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Speaker 1: Hello, and welcome to Savor. I'm Any Ries and I'm

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Speaker 1: Lauren Vogelbaum, and today we're talking about latka's. Yes, in

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Speaker 1: classic Saver style. As we record this, we're only a

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Speaker 1: little behind Hanaka is only a few days over over,

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Speaker 1: but probably as you're listening to this week. Yeah, or

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Speaker 1: we're really early for next year. Oh see, that's a

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Speaker 1: nice way to look at it. That's good. Do you

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Speaker 1: have any latica experience, Annie, not a one? You've never

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Speaker 1: had a latka? Oh? I really am the worst? Jo. Okay,

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Speaker 1: all right, we're going we're going to fix this. I'm

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Speaker 1: going to make you some latka's. Um. I. Half of

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Speaker 1: my family is Jewish, my father's side. And although neither

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Speaker 1: my mother or father were practicing anything, we did. Um

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Speaker 1: my mom really liked to cook at home and so

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Speaker 1: for Hanukkah, we would like the manora and she would

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Speaker 1: make some latka's and uh so I remember growing up

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Speaker 1: going through that process. And uh but hey, let's talk

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Speaker 1: about our question. Let's answer it in fact. What answers? No?

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Speaker 1: All right, well we'll try, we'll try. We'll try. What

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Speaker 1: are they? Well, Laticas are a side dish or sometimes

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Speaker 1: a main dish that's recently traditional to serve at Hanukkah dinners.

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Speaker 1: They're fried potato pancakes, maybe usually kind of smallish, like

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Speaker 1: two or three inches across and maybe a quarter to

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Speaker 1: half of an inch thick. The classic recipe is just

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Speaker 1: shredded potatoes bound together with a little egg and flour,

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Speaker 1: seasoned with salt, pepper, and shredded onion, and then pan

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Speaker 1: fried in oil, and the result is a crispy, creamy,

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Speaker 1: comforting potato patty with these sort of like lace like

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Speaker 1: browned edges. And they're served with either apple sauce or

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Speaker 1: sour cream or both. They sound delicious. They are. I mean,

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Speaker 1: it's fried potatoes. You can't really go that wrong. Did

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Speaker 1: you do the apple sauce and sour cream thing? Yeah,

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Speaker 1: both together because we didn't keep kosher, so we you know,

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Speaker 1: could have milk and meat in the same meal. It's

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Speaker 1: a whole thing. We'll get back to it in a minute,

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Speaker 1: but yeah. Yeah. The blend of the apple sauce and

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Speaker 1: the sour cream is really important to my lifestyle because

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Speaker 1: it adds like the tang and the sweetness from the

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Speaker 1: apple sauce and then the cream nous of the sour cream.

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Speaker 1: You have to have like the right ratio and every bite. Oh,

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Speaker 1: you sound like a pro I mean to me, that's

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Speaker 1: a combination that sounds odd, but I bet it's really good.

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Speaker 1: It's sort of like a low key apple pie on

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Speaker 1: top of a fried potato. Alright, I am in um.

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Speaker 1: As far as the word goes, it is derived from Yiddish,

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Speaker 1: but it's routs beyond that aren't too clear. Something. It

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Speaker 1: comes from the Greek word meaning little oily thing. There's

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Speaker 1: a couple different theories here, like like that Greek word

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Speaker 1: in question, um, a laddean comes from olive and could

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Speaker 1: also mean a little oil or a young olive tree.

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Speaker 1: Old Russian picked this word up as a ladya, and

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Speaker 1: I think that's where the concept of the oily thing

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Speaker 1: was cemented, because it led to the Ukrainian word old ka,

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Speaker 1: meaning pancake or fritter, and to the Russian word latka

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Speaker 1: meaning pastry or confusingly, patch. I don't know, language is weird.

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Speaker 1: Pastry patch. It's that like a cabbage patch, but with pastries.

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Speaker 1: Oh no, I went to a terrifying place. I've ever

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Speaker 1: been to the cabbage patch tree? I haven't, y'all if Um,

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Speaker 1: if you have ever gone through rural northern Georgia, it

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Speaker 1: is northern Okay. Yeah, Yeah, there's a whole cabbage patch

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Speaker 1: like museum. It's a tree. From what I hear, it's

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Speaker 1: very upsetting. I don't want to deter anyone, but I

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Speaker 1: will say as a kid, it terrified me and most

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Speaker 1: of my friends. Um, it's like a big tree of

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Speaker 1: the Raffiki's tree in the Lion King and there are

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Speaker 1: these cabbages growing with heads in them around the tree.

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Speaker 1: And then while you're in there, you'll hear like crying

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Speaker 1: baby coming from the tree, and a a nurse will come

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Speaker 1: out and hold out this cabbage patch baby that was

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Speaker 1: just born from the tree. And then she's like, we

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Speaker 1: must name this cabbage patch doll, and someone usually shouts

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Speaker 1: out Rebecca. Anyway. Yeah, I mean, it's a whole experience.

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Speaker 1: It's stuck with me. I can tell that I'm sorry

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Speaker 1: that I brought it up. It seems it's always back

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Speaker 1: of my mind, waiting to be recalled and horrifying once again. Well, um, yes,

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Speaker 1: so at any rate. Um. The first appearance of the

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Speaker 1: word lutka in English appears to have been around m hmm.

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Speaker 1: Now I can't stop thinking about cabbage patch kids, and

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Speaker 1: I gotta know more. Maybe we can work it into

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Speaker 1: an episode on cabbage. But that's not what we're talking

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Speaker 1: about today, not necessarily goodness. We're talking about LATAs. Oh yeah,

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Speaker 1: if you want to make them, it's it's relatively simple.

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Speaker 1: It's a little bit labor intensive. The scientific secret you

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Speaker 1: see to making crispy leccas or hash brands for that matter,

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Speaker 1: is to squeeze out as much moisture as possible from

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Speaker 1: the potatoes before you mix them with the other ingredients,

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Speaker 1: you know, like press them between towels or preferably ring

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Speaker 1: out your shredded potatoes in cheese cloth, because that way,

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Speaker 1: when you put the laticas in the hot oil in

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Speaker 1: the pan, you want your oil to be like up

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Speaker 1: around say three d and fifty degrees fahrenheit, that's one

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Speaker 1: seventy seven celsius, and water boils way below that at

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Speaker 1: like to twelve farenheight one hundred celsius. Of course, so

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Speaker 1: when you put your latcas in the pan, the water

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Speaker 1: in the potatoes is immediately going to start vaporizing into steam.

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Speaker 1: This creates a barrier on the surface of the laticas,

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Speaker 1: which prevents the oil from browning them. The longer that

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Speaker 1: the latcas sit in the pan, the more oil they'll

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Speaker 1: soak up, making them more soggy than crunchy at the end.

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Speaker 1: Not fun is so you squeeze out the excess water

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Speaker 1: so they'll crisp up nice and quick. Ah. Yes, this

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Speaker 1: is a very important step that I, um, I don't.

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Speaker 1: I won't say I'm lazy, but a lot of times

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Speaker 1: I'm pressed for time streamlined to do it. But it

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Speaker 1: makes a huge difference. Last animade fried tofu and it

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Speaker 1: was amazing in it because I squeeze and squeeze out

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Speaker 1: the minutes and like all those cauliflower recipes, cauliflower pizza crests,

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Speaker 1: you gotta get the water out of there. You do,

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Speaker 1: it's just going to be mush it will so yes. Um.

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Speaker 1: Also pro tip for frying, cast iron is always the

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Speaker 1: best to do it and it holds heat so well.

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Speaker 1: So because you don't want your oil temperature dropping too

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Speaker 1: much because that's gonna again prolong the fry. Also make

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Speaker 1: sure that you don't crowd your pan. Also, it's going

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Speaker 1: to drop the temperature the oil lay to longer frying

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Speaker 1: time and some cooks recommend using instead of flour as

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Speaker 1: a binder, a little bit of potato starch and motso

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Speaker 1: meal in your batter to to bind the mixture together

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Speaker 1: and to keep it crisper um. You can even save

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Speaker 1: the water that you squeeze off of your potatoes, let

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Speaker 1: the starch settle to the bottom, Pour off the liquid,

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Speaker 1: and add the starch back into your batter. Hey, Latan numbers,

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Speaker 1: I don't. I don't have any Latan numbers. We're not

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Speaker 1: easy to find, surprisingly, um, but I didn't want you

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Speaker 1: all to know that. Every year, the University of Chicago

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Speaker 1: hosts an academic Latka Hamantash Debate, in which notable scientists

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Speaker 1: and scholars present arguments over which food is better. If

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Speaker 1: you don't know what hamantash and are their triangular cookies

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Speaker 1: that are filled with like jam or whatever. They're sweet filling,

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Speaker 1: and they're served at another Jewish holiday poem. This debate

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Speaker 1: is held the Tuesday before Thanksgiving every year. They serve

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Speaker 1: like a bunch of latkas in hammontash in and yeah,

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Speaker 1: they put on like their full academic regalia, like it

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Speaker 1: is a serious thing. I love it. And all kinds

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Speaker 1: of folks come and speak like philosophers, religious historians, linguists, anthropologists, chemists, economists,

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Speaker 1: and mathematicians, astrophysicists, who knew so much in such a

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Speaker 1: small package. Yes, I'm so tickled by it. Um there was.

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Speaker 1: One of the recent ones was debating which, whether we're there,

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Speaker 1: the Luca or the Hamantas was better suited for teaching

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Speaker 1: under the new common core. I also have an excerpt

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Speaker 1: for you from from one Hannah Holburn Gray. Her piece

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Speaker 1: was titled the Latca's Role in the Renaissance, And and

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Speaker 1: here's here's a quote for you. Although Machiavelli was a

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Speaker 1: lot command, he has to be analyzed like a Hamantas. This,

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Speaker 1: among other things, makes him quite unusual. Machiavelli may never

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Speaker 1: mean what he says, that the external surface hides a

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Speaker 1: different meaning within that. He is a master of deception.

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Speaker 1: That's deep. I know, right, I didn't know he was

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Speaker 1: a lot comn I don't think he was. But you know,

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Speaker 1: I'm not going to say that everything that these people

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Speaker 1: say during these arguments is strictly true and accurate. Oh

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Speaker 1: don't dash our dreams before they've even began. It's nonetheless

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Speaker 1: extremely entertaining. You can look at videos of this from

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Speaker 1: recent years. Anyway, this this brings us to some Lata history.

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Speaker 1: But first it brings us to a quick break for

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

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Speaker 1: thank you. All Right. To understand where the latka comes

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Speaker 1: from and why it's a Hanuka food, we need to

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Speaker 1: go back to old Testament times. I would say most

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Speaker 1: of us know the story of the oil that lasted

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Speaker 1: eight days. Yeah, it goes like this for anyone who's

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Speaker 1: unfamiliar or perhaps needs a refresher. It was the second

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Speaker 1: century BC, and the small rebel squad led by one

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Speaker 1: Judaeth the Maccabee, drove their religious oppressors from their land

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Speaker 1: and went to then rededicate their temple, but most of

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Speaker 1: the holy oil for their lamps had been desecrated. As

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Speaker 1: miraculous as their victory, one day's worth of oil lasted

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Speaker 1: eight hence the lighting, hence the lighting of the Menorah

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Speaker 1: for eight days. Yes, yes, And this is one of

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Speaker 1: the reasons that fried food is a part of a

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Speaker 1: lot of Hanuka foods. The oil thing, yeah, yeah, Also

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Speaker 1: it's delicious, I would argue, yes, um. But Lacas have

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Speaker 1: a more specific mention and at least one of the

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Speaker 1: versions of the Book of Judith, which wasn't included in

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Speaker 1: Jewish religious texts, but it was a part of the

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Speaker 1: Catholic and some Christian Bibles of Europe. Now, Judith wanted

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Speaker 1: to kill the head of the Assyrian army that was

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Speaker 1: invading her village. Hallo Fernyes, there's all of this amazing

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Speaker 1: artwork of Judith super stabbing Hollo Ferns and cutting off

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Speaker 1: his head really hard. There's some great lists of like

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Speaker 1: how good all the paintings are on the internet. It's terrific.

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Speaker 1: Look it up well spoiler alert indeed, Lord, Yeah, so

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Speaker 1: Judie is looking to kill this general. Got him good

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Speaker 1: and drunk on wine and full with salty cheese, basically

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Speaker 1: nice and sleepy. Um. Well these might have been cheese

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Speaker 1: pancakes maybe important for this. And then she cut off

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Speaker 1: his head with his own sword. Yeah sorry, spoiler alert. Yeah,

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Speaker 1: I think the statue is probably over by now. And

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Speaker 1: then one way or the other, depending on which version

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Speaker 1: of the story you read, she showed his head to

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Speaker 1: the Israelites. Maybe she put it on a stick, you know,

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Speaker 1: and they then were able to launch a surprise attack

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Speaker 1: on the Assyrian army or possibly the a Syrian army

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Speaker 1: saw the head and we're like, okay, oh, never mind.

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Speaker 1: But anyway, the they the army left one way or

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Speaker 1: the other, and Judith kind of became adopted as the

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Speaker 1: sort of hero of this story. Yeah, also got me

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Speaker 1: in very big trouble once because there is a perfect

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Speaker 1: circle song called Judith, and I was young and I

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Speaker 1: didn't realize the religious the tones of it. And as

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Speaker 1: you know, Lauren, I used to have a CD burning

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Speaker 1: business back in my youth, and I put that song

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Speaker 1: Judith on a random and he's mixed c D and

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Speaker 1: it got back to the parent of a friend of

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Speaker 1: mine who thought I was making fun of religion. Um,

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Speaker 1: I got some Wow. My parents didn't care, but he

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Speaker 1: wouldn't let her attend any of my party for a while. Anyway,

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Speaker 1: That's that's my own burden to bear. But back to this,

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Speaker 1: the story of Judith. Some historians disagree on the timing,

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Speaker 1: whether this bet some of those stories yeah, yeah to

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Speaker 1: the tellings of the tale right, whether this beheading took

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Speaker 1: place around the Maccabi uprising or if the two events

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Speaker 1: took place centuries apart. But the passing down of these

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Speaker 1: stories among Jewish communities cemented the latka or this like

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Speaker 1: cheese pancake thing as part of the Hanukkah traditions. Sort of,

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Speaker 1: we'll get back to that. Dairy is also an important

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Speaker 1: part of Hanukah as well, in honor of Judith, and

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Speaker 1: for a long time that meant that the latca of

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Speaker 1: choice was the cheese laca. Yes, eating foods that were oily.

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Speaker 1: To harken back to this miracle of the oil, goes

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Speaker 1: back thousands of years a letter written by a rabbi

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Speaker 1: from the ninth century CE. In it, the rabbi urged

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Speaker 1: his whole community to eat oily foods for hanak He

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Speaker 1: was like, please check this seriously, it's important. And the

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Speaker 1: latka itself comes into the equation a bit later. If

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Speaker 1: we go back to and Italian Rabbi Ben Colonymous, the

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Speaker 1: rabbi had a list of what a perfect perm feast entailed,

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Speaker 1: and pancakes were on that list. I will say that

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Speaker 1: the story of Esther, which is part of Peram, is

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Speaker 1: also about a lady saving her land by like super

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Speaker 1: by getting a dude drunken killing them. So it seems

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Speaker 1: to be a thing. Yeah, So so there's so there's

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Speaker 1: a lot of like parallels in the Judah Ester stories,

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Speaker 1: so there's been some comparisons over time of celebrations involving

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Speaker 1: Judathan involving Ester. Anyway, Yeah, okay, cool, jumping ahead too.

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Speaker 1: And the Spanish expelled the Jewish people from Sicily, and

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Speaker 1: a lot of them made their way to northern Italy,

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Speaker 1: and they brought with them their recipes for pancakes made

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Speaker 1: with ricotta cheese. The Jewish community in the area readily

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Speaker 1: adopted them because they combined fried food and dairy. Fried

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Speaker 1: ricotta cheese pancakes were the norm for a long time,

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Speaker 1: right up until the eighteen hundreds. Poland and the Ukraine

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Speaker 1: experienced a series of crop failures that resulted in a

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Speaker 1: lot of potatoes getting planted by a degree of Russian

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Speaker 1: Empress Catherine the Great, who is using it as a

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Speaker 1: way to prevent mass starvation hopefully um The potatoes were

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Speaker 1: inexpensive and relatively easy to grow, and they grew quickly.

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Speaker 1: Sar Nicholas the First really enforced this rule, and as

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Speaker 1: a result, potatoes became a mainstay in the Eastern European diet.

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Speaker 1: The Jewish population was growing rapidly in the area at

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Speaker 1: the time too, from one point six million Jewish people

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Speaker 1: in the area that is now Russia and Poland in

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Speaker 1: to over six million by nineteen hundred, sends people out

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Speaker 1: a lot of potatoes on hand, and making a potato

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Speaker 1: latka was easier than making a ricotta latka, people started

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Speaker 1: switching over to the potato lodka. It also probably helped.

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Speaker 1: The potatoes are part of a that is, they can

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Speaker 1: be eaten with either milk or with meat. And this

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Speaker 1: is important because Jewish dietary guidelines called the Kosher Laws

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Speaker 1: forbid eating milk and meat during the same meal, or

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Speaker 1: even cooking and serving them using the same kitchen and

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Speaker 1: dining gear. Serving cheese latka's both means that you're limiting

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Speaker 1: your options for the rest of a meal. You can

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Speaker 1: have any meat with it um and that you have

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Speaker 1: to use either butter or vegetable oils for frying, because

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Speaker 1: if you fry a dairy thing with if you use

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Speaker 1: like schmaltz, yes and yeah, and speaking of and speaking

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Speaker 1: of these first potato lot because we're fried and chicken

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Speaker 1: fat a k a schmaltz and we're called potato a

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Speaker 1: lot because but eventually they became so commonplace the potato

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Speaker 1: was dropped and they just became known as vodkas. And

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Speaker 1: as we talked about in our butter episode, folks in

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Speaker 1: northern Europe didn't have easy access to vegetable oils at

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Speaker 1: the time, like sesame and olive. Oils had to be

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Speaker 1: imported at a pretty significant expense to get them into

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Speaker 1: Northern Europe. So yeah, another vote pro potato. If what

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Speaker 1: you've got to cook in is schmaltz, then cooking the

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Speaker 1: potato is better cooking cheese. Right and file under episodes

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Speaker 1: for a later date because potato. Yeah, but relevant to

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Speaker 1: this um. Potatoes were actually pretty new to Europe, brought

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Speaker 1: back by those who made the journey to the New

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Speaker 1: World in the fift hundreds, and they weren't really popular

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Speaker 1: at first. They were bitter I read that the texture

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Speaker 1: was watery. But one dude helped popularize them. French scientists

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Speaker 1: Antoine Augustine Parmentier. He survived almost solely on potatoes during

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Speaker 1: his time as a prisoner in Bavaria, and when he

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Speaker 1: was released, he became the pr person for the potato.

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Speaker 1: He wanted everyone to eat potatoes, and thanks to his efforts,

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Speaker 1: eating potatoes caught on in France and then in the

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Speaker 1: rest of Europe. Huh. Yeah. I feel like if there

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Speaker 1: was something that I was, you know, forced to eat

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Speaker 1: as a prisoner a lot, I wouldn't be like, oh man,

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Speaker 1: this food. Yeah. I think he was really grateful that

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Speaker 1: he survived the experience and he thought like these things

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Speaker 1: they sustained me. Oh that's a lot. That's a that's

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Speaker 1: a lot nicer than my initial reaction. Was good for him.

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Speaker 1: He took a he's sounds like a glass half full,

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Speaker 1: and it's half full. Potatoes. We have even more lat

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Speaker 1: history for you, we do, but first we've got a

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

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Speaker 1: Thank you, sponsor, Thank you. So as we approached the

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Speaker 1: late eighteen hundreds, in the early nineteen hundreds, Jewish immigrants

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Speaker 1: started bringing a lot Because with them to the United States.

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Speaker 1: One of the first American Jewish cookbooks, Aunt Babbitt's cookbook

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Speaker 1: Foreign and Domestic Recipes for the Household, published in eighteen

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Speaker 1: eighty nine, had a lot of Care recipe. The American

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Speaker 1: Mercury described lot Because as luscious pancakes made of greeted

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Speaker 1: raw potatoes mixed with flour and shortening. Very delicious indeed,

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Speaker 1: and then food science came for the latka in the

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Speaker 1: nineties and ant Jemima the company came out with a

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Speaker 1: boxed vodka mix. Yeah, I don't know, I don't know

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Speaker 1: how that turned out. Chriscoe started pushing to be the

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Speaker 1: oil of choice when making a lot because they had

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Speaker 1: ads specifically saying like, the only oil for your lot,

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Speaker 1: because okay, sure uh. Six was the first year that

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Speaker 1: that University of Chicago Latka Hamantash debate happened at the

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Speaker 1: campus hell l House held it because at the time,

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Speaker 1: coming off of World War Two, open displays of Jewish

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Speaker 1: culture were apparently discouraged in a lot of academia, and

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Speaker 1: they wanted to just give folks an opportunity to celebrate

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Speaker 1: their culture and to poke a little bit of fun

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Speaker 1: at the seriousness of academic life. Sounds like a lot

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Speaker 1: of fun to be had. The art of Jewish cooking,

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Speaker 1: which is sort of This famous American Jewish cookbook came

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Speaker 1: with this quote about potato LATAs, which the wives of

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Speaker 1: the soldiers of the ancient hero Judah mccabee hurriedly cooked

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Speaker 1: for their men behind lines. But this isn't precisely true,

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Speaker 1: since there were no potatoes in that region at the time,

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Speaker 1: and I did read so many articles about people who

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Speaker 1: grew up thinking when they would have a lot kidding

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Speaker 1: Hanuka that it had like this long tradition and that

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Speaker 1: was exactly what they were eating. Yeah. Then, but it's

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Speaker 1: sort of kind of newish. Yeah, I mean, yes, way

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Speaker 1: new assure than that. Way new assure than that getting

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Speaker 1: to the real truths goodness, And that about wraps up

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Speaker 1: our Latca episode. It does. I very determined to try

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Speaker 1: one fruitcake and ladka before the end of the year.

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Speaker 1: I have a very strange party, but it'll be great,

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Speaker 1: It'll be well. And also, I mean, like, I don't know,

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Speaker 1: I feel like to really I need to do this

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Speaker 1: aged fruitcake thing. Oh yeah, so it would be like

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Speaker 1: next year when we're eating it. Yeah, okay, anyway we

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Speaker 1: can light it on fire? Yes, yes, all right? Cool?

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Speaker 1: And this brings us to listen to man. Gabby wrote

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Speaker 1: about our pecan episode. My mom and stepdad you still

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Speaker 1: live in Texas and had a large pecan tree in

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Speaker 1: their backyard. After they finished gathering them in the fall,

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Speaker 1: they would spend a few hours every morning sitting around

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Speaker 1: the kitchen table and cracking them with a special pecan

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Speaker 1: cracker that would split the pecans into two nice halves.

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Speaker 1: They would then put them in ziplock gallon bags and

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Speaker 1: store them in the freezer and use them for cooking

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Speaker 1: and baking. I would go visit them once a year

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Speaker 1: and always bring an empty suitcase with me that they

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Speaker 1: then would that would then be filled with zip flog

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Speaker 1: bags of the pecans. This always reminded me of in

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Speaker 1: the movies when you see drag dealers open their bags

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Speaker 1: up and I have neatly stacked bags of cocaine. Like now,

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Speaker 1: I imagine what the people at the airport would think

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Speaker 1: when they opened up the suitcase to see what was inside.

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Speaker 1: Still makes me laugh to this day. I would share

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Speaker 1: the becons with my friends and we would laugh about

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Speaker 1: me being the pecan mule. A suitcase of picans fantastic?

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Speaker 1: Is fantastic? Oh man, I need some of these fresh pecans, Okay,

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Speaker 1: all right? Michelle wrote, your Thanksgiving episode cracked me up.

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Speaker 1: When you talked about Annie's brother deciding to be a

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Speaker 1: vegetarian the day before Thanksgiving. It reminded me of what

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Speaker 1: is oddly one of my favorite Thanksgiving memories. I was

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Speaker 1: a vegetarian and middle and part of high school and

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Speaker 1: usually just ate the sides. One year, my aunt decided

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Speaker 1: to make me a walnut mushroom loaf so I could

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Speaker 1: have a main dish. I never actually liked mushrooms much,

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Speaker 1: but I ate it to be polite. As it turns out,

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Speaker 1: I'm very allergic to mushrooms, which we discovered that heavening

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Speaker 1: my whole life. My chin had occasionally turned purple after

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Speaker 1: eating things like pizza or spaghetti, but we were never

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Speaker 1: able to figure out what it was about those foods

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Speaker 1: I was allergic to. This time, I broke out completely

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Speaker 1: in hives everywhere and spent the rest of the weekend

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Speaker 1: in a penetrale induced stupor. My aunt felt terrible, but

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Speaker 1: we were so glad to have finally solved the mystery

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Speaker 1: of what I was allergic to. It wasn't fun at

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Speaker 1: the time, but it's a great family story in retrospect,

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Speaker 1: I'm grateful of the trouble flavored everything trend seems to

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Speaker 1: be diminishing a bit, because that made life tricky for

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Speaker 1: a while. It sounds like a memorable Thanksgiving, Yes, so

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Speaker 1: always better to know it is. It's great. It's great

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Speaker 1: to have those things identified makes you much safer, Yeah, much,

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Speaker 1: less hives, fewer hives overall, all good, all good. It's

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Speaker 1: been so wonderful hearing everybody from everybody about there Thanksgiving taps.

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Speaker 1: Oh yeah, it made me feel less less alone in

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Speaker 1: my mishap pro Thanksgiving memories. Thanks to both of them

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Speaker 1: for writing. You two can write to us. Our email

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Speaker 1: is hello at savor pod dot com. You can also

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00:24:16,400 --> 00:24:18,919
Speaker 1: find us on social media. We are on Facebook, Twitter,

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00:24:19,000 --> 00:24:21,800
Speaker 1: and Instagram at savor pod. We do hope to hear

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Speaker 1: from you. Thank you to our super producer Andrew Howard.

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Speaker 1: Thank you so much to you for listening, and we

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Speaker 1: hope that lots more good things are coming your way.

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Speaker 1: Thanks to both of them for writing. You two can

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00:24:38,119 --> 00:24:40,840
Speaker 1: write to us. Our email is hello at savor pod

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00:24:40,960 --> 00:24:57,760
Speaker 1: dot com. Why are right? If you would also like

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00:24:57,800 --> 00:25:00,840
Speaker 1: to latka, you can lata latka. You could lack go

404
00:25:00,920 --> 00:25:03,760
Speaker 1: all the time at laka loca at lata Laca laca.

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Speaker 1: That's what I'm to say. Okay, cheesy, crazy, It's Andrew Howard, right,

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Speaker 1: Andrew lacka. I just should have known based on the

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Speaker 1: daily episode My God,