1 00:00:09,000 --> 00:00:11,440 Speaker 1: Hello, and welcome to food Stuff. I'm Anny and I'm 2 00:00:11,480 --> 00:00:15,920 Speaker 1: Lauren voc Obaum, and today we're talking about pickles. Yes, 3 00:00:16,160 --> 00:00:19,840 Speaker 1: it is finally arrived at the pickle episode. We mentioned 4 00:00:19,880 --> 00:00:22,000 Speaker 1: doing it in our cucumber episode, which you should totally 5 00:00:22,040 --> 00:00:26,439 Speaker 1: listen to. Yes for an exhaustive, scientific and historical look 6 00:00:26,480 --> 00:00:31,040 Speaker 1: into cucumbers. As we are known for, we exhaust people 7 00:00:31,680 --> 00:00:36,320 Speaker 1: food stuff. We do. It's a great slogan. Um. But yeah, 8 00:00:36,320 --> 00:00:39,400 Speaker 1: We've been working on this one for a while and 9 00:00:40,400 --> 00:00:44,440 Speaker 1: I'm pretty excited to talk about it. Yeah, Yes, it's 10 00:00:44,680 --> 00:00:48,520 Speaker 1: It's entirely great. It is. And one of the first 11 00:00:49,479 --> 00:00:53,479 Speaker 1: questions I had about pickles because I'm I like pickles, 12 00:00:53,560 --> 00:00:56,240 Speaker 1: but you know, I'm not as big a fan as 13 00:00:56,640 --> 00:00:59,320 Speaker 1: a lot of people are. Okay, I find but when 14 00:00:59,360 --> 00:01:02,840 Speaker 1: I was a kid it I loved pickle juice, not 15 00:01:03,000 --> 00:01:05,280 Speaker 1: the pickles, just the pickle juice. I would drink it 16 00:01:05,360 --> 00:01:08,640 Speaker 1: as if I was at a bar doing shots, kind 17 00:01:08,680 --> 00:01:12,440 Speaker 1: of a little sippy cup. And my little brother was 18 00:01:12,480 --> 00:01:15,399 Speaker 1: into pickle juice too, and he was into it even 19 00:01:15,400 --> 00:01:19,000 Speaker 1: more than I was. And my parents gave him a 20 00:01:19,000 --> 00:01:23,959 Speaker 1: pickle ornament for Christmas one year, which is totally a thing, 21 00:01:24,319 --> 00:01:26,840 Speaker 1: and I did not know that. Oh, okay, all right, 22 00:01:26,920 --> 00:01:29,240 Speaker 1: it's a Midwestern thing and no one is really sure 23 00:01:29,240 --> 00:01:32,039 Speaker 1: how it started. But um, but the Christmas pickle or 24 00:01:32,120 --> 00:01:38,600 Speaker 1: the vine nut skirt key is a pickle shaped ornament 25 00:01:38,760 --> 00:01:40,920 Speaker 1: and it's the last ornament you place on your Christmas 26 00:01:40,920 --> 00:01:43,120 Speaker 1: tree on Christmas Eve and you kind of hide it 27 00:01:43,360 --> 00:01:45,759 Speaker 1: somewhere back in the branches, and then on Christmas Morning, 28 00:01:46,000 --> 00:01:48,360 Speaker 1: the first kid who finds the Christmas pickle gets a 29 00:01:48,360 --> 00:01:53,080 Speaker 1: special present. Oh I would wait at that. My old 30 00:01:53,120 --> 00:01:56,040 Speaker 1: brother better be glad I didn't know about this. And 31 00:01:56,080 --> 00:01:59,440 Speaker 1: despite the fact that it's like a German word, uh, 32 00:01:59,480 --> 00:02:03,120 Speaker 1: And the people of the Midwest to participate in this 33 00:02:03,600 --> 00:02:07,000 Speaker 1: tradition are generally of German heritage, and they call it 34 00:02:07,040 --> 00:02:10,480 Speaker 1: the German Christmas pickle. Germans had no bloody idea that 35 00:02:10,520 --> 00:02:12,960 Speaker 1: this was a thing until like it came back from 36 00:02:13,000 --> 00:02:18,040 Speaker 1: America like in the past decade, like everyone I mean, 37 00:02:18,080 --> 00:02:21,280 Speaker 1: and since then, sales of the Christmas pickle have really 38 00:02:21,280 --> 00:02:24,800 Speaker 1: picked up in Germany. I love it, like one of 39 00:02:24,840 --> 00:02:27,520 Speaker 1: these weird Americans up to and saying it was our ideas. 40 00:02:28,120 --> 00:02:32,240 Speaker 1: But hey, hey, Christmas pickle, Christmas pickles. Vine Let's kirkt 41 00:02:32,680 --> 00:02:35,840 Speaker 1: I love it um and just a fun side note 42 00:02:35,880 --> 00:02:39,320 Speaker 1: before we get started. Last year gen Con, the most 43 00:02:39,320 --> 00:02:44,320 Speaker 1: popular costume Bivar was Pickle Rick from Rick and Morty. 44 00:02:44,600 --> 00:02:47,000 Speaker 1: Absolutely I saw a really good one. I saw some, 45 00:02:47,120 --> 00:02:51,840 Speaker 1: you know, like some like mid level you know, like 46 00:02:51,919 --> 00:02:54,960 Speaker 1: you tried gold Star kind of kind of Pickle Ricks. 47 00:02:55,000 --> 00:02:57,080 Speaker 1: But man, there was one that was like on stilts 48 00:02:57,080 --> 00:02:59,480 Speaker 1: and it was giant and like and it had like 49 00:02:59,800 --> 00:03:02,760 Speaker 1: all the creepy like a kouterramal like buzz all kind 50 00:03:02,760 --> 00:03:05,560 Speaker 1: of attachments and all that it was. It was a 51 00:03:05,560 --> 00:03:08,800 Speaker 1: pickle to behold. It was a pickle to hold. I 52 00:03:08,840 --> 00:03:11,239 Speaker 1: was fortunate enough to march in the parade the Giant 53 00:03:11,280 --> 00:03:14,679 Speaker 1: Compride this year, and I was in the here is 54 00:03:14,720 --> 00:03:17,360 Speaker 1: in Villain's section and specifically in the Captain America section, 55 00:03:17,400 --> 00:03:20,519 Speaker 1: and for some reason there was a Pickle Rick. I 56 00:03:20,560 --> 00:03:22,040 Speaker 1: don't know if there was a pun there that I 57 00:03:22,080 --> 00:03:26,080 Speaker 1: didn't get. He like wasn't carrying a cap shield or 58 00:03:26,080 --> 00:03:28,120 Speaker 1: anything like that. It was just Pickle Rick. It was 59 00:03:28,160 --> 00:03:30,480 Speaker 1: just Pickle Rick. And he didn't like run in or 60 00:03:30,720 --> 00:03:33,520 Speaker 1: like marching late. He lined up with us in the 61 00:03:33,600 --> 00:03:36,560 Speaker 1: hour before, like he was there the entire time. This 62 00:03:36,640 --> 00:03:39,720 Speaker 1: was his section you know, he didn't seem to have 63 00:03:39,760 --> 00:03:42,840 Speaker 1: any friends in there. Pickle Rick moves in mysterious ways. 64 00:03:43,280 --> 00:03:47,480 Speaker 1: I this is true, and we should probably move on 65 00:03:47,560 --> 00:03:54,840 Speaker 1: to our question pickles. What are they? Well, pickle is 66 00:03:54,880 --> 00:03:57,160 Speaker 1: both a noun and a verb, and you can pickle 67 00:03:57,280 --> 00:04:00,000 Speaker 1: any number of foods. Um. But today we are concentrate 68 00:04:00,000 --> 00:04:02,760 Speaker 1: eating on what probably comes to mind first for most Americans. 69 00:04:02,800 --> 00:04:07,360 Speaker 1: When you say pickled, a pickled cucumber and bonapatit tells 70 00:04:07,360 --> 00:04:10,680 Speaker 1: me that England pickle refers to what we call in 71 00:04:10,760 --> 00:04:15,080 Speaker 1: the state's relish, like like chopped pickled cucumber and probably 72 00:04:15,080 --> 00:04:20,159 Speaker 1: other vegetables. Yeah, yeah, yes, that's true. Is it true? Yeah? Well, 73 00:04:20,160 --> 00:04:23,240 Speaker 1: this must be confusing for our English listeners. Oh yeah, 74 00:04:23,279 --> 00:04:27,680 Speaker 1: sorry about it. You know, we can't control language. We're 75 00:04:27,720 --> 00:04:30,960 Speaker 1: not that vowable. We're powerful, We're working towards it. We 76 00:04:31,000 --> 00:04:35,520 Speaker 1: are slowly, but surely we are. Uh so okay, alright, 77 00:04:35,640 --> 00:04:39,799 Speaker 1: um pickled cucumber. A cucumber is an oblong, greenish fruit 78 00:04:39,839 --> 00:04:42,960 Speaker 1: that's crunchy and kind of cool and fresh tasting. The 79 00:04:43,040 --> 00:04:45,560 Speaker 1: vines that they grow on tend to go from zero 80 00:04:45,640 --> 00:04:48,480 Speaker 1: to like all of the ripe cucumbers, um, all at 81 00:04:48,440 --> 00:04:51,680 Speaker 1: the same time, within like a single week, and so 82 00:04:51,720 --> 00:04:54,520 Speaker 1: therefore you've got to preserve some of them somehow, or 83 00:04:54,640 --> 00:04:57,240 Speaker 1: you've just got a lot of rotten cucumbers on your hands. 84 00:04:57,400 --> 00:05:01,039 Speaker 1: Don't want that unless you're super producer Dylan, who hate cucumbers, 85 00:05:02,279 --> 00:05:05,760 Speaker 1: But he does like pickles, So I think that I 86 00:05:05,800 --> 00:05:07,839 Speaker 1: think he would more approve of the I mean, actually, 87 00:05:07,839 --> 00:05:09,200 Speaker 1: I guess it could go either way. It depends on 88 00:05:09,200 --> 00:05:12,000 Speaker 1: how evil he's feel in that day. Either pickle them 89 00:05:12,240 --> 00:05:18,520 Speaker 1: or destroy. Uh. To pickle is to preserve a food 90 00:05:18,560 --> 00:05:22,080 Speaker 1: in an acidic solution, which a makes the food taste 91 00:05:22,120 --> 00:05:25,080 Speaker 1: kind of more sour indoor puckery, and b makes it 92 00:05:25,160 --> 00:05:28,440 Speaker 1: last longer. And we've talked before in the show about 93 00:05:28,520 --> 00:05:31,919 Speaker 1: how when food goes bad, micro organisms have started to 94 00:05:31,920 --> 00:05:34,920 Speaker 1: eat it before you got a chance to. They'll eat 95 00:05:34,960 --> 00:05:37,840 Speaker 1: the food and excrete stuff that smells and tastes rotten. 96 00:05:38,160 --> 00:05:40,400 Speaker 1: And if they're infesting food that you do eat, they 97 00:05:40,440 --> 00:05:43,520 Speaker 1: might make you sick bad times all around. Um. But 98 00:05:44,040 --> 00:05:46,520 Speaker 1: one of the things about microorganisms is that they are 99 00:05:46,600 --> 00:05:51,400 Speaker 1: more sensitive to acids than we are. Let's talk about 100 00:05:51,400 --> 00:05:53,880 Speaker 1: the pH scale for a second. This is a spectrum 101 00:05:53,880 --> 00:05:56,640 Speaker 1: that scientists created in the nineteen ots when they were 102 00:05:56,680 --> 00:06:00,559 Speaker 1: trying to make beer taste here. Thanks Carlsberg, Yeah, thanks. 103 00:06:00,920 --> 00:06:03,719 Speaker 1: It ranges from zero to fourteen. Anything above seven is 104 00:06:03,760 --> 00:06:07,760 Speaker 1: considered basic um. Not like it likes pumpkin spice lattes, 105 00:06:07,839 --> 00:06:11,520 Speaker 1: like it's it's the opposite of acidic, because anything under 106 00:06:11,560 --> 00:06:15,960 Speaker 1: seven is considered acidic. Seven is neutral um. Whereas we 107 00:06:16,080 --> 00:06:19,279 Speaker 1: humans find things in the two to four point five 108 00:06:19,640 --> 00:06:22,839 Speaker 1: range of the scale to be pleasantly tart, most microbes 109 00:06:22,880 --> 00:06:25,880 Speaker 1: find it intolerable, like they cannot eat that stuff or 110 00:06:25,920 --> 00:06:28,239 Speaker 1: survive in it um. Sort of the way that we'd 111 00:06:28,279 --> 00:06:32,039 Speaker 1: find a planet filled with hydrochloric acid to be inhospitable. 112 00:06:32,680 --> 00:06:34,640 Speaker 1: I wouldn't want to live there, wouldn't want to eat it. 113 00:06:35,880 --> 00:06:38,159 Speaker 1: You wouldn't want to eat it. Not a planet made 114 00:06:38,160 --> 00:06:41,560 Speaker 1: of hydrochloric acid. No. I may or may not be 115 00:06:41,640 --> 00:06:44,400 Speaker 1: some evil superhero that eats planets. I don't now. I 116 00:06:44,400 --> 00:06:46,479 Speaker 1: don't really want to talk about it right now. That's 117 00:06:46,680 --> 00:06:50,159 Speaker 1: entirely fair. I can keep going. I appreciate it, okay. 118 00:06:50,600 --> 00:06:54,440 Speaker 1: So uh, if you make your food drop down into 119 00:06:54,480 --> 00:06:57,960 Speaker 1: into that two to four point five range, um, microbes 120 00:06:58,080 --> 00:07:01,880 Speaker 1: won't eat it, and the food last longerza. How's that 121 00:07:02,520 --> 00:07:05,479 Speaker 1: adding a salt or sugar or both to this acidic 122 00:07:05,520 --> 00:07:08,720 Speaker 1: solution helps with the fluid transfer of water out from 123 00:07:08,720 --> 00:07:13,880 Speaker 1: the cucumber and acidic stuff into the cucumber. And the 124 00:07:13,920 --> 00:07:18,320 Speaker 1: word pickle probably comes from either the Dutch word pickle 125 00:07:18,920 --> 00:07:22,600 Speaker 1: or the German word poke, both of which means salt 126 00:07:22,680 --> 00:07:25,760 Speaker 1: or brine. Yes, because of this salt thing and the 127 00:07:25,800 --> 00:07:29,320 Speaker 1: spice is typically used in pickles often do have antimicrobial properties, 128 00:07:29,440 --> 00:07:32,600 Speaker 1: which is probably how humans wound up incorporating them into 129 00:07:32,680 --> 00:07:36,000 Speaker 1: their recipes, you know, like garlic, mustard, seed, cloves, stuff 130 00:07:36,040 --> 00:07:41,600 Speaker 1: like that. And Okay, when you're talking about pickles, there 131 00:07:41,600 --> 00:07:45,240 Speaker 1: are two basic types. Also, the word pickles, y'all, is 132 00:07:45,280 --> 00:07:47,640 Speaker 1: never going to stop being funny. I just love it, 133 00:07:47,640 --> 00:07:50,160 Speaker 1: okay anyway, Um, just know that I'm giggling every single 134 00:07:50,200 --> 00:07:52,360 Speaker 1: time I say it. Okay. So you've got quick pickles, 135 00:07:52,480 --> 00:07:55,760 Speaker 1: which you brine in vinegar plus salt and other stuff, 136 00:07:56,000 --> 00:08:01,040 Speaker 1: and fermented pickles, which you brin in Brian dislike plain salt, 137 00:08:01,040 --> 00:08:04,520 Speaker 1: water plus whatever flavorings you want to add. And how 138 00:08:04,720 --> 00:08:08,080 Speaker 1: that fermented brine thing works is that instead of adding 139 00:08:08,120 --> 00:08:11,240 Speaker 1: your own acid like a vinegar, you're setting up a 140 00:08:11,280 --> 00:08:14,120 Speaker 1: wee little bacteria farm so that the bacteria will create 141 00:08:14,200 --> 00:08:17,200 Speaker 1: the acid for you. Does this mean when I think 142 00:08:17,200 --> 00:08:29,360 Speaker 1: it means, oh, yes, it means bacterial pop. Yeah. So 143 00:08:29,520 --> 00:08:32,000 Speaker 1: if you if you set out a loosely covered jar 144 00:08:32,080 --> 00:08:36,320 Speaker 1: of cucumbers in brine, the lactic acid bacteria that just 145 00:08:36,480 --> 00:08:38,520 Speaker 1: live kind of everywhere. We've talked about this in our 146 00:08:38,600 --> 00:08:41,640 Speaker 1: cheese and yogurt episodes will set up shop in the jar. 147 00:08:42,120 --> 00:08:44,720 Speaker 1: The salt solution will draw out some of the sugars 148 00:08:44,760 --> 00:08:48,559 Speaker 1: from the cucumbers into the into the brine, the bacteria 149 00:08:48,559 --> 00:08:51,760 Speaker 1: will eat the sugars and poop lactic acid. The lactic 150 00:08:51,800 --> 00:08:56,199 Speaker 1: acid infuses the cucumbers, more bacteria grow, repeat, and in 151 00:08:56,280 --> 00:08:59,640 Speaker 1: a couple of weeks you've got pickles. Hi And I 152 00:08:59,679 --> 00:09:01,480 Speaker 1: said that you want to cover the jars loosely. It's 153 00:09:01,520 --> 00:09:05,080 Speaker 1: loosely because the bacteria also poop carbon dioxide gas. I 154 00:09:05,080 --> 00:09:07,360 Speaker 1: guess they fared it. It's not really a poop thing um, 155 00:09:07,360 --> 00:09:09,959 Speaker 1: which could make a jar explode if you closed it tightly. 156 00:09:10,480 --> 00:09:14,199 Speaker 1: Don't want to do that. No. Vinegar, by the way, 157 00:09:14,440 --> 00:09:17,560 Speaker 1: is generally fruit or vegetable juice that's been exposed to 158 00:09:17,720 --> 00:09:21,000 Speaker 1: yeasts that eat their sugars and poop alcohol that's making 159 00:09:21,040 --> 00:09:23,920 Speaker 1: like wine or cider or beer. And then that alcoholic 160 00:09:24,000 --> 00:09:28,000 Speaker 1: stuff is exposed to a cetobacter, which are bacteria that 161 00:09:28,080 --> 00:09:33,040 Speaker 1: eat alcohol and poop acetic acid. So you're really just 162 00:09:33,120 --> 00:09:36,080 Speaker 1: buying your bacteria poop already made when you pickle with vinegar. 163 00:09:36,840 --> 00:09:39,280 Speaker 1: I'm going to think about it like that. From here on. 164 00:09:39,280 --> 00:09:46,840 Speaker 1: It perfect. I've done my job, and I guess. Just 165 00:09:47,040 --> 00:09:49,480 Speaker 1: just a linguistic note. You can also see pickles made 166 00:09:49,480 --> 00:09:52,559 Speaker 1: with vinegar being referred to as fresh packed pickles or 167 00:09:52,600 --> 00:09:57,080 Speaker 1: refrigerator pickles in addition to quick pickles. I'd never pay 168 00:09:57,200 --> 00:09:59,959 Speaker 1: much attention to how things are labeled. I look at 169 00:10:00,040 --> 00:10:04,160 Speaker 1: what's in it, but I don't look at the actual name. Yeah, 170 00:10:04,280 --> 00:10:06,800 Speaker 1: I need to Well, until you know what the difference is, 171 00:10:06,800 --> 00:10:10,160 Speaker 1: I guess it doesn't really. I remember, like recently I 172 00:10:10,160 --> 00:10:13,840 Speaker 1: had to buy stuff where we were making that pickle sandwich. 173 00:10:13,920 --> 00:10:17,600 Speaker 1: Oh right, the pickle peanut butter may mayo, and then 174 00:10:17,600 --> 00:10:21,720 Speaker 1: the pickled peanut butter and velvita. Yeah, And I was 175 00:10:21,880 --> 00:10:24,120 Speaker 1: like texting you like, what is this? I don't know 176 00:10:24,120 --> 00:10:27,720 Speaker 1: what this means. There's so many pickles, what do I want? 177 00:10:27,960 --> 00:10:31,480 Speaker 1: And I still messed it up. It's okay, it was 178 00:10:31,600 --> 00:10:37,680 Speaker 1: still incredibly bizarre. Yeah, it was all right. Yeah. I 179 00:10:37,720 --> 00:10:39,960 Speaker 1: feel like most of my reviews would be that, Yeah, 180 00:10:40,120 --> 00:10:42,840 Speaker 1: I liked it. It's okay. I got to eat peanut butter. 181 00:10:42,880 --> 00:10:49,560 Speaker 1: That was nice. Well, yes, I mean obviously, uh so. 182 00:10:49,679 --> 00:10:53,000 Speaker 1: There are lots of types of pickled cucumbers, but here 183 00:10:53,040 --> 00:10:56,439 Speaker 1: are a few popular ones. There's gherkin, and we discussed 184 00:10:56,480 --> 00:10:59,679 Speaker 1: this in our cucumber episode. Um, this is not technically 185 00:10:59,720 --> 00:11:03,600 Speaker 1: a cute gumber. It's highly technical, but we do often 186 00:11:03,640 --> 00:11:06,600 Speaker 1: call it a pickle. There's kocher dill. The kocher here 187 00:11:06,679 --> 00:11:09,440 Speaker 1: means that the pickle was made in a traditional Jewish manner, 188 00:11:09,720 --> 00:11:13,320 Speaker 1: not that it was made under Rabbi supervision. There's Polish 189 00:11:13,360 --> 00:11:15,400 Speaker 1: and this is a type of pickle originally from northern 190 00:11:15,400 --> 00:11:19,120 Speaker 1: Europe where no vineagers used in the brine. Instead, salt 191 00:11:19,240 --> 00:11:22,520 Speaker 1: and natural fermentation are used. And then there's bread and butter. 192 00:11:22,600 --> 00:11:27,040 Speaker 1: This is the pickle I accidentally brought for our sandwich experiment. Um. 193 00:11:27,040 --> 00:11:29,080 Speaker 1: These are a bit sweeter thanks to the higher levels 194 00:11:29,080 --> 00:11:32,520 Speaker 1: of sugar added to the brine. Yeah, and any of these, 195 00:11:32,600 --> 00:11:34,319 Speaker 1: I mean it really, you really just have to look 196 00:11:34,320 --> 00:11:37,360 Speaker 1: at the labeling pickled pickle to to see whether it 197 00:11:37,400 --> 00:11:39,719 Speaker 1: was fermented. I mean, aside from types like polish that 198 00:11:39,760 --> 00:11:44,959 Speaker 1: are usual almost always, I don't know, only a sif 199 00:11:45,080 --> 00:11:51,080 Speaker 1: deals in absolute. We have a colleague here, Ramsey. He 200 00:11:51,200 --> 00:11:55,240 Speaker 1: makes his own pickles. Oh, and they're so good. I 201 00:11:55,280 --> 00:11:57,360 Speaker 1: still don't know how he does it, but they are delicious. 202 00:11:57,400 --> 00:12:00,080 Speaker 1: He's never gonna let us know. It's very secretive of 203 00:12:00,160 --> 00:12:05,800 Speaker 1: that wizard, Ramsey. Secret. As far as nutrition goes pretty 204 00:12:05,800 --> 00:12:08,400 Speaker 1: good for you. Yeah, they're fine. They're sort of I mean, 205 00:12:08,679 --> 00:12:13,000 Speaker 1: maybe high in salt, maybe my old anti inflammatory high 206 00:12:13,080 --> 00:12:16,320 Speaker 1: envitamin C. As long as you don't deep fry them, 207 00:12:16,360 --> 00:12:19,600 Speaker 1: of course. Um as delicious as that, Oh yeah, deep 208 00:12:19,600 --> 00:12:23,520 Speaker 1: fried pickle slices. Um. Some folks drink pickled brine after 209 00:12:23,600 --> 00:12:27,880 Speaker 1: exercising to replenish their electrolytes. And I suppose that's not 210 00:12:28,040 --> 00:12:32,840 Speaker 1: much different from drinking gatorade. Uh just salt here, and 211 00:12:32,960 --> 00:12:35,360 Speaker 1: maybe if your pickles were made by fermentation and the 212 00:12:35,440 --> 00:12:39,920 Speaker 1: jar wasn't pasteurized afterwards, um, the brine could have some 213 00:12:40,080 --> 00:12:45,000 Speaker 1: live active lactic acid bacteria like living probiotics in it. Um. 214 00:12:45,040 --> 00:12:47,320 Speaker 1: The weather eating those actually makes any kind of difference, 215 00:12:47,320 --> 00:12:51,280 Speaker 1: in your gut is up food debate, So food debates yea. 216 00:12:52,320 --> 00:12:58,560 Speaker 1: And most commercially processed pickles are totally pasteurized. So ah well, 217 00:12:58,600 --> 00:13:03,440 Speaker 1: whatever the case. People like some pickles, they do. We 218 00:13:03,480 --> 00:13:05,840 Speaker 1: have some pickle numbers here. According to the New York 219 00:13:05,880 --> 00:13:09,800 Speaker 1: Food Museum, as of two thousand three, five million, two 220 00:13:10,200 --> 00:13:14,199 Speaker 1: thousand pounds of pickles were are consumed annually in the 221 00:13:14,320 --> 00:13:21,160 Speaker 1: United States. That's nine pounds per person. What nine pounds 222 00:13:21,200 --> 00:13:24,120 Speaker 1: a year. I find it very hard to believe that 223 00:13:24,840 --> 00:13:28,040 Speaker 1: I shouldn't really eat cucumbers. So I don't eat that 224 00:13:28,080 --> 00:13:31,720 Speaker 1: many pickled cucumbers to be sure, but I guess I 225 00:13:31,880 --> 00:13:36,480 Speaker 1: might eat nine pounds of kim chee in a year. Really, 226 00:13:36,720 --> 00:13:42,080 Speaker 1: I like a kimchi. Kimchi is amazing. But anyway, the 227 00:13:42,160 --> 00:13:46,520 Speaker 1: oldest pickle was first pickled in eighteen seventy six, Yeah, 228 00:13:46,640 --> 00:13:51,040 Speaker 1: eighteen seventy six, and has been passed down from generation 229 00:13:51,640 --> 00:13:57,360 Speaker 1: to generation. It's still like it's still kicking. Apparently no 230 00:13:57,360 --> 00:14:02,120 Speaker 1: one's eating it if it lives in Flooria. That's what 231 00:14:02,480 --> 00:14:05,600 Speaker 1: That's what MPR tells me. All Right, I dressed MPR, 232 00:14:06,679 --> 00:14:09,680 Speaker 1: and uh, we may well be living in the age 233 00:14:09,720 --> 00:14:13,640 Speaker 1: of the pickle. Uh, there's currently a pickle flavored soft 234 00:14:13,760 --> 00:14:17,200 Speaker 1: serve in New York City. Uh and also in New York, 235 00:14:17,240 --> 00:14:20,920 Speaker 1: restaurants devoted entirely to pickles. Sonic has a pickle slushy. 236 00:14:20,960 --> 00:14:24,600 Speaker 1: There's pickle ice pops, pickle candy canes, pickle vodka, pickles soda, 237 00:14:25,040 --> 00:14:28,520 Speaker 1: pickle beer, the pickle back, Oh, the pickle back. Of course. 238 00:14:28,760 --> 00:14:33,560 Speaker 1: Of course, somebody a listener, please make a parody song 239 00:14:34,080 --> 00:14:41,480 Speaker 1: with age of aquarius, age of pickles. Request submitted, please, yes, 240 00:14:42,080 --> 00:14:47,400 Speaker 1: oh yes. Also, while I was looking up all of 241 00:14:47,400 --> 00:14:51,480 Speaker 1: these weird pickle products, I stumbled across what would have 242 00:14:51,560 --> 00:14:55,320 Speaker 1: been the perfect Annie recipe for childhood Annie, and that 243 00:14:55,480 --> 00:15:03,760 Speaker 1: is homemade peanut butter and pickle ice cream. Oh yeah, yeah, 244 00:15:03,960 --> 00:15:08,960 Speaker 1: I would have lived off that. I would have just subsided. 245 00:15:10,320 --> 00:15:13,480 Speaker 1: I'm surprised that you never made like pickle popsicles, like 246 00:15:13,480 --> 00:15:15,720 Speaker 1: Pickle brand popsicles when you were a kid. I don't know. 247 00:15:15,760 --> 00:15:18,040 Speaker 1: I went through a huge like make my own popsicles face. 248 00:15:18,200 --> 00:15:24,920 Speaker 1: So yeah, you know, there's still time. There is still time. 249 00:15:25,720 --> 00:15:27,960 Speaker 1: There is And speaking of time, it is time for 250 00:15:28,000 --> 00:15:29,440 Speaker 1: us to take a quick break for a word from 251 00:15:29,440 --> 00:15:31,680 Speaker 1: our sponsor. But when we get back, we'll talk about 252 00:15:31,680 --> 00:15:45,400 Speaker 1: the history of the pickle and we're back. Thank you, sponsors, Yes, 253 00:15:45,480 --> 00:15:50,680 Speaker 1: thank you. Okay, So the history of the pickle pickled history. 254 00:15:51,400 --> 00:15:55,680 Speaker 1: Historians believe cucumbers were first pickled in two thousand, four 255 00:15:55,760 --> 00:16:01,200 Speaker 1: hundred BC Mesopotamia. Yeah, the ancient weeks knew about pickles 256 00:16:01,360 --> 00:16:07,720 Speaker 1: roundabouts eight BC. Aristotle himself was pushing pickles as a curative, 257 00:16:08,160 --> 00:16:10,920 Speaker 1: and the soldiers of Julius Caesar ate it for their health, 258 00:16:12,240 --> 00:16:16,880 Speaker 1: all right, Yeah, ancient Rome viewed pickles as similarly beneficial. 259 00:16:18,240 --> 00:16:24,360 Speaker 1: One of history's biggest pickle fans was Cleopatra. Cleopatra, Yes, 260 00:16:25,000 --> 00:16:32,080 Speaker 1: she credited them as the source of her beauty. Yeah, 261 00:16:32,520 --> 00:16:36,600 Speaker 1: and just to clarify by eating them, Oh, not by 262 00:16:36,960 --> 00:16:39,960 Speaker 1: rubbing them on your skin or like or like using 263 00:16:40,000 --> 00:16:43,000 Speaker 1: the Brian as a toner or something like that. Yeah. 264 00:16:43,040 --> 00:16:45,520 Speaker 1: I bet that would burn. I bet that would burn. 265 00:16:45,880 --> 00:16:49,920 Speaker 1: But a beauty hurts, you know. Let's what people tell me. 266 00:16:49,960 --> 00:16:53,600 Speaker 1: People people have said that to me before. By this 267 00:16:53,680 --> 00:16:57,640 Speaker 1: time where clear Patrick's time, which was fifty ish, pickles 268 00:16:57,680 --> 00:17:01,680 Speaker 1: could be found throughout the mcgreb and Lavon regions. In 269 00:17:01,800 --> 00:17:05,560 Speaker 1: nine Dill, which is very important for our modern day 270 00:17:05,560 --> 00:17:11,080 Speaker 1: pickles first showed up in Western Europe. Once we move 271 00:17:11,160 --> 00:17:16,720 Speaker 1: into the Middle Ages, pickles popularity as a condiment climbs, 272 00:17:16,840 --> 00:17:24,600 Speaker 1: gaining two more famous historical fans, Queen Elizabeth and William Shakespeare. 273 00:17:24,119 --> 00:17:29,159 Speaker 1: The bard the one and only. He referenced pickles and 274 00:17:29,280 --> 00:17:34,000 Speaker 1: several of his works, including Hamlet, Oh Hamlet, how camest thou? 275 00:17:34,040 --> 00:17:37,480 Speaker 1: And such a pickle? Shakespeare used that phrase more than 276 00:17:37,560 --> 00:17:41,000 Speaker 1: once too. It also appeared in the tempest I have 277 00:17:41,119 --> 00:17:43,440 Speaker 1: been in such a pickle since I saw you last 278 00:17:43,520 --> 00:17:46,320 Speaker 1: that I fear me will never out of my bones. 279 00:17:46,840 --> 00:17:51,320 Speaker 1: I shall not fear fly blowing. I love Shakespeare, who 280 00:17:51,400 --> 00:17:55,280 Speaker 1: knows what that meant? But well, people who study that 281 00:17:55,320 --> 00:17:59,360 Speaker 1: now because they think it means to be drunk. Oh 282 00:17:59,560 --> 00:18:02,639 Speaker 1: like your pickled, which I love, I kind of want 283 00:18:02,640 --> 00:18:06,000 Speaker 1: to bring back. Oh yeah, I think I've used that before. 284 00:18:06,560 --> 00:18:09,240 Speaker 1: You were you drunk? When you use at it? Maybe 285 00:18:10,119 --> 00:18:14,800 Speaker 1: it's close to sauce exactly. Yes. However, the Oxford English 286 00:18:14,800 --> 00:18:17,959 Speaker 1: Dictionary concludes this isn't the first use of the phrase 287 00:18:18,080 --> 00:18:21,680 Speaker 1: in a pickle to mean a difficult situation, if that's 288 00:18:21,720 --> 00:18:24,320 Speaker 1: what it meant there at all. They credit a fifteen 289 00:18:24,480 --> 00:18:28,760 Speaker 1: sixty two poems by John Heywood. Here we go this 290 00:18:28,800 --> 00:18:33,840 Speaker 1: one's interesting. Time is tickle, Chance is fickle. I think 291 00:18:33,880 --> 00:18:37,399 Speaker 1: it's chance. But it looks like Scholz man is brickle, 292 00:18:37,880 --> 00:18:46,800 Speaker 1: failties pickle, Paldres, mikel seasoning glickle. It looks like season. 293 00:18:48,240 --> 00:18:52,399 Speaker 1: I think it's seasoning. Oh well, I wasn't meant for 294 00:18:52,440 --> 00:18:56,080 Speaker 1: these times, No me, neither very few of us were. 295 00:18:56,640 --> 00:18:58,960 Speaker 1: It's true, um, and if that does seem a little 296 00:18:59,040 --> 00:19:04,000 Speaker 1: unclear on top of my my botch pronunciation. The first 297 00:19:04,040 --> 00:19:07,679 Speaker 1: modern mention of in a pickle comes courtesy of the 298 00:19:07,720 --> 00:19:12,960 Speaker 1: diary of Samuel Peppis in sixteen sixty quote at home 299 00:19:13,000 --> 00:19:15,280 Speaker 1: with the workmen all the afternoon, our house being in 300 00:19:15,280 --> 00:19:19,280 Speaker 1: a most sad pickle. Oh, I had no idea that 301 00:19:19,320 --> 00:19:21,760 Speaker 1: the phrase was that old. I know, I love it. 302 00:19:21,840 --> 00:19:25,640 Speaker 1: I assumed it was from like the nineteen like twenties. Yeah, 303 00:19:26,119 --> 00:19:28,400 Speaker 1: it feels like the twenties, or maybe a fifties thing. 304 00:19:29,680 --> 00:19:33,080 Speaker 1: You're saying all kinds of weird phrases back then stepping 305 00:19:33,119 --> 00:19:36,679 Speaker 1: back a bit to two. When Columbus sailed the Ocean blue, 306 00:19:37,280 --> 00:19:40,440 Speaker 1: Since pickles didn't spoil, they were a popular food among travelers, 307 00:19:40,520 --> 00:19:44,640 Speaker 1: especially among those making the long voyage to America. They 308 00:19:44,640 --> 00:19:47,919 Speaker 1: were also recommended for preventing scurvy, so much so that 309 00:19:48,000 --> 00:19:51,600 Speaker 1: Columbus rash into them for soldiers and replenish their stocks 310 00:19:51,600 --> 00:19:54,840 Speaker 1: by growing cucumbers in Haiti before tackling the next step 311 00:19:54,840 --> 00:20:00,200 Speaker 1: of their voyage and in fact for my pickle after 312 00:20:00,240 --> 00:20:06,199 Speaker 1: the episode. The guy behind America's name, Amerigo Vespucci, was 313 00:20:06,280 --> 00:20:10,000 Speaker 1: a pickle salesman and the supplier for a good chunk 314 00:20:10,119 --> 00:20:14,399 Speaker 1: of the ships. Allegedly, his nickname was the Pickle Dealer. 315 00:20:15,200 --> 00:20:18,760 Speaker 1: What oh that's that's got to be a T shirt, 316 00:20:19,119 --> 00:20:21,639 Speaker 1: The Pickle Dealer. That also has to be a villain 317 00:20:21,800 --> 00:20:25,160 Speaker 1: in our series The Dunker, which I promise will happen 318 00:20:25,200 --> 00:20:28,399 Speaker 1: one day. Also, I don't think we've mentioned it on 319 00:20:28,440 --> 00:20:30,600 Speaker 1: the podcast yet, but we totally have merch now, and 320 00:20:30,640 --> 00:20:32,719 Speaker 1: we have the power to make an artist who's actually 321 00:20:32,720 --> 00:20:36,160 Speaker 1: really good at his job make our silly puns into 322 00:20:36,240 --> 00:20:40,480 Speaker 1: shirt designs. It's a lot of power, it's a little 323 00:20:40,480 --> 00:20:44,480 Speaker 1: bit terrifying. It's at t public dot com slash food stuff. Yeah, 324 00:20:44,520 --> 00:20:47,879 Speaker 1: and if you ever need to designs, oh yeah, let 325 00:20:47,960 --> 00:20:53,879 Speaker 1: us know, yes, please, we can make it happen. Virginia 326 00:20:54,640 --> 00:20:58,600 Speaker 1: was producing commercial pickles by sixteen or six and Thomas 327 00:20:58,760 --> 00:21:04,120 Speaker 1: Jefferson again. Thomas Jefferson later commented, on a hot day 328 00:21:04,119 --> 00:21:06,920 Speaker 1: in Virginia, I know nothing more comforting than a fine 329 00:21:06,960 --> 00:21:10,399 Speaker 1: spice pickle brought up trout like from the sparkling depths 330 00:21:10,720 --> 00:21:13,680 Speaker 1: of the aromatic jar below the stairs of Aunt Sally's cellar. 331 00:21:16,000 --> 00:21:19,159 Speaker 1: Brought up trout like there is there no food. He 332 00:21:19,560 --> 00:21:23,880 Speaker 1: didn't comment on. Apparently that's all he did. I mean, essentially, 333 00:21:23,920 --> 00:21:28,320 Speaker 1: that's what we do too. I suppose George Washington was 334 00:21:28,320 --> 00:21:31,560 Speaker 1: a fan of them too. Sources say he had lobes 335 00:21:32,000 --> 00:21:35,040 Speaker 1: of varieties of cucumber in his garden for pickling. The 336 00:21:35,240 --> 00:21:37,560 Speaker 1: Actually the number was so big that I doubted it. 337 00:21:37,640 --> 00:21:41,680 Speaker 1: But um In either case, I do believe he loved. 338 00:21:44,080 --> 00:21:47,120 Speaker 1: The Dutch in the sixteenth century counted pickles as one 339 00:21:47,240 --> 00:21:51,080 Speaker 1: of their delicacies, and Dutch immigrants arriving to what would 340 00:21:51,080 --> 00:21:55,080 Speaker 1: become New York started growing cucumbers for the pickling as 341 00:21:55,080 --> 00:21:58,520 Speaker 1: early as sixteen fifty nine and what is now Brooklyn. 342 00:21:58,840 --> 00:22:01,880 Speaker 1: People would buy the cucumb bars, pickle them in barrels, 343 00:22:01,920 --> 00:22:05,120 Speaker 1: and sell them on the streets. This was the largest 344 00:22:05,200 --> 00:22:08,560 Speaker 1: concentration of commercial pickles in the world at the time. 345 00:22:09,240 --> 00:22:11,600 Speaker 1: New York would remain important to the pickle scene in 346 00:22:11,640 --> 00:22:14,960 Speaker 1: the nineteen twentie century with new ways of immigrants, specifically 347 00:22:15,000 --> 00:22:18,680 Speaker 1: Jewish immigrants from Eastern Europe, bringing along with them Kosher pickles. 348 00:22:19,480 --> 00:22:22,080 Speaker 1: At the time, these were made by putting cucumbers in 349 00:22:22,359 --> 00:22:26,360 Speaker 1: barrels with dill, garlic, kosher salt, water, and any other 350 00:22:26,400 --> 00:22:30,119 Speaker 1: spices desired. Then the cucumbers were left to ferment for 351 00:22:30,320 --> 00:22:33,679 Speaker 1: over a month, longer than your average pickle, resulting in 352 00:22:33,720 --> 00:22:38,000 Speaker 1: a more sour product. This extra sourness was appreciated in 353 00:22:38,080 --> 00:22:43,000 Speaker 1: contrast to Eastern europe sort of bland potato heavy diet. 354 00:22:43,000 --> 00:22:45,600 Speaker 1: At the time, bland was what I read a lot. 355 00:22:45,640 --> 00:22:49,800 Speaker 1: I'm not describing that way. Um, you could get a 356 00:22:49,920 --> 00:22:54,040 Speaker 1: half sour or full sour depending on fermentation time. To 357 00:22:54,160 --> 00:22:57,760 Speaker 1: this day, most Jewish delies come with a complimentary slice 358 00:22:57,920 --> 00:23:01,480 Speaker 1: or two or three or four of pick Yeah, then 359 00:23:01,600 --> 00:23:05,120 Speaker 1: ash Canazi Jewish pickles. It's great. Also to this day 360 00:23:05,160 --> 00:23:07,960 Speaker 1: those pickles are still sold under the names half sour 361 00:23:08,080 --> 00:23:10,520 Speaker 1: for pickles that have only been fermented for a couple 362 00:23:10,520 --> 00:23:12,959 Speaker 1: of weeks and full sour for pickles that have been 363 00:23:13,000 --> 00:23:16,080 Speaker 1: fermented for a month or more. To yeah, really get 364 00:23:16,119 --> 00:23:22,359 Speaker 1: the punch in there. Speaking of punch and technology, yeah, 365 00:23:22,400 --> 00:23:26,119 Speaker 1: of course we have some more pickle history and some 366 00:23:26,200 --> 00:23:29,920 Speaker 1: pickle technology mayhaps, But first we have one more quick 367 00:23:29,920 --> 00:23:43,160 Speaker 1: break for word from our sponsor, and we're back. Thank 368 00:23:43,160 --> 00:23:49,280 Speaker 1: you sponsored, Yes, thank you, And remember Nicholas a peer yes, 369 00:23:49,480 --> 00:23:53,760 Speaker 1: from our canning episode. That's right, Lauren. Well, thanks to 370 00:23:54,040 --> 00:23:57,960 Speaker 1: his development of canning, he boasted the first large scale 371 00:23:58,200 --> 00:24:02,040 Speaker 1: commercial production of pickles or own eighteen nine large scale 372 00:24:02,760 --> 00:24:08,200 Speaker 1: hey get it a pair innovations in jar technology helped 373 00:24:08,240 --> 00:24:11,840 Speaker 1: pickles move along, James Young's invention of paraffin wax for 374 00:24:11,920 --> 00:24:15,800 Speaker 1: better jar ceiling. John Mason patented the Mason jar in 375 00:24:15,840 --> 00:24:19,280 Speaker 1: eighteen fifty eight. Twenty years later the patent expired, but 376 00:24:19,359 --> 00:24:26,400 Speaker 1: the jar remained. And another throwback the pickle pins from 377 00:24:26,400 --> 00:24:28,760 Speaker 1: the World's Fair, right, which we talked about in our 378 00:24:28,840 --> 00:24:36,000 Speaker 1: catchup episode. You know at the Chicago World's Fair in Hinds, 379 00:24:36,359 --> 00:24:39,440 Speaker 1: who that very same year debut their fifty seven varieties 380 00:24:39,440 --> 00:24:43,000 Speaker 1: of pickles, preserves and other pickled foods, handed out free 381 00:24:43,200 --> 00:24:47,240 Speaker 1: pickle pins to visitors to their booth, some one million 382 00:24:47,320 --> 00:24:51,200 Speaker 1: pins by the fairs end. So successful was this promotion 383 00:24:51,320 --> 00:24:55,160 Speaker 1: they repeated it as several other World's fairs, and if 384 00:24:55,200 --> 00:24:57,960 Speaker 1: you visit the Hines Museum and take the stairs to 385 00:24:58,000 --> 00:25:00,840 Speaker 1: this day you can still get one of the I 386 00:25:01,000 --> 00:25:03,199 Speaker 1: want one so bad I do too. I found one 387 00:25:03,200 --> 00:25:08,520 Speaker 1: on eBay. It was a little pricey, and I was like, hum, 388 00:25:08,600 --> 00:25:11,080 Speaker 1: how badly do I want? Do I want one? And 389 00:25:11,119 --> 00:25:15,560 Speaker 1: how ridiculous does it make me look? Yeah? Apparently Hines 390 00:25:15,680 --> 00:25:20,399 Speaker 1: was the first commercial producer of vinegar, which kind of 391 00:25:20,400 --> 00:25:22,000 Speaker 1: went hand in hand because they were making so much 392 00:25:22,000 --> 00:25:25,480 Speaker 1: of it for their pickled products that yeah, they sold 393 00:25:25,480 --> 00:25:28,560 Speaker 1: it for home use as well. Makes sense? Makes sense. 394 00:25:29,240 --> 00:25:33,680 Speaker 1: The trade organization of Pickle Packers International pickle Packers International 395 00:25:33,720 --> 00:25:37,080 Speaker 1: that sounds like a tongue twister, also came together in 396 00:25:37,160 --> 00:25:43,240 Speaker 1: eight Mount Olive, a company out of Mount All of 397 00:25:43,359 --> 00:25:47,320 Speaker 1: North Carolina. Yeah, got its start with the original goal 398 00:25:47,359 --> 00:25:52,200 Speaker 1: of brianing pickles for other picklers. That was not to be, however, 399 00:25:52,720 --> 00:25:55,320 Speaker 1: and they are now one of the biggest names and pickles. 400 00:25:55,960 --> 00:25:59,800 Speaker 1: Another name you might recognize, lastic Polish style pickles got 401 00:25:59,840 --> 00:26:03,240 Speaker 1: their start in Detroit in ninety two, and around this 402 00:26:03,320 --> 00:26:06,679 Speaker 1: time during World War Two, pickles were another food that 403 00:26:06,760 --> 00:26:11,640 Speaker 1: was rationed in the US. Of pickles went to the Army. 404 00:26:11,800 --> 00:26:13,840 Speaker 1: Once the war was over and a couple of years 405 00:26:13,840 --> 00:26:19,720 Speaker 1: had passed, in Pickle Packers International launched International Pickle Week. 406 00:26:20,359 --> 00:26:23,320 Speaker 1: This is celebrated to this day, complete with a pickle 407 00:26:23,400 --> 00:26:26,880 Speaker 1: juice drinking contest in Arkansas. I will see you in Arkansas. 408 00:26:28,040 --> 00:26:32,359 Speaker 1: It is one of America's longest running food promotions. I 409 00:26:32,400 --> 00:26:34,800 Speaker 1: think it lasts. I think it's Pickle Week, but I 410 00:26:34,840 --> 00:26:38,600 Speaker 1: think it lasts like fourteen days and something. They haven't 411 00:26:38,680 --> 00:26:41,040 Speaker 1: changed the nature off like that. Oh that's great. It's 412 00:26:41,040 --> 00:26:43,280 Speaker 1: like dragon con. It just kind of spreads. It's true. 413 00:26:43,320 --> 00:26:49,240 Speaker 1: It's true. In ninety four, Plastic chose the stork as 414 00:26:49,280 --> 00:26:52,720 Speaker 1: their mascot because at the time, the American birth rate 415 00:26:52,880 --> 00:26:56,080 Speaker 1: was dropping. How interesting that they chose it for that reason. 416 00:26:56,480 --> 00:26:59,960 Speaker 1: The slogan might help it make more sense delivered pickles 417 00:27:00,000 --> 00:27:04,719 Speaker 1: since babies were in such short supply. Are they saying 418 00:27:04,760 --> 00:27:09,359 Speaker 1: that babies are a food source? Are they are people 419 00:27:09,400 --> 00:27:14,480 Speaker 1: canning babies? It's got dark. They really did very quickly. 420 00:27:14,880 --> 00:27:17,720 Speaker 1: I'm sure that's not what they were hoping. What happened, Plastic, 421 00:27:17,800 --> 00:27:21,000 Speaker 1: I'm not sure about your brand messaging. I do like 422 00:27:21,080 --> 00:27:24,919 Speaker 1: it's like deliver pickles since babies were in such short 423 00:27:24,960 --> 00:27:28,399 Speaker 1: supply as if a pickle, well, I guess, I guess, well, 424 00:27:28,400 --> 00:27:30,120 Speaker 1: I guess, I guess. Just the stork is like out 425 00:27:30,119 --> 00:27:33,160 Speaker 1: of work, like he's looking for a job. Oh yeah, 426 00:27:33,400 --> 00:27:35,960 Speaker 1: you know, like he's on hard time. So he's like, well, 427 00:27:35,960 --> 00:27:39,520 Speaker 1: I guess I'll deliver pickles. There's no more babies for 428 00:27:39,560 --> 00:27:46,280 Speaker 1: me to deliver. That's also dark. That is well, we'll 429 00:27:46,320 --> 00:27:49,480 Speaker 1: have to move on and discuss that later. Yes, But 430 00:27:49,680 --> 00:27:53,360 Speaker 1: as part of this this whole thing, um, they doubled 431 00:27:53,359 --> 00:27:58,520 Speaker 1: down on the idea that pregnant women craved pickles. Yeah, 432 00:27:58,600 --> 00:28:02,239 Speaker 1: in the eighties they they went with this slogan the 433 00:28:02,280 --> 00:28:08,600 Speaker 1: pickles pregnant women crave. Um, and I was researching into this, 434 00:28:09,160 --> 00:28:12,720 Speaker 1: pickles and ice cream is the go to stereotypical pregnant 435 00:28:12,800 --> 00:28:15,960 Speaker 1: lady craving in the US, But that is not the 436 00:28:16,000 --> 00:28:18,280 Speaker 1: same in other countries, I learned, um, and I would 437 00:28:18,320 --> 00:28:20,200 Speaker 1: love for listeners to write in and say, what is 438 00:28:20,240 --> 00:28:23,240 Speaker 1: the stereotypical food you say in your country that pregnant 439 00:28:23,280 --> 00:28:28,879 Speaker 1: women crave? Yeah, yeah, but here it's pickles and ice cream. 440 00:28:30,000 --> 00:28:32,800 Speaker 1: Episode of I Love Lucy had a pregnant Lucy send 441 00:28:32,880 --> 00:28:36,159 Speaker 1: Ricky in search of a papaya milkshake and a pickle. 442 00:28:36,480 --> 00:28:38,040 Speaker 1: So it's pretty old. It's been around for a while. 443 00:28:39,120 --> 00:28:43,840 Speaker 1: And here's a strange record for you. In Stephen Trotter 444 00:28:43,920 --> 00:28:48,680 Speaker 1: became the youngest fellow to survive the Niagara Falls plunge. So, yes, 445 00:28:49,480 --> 00:28:55,080 Speaker 1: he went over the waterfall. His transport of choice, some 446 00:28:55,160 --> 00:29:00,560 Speaker 1: kind of big safety bubble, no. Two pickle barrels. Huhm. 447 00:29:01,680 --> 00:29:07,760 Speaker 1: And he replicated the stunt in well, good for him, Yeah, 448 00:29:07,880 --> 00:29:11,560 Speaker 1: good for him. It's quite a craft if you want 449 00:29:11,560 --> 00:29:16,960 Speaker 1: to look it up. It's kind of impressive. In two thousand, 450 00:29:17,480 --> 00:29:21,120 Speaker 1: the Philadelphia Eagles credited their win against the Dallas Cowboys 451 00:29:21,160 --> 00:29:23,160 Speaker 1: on a game day where temperatures got up to one 452 00:29:23,640 --> 00:29:27,440 Speaker 1: and nine degrees fahrenheit, which is about forty three degrees celsius, 453 00:29:27,880 --> 00:29:30,920 Speaker 1: to drinking pickle juice, sort of what you're talking about earlier, Lauren. 454 00:29:31,400 --> 00:29:34,720 Speaker 1: A study done by Brigham Young University a little later 455 00:29:35,080 --> 00:29:36,920 Speaker 1: and reported on by the New York Times found that 456 00:29:36,960 --> 00:29:42,120 Speaker 1: pickle juice relieved cramps about forty faster than no hydration 457 00:29:42,400 --> 00:29:49,920 Speaker 1: and about thirty seven percent faster than water. Salt. Salt salt, 458 00:29:50,040 --> 00:29:53,640 Speaker 1: that's the answer, I mean mostly. I wonder if that's 459 00:29:53,680 --> 00:29:58,640 Speaker 1: my kids like it. Or maybe maybe that's just in 460 00:29:58,720 --> 00:30:03,680 Speaker 1: my family. I don't know, m mysteries of Reese family history. 461 00:30:05,240 --> 00:30:08,560 Speaker 1: New York City's first Pickle Day celebration took place in 462 00:30:08,840 --> 00:30:15,800 Speaker 1: two thousand one. Yes, and now there are kool Aid pickles, 463 00:30:15,840 --> 00:30:23,120 Speaker 1: which I believe you have had. Oh let's see, yes, yes, yes, 464 00:30:23,280 --> 00:30:30,080 Speaker 1: I had. Like Actually I believe they were Hawaiian punch pickles. Um, yeah, yeah, 465 00:30:30,120 --> 00:30:32,680 Speaker 1: you can. You can make pickles extra sweet and kind 466 00:30:32,720 --> 00:30:36,720 Speaker 1: of fruity flavored by adding like a packet of kool 467 00:30:36,760 --> 00:30:41,720 Speaker 1: Aid or similar flavoring to the Brian solution. I'm honestly 468 00:30:41,760 --> 00:30:43,760 Speaker 1: not sure why you would do this. I apparently they're 469 00:30:43,760 --> 00:30:47,720 Speaker 1: popular with kids, apparently, especially in the American South. Um, 470 00:30:47,800 --> 00:30:49,520 Speaker 1: but you never had them growing up. This was never 471 00:30:49,560 --> 00:30:52,880 Speaker 1: a thing. Oh, I thought this happened like this year. 472 00:30:53,160 --> 00:30:54,920 Speaker 1: Oh no, no, I know. I'm pretty sure this is 473 00:30:54,960 --> 00:30:57,760 Speaker 1: like a thing that has gone back several decades at least. Well, 474 00:30:57,800 --> 00:30:59,760 Speaker 1: I should have moved this earlier in my history kind 475 00:30:59,760 --> 00:31:05,840 Speaker 1: of thing. Then I thought this happened like months ago. No, no, 476 00:31:06,200 --> 00:31:09,120 Speaker 1: I guess I'm too. Now out of the pickle news cycle, 477 00:31:10,960 --> 00:31:14,600 Speaker 1: We'll forgive you just this once. Annie, Thank you. I 478 00:31:14,640 --> 00:31:21,520 Speaker 1: appreciate it. I'll endeavor to do better in my pickle knowledge. Um. 479 00:31:21,560 --> 00:31:26,360 Speaker 1: But yeah, that's our our pickle episode. Yeah, we got 480 00:31:26,400 --> 00:31:32,560 Speaker 1: through it with I mean it's relatively professionally yeah, relatively 481 00:31:32,600 --> 00:31:35,959 Speaker 1: little giggling. Yeah, it's just a great word. It is. 482 00:31:36,560 --> 00:31:38,880 Speaker 1: You say it enough and it you'd think you'd get 483 00:31:38,960 --> 00:31:42,600 Speaker 1: used to it. But no, it's delightful every time. Delightful 484 00:31:42,640 --> 00:31:47,920 Speaker 1: every time pickle, pickle. Yep, I bet you're doing it too. 485 00:31:49,000 --> 00:31:56,680 Speaker 1: And this brings us to listen pick coming up like 486 00:31:56,720 --> 00:31:58,760 Speaker 1: a trout. Okay, I was like, did you go over 487 00:31:58,840 --> 00:32:02,600 Speaker 1: Diagar Falls? And that would have been better that I 488 00:32:02,600 --> 00:32:07,160 Speaker 1: have involved more like I think that's how i'd go 489 00:32:07,160 --> 00:32:09,480 Speaker 1: over now you bolt in apparel, but I don't know 490 00:32:09,560 --> 00:32:15,240 Speaker 1: for sure. Maureen wrote, I have had a lifelong obsession 491 00:32:15,400 --> 00:32:19,240 Speaker 1: with all things Maraschino cherries. To this day, I still 492 00:32:19,320 --> 00:32:24,520 Speaker 1: cannot resist those bright, unnatural cherry shaped objects. But my 493 00:32:24,560 --> 00:32:27,920 Speaker 1: favorite story on this is once my Brownie Troope, which 494 00:32:27,920 --> 00:32:30,280 Speaker 1: is the younger version of the Girl Scouts, went to 495 00:32:30,360 --> 00:32:33,080 Speaker 1: a local dinner theater to see a play. I wasn't 496 00:32:33,160 --> 00:32:35,160 Speaker 1: very hungry for anything they had for dinner, but I 497 00:32:35,240 --> 00:32:38,920 Speaker 1: did spot a massive bowl piled high with glistening, bright 498 00:32:38,960 --> 00:32:43,000 Speaker 1: red Maraschino cherries on the otherwise empty dessert buffet, empty 499 00:32:43,080 --> 00:32:46,960 Speaker 1: dirt dessert buffet. I'm sure it just wasn't laid out yet. Okay, good, 500 00:32:47,720 --> 00:32:52,800 Speaker 1: the whole is coming out lacking any direct adult supervision. 501 00:32:53,080 --> 00:32:56,320 Speaker 1: I got myself a bowl, scoot Marischino cherries into it 502 00:32:56,360 --> 00:32:59,480 Speaker 1: until it was full, and proceeded to happily consume the 503 00:32:59,680 --> 00:33:04,160 Speaker 1: entire bowl for my dinner. I have never been happier. 504 00:33:05,000 --> 00:33:06,960 Speaker 1: I will always be proud of my ten year old 505 00:33:06,960 --> 00:33:10,560 Speaker 1: self for seeing my opportunity and taking it. While I 506 00:33:10,600 --> 00:33:13,240 Speaker 1: don't make a habit of eating poles and Margino cherries, 507 00:33:13,600 --> 00:33:15,960 Speaker 1: I do still have a fond spot for them. The 508 00:33:16,120 --> 00:33:19,560 Speaker 1: entire boy did nothing to say my Marisi no obsession, 509 00:33:19,880 --> 00:33:26,280 Speaker 1: although these days I have mostly graduated to the Laxardo cherries. Well, yeah, 510 00:33:26,320 --> 00:33:32,400 Speaker 1: good on you. Oh that's beautiful. Very uh, very impressed 511 00:33:32,600 --> 00:33:37,400 Speaker 1: that you you took it upon yourself, Hilliard wrote, I 512 00:33:37,440 --> 00:33:39,320 Speaker 1: would like to thank you for doing the episode on 513 00:33:39,360 --> 00:33:41,960 Speaker 1: March no cherries. It took me back to my childhood. 514 00:33:42,200 --> 00:33:44,760 Speaker 1: My family would visit my grandparents every Saturday when I 515 00:33:44,800 --> 00:33:47,720 Speaker 1: was a young child. While there, we would get real coke. 516 00:33:47,880 --> 00:33:50,920 Speaker 1: Unlike home, where everything was off brand. This was a 517 00:33:50,920 --> 00:33:53,080 Speaker 1: time when cherry coke was just becoming a thing, and 518 00:33:53,160 --> 00:33:56,120 Speaker 1: as a child, I wanted some, so I asked my grandparents. 519 00:33:56,360 --> 00:33:58,400 Speaker 1: I didn't get cherry coke, but what I did get 520 00:33:58,520 --> 00:34:01,680 Speaker 1: was regular coke with the juice from Marischino cherries poured in. 521 00:34:02,120 --> 00:34:04,000 Speaker 1: At the time, I had no idea what those cherries 522 00:34:04,000 --> 00:34:06,200 Speaker 1: were or what they were for, but they made great 523 00:34:06,360 --> 00:34:09,120 Speaker 1: cherry coke. Not long after that, I saw my father 524 00:34:09,360 --> 00:34:11,920 Speaker 1: putting a Marichino cherry into a drink from one of 525 00:34:11,960 --> 00:34:15,120 Speaker 1: his special glass bottles, and I remember saying, that's not 526 00:34:15,239 --> 00:34:21,040 Speaker 1: cola Nope, but he certain it wasn't Probably was not friend. No. 527 00:34:22,200 --> 00:34:25,279 Speaker 1: I could do a whole rambling episode. That's just me 528 00:34:25,440 --> 00:34:29,160 Speaker 1: kind of reliving memories of I also came from a 529 00:34:29,160 --> 00:34:32,200 Speaker 1: house where we everything was off brand. And it's kind 530 00:34:32,239 --> 00:34:37,239 Speaker 1: of funny the names I remember, marshmallow maties. I just 531 00:34:37,320 --> 00:34:40,719 Speaker 1: love it, like it's so silly. And then you'd go 532 00:34:40,800 --> 00:34:44,200 Speaker 1: to school and you talk about your marshmallow ladies and 533 00:34:44,280 --> 00:34:47,239 Speaker 1: no one has any idea what you're talking about, and 534 00:34:47,280 --> 00:34:49,799 Speaker 1: they're like, they're like eventually someone is just like, do 535 00:34:49,840 --> 00:34:55,520 Speaker 1: you mean lucky charms, you freak like what lucky char 536 00:34:56,200 --> 00:35:00,120 Speaker 1: and then common those huge like dog food styles. Oh 537 00:35:00,200 --> 00:35:03,279 Speaker 1: my gosh. Yeah, I would love to talk about that 538 00:35:03,680 --> 00:35:05,680 Speaker 1: for an entire episode, but I'm not sure how much 539 00:35:05,719 --> 00:35:07,879 Speaker 1: people would love listening to it. I think we could 540 00:35:07,920 --> 00:35:11,200 Speaker 1: just list like off brand names of things. I would 541 00:35:11,280 --> 00:35:13,399 Speaker 1: I would be entertained by that for like twenty minutes 542 00:35:13,440 --> 00:35:19,160 Speaker 1: at least it's funny bonus episode maybe perhaps well, keep 543 00:35:19,160 --> 00:35:21,239 Speaker 1: an eye out for that and in the meantime, thanks 544 00:35:21,239 --> 00:35:23,120 Speaker 1: to both of them for writing in. Yes, if you 545 00:35:23,120 --> 00:35:25,080 Speaker 1: would like to write to as you can, our email 546 00:35:25,200 --> 00:35:27,440 Speaker 1: is food stuff and houstaff works dot com. We're also 547 00:35:27,480 --> 00:35:30,239 Speaker 1: on social media. You can find us on Facebook and 548 00:35:30,320 --> 00:35:33,480 Speaker 1: Twitter at food stuff hs W. We're also over on 549 00:35:33,520 --> 00:35:36,319 Speaker 1: Instagram at food stuff. We do hope to hear from you. 550 00:35:36,640 --> 00:35:39,040 Speaker 1: As we've mentioned, we do have some changes coming up, 551 00:35:39,040 --> 00:35:41,680 Speaker 1: So if you contact us on social media, well, I mean, 552 00:35:41,719 --> 00:35:44,640 Speaker 1: if you are watching our social media feeds, then you 553 00:35:44,719 --> 00:35:46,759 Speaker 1: might see something about that. In the coming weeks. We 554 00:35:46,840 --> 00:35:50,959 Speaker 1: might drop a couple more hints around here. Stay tuned, yes, 555 00:35:52,440 --> 00:35:55,000 Speaker 1: otherwise you'll be in a pickle one day. Oh no, 556 00:35:55,320 --> 00:35:58,279 Speaker 1: you won't. They be good kind of changes, Yes, You'll 557 00:35:58,320 --> 00:36:01,759 Speaker 1: be absolutely fine. Being in a pickle would be weird, 558 00:36:01,880 --> 00:36:05,480 Speaker 1: like literally physically being inside of a pickle. These are 559 00:36:05,520 --> 00:36:08,960 Speaker 1: thoughts that keep us up at night. Thanks as always 560 00:36:08,960 --> 00:36:11,680 Speaker 1: to our super producer Dylan. Thanks to you for listening, 561 00:36:11,920 --> 00:36:13,600 Speaker 1: and we have that lots more good things are come 562 00:36:13,640 --> 00:36:25,280 Speaker 1: in your way. Oh God, everything sounds better. In German 563 00:36:25,840 --> 00:36:28,520 Speaker 1: good believe in that's my favorite, or good belieb in. 564 00:36:29,080 --> 00:36:31,240 Speaker 1: What does good believe in me? It means I stayed 565 00:36:31,280 --> 00:36:31,520 Speaker 1: home