1 00:00:08,760 --> 00:00:11,760 Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. I'm Annie Reach. 2 00:00:11,760 --> 00:00:13,840 Speaker 2: And I'm Lauren vogel Bum and today we have an 3 00:00:13,840 --> 00:00:15,840 Speaker 2: episode for you about spruce Beer. 4 00:00:17,000 --> 00:00:22,239 Speaker 1: Yes, was there any reason this was on your mind? 5 00:00:22,320 --> 00:00:27,880 Speaker 2: Lauren? Ah? Was there? Great? Great question? As always? Uh yeah, 6 00:00:27,920 --> 00:00:33,839 Speaker 2: I think I was looking for for a beverage and 7 00:00:34,640 --> 00:00:37,760 Speaker 2: the history on this one struck me as interesting, and 8 00:00:37,840 --> 00:00:41,760 Speaker 2: so yeah, here we are. Also, I mean thematically, it 9 00:00:41,840 --> 00:00:46,640 Speaker 2: is the fall season, heading sort of into winter, where 10 00:00:47,200 --> 00:00:51,320 Speaker 2: a lot of humans are about to bring pine trees 11 00:00:51,320 --> 00:00:58,680 Speaker 2: into their houses for decorative purposes, and so yeah, timely. 12 00:00:59,560 --> 00:01:04,080 Speaker 1: It is timely. And also we did have this episode 13 00:01:04,120 --> 00:01:07,959 Speaker 1: originally scheduled for earlier, but then life day came in 14 00:01:08,040 --> 00:01:11,520 Speaker 1: like a wrecking ball, as it normally does. And so 15 00:01:12,640 --> 00:01:16,800 Speaker 1: I think you chose this a bit further back. So 16 00:01:16,959 --> 00:01:20,199 Speaker 1: I give you all the grace of not. 17 00:01:20,360 --> 00:01:22,880 Speaker 2: Of not remembering why. Yeah, that's why. I was like, 18 00:01:22,920 --> 00:01:25,280 Speaker 2: I was like, ah, do I make something up like that. 19 00:01:25,319 --> 00:01:28,520 Speaker 1: I don't want to lie to you. We don't like, 20 00:01:28,920 --> 00:01:30,679 Speaker 1: we would never lie to your listeners. 21 00:01:30,760 --> 00:01:35,480 Speaker 2: No, no, no, I've never heard spruce bear. 22 00:01:35,600 --> 00:01:37,119 Speaker 1: Oh that's my honest truth. 23 00:01:37,760 --> 00:01:42,440 Speaker 2: Cool. Oh man, my first I have not had spruce beer, 24 00:01:42,600 --> 00:01:45,920 Speaker 2: but I definitely had, like, like, like the word was 25 00:01:45,920 --> 00:01:47,800 Speaker 2: in my head. I was like, sure, that's a thing 26 00:01:47,880 --> 00:01:49,200 Speaker 2: that exists, and it does. 27 00:01:50,600 --> 00:01:52,600 Speaker 1: It does, And when I read about it, I thought, 28 00:01:52,800 --> 00:01:54,720 Speaker 1: of course, oh yeah. 29 00:01:54,600 --> 00:01:57,520 Speaker 2: Yeah, yeah. And furthermore, it's now a thing that I 30 00:01:57,600 --> 00:02:02,120 Speaker 2: want to seek out, perhaps especially the soda versions of it, 31 00:02:02,120 --> 00:02:06,920 Speaker 2: the non alcoholic versions. I'm really intrigued because I love 32 00:02:07,680 --> 00:02:11,519 Speaker 2: strong herbal kind of flavors like I love like a 33 00:02:11,600 --> 00:02:14,080 Speaker 2: gin or a red beer or something like that. And 34 00:02:14,120 --> 00:02:16,280 Speaker 2: so yeah, so I'm like, yeah, figure this out. 35 00:02:17,840 --> 00:02:22,359 Speaker 1: Yes, And I did enjoy and commiserate with a lot 36 00:02:22,400 --> 00:02:24,920 Speaker 1: of people who were having trouble finding it in the 37 00:02:25,000 --> 00:02:30,240 Speaker 1: United States who wanted it desperately. So listeners would love 38 00:02:30,240 --> 00:02:34,760 Speaker 1: to hear from you about this one, And there has 39 00:02:34,840 --> 00:02:39,760 Speaker 1: there's been some growing interest, which we'll talk about, I 40 00:02:39,800 --> 00:02:48,840 Speaker 1: would say, for past episodes, any beer related gin fermentation 41 00:02:49,120 --> 00:02:49,680 Speaker 1: kind of thing. 42 00:02:50,000 --> 00:02:50,280 Speaker 2: Sure. 43 00:02:51,360 --> 00:02:54,200 Speaker 1: Yeah, we're going to touch on a lot of stuff 44 00:02:54,200 --> 00:02:54,480 Speaker 1: in here. 45 00:02:54,800 --> 00:02:56,359 Speaker 2: We are, we are, This one goes places. 46 00:02:56,400 --> 00:02:59,520 Speaker 1: I love it it does, which I guess brings us too. 47 00:02:59,560 --> 00:03:00,800 Speaker 2: Are sure. 48 00:03:01,760 --> 00:03:02,919 Speaker 1: Spruce beer. 49 00:03:05,960 --> 00:03:10,160 Speaker 2: What is it? Well, Spruce beer is a category of 50 00:03:10,160 --> 00:03:14,600 Speaker 2: carbonated beverages made using the tender young tips of spruce 51 00:03:14,880 --> 00:03:18,840 Speaker 2: or other pine branches harvested in the spring before they've 52 00:03:18,880 --> 00:03:22,000 Speaker 2: become hard and pointy. It can be made as a 53 00:03:22,080 --> 00:03:26,000 Speaker 2: non alcoholic soda or an alcoholic beer, and spruce tips 54 00:03:26,040 --> 00:03:29,200 Speaker 2: can also be incorporated as a flavoring in beers and 55 00:03:29,280 --> 00:03:32,919 Speaker 2: other drinks that wouldn't necessarily call themselves a spruce beer, 56 00:03:33,240 --> 00:03:36,560 Speaker 2: but are like nonetheless looking to capture some of that flavor, 57 00:03:36,840 --> 00:03:40,680 Speaker 2: which is bright and astringent, a little bit bitter and 58 00:03:40,760 --> 00:03:44,800 Speaker 2: more lemony than piny, though both both flavors are there, 59 00:03:45,360 --> 00:03:47,680 Speaker 2: along with other notes that can range from like floral 60 00:03:47,720 --> 00:03:51,680 Speaker 2: to fruity, to warm to earthy. Spruce tips can help 61 00:03:51,760 --> 00:03:55,600 Speaker 2: like cut and add complexity to other ingredients, like for example, 62 00:03:55,640 --> 00:03:59,960 Speaker 2: beer malts that have like rich sweet flavors. Depend on 63 00:04:00,800 --> 00:04:04,960 Speaker 2: the species of tree and its particular flavor compounds and 64 00:04:05,040 --> 00:04:08,040 Speaker 2: how much you use. A beer or soda made with 65 00:04:08,080 --> 00:04:12,800 Speaker 2: spruce tips can be anywhere from like refreshing to bracing 66 00:04:13,120 --> 00:04:17,440 Speaker 2: to pine salt. I'm imagining here. I'm imagining that it's 67 00:04:17,520 --> 00:04:21,120 Speaker 2: like drinking the wind whipping through the forest. 68 00:04:22,320 --> 00:04:27,200 Speaker 1: Oh yeah, this was. It was definitely a fun one 69 00:04:27,240 --> 00:04:31,240 Speaker 1: to read reviews of as someone who's never had it. 70 00:04:31,360 --> 00:04:33,000 Speaker 1: They were, they were pretty wide ranging. But I saw 71 00:04:33,080 --> 00:04:35,600 Speaker 1: on a lot of cases that if you got past 72 00:04:35,680 --> 00:04:36,840 Speaker 1: kind of the first sip. 73 00:04:37,560 --> 00:04:39,560 Speaker 2: It's sort of like, oh, what's happening to my face? 74 00:04:39,680 --> 00:04:41,400 Speaker 2: And then it's like, oh, this is delicious. 75 00:04:41,520 --> 00:04:44,039 Speaker 1: Yeah yeah. And I feel like I had kind of 76 00:04:44,040 --> 00:04:46,960 Speaker 1: a similar experience with gin, where I had bad gin, 77 00:04:47,040 --> 00:04:49,120 Speaker 1: but once I had good gin and sort of knew 78 00:04:49,120 --> 00:04:51,880 Speaker 1: what it was, it's like my favorite. 79 00:04:52,120 --> 00:04:55,720 Speaker 2: Oh yeah, yeah, yeah, I can have so many weird, little, 80 00:04:55,880 --> 00:05:00,919 Speaker 2: weird little flavors in there and yeah, yeah, Okay. So 81 00:05:01,120 --> 00:05:04,400 Speaker 2: spruce spruce is a genus of pine trees called piscey. 82 00:05:04,800 --> 00:05:08,520 Speaker 2: I think pine trees are trees that are evergreen, and 83 00:05:08,560 --> 00:05:11,440 Speaker 2: their leaves are in the form of thin, long, tough, 84 00:05:11,520 --> 00:05:15,600 Speaker 2: pointy needles, and their reproductive structures are woody cones instead 85 00:05:15,600 --> 00:05:19,640 Speaker 2: of delicate flowers. They tend to be well tolerant of 86 00:05:19,680 --> 00:05:22,960 Speaker 2: cold winters for all of these reasons, and they thus 87 00:05:23,080 --> 00:05:27,240 Speaker 2: thrive in like the mid northern parts of the Northern Hemisphere. 88 00:05:28,640 --> 00:05:32,840 Speaker 2: Over the winter, spruce trees begin developing buds near the 89 00:05:32,960 --> 00:05:36,880 Speaker 2: ends of existing branches, like these. These small shoots that 90 00:05:36,920 --> 00:05:40,520 Speaker 2: are covered by papery scales that look like tiny artichokes, 91 00:05:40,960 --> 00:05:45,000 Speaker 2: and each have the capacity to telescope out into an 92 00:05:45,200 --> 00:05:49,160 Speaker 2: entire new branch over the next year of growth. If 93 00:05:49,200 --> 00:05:52,320 Speaker 2: your family does use real trees for Christmas decorations, you 94 00:05:52,360 --> 00:05:55,039 Speaker 2: might have seen these, just like little nubbins near the 95 00:05:55,200 --> 00:05:58,560 Speaker 2: ends of branches. In the United States, your Christmas tree 96 00:05:58,560 --> 00:06:02,920 Speaker 2: is probably a fur, not a but anyway, in the spring, 97 00:06:03,120 --> 00:06:06,240 Speaker 2: these buds will expand until they burst out of their 98 00:06:06,240 --> 00:06:10,520 Speaker 2: papery covers in a tight bundle of like light green 99 00:06:10,640 --> 00:06:15,560 Speaker 2: baby needles that are tender and full of compounds meant 100 00:06:15,600 --> 00:06:19,360 Speaker 2: to protect the developing needles until they can grow and 101 00:06:19,480 --> 00:06:23,680 Speaker 2: build up their tough outer skin, which is great for 102 00:06:23,839 --> 00:06:26,919 Speaker 2: the developing branch. But we humans have figured out that 103 00:06:26,920 --> 00:06:30,159 Speaker 2: we enjoy this too, because those compounds are like tart 104 00:06:30,480 --> 00:06:34,200 Speaker 2: and tannic and lemony, and at the stage the needles 105 00:06:34,240 --> 00:06:36,440 Speaker 2: are still soft enough that you can consume them without 106 00:06:36,480 --> 00:06:41,599 Speaker 2: feeling like you're eating sticks. And these are spruce tips. 107 00:06:42,160 --> 00:06:45,280 Speaker 2: They're sort of tender and juicy and crisp. You can 108 00:06:45,360 --> 00:06:48,000 Speaker 2: chop them up fresh and put them in salads or dips, 109 00:06:48,400 --> 00:06:51,360 Speaker 2: add them to roasts or stews or baked goods, make 110 00:06:51,440 --> 00:06:53,960 Speaker 2: jelly out of them, or pickle them, or just grind 111 00:06:53,960 --> 00:06:56,719 Speaker 2: them up and dehydrate them for a nice bright spice 112 00:06:56,760 --> 00:06:59,799 Speaker 2: to add two sweet or savory dishes all year round. 113 00:07:01,160 --> 00:07:04,320 Speaker 2: Or you can soak or some of them in water, vinegar, 114 00:07:04,400 --> 00:07:07,480 Speaker 2: sugar syrup, or alcohol to make an infusion to add 115 00:07:07,480 --> 00:07:12,080 Speaker 2: in two drinks or sauces or you know whatever. You 116 00:07:12,280 --> 00:07:16,040 Speaker 2: can harvest spruce tips once they've burst from their covers, 117 00:07:16,600 --> 00:07:19,239 Speaker 2: but be aware if you do so that you're taking 118 00:07:19,280 --> 00:07:23,280 Speaker 2: an entire branch from the tree permanently, So like, spread 119 00:07:23,280 --> 00:07:26,840 Speaker 2: out your harvest among multiple branches and multiple trees, leave 120 00:07:26,920 --> 00:07:31,240 Speaker 2: some tips on each branch for future growth. Yeah, and 121 00:07:31,320 --> 00:07:34,200 Speaker 2: while we're talking about harvesting, I am pretty sure that 122 00:07:34,240 --> 00:07:38,280 Speaker 2: all species of piicy are safe to eat, but as always, 123 00:07:38,320 --> 00:07:41,760 Speaker 2: like double check with a local forager or foraging guide 124 00:07:41,800 --> 00:07:45,240 Speaker 2: before you eat something that you just found growing outside. 125 00:07:46,280 --> 00:07:50,640 Speaker 2: Lots of other genera and species of pines are also 126 00:07:50,720 --> 00:07:54,000 Speaker 2: safe to eat, but some, like some yew trees, are 127 00:07:54,040 --> 00:07:59,679 Speaker 2: like absolutely poisonous. So yeah, Also, your mileage may vary 128 00:07:59,720 --> 00:08:05,880 Speaker 2: about which spruce tips you find delicious. My very favorite 129 00:08:06,080 --> 00:08:09,720 Speaker 2: edible botany blog, Botanist in the Kitchen, points out that, 130 00:08:09,760 --> 00:08:13,320 Speaker 2: for example, white spruce needles, when crushed, smell like catpi, 131 00:08:14,000 --> 00:08:17,200 Speaker 2: which you probably don't want in your food and drink. 132 00:08:18,360 --> 00:08:20,120 Speaker 2: Or I mean, I can't tell you what to do, 133 00:08:20,240 --> 00:08:22,640 Speaker 2: but I have questions. 134 00:08:26,000 --> 00:08:27,800 Speaker 1: Well, we may never get answer. 135 00:08:28,480 --> 00:08:33,160 Speaker 2: That's true. It's okay. Some things are allowed to stay mysterious. 136 00:08:33,840 --> 00:08:34,480 Speaker 1: It's true. 137 00:08:34,800 --> 00:08:39,800 Speaker 2: But yes, spruce tips can be thus incorporated into beers 138 00:08:39,960 --> 00:08:44,440 Speaker 2: and other beverages in a few different ways. You can 139 00:08:44,480 --> 00:08:47,520 Speaker 2: simmer the fresh tips in water and use that infused 140 00:08:47,559 --> 00:08:50,360 Speaker 2: water as is, or reduce it down to a concentrate. 141 00:08:50,800 --> 00:08:53,880 Speaker 2: You can steep the tips into a beer during the 142 00:08:54,280 --> 00:08:58,240 Speaker 2: boil and or cooling stage. I've read the recommendation to 143 00:08:58,280 --> 00:09:00,640 Speaker 2: do them in a bag to prevent clogging up your equipment. 144 00:09:01,320 --> 00:09:03,599 Speaker 2: I imagine you could add them to a distillation process the 145 00:09:03,679 --> 00:09:05,680 Speaker 2: way that you would any kind of spice for a gin. 146 00:09:06,800 --> 00:09:10,800 Speaker 2: And craft breweries and distilleries around North America do use 147 00:09:10,920 --> 00:09:15,400 Speaker 2: spruce tips in specialty beers and other things like gins 148 00:09:15,480 --> 00:09:21,079 Speaker 2: and hard seltzers. Spruce beer as a soda is mostly 149 00:09:21,120 --> 00:09:27,120 Speaker 2: found around Quebec, Canada, where it's also labeled bio d'epinett. Apologies, 150 00:09:27,160 --> 00:09:29,360 Speaker 2: it's always from my French. I understand It's one of 151 00:09:29,360 --> 00:09:32,400 Speaker 2: those things that's like sort of old fashioned but has 152 00:09:32,400 --> 00:09:37,400 Speaker 2: been making a comeback lately. And spruce has also popped 153 00:09:37,480 --> 00:09:41,440 Speaker 2: up as a flavoring for sodas around the northern United States, 154 00:09:42,240 --> 00:09:45,560 Speaker 2: but it seems like it's difficult for people to find. 155 00:09:46,120 --> 00:09:49,040 Speaker 2: If you have any experience with it, please do write in. 156 00:09:49,880 --> 00:09:54,520 Speaker 1: Yes, Oh my gosh, wow. What about the nutrition? 157 00:09:54,760 --> 00:10:01,160 Speaker 2: Drink responsibly. Sugar is a treat and treats are nice. 158 00:10:01,440 --> 00:10:04,600 Speaker 1: Well, we don't really have any numbers for you. 159 00:10:04,760 --> 00:10:08,080 Speaker 2: We have zero numbers for y'all. But I can tell 160 00:10:08,120 --> 00:10:12,440 Speaker 2: you that in colder parts of North America, where lots 161 00:10:12,480 --> 00:10:17,000 Speaker 2: of spruce grow, you can find local events every spring 162 00:10:17,200 --> 00:10:22,280 Speaker 2: where people go spruce picking, often in association with a 163 00:10:22,440 --> 00:10:27,320 Speaker 2: local indigenous group or with a brewery. It's usually around May. 164 00:10:27,559 --> 00:10:32,120 Speaker 2: So if that sounds like you, absolutely check that out 165 00:10:32,120 --> 00:10:33,680 Speaker 2: in your area and report back. 166 00:10:35,000 --> 00:10:40,120 Speaker 1: Yes, we need you, We need you. Oh and what 167 00:10:40,240 --> 00:10:40,959 Speaker 1: a history we. 168 00:10:40,960 --> 00:10:43,880 Speaker 2: Have for you, Oh we do, we do, and we 169 00:10:43,920 --> 00:10:45,840 Speaker 2: are going to get into that as soon as we 170 00:10:45,840 --> 00:10:47,520 Speaker 2: get back from a quick break for a word from 171 00:10:47,520 --> 00:10:48,679 Speaker 2: our sponsors. 172 00:10:57,640 --> 00:11:01,320 Speaker 1: And we're back. Thank you sponsored, Yes, thank you. So 173 00:11:02,080 --> 00:11:07,480 Speaker 1: Indigenous Americans used spruce medicinally and culinarily and still due 174 00:11:07,559 --> 00:11:09,040 Speaker 1: to this day. In some cases. 175 00:11:09,400 --> 00:11:12,720 Speaker 2: Yeah, this was widespread and goes back thousands of years. 176 00:11:13,040 --> 00:11:17,120 Speaker 2: There are many local traditions among many different peoples. 177 00:11:18,720 --> 00:11:21,880 Speaker 1: According to some sources, indigenous and First Nations were the 178 00:11:21,880 --> 00:11:26,080 Speaker 1: ones who turned European colonizers onto spruce beer, though the 179 00:11:26,160 --> 00:11:31,880 Speaker 1: history is very twisty turney, shall we say. Ancient Scandinavians 180 00:11:31,920 --> 00:11:35,320 Speaker 1: and later the Vikings that descended from them brewed and 181 00:11:35,400 --> 00:11:38,439 Speaker 1: drank beer from the young needles of spruce trees that 182 00:11:38,520 --> 00:11:41,559 Speaker 1: were available to them. It was viewed as something that 183 00:11:41,679 --> 00:11:48,000 Speaker 1: might prevent scurvy when on long voyages over seas. The 184 00:11:48,040 --> 00:11:51,520 Speaker 1: first English reference to spruce beer dates back to around 185 00:11:51,520 --> 00:11:54,439 Speaker 1: fifteen hundred, and this was a reference to a beer 186 00:11:54,480 --> 00:11:56,840 Speaker 1: being imported from Germany into Britain. 187 00:11:57,480 --> 00:12:00,960 Speaker 2: Yeah, and we're not totally sure why whether this and 188 00:12:01,120 --> 00:12:04,840 Speaker 2: other early references in English were talking about about beer 189 00:12:04,880 --> 00:12:08,560 Speaker 2: brut of spruce tips, which did exist and was being 190 00:12:08,640 --> 00:12:13,640 Speaker 2: called sprossen beer in Germany, or whether they were just 191 00:12:13,679 --> 00:12:17,440 Speaker 2: talking about a beer from the general region of Prussia, 192 00:12:17,960 --> 00:12:22,199 Speaker 2: which was confusingly referred to as spruce in English at 193 00:12:22,200 --> 00:12:26,480 Speaker 2: that time. Like, we didn't even have an English word 194 00:12:26,559 --> 00:12:29,600 Speaker 2: for this. Type of tree around fifteen hundred. They're not 195 00:12:29,679 --> 00:12:33,319 Speaker 2: native to the British Isles. The first record of a 196 00:12:33,440 --> 00:12:37,439 Speaker 2: spruce tree in English didn't happen until this English naturalist 197 00:12:37,440 --> 00:12:40,960 Speaker 2: wrote about fur trees from Prussia over a century later. 198 00:12:43,640 --> 00:12:51,160 Speaker 2: They never think about as podcast, But in the late 199 00:12:51,360 --> 00:12:56,360 Speaker 2: fifteen hundreds, back into the timeline, the Dutch explorer will 200 00:12:56,400 --> 00:13:02,119 Speaker 2: and Barns may have brought sprossen beer with him on voyages, 201 00:13:02,920 --> 00:13:06,080 Speaker 2: possibly with that same eye towards preventing scurvy. 202 00:13:07,440 --> 00:13:09,240 Speaker 1: Yes, which we are going to be touching on a 203 00:13:09,240 --> 00:13:13,679 Speaker 1: lot in this episode, speaking of Jacques Cartier and his 204 00:13:13,720 --> 00:13:18,000 Speaker 1: party allegedly contracted scurvy after their arrival in Canada in 205 00:13:18,040 --> 00:13:20,960 Speaker 1: the fifteen hundreds, and the indigenous people of the Huron 206 00:13:21,320 --> 00:13:24,160 Speaker 1: taught them how to brew tea out of a local 207 00:13:24,240 --> 00:13:27,680 Speaker 1: tree bark and the needles that combated scurvy. 208 00:13:27,880 --> 00:13:32,079 Speaker 2: Yeah, it's unclear exactly what type of tree was used 209 00:13:32,080 --> 00:13:34,880 Speaker 2: in that instance, but a few historians have put forth 210 00:13:35,160 --> 00:13:38,640 Speaker 2: a white cedar in the genus Fuja that commonly grows 211 00:13:38,760 --> 00:13:41,200 Speaker 2: in the area. This was just a little bit up 212 00:13:41,240 --> 00:13:43,760 Speaker 2: the Saint Lawrence River near like modern day Quebec City 213 00:13:43,880 --> 00:13:48,520 Speaker 2: in southeast Canada. So a white sedar isn't a spruce, 214 00:13:48,640 --> 00:13:51,720 Speaker 2: but it is in the pine family, But other historians 215 00:13:51,800 --> 00:13:54,600 Speaker 2: argue about that. The important link here is that, yes, 216 00:13:55,040 --> 00:13:59,800 Speaker 2: European colonists started learning about pines as ingredients in food 217 00:14:00,160 --> 00:14:02,120 Speaker 2: or medicine, like early on. 218 00:14:03,640 --> 00:14:06,520 Speaker 1: They did, and they actually wrote quite a bit about it. 219 00:14:08,640 --> 00:14:10,200 Speaker 1: I read some pretty dry. 220 00:14:10,040 --> 00:14:14,240 Speaker 3: Pieces, yeah, from our jobs are exciting. 221 00:14:14,280 --> 00:14:19,920 Speaker 1: Sometimes it's very exciting. Here's one I will mention specifically. 222 00:14:20,480 --> 00:14:24,880 Speaker 1: Botanist Peer Calm described indigenous people in Canada brewing beer 223 00:14:24,920 --> 00:14:28,560 Speaker 1: with spruce needles in the seventeen hundreds. He mentioned it 224 00:14:28,640 --> 00:14:31,680 Speaker 1: and its importance in his letters to the Royal Swedish 225 00:14:31,680 --> 00:14:35,360 Speaker 1: Academy of Sciences, and according to him, spruce beer was 226 00:14:35,400 --> 00:14:38,680 Speaker 1: plentiful in any areas that had access to the trees, 227 00:14:39,320 --> 00:14:42,360 Speaker 1: and was harder to obtain outside of that. He described 228 00:14:42,360 --> 00:14:45,640 Speaker 1: the process of brewing, detailing how the trees were largely 229 00:14:45,720 --> 00:14:48,680 Speaker 1: left undamaged and that the pine cones were included in 230 00:14:48,760 --> 00:14:52,440 Speaker 1: the process for additional flavor. Other accounts of this process 231 00:14:52,440 --> 00:14:56,520 Speaker 1: of brewing of brewing spruce beer describe editions like twigs, 232 00:14:56,680 --> 00:15:00,000 Speaker 1: some type of grain like oats, are bread, brown, sugar 233 00:15:00,080 --> 00:15:03,560 Speaker 1: or molasses, or maple sugar, possibly red wine. But people 234 00:15:03,680 --> 00:15:07,240 Speaker 1: did write about this, they really did. 235 00:15:07,280 --> 00:15:13,160 Speaker 2: Yeah, yeah, And by that time French colonists the Acadians 236 00:15:13,280 --> 00:15:17,240 Speaker 2: had been establishing settlements around around what's now southeastern Canada 237 00:15:17,280 --> 00:15:20,160 Speaker 2: for about one hundred years, beginning in the early sixteen hundreds, 238 00:15:20,360 --> 00:15:22,720 Speaker 2: so by the early to mid seventeen hundreds there are 239 00:15:22,760 --> 00:15:27,360 Speaker 2: accounts of Acadians brewing probably low alcohol beer using rye 240 00:15:27,360 --> 00:15:31,360 Speaker 2: and wheat and then dandelions, hops and fur tree tips 241 00:15:31,440 --> 00:15:37,800 Speaker 2: as like flavoring and or conditioning agents. And briefly see 242 00:15:37,800 --> 00:15:41,280 Speaker 2: our beer episodes for more on this, but rbal ingredients 243 00:15:41,360 --> 00:15:44,160 Speaker 2: like hops are added to beers both as a bittering 244 00:15:44,200 --> 00:15:47,600 Speaker 2: flavor and to help control the fermentation process by like 245 00:15:47,680 --> 00:15:51,280 Speaker 2: making the brewing beer an unfriendly environment to the types 246 00:15:51,320 --> 00:15:55,240 Speaker 2: of microbes that would produce unpleasant or dangerous compounds in 247 00:15:55,280 --> 00:16:00,320 Speaker 2: the beer. And it's likely that spruce or other pine 248 00:16:00,360 --> 00:16:05,240 Speaker 2: tips were used widely by colonists around northern North America 249 00:16:05,600 --> 00:16:09,280 Speaker 2: as a local addition to hops in brewing, though hops 250 00:16:09,320 --> 00:16:12,880 Speaker 2: were certainly being harvested wild and cultivated from the earliest 251 00:16:12,920 --> 00:16:13,600 Speaker 2: settlements on. 252 00:16:15,360 --> 00:16:18,960 Speaker 1: Right, and going back to that scurvy element to this 253 00:16:20,240 --> 00:16:24,480 Speaker 1: also in the eighteenth century early nutritionist James Lynd conducted 254 00:16:24,480 --> 00:16:29,480 Speaker 1: some research primarily around preventing or curing scurvy in soldiers 255 00:16:29,480 --> 00:16:34,040 Speaker 1: on long voyages overseas. Spruce beer was named as a 256 00:16:34,080 --> 00:16:37,560 Speaker 1: preventative and a curative in that study, and was actually 257 00:16:37,600 --> 00:16:41,720 Speaker 1: required by the British Navy in some cases. In seventeen 258 00:16:41,800 --> 00:16:46,320 Speaker 1: eighty four, Captain James Cook wrote about the sailors enjoying 259 00:16:46,360 --> 00:16:49,440 Speaker 1: spruce beer and how it helped prevent scurvy. Also, he 260 00:16:49,520 --> 00:16:53,560 Speaker 1: wrote about how they experimented making it in New Zealand, 261 00:16:53,600 --> 00:16:59,560 Speaker 1: So it was a big deal, yeah these yeah, this time. However, 262 00:17:00,320 --> 00:17:04,000 Speaker 1: newer research suggests that it may not have actually been 263 00:17:04,600 --> 00:17:08,320 Speaker 1: beneficial when it came to scurvy, but at the time 264 00:17:08,400 --> 00:17:09,840 Speaker 1: may have been healthier than water. 265 00:17:10,480 --> 00:17:13,000 Speaker 2: Yeah, especially especially if you're on a ship and you 266 00:17:13,040 --> 00:17:18,320 Speaker 2: don't have access to good fresh water. Certainly, you know, 267 00:17:18,400 --> 00:17:22,040 Speaker 2: like once you've boiled something, that's that's pretty cool for 268 00:17:22,240 --> 00:17:24,880 Speaker 2: reducing the amount of bacteria that are in it. So yeah, 269 00:17:25,080 --> 00:17:25,480 Speaker 2: I don't know. 270 00:17:26,240 --> 00:17:28,240 Speaker 1: Yeah. 271 00:17:28,320 --> 00:17:33,800 Speaker 2: In seventeen forty seven, Hannah Glass's popular English cookbook The 272 00:17:33,920 --> 00:17:36,840 Speaker 2: Art of Cookery Made Plain and Easy, made its debut 273 00:17:37,160 --> 00:17:41,760 Speaker 2: with a recipe for spruce beer. Benjamin Franklin was a fan, 274 00:17:41,840 --> 00:17:45,360 Speaker 2: and he copied down the recipe, leading to some association 275 00:17:45,640 --> 00:17:49,359 Speaker 2: between him and spruce beer, and like even eventual speculation 276 00:17:49,520 --> 00:17:53,560 Speaker 2: that he invented a version of it. Though certainly like 277 00:17:53,640 --> 00:17:56,680 Speaker 2: spruce beer was an abundantly published recipe for the next 278 00:17:56,720 --> 00:17:59,840 Speaker 2: couple of centuries. Glasses Cookbook would be published in the 279 00:17:59,920 --> 00:18:01,919 Speaker 2: US for the first time in eighteen oh five. 280 00:18:04,320 --> 00:18:08,760 Speaker 1: Yes, and this, I honestly think we could do a 281 00:18:08,800 --> 00:18:14,160 Speaker 1: short just on this. Ooh yeah, But briefly, in seventeen 282 00:18:14,240 --> 00:18:18,240 Speaker 1: seventy an ad for essence of spruce ran in London's 283 00:18:18,440 --> 00:18:23,600 Speaker 1: Lloyd's Evening Post. It was a medicinal ad okay. The 284 00:18:23,720 --> 00:18:28,320 Speaker 1: following year, Canadian doctor Henry Taylor patented the process of 285 00:18:28,480 --> 00:18:32,960 Speaker 1: using essence or extracts of spruce to brew spruce beer, 286 00:18:34,000 --> 00:18:38,000 Speaker 1: and very very basically it involved reducing down spruce branches 287 00:18:38,040 --> 00:18:41,480 Speaker 1: while also preserving the essential oil to be added back 288 00:18:41,600 --> 00:18:45,640 Speaker 1: in at the end, and using the extract was simpler 289 00:18:45,880 --> 00:18:48,919 Speaker 1: when brewing the beer, especially in areas that didn't have 290 00:18:49,000 --> 00:18:54,960 Speaker 1: access to the trees. Taylor had a partner out of London, 291 00:18:55,119 --> 00:18:58,640 Speaker 1: Thomas Bridge, who sold this extract and used it to 292 00:18:58,680 --> 00:19:04,200 Speaker 1: brew and sell double American spruce beer. A competitor started 293 00:19:04,240 --> 00:19:08,359 Speaker 1: selling a similar product soon after, and really he just 294 00:19:08,520 --> 00:19:13,119 Speaker 1: really hyped up its rumored health benefits. But all of 295 00:19:13,119 --> 00:19:15,960 Speaker 1: this increased the popularity of spruce beer in the UK. 296 00:19:18,680 --> 00:19:22,600 Speaker 1: During the Revolutionary War, Americans struggled to access English hops, 297 00:19:22,680 --> 00:19:28,000 Speaker 1: and spruce tips became a popular substitute. Spruce beer was 298 00:19:28,040 --> 00:19:31,800 Speaker 1: sometimes included in rations for American and British soldiers at 299 00:19:31,840 --> 00:19:32,520 Speaker 1: the time as well. 300 00:19:32,640 --> 00:19:34,359 Speaker 2: Yeah, both both sides, both sides. 301 00:19:36,200 --> 00:19:39,680 Speaker 1: Commercial spruce beer breweries started opening in the US by 302 00:19:39,680 --> 00:19:45,679 Speaker 1: the seventeen eighties, and Amelia simmons seventeen ninety six cookbook 303 00:19:45,920 --> 00:19:50,000 Speaker 1: American Cookery Are The Art of Dressing Vans, fish, poultry, 304 00:19:50,160 --> 00:19:54,639 Speaker 1: and Vegetables featured a recipe for spruce beer. And I 305 00:19:54,680 --> 00:19:56,640 Speaker 1: know we've talked about it before, but this is considered 306 00:19:56,680 --> 00:19:58,840 Speaker 1: America's first published cookbook. 307 00:19:59,200 --> 00:20:01,920 Speaker 2: Yeah, yeah, her and her recipe for spruce beer called 308 00:20:01,960 --> 00:20:06,400 Speaker 2: for molasses hops and spruce essence. Yeah. 309 00:20:07,560 --> 00:20:12,560 Speaker 1: And in her eighteen sixteen novel Emma Jane Austen references 310 00:20:12,680 --> 00:20:18,200 Speaker 1: spruce beer, and previously in eighteen oh eight, Austin wrote 311 00:20:18,200 --> 00:20:21,560 Speaker 1: her sister Cassandra with a mention of spruce beer and 312 00:20:21,640 --> 00:20:24,720 Speaker 1: she was probably introduced to it through her brother who 313 00:20:24,800 --> 00:20:29,399 Speaker 1: was in the Royal Navy. By this time, quote essence 314 00:20:29,440 --> 00:20:33,600 Speaker 1: of Canadian spruce was widely available in the UK. 315 00:20:35,680 --> 00:20:42,399 Speaker 2: Yeah. Through the eighteen hundred's. Popular American cookbooks, including The 316 00:20:42,480 --> 00:20:46,200 Speaker 2: Virginia Housewife by Mary Randolph and Directions for Cookery by 317 00:20:46,240 --> 00:20:54,399 Speaker 2: Eliza Leslie, included recipes for spruce beer. Randolph's called for molasses, hops, sassafras, 318 00:20:54,680 --> 00:21:01,080 Speaker 2: spruce essence, ginger, and allspice sounds tasty. Another popular cookbook, 319 00:21:01,119 --> 00:21:05,000 Speaker 2: called The Frugal Housewife, first published by Lydia Maria Child 320 00:21:05,000 --> 00:21:08,560 Speaker 2: in eighteen twenty nine, noted in its passage on beer 321 00:21:08,920 --> 00:21:13,160 Speaker 2: in general that quote spruce mixed with hops is pleasanter 322 00:21:13,400 --> 00:21:17,040 Speaker 2: than hops alone m M. 323 00:21:18,720 --> 00:21:24,439 Speaker 1: And as we've talked about before, as commercial grewing in 324 00:21:24,520 --> 00:21:30,280 Speaker 1: the US grew at large, a lot of styles faded away, 325 00:21:31,080 --> 00:21:33,800 Speaker 1: and this was one. It kind of kind of went away. 326 00:21:33,800 --> 00:21:37,200 Speaker 1: But in recent years interest has grown. 327 00:21:37,520 --> 00:21:41,640 Speaker 2: Yeah. Yeah, with the craft brewing movement over the past 328 00:21:41,680 --> 00:21:45,040 Speaker 2: ten or fifteen years, more craft brewers in like the 329 00:21:45,080 --> 00:21:48,080 Speaker 2: northern US and in Canada have been experimenting with using 330 00:21:48,160 --> 00:21:52,639 Speaker 2: spruce tips as like a local and traditional and interesting 331 00:21:52,920 --> 00:21:56,879 Speaker 2: beer ingredient. There has also been a spate of spruce 332 00:21:56,920 --> 00:21:59,800 Speaker 2: tips in other products and recipes, from like yeah, like 333 00:22:00,080 --> 00:22:02,280 Speaker 2: about you gins to fancy restaurant dishes. 334 00:22:04,359 --> 00:22:06,600 Speaker 1: Yeah, I didn't know when you were listening off all 335 00:22:06,640 --> 00:22:09,280 Speaker 1: the ways it could be. You've s I hadn't thought 336 00:22:09,280 --> 00:22:12,240 Speaker 1: about the food, beverage, juices. 337 00:22:12,480 --> 00:22:15,920 Speaker 2: Yeah, no, spruce tips, yeah, I want to say, like, 338 00:22:15,920 --> 00:22:18,120 Speaker 2: like right around ten fifteen years ago, were like one 339 00:22:18,160 --> 00:22:21,360 Speaker 2: of those posh ingredients that was sort of unavoidable on 340 00:22:21,400 --> 00:22:24,120 Speaker 2: a certain tier of restaurant menu. You're like, oh, you're 341 00:22:24,200 --> 00:22:26,000 Speaker 2: using spruce tips. How original? 342 00:22:29,040 --> 00:22:29,840 Speaker 1: I see? 343 00:22:30,840 --> 00:22:33,360 Speaker 2: But but no, but but but wonderful. I mean, you know, 344 00:22:33,960 --> 00:22:38,359 Speaker 2: it's one of those traditional ingredients that I love. I 345 00:22:38,359 --> 00:22:39,440 Speaker 2: love seeing people play with. 346 00:22:41,000 --> 00:22:43,080 Speaker 1: I did too, And I thought it was funny how 347 00:22:43,119 --> 00:22:47,720 Speaker 1: many articles were like, don't throw away your Christmas tree, 348 00:22:48,560 --> 00:22:50,680 Speaker 1: think of all these things you can do with it. 349 00:22:51,600 --> 00:22:54,200 Speaker 2: Well, probably that's not that's not what spruce tips are. 350 00:22:54,240 --> 00:22:57,840 Speaker 1: That's probably, yeah, you said for but still I just 351 00:22:57,880 --> 00:22:58,760 Speaker 1: thought it was kind of funny. 352 00:22:58,800 --> 00:23:00,840 Speaker 2: I mean also right like like at a fully grown 353 00:23:01,160 --> 00:23:06,240 Speaker 2: branch that's been sitting in your living room for like 354 00:23:06,280 --> 00:23:08,919 Speaker 2: that's been slowly withering in your living room for a 355 00:23:08,960 --> 00:23:11,480 Speaker 2: month or so. It is not the same thing as 356 00:23:11,520 --> 00:23:19,200 Speaker 2: a freshly picked spruce tip. But yeah, you know, ask 357 00:23:19,280 --> 00:23:20,159 Speaker 2: those questions. 358 00:23:20,840 --> 00:23:22,960 Speaker 1: Yeah, we don't want you to have a bad experience. 359 00:23:23,040 --> 00:23:25,480 Speaker 2: Oh no, no, yeah. 360 00:23:26,400 --> 00:23:32,920 Speaker 1: No way. Well, listeners again, please write in if you 361 00:23:33,040 --> 00:23:35,240 Speaker 1: have any experience that you can add to this. 362 00:23:35,600 --> 00:23:37,719 Speaker 2: Yeah, we would, We would really love to hear about it. 363 00:23:38,520 --> 00:23:41,200 Speaker 2: We do already have some listening to mail for you, though, 364 00:23:41,240 --> 00:23:43,080 Speaker 2: and we are going to get into that as soon 365 00:23:43,119 --> 00:23:44,720 Speaker 2: as we get back from one more quick break for 366 00:23:44,760 --> 00:23:45,879 Speaker 2: a word from our sponsors. 367 00:23:54,920 --> 00:23:58,080 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 368 00:23:58,119 --> 00:24:08,920 Speaker 1: we're back with a listener. Yes, I imagine it's got 369 00:24:09,000 --> 00:24:15,960 Speaker 1: kind of I read the like the rub the paper up. Yeah, yeah, yes, 370 00:24:16,840 --> 00:24:19,800 Speaker 1: I imagine got kind of that cooling sensation if you're 371 00:24:20,119 --> 00:24:26,679 Speaker 1: if that's what you associate that flavor with. But yeah, again, 372 00:24:27,119 --> 00:24:29,239 Speaker 1: I would I need to know, I need to know. 373 00:24:30,560 --> 00:24:32,800 Speaker 2: Yeah. Yeah, we yep, yep. 374 00:24:33,680 --> 00:24:37,240 Speaker 1: We're counting on you. We're counting on you. And we 375 00:24:37,359 --> 00:24:40,159 Speaker 1: have two messages from listeners who have already written in 376 00:24:40,960 --> 00:24:45,520 Speaker 1: about our past holiday, Halloween, and we were counting on 377 00:24:45,600 --> 00:24:49,879 Speaker 1: hearing from you listeners about Halloween, and you came through 378 00:24:50,040 --> 00:24:55,439 Speaker 1: you came through, Kelsey wrote. At our house, my spouse 379 00:24:55,480 --> 00:24:57,520 Speaker 1: and I go out with our child for tri or 380 00:24:57,560 --> 00:25:00,520 Speaker 1: treat every year. This year, I found out last year 381 00:25:00,600 --> 00:25:04,399 Speaker 1: was the last year would be invited to shepherd our 382 00:25:04,440 --> 00:25:07,679 Speaker 1: little monster on the annual candy crawl. It'll be no 383 00:25:07,840 --> 00:25:12,440 Speaker 1: parents long from here on, apps the end of an era, 384 00:25:12,840 --> 00:25:15,600 Speaker 1: but we look forward to opening the door to chick 385 00:25:15,640 --> 00:25:19,480 Speaker 1: or teaters next year. Having expected to be out, we 386 00:25:19,560 --> 00:25:22,240 Speaker 1: set up our porch for self service and it looked 387 00:25:22,240 --> 00:25:26,160 Speaker 1: pretty great. Pictures attached. While our kid begged our neighbors 388 00:25:26,240 --> 00:25:30,040 Speaker 1: for treats, us adults watched it twenty seventeen, snacked on 389 00:25:30,119 --> 00:25:35,080 Speaker 1: popcorn and cherry picked wonderbars from the candy bowl. We've 390 00:25:35,119 --> 00:25:37,680 Speaker 1: lived in our neighborhood for five years and have noticed 391 00:25:37,720 --> 00:25:40,560 Speaker 1: a dramatic decline in trick or treaders over that time. 392 00:25:41,119 --> 00:25:43,840 Speaker 1: We always make sure whatever candy we have to offer 393 00:25:44,000 --> 00:25:47,120 Speaker 1: is something we'd want to eat, so nothing is wasted. 394 00:25:47,680 --> 00:25:51,160 Speaker 1: Our policy is come on, come all, get your candy 395 00:25:51,200 --> 00:25:55,959 Speaker 1: on no age. Our costume judgment here side note our 396 00:25:56,080 --> 00:25:59,240 Speaker 1: kid got braceist this summer. That means for this and 397 00:25:59,440 --> 00:26:03,000 Speaker 1: at least one more Halloween to come, all jelly chewy, 398 00:26:03,119 --> 00:26:07,840 Speaker 1: stretchy candies are forbidden. We bought a box of mixed 399 00:26:07,880 --> 00:26:12,840 Speaker 1: fun sized chocolates kit Kat, Smarties Canadian version and Coffee 400 00:26:12,840 --> 00:26:16,399 Speaker 1: Crisp to swap out for all the Skittles, Starboards, Twizzlers, 401 00:26:16,480 --> 00:26:21,240 Speaker 1: Laughy Taffy, et cetera. Braces are expensive, but being able 402 00:26:21,280 --> 00:26:24,840 Speaker 1: to justifiably say I'll take care of those star wars 403 00:26:24,920 --> 00:26:29,440 Speaker 1: for you was prices. 404 00:26:29,520 --> 00:26:37,720 Speaker 3: Yes, yes, indeed, yeah, and attached our photos of a 405 00:26:38,240 --> 00:26:44,040 Speaker 3: glorious Halloween patio with many carved pumpkins, a very very 406 00:26:44,040 --> 00:26:48,440 Speaker 3: creepy candy bowl, very well lit as well. 407 00:26:50,080 --> 00:26:53,120 Speaker 1: Yes, the pumpkins. I like that you have a variety 408 00:26:53,119 --> 00:26:58,600 Speaker 1: of sizes designs. There's there's like four small ones that 409 00:26:58,680 --> 00:27:03,440 Speaker 1: spell out boo exclamation form. That's great. Yeah, and I 410 00:27:03,520 --> 00:27:08,480 Speaker 1: like the yeah. The self service bowl is both scary 411 00:27:08,520 --> 00:27:12,840 Speaker 1: and has a little message about listen here, take your 412 00:27:12,920 --> 00:27:21,040 Speaker 1: fair share or else or else. I love it. 413 00:27:21,200 --> 00:27:23,680 Speaker 2: Yeah, I would not. I would not dare take more 414 00:27:23,680 --> 00:27:26,560 Speaker 2: than my fair share from that creepy baby doll head 415 00:27:27,160 --> 00:27:28,520 Speaker 2: that is watching over the bowl. 416 00:27:29,080 --> 00:27:32,440 Speaker 1: I honestly might not take any share. I think I 417 00:27:32,480 --> 00:27:34,640 Speaker 1: would be afraid it would, you know? The pop out. 418 00:27:34,560 --> 00:27:35,159 Speaker 2: Hand all. 419 00:27:36,680 --> 00:27:39,480 Speaker 1: Yeah, and there's a ring camera that's watching me. Then 420 00:27:39,520 --> 00:27:44,439 Speaker 1: it goes viral about how I freaked out. These are 421 00:27:44,480 --> 00:27:49,280 Speaker 1: my concerns. But no, I thank you so much for 422 00:27:49,320 --> 00:27:52,560 Speaker 1: writing in and sending this, sending us these pictures because 423 00:27:52,560 --> 00:27:55,399 Speaker 1: I had asked the question of what does trigger treating 424 00:27:55,480 --> 00:28:01,639 Speaker 1: look like now? And so I'm happy to hear that 425 00:28:01,720 --> 00:28:05,080 Speaker 1: you still have this this. I don't know what, what 426 00:28:05,200 --> 00:28:07,560 Speaker 1: is this thing where you can't be with your kid 427 00:28:07,680 --> 00:28:08,240 Speaker 1: next year? 428 00:28:08,280 --> 00:28:10,840 Speaker 2: But no, no, it's just you know, the kids getting 429 00:28:10,840 --> 00:28:14,520 Speaker 2: older and it's like, no, mom, dad embarrass me. 430 00:28:15,000 --> 00:28:17,440 Speaker 1: So it's the kid putting down the foot. Yeah that's 431 00:28:17,480 --> 00:28:21,680 Speaker 1: what Okay, that's what I got you. Yeah, because otherwise 432 00:28:21,720 --> 00:28:27,919 Speaker 1: I was thinking whoa. But yeah, I love that you 433 00:28:27,960 --> 00:28:32,760 Speaker 1: go out for it, and I hope hopefully that you 434 00:28:32,840 --> 00:28:35,760 Speaker 1: will get you'll get more people next year. I have 435 00:28:35,800 --> 00:28:38,960 Speaker 1: a friend who bought We hung out last weekend and 436 00:28:39,000 --> 00:28:40,640 Speaker 1: she bought all of her excess candy. 437 00:28:41,720 --> 00:28:46,680 Speaker 2: It was it was nice having leftovers. There's nothing wrong 438 00:28:46,680 --> 00:28:50,240 Speaker 2: with having leftovers. We got we got zero trigger treaters 439 00:28:50,240 --> 00:28:52,800 Speaker 2: this year, but the Halloween party that we went to 440 00:28:54,400 --> 00:28:59,760 Speaker 2: that weekend was very glad to have candy. So yes, people, 441 00:29:00,640 --> 00:29:05,120 Speaker 2: Oh yeah, I know love when you show up, no 442 00:29:05,240 --> 00:29:11,080 Speaker 2: age or costume judgment, no never, exactly exactly, Lisa wrote, 443 00:29:11,280 --> 00:29:15,320 Speaker 2: Happy belated Halloween. I just completed the Quark episode and 444 00:29:15,360 --> 00:29:17,400 Speaker 2: I had a great giggle at my desk when the 445 00:29:17,440 --> 00:29:21,360 Speaker 2: clown music started playing when Lauren was explaining tariffs. It 446 00:29:21,440 --> 00:29:23,400 Speaker 2: made me smile and wanted to let you know that 447 00:29:23,520 --> 00:29:26,000 Speaker 2: I see you and love that you added that as 448 00:29:26,040 --> 00:29:29,720 Speaker 2: we live in a complete circus of a country ps. 449 00:29:29,880 --> 00:29:32,320 Speaker 2: Attached is a picture of my neighbor's cat that thinks 450 00:29:32,360 --> 00:29:34,400 Speaker 2: he lives with us, you know, for the pet tax. 451 00:29:35,040 --> 00:29:41,360 Speaker 2: His name is Vespucci or Pucci for short. And first 452 00:29:41,360 --> 00:29:43,520 Speaker 2: of all, yes, that is anytime that y'all hear a 453 00:29:43,560 --> 00:29:47,040 Speaker 2: sound effect that comes in, that is all super producer Andrew. 454 00:29:47,960 --> 00:29:50,320 Speaker 2: That is his personal touch on the show, and it 455 00:29:50,400 --> 00:29:53,840 Speaker 2: delights and surprises us as much as it does all 456 00:29:53,880 --> 00:29:57,560 Speaker 2: of y'all. It is just a wonderful little treat to 457 00:29:57,600 --> 00:30:03,080 Speaker 2: be like, absolutely, and that was yeah, that's that was 458 00:30:03,240 --> 00:30:05,160 Speaker 2: very much the vibe of what I was saying. So 459 00:30:05,200 --> 00:30:07,080 Speaker 2: I was like, oh, yeah, thanks, it's. 460 00:30:07,120 --> 00:30:11,320 Speaker 1: Really giving me a nice sound effect backing. 461 00:30:11,080 --> 00:30:15,840 Speaker 2: For that, Yeah, m hm, And oh Pucci, what a 462 00:30:15,880 --> 00:30:19,600 Speaker 2: glorious little tabby man with a with a good little 463 00:30:19,600 --> 00:30:22,400 Speaker 2: white bib and good little little white hour glass on 464 00:30:22,440 --> 00:30:25,240 Speaker 2: his nose. And if that's in your house, yes, he 465 00:30:25,240 --> 00:30:27,520 Speaker 2: looks like he has made himself extremely comfortable. 466 00:30:29,280 --> 00:30:33,240 Speaker 1: I love that. I love that. The cat is like, yeah, what, 467 00:30:33,680 --> 00:30:36,720 Speaker 1: you know what, I live here too, You better get 468 00:30:36,760 --> 00:30:37,720 Speaker 1: me a nice blanket. 469 00:30:38,560 --> 00:30:40,760 Speaker 2: And these are both my houses. 470 00:30:40,840 --> 00:30:46,840 Speaker 1: What and these are my demands and you must meet them. 471 00:30:46,960 --> 00:30:47,959 Speaker 1: You gotta appreciate it. 472 00:30:48,120 --> 00:30:49,440 Speaker 2: You can't tell cats nothing. 473 00:30:51,320 --> 00:30:58,280 Speaker 1: Nope, I've learned that through your cat jerseys, Lauren, which 474 00:30:58,280 --> 00:31:01,400 Speaker 1: I very much enjoy hearing about. Yeah. 475 00:31:01,520 --> 00:31:04,280 Speaker 2: Yeah, the kitten, I mean she's like a year and 476 00:31:04,320 --> 00:31:06,520 Speaker 2: a half old now, but she's still very much in 477 00:31:06,560 --> 00:31:11,200 Speaker 2: that kitten stage where, yeah, she has her own opinions 478 00:31:11,200 --> 00:31:13,520 Speaker 2: about how things are going to go, and she is 479 00:31:13,680 --> 00:31:18,920 Speaker 2: made entirely of sharp bits and so she she kind 480 00:31:18,920 --> 00:31:22,200 Speaker 2: of gets to do them. 481 00:31:21,600 --> 00:31:28,000 Speaker 1: H Yeah. Yeah, just hear crazy sounds and Lauren has 482 00:31:28,040 --> 00:31:31,320 Speaker 1: to investigate and report back to me. 483 00:31:31,640 --> 00:31:34,600 Speaker 2: We were were we recording or was it before recording? 484 00:31:34,600 --> 00:31:38,200 Speaker 2: When yeah, like some kind of gigantic clatter happened in 485 00:31:38,240 --> 00:31:39,520 Speaker 2: the background and. 486 00:31:39,440 --> 00:31:40,640 Speaker 1: I was like we were recording. 487 00:31:40,760 --> 00:31:42,200 Speaker 2: I was like, I I'll go check on what that 488 00:31:42,400 --> 00:31:43,040 Speaker 2: was I just. 489 00:31:47,120 --> 00:31:49,080 Speaker 1: And then I love what you told me. Oh she 490 00:31:49,120 --> 00:31:52,320 Speaker 1: loves to push books off the shelf. Oh really, and 491 00:31:52,360 --> 00:31:56,280 Speaker 1: then it happened. I just saw book fell. Oh there 492 00:31:56,280 --> 00:31:57,520 Speaker 1: it is okay. 493 00:31:57,520 --> 00:32:01,200 Speaker 2: Yeah, yeah, one of my bookcases doesn't have a backing. 494 00:32:01,480 --> 00:32:05,000 Speaker 2: And when she hasn't done it in a while since 495 00:32:05,040 --> 00:32:07,880 Speaker 2: she's gotten bigger. But when she was smaller, she would 496 00:32:08,000 --> 00:32:12,800 Speaker 2: scale the back of the bookcase and then shove books 497 00:32:12,840 --> 00:32:14,760 Speaker 2: out of the way so that she could perch in 498 00:32:14,840 --> 00:32:20,040 Speaker 2: the bookcase, like a little gremlin that she is. Yeah, 499 00:32:21,000 --> 00:32:23,360 Speaker 2: just personality, normal kitten stuff. 500 00:32:23,400 --> 00:32:28,240 Speaker 1: I guess it's been fun recording with all of this 501 00:32:28,680 --> 00:32:32,240 Speaker 1: going on. Yes, and I say that honestly. 502 00:32:32,520 --> 00:32:36,160 Speaker 2: Yeah. Yeah, she's a delightful little agent of chaos. 503 00:32:37,680 --> 00:32:44,080 Speaker 1: Indeed, indeed, well pet text appreciated as always. Thank you 504 00:32:44,320 --> 00:32:46,560 Speaker 1: so much to both of these listeners for writing in. 505 00:32:46,760 --> 00:32:48,960 Speaker 1: If you would like to write to us, you can 506 00:32:49,320 --> 00:32:51,520 Speaker 1: Our email is Hello at savorpod dot com. 507 00:32:51,640 --> 00:32:54,040 Speaker 2: We're also on social media. You can find us on 508 00:32:54,200 --> 00:32:57,719 Speaker 2: Blue Sky and Instagram at savor pod and we do 509 00:32:57,760 --> 00:33:00,760 Speaker 2: hope to hear from you. Savor is a production iHeartRadio. 510 00:33:00,920 --> 00:33:03,160 Speaker 2: Four more podcasts from my Heart Radio. You can visit 511 00:33:03,200 --> 00:33:06,360 Speaker 2: the iHeartRadio, app, Apple podcasts, or wherever you listen to 512 00:33:06,440 --> 00:33:09,480 Speaker 2: your favorite shows. Thanks as always to our super producers 513 00:33:09,560 --> 00:33:12,320 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 514 00:33:12,360 --> 00:33:14,160 Speaker 2: and we hope that lots more good things are coming 515 00:33:14,240 --> 00:33:22,040 Speaker 2: your way.