1 00:00:08,119 --> 00:00:10,320 Speaker 1: Hello, and welcome to favorite protection of I Heeart Radio. 2 00:00:10,360 --> 00:00:12,720 Speaker 1: I'm Annie Reas and I'm Lauren Volga BAM and today 3 00:00:12,880 --> 00:00:17,880 Speaker 1: we're talking about lima beans. Yes, this is a me suggestion. 4 00:00:18,280 --> 00:00:20,600 Speaker 1: This was me. It is it is. I feel like 5 00:00:20,640 --> 00:00:24,160 Speaker 1: Annie is continually. Is this correct? Are you thinking about 6 00:00:24,200 --> 00:00:29,320 Speaker 1: lima beans like every day? Pretty much? I love lima 7 00:00:29,360 --> 00:00:34,320 Speaker 1: beans slash butter beans. Um, And I was thinking, I 8 00:00:34,400 --> 00:00:36,000 Speaker 1: was trying to go through the list of like my 9 00:00:36,080 --> 00:00:38,800 Speaker 1: favorite foods and which ones we haven't done, and I 10 00:00:38,880 --> 00:00:44,440 Speaker 1: was like, wait a minute, lima beans. I've always loved them, 11 00:00:44,479 --> 00:00:46,600 Speaker 1: I always will. I Actually they're like a treat. I 12 00:00:47,040 --> 00:00:49,760 Speaker 1: classify them as a treat, so I don't get them 13 00:00:49,760 --> 00:00:56,920 Speaker 1: that often. Okay, Yeah, I have like my emergency frozen 14 00:00:56,960 --> 00:01:01,240 Speaker 1: back in case right right right right hand, blanched by 15 00:01:01,360 --> 00:01:04,600 Speaker 1: by you or someone else who has gone through pain. Yes, 16 00:01:05,040 --> 00:01:07,039 Speaker 1: as many of you long time listeners know, I have 17 00:01:07,160 --> 00:01:12,640 Speaker 1: a lot of dramatic memories of blanching butter beans and peace, 18 00:01:13,640 --> 00:01:15,680 Speaker 1: and so I went through pain for these and that's 19 00:01:15,800 --> 00:01:18,000 Speaker 1: maybe that's one of the reasons why I'm so hesitant. 20 00:01:18,160 --> 00:01:22,960 Speaker 1: You know, I put him on a pedestal. Now, I 21 00:01:23,959 --> 00:01:27,920 Speaker 1: still I really have questions for you and or like 22 00:01:27,959 --> 00:01:33,040 Speaker 1: primarily your mother, about why like gloves or tongs were 23 00:01:33,040 --> 00:01:38,400 Speaker 1: not used in this process to save your your your poor, 24 00:01:38,440 --> 00:01:43,080 Speaker 1: your poor child hands. I think maybe she was just 25 00:01:43,200 --> 00:01:46,560 Speaker 1: used to it, and I was being a big surprised baby, 26 00:01:46,720 --> 00:01:50,680 Speaker 1: not expecting you forget how how badly like cold things 27 00:01:50,720 --> 00:01:55,160 Speaker 1: can burn your hands, especially after hot Yeah. Especially, yeah. 28 00:01:55,200 --> 00:01:57,640 Speaker 1: I mean if you've if you've gained you know, like 29 00:01:57,840 --> 00:02:01,360 Speaker 1: several decades, but maybe not several I don't Oh my goodness, 30 00:02:01,360 --> 00:02:02,840 Speaker 1: I feel like I'm just dissing on your mom. Now. 31 00:02:03,400 --> 00:02:07,240 Speaker 1: This was not the intended conseration. My mom is a delight. 32 00:02:09,360 --> 00:02:12,120 Speaker 1: After you've built up a good, a good, you know, 33 00:02:12,240 --> 00:02:16,919 Speaker 1: hardy kitchen hand, you can forget that other people maybe 34 00:02:16,919 --> 00:02:21,799 Speaker 1: have not. Yes, yes, perhaps that isn't she she never 35 00:02:21,800 --> 00:02:24,919 Speaker 1: seemed fathered by it. Maybe I'm just a bigger baby 36 00:02:24,919 --> 00:02:30,400 Speaker 1: than her. I don't know. Maybe you just okay. I 37 00:02:30,520 --> 00:02:33,200 Speaker 1: used to eat them for lunch, like even in elementary school, 38 00:02:33,639 --> 00:02:37,560 Speaker 1: and the kids would pick they My lunch choices were 39 00:02:37,680 --> 00:02:44,720 Speaker 1: constantly being judged. And right now, um, I just made 40 00:02:44,720 --> 00:02:47,080 Speaker 1: that oxtail stew again last night, and that has better 41 00:02:47,080 --> 00:02:52,280 Speaker 1: beans in it, so good. Oh my gosh. Um. And 42 00:02:52,320 --> 00:02:54,280 Speaker 1: when I was thinking about this, I was confused. I've 43 00:02:54,480 --> 00:02:57,359 Speaker 1: I've long been confused why you couldn't buy them fresh 44 00:02:58,680 --> 00:03:01,120 Speaker 1: like he was just can and or frozen except for 45 00:03:01,160 --> 00:03:03,880 Speaker 1: that like window where my mom would buy them fresh 46 00:03:03,880 --> 00:03:06,919 Speaker 1: I think in June or July. Um. But it did 47 00:03:06,960 --> 00:03:10,440 Speaker 1: involve that terrible blanching process. But now thanks to this episode, 48 00:03:10,760 --> 00:03:13,360 Speaker 1: I know, and yes we we we will get to 49 00:03:13,400 --> 00:03:15,840 Speaker 1: that in a moment, and I will I will say that, 50 00:03:15,960 --> 00:03:17,880 Speaker 1: um that I've I've always loved a lima bean. I 51 00:03:17,919 --> 00:03:20,280 Speaker 1: never really understood. I mean, I was a weird kid, 52 00:03:20,320 --> 00:03:24,040 Speaker 1: like I I'm a weird human. Um, but uh, I 53 00:03:24,080 --> 00:03:28,600 Speaker 1: never I did grow up um with parents who were 54 00:03:28,919 --> 00:03:31,640 Speaker 1: you know, my dad was a chef for a cook 55 00:03:31,720 --> 00:03:34,640 Speaker 1: depending on what terminology you want to use, um. My 56 00:03:34,639 --> 00:03:36,920 Speaker 1: my mom was a home cook um. And they both 57 00:03:36,960 --> 00:03:41,200 Speaker 1: really encouraged me um and demonstrated, uh, eating a breadth 58 00:03:41,320 --> 00:03:44,080 Speaker 1: of foods and trying things um. And you know, I 59 00:03:44,080 --> 00:03:46,880 Speaker 1: went through my phases like any other kid. But um, 60 00:03:46,920 --> 00:03:49,400 Speaker 1: but I feel like I other than like a couple 61 00:03:49,400 --> 00:03:52,760 Speaker 1: of very specific phases. I always liked lima beans. I 62 00:03:52,800 --> 00:03:56,440 Speaker 1: never I never minded them, and I don't think I 63 00:03:56,480 --> 00:03:59,840 Speaker 1: cannot remember a time when I've purchased them as an adult, 64 00:04:00,320 --> 00:04:03,280 Speaker 1: and and that that changes. That changes not today because 65 00:04:03,320 --> 00:04:06,400 Speaker 1: I'm not going to a grocery store today, but soon. 66 00:04:08,400 --> 00:04:12,680 Speaker 1: I like this. I'm behind you. I support this decision. 67 00:04:13,080 --> 00:04:15,840 Speaker 1: You need more Lima beans in your life. I just 68 00:04:15,920 --> 00:04:18,440 Speaker 1: like i'd like boil them, and I do it like 69 00:04:18,480 --> 00:04:20,359 Speaker 1: a little under the time, because I like them a 70 00:04:20,360 --> 00:04:27,960 Speaker 1: little bit firmer spicy seasoning in there. Okay, but there's 71 00:04:27,960 --> 00:04:29,120 Speaker 1: a lot of things you can do with them, a 72 00:04:29,120 --> 00:04:32,360 Speaker 1: lot of amazing things. But all right, I suppose we 73 00:04:32,400 --> 00:04:41,239 Speaker 1: should get to our questions. Lima beans, what are they? Well, 74 00:04:41,680 --> 00:04:45,560 Speaker 1: the Lima bean is a bean of many names, butter bean, 75 00:04:45,680 --> 00:04:50,000 Speaker 1: sieva being, double bean, Madagascar bean in Australia, Burma bean, 76 00:04:50,240 --> 00:04:54,560 Speaker 1: Duffin bean, Rangoon bean, civit bean, Carolina beans, sugar bean, 77 00:04:54,760 --> 00:04:57,279 Speaker 1: java bean. And I'm pretty sure that that's just the 78 00:04:57,320 --> 00:05:02,800 Speaker 1: ones in English. Yeah, Yeah, there's a lot of names, 79 00:05:03,760 --> 00:05:06,640 Speaker 1: a lot of name confusion. In my house, it's it's well, 80 00:05:06,680 --> 00:05:10,400 Speaker 1: I'm a bean or butter bean, pretty interchangeable. Yeah. I 81 00:05:10,480 --> 00:05:14,359 Speaker 1: don't think I heard the term butter being until after 82 00:05:14,440 --> 00:05:18,120 Speaker 1: I had been in Atlanta for a while, and then like, uh, 83 00:05:18,160 --> 00:05:19,800 Speaker 1: you know, like I had to look into it and 84 00:05:19,839 --> 00:05:23,800 Speaker 1: I was like, oh, it's a lima bean. Oh yeah, 85 00:05:23,800 --> 00:05:31,320 Speaker 1: okay cool. The botanical name though, is um Fasiolus lunatis. 86 00:05:31,760 --> 00:05:35,240 Speaker 1: Their lagoon that grows on these kind of tender stemmed plants, 87 00:05:35,240 --> 00:05:38,520 Speaker 1: either short and bushy or climbing and viny, and the 88 00:05:38,560 --> 00:05:41,599 Speaker 1: plants grow these pretty little flowers and green to white 89 00:05:41,600 --> 00:05:43,240 Speaker 1: to purple um. They remind me a little bit of 90 00:05:43,279 --> 00:05:46,599 Speaker 1: like snow drops or snap dragons, real cute um. If pollinated, 91 00:05:46,600 --> 00:05:50,120 Speaker 1: they will develop these long, flat bean pods that each 92 00:05:50,120 --> 00:05:53,480 Speaker 1: contain three to six seeds, and those seeds will develop 93 00:05:53,520 --> 00:05:57,039 Speaker 1: into the chubby, flattish, half moon shaped beans that we 94 00:05:57,120 --> 00:06:00,560 Speaker 1: know and love, or do not love, as the case maybe. 95 00:06:01,000 --> 00:06:05,880 Speaker 1: M There are a bunch of varieties that are generally 96 00:06:05,920 --> 00:06:10,360 Speaker 1: divided by their bean size, small versus large. When they're immature, 97 00:06:10,400 --> 00:06:13,279 Speaker 1: they're green, and once they're mature they can develop colors 98 00:06:13,320 --> 00:06:18,000 Speaker 1: from creamy white to deep burgundy to striped. Uh. Many 99 00:06:18,080 --> 00:06:22,960 Speaker 1: varieties are poisonous when they're mature and fresh. They contain 100 00:06:23,279 --> 00:06:26,520 Speaker 1: the cyanide compound that you've got to cook out, and 101 00:06:26,560 --> 00:06:29,040 Speaker 1: so that's why if you get fresh lima beans you're 102 00:06:29,080 --> 00:06:34,680 Speaker 1: gonna want to blanch them. Yep, I did not know that. Yep, 103 00:06:34,839 --> 00:06:36,599 Speaker 1: this is this is what this is the source of 104 00:06:36,640 --> 00:06:44,400 Speaker 1: your pain. Annie Dawn, you cyanide um. Drying the beans 105 00:06:44,440 --> 00:06:47,839 Speaker 1: also does solve this, um, And I'm like nine percent 106 00:06:47,960 --> 00:06:50,760 Speaker 1: sure that this is why frozen and canned varieties are 107 00:06:50,800 --> 00:06:56,520 Speaker 1: often made using immature green limas um. I personally am 108 00:06:56,520 --> 00:06:59,840 Speaker 1: mostly familiar with lima beans cooked whole and used alone 109 00:06:59,839 --> 00:07:02,800 Speaker 1: a side dish, or as you might use any bean 110 00:07:02,839 --> 00:07:06,680 Speaker 1: in soups, stews, salads, and fillings for stuff. Y'all. Here 111 00:07:06,720 --> 00:07:11,120 Speaker 1: in Atlanta, El Mariachi has a Three Sisters burrito and 112 00:07:11,240 --> 00:07:15,200 Speaker 1: it is my favorite. Oh it does sound good, corn 113 00:07:15,320 --> 00:07:17,720 Speaker 1: lemba beans and tomatoes. We're gonna we're gonna get back 114 00:07:17,720 --> 00:07:19,320 Speaker 1: to that in a minute. But um, but yeah, this 115 00:07:19,400 --> 00:07:20,880 Speaker 1: is not the only way that you can use them. 116 00:07:21,160 --> 00:07:23,800 Speaker 1: The dried seeds can be ground into a powder or 117 00:07:23,920 --> 00:07:27,520 Speaker 1: or flour for providing body to soups and breads. Have 118 00:07:27,640 --> 00:07:31,480 Speaker 1: also seen recipes for both sweet and savory, like cooked 119 00:07:31,560 --> 00:07:35,040 Speaker 1: bean mashes skin strained out I think, not like chunky 120 00:07:35,080 --> 00:07:38,600 Speaker 1: like a hummus, but smooth um served warm either way. 121 00:07:38,640 --> 00:07:41,960 Speaker 1: In Peruvian cuisine, um that immature seed pods can be 122 00:07:41,960 --> 00:07:44,840 Speaker 1: cooked whole. The leaves can be cooked and eaten too. 123 00:07:45,160 --> 00:07:47,680 Speaker 1: But but yeah, you can use them. Yeah anyway, anyway 124 00:07:47,720 --> 00:07:50,040 Speaker 1: you use beans um as a homis or like a 125 00:07:50,120 --> 00:07:58,960 Speaker 1: vegetarian patte um and ice cream. M Yeah. Interesting. And 126 00:07:59,160 --> 00:08:02,360 Speaker 1: when they are and lima, beans do get a little 127 00:08:02,400 --> 00:08:05,760 Speaker 1: bit slimy um. Drain and rinse your canned beans, y'all, 128 00:08:06,080 --> 00:08:07,720 Speaker 1: and the texture can go sort of like sort of 129 00:08:07,760 --> 00:08:12,840 Speaker 1: like tacky. But when they're frozen or dried and reconstituted, 130 00:08:13,120 --> 00:08:16,560 Speaker 1: they're sort of like silky, creamy and tender with this 131 00:08:16,720 --> 00:08:22,720 Speaker 1: delicate flavor like not too beanie, not to be not 132 00:08:22,840 --> 00:08:28,680 Speaker 1: too beanie, just so just right beanie beanie. Yeah. Doing 133 00:08:28,720 --> 00:08:31,160 Speaker 1: this episode, I realized how much I love the word bean. 134 00:08:32,360 --> 00:08:36,240 Speaker 1: It's a good word. It's a really good word. We 135 00:08:36,520 --> 00:08:39,160 Speaker 1: got a lot of fun instances of it throughout, So 136 00:08:39,400 --> 00:08:42,600 Speaker 1: look forward to that. Yeah. But in the meantime, what 137 00:08:42,679 --> 00:08:48,000 Speaker 1: about the nutrition, Well, uh, you know, beans are plants seeds. 138 00:08:48,520 --> 00:08:50,599 Speaker 1: A plant will pack all the stuff that are that 139 00:08:50,640 --> 00:08:53,440 Speaker 1: are growing little baby plant will will will need to 140 00:08:53,480 --> 00:08:57,280 Speaker 1: get its start um into its seeds. So these things 141 00:08:57,280 --> 00:09:01,200 Speaker 1: are generally pretty nutritionally dense and Uh, Lima beans in 142 00:09:01,200 --> 00:09:04,920 Speaker 1: particular have lots of protein, lots of fiber, really good 143 00:09:04,960 --> 00:09:07,360 Speaker 1: vitamins and minerals in their very little fat. So like 144 00:09:07,440 --> 00:09:10,240 Speaker 1: maybe parrot was something that contains some fat. Um, But yeah, 145 00:09:10,240 --> 00:09:12,720 Speaker 1: they are a great addition to dishes to help up 146 00:09:12,840 --> 00:09:20,120 Speaker 1: a little baby you grow. Oh yeah, what about numbers. 147 00:09:20,160 --> 00:09:22,319 Speaker 1: We've got some numbers, right, Oh, we've got some number 148 00:09:22,360 --> 00:09:27,640 Speaker 1: adjacent information. Um. Apparently there's there's very little international trade 149 00:09:28,080 --> 00:09:31,040 Speaker 1: in lima beans, as their crop yields are relatively low, 150 00:09:31,480 --> 00:09:34,600 Speaker 1: and they're thus grown for for mostly local or you know, 151 00:09:34,640 --> 00:09:38,640 Speaker 1: like national consumption. The US does grow the most though, um, 152 00:09:38,679 --> 00:09:42,000 Speaker 1: and within the US, California is the top grower. UM. 153 00:09:42,040 --> 00:09:46,640 Speaker 1: They're also big in Delaware, Maryland, and Wisconsin. You know 154 00:09:46,679 --> 00:09:50,480 Speaker 1: what I meant to look up, but I forgot. I 155 00:09:50,480 --> 00:09:53,800 Speaker 1: am curious. I looked this up like years ago, like 156 00:09:53,920 --> 00:09:59,360 Speaker 1: high school, like a decade ago. Um, people's least favorite 157 00:09:59,520 --> 00:10:03,800 Speaker 1: vegetable and I can't remember. I feel like Liama beans 158 00:10:03,920 --> 00:10:07,440 Speaker 1: was pretty high on there. I'm guessing if I had 159 00:10:07,480 --> 00:10:13,880 Speaker 1: to guess, i'd say cabbage maybe. I mean those are 160 00:10:13,920 --> 00:10:18,720 Speaker 1: both things that are often maligned from I don't know, yeah, 161 00:10:18,720 --> 00:10:26,640 Speaker 1: like like brussels, egg plant, broccoli, turnips. I'm saying just 162 00:10:26,679 --> 00:10:30,960 Speaker 1: a lot of Brassica related things, which is yeah, like 163 00:10:30,960 --> 00:10:33,160 Speaker 1: there's some better flavors involved in there, or like the 164 00:10:33,240 --> 00:10:36,360 Speaker 1: smell when they're cooking, um, or just or just like 165 00:10:36,440 --> 00:10:39,880 Speaker 1: the way that they've been prepared. Uh yeah, well and 166 00:10:39,920 --> 00:10:42,360 Speaker 1: often like because I'm thinking back in my own experience 167 00:10:42,360 --> 00:10:45,280 Speaker 1: and it was often the canned varieties of vegetables and 168 00:10:46,320 --> 00:10:50,280 Speaker 1: orbit we're having. Sure canning is just I mean, it's 169 00:10:50,320 --> 00:10:54,360 Speaker 1: an amazing technology that will, um, you know, allow you 170 00:10:54,400 --> 00:10:58,319 Speaker 1: to preserve some of a food's nutrition, but but honestly 171 00:10:58,360 --> 00:11:00,199 Speaker 1: not all of it always go fresh our froze when 172 00:11:00,240 --> 00:11:04,160 Speaker 1: you can you all um and uh because yeah, it 173 00:11:04,240 --> 00:11:07,760 Speaker 1: just MUCKs with the heat process that you have to use. 174 00:11:07,920 --> 00:11:11,760 Speaker 1: Can stuff generally destroys some of the nutrients and definitely 175 00:11:11,840 --> 00:11:17,400 Speaker 1: some of the like structural integrity. You don't want to 176 00:11:17,480 --> 00:11:22,800 Speaker 1: destroy the structural integrity of your butter beans, you don't. No. Well, 177 00:11:23,000 --> 00:11:25,960 Speaker 1: while they might have a lot of detractors, they do 178 00:11:26,040 --> 00:11:28,680 Speaker 1: have a lot of fans like me. Um, there's a 179 00:11:28,720 --> 00:11:32,800 Speaker 1: butter bean festival in Pinson, Alabama. I apologize with my 180 00:11:32,800 --> 00:11:36,080 Speaker 1: mim pronouncement, but it looks like Pinson. There you go. Um. 181 00:11:36,120 --> 00:11:39,439 Speaker 1: There is also a Lima bean festival in West Cape May, 182 00:11:39,480 --> 00:11:44,120 Speaker 1: New Jersey, which was at some point apparently known as 183 00:11:44,160 --> 00:11:51,320 Speaker 1: the Lima Bean Capital of the East Coast. Oh, I 184 00:11:51,360 --> 00:11:54,960 Speaker 1: love that so much. I love these like claims to face. Yeah, 185 00:11:56,040 --> 00:12:01,040 Speaker 1: take this away from us. We are the Lima being capital. Um. 186 00:12:01,040 --> 00:12:05,760 Speaker 1: And if it's not, if it isn't clear generally the 187 00:12:05,800 --> 00:12:08,439 Speaker 1: divide in the United States in the South, butter beans 188 00:12:08,520 --> 00:12:11,640 Speaker 1: might be more used than in other places. But yeah, 189 00:12:11,800 --> 00:12:14,800 Speaker 1: it's still interchangeable, but kind of it's it's more of 190 00:12:14,840 --> 00:12:17,720 Speaker 1: a Southern term I think than um than lima beans. 191 00:12:17,760 --> 00:12:21,319 Speaker 1: And right, yeah, but but again, um, I think Carolina 192 00:12:21,360 --> 00:12:24,440 Speaker 1: beans might be a word that's used in some areas. 193 00:12:24,640 --> 00:12:26,160 Speaker 1: I think a lot of these terms might have might 194 00:12:26,160 --> 00:12:31,120 Speaker 1: have originated from like from like where specific people imported 195 00:12:31,320 --> 00:12:35,280 Speaker 1: their beans from for the first time. Yes, and just 196 00:12:35,320 --> 00:12:40,520 Speaker 1: associated it there m hm. And And we're going to 197 00:12:40,559 --> 00:12:44,760 Speaker 1: talk about many of those of those travels and twists, 198 00:12:45,559 --> 00:12:48,560 Speaker 1: Yes we are. But first we're gonna pause to a 199 00:12:48,600 --> 00:12:59,360 Speaker 1: quick break for a word from our sponsor. And we're back. 200 00:12:59,360 --> 00:13:03,120 Speaker 1: Thank you spawn there, yes, thank you. So a Lima 201 00:13:03,160 --> 00:13:07,040 Speaker 1: beans originated in South America, and either six thousand or 202 00:13:07,040 --> 00:13:12,160 Speaker 1: five thousand BC. And many experts, I guess lima being 203 00:13:12,240 --> 00:13:16,400 Speaker 1: experts pinpoint to are in some cases three, there's a 204 00:13:16,480 --> 00:13:20,280 Speaker 1: there's an argument for three separate varieties of lima beans 205 00:13:20,320 --> 00:13:23,360 Speaker 1: that branched off and went their own ways. I think 206 00:13:23,400 --> 00:13:25,840 Speaker 1: it's large seated and small seated, and I think medium 207 00:13:25,920 --> 00:13:30,960 Speaker 1: seated in the third. Oh, okay, okay, yes, what is large? 208 00:13:31,000 --> 00:13:34,400 Speaker 1: What is small? These are the questions of our lima 209 00:13:34,440 --> 00:13:39,200 Speaker 1: being times um. One of these varieties originated from the 210 00:13:39,240 --> 00:13:43,040 Speaker 1: Andes and was domesticated over six thousand years ago in Peru. 211 00:13:43,440 --> 00:13:46,680 Speaker 1: That's the that's the large version. Yes, and at the 212 00:13:46,720 --> 00:13:50,880 Speaker 1: time they came in many different colors, but the poison 213 00:13:51,000 --> 00:13:55,400 Speaker 1: level was also higher. Oh oh dear, you're indeed, but 214 00:13:55,440 --> 00:13:57,720 Speaker 1: they came out like purples and yell it's all kinds 215 00:13:57,720 --> 00:14:02,280 Speaker 1: of colors. A smaller seeded version spread up through Guatemala 216 00:14:02,320 --> 00:14:06,439 Speaker 1: and the eastern seaboard of North America, where these these 217 00:14:06,480 --> 00:14:10,120 Speaker 1: beings were incorporated into the diets of indigenous tribes and 218 00:14:10,240 --> 00:14:13,240 Speaker 1: uh and that's where you might see today um in 219 00:14:13,280 --> 00:14:17,400 Speaker 1: the United States beings marketed as baby limas and those 220 00:14:17,440 --> 00:14:23,000 Speaker 1: are going to be um. Some of those varietyals right right, right, right, Um. 221 00:14:23,160 --> 00:14:28,200 Speaker 1: Ancient Peruvians really loved these lima beans. For instance, the 222 00:14:28,240 --> 00:14:32,200 Speaker 1: moche Are Mochica prior to the inca Um not only 223 00:14:32,280 --> 00:14:35,520 Speaker 1: grew these beings and enjoyed eating them, but also used 224 00:14:35,560 --> 00:14:40,240 Speaker 1: them in art. And perhaps these beings were even the 225 00:14:40,280 --> 00:14:44,320 Speaker 1: basis of the Mochica's first form of written language. And 226 00:14:44,320 --> 00:14:46,560 Speaker 1: this is a theory based on pottery remains, or not 227 00:14:46,560 --> 00:14:49,240 Speaker 1: even remains, some of them still a whole uh, that 228 00:14:49,360 --> 00:14:53,720 Speaker 1: these these pots were decorated with beans that were patterned 229 00:14:53,760 --> 00:14:58,080 Speaker 1: with these lines and dots, which yeah, some some people 230 00:14:58,080 --> 00:15:02,080 Speaker 1: think suggests an early method of written communication. And it's honestly, 231 00:15:02,440 --> 00:15:04,440 Speaker 1: I know, my big nerd and I like my cred 232 00:15:04,480 --> 00:15:06,520 Speaker 1: goes out a lot of times when I'm like, no, 233 00:15:06,600 --> 00:15:08,680 Speaker 1: this is really interesting and people are like, it's interesting 234 00:15:08,840 --> 00:15:14,400 Speaker 1: to you. But it's really honestly cool looking like these 235 00:15:14,440 --> 00:15:21,080 Speaker 1: pots the beans on it. I recommend it. Yeah, very cool. Um, 236 00:15:21,160 --> 00:15:25,880 Speaker 1: so from archaeologist Gael Riser. Once considered edible and part 237 00:15:25,920 --> 00:15:28,920 Speaker 1: of the subsistence space, the line of being became restricted 238 00:15:28,960 --> 00:15:32,720 Speaker 1: to use as a status symbol or in ceremonies. Moche 239 00:15:32,760 --> 00:15:35,800 Speaker 1: elites politically manipulated the line of being and effectively removed 240 00:15:35,840 --> 00:15:40,120 Speaker 1: it from regular dietary consumption, while concurrently elevating it through 241 00:15:40,200 --> 00:15:44,320 Speaker 1: ideological association with the Moche warrior class. It is reasonable 242 00:15:44,360 --> 00:15:47,920 Speaker 1: to extend the attributes of prestige and privilege associated with 243 00:15:47,960 --> 00:15:50,600 Speaker 1: the Moche warrior class to both the Lina being and 244 00:15:50,680 --> 00:15:54,960 Speaker 1: its iconographic counterpart, the being Warrior, which thereafter it came 245 00:15:55,000 --> 00:16:01,080 Speaker 1: to symbolize metaphors of life, death, and rejuvenation. It's amazing, yeah, 246 00:16:03,280 --> 00:16:09,120 Speaker 1: status symbol love it. Yeah. Um. Meanwhile, after Lima beans 247 00:16:09,160 --> 00:16:11,960 Speaker 1: were adopted by Native Americans, they were often used as 248 00:16:11,960 --> 00:16:16,760 Speaker 1: a vital part of the three sisters Corn, squash, and 249 00:16:16,840 --> 00:16:20,880 Speaker 1: beans grown together. Um, some kind of iteration of those things. 250 00:16:21,200 --> 00:16:24,320 Speaker 1: Usually corn was key though, Yeah, yeah, yeah yeah. And 251 00:16:24,440 --> 00:16:28,160 Speaker 1: I think I said, uh, tomatoes earlier, I totally meant squash. Um. 252 00:16:28,480 --> 00:16:33,520 Speaker 1: Tomatoes are also frequently involved anyway, please continue, Yes, and 253 00:16:34,040 --> 00:16:37,480 Speaker 1: together these were hugely important crops, sometimes called the backbone 254 00:16:37,520 --> 00:16:41,960 Speaker 1: of North American Native American agriculture. Yeah. The cool thing 255 00:16:42,000 --> 00:16:44,920 Speaker 1: about these three crops is that when grown together, they 256 00:16:44,960 --> 00:16:48,640 Speaker 1: really support each other, like physically that the corn grows 257 00:16:48,680 --> 00:16:52,280 Speaker 1: tall and stiff. The beans use the stocks to climb 258 00:16:52,320 --> 00:16:54,960 Speaker 1: and get the sun that they need. Um, both provide 259 00:16:55,040 --> 00:16:58,160 Speaker 1: some structure and some shade for the squash. And it's 260 00:16:58,200 --> 00:17:00,240 Speaker 1: a grain and a protein and a vege. So you know, 261 00:17:00,320 --> 00:17:03,160 Speaker 1: good spread of nutrients. Um. The beans fixed nitrogen in 262 00:17:03,200 --> 00:17:06,159 Speaker 1: the soil for the other two plants to use. So smart, 263 00:17:06,240 --> 00:17:10,359 Speaker 1: so smart to grow these things together. Yes, yes, And 264 00:17:10,520 --> 00:17:13,840 Speaker 1: these crops majorly influenced dishes among the indigenous peoples that 265 00:17:13,920 --> 00:17:15,960 Speaker 1: grew them. And when I want to play a large 266 00:17:16,040 --> 00:17:20,520 Speaker 1: role in Southern cuisine too. Um. For instance, succotash dish 267 00:17:20,560 --> 00:17:23,960 Speaker 1: of corn and beans was most likely introduced to struggling 268 00:17:24,000 --> 00:17:27,639 Speaker 1: colonists during the seventeenth century, and the name durives from 269 00:17:27,680 --> 00:17:30,919 Speaker 1: a Narraganset word for boiled whole kernels of corn. It 270 00:17:30,960 --> 00:17:37,240 Speaker 1: was anglization. Uh how people thought it sounded. It sounded yeah, 271 00:17:37,320 --> 00:17:39,800 Speaker 1: yeah yeah. Lima beans were probably like one of the 272 00:17:39,880 --> 00:17:44,520 Speaker 1: first foods introduced to these starving colonists um in in 273 00:17:44,600 --> 00:17:49,960 Speaker 1: the in the northeast and like Middle colonies. And when 274 00:17:49,960 --> 00:17:54,480 Speaker 1: the Spanish arrived in the fifteen hundreds, they took a 275 00:17:54,560 --> 00:17:58,080 Speaker 1: lima beans and distributed them in various parts of Europe, Asia, 276 00:17:58,119 --> 00:18:01,600 Speaker 1: Africa and the Philippines and the crop took off really 277 00:18:01,640 --> 00:18:05,399 Speaker 1: well in in those places. And yes, they were named 278 00:18:05,440 --> 00:18:07,880 Speaker 1: after the city the Spanish found them in or one 279 00:18:07,920 --> 00:18:14,280 Speaker 1: of them, uh Lima, Yeah, yeah, um. The Spanish also 280 00:18:14,400 --> 00:18:19,479 Speaker 1: brought them to California in the seventeen hundreds. Yes, and 281 00:18:19,520 --> 00:18:22,040 Speaker 1: I want to read this coat from two thousand sevens 282 00:18:22,440 --> 00:18:27,200 Speaker 1: beans a history excellent title, thank you, I Love it 283 00:18:28,440 --> 00:18:32,800 Speaker 1: by Ken Alvala. The most important member of the wild 284 00:18:32,800 --> 00:18:35,760 Speaker 1: being species group is plu natis, the moon shaped or 285 00:18:35,840 --> 00:18:38,600 Speaker 1: the Lima bean. Its name does come from the Peruvian 286 00:18:38,680 --> 00:18:42,720 Speaker 1: capital of Lima, even though perversely it is pronounced Lima 287 00:18:43,240 --> 00:18:46,520 Speaker 1: in English. It is among the largest of beings, and 288 00:18:46,560 --> 00:18:48,360 Speaker 1: for those who were subjected to them in the form 289 00:18:48,400 --> 00:18:52,240 Speaker 1: of candy Lima's, the memory of their pasty texture, bitter 290 00:18:52,320 --> 00:18:57,720 Speaker 1: metallic aftertaste, and lurid green color can only evoke the 291 00:18:57,800 --> 00:19:01,280 Speaker 1: gag reflux. This is a pity, for when fresh or 292 00:19:01,359 --> 00:19:04,959 Speaker 1: even dry, they're among the most pleasant and affable of beans. 293 00:19:05,359 --> 00:19:11,399 Speaker 1: Hulking in proportions, gentle and sweet y'all shout out to 294 00:19:11,520 --> 00:19:16,760 Speaker 1: perversely and affable yes, both of which are are just 295 00:19:16,960 --> 00:19:20,440 Speaker 1: holding a tremendous amount of weight up in in that 296 00:19:20,640 --> 00:19:25,320 Speaker 1: short paragraph. Yes, I don't come up enough in conversations 297 00:19:25,320 --> 00:19:29,800 Speaker 1: of beans about beans. They really don't um gentle and sweet, 298 00:19:31,160 --> 00:19:35,800 Speaker 1: lowerid green color. I love it, so I love it. 299 00:19:37,119 --> 00:19:42,400 Speaker 1: In George Washington wrote this to the gardener at Mount 300 00:19:42,520 --> 00:19:45,879 Speaker 1: Vernon undercover. With this letter, you will receive some lima 301 00:19:45,920 --> 00:19:49,600 Speaker 1: beans which Mrs Washington desires may be given to the gardener. 302 00:19:50,800 --> 00:19:53,320 Speaker 1: I believe I read Thomas Jefferson was into them too. 303 00:19:53,400 --> 00:19:55,679 Speaker 1: He seems like he was into everything he was. He 304 00:19:55,880 --> 00:20:01,080 Speaker 1: was uh. The Burpie Seed Company their stamp on lima 305 00:20:01,119 --> 00:20:05,520 Speaker 1: bean history in eight According to their company history at 306 00:20:05,680 --> 00:20:10,320 Speaker 1: w Atlee, Burpy and Co. In eight Burpee bought a 307 00:20:10,400 --> 00:20:15,679 Speaker 1: farm near Doylestown, Pennsylvania called Ford Hook and began transforming 308 00:20:15,720 --> 00:20:17,920 Speaker 1: it into what would soon become a world famous plant 309 00:20:17,920 --> 00:20:20,520 Speaker 1: development facility. But occasionally he found what he was looking 310 00:20:20,520 --> 00:20:23,800 Speaker 1: for surprisingly close to home. Such was the case of 311 00:20:23,840 --> 00:20:26,480 Speaker 1: the first bush lima bean, which he found growing in 312 00:20:26,520 --> 00:20:29,240 Speaker 1: the garden of a man named Acea Palmer in Chester, 313 00:20:29,320 --> 00:20:32,439 Speaker 1: Pennsylvania in eighteen ninety. So I know, I love how 314 00:20:32,560 --> 00:20:37,679 Speaker 1: detailed this is already, Yes, yes, yes, back to the quote. 315 00:20:37,920 --> 00:20:40,440 Speaker 1: Until then, a lima beans had been strictly climbing plants 316 00:20:40,440 --> 00:20:43,480 Speaker 1: and eating poles for support. After cut worms had wiped 317 00:20:43,520 --> 00:20:46,080 Speaker 1: out Palmer's bean patch one year, he was stacking his 318 00:20:46,160 --> 00:20:48,280 Speaker 1: poles for winter when he noticed one oddle little plant 319 00:20:48,359 --> 00:20:51,080 Speaker 1: still flourishing. It was definitely a bush rather than a climber, 320 00:20:51,119 --> 00:20:52,880 Speaker 1: only a foot high, and it had three little pods, 321 00:20:52,960 --> 00:20:55,720 Speaker 1: each containing a single bean. He planned the seeds the 322 00:20:55,720 --> 00:20:58,159 Speaker 1: following season, and two of them grew into low bushes, 323 00:20:58,200 --> 00:21:00,639 Speaker 1: bearing a generous yield. He then sold the seeds to 324 00:21:00,880 --> 00:21:04,160 Speaker 1: w at Lee Burpie. By seven, the bush lima bean 325 00:21:04,200 --> 00:21:06,159 Speaker 1: as we now know it had been developed, and it 326 00:21:06,240 --> 00:21:10,639 Speaker 1: was named the ford hook. So exceptional are it's eating 327 00:21:10,720 --> 00:21:14,240 Speaker 1: qualities that it has remained a home gardner's favorite to 328 00:21:14,280 --> 00:21:19,480 Speaker 1: this day. Lima bean aficionados speak of being ford hooked. 329 00:21:20,040 --> 00:21:25,600 Speaker 1: What I know, I know it's a long walk, but 330 00:21:25,760 --> 00:21:28,520 Speaker 1: that in I had to put it in there. It 331 00:21:28,640 --> 00:21:31,680 Speaker 1: was worth it. It was a a I love. I really, 332 00:21:31,720 --> 00:21:35,639 Speaker 1: I genuinely adore this level of detail that someone has 333 00:21:35,920 --> 00:21:40,280 Speaker 1: um has afforded to history, because so often, like the 334 00:21:40,359 --> 00:21:43,240 Speaker 1: level of detail that we get about history is like 335 00:21:43,359 --> 00:21:45,640 Speaker 1: I don't know, I guess a farmer founded and then 336 00:21:45,680 --> 00:21:48,719 Speaker 1: stuff happened, um, And I'm like, well that's a thrilling story. 337 00:21:48,800 --> 00:21:52,760 Speaker 1: Thank you. No, we've got like the guy's name, where 338 00:21:52,800 --> 00:21:56,720 Speaker 1: he lived, Like how happened to the accident? Yeah? Yeah, 339 00:21:56,720 --> 00:21:58,560 Speaker 1: I feel like I could like go to these places 340 00:21:58,600 --> 00:22:00,440 Speaker 1: and like if I ask around long and if they'll 341 00:22:00,440 --> 00:22:02,439 Speaker 1: be like, oh, yeah, the old chest A house. Just 342 00:22:02,480 --> 00:22:04,560 Speaker 1: go down State Route and you know, like and yeah, 343 00:22:04,600 --> 00:22:08,800 Speaker 1: I find it. Um. But b I, I really hope 344 00:22:08,800 --> 00:22:12,520 Speaker 1: you understand that I am. Every time you bring up 345 00:22:12,600 --> 00:22:15,360 Speaker 1: lima beans from now on, I'm gonna be like, you're 346 00:22:15,400 --> 00:22:19,119 Speaker 1: so ford hooked, Danny. I hope you introduced me to 347 00:22:19,200 --> 00:22:22,240 Speaker 1: people as like, oh, she's a real Lima being aficionado. 348 00:22:22,359 --> 00:22:30,159 Speaker 1: She's ford hooked, you know what I mean. Please, And 349 00:22:30,200 --> 00:22:34,160 Speaker 1: they'll be like Nope, nope, we don't. Maybe I don't 350 00:22:34,200 --> 00:22:39,720 Speaker 1: need to talk to this person. Goodbye. You'll miss out, 351 00:22:39,760 --> 00:22:43,600 Speaker 1: Oh my excellent lima bean tips and facts. You will 352 00:22:43,920 --> 00:22:50,040 Speaker 1: you will imaginary hypothetical person um. In the ninete issue 353 00:22:50,040 --> 00:22:54,080 Speaker 1: of Beans Farmer's Bulletin, L. C. Corbett wrote, Lima beans 354 00:22:54,119 --> 00:22:57,119 Speaker 1: are of great commercial value, but are not sufficiently appreciated 355 00:22:57,200 --> 00:22:59,280 Speaker 1: as a table food because it is not generally known 356 00:22:59,320 --> 00:23:01,720 Speaker 1: that in a dry state they can be used in 357 00:23:01,720 --> 00:23:05,080 Speaker 1: practically the same manner as our common beings. In reality, 358 00:23:05,080 --> 00:23:07,480 Speaker 1: they are richer and more delicate in flavor than the 359 00:23:07,600 --> 00:23:11,000 Speaker 1: common beans, and can be used in so many different ways. 360 00:23:11,400 --> 00:23:13,920 Speaker 1: The virtues of these types as green beans need only 361 00:23:13,960 --> 00:23:16,679 Speaker 1: a passing mention, and their value as an accompaniment of 362 00:23:16,720 --> 00:23:20,359 Speaker 1: corn and secotash is well known to every consumer of 363 00:23:20,480 --> 00:23:25,119 Speaker 1: canned goods. So we had some people throughout history really 364 00:23:26,080 --> 00:23:31,040 Speaker 1: champion yeah yeah for the line of being. The Southern 365 00:23:31,040 --> 00:23:34,040 Speaker 1: Seedsman published an article titled A Close Up on the 366 00:23:34,119 --> 00:23:38,399 Speaker 1: Ford Hook in two detailing this cultivar, how to grow it, 367 00:23:38,480 --> 00:23:42,000 Speaker 1: and really marketing it commercially, notably by Henry A. Drear 368 00:23:42,080 --> 00:23:45,159 Speaker 1: and Associated Seed Growers Incorporated. I mentioned that because everyone 369 00:23:45,160 --> 00:23:48,560 Speaker 1: else did. It meant nothing to me. But perhaps the 370 00:23:48,600 --> 00:23:50,800 Speaker 1: line of being aficionado out there will be like, if 371 00:23:50,800 --> 00:23:55,680 Speaker 1: they don't mention Henry A. Drear, then they don't know anything. 372 00:23:56,240 --> 00:23:59,040 Speaker 1: Yeah yeah, yeah, yeah. Um. I have to admit I'm 373 00:23:59,080 --> 00:24:04,440 Speaker 1: not that that up on my like seed gossip. So yeah, 374 00:24:04,720 --> 00:24:07,680 Speaker 1: that's an important name. Great. I do believe that I've 375 00:24:07,680 --> 00:24:09,639 Speaker 1: heard the name before, but maybe it was in this 376 00:24:09,800 --> 00:24:12,200 Speaker 1: very outline. I don't know. I don't have a memory anymore. 377 00:24:12,720 --> 00:24:15,760 Speaker 1: Um So all of this was happening, um because in 378 00:24:15,800 --> 00:24:19,119 Speaker 1: the in the nineteen thirties, lima beans became this valuable 379 00:24:19,359 --> 00:24:22,880 Speaker 1: cash crop to various farming communities around the United States. 380 00:24:23,040 --> 00:24:26,840 Speaker 1: Um and and over the next few decades they would 381 00:24:26,840 --> 00:24:31,439 Speaker 1: become a more widely grown and widely served vegetable and 382 00:24:31,440 --> 00:24:36,840 Speaker 1: would remain pretty popular through the nineteen sixties. Yes, but 383 00:24:38,080 --> 00:24:43,280 Speaker 1: not everyone loved line of beans, not as much as 384 00:24:43,320 --> 00:24:47,600 Speaker 1: I did. In fact, pretty much the whole U. S. 385 00:24:47,720 --> 00:24:55,679 Speaker 1: Army despised the sea ration ham and limb of beans. Yeah. Yeah, okay, 386 00:24:55,760 --> 00:25:00,480 Speaker 1: so from nine until one, uh, and that's when Murray's 387 00:25:00,520 --> 00:25:05,000 Speaker 1: came about sea rations. Are sea rats fed millions of U. S. 388 00:25:05,040 --> 00:25:08,160 Speaker 1: Soldiers And you can see our m R. E episode 389 00:25:08,160 --> 00:25:11,439 Speaker 1: for more about that. Um And also yeah, they were 390 00:25:11,520 --> 00:25:15,160 Speaker 1: k rations too. But um so these sea rations they 391 00:25:15,200 --> 00:25:19,960 Speaker 1: came in these really recognizable green cans, and they were 392 00:25:19,960 --> 00:25:25,520 Speaker 1: by all accounts reviled. Yeah. The vice president of Virginia's 393 00:25:25,560 --> 00:25:28,800 Speaker 1: Vietnam War Foundation of Museum, Dick Thompson called them quote 394 00:25:29,040 --> 00:25:34,800 Speaker 1: slightly better than shoe leather woof um. And one of 395 00:25:34,800 --> 00:25:38,400 Speaker 1: the most by sea rations was yes, Hammon lima beans 396 00:25:38,880 --> 00:25:45,080 Speaker 1: nicknamed Hammon Mofo's all, I also saw hammon mothers. Uh 397 00:25:45,160 --> 00:25:49,560 Speaker 1: not good in either case. No, not not a positive association. 398 00:25:51,240 --> 00:25:53,800 Speaker 1: One soldier who served thirty five years in the army 399 00:25:53,840 --> 00:25:56,359 Speaker 1: and retired as a general said of them, it was 400 00:25:56,400 --> 00:26:00,679 Speaker 1: an unnatural mix of ingredients. Why not red beans, navy beams, 401 00:26:01,080 --> 00:26:05,840 Speaker 1: any beams other than lima bea? If was this mine? 402 00:26:06,200 --> 00:26:10,159 Speaker 1: But I I imagine the feeling was there um and 403 00:26:10,240 --> 00:26:13,040 Speaker 1: stories go that the soldiers did all kinds of things 404 00:26:13,040 --> 00:26:17,320 Speaker 1: to improve the taste, including heating them these sea rats 405 00:26:17,400 --> 00:26:24,160 Speaker 1: of ham and limb of beads under vehicle engines. But problem, 406 00:26:24,320 --> 00:26:27,119 Speaker 1: as one such story goes, the soldiers forgot to punch 407 00:26:27,200 --> 00:26:33,440 Speaker 1: holes in their ashes to release steam, and they started exploding. Yeah, 408 00:26:33,760 --> 00:26:37,160 Speaker 1: according to a soldiers serving during this whole fiasco, quote, 409 00:26:37,200 --> 00:26:40,200 Speaker 1: a few miles into our road march that can started exploding. 410 00:26:40,440 --> 00:26:42,840 Speaker 1: We were denied permission to stop, shut off the engines 411 00:26:42,880 --> 00:26:47,040 Speaker 1: and clean up the mess up. In less than five minutes. 412 00:26:47,040 --> 00:26:49,920 Speaker 1: We were We were subjected to a stink that lingered 413 00:26:49,920 --> 00:26:54,280 Speaker 1: for days, even after repetitive engine cleanings. It smelled something 414 00:26:54,720 --> 00:26:59,880 Speaker 1: like ham and lima beans. Oh no, yeah, that's bad 415 00:27:00,520 --> 00:27:08,119 Speaker 1: for sure. Cartoon character Bart Simpson hated lamba beans too. Uh. 416 00:27:08,480 --> 00:27:12,240 Speaker 1: And yeah, I will say I had a good friend 417 00:27:12,320 --> 00:27:15,359 Speaker 1: in middle school who regularly made fun of me that 418 00:27:15,440 --> 00:27:18,439 Speaker 1: I like beans, said they were really gross, and I 419 00:27:18,480 --> 00:27:22,080 Speaker 1: was gross for liking them. But luckily I love lima 420 00:27:22,119 --> 00:27:26,639 Speaker 1: beans enough. It's just like yeah, yeah, like a lama 421 00:27:26,680 --> 00:27:29,960 Speaker 1: bean off a duck's back. Yes, as the saying go. 422 00:27:31,800 --> 00:27:34,960 Speaker 1: And I will say, I've had Hammond lima beans and 423 00:27:35,040 --> 00:27:37,679 Speaker 1: it was delicious. I don't doubt that the sea ration 424 00:27:37,760 --> 00:27:41,679 Speaker 1: was gross, sure, but the dish itself, I mean that 425 00:27:41,840 --> 00:27:45,320 Speaker 1: is this is one of the great things that the 426 00:27:45,359 --> 00:27:50,680 Speaker 1: South does. Is it takes um, something lovely and healthy, 427 00:27:50,920 --> 00:27:53,320 Speaker 1: and then it adds a whole bunch of preserved pork 428 00:27:53,400 --> 00:27:56,760 Speaker 1: to it and like really gives it a great flavor 429 00:27:57,359 --> 00:28:01,880 Speaker 1: um and a good fatty sheen um. So yeah, yeah, 430 00:28:02,040 --> 00:28:05,320 Speaker 1: really really tasty um. And yeah, I think that I 431 00:28:05,320 --> 00:28:09,560 Speaker 1: think that leading up to the modern conception um that 432 00:28:09,760 --> 00:28:14,200 Speaker 1: uh that lima beans are are gross um, had had 433 00:28:14,240 --> 00:28:17,920 Speaker 1: to do with this like conflagration of elements um. This 434 00:28:17,920 --> 00:28:22,960 Speaker 1: this uh, post war switch from frozen foods being posh too, 435 00:28:23,080 --> 00:28:27,000 Speaker 1: canned foods being posh, and also this negative image from 436 00:28:27,000 --> 00:28:30,439 Speaker 1: war rations and also line is in particular being a 437 00:28:30,440 --> 00:28:35,199 Speaker 1: product that doesn't can all that well. Um. So you 438 00:28:35,240 --> 00:28:37,880 Speaker 1: had this perception that lima beans were good, and then 439 00:28:38,040 --> 00:28:40,120 Speaker 1: you started getting them canned, and then you were like, 440 00:28:40,200 --> 00:28:43,000 Speaker 1: this is not good, and then they went out of 441 00:28:43,000 --> 00:28:47,760 Speaker 1: fashion afterwards. So, UM, bring back the lima bean, the 442 00:28:47,880 --> 00:28:52,320 Speaker 1: much maligned lima bean, the much maligned out of fashion poe, 443 00:28:52,600 --> 00:28:58,160 Speaker 1: how could how could it be? Um? In the U 444 00:28:58,200 --> 00:29:00,560 Speaker 1: s Department of Agricultures, growing vest was in the home 445 00:29:00,560 --> 00:29:03,360 Speaker 1: garden came with this tip. But two types of lima beans, 446 00:29:03,360 --> 00:29:06,680 Speaker 1: called butter beans in the South are grown in home gardens. 447 00:29:07,080 --> 00:29:09,400 Speaker 1: Most of the more northerly parts of the United States, 448 00:29:09,440 --> 00:29:12,200 Speaker 1: including the northern New England states and the northern parts 449 00:29:12,240 --> 00:29:15,440 Speaker 1: of other states along the Canadian border, are not adapted 450 00:29:15,440 --> 00:29:18,240 Speaker 1: to the culture of lima beans. In the South, the 451 00:29:18,280 --> 00:29:21,960 Speaker 1: most commonly grown lima bean varieties are Jackson, wonder, Anima green, 452 00:29:22,120 --> 00:29:27,400 Speaker 1: Henderson bush, Stiva pole. In the north, thorough green, Dixie, butterpea, 453 00:29:27,520 --> 00:29:31,480 Speaker 1: and Thaxter are popular small seated bush varieties. Ford hook 454 00:29:31,600 --> 00:29:35,280 Speaker 1: two four two is the most popular mid season large 455 00:29:35,360 --> 00:29:39,760 Speaker 1: thick seeded bush Lama bean ford hooked to two. There 456 00:29:39,800 --> 00:29:42,000 Speaker 1: you go, there you go and the U. S D. 457 00:29:42,160 --> 00:29:44,880 Speaker 1: A Like, I found a really excellent resource from them, 458 00:29:45,000 --> 00:29:47,600 Speaker 1: and just like it showed that they had a long 459 00:29:47,680 --> 00:29:49,920 Speaker 1: history of promoting lima bean growth and how best to 460 00:29:49,960 --> 00:29:53,400 Speaker 1: grow them and also experimenting with different strains, and they 461 00:29:53,400 --> 00:29:57,240 Speaker 1: were very very thorough. Yeah. Yeah, Well you know, any 462 00:29:57,320 --> 00:30:00,640 Speaker 1: any bean um uh that that you growth is in 463 00:30:00,680 --> 00:30:04,960 Speaker 1: this particular pocket of the Fabassier family is going to 464 00:30:05,000 --> 00:30:07,520 Speaker 1: be able to fix nitrogen in the soil, which is 465 00:30:07,560 --> 00:30:10,080 Speaker 1: such a useful thing to not wearing out the soil 466 00:30:10,120 --> 00:30:13,400 Speaker 1: in your garden and so um, because plants need nitrogen 467 00:30:13,480 --> 00:30:15,800 Speaker 1: to grow, but they can't get it from the air, uh, 468 00:30:15,840 --> 00:30:19,000 Speaker 1: and so they have to get it um some other way. 469 00:30:19,120 --> 00:30:21,200 Speaker 1: So if a plant can fix them in the soil, forum, 470 00:30:21,400 --> 00:30:26,240 Speaker 1: that's great. Uh. That that is an extremely vague explanation 471 00:30:26,240 --> 00:30:32,200 Speaker 1: of the nitrogen cycle, um, but you appreciate it. Thank you, Annie. UM. 472 00:30:32,320 --> 00:30:34,200 Speaker 1: I think I did a brain Stuff episode about that 473 00:30:34,280 --> 00:30:37,320 Speaker 1: semi recently. Um. You can, y'all are smart humans. You 474 00:30:37,360 --> 00:30:41,160 Speaker 1: can find out more if you want to um meat. Meanwhile, 475 00:30:41,200 --> 00:30:46,040 Speaker 1: in three the aforementioned West Cape May, New Jersey, hosted 476 00:30:46,120 --> 00:30:49,080 Speaker 1: their first lima bean festival. From an article in the 477 00:30:49,120 --> 00:30:52,960 Speaker 1: Baltimore Sun that October occasion when the town crowns a 478 00:30:53,040 --> 00:30:56,800 Speaker 1: lama bean queen dances to a lima bean polka, hold 479 00:30:56,920 --> 00:31:00,920 Speaker 1: lima contests, eating, tossing, cooking, and sir is a fine 480 00:31:01,000 --> 00:31:05,000 Speaker 1: bean cuisine. Oh, there's so many things to love about 481 00:31:05,040 --> 00:31:08,400 Speaker 1: that quote there, Jenny, I was like trying to put 482 00:31:08,400 --> 00:31:09,760 Speaker 1: it into my own words, and then I was like, 483 00:31:09,760 --> 00:31:11,720 Speaker 1: why would I do that? These words are perfect, These 484 00:31:11,720 --> 00:31:17,800 Speaker 1: are the perfect words fine bean cuisine. I've got to 485 00:31:17,840 --> 00:31:20,400 Speaker 1: know more about the tossing to the tossing of the 486 00:31:20,480 --> 00:31:26,560 Speaker 1: lima beads right like a water balloon situation, and and 487 00:31:26,640 --> 00:31:30,400 Speaker 1: the specifics of the lima bean polka, like what like 488 00:31:30,480 --> 00:31:35,440 Speaker 1: what makes this polka different from all other pocas? Yes, answers, 489 00:31:35,720 --> 00:31:43,600 Speaker 1: we need answers. Oh my goodness, I'm being queen listeners. 490 00:31:43,960 --> 00:31:47,160 Speaker 1: If you can help us out, Oh my heck, please 491 00:31:47,200 --> 00:31:56,080 Speaker 1: fill us in sounds amazing, ah and um and yeah 492 00:31:56,240 --> 00:31:58,160 Speaker 1: that's ah. That's kind of what we have to say 493 00:31:58,200 --> 00:31:59,960 Speaker 1: about lima beans to day. I was saying to Annie 494 00:32:00,040 --> 00:32:03,160 Speaker 1: you before before we started recording, um, that that this 495 00:32:03,200 --> 00:32:06,680 Speaker 1: is one of those topics where the nomenclature makes it 496 00:32:06,800 --> 00:32:10,720 Speaker 1: kind of really difficult to do reading because there are 497 00:32:10,800 --> 00:32:13,160 Speaker 1: just so many different around the world, so many different 498 00:32:13,480 --> 00:32:15,920 Speaker 1: names for this one product, um and so many different 499 00:32:16,000 --> 00:32:19,000 Speaker 1: varietals that have been developed over the past few centuries 500 00:32:19,080 --> 00:32:21,600 Speaker 1: and um and in cultures and ways of eating them 501 00:32:21,600 --> 00:32:26,280 Speaker 1: and so uh so some things are pretty straightforward. You 502 00:32:26,320 --> 00:32:30,280 Speaker 1: can you can find a breadth of information with a 503 00:32:30,400 --> 00:32:33,240 Speaker 1: very few search terms and others. I was just like, 504 00:32:33,360 --> 00:32:42,600 Speaker 1: I have to go record. I can't open any more tabs. UM. So, 505 00:32:42,600 --> 00:32:45,280 Speaker 1: so this is what we have for you today about 506 00:32:45,320 --> 00:32:48,760 Speaker 1: lima beans. Yes, and please fill us in if you 507 00:32:48,840 --> 00:32:51,760 Speaker 1: are from a place or region where they call him 508 00:32:51,800 --> 00:32:56,959 Speaker 1: something different. We missed something, yeah, please please please please. 509 00:32:57,400 --> 00:32:59,440 Speaker 1: There there's this one. There's this one tidbit that I 510 00:32:59,440 --> 00:33:04,080 Speaker 1: couldn't follow up on um about how there was this 511 00:33:04,160 --> 00:33:09,000 Speaker 1: like big rush of um lima being export from California 512 00:33:09,080 --> 00:33:13,160 Speaker 1: to Japan at one point, maybe in like the seventies 513 00:33:13,280 --> 00:33:18,680 Speaker 1: or eighties, when when the local Japanese crops of like 514 00:33:18,760 --> 00:33:22,680 Speaker 1: a zuki beans fell through and they needed something to 515 00:33:22,720 --> 00:33:29,440 Speaker 1: make sweet bean paste for like holiday desserts. UM. And 516 00:33:29,680 --> 00:33:34,360 Speaker 1: oh okay, yeah, yes, well now I'm interested in that too. 517 00:33:34,960 --> 00:33:43,120 Speaker 1: All right, well, lima bean, you win this round. But 518 00:33:43,240 --> 00:33:46,360 Speaker 1: we do have some listener mail for you. We do, 519 00:33:46,480 --> 00:33:48,120 Speaker 1: but first we've got one more quick break for a 520 00:33:48,160 --> 00:34:00,360 Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes, 521 00:34:00,440 --> 00:34:10,040 Speaker 1: thank you, and we're back with that was another Seinfeld 522 00:34:10,040 --> 00:34:12,880 Speaker 1: reference that I can't explain. But it's kind of like 523 00:34:12,920 --> 00:34:19,200 Speaker 1: an a food airplane, you know, for you. Yeah, I 524 00:34:19,239 --> 00:34:23,879 Speaker 1: would love if someone out there is also as for 525 00:34:23,920 --> 00:34:26,320 Speaker 1: some reason, your brain is held onto this Seinfeld stuff 526 00:34:26,320 --> 00:34:29,319 Speaker 1: as much as mine has. And you know exactly what 527 00:34:29,360 --> 00:34:38,759 Speaker 1: I'm doing. Oh my gosh, Um, Sheldon wrote. Maybe it's 528 00:34:38,800 --> 00:34:41,040 Speaker 1: nothing new, maybe it's everywhere, but I only see it 529 00:34:41,120 --> 00:34:44,120 Speaker 1: here because I'm here. Here in Quebec, they make a 530 00:34:44,120 --> 00:34:47,719 Speaker 1: lot of cedre de glass um ice cider in English, 531 00:34:48,000 --> 00:34:50,440 Speaker 1: done the same way ice wine is made. Frozen apples 532 00:34:50,440 --> 00:34:54,919 Speaker 1: are crushed, then the concentrated juice is fermented. And yes, 533 00:34:55,040 --> 00:34:56,759 Speaker 1: I wanted to thank you Sheldon for bring this up 534 00:34:56,800 --> 00:34:59,879 Speaker 1: because a lot of people who originally suggested ice wine 535 00:35:00,000 --> 00:35:05,319 Speaker 1: and suggested it like along with cider, because there are 536 00:35:05,400 --> 00:35:10,239 Speaker 1: a lot of similarities. Yeah. Yeah, and that that is 537 00:35:10,239 --> 00:35:13,080 Speaker 1: a product that I'm pretty sure I have not had. 538 00:35:13,200 --> 00:35:17,120 Speaker 1: And it sounds so cool, no pun intended, And I 539 00:35:17,360 --> 00:35:22,600 Speaker 1: uh and I really yeah, future future episode for sure. Yes, yes, 540 00:35:22,640 --> 00:35:25,200 Speaker 1: I don't think I've ever had it either, but I 541 00:35:25,239 --> 00:35:30,640 Speaker 1: would like to try. We really, we really, we really 542 00:35:30,680 --> 00:35:34,560 Speaker 1: need to go to Canada, and if we have to, 543 00:35:34,840 --> 00:35:41,160 Speaker 1: we have to everyone everyone stays safe now so that 544 00:35:41,239 --> 00:35:47,040 Speaker 1: we can go to Canada and eat food. Please please, okay, 545 00:35:47,160 --> 00:35:50,600 Speaker 1: all right, um, Matthew wrote, I'm listening to the end 546 00:35:50,719 --> 00:35:53,160 Speaker 1: of your wonderful corn bread episode, and I use the 547 00:35:53,160 --> 00:35:55,560 Speaker 1: present tense because I have just paused it to write this. 548 00:35:56,239 --> 00:35:58,560 Speaker 1: When I heard you both say you didn't know what 549 00:35:58,640 --> 00:36:02,680 Speaker 1: Taylor Ham was, I actually gasped. Taylor Ham and park 550 00:36:02,840 --> 00:36:06,520 Speaker 1: Roll are two divisive names for the same product. It 551 00:36:06,600 --> 00:36:08,840 Speaker 1: is a kind of sausage that comes from somewhere in 552 00:36:08,840 --> 00:36:12,359 Speaker 1: New Jersey, and it's absolutely delicious. I'm not a New 553 00:36:12,400 --> 00:36:14,959 Speaker 1: Jersey native. I've never lived there, and frankly, I've spent 554 00:36:15,000 --> 00:36:17,239 Speaker 1: more time on the Turnpike than any other part of 555 00:36:17,280 --> 00:36:20,360 Speaker 1: the state. My wife's best friend grew up there and 556 00:36:20,440 --> 00:36:24,360 Speaker 1: introduced her to Taylor Ham, and she me, when you 557 00:36:24,400 --> 00:36:26,719 Speaker 1: get one, and I encourage you to do so, you 558 00:36:26,760 --> 00:36:29,560 Speaker 1: want to slice it into roughly one quarter in drowns 559 00:36:29,560 --> 00:36:32,360 Speaker 1: and pan fry them until they split it needs no 560 00:36:32,480 --> 00:36:35,520 Speaker 1: dressing up. It's salty and spicy and savory, and now 561 00:36:35,560 --> 00:36:38,839 Speaker 1: I want one. Amusingly, it would pair very nicely with 562 00:36:38,920 --> 00:36:46,000 Speaker 1: corn bread. Oh good. Wow. Also, I'm a huge fan 563 00:36:46,320 --> 00:36:50,120 Speaker 1: of how many people have written in about the Taylor 564 00:36:50,160 --> 00:36:52,600 Speaker 1: Ham pork roll and we haven't done an episode on it, 565 00:36:52,719 --> 00:36:55,640 Speaker 1: but we've mentioned it in a listener male, and I've 566 00:36:55,680 --> 00:36:57,960 Speaker 1: got to say we've probably gotten like ten follow up 567 00:36:58,040 --> 00:37:05,759 Speaker 1: questions like points debates already. Be cool? All right, all right, 568 00:37:05,880 --> 00:37:09,680 Speaker 1: maybe maybe this calls for our first like um like 569 00:37:10,280 --> 00:37:18,239 Speaker 1: episode slash listener mail. Yeah, yeah, like standard slash listener mail, 570 00:37:18,320 --> 00:37:20,160 Speaker 1: like where you know, like we go into the thing, 571 00:37:20,280 --> 00:37:22,239 Speaker 1: but then like half of the heck and episode is 572 00:37:22,600 --> 00:37:26,359 Speaker 1: y'all's letters about this one particular product that apparently people 573 00:37:26,400 --> 00:37:32,800 Speaker 1: are really really into. Um. I love that. I love y'all. 574 00:37:32,840 --> 00:37:38,200 Speaker 1: Food is so cool, it's hilarious. I'm such a big 575 00:37:38,239 --> 00:37:43,080 Speaker 1: fan of of how strong opinions people have about these 576 00:37:43,160 --> 00:37:47,000 Speaker 1: these food products. It's it's a it's a source of 577 00:37:47,040 --> 00:37:53,160 Speaker 1: just unending passion. Um. And that's wonderful, it is. Yes, Well, 578 00:37:53,239 --> 00:37:55,680 Speaker 1: thanks to you both of those listeners whore writing in. 579 00:37:56,560 --> 00:37:59,040 Speaker 1: If you would like to write to us, we would 580 00:37:59,080 --> 00:38:01,560 Speaker 1: love to hear from you. Our email is Hello at 581 00:38:01,560 --> 00:38:04,560 Speaker 1: savor pod dot com. We're also on social media. You 582 00:38:04,600 --> 00:38:08,120 Speaker 1: can find us on Twitter, Facebook, and Instagram at savor 583 00:38:08,160 --> 00:38:10,840 Speaker 1: pod and we do hope to hear from you. Savor 584 00:38:10,960 --> 00:38:13,360 Speaker 1: is a production of I Heart Radio. For more podcasts 585 00:38:13,440 --> 00:38:15,600 Speaker 1: my heart Radio, you can visit the I Heart Radio app, 586 00:38:15,680 --> 00:38:18,600 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 587 00:38:19,040 --> 00:38:22,400 Speaker 1: Thanks as always to our superproducers Dylan Fagin and Andrew Howard. 588 00:38:22,640 --> 00:38:24,399 Speaker 1: Thanks to you for listening, and we hope that lots 589 00:38:24,400 --> 00:38:33,799 Speaker 1: more good things are coming your way.