1 00:00:08,800 --> 00:00:12,200 Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. I'm Annie Reese. 2 00:00:12,039 --> 00:00:14,960 Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode 3 00:00:14,960 --> 00:00:16,160 Speaker 2: for you about Leichi. 4 00:00:17,440 --> 00:00:20,759 Speaker 1: Yes, was there any particular reason this was on your mind? 5 00:00:20,840 --> 00:00:24,880 Speaker 2: Lauren h It had been on the list for a while. 6 00:00:25,840 --> 00:00:30,440 Speaker 2: I wanted to do some kind of produce today, and 7 00:00:31,000 --> 00:00:35,120 Speaker 2: it's been long enough since we've done our Rambaitan episode 8 00:00:36,000 --> 00:00:43,680 Speaker 2: that I was like, Yeahlichiese, okay, yeah, all right, And 9 00:00:43,840 --> 00:00:45,559 Speaker 2: as I was googling it, I was like, oh, yeah, 10 00:00:45,560 --> 00:00:46,400 Speaker 2: the Lichi martini. 11 00:00:46,440 --> 00:00:46,960 Speaker 3: What's up with that? 12 00:00:48,560 --> 00:00:51,000 Speaker 1: We will talk about what's up with that very briefly. 13 00:00:52,479 --> 00:00:58,000 Speaker 1: I do love Lichi. A lot of my experience is 14 00:00:58,080 --> 00:00:58,960 Speaker 1: with the martini. 15 00:00:59,040 --> 00:01:02,840 Speaker 2: I have to say, Yeah, I'm trying to think. I've 16 00:01:02,840 --> 00:01:05,560 Speaker 2: been trying to think as I've been reading about them. 17 00:01:05,720 --> 00:01:10,600 Speaker 2: I'm like, have have I, outside of a martini situation 18 00:01:11,120 --> 00:01:13,840 Speaker 2: experienced that? And the thing is like, I think that 19 00:01:13,880 --> 00:01:21,280 Speaker 2: I've avoided them because especially the early Lichi martinis were 20 00:01:21,440 --> 00:01:25,240 Speaker 2: very sweet, very very very sweet, like always with canned 21 00:01:25,400 --> 00:01:31,000 Speaker 2: fruit and in a style of martini that's mostly sugar, 22 00:01:32,920 --> 00:01:34,640 Speaker 2: and that kind of turned me off of them. 23 00:01:35,680 --> 00:01:38,679 Speaker 3: But when we were in. 24 00:01:38,360 --> 00:01:41,360 Speaker 2: Las Vegas a couple of years ago, that weird year 25 00:01:41,840 --> 00:01:45,080 Speaker 2: where we went three times for work. Still don't know 26 00:01:45,080 --> 00:01:50,680 Speaker 2: what that's about, but had a lovely time. And at 27 00:01:50,720 --> 00:01:57,800 Speaker 2: the Wynn Resort, one of us ordered Alichi martini or 28 00:01:57,840 --> 00:02:01,360 Speaker 2: some of you know, a cocktail involving light chi and it. 29 00:02:01,400 --> 00:02:02,560 Speaker 3: Was so delightful. 30 00:02:03,280 --> 00:02:08,880 Speaker 2: It was just like crisp and refreshing and gorgeous. And 31 00:02:08,919 --> 00:02:13,720 Speaker 2: I was like, oh, no, have I been incorrect, Have 32 00:02:13,840 --> 00:02:16,880 Speaker 2: I been cheating myself out of deliciousness? 33 00:02:18,600 --> 00:02:24,600 Speaker 1: Yes, I remember, I remember some l Chi martinis in 34 00:02:24,680 --> 00:02:31,200 Speaker 1: Las Vegas and they were very nice. They were very 35 00:02:31,320 --> 00:02:36,160 Speaker 1: very nice. I think I actually have had light chiese. 36 00:02:38,639 --> 00:02:39,800 Speaker 1: I think in Puerto Rico. 37 00:02:40,440 --> 00:02:43,360 Speaker 2: Oh interesting, Okay, sure, I. 38 00:02:43,360 --> 00:02:51,400 Speaker 1: Was somewhere tropical, I mean yeah, and somebody brought like 39 00:02:51,440 --> 00:02:53,880 Speaker 1: a tupperware of just light chi. 40 00:02:54,080 --> 00:02:56,519 Speaker 3: Oh my goodness, and they were. 41 00:02:56,440 --> 00:03:00,639 Speaker 1: So refreshing and it was so nice. But I think 42 00:03:00,639 --> 00:03:04,200 Speaker 1: that's my only experience with them outside of a cocktail 43 00:03:04,320 --> 00:03:05,880 Speaker 1: or drink format. 44 00:03:06,560 --> 00:03:08,640 Speaker 2: Yeah, this was one of those where I found myself 45 00:03:08,680 --> 00:03:12,040 Speaker 2: really craving something that I don't think I've ever really had, 46 00:03:12,200 --> 00:03:15,160 Speaker 2: and I absolutely need to get a hold of some 47 00:03:15,200 --> 00:03:18,880 Speaker 2: fresh ones. During this upcoming fresh light cheese season. 48 00:03:19,520 --> 00:03:24,480 Speaker 1: Yes, you must so, I guess this does bring us 49 00:03:24,480 --> 00:03:31,079 Speaker 1: to our question, sure light cheese, what are they? 50 00:03:32,080 --> 00:03:32,440 Speaker 3: Well? 51 00:03:33,120 --> 00:03:36,360 Speaker 2: L cheese are a type of small round fruit that 52 00:03:36,520 --> 00:03:41,360 Speaker 2: have this leathery, blushing pink to red skin encasing a 53 00:03:41,520 --> 00:03:46,320 Speaker 2: little bulb of like juicy, soft, crunchy, translucent white flesh 54 00:03:46,520 --> 00:03:49,640 Speaker 2: that's sweet and a little tart with this lovely like 55 00:03:49,800 --> 00:03:54,480 Speaker 2: floral citrus melon rose sort of flavor to it. The 56 00:03:54,520 --> 00:03:57,520 Speaker 2: skin is inedible. You can peel it off easily and 57 00:03:57,640 --> 00:03:59,840 Speaker 2: eat the fruit fresh, as long as you take care 58 00:04:00,200 --> 00:04:03,720 Speaker 2: to crunch down on the inedible seed inside. They are 59 00:04:03,800 --> 00:04:06,800 Speaker 2: most often eaten like that out of hand as a 60 00:04:06,800 --> 00:04:11,840 Speaker 2: fruit delicacy, or maybe pitted and served fresh top baked 61 00:04:12,080 --> 00:04:15,280 Speaker 2: or chilled desserts, sometimes cooked down into a jam or 62 00:04:15,320 --> 00:04:19,039 Speaker 2: syrup and used in drinks or dishes like that. Applications 63 00:04:19,040 --> 00:04:22,839 Speaker 2: are usually sweet, occasionally savory, maybe like in a salad 64 00:04:23,000 --> 00:04:27,240 Speaker 2: or a sauce for seafood. They're also commonly frozen cannen 65 00:04:27,279 --> 00:04:30,200 Speaker 2: syrup or dried, and thus can be shipped further. They 66 00:04:30,200 --> 00:04:32,279 Speaker 2: are a little bit delicate and don't last very long 67 00:04:32,279 --> 00:04:36,559 Speaker 2: after harvest, and yeah thus used as a flavoring agent 68 00:04:36,640 --> 00:04:39,200 Speaker 2: for all kinds of drinks and dishes year round. 69 00:04:39,760 --> 00:04:40,360 Speaker 3: Light cheese. 70 00:04:40,880 --> 00:04:45,920 Speaker 2: Light cheese are like someone packed a blooming garden into 71 00:04:45,960 --> 00:04:49,720 Speaker 2: this small, refreshing dragon egg. 72 00:04:51,720 --> 00:04:57,600 Speaker 1: Yeah, they're just so bright, the texture is amazing. 73 00:04:57,680 --> 00:05:02,000 Speaker 3: Wre I'm really struggling. 74 00:05:02,040 --> 00:05:05,360 Speaker 2: I'm really struggling to remember if I've ever had a 75 00:05:05,360 --> 00:05:07,000 Speaker 2: fresh one. 76 00:05:09,000 --> 00:05:15,480 Speaker 3: Okay, so nice, soon soon in the meanwhile. 77 00:05:16,160 --> 00:05:19,800 Speaker 2: Botanical name a lie Chi chinensis, the lied cheese is 78 00:05:19,839 --> 00:05:23,760 Speaker 2: part of the sapandosier or a soapberry family, which means 79 00:05:23,800 --> 00:05:26,520 Speaker 2: it's a cousin to other fruit trees like the longan 80 00:05:26,760 --> 00:05:31,839 Speaker 2: aki and rumbatan, plus two maple trees and buckeyes. The 81 00:05:31,880 --> 00:05:34,920 Speaker 2: trees are tropical evergreens that can reach like one hundred 82 00:05:34,960 --> 00:05:37,720 Speaker 2: feet in height that's thirty meters or so, but they 83 00:05:37,720 --> 00:05:40,279 Speaker 2: grow slowly and outside of their native range they tend 84 00:05:40,320 --> 00:05:42,880 Speaker 2: to be only about a third of that. The tree 85 00:05:42,920 --> 00:05:46,000 Speaker 2: has long, oval leaves and glossy lime green, and it 86 00:05:46,000 --> 00:05:49,160 Speaker 2: will bloom with clusters of tiny white to yellow flowers 87 00:05:49,200 --> 00:05:53,080 Speaker 2: in the spring, which, if pollinated, will develop into a 88 00:05:53,160 --> 00:05:56,279 Speaker 2: cluster of like up to twenty fruits a few months later. 89 00:05:57,040 --> 00:06:00,320 Speaker 2: Each branch of flowers can have like three thousand flowers, 90 00:06:00,360 --> 00:06:03,680 Speaker 2: but fewer than two percent will develop into fruit. Each 91 00:06:03,720 --> 00:06:07,960 Speaker 2: fruit grows a lumpy, bumpy, kind of scaily looking a thin, 92 00:06:08,080 --> 00:06:11,080 Speaker 2: leathery skin on the outside that will go from green 93 00:06:11,240 --> 00:06:13,880 Speaker 2: to gold to pink or red as they ripe. In 94 00:06:14,560 --> 00:06:18,040 Speaker 2: that skin protects the juicy, translucent white flesh as it develops. 95 00:06:18,200 --> 00:06:20,480 Speaker 2: It's sort of grape like in texture. From what I've read, 96 00:06:21,520 --> 00:06:24,200 Speaker 2: the fruits are drupes, meaning that they each contain a 97 00:06:24,240 --> 00:06:27,719 Speaker 2: single seed encased in that flesh, and these are rounded 98 00:06:27,880 --> 00:06:31,400 Speaker 2: or flattened ovals with a cream color underneath a glossy 99 00:06:31,400 --> 00:06:33,800 Speaker 2: brown coat. The whole fruit tends to be about an 100 00:06:33,839 --> 00:06:37,719 Speaker 2: inch in diameter, that's around three centimeters, and they're really pretty. 101 00:06:37,720 --> 00:06:40,479 Speaker 2: If you've not seen them, look up pictures. They're so 102 00:06:40,560 --> 00:06:43,040 Speaker 2: nice looking. They do have to be harvested at their 103 00:06:43,040 --> 00:06:46,200 Speaker 2: peak of ripeness because they don't continue to ripen afterwards. 104 00:06:47,920 --> 00:06:50,599 Speaker 2: I understand that l cheese are difficult to grow from 105 00:06:50,680 --> 00:06:54,040 Speaker 2: seed and for kind of difficult to grow in general 106 00:06:54,120 --> 00:06:56,760 Speaker 2: and for commercial production, are more likely to be grown 107 00:06:56,800 --> 00:07:00,320 Speaker 2: by propagating new root systems on a living tree and 108 00:07:00,360 --> 00:07:04,080 Speaker 2: then planting that cutting. Yeah, I've read a lot about 109 00:07:04,080 --> 00:07:06,840 Speaker 2: how they're kind of finicky in general, especially outside of 110 00:07:06,839 --> 00:07:10,840 Speaker 2: their native range. There are, however, a lot of varietals 111 00:07:10,880 --> 00:07:13,840 Speaker 2: that have been developed. The two basic subgroups are early 112 00:07:13,880 --> 00:07:16,640 Speaker 2: blooming trees, which flour in the late winter and bear 113 00:07:16,720 --> 00:07:19,400 Speaker 2: fruit in the spring to summer, and late blooming trees, 114 00:07:19,440 --> 00:07:22,040 Speaker 2: which flour in the spring and bear fruit summer to fall. 115 00:07:22,960 --> 00:07:27,720 Speaker 2: Ish growing seasons can really vary. Interestingly, those two subgroups 116 00:07:27,800 --> 00:07:31,760 Speaker 2: seem to have been domesticated from wild light cheese independently. 117 00:07:32,880 --> 00:07:36,200 Speaker 2: People were just into them. Yeah, they can hybridize with 118 00:07:36,240 --> 00:07:39,880 Speaker 2: each other though, and often are encouraged to do so. 119 00:07:39,920 --> 00:07:42,600 Speaker 2: But yeah, yeah, you can eat them anyway that you 120 00:07:42,720 --> 00:07:47,600 Speaker 2: enjoy eating fresh or canned fruit or juice or dried 121 00:07:47,640 --> 00:07:49,840 Speaker 2: fruit which are sometimes called light chi nuts. 122 00:07:49,960 --> 00:07:50,679 Speaker 3: It's not a nut. 123 00:07:51,360 --> 00:07:55,600 Speaker 1: It's not not like burn so many times. 124 00:08:00,600 --> 00:08:05,239 Speaker 2: It's true, right goodness between that and berry heck. 125 00:08:07,720 --> 00:08:09,520 Speaker 3: But you know, you can like like put light. 126 00:08:09,400 --> 00:08:12,160 Speaker 2: Chi haves in a fruit salad or a leafy green 127 00:08:12,240 --> 00:08:15,880 Speaker 2: salad on a kebab with some shrimp tossed into a 128 00:08:15,920 --> 00:08:20,160 Speaker 2: sweet and sour stir fry, simmered into gingery chicken soup, 129 00:08:20,800 --> 00:08:25,040 Speaker 2: chopped into a salsa for topping something like salmon. You 130 00:08:25,120 --> 00:08:28,800 Speaker 2: can do light chi diced into cake batter and then 131 00:08:28,800 --> 00:08:32,280 Speaker 2: baked up and layered with rosewater, butter cream, light che 132 00:08:32,440 --> 00:08:36,200 Speaker 2: steeped in dairy to make ice cream or pudding or panacotta. 133 00:08:37,200 --> 00:08:40,760 Speaker 2: Light chi fruit or juice blended into smoothies or cocktails 134 00:08:40,800 --> 00:08:43,880 Speaker 2: with other light tropical flavors. Maybe just a simple light 135 00:08:43,920 --> 00:08:48,120 Speaker 2: chi lemonade, light chi gelatins for layering into cold desserts 136 00:08:48,240 --> 00:08:50,840 Speaker 2: or dicing into bubble tea, or just eating on its own. 137 00:08:51,360 --> 00:08:53,560 Speaker 2: I did not make a single one of these up myself. 138 00:08:53,600 --> 00:08:55,640 Speaker 2: Every single one of these was something I read about 139 00:08:55,640 --> 00:09:00,760 Speaker 2: on the internet today. The gingery chicken soup with light 140 00:09:00,800 --> 00:09:03,480 Speaker 2: chi haves in it is something that I cannot get 141 00:09:03,480 --> 00:09:07,240 Speaker 2: out of my head. I'm like, oh no, oh no, 142 00:09:07,400 --> 00:09:08,960 Speaker 2: that sounds incredible. 143 00:09:09,720 --> 00:09:11,880 Speaker 1: I was about to say, how have you even gone 144 00:09:11,920 --> 00:09:20,319 Speaker 1: on all of these things? Tormenting you, telling you the 145 00:09:20,360 --> 00:09:27,360 Speaker 1: struggle is real some days? Yes, Well what about the nutrition? 146 00:09:28,080 --> 00:09:30,440 Speaker 2: Ah, by themselves, light cheese are pretty okay, you know, 147 00:09:30,520 --> 00:09:33,839 Speaker 2: good spread of micronutrients. They're a little sugary without having 148 00:09:33,920 --> 00:09:36,720 Speaker 2: that much fiber, So you know, like, don't eat only 149 00:09:36,920 --> 00:09:37,600 Speaker 2: li cheese. 150 00:09:38,080 --> 00:09:41,360 Speaker 1: Yeah, I think that's a good goal for any. 151 00:09:41,800 --> 00:09:42,720 Speaker 3: Just about any food. 152 00:09:43,440 --> 00:09:48,640 Speaker 1: Yeah, I would say, mm hmm, well we do have 153 00:09:48,679 --> 00:09:49,560 Speaker 1: some numbers for you. 154 00:09:50,360 --> 00:09:55,920 Speaker 2: We do, okay, if you're talking about how many varietals 155 00:09:56,040 --> 00:09:58,760 Speaker 2: is a lot of varietals. One of the scientific papers 156 00:09:58,760 --> 00:10:02,560 Speaker 2: I read on li chie biology from twenty seventeen listed 157 00:10:02,600 --> 00:10:09,520 Speaker 2: one hundred and two known varietals. China produces the most 158 00:10:09,600 --> 00:10:13,839 Speaker 2: by far, like nearly one point five million metric tons 159 00:10:13,880 --> 00:10:18,760 Speaker 2: a year. India comes in next with around five hundred 160 00:10:18,800 --> 00:10:21,920 Speaker 2: thousand metric tons, so like a third of that. There's 161 00:10:21,960 --> 00:10:26,360 Speaker 2: also significant commercial production in Taiwan, Thailand, and Vietnam, for 162 00:10:26,480 --> 00:10:30,040 Speaker 2: a total global production of around two point seven million 163 00:10:30,240 --> 00:10:32,960 Speaker 2: tons a year, which is worth about seven point five 164 00:10:33,000 --> 00:10:40,520 Speaker 2: billion dollars. Yeah, fresh li chi can be a lucrative business. 165 00:10:40,960 --> 00:10:43,680 Speaker 2: The fruit can go for like five to ten bucks 166 00:10:43,760 --> 00:10:47,439 Speaker 2: a pound in foreign markets. That's like ten to twenty 167 00:10:47,440 --> 00:10:51,839 Speaker 2: bucks of kilo ish. Over half of all eye cheese 168 00:10:51,880 --> 00:10:57,120 Speaker 2: produced are consumed fresh. However, the most expensive li chi 169 00:10:57,640 --> 00:11:00,360 Speaker 2: I could find from albeit a very brief service, which 170 00:11:01,160 --> 00:11:03,800 Speaker 2: was sold at auction in two thousand and two for 171 00:11:03,840 --> 00:11:06,360 Speaker 2: around sixty seven thousand dollars US. 172 00:11:08,559 --> 00:11:11,280 Speaker 3: What yep, yep. 173 00:11:11,600 --> 00:11:15,800 Speaker 2: The fruit apparently came from a four hundred year old 174 00:11:15,840 --> 00:11:20,600 Speaker 2: tree that fed members of the Imperial Court of China 175 00:11:20,720 --> 00:11:24,600 Speaker 2: during the seventeen hundreds. Funds raised by the auction went 176 00:11:24,640 --> 00:11:28,360 Speaker 2: to like education and also laichi tree upkeeps. 177 00:11:28,360 --> 00:11:29,559 Speaker 3: So I thought that was. 178 00:11:29,600 --> 00:11:34,960 Speaker 2: Nice, that's a good gesture, and I couldn't I couldn't 179 00:11:35,000 --> 00:11:38,400 Speaker 2: track more details down exactly due to like language barrier, 180 00:11:39,120 --> 00:11:43,600 Speaker 2: But I believe that this was a liichi from Zeongcheng District, 181 00:11:43,880 --> 00:11:47,839 Speaker 2: which is part of the city slash prefecture of Guangzhou, 182 00:11:48,320 --> 00:11:51,600 Speaker 2: which is in fact famous for its Lii chiese. They 183 00:11:51,600 --> 00:11:56,840 Speaker 2: grow over seventy varietals in Zongcheng. There's a Guinness record 184 00:11:57,160 --> 00:12:00,880 Speaker 2: for the most Lai chiese hand picked buy a team 185 00:12:01,000 --> 00:12:07,800 Speaker 2: in a single hour. Of course, it was achieved in 186 00:12:07,920 --> 00:12:12,720 Speaker 2: Haiko in Hainan, China in twenty nineteen. During this feat, 187 00:12:13,200 --> 00:12:17,240 Speaker 2: a twelve person team picked one thousand, six hundred and 188 00:12:17,280 --> 00:12:21,880 Speaker 2: seventy one pounds in an hour. That's seven hundred and 189 00:12:21,880 --> 00:12:24,480 Speaker 2: fifty eight kilos. 190 00:12:25,679 --> 00:12:26,920 Speaker 3: Wow. Right. 191 00:12:29,360 --> 00:12:32,360 Speaker 2: The literal fruit of their labor was mostly sent to 192 00:12:32,679 --> 00:12:35,359 Speaker 2: city public service staff, which again. 193 00:12:35,320 --> 00:12:37,439 Speaker 3: I think is so nice. Right, that's nice. 194 00:12:39,520 --> 00:12:43,240 Speaker 2: Hi Nan is a volcanic island province southwest of Hong 195 00:12:43,360 --> 00:12:47,280 Speaker 2: Kong with a lot of leichi farming as well. As 196 00:12:47,320 --> 00:12:50,520 Speaker 2: of twenty twenty five, they were producing some eighty eight 197 00:12:50,600 --> 00:12:54,679 Speaker 2: thousand metric tons a year, which brought in some two 198 00:12:54,760 --> 00:12:57,120 Speaker 2: hundred and twenty three million dollars in sales. 199 00:12:57,600 --> 00:13:01,760 Speaker 1: Yes, well they do have quite at of being very 200 00:13:01,840 --> 00:13:04,239 Speaker 1: sought after, very revered. 201 00:13:04,640 --> 00:13:08,880 Speaker 2: Oh yes, yes, and we are going to get into 202 00:13:08,920 --> 00:13:10,960 Speaker 2: that history. But first we're going to get into a 203 00:13:11,040 --> 00:13:30,240 Speaker 2: quick break for a word from our sponsors. 204 00:13:22,200 --> 00:13:22,760 Speaker 1: And we're back. 205 00:13:22,800 --> 00:13:24,680 Speaker 3: Thank you sponsor, Yes, thank you. 206 00:13:25,760 --> 00:13:32,200 Speaker 1: Okay. So, laichis originated in Southeast Asia. Records indicate that 207 00:13:32,240 --> 00:13:35,960 Speaker 1: they were being cultivated in China at least two thousand 208 00:13:36,040 --> 00:13:36,600 Speaker 1: years ago. 209 00:13:37,400 --> 00:13:41,040 Speaker 2: Yeah, possibly as long as like thirty five hundred years ago, 210 00:13:41,200 --> 00:13:43,480 Speaker 2: but no one knows. 211 00:13:43,400 --> 00:13:47,600 Speaker 1: No one knows. Fun Times experts theory set the seeds 212 00:13:47,600 --> 00:13:52,000 Speaker 1: spread along the Xijiang River into areas like what is 213 00:13:52,040 --> 00:13:56,280 Speaker 1: now Vietnam. The research indicates that this is also a 214 00:13:56,320 --> 00:14:01,840 Speaker 1: situation where there were two separate domesticate events, one in 215 00:14:02,280 --> 00:14:06,400 Speaker 1: u Non Province and one in Hinn Provence. According to 216 00:14:06,440 --> 00:14:11,200 Speaker 1: this theory, this domestication event could have happened eighteen thousand 217 00:14:11,280 --> 00:14:11,920 Speaker 1: years ago. 218 00:14:12,480 --> 00:14:13,800 Speaker 3: Again, nobody knows. 219 00:14:14,200 --> 00:14:19,880 Speaker 1: Nobody knows. At the time, these provinces would have taken 220 00:14:19,920 --> 00:14:24,800 Speaker 1: a long long time to travel between. Uh so a 221 00:14:24,920 --> 00:14:28,480 Speaker 1: human person might actually die before the trip was completed. 222 00:14:28,560 --> 00:14:31,000 Speaker 3: That's how okay, that's how far? Yeah cool? 223 00:14:31,520 --> 00:14:36,600 Speaker 1: Yes, yes, so these two Laichies developed independently from there. 224 00:14:36,840 --> 00:14:42,120 Speaker 1: Cross breeding was largely accidental. However, the researchers reporting on 225 00:14:42,200 --> 00:14:47,120 Speaker 1: this are clear this timeline is still an estimate and 226 00:14:47,160 --> 00:14:52,120 Speaker 1: they're still looking into it. So yeah, who knows looking 227 00:14:52,160 --> 00:14:52,680 Speaker 1: into it? 228 00:14:52,800 --> 00:14:55,400 Speaker 2: They are, Yeah, this is all like genetic research. It's 229 00:14:55,440 --> 00:14:57,520 Speaker 2: super cool, it is it is. 230 00:14:58,680 --> 00:15:02,200 Speaker 1: Laichi's were really popular in China during the Tang dynasty 231 00:15:02,280 --> 00:15:05,160 Speaker 1: from six hundred eighteen to nine hundred and six CE. 232 00:15:06,040 --> 00:15:10,000 Speaker 1: They were rare in northern China. Again, took forever to travel. 233 00:15:10,920 --> 00:15:17,280 Speaker 1: China's very large country, but that northern China is where 234 00:15:17,320 --> 00:15:23,760 Speaker 1: the emperor resided, and he had Laichi's delivered. Specifically, there's 235 00:15:23,800 --> 00:15:26,960 Speaker 1: a pretty repeated tale that he was trying to impress 236 00:15:27,000 --> 00:15:30,280 Speaker 1: a woman who loved Laichi's, so he set up a 237 00:15:30,320 --> 00:15:35,000 Speaker 1: delivery route to get them to her. Because Liichi's didn't 238 00:15:35,040 --> 00:15:39,640 Speaker 1: last long, you know, they were delicate. He it required 239 00:15:39,800 --> 00:15:45,440 Speaker 1: multiple people and horses, going as quickly as they could. Yes, 240 00:15:45,880 --> 00:15:49,280 Speaker 1: and some riders would even transport the laichies still on 241 00:15:49,360 --> 00:15:53,760 Speaker 1: the branch to ensure that they were as fresh as possible. 242 00:15:53,880 --> 00:15:56,360 Speaker 2: Like, not like a little twig, like a whole heck 243 00:15:56,440 --> 00:16:00,520 Speaker 2: in branch like. I read a legend that her years 244 00:16:00,760 --> 00:16:03,560 Speaker 2: might have dug up a whole tree to transport to 245 00:16:03,680 --> 00:16:07,640 Speaker 2: ensure freshness. I don't know, you know mysteries history, but 246 00:16:09,200 --> 00:16:12,760 Speaker 2: I think that these light cheese that we're talking about 247 00:16:12,800 --> 00:16:18,520 Speaker 2: were from Guangzhou, possibly related to that one really expensive 248 00:16:18,640 --> 00:16:19,680 Speaker 2: Liichi from earlier. 249 00:16:20,320 --> 00:16:23,080 Speaker 1: Hard to say, hard to say, but I do want 250 00:16:23,120 --> 00:16:30,680 Speaker 1: to know. The emperor established over a thousand delivery spots 251 00:16:30,720 --> 00:16:36,800 Speaker 1: throughout China, not necessarily Forlichi, but as the legend goes, 252 00:16:37,680 --> 00:16:42,840 Speaker 1: this did draw some ire for using these delivery spots 253 00:16:43,080 --> 00:16:48,880 Speaker 1: for Laichi deliveries. True or not, this led Tolichi's developing 254 00:16:48,920 --> 00:16:55,960 Speaker 1: a mystique of being a passionate, romantic fruit. I would 255 00:16:56,000 --> 00:16:57,600 Speaker 1: love if listeners wrote it in more about that. 256 00:16:58,200 --> 00:17:02,280 Speaker 2: Oh yeah, yeah, I don't have any cultural attachment like 257 00:17:02,320 --> 00:17:04,880 Speaker 2: connotation to this, so please yeah. 258 00:17:05,840 --> 00:17:11,479 Speaker 1: Yes. In ten ninety five CE, Sai Hizzong wrote what 259 00:17:11,640 --> 00:17:15,080 Speaker 1: is believed to be the first dedicated text on thelaichi, 260 00:17:15,160 --> 00:17:20,280 Speaker 1: although there is another possible contender from ten fifty six EE. 261 00:17:21,600 --> 00:17:25,480 Speaker 2: And around that time there were apparently thirty two different 262 00:17:25,600 --> 00:17:30,080 Speaker 2: varietals already that we're being written about. One of the 263 00:17:30,080 --> 00:17:36,040 Speaker 2: two of these might be the first full treatise on 264 00:17:36,359 --> 00:17:38,919 Speaker 2: fruit that we have record of. 265 00:17:40,160 --> 00:17:41,720 Speaker 1: Oh wow, but. 266 00:17:42,600 --> 00:17:45,720 Speaker 2: I didn't super double check into that. 267 00:17:45,720 --> 00:17:49,280 Speaker 3: That's cool, yeah, yeah yeah. 268 00:17:49,359 --> 00:17:53,879 Speaker 1: Jumping ahead, the fifteen eighty five work The History of 269 00:17:53,960 --> 00:17:56,840 Speaker 1: the Great and Mighty Kingdom of China and the Situation 270 00:17:56,960 --> 00:18:02,000 Speaker 1: Thereof by Spanish Bishop Juan Gonzales de Mendoza contains the 271 00:18:02,000 --> 00:18:06,800 Speaker 1: first known European mention of the fruit. Laichi's got their 272 00:18:06,840 --> 00:18:10,800 Speaker 1: scientific name and description in the Western world in seventeen 273 00:18:10,880 --> 00:18:16,359 Speaker 1: eighty two thanks to French naturalist Pierre Sonora in his 274 00:18:16,560 --> 00:18:23,600 Speaker 1: work Voyage to the East Indies and China. By seventeen 275 00:18:23,640 --> 00:18:27,000 Speaker 1: seventy five, liichis were present in the Caribbean, and around 276 00:18:27,119 --> 00:18:31,040 Speaker 1: the same time in India and Thailand. Folks were growing 277 00:18:31,040 --> 00:18:34,520 Speaker 1: them in greenhouses in England and France by the beginning 278 00:18:34,840 --> 00:18:39,199 Speaker 1: of the eighteen hundreds. In the eighteen seventies, liichi's were 279 00:18:39,240 --> 00:18:43,320 Speaker 1: planted in Hawaii and Australia, and were in Florida and 280 00:18:43,480 --> 00:18:46,280 Speaker 1: California by the eighteen eighties and nineties. 281 00:18:47,160 --> 00:18:47,640 Speaker 3: Yeah. 282 00:18:47,680 --> 00:18:51,560 Speaker 2: They spread partially thanks to Chinese immigrants moving around at 283 00:18:51,560 --> 00:18:54,880 Speaker 2: the time who carried seeds or sprouted stems with them. 284 00:18:56,359 --> 00:19:01,800 Speaker 1: Yes. Professor George Groff published his work The Leichi and 285 00:19:01,840 --> 00:19:05,960 Speaker 1: the Lugan in nineteen twenty one. In it, he describes 286 00:19:06,000 --> 00:19:10,600 Speaker 1: a push in China to develop the superior Lichi. He 287 00:19:10,640 --> 00:19:17,399 Speaker 1: recognized fifteen separate cultivars. Beginning in the nineteen forties, Florida 288 00:19:17,480 --> 00:19:21,800 Speaker 1: laichi producers pushed to popularize their products, developing a new 289 00:19:21,840 --> 00:19:26,400 Speaker 1: method of propagation built off of Chinese methods that allowed 290 00:19:26,440 --> 00:19:31,960 Speaker 1: for them to have viable Leichi nurseries. However, Florida production 291 00:19:32,400 --> 00:19:36,400 Speaker 1: has been plagued by things like freezing temperatures and hurricanes. 292 00:19:37,480 --> 00:19:41,240 Speaker 1: Of note, though laichi trees seem to weather hurricanes better 293 00:19:41,280 --> 00:19:44,320 Speaker 1: than other crops, at least to one government article I 294 00:19:44,400 --> 00:19:51,440 Speaker 1: read Okay, yeah, yep. In nineteen sixty, Madagascar dipped their 295 00:19:51,520 --> 00:20:01,400 Speaker 1: toe in freezing licheese to ship to France. Research into thelichi, 296 00:20:01,560 --> 00:20:06,159 Speaker 1: including after it was harvested, really got underway in the 297 00:20:06,280 --> 00:20:09,520 Speaker 1: nineteen forties, though it wouldn't be until the nineteen eighties 298 00:20:09,800 --> 00:20:13,359 Speaker 1: that scientific papers started publishing on it. There was a 299 00:20:13,440 --> 00:20:17,760 Speaker 1: lot of interest around water supply and temperature's impact on 300 00:20:17,960 --> 00:20:18,760 Speaker 1: leichi growth. 301 00:20:19,720 --> 00:20:23,119 Speaker 2: Yeah, specifically on the fruiting of the plant, because again 302 00:20:23,280 --> 00:20:27,119 Speaker 2: it's like sort of finicky and so so sometimes you 303 00:20:27,200 --> 00:20:30,320 Speaker 2: might want to withhold water or like shock it a 304 00:20:30,359 --> 00:20:33,359 Speaker 2: little with temperature in order to get it to like 305 00:20:33,480 --> 00:20:37,560 Speaker 2: stress it into fruiting. I've read a lot of biological 306 00:20:37,960 --> 00:20:41,560 Speaker 2: information about like cheese over the stressful as a human 307 00:20:42,960 --> 00:20:44,920 Speaker 2: it's okay, I mean, the plant doesn't. I mean it's 308 00:20:44,920 --> 00:20:46,360 Speaker 2: okay for the you know, right. 309 00:20:46,240 --> 00:20:49,919 Speaker 1: Right, I know, but it's it's not shock it with temperature. 310 00:20:53,800 --> 00:20:56,359 Speaker 2: And for for a little bit of context on that 311 00:20:56,560 --> 00:21:00,480 Speaker 2: timeline here, because you know, like like research which getting 312 00:21:00,520 --> 00:21:04,160 Speaker 2: underway in the forties and not really anything coming out 313 00:21:05,080 --> 00:21:07,640 Speaker 2: in scientific publications until the eighties. 314 00:21:07,680 --> 00:21:09,119 Speaker 3: That's so long. That's a long period. 315 00:21:09,160 --> 00:21:14,520 Speaker 2: But so for context, li cheese really were due to 316 00:21:14,600 --> 00:21:19,320 Speaker 2: their delicateness a local product or wherever they grew, I mean, 317 00:21:19,480 --> 00:21:21,880 Speaker 2: unless an emperor really had a hankering. 318 00:21:22,560 --> 00:21:24,080 Speaker 3: For all of history. 319 00:21:25,640 --> 00:21:29,400 Speaker 2: And post World War two China was like generally having 320 00:21:29,400 --> 00:21:34,200 Speaker 2: a hard time for about forty years. I'm oversimplifying here, 321 00:21:34,240 --> 00:21:37,280 Speaker 2: but like for our purposes today, a lot of knowledge 322 00:21:37,280 --> 00:21:42,399 Speaker 2: about li cheese remained local during that time. In the 323 00:21:42,480 --> 00:21:46,600 Speaker 2: nineteen eighties, as the country was in reform and opening 324 00:21:46,640 --> 00:21:50,639 Speaker 2: up to international communication and commerce, there was a boom 325 00:21:50,640 --> 00:21:55,000 Speaker 2: in a lot of industries, including agriculture, including Lai cheese. 326 00:21:55,800 --> 00:21:59,600 Speaker 2: You know, people wanted this fruit. Growing them was profitable, 327 00:22:00,520 --> 00:22:07,560 Speaker 2: and simultaneously to that, improved technologies around transportation and cold 328 00:22:07,640 --> 00:22:13,320 Speaker 2: supply chain infrastructure were being developed. So so like, okay, 329 00:22:13,400 --> 00:22:15,760 Speaker 2: like to put it in perspective, during those first forty 330 00:22:15,880 --> 00:22:19,000 Speaker 2: ish years of the People's Republic of China after World 331 00:22:19,000 --> 00:22:22,919 Speaker 2: War Two, only some forty thousand metric tons of liichiese 332 00:22:23,040 --> 00:22:27,160 Speaker 2: were grown every year. That is two point seven percent 333 00:22:27,240 --> 00:22:33,240 Speaker 2: of what's being produced in China today. So from the 334 00:22:33,320 --> 00:22:37,040 Speaker 2: eighties through today, there has been this huge increase in 335 00:22:37,080 --> 00:22:41,440 Speaker 2: demand dovetailing with all of this research and tech that's 336 00:22:41,440 --> 00:22:45,880 Speaker 2: made meeting and even growing that demand possible, and growers 337 00:22:45,880 --> 00:22:48,280 Speaker 2: and researchers in other places have definitely gotten in on 338 00:22:48,320 --> 00:22:48,720 Speaker 2: this too. 339 00:22:48,840 --> 00:22:58,800 Speaker 1: But yeah, yeah, well this brings us too the Leichi martini, yes, yes, 340 00:23:00,080 --> 00:23:03,359 Speaker 1: which allegedly nineteen ninety three. 341 00:23:04,040 --> 00:23:07,480 Speaker 2: Oh oh, that's a very precise date. Okay, that's what 342 00:23:07,560 --> 00:23:12,080 Speaker 2: I kept seeing. Nineteen ninety three, the Laichi martini was 343 00:23:12,200 --> 00:23:15,600 Speaker 2: first offered at the newly opened East Village, New York 344 00:23:15,720 --> 00:23:20,040 Speaker 2: venue Decibel. This was when the craft cocktail movement was 345 00:23:20,080 --> 00:23:22,840 Speaker 2: really getting underway in the US and everybody wanted to 346 00:23:22,880 --> 00:23:26,639 Speaker 2: stand out. I love every time we do one of 347 00:23:26,640 --> 00:23:29,320 Speaker 2: these things about the cocktail movement in the US. 348 00:23:29,440 --> 00:23:33,440 Speaker 1: I'm like, we're coming out of the eighties. We're crete, 349 00:23:34,040 --> 00:23:40,080 Speaker 1: but as you said, very sweet cocktails. Nonetheless, this happened 350 00:23:40,080 --> 00:23:44,360 Speaker 1: to coincide with a growing US interest in Asian ingredients 351 00:23:44,400 --> 00:23:48,840 Speaker 1: and cuisines. The drink had of vodka bass flavored with 352 00:23:49,040 --> 00:23:53,240 Speaker 1: Leichi syrup, maybe with some canned light cheese in the mix. 353 00:23:54,320 --> 00:23:58,880 Speaker 1: The owner of Decibel claimed that his brother already served 354 00:23:59,080 --> 00:24:03,040 Speaker 1: the same drink at a restaurant outside of Tokyo, and 355 00:24:03,080 --> 00:24:06,439 Speaker 1: he was just imitating what he was doing over there. 356 00:24:07,240 --> 00:24:11,400 Speaker 1: At the time, Laichi wasn't well known in the United States, 357 00:24:11,480 --> 00:24:15,400 Speaker 1: but this was also when cable cooking shows were introducing 358 00:24:15,760 --> 00:24:17,520 Speaker 1: people to new things, so. 359 00:24:17,440 --> 00:24:22,320 Speaker 3: They were let me get sure, whicheez. 360 00:24:23,440 --> 00:24:27,560 Speaker 1: Mm hmm. That being said, as with all cocktail origin stories, 361 00:24:28,240 --> 00:24:32,359 Speaker 1: there is a competing alternate version that actually the bartenders 362 00:24:32,520 --> 00:24:35,760 Speaker 1: at the decibel were the originators, so it wasn't this 363 00:24:35,800 --> 00:24:39,359 Speaker 1: person in Tokyo. The evidence is a bit lacking in 364 00:24:39,400 --> 00:24:42,640 Speaker 1: either case, and on top of that, a few other 365 00:24:42,760 --> 00:24:46,440 Speaker 1: places lay claim or at least have a decent argument 366 00:24:47,040 --> 00:24:50,280 Speaker 1: that their cocktail was the jumping off of the Laichi 367 00:24:50,400 --> 00:24:56,639 Speaker 1: martini at that point. PF. Chang's started serving a Laichi 368 00:24:56,760 --> 00:25:02,199 Speaker 1: martini in two thousand and four. Okay, ok, yes, but 369 00:25:02,280 --> 00:25:05,000 Speaker 1: it really the drink really peaked in the two thousands. 370 00:25:05,000 --> 00:25:08,800 Speaker 1: But in my experience, like sheet cocktails are making a 371 00:25:09,040 --> 00:25:13,000 Speaker 1: comeback in recent years. There has been a focus on 372 00:25:13,160 --> 00:25:17,320 Speaker 1: balancing the sweetness of the cocktail and using fresh ingredients. 373 00:25:17,560 --> 00:25:19,480 Speaker 3: Yeah, yeah, as right. 374 00:25:19,680 --> 00:25:24,080 Speaker 2: The cocktail scene in general has evolved a bit, and 375 00:25:24,280 --> 00:25:29,560 Speaker 2: access to fresh light cheese has evolved. In two thousand 376 00:25:29,560 --> 00:25:32,680 Speaker 2: and eight, the Chinese government set up a national light 377 00:25:32,720 --> 00:25:36,000 Speaker 2: sheet and lungdon Research System, headed by a panel of 378 00:25:36,040 --> 00:25:38,520 Speaker 2: sixteen researchers to just like keep an eye on the 379 00:25:38,560 --> 00:25:42,159 Speaker 2: industry and you know, help out with everything from like 380 00:25:42,200 --> 00:25:44,119 Speaker 2: field experiments to farmer education. 381 00:25:44,960 --> 00:25:51,119 Speaker 1: Yes, and as we've alluded to, research continues, especially into 382 00:25:51,240 --> 00:25:52,760 Speaker 1: the genome of the light cheese. 383 00:25:52,960 --> 00:25:57,359 Speaker 2: Oh, yeah, and into lots of varietals with different properties 384 00:25:58,240 --> 00:26:02,720 Speaker 2: like seedless, light cheese, and all of those cold chain 385 00:26:02,760 --> 00:26:05,680 Speaker 2: logistics to get fresh fruit to more markets. 386 00:26:06,480 --> 00:26:13,919 Speaker 1: Yes, well, I hope you get to try some fresh ones, Lauren. 387 00:26:15,080 --> 00:26:18,439 Speaker 2: I I am due for a trip to one of 388 00:26:18,440 --> 00:26:24,000 Speaker 2: our many wonderful international markets around Atlanta, where I believe 389 00:26:24,040 --> 00:26:28,280 Speaker 2: I have seen them, and Yep, we're gonna, We're gonna 390 00:26:28,280 --> 00:26:31,119 Speaker 2: do it. I'm devoted it's gonna happen. 391 00:26:31,760 --> 00:26:35,760 Speaker 1: Yeah, that would be a great Dungeons and dragons food, 392 00:26:35,800 --> 00:26:36,880 Speaker 1: as you said, like a drag. 393 00:26:36,960 --> 00:26:39,679 Speaker 2: Oh yeah, they do really look like dragon eggs sometimes. 394 00:26:39,760 --> 00:26:43,879 Speaker 1: Like so something to think about. 395 00:26:45,320 --> 00:26:45,879 Speaker 3: Listeners. 396 00:26:46,080 --> 00:26:51,120 Speaker 1: Please let us know if you have had any memories, recipes, 397 00:26:51,560 --> 00:26:52,200 Speaker 1: whatever it. 398 00:26:52,160 --> 00:26:55,320 Speaker 3: Is, Oh yeah, from you. Oh please absolutely. 399 00:26:56,200 --> 00:26:58,960 Speaker 2: But I believe that is what we have to say 400 00:26:59,119 --> 00:27:02,920 Speaker 2: about the light she for now. We do already have 401 00:27:03,119 --> 00:27:05,160 Speaker 2: some listener mail for you, though, and we are going 402 00:27:05,200 --> 00:27:06,800 Speaker 2: to get into that as soon as we get back 403 00:27:06,840 --> 00:27:09,080 Speaker 2: from one more quick break for a word from our sponsors. 404 00:27:18,320 --> 00:27:21,359 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 405 00:27:21,359 --> 00:27:30,080 Speaker 1: we're back with this listen. Yeah, do you think the 406 00:27:30,160 --> 00:27:36,479 Speaker 1: description you had of grape is a very texture wise 407 00:27:36,600 --> 00:27:37,520 Speaker 1: accuracy description. 408 00:27:37,920 --> 00:27:40,520 Speaker 2: Yeah, that's what I That's what I read a lot 409 00:27:40,640 --> 00:27:42,880 Speaker 2: of So that's what I'm that's what I'm going with. 410 00:27:42,960 --> 00:27:51,120 Speaker 1: Yeah, yes, but it looks more medieval. Oh so we 411 00:27:51,160 --> 00:28:01,399 Speaker 1: actually have two emails about Parsley. Yeah, yes, So after 412 00:28:01,480 --> 00:28:04,280 Speaker 1: hearing your Parsley episode, I thought you might like to 413 00:28:04,280 --> 00:28:09,159 Speaker 1: see the eastern black swallowtails I accidentally helped raise last summer. 414 00:28:10,000 --> 00:28:12,240 Speaker 1: I was leaving town for about a week and brought 415 00:28:12,400 --> 00:28:15,200 Speaker 1: some of my herbs into the kitchen from the balcony 416 00:28:15,280 --> 00:28:17,560 Speaker 1: so they wouldn't die of thirst while I was gone. 417 00:28:18,000 --> 00:28:22,119 Speaker 1: And when I returned, my dell was almost completely gone, 418 00:28:22,760 --> 00:28:28,240 Speaker 1: but I had ten caterpillars on their way to becoming butterflies. 419 00:28:28,760 --> 00:28:32,800 Speaker 1: Some had already gone into their chrystalids. The door frame 420 00:28:32,960 --> 00:28:38,280 Speaker 1: was quite a popular location, some were still considering, and 421 00:28:38,360 --> 00:28:42,840 Speaker 1: one was still eating. Within a few days, they all 422 00:28:42,960 --> 00:28:46,000 Speaker 1: chose a spot and later emerged, and since they were 423 00:28:46,040 --> 00:28:49,480 Speaker 1: so close to the sliding door to the balcony, relatively 424 00:28:49,600 --> 00:28:54,160 Speaker 1: easy to release once they had dried off. So although 425 00:28:54,200 --> 00:28:57,880 Speaker 1: I didn't get any dill last year, I did get 426 00:28:57,880 --> 00:28:59,440 Speaker 1: some lovely butterflies. 427 00:29:01,920 --> 00:29:04,560 Speaker 3: That is so delightful in a really unexpected way. 428 00:29:05,480 --> 00:29:10,000 Speaker 1: It is, and there are pictures. These butterflies are beautiful. 429 00:29:10,560 --> 00:29:17,200 Speaker 2: Oh yeah, uh, Eastern black swallowtails are incredibly gorgeous swallow 430 00:29:17,200 --> 00:29:20,560 Speaker 2: tails in general. But yeah, it's they they've got the 431 00:29:20,560 --> 00:29:23,360 Speaker 2: they've got the black with like the the yellow patterning 432 00:29:23,600 --> 00:29:25,959 Speaker 2: and then like a little bit of like blue and 433 00:29:26,000 --> 00:29:29,120 Speaker 2: red right at the butt. And that's not that's not 434 00:29:29,240 --> 00:29:33,280 Speaker 2: the correct insect term, but you guys know what I mean. 435 00:29:34,520 --> 00:29:35,760 Speaker 3: And yeah, they're little. 436 00:29:35,640 --> 00:29:40,479 Speaker 2: Chris chrysalises, cris chrysalids, and oh they're so pretty. 437 00:29:42,040 --> 00:29:49,040 Speaker 1: Also, I've never heard of this happening. I love this. 438 00:29:49,160 --> 00:29:51,560 Speaker 1: I love that they came in and were like, this 439 00:29:51,640 --> 00:29:52,480 Speaker 1: is where we're gonna be. 440 00:29:52,720 --> 00:29:54,840 Speaker 2: They were like, well, this is comfy and it has 441 00:29:54,880 --> 00:29:59,280 Speaker 2: a really great source of food for us. We can't 442 00:29:59,440 --> 00:30:05,000 Speaker 2: open this doors, we're gonna we're just gonna hang out here. Yeah, 443 00:30:05,080 --> 00:30:07,800 Speaker 2: that's fantastic. I've never heard of this. 444 00:30:08,360 --> 00:30:11,760 Speaker 1: I love it. I'm sad you lost your dill, yes, 445 00:30:11,880 --> 00:30:15,320 Speaker 1: but you've got some pretty lovely butterflies out of it. 446 00:30:15,760 --> 00:30:21,440 Speaker 3: Yeah. Oh yes, I'd be a little mad about the dell. 447 00:30:21,320 --> 00:30:25,440 Speaker 1: Though, I would be right, all right. 448 00:30:25,360 --> 00:30:26,520 Speaker 3: You can always get more dill. 449 00:30:26,720 --> 00:30:33,320 Speaker 2: Yeah, Dan wrote always love the history section of the show, 450 00:30:33,400 --> 00:30:36,160 Speaker 2: but wanted to pass along a follow up. How can 451 00:30:36,200 --> 00:30:38,920 Speaker 2: you do a whole episode and not mention a sado 452 00:30:38,960 --> 00:30:42,720 Speaker 2: with Jimmy Cherry. I'm not a huge Parsley fan overall, 453 00:30:42,760 --> 00:30:45,280 Speaker 2: but there is something special about a smoked steak with 454 00:30:45,320 --> 00:30:48,520 Speaker 2: a zesty, fresh Jimmy Cherry sauce. Pick of asado for 455 00:30:48,600 --> 00:30:53,600 Speaker 2: a drooling factor attached from a food hall in Monte Video, Uruguay. Furthermore, 456 00:30:53,760 --> 00:30:57,000 Speaker 2: something overlooked by many outside of South America is the 457 00:30:57,120 --> 00:31:01,320 Speaker 2: unique style of Argentinian Italian food. The pizza and pasta 458 00:31:01,440 --> 00:31:05,320 Speaker 2: is very unique and just as fun as American Italian. No, 459 00:31:05,440 --> 00:31:07,560 Speaker 2: I am not from there. I just love traveling the 460 00:31:07,560 --> 00:31:10,360 Speaker 2: world and eating food and found the food history of 461 00:31:10,360 --> 00:31:15,120 Speaker 2: that region very cool. Quick tangent tarragon. I know you 462 00:31:15,160 --> 00:31:17,080 Speaker 2: did an episode like a year or so ago. I 463 00:31:17,080 --> 00:31:20,360 Speaker 2: can't remember if you mentioned it, but Georgian food is 464 00:31:20,640 --> 00:31:25,320 Speaker 2: very heavy on tarragon, including tarragon wine, soda and liquore, 465 00:31:26,200 --> 00:31:29,600 Speaker 2: and too many amazing dishes to spell out here. A 466 00:31:29,640 --> 00:31:33,360 Speaker 2: pick of green natural they say tarragon wine while on 467 00:31:33,400 --> 00:31:37,360 Speaker 2: a wine tour of Cochetti, Georgia, which is also the 468 00:31:37,400 --> 00:31:40,760 Speaker 2: oldest wine producing area in the world. I can keep 469 00:31:40,840 --> 00:31:43,720 Speaker 2: going on tangents, but we'll stop there. Smiley face. 470 00:31:46,680 --> 00:31:47,560 Speaker 3: Oh my goodness. 471 00:31:47,680 --> 00:31:53,600 Speaker 2: And so yes, that picture of the asato from the 472 00:31:53,600 --> 00:32:00,280 Speaker 2: food hall is drooling inducing. Indeed, so many gorgeous it's 473 00:32:00,320 --> 00:32:04,800 Speaker 2: a it's a large form factor grill station and just 474 00:32:04,840 --> 00:32:08,440 Speaker 2: so many gorgeous cuts of meat and sausages and different things, 475 00:32:08,480 --> 00:32:10,360 Speaker 2: and it's visibly smoking. 476 00:32:13,440 --> 00:32:14,320 Speaker 1: It looks so good. 477 00:32:15,520 --> 00:32:16,040 Speaker 3: I'm mad. 478 00:32:16,160 --> 00:32:18,520 Speaker 2: I'm mad that I'm not eating any of that right now, 479 00:32:19,120 --> 00:32:22,880 Speaker 2: oh my goodness. And yes, and also this glass of 480 00:32:23,000 --> 00:32:27,000 Speaker 2: extremely green wine. It's sort of like like like a 481 00:32:27,040 --> 00:32:32,600 Speaker 2: deep grass green maybe something around like a or sort 482 00:32:32,600 --> 00:32:35,680 Speaker 2: of like a like a deep ninja turtle green if that. 483 00:32:37,480 --> 00:32:41,040 Speaker 3: Oh yeah, oh oh absolutely oz green. There you go. Yeah, 484 00:32:41,520 --> 00:32:42,160 Speaker 3: good looking out. 485 00:32:42,200 --> 00:32:47,920 Speaker 1: Thanks. I yeah, I've never seen a wine that shade. 486 00:32:48,360 --> 00:32:53,240 Speaker 2: No, I've never heard. I did not encounter anything about 487 00:32:53,280 --> 00:32:54,200 Speaker 2: tarragon wine. 488 00:32:54,840 --> 00:32:55,520 Speaker 3: That's amazing. 489 00:32:55,640 --> 00:33:01,000 Speaker 1: See, I completely forgot we did that episode again, There 490 00:33:01,040 --> 00:33:02,600 Speaker 1: you go. Happened to us. 491 00:33:03,760 --> 00:33:07,480 Speaker 2: Yes, And about the Jimmy Churry, Oh my goodness. I 492 00:33:07,640 --> 00:33:10,520 Speaker 2: really thought I wrote a note in about that, but 493 00:33:11,840 --> 00:33:16,560 Speaker 2: it's possible that I didn't name it specifically and I 494 00:33:16,680 --> 00:33:22,240 Speaker 2: just said like herb sauce or something in specific like that, 495 00:33:22,360 --> 00:33:24,520 Speaker 2: or maybe I was just thinking about it really hard 496 00:33:24,640 --> 00:33:24,960 Speaker 2: and it. 497 00:33:24,920 --> 00:33:26,440 Speaker 3: Didn't make it into the notes. 498 00:33:27,600 --> 00:33:31,720 Speaker 1: I feel like happened sometimes, Oh with that one, because 499 00:33:31,720 --> 00:33:34,080 Speaker 1: there were a lot of green sauces. 500 00:33:34,520 --> 00:33:36,920 Speaker 3: Yeah, yeah, that had. 501 00:33:37,600 --> 00:33:41,360 Speaker 1: At least at first glance, the history of going into 502 00:33:41,480 --> 00:33:45,440 Speaker 1: those was going to be very difficult. So it was 503 00:33:45,480 --> 00:33:48,240 Speaker 1: sort of like, there's a green sauce from here, there's 504 00:33:48,240 --> 00:33:52,000 Speaker 1: a green sauce from here, and we're going to have 505 00:33:52,000 --> 00:33:53,280 Speaker 1: to devote more time. 506 00:33:53,560 --> 00:33:57,760 Speaker 2: To looking into that specific thing, right, Yeah, but there 507 00:33:57,800 --> 00:34:03,200 Speaker 2: were Oh my goodness, I y'all given me cravings, y'all 508 00:34:03,200 --> 00:34:04,280 Speaker 2: giving me more cravings? 509 00:34:04,760 --> 00:34:08,080 Speaker 1: Yes, yes, And I do love that you wrote in 510 00:34:08,160 --> 00:34:11,320 Speaker 1: about the kind of Argentinian. 511 00:34:11,080 --> 00:34:13,880 Speaker 3: Yeah, Italian so cool. 512 00:34:14,239 --> 00:34:16,799 Speaker 2: Yeah, because a lot of those dishes are so like 513 00:34:17,280 --> 00:34:20,680 Speaker 2: just like you know, like Left of Albuquerque from what 514 00:34:21,239 --> 00:34:24,560 Speaker 2: Italian American dishes are and super fun. 515 00:34:25,640 --> 00:34:28,600 Speaker 1: Yeah. And I know I've mentioned it before, but a 516 00:34:28,760 --> 00:34:33,080 Speaker 1: restaurant in Atlanta that I love Desta. They're an Ethiopian 517 00:34:33,120 --> 00:34:37,240 Speaker 1: restaurant and they have an Italian section on their menu. 518 00:34:37,719 --> 00:34:41,120 Speaker 3: Oh cool, huh, and uh, of course I do. 519 00:34:41,640 --> 00:34:46,080 Speaker 1: I finally, yeah, because the history of Italy and Ethiopia. Yeah, 520 00:34:46,320 --> 00:34:50,239 Speaker 1: and I finally ordered some from that section because I 521 00:34:50,280 --> 00:34:52,719 Speaker 1: was like, you know, this, this sort of like I've 522 00:34:52,719 --> 00:34:55,080 Speaker 1: had this before, this is not what I'm going But 523 00:34:55,320 --> 00:34:57,120 Speaker 1: when I tried it, I was like, oh my gosh, 524 00:34:57,120 --> 00:34:59,920 Speaker 1: this is so good and it is different than a 525 00:35:00,040 --> 00:35:04,759 Speaker 1: Italian American food, so this is really interesting. I'm glad 526 00:35:04,800 --> 00:35:05,560 Speaker 1: you wrote in about it. 527 00:35:06,640 --> 00:35:12,319 Speaker 3: Yeah, yep, yep. Well we've got more Eden to do. 528 00:35:12,920 --> 00:35:16,800 Speaker 1: Let's uh alas alas. 529 00:35:18,200 --> 00:35:18,439 Speaker 2: Well. 530 00:35:19,400 --> 00:35:22,480 Speaker 1: Thank you to both of these listeners for writing in. 531 00:35:22,680 --> 00:35:24,560 Speaker 1: If you would like to write to us, you can 532 00:35:24,719 --> 00:35:27,360 Speaker 1: Our email is hello at savorpod dot com. 533 00:35:27,640 --> 00:35:29,120 Speaker 3: We're also on social media. 534 00:35:29,320 --> 00:35:32,279 Speaker 2: You can find us on Blue Sky and Instagram at 535 00:35:32,320 --> 00:35:34,239 Speaker 2: savor pod, and we do hope to hear from you. 536 00:35:34,760 --> 00:35:36,480 Speaker 2: Savor is a production of iHeartRadio. 537 00:35:36,680 --> 00:35:38,759 Speaker 3: For more podcasts from my heart Radio, you can. 538 00:35:38,719 --> 00:35:42,040 Speaker 2: Visit the iHeartRadio app, Apple Podcasts, or wherever. 539 00:35:41,760 --> 00:35:43,160 Speaker 3: You listen to your favorite shows. 540 00:35:43,560 --> 00:35:46,279 Speaker 2: Thanks as always to our super producers Dylan Fagan and 541 00:35:46,280 --> 00:35:48,919 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 542 00:35:48,920 --> 00:35:59,680 Speaker 2: that lots more good things are coming your way.