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Speaker 1: Hello, and welcome to Savor. I'm An Eries and I'm

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Speaker 1: Lauren vocal Bam, and today we're talking about Chantarelle mushrooms,

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Speaker 1: which we have had a lot of fun pronouncing. It's

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Speaker 1: definitely not Chantarell eas no, but it's fun to say

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Speaker 1: it that way. It is. Don't worry, listeners, we won't

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Speaker 1: put you through that. Not too often. We had some

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Speaker 1: Chantrell's when we were in Asheville and they were so good.

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Speaker 1: Oh yeah, we found them in the woods with a

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Speaker 1: professional Chantrell's. This is the smooth Chantrelle given. The underside

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Speaker 1: is it doesn't have any in a hint really of

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Speaker 1: gills here that kind of does. There are Chantrell's with

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Speaker 1: very there's a black one, there's blue one out west.

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Speaker 1: We have red ones here. They're tasty and um great consistency,

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Speaker 1: almost like a like seafood, a little bit of like

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Speaker 1: a chewiness. Rubbery is almost like put in a good way.

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Speaker 1: That's Ellen Muskett, a professional forager. Due to a bit

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Speaker 1: of miscommunication, he thought we were shooting video, not just audio,

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Speaker 1: and he couldn't find any Chanterrelle's first to forage, so

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Speaker 1: he set up this little scene because they're so lovely

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Speaker 1: and like I was going to spring it on us

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Speaker 1: as though it was totally natural, but then when he

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Speaker 1: realized it was just audio, he was like, oh no,

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Speaker 1: just come over here here since I set it up. Yeah,

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Speaker 1: it was enjoyable. Nonetheless, disclaimer right at the front, don't

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Speaker 1: use this episode as a guide for foraging our mushroom hunting.

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Speaker 1: We don't want any of you lovely folks to get sick.

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Speaker 1: We like you, we do, we do. Oh and we're

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Speaker 1: not talking about the restaurant New York, which is probably obvious,

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Speaker 1: but there's a book, a whole book about this restaurant

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Speaker 1: called Chanterelle in New York, and I went through an

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Speaker 1: embarrassing amount of pages confused before I realized that they

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Speaker 1: weren't talking about the mushroom. So just a little word

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Speaker 1: to the why. Yes, And also, if you would like

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Speaker 1: a more general discussion on mushrooms, check out our episode

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Speaker 1: Mushrooms Colon not to be truffled with from a February

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Speaker 1: of Yes, do check that out. And this brings us

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Speaker 1: to our question Chantrelle's what are they? Well? Chantrells are

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Speaker 1: a group of similarly shaped mushrooms in a number of genuses.

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Speaker 1: And species now thought to encompass over a hundred species

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Speaker 1: worldwide thanks to genetic testing. They can come in a

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Speaker 1: range of colors and flavors, but all share this trumpet shape.

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Speaker 1: Like their smooth mushroom caps go kind of concave. They've

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Speaker 1: got sort of frilled edges. That's the mouth of the trumpet.

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Speaker 1: They have false gilles down along the outside of the trumpet.

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Speaker 1: Unlike a trumpet, chanterrelle is not hollow, but solid all

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Speaker 1: the way through. The part you probably think of that

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Speaker 1: I just described when you think of a chanterelle, is

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Speaker 1: actually only the tip of the mushroom iceberg. Because mushrooms

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Speaker 1: are fun eye neither plant nor animal, and the main

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Speaker 1: body of a mushroom is often out of sight. They

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Speaker 1: create these intricate root type systems called mycelium underground or

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Speaker 1: in a piece of wood or whatever else they like

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Speaker 1: growing in, and when they're ready to reproduce, they shoot

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Speaker 1: out fruit mushrooms which produce spores that can spread on air, water,

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Speaker 1: or moving creatures and grow into a new fungus. The

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Speaker 1: trumpet of a chantrelle is that fruit and a few

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Speaker 1: are often found together like in a little cluster growing

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Speaker 1: up out of the same underground network of my celium

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Speaker 1: in the shady damp area under trees like oaks or beeches.

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Speaker 1: And this part is so cool. They have symbiotic relationships

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Speaker 1: with the trees that they grow under. The mycelium will

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Speaker 1: hook into the trees roots. The fungus can absorb and

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Speaker 1: process nutrients from the soil that the trees can't. The

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Speaker 1: mycelium release those nutrients for the trees to eat through

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Speaker 1: their roots, and the trees meanwhile can absorb in process

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Speaker 1: a different set of nutrients which the mycelium absorbed through

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Speaker 1: the trees roots. That is pretty cool. It reminds me

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Speaker 1: of Gratitui. Yes, no, although I bet there are Schantarell's

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Speaker 1: and ratitude. We need to watch it then we can

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Speaker 1: take notes. It reminds me of the video game one

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Speaker 1: of my favorite video games, The Last of Us, in

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Speaker 1: which it was Schantarelle's but some mushrooms formed a relationship

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Speaker 1: with some people in the dern into zombies and then

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Speaker 1: things went horribly awry. So just I don't know, watch

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Speaker 1: out for those chanterells. I think they should be fine

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Speaker 1: thus far, no zombie activity noted. I like that that's

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Speaker 1: a file you find when you were searching through what

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Speaker 1: before things went wrong, And that's the one thing you

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Speaker 1: find that indicates, oh, thanks, you're about to go terribly,

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Speaker 1: terribly all the rails when it comes to zombies. I

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Speaker 1: haven't playing too many video games, all right. You can

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Speaker 1: find Chantrell's in North America, Europe, North Africa, Thailand and

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Speaker 1: the Himalayas. As of yet, they have resisted commercial cultivation,

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Speaker 1: and that's part of the reason they're so expensive. But

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Speaker 1: what about that name though? What about it? What about it?

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Speaker 1: It is borrowed from the French, who borrowed it from

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Speaker 1: the Latin word meaning a large drinking cup with handles.

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Speaker 1: The first time the words chanterrelle was used with its

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Speaker 1: current definition was in seventeen seventy seven. It also has

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Speaker 1: a pretty cool nickname, the Queen of the forest, or

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Speaker 1: the golden goddess or the egg mushroom. That's not a

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Speaker 1: cool but yeah, the most common type anyway, it's called

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Speaker 1: the golden goddess. Yes. And speaking of types, there are

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Speaker 1: a lot of types, and the main one is the

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Speaker 1: golden yellow chanterelle, and it's golden ore yellow. It's not

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Speaker 1: golden yellow, but I guess you could do that if

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Speaker 1: you wanted to combine them. But yeah, and there's some

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Speaker 1: variance within this category as well, at least when it

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Speaker 1: comes to a European variety compared to a North American variety.

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Speaker 1: They found that out pretty recently through some of that

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Speaker 1: genetic testing. These are the most desired chanterrelle. They range

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Speaker 1: in cap color from pale yellow to deep orange, and

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Speaker 1: the gills can be either white or kind of a

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Speaker 1: yellow orange. The flavor and aroma are often described as fruity,

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Speaker 1: specifically apricatti. They are often paired with apricots in cooking

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Speaker 1: for this reason. Herbie peppery, earthy, pretty mild. The texture

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Speaker 1: is both tender and firm, and that pepper notes. They're

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Speaker 1: actually named after pepper. In German, they're called phifer lingee

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Speaker 1: Linga or phifer Linga. I suppose my German is terrible

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Speaker 1: despite having a German last name. That's okay. There are

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Speaker 1: white chantrell's blue Chantarells. These can range in color from

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Speaker 1: navy blue to this like deep grayish purple. They apparently

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Speaker 1: taste amazing. There are black Chantrell's, or the trumpet of death.

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Speaker 1: The name is misleading, though, I think it's because they

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Speaker 1: look menacing. Yeah, they're black, yeah, and they have a

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Speaker 1: smoky taste and a meaty texture. They're popular and upscale

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Speaker 1: restaurants where you might see a black trumpet sauce, they

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Speaker 1: don't put the black trumpet of death sauce on there.

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Speaker 1: I can't imagine why not. I would order that. I

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Speaker 1: probably would too, But you and I have we really

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Speaker 1: specific demographic. We are. If there was a restaurant that

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Speaker 1: did Halloween themed foods all year, to be my favorite restaurant. Man. See,

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Speaker 1: I've even thought we could. We could start one, Laura, Okay, alright,

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Speaker 1: planning pop ups. Now, there's also a cinnabar red Chanterell's

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Speaker 1: that's there. That's their name. It's a tiny North American

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Speaker 1: type that's a this bright reddish pink like a flamingo,

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Speaker 1: and apparently they smell sweet and taste kind of piny, fruity,

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Speaker 1: floral and a not type, the false chantrell it's a

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Speaker 1: bit orange eer and darker. The gills are attached to

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Speaker 1: the stem. It's not poisonous, but it's less flavorful and

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Speaker 1: might upset your stomach, so no fun. Another similar species

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Speaker 1: is the jack o lantern, which is a poisonous look alike.

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Speaker 1: As a name suggests. They are bright orange like a jacklinern. Again,

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Speaker 1: I won't kill you, but your stomach will not be

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Speaker 1: happy with you. Allan who is an absolute font did

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Speaker 1: talk about them? Can you guess why it's called jack lanterns?

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Speaker 1: It's orange, right, But if it's just orange, you could

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Speaker 1: just call it a pumpkin. It's got faces carved and

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Speaker 1: you put candles inside. And why do you do that? Um?

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Speaker 1: What does the candle do? It glow? This mushroom does

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Speaker 1: not need a candle. It's biolus. Yeah, it glows green,

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Speaker 1: not in the top of the in the gills. You

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Speaker 1: know how mushrooms have gills. So it's green and the gills,

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Speaker 1: and it will make you green. Um. And it won't

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Speaker 1: kill you. It will only make you wish you were dead.

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Speaker 1: And there are a lot more types of Chantrelle's apart

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Speaker 1: from these, not Chantrelle's we've just been talking about. In

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Speaker 1: over two new species of fungi were discovered and some

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Speaker 1: of them were Chantrell's. We have a lot more to

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Speaker 1: learn when it comes to mushroom. Yes, but what about

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Speaker 1: the flavor We've we've touched on a little bit of

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Speaker 1: some flavors, but let's go on a deeper dive. Sandrells

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Speaker 1: are great for sautang. You can dry them are freeze

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Speaker 1: them should you so desire. Some of their best flavor

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Speaker 1: and aroma compounds are oil soluble, so cooking them in

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Speaker 1: some kind of fatty thing like sauteg with a oil

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Speaker 1: or butter cream helps you get the most out of them.

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Speaker 1: Adding a splash of wine also scientifically helps. Because some

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Speaker 1: of their compounds are water or alcohol soluble as well,

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Speaker 1: you can also use them to infuse oil or vinegar

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Speaker 1: or booze. They're fairly delicate in flavor, so it's recommended

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Speaker 1: that you pair them with other gentle flavors to avoid

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Speaker 1: losing them in the mix. And though they are generally

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Speaker 1: used in savory dishes, there are definitely maniacs out there

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Speaker 1: making desserts with Chantarral's candying the things, putting them in bread, pudding,

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Speaker 1: in pies, sorbet, creme brulet. What I found a French

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Speaker 1: recipe for a sweet, spiced chantrelle infused liqueur, made by

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Speaker 1: taking the mushrooms in white Vermouth with cinnamon, cloves, starnie

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Speaker 1: and vanilla and then letting the mushrooms steep in plum

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Speaker 1: brandy for at least a week. I think the recommendation

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Speaker 1: was to serve this liqueur with coffee. I'm just going

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Speaker 1: to point out that we have covered one cinnamon, vanilla

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Speaker 1: and mushrooms and plum brandy a little bit, and now chantrelle,

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Speaker 1: so I think we have to try this. I am

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Speaker 1: into that planes Okay. Also, just in general, I ran

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Speaker 1: across this while I was researching, so I had to say, like,

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Speaker 1: mushroom infused drinks are apparently a whole thing, right now.

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Speaker 1: You can use mushrooms to infuse liquor or simple syrup

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Speaker 1: and just mix away. I was at a drink competition

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Speaker 1: recently and the winning drink was delicious, but it had

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Speaker 1: mushrooms in it. How so good? It was so savory

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Speaker 1: and like was saby and oh mommy, okay, I gotta

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Speaker 1: stop thinking about come back to a say any comeback,

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Speaker 1: but I want to go there. Nutrition Wise, they're pretty

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Speaker 1: good for you, depending on how you cook them. Some

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Speaker 1: beta caroteen, potassium, copper, selenium, vitamins D and B, and

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Speaker 1: of course there are other uses than just eating what. Yes,

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Speaker 1: golden chantrels have sometimes been used in treating wounds, and

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Speaker 1: scientific research in rats has shown that indeed, an extract

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Speaker 1: of golden chantrels can help speed the body's repair of

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Speaker 1: flesh wounds and prevent inflammation at the site of the injury. Huh.

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Speaker 1: They can also be used to create dyes for paper

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Speaker 1: and fabric and stuff. Oh nice numbers wise, chantrell's are

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Speaker 1: pretty popular mushroom and because of that, they can come

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Speaker 1: with a hefty price tag. They are one of the

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Speaker 1: top three harvested mushrooms in Western North America. Specific numbers

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Speaker 1: are hard to pin down, but the global commercial mark

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Speaker 1: it is estimated to be around one point six to

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Speaker 1: billion dollars. One thing I read said in three point

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Speaker 1: six billion dollars was paid to mushroom harvesters in Oregon, Idaho,

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Speaker 1: and Washington alone. For retailers. That meant millions of dollars.

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Speaker 1: Other estimates put California's annual chantrelle numbers at fifty thousand

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Speaker 1: pounds about twenty three thousand kilograms, worth over one million dollars.

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Speaker 1: And that's probably a low ball on it. Yeah, yeah,

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Speaker 1: I mean I think they run somewhere between like thirty

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Speaker 1: and fifty bucks a pound, so wow. Yeah, And This

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Speaker 1: doesn't include chantrell's for home use either, because a lot

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Speaker 1: of people are picking them up using them in their

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Speaker 1: own home. So that's a chantrelle overview which brings us

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Speaker 1: to history. But first it brings us to a quick

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

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Speaker 1: Thank you sponsors, Yes, thank you. If we're talking about

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Speaker 1: how old mushrooms are, well, um, some science seems to

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Speaker 1: suggest the fung gui group Chantrell's are part of go

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Speaker 1: back about one point two billion years. There wasn't any

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Speaker 1: human person to eat them then, but yeah, the first

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Speaker 1: hard evidence as in fossils, dates back to about four

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Speaker 1: hundred million years ago, which is still pretty old. The

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Speaker 1: oldest preserved mushroom is about fifty million years old, and

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Speaker 1: it's preserved an amber. Oh what Jurassic Park style. The

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Speaker 1: first written record of chantrell's and specific that we know

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Speaker 1: of comes to us from the Dutch herbalist Lobalias in one.

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Speaker 1: In sixteen o one, Belgium botanists Clusius noted the German

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Speaker 1: and Hungarian common names for chanterelle. This indicates that Chantrell's

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Speaker 1: weren't an uncommon thing to eat in medieval times in

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Speaker 1: Europe and The name itself suggests that they were particularly

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Speaker 1: popular in France, and as French influence spread in the

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Speaker 1: seventeen hundreds, so too did French cuisine, and along with

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Speaker 1: that Chantrell's they were seen as a fancier mushroom best

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Speaker 1: appreciated by the nobles, and they were just about the

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Speaker 1: only ones who could afford them and appreciate them. Yes

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Speaker 1: it does, our friend Linnaeus. The Swedish naturalists mentioned Sancholl's

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Speaker 1: in seventy seven as a quote common edible mushroom. Around

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Speaker 1: eighteen twenty one, the so called father of my collogey,

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Speaker 1: Elias Fris, came up with the golden Chantrelle's scientific name.

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Speaker 1: A Swedish mycologists described Chantrell's as quote one of the

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Speaker 1: most important and best edible mushrooms in eighteen thirty six.

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Speaker 1: Still true today maybe yeah? Strong but appropriate word, strong

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Speaker 1: but appropriate words. There's an interesting regional breakdown of Europe

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Speaker 1: worth noting here when it comes to mushroom consumption. Germanic

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Speaker 1: and Anglo sacks and societies were more likely to practice

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Speaker 1: caution or outright avoidance when it came to eating mushrooms

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Speaker 1: for fear of illness or death, as opposed to the Slavs,

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Speaker 1: Fins and Latin folks. They might have been eating mushrooms

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Speaker 1: as far back as the Roman Empire. If we look

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Speaker 1: at China, as we mentioned in our mushroom episode, some

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Speaker 1: evidence suggests the Chinese have been using mushrooms either medicinally

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Speaker 1: are as food for about six thousand years. A mushroom

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Speaker 1: Refference guide was published in ce. In the country and

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Speaker 1: in some provinces, the chanterelle was referred to as the

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Speaker 1: chicken oil mushroom. Okay, yeah. They were also recommended as

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Speaker 1: a way to prevent night blindness and dry skin or

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Speaker 1: dry mucus membranes. M hm sure. The indigenous peoples of

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Speaker 1: what is now mex The Co called chanterelle's the flower

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Speaker 1: mushroom and my ecologists are Gordon Wasson came up with

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Speaker 1: the terms Michael Phillick and microphobic in nineteen fifty seven.

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Speaker 1: Wait wait, microphobic fear of mushrooms. Yes, a fear of mushrooms.

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Speaker 1: This is one of my favorite quotes, perhaps ever, and

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Speaker 1: that might say something about me. In his seven book

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Speaker 1: British Fun Guy, British mycologist William Delisle Hay described microphobia,

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Speaker 1: which he called fungo phobia. Thus, late, the individual who

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Speaker 1: desires to engage in the study of wild mushrooms must

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Speaker 1: face a good deal of scorn. He is laughed at

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Speaker 1: for a strange taste among the better classes, and is

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Speaker 1: actually regarded as a sort of idiot among the lower orders.

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Speaker 1: No fat our hobby is esteemed so contemptible as that

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Speaker 1: of the fungus hunter or toad stool eater. Yes, times

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Speaker 1: have changed, and they've changed in part due to the

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Speaker 1: rise of slow food or eating local, or the popularity

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Speaker 1: of foraging that those things have really helped elevate the

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Speaker 1: profile of the chantrelle. These days, mushrooms like the chanterrelle,

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Speaker 1: with their high culinary value, are also driving some environmental efforts.

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Speaker 1: They're more likely to appear in old growth forests, ones

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Speaker 1: that have been around for centuries, than they are to

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Speaker 1: appear in second growth forests, which are what's grown back

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Speaker 1: after having been cleared sometimes over the last hundred years

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Speaker 1: or so. So folks are pointing at these tasty, beautiful

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Speaker 1: fun guy as yet another reason to preserve our forests. Yeah,

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Speaker 1: I think I mentioned to you after our trip foraging

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Speaker 1: with Alan and doing the research With this episode, I

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Speaker 1: swear or Chantrells in my neighborhood. I'm gonna maybe take

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Speaker 1: a picture and send it to him. But every time

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Speaker 1: I walk past them, I stop and I have a

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Speaker 1: very childlike look on my face. And I pointed at

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Speaker 1: them at Gas and I'm sure whoever's house that is? Again,

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Speaker 1: what is she pointing at? Yeah? I think I have

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Speaker 1: a friend to him who found him in his backyard

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Speaker 1: here in Atlantis. So yeah, Oh, can I add in

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Speaker 1: a Buffy story? Please do? All right? If you all

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Speaker 1: don't know, I'm quite a big fan of Buffy the

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Speaker 1: Vampire Slayer. And there were a couple episodes where there

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Speaker 1: was this girl who was calling herself Chantrell. She was

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Speaker 1: hanging out in like a vampire fan girl cult, and

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Speaker 1: it was it was quite silly and like a whole

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Speaker 1: season later, Buffy met up with her again. She had

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Speaker 1: changed her name to something not Chantrelle, and Buffy was like,

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Speaker 1: it's a good mushroom, and the girl was like, it's

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Speaker 1: a mushroom. Oh, that's so embarrassing. It's a wonderful word.

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Speaker 1: It's beautiful. I wouldn't blame her for choosing that. Chant

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Speaker 1: I think it's a lovely name, fake character from old

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Speaker 1: TV show. I'll send you a facts about it. Oh facts.

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Speaker 1: This is one of my favorite, like technologies that did

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Speaker 1: not last. I love and Back to the Future too. Yes,

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Speaker 1: that's they felt facts in every room and it's gonna

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Speaker 1: say you're fired. Um. Ever since we went on our

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Speaker 1: little forging adventure, I have started noticing all kinds of

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Speaker 1: things everywhere, So keep an eye out, listeners. But again,

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Speaker 1: we're not experts on this matter. No we are not.

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Speaker 1: And yes, as Alan I think would say, it's not

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Speaker 1: as scary as perhaps it sounds. But you know, if

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Speaker 1: you are paying attention and you know what you're doing,

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Speaker 1: then it can be a very productive and safe and

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Speaker 1: rewarding experience foraging. Absolutely. Yeah. If there's a foraging class

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Speaker 1: in your area, go check that out. Yeah, like a

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Speaker 1: club or group. And if any of you have any

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Speaker 1: foraging adventures in Chantrelle pictures to send to us, please, yeah, definitely.

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Speaker 1: And also if anyone can fill in the history more

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Speaker 1: because I have to say, the history of chantrell it

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Speaker 1: was kind of lacking a little bit bear it was. Yeah, yeah,

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Speaker 1: it happens sometimes, it does. Yeah, But if anyone has

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Speaker 1: any more information, we would love to hear it. Yes,

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Speaker 1: and speaking of we've got some listener mail for you.

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Speaker 1: But first we've got one more quick break for a

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Speaker 1: word from our sponsor, and we're back. Thank you sponsors, Yes,

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Speaker 1: thank you, And this brings us to listen. It's like

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Speaker 1: a lovely walk in the forest. Yeah. But then a

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Speaker 1: zombie looking Chantrell tasks you always be on guard, never

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Speaker 1: relaxed too much. Your brain is a very strange place,

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Speaker 1: and I appreciate these glimpses. Thank you. I'm going to

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Speaker 1: take that as a compliment. Is it's meant this one excellent?

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Speaker 1: Sarah wrote, I recently listened to the episode about all

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Speaker 1: I Can Eat a phase, and I wanted to share

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Speaker 1: a funny thing I learned when I was studying abroad

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Speaker 1: in Japan. The Japanese called Buffet's Vikings, and from what

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Speaker 1: I could gather from my host family, it's because Buffets

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Speaker 1: were associated with Scandinavia, home of the Vikings. I always

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Speaker 1: found this so delightful, and I thought you two would

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Speaker 1: as well. Yep. Yes, I think I'm gonna start calling

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Speaker 1: them that, perhaps not in public to myself. We also

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Speaker 1: got a tweet from Ariel. She wrote, just listen to

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Speaker 1: your buffet, Epp. Sizzler as a kid was always a

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Speaker 1: treat because it was the first time I got to

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Speaker 1: choose exactly what I wanted to eat. Made me feel

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Speaker 1: like an adult, which I also love I do. And again,

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Speaker 1: I thought Sizzler was a fake movie restaurant. I thought

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Speaker 1: it was a fake thing that Hollywood studios made up,

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Speaker 1: made up to pay for rites or anything. Also, I

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Speaker 1: was very as a kid. I was scared of buffets

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Speaker 1: because I would put I would put so much stuff

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Speaker 1: on my tray, and I had it this like in

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Speaker 1: the back of my head, this fear that I was

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Speaker 1: just going to cause a huge scene drop my trade.

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Speaker 1: But it never happened. Well good, It never came to fruition,

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Speaker 1: and it didn't occur to you to just put less

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Speaker 1: food on your certainly not never. Hannah wrote, I've been

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Speaker 1: going back through your archive and recently listened to the

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Speaker 1: cinnamon episode. I love cinnamon on fruit with chocolate on toast.

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Speaker 1: Cinnamon ice cream with brownies is seriously the best. Hannah

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Speaker 1: is correct. When I was pregnant two years ago now,

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Speaker 1: there was one day when I had a major cinnamon craving.

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Speaker 1: Funny side note, Most of my pregnancy cravings were for

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Speaker 1: flavors more than foods, like spearmint, cinnamon, ginger, and lime juice.

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Speaker 1: The implementation of said flavor didn't usually matter too much,

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Speaker 1: except on this day. I tried everything cinnamon rolls, cinnamon

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Speaker 1: on apple, sauce, cinnamon in t I even ate just

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Speaker 1: a spoonful of cinnamon. And you're right, it's not pleasant.

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Speaker 1: With pregnancy cravings getting stronger and pregnancy hormones going wild,

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Speaker 1: I was actually in tears because I couldn't satisfy my

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Speaker 1: cinnamon craving. I mean, I was eating straight up cinnamon,

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Speaker 1: and it wasn't cinnamon e enough until that is, I

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Speaker 1: found some cinnamon. Altoy's curiously strong. Indeed, I relished that

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Speaker 1: little tin and I think I finished off the whole

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Speaker 1: thing that day. That's excellent. They are curiously strong, they are.

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Speaker 1: And also the tins are great for jewelry holders. Oh yeah,

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Speaker 1: I use them for everything. Oh yeah. There's like a

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Speaker 1: contentious history of Altoyd tins here at the office. There

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Speaker 1: is a whole Altoyd tin thing that really yeah, there's

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Speaker 1: some there's some sponsored content at some point that got

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Speaker 1: a little bit out of hand. Altoyd tin wise but

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Speaker 1: I'm like airing dirty laundry over here. I know you're

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Speaker 1: gonna have to fill me in on this. I don't

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Speaker 1: recall what happened there. Yeah. No, I just walked into

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Speaker 1: the break room one day. This was years ago, um,

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Speaker 1: and I think Chuck was like depositing armloads of Altoids

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Speaker 1: tens and I was like, what the heck happened here?

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Speaker 1: And he was just like, you don't want to know. Wow,

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Speaker 1: coming from Chuck, that's vertty serious. Yeah. I know he

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Speaker 1: is always in a good mood. He was in a

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Speaker 1: bad mood about those altyds. Oh no, oh, now I

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Speaker 1: am telling tales all right. Well, I have a huge

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Speaker 1: cinnamon craving now, although probably not as bad that I'm

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Speaker 1: going to eat a ten of cinnamon favorite altoy. But

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Speaker 1: thanks to both of them for writing in. Thanks to

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Speaker 1: Ariel for the tweet. If you would like to write

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Speaker 1: to us, we would love to hear from you. Our

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Speaker 1: email is hello at savor pod dot com. We're also

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Speaker 1: on social media. You can find us on Twitter, Facebook,

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Speaker 1: and Instagram at savor pod. We hope to hear from you.

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Speaker 1: Thank you, as always to our super producer Dylan Fagin

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Speaker 1: and no super producer Andrew Howard. Thanks to you for listening,

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Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way. Look, I might fake this, but I wouldn't

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00:25:04,880 --> 00:25:09,360
Speaker 1: like make it wrong. I mean I have some Now

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Speaker 1: put these to your notes and suit the smell. Oh

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Speaker 1: these maybe the underside or these for sure smell a lot.

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Speaker 1: You get any smell um if you don't put them together.

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Speaker 1: I know, I think those yeah, the tops of getting

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Speaker 1: this like floral note and the bottoms I'm getting like

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Speaker 1: a pumpkin kind of scent from. It's at least you

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Speaker 1: all have a descriptive guess. No, guess is not the

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Speaker 1: right word. I mean, who's to tell you what? What

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Speaker 1: a smell is? The classic description and you might not

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Speaker 1: agree in it varies is apricots and it might even

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Speaker 1: be cooked with apricots to bring that out. Yeah, yeah,

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Speaker 1: a bunch at once. It's easy, perfect