1 00:00:07,920 --> 00:00:10,119 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,160 --> 00:00:12,760 Speaker 1: I'm Anny Rees and I'm Lauren Bogelbaum. And today we're 3 00:00:12,760 --> 00:00:17,800 Speaker 1: talking about saffron. Yes, the mystery and greedy until we 4 00:00:17,840 --> 00:00:22,560 Speaker 1: alluded to episode, we were so sneaky about it. I'm 5 00:00:22,560 --> 00:00:27,480 Speaker 1: sure none of you guessed, especially about especially since I 6 00:00:27,560 --> 00:00:31,400 Speaker 1: like low key posted about it on Twitter today. Well 7 00:00:31,480 --> 00:00:33,879 Speaker 1: darn it, Lauren, how are we supposed to have a 8 00:00:34,040 --> 00:00:37,640 Speaker 1: mystery in our episodes? Well, it was my account, not 9 00:00:37,800 --> 00:00:42,040 Speaker 1: the Savor accounts, so m and it was to a 10 00:00:42,159 --> 00:00:47,160 Speaker 1: recipe that does include saffron, and I didn't call out 11 00:00:47,200 --> 00:00:51,600 Speaker 1: the fact that it has saffron in it. This is 12 00:00:51,640 --> 00:00:59,520 Speaker 1: a whole that you are digging deeper and deeper. I'm sorry. 13 00:01:00,880 --> 00:01:05,000 Speaker 1: I don't know if I can forgive you. I think 14 00:01:05,000 --> 00:01:09,360 Speaker 1: about it. It's the final straw, It's the final thread 15 00:01:09,640 --> 00:01:16,360 Speaker 1: of saffron. Yes for ruining the saffron surffrise. All right, Well, 16 00:01:16,640 --> 00:01:18,480 Speaker 1: a lot of you listeners have suggested this one, and 17 00:01:18,520 --> 00:01:22,040 Speaker 1: I actually really like that. When we told superproducer Andrew 18 00:01:22,040 --> 00:01:23,520 Speaker 1: we were doing this one, he was like, you haven't 19 00:01:23,600 --> 00:01:28,920 Speaker 1: done it already because it is one of those food 20 00:01:29,040 --> 00:01:31,760 Speaker 1: ingredients that has like I I really don't have a 21 00:01:31,800 --> 00:01:34,440 Speaker 1: lot of saffron memories. I know I've had it in dishes. 22 00:01:35,280 --> 00:01:39,640 Speaker 1: I can't tell you when, but I know i've had it. 23 00:01:39,680 --> 00:01:42,000 Speaker 1: I just don't have like a specific thing I can 24 00:01:42,040 --> 00:01:46,200 Speaker 1: point to. But even with that, I knew it was 25 00:01:46,280 --> 00:01:49,680 Speaker 1: one of those ingredients that had a story behind it. 26 00:01:49,720 --> 00:01:54,880 Speaker 1: I had a really interesting history and it was very expensive. Yeah. Yeah, 27 00:01:55,840 --> 00:02:00,240 Speaker 1: I didn't have a lot of saffron in dishes growing up. 28 00:02:00,600 --> 00:02:03,640 Speaker 1: But when I started cooking for myself as a as 29 00:02:03,680 --> 00:02:09,080 Speaker 1: a young adult and started getting into some some Spanish recipes. Um, 30 00:02:09,080 --> 00:02:11,080 Speaker 1: just I mean simple stuff like a like a girl's 31 00:02:11,120 --> 00:02:13,200 Speaker 1: compoo or something like that, like I would I would 32 00:02:13,240 --> 00:02:15,600 Speaker 1: wind up. Yeah. Like that's when I first bought and 33 00:02:15,639 --> 00:02:18,160 Speaker 1: started using saffron and started going like this is the 34 00:02:18,240 --> 00:02:21,720 Speaker 1: best um and trying to find new new ways to 35 00:02:21,760 --> 00:02:25,200 Speaker 1: incorporate it into things um or probably very old ways 36 00:02:25,240 --> 00:02:29,800 Speaker 1: that were new to me. Uh yeah, yeah, I've had 37 00:02:29,840 --> 00:02:36,280 Speaker 1: a few drinks, both teas and cocktails made of saffron 38 00:02:36,360 --> 00:02:44,280 Speaker 1: that we're so nice. Oh yeah, yeah, this is another 39 00:02:44,280 --> 00:02:48,280 Speaker 1: episode where like I gotta get get my hands. Yeah. 40 00:02:48,360 --> 00:02:51,640 Speaker 1: And actually, one of my favorite perfumes I believe, I 41 00:02:51,680 --> 00:02:55,120 Speaker 1: believe has Saffron in it, and I'm mad, I'm forgetting 42 00:02:55,120 --> 00:02:58,400 Speaker 1: the name of both the perfuming question and the company 43 00:02:58,400 --> 00:03:02,560 Speaker 1: that makes it. So I'm doing eight on nouns right now. 44 00:03:03,960 --> 00:03:07,560 Speaker 1: But we know there is a perfume and you like it? Yes, 45 00:03:07,600 --> 00:03:12,960 Speaker 1: And Saffron may or may not be nearly nearly positive 46 00:03:13,320 --> 00:03:18,880 Speaker 1: that that exists. Ah, I like it. We strive only 47 00:03:19,000 --> 00:03:24,600 Speaker 1: for fact check here, especially when it comes to our 48 00:03:24,639 --> 00:03:28,320 Speaker 1: own lives and anecdotes. Yeah, you know, like I can 49 00:03:28,360 --> 00:03:32,440 Speaker 1: tell you a lot about the botany of of saffron 50 00:03:32,600 --> 00:03:36,560 Speaker 1: at this particular moment. But asking me what's in my own, uh, 51 00:03:36,920 --> 00:03:40,480 Speaker 1: my own bathroom cabinet, I don't know. It could be anything. 52 00:03:40,840 --> 00:03:42,760 Speaker 1: I look at it every day. Why why would I 53 00:03:42,760 --> 00:03:46,440 Speaker 1: remember what it is? I think the bathroom cabinet is 54 00:03:46,840 --> 00:03:51,680 Speaker 1: a mystery of museum. You might be familiar with, like 55 00:03:52,040 --> 00:03:55,560 Speaker 1: the thing you need right then, but otherwise who knows 56 00:03:55,600 --> 00:03:57,720 Speaker 1: what's in there? So I give you a pass on 57 00:03:57,760 --> 00:04:00,320 Speaker 1: that one. You know what's in mine. It's like a 58 00:04:00,400 --> 00:04:05,720 Speaker 1: stack of context that I can no longer wear. Anyway, 59 00:04:05,760 --> 00:04:08,520 Speaker 1: this is veering off into a very different podcast. It 60 00:04:08,640 --> 00:04:12,920 Speaker 1: is it is it is We're hypothetically a food podcast. Yes, 61 00:04:13,000 --> 00:04:22,200 Speaker 1: so let's get to our question. Yes, saffron, what is it? Well, 62 00:04:22,560 --> 00:04:26,640 Speaker 1: h Saffron is a golden yellow spice made from parts 63 00:04:26,760 --> 00:04:29,960 Speaker 1: of flowers. It's a It's typically sold as these uh, 64 00:04:30,000 --> 00:04:33,480 Speaker 1: these short dried threads, and in each thread is the 65 00:04:33,520 --> 00:04:37,160 Speaker 1: stigma of a flower. The flowers that saffron comes from 66 00:04:37,160 --> 00:04:41,320 Speaker 1: our crocuses species name Crocus ativus. Uh. Crocuses tend to 67 00:04:41,320 --> 00:04:46,080 Speaker 1: be these short, broad flowers that grow from corms, and 68 00:04:46,200 --> 00:04:48,800 Speaker 1: a corm. In addition to just being like a really 69 00:04:48,839 --> 00:04:51,200 Speaker 1: fun word to say, um is it is a bulb 70 00:04:51,560 --> 00:04:54,760 Speaker 1: that plants form underground to to store up nutrients and 71 00:04:54,880 --> 00:04:57,240 Speaker 1: energy that they gather from their leaves and roots so 72 00:04:57,279 --> 00:04:59,920 Speaker 1: that they can survive harsh conditions, you know, dry pere 73 00:05:00,000 --> 00:05:03,520 Speaker 1: its cold periods, and then keep sending up new shoots 74 00:05:03,520 --> 00:05:06,920 Speaker 1: and flowers year after year. And if the word corm 75 00:05:06,960 --> 00:05:08,880 Speaker 1: is pining in your brain, we talked about them in 76 00:05:08,920 --> 00:05:12,160 Speaker 1: our episode on POI from what was that like October? 77 00:05:12,279 --> 00:05:15,279 Speaker 1: I think it was like October Ober, November somewhere. They're 78 00:05:15,360 --> 00:05:20,600 Speaker 1: sure it was the whole No, that was I don't 79 00:05:20,600 --> 00:05:28,400 Speaker 1: know any more. Friends, imagine a wash for travel, so right, yeah, 80 00:05:28,440 --> 00:05:31,080 Speaker 1: it just occurred to me that that is certainly not 81 00:05:31,160 --> 00:05:38,760 Speaker 1: when we went to Hawaii. Yes, Um, y'all are really 82 00:05:38,800 --> 00:05:43,320 Speaker 1: getting a good look inside my terrible brain today. You're 83 00:05:43,400 --> 00:05:48,320 Speaker 1: welcome cool. Um. Yeah. So, in the case of poi, 84 00:05:48,600 --> 00:05:52,000 Speaker 1: the corm is is like the food operative part of 85 00:05:52,040 --> 00:05:54,800 Speaker 1: the plant that you're usually talking about. Um. But in 86 00:05:54,839 --> 00:05:58,520 Speaker 1: the case of saffron, yes, it's the flowers, not the 87 00:05:58,560 --> 00:06:02,279 Speaker 1: whole flowers, though they are quite pretty with with these 88 00:06:02,400 --> 00:06:07,560 Speaker 1: bright like lavender violet petals and short, bright yellow pollen 89 00:06:07,600 --> 00:06:12,160 Speaker 1: coated stamens. Um. It is the long, wispy red orange 90 00:06:12,200 --> 00:06:16,560 Speaker 1: stigmas that saffron is made of. Uh. In a flower, UM, 91 00:06:16,560 --> 00:06:20,440 Speaker 1: the stigma is part of the female reproductive organ. It's 92 00:06:20,480 --> 00:06:22,880 Speaker 1: this tube that comes off of the ovary that sits 93 00:06:22,920 --> 00:06:25,560 Speaker 1: in the center of the flower. And and that tube 94 00:06:25,680 --> 00:06:28,960 Speaker 1: collects the male pollen at its outer tip and then 95 00:06:29,000 --> 00:06:33,560 Speaker 1: transmits that down into the ovary. And saffron flowers each 96 00:06:33,640 --> 00:06:37,919 Speaker 1: grow three relatively big stigmas um. And and that is 97 00:06:37,960 --> 00:06:42,080 Speaker 1: the only part that we are interested in. Culinarily speaking, Um, 98 00:06:42,120 --> 00:06:45,840 Speaker 1: they contain a lot of the bright yellow orange pigments 99 00:06:45,960 --> 00:06:49,320 Speaker 1: and scent in flavor compounds that saffron is known for. 100 00:06:50,120 --> 00:06:54,039 Speaker 1: The rest of the flower doesn't at all really, um, 101 00:06:54,080 --> 00:06:57,440 Speaker 1: so you're just looking, just looking for the stigma. So 102 00:06:57,839 --> 00:07:02,160 Speaker 1: any given saffron corn will produce one to four flowers 103 00:07:02,320 --> 00:07:06,120 Speaker 1: per year, all blooming more or less together in autumn, 104 00:07:06,440 --> 00:07:09,159 Speaker 1: and you want to harvest them the first day that 105 00:07:09,200 --> 00:07:13,880 Speaker 1: they bloom to get the freshest, most chemically potent stigmas, 106 00:07:14,080 --> 00:07:17,720 Speaker 1: unadulterated with any pollen. You have to hand pluck the 107 00:07:17,800 --> 00:07:21,000 Speaker 1: stigmas from the blooms and immediately dry them like usually 108 00:07:21,080 --> 00:07:24,720 Speaker 1: on racks in the sun. And all of this is 109 00:07:24,720 --> 00:07:27,640 Speaker 1: why saffron is so expensive, because you have to have 110 00:07:27,760 --> 00:07:31,880 Speaker 1: these dedicated perennial fields devoted to lots and lots of 111 00:07:31,920 --> 00:07:34,760 Speaker 1: saffron corms that can come back every year, and you 112 00:07:34,800 --> 00:07:37,320 Speaker 1: do this hand harvest, and these things are tiny, these 113 00:07:37,320 --> 00:07:39,400 Speaker 1: little threads. It takes like a hundred and ten to 114 00:07:39,400 --> 00:07:44,000 Speaker 1: a hundred and seventy flowers to produce just one gram 115 00:07:44,040 --> 00:07:46,800 Speaker 1: of saffron. And a graham for any of y'all who 116 00:07:46,840 --> 00:07:49,080 Speaker 1: don't have any idea what that is like, like me, 117 00:07:49,920 --> 00:07:53,400 Speaker 1: my fellow Americans, Um, a graham is a zero point 118 00:07:53,600 --> 00:07:59,320 Speaker 1: zero three fives, so a third of one percent of 119 00:07:59,360 --> 00:08:04,960 Speaker 1: an ounce and uh and a single Graham is currently 120 00:08:05,000 --> 00:08:13,120 Speaker 1: going for something like ten bucks on the market day. Yep, yep. 121 00:08:13,240 --> 00:08:16,960 Speaker 1: It can range from like seven bucks to like thirty 122 00:08:17,160 --> 00:08:21,440 Speaker 1: depending on what's going on, so and and what grade 123 00:08:21,600 --> 00:08:27,800 Speaker 1: it is. So so there you go. He's Andie's face 124 00:08:27,920 --> 00:08:33,440 Speaker 1: right now. I was just trying to calculate, like how 125 00:08:33,480 --> 00:08:37,800 Speaker 1: far that would get me. I have no idea, but 126 00:08:37,880 --> 00:08:39,880 Speaker 1: I know that's a lot. That's a lot of money 127 00:08:39,920 --> 00:08:44,880 Speaker 1: for seemingly a little amount. Yeah, oh well, I mean, 128 00:08:44,960 --> 00:08:48,480 Speaker 1: you know, but the result is is this absolutely beautiful 129 00:08:48,480 --> 00:08:52,360 Speaker 1: product with these with these warm, slightly floral, slightly like 130 00:08:52,440 --> 00:08:55,680 Speaker 1: earthy bitter flavors um that will also give anything that 131 00:08:55,720 --> 00:08:58,840 Speaker 1: you cook with it this beautiful golden hue um. And 132 00:08:58,880 --> 00:09:01,000 Speaker 1: most recipes do call or just a just a pinch 133 00:09:01,200 --> 00:09:05,520 Speaker 1: like maybe like ten stigmas um, which at which point 134 00:09:05,559 --> 00:09:07,559 Speaker 1: you know you're you're eating the result of more than 135 00:09:07,600 --> 00:09:13,080 Speaker 1: three flowers um in every pan of PAA that you consume. Wow. 136 00:09:18,240 --> 00:09:21,240 Speaker 1: And and as I said, there are there are grades 137 00:09:21,280 --> 00:09:23,640 Speaker 1: of saffron. The higher grades are made from only a 138 00:09:23,720 --> 00:09:26,640 Speaker 1: fraction of that stigma, just just the reddest bit on 139 00:09:26,720 --> 00:09:28,960 Speaker 1: like the upper half or even just the very tip 140 00:09:29,000 --> 00:09:31,760 Speaker 1: of the structure. There are over a hundred and fifty 141 00:09:31,800 --> 00:09:34,959 Speaker 1: volatile compounds that give saffron its flavor, but they're concentrated 142 00:09:34,960 --> 00:09:40,240 Speaker 1: in that top portion. Mm hmm. And uh, speaking of 143 00:09:40,480 --> 00:09:43,200 Speaker 1: may I may a nerd out about the botany here 144 00:09:43,400 --> 00:09:50,520 Speaker 1: for a minute, I've just been waiting for you to ask. Okay, so, so, 145 00:09:50,559 --> 00:09:52,800 Speaker 1: first of all, hat tip on this to my very 146 00:09:52,800 --> 00:09:57,360 Speaker 1: favorite plant blog botanist in the kitchen. But okay, so yeah, 147 00:09:57,360 --> 00:10:03,520 Speaker 1: so so evolutionarily, these stigmas don't even do anything for 148 00:10:03,559 --> 00:10:10,160 Speaker 1: this plant. What on a lot of other crocuses. The 149 00:10:10,200 --> 00:10:13,200 Speaker 1: stigmas are in fact important because they need to collect 150 00:10:13,320 --> 00:10:16,400 Speaker 1: pollen to fertilize the ovary to grow seeds, to grow 151 00:10:16,440 --> 00:10:20,040 Speaker 1: more plants. And side note, it does seem that several 152 00:10:20,200 --> 00:10:23,600 Speaker 1: crocus cousins um to saffron that grow in the wild 153 00:10:23,880 --> 00:10:26,720 Speaker 1: do contain diluted amounts of these pigments and flavors that 154 00:10:26,760 --> 00:10:29,559 Speaker 1: makes saffron red, which indicates that they may have developed 155 00:10:29,559 --> 00:10:31,400 Speaker 1: in the first places a way of either attracting or 156 00:10:31,520 --> 00:10:38,120 Speaker 1: detracting pollinat or insects. But anyway, um saffron flowers are sterile. 157 00:10:39,160 --> 00:10:43,079 Speaker 1: They don't grow seeds. You have to propagate them by 158 00:10:43,080 --> 00:10:48,080 Speaker 1: splitting off pieces of a corn. What a like Listen 159 00:10:48,679 --> 00:10:51,280 Speaker 1: if I came in This is the point. I turned 160 00:10:51,280 --> 00:10:54,600 Speaker 1: onto the podcast and I had not heard anything you 161 00:10:54,679 --> 00:10:57,800 Speaker 1: said before, and all I hear is you propagate them 162 00:10:57,800 --> 00:11:00,719 Speaker 1: by splitting off pieces of the corn. I think I'm 163 00:11:00,760 --> 00:11:05,079 Speaker 1: in a horror movie. I'm confused. I don't know that 164 00:11:05,120 --> 00:11:08,280 Speaker 1: we could possibly talking about something delightful as the ingredient 165 00:11:08,320 --> 00:11:14,120 Speaker 1: of fron. I try, I try to really bring that, 166 00:11:14,200 --> 00:11:18,679 Speaker 1: like vaguely cronin Bergie in Horror aspect into all of 167 00:11:18,760 --> 00:11:23,400 Speaker 1: my all of my food podcasts. I think you're succeeding 168 00:11:24,720 --> 00:11:32,840 Speaker 1: Crocus Bergie and Lauren. Oh no, oh, dear you. You 169 00:11:33,200 --> 00:11:36,520 Speaker 1: left it open and I all know it. I was 170 00:11:36,559 --> 00:11:40,800 Speaker 1: asking for that one. It's true, it's true. It's okay, um, 171 00:11:44,480 --> 00:11:51,000 Speaker 1: all right, um, But so Crocus Bergie in Horror aside this, 172 00:11:51,320 --> 00:11:54,320 Speaker 1: this means that the fact that you that you propagate 173 00:11:54,400 --> 00:11:59,640 Speaker 1: saffron plants by by splitting the corm um means that 174 00:12:00,440 --> 00:12:04,240 Speaker 1: all of the saffron plants in the world are nearly 175 00:12:04,480 --> 00:12:16,320 Speaker 1: genetically identical copies or clones of one another, like bananas. Oh, 176 00:12:16,360 --> 00:12:19,640 Speaker 1: the horror is amping, it's not going down. Yeah, yeah, yeah, yeah, 177 00:12:19,679 --> 00:12:21,640 Speaker 1: no, no no, you mentioned clones, and you're like, oh no, 178 00:12:21,760 --> 00:12:26,240 Speaker 1: this isn't getting less horrific. Okay, um but but but 179 00:12:26,960 --> 00:12:30,320 Speaker 1: um uh, it does mean that at some point in 180 00:12:30,400 --> 00:12:37,080 Speaker 1: history someone realized how cool this this one flower on 181 00:12:37,200 --> 00:12:41,320 Speaker 1: this one bulb was and they just spent like a 182 00:12:41,400 --> 00:12:47,479 Speaker 1: lot of effort, uh, sustaining the plant that made it. Oh, 183 00:12:47,520 --> 00:12:50,200 Speaker 1: that's interesting. That's that's a movie. I want to see 184 00:12:50,240 --> 00:12:55,520 Speaker 1: your right. I love it. I love that person who 185 00:12:55,600 --> 00:13:00,800 Speaker 1: was like my life's work to replicate this or like 186 00:13:00,840 --> 00:13:03,120 Speaker 1: that whole like village or like or like a whole 187 00:13:03,280 --> 00:13:09,320 Speaker 1: whole people. Probably I love this. Uh. And for all 188 00:13:09,360 --> 00:13:13,520 Speaker 1: of their allure, uh, they're they're really not very picky 189 00:13:13,559 --> 00:13:17,600 Speaker 1: plants um Like, they prefer warmish, dryish climates and they're 190 00:13:17,600 --> 00:13:20,080 Speaker 1: actually rat and soils that can't be used for other 191 00:13:20,120 --> 00:13:23,160 Speaker 1: agriculture for that reason. Um. But it's grown around the world, 192 00:13:23,280 --> 00:13:26,240 Speaker 1: and you could also probably grow them wherever you live, 193 00:13:26,440 --> 00:13:28,720 Speaker 1: like in a pot like that you can bring indoors 194 00:13:28,800 --> 00:13:32,960 Speaker 1: during a wet or cold conditions, um and and harvest 195 00:13:33,240 --> 00:13:37,040 Speaker 1: enough saffron off of for like one or maybe two 196 00:13:37,080 --> 00:13:43,240 Speaker 1: dishes per year. But they would be very special dishes. Right. 197 00:13:43,720 --> 00:13:46,920 Speaker 1: So all, oh, what a bummer. That'd be if you 198 00:13:47,280 --> 00:13:58,600 Speaker 1: made a mistake. Oh, very carefully prepared dishes. Yes, you 199 00:13:58,640 --> 00:14:00,199 Speaker 1: need to be at the top of your gay m 200 00:14:00,240 --> 00:14:06,440 Speaker 1: that night you do you do? Oh gosh uh okay, 201 00:14:06,440 --> 00:14:09,720 Speaker 1: but we're a food show. We're a food show. Um. 202 00:14:09,760 --> 00:14:14,360 Speaker 1: So Saffron yes is used around the world in both 203 00:14:14,400 --> 00:14:18,920 Speaker 1: sweet and savory dishes pie right, soups and stews, curries 204 00:14:18,960 --> 00:14:24,080 Speaker 1: like rogan josh, custards, Swedish saffron buns, risottos, some rice 205 00:14:24,160 --> 00:14:27,760 Speaker 1: pull offs, um, sauces and dressings, drinks like I said 206 00:14:27,760 --> 00:14:30,920 Speaker 1: at the top, also as a die. Saffron has been 207 00:14:31,000 --> 00:14:34,320 Speaker 1: used on fabrics and paints and inks. Um, even as 208 00:14:34,320 --> 00:14:39,320 Speaker 1: a biological stain in the medical field. Oh. Interesting when 209 00:14:39,440 --> 00:14:42,800 Speaker 1: you're cooking with it. Quick tip, UM, steep your threads 210 00:14:42,840 --> 00:14:45,600 Speaker 1: in a hot cooking liquid for a few minutes before 211 00:14:45,640 --> 00:14:49,480 Speaker 1: adding those threads and that liquid to your dish, and 212 00:14:49,560 --> 00:14:52,480 Speaker 1: probably like near the end of the cooking time. Um, 213 00:14:52,520 --> 00:14:55,480 Speaker 1: that will help bring out all of those lovely compounds 214 00:14:55,520 --> 00:14:59,680 Speaker 1: and also help keep them from degrading into other compounds. 215 00:14:59,720 --> 00:15:05,280 Speaker 1: So yeah, yeah, M good tip. Wow what about the 216 00:15:05,360 --> 00:15:08,280 Speaker 1: nutrition you are not eating enough to make a difference, 217 00:15:08,680 --> 00:15:13,120 Speaker 1: I promise I promise. Please don't take that as a challenge. 218 00:15:13,200 --> 00:15:16,760 Speaker 1: That would be a very expensive challenge and you would 219 00:15:16,760 --> 00:15:24,400 Speaker 1: probably only get dry mouth for your troubles. Umm. Well, fine, Lauren, 220 00:15:26,880 --> 00:15:32,560 Speaker 1: trying to deter me from my dreams and goals of 221 00:15:32,920 --> 00:15:35,640 Speaker 1: spending heck in like a hundred bucks on saffron so 222 00:15:35,680 --> 00:15:38,000 Speaker 1: that you can make yourself a little bit naz nauseated. 223 00:15:39,200 --> 00:15:44,120 Speaker 1: I don't need the judgment in your tone. I can't 224 00:15:44,160 --> 00:15:48,400 Speaker 1: believe this. You're right, you're right. I'm sorry, dude, follow 225 00:15:48,440 --> 00:15:51,880 Speaker 1: your dreams. Don't eat that much saffron though, don't don't 226 00:15:51,920 --> 00:15:56,880 Speaker 1: do it. Um. I'm getting mixed messages, getting fixed messages. 227 00:15:57,360 --> 00:16:01,920 Speaker 1: But alright, alright, alright, I won't thank you, thank you. 228 00:16:01,960 --> 00:16:04,560 Speaker 1: I just think that there's other better ways to spend 229 00:16:04,640 --> 00:16:08,120 Speaker 1: a hundred bucks and also make yourself nauseated if that's 230 00:16:08,160 --> 00:16:12,160 Speaker 1: really your goal. I mean, that's an interesting challenge. The 231 00:16:12,200 --> 00:16:15,880 Speaker 1: saffron should go to nicer things. I mean, you can, 232 00:16:15,960 --> 00:16:18,960 Speaker 1: you can get a lot of I don't know what's 233 00:16:19,080 --> 00:16:22,440 Speaker 1: what's terrible? Um, it's terrible. I mean you could get 234 00:16:22,480 --> 00:16:24,640 Speaker 1: sick pretty quickly on cinnamon. But you don't need I 235 00:16:24,640 --> 00:16:27,480 Speaker 1: don't need a hundred bucks. No, no, I'm thinking more. 236 00:16:27,720 --> 00:16:29,560 Speaker 1: I was thinking like along the lines of booze my 237 00:16:29,560 --> 00:16:31,720 Speaker 1: my mind. Immediately you went to like Tequila Rose or 238 00:16:31,760 --> 00:16:35,400 Speaker 1: something like that, which will now never be a sponsor. 239 00:16:35,480 --> 00:16:38,200 Speaker 1: Sorry Tequila Rose representative who was about to reach out 240 00:16:38,240 --> 00:16:43,480 Speaker 1: to us. Well, all right, you've given me something to 241 00:16:43,520 --> 00:16:47,800 Speaker 1: think out think about, that's for sure. Well I apologize 242 00:16:47,840 --> 00:16:50,720 Speaker 1: to future both of us for having done that. Um. 243 00:16:50,760 --> 00:16:54,640 Speaker 1: But uh, but I will say back on the topic 244 00:16:54,680 --> 00:16:59,520 Speaker 1: of saffron. Um. Extracts of saffron are under investigation for 245 00:16:59,640 --> 00:17:03,640 Speaker 1: all kinds of medical uses, but there is currently very 246 00:17:03,640 --> 00:17:08,320 Speaker 1: little actual scientific evidence that they're effective in most of 247 00:17:08,359 --> 00:17:12,360 Speaker 1: those things. Um. The best evidence right now exists for um, 248 00:17:12,400 --> 00:17:19,080 Speaker 1: for specific therapies in Alzheimer's uh, mild to medium depression, UM, 249 00:17:19,119 --> 00:17:22,240 Speaker 1: mild to moderate. Sorry, medium isn't anyway, um uh and 250 00:17:22,680 --> 00:17:27,080 Speaker 1: the easing of pre menstrual symptoms. Um. And yeah. As 251 00:17:27,080 --> 00:17:29,000 Speaker 1: it turns out, the very compounds to give saffron its 252 00:17:29,040 --> 00:17:31,280 Speaker 1: color are the ones that are being investigated for their 253 00:17:31,320 --> 00:17:38,840 Speaker 1: antioxidant and anti inflammatory properties. Carotenoids of various kinds. Okay, yeah, 254 00:17:39,760 --> 00:17:42,800 Speaker 1: well we do have some numbers for you. We do 255 00:17:43,280 --> 00:17:45,480 Speaker 1: so many ers. This is a this is a number 256 00:17:45,520 --> 00:17:49,120 Speaker 1: filled episode. People love saffron numbers because it is so 257 00:17:49,560 --> 00:17:55,560 Speaker 1: dang expensive. Indeed, so saffron is the world's most expensive spice, 258 00:17:55,680 --> 00:18:00,520 Speaker 1: sometimes reaching sixteen dollars a graham. It is often literally 259 00:18:00,560 --> 00:18:03,040 Speaker 1: worth its weight in gold, and I hate that every 260 00:18:03,040 --> 00:18:05,320 Speaker 1: time you say literally you have to do it in 261 00:18:05,320 --> 00:18:08,520 Speaker 1: that way, and then there's like the dichotomy of like, 262 00:18:08,840 --> 00:18:11,480 Speaker 1: what do you actually mean when you say literally, but 263 00:18:11,640 --> 00:18:15,920 Speaker 1: actually we're the three in gold? Um to produce one 264 00:18:15,960 --> 00:18:18,760 Speaker 1: ounce requires about five thousand flowers or like four thousand 265 00:18:18,800 --> 00:18:22,480 Speaker 1: and five thousands ranges. Um Iran is the largest producer, 266 00:18:22,520 --> 00:18:25,520 Speaker 1: accounting for about eighty five percent, and some estimates put 267 00:18:25,520 --> 00:18:28,439 Speaker 1: it even higher, Like I'm assuming that really depends on 268 00:18:28,560 --> 00:18:34,240 Speaker 1: the year. Yeah, um, they're fourteen at Saffron export, which 269 00:18:34,240 --> 00:18:36,560 Speaker 1: went out to fifty three different countries was worth two 270 00:18:36,760 --> 00:18:41,199 Speaker 1: d forty four million dollars. And uh. Despite despite all 271 00:18:41,240 --> 00:18:45,640 Speaker 1: of this um seeming rarity due to its price, it's 272 00:18:45,680 --> 00:18:49,600 Speaker 1: in high demand and actually over two hundred metric tons 273 00:18:49,760 --> 00:18:53,040 Speaker 1: of saffron are grown around the world each year, which 274 00:18:53,080 --> 00:19:01,439 Speaker 1: is the result of some thirty billion flowers billion um. Yeah. 275 00:19:01,560 --> 00:19:05,000 Speaker 1: S field harvesters can harvest up to eighty Graham's a day. 276 00:19:05,440 --> 00:19:08,720 Speaker 1: It's also grown on large supply scales in India, Grease, Pakistan, 277 00:19:08,960 --> 00:19:12,360 Speaker 1: Um and Morocco, on smaller scales in France and Turkey 278 00:19:12,400 --> 00:19:18,040 Speaker 1: and Spain. UM and I wanted to include this quote 279 00:19:18,400 --> 00:19:24,800 Speaker 1: about saffron. Uh So, a baker from Kashmir named Ghulam 280 00:19:25,119 --> 00:19:30,440 Speaker 1: Ahmad Sophie was being asked about about saffron, and he said, 281 00:19:30,720 --> 00:19:33,879 Speaker 1: it's not food, it's a feeling. It's no surprise to 282 00:19:33,920 --> 00:19:37,600 Speaker 1: me that it's more expensive in weight than gold. She 283 00:19:37,800 --> 00:19:42,200 Speaker 1: love um. But because it's so expensive, there's a lot 284 00:19:42,240 --> 00:19:46,600 Speaker 1: of saffron frog yeah, which um. Some people think has 285 00:19:46,800 --> 00:19:52,000 Speaker 1: really held saffron and saffron producers back. In response, some 286 00:19:52,160 --> 00:19:56,600 Speaker 1: trace ability and certificate programs have been introduced. The American 287 00:19:56,800 --> 00:20:00,560 Speaker 1: sanction against Iran, which again largest producer, has also been 288 00:20:00,560 --> 00:20:04,439 Speaker 1: an obstacle. A bulk of it, a bulk of their supply, 289 00:20:04,600 --> 00:20:07,200 Speaker 1: especially when meant for the US ended up being exported 290 00:20:07,240 --> 00:20:10,399 Speaker 1: to Spain, where it was repackaged and relabeled as a 291 00:20:10,440 --> 00:20:16,040 Speaker 1: product of Spain as opposed to product of hern Um. 292 00:20:16,080 --> 00:20:19,520 Speaker 1: And that's not Saffron's only problem, as farmers had seen 293 00:20:19,640 --> 00:20:23,280 Speaker 1: a fifty to sixty decrease and saffron yield in about 294 00:20:23,280 --> 00:20:27,440 Speaker 1: a sixteen year time period due to climate change, which 295 00:20:27,520 --> 00:20:31,719 Speaker 1: also coincides with increased demand that pushed up the price 296 00:20:32,040 --> 00:20:35,840 Speaker 1: even more. Yeah. Um, yeah, and we will. We will 297 00:20:35,880 --> 00:20:41,359 Speaker 1: get into a few details about that later on, because yeah, 298 00:20:41,359 --> 00:20:44,480 Speaker 1: we're we're going to go into the history of saffron, 299 00:20:45,720 --> 00:20:47,639 Speaker 1: Yes we are. But first we're going to pause for 300 00:20:47,640 --> 00:20:58,720 Speaker 1: a quick break for word from our sponsor. And we're back. 301 00:20:58,760 --> 00:21:02,040 Speaker 1: Thank you, sponsors, Yes, they you, So before I get 302 00:21:02,119 --> 00:21:03,600 Speaker 1: to the history section, I just want to give a 303 00:21:03,680 --> 00:21:05,600 Speaker 1: quick update, Lauren. This will be news to you to 304 00:21:05,920 --> 00:21:11,640 Speaker 1: use the listeners, okay, okay. Is a spider hanging right 305 00:21:11,680 --> 00:21:17,600 Speaker 1: in my eyesight, winging, illuminated by the ring light in 306 00:21:17,680 --> 00:21:21,240 Speaker 1: my studio, okay, and it's adding a layer of excitement 307 00:21:21,400 --> 00:21:28,359 Speaker 1: to podcasting that has hitherto been unknown to me because 308 00:21:28,359 --> 00:21:32,440 Speaker 1: it keeps swinging right into my face and then out. 309 00:21:32,960 --> 00:21:38,080 Speaker 1: I mean, do you do you want to go obtain 310 00:21:38,480 --> 00:21:44,560 Speaker 1: a moving platform for the spider and perhaps take it 311 00:21:44,640 --> 00:21:47,160 Speaker 1: to somewhere that is not in your studio in your 312 00:21:47,200 --> 00:21:51,640 Speaker 1: eye line? I like to live on the edge. I 313 00:21:51,680 --> 00:21:55,320 Speaker 1: bet like Cut to twenty minutes from now. There is 314 00:21:55,400 --> 00:22:02,720 Speaker 1: a terrified screeching sound. Um, he seems to be doing 315 00:22:02,760 --> 00:22:06,960 Speaker 1: his own thing, but I just wanted in case there's 316 00:22:06,960 --> 00:22:13,359 Speaker 1: any sudden sounds, that's probably what it is. Okay, cool, 317 00:22:13,520 --> 00:22:15,359 Speaker 1: I assume those sounds are going to be made by you, 318 00:22:15,600 --> 00:22:21,160 Speaker 1: not the spider. Lord. Help. It really is a horror 319 00:22:21,200 --> 00:22:24,320 Speaker 1: movie up in here to mutated along with me during quarantine. 320 00:22:25,560 --> 00:22:31,200 Speaker 1: Oh it is a white spider, pretty rare. Oh well, 321 00:22:31,520 --> 00:22:34,760 Speaker 1: don't worry about it, that's my mom. Sure it's fine. 322 00:22:35,280 --> 00:22:39,399 Speaker 1: Most spiders are completely harmless to human beings. I feel 323 00:22:39,480 --> 00:22:41,480 Speaker 1: so much like we're in a horror movie right now. 324 00:22:41,760 --> 00:22:46,360 Speaker 1: I'm sure it's fine. That's like the horror movie slogan. 325 00:22:46,480 --> 00:22:51,840 Speaker 1: I'm sure it's fine. Yeah, I'll be right back. Um, now, 326 00:22:52,960 --> 00:22:55,120 Speaker 1: come come back, come back with me any back into 327 00:22:55,119 --> 00:23:00,760 Speaker 1: the lovely fields of flowers. Yes, yes, okay, hopefully there's 328 00:23:00,760 --> 00:23:05,480 Speaker 1: no spiders in these features. I make no promises. Alright, alright, alright, 329 00:23:05,560 --> 00:23:10,359 Speaker 1: yes we're talking about saffron. Alright, So histories wouldieve saffron 330 00:23:10,400 --> 00:23:13,840 Speaker 1: originated and was first cultivated in Greece or perhaps Central 331 00:23:13,880 --> 00:23:20,040 Speaker 1: Asia or the eastern Mediterranean. A fresco from crete depicts 332 00:23:20,080 --> 00:23:24,920 Speaker 1: women gathering saffron and ancient Persian cave paintings contain images 333 00:23:24,960 --> 00:23:29,000 Speaker 1: of saffron. Some early funeral shrouds for the Persian court 334 00:23:29,560 --> 00:23:32,920 Speaker 1: had threads of saffron woven into them. I will say 335 00:23:34,080 --> 00:23:38,600 Speaker 1: some people put saffron in in different places way older, 336 00:23:38,920 --> 00:23:42,200 Speaker 1: but I couldn't really confirm that this seemed much more 337 00:23:42,320 --> 00:23:48,840 Speaker 1: agreed upon um. But as usual mysteries history, fragments of 338 00:23:48,840 --> 00:23:52,600 Speaker 1: saffron were found in Mesopotamia art going back fifty thousand years, 339 00:23:52,640 --> 00:23:57,560 Speaker 1: and in the wrappings of ancient Egyptian mummies too, And 340 00:23:57,680 --> 00:24:00,480 Speaker 1: it is not exaggerating at all to say that saffron 341 00:24:00,680 --> 00:24:05,800 Speaker 1: is the stuff of legends. For instance, the story goes 342 00:24:06,000 --> 00:24:10,479 Speaker 1: that one of Cleopatra's pre date rituals was bathing in 343 00:24:10,600 --> 00:24:15,560 Speaker 1: mare's milk infused with saffron, which which would have both 344 00:24:15,600 --> 00:24:18,399 Speaker 1: smelled nice and might have even given her skin a 345 00:24:18,440 --> 00:24:21,720 Speaker 1: little bit of a tint, like a like a fake tan. Yeah, 346 00:24:21,840 --> 00:24:24,359 Speaker 1: Cleopatra was she knew what was up in that game. 347 00:24:24,640 --> 00:24:27,560 Speaker 1: Oh yeah she did. Yeah. I believe she was one 348 00:24:27,600 --> 00:24:30,080 Speaker 1: of the first recorded people to wear lips they like 349 00:24:30,119 --> 00:24:33,040 Speaker 1: to come up with her own lipstick. Anyway, she she 350 00:24:33,119 --> 00:24:37,320 Speaker 1: knew what was up. Plenty would later go on to 351 00:24:37,359 --> 00:24:41,679 Speaker 1: write that saffron was used for fragrance, among other things. Similarly, 352 00:24:41,760 --> 00:24:45,480 Speaker 1: saffron was used in early cosmetics, yes and as a 353 00:24:45,640 --> 00:24:49,159 Speaker 1: die for clothing. Saffron was also used medicinally for a 354 00:24:49,200 --> 00:24:54,000 Speaker 1: wide range of things in ancient times, including heartache, sexual dysfunction, 355 00:24:54,280 --> 00:24:58,800 Speaker 1: ministruation issues, asthma, and depression. Ancient Romans used it as 356 00:24:59,359 --> 00:25:03,879 Speaker 1: an affro easy ac and might have even sprinkled it 357 00:25:04,000 --> 00:25:09,960 Speaker 1: on their marriage beds. Alexander the Great allegedly used saffron 358 00:25:10,080 --> 00:25:14,880 Speaker 1: on his wounds after battle and enjoyed saffron ti. Saffron 359 00:25:14,960 --> 00:25:17,919 Speaker 1: was so prized and sought after it motivated explorers to 360 00:25:17,920 --> 00:25:20,080 Speaker 1: go out searching for it, and it was one of 361 00:25:20,119 --> 00:25:23,280 Speaker 1: the most beloved and expensive spices in Europe, both for 362 00:25:23,359 --> 00:25:26,280 Speaker 1: flavor and the color, and imparted to dishes and other things. 363 00:25:27,520 --> 00:25:31,400 Speaker 1: Persian kings us saffron to dye their clothing, and saffron 364 00:25:31,480 --> 00:25:36,240 Speaker 1: is mentioned in Homer's the Iliad from seven. In Greek mythology, 365 00:25:36,400 --> 00:25:41,720 Speaker 1: Zeus slept on a bed of saffron. That guy, that guy. 366 00:25:41,920 --> 00:25:44,600 Speaker 1: I don't know why I got angry. It's all those 367 00:25:44,640 --> 00:25:47,919 Speaker 1: it's all those ladies he wronged. He did wrong a 368 00:25:47,960 --> 00:25:54,480 Speaker 1: lot of ladies. That guy. That's a slow and disapproving 369 00:25:54,520 --> 00:25:57,080 Speaker 1: headshake from me that you see, But I bet you 370 00:25:57,080 --> 00:26:03,080 Speaker 1: can feel it was oh yeah, oh yes um. There 371 00:26:03,119 --> 00:26:07,399 Speaker 1: are several saffron legends about how saffron arrived to Kashmir. Specifically, 372 00:26:08,040 --> 00:26:10,800 Speaker 1: one claims it was the gift to a local chieftain 373 00:26:10,880 --> 00:26:13,840 Speaker 1: from two saints after the chieftain healed them they were 374 00:26:13,840 --> 00:26:16,800 Speaker 1: sick while traveling. Another goes all the way back to 375 00:26:16,840 --> 00:26:21,680 Speaker 1: five C positing Persian traders introduced it, and yet another 376 00:26:21,920 --> 00:26:24,520 Speaker 1: claims it was used in love potions in the first 377 00:26:24,520 --> 00:26:30,000 Speaker 1: millennium CE. But whatever the case, by a third century CE, 378 00:26:30,200 --> 00:26:33,480 Speaker 1: Chinese writers were describing saffron as Kashmir. They're saying it 379 00:26:33,560 --> 00:26:37,880 Speaker 1: was from Kashmir. According to medical writer Juan Jen Quote, 380 00:26:38,080 --> 00:26:40,960 Speaker 1: the habitat of saffron is in Kashmir, where people grow 381 00:26:40,960 --> 00:26:44,280 Speaker 1: it principally to offer it to Buddha. The flower withers 382 00:26:44,320 --> 00:26:46,720 Speaker 1: after a few days, and then the saffron is obtained. 383 00:26:46,760 --> 00:26:49,439 Speaker 1: It is valued for its uniform yellow color. It can 384 00:26:49,480 --> 00:26:56,080 Speaker 1: be used to aromatize wine. What oh my heck, Okay, 385 00:26:56,080 --> 00:26:58,119 Speaker 1: the next time that I opened a bottle of wine, 386 00:26:58,320 --> 00:27:03,640 Speaker 1: that's vaguely decent. I'm totally putting some saffron in there 387 00:27:03,840 --> 00:27:07,880 Speaker 1: and just seeing what happens. Oh, please record it, report back, 388 00:27:08,119 --> 00:27:15,000 Speaker 1: I must know you no. During medieval times, monks sometimes 389 00:27:15,080 --> 00:27:17,080 Speaker 1: used a mixture of egg whites and saffron as a 390 00:27:17,119 --> 00:27:21,199 Speaker 1: stand in for gold on their manuscripts. Also during this time, 391 00:27:21,640 --> 00:27:25,360 Speaker 1: a town in Essex in England, where saffron grew well, 392 00:27:25,600 --> 00:27:29,520 Speaker 1: changed your name from chipping Walden to saffron Walden and 393 00:27:29,760 --> 00:27:33,359 Speaker 1: incorporated the flower on their town crest. It also grew 394 00:27:33,600 --> 00:27:36,840 Speaker 1: well in France and Spain. And I found this wonderful 395 00:27:36,920 --> 00:27:38,760 Speaker 1: quote about it, and I couldn't get it. It was 396 00:27:38,800 --> 00:27:40,800 Speaker 1: in like a weird PDF form and I couldn't copy 397 00:27:40,880 --> 00:27:42,320 Speaker 1: taste it, and I knew it was like I was 398 00:27:42,320 --> 00:27:44,760 Speaker 1: going to screw it up. But essentially it boiled down 399 00:27:44,760 --> 00:27:48,320 Speaker 1: to this guy being like, why saffron? Why God has 400 00:27:48,600 --> 00:27:54,120 Speaker 1: cursts with saffron. It's just really funny. So they weren't 401 00:27:54,160 --> 00:27:56,760 Speaker 1: too pleased about this guy wasn't too pleased about it. 402 00:27:56,960 --> 00:28:03,119 Speaker 1: First it came around um in fifty six and fifty seven, 403 00:28:03,200 --> 00:28:06,399 Speaker 1: King Henry the Eighth tried to ban saffron yellow and 404 00:28:06,480 --> 00:28:09,680 Speaker 1: clothing because it was associated with the Irish, it was 405 00:28:09,720 --> 00:28:13,639 Speaker 1: a much beloved color in Ireland. Quote, saffron should not 406 00:28:13,640 --> 00:28:16,560 Speaker 1: be used in any shirt smock kerture, which is a 407 00:28:16,600 --> 00:28:24,439 Speaker 1: head covering bindle negertief, mockt child's bib, maybe our linen cap. However, 408 00:28:24,520 --> 00:28:27,359 Speaker 1: because of saffron's costs and scarcity, it was almost certainly 409 00:28:27,359 --> 00:28:31,520 Speaker 1: not the dye used for these clothes. Yes, which is 410 00:28:31,640 --> 00:28:35,200 Speaker 1: um also something that comes up with the Buddhist monks 411 00:28:35,280 --> 00:28:39,800 Speaker 1: that their robes it does look like saffron, but generally 412 00:28:39,920 --> 00:28:42,960 Speaker 1: is not actually saffron used to die them from what 413 00:28:43,040 --> 00:28:49,719 Speaker 1: I understand, Yes, um. According to John Gerard's work, the 414 00:28:49,760 --> 00:28:52,800 Speaker 1: herbal Romans at one time use saffron in public spaces 415 00:28:52,880 --> 00:28:56,240 Speaker 1: to freshen them up. Uh. And it was prescribed for 416 00:28:56,320 --> 00:28:59,840 Speaker 1: the black plague. Yeah, this was a big thing, like 417 00:28:59,840 --> 00:29:03,200 Speaker 1: a really big big We're genuinely like, this is going 418 00:29:03,240 --> 00:29:07,840 Speaker 1: to cure the black plague. Let's use it. Mm hmmm uh. 419 00:29:07,840 --> 00:29:10,560 Speaker 1: And the Middle Ages were when the believed medicinal properties 420 00:29:10,600 --> 00:29:13,240 Speaker 1: of saffron were at their height, especially in Europe, as 421 00:29:13,240 --> 00:29:16,560 Speaker 1: we're discussing here. Um. At the same time, the trend 422 00:29:16,600 --> 00:29:19,760 Speaker 1: of dying food, especially to make feast all the more 423 00:29:19,840 --> 00:29:22,800 Speaker 1: lavish was growing in popularity, so saffron was really having 424 00:29:22,800 --> 00:29:26,920 Speaker 1: a moment. From a hundreds of European cookbook that continued 425 00:29:26,960 --> 00:29:31,240 Speaker 1: a recipe for cooking swan, here are the instructions, um quote, 426 00:29:31,520 --> 00:29:33,640 Speaker 1: glaze it with saffron, and when it is cooked, it 427 00:29:33,680 --> 00:29:36,080 Speaker 1: should be redressed in its skin, with the neck either 428 00:29:36,160 --> 00:29:39,520 Speaker 1: straight or flat. Endorse the feathers and head with a 429 00:29:39,600 --> 00:29:42,479 Speaker 1: paste made of egg yolks mixed with saffron and honey. 430 00:29:44,120 --> 00:29:48,120 Speaker 1: Some indors not used in more recipes. Yes, indorse it. 431 00:29:49,160 --> 00:29:53,360 Speaker 1: We endorse the use of endorse. We do, we do, 432 00:29:54,720 --> 00:29:57,960 Speaker 1: mm hmm, okay. So saffron was making a lot of 433 00:29:58,000 --> 00:30:01,840 Speaker 1: merchants rich because of all of this. M A stolen 434 00:30:01,840 --> 00:30:04,960 Speaker 1: shipment of saffron heading for beast del Switzerland during the 435 00:30:05,000 --> 00:30:09,840 Speaker 1: fourteenth century sparked a fourteen week war, the Saffron War. 436 00:30:11,120 --> 00:30:13,760 Speaker 1: The stolen shipment is estimated to have a modern worth 437 00:30:13,800 --> 00:30:18,160 Speaker 1: of three thousand pounds. Eventually the shipment was returned, but 438 00:30:18,320 --> 00:30:22,560 Speaker 1: saffron theft and fraud was very common during this time. Yeah. Yeah, 439 00:30:22,600 --> 00:30:26,440 Speaker 1: there was ah this particular other species of crocus that 440 00:30:26,520 --> 00:30:30,040 Speaker 1: I think would pretty frequently be attempt to be passed 441 00:30:30,080 --> 00:30:35,560 Speaker 1: off as saffron. Threads um and it was a risky business. Apparently, 442 00:30:35,600 --> 00:30:38,960 Speaker 1: in the fourteen hundreds, this one trader from Nuremberg, Germany, 443 00:30:39,040 --> 00:30:41,600 Speaker 1: which was a center of saffron production at the time, 444 00:30:42,440 --> 00:30:46,280 Speaker 1: was buried alive with the false saffron that had been 445 00:30:46,280 --> 00:30:51,160 Speaker 1: trying to pawn off as a punishment. I mean, we've 446 00:30:51,160 --> 00:30:53,800 Speaker 1: been joking about this horror movie stuff, but I'm starting 447 00:30:53,800 --> 00:31:02,160 Speaker 1: to think there's something here. Lauren's terrifying. Yeah, don't mess 448 00:31:02,160 --> 00:31:06,479 Speaker 1: with a saffron. I mean, don't mess with people's with 449 00:31:06,600 --> 00:31:10,280 Speaker 1: rich people's money. I guess that's what that's saying. But 450 00:31:10,880 --> 00:31:16,920 Speaker 1: or do or do like a robin hood, but with saffron. Okay, 451 00:31:17,560 --> 00:31:24,200 Speaker 1: there's the ideas or just flowing Copeppers sixty three Complete 452 00:31:24,200 --> 00:31:27,760 Speaker 1: herbal included this description of saffron. It is an herb 453 00:31:27,840 --> 00:31:31,160 Speaker 1: of the sun, and under the lion. Saffron is endowed 454 00:31:31,200 --> 00:31:33,680 Speaker 1: with great virtues, for it refreshes the spirits, and it's 455 00:31:33,680 --> 00:31:37,000 Speaker 1: good against fainting fits and the palpitation of the heart. 456 00:31:38,640 --> 00:31:43,640 Speaker 1: I like that with the sun under the lion. In 457 00:31:43,680 --> 00:31:47,880 Speaker 1: Sweden during the eighteenth century, the holiday Lucy's Day, which 458 00:31:47,880 --> 00:31:50,680 Speaker 1: is a festival in honor of Sicilian St Lucie, which 459 00:31:50,680 --> 00:31:52,560 Speaker 1: has a fascinating history, had to be like food sho 460 00:31:52,600 --> 00:31:56,920 Speaker 1: fudoud anyway it exists out there. It started taking off 461 00:31:56,920 --> 00:31:58,920 Speaker 1: in that country and historically a big part of it. 462 00:32:00,240 --> 00:32:05,280 Speaker 1: And are these saffron flavored buns. But saffron doesn't grow 463 00:32:05,320 --> 00:32:09,160 Speaker 1: in Sweden, so his stories have long been curious as 464 00:32:09,160 --> 00:32:10,840 Speaker 1: to how it ended up in these buns, and how 465 00:32:10,880 --> 00:32:14,080 Speaker 1: that ended up is such a big part of this celebration. 466 00:32:15,080 --> 00:32:19,120 Speaker 1: Could only the most wealthy Swedes afford it? Most likely 467 00:32:19,160 --> 00:32:22,760 Speaker 1: they purchased their saffron from Western European traders um and 468 00:32:22,800 --> 00:32:26,600 Speaker 1: almost certainly quite steep a price, but many got their 469 00:32:26,640 --> 00:32:29,440 Speaker 1: spices from Asian and Arab traders to like coming from 470 00:32:29,920 --> 00:32:34,120 Speaker 1: the east. So either or both yeah, And and around 471 00:32:34,160 --> 00:32:39,520 Speaker 1: that time more saffron was grown around Europe than than 472 00:32:39,680 --> 00:32:42,800 Speaker 1: is today. Um that there were a few very large 473 00:32:42,840 --> 00:32:46,760 Speaker 1: centers of saffron growth around and like like northern parts 474 00:32:46,800 --> 00:32:51,520 Speaker 1: of Europe. So rights rights uh columnists arriving to the 475 00:32:51,520 --> 00:32:54,320 Speaker 1: America's brought saffron with them in seventeen hundreds, and it 476 00:32:54,320 --> 00:32:59,160 Speaker 1: took off, particularly in Pennsylvania. This saffron was so popular 477 00:32:59,200 --> 00:33:01,720 Speaker 1: among the Spanish in the Caribbean that American sellers were 478 00:33:01,720 --> 00:33:05,240 Speaker 1: able to sell it at a price equal to gold. 479 00:33:05,640 --> 00:33:08,120 Speaker 1: This trade ended after the War of eighteen twelve, and 480 00:33:08,240 --> 00:33:12,480 Speaker 1: after that war had left many saffron carrying ships destroyed. However, 481 00:33:12,720 --> 00:33:15,000 Speaker 1: they've still grown, they're still producing. Is just sort of 482 00:33:15,000 --> 00:33:19,600 Speaker 1: a local Oh yeah, local product. Yeah, mm hmm. Inclen 483 00:33:19,680 --> 00:33:22,440 Speaker 1: saffron production had all but vanished by the eighteen hundreds, 484 00:33:22,440 --> 00:33:24,840 Speaker 1: and it's only recently that some have looked into starting 485 00:33:24,880 --> 00:33:27,480 Speaker 1: it back up. And you can see Grass Shoppa. They 486 00:33:27,520 --> 00:33:30,240 Speaker 1: have a whole episode on it if you're yeah, yeah, 487 00:33:30,360 --> 00:33:35,600 Speaker 1: really good episode. In the Indian central government set up 488 00:33:35,600 --> 00:33:39,160 Speaker 1: the National Saffron Mission with a goal providing aid to 489 00:33:39,280 --> 00:33:42,920 Speaker 1: saffron harvesters in the face of climate change. Yeah, the 490 00:33:43,800 --> 00:33:48,200 Speaker 1: climate situation UM has definitely gotten more dire in in 491 00:33:48,320 --> 00:33:52,760 Speaker 1: some areas. UM in the Kashmir regions specifically, where as 492 00:33:52,760 --> 00:33:56,120 Speaker 1: of sixteen there were some three d villages and sixteen 493 00:33:56,160 --> 00:34:00,320 Speaker 1: thousand families involved in saffron production. UM product and has 494 00:34:00,360 --> 00:34:05,160 Speaker 1: sometimes fallen by up to in a single year. UM 495 00:34:05,200 --> 00:34:09,160 Speaker 1: it did so between and I mean, you know, with 496 00:34:09,160 --> 00:34:13,280 Speaker 1: with any with any natural crop, UM, with the weather 497 00:34:13,320 --> 00:34:15,680 Speaker 1: patterns year to year, are are going to give you 498 00:34:15,800 --> 00:34:18,520 Speaker 1: ups and downs in production, of course, but but with 499 00:34:18,600 --> 00:34:21,920 Speaker 1: downs like that, you know, like some people for whom 500 00:34:21,960 --> 00:34:24,919 Speaker 1: this crop is like is like not just a great 501 00:34:24,960 --> 00:34:27,120 Speaker 1: way to make money, but it's also a long standing 502 00:34:27,160 --> 00:34:30,400 Speaker 1: part of their culture are giving it up and selling 503 00:34:30,440 --> 00:34:37,040 Speaker 1: their land to developers. M m um woof uh also 504 00:34:37,880 --> 00:34:43,759 Speaker 1: fraud oh yes, uh, not from those fine folks, but um. 505 00:34:43,800 --> 00:34:47,600 Speaker 1: In there was this whole scandal that that Annie alluded 506 00:34:47,640 --> 00:34:51,920 Speaker 1: to earlier, where um, Spain exported a hundred ninety thousand 507 00:34:52,120 --> 00:34:56,880 Speaker 1: kilos of saffron, but it's farms only reported producing about 508 00:34:56,880 --> 00:35:02,160 Speaker 1: one thousand, five hundred kilos um. This was a whole thing. 509 00:35:02,520 --> 00:35:05,840 Speaker 1: Um uh. This farmer's union said that the other ninety 510 00:35:05,840 --> 00:35:10,160 Speaker 1: plus percent of exports were fraudulent and that people were 511 00:35:10,200 --> 00:35:12,200 Speaker 1: making money off of their good name and they should 512 00:35:12,239 --> 00:35:17,719 Speaker 1: heck and stop it. Um yeah right um. Later in 513 00:35:17,760 --> 00:35:21,960 Speaker 1: twenty nineteen, there was an international fake saffron crime ring 514 00:35:22,440 --> 00:35:26,839 Speaker 1: that was busted in the UK. Fake saffron crime ring 515 00:35:27,000 --> 00:35:36,000 Speaker 1: mm wow um. On a nicer note um In this 516 00:35:36,000 --> 00:35:38,920 Speaker 1: this group of m U S Army vets and and 517 00:35:39,000 --> 00:35:42,879 Speaker 1: a civilian who had all worked in Afghanistan returned there 518 00:35:43,080 --> 00:35:47,280 Speaker 1: to help establish a foreign market for locally grown, fairly 519 00:35:47,320 --> 00:35:51,160 Speaker 1: traded saffron um, which is a really excellent alternative to 520 00:35:51,400 --> 00:35:55,400 Speaker 1: um growing opium poppies um, and you know, much nicer 521 00:35:55,440 --> 00:35:58,200 Speaker 1: for everyone all around. That brand is called Roomy Spice. 522 00:35:58,520 --> 00:36:00,640 Speaker 1: I think are you M I I think they. I 523 00:36:00,640 --> 00:36:03,760 Speaker 1: think they do good work. Um. Not not a sponsor, 524 00:36:04,280 --> 00:36:08,799 Speaker 1: not personally affiliated. They just seem like cool people. Um. Oh. 525 00:36:08,840 --> 00:36:14,560 Speaker 1: And research published in indicated that saffron plants are are 526 00:36:14,600 --> 00:36:18,520 Speaker 1: a hybrid of varieties of just a single species of 527 00:36:18,520 --> 00:36:23,719 Speaker 1: wild crocuses that are found in Greece um one uh 528 00:36:23,880 --> 00:36:33,440 Speaker 1: botanical name Crocus Cartwright Tiannis. Yeah, yeah, that one. There 529 00:36:33,440 --> 00:36:36,400 Speaker 1: had been there had been debate over over years and 530 00:36:36,480 --> 00:36:40,120 Speaker 1: years about about what wild species of crocuses came together 531 00:36:40,280 --> 00:36:43,960 Speaker 1: to to make saffron. And yeah, these these researchers out 532 00:36:44,000 --> 00:36:49,240 Speaker 1: of Dresden, Germany, uh, looked into it. Um Dresden, Yeah, 533 00:36:49,239 --> 00:36:53,840 Speaker 1: where saffron used to be grown and is slowly coming back. 534 00:36:54,960 --> 00:37:01,200 Speaker 1: So oh that's good. I'm glad um. And yeah the 535 00:37:01,280 --> 00:37:07,880 Speaker 1: saffron research continues. People are really about Yeah yeah, um, 536 00:37:07,920 --> 00:37:09,719 Speaker 1: I would I would, I would say, you know, like 537 00:37:09,920 --> 00:37:12,920 Speaker 1: at this current moment, unless you are directed to by 538 00:37:12,960 --> 00:37:18,040 Speaker 1: a doctor, um, probably enjoy it in the culinary sense, Um, 539 00:37:18,040 --> 00:37:21,320 Speaker 1: maybe don't. Maybe don't spend too much time or money 540 00:37:21,640 --> 00:37:25,200 Speaker 1: investigating its medical properties at this current juncture. But you know, 541 00:37:26,600 --> 00:37:28,439 Speaker 1: I didn't say it before, so I'll say it now. 542 00:37:28,719 --> 00:37:33,920 Speaker 1: Human bodies are complicated, more research is needed for taking 543 00:37:34,120 --> 00:37:37,799 Speaker 1: medicinal amounts of anything. Consult a medical professional who is 544 00:37:37,880 --> 00:37:42,279 Speaker 1: decidedly not us. I like this. I like the like 545 00:37:43,200 --> 00:37:50,160 Speaker 1: very almost cynical, tired rating up the slogan like just 546 00:37:50,239 --> 00:37:55,680 Speaker 1: say it again. I am there. There are a few 547 00:37:55,719 --> 00:37:57,919 Speaker 1: things that that I think that you know, like when 548 00:37:57,920 --> 00:38:00,160 Speaker 1: I am at the at the at the end of 549 00:38:00,239 --> 00:38:03,279 Speaker 1: my life and I have very few words left in me. 550 00:38:03,640 --> 00:38:08,239 Speaker 1: I'm just going to be on my deathbed saying We've 551 00:38:08,280 --> 00:38:13,520 Speaker 1: talked about this. The hord genre finally turns its eyes 552 00:38:13,560 --> 00:38:18,520 Speaker 1: to podcasting. We have some ideas. One of the phrases 553 00:38:18,600 --> 00:38:23,200 Speaker 1: that just the ads Yeah, well sure, I mean if 554 00:38:23,200 --> 00:38:25,319 Speaker 1: I if I ever if I ever die, knowing that 555 00:38:25,360 --> 00:38:27,720 Speaker 1: I'm going to come back as a zombie it My 556 00:38:27,719 --> 00:38:30,560 Speaker 1: my line is definitely going to be like like and 557 00:38:30,600 --> 00:38:32,440 Speaker 1: we'll be back right after a quick break for a 558 00:38:32,440 --> 00:38:37,200 Speaker 1: word from our sponsor. Um, Oh, that'd be so funny. 559 00:38:37,320 --> 00:38:43,160 Speaker 1: Lizombie says that to you, and you're like, I felt 560 00:38:43,360 --> 00:38:47,279 Speaker 1: like zombies are ad reads. We love our sponsors. Thank 561 00:38:47,280 --> 00:38:54,240 Speaker 1: you sponsor. Let us do it in a zombie voice. Please. 562 00:38:54,480 --> 00:38:59,920 Speaker 1: Oh gosh, why don't you know, man, we could have 563 00:39:00,000 --> 00:39:01,759 Speaker 1: if we could have so much fun, We could have 564 00:39:01,800 --> 00:39:06,920 Speaker 1: so much fun. No one. Yeah, maybe maybe it's for 565 00:39:06,960 --> 00:39:08,560 Speaker 1: the good of all of us that we don't have 566 00:39:08,640 --> 00:39:13,080 Speaker 1: too much fun, but podcasters just want to have fun. 567 00:39:15,120 --> 00:39:16,879 Speaker 1: That song has actually been suck in my head all day, 568 00:39:16,920 --> 00:39:19,759 Speaker 1: so that was like ready to go. Oh man, mine 569 00:39:19,800 --> 00:39:22,640 Speaker 1: has been mellow yellow because it has it has that 570 00:39:22,800 --> 00:39:25,960 Speaker 1: that phrase in it. Um, I'm just mad about Saffron 571 00:39:26,320 --> 00:39:30,040 Speaker 1: and so that's been playing in my head. That's by 572 00:39:30,040 --> 00:39:31,520 Speaker 1: the way, I did look it up and I did 573 00:39:31,560 --> 00:39:34,360 Speaker 1: not put it in the outline, but you're welcome. Well 574 00:39:34,400 --> 00:39:38,839 Speaker 1: and now it's in there. Hey yeah, superproducer Andrew brought 575 00:39:38,880 --> 00:39:44,520 Speaker 1: up Saffron City from Pokemon so many pop culture references. 576 00:39:45,320 --> 00:39:49,239 Speaker 1: Yeah yeah, um, well, that's all we have to say 577 00:39:49,239 --> 00:39:53,120 Speaker 1: about Saffron Final and that is uh and we do 578 00:39:53,239 --> 00:39:56,200 Speaker 1: have some listener mail for you, but first we're going 579 00:39:56,280 --> 00:39:58,359 Speaker 1: to take a one more quick break for a word 580 00:39:58,360 --> 00:40:10,200 Speaker 1: from our sponsor and we're back. Thank you, yes, thank you, 581 00:40:10,920 --> 00:40:20,520 Speaker 1: and we're back with this like a sunrise. I was 582 00:40:20,560 --> 00:40:24,319 Speaker 1: gonna do you like, dude, dude, the song ones are 583 00:40:24,360 --> 00:40:30,399 Speaker 1: so complicated though you can't communicate. It's hard to Also, 584 00:40:30,440 --> 00:40:32,960 Speaker 1: no one knows what song I was just doing too early, 585 00:40:33,080 --> 00:40:35,520 Speaker 1: but that it's like that the sun. This is the 586 00:40:35,560 --> 00:40:41,640 Speaker 1: sunrise song, you know, the classical music sun song. Oh yeah, okay, 587 00:40:41,640 --> 00:40:46,960 Speaker 1: I've got you. Yeah, But so this is the wall, 588 00:40:47,360 --> 00:40:52,080 Speaker 1: an obstacle we must overcome one day. I think I 589 00:40:52,080 --> 00:40:55,880 Speaker 1: think your use of like intricate like puppets. Maybe maybe 590 00:40:56,239 --> 00:40:59,200 Speaker 1: notes when you can pass me notes again, Um all right, 591 00:40:59,239 --> 00:41:01,960 Speaker 1: I mean I guess we have technology to Yeah, I 592 00:41:01,960 --> 00:41:05,680 Speaker 1: could hold up a note. Yeah, that could be really funny. 593 00:41:05,719 --> 00:41:10,960 Speaker 1: That could be an interesting experiment. We've also discussed costumes. 594 00:41:10,960 --> 00:41:16,680 Speaker 1: There's there's ways are I mean, I don't want to 595 00:41:16,760 --> 00:41:19,719 Speaker 1: ruin your You could tell me what you're planning on 596 00:41:19,800 --> 00:41:27,520 Speaker 1: doing beforehand. That the magic that spur of the moment 597 00:41:27,920 --> 00:41:36,239 Speaker 1: trying to come together and the chaos that ensues. Um no, 598 00:41:36,360 --> 00:41:41,080 Speaker 1: that's fair, that's fair. Okay, forget I said anything, okay, 599 00:41:43,120 --> 00:41:50,640 Speaker 1: will do men all are perhaps men and wrote, hi, y'all, 600 00:41:50,680 --> 00:41:52,840 Speaker 1: I recently listened to your Scrapple episode and want to 601 00:41:52,920 --> 00:41:55,480 Speaker 1: let you know that it is available in o'coney County, 602 00:41:55,640 --> 00:41:58,399 Speaker 1: South Carolina, just a couple of hours up eighty five 603 00:41:58,520 --> 00:42:02,080 Speaker 1: from Atlanta, thanks to a local Mennonite community. Scrapple is 604 00:42:02,080 --> 00:42:04,600 Speaker 1: available for breakfast and at least one restaurant, and I 605 00:42:04,640 --> 00:42:07,880 Speaker 1: believe it is available in some brands of Mennonite stores around, 606 00:42:08,560 --> 00:42:12,640 Speaker 1: as are a lot of quote Amish and more northern brands. 607 00:42:13,040 --> 00:42:15,600 Speaker 1: I have never eaten it before the restaurant opened. It 608 00:42:15,680 --> 00:42:18,600 Speaker 1: did remind me of liver mush, which is also not 609 00:42:18,680 --> 00:42:21,080 Speaker 1: something we normally eat in this part of South Carolina, 610 00:42:21,360 --> 00:42:23,440 Speaker 1: but was introduced to me by a friend from the 611 00:42:23,480 --> 00:42:27,400 Speaker 1: Guestonia area of North Carolina. She also liked liver pudding. 612 00:42:28,200 --> 00:42:30,000 Speaker 1: I can't say I'm a fan of any of it, 613 00:42:30,200 --> 00:42:33,040 Speaker 1: but hey, I'll always try. We also have some good 614 00:42:33,120 --> 00:42:36,319 Speaker 1: fresh thereiso and breakfast sausage locally made as well. If 615 00:42:36,360 --> 00:42:39,960 Speaker 1: you gals ever have questions about Southern cooking, I'm always 616 00:42:40,000 --> 00:42:44,760 Speaker 1: available to pontificate, especially in the subject of cornbread. Stone ground, 617 00:42:44,800 --> 00:42:48,360 Speaker 1: no sugar, always cast iron. But Annie, your cornbread counts 618 00:42:48,440 --> 00:42:54,200 Speaker 1: to thank you, Thank you, and I just thought the 619 00:42:54,280 --> 00:43:02,080 Speaker 1: use of pontificate. Uh, Southern cooking. I mean that's lovely. Oh, 620 00:43:02,600 --> 00:43:07,520 Speaker 1: spider update, I'm telling you the spiders. Bet yeah, it 621 00:43:07,600 --> 00:43:13,200 Speaker 1: was up above now swinging below. Okay, all right, but 622 00:43:13,719 --> 00:43:20,960 Speaker 1: I'm very excited. I had to. I had to update 623 00:43:20,960 --> 00:43:24,719 Speaker 1: you on the spider. That's all. Um. It continues to 624 00:43:24,719 --> 00:43:29,720 Speaker 1: be fine, But I am very excited to try scrapple. 625 00:43:29,800 --> 00:43:32,560 Speaker 1: The more people write it about it, I'm so thrilled 626 00:43:32,600 --> 00:43:35,080 Speaker 1: that so many people have tried it and have strong 627 00:43:35,080 --> 00:43:37,239 Speaker 1: opinions about it, which to me it seems like this 628 00:43:37,280 --> 00:43:40,600 Speaker 1: really regional thing. Yeah, and I really want to try it, 629 00:43:40,680 --> 00:43:42,600 Speaker 1: so yeah. Yeah. Oh and and now, and now that 630 00:43:42,640 --> 00:43:45,799 Speaker 1: you mentioned that that that Mennonite community, I'm remembering from 631 00:43:45,800 --> 00:43:49,319 Speaker 1: one of our road trips, probably to Asheville. We were 632 00:43:49,480 --> 00:43:53,000 Speaker 1: driving through part of South Carolina, and I was like 633 00:43:53,440 --> 00:43:56,640 Speaker 1: pulling up like various restaurants that like like kind of 634 00:43:56,680 --> 00:44:00,799 Speaker 1: nearby the highway on my phone, and I feel like 635 00:44:01,040 --> 00:44:02,919 Speaker 1: that might have been the one that you're talking about. 636 00:44:02,960 --> 00:44:05,000 Speaker 1: Might might have been one of them, um, because I 637 00:44:05,040 --> 00:44:13,280 Speaker 1: was like scramble. Um. Oh yeah, I vaguely remember that too. Actually, Okay, 638 00:44:13,480 --> 00:44:18,200 Speaker 1: maybe I thought it was a scramble yeah, I was like, 639 00:44:18,280 --> 00:44:23,680 Speaker 1: is this just some creative term for scramble in the area. 640 00:44:25,960 --> 00:44:27,319 Speaker 1: And then we were all just so so like so 641 00:44:27,440 --> 00:44:30,160 Speaker 1: like tired and worn down that like no one made 642 00:44:30,160 --> 00:44:32,880 Speaker 1: a decision, and we finally stopped at one of super 643 00:44:32,880 --> 00:44:37,600 Speaker 1: Producer Dylan's favorite restaurants in um Nashville. No, that other 644 00:44:37,640 --> 00:44:43,160 Speaker 1: one un Knoxville. I thought you were going to do 645 00:44:43,200 --> 00:44:46,360 Speaker 1: a joke about the KFC. We stopped that. Oh no, 646 00:44:46,560 --> 00:44:48,799 Speaker 1: that was a different part. That was a different different trips. 647 00:44:48,880 --> 00:44:53,759 Speaker 1: That was the original KFC. Okay, anybody judging it was 648 00:44:53,800 --> 00:44:58,120 Speaker 1: the first one. It's like a museum in there. It's 649 00:44:58,160 --> 00:45:06,000 Speaker 1: got statues of Colonel Sander, multiple lots of memorabilia. Anyway, 650 00:45:06,920 --> 00:45:10,919 Speaker 1: back to scrapple, Todd wrote, I love scrapple, and because 651 00:45:10,920 --> 00:45:12,440 Speaker 1: I don't eat out as much as I tend to 652 00:45:12,520 --> 00:45:14,799 Speaker 1: when I'm working on the road, I can't find or 653 00:45:14,840 --> 00:45:17,440 Speaker 1: have yet to find it here in the Pacific Northwest. 654 00:45:17,880 --> 00:45:19,719 Speaker 1: I was introduced to it when I was traveling for 655 00:45:19,760 --> 00:45:22,200 Speaker 1: work in the Pearl River area of New York State. 656 00:45:22,600 --> 00:45:26,960 Speaker 1: It was available as preformed loafs in most meat department 657 00:45:27,000 --> 00:45:30,800 Speaker 1: cold cases in local grocery stores. After that, while working 658 00:45:30,840 --> 00:45:33,640 Speaker 1: around that region of the country. I would intentionally get 659 00:45:33,640 --> 00:45:36,520 Speaker 1: it with breakfast when I occasioned upon it. What a 660 00:45:36,560 --> 00:45:40,280 Speaker 1: succulent and savory treat. I never had it slathered in syrup, 661 00:45:40,560 --> 00:45:44,960 Speaker 1: hot sauce. Crystal buffalo or patio and ketchup is my 662 00:45:44,960 --> 00:45:48,200 Speaker 1: favorite way to dress it. You mentioned mush on this podcast. 663 00:45:48,440 --> 00:45:51,400 Speaker 1: I've only known that as all corn meal, not with 664 00:45:51,400 --> 00:45:54,600 Speaker 1: any meat that's incorporated. My dad made it on occasion 665 00:45:54,640 --> 00:45:57,080 Speaker 1: back in the sixties and seventies. I did have it 666 00:45:57,160 --> 00:45:59,840 Speaker 1: pan fried and topped with syrup of some kind. I 667 00:46:00,000 --> 00:46:02,800 Speaker 1: prefer molasses on my fried much as much as I 668 00:46:02,880 --> 00:46:05,480 Speaker 1: enjoy making the occasional patte or tureen when I'm in 669 00:46:05,480 --> 00:46:08,920 Speaker 1: a particularly festive mood. I haven't considered making my own scrapple. 670 00:46:09,440 --> 00:46:12,239 Speaker 1: Your podcast has definitely kindled an interest in whipping up 671 00:46:12,239 --> 00:46:14,640 Speaker 1: a batch. I just finished making a small batch of 672 00:46:14,719 --> 00:46:17,600 Speaker 1: chicken liver moose, and I'm enjoying that. I have some 673 00:46:17,719 --> 00:46:21,440 Speaker 1: fish being prepped crying in a kassu slush miso paste 674 00:46:21,440 --> 00:46:24,440 Speaker 1: for the smoker. Probably later tomorrow, so maybe after I 675 00:46:24,480 --> 00:46:27,560 Speaker 1: clean up from that project, I'll dive into the scrapple project. 676 00:46:27,840 --> 00:46:29,919 Speaker 1: I'll probably want to find some bone in pork butt 677 00:46:30,160 --> 00:46:33,520 Speaker 1: country ribs or chops on sale, and or maybe take 678 00:46:33,520 --> 00:46:35,959 Speaker 1: a drive south to h Mart for some fresh pork 679 00:46:35,960 --> 00:46:39,320 Speaker 1: belly and a B grade ground pork, which is somewhere 680 00:46:39,320 --> 00:46:42,920 Speaker 1: between a seventy thirty and eight twenty blend of a 681 00:46:43,080 --> 00:46:46,239 Speaker 1: protein to fat. I often use that to make my 682 00:46:46,320 --> 00:46:48,920 Speaker 1: pork brats and sausages when I don't want to grind 683 00:46:49,040 --> 00:46:52,400 Speaker 1: the pork myself, because I can be lazy at times. 684 00:46:52,960 --> 00:46:55,799 Speaker 1: I vaguely remember seeing a show on one of those 685 00:46:55,920 --> 00:46:59,120 Speaker 1: food focused channels like Food Network that highlighted whole hog 686 00:46:59,200 --> 00:47:02,400 Speaker 1: barbecue and chare Couterie. The chef that was being featured 687 00:47:02,440 --> 00:47:04,880 Speaker 1: served it in his restaurant, except it was not cut 688 00:47:05,000 --> 00:47:08,360 Speaker 1: from a chilled slab or loaf. He had a perpetual pot, 689 00:47:08,560 --> 00:47:12,040 Speaker 1: always on a simmer. His scrapple was ladled directly from 690 00:47:12,080 --> 00:47:19,480 Speaker 1: pot to plate. OMG, did that look wondrous? Now I'm hungry. 691 00:47:19,520 --> 00:47:27,919 Speaker 1: That all sounds so good? Oh it does, gosh. Ch Well, 692 00:47:28,040 --> 00:47:29,960 Speaker 1: if you make the scrapple, or if you've already made 693 00:47:30,000 --> 00:47:38,279 Speaker 1: the scrapple updates, yes, very important scrapple updates. Yes. Also, 694 00:47:38,600 --> 00:47:41,319 Speaker 1: I mean you know, I don't I don't cook a 695 00:47:41,400 --> 00:47:44,480 Speaker 1: whole lot. Um. I cook probably on the low end 696 00:47:44,520 --> 00:47:48,959 Speaker 1: of the humans who cook spectrum. Um, but I would 697 00:47:49,040 --> 00:47:51,600 Speaker 1: say that nothing that you are describing is anywhere close 698 00:47:51,680 --> 00:47:55,160 Speaker 1: to lazy. Um. Yeah, I would agree with you, Lauren. 699 00:47:56,920 --> 00:48:00,680 Speaker 1: I don't think I've ever ground any of my own meats. No, 700 00:48:02,080 --> 00:48:05,719 Speaker 1: so um oh no, we we well, well, I've never 701 00:48:05,719 --> 00:48:09,840 Speaker 1: had a I've never I know that's not true either. No, 702 00:48:09,920 --> 00:48:12,000 Speaker 1: I've just never ground my own meat. Was I was about. 703 00:48:12,120 --> 00:48:13,319 Speaker 1: I was about to say I have never had like 704 00:48:13,360 --> 00:48:16,520 Speaker 1: the like the technology with which to do at home, 705 00:48:16,520 --> 00:48:18,480 Speaker 1: And then I'm just like, that's a lie. I've definitely 706 00:48:18,520 --> 00:48:25,040 Speaker 1: had that. I love that it was available, but still, 707 00:48:25,680 --> 00:48:28,479 Speaker 1: but still, it's never really occurred to me. I don't. 708 00:48:28,520 --> 00:48:32,439 Speaker 1: I don't often. Um, I often cook vegetarian at home. 709 00:48:32,840 --> 00:48:41,000 Speaker 1: So yeah. Well, oh gosh, scrapple later directly from pot 710 00:48:41,000 --> 00:48:44,720 Speaker 1: to plate sounds amazing too. Alright, alright, alright, um, any 711 00:48:44,719 --> 00:48:47,480 Speaker 1: cooking projects. We're happy to hear about them all. Yeah. 712 00:48:48,600 --> 00:48:51,160 Speaker 1: Thanks to both of these listeners for writing in. If 713 00:48:51,200 --> 00:48:52,799 Speaker 1: you would like to write to as, you can our 714 00:48:52,880 --> 00:48:55,880 Speaker 1: emails Hello at favor pot dot com. We are also 715 00:48:55,920 --> 00:48:58,680 Speaker 1: on social media. You can find us on Twitter Facebook 716 00:48:58,719 --> 00:49:01,200 Speaker 1: and Instagram at say Ever pod and we do hope 717 00:49:01,239 --> 00:49:04,040 Speaker 1: to hear from you. Savor is production of I heart Radio. 718 00:49:04,160 --> 00:49:06,279 Speaker 1: For more podcasts my heart Radio, you can visit the 719 00:49:06,320 --> 00:49:09,120 Speaker 1: i heart Radio app, Apple Podcasts, or wherever you listen 720 00:49:09,160 --> 00:49:11,880 Speaker 1: to your favorite shows. Thank you as always to our 721 00:49:11,960 --> 00:49:14,960 Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you 722 00:49:15,000 --> 00:49:16,640 Speaker 1: for listening, and we have that lots more good things 723 00:49:16,680 --> 00:49:25,080 Speaker 1: are coming your way