1 00:00:09,240 --> 00:00:11,520 Speaker 1: Hell no, And welcome to Saber Protection of iHeartRadio. 2 00:00:11,600 --> 00:00:14,040 Speaker 2: I'm any rec and I'm Lauren Voblbaum and today we 3 00:00:14,080 --> 00:00:16,280 Speaker 2: have an episode for you about YAX. 4 00:00:17,800 --> 00:00:24,720 Speaker 1: Yes, yas. Yeah, I've heard that correctly. Wow, Lauren, was 5 00:00:24,760 --> 00:00:27,639 Speaker 1: there any reason this was on your mind? You know? 6 00:00:27,840 --> 00:00:29,960 Speaker 1: Yaks are cool? I did. 7 00:00:30,200 --> 00:00:32,880 Speaker 2: This is one of those where I did an episode 8 00:00:32,920 --> 00:00:36,000 Speaker 2: about them over on one of my other shows, brain Stuff, 9 00:00:36,159 --> 00:00:38,040 Speaker 2: and I was like, you know, I want to read 10 00:00:38,080 --> 00:00:38,720 Speaker 2: more about. 11 00:00:38,560 --> 00:00:48,040 Speaker 1: YAX and more was rich. A lot was read about YAX. Yeah. 12 00:00:48,320 --> 00:00:50,479 Speaker 1: So sometimes with these, sometimes with. 13 00:00:50,479 --> 00:00:54,520 Speaker 2: Like agricultural related episodes, like I feel like like we 14 00:00:54,600 --> 00:00:57,680 Speaker 2: are almost ready to go open a ranch. 15 00:00:58,840 --> 00:01:04,000 Speaker 1: Yeah, from how having done this episode reading, Oh, savor 16 00:01:04,120 --> 00:01:10,480 Speaker 1: ranch retirement idea, We'll put that in the backpacket. Oh man, 17 00:01:10,800 --> 00:01:12,399 Speaker 1: oh no, that would be great. 18 00:01:12,600 --> 00:01:15,160 Speaker 2: Okay, all right, all right, I'm not made for ranching, 19 00:01:15,319 --> 00:01:18,080 Speaker 2: that's I'm I'm a city girl. 20 00:01:19,120 --> 00:01:22,320 Speaker 1: But but we'll put it in the back pocket. That's 21 00:01:22,400 --> 00:01:27,760 Speaker 1: a nice place to visit anyway. Yes, yes, I do 22 00:01:27,959 --> 00:01:35,400 Speaker 1: not have any stories to share about YACK. I feel 23 00:01:35,440 --> 00:01:39,600 Speaker 1: like I've seen them, but I have not tasted any 24 00:01:39,640 --> 00:01:41,800 Speaker 1: of the products me neither. 25 00:01:41,920 --> 00:01:45,720 Speaker 2: Yeah, Yes, I'm pretty sure that I have not. Now 26 00:01:45,760 --> 00:01:47,480 Speaker 2: I'm really curious though, so. 27 00:01:48,920 --> 00:01:50,760 Speaker 1: I have as well. And I have to say this 28 00:01:50,880 --> 00:01:54,760 Speaker 1: was this was a tricky one in terms of there 29 00:01:54,840 --> 00:02:00,640 Speaker 1: are a lot of yack products to go down rabbit 30 00:02:00,680 --> 00:02:08,720 Speaker 1: holes about. One of my very favorite things I found 31 00:02:08,760 --> 00:02:12,400 Speaker 1: about this when doing the research is this quote from 32 00:02:12,440 --> 00:02:22,360 Speaker 1: a research paper following this review of Yack dung energetics. Yeah, 33 00:02:22,400 --> 00:02:24,640 Speaker 1: and we will talk about that a little bit more. 34 00:02:24,800 --> 00:02:28,799 Speaker 1: But I was like, Okay, wow, not where I thought 35 00:02:28,840 --> 00:02:33,520 Speaker 1: this was going. But I'm really having to expand my 36 00:02:33,600 --> 00:02:36,480 Speaker 1: brain and take some things in that I wasn't expected. 37 00:02:37,919 --> 00:02:41,399 Speaker 1: And you're reading for a food show. Yeah, yeah, yeah, 38 00:02:42,560 --> 00:02:49,839 Speaker 1: which is nice. Yeah, it's nice and sometimes a little complicated, 39 00:02:49,919 --> 00:02:57,600 Speaker 1: but nice. Well, we have done similar episodes to Yack, 40 00:02:59,480 --> 00:03:04,440 Speaker 1: but YAK it's pretty specific, it is in some ways. 41 00:03:04,720 --> 00:03:10,799 Speaker 2: Yeah, and we haven't gone too deep into cattle the animals, So. 42 00:03:11,680 --> 00:03:17,040 Speaker 1: No, we have not. That's futures. Oh yeah, we'll deal 43 00:03:17,080 --> 00:03:21,320 Speaker 1: with that. But in the meantime, I guess this brings 44 00:03:21,400 --> 00:03:28,560 Speaker 1: us to our question yas what are they? 45 00:03:29,720 --> 00:03:34,640 Speaker 2: Well, yax are large, long haired bovines in the same 46 00:03:34,720 --> 00:03:38,520 Speaker 2: genus as cattle that are also raised for their milk, meat, 47 00:03:38,640 --> 00:03:43,200 Speaker 2: and lots of non food products. Their milk is creamy 48 00:03:43,280 --> 00:03:46,600 Speaker 2: yellow in color, high in fats and protein, and used 49 00:03:46,640 --> 00:03:50,000 Speaker 2: fresh or to make butter and cheeses. Their meat is 50 00:03:50,120 --> 00:03:53,040 Speaker 2: lean and nutritious, and every part of the animal can 51 00:03:53,080 --> 00:03:55,880 Speaker 2: be used in crafting things like textiles, tools, and art. 52 00:03:56,480 --> 00:04:00,480 Speaker 2: They're like big and sturdy and useful as work animals, 53 00:04:00,480 --> 00:04:04,720 Speaker 2: and they're also essentially amenable to being herded and doing work, 54 00:04:04,760 --> 00:04:07,800 Speaker 2: which helps one of the reasons why like zebras are 55 00:04:07,800 --> 00:04:09,640 Speaker 2: not a hurt animal because they're not nice. 56 00:04:09,680 --> 00:04:10,440 Speaker 1: They're impolite. 57 00:04:13,360 --> 00:04:17,680 Speaker 2: Yeah, Yaks are like big, shaggy cattle that kind of 58 00:04:17,680 --> 00:04:23,000 Speaker 2: look like the Henson company designed them. Yeah, like a 59 00:04:23,000 --> 00:04:27,040 Speaker 2: broad face, like a very broad cattlely face. 60 00:04:28,400 --> 00:04:32,440 Speaker 1: Snuffle uf. I guess I can feel yeah, something like that. 61 00:04:32,640 --> 00:04:42,040 Speaker 2: Yeah, but okay, so there are wild yaks, but domesticated 62 00:04:42,120 --> 00:04:44,760 Speaker 2: yacts is what we're mostly talking about today. A tax 63 00:04:44,839 --> 00:04:50,320 Speaker 2: nomical name boss Grunnians. Sure it means grunting ox because 64 00:04:50,320 --> 00:04:52,520 Speaker 2: they do not move. They start a grunt and squeak. 65 00:04:52,960 --> 00:04:54,960 Speaker 2: They can grow up to two meters or about six 66 00:04:55,000 --> 00:04:56,839 Speaker 2: and a half feet tall at the shoulder, which is 67 00:04:56,839 --> 00:04:59,000 Speaker 2: their the highest point on their body. They've got like 68 00:04:59,000 --> 00:05:01,200 Speaker 2: a hump on their upper back near the neck. They 69 00:05:01,200 --> 00:05:04,480 Speaker 2: can weigh easily over one thousand pounds, with male bowls 70 00:05:04,480 --> 00:05:07,479 Speaker 2: about twice as heavy as the female cows. And this 71 00:05:07,560 --> 00:05:09,440 Speaker 2: is all a little bit bigger than like the biggest 72 00:05:09,600 --> 00:05:14,200 Speaker 2: cattle can get. They grow long horns. The bulls horns 73 00:05:14,240 --> 00:05:17,960 Speaker 2: curve back and under, whereas the cows horns curve upward 74 00:05:18,120 --> 00:05:20,839 Speaker 2: and are smaller. Their fur can come in shades from 75 00:05:20,880 --> 00:05:23,239 Speaker 2: black to brown to gray to white, and in different 76 00:05:23,279 --> 00:05:26,560 Speaker 2: patterns in bowls. That fur can get so long that 77 00:05:26,600 --> 00:05:29,160 Speaker 2: it sort of swings around their legs like fringe on 78 00:05:29,200 --> 00:05:33,080 Speaker 2: a shawl. They reproduce in the boring old mammal way, 79 00:05:33,480 --> 00:05:36,599 Speaker 2: typically with only one calf per pregnancy and a gestation 80 00:05:36,680 --> 00:05:40,280 Speaker 2: period a tiny bit shorter than humans. But calves are 81 00:05:40,320 --> 00:05:43,640 Speaker 2: capable of walking within like ten minutes instead of two years, 82 00:05:43,920 --> 00:05:50,400 Speaker 2: so that must be convenient. Yeah, And yaks are just 83 00:05:50,800 --> 00:05:55,760 Speaker 2: really well adapted to their cold, high altitude native environment, 84 00:05:55,880 --> 00:05:59,800 Speaker 2: which is around the Tibetan Plateau and surrounding mountain regions. 85 00:06:00,520 --> 00:06:02,920 Speaker 2: They can live in altitudes of up to twenty thousand 86 00:06:02,920 --> 00:06:07,159 Speaker 2: feet above sea level. That's six thousand meters. That's higher 87 00:06:07,200 --> 00:06:11,000 Speaker 2: than any point in North America aside from the Summit 88 00:06:11,080 --> 00:06:17,200 Speaker 2: of Dnale in Alaska. So yeah, to cope with that, 89 00:06:17,880 --> 00:06:21,960 Speaker 2: they evolved to produce more red blood cells than other bovines. 90 00:06:22,720 --> 00:06:26,320 Speaker 2: And also these extra large lungs that are so big 91 00:06:26,400 --> 00:06:29,200 Speaker 2: that they also evolved an extra pair of ribs to 92 00:06:29,360 --> 00:06:35,000 Speaker 2: support them. Like cattle have thirteen pair, yaks have fourteen pair. 93 00:06:35,920 --> 00:06:41,920 Speaker 2: That's metal so cool, and that long, multi layered fur 94 00:06:42,000 --> 00:06:44,320 Speaker 2: keeps them warm, and temperatures that can get down to 95 00:06:44,400 --> 00:06:47,520 Speaker 2: negative forty degrees, which is so dang cold that it's 96 00:06:47,560 --> 00:06:49,080 Speaker 2: the same in celsius and fahrenheit. 97 00:06:49,160 --> 00:06:55,880 Speaker 1: Both. Yeah, yaks are YACs are cool. They are. 98 00:06:57,200 --> 00:07:00,240 Speaker 2: Uh it's kind of a pun because we just talked 99 00:07:00,279 --> 00:07:02,600 Speaker 2: about how they live in chili environments and then note 100 00:07:02,600 --> 00:07:06,560 Speaker 2: that those environments are extremes like most domesticated yaks will 101 00:07:06,600 --> 00:07:10,320 Speaker 2: hang out and like slightly more forgiving climates because most 102 00:07:10,360 --> 00:07:13,320 Speaker 2: humans want to hang out and slightly more forgiving climates. 103 00:07:13,360 --> 00:07:15,840 Speaker 1: So yeah, yaks. 104 00:07:15,560 --> 00:07:17,920 Speaker 2: Grays on fresh grass and other forage in the summers, 105 00:07:18,040 --> 00:07:20,880 Speaker 2: and in the winter they'll use their horns to like 106 00:07:21,000 --> 00:07:23,960 Speaker 2: dig into the snow and find shrubs and a withered 107 00:07:24,240 --> 00:07:28,560 Speaker 2: forage stuff like that. We are ostensibly a food show 108 00:07:30,440 --> 00:07:34,160 Speaker 2: a note here at the top like, while yaks are 109 00:07:34,160 --> 00:07:37,720 Speaker 2: not very widely raised around the world, the cultures that 110 00:07:38,080 --> 00:07:41,920 Speaker 2: do have like ranching and or herding traditions around yaks 111 00:07:42,160 --> 00:07:45,880 Speaker 2: are super varied, like over forty different ethnic communities in 112 00:07:46,000 --> 00:07:49,560 Speaker 2: ten countries around Central Asia, and these cultures are not 113 00:07:49,640 --> 00:07:54,160 Speaker 2: a monolith culinarily or otherwise. That being said, yeah, so, 114 00:07:54,240 --> 00:07:57,840 Speaker 2: yak milk can be consumed fresh by itself or more 115 00:07:57,880 --> 00:08:01,840 Speaker 2: often in a hot milk tea, or fermented into alcoholic 116 00:08:01,920 --> 00:08:05,840 Speaker 2: drinks or further distilled into neutral spirits. It's also used 117 00:08:05,880 --> 00:08:09,000 Speaker 2: in cooking and made into butter and many, many, many 118 00:08:09,080 --> 00:08:14,360 Speaker 2: varieties of cheese after summer grazing. Yac milk can reach 119 00:08:14,480 --> 00:08:18,600 Speaker 2: up to twelve percent fat content. Under more like constrained 120 00:08:18,640 --> 00:08:23,480 Speaker 2: dietary circumstances, it's like merely around six percent, and also 121 00:08:23,600 --> 00:08:26,800 Speaker 2: it's got like five percent each protein and sugar, and 122 00:08:26,960 --> 00:08:29,200 Speaker 2: all of that is nearly twice as much fat and 123 00:08:29,240 --> 00:08:33,000 Speaker 2: protein as cow milk contains on the low end. So 124 00:08:33,960 --> 00:08:37,520 Speaker 2: this gives yac milk a rich yellow color and slightly 125 00:08:37,600 --> 00:08:42,160 Speaker 2: sweet flavor. However, one like up the cattle have is 126 00:08:42,200 --> 00:08:45,440 Speaker 2: that they can produce larger quantities of milk Yac dairy 127 00:08:45,720 --> 00:08:49,920 Speaker 2: is basically never going to be like an industrial level 128 00:08:50,120 --> 00:08:54,880 Speaker 2: production the way that cattle dairy is. Where yak products 129 00:08:54,920 --> 00:09:01,319 Speaker 2: are commercially available, It's a specialty product. The butter nice 130 00:09:01,360 --> 00:09:04,480 Speaker 2: and thick and yellow used. However you like to use 131 00:09:04,520 --> 00:09:08,880 Speaker 2: butter mixed with black tea and salt, it creates pocha, 132 00:09:09,480 --> 00:09:11,760 Speaker 2: sometimes known as Tibetan butter tea, which is a big 133 00:09:11,800 --> 00:09:14,080 Speaker 2: part of the culture in some areas. It can also 134 00:09:14,120 --> 00:09:16,400 Speaker 2: be mixed in small amounts with a flour like maybe 135 00:09:16,440 --> 00:09:19,760 Speaker 2: barley or oat flour to form a staple grain product, 136 00:09:20,720 --> 00:09:24,800 Speaker 2: and is also used to fuel lamps, sometimes ceremonially, to 137 00:09:24,840 --> 00:09:28,000 Speaker 2: bring like a buffed shine to fur coats, and to 138 00:09:28,160 --> 00:09:33,880 Speaker 2: create a base for traditional butter sculptures yep sculpting. Butter 139 00:09:34,240 --> 00:09:38,439 Speaker 2: is probably more widespread than you think, and I love. 140 00:09:38,280 --> 00:09:39,600 Speaker 1: That me too. 141 00:09:42,840 --> 00:09:46,200 Speaker 2: The cheeses, you know, you get everything from like fresh 142 00:09:46,320 --> 00:09:50,160 Speaker 2: cottage style cheeses to hard like Swiss type cheeses, to 143 00:09:50,800 --> 00:09:53,680 Speaker 2: smoked and or dried cheeses, which can be stored for 144 00:09:53,800 --> 00:09:57,920 Speaker 2: much longer. YACs can also be slaughtered for their meat. 145 00:09:58,360 --> 00:10:01,040 Speaker 2: Yak meat is leaner than beef, with a similar but 146 00:10:01,080 --> 00:10:04,840 Speaker 2: perhaps more mild flavor from what I understand, And it's 147 00:10:04,840 --> 00:10:07,760 Speaker 2: more efficient to rear YACs for meat than cattle because 148 00:10:07,840 --> 00:10:11,520 Speaker 2: yacks only consume like a third to half of the 149 00:10:11,520 --> 00:10:15,360 Speaker 2: food that cattle do, and they produce less methane. The 150 00:10:15,360 --> 00:10:17,560 Speaker 2: meat can be used anyway that you like, preparing meat, 151 00:10:17,559 --> 00:10:21,280 Speaker 2: from fresh steaks to sausages to jerky yack bone marrow 152 00:10:21,400 --> 00:10:27,480 Speaker 2: is also a thing, and now I need that. Hope 153 00:10:27,520 --> 00:10:30,040 Speaker 2: that's not too creepy. I'm like, look at this majestic animal. 154 00:10:30,080 --> 00:10:31,880 Speaker 2: I definitely want to crack open its bones. 155 00:10:34,400 --> 00:10:38,360 Speaker 1: Yeah. Yeah. 156 00:10:38,840 --> 00:10:43,120 Speaker 2: Yacks are also used for transportation and for moving supplies around, 157 00:10:43,520 --> 00:10:44,800 Speaker 2: plowing of the other work. 158 00:10:44,920 --> 00:10:45,599 Speaker 1: Yeah. 159 00:10:45,640 --> 00:10:47,720 Speaker 2: The hide and hair are used to make all kinds 160 00:10:47,760 --> 00:10:50,560 Speaker 2: of things. They've got this coarse outer fur that's good 161 00:10:50,559 --> 00:10:53,760 Speaker 2: for making like tents and ropes, mid coat that might 162 00:10:53,760 --> 00:10:55,800 Speaker 2: go to things like coats or rugs, and then this 163 00:10:55,920 --> 00:10:59,040 Speaker 2: soft undercoat that's like cashmere that they shed every spring. 164 00:11:02,520 --> 00:11:06,160 Speaker 1: Well, what about the nutrition. 165 00:11:06,520 --> 00:11:08,760 Speaker 2: Right back to the food, Yeah, uh. Compared with other 166 00:11:09,080 --> 00:11:12,160 Speaker 2: dairy and meat, yak products generally carry heavier punches of 167 00:11:12,160 --> 00:11:15,400 Speaker 2: both macro and micronutrients. So it's pretty cool. 168 00:11:17,080 --> 00:11:20,839 Speaker 1: Yes, yes, indeed, and we do have some numbers for you, 169 00:11:21,000 --> 00:11:22,040 Speaker 1: we do, okay. 170 00:11:22,200 --> 00:11:26,880 Speaker 2: So there are an estimated sixteen million ish yaks in 171 00:11:26,920 --> 00:11:30,079 Speaker 2: the world, about ninety percent in China, but a solid 172 00:11:30,120 --> 00:11:33,920 Speaker 2: million or so in Mongolia, the rest mostly scattered around 173 00:11:34,000 --> 00:11:37,480 Speaker 2: nearby highland areas. There are small numbers in North America, 174 00:11:37,559 --> 00:11:42,600 Speaker 2: maybe like five hundred animals. Total production of yak meat 175 00:11:42,600 --> 00:11:45,800 Speaker 2: per year is a bit less than four hundred thousand tons, 176 00:11:46,120 --> 00:11:48,600 Speaker 2: around sixty percent of which is consumed locally. 177 00:11:50,679 --> 00:11:50,959 Speaker 1: Okay. 178 00:11:50,960 --> 00:11:54,400 Speaker 2: There is a Guinness record for the longest horns on 179 00:11:54,440 --> 00:12:01,240 Speaker 2: a yak, don't. I don't know how far they looked 180 00:12:01,640 --> 00:12:05,400 Speaker 2: to find competitors, but this record was awarded in twenty 181 00:12:05,440 --> 00:12:09,960 Speaker 2: twenty one to this beautiful brown colored buddy named Jericho 182 00:12:10,120 --> 00:12:13,440 Speaker 2: that lives on a farm in Minnesota. His horns are 183 00:12:13,559 --> 00:12:17,240 Speaker 2: curved in the spiral and if you could stretch them 184 00:12:17,280 --> 00:12:19,959 Speaker 2: out and lay them end to end, they would measure 185 00:12:20,000 --> 00:12:24,040 Speaker 2: a little over eleven feet that's like three and a 186 00:12:24,080 --> 00:12:29,440 Speaker 2: half meters. He is so handsome. 187 00:12:31,280 --> 00:12:34,200 Speaker 1: Look up pictures. 188 00:12:37,120 --> 00:12:40,120 Speaker 2: And there are a number of yak festivals around the 189 00:12:40,160 --> 00:12:46,280 Speaker 2: regions that heard or ranch yaks. The ones around Mongolia, 190 00:12:46,320 --> 00:12:49,320 Speaker 2: for example, tend to occur in July or August and 191 00:12:49,480 --> 00:12:55,920 Speaker 2: have events like agricultural demonstrations, yak parades, yak polo, yak lassoing, 192 00:12:56,720 --> 00:12:58,880 Speaker 2: music and dance that, as far as I'm aware, the 193 00:12:58,960 --> 00:13:04,040 Speaker 2: YACs don't particularly participate in yack milking competitions, yak dairy 194 00:13:04,080 --> 00:13:08,920 Speaker 2: product competitions, fashion shows with yak fiber garments on humans, 195 00:13:09,600 --> 00:13:13,400 Speaker 2: and I specify on humans because there's also a competition 196 00:13:13,440 --> 00:13:19,600 Speaker 2: for the most beautiful and or best bedecked yak. Sometimes 197 00:13:19,600 --> 00:13:25,199 Speaker 2: this is referred to as the nice yak competition. Oh, 198 00:13:25,240 --> 00:13:29,840 Speaker 2: I love this so much. And then there's yak racing, 199 00:13:30,720 --> 00:13:34,079 Speaker 2: which is the slowest event of any given festival because 200 00:13:34,240 --> 00:13:39,400 Speaker 2: most of the yaks kind of saunter casually across the 201 00:13:39,440 --> 00:13:42,480 Speaker 2: finish line, assuming that they have not gotten distracted and 202 00:13:42,600 --> 00:13:43,360 Speaker 2: wandered off. 203 00:13:46,080 --> 00:13:51,240 Speaker 1: Oh that's the best. That makes it so much more fun, right, 204 00:13:54,679 --> 00:13:56,959 Speaker 1: fun for us and fun for the X. Yeah, the 205 00:13:57,040 --> 00:14:01,360 Speaker 1: yaks are having a nice time. I don't want a 206 00:14:01,360 --> 00:14:07,200 Speaker 1: fast yak race. No, The fun is what are they 207 00:14:07,200 --> 00:14:09,920 Speaker 1: gonna wander off? Will they ever get back on track? 208 00:14:12,280 --> 00:14:17,959 Speaker 1: That's the best, that's the best part. Okay, Well, we 209 00:14:18,040 --> 00:14:20,680 Speaker 1: do have quite a history for you, we do, and 210 00:14:20,760 --> 00:14:22,240 Speaker 1: we are going to get into that as soon as 211 00:14:22,240 --> 00:14:23,760 Speaker 1: we get back from a quick break for a word 212 00:14:23,760 --> 00:14:35,920 Speaker 1: from our sponsors, and we're back. Thank you sponsors, Yes, 213 00:14:35,960 --> 00:14:43,640 Speaker 1: thank you. So all right. The yaks ancient ancestors, are 214 00:14:43,680 --> 00:14:46,520 Speaker 1: believed to go back to at least two million years 215 00:14:46,600 --> 00:14:51,920 Speaker 1: ago or ish. The estimated range is very very wide, 216 00:14:52,920 --> 00:14:58,680 Speaker 1: but you know, probably long time ago. However, researchers have 217 00:14:58,920 --> 00:15:02,920 Speaker 1: uncovered fossils what we would more modernly recognize as yaks 218 00:15:03,000 --> 00:15:06,920 Speaker 1: in Mongolia, estimated to be at least ten thousand years old. 219 00:15:07,800 --> 00:15:11,840 Speaker 1: They are indigenous to that area. The current theory is 220 00:15:11,880 --> 00:15:15,480 Speaker 1: that the yak was domesticated in Tibet by the Chiang 221 00:15:15,520 --> 00:15:20,480 Speaker 1: people around two thousand, five hundred years ago, though the 222 00:15:20,600 --> 00:15:23,920 Speaker 1: process has been in motion for much longer, like seven 223 00:15:24,320 --> 00:15:29,400 Speaker 1: five hundred years. Based on currently available evidence, yak products 224 00:15:29,440 --> 00:15:33,520 Speaker 1: were fairly important in Mongolia beginning sometime around two hundred 225 00:15:33,560 --> 00:15:38,320 Speaker 1: BCE to two hundred CE art and the appearance of 226 00:15:38,440 --> 00:15:42,200 Speaker 1: yas on belt buckles recovered in this area suggests that 227 00:15:42,200 --> 00:15:44,160 Speaker 1: the yak was really respected. So there's a lot of 228 00:15:44,160 --> 00:15:47,040 Speaker 1: that stuff if you want to look it up, which 229 00:15:47,040 --> 00:15:51,680 Speaker 1: we always recommend. Oh yeah, And yaks were useful in 230 00:15:51,760 --> 00:15:55,360 Speaker 1: this area in a whole lot of ways. For their meat, 231 00:15:55,560 --> 00:15:59,880 Speaker 1: their milk, their leather, their fiber, their dung. As few 232 00:16:01,240 --> 00:16:04,840 Speaker 1: as a beast of burden. Their meat was preserved, perhaps 233 00:16:04,960 --> 00:16:09,240 Speaker 1: dried for later or turned into sausage, sometimes in combination 234 00:16:09,280 --> 00:16:14,080 Speaker 1: with yac blood. Some parts were incorporated into animal feed. 235 00:16:15,200 --> 00:16:18,800 Speaker 1: They were really beneficial too in terms of their ability 236 00:16:18,880 --> 00:16:24,359 Speaker 1: to survive in the Himalayas in this area, and researchers 237 00:16:24,480 --> 00:16:28,120 Speaker 1: often discuss how they were one piece of how people 238 00:16:28,160 --> 00:16:32,760 Speaker 1: in this region adapted to these high altitudes where it 239 00:16:32,800 --> 00:16:36,960 Speaker 1: was cold with a lot of snow. We've got this creature, 240 00:16:37,600 --> 00:16:42,760 Speaker 1: this animal that can really handle that. It is hard 241 00:16:42,840 --> 00:16:47,360 Speaker 1: to overstate how important yaks were for the people in 242 00:16:47,360 --> 00:16:53,760 Speaker 1: this environment. They provided sustenance, labor and fiber for warmer clothing, 243 00:16:54,480 --> 00:16:58,120 Speaker 1: heating elements, and fertilizer when it came to butter, fat 244 00:16:58,240 --> 00:17:01,760 Speaker 1: or dung. The horns were useful, as were the bones. 245 00:17:01,920 --> 00:17:04,080 Speaker 1: Just all around. 246 00:17:04,640 --> 00:17:08,680 Speaker 2: Yeah, and that fuel thing is serious. Like the Tibetan 247 00:17:08,720 --> 00:17:12,840 Speaker 2: plateaus tend to not have trees, so you know, no firewood. 248 00:17:13,320 --> 00:17:16,800 Speaker 2: And furthermore, luckily, yak dung has little to no smell. 249 00:17:17,119 --> 00:17:19,840 Speaker 2: As long as the animal has enough water and forage, 250 00:17:20,440 --> 00:17:22,480 Speaker 2: it can be used as a construction material as well. 251 00:17:24,280 --> 00:17:28,680 Speaker 1: Yes, and so here's the thing what I was talking 252 00:17:28,680 --> 00:17:33,840 Speaker 1: about with the multiple paths here or here some of 253 00:17:33,840 --> 00:17:38,280 Speaker 1: those paths. So yack milk was probably being consumed by 254 00:17:38,320 --> 00:17:42,960 Speaker 1: around twelve seventy CE, and likely before that. That's when 255 00:17:43,000 --> 00:17:47,480 Speaker 1: the written record indicates it. However, the scientific and historical 256 00:17:47,520 --> 00:17:50,719 Speaker 1: record is lacking when it comes to the evidence around this. 257 00:17:51,560 --> 00:17:55,000 Speaker 1: Researchers suspect the later date might be because the milk 258 00:17:55,040 --> 00:17:59,800 Speaker 1: of other animals was the preference, or just wasn't recorded yep. 259 00:18:01,240 --> 00:18:05,120 Speaker 1: Or I read in some sources that in most places 260 00:18:05,160 --> 00:18:09,000 Speaker 1: with ready access to it, yack milk went to butter. 261 00:18:10,400 --> 00:18:14,120 Speaker 1: At some point, yak butter ended up in tea. As mentioned, 262 00:18:14,720 --> 00:18:18,920 Speaker 1: it was generally viewed as somewhat medicinal, especially at high 263 00:18:18,960 --> 00:18:26,520 Speaker 1: altitude and as special occasion tea, and probably early on, 264 00:18:26,640 --> 00:18:30,400 Speaker 1: yak milk was used to make cheese. It was and 265 00:18:30,560 --> 00:18:35,200 Speaker 1: remains a fairly intensive process. It involves hours of churning 266 00:18:35,760 --> 00:18:40,200 Speaker 1: or at least in some traditional cases. On the plus side, 267 00:18:40,240 --> 00:18:43,439 Speaker 1: though a lot of this cheese lasts for months or longer. 268 00:18:43,640 --> 00:18:46,680 Speaker 1: So it was another excellent option for those who were 269 00:18:46,720 --> 00:18:53,080 Speaker 1: working in these harsh climates. Taking all of that into consideration. 270 00:18:54,160 --> 00:18:57,720 Speaker 1: Yak products were fairly popular in pockets of Asia during 271 00:18:57,720 --> 00:19:00,840 Speaker 1: the twelve hundreds, and. 272 00:19:02,200 --> 00:19:06,920 Speaker 2: Butter sculpture aside. All right, So Tibetan practices around butter 273 00:19:06,960 --> 00:19:09,960 Speaker 2: sculpture might have developed in like the fourteen hundreds or 274 00:19:10,000 --> 00:19:14,320 Speaker 2: thereabouts during the Ming dynasty. So the tradition today is 275 00:19:14,359 --> 00:19:18,159 Speaker 2: that for Tibetan Buddhist New Year celebrations, which happen in 276 00:19:18,240 --> 00:19:22,560 Speaker 2: late winter like February March, some people sculpt and pigment 277 00:19:22,800 --> 00:19:28,000 Speaker 2: butter into these elaborate, elaborate pieces depicting the Buddha and 278 00:19:28,320 --> 00:19:33,320 Speaker 2: you know, religious scenes and symbols, architecture, animals, mythical creatures, 279 00:19:33,600 --> 00:19:38,160 Speaker 2: a lot of flowers. It's an offering slash decoration at 280 00:19:38,160 --> 00:19:42,000 Speaker 2: temples and monasteries, and they are very bright and intricate 281 00:19:42,400 --> 00:19:46,439 Speaker 2: and can range in size from something handheld to like 282 00:19:46,800 --> 00:19:49,399 Speaker 2: a few meters tall, like maybe like twenty feet, like 283 00:19:49,480 --> 00:19:52,479 Speaker 2: a couple of stories high. And it's thought to have 284 00:19:52,480 --> 00:19:56,280 Speaker 2: developed due to not having fresh flowers to use its 285 00:19:56,280 --> 00:19:57,760 Speaker 2: offerings in the dead of winter. 286 00:20:00,920 --> 00:20:05,960 Speaker 1: Butter sculpture always recommend look it up, look it up. 287 00:20:05,960 --> 00:20:08,600 Speaker 2: Oh yeah no, And these truly they are gorgeous and 288 00:20:08,720 --> 00:20:10,560 Speaker 2: I don't understand physically how they work. 289 00:20:11,160 --> 00:20:17,960 Speaker 1: They're super cool, Yes, yes, indeed, okay. The written record 290 00:20:18,000 --> 00:20:20,639 Speaker 1: indicates that a handful of yak were sent to Europe 291 00:20:21,000 --> 00:20:24,720 Speaker 1: in the early eighteen hundreds. In the early nineteen hundred, 292 00:20:24,800 --> 00:20:28,520 Speaker 1: some yaks were sent to North American Zoos. People also 293 00:20:28,640 --> 00:20:32,199 Speaker 1: did a couple of tests around hybridization that was centered 294 00:20:32,200 --> 00:20:35,680 Speaker 1: around meat production and the cold climates of Canada and 295 00:20:35,960 --> 00:20:37,480 Speaker 1: the northern United States. 296 00:20:38,960 --> 00:20:42,960 Speaker 2: Nepal established a yac cheese industry in the nineteen fifties, 297 00:20:43,280 --> 00:20:45,359 Speaker 2: and they were apparently the only country in the world 298 00:20:45,359 --> 00:20:47,520 Speaker 2: with one until around about the nineteen eighties. 299 00:20:49,600 --> 00:20:51,919 Speaker 1: Wild yak were believed to be on the verge of 300 00:20:51,960 --> 00:20:55,760 Speaker 1: extinction in the nineteen seventies. Yeah, they're still. 301 00:20:55,920 --> 00:20:58,640 Speaker 2: They're currently listed as vulnerable, with a fewer than ten 302 00:20:58,720 --> 00:21:04,320 Speaker 2: thousand left in the world wild and these days climate 303 00:21:04,440 --> 00:21:10,320 Speaker 2: change is impacting some of the traditional herding and ranching regions. However, 304 00:21:10,440 --> 00:21:13,439 Speaker 2: in expanded regions, yaks are being looked at as a 305 00:21:13,480 --> 00:21:16,400 Speaker 2: way to offset some of the harms of the global 306 00:21:16,400 --> 00:21:19,919 Speaker 2: cattle industry. You know, they produce that high quality dairy 307 00:21:20,000 --> 00:21:25,600 Speaker 2: and meat on less feed and with less greenhouse gas emissions. 308 00:21:25,119 --> 00:21:28,360 Speaker 2: There's there's research into like how to keep the genetic 309 00:21:28,400 --> 00:21:32,320 Speaker 2: stock good, how to keep the animals healthier during long 310 00:21:32,400 --> 00:21:35,880 Speaker 2: lean winters, and how to encourage people to adopt yack 311 00:21:35,960 --> 00:21:41,520 Speaker 2: agriculture and yak products on a larger scale. This might 312 00:21:41,600 --> 00:21:44,440 Speaker 2: be the first time that we have a future date 313 00:21:44,600 --> 00:21:48,600 Speaker 2: in our timeline, but twenty twenty six is going to 314 00:21:48,600 --> 00:21:52,920 Speaker 2: be the United Nations International Year of Rangelands and Pastoralists. 315 00:21:54,080 --> 00:21:57,880 Speaker 2: So A, that's brad B. Hopefully that that will help, 316 00:21:57,920 --> 00:22:00,480 Speaker 2: you know, like prod along further research in po to 317 00:22:00,680 --> 00:22:02,840 Speaker 2: help out yaks and their humans. 318 00:22:04,280 --> 00:22:12,080 Speaker 1: Yeah, hopefully. I mean they seem very well loved. Obviously 319 00:22:12,080 --> 00:22:17,919 Speaker 1: we're fans, but of course they're facing these issues, but 320 00:22:18,240 --> 00:22:22,399 Speaker 1: you know they're kind of limited and where people can 321 00:22:23,240 --> 00:22:24,560 Speaker 1: get them access them. 322 00:22:24,760 --> 00:22:27,800 Speaker 2: Yeah, yeah, because they do not tolerate warm weather. They're like, nope, 323 00:22:27,880 --> 00:22:33,159 Speaker 2: I don't like that. Unhappy So no, So we're going 324 00:22:33,240 --> 00:22:34,280 Speaker 2: to have to travel somewhere. 325 00:22:36,280 --> 00:22:37,480 Speaker 1: I'm what I'm hearing. 326 00:22:38,000 --> 00:22:40,720 Speaker 2: Yes, if I if I achieve what I really want 327 00:22:40,760 --> 00:22:44,600 Speaker 2: to do now, which is hug a yack, we're gonna 328 00:22:44,640 --> 00:22:48,240 Speaker 2: have to take a field trip. It's not gonna happen around. 329 00:22:49,119 --> 00:22:50,440 Speaker 1: All right, Okay, if. 330 00:22:50,359 --> 00:22:54,080 Speaker 2: Anyone knows how if anyone can facilitate me hugging a yack. 331 00:22:57,800 --> 00:23:01,960 Speaker 1: Yes, and if any of you listen do have experience 332 00:23:02,640 --> 00:23:05,960 Speaker 1: with yak products, please let me. 333 00:23:06,080 --> 00:23:09,879 Speaker 2: Oh yes, yes, I'm so curious. I'm so curious about it. 334 00:23:11,280 --> 00:23:13,120 Speaker 2: But yeah, that that is what we have to say about. 335 00:23:13,000 --> 00:23:13,879 Speaker 1: Yaks for now. 336 00:23:14,560 --> 00:23:16,600 Speaker 2: And we do already have some listener mail for you, 337 00:23:16,680 --> 00:23:18,320 Speaker 2: and we are going to get into that as soon 338 00:23:18,359 --> 00:23:20,359 Speaker 2: as we get back from another quick break for a 339 00:23:20,359 --> 00:23:21,399 Speaker 2: word from our sponsors. 340 00:23:31,359 --> 00:23:34,760 Speaker 1: We're back, Thank you, sponsor, Yes, thank you, and we're 341 00:23:34,800 --> 00:23:46,199 Speaker 1: back with Snooth. Yeah was that snuffle off? I guess like, 342 00:23:46,359 --> 00:23:51,640 Speaker 1: was that? You know? Maybe I kept thinking of Kung 343 00:23:51,720 --> 00:23:55,720 Speaker 1: Fu Banda, But okay, in Kung Fu Panda it's master Ox. 344 00:23:55,760 --> 00:23:58,600 Speaker 1: It is not a yak. Oh all right, Yeah I 345 00:23:58,720 --> 00:24:02,000 Speaker 1: double checked because I'm may that mistake in the show before. 346 00:24:02,240 --> 00:24:09,200 Speaker 1: Actually not Kung Fu Panda mistakes. I've made a Kung 347 00:24:09,280 --> 00:24:12,760 Speaker 1: Fu pan A mistake before, so I was like, not again, 348 00:24:13,040 --> 00:24:18,760 Speaker 1: good looking out, good looking out? Yeah yeah, yeah, just 349 00:24:19,080 --> 00:24:23,679 Speaker 1: a fun creature until it's storming at you. 350 00:24:24,000 --> 00:24:26,520 Speaker 2: Oh, especially is what I was going for. Yeah, there 351 00:24:26,600 --> 00:24:27,560 Speaker 2: you go, there you go share. 352 00:24:28,119 --> 00:24:34,119 Speaker 1: Yeah, okay, Sheldon wrote, listening to the Chilula episode, and 353 00:24:34,160 --> 00:24:37,000 Speaker 1: I couldn't help thinking about my granddaughter, Florence, or as 354 00:24:37,040 --> 00:24:41,160 Speaker 1: I call her Flow Flow Annie. She's someone you'd love 355 00:24:41,240 --> 00:24:44,399 Speaker 1: to meet, a girl after your own heart, and maybe 356 00:24:44,440 --> 00:24:47,119 Speaker 1: you will when you are up this way for the 357 00:24:47,240 --> 00:24:52,960 Speaker 1: Cheese Curd Festival. Flow is only seven, almost eight years old, 358 00:24:53,040 --> 00:24:57,040 Speaker 1: and she loves hot sauce. I find that age kind 359 00:24:57,040 --> 00:25:00,639 Speaker 1: of young for liking hot sauces. I was in my 360 00:25:00,760 --> 00:25:04,240 Speaker 1: late teens before I developed a taste for them. Flow 361 00:25:04,560 --> 00:25:08,240 Speaker 1: likes Chilula bottle but says that it's not hot enough. 362 00:25:08,960 --> 00:25:11,800 Speaker 1: That's her biggest complaint about most things I make for her. 363 00:25:12,320 --> 00:25:17,520 Speaker 1: They're not hot enough. She started liking hot sauces at 364 00:25:17,520 --> 00:25:21,200 Speaker 1: the age of six and has wanted them hotter and hotter. 365 00:25:21,800 --> 00:25:23,960 Speaker 1: She likes a sauce that is too hot for her 366 00:25:24,000 --> 00:25:27,320 Speaker 1: sister and mother, and she's always trying to trick my 367 00:25:27,520 --> 00:25:34,399 Speaker 1: wife into using some on whatever. My wife has a 368 00:25:34,440 --> 00:25:38,399 Speaker 1: hard time with pepper, but Flow always seems to be 369 00:25:38,440 --> 00:25:42,280 Speaker 1: able to trick her. She also likes impressing her friends 370 00:25:42,320 --> 00:25:45,880 Speaker 1: by eating something that they can't handle at all. Take 371 00:25:45,920 --> 00:25:50,199 Speaker 1: a tiny taste, they say it's too hot, then she 372 00:25:50,359 --> 00:25:55,480 Speaker 1: takes a big taste and they are amazed. She doesn't 373 00:25:55,520 --> 00:25:59,040 Speaker 1: speak much English, speaks French, but one of the few 374 00:25:59,119 --> 00:26:03,560 Speaker 1: English words she can say is hot sauce. For Christmas, 375 00:26:03,680 --> 00:26:06,760 Speaker 1: she gave me a T shirt that says, I put 376 00:26:06,840 --> 00:26:14,280 Speaker 1: hot sauce on my hot sauce. Wow. Oh that's wonderful. 377 00:26:17,359 --> 00:26:19,880 Speaker 1: I feel connected here. 378 00:26:20,040 --> 00:26:23,639 Speaker 2: Yeah, and it's seven years old. That's that's precocious, that's terrific. 379 00:26:24,920 --> 00:26:30,280 Speaker 1: That is that is that reminds me of my niece 380 00:26:30,359 --> 00:26:34,080 Speaker 1: who did something similar to that but really sour thing. 381 00:26:34,160 --> 00:26:37,240 Speaker 1: Oh sure, yeah, she just would like eat a whole 382 00:26:37,320 --> 00:26:44,160 Speaker 1: lemon and I was taken aback by it. But hey, 383 00:26:45,160 --> 00:26:51,080 Speaker 1: good for you. Oh yeah, right, I do. 384 00:26:51,280 --> 00:26:52,800 Speaker 2: I do feel like that is a good age for 385 00:26:52,880 --> 00:26:55,520 Speaker 2: like that kind of stunt, eating that kind of Yeah. 386 00:26:55,720 --> 00:27:00,000 Speaker 2: I want to be impressive by how like mildly abusive 387 00:27:00,040 --> 00:27:01,600 Speaker 2: if I can beat to my own taste buds. 388 00:27:03,000 --> 00:27:08,720 Speaker 1: Yes, yes, uh, because I don't know. I don't know 389 00:27:08,760 --> 00:27:12,600 Speaker 1: at that age. I think I liked very mildly spicy things. 390 00:27:12,640 --> 00:27:16,919 Speaker 1: I don't think I had branched out to even chilula 391 00:27:17,200 --> 00:27:21,320 Speaker 1: at that point. Yeah. Hey, yeah, I don't. 392 00:27:21,320 --> 00:27:24,119 Speaker 2: I don't think so, I can't even remember. So the 393 00:27:24,160 --> 00:27:27,000 Speaker 2: answer is probably no. The answer is I probably did 394 00:27:27,040 --> 00:27:29,600 Speaker 2: not branch into that kind of stuff. I don't think 395 00:27:29,640 --> 00:27:33,040 Speaker 2: I really encountered that much very spicy food until I 396 00:27:33,080 --> 00:27:36,159 Speaker 2: was a little bit older. But yeah, mine was supposed 397 00:27:36,160 --> 00:27:39,680 Speaker 2: to be at Mexican restaurants in my small town, where 398 00:27:39,720 --> 00:27:44,119 Speaker 2: you put like maybe mildly spicy hot sauce on your 399 00:27:44,520 --> 00:27:45,160 Speaker 2: on your dish. 400 00:27:46,080 --> 00:27:49,680 Speaker 1: But I love this. I think this is amazing, and 401 00:27:50,840 --> 00:27:55,480 Speaker 1: also I love that she gave you this shirt. I 402 00:27:55,520 --> 00:28:01,920 Speaker 1: put hot sauce on my hot sauce. Yes, yes, yeah, 403 00:28:02,040 --> 00:28:04,159 Speaker 1: that's great. Oh wonderful. 404 00:28:05,640 --> 00:28:09,399 Speaker 2: Kate wrote, you have finally done episodes about both of 405 00:28:09,400 --> 00:28:15,080 Speaker 2: my favorite at aliens, Meet the Fruit Ninjas, Mango and Guava, 406 00:28:15,600 --> 00:28:19,520 Speaker 2: and attached is a photograph of two cats. One is orange, 407 00:28:19,520 --> 00:28:23,000 Speaker 2: that one is mango, and one is gray, and that 408 00:28:23,040 --> 00:28:27,000 Speaker 2: one is guava. Kate continues, I am admittedly a couple 409 00:28:27,040 --> 00:28:30,960 Speaker 2: of months late. Their supervillain origin story is long and squiggly, 410 00:28:31,160 --> 00:28:33,400 Speaker 2: but the short version is that in June of twenty 411 00:28:33,440 --> 00:28:37,639 Speaker 2: twenty one, a heartbroken, newly cat free me found Mango 412 00:28:37,760 --> 00:28:41,440 Speaker 2: at fur Kids Atlanta thanks to some serious Facebook kismet. 413 00:28:41,600 --> 00:28:44,720 Speaker 2: I'm from Alabama for distance reference, and when I emailed 414 00:28:44,760 --> 00:28:47,680 Speaker 2: about Margo. They told me he came bonded to his 415 00:28:47,920 --> 00:28:53,080 Speaker 2: sister Coconut flakes. Spoiler, his sister was actually his brother, 416 00:28:53,480 --> 00:28:56,280 Speaker 2: And obviously, either way that name needed to be something else. 417 00:28:56,800 --> 00:29:00,479 Speaker 2: I suggested Papaya, but the other half suggested Guafa. And 418 00:29:00,600 --> 00:29:03,720 Speaker 2: since he needed convincing that we even needed one cat 419 00:29:04,240 --> 00:29:07,240 Speaker 2: much less too, he got the win. Been waiting a 420 00:29:07,280 --> 00:29:09,720 Speaker 2: long time to tell you about them. Funnily enough, I 421 00:29:09,760 --> 00:29:16,160 Speaker 2: don't prefer mangos, and I can't say I've ever tried Guava. 422 00:29:17,840 --> 00:29:24,960 Speaker 1: Well, they're so cute. The pictures, the pictures attached are 423 00:29:25,160 --> 00:29:26,320 Speaker 1: very very adorable. 424 00:29:26,960 --> 00:29:31,680 Speaker 2: Yeah, yeah, Mango. There's a photo of Mango like on 425 00:29:31,800 --> 00:29:35,440 Speaker 2: top of a bookshelf, just with both of his front 426 00:29:35,760 --> 00:29:39,160 Speaker 2: pause just hanging hanging down like he's clearly just belly 427 00:29:39,160 --> 00:29:42,240 Speaker 2: flopping on top of that bookshelf and surveying his domain 428 00:29:42,320 --> 00:29:44,880 Speaker 2: in the way that only a very orange cat can. 429 00:29:50,600 --> 00:29:55,080 Speaker 2: And yes, and Glava seems a tiny bit more contained 430 00:29:55,320 --> 00:30:02,080 Speaker 2: as gray tabbies tend to be. But but both look 431 00:30:02,200 --> 00:30:04,160 Speaker 2: so cuddly and sweet. 432 00:30:04,640 --> 00:30:08,640 Speaker 1: They do, they do. And you know, we love getting 433 00:30:09,120 --> 00:30:13,560 Speaker 1: pet pictures and we love if they have food names. 434 00:30:13,600 --> 00:30:17,280 Speaker 1: Any any will do? Oh yeah, yeah, but food names 435 00:30:17,280 --> 00:30:20,200 Speaker 1: are great. Yeah, the food names are great. I love 436 00:30:20,280 --> 00:30:27,120 Speaker 1: that you don't particularly have any experience with these fruits, 437 00:30:27,840 --> 00:30:31,800 Speaker 1: but I think they are excellent names and they fit. 438 00:30:32,360 --> 00:30:38,200 Speaker 2: Oh yeah, Now mango is a high quality orange cat name. Yes, yeah, 439 00:30:38,200 --> 00:30:41,360 Speaker 2: oh absolutely, Guadala is great as well. I'm just I'm 440 00:30:41,360 --> 00:30:45,360 Speaker 2: also slightly biased towards orange cats because blessed like, just like, what. 441 00:30:45,360 --> 00:30:52,080 Speaker 1: Are they up to? Which? Behind the scenes, listeners, I 442 00:30:52,320 --> 00:31:00,440 Speaker 1: have gotten to witness some of Lauren's kittens chaos lately, 443 00:31:00,800 --> 00:31:03,320 Speaker 1: and I have to say it's a lot of chaos 444 00:31:03,800 --> 00:31:09,200 Speaker 1: and it's been entertaining for me. Yeah. 445 00:31:09,840 --> 00:31:13,600 Speaker 2: Yeah, so bonus story, all right, so it is food related. 446 00:31:13,960 --> 00:31:17,360 Speaker 2: I was carrying my lunch upstairs to my office a 447 00:31:17,400 --> 00:31:21,560 Speaker 2: few days ago, and the kitten ran up behind me 448 00:31:21,920 --> 00:31:24,920 Speaker 2: and slapped it out of my hands like she was 449 00:31:24,920 --> 00:31:25,800 Speaker 2: stealing a dribble. 450 00:31:25,840 --> 00:31:28,000 Speaker 1: Okay, And it was curry. 451 00:31:29,760 --> 00:31:32,760 Speaker 2: And the plate goes flying, and there's curry on the walls, 452 00:31:32,800 --> 00:31:35,200 Speaker 2: there's curry on the cat. She had one little yellow 453 00:31:35,200 --> 00:31:39,200 Speaker 2: paw from the turmeric for days. 454 00:31:41,400 --> 00:31:54,400 Speaker 1: I still don't know why. I can't. There is no why. 455 00:31:52,080 --> 00:31:56,360 Speaker 2: Only chaos, just purs and murder. Murder, that's what that 456 00:31:56,440 --> 00:32:00,600 Speaker 2: one is made of yep, that's it's it's been fun. 457 00:32:00,680 --> 00:32:03,560 Speaker 1: We were talking about horror movies and there was a 458 00:32:03,640 --> 00:32:06,920 Speaker 1: terrible sound and it turns out the kitten was behind it. 459 00:32:07,040 --> 00:32:09,440 Speaker 2: Oh yeah, I figured that the kitten was behind it. 460 00:32:09,480 --> 00:32:12,240 Speaker 2: But there was a big like clang and like yeah, 461 00:32:12,520 --> 00:32:14,880 Speaker 2: like like clutter noise, and I was like. 462 00:32:14,880 --> 00:32:16,440 Speaker 1: I'm just gonna I'm just gonna go check that out. 463 00:32:16,480 --> 00:32:19,360 Speaker 2: And Annie absolutely thought I was about to die. 464 00:32:19,640 --> 00:32:22,040 Speaker 1: I was like, that's well, that's the end of savor. 465 00:32:23,680 --> 00:32:27,320 Speaker 2: Fun. She had somehow knocked over the dish. The dish 466 00:32:27,400 --> 00:32:34,640 Speaker 2: rack I. 467 00:32:31,280 --> 00:32:34,880 Speaker 1: Pushing over books. She has an interesting character. 468 00:32:35,080 --> 00:32:53,040 Speaker 2: She's very special mm hmm. I love her unconditionally and and. 469 00:32:48,880 --> 00:32:57,960 Speaker 1: And it's yeah, yes, that'sous well listeners, thanks to both 470 00:32:58,000 --> 00:33:01,040 Speaker 1: of these listeners for writing it. If you have bet 471 00:33:01,160 --> 00:33:04,960 Speaker 1: stories you want to share, yeah, we would love to 472 00:33:05,160 --> 00:33:08,560 Speaker 1: have them. You can email us at hello at savorpod 473 00:33:08,600 --> 00:33:10,960 Speaker 1: dot com. We're also on social media. 474 00:33:11,040 --> 00:33:14,240 Speaker 2: You can find us on blue Sky and Instagram at 475 00:33:14,320 --> 00:33:16,120 Speaker 2: saver pod and we do hope to hear from you. 476 00:33:16,520 --> 00:33:18,120 Speaker 1: Save is a production of iHeartRadio. 477 00:33:18,280 --> 00:33:20,400 Speaker 2: For more podcasts from my heart Radio, you can visit 478 00:33:20,440 --> 00:33:23,880 Speaker 2: the iHeartRadio app Apple podcasts, or wherever you listen to 479 00:33:23,920 --> 00:33:26,800 Speaker 2: your favorite shows. Thanks as always to our super producers 480 00:33:26,920 --> 00:33:29,760 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 481 00:33:29,880 --> 00:33:31,600 Speaker 2: and we hope that lots more good things are coming 482 00:33:31,680 --> 00:33:39,760 Speaker 2: your way.