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Speaker 1: Today's episode is about olive oil and we are in

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Speaker 1: the mother country of olive oil or olives. We're in Spain.

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Speaker 1: My name is Eva Longoria and I am and welcome

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Speaker 1: to Hungry for History, a podcast that explores our past

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Speaker 1: and present through food. On every episode, we'll talk about

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Speaker 1: the history of some of our favorite dishes, ingredients, and beverages.

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Speaker 1: So make yourself at home. Eh. I'm always excited about

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Speaker 1: every I don't think there's been an episode I haven't

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Speaker 1: been excited about because these are all my favorite things food.

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Speaker 1: We'll always ask me what's your favorite topic or what's

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Speaker 1: your fite was, Like, everything that I'm studying at the

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Speaker 1: moment is my favorite, and I'm so excited. I want

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Speaker 1: to share this quote that's one of my favorite quotes.

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Speaker 1: It's via this English novelist and travel writer Laurence Durrell.

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Speaker 1: He described the olive as a taste older than meat,

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Speaker 1: older than wine, a taste as old as cold water.

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Speaker 1: Well that's beautiful. Yeah, so it's old. The olive tree

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Speaker 1: that was originally eastern Mediterranean Greece. I mean that's where

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Speaker 1: we think the first trees were the first trees. Yes,

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Speaker 1: they were Eastern Mediterranean is what we think cultivated since

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Speaker 1: around three thousand BC, so cultivated like millennia millennia go.

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Speaker 1: Even though wild olives were gathered in the nearest you know,

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Speaker 1: probably about ten thousand years ago, but it was in

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Speaker 1: modern day Palestine, Syria, those her Hearts, Turkey, those were

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Speaker 1: the first places to actually grow it. And then eventually

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Speaker 1: it's spread to Crete, to Greece, to Italy, southern France,

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Speaker 1: and then to Spain right so, and then Spain to

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Speaker 1: a colonization of wherever they went took it with them exactly.

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Speaker 1: And it's in Mexico. The olive is mentioned in Mexico's

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Speaker 1: national anthem. I don't know that. Yeah, they mentioned the

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Speaker 1: olive branch as a symbol of peace, so it's in

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Speaker 1: the national anthem. So it's interesting that this olive branch.

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Speaker 1: Mexico is not really an olive eating country at all,

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Speaker 1: even though the olive tree was introduced very early post conquest,

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Speaker 1: and they were making olive oils in Mexico for for

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Speaker 1: a few centuries. I mean, the first olive tree was

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Speaker 1: planted in fifteen twenty four, so that's very very um early,

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Speaker 1: and olive trees were planted in mit Gun and sonata

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Speaker 1: in Baja. Do they grow anywhere there's not really pretty

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Speaker 1: resistant tree. There are very resistant tree, but they grow

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Speaker 1: in sort of these more Mediterranean climate. So wherever you

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Speaker 1: see grapes growing, you'll see olives growing. But what is

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Speaker 1: so interesting that they were making olive oils for a

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Speaker 1: couple of centuries in Mexico and then Contarles the Third

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Speaker 1: of Spain he felt threatened that olive oil production was

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Speaker 1: going to compete with Spain's olive oil Spains production. The

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Speaker 1: new Spain production was Mexico was going to threaten Spain

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Speaker 1: Spain's production, and in seventeen seventy seven he issued an

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Speaker 1: ordinance to destroy all olive orchards in Mexico. In Mexico,

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Speaker 1: it never really regained popularity like at all, which is

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Speaker 1: like so ridiculous, like what can you both produce? You know,

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Speaker 1: it doesn't help when once it was being imported, it

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Speaker 1: was too expensive, so then it became a luxury item.

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Speaker 1: Almost it became a luxury item. And then Mexico started

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Speaker 1: using just other oils, corn oils, lard. But then the

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Speaker 1: missions and the convents were still making all us but

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Speaker 1: mostly to use it for religious, you know, purposes almost

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Speaker 1: all of the olive oil produced in the US comes

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Speaker 1: from California. Well, how did Spanish the Spanish the missions

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Speaker 1: the missions, So it's like, you know, trees came with

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Speaker 1: the Spaniards again exactly, the trees came with the missions

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Speaker 1: that went up, you know, from Baja all the way

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Speaker 1: up to Carmel, right all the way up to northern California. Right,

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Speaker 1: he was like the man that was founding all of

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Speaker 1: these missions, olive oil, olive the olive trees came with them.

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Speaker 1: So there's this variety of California, this mission varieties, and

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Speaker 1: most all of them again the area of like Napa,

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Speaker 1: Sonoma or even and even now like in Baja, huge wine,

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Speaker 1: you know production, they're also olive oil curtain. So there

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Speaker 1: is wine, there's olives and olive oils. It's fascinating how

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Speaker 1: when this king forbid it being produced in New Spain,

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Speaker 1: which was California, was south entire Southwest and all of Mexico,

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Speaker 1: there were still high demand for it because all the

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Speaker 1: immigrants were Mediterranean. Yes, so many immigrants that were living

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Speaker 1: and settling these blazes wanted their olive oil and it

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Speaker 1: was so expand imported. So the olive tree is often

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Speaker 1: called the immortal tree because it can live for thousands

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Speaker 1: of years. Can live for thousands of years. It's a

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Speaker 1: very slow growing tree with very deep roots, but yeah,

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Speaker 1: it could live for thousands of years. I mean. We

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Speaker 1: have an olive tree in our backyard in Los Angeles

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Speaker 1: that's like eighty years old, and it's huge. It's beautiful.

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Speaker 1: The trunk is just enormous. We noticed these sort of

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Speaker 1: I don't know something on it, so we had somebody

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Speaker 1: come and take a look, and it's full of termites.

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Speaker 1: And I panicked because it's such a beautiful tree. And

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Speaker 1: the guy was like, well, I could treat it, but

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Speaker 1: it might kill it. But to be honest, even with termites,

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Speaker 1: it's going to live longer than you. There is a

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Speaker 1: seventeen hundred year old tree two hours south of Barcelona.

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Speaker 1: What do you know that this place is called de

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Speaker 1: la Lan. Is that the old one in the world?

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Speaker 1: I think? So that's pretty old. That's very, very, very old.

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Speaker 1: We're looking at it right here. We're in Spain. Weren't

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Speaker 1: Cataluna in a house that I have here? And this

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Speaker 1: olive tree is shedding so many olives right now? Is

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Speaker 1: it really? It's the floors full of these olives, and

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Speaker 1: I was like, God, how do I could I? Can

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Speaker 1: I do olives? You know, can I make olives? Because

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Speaker 1: you know they don't you, Brian, have you ever tasted

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Speaker 1: them off a tree? They're horrible, They're horrible. There there's

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Speaker 1: a whole properly Yeah, yeah, yeah, you can't really eat them. Yeah. Actually,

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Speaker 1: Spain produces of the olive oil in the world, in

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Speaker 1: the world. Yeah, does Italy get their olives from Spain?

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Speaker 1: Italy also produces a lot of olives, and so does Greece.

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Speaker 1: They produce a lot of olives. So sometimes yes, if

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Speaker 1: it says it's a blend of olive oil, if you

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Speaker 1: buy a bottle of olive ba and it says it's

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Speaker 1: a blend, that means it's some of it's from Spain,

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Speaker 1: some of it's from Italy, So that's sort of a

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Speaker 1: blend of olive oils from all over. Well. They say

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Speaker 1: that it's Spain's ideal climate and location that makes it

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Speaker 1: the best country for cultivating olives. So I had read

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Speaker 1: like a lot of people think Italian olives or Italian

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Speaker 1: olive oil is the best, but sometimes the actual olives

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Speaker 1: come from Spain. But it's made in Yes, yes, yes, exactly,

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Speaker 1: so it's really Spanish. So but it's so interesting to

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Speaker 1: me that it's they're so different, like depending on the region.

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Speaker 1: Like I think Greek olive oil is very, very different

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Speaker 1: than Spanish olive oil. Um. So a lot of it

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Speaker 1: has to do with the with the taro are similar

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Speaker 1: to you know, wine. Wow. So so Greece is the

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Speaker 1: second largest supplier of Italian olive oil after Spain. So

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Speaker 1: they get their olives from Greece. Well, of course Greece. Hello.

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Speaker 1: The olive branch in Greek philosophy, the branch of peace,

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Speaker 1: the branch of peace. Well, the Greeks, I mean, the

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Speaker 1: olive tree goes way way back, but the Greeks claim

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Speaker 1: that it's Theena, the goddess of war and wisdom, planted

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Speaker 1: the first olive tree at the Acropolis, the first olive

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Speaker 1: according to the ancient Greek mythology, the very first olive

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Speaker 1: tree grew at the acropolis. I thought Hades was war. No,

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Speaker 1: Hades is the god of the underworld. Oh God, yeah,

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Speaker 1: I see, this is why you're here, right. Thing to

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Speaker 1: h I'm like, isn't athena aphrodite in disguise? Um? I

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Speaker 1: was Athena in Greek day in fourth grade. Really had

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Speaker 1: an olive branch on my head. I had a crown

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Speaker 1: of all the branches on my head when I dressed

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Speaker 1: up as I wanted to be the goddess Wisdom. She's

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Speaker 1: she's that is her, She's amazing, the goddess of wisdom.

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Speaker 1: After the break, we're doing a taste test. Don't go anywhere.

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Speaker 1: We a lot of products in front of us. I

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Speaker 1: purposely wanted to try Spanish olive oil versus Italian olive oil.

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Speaker 1: I have this olive oil in front of us from

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Speaker 1: finn Say, that's Florence, Florence, and this is from e

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Speaker 1: Bora Bora, which is this reason is here Cataluna um

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Speaker 1: also and Lucia is one of the greatest producers of olives.

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Speaker 1: I think they're the number one. And then to stand

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Speaker 1: this happen in the number one in Spain. Yes, okay,

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Speaker 1: I have some bread. Here's your olive bread. I want

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Speaker 1: to taste that. To bought some amazing bread today from

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Speaker 1: the pastry shop. In this medieval town we're in called

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Speaker 1: there are so many beautiful breads. H oh, oh, my god.

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Speaker 1: The bread on the tables and Spanish restaurants are only

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Speaker 1: to service the olive oil. That's really sweet, super olive

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Speaker 1: e though, yeah, you can taste the fruit of the olive.

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Speaker 1: I find sometimes olive oils to be a bit bitter. Yea,

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Speaker 1: so nice, that's really nice. I'm gonna try the Italian.

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Speaker 1: Look at you know what I know? Just look at

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Speaker 1: the color. All Italian olive oil is dark green. It's

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Speaker 1: like a darker green. Yeah, aftertaste, why is that? Mm hmm,

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Speaker 1: it is kind of bitter. So extroverts. Both of these

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Speaker 1: are extra virgin olive oils. So once, what does that mean?

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Speaker 1: So olives to make olive oil, the olives have to

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Speaker 1: be very ripe, right, So they're picked and then they're

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Speaker 1: pressed without crushing the pit and then the meat is

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Speaker 1: then sort of squished. The olive oil comes out of that.

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Speaker 1: The oil comes out of that, so they settle. But

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Speaker 1: is it a certain olive every there's lots of different

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Speaker 1: olive oils. Maybe that's a different Maybe it's a different olive. Yeah,

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Speaker 1: maybe a different because some trees are grown specifically for

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Speaker 1: oil and some specifically for olives, like for olive eating. Right,

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Speaker 1: So the paste is then sort of there's their ground

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Speaker 1: without squishing the stone because that's going to give it

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Speaker 1: some weird filiavor. And then that paste is allowed to

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Speaker 1: settle and that's when they start separating. The oil starts

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Speaker 1: separating from the solids, and then the first oil comes

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Speaker 1: out from the press is very green and very spicy

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Speaker 1: and cloudy. Have ever seen that cloudy olive oil that's

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Speaker 1: a little more cloudy, No, but some of it it's

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Speaker 1: a young well, but some of the all I don't

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Speaker 1: know if you've seen those bottles that are very cloudy,

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Speaker 1: like it almost looks like they're kind of crunchy almost,

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Speaker 1: it's very cloudy. That's the unfiltered oil, so sort of

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Speaker 1: the first press and some people like it because it

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Speaker 1: seems purer, but it's not really. I mean, it's just

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Speaker 1: the first is that called virgin olive oil. It's just

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Speaker 1: the unfiltered olive oil. The virgin indicates that the olives

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Speaker 1: have been pressed and extracted with no heat and no chemicals,

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Speaker 1: so it's pure basically during the extraction process. And then

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Speaker 1: there are different names of oil depending on the degree

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Speaker 1: of processing and the quality of the oil. Some oil

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Speaker 1: is sweeter that when it's just the virgin olive oil.

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Speaker 1: It's a little bit more acidic. But I think that

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Speaker 1: the differences in this is just really because they're both

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Speaker 1: extra virgin olive oil. It's probably just the the olives

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Speaker 1: that make it different. But I prefer this because it's

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Speaker 1: much sweeter. Yeah, but what sorry, what makes it extra virgin?

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Speaker 1: It's just marketing. It's just virgin oil. I mean, it's

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Speaker 1: very like because it virgin only indicates the process to

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Speaker 1: extract the oil. Did they go through a second process

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Speaker 1: to extract more oil than the extra virgin? Is sort

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Speaker 1: of that first, and then the and then and then

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Speaker 1: it's refined again to make just the right deler the

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Speaker 1: regular virgin all of out. You know how they're sort

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Speaker 1: of different grades extra virgin and the virgin. So it's

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Speaker 1: a little less of a it's still not using chemicals,

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Speaker 1: but it's just a little less pure, I suppose, or

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Speaker 1: less less flavorful. The dishes that involve olives, for Mexico,

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Speaker 1: Wakalau is one of them, has so green olives, yes,

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Speaker 1: the little Mantania olives and it's cooked in olive oil.

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Speaker 1: There's the watch Vera Cruz a lot of olives and

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Speaker 1: very cruis ports. Yeah, and that's the port that a cruises,

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Speaker 1: the Gateway of spices, that's what they called it, the

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Speaker 1: the entry point for for food and spice. The and

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Speaker 1: and you got that you have when you were there.

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Speaker 1: That has olives, which is made by Dutch cheese. By

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Speaker 1: the way, it's speaking of a mix. It's one of

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Speaker 1: the most diverse dishes in the world because it has

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Speaker 1: Dutch cheese, indigenous spices, um, it has raisins and olives

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Speaker 1: from Europe, pork or beef what you want to put

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Speaker 1: in air. And then it has a tomato broth which

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Speaker 1: is native. It has so many everything. It's such an

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Speaker 1: interesting dish. Yeah, I didn't grow up with olives. You

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Speaker 1: didn't know. I grew up with those um Spanish olives,

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Speaker 1: that jar of Spanish olives with the pamino in the middle,

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Speaker 1: and I would eat I ate them out of that jar.

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Speaker 1: But not olive oil. We were a Mandeca Crisco household

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Speaker 1: kind of. Yeah. We never used alive but I started

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Speaker 1: frying with olive oil when I was an adult. Really, oh,

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Speaker 1: this is a healthier choice. Or we used vegetable oil,

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Speaker 1: you know, the big old um not Crisco. What was

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Speaker 1: the other it was called Mazzola. No, well, there's Missola,

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Speaker 1: there's Criscoe, there's wait. I remember that there was one

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Speaker 1: that was big that we used to have. Yes, it's

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Speaker 1: like the like corn oil, but it was a brown

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Speaker 1: was it WESSN WESSN West the west? And it was

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Speaker 1: vegetable oil. Yeah. I definitely grew up with olive oil.

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Speaker 1: Did Yeah, I did because my grandfather, my mom's dad,

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Speaker 1: what was it wasn't Spanish, but my mom's grandfather, my

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Speaker 1: great grandfather was from Spain, was Basque and my grandfather

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Speaker 1: lived in the Basque area for many many years. You know,

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Speaker 1: my mom traveled here a lot. I have family in

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Speaker 1: Madrid and then the Basque country. So yeah, we had

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Speaker 1: an olive oil. I don't remember them, you know, ever

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Speaker 1: cooking my mom ever cooking with larde. Definitely your mom

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Speaker 1: never go with laren Yeah, never, always olive oil. And

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Speaker 1: also like vegetable oil. It was one or the other.

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Speaker 1: Would you have olive oil like this on the table? Yea,

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Speaker 1: and olives but also like the little man salives and

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Speaker 1: the way that I love the olives that I still

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Speaker 1: make to this day, those little ones, I feel like

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Speaker 1: that's the one. Those are the olives that we had

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Speaker 1: because that's what you could get, you know. I feel

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Speaker 1: like when I was growing up, you couldn't find like

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Speaker 1: kalamad or like all of these different as they were

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Speaker 1: just weren't available in South Texas. Now they have all

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Speaker 1: of bars in h G B. I know, yeah, everywhere

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Speaker 1: that didn't exist even in the right of that. How

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Speaker 1: they have that and that didn't exist before. But they

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Speaker 1: the Montanilla olives and I still make this. This is

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Speaker 1: the most delicious thing. You put them in the little

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Speaker 1: bowl and then you squeeze lime juice and a little

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Speaker 1: bit of soy sauce. It's the most delicious thing in

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Speaker 1: the world. Yeah, those are with those two things. Well,

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Speaker 1: so I don't know, but we do. Maggie m which

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Speaker 1: is Mexican. Maggie's the best Maggie, Maggie mag Maggie. And

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Speaker 1: then at the end you just drink with the brine.

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Speaker 1: I love the I love just the brininess of the olives.

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Speaker 1: It's like, there's nothing more delicious. This is what I

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Speaker 1: want to know. Okay, So we're talking about now, how

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Speaker 1: there's so many there's all of bars in all these supermarkets,

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Speaker 1: Like who's the pr person of olives? Because I feel

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Speaker 1: like it's got a a reimaging of some sort because

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Speaker 1: they're everywhere. Because I, like I said, I didn't grow

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Speaker 1: up with all of oil being so present in my life. Now,

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Speaker 1: I feel like everybody's like, you need to use olive oil,

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Speaker 1: to use olive oil, olive oil. But the news of

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Speaker 1: this miraculous health benefits of olive oil, together with the

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Speaker 1: rise of California's wine industry, there was like this renewed

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Speaker 1: interest in olive oil across the US. So the world

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Speaker 1: began to realize that California could produce great olive oil.

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Speaker 1: When this extra virgin olive oil that was made in

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Speaker 1: Northern California won an international blind taste test in Italy,

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Speaker 1: there you go in, oh wow, that's do have a

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Speaker 1: world product. Being an old world, you don't know. No, no,

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Speaker 1: that doesn't happen. When we come back Eva, fry some

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Speaker 1: eggs in lots of olive oil. Stay with us. You

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Speaker 1: don't want to miss it. The idea of frying is

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Speaker 1: a post colonial concept, like Hispanic didn't really fry anything,

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Speaker 1: especially specifically in large or any kind of animal product

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Speaker 1: because Mexico didn't have those animals. There wasn't really a frying.

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Speaker 1: I mean when we think of the original the native diet,

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Speaker 1: it was very different than the Mexican diet today. It

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Speaker 1: was largely plant based, no frying, no large out came

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Speaker 1: you know, post conquest. But the concept of frying has

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Speaker 1: been around. We don't know exactly who who fried first,

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Speaker 1: like it was first? Was it the Egyptian they believe

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Speaker 1: It is believed that around the Egyptians were the first

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Speaker 1: to fry, but this is based on archaeological, you know, evidence,

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Speaker 1: but we don't really know if they were the first

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Speaker 1: to do it. Maybe people were doing it before, but

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Speaker 1: the Greeks and Romans were frying. You just fried, You

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Speaker 1: just made those amazing, amazing eggs. Yeah, you're ready to

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Speaker 1: record my my egg going in? Alright? So how hot

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Speaker 1: do you get it? Because you don't want to olive

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Speaker 1: oil to burn. You want it hot. That's a lot

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Speaker 1: of oil. So do you serve it with the with

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Speaker 1: swimming in the oil to dump to dump bread in? Yeah,

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Speaker 1: for toast, for your toast. There you go. Who once

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Speaker 1: it starts doing that? Off the French way I think

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Speaker 1: is you pour a little water in there and he

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Speaker 1: goes and that's what steams the top of the egg.

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Speaker 1: But in Spain they don't do it that way. Look

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Speaker 1: at hats. Look at that to see those crispy edges.

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Speaker 1: You want the crispy edges. But you want to loose yolke,

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Speaker 1: you know, so you keep it really running in the

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Speaker 1: on the inside. Yeah, likes it running. You gotta put

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Speaker 1: the salt right away for adhesive properties, and no pepper.

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Speaker 1: That's it. I put that broom pipers. Yeah, I usually

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Speaker 1: put chili flakes. All right, let's get it a little

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Speaker 1: bit hotter. Okay, here we go. Second egg. All right,

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Speaker 1: that's so interesting that we wanted to bubble those on top.

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Speaker 1: You want it to all bowl up, so I just

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Speaker 1: throw the oil on top because it's super hot. Cover

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Speaker 1: it for like two seconds that starts to pop. You

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Speaker 1: fund it off. Are usual to get out completely? Yeah,

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Speaker 1: you like to do its thing. I probably will do

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Speaker 1: it a little bit more well done. Crisp beer because

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Speaker 1: it could get they could get a lot crispier. I'm

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Speaker 1: gonna get it really hot this time. Let's try it

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Speaker 1: even hotter so they have all of the flavor. I

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Speaker 1: mean I'm gonna try I mean it's just soaked and all.

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Speaker 1: Look at this I'm gonna burn this one, not burn,

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Speaker 1: but like super crispy. And so then it has the

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Speaker 1: texture of the crispiness and that bottom. I love that

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Speaker 1: a Jetta. It's such a cool visual. It kind of bubbles.

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Speaker 1: I love this over there over the yolk. Yeah, it's

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Speaker 1: so cool looking. And then that's really Christie. I could

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Speaker 1: see the brown pitch. Yeah, it's gotta like when it's

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Speaker 1: burnt like that. Okay, this is pepper let ma get

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Speaker 1: we have an avocado second kind of clod. I like

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Speaker 1: to put a little round chili flakes on his beautiful

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Speaker 1: And I'm not an egg eater, but those looked well,

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Speaker 1: you tasted it. I tasted that very It was actually

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Speaker 1: really good. I can't believe it. Um it was delicious

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Speaker 1: because it was just the crispy bit that it just

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Speaker 1: tasted like olive oil. Yeah. It just basically it's like

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Speaker 1: a bread substitute the egg. The egg is only servicing

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Speaker 1: the oil, like when it comes to Spanish olive oil.

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Speaker 1: It's not the food, it's the oil, it's the oil.

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Speaker 1: I love cooking everything. I cook everything. If I'm making

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Speaker 1: French fries or fried potatoes for sunte, it's in olive oil.

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Speaker 1: If I fry chicken tenders, it's in olive oil. I

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Speaker 1: usually use grape seed oil. And when I'm frying things

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Speaker 1: at home, but I use you know, like if I'm

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Speaker 1: making I don't know, like chicken millionnaise or something like that,

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Speaker 1: I always use grape seed oil. Interesting, Yeah, but that

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Speaker 1: that what you made. Look, you know, amazing. I'm so

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Speaker 1: glad if it was the ancient Egyptians that fried with

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Speaker 1: oil first, Like, I thank you because frying is my

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Speaker 1: favorite thing. I love fried everything, and I know I shouldn't,

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Speaker 1: but frying in olive oil has made things a little

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Speaker 1: easier to swallow, literally and for health benefits, right, Like

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Speaker 1: I can't fry everything, but when I do, I fry

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Speaker 1: it in olive oil. I make these candelini beans. You

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Speaker 1: make the candelini beans and then you put olive oil

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Speaker 1: and red pepper flakes and some salt, and that's just

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Speaker 1: a snack. You have it on a cracker. You have it,

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Speaker 1: and it's the healthiest, most delicious, most filling snack. Oh

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Speaker 1: do you make olive bread. I'm not a good bread baker,

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Speaker 1: like a bread. During the pandemic, a friend of mine

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Speaker 1: gave me a sour do starter. I killed it, like

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Speaker 1: I'm not. Yeah, I died. I tried. I did, but

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Speaker 1: then I did it wrong and it was just a disaster.

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Speaker 1: But I make a really good olive oil cake. Okay,

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Speaker 1: that's what I mean. That cake. I had it. I'm

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Speaker 1: not a fan, but yeah, oh I love it. I

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Speaker 1: actually visit too much. I think it's so it has

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Speaker 1: quite a bit of all because you don't have butter.

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Speaker 1: You don't have any that that's the fact, but with

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Speaker 1: tons of orange zests. So it's like this orange olive oil.

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Speaker 1: Oh my gosh, that I love. I need to try

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Speaker 1: it again. I bet you I would love that with

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Speaker 1: some orange zest. That sounds so nice, digestible. Yeah, I

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00:23:57,080 --> 00:24:00,080
Speaker 1: just have a dense it's so dense. Oh, no, have

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00:24:00,119 --> 00:24:02,920
Speaker 1: to have I'll make it for you and we'll post

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00:24:02,920 --> 00:24:05,520
Speaker 1: the recipe. It's delicious. And sometimes I'll have it with

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Speaker 1: like a little bit of crumb fresh or something like that,

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Speaker 1: not whipped cream, but something that has a little bit

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Speaker 1: more flavor to it. Yeah, it's really good. Oh my god, Well,

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Speaker 1: I think we should finish this bread. We can't let

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Speaker 1: this olive oil go to waste. No. Oh, I didn't

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Speaker 1: even taste the olive bread. Did you taste so I

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Speaker 1: didn't taste the olive bread. Let me taste this one.

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Speaker 1: This is good. It's black olives in the bread. There

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Speaker 1: you go. That's all right. Well, you guys, don't forget

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Speaker 1: to subscribe as I eat this and bread. Don't forget

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Speaker 1: to subscribe so you don't miss a new episode when

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Speaker 1: it launches. Thank you for listening by everyone. Hungry for

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Speaker 1: History is an unbelievable entertainment production in partnership with I

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00:24:51,040 --> 00:24:54,840
Speaker 1: Hearts my podcast network. For more of your favorite shows,

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00:24:54,920 --> 00:24:58,040
Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever

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00:24:58,200 --> 00:25:03,480
Speaker 1: you get your podcasts. That's the Baby Boo