1 00:00:09,039 --> 00:00:12,600 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese. 2 00:00:12,240 --> 00:00:14,800 Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode 3 00:00:14,800 --> 00:00:16,400 Speaker 2: for you about rosewater. 4 00:00:17,520 --> 00:00:20,600 Speaker 3: Yes, was there any reason this was on your mind? Lauren? 5 00:00:20,880 --> 00:00:21,040 Speaker 1: Uh? 6 00:00:21,400 --> 00:00:25,840 Speaker 2: Well, as we have mentioned and you probably have noticed, 7 00:00:25,920 --> 00:00:30,280 Speaker 2: the holiday season is upon us, and that always reminds 8 00:00:30,280 --> 00:00:34,040 Speaker 2: me of Turkish delight. And my favorite type of Turkish 9 00:00:34,120 --> 00:00:36,879 Speaker 2: delight is in fact made with rose flavoring. And so 10 00:00:36,960 --> 00:00:38,680 Speaker 2: I was like, rosewater, what's up with that? 11 00:00:40,440 --> 00:00:40,800 Speaker 3: A lot? 12 00:00:40,920 --> 00:00:45,080 Speaker 1: It turns out, uh huh uh huh yeah, yeah, uh, 13 00:00:45,760 --> 00:00:48,360 Speaker 1: I actually have a huge thing in rosewater. 14 00:00:49,040 --> 00:00:51,559 Speaker 2: I feel like it only comes in huge amounts, Like 15 00:00:51,640 --> 00:00:54,520 Speaker 2: even the small bottles, the like hot sauce sized bottles 16 00:00:54,600 --> 00:00:57,040 Speaker 2: are huge amounts of rosewater for the amount that you. 17 00:00:57,120 --> 00:01:01,360 Speaker 1: Use exactly I think I I think I ordered it 18 00:01:01,560 --> 00:01:04,360 Speaker 1: online and I've made this mistake several times where I 19 00:01:04,400 --> 00:01:06,200 Speaker 1: feel like I know what the size is and then 20 00:01:06,240 --> 00:01:09,080 Speaker 1: it comes and you're like, oh my god, Okay, but 21 00:01:09,160 --> 00:01:11,920 Speaker 1: I needed it for some specific cocktail. It was making 22 00:01:12,000 --> 00:01:16,600 Speaker 1: I believe for work. Funnily enough, our jobs are interesting, 23 00:01:16,680 --> 00:01:20,360 Speaker 1: but it's a huge thing of roastwater. So I'm glad 24 00:01:20,360 --> 00:01:24,760 Speaker 1: to be diving into this. Hopefully listeners can write in 25 00:01:24,840 --> 00:01:27,520 Speaker 1: more recipes I could use it for because it's quite 26 00:01:27,560 --> 00:01:27,920 Speaker 1: a bit. 27 00:01:28,959 --> 00:01:29,479 Speaker 3: Yeah. 28 00:01:29,680 --> 00:01:31,480 Speaker 2: Yeah, and I feel like all the recipes that I 29 00:01:31,600 --> 00:01:34,600 Speaker 2: run into these days with it are sweet recipes, but 30 00:01:34,640 --> 00:01:37,960 Speaker 2: I'm really curious about how to incorporate it into more 31 00:01:38,040 --> 00:01:40,240 Speaker 2: savory things. I read a couple of recipes for like 32 00:01:40,280 --> 00:01:43,240 Speaker 2: for like yogurt based dips, like kind of spicy yogurt 33 00:01:43,240 --> 00:01:46,200 Speaker 2: bait steps with it. But yeah, like I don't know, 34 00:01:46,240 --> 00:01:47,920 Speaker 2: like can you put it in a marinade? Would that 35 00:01:47,960 --> 00:01:48,559 Speaker 2: be good? 36 00:01:49,160 --> 00:01:49,600 Speaker 3: Maybe? 37 00:01:49,760 --> 00:01:51,560 Speaker 2: I don't know, I. 38 00:01:51,520 --> 00:01:54,000 Speaker 1: Think so I read some things that I was like, Okay, 39 00:01:54,040 --> 00:01:55,720 Speaker 1: I wouldn't have thought of this, but I can see 40 00:01:55,720 --> 00:01:56,280 Speaker 1: that working. 41 00:01:57,520 --> 00:02:00,320 Speaker 2: Oh and I will again, yes, oh well hey right 42 00:02:00,360 --> 00:02:02,080 Speaker 2: in all the time, Yeah I was. I was also 43 00:02:02,080 --> 00:02:03,800 Speaker 2: going to say that, yeah, I picked up a spice 44 00:02:03,800 --> 00:02:07,120 Speaker 2: blend from one of the local shops that oh and 45 00:02:07,120 --> 00:02:10,080 Speaker 2: now I'm forgetting the name of the brand, so I'm fired. Sorry, 46 00:02:10,080 --> 00:02:13,200 Speaker 2: I apologize, but but yeah, it definitely has like like 47 00:02:13,240 --> 00:02:18,919 Speaker 2: a mixture of cinnamon and rose petals and a bunch 48 00:02:18,919 --> 00:02:21,400 Speaker 2: of in like cloves and a few other things that 49 00:02:21,440 --> 00:02:23,760 Speaker 2: I was like, I need to try that right now. 50 00:02:24,680 --> 00:02:26,440 Speaker 2: It's my favorite thing to sprinkle a little bit on, 51 00:02:26,560 --> 00:02:29,240 Speaker 2: like peanut butter and toast. 52 00:02:28,840 --> 00:02:36,600 Speaker 1: Ooh oh no, you bring in peanut butter into the game, Lauren. 53 00:02:36,680 --> 00:02:38,800 Speaker 3: I don't know what I'm gonna do that you planted 54 00:02:38,800 --> 00:02:44,320 Speaker 3: this thought in my head. Oh okay, all. 55 00:02:44,240 --> 00:02:48,320 Speaker 2: Right, all right, sorry, sorry, welcome back from clearly just 56 00:02:48,360 --> 00:02:49,200 Speaker 2: a journey for you. 57 00:02:49,760 --> 00:02:55,560 Speaker 1: It was all these pathways opened up in my brain. Yes, 58 00:02:56,320 --> 00:02:58,800 Speaker 1: for past episodes related to this, you can see the 59 00:02:58,840 --> 00:03:06,120 Speaker 1: one we did under Orchish Light, Marzapan Vanilla. 60 00:03:05,160 --> 00:03:07,080 Speaker 3: This one a lot, yeah, yeah. 61 00:03:07,120 --> 00:03:11,079 Speaker 2: Also episodes that we've done that involve distillery such as. 62 00:03:12,440 --> 00:03:18,040 Speaker 3: Bourbon, yeah, gin and tonic. 63 00:03:18,400 --> 00:03:23,760 Speaker 2: I don't I don't know what episodes we've done. 64 00:03:24,880 --> 00:03:27,040 Speaker 3: Eh, those seem right. 65 00:03:31,120 --> 00:03:33,640 Speaker 1: This is also like one of our last recordings of 66 00:03:33,680 --> 00:03:38,680 Speaker 1: the year in theory, so it's got that very end 67 00:03:38,720 --> 00:03:40,080 Speaker 1: of the school year vibe. 68 00:03:40,200 --> 00:03:41,080 Speaker 3: Oh yeah, yeah. 69 00:03:41,120 --> 00:03:44,800 Speaker 2: My brain is in seventeen different places right now. As 70 00:03:44,840 --> 00:03:47,240 Speaker 2: I as I was telling Annie Ray before we started recording, 71 00:03:47,320 --> 00:03:51,280 Speaker 2: I've been invited this evening a Wednesday to a formal 72 00:03:51,320 --> 00:03:57,760 Speaker 2: wear pot luck mhm, and I'm not sure how it's 73 00:03:57,800 --> 00:03:58,360 Speaker 2: gonna be great. 74 00:03:59,280 --> 00:04:03,840 Speaker 3: It is it is, who knows? You might encounter rose 75 00:04:03,880 --> 00:04:07,920 Speaker 3: water in some variety. It's a possibility. 76 00:04:08,040 --> 00:04:14,720 Speaker 2: Sure, sure, Well, does that in fact bring us to 77 00:04:14,760 --> 00:04:15,320 Speaker 2: our question? 78 00:04:16,160 --> 00:04:23,720 Speaker 3: Might as well? Yes, rose water? What is it? 79 00:04:24,360 --> 00:04:27,560 Speaker 2: Well, rose water is a type of extract of rose 80 00:04:27,600 --> 00:04:30,760 Speaker 2: petals used as a flavoring for all sorts of dishes 81 00:04:30,760 --> 00:04:34,120 Speaker 2: and drinks, and for non culinary purposes as well. But 82 00:04:34,160 --> 00:04:37,280 Speaker 2: we're hypothetically a food show. Its flavor can vary a 83 00:04:37,320 --> 00:04:39,719 Speaker 2: little because you know, rose is a natural product, and 84 00:04:39,760 --> 00:04:42,960 Speaker 2: different formulas are going to be stronger or softer. But 85 00:04:43,520 --> 00:04:49,359 Speaker 2: you're basically looking at the velvety, heady scent of roses 86 00:04:49,400 --> 00:04:54,640 Speaker 2: in full bloom with a little bit of like musky earthiness. Yeah. 87 00:04:54,760 --> 00:04:59,880 Speaker 2: It's used mostly in stuff like creamy things, sweetened baked goods, candies, 88 00:05:00,120 --> 00:05:04,600 Speaker 2: frozen desserts, and sweetened beverages to add complexity and a 89 00:05:04,720 --> 00:05:08,560 Speaker 2: little bit of a like a floral spice. Yeah, it's 90 00:05:08,640 --> 00:05:11,600 Speaker 2: like a it's like sticking your head in a bouquet 91 00:05:11,640 --> 00:05:16,960 Speaker 2: of roses and then you eat them. It's like if 92 00:05:17,000 --> 00:05:22,320 Speaker 2: your food went to a perfumery. It's it's like a 93 00:05:22,480 --> 00:05:26,800 Speaker 2: touch of heady summer magic in whatever it touches. 94 00:05:28,720 --> 00:05:37,640 Speaker 1: Ah, rosewater Yeah, Okay, So this is not a rose episode, 95 00:05:38,520 --> 00:05:40,039 Speaker 1: but very basically. 96 00:05:39,680 --> 00:05:42,360 Speaker 2: Roses are the flowers of any number of wild or 97 00:05:42,360 --> 00:05:46,280 Speaker 2: cultivated plants in the genus Rosa. Cultivated varieties have been 98 00:05:46,279 --> 00:05:50,919 Speaker 2: developed for their big, beautiful, fragrant blooms of floral and 99 00:05:51,000 --> 00:05:52,840 Speaker 2: musky and kind of citrusy spicy. 100 00:05:53,000 --> 00:05:54,120 Speaker 3: Yeah. 101 00:05:54,200 --> 00:05:57,680 Speaker 2: Although all rose blossoms are edible, some are definitely tastier 102 00:05:57,720 --> 00:06:00,880 Speaker 2: than others because some have been developed for looking pretty 103 00:06:01,040 --> 00:06:03,080 Speaker 2: and some have been developed for smelling pretty. 104 00:06:03,320 --> 00:06:04,640 Speaker 3: Yeah. 105 00:06:04,760 --> 00:06:08,359 Speaker 2: The petals of roses contain a number of volatile essential 106 00:06:08,400 --> 00:06:13,919 Speaker 2: oils that is naturally occurring plant based smelly oil stuff. Okay, 107 00:06:14,800 --> 00:06:17,680 Speaker 2: those oils are relatively expensive because it takes a lot 108 00:06:17,720 --> 00:06:18,800 Speaker 2: of roses to get a. 109 00:06:18,760 --> 00:06:19,560 Speaker 3: Little bit of oil. 110 00:06:20,120 --> 00:06:22,920 Speaker 2: Though the resulting oil is pretty strong and is used 111 00:06:22,920 --> 00:06:27,560 Speaker 2: mostly in perfumery and other cosmetics. But to get that 112 00:06:27,640 --> 00:06:30,719 Speaker 2: oil out of roses, especially on a commercial scale, you 113 00:06:30,800 --> 00:06:35,760 Speaker 2: have to distill them out. So right, everything has a 114 00:06:35,760 --> 00:06:40,080 Speaker 2: boiling point, okay, a point at which whatever liquid stuff 115 00:06:40,279 --> 00:06:44,600 Speaker 2: will vaporize, and that boiling point differs slightly for pretty 116 00:06:44,640 --> 00:06:48,840 Speaker 2: much everything. You can use this science fact to separate 117 00:06:48,920 --> 00:06:52,120 Speaker 2: out all kinds of interesting things from their original sources 118 00:06:52,520 --> 00:06:56,040 Speaker 2: just by boiling those sources in water. Like you can 119 00:06:56,080 --> 00:06:58,359 Speaker 2: get the ethanol out of a grain and fruit mash 120 00:06:58,480 --> 00:07:01,479 Speaker 2: and concentrate it into liquor, or you can get the 121 00:07:01,520 --> 00:07:05,240 Speaker 2: flavors out of juniper and citrus, peel and anis, et 122 00:07:05,320 --> 00:07:11,080 Speaker 2: cetera in order to flavor gin Distillation is heating stuff 123 00:07:11,120 --> 00:07:14,000 Speaker 2: in or with water to the boiling point of whatever 124 00:07:14,040 --> 00:07:17,000 Speaker 2: you're interested in, and then collecting the vapors and cooling 125 00:07:17,040 --> 00:07:20,080 Speaker 2: them back into a liquid. When you do this with 126 00:07:20,200 --> 00:07:23,560 Speaker 2: rose petals, you get a mixture of water and rose oils. 127 00:07:24,160 --> 00:07:26,400 Speaker 2: Because oils and water don't like each other, the oils 128 00:07:26,400 --> 00:07:30,040 Speaker 2: separate out and can be easily filtered or redistilled, leaving 129 00:07:30,080 --> 00:07:32,920 Speaker 2: you with a colorless water that still contains like an 130 00:07:32,960 --> 00:07:36,600 Speaker 2: impressively strong punch of rosiness. And you can do this 131 00:07:36,680 --> 00:07:39,000 Speaker 2: at home, you know, check the internet for recipes. But 132 00:07:39,040 --> 00:07:41,320 Speaker 2: basically you can set up a system to collect the 133 00:07:41,400 --> 00:07:46,440 Speaker 2: vapor from simmering and or steaming petals, or you can 134 00:07:46,520 --> 00:07:49,280 Speaker 2: just simmer and strain the petals in water and use 135 00:07:49,320 --> 00:07:52,720 Speaker 2: the resulting like rose tea, though that'll be less strong 136 00:07:52,760 --> 00:07:57,320 Speaker 2: and will lose its flavor more quickly. And yeah, it 137 00:07:58,000 --> 00:08:05,040 Speaker 2: tastes like roses is smell, and it can add just 138 00:08:05,120 --> 00:08:09,960 Speaker 2: this really beautiful note into anything from cookies and cakes 139 00:08:10,040 --> 00:08:14,480 Speaker 2: to pastries like maybe bakleva, to lemonade or soft drinks, 140 00:08:14,920 --> 00:08:17,720 Speaker 2: to a glass of milk or a glassy or a 141 00:08:17,760 --> 00:08:21,240 Speaker 2: pudding or ice cream, or two candies like Turkish Delight 142 00:08:21,400 --> 00:08:25,840 Speaker 2: or breath mints. It's also great in Yeah, in yogurt 143 00:08:25,840 --> 00:08:30,320 Speaker 2: dips or other savory things. I've heard more historical notes 144 00:08:30,400 --> 00:08:34,360 Speaker 2: about savory recipes, and I've seen modern recipes for rose 145 00:08:34,440 --> 00:08:37,400 Speaker 2: water that are savory. But I don't know, y'all tell 146 00:08:37,480 --> 00:08:39,440 Speaker 2: us please do. 147 00:08:39,920 --> 00:08:42,960 Speaker 1: I've got a huge bottle to use, so please do. 148 00:08:43,720 --> 00:08:45,839 Speaker 1: And I prefer savory things this sweet things. 149 00:08:46,080 --> 00:08:48,280 Speaker 3: So here we are. Yeah. 150 00:08:48,520 --> 00:08:50,600 Speaker 2: I will say that if you're going to try using 151 00:08:50,640 --> 00:08:53,520 Speaker 2: it at home, start with like less than you think 152 00:08:53,559 --> 00:08:56,920 Speaker 2: you'll need in any given recipe, Like a quarter teaspoon 153 00:08:57,040 --> 00:08:59,439 Speaker 2: will probably do you for most things that you want 154 00:08:59,480 --> 00:09:03,240 Speaker 2: to do with it. It can be very potent, especially 155 00:09:03,240 --> 00:09:05,560 Speaker 2: if you're not used to it, and the line between 156 00:09:05,600 --> 00:09:07,600 Speaker 2: like oh this is fun and like oh this is 157 00:09:07,640 --> 00:09:10,160 Speaker 2: soap is really easy to trip over. 158 00:09:11,600 --> 00:09:13,880 Speaker 1: Yeah, And I found it really interesting to read about 159 00:09:13,880 --> 00:09:16,439 Speaker 1: that because most of my experiences with rosewater. It is 160 00:09:16,480 --> 00:09:22,000 Speaker 1: a very light flavor, a very kind of lovely light flavor. 161 00:09:23,559 --> 00:09:25,840 Speaker 1: But I did read a lot of accounts of people 162 00:09:27,280 --> 00:09:31,240 Speaker 1: having not that experience, like a very cloying flavor, but 163 00:09:31,320 --> 00:09:35,320 Speaker 1: also just having the experience of and this is like 164 00:09:35,440 --> 00:09:38,760 Speaker 1: their words, not mine, but associating it with like their 165 00:09:38,800 --> 00:09:40,120 Speaker 1: grandmother's perfuse. 166 00:09:40,720 --> 00:09:43,960 Speaker 3: Yeah, so they didn't it just turned off of eat. 167 00:09:44,440 --> 00:09:47,080 Speaker 2: They didn't want to eat it because it tasted like Grandma, 168 00:09:47,240 --> 00:09:48,280 Speaker 2: Like yeah, sure. 169 00:09:50,120 --> 00:09:52,840 Speaker 1: Well we all know Grandma got right over by reindeer, 170 00:09:52,840 --> 00:09:54,080 Speaker 1: and who knows what happened after that. 171 00:09:55,440 --> 00:10:00,160 Speaker 3: No, I just thought it was interesting absolutely. 172 00:10:02,320 --> 00:10:11,120 Speaker 2: Well, what about the nutrition. You're generally not consuming enough 173 00:10:11,200 --> 00:10:15,280 Speaker 2: rose water for it to be nutritionally substantive. But there 174 00:10:15,320 --> 00:10:17,800 Speaker 2: are all kinds of health claims out there about rosewater. 175 00:10:17,840 --> 00:10:21,080 Speaker 2: When applied to the skin or ingested, it does contain 176 00:10:21,240 --> 00:10:25,400 Speaker 2: compounds with potentially beneficial properties like anti inflammation, anti fungal, 177 00:10:25,440 --> 00:10:32,320 Speaker 2: anti viral properties. More research needs to be done. We 178 00:10:32,400 --> 00:10:35,520 Speaker 2: do have some numbers for you, a few, Yeah, okay. 179 00:10:35,840 --> 00:10:39,960 Speaker 2: Rosewater is considered an important economic product or like byproduct 180 00:10:40,040 --> 00:10:43,600 Speaker 2: in places where roses grow well. And that's because out 181 00:10:43,600 --> 00:10:46,520 Speaker 2: of a kilo of rose petals, you can get about 182 00:10:46,520 --> 00:10:50,200 Speaker 2: a kilo of rosewater. In contrast, you have to use 183 00:10:50,200 --> 00:10:52,840 Speaker 2: about four thousand kilos of rose petals to get a 184 00:10:52,880 --> 00:10:54,360 Speaker 2: single kilo of rose oil. 185 00:10:56,000 --> 00:10:57,040 Speaker 3: Yeah. Yes. 186 00:10:58,679 --> 00:11:02,040 Speaker 2: As of twenty seventeen, nearly half the global market for 187 00:11:02,160 --> 00:11:06,240 Speaker 2: rosewater was devoted to cosmetic uses. Less than a quarter 188 00:11:06,559 --> 00:11:09,800 Speaker 2: was devoted to food and beverages. But food and beverages 189 00:11:09,920 --> 00:11:13,000 Speaker 2: is an expanding category, and as of twenty twenty three, 190 00:11:13,360 --> 00:11:15,400 Speaker 2: the global market for rose water was worth about half 191 00:11:15,400 --> 00:11:18,280 Speaker 2: a billion dollars and is expected to double in the 192 00:11:18,280 --> 00:11:20,000 Speaker 2: next decade. 193 00:11:20,440 --> 00:11:24,880 Speaker 1: Okay, yeah, but it is interesting in the history because 194 00:11:24,960 --> 00:11:29,800 Speaker 1: rose water once was much more ubiquitous, especially here in 195 00:11:29,840 --> 00:11:32,960 Speaker 1: the US, oh yeah, than it is now. And there 196 00:11:33,080 --> 00:11:35,000 Speaker 1: was a turn and it's kind of fascinating. 197 00:11:35,120 --> 00:11:38,800 Speaker 2: Yeah, floral flavors in general, and you can still find 198 00:11:39,679 --> 00:11:43,440 Speaker 2: in some European products like orange blossom water and violet 199 00:11:43,640 --> 00:11:47,480 Speaker 2: much more prevalently than you do here. But yeah, really 200 00:11:47,480 --> 00:11:50,000 Speaker 2: fell out of fashion as so yes, we are going 201 00:11:50,040 --> 00:11:52,680 Speaker 2: to get into that history. But first we're going to 202 00:11:52,679 --> 00:11:58,640 Speaker 2: get into a quick break for a word from our sponsors, 203 00:12:03,640 --> 00:12:04,120 Speaker 2: and we're back. 204 00:12:04,160 --> 00:12:08,440 Speaker 1: Thank you sponsors, Yes, thank you, so yes, reminder, we 205 00:12:08,480 --> 00:12:10,000 Speaker 1: have to remind ourselves every now and then. 206 00:12:10,040 --> 00:12:12,199 Speaker 2: But this is a food show ostensibly. 207 00:12:12,840 --> 00:12:16,640 Speaker 1: Ostensibly though, the line between flowers and food can be blurry, 208 00:12:16,640 --> 00:12:18,840 Speaker 1: and you can see some of our past episodes around 209 00:12:18,840 --> 00:12:22,760 Speaker 1: something like Marigold's for instance, to look more into that. 210 00:12:23,960 --> 00:12:30,600 Speaker 1: But roses are very, very, very old. I actually I 211 00:12:30,640 --> 00:12:33,040 Speaker 1: love the history of flowers. I love like the language 212 00:12:33,040 --> 00:12:36,040 Speaker 1: of flowers. This was a really hard one for me 213 00:12:36,120 --> 00:12:36,679 Speaker 1: to be. 214 00:12:36,760 --> 00:12:38,439 Speaker 3: Like, stay on streams. 215 00:12:39,200 --> 00:12:43,080 Speaker 1: Yes, but it is worth mentioning that the flower itself, 216 00:12:43,120 --> 00:12:46,760 Speaker 1: the rose, has a history of being prized since ancient times. 217 00:12:47,000 --> 00:12:50,040 Speaker 1: The fossil record suggest it is one of our oldest flowers. 218 00:12:50,559 --> 00:12:53,880 Speaker 1: It has been cultivated in China for over five thousand years. 219 00:12:55,400 --> 00:12:59,679 Speaker 1: In five hundred BCE, Confucius wrote about them in regards 220 00:12:59,760 --> 00:13:03,000 Speaker 1: to the Imperial Gardens and wrote that the Emperor's libraries 221 00:13:03,080 --> 00:13:07,440 Speaker 1: held hundreds of books on the subjects of roses. I 222 00:13:07,440 --> 00:13:11,400 Speaker 1: don't know, but that's what I know. At one time 223 00:13:11,440 --> 00:13:14,440 Speaker 1: there were so many gardens dedicated to roses in China 224 00:13:15,000 --> 00:13:18,360 Speaker 1: that they threatened the food supply, and the emperor had 225 00:13:18,360 --> 00:13:20,760 Speaker 1: to order some of them to be destroyed. 226 00:13:20,960 --> 00:13:21,520 Speaker 3: Oh wow. 227 00:13:22,080 --> 00:13:27,080 Speaker 1: Yes, the flowers started appearing in paintings very early on, 228 00:13:27,920 --> 00:13:32,040 Speaker 1: and during lavish feast or celebrations, rose petals were scattered. 229 00:13:32,040 --> 00:13:34,920 Speaker 1: We still see that to this day, which I find fascinating. 230 00:13:36,640 --> 00:13:41,040 Speaker 1: Greek mythology tells a story of the goddess of beauty, Aphrodite, 231 00:13:41,480 --> 00:13:44,880 Speaker 1: who honored her son Arrows by naming the flower after 232 00:13:44,920 --> 00:13:48,640 Speaker 1: his name, so rearranging by one letter, which I never 233 00:13:48,679 --> 00:13:55,079 Speaker 1: picked up on. Okay, sure, yeah, yeah, yeah, that's something 234 00:13:55,120 --> 00:13:59,800 Speaker 1: I would pull. Airis Aros later gave the rose as 235 00:13:59,840 --> 00:14:03,680 Speaker 1: a bribe to the god of silence, so that this 236 00:14:03,800 --> 00:14:07,280 Speaker 1: god would keep quiet about the weakness of all the gods. 237 00:14:07,640 --> 00:14:11,360 Speaker 1: Some think this is at least in part why roses 238 00:14:11,400 --> 00:14:14,679 Speaker 1: came to symbolize beauty and love. Now I read secrecy. 239 00:14:15,120 --> 00:14:20,560 Speaker 1: I've never associated roses with secrecy, but sure, maybe I'm. 240 00:14:20,400 --> 00:14:24,880 Speaker 2: Just not running in the right circles circles maybe maybe not, 241 00:14:25,840 --> 00:14:29,640 Speaker 2: maybe not, But okay, so we've got these flowers, We've 242 00:14:29,640 --> 00:14:31,520 Speaker 2: got these flowers that people seem to really like. 243 00:14:33,080 --> 00:14:35,680 Speaker 1: In the early days, ancient Persians figured out that they 244 00:14:35,680 --> 00:14:39,640 Speaker 1: could distill the flowers with water or steam to create 245 00:14:40,120 --> 00:14:42,800 Speaker 1: rose water, and it became pretty popular in that area 246 00:14:42,920 --> 00:14:46,320 Speaker 1: for all kinds of things. For instance, rose water has 247 00:14:46,360 --> 00:14:50,400 Speaker 1: a century's long history of being used medicinally, also in 248 00:14:50,440 --> 00:14:54,000 Speaker 1: cosmetics and perfumes. Places in the Middle East and Western 249 00:14:54,040 --> 00:14:59,040 Speaker 1: Asia used it culinarily to flavored dishes, and it was 250 00:14:59,200 --> 00:15:00,240 Speaker 1: highly prized for. 251 00:15:00,160 --> 00:15:01,160 Speaker 3: A long time. 252 00:15:02,480 --> 00:15:05,280 Speaker 1: The ancient Romans used it as sort of an early 253 00:15:05,400 --> 00:15:09,600 Speaker 1: air freshener for their homes and as part of skincare routines, 254 00:15:10,200 --> 00:15:13,000 Speaker 1: perhaps even in religious ceremonies. I believe we've talked about 255 00:15:13,000 --> 00:15:18,440 Speaker 1: this in some one of those dessert episodes that involved rosewater. Sure, yes, 256 00:15:19,040 --> 00:15:23,080 Speaker 1: legend has it that Cleopatra's ship was scented with rosewater, 257 00:15:23,200 --> 00:15:27,040 Speaker 1: and perhaps that she even bathed in it. Shakespeare later 258 00:15:27,040 --> 00:15:31,600 Speaker 1: wrote about this anecdote legend quote, the very winds were 259 00:15:31,640 --> 00:15:38,440 Speaker 1: love sick. Greek physician Galen described a cosmetic recipe and 260 00:15:38,480 --> 00:15:43,120 Speaker 1: two hundred CE that contained rosewater. Many sources also claim 261 00:15:43,160 --> 00:15:46,040 Speaker 1: that during the heyday of building Mosque and Baghdad, the 262 00:15:46,080 --> 00:15:49,400 Speaker 1: builders mixed rose water and musk into the mortar paste 263 00:15:49,480 --> 00:15:53,280 Speaker 1: so that the scent would be released under the noonday 264 00:15:53,480 --> 00:15:57,240 Speaker 1: rays of the sun. Yeah, I'm not I've read that 265 00:15:57,280 --> 00:16:03,160 Speaker 1: in several places, but who knows. Rosewater was thought to 266 00:16:03,240 --> 00:16:06,480 Speaker 1: be a cure for depression during the Middle Ages and 267 00:16:06,760 --> 00:16:09,960 Speaker 1: the Renaissance, people continued to use it for its scent 268 00:16:10,200 --> 00:16:13,080 Speaker 1: as well in bathwater and in early forms of hand 269 00:16:13,080 --> 00:16:17,520 Speaker 1: soap called hand water. It was a favorite amongst European 270 00:16:17,600 --> 00:16:20,040 Speaker 1: royalty of the time as well, who used it to 271 00:16:20,080 --> 00:16:25,360 Speaker 1: perfume their rooms, their clothes, their foods, and historians believe 272 00:16:25,440 --> 00:16:27,760 Speaker 1: that the Persians were some of the first to really 273 00:16:27,800 --> 00:16:32,800 Speaker 1: dive into the culinary possibilities of this ingredient. Some of 274 00:16:32,840 --> 00:16:35,880 Speaker 1: the earliest recipes for rosewater do come out of this region, 275 00:16:36,320 --> 00:16:39,160 Speaker 1: dating back to the height of the Arab Empire around 276 00:16:39,160 --> 00:16:42,960 Speaker 1: the eighth to eleventh century CE. They might have mixed 277 00:16:43,000 --> 00:16:46,520 Speaker 1: rosewater with mutton fat and added the resulting mixture to 278 00:16:46,560 --> 00:16:49,040 Speaker 1: a dish as a seasoning or something to add dimension. 279 00:16:50,120 --> 00:16:52,840 Speaker 1: It also ended up in several desserts, many on the 280 00:16:52,880 --> 00:16:56,960 Speaker 1: lighter side, including Marzapan. They used the ingredient to sweeten 281 00:16:57,080 --> 00:17:00,280 Speaker 1: drinks and flavor desserts, but yeah in savory dish as 282 00:17:00,280 --> 00:17:04,760 Speaker 1: a seasoning. Two and as traders from the region traveled 283 00:17:04,760 --> 00:17:08,840 Speaker 1: further east, people in India started to incorporate this ingredient 284 00:17:08,880 --> 00:17:13,120 Speaker 1: into drink, cyclossy and desserts like gulab Jaman, as well 285 00:17:13,119 --> 00:17:17,439 Speaker 1: as using it medicinally. During Turkey's Ottoman Empire, it became 286 00:17:17,480 --> 00:17:19,840 Speaker 1: a popular flavoring in Turkish delight. 287 00:17:20,480 --> 00:17:23,600 Speaker 2: Fragrant roses from this area made their way north to 288 00:17:23,720 --> 00:17:27,400 Speaker 2: Bulgaria sometime in the fifteen or sixteen hundreds, and specifically 289 00:17:27,440 --> 00:17:30,720 Speaker 2: to this one area in the Balkan Mountains, now known 290 00:17:30,800 --> 00:17:34,680 Speaker 2: as the Valley of Roses, because over the next few centuries, 291 00:17:35,119 --> 00:17:40,600 Speaker 2: roses and rose water became this important regional product, especially 292 00:17:40,640 --> 00:17:44,840 Speaker 2: as locals had and or developed knowledge of distillation through 293 00:17:45,000 --> 00:17:45,800 Speaker 2: brandy production. 294 00:17:49,280 --> 00:17:53,440 Speaker 1: Well, the English developed a taste for rose water when 295 00:17:53,440 --> 00:17:56,119 Speaker 1: they encountered it during the Crusades of the twelfth and 296 00:17:56,160 --> 00:17:59,199 Speaker 1: thirteenth centuries, so once they got back to England they 297 00:17:59,240 --> 00:18:01,880 Speaker 1: started making their owned by steeping rose petals and water. 298 00:18:02,840 --> 00:18:06,040 Speaker 1: Then when the English set sail for America, they brought 299 00:18:06,080 --> 00:18:08,760 Speaker 1: their taste for rose water with them, and it was 300 00:18:08,800 --> 00:18:12,720 Speaker 1: a favorite ingredient in the US by the eighteenth century. 301 00:18:13,720 --> 00:18:16,439 Speaker 1: It showed up in books like seventeen ninety six is 302 00:18:16,440 --> 00:18:23,000 Speaker 1: American Cookery by Amelia Simmons. Simmons recommended it in pies, cookies, cakes, puddings, custards, 303 00:18:23,080 --> 00:18:26,239 Speaker 1: tarts and drinks, and hers was by no means the 304 00:18:26,280 --> 00:18:30,240 Speaker 1: only cookbook that touted the various uses of rosewater. It 305 00:18:30,400 --> 00:18:37,280 Speaker 1: was incredibly popular, once more popular than vanilla is in 306 00:18:37,320 --> 00:18:38,119 Speaker 1: the US today. 307 00:18:39,040 --> 00:18:42,520 Speaker 2: Yeah, so many desserts called for it and furthermore called 308 00:18:42,560 --> 00:18:46,560 Speaker 2: for it to taste, indicating that this was a common 309 00:18:46,680 --> 00:18:49,760 Speaker 2: ingredient that folks were very familiar with, like pound cake, 310 00:18:49,840 --> 00:18:52,840 Speaker 2: put some rose water in it, gingerbread that has rose water. 311 00:18:52,920 --> 00:18:56,320 Speaker 2: Of course, it helped that this was a product that 312 00:18:56,359 --> 00:18:59,600 Speaker 2: you could make yourself or buy locally anywhere. That roses 313 00:18:59,640 --> 00:19:04,560 Speaker 2: grew unlike still expensive at the time, spice trade spices. 314 00:19:05,160 --> 00:19:09,879 Speaker 1: Right, so yes, speaking of as more and more Americans 315 00:19:09,880 --> 00:19:14,200 Speaker 1: became familiar with vanilla taste and preferences started to shift 316 00:19:14,240 --> 00:19:20,480 Speaker 1: away from rosewater to this quote novel ingredient. Vanilla was 317 00:19:20,720 --> 00:19:23,760 Speaker 1: very very expensive at the time, though so much so 318 00:19:23,960 --> 00:19:25,840 Speaker 1: it was pretty much out of the reach for those 319 00:19:25,880 --> 00:19:29,760 Speaker 1: who were not in the upper class. But this changed 320 00:19:29,800 --> 00:19:33,160 Speaker 1: in eighteen forty one when enslaved twelve year old named 321 00:19:33,320 --> 00:19:37,440 Speaker 1: Edmund Albius from what was then called el Burbon discovered 322 00:19:37,480 --> 00:19:40,399 Speaker 1: a way to speed up the pollination of the vanilla orchid. 323 00:19:41,320 --> 00:19:44,719 Speaker 1: This boosted the production of vanilla, and it lowered the price, 324 00:19:45,200 --> 00:19:47,719 Speaker 1: and it made it more available to the average person 325 00:19:49,080 --> 00:19:54,320 Speaker 1: and so now more widely available not as expensive. Rosewater 326 00:19:55,040 --> 00:19:58,560 Speaker 1: took the back seat to vanilla as it rose in 327 00:19:58,600 --> 00:20:04,119 Speaker 1: the US. Fanny Farmers eighteen ninety six Boston Cooking School 328 00:20:04,160 --> 00:20:08,119 Speaker 1: cookbook called for rose water and frosting, but only if 329 00:20:08,520 --> 00:20:12,880 Speaker 1: you wanted it to be tinted pink. Vanilla, however, took 330 00:20:12,920 --> 00:20:16,120 Speaker 1: the place rose water had previously held in her dessert recipe, 331 00:20:16,240 --> 00:20:19,520 Speaker 1: so it kind of moved to like more of a 332 00:20:19,560 --> 00:20:24,160 Speaker 1: coloring item as opposed to a flavoring. 333 00:20:23,960 --> 00:20:26,439 Speaker 2: Which if it's distilled, it's not going to have a 334 00:20:26,480 --> 00:20:28,680 Speaker 2: color to it. So this would be a particular type 335 00:20:28,720 --> 00:20:32,320 Speaker 2: of steeped rosewater that is presumably homemade. 336 00:20:32,560 --> 00:20:33,040 Speaker 3: Mm hmm. 337 00:20:34,280 --> 00:20:39,160 Speaker 1: And yeah, rosewater really faded out culinarily, it became much 338 00:20:39,200 --> 00:20:47,919 Speaker 1: more associated with toilet trees, perfumes, and cosmetics. However, rosewater 339 00:20:48,000 --> 00:20:50,280 Speaker 1: has been experiencing a bit of a renaissance in the 340 00:20:50,400 --> 00:20:53,200 Speaker 1: US as of late, and it was kind of interesting 341 00:20:53,240 --> 00:20:55,320 Speaker 1: to read because if you didn't know the history of 342 00:20:55,440 --> 00:20:58,119 Speaker 1: rosewater and how it used to be so common in 343 00:20:58,119 --> 00:21:03,480 Speaker 1: the US, it just feels like people are sort of 344 00:21:03,520 --> 00:21:07,000 Speaker 1: missing a context and rosewater it has become the novel 345 00:21:07,119 --> 00:21:10,120 Speaker 1: thing that once was to them. 346 00:21:11,440 --> 00:21:12,359 Speaker 3: No, I love that. 347 00:21:12,440 --> 00:21:15,760 Speaker 2: I love those patterns of popularity and taste. 348 00:21:16,600 --> 00:21:22,040 Speaker 1: Yeah yeah, but I would say it's mostly in desserts 349 00:21:22,080 --> 00:21:25,239 Speaker 1: and cocktails here in the US obviously. Listeners, if you're 350 00:21:25,280 --> 00:21:28,520 Speaker 1: from somewhere else, please write in. If you have any 351 00:21:28,720 --> 00:21:32,800 Speaker 1: recipes or knowledge of this from anywhere you are, please 352 00:21:32,880 --> 00:21:35,719 Speaker 1: let us know. It was just an interesting story of 353 00:21:35,920 --> 00:21:40,159 Speaker 1: another ingredient that kind of completely faded away for a 354 00:21:40,200 --> 00:21:43,240 Speaker 1: minute here is now coming back and people are like, 355 00:21:43,400 --> 00:21:43,800 Speaker 1: where is. 356 00:21:43,840 --> 00:21:48,040 Speaker 2: Like, what is this exactly? We've never seen this before? 357 00:21:48,400 --> 00:21:48,959 Speaker 3: How straight? 358 00:21:50,760 --> 00:21:54,399 Speaker 2: Yeah, well you you might not have, but your great 359 00:21:54,400 --> 00:21:55,240 Speaker 2: grandmother might have. 360 00:21:55,400 --> 00:22:00,280 Speaker 1: Yeah, yeah, yeah, yeah, Well please write in. But that 361 00:22:00,440 --> 00:22:03,240 Speaker 1: is what we have to say of that rose water 362 00:22:03,320 --> 00:22:03,680 Speaker 1: for now. 363 00:22:04,119 --> 00:22:04,560 Speaker 3: It is. 364 00:22:05,000 --> 00:22:07,040 Speaker 2: We do already have some listenering mail for you, though, 365 00:22:07,040 --> 00:22:08,439 Speaker 2: and we are going to get into that as soon 366 00:22:08,480 --> 00:22:10,159 Speaker 2: as we get back from one more quick break for 367 00:22:10,200 --> 00:22:12,480 Speaker 2: a word from our sponsors. 368 00:22:20,960 --> 00:22:21,440 Speaker 3: And we're back. 369 00:22:21,480 --> 00:22:25,359 Speaker 2: Thank you, sponsors, Yes, thank you, and we're back with listen. 370 00:22:32,600 --> 00:22:36,880 Speaker 1: I have had one of my favorite karaoke go to songs, 371 00:22:37,040 --> 00:22:41,840 Speaker 1: kiss from a Rose, stuck in my head since we started. 372 00:22:41,480 --> 00:22:47,159 Speaker 2: Doing Wow dude, yeah, okay, yes, which brings us to 373 00:22:47,400 --> 00:22:48,560 Speaker 2: the little note. 374 00:22:49,600 --> 00:22:53,800 Speaker 1: Lauren was very kind and came onto the other show 375 00:22:53,800 --> 00:22:57,480 Speaker 1: I do Stephma never told you to talk about Holiday classic. 376 00:22:58,119 --> 00:23:00,600 Speaker 1: You could argue that Batman movie. It was as well 377 00:23:01,359 --> 00:23:05,280 Speaker 1: die Hard and it was a very fun episode. We 378 00:23:05,359 --> 00:23:06,520 Speaker 1: have a great conversation. 379 00:23:07,800 --> 00:23:08,720 Speaker 3: Thank you, oh. 380 00:23:08,720 --> 00:23:11,400 Speaker 2: Thank thank you for the opportunity to talk about Diehard. 381 00:23:11,400 --> 00:23:15,439 Speaker 2: Always always, always happy to do it. It felt very silly, 382 00:23:15,600 --> 00:23:17,399 Speaker 2: and I think that's how it comes off. And so 383 00:23:17,480 --> 00:23:19,440 Speaker 2: if that's something that you need in your life right now, 384 00:23:19,560 --> 00:23:22,560 Speaker 2: I recommend going and checking that out. Yes, that is 385 00:23:22,560 --> 00:23:25,360 Speaker 2: on stuff Mom never told you, and thank you, Thank 386 00:23:25,400 --> 00:23:28,280 Speaker 2: you Annie and Sam for having me on. 387 00:23:28,920 --> 00:23:31,000 Speaker 1: Oh yeah, it was a blast. I think you you 388 00:23:31,119 --> 00:23:35,480 Speaker 1: listeners would love it, so you can can check it out. Yeah, 389 00:23:35,760 --> 00:23:38,639 Speaker 1: we do have some messages from listeners already. I have 390 00:23:38,680 --> 00:23:42,840 Speaker 1: to say we got a lot of notes about Pizzelle. 391 00:23:44,680 --> 00:23:47,880 Speaker 3: Excellent. I know it's great. I love it. 392 00:23:48,080 --> 00:23:52,920 Speaker 1: People answered ourk hall I about the presses and the recipes. 393 00:23:53,000 --> 00:23:54,480 Speaker 1: So we got a couple of those coming out, but 394 00:23:54,520 --> 00:23:58,840 Speaker 1: please keep them coming. Starting with Tyler, Tyler wrote, I 395 00:23:58,840 --> 00:24:01,560 Speaker 1: got a notification today from Spotify on your latest episode, 396 00:24:01,560 --> 00:24:04,560 Speaker 1: which was Pizzelle, and I immediately sent it to my mom. 397 00:24:05,240 --> 00:24:08,040 Speaker 1: My mom has been making pizzelle for years with the 398 00:24:08,080 --> 00:24:11,480 Speaker 1: recipe from a neighbor from her childhood neighborhood. She has 399 00:24:11,480 --> 00:24:14,160 Speaker 1: her own pizzle maker, and I cannot tell you how 400 00:24:14,200 --> 00:24:18,199 Speaker 1: good pizzells are. The recipe is straightforward and after you 401 00:24:18,240 --> 00:24:20,400 Speaker 1: mix all the ingredients, you put it on the pizzelli 402 00:24:20,440 --> 00:24:24,280 Speaker 1: maker and then in seconds you have pizzelle. Okay, so 403 00:24:24,320 --> 00:24:28,000 Speaker 1: the recipe does look pretty simple, and it's also like 404 00:24:28,160 --> 00:24:30,400 Speaker 1: really nice recipe card, which I love. 405 00:24:30,600 --> 00:24:33,280 Speaker 2: Oh yeah, yeah, a little just handprinted on a recipe card, 406 00:24:33,280 --> 00:24:34,360 Speaker 2: which is my favorite thing. 407 00:24:34,480 --> 00:24:36,439 Speaker 3: Yeah, I love it. I love it. 408 00:24:36,440 --> 00:24:39,800 Speaker 1: My mom has these two So it's six eggs, one 409 00:24:39,880 --> 00:24:44,520 Speaker 1: cup sugar, two cups flour, two tablespoons annis, one cup oil, 410 00:24:44,760 --> 00:24:51,320 Speaker 1: one teaspoon baking powder. Yeah, sounds simple enough. We just 411 00:24:51,359 --> 00:24:52,520 Speaker 1: have to get a press. 412 00:24:52,880 --> 00:25:01,920 Speaker 2: Yeah she is a savor press Ooh can we get 413 00:25:01,920 --> 00:25:02,960 Speaker 2: our own press printed? 414 00:25:03,560 --> 00:25:03,960 Speaker 3: All right? 415 00:25:04,200 --> 00:25:09,280 Speaker 2: All right, let's projects for the future. Thank you for recipes. 416 00:25:09,280 --> 00:25:13,280 Speaker 2: Oh my goodness, thank you? Yes okay. Bradley wrote, I 417 00:25:13,359 --> 00:25:15,400 Speaker 2: just listened to your episode about three meals a day 418 00:25:15,440 --> 00:25:17,560 Speaker 2: and it reminded me of my time living in Finland 419 00:25:17,600 --> 00:25:20,560 Speaker 2: with a finished host family for a summer their meal 420 00:25:20,640 --> 00:25:23,160 Speaker 2: routine was so different from any other one I've experienced, 421 00:25:23,160 --> 00:25:24,720 Speaker 2: so I wanted to send you a quick note about 422 00:25:24,720 --> 00:25:25,240 Speaker 2: what it was like. 423 00:25:26,000 --> 00:25:26,359 Speaker 3: Okay. 424 00:25:26,840 --> 00:25:30,400 Speaker 2: Meal one around eight to nine am. There would be breads, jams, 425 00:25:30,440 --> 00:25:33,840 Speaker 2: and sometimes cheese on the breakfast table, a generally light meal. 426 00:25:35,000 --> 00:25:39,720 Speaker 2: Meal two. There wasn't really ever a lunch lunch, which 427 00:25:39,760 --> 00:25:41,679 Speaker 2: was very difficult for me to adjust to, but if 428 00:25:41,720 --> 00:25:44,399 Speaker 2: we did, it was usually an ice cream cone or 429 00:25:44,440 --> 00:25:48,879 Speaker 2: a sausage or a very small snack. Meal three. Around 430 00:25:48,920 --> 00:25:51,719 Speaker 2: four pm we would have dinner, usually boiled potatoes and 431 00:25:51,800 --> 00:25:54,399 Speaker 2: some type of fish as the main dish. Sometimes it 432 00:25:54,440 --> 00:25:58,280 Speaker 2: was a grainy stew with a red Lingenberry like jam. 433 00:25:59,040 --> 00:26:02,199 Speaker 2: Interlude one. Around six to seven pm, we would use 434 00:26:02,200 --> 00:26:05,440 Speaker 2: the sauna in their house. They also had an outdoor sauna. 435 00:26:06,240 --> 00:26:09,119 Speaker 2: Then Meal four. After the sauna, there was a second dinner. 436 00:26:09,160 --> 00:26:12,880 Speaker 2: To my surprise, this would be alcohol fish pies. Sausages 437 00:26:13,080 --> 00:26:16,360 Speaker 2: are really heavy foods, apparently to replenish you after sweating 438 00:26:16,359 --> 00:26:20,080 Speaker 2: it all out. Interlude too. Around eleven pm, we would 439 00:26:20,119 --> 00:26:21,760 Speaker 2: go out for a fishing trip because the sun was 440 00:26:21,760 --> 00:26:26,200 Speaker 2: still up and beginning to set. Meal five. Around twelve 441 00:26:26,280 --> 00:26:29,000 Speaker 2: fifteen am, we have a thermos, a fresh berry juice, 442 00:26:29,080 --> 00:26:31,720 Speaker 2: and a rye bread sandwich with butter and other fillings. 443 00:26:32,080 --> 00:26:34,400 Speaker 2: A few hours later, the sun rose, though the sky 444 00:26:34,480 --> 00:26:38,200 Speaker 2: always looked like it was at sunset. I'm not certain 445 00:26:38,240 --> 00:26:40,520 Speaker 2: if this was standard for all Finish families, but the 446 00:26:40,560 --> 00:26:43,000 Speaker 2: other people with host families in that region also had 447 00:26:43,000 --> 00:26:45,919 Speaker 2: similar eating schedules at the time. It was difficult to 448 00:26:45,920 --> 00:26:48,320 Speaker 2: adjust to, but I'm glad I had the experience. 449 00:26:50,200 --> 00:26:51,000 Speaker 3: I love this. 450 00:26:51,080 --> 00:26:55,760 Speaker 2: Wow, that's so cool. Oh humans, what are we getting 451 00:26:55,800 --> 00:26:57,600 Speaker 2: up to? All kinds of different things. 452 00:26:58,440 --> 00:27:01,440 Speaker 1: I love this because to me this sounds like the 453 00:27:01,480 --> 00:27:06,880 Speaker 1: most luxurious vacation, like I'm taking a sauna, I'm going 454 00:27:07,000 --> 00:27:10,879 Speaker 1: fishing watching. But I get like if it if I 455 00:27:10,880 --> 00:27:12,080 Speaker 1: lived there, wouldn't feel that way. 456 00:27:12,200 --> 00:27:14,960 Speaker 3: Oh sure of course, yeah, yeah yeah. 457 00:27:15,200 --> 00:27:17,119 Speaker 1: But this is a great point because I think in 458 00:27:17,440 --> 00:27:20,600 Speaker 1: our three days, three meals a day, we focus really 459 00:27:20,640 --> 00:27:24,439 Speaker 1: on Western like us oh yeah, meal culture. So I 460 00:27:24,440 --> 00:27:28,399 Speaker 1: would love if other listeners would write in uh and 461 00:27:28,920 --> 00:27:30,560 Speaker 1: and I know we've heard from some of you and 462 00:27:30,600 --> 00:27:32,560 Speaker 1: read some of those letters already, but I would love 463 00:27:33,000 --> 00:27:37,719 Speaker 1: to hear from more of you about this particular set up, 464 00:27:37,800 --> 00:27:40,359 Speaker 1: about where where, how it's like where you are because 465 00:27:40,400 --> 00:27:42,879 Speaker 1: I the idea it is hard to adjust for me, 466 00:27:43,080 --> 00:27:46,080 Speaker 1: just to think of, like, Okay, so I'm gonna have 467 00:27:46,200 --> 00:27:49,120 Speaker 1: like ice cream cone at eleven, Like I don't know, 468 00:27:49,200 --> 00:27:52,280 Speaker 1: it's just again if I lived there, it wouldn't feel 469 00:27:52,320 --> 00:27:55,200 Speaker 1: that way necessarily, but it's fascinating. 470 00:27:55,600 --> 00:27:56,119 Speaker 3: Yeah. 471 00:27:56,400 --> 00:28:01,040 Speaker 2: Yeah, And I write like I'm I'm buglycemics, so like 472 00:28:01,080 --> 00:28:03,360 Speaker 2: I kind of eat every two hours no matter what, 473 00:28:03,560 --> 00:28:05,919 Speaker 2: like I that is, that is what whatever else is 474 00:28:05,960 --> 00:28:08,399 Speaker 2: going on, Like I'm eating something and it's usually not 475 00:28:08,480 --> 00:28:11,800 Speaker 2: a lot left my own devices. I never really eat 476 00:28:11,800 --> 00:28:15,600 Speaker 2: a full meal necessarily, just like kind of snacking constantly. 477 00:28:17,000 --> 00:28:21,119 Speaker 2: But so so in that way, I could see this 478 00:28:21,240 --> 00:28:25,400 Speaker 2: working out for me. But in the other way, I'm like, no, no, no, 479 00:28:25,520 --> 00:28:28,399 Speaker 2: I need to have some kind of heavy or something 480 00:28:29,040 --> 00:28:35,160 Speaker 2: than an ice cream cone before four pm because otherwise 481 00:28:35,200 --> 00:28:38,120 Speaker 2: I will murder everybody and eat their eyeballs and nobody 482 00:28:38,160 --> 00:28:38,720 Speaker 2: wants that. 483 00:28:40,920 --> 00:28:43,719 Speaker 3: No, definitely, no, probably not. 484 00:28:43,880 --> 00:28:46,640 Speaker 1: Yeah, But it is also interesting to think of how 485 00:28:46,760 --> 00:28:51,640 Speaker 1: I like how you included the sauna, yeah, because that 486 00:28:51,680 --> 00:28:54,200 Speaker 1: plays the role in Okay, we have the heavier dinner 487 00:28:54,560 --> 00:28:59,440 Speaker 1: after the sauna, right, sure, It just makes me think 488 00:28:59,480 --> 00:29:08,280 Speaker 1: I've been doing things you wrong. Yeah, kind of relaxation 489 00:29:08,520 --> 00:29:12,040 Speaker 1: periods that I don't feel like we really have I 490 00:29:12,160 --> 00:29:12,880 Speaker 1: really have here. 491 00:29:13,400 --> 00:29:18,880 Speaker 2: Yeah, you're also very dedicated to two three mails and 492 00:29:19,000 --> 00:29:20,320 Speaker 2: particular meal times. 493 00:29:20,800 --> 00:29:24,240 Speaker 3: Yeah so this sounds nice though. 494 00:29:24,480 --> 00:29:29,680 Speaker 1: Yeah yeah, well yes, thank you so much for sharing listeners. 495 00:29:29,720 --> 00:29:32,480 Speaker 1: If you have any experiences you want to add to this, 496 00:29:33,200 --> 00:29:33,800 Speaker 1: we would. 497 00:29:33,560 --> 00:29:34,240 Speaker 3: Love to hear from you. 498 00:29:34,400 --> 00:29:38,320 Speaker 1: Absolutely, yes, and thank you to both of these listeners 499 00:29:38,320 --> 00:29:40,240 Speaker 1: for writing in already. If you would like to write 500 00:29:40,240 --> 00:29:42,840 Speaker 1: to us, you can. Our email is hello at saborpod 501 00:29:42,920 --> 00:29:43,479 Speaker 1: dot com. 502 00:29:43,680 --> 00:29:45,840 Speaker 2: We are also on social media. You can find us 503 00:29:45,840 --> 00:29:48,800 Speaker 2: on Twitter, Facebook, and Instagram at saber pod, and we 504 00:29:48,840 --> 00:29:52,040 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 505 00:29:52,200 --> 00:29:54,360 Speaker 2: For more podcasts from my Heart Radio, you can visit 506 00:29:54,400 --> 00:29:57,480 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 507 00:29:57,560 --> 00:30:00,560 Speaker 2: your favorite shows. Thanks as always to our super producers 508 00:30:00,640 --> 00:30:03,400 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 509 00:30:03,480 --> 00:30:05,000 Speaker 2: and we hope that lots of more good things are 510 00:30:05,000 --> 00:30:13,440 Speaker 2: coming your way.