, 43 00:02:50,720 --> 00:02:54,320 Speaker 1: is made in the mammary glands of mammals, and therefore 44 00:02:54,560 --> 00:02:57,560 Speaker 1: it's composition varies based on what the animals eating and 45 00:02:57,600 --> 00:03:00,160 Speaker 1: what kind of hormonal state it's in, which in turn 46 00:03:00,280 --> 00:03:02,679 Speaker 1: is based on its age and the ambient temperature that 47 00:03:02,720 --> 00:03:05,840 Speaker 1: it's hanging out in its birth cycle, and its stress level, 48 00:03:06,280 --> 00:03:09,600 Speaker 1: lots of things. So your base milk and cream can vary, 49 00:03:09,720 --> 00:03:11,680 Speaker 1: and on top of that, the process that you use 50 00:03:11,760 --> 00:03:16,600 Speaker 1: to make butter can vary. Noted, thank you, but okay, 51 00:03:16,639 --> 00:03:21,120 Speaker 1: so back to butter's physical composition butter physics. Yeah, uh, 52 00:03:21,400 --> 00:03:23,960 Speaker 1: just filtering the water out of cream is not going 53 00:03:24,000 --> 00:03:27,040 Speaker 1: to get you butter. You got to agitate it. Now. 54 00:03:27,200 --> 00:03:29,360 Speaker 1: You're not sending the cream like links to gross stuff 55 00:03:29,360 --> 00:03:32,280 Speaker 1: on Reddit. You are. You are physically shaking it um. 56 00:03:32,400 --> 00:03:34,760 Speaker 1: And this is necessary because in order to get the 57 00:03:34,800 --> 00:03:37,640 Speaker 1: fats in cream to to clump up together, you've got 58 00:03:37,640 --> 00:03:42,560 Speaker 1: to invert cream's emulsion. And if that sounds scary, I 59 00:03:42,600 --> 00:03:45,400 Speaker 1: guess it is for the cream. It does sound a 60 00:03:45,400 --> 00:03:49,080 Speaker 1: little frightening, it's gonna be okay, all right. So cream 61 00:03:49,080 --> 00:03:51,880 Speaker 1: cream is an emulsion which is an even mixture of 62 00:03:51,880 --> 00:03:54,400 Speaker 1: fats and water, which do not usually like to mix 63 00:03:54,680 --> 00:03:58,240 Speaker 1: because cream also contains these these protein chains called Casin's 64 00:03:58,320 --> 00:04:01,120 Speaker 1: that are made up of both hydro philic or water loving, 65 00:04:01,320 --> 00:04:05,920 Speaker 1: and lipophilic or fat loving particles. Okay, when when presented 66 00:04:06,000 --> 00:04:09,400 Speaker 1: with both fats and water, Casin's grab bits of fat 67 00:04:09,640 --> 00:04:12,520 Speaker 1: and cluster into globules called my cells, with the fat 68 00:04:12,600 --> 00:04:15,760 Speaker 1: on the inside and the water loving bits on the outside. 69 00:04:16,160 --> 00:04:18,760 Speaker 1: We've talked about this before. That's say this sounds familiar. 70 00:04:18,839 --> 00:04:22,560 Speaker 1: Oh yeah, um. Now, these water loving particles grab onto 71 00:04:22,560 --> 00:04:25,160 Speaker 1: electrons and the water, meaning that each my cell winds 72 00:04:25,200 --> 00:04:28,360 Speaker 1: up having a negative charge, and since negatively charged particles 73 00:04:28,360 --> 00:04:31,400 Speaker 1: repel each other, the globules spend themselves throughout the water 74 00:04:31,600 --> 00:04:35,200 Speaker 1: in order to keep their distance emulsion. Now, one of 75 00:04:35,200 --> 00:04:38,280 Speaker 1: the places you may remember this from is our yogurt episode. 76 00:04:38,720 --> 00:04:42,040 Speaker 1: When you make yogurt, you're introducing an acid into the emulsion, 77 00:04:42,200 --> 00:04:44,640 Speaker 1: which changes the charge of the my cells and allows 78 00:04:44,680 --> 00:04:47,840 Speaker 1: them to clump together. But when you make butter, you 79 00:04:47,880 --> 00:04:51,560 Speaker 1: agitate the emulsion, so that my cells slam into each other, 80 00:04:51,839 --> 00:04:54,360 Speaker 1: physically breaking up the bonds that are holding them together, 81 00:04:55,080 --> 00:04:57,839 Speaker 1: and the fats that used to be cuddled safe inside 82 00:04:58,080 --> 00:05:01,960 Speaker 1: are starting to freak out. The water is everywhere. They 83 00:05:01,960 --> 00:05:04,800 Speaker 1: start thrashing out for safety, and first they'll cling to 84 00:05:04,880 --> 00:05:07,240 Speaker 1: air bubbles that are getting into the next year and 85 00:05:07,279 --> 00:05:10,839 Speaker 1: that's whipped cream. But if you keep shaking the mixture, 86 00:05:10,960 --> 00:05:14,800 Speaker 1: breaking apart more my cells, eventually you expose enough fats 87 00:05:14,839 --> 00:05:17,479 Speaker 1: that they can all clump together and push the water out. 88 00:05:17,960 --> 00:05:22,040 Speaker 1: Be gone, foul beast. And this is called inverting the emulsion. 89 00:05:22,520 --> 00:05:24,400 Speaker 1: I spent a lot of time trying to understand this 90 00:05:24,480 --> 00:05:29,920 Speaker 1: to make an animation for the butter video. That's that's it. 91 00:05:29,920 --> 00:05:32,560 Speaker 1: It's just it's just fats, you know, waiting until they 92 00:05:32,600 --> 00:05:37,560 Speaker 1: have enough. Uh. I don't know what proletariat like, like 93 00:05:37,560 --> 00:05:40,040 Speaker 1: like enough enough fellow voters to to just kind of 94 00:05:40,080 --> 00:05:43,360 Speaker 1: like say screw you, We're going to be get here 95 00:05:43,480 --> 00:05:45,720 Speaker 1: in this globule. Yeah, get out of here. Water, you 96 00:05:45,760 --> 00:05:48,240 Speaker 1: don't need you. So, so what you're so, what you're 97 00:05:48,279 --> 00:05:51,080 Speaker 1: left with here is a clumps of butter fat that 98 00:05:51,120 --> 00:05:54,760 Speaker 1: are surrounded by butter milk a k A all that 99 00:05:54,880 --> 00:05:59,120 Speaker 1: water and water soluble milk stuff. You then work or 100 00:05:59,160 --> 00:06:02,080 Speaker 1: need the clumps to get there to press out more liquid, 101 00:06:03,839 --> 00:06:08,520 Speaker 1: and then you have butter willa sort of. I mean 102 00:06:08,560 --> 00:06:09,960 Speaker 1: that's a that's sort of a long way to go 103 00:06:10,240 --> 00:06:13,560 Speaker 1: to walla. That's more like a yeah, that's true. It's 104 00:06:13,600 --> 00:06:18,360 Speaker 1: more like, well, there you go, step by step, here's 105 00:06:18,400 --> 00:06:22,360 Speaker 1: the process there. Um okay, and remember how I said 106 00:06:22,440 --> 00:06:26,080 Speaker 1: that butter is crystallized. Uh huh, all right, the physics 107 00:06:26,160 --> 00:06:30,920 Speaker 1: of this part are even crazier. But but okay. Basically 108 00:06:31,440 --> 00:06:34,159 Speaker 1: that the wee particles of fats that start up wrapped 109 00:06:34,200 --> 00:06:36,880 Speaker 1: up all cozy inside there my cells can be either 110 00:06:37,200 --> 00:06:41,080 Speaker 1: liquid or crystalline in structure depending on their temperature, and 111 00:06:41,160 --> 00:06:45,039 Speaker 1: that there's a wide range of freezing transformation points for fats. 112 00:06:45,040 --> 00:06:49,080 Speaker 1: But but essentially butter fats start crystallizing around fifty degrees 113 00:06:49,120 --> 00:06:53,280 Speaker 1: fahrenheit a k a ten degrees celsius. So in cream 114 00:06:53,440 --> 00:06:57,120 Speaker 1: that's been cooled before the churning process, you've you've got 115 00:06:57,120 --> 00:07:01,080 Speaker 1: a mix of both liquid and crystal fat particles, and 116 00:07:01,160 --> 00:07:04,400 Speaker 1: those micro structures interact with each other, especially as the 117 00:07:04,400 --> 00:07:06,760 Speaker 1: butter is churned and worked that the liquids stick to 118 00:07:06,839 --> 00:07:09,960 Speaker 1: the crystals and to get the consistency of your final 119 00:07:10,000 --> 00:07:14,000 Speaker 1: butter just right, you know, like, yeah, neither neither melty 120 00:07:14,040 --> 00:07:16,920 Speaker 1: and greasy nor stiff and flaky. You want to get 121 00:07:16,920 --> 00:07:20,560 Speaker 1: your mix of liquid and crystal fats just right. And 122 00:07:20,680 --> 00:07:22,600 Speaker 1: the exact way that you cool the cream is important, 123 00:07:22,840 --> 00:07:25,640 Speaker 1: and the way you cool the butter after the churning 124 00:07:25,840 --> 00:07:28,720 Speaker 1: is important. And there's been just a bunch of super 125 00:07:28,800 --> 00:07:32,480 Speaker 1: in depth physics research into exactly how these butter micro 126 00:07:32,560 --> 00:07:36,680 Speaker 1: structures work, which is so great, it's pretty fantastic and 127 00:07:36,840 --> 00:07:42,120 Speaker 1: largely beyond me. So that's that basically covers the structure 128 00:07:42,480 --> 00:07:49,920 Speaker 1: of butter, except except for the flavor. Okay. Traditionally, butter 129 00:07:50,040 --> 00:07:55,720 Speaker 1: was a fermented product because lactic acid bacteria existed and 130 00:07:55,760 --> 00:08:00,920 Speaker 1: refrigeration really didn't. So yes, lactic acid backteria, similar to 131 00:08:01,000 --> 00:08:03,960 Speaker 1: the ones responsible for yogurut and cheeses and beer and 132 00:08:04,120 --> 00:08:08,240 Speaker 1: sour dough would similarly act on cream either before it 133 00:08:08,280 --> 00:08:11,160 Speaker 1: was churned or during the churning, meaning that the final 134 00:08:11,200 --> 00:08:14,720 Speaker 1: product was cultured butter, which means that I get to 135 00:08:14,720 --> 00:08:21,280 Speaker 1: talk about bacteria poop again. Okay, so these bacteria eat milk, sugars, 136 00:08:21,280 --> 00:08:23,920 Speaker 1: and excrete acids, which work to both break up the 137 00:08:23,920 --> 00:08:27,280 Speaker 1: globules and the cream and to flavor the butter. Most 138 00:08:27,280 --> 00:08:30,720 Speaker 1: of what we consider butter flavor comes from these bacteria, 139 00:08:30,800 --> 00:08:34,600 Speaker 1: and specifically they're poop thank you bacteria. Poop thank you. 140 00:08:35,320 --> 00:08:38,360 Speaker 1: And you can still buy cultured butter uh these days. 141 00:08:38,360 --> 00:08:42,000 Speaker 1: It's usually made from pasteurized cream and cultured by having 142 00:08:42,040 --> 00:08:45,520 Speaker 1: some friendly bacteria added to the cream on purpose, rather 143 00:08:45,559 --> 00:08:50,040 Speaker 1: than having let the cream sit out to collect wild bacteria. However, 144 00:08:50,160 --> 00:08:52,040 Speaker 1: a lot of the butter that's sold in the United 145 00:08:52,080 --> 00:08:55,080 Speaker 1: States is sweet cream butter with or without salt added, 146 00:08:55,440 --> 00:08:57,640 Speaker 1: and this is a type of butter that's made from 147 00:08:57,640 --> 00:09:01,680 Speaker 1: pasteurised cream that has not gone through a culturing process. 148 00:09:01,679 --> 00:09:04,439 Speaker 1: Some is sold as is just like straight up the butter, 149 00:09:04,760 --> 00:09:07,559 Speaker 1: but some is flavored as part of the manufacturing process 150 00:09:07,600 --> 00:09:12,280 Speaker 1: to better match what consumers expect from butter. Yeah. The 151 00:09:12,360 --> 00:09:14,320 Speaker 1: day that I learned this, I felt like I had 152 00:09:14,360 --> 00:09:17,839 Speaker 1: been lied to my entire life. It was very sad 153 00:09:18,679 --> 00:09:21,800 Speaker 1: to think of butter that has butter flavoring in it. 154 00:09:21,800 --> 00:09:25,640 Speaker 1: It's just it's just depressing, it is. This is also 155 00:09:25,679 --> 00:09:27,600 Speaker 1: reminding me of that line from the which the taste 156 00:09:27,600 --> 00:09:32,840 Speaker 1: of butter Yeah, oh, yeah. Anyway, another thing that might 157 00:09:32,880 --> 00:09:36,319 Speaker 1: weird you out. Butter can also be colored during manufacturing 158 00:09:36,800 --> 00:09:39,559 Speaker 1: because the yellow of butter comes from grass and cow's 159 00:09:39,600 --> 00:09:42,320 Speaker 1: diets and the beta caroteen the grass contains, which is 160 00:09:42,320 --> 00:09:45,520 Speaker 1: released during the churning process, which is why butter is 161 00:09:45,600 --> 00:09:51,000 Speaker 1: yellowish and uh not as yellowish milk is white. Yeah, 162 00:09:51,240 --> 00:09:53,840 Speaker 1: but when cows are when cows are given less fresh grass, 163 00:09:53,960 --> 00:09:57,640 Speaker 1: their butter will be whiter. So for consistency, some brands 164 00:09:57,720 --> 00:10:01,480 Speaker 1: do color their butter. And speaking of lies that our 165 00:10:01,520 --> 00:10:07,160 Speaker 1: grocery stores tell us. Okay, So, although any liquid that 166 00:10:07,200 --> 00:10:09,840 Speaker 1: comes off of butter during the butter making process is 167 00:10:09,920 --> 00:10:14,319 Speaker 1: technically butter milk, the term refers specifically too soured a 168 00:10:14,440 --> 00:10:18,960 Speaker 1: k a cultured butter liquids, And because most United States 169 00:10:19,000 --> 00:10:21,719 Speaker 1: butter is not cultured, generally, the butter milk sold in 170 00:10:21,720 --> 00:10:24,280 Speaker 1: the United States is not a byproduct of the butter 171 00:10:24,360 --> 00:10:27,720 Speaker 1: making process. It's just plain old milk that's been soured 172 00:10:27,720 --> 00:10:31,280 Speaker 1: by adding lactic acid and maybe has thickener thrown in 173 00:10:31,320 --> 00:10:35,840 Speaker 1: there to change the consistency. So it's like not even 174 00:10:35,960 --> 00:10:40,320 Speaker 1: butter milk really, Nope, not at all. It's just called it. Yeah, 175 00:10:40,600 --> 00:10:45,200 Speaker 1: And and you can't call write real buttermilk buttermilk. They 176 00:10:45,280 --> 00:10:48,560 Speaker 1: call it way. What do they call it? But butter way. Yeah, 177 00:10:48,600 --> 00:10:52,040 Speaker 1: if you don't have a very specific FDA approved process 178 00:10:52,160 --> 00:10:55,960 Speaker 1: in place for for for testing the temperature and all 179 00:10:56,040 --> 00:10:58,439 Speaker 1: kinds of other statistics about your about your product, you 180 00:10:58,520 --> 00:11:02,120 Speaker 1: can't call something milk in the United States. Man. So 181 00:11:02,280 --> 00:11:05,240 Speaker 1: some so, some, some small butteries will sell butter away. 182 00:11:05,559 --> 00:11:08,000 Speaker 1: And I recommend picking that up and making mashed potatoes 183 00:11:08,000 --> 00:11:11,480 Speaker 1: out of it, because it's the best. I made buttermilk 184 00:11:11,520 --> 00:11:14,480 Speaker 1: biscuits with mine, and I actually filmed it and it 185 00:11:14,559 --> 00:11:17,079 Speaker 1: went horribly wrong, and I may or may not post 186 00:11:17,200 --> 00:11:22,800 Speaker 1: the video. It was so funny. I think the temperature, 187 00:11:22,960 --> 00:11:27,000 Speaker 1: the humidity, something went wrong. It was so sticky and 188 00:11:27,080 --> 00:11:31,360 Speaker 1: I couldn't do anything about it. And he's making this 189 00:11:31,520 --> 00:11:37,720 Speaker 1: gesture like she's pulling strands of pasta like like, okay, essentially, 190 00:11:37,960 --> 00:11:41,079 Speaker 1: now I'm really curious. So, I mean, I'm thinking about it. 191 00:11:41,120 --> 00:11:44,559 Speaker 1: I'm pondering it, Okay. I mean I don't want to 192 00:11:44,600 --> 00:11:47,760 Speaker 1: open you up to you know, internet humiliation. Yeah, well, 193 00:11:48,440 --> 00:11:53,439 Speaker 1: thank you, you're a good friend. Yay, I try. Okay. So, 194 00:11:53,600 --> 00:11:58,000 Speaker 1: so that's basically the science of what butter is, but 195 00:11:58,200 --> 00:12:00,079 Speaker 1: obviously you don't need to know all of the in 196 00:12:00,200 --> 00:12:02,439 Speaker 1: order to enjoy it, and people have been enjoying it 197 00:12:02,600 --> 00:12:05,959 Speaker 1: four thousands upon thousands of years. Yes, and we'll get 198 00:12:06,360 --> 00:12:08,760 Speaker 1: to the story of that after a quick break for 199 00:12:08,800 --> 00:12:22,000 Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes, 200 00:12:22,120 --> 00:12:26,080 Speaker 1: thank you. So. Butter, like a lot of our favorite foods, 201 00:12:26,280 --> 00:12:31,199 Speaker 1: was probably an accidental discovery. Historians think sometime around eight 202 00:12:31,280 --> 00:12:35,839 Speaker 1: thousand BC and Central Asia, a herdsman went to take 203 00:12:35,880 --> 00:12:38,120 Speaker 1: a swig of milk he had stored in his sheep 204 00:12:38,320 --> 00:12:41,760 Speaker 1: skin bag, his trusty sheepskin bag, only to realize that 205 00:12:41,920 --> 00:12:46,120 Speaker 1: thanks to all that slashing or churning around during travel, 206 00:12:46,280 --> 00:12:49,200 Speaker 1: coupled with the bacteria and the sheepskin vessel, it had 207 00:12:49,240 --> 00:12:52,959 Speaker 1: curdled into butter, albeit probably very different from what we 208 00:12:53,160 --> 00:12:57,080 Speaker 1: have today. Yeah. Yeah, and this is also the theory 209 00:12:57,360 --> 00:13:00,640 Speaker 1: behind the creation of our old pal yogurt and our 210 00:13:00,679 --> 00:13:05,360 Speaker 1: future VFF Cheese Cheese episodes Soon Can't Wait. In fact, 211 00:13:05,600 --> 00:13:08,760 Speaker 1: one alternate theory suggests that way drained from the Kurds 212 00:13:08,840 --> 00:13:12,160 Speaker 1: during the cheesemaking could have gotten agitated and resulted in 213 00:13:12,200 --> 00:13:16,520 Speaker 1: the first butter. They could have been related. Their discoveries 214 00:13:16,679 --> 00:13:19,360 Speaker 1: could have been related. Sure, it might have also had 215 00:13:19,360 --> 00:13:22,920 Speaker 1: to do with temperature. Maybe In warmer climates the shake 216 00:13:22,960 --> 00:13:26,199 Speaker 1: and milk became yogurt or cheese, and in colder climates 217 00:13:26,240 --> 00:13:29,959 Speaker 1: it became butter. That's true. Yeah, However it happened, it 218 00:13:30,160 --> 00:13:35,040 Speaker 1: most likely happened shortly after the domestication of yak's goats 219 00:13:35,160 --> 00:13:38,160 Speaker 1: and sheep, so no butter made with cow's milk in 220 00:13:38,200 --> 00:13:42,760 Speaker 1: the early days Yea, and word of this tasty discovery 221 00:13:42,800 --> 00:13:46,920 Speaker 1: slowly spread throughout Asia and Africa. In ancient India, folks 222 00:13:47,000 --> 00:13:50,360 Speaker 1: also realized that butter, once simmered, left behind an oil 223 00:13:50,480 --> 00:13:53,160 Speaker 1: that could be stored for months at room temperature, which 224 00:13:53,240 --> 00:13:58,439 Speaker 1: was such an amazing thing before refrigeration right terriffic boon. Yes, 225 00:13:58,960 --> 00:14:02,240 Speaker 1: and today we called this gee And it was one 226 00:14:02,280 --> 00:14:05,160 Speaker 1: of the two main early ways of butter preservation that 227 00:14:05,200 --> 00:14:08,000 Speaker 1: would emerge, the other being the European method much later 228 00:14:08,160 --> 00:14:12,320 Speaker 1: of using salt. Yes, and the buttermilk wasn't wasted, either 229 00:14:12,800 --> 00:14:16,000 Speaker 1: enjoyed as a drink or used as the basis in cheesemaking. 230 00:14:18,160 --> 00:14:21,800 Speaker 1: Italy and Grease wornt fans butter, though they much preferred 231 00:14:22,080 --> 00:14:27,080 Speaker 1: the plentiful and local olive oil are good. Buddy. Pliny 232 00:14:27,240 --> 00:14:32,120 Speaker 1: called butter a food for barbarians, harsh words. They weren't 233 00:14:32,160 --> 00:14:35,280 Speaker 1: above using it as a curative though, uh typically as 234 00:14:35,320 --> 00:14:39,240 Speaker 1: a ball for wounds or for cosmetic purposes like making 235 00:14:39,280 --> 00:14:44,640 Speaker 1: hair shiny or smoothing skin. And they weren't alone and 236 00:14:44,800 --> 00:14:49,320 Speaker 1: using it medicinally or otherwise. Ancient Egyptians used it if 237 00:14:49,360 --> 00:14:52,440 Speaker 1: you had something going on with your eyes. Yeah, And 238 00:14:52,640 --> 00:14:56,080 Speaker 1: in India butter was used on the skin to ward 239 00:14:56,120 --> 00:15:00,000 Speaker 1: off the cold and for burning in limps. That would 240 00:15:00,040 --> 00:15:02,960 Speaker 1: be a scent, that would be a scented lamp, a 241 00:15:03,160 --> 00:15:07,320 Speaker 1: nice scent. Yeah. The word butter is thought to be 242 00:15:07,480 --> 00:15:12,640 Speaker 1: derived from the Greek boo tiron a roughly cow cheese. Yeah. 243 00:15:13,520 --> 00:15:16,800 Speaker 1: But they possibly borrowed this from their cattle herding neighbors 244 00:15:16,840 --> 00:15:20,600 Speaker 1: to the north, the Scythians, because they weren't cows in 245 00:15:20,800 --> 00:15:24,280 Speaker 1: Greece at the time, So I don't know. It would 246 00:15:24,280 --> 00:15:26,240 Speaker 1: have been strange for them to come up that call 247 00:15:26,320 --> 00:15:29,280 Speaker 1: something coucheese when they didn't have cows a little bit. 248 00:15:30,520 --> 00:15:34,120 Speaker 1: The earliest recorded mention of making butter on purpose comes 249 00:15:34,200 --> 00:15:37,520 Speaker 1: to us courtesy of a four thousand five year old 250 00:15:37,640 --> 00:15:42,720 Speaker 1: Sumerian limestone tablet. Goodness, m h. It's believed the first 251 00:15:42,760 --> 00:15:46,320 Speaker 1: butter makers hung and jostle the milk filled animal skin 252 00:15:46,680 --> 00:15:51,000 Speaker 1: from a horizontally suspended log. Yeah, and some cultures still 253 00:15:51,080 --> 00:15:54,440 Speaker 1: make it this way. But by two thousand, five hundred BC, 254 00:15:54,840 --> 00:15:58,400 Speaker 1: Sumeria milk was placed in terra cotta jugs and churned 255 00:15:58,400 --> 00:16:00,480 Speaker 1: it with a plunger like tool. And we know this 256 00:16:00,600 --> 00:16:04,160 Speaker 1: because there's a surviving fresco depicting it. I love it. 257 00:16:04,240 --> 00:16:06,760 Speaker 1: I loved that someone liked the butter process enough they 258 00:16:06,760 --> 00:16:08,800 Speaker 1: were like, I'm gonna paint this. Yeah, this is what 259 00:16:09,000 --> 00:16:10,360 Speaker 1: this is what I'm doing with my day. I'm going 260 00:16:10,400 --> 00:16:13,720 Speaker 1: to dedicate some time to this. What we appreciate it 261 00:16:14,440 --> 00:16:17,920 Speaker 1: in part due to the magical nature of butter, as 262 00:16:18,000 --> 00:16:21,160 Speaker 1: in like, it's sort of just happened and they weren't 263 00:16:21,200 --> 00:16:24,520 Speaker 1: really sure when it was going to happen. Various cultures 264 00:16:24,800 --> 00:16:29,800 Speaker 1: used it in religious practices. Yeah, Sumerians offered it to 265 00:16:30,120 --> 00:16:34,800 Speaker 1: in Nana, the goddess of fertility. In Hinduism, there are 266 00:16:34,920 --> 00:16:37,760 Speaker 1: myths of how Gi was created in the very beginning 267 00:16:37,800 --> 00:16:41,520 Speaker 1: of existence, as gods and demons turned an ocean of milk. Yeah, 268 00:16:42,000 --> 00:16:45,720 Speaker 1: he was used to purify our annoying images of deities 269 00:16:46,160 --> 00:16:49,840 Speaker 1: and Hindu worshippers with throw gy at statues of gods 270 00:16:49,960 --> 00:16:54,200 Speaker 1: for good fortune. You might say, butter them up. Oh, 271 00:16:54,360 --> 00:16:56,480 Speaker 1: and no, that was not just a terrible pund not 272 00:16:56,880 --> 00:17:02,600 Speaker 1: possibly where the phrase comes from. No, possibly possibly. The 273 00:17:02,640 --> 00:17:05,480 Speaker 1: first written instance of that figurative meaning in English is 274 00:17:05,600 --> 00:17:11,960 Speaker 1: from Very Interesting A few minutes later. A few minutes. Yes, 275 00:17:13,000 --> 00:17:16,680 Speaker 1: the MASSI used it as an ointment during lifecycle rituals, 276 00:17:16,880 --> 00:17:20,440 Speaker 1: leaving it to grant fertility and growth. In parts of 277 00:17:20,520 --> 00:17:23,240 Speaker 1: Ethiopia is still tradition to spread red clay and butter 278 00:17:23,440 --> 00:17:26,920 Speaker 1: on a future bride for several weeks. Foodist and Tibet 279 00:17:27,040 --> 00:17:31,680 Speaker 1: made and still make, elaborate butter sculptures called tormas depicting 280 00:17:31,720 --> 00:17:34,880 Speaker 1: the gods. And they're really cool looking, yeah, I said, 281 00:17:34,960 --> 00:17:39,119 Speaker 1: just looking them up. Ancient Druids would make butter to 282 00:17:39,200 --> 00:17:43,320 Speaker 1: pay homage to the goddess of fertility. Something to do 283 00:17:43,560 --> 00:17:46,959 Speaker 1: with the felic shape the churn and the trusting mission involved. 284 00:17:48,040 --> 00:17:51,320 Speaker 1: I'll let you figure that out on your own. Celtic 285 00:17:51,520 --> 00:17:56,800 Speaker 1: mother goddess and guardian of cows, awesome Bridget had an 286 00:17:56,920 --> 00:18:00,680 Speaker 1: unending supply butter to feed people. Kelts also believed in 287 00:18:00,840 --> 00:18:04,520 Speaker 1: something called butter luck, and they took steps to protect 288 00:18:04,600 --> 00:18:08,639 Speaker 1: their dairy from being jeeks, like peeling some bark offen 289 00:18:08,760 --> 00:18:12,360 Speaker 1: ash tree before sunrise mind you of course, oh my goodness, 290 00:18:12,760 --> 00:18:16,879 Speaker 1: and wrapping it around the churn and milk pail. Or 291 00:18:17,240 --> 00:18:20,600 Speaker 1: you could alternatively use a rusty nail from a coffin 292 00:18:20,880 --> 00:18:23,680 Speaker 1: in your milk pail and that would do the trick. 293 00:18:24,880 --> 00:18:27,680 Speaker 1: I'm glad there was a method, Oh, there was very 294 00:18:27,760 --> 00:18:30,760 Speaker 1: much so. Butter also pops up a few times in 295 00:18:31,080 --> 00:18:36,879 Speaker 1: the Bible, the most sided example from Judges five, she 296 00:18:37,080 --> 00:18:40,800 Speaker 1: brought fourth butter in a lordly dish. Abraham also makes 297 00:18:40,840 --> 00:18:43,159 Speaker 1: a gift of butter along with milk and a butchered 298 00:18:43,240 --> 00:18:45,760 Speaker 1: calf to three angels who you know, drop on by 299 00:18:46,320 --> 00:18:49,280 Speaker 1: what a nice gift. A lot of you probably heard 300 00:18:49,320 --> 00:18:52,520 Speaker 1: all the hubbub, possibly from one of our fellow podcasts 301 00:18:52,560 --> 00:18:56,879 Speaker 1: about bog butter. But yeah, and Ireland, it isn't uncommon 302 00:18:56,920 --> 00:18:59,879 Speaker 1: to find large chunks of butter buried in wooden bucket 303 00:19:00,280 --> 00:19:04,520 Speaker 1: dating back to four that is still apparently hey okay 304 00:19:04,600 --> 00:19:10,320 Speaker 1: to eat um, yeah yeah. An Atlas Obscure article that 305 00:19:10,520 --> 00:19:13,680 Speaker 1: interviewed someone who tried some of that bog butter he made, 306 00:19:14,000 --> 00:19:17,119 Speaker 1: so it wasn't that old um. He He described the 307 00:19:17,200 --> 00:19:21,960 Speaker 1: taste as similar to that of parmesan cheese, but he 308 00:19:22,160 --> 00:19:25,439 Speaker 1: also added that the chemical that gives parmesan its smell 309 00:19:25,720 --> 00:19:29,119 Speaker 1: is the same one that's in vomit. M hmm. I 310 00:19:29,200 --> 00:19:31,480 Speaker 1: did not know that. I'm not sure I needed to 311 00:19:31,560 --> 00:19:33,560 Speaker 1: know that, but I do know it now, and so 312 00:19:33,840 --> 00:19:36,960 Speaker 1: do you. There are a couple of series out there 313 00:19:37,320 --> 00:19:41,560 Speaker 1: as to why people might have buried butter um, maybe 314 00:19:41,880 --> 00:19:44,520 Speaker 1: to keep some high calorie food around during the winter 315 00:19:44,680 --> 00:19:48,320 Speaker 1: months in case food proved to be scarce. Uh. In 316 00:19:48,480 --> 00:19:51,760 Speaker 1: some parts of ancient Ireland, Scotland and northern Europe, it 317 00:19:51,880 --> 00:19:55,600 Speaker 1: wasn't uncommon to be buried with barrels of butter because 318 00:19:55,640 --> 00:19:59,399 Speaker 1: people loved it that much. Um or two peas and 319 00:19:59,480 --> 00:20:04,680 Speaker 1: ancient are fairies, So one of those things. You know, 320 00:20:06,280 --> 00:20:09,920 Speaker 1: who can really tell why man berries is better? It's 321 00:20:09,920 --> 00:20:12,760 Speaker 1: a question for the ages. It's a very personal question. 322 00:20:13,240 --> 00:20:18,200 Speaker 1: It is. Well, speaking of appeasing the gods, we're going 323 00:20:18,320 --> 00:20:21,080 Speaker 1: to appease our podcast gods by taking a quick break 324 00:20:21,480 --> 00:20:33,840 Speaker 1: for a word from our sponsor, and we're back thank 325 00:20:33,880 --> 00:20:39,439 Speaker 1: you sponsor. By a first century c. Butter was common 326 00:20:39,800 --> 00:20:44,200 Speaker 1: basically everywhere, partially thanks to the movement of the Celts 327 00:20:44,320 --> 00:20:47,920 Speaker 1: and then the Vikings, then the Normans. Yes, but it 328 00:20:48,280 --> 00:20:52,280 Speaker 1: wasn't really that popular in China, where dairy generally never 329 00:20:52,400 --> 00:20:58,240 Speaker 1: took off, or the Mediterranean, where the Romans used butter 330 00:20:58,359 --> 00:21:05,160 Speaker 1: lovers as an insult. Two yeah. In three records kept 331 00:21:05,280 --> 00:21:09,920 Speaker 1: by Christian missionaries visiting Serbia mentioned kumis a fermented drink 332 00:21:10,000 --> 00:21:13,359 Speaker 1: that had loves of butter in it, and until the 333 00:21:13,440 --> 00:21:18,760 Speaker 1: Middle Ages, butter in Anglo Saxon Europe was made with 334 00:21:19,200 --> 00:21:23,600 Speaker 1: whatever sheep's milk was left over from cheesemaking. Cheese was 335 00:21:23,840 --> 00:21:28,320 Speaker 1: more important than butter, so about two pounds for every 336 00:21:28,359 --> 00:21:31,480 Speaker 1: one hundred pounds of cheese, and that meant that butter 337 00:21:31,760 --> 00:21:37,600 Speaker 1: was expensive and largely enjoyed by the wealthy. That started 338 00:21:37,600 --> 00:21:42,159 Speaker 1: to change when milk production and cow's milk butter became 339 00:21:42,240 --> 00:21:45,960 Speaker 1: more of their own, separate entities. Yeah. Butter featured in 340 00:21:46,080 --> 00:21:49,800 Speaker 1: only two per cent of the recipes in this eighties 341 00:21:49,920 --> 00:21:53,920 Speaker 1: Ish French recipe collection called Levandier, but by the fifteen 342 00:21:53,960 --> 00:21:56,840 Speaker 1: forties it featured in a third of the recipes. Collected 343 00:21:56,920 --> 00:22:00,480 Speaker 1: in another French recipe book called could you do it 344 00:22:00,560 --> 00:22:03,600 Speaker 1: for Me? Leave the full exident. Oh you say it's 345 00:22:03,600 --> 00:22:08,040 Speaker 1: so much nicer than I did. I try. Butter was 346 00:22:08,240 --> 00:22:12,560 Speaker 1: banned during Lent, which was no big deal in olive 347 00:22:12,600 --> 00:22:16,640 Speaker 1: oil preferring Southern Europe, but it was a real challenge 348 00:22:16,840 --> 00:22:21,520 Speaker 1: in Northern Europe. And rather than resorting to olive oil 349 00:22:21,760 --> 00:22:25,720 Speaker 1: or lard, some Northern Europeans would simply pay the Catholic 350 00:22:25,760 --> 00:22:28,280 Speaker 1: search to get out of this butter band and the 351 00:22:28,520 --> 00:22:32,200 Speaker 1: rain Normandy, France. That money may have been used to 352 00:22:32,280 --> 00:22:36,440 Speaker 1: build the famous Butter Tower. This is this giant, gorgeous 353 00:22:36,800 --> 00:22:41,760 Speaker 1: piece of architecture. Yes, it was much larger than I 354 00:22:41,880 --> 00:22:45,159 Speaker 1: thought it was going to be. When I Google image 355 00:22:45,160 --> 00:22:50,760 Speaker 1: searched hit that it's really impressive. And if this is true, 356 00:22:51,760 --> 00:22:55,760 Speaker 1: then people were eating a lot of butter in those days, 357 00:22:56,480 --> 00:22:59,800 Speaker 1: and in this cultural divide over butter versus olive oil 358 00:23:00,320 --> 00:23:03,440 Speaker 1: was such a serious thing. There there are stories about 359 00:23:03,520 --> 00:23:06,159 Speaker 1: travelers from Southern Europe bringing all of oil with them 360 00:23:06,240 --> 00:23:10,680 Speaker 1: because they thought that eating butter made one vulnerable to leprosy. Wow, 361 00:23:11,600 --> 00:23:14,200 Speaker 1: and that religious aspect that the butter ban and the 362 00:23:14,280 --> 00:23:16,919 Speaker 1: money that the church was was making from it may 363 00:23:16,960 --> 00:23:21,680 Speaker 1: have actually helped drive the rise of Protestantism. The book 364 00:23:21,760 --> 00:23:25,000 Speaker 1: History of Food points out that the northern European countries 365 00:23:25,040 --> 00:23:28,159 Speaker 1: that turned Protestant had a history of dairy farming, so 366 00:23:28,359 --> 00:23:31,320 Speaker 1: for them, the expensive import of olive oil for fast 367 00:23:31,480 --> 00:23:34,920 Speaker 1: days when perfectly good butter was widely available would have 368 00:23:35,000 --> 00:23:39,800 Speaker 1: been just particularly egregious. Martin Luther was super pissed about it, 369 00:23:40,080 --> 00:23:43,600 Speaker 1: and in fifty he wrote, there's a few little sections 370 00:23:43,600 --> 00:23:46,119 Speaker 1: taken out, but in essence, he wrote in Rome, they 371 00:23:46,200 --> 00:23:48,919 Speaker 1: make a mockery fasting while forcing us to eat an 372 00:23:48,960 --> 00:23:52,040 Speaker 1: oil they themselves would not use to grease their slippers. 373 00:23:52,480 --> 00:23:55,160 Speaker 1: They then sell us the right to eat foods forbidden 374 00:23:55,240 --> 00:23:57,960 Speaker 1: on fast days. Eating butter, they say, is a greater 375 00:23:58,080 --> 00:24:04,200 Speaker 1: sin than to lie, blaspheme, or ulge in impurity. Mass 376 00:24:04,320 --> 00:24:08,800 Speaker 1: strong words from Martin Luther. I know he was not 377 00:24:09,280 --> 00:24:12,040 Speaker 1: messing around. And to be fair, if someone told me 378 00:24:12,119 --> 00:24:16,840 Speaker 1: that I couldn't eat butter, yeah, and then sold me 379 00:24:17,160 --> 00:24:20,080 Speaker 1: their inferior oil to use in place of it, yeah, 380 00:24:20,280 --> 00:24:23,440 Speaker 1: I would be pissed about that too. I would as well. 381 00:24:24,040 --> 00:24:27,080 Speaker 1: I believe this is the second time Martin Luther's shown 382 00:24:27,160 --> 00:24:35,480 Speaker 1: up interesting all right. Well. Moving on into the Elizabethan era, 383 00:24:36,119 --> 00:24:39,240 Speaker 1: sailors could expect one fourth pound of butter a day 384 00:24:39,359 --> 00:24:42,720 Speaker 1: as part of their rations, and newly was that often 385 00:24:42,800 --> 00:24:47,960 Speaker 1: receive a pot of butter for prosperity and fertility. Marie 386 00:24:48,080 --> 00:24:53,399 Speaker 1: Antoinette had a pleasure dairy where she and her ladies 387 00:24:53,440 --> 00:24:56,840 Speaker 1: in waiting would dress as dairymaids and pretend to make 388 00:24:57,040 --> 00:25:06,600 Speaker 1: butter fast Wow yeah um. In seventeen six, butter played 389 00:25:06,640 --> 00:25:10,560 Speaker 1: a key role in the first documented US student protest 390 00:25:10,680 --> 00:25:14,280 Speaker 1: at a little university you might have heard of called Harvard. 391 00:25:15,080 --> 00:25:20,320 Speaker 1: After a meal served with particularly rancid butter, Asa Dunbar, 392 00:25:20,480 --> 00:25:24,840 Speaker 1: who would become the grandfather of Henry David, threw, jumped 393 00:25:24,960 --> 00:25:28,639 Speaker 1: onto a chair and cried out, behold our butter stink 394 00:25:28,680 --> 00:25:31,480 Speaker 1: I is give us therefore butter that stink is not. 395 00:25:32,520 --> 00:25:35,240 Speaker 1: The rest of the student body joined in the protest, 396 00:25:35,400 --> 00:25:39,960 Speaker 1: and this resulted in the athlete named butter Rebellion. Over 397 00:25:40,160 --> 00:25:44,400 Speaker 1: half the student body was suspended, but this was overturned 398 00:25:44,560 --> 00:25:49,640 Speaker 1: and the butter replaced. The butter first documented the US 399 00:25:49,640 --> 00:25:54,240 Speaker 1: student protest. Until the sixteen hundreds, butter and other dairy 400 00:25:54,280 --> 00:25:57,520 Speaker 1: products were made primarily by women, since had to do 401 00:25:57,680 --> 00:26:03,160 Speaker 1: with lactation and birth and for two yeah those lady things. 402 00:26:03,640 --> 00:26:07,919 Speaker 1: Yeah yeah, thanks to butter's high cost, this could mean 403 00:26:08,080 --> 00:26:11,480 Speaker 1: social status for the women making it um. But then 404 00:26:11,720 --> 00:26:16,119 Speaker 1: came the industrial evolution. The first creamery started popping up 405 00:26:16,160 --> 00:26:19,320 Speaker 1: an upstate New York in the eighteen fifties and its sixties, 406 00:26:19,880 --> 00:26:24,080 Speaker 1: in tandem with the invention of the cream separator. Prior 407 00:26:24,160 --> 00:26:27,520 Speaker 1: to the stairs were like fairly small, and butter producers 408 00:26:27,880 --> 00:26:30,720 Speaker 1: used separating vats waiting days for the cream derived at 409 00:26:30,720 --> 00:26:34,520 Speaker 1: the top. But the cream separator, which uses centrifugal forests 410 00:26:34,600 --> 00:26:39,640 Speaker 1: to spend the cream up, took minutes. So from eight 411 00:26:41,680 --> 00:26:45,359 Speaker 1: US butter production increased from twenty nine million pounds to 412 00:26:45,480 --> 00:26:50,119 Speaker 1: over one billion pounds. And it it kind of forced. 413 00:26:50,400 --> 00:26:53,160 Speaker 1: I didn't really force women out, but it wasn't women's 414 00:26:53,480 --> 00:26:57,840 Speaker 1: kind of owned business anymore dominated because it was hard 415 00:26:57,920 --> 00:27:00,320 Speaker 1: for women to legally own stuff at that time. Yeah, 416 00:27:00,960 --> 00:27:05,240 Speaker 1: that had something to do with it. Moving on from that, 417 00:27:06,160 --> 00:27:10,440 Speaker 1: Congress came up with butter standards and definitions in six 418 00:27:11,200 --> 00:27:16,280 Speaker 1: In seven, the Nebraska Dairyman's Association printed a farewell to 419 00:27:16,680 --> 00:27:21,120 Speaker 1: quote sound dairy maid with her quote full rounded arms 420 00:27:21,200 --> 00:27:28,840 Speaker 1: and sweet Voice, farewell, Yes, no more. Dairymaid Beatrice Creamery 421 00:27:28,960 --> 00:27:34,280 Speaker 1: Company marketed the first package butter in eight uh and 422 00:27:34,520 --> 00:27:37,760 Speaker 1: the current standards the US uses for butter were enacted 423 00:27:37,800 --> 00:27:43,240 Speaker 1: in These regulations grade butter based on flavor, color, saltiness, 424 00:27:43,359 --> 00:27:46,680 Speaker 1: and texture, and butter are sold in the US has 425 00:27:46,760 --> 00:27:52,199 Speaker 1: to be at least butter fat. So that brings us 426 00:27:52,840 --> 00:27:56,520 Speaker 1: mostly up to now. And that's also where we're going 427 00:27:56,640 --> 00:28:01,640 Speaker 1: to stop this episode. So and the next one we're 428 00:28:01,640 --> 00:28:04,560 Speaker 1: gonna pick up with how it's currently made and the 429 00:28:04,680 --> 00:28:09,280 Speaker 1: science and health and modern butter issues. Yeah. Yeah, so yes, 430 00:28:09,359 --> 00:28:13,919 Speaker 1: that brings us to listener mail. Yes, listener mail. First 431 00:28:14,600 --> 00:28:18,160 Speaker 1: shout out to Julie, who sent us a box of jams. Yes, 432 00:28:18,440 --> 00:28:23,200 Speaker 1: there's strawberry, lapeno mixed berry and an apple butter that 433 00:28:23,280 --> 00:28:26,119 Speaker 1: she made overnight and crock apple butter might be one 434 00:28:26,160 --> 00:28:28,879 Speaker 1: of my favorite things, so I'm very excited about this. 435 00:28:29,040 --> 00:28:32,320 Speaker 1: I got a whole jar of it just waiting. After 436 00:28:32,359 --> 00:28:35,520 Speaker 1: our episode on Graham Crackers, a lot of people wrote 437 00:28:35,600 --> 00:28:38,120 Speaker 1: in a suggested we check out the way I heard 438 00:28:38,160 --> 00:28:41,440 Speaker 1: it with Mike Row episode thirty eight on self Abuse. 439 00:28:42,240 --> 00:28:44,480 Speaker 1: It's fairly short, so check it out if you want 440 00:28:44,560 --> 00:28:47,680 Speaker 1: more details on Dr Graham and don't we all don't 441 00:28:47,720 --> 00:28:50,760 Speaker 1: we all? Don't we all need more details on Dr Graham. 442 00:28:52,840 --> 00:28:56,200 Speaker 1: Greg also wrote in with a thank you pun. Yes, 443 00:28:57,400 --> 00:29:01,840 Speaker 1: why do Parisians eat just one egg at breakfast? Because 444 00:29:01,920 --> 00:29:08,280 Speaker 1: in France one egg is enough? Thank you Greg? Oh? Yes, 445 00:29:09,160 --> 00:29:14,400 Speaker 1: and and off off being the French word for egg egg. Yeah, 446 00:29:15,600 --> 00:29:18,560 Speaker 1: thank you. Problems are the best way to send thank you. 447 00:29:19,000 --> 00:29:23,880 Speaker 1: So puns and apple butter, they're right, they're ready there. Yeah, 448 00:29:24,040 --> 00:29:30,000 Speaker 1: it's close. We we appreciate both, so thank you. Yes absolutely, 449 00:29:30,240 --> 00:29:32,960 Speaker 1: um and uh and hey, if you guys want to 450 00:29:33,000 --> 00:29:35,240 Speaker 1: get in touch with us, you can do that thing. Yes, 451 00:29:35,400 --> 00:29:37,680 Speaker 1: we have an email at food stuff at how stuff 452 00:29:37,680 --> 00:29:40,680 Speaker 1: works dot com. We're also on Twitter and Facebook at 453 00:29:40,880 --> 00:29:43,520 Speaker 1: food Stuff hs W stands for how stuff Works, and 454 00:29:43,680 --> 00:29:46,800 Speaker 1: we're on Instagram at food stuff so you can follow us, 455 00:29:46,960 --> 00:29:49,760 Speaker 1: follow us there, find our videos, find some I don't know, 456 00:29:49,880 --> 00:29:52,400 Speaker 1: just whatever we're up to that day. Uh. We hope 457 00:29:52,440 --> 00:29:54,280 Speaker 1: that we will hear from you. You will hear from 458 00:29:54,360 --> 00:29:56,960 Speaker 1: us again soon, and we hope that lots more good 459 00:29:57,000 --> 00:29:58,160 Speaker 1: things are coming your way.