1 00:00:08,840 --> 00:00:11,000 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:11,080 --> 00:00:13,440 Speaker 1: I'm Annie Reese and I'm Lauren vog Obam, and today 3 00:00:13,520 --> 00:00:17,600 Speaker 1: we have an episode for you about horse radish. Yes, 4 00:00:19,079 --> 00:00:22,959 Speaker 1: I'm excited about this one. Uh. And you had a 5 00:00:22,960 --> 00:00:27,880 Speaker 1: particular reason for suggesting it that I was unaware of. Yes, 6 00:00:28,360 --> 00:00:32,600 Speaker 1: as as this episode comes out, tonight is the first 7 00:00:32,680 --> 00:00:36,720 Speaker 1: night of Passover, the the Jewish holiday of Passover celebrating 8 00:00:37,120 --> 00:00:41,840 Speaker 1: the Exodus, which we mentioned in our last episode because 9 00:00:42,040 --> 00:00:44,960 Speaker 1: Eastern Passover all kind of weirdly tied together. Yeah. Um, 10 00:00:45,040 --> 00:00:48,120 Speaker 1: and and horse bradish um is a traditional at this 11 00:00:48,200 --> 00:00:52,720 Speaker 1: point part of the Passover sader plate um as a 12 00:00:52,760 --> 00:00:59,840 Speaker 1: bitter herb to remind us of of the bitterness of enslavement. Right. 13 00:01:00,200 --> 00:01:04,200 Speaker 1: And I have been fortunate to be invited to a 14 00:01:04,319 --> 00:01:10,000 Speaker 1: friend's pass Over dinner once and I think they were 15 00:01:10,120 --> 00:01:12,040 Speaker 1: very sweet. Everybody at the tables very sweet to me. 16 00:01:12,080 --> 00:01:13,600 Speaker 1: And they're like, you don't take part in this part. 17 00:01:13,600 --> 00:01:15,800 Speaker 1: You don't have to deal with this thing. So I did. 18 00:01:15,920 --> 00:01:18,919 Speaker 1: I didn't know this was a piece of it, um, 19 00:01:19,040 --> 00:01:21,280 Speaker 1: But I find it very fascinating. I love this kind 20 00:01:21,319 --> 00:01:23,720 Speaker 1: of like symbolism behind the foods that we eat and 21 00:01:23,760 --> 00:01:27,399 Speaker 1: why yeah, yeah, it's uh. I I really, I really 22 00:01:27,440 --> 00:01:31,200 Speaker 1: love a passive versater. I'm I'm not particularly religious, um 23 00:01:31,240 --> 00:01:34,039 Speaker 1: I my my, the Jewish side of my family growing 24 00:01:34,120 --> 00:01:37,360 Speaker 1: up was not particularly religious. But um, but we would 25 00:01:37,400 --> 00:01:41,560 Speaker 1: have a passive recepter every year that my um, one 26 00:01:41,560 --> 00:01:45,400 Speaker 1: of my grandmother's cousins, would throw and it was a large, 27 00:01:45,480 --> 00:01:48,040 Speaker 1: lovely family affair, and we would we would do the 28 00:01:48,040 --> 00:01:51,000 Speaker 1: whole thing. We would do the whole reading and participation. 29 00:01:51,240 --> 00:01:55,200 Speaker 1: It's it's it's really wonderful and it's still um it's 30 00:01:55,240 --> 00:01:58,480 Speaker 1: still has a very nostalgic place in my heart. I 31 00:01:58,640 --> 00:02:00,720 Speaker 1: it makes me so happy when I, for my friends 32 00:02:00,720 --> 00:02:03,000 Speaker 1: and I get together as adults and managed to pull 33 00:02:03,040 --> 00:02:07,520 Speaker 1: off a passiver sater um and uh. And I remember 34 00:02:07,680 --> 00:02:12,880 Speaker 1: very clearly hating horse Radish as a child, um because 35 00:02:12,880 --> 00:02:14,880 Speaker 1: I didn't it was too better for me and too 36 00:02:14,919 --> 00:02:19,200 Speaker 1: hot um and and given that now hot and bitter 37 00:02:19,200 --> 00:02:22,360 Speaker 1: are two of my favorite flavors. Like there had to 38 00:02:22,440 --> 00:02:25,799 Speaker 1: have been sometime, you know, like when you're like, it's 39 00:02:25,800 --> 00:02:27,920 Speaker 1: really true, like your taste buds are developing over the 40 00:02:27,919 --> 00:02:30,040 Speaker 1: course of your childhood into adulthood, and so is your 41 00:02:30,040 --> 00:02:32,920 Speaker 1: brain and all kinds of other cultural associations of of 42 00:02:32,720 --> 00:02:36,560 Speaker 1: of taste, and uh yeah. At some point the switch 43 00:02:36,680 --> 00:02:40,160 Speaker 1: just flipped and I'm like, yes, just give me, give 44 00:02:40,240 --> 00:02:43,720 Speaker 1: me the jar of prepared horse radish. I will just 45 00:02:43,800 --> 00:02:49,200 Speaker 1: eat that. That's great, We'll see. I don't know that 46 00:02:49,240 --> 00:02:53,560 Speaker 1: I've ever had it, kind of just straight grated horse shradish, 47 00:02:53,760 --> 00:03:00,000 Speaker 1: because I do love I love similar flavors to horse shradish, 48 00:03:00,120 --> 00:03:03,840 Speaker 1: like I love a sabi. Okay, I love horsey sauce, 49 00:03:03,880 --> 00:03:06,080 Speaker 1: which I tried to get to the bottom up for 50 00:03:06,080 --> 00:03:07,840 Speaker 1: this episode. And we're gonna have to do a different, 51 00:03:08,760 --> 00:03:12,399 Speaker 1: a different thing. I bet I wouldn't like it now, 52 00:03:12,600 --> 00:03:16,480 Speaker 1: but who knows, maybe it would. Um, And it was 53 00:03:16,560 --> 00:03:19,760 Speaker 1: I will say the one flavor Bertie Botts, every flavor 54 00:03:19,760 --> 00:03:21,880 Speaker 1: of beans that I would gag on, that was the one. 55 00:03:22,120 --> 00:03:25,280 Speaker 1: For some reason, I could not do it, even though 56 00:03:25,280 --> 00:03:29,360 Speaker 1: I do like that flavor. Um. I gave my mom 57 00:03:29,680 --> 00:03:34,040 Speaker 1: a Bloody Mary kind of like mixed package for Christmas. 58 00:03:34,639 --> 00:03:38,040 Speaker 1: One of the Bloody Mary flavors is horseradish, And we 59 00:03:38,040 --> 00:03:41,240 Speaker 1: haven't tried any of them yet. We're gonna we're gonna taste. 60 00:03:41,520 --> 00:03:43,680 Speaker 1: We're gonna taste them all this weekend. We said in 61 00:03:43,680 --> 00:03:48,200 Speaker 1: like little shots, see how it goes, okay, and then 62 00:03:48,280 --> 00:03:51,360 Speaker 1: and then perhaps create your own Bloody Mary mix, your 63 00:03:51,360 --> 00:03:56,000 Speaker 1: own ultimate Yeah that's what I'm thinking. Yeah, yeah, I 64 00:03:56,040 --> 00:03:59,920 Speaker 1: love this idea. Um oh yeah, no, I I love 65 00:04:00,000 --> 00:04:03,680 Speaker 1: of I love horseradish, and in like a like a 66 00:04:03,680 --> 00:04:08,120 Speaker 1: creamy sauce for a steak, um or in cocktail sauce 67 00:04:08,160 --> 00:04:15,520 Speaker 1: for shrimp. Yeah yeah mm hmm, I'm getting lost in 68 00:04:15,600 --> 00:04:22,240 Speaker 1: my faults. Put a little bit on some oysters. Oysters, yes, yes, 69 00:04:22,680 --> 00:04:28,840 Speaker 1: m Also you can see our previous episodes on with 70 00:04:29,000 --> 00:04:33,120 Speaker 1: sabi right and kale and cauliflower. They're all kind of related. Um. 71 00:04:33,160 --> 00:04:37,640 Speaker 1: Also on Bloody Mary's. Oh oh gosh, I'm so excited. 72 00:04:38,279 --> 00:04:42,400 Speaker 1: I'm a little nervous because my mom she can handle 73 00:04:42,480 --> 00:04:45,600 Speaker 1: some spice. I don't know. Well, I'm intrigued to see 74 00:04:45,600 --> 00:04:48,120 Speaker 1: how it goes. We also have a sarratcha flavored Bloody Mary, 75 00:04:48,839 --> 00:04:51,720 Speaker 1: and I'm like, I don't know between the horse fadish 76 00:04:51,720 --> 00:04:54,039 Speaker 1: ones one, I'm curious which is the one that's going 77 00:04:54,120 --> 00:04:56,479 Speaker 1: to be a little too hot for her. But we'll 78 00:04:56,480 --> 00:05:01,000 Speaker 1: see maybe either. Who knows a right. But in the meantime, 79 00:05:01,120 --> 00:05:08,279 Speaker 1: I guess that brings us to our question, sure, horse radish, 80 00:05:09,120 --> 00:05:12,760 Speaker 1: what is it? Well? Horse radish is a type of 81 00:05:12,839 --> 00:05:16,640 Speaker 1: root vegetable that looks like a like a big, pale 82 00:05:16,839 --> 00:05:22,440 Speaker 1: carrot and tastes like the angriest carrot you've ever met, 83 00:05:23,240 --> 00:05:27,839 Speaker 1: just like the mad Dracula of carrots um. It's like 84 00:05:27,880 --> 00:05:30,799 Speaker 1: a carrot knows what you did and wants you to suffer. 85 00:05:31,920 --> 00:05:36,800 Speaker 1: Oh no, well, another character for the dunker. But also 86 00:05:36,800 --> 00:05:41,400 Speaker 1: I'm imagining a scene where it's like me on the 87 00:05:41,440 --> 00:05:46,200 Speaker 1: bench getting samoned by the jewry or whatever, and it 88 00:05:46,240 --> 00:05:50,200 Speaker 1: pivots to the carrot, to the horse radish, and it's 89 00:05:50,240 --> 00:05:55,000 Speaker 1: like m m, that's all, that's all they need, and 90 00:05:55,080 --> 00:06:01,760 Speaker 1: I'm convicted. Well, bang, harsh, very harsh, harsh, harsh, but 91 00:06:01,880 --> 00:06:12,520 Speaker 1: fair m um. Horse radish is not related to carrots um, 92 00:06:12,600 --> 00:06:16,200 Speaker 1: but belongs rather to the to the big beautiful brass 93 00:06:16,240 --> 00:06:21,080 Speaker 1: Cassier family, along with everything from broccoli and Brussels sprouts 94 00:06:21,120 --> 00:06:25,800 Speaker 1: to cabbage and mustard um. Horse radish is a herbaceous 95 00:06:25,839 --> 00:06:29,440 Speaker 1: plant that meaning a soft, soft, and tender. It grows 96 00:06:29,480 --> 00:06:33,320 Speaker 1: these big, broad leafy greens above ground that look look 97 00:06:33,400 --> 00:06:36,279 Speaker 1: like large mustard leaves. If you've ever had mustard greens, 98 00:06:36,320 --> 00:06:40,240 Speaker 1: they look very similar and below ground will develop. Right. 99 00:06:40,279 --> 00:06:43,800 Speaker 1: This is this long tapered tap root, which is a 100 00:06:43,880 --> 00:06:47,839 Speaker 1: sort of storage system for sugars and water and everything 101 00:06:47,839 --> 00:06:50,839 Speaker 1: else that a plant might need to get through a lean, 102 00:06:51,080 --> 00:06:54,359 Speaker 1: cold winter so that it can bloom and seed the 103 00:06:54,400 --> 00:06:58,000 Speaker 1: following spring. But instead we dig up those those creamy 104 00:06:58,000 --> 00:07:02,720 Speaker 1: white tap roots and eat them. Yep. Yeah there. Uh, 105 00:07:03,120 --> 00:07:07,479 Speaker 1: perhaps commonly about six inches to a foot long, that's 106 00:07:07,560 --> 00:07:10,000 Speaker 1: like a third of a meter um, but can be 107 00:07:10,120 --> 00:07:13,720 Speaker 1: apparently several feet long, like a couple of meters. I'm 108 00:07:13,760 --> 00:07:17,160 Speaker 1: not I'm not positive that's what I've read. I have 109 00:07:17,200 --> 00:07:20,720 Speaker 1: not seen evidence anyway. Um. The leaves are also edible. 110 00:07:20,760 --> 00:07:23,040 Speaker 1: I'm not sure how often they're used. It is a 111 00:07:23,040 --> 00:07:26,240 Speaker 1: winter crop, the tap root part harvested from September through 112 00:07:26,280 --> 00:07:30,120 Speaker 1: April in the northern hemisphere anyway. Um, it's labor intensive, 113 00:07:30,440 --> 00:07:34,640 Speaker 1: still largely planted, harvested and processed by hand. Um. Luckily, 114 00:07:34,720 --> 00:07:37,600 Speaker 1: perhaps a little goes a long way in terms of flavor, 115 00:07:37,760 --> 00:07:41,640 Speaker 1: unless you are my roommate Jed, who will just pile on, 116 00:07:41,920 --> 00:07:49,960 Speaker 1: pile on the horseradish. Really truly spectacular tolerance. I don't understand. Well, yeah, 117 00:07:50,240 --> 00:07:56,280 Speaker 1: good for um. It is generally grown not from seed 118 00:07:56,520 --> 00:08:00,320 Speaker 1: but from propagations from last year's crop. Um. You plant 119 00:08:00,360 --> 00:08:03,240 Speaker 1: a root cutting the plant's true roots are are these 120 00:08:03,280 --> 00:08:05,320 Speaker 1: spindle e little things that grow off the tap root, 121 00:08:05,400 --> 00:08:08,120 Speaker 1: and a new plant will grow. Um. And the flavor 122 00:08:08,360 --> 00:08:13,040 Speaker 1: is a kind of vegetial fresh and bitter and a 123 00:08:13,080 --> 00:08:18,080 Speaker 1: little earthy sweet and and pungent hot um like eye watering, 124 00:08:18,200 --> 00:08:20,680 Speaker 1: Like it just grabs you by the by the bridge 125 00:08:20,720 --> 00:08:27,240 Speaker 1: of your nose. Yeah yeah, um. And let's talk about 126 00:08:27,240 --> 00:08:30,560 Speaker 1: that spiciness. Okay, so we've talked about this before, but 127 00:08:30,920 --> 00:08:34,360 Speaker 1: it is super interesting. So when we taste things that 128 00:08:34,440 --> 00:08:38,920 Speaker 1: are spicy hot, it's because that food contains compounds that 129 00:08:39,000 --> 00:08:42,640 Speaker 1: trick our nervous system into thinking that we're coming in 130 00:08:42,720 --> 00:08:48,520 Speaker 1: contact with something that's like actually alarming in some way. Um. 131 00:08:48,559 --> 00:08:51,600 Speaker 1: In the case of horseradish and other brass cassier plants, 132 00:08:51,679 --> 00:08:55,959 Speaker 1: it's a family of compounds called isothiocyanates um a k 133 00:08:56,120 --> 00:09:00,840 Speaker 1: A mustard oil. And these compounds trick or some of 134 00:09:01,040 --> 00:09:06,080 Speaker 1: the nerves in our bodies that that sends chemical irritants UM, 135 00:09:06,120 --> 00:09:10,199 Speaker 1: possibly the same ones responsible for the pain of immune 136 00:09:10,280 --> 00:09:14,440 Speaker 1: inflammation like an arthritis and the like hot itch of 137 00:09:14,600 --> 00:09:18,480 Speaker 1: poison ivy UM, and these are slightly different from the 138 00:09:18,520 --> 00:09:22,800 Speaker 1: nerve receptors triggered by chili peppers, which which sends thermal heat. 139 00:09:23,160 --> 00:09:29,480 Speaker 1: Black pepper triggers both anyway. Uh. Also, interestingly, horse radish 140 00:09:29,679 --> 00:09:34,839 Speaker 1: does not actually contain isota cyanates when it's grown and harvested. 141 00:09:35,400 --> 00:09:40,079 Speaker 1: It contains a precursor to these compounds. The mustard oil 142 00:09:40,400 --> 00:09:45,120 Speaker 1: only develops when the root is cut or crushed or grated, 143 00:09:45,520 --> 00:09:49,600 Speaker 1: thus breaking open its cell walls UM and creating this 144 00:09:49,720 --> 00:09:55,080 Speaker 1: endematic process that turns the precursors into the stuff. So 145 00:09:55,120 --> 00:09:57,560 Speaker 1: once you cut into horse radish and start this process, 146 00:09:57,720 --> 00:10:00,960 Speaker 1: you can stop it and stabilize it use something acidic 147 00:10:01,080 --> 00:10:05,000 Speaker 1: like like vinegar. Um. Stopping it pretty soon, pretty quickly 148 00:10:05,280 --> 00:10:08,320 Speaker 1: will result in a mild horse radish preparation. Um. Letting 149 00:10:08,360 --> 00:10:12,040 Speaker 1: it go a bit will make it a spicier preparation. 150 00:10:12,440 --> 00:10:14,719 Speaker 1: And letting it go for too long, um, we'll let 151 00:10:14,720 --> 00:10:17,920 Speaker 1: those chemicals change yet again and the flavor will go bitter. 152 00:10:18,600 --> 00:10:23,720 Speaker 1: These particular receptors are in our faces, concentrated in our 153 00:10:23,840 --> 00:10:28,320 Speaker 1: nasal passages, which is why that's where like, was sabi 154 00:10:28,400 --> 00:10:33,319 Speaker 1: and horse radish really hit you? Yes? Yeah, I had 155 00:10:33,320 --> 00:10:36,280 Speaker 1: a was saby incident the other day. Oh yeah, I 156 00:10:36,320 --> 00:10:43,599 Speaker 1: love what was say incident? It was Oh yes, oh no, 157 00:10:43,760 --> 00:10:48,400 Speaker 1: it's real, it's real. Um. Yeah. And this is another 158 00:10:48,440 --> 00:10:52,040 Speaker 1: one of those like culinary maskism things, because plants like 159 00:10:52,120 --> 00:10:57,120 Speaker 1: horse radish likely developed this capacity um in order to 160 00:10:57,240 --> 00:11:00,880 Speaker 1: prevent mammals from eating them before they propagate. But we 161 00:11:00,960 --> 00:11:06,840 Speaker 1: decided that we like that, so suckers. Yeah, it's kind 162 00:11:06,880 --> 00:11:14,200 Speaker 1: of a both sucker situation. Yeah yeah, yeah, Now we 163 00:11:14,240 --> 00:11:18,960 Speaker 1: did it to ourselves and to them both. Um. Horsewadish 164 00:11:19,160 --> 00:11:22,480 Speaker 1: is commonly used as a condiment um, sometimes blended with 165 00:11:22,520 --> 00:11:26,600 Speaker 1: something creamy like mayonnaise or sour cream, or something acidic 166 00:11:26,840 --> 00:11:29,800 Speaker 1: like a tomato based sauce UM or or ketchup or 167 00:11:30,440 --> 00:11:34,520 Speaker 1: or vinegars or lemon juice. Also used to season soups 168 00:11:34,520 --> 00:11:38,600 Speaker 1: and stews, meats and seafoods and vegetables, UM, savory drinks 169 00:11:38,679 --> 00:11:43,480 Speaker 1: like vegetable juice or bloody Mary's UM, and often outside 170 00:11:43,480 --> 00:11:48,839 Speaker 1: of Japan and very good Japanese restaurants. UM. The wasabi 171 00:11:50,000 --> 00:11:52,480 Speaker 1: scare quotes that you get with your sushi is horse 172 00:11:52,600 --> 00:11:56,480 Speaker 1: radish um that has been dyed green. Sabbie is related, 173 00:11:56,520 --> 00:11:59,560 Speaker 1: but distantly. Yeah. That's why I kind of hesitated at 174 00:11:59,559 --> 00:12:02,880 Speaker 1: the top and I said, I like those flavors because 175 00:12:02,920 --> 00:12:07,640 Speaker 1: I've probably had horse rowdish definitely as was Sab. But 176 00:12:07,800 --> 00:12:12,079 Speaker 1: it's not actually it's confusing. It is. Yeah yeah, yeah, 177 00:12:12,120 --> 00:12:13,840 Speaker 1: and well and you can you can see our right, 178 00:12:13,880 --> 00:12:15,560 Speaker 1: you can see our Wassabby episode from more on that 179 00:12:15,600 --> 00:12:19,640 Speaker 1: with Sabby is a slightly different flavor, um, but but 180 00:12:19,679 --> 00:12:22,760 Speaker 1: definitely related. Yes, I'd say that horse rowdish is a 181 00:12:22,800 --> 00:12:29,720 Speaker 1: little bit harsher. Yeah, okay, well what about the nutrition? 182 00:12:30,960 --> 00:12:34,079 Speaker 1: You're usually not eating enough to make a huge difference 183 00:12:34,320 --> 00:12:38,199 Speaker 1: again unless you're jed um. But but horse radish does 184 00:12:38,280 --> 00:12:41,680 Speaker 1: contain a few vitamins and minerals um, other micronutrients, a 185 00:12:41,679 --> 00:12:44,400 Speaker 1: bit of fiber um. If you're watching your caloric intake, 186 00:12:44,559 --> 00:12:47,720 Speaker 1: it provides like a huge flavor bang for your caloric bucks. 187 00:12:47,720 --> 00:12:53,000 Speaker 1: So that's cool. And those isothio cyanates are being investigated 188 00:12:53,040 --> 00:12:56,440 Speaker 1: for a bunch of potential properties, um, including antibacterial and 189 00:12:56,520 --> 00:13:02,560 Speaker 1: anti cancer properties. Uh. However, definitely on this one, save 190 00:13:02,600 --> 00:13:08,240 Speaker 1: our motto, um before you ingest a medicinal portion of anything, 191 00:13:08,400 --> 00:13:12,880 Speaker 1: consulted doctor who is not us because bodies are complicated 192 00:13:12,960 --> 00:13:18,240 Speaker 1: and more research is necessary. UM. Also like like it's 193 00:13:18,280 --> 00:13:22,040 Speaker 1: still a chemical irritant, Like so if you and just 194 00:13:22,240 --> 00:13:26,400 Speaker 1: enough of it, you could probably irritate your your mouth 195 00:13:26,520 --> 00:13:30,040 Speaker 1: or stomach or something like that. So yeah, that I 196 00:13:30,080 --> 00:13:32,600 Speaker 1: feel like it would be miserable to really push the 197 00:13:32,600 --> 00:13:37,880 Speaker 1: boundaries on this one. But again, you know, yeah, some 198 00:13:37,920 --> 00:13:42,760 Speaker 1: people just like that that's it. People like, well, we 199 00:13:42,800 --> 00:13:46,040 Speaker 1: do have some numbers for you, we do. UM. As 200 00:13:46,240 --> 00:13:51,000 Speaker 1: of anyway, UM, the United States was processing some twenty 201 00:13:51,040 --> 00:13:55,080 Speaker 1: four million pounds of horse radish root into some sixty 202 00:13:55,160 --> 00:13:59,840 Speaker 1: million gallons of prepared horse radish every year. I'm prepared 203 00:14:00,160 --> 00:14:03,720 Speaker 1: radish being graded horse radish that has been right stopped 204 00:14:03,800 --> 00:14:07,320 Speaker 1: with with vinegar or some other acidic solution. UM as 205 00:14:07,400 --> 00:14:12,400 Speaker 1: mentioned above. For our metric friends, UM, that equals nearly 206 00:14:12,520 --> 00:14:19,040 Speaker 1: eleven million kilos and about twenty three million liters. Wow, 207 00:14:19,200 --> 00:14:24,160 Speaker 1: I feel silly translating things in from from uh US 208 00:14:24,200 --> 00:14:27,680 Speaker 1: to metric because at that at that level, because I'm like, 209 00:14:27,720 --> 00:14:31,840 Speaker 1: it's a lot, it's just a bunch picture like a bunch, 210 00:14:32,920 --> 00:14:36,720 Speaker 1: that's what you got. Anyway. UM. At that time around 211 00:14:37,560 --> 00:14:41,520 Speaker 1: a single company in southwest Illinois, UM, just off the 212 00:14:41,520 --> 00:14:47,120 Speaker 1: Mississippi River was providing almost half of all of that UM, 213 00:14:47,200 --> 00:14:50,920 Speaker 1: and that area as a whole apparently provides nearly two 214 00:14:50,960 --> 00:14:58,720 Speaker 1: thirds of the world's supply of horse radish. Wow again 215 00:14:59,120 --> 00:15:04,560 Speaker 1: yeah yeah, um. There is in the area UM in 216 00:15:04,600 --> 00:15:09,160 Speaker 1: a town called Collinsville, an International horse Radish festival every 217 00:15:09,360 --> 00:15:12,480 Speaker 1: UM like late May early June. This year it's being 218 00:15:12,480 --> 00:15:15,160 Speaker 1: held June three and fourth. It is in its thirty 219 00:15:15,200 --> 00:15:18,440 Speaker 1: fifth year. UM its website says that it is seen 220 00:15:18,480 --> 00:15:22,240 Speaker 1: a hundred and eighty five thousand attendees UM cumulatively over 221 00:15:22,280 --> 00:15:31,080 Speaker 1: the years, who have tossed six thousand roots. Uh. Yeah, 222 00:15:31,080 --> 00:15:34,040 Speaker 1: that is that is the natural response to that, I write, 223 00:15:34,080 --> 00:15:39,200 Speaker 1: I went from and uh and Doug Doug deeper. So 224 00:15:39,360 --> 00:15:41,600 Speaker 1: I think that this is a contest that that's just 225 00:15:41,800 --> 00:15:46,360 Speaker 1: the farthest anyone can hurl a horse radish route every 226 00:15:46,480 --> 00:15:51,440 Speaker 1: year UM. As of the festival record was a hundred 227 00:15:51,480 --> 00:15:58,520 Speaker 1: and sixty five ft ten inches really yeah yeah um. 228 00:15:58,560 --> 00:16:01,400 Speaker 1: The winner in the senior vision that year said, and 229 00:16:01,560 --> 00:16:05,120 Speaker 1: I quote having the best shaped root and getting a 230 00:16:05,160 --> 00:16:10,600 Speaker 1: good bounce is what's important. Oh I like this. You 231 00:16:10,680 --> 00:16:14,240 Speaker 1: gotta have a strategy. Yeah yeah, yeah, there's yeah. The 232 00:16:14,240 --> 00:16:17,400 Speaker 1: bounce it was an underhanded I think you it's a 233 00:16:17,440 --> 00:16:21,040 Speaker 1: bounce and a skitter. I think, Oh that's the idea 234 00:16:21,080 --> 00:16:31,080 Speaker 1: that I get. Um. The festival website does recommend that you, um, 235 00:16:31,080 --> 00:16:35,840 Speaker 1: you know, either enter yourself or root for others. A 236 00:16:36,520 --> 00:16:40,680 Speaker 1: classic and there was a lot of good news coverage 237 00:16:40,680 --> 00:16:46,600 Speaker 1: of this at the festival. There is also a corn 238 00:16:46,640 --> 00:16:51,520 Speaker 1: hole tournament, a pageant little miss little Mr Yeah, a 239 00:16:51,520 --> 00:16:55,480 Speaker 1: Bloody Mary contest, a root Derby which is like a 240 00:16:55,520 --> 00:16:58,400 Speaker 1: pinewood Derby but you with the cars carved from horse 241 00:16:58,480 --> 00:17:03,680 Speaker 1: radish roots. Yeah, and um and root golf, wherein you 242 00:17:03,800 --> 00:17:06,159 Speaker 1: carve a golf ball from a horse radish root and 243 00:17:06,160 --> 00:17:09,680 Speaker 1: you try to hit it closest to a pin. Oh 244 00:17:10,320 --> 00:17:17,800 Speaker 1: it's so spectacular. Yes. Um. You can also um get 245 00:17:18,640 --> 00:17:22,200 Speaker 1: fresh ground horse radish on site, which is apparently pretty 246 00:17:22,280 --> 00:17:25,040 Speaker 1: much the only opportunity you will ever have to buy 247 00:17:25,080 --> 00:17:32,120 Speaker 1: it like that directly from the growers. Yeah. Another festival 248 00:17:32,160 --> 00:17:37,200 Speaker 1: added to the list. Wow, listeners, you know the drill 249 00:17:37,280 --> 00:17:41,080 Speaker 1: if you've been I need to know so much more 250 00:17:41,119 --> 00:17:45,880 Speaker 1: about this root toss. Oh my gosh, yes, what your 251 00:17:46,160 --> 00:17:51,240 Speaker 1: strategy right? And the derby and everything? Okay, anyway, um 252 00:17:51,280 --> 00:17:55,359 Speaker 1: it you know that this did not spring from nothingness. 253 00:17:55,440 --> 00:18:00,400 Speaker 1: There is some history here, there is, indeed, but before 254 00:18:00,400 --> 00:18:01,920 Speaker 1: we get into that, we're going to take a quick 255 00:18:01,960 --> 00:18:12,920 Speaker 1: break for word from our sponsored and we're back. Thank 256 00:18:12,960 --> 00:18:17,680 Speaker 1: you sponsored, Yes, thank you. So. Historians believe that horse 257 00:18:17,800 --> 00:18:21,399 Speaker 1: radish is indigenous to Eastern Europe UM and that it 258 00:18:21,440 --> 00:18:24,159 Speaker 1: has been cultivated for around two thousand to three thousand 259 00:18:24,280 --> 00:18:29,160 Speaker 1: years UM. Ancient writers like Plenty and Dioscurieties both mentioned 260 00:18:29,160 --> 00:18:34,199 Speaker 1: horse radis, albeit under a different name. Again confusion with 261 00:18:34,400 --> 00:18:38,800 Speaker 1: names time. Um. It's long been used medicinally and in 262 00:18:38,880 --> 00:18:43,359 Speaker 1: fact as far back as the ancient Egyptians were using 263 00:18:43,400 --> 00:18:47,560 Speaker 1: it to alleviate the pain of sore joints. I also 264 00:18:47,600 --> 00:18:50,679 Speaker 1: read that it was used in ancient cough syrups um 265 00:18:50,800 --> 00:18:55,439 Speaker 1: and as treatments for tuberculosis and rheumatism. Um of fitting 266 00:18:55,440 --> 00:18:58,800 Speaker 1: in with the arthritis. Then again there um and early 267 00:18:58,880 --> 00:19:03,960 Speaker 1: Greeks used it for pain and as an afro dz act. 268 00:19:05,280 --> 00:19:08,400 Speaker 1: You beat me to it once again. I think that's 269 00:19:08,440 --> 00:19:11,080 Speaker 1: like twice in like the how many years have we 270 00:19:11,080 --> 00:19:17,040 Speaker 1: been doing savors? Yeah, I'm very curious how it was 271 00:19:17,160 --> 00:19:22,320 Speaker 1: used as an approduisiac, but oh gosh, I think it 272 00:19:22,400 --> 00:19:27,479 Speaker 1: would stay. But hopefully hopefully this was this was an 273 00:19:27,560 --> 00:19:33,000 Speaker 1: oral preparation, some kind of mm hmmm, mm hmm. You know, 274 00:19:33,480 --> 00:19:38,840 Speaker 1: we'll never know for sure, I guess. Uh. But speaking 275 00:19:38,880 --> 00:19:43,800 Speaker 1: of name confusion, early Renaissance raiders wrote of horse shradish 276 00:19:43,840 --> 00:19:47,680 Speaker 1: as well, under a different, different name. The origin of 277 00:19:47,720 --> 00:19:50,760 Speaker 1: the name horse shradish is the source of some very 278 00:19:50,840 --> 00:19:54,240 Speaker 1: spirited debate. Many argue that it comes from the German 279 00:19:54,280 --> 00:19:57,720 Speaker 1: word for sea radish, and that the German word for 280 00:19:57,800 --> 00:20:01,160 Speaker 1: c mirror was probably mista can for the English word 281 00:20:01,440 --> 00:20:08,680 Speaker 1: mayor meaning female horse horse radish. Um. Maybe, stories more 282 00:20:08,800 --> 00:20:11,560 Speaker 1: firmly in the realm of legend suggests that the name 283 00:20:11,640 --> 00:20:15,359 Speaker 1: comes from the shape of a horse's genitalia. Yeah. I 284 00:20:15,400 --> 00:20:22,480 Speaker 1: don't know anyway. Um either At any rate, Um, the 285 00:20:22,600 --> 00:20:26,080 Speaker 1: plant was indeed being called horse radish in English by 286 00:20:27,280 --> 00:20:30,200 Speaker 1: seven when it was listed as such in a book 287 00:20:30,280 --> 00:20:34,600 Speaker 1: of Medicinal Plants. And yes, there is a long and 288 00:20:34,680 --> 00:20:40,320 Speaker 1: interesting history of horse radish when it comes to Jewish passover. Um. Yeah, 289 00:20:40,359 --> 00:20:42,639 Speaker 1: as you said, Lauren, the meal eaten over passover as 290 00:20:42,640 --> 00:20:46,760 Speaker 1: aery symbolican includes bitter herbs um. In some places this 291 00:20:46,840 --> 00:20:50,399 Speaker 1: was lettuce, and the first known mention of horse radish 292 00:20:50,440 --> 00:20:53,800 Speaker 1: as the bitter urban question didn't occur until the fourteenth century, 293 00:20:53,840 --> 00:20:57,520 Speaker 1: when a Talmudic scholar wrote, when lettuce is not obtainable, 294 00:20:57,560 --> 00:21:01,000 Speaker 1: it may be substituted with horse raddish um. This was 295 00:21:01,040 --> 00:21:04,240 Speaker 1: in part due to the difficulty of finding lettuce for 296 00:21:04,480 --> 00:21:08,760 Speaker 1: passover in some areas. As more Jewish folks moved um 297 00:21:08,760 --> 00:21:11,280 Speaker 1: from Central to Eastern Europe, many of them started to 298 00:21:11,320 --> 00:21:15,359 Speaker 1: prefer horse radish to let us even when lettuce was 299 00:21:15,560 --> 00:21:20,720 Speaker 1: an option. Maroor, the Hebrew word forbidd derived from the 300 00:21:20,760 --> 00:21:22,760 Speaker 1: same root of the word used to describe it the 301 00:21:22,840 --> 00:21:26,439 Speaker 1: embittered lives that the enslaved Egyptians. The horse radish are 302 00:21:26,480 --> 00:21:29,359 Speaker 1: other bitter things, is meant to yet symbolize the bitterness 303 00:21:29,440 --> 00:21:34,000 Speaker 1: of those enslaved Um. By the sixteenth century, there were 304 00:21:34,000 --> 00:21:36,679 Speaker 1: at least two distinct leaf types of horse radish that 305 00:21:36,720 --> 00:21:40,680 Speaker 1: had been identified. By the seventeenth century, horse radish sometimes 306 00:21:40,760 --> 00:21:45,160 Speaker 1: accompanied beef, fish and oysters, and it was pretty popular 307 00:21:45,240 --> 00:21:49,120 Speaker 1: among the working classes um through Central Europe, up through 308 00:21:49,119 --> 00:21:52,480 Speaker 1: Scandinavia and out to the British aisles. I feel like 309 00:21:52,520 --> 00:21:53,879 Speaker 1: a lot of the foods that we talked about, a 310 00:21:53,880 --> 00:21:57,160 Speaker 1: lot of the spices in particular, have a history of 311 00:21:57,200 --> 00:22:01,560 Speaker 1: being um of mostly appearing on wealthy tail tables. Around 312 00:22:01,920 --> 00:22:04,679 Speaker 1: this time, horse radish was something that more people had 313 00:22:04,720 --> 00:22:11,119 Speaker 1: access to. Yeah, yeah, and I wanted to include this piece. 314 00:22:11,200 --> 00:22:15,679 Speaker 1: I found this little snippet I found from Colepepper's English 315 00:22:15,760 --> 00:22:18,960 Speaker 1: position which was published in and it's written in really 316 00:22:19,040 --> 00:22:23,840 Speaker 1: old timing language. To please bear with me, okay, mm hmm. 317 00:22:24,440 --> 00:22:27,600 Speaker 1: The juice of horse radish given to drink is held 318 00:22:27,640 --> 00:22:31,199 Speaker 1: to be very effectual for the scurvy. It kills the 319 00:22:31,240 --> 00:22:34,439 Speaker 1: worms and children being drunk, and also laid upon the 320 00:22:34,520 --> 00:22:37,720 Speaker 1: belly the root bruised and laid to the place grieved 321 00:22:37,720 --> 00:22:40,760 Speaker 1: with the sciatica joint ache or hard swellings of the 322 00:22:40,840 --> 00:22:44,960 Speaker 1: liver and swen doth wonderfully helped them all. The distilled 323 00:22:44,960 --> 00:22:47,439 Speaker 1: water of the urban roots is more commonly taken with 324 00:22:47,480 --> 00:22:52,800 Speaker 1: a little sugar for all the purposes. Aforesaid, that was 325 00:22:52,840 --> 00:22:57,520 Speaker 1: a fun one because the ses and was switched with FS. Yeah, 326 00:22:58,320 --> 00:23:01,320 Speaker 1: a very similar right type the history of type setting 327 00:23:01,320 --> 00:23:04,960 Speaker 1: as a whole other podcast for Suresh and I want 328 00:23:05,000 --> 00:23:11,199 Speaker 1: to listen to that sounds amazing to me, yes, but 329 00:23:11,400 --> 00:23:14,600 Speaker 1: clearly used for a lot of medicinal purposes. Still at 330 00:23:14,600 --> 00:23:19,399 Speaker 1: this point, yeah. Yeah. Um. German immigrants um to the 331 00:23:19,440 --> 00:23:23,439 Speaker 1: American Midwest in the late eighteen hundreds brought horse radish 332 00:23:23,560 --> 00:23:28,760 Speaker 1: with them, and according to scientific American horse radish led 333 00:23:28,800 --> 00:23:34,080 Speaker 1: the way for the wide adoption of packaged goods. Um. Okay, yeah, 334 00:23:34,160 --> 00:23:38,119 Speaker 1: let's unpack that. Okay, because I also had questions because 335 00:23:38,160 --> 00:23:41,640 Speaker 1: I feel like we've said that about multiple ingredients. Um, 336 00:23:41,680 --> 00:23:45,240 Speaker 1: all right, So English and German society's used horse radish 337 00:23:45,240 --> 00:23:48,720 Speaker 1: to flavor potatoes, cabbage, bread, beef, and fish. And yes, 338 00:23:48,760 --> 00:23:51,760 Speaker 1: it was also viewed as a medicinal product. At the 339 00:23:51,800 --> 00:23:54,840 Speaker 1: same time, it was difficult and time consuming to make. 340 00:23:56,000 --> 00:23:59,800 Speaker 1: It involved grading the root, incasing it with spices and vinegar, 341 00:24:00,119 --> 00:24:01,760 Speaker 1: and sealing it up. I read a lot of really 342 00:24:01,760 --> 00:24:04,800 Speaker 1: fun accounts about how like people would try to stop 343 00:24:04,840 --> 00:24:07,800 Speaker 1: crying when they were making it, like their little strategies 344 00:24:07,960 --> 00:24:13,560 Speaker 1: and less miserable. Um. So these resulting jars of horse 345 00:24:13,640 --> 00:24:18,600 Speaker 1: radish were on appetizing and color like they didn't look great. Yeah, 346 00:24:19,480 --> 00:24:23,080 Speaker 1: ter Hines and yes, that one who realized that customers, 347 00:24:23,200 --> 00:24:27,760 Speaker 1: women in particular, would recognize a product that saved them time. Um. 348 00:24:27,760 --> 00:24:29,720 Speaker 1: When he was in his teens, he started making his 349 00:24:29,840 --> 00:24:33,400 Speaker 1: mother's recipe of horseradish and bottling it in clear glass 350 00:24:33,680 --> 00:24:37,800 Speaker 1: so that the insides you could see what was in there. Um. 351 00:24:37,840 --> 00:24:41,639 Speaker 1: He solved this product to grocers and hotel owners. Hines 352 00:24:41,720 --> 00:24:44,040 Speaker 1: was growing three and a half acres of horse radish 353 00:24:44,119 --> 00:24:48,320 Speaker 1: to supply for this demand, generating two thousand, four hundred 354 00:24:48,359 --> 00:24:51,120 Speaker 1: dollars in eighteen sixty one, which is about ninety three 355 00:24:51,280 --> 00:24:57,120 Speaker 1: thousand dollars in two thousand twelve money. And with this money, 356 00:24:57,280 --> 00:25:00,159 Speaker 1: Hines was able to buy his father's brickyard and the 357 00:25:00,200 --> 00:25:04,040 Speaker 1: decision to shift to food production in eighteen sixty nine, 358 00:25:04,680 --> 00:25:07,000 Speaker 1: due to an influx of workers in the area, Hines 359 00:25:07,080 --> 00:25:09,840 Speaker 1: took on a partner open to factory and hired two 360 00:25:09,840 --> 00:25:13,040 Speaker 1: women and a boy to make a package this horse 361 00:25:13,160 --> 00:25:16,400 Speaker 1: radish product. Uh. And for the logo, they settled on 362 00:25:16,520 --> 00:25:21,320 Speaker 1: an anchor. Yeah, I mean, it's an interesting it's an 363 00:25:21,320 --> 00:25:24,600 Speaker 1: interesting story. In theory, for sure, I can see I 364 00:25:24,640 --> 00:25:26,920 Speaker 1: can see, definitely see the angle of like the importance 365 00:25:26,960 --> 00:25:33,439 Speaker 1: of packaging and making something look appealing. Uh. Yeah, A 366 00:25:33,480 --> 00:25:35,080 Speaker 1: lot of things are at play, but yeah, I can 367 00:25:35,119 --> 00:25:38,040 Speaker 1: see the importance of that aspect for sure. Yeah. Sure, 368 00:25:38,280 --> 00:25:43,000 Speaker 1: Um and uh right at the time, UM, glass jarring 369 00:25:43,920 --> 00:25:47,880 Speaker 1: for for canning purposes was less popular, way less popular 370 00:25:47,960 --> 00:25:53,359 Speaker 1: than um than than cans, than metal cans. So yeah. 371 00:25:53,600 --> 00:25:57,399 Speaker 1: A product offered from nineteen fifteen called Lancelots idonized syrup 372 00:25:57,480 --> 00:26:01,080 Speaker 1: of horse Radish came with this description an old but 373 00:26:01,200 --> 00:26:05,480 Speaker 1: highly esteemed French preparation extensively used by and very beneficial 374 00:26:05,520 --> 00:26:12,119 Speaker 1: to scraw fulous elymphatics, racketics, syphilitics, etcetera. Also a tonic stimulant, alternative, 375 00:26:12,440 --> 00:26:17,720 Speaker 1: deb struent and diretic remedy. Oh that was a difficult 376 00:26:17,720 --> 00:26:20,119 Speaker 1: one for me, Lauren. Yeah, that's a lot. That was 377 00:26:20,160 --> 00:26:25,000 Speaker 1: a lot of words. Olympics. Um. I tried to stick 378 00:26:25,040 --> 00:26:30,000 Speaker 1: the landing, but you you let me know if I did. No, 379 00:26:30,200 --> 00:26:32,359 Speaker 1: I think I think through the magic of editing, that 380 00:26:32,440 --> 00:26:36,679 Speaker 1: came out perfect. Andrew is the best. He really is, 381 00:26:37,000 --> 00:26:39,600 Speaker 1: he really is. He puts up with this. Oh my goodness, 382 00:26:40,000 --> 00:26:45,080 Speaker 1: as we always say, thank you and we're sorry. In 383 00:26:47,000 --> 00:26:50,520 Speaker 1: popular company Gold to Horse Radish was formed. They had 384 00:26:50,560 --> 00:26:52,399 Speaker 1: a really interesting history. I'd have to come back and 385 00:26:52,440 --> 00:26:55,840 Speaker 1: revisit it later. Um. So this company was started by 386 00:26:55,880 --> 00:26:59,280 Speaker 1: two Jewish immigrants from Ukraine and Romania named Hyman and 387 00:26:59,400 --> 00:27:02,280 Speaker 1: Tillie go Old, who peeled the roots and filled and 388 00:27:02,359 --> 00:27:05,920 Speaker 1: labeled the bottles by hand. Story goes that Hyman bailed 389 00:27:05,960 --> 00:27:08,919 Speaker 1: his cousin out of jail aftergot into a fight in 390 00:27:09,000 --> 00:27:15,480 Speaker 1: exchange for his grinder, so he was like, I'll get grinder. History. 391 00:27:17,440 --> 00:27:23,399 Speaker 1: I love that. Oh. Um. Skipping ahead to um, that 392 00:27:23,560 --> 00:27:27,040 Speaker 1: is the year that the International Herb Association named horse 393 00:27:27,119 --> 00:27:30,280 Speaker 1: radish the herb of the Year. M m m m 394 00:27:30,480 --> 00:27:33,879 Speaker 1: m m mm and um. And then as of nineteen 395 00:27:34,240 --> 00:27:38,000 Speaker 1: harsh weather in the American Midwest was creating a horse 396 00:27:38,119 --> 00:27:43,639 Speaker 1: radish shortage. Um, not because the weather killed off the 397 00:27:43,680 --> 00:27:47,480 Speaker 1: horse radish, but because it was literally trapped under early 398 00:27:47,600 --> 00:27:53,600 Speaker 1: snow and they were unable to harvest it. Oh no, yeah, yeah, 399 00:27:53,600 --> 00:27:55,720 Speaker 1: So it turned out okay, but like just at the 400 00:27:55,840 --> 00:27:59,160 Speaker 1: at the time, they were like, well, it's snowed in October. 401 00:27:59,400 --> 00:28:05,199 Speaker 1: That's it. Okay, that's the end of that. Yeah. Well 402 00:28:05,320 --> 00:28:10,320 Speaker 1: I'm glad it worked out. Yeah yeah, yeah. Um, this 403 00:28:10,400 --> 00:28:13,080 Speaker 1: was a fun one. I definitely I want to get 404 00:28:13,119 --> 00:28:18,480 Speaker 1: my hands on some some horse radish. Yeah, I am. 405 00:28:18,840 --> 00:28:21,480 Speaker 1: Oh gosh, I know that. I know that growing up 406 00:28:21,520 --> 00:28:26,760 Speaker 1: we had like actual horse radish roots on the stader 407 00:28:26,840 --> 00:28:30,919 Speaker 1: plates sometimes. Um, but I cannot for the life of me, 408 00:28:31,240 --> 00:28:35,960 Speaker 1: recall if I've ever worked with one in in in 409 00:28:36,040 --> 00:28:38,680 Speaker 1: adulthood in my own kitchen. And so now I'm really 410 00:28:38,680 --> 00:28:41,000 Speaker 1: curious because right like we are like a like a 411 00:28:41,040 --> 00:28:45,280 Speaker 1: pro horse Radish household. Um. I mean I usually have 412 00:28:45,440 --> 00:28:48,160 Speaker 1: jars of the of the prepared stuff in the fridge 413 00:28:48,200 --> 00:28:51,360 Speaker 1: just for any given horse Radish emergency. But um, but 414 00:28:51,440 --> 00:28:53,320 Speaker 1: now I'm like, oh, what about the fresh root? I 415 00:28:53,360 --> 00:28:55,880 Speaker 1: bet the fresh root is so much more punch you 416 00:28:55,960 --> 00:29:01,840 Speaker 1: in the nasal passages, which we're like, yes, yeah, yes, 417 00:29:02,360 --> 00:29:08,320 Speaker 1: I love it. I love it. Events are so weird. Yeah, 418 00:29:08,360 --> 00:29:11,120 Speaker 1: so we'll have to be on the lookout. Um, And 419 00:29:11,400 --> 00:29:13,280 Speaker 1: I guess that is what we have to say about 420 00:29:13,320 --> 00:29:17,520 Speaker 1: horse Radish for now. Yes, but we do have some 421 00:29:17,600 --> 00:29:20,320 Speaker 1: listener mail for you, and we are going to get 422 00:29:20,360 --> 00:29:21,880 Speaker 1: into that as soon as we get back from one 423 00:29:21,920 --> 00:29:32,760 Speaker 1: more quick break for a word from our sponsors. And 424 00:29:32,880 --> 00:29:36,080 Speaker 1: we're back. Thank you sponsoring, Yes, thank you, We're back 425 00:29:36,120 --> 00:29:46,600 Speaker 1: with listen. That's what happens when I hate Yeah, I know, 426 00:29:46,680 --> 00:29:50,560 Speaker 1: I feel you. That's yep. I think I just triggered 427 00:29:50,760 --> 00:30:00,040 Speaker 1: like an actual response your listeners, do you know what 428 00:30:00,120 --> 00:30:04,440 Speaker 1: we're talking about? Well, we have some more messages about 429 00:30:04,480 --> 00:30:09,400 Speaker 1: instant coffee. I love this so much, Yeah, Tim wrote, 430 00:30:09,760 --> 00:30:13,080 Speaker 1: I just finished listening to the Crystallized Instant Coffee episode 431 00:30:13,120 --> 00:30:14,720 Speaker 1: and have a bit of a side trip. I would 432 00:30:14,760 --> 00:30:18,120 Speaker 1: like to offer. Take a look at JOT coffee. It's 433 00:30:18,200 --> 00:30:21,360 Speaker 1: brood super extra strong coffee that comes in a small 434 00:30:21,520 --> 00:30:24,680 Speaker 1: six point eight fluid ounce glass bottle. You mix a 435 00:30:24,720 --> 00:30:28,000 Speaker 1: table spoon with eight ounces of liquid water, milk, et cetera, 436 00:30:28,240 --> 00:30:30,520 Speaker 1: and you have a cup of coffee. I use a 437 00:30:30,520 --> 00:30:32,480 Speaker 1: scale to measure mine out, so I don't have a 438 00:30:32,480 --> 00:30:35,160 Speaker 1: spoon or measuring cup to wash. I just pop a 439 00:30:35,280 --> 00:30:38,960 Speaker 1: cup glass thermous on the scale and measure everything by weight. 440 00:30:40,120 --> 00:30:42,320 Speaker 1: Oh that sounds nice, and you know I love morning 441 00:30:42,440 --> 00:30:51,360 Speaker 1: extra dishes at any Oh Yeah, no, absolutely, thank you. 442 00:30:52,040 --> 00:30:57,800 Speaker 1: M also about that episode, um Jenna wrote, when I 443 00:30:57,840 --> 00:31:01,040 Speaker 1: saw this episode title, I thought of my dad. He 444 00:31:01,280 --> 00:31:04,240 Speaker 1: used to drink Sanka and it grossed the rest of 445 00:31:04,320 --> 00:31:07,440 Speaker 1: us out. There was just something icky about it. Even 446 00:31:07,480 --> 00:31:09,520 Speaker 1: though I was a child and never drink coffee of 447 00:31:09,560 --> 00:31:12,600 Speaker 1: any kind, I've been a drip coffee gal who is 448 00:31:12,640 --> 00:31:16,480 Speaker 1: all about the flavored creamer. My one brush with coffee, 449 00:31:16,520 --> 00:31:19,160 Speaker 1: semi stobb Nous was a roommate with a French Press 450 00:31:19,720 --> 00:31:24,600 Speaker 1: and now big reveal, I'm drinking instant cappuccino. You may 451 00:31:24,600 --> 00:31:27,400 Speaker 1: not even consider it coffee, but I'm quite happy with it. 452 00:31:27,640 --> 00:31:33,640 Speaker 1: Older and lazier, I guess, Oh, I understand. I used to. 453 00:31:33,800 --> 00:31:35,480 Speaker 1: I know, I've said I used to do like a 454 00:31:35,520 --> 00:31:41,160 Speaker 1: French Press every Sunday morning. Yeah, not anymore Sunday morning, 455 00:31:41,760 --> 00:31:47,000 Speaker 1: sun and now it's much more of a special occasion. Yeah, yeah, 456 00:31:47,040 --> 00:31:49,760 Speaker 1: me too. Me. Oh goodness, right, I think I used 457 00:31:49,760 --> 00:31:52,239 Speaker 1: to do all of my coffee by French Press at 458 00:31:52,240 --> 00:31:55,760 Speaker 1: a certain point, and that is absolutely not what I 459 00:31:55,800 --> 00:32:01,640 Speaker 1: do anymore. Nope. And I I know, you know, I've 460 00:32:01,680 --> 00:32:03,560 Speaker 1: gotten called out on those a couple of times about 461 00:32:03,560 --> 00:32:07,240 Speaker 1: missing a Seinfeld reference. I can't recall. My brain is 462 00:32:07,280 --> 00:32:09,840 Speaker 1: a little foggy, but there's definitely a quote about I 463 00:32:09,880 --> 00:32:14,360 Speaker 1: think it's Sanka where somebody's trying to please somebody and 464 00:32:14,400 --> 00:32:17,760 Speaker 1: they're like, would you like my French Press coffee? And 465 00:32:17,800 --> 00:32:21,600 Speaker 1: she says Sanka, like only Sanko, just keep like not 466 00:32:21,720 --> 00:32:27,680 Speaker 1: having what she wants. Listeners somebody probably talking there, you go, yeah, 467 00:32:27,720 --> 00:32:29,760 Speaker 1: oh yeah, yeah, sorry, I I didn't look at the 468 00:32:29,880 --> 00:32:32,480 Speaker 1: look at the pronunciation on that one. So, Um, I'm 469 00:32:32,480 --> 00:32:34,040 Speaker 1: not sure how I said it or if it's different 470 00:32:34,080 --> 00:32:37,120 Speaker 1: from how Annie just said it. Um, it could be 471 00:32:37,200 --> 00:32:43,880 Speaker 1: either or but in my in my sitcom brain, sanc oh, 472 00:32:44,200 --> 00:32:49,240 Speaker 1: I trust your sitcom brain. Thank you. Yeah, stuff sticks 473 00:32:49,280 --> 00:32:52,000 Speaker 1: in there really good, so I know whether I want 474 00:32:52,000 --> 00:32:57,560 Speaker 1: it to or not. Well. Thanks to you both of 475 00:32:57,560 --> 00:32:59,400 Speaker 1: those listeners for writing. If you would like to write 476 00:32:59,440 --> 00:33:01,800 Speaker 1: to us, you ken. Our email is hello at saver 477 00:33:01,920 --> 00:33:04,760 Speaker 1: pod dot com. We're also on social media. You can 478 00:33:04,800 --> 00:33:08,200 Speaker 1: find us on Twitter, Facebook, and Instagram at saver pod 479 00:33:08,280 --> 00:33:10,480 Speaker 1: and we do hope to hear from you. Savor is 480 00:33:10,520 --> 00:33:12,880 Speaker 1: production of I Heart Radio. For more podcasts from my 481 00:33:12,880 --> 00:33:14,920 Speaker 1: Heart Radio, you can visit the I Heart Radio app, 482 00:33:15,000 --> 00:33:17,920 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 483 00:33:18,360 --> 00:33:21,520 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 484 00:33:21,720 --> 00:33:23,480 Speaker 1: Thanks to you for listening, and we hope that lots 485 00:33:23,520 --> 00:33:32,320 Speaker 1: more good things are coming your way.