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Speaker 1: Hello, and welcome to save your protection of iHeartRadio.

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Speaker 2: I'm Anny Rees and I'm Lauren Vogelbaum, and today we

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Speaker 2: have another listener mail episode for you.

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Speaker 1: Yeah. Yes, these are always so fun. We love these.

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Speaker 1: I have to say, he listeners.

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Speaker 3: I am currently I have a rule that before we

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Speaker 3: do listener mail episodes, I try to answer all of

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Speaker 3: the listener mail. Due to a confluence of factors, I

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Speaker 3: am working through that now. I don't know when this

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Speaker 3: will come out. Perhaps by then I will have done it.

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Speaker 3: But currently, yes, I am working and I'm working on it.

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Speaker 1: But we appreciate them.

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Speaker 3: We love that you take the time send them, so

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Speaker 3: just know we're coming.

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Speaker 1: It's gonna happen.

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Speaker 2: Yes, yes, and thank you Annie so much for being

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Speaker 2: the human who fields all of these. Always feel free

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Speaker 2: to you know, just tap, just be like, hey, you

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Speaker 2: do some of that and I will.

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Speaker 1: I know. It's love it. I love doing it. I just.

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Speaker 3: Lorne and I. We have a lot of cool things

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Speaker 3: going on. We're guesting on another on stuff to blow

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Speaker 3: your mind, which is great. This is just one of

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Speaker 3: those weeks where I.

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Speaker 1: Was like, oh oh there's a lot of things.

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Speaker 3: Oh wow, okay, but it will it will happen. Yes,

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Speaker 3: it's all I'm saying.

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Speaker 1: All right.

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Speaker 3: I also, because I've been so frazzled, I have no

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Speaker 3: idea for the listener mail.

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Speaker 2: I checked, and the last two in a row, we're

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Speaker 2: both number seventeen, So I think that this is number nineteen.

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Speaker 2: I think that this one is number nineteen.

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Speaker 1: Okay, all right. I think that's a.

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Speaker 2: Failure of mine to actually write things down in remenumerals correctly.

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Speaker 2: So that's my bad.

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Speaker 1: Oh yeah, it's tricky. It's tricky, and we're getting up there, I.

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Speaker 2: Mean, but sure, yeah, sure, sure, thank you.

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Speaker 1: Like in the.

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Speaker 3: Beginning, it's sort of like, okay, well, once you start

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Speaker 3: getting up there, like wait a minute, totally wow, I'm

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Speaker 3: very excited to aus always from mine whatever Star Wars

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Speaker 3: pun play on words title, we'll go with, oh yeah,

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Speaker 3: because again we're getting up there, but there is plenty

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Speaker 3: of me to choose.

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Speaker 2: They're increasingly more every year every wow, it's they keep

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Speaker 2: making more stuff, you know.

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Speaker 1: It just compliments what we're doing right here.

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Speaker 3: Oh yeah, okay, so we got some really fun ones

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Speaker 3: in here, and they kind of run the gamut. They're

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Speaker 3: all over the place, which I love because our show

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Speaker 3: always like that makes sense, But I wanted to start

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Speaker 3: with this first one, which was just a really quick

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Speaker 3: note from listener Sherwin, and it had the subject line

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Speaker 3: fish fry. It's a thing in Cincinnati, and then just

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Speaker 3: one sentence there is even an app to help locate

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Speaker 3: fish fry locations.

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Speaker 1: And then the link to the app.

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Speaker 2: Yeah and hazah, yeah it is for anyone looking for this.

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Speaker 2: It's called the Cincinnati Fish Fry App. You can download

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Speaker 2: it wherever you download things.

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Speaker 3: It's like we have to say that at the end

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Speaker 3: of every episode. I love this. That's beautiful. Yeah, yeah,

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Speaker 3: I mean that is fantastic because we were kind of talking

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Speaker 3: about in that episode. We focused largely on Wisconsin in

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Speaker 3: the south, but we did say, like, we know it's

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Speaker 3: big in other places. So thank you so much Sherwin

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Speaker 3: for something. Oh yeah, yeah, yeah, indeed it's big.

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Speaker 1: Another location. Yep, yep, yep.

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Speaker 2: Jamie wrote love the pod and have listened to all

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Speaker 2: of the episodes, but never written in I just listened

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Speaker 2: to the fish Fry episode and it made me want

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Speaker 2: to share my favorite lent fact. My family loves capabeas,

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Speaker 2: and while we were reading the information near their exhibit,

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Speaker 2: at the Brookfield Zoo in Chicago. We were horrified to

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Speaker 2: learn that the Pope had at one point given permission

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Speaker 2: for people to eat capabeas during lent because they quote

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Speaker 2: live in aquatic lifestyle and are there for fish. Oh wow, okay,

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Speaker 2: so I had to look into this. I had to

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Speaker 2: look at it might deserve its own like devoted short

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Speaker 2: but okay, yes. Various popes or other Catholic authorities have

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Speaker 2: made dispensations for capaberas in Venezuela during lent, and for

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Speaker 2: beavers in Quebec, and for muskrats in Downriver, Michigan, all

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Speaker 2: under similar principles of like, well, it's not a land animal,

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Speaker 2: so it's kind.

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Speaker 1: Of a fish it.

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Speaker 2: It kind of makes weird sense because birds are also

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Speaker 2: counted as like land animals in that case. I don't know.

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Speaker 3: Oh no, now I'm gonna get drawn up into some

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Speaker 3: kind of logistic argument.

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Speaker 1: In my head, it's gonna do no one any favors.

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Speaker 1: It's going to keep me awake at night.

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Speaker 3: It is interesting because, like we said, we have several

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Speaker 3: times I believe, like I believe frog legs an alligator

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Speaker 3: come to mind where it came up.

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Speaker 1: Yeah, yeah, they don't count, and I.

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Speaker 2: Didn't look into it because again, we're a little bit

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Speaker 2: busy this week. So so right, so maybe future episode,

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Speaker 2: but like, I'm not entirely sure when the concept of

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Speaker 2: like mammals versus other kinds of animals really developed off

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Speaker 2: the top of my head.

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Speaker 3: Yeah, oh that'd be cool. Yeah, we should definitely look

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Speaker 3: into that.

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Speaker 1: Yeah yeah, wow, what a thing to read at the

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Speaker 1: zoo as well. Cor Intents.

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Speaker 3: LORII wrote about apple butter and we got a lot

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Speaker 3: of We got a lot of messages about apple butter.

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Speaker 3: Every fall, my husband's aunt and uncle near Eerie, Pennsylvania

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Speaker 3: would host the family apple butter making. The other aunt

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Speaker 3: and uncle would drive from Ohio, my husband's parents, My

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Speaker 3: husband and I would drive the two hours north to

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Speaker 3: get there. It was a family event where you visited

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Speaker 3: with aunts, uncles, and cousins. There was plenty of food,

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Speaker 3: conversation and laughs. Everyone peeled and chopped the apples. The

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Speaker 3: apple butter was made in a giant copper kettle over

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Speaker 3: an open fire. Everyone took turns stirring with the big

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Speaker 3: wooden paddle that had the holes in it. Once the sweet,

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Speaker 3: thick butter was just right, it was put into hot

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Speaker 3: canning jars and water bathed on a gas stove in

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Speaker 3: the shed. When everything was done and all the equipment

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Speaker 3: was washed, everyone headed home. Over the years, the aunts

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Speaker 3: and uncles, as well as my husband's parents have passed away,

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Speaker 3: the cousins have become busy with other things or moved away.

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Speaker 3: My son will buy apple butter that has been commercially made,

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Speaker 3: as well as made by various community organizations. He said

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Speaker 3: he has never found any, but it is like what

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Speaker 3: the family made over an open fire along a creek

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Speaker 3: near Eerie. Oh that's so lovely. I mean, it does sound.

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Speaker 3: I don't particularly have this experience, but I do think

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Speaker 3: a lot of us can relate to the experience of

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Speaker 3: the coming together of family or friends and just spending

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Speaker 3: time like making something, yeah, and talking people you don't

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Speaker 3: see that often perhaps, and having this kind of like well,

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Speaker 3: every year we come together and we do this, and

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Speaker 3: we get to catch up in.

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Speaker 2: That and you get something delicious out of it.

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Speaker 3: Yeah, yeah, yeah, So I think that's really lovely and

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Speaker 3: it is true, like when you look back on those things,

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Speaker 3: she's like, oh, that's the best apple.

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Speaker 1: Butter I've ever had.

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Speaker 2: Oh yeah, Colleen wrote your episode on apple butter was great.

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Speaker 2: I find a lot of people haven't heard of it.

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Speaker 2: My grandma was Mennonite, so we grew up with it,

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Speaker 2: usually on toast for breakfast. She did put out at

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Speaker 2: dinner table with seven sweets and seven sours, but it

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Speaker 2: usually was for when there were guests. The desserts were

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Speaker 2: set on the table along with the supper. The sweets

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Speaker 2: were commonly squares, cookies, pie cake, custard, rice pudding, preserved

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Speaker 2: fruit like plums, cherries, peaches, pears, or apple sauce. The

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Speaker 2: sours different types of pickles, uh dill icicle, mustard, gerkins,

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Speaker 2: bread and butter, pickled beets, pick lilly chutney, possibly sour kraut, kolesla,

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Speaker 2: pickled baby corn cobs. So I have made apple butter

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Speaker 2: with the reduced cider recipe and added cinnamon, ginger, allspice, cloves, nutmeg,

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Speaker 2: or just cinnamon. My recipes usually called for corn syrup too,

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Speaker 2: and some substitute pumpkin pulp for the corn syrup. And

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Speaker 2: it's okay. I've also just coured the apples and put

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Speaker 2: them through a sieve or a food mill sim sieve.

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Speaker 2: Not to say that anyway, Okay, a hand crank peeler

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Speaker 2: is awesome. The traditional stuff around here has cinnamon oil

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Speaker 2: in it. Usually there's only one commercial variety we can

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Speaker 2: get in eastern Ontario, Wellesley apple Butter. There's an apple

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Speaker 2: butter and cheese festival there every year. You can bring

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Speaker 2: a clean jug to the cider mill and get a

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Speaker 2: fresh jug of sider right off the press when they're open.

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Speaker 2: I remember being extremely impressed with this as a child.

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Speaker 2: No pun intended. Best use for it other than the

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Speaker 2: ones you mentioned ice cream. I made homemade ice cream

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Speaker 2: with it. It's an easy recipe made in a kitchen

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Speaker 2: aided cheren recipe as follows. In one liater mixing cup,

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Speaker 2: Pour a can of condensed milk, two or three large

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Speaker 2: spoonfuls of apple butter, and a teaspoon of cinnamon. Top

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Speaker 2: up with a half and half until you've got that

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Speaker 2: one liter full. Stirwell and churn to ice cream. Thanks

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Speaker 2: for a thoroughly pleasant podcast.

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Speaker 1: Thanks for a thoroughly pleasant email and recipe.

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Speaker 2: Yeah that sounds really delicious. Oh my goodness.

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Speaker 1: Also, yeah, I love I love this.

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Speaker 2: Like this like specific for guests or visitors, kind of

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Speaker 2: seven sweets and seven sours table spread. How wonderful.

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Speaker 3: Yeah, And I also love the cheese and Apple Butter

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Speaker 3: Festival because combination you get a lot is actually kind

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Speaker 3: of like apple and cheeses or that kind of combination.

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Speaker 3: And I grew up in a very small tourist town

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Speaker 3: where festivals were pretty big, and I this brought me

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Speaker 3: back to like those kind of like chill, chilly fall

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Speaker 3: nights where you would have like your cider and maybe

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Speaker 3: you'd have some kind of apple butter, like spice donut

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Speaker 3: or something.

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Speaker 1: Like your cheese. And it was just so good. It

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Speaker 1: felt so much like fall.

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Speaker 2: Oh yeahstly that's yeah. And back when we like kind

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Speaker 2: of had more seasons and uh, you got you got

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Speaker 2: that good crisp fall weather when the leaves were changing.

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Speaker 3: Yes, yes, I grew up in the like you go

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Speaker 3: here to see the others change.

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Speaker 2: Yeah, yeah, absolutely, just far north of north enough of

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Speaker 2: Atlanta that there a are more trees. Not that Atlanta

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Speaker 2: has a lot of trees, but not like that, not

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Speaker 2: like rolling hills of trees that are all changing at

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Speaker 2: the same time. Yeah, just far north enough that you're

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Speaker 2: willing to drive there exactly.

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Speaker 3: Get yourself some apple butters. Jeez, it's wonderful. Go back

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Speaker 3: to the city.

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Speaker 2: Yep.

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Speaker 3: Yeah, well we do have even more listener mail for you.

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Speaker 1: We do.

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Speaker 2: But first we've got a quick break for a word

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Speaker 2: from our sponsors, and we're back.

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Speaker 3: Thank you sponsors, Yes, thank you, And we're back with

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Speaker 3: a message from Christine that we're going to split. Never

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Speaker 3: never apologize for writing long messages or my complaint at

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Speaker 3: the beginning is more of a work thing. Don't take

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Speaker 3: it as please don't write it. Oh, I'm so glad

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Speaker 3: you wrote it. Yes, I can't wait to respond to you.

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Speaker 2: Yes, you wish that you had had the time to

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Speaker 2: respond instead of the twenty nine billion other things that

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Speaker 2: were going on.

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Speaker 3: Exactly, but this first, this message from Christine. Christine has

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Speaker 3: written in a couple of times about food ways and

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Speaker 3: specifically things in Australia and in this case, among other things,

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Speaker 3: hot crossbunds in Australia. Because we discussed it seemed the

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Speaker 3: tradition was very different, the timing was very different around

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Speaker 3: hot crossbunds in Australia. So with that mind, yes, Christine wrote,

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Speaker 3: I managed to acquire one of the gourmet limited edition

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Speaker 3: versions of Hot Cross Buns, a hybrid of hot Cross

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Speaker 3: buns and the Australian classic fairy bread. I'm not sure

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Speaker 3: if Annie ever came across fairy bread while she was

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Speaker 3: in Australia. It's white bread buttered and then covered in

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Speaker 3: small round colored sugar sprinkles known as hundreds and thousands.

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Speaker 3: Every so often someone tries to use brown bread or

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Speaker 3: different sprinkles. Such acts are heresy. The fairy hot Cross

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Speaker 3: bun doesn't have fruit, which is probably a good thing,

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Speaker 3: and the cross is pink. This is a flavor as

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Speaker 3: well as a color. The back it comes with the

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Speaker 3: satchet of hundreds and thousands so you can apply them

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Speaker 3: after putting butter on the bun. They're really nice, though

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Speaker 3: given their basically finger buns, it was always going to

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Speaker 3: be an easy sound. However, they could have used at

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Speaker 3: least twice as big a satchet of one hundreds and thousands.

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Speaker 3: I filmed a tasting downed with chocolate milk in a

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Speaker 3: piggy mug, and I'll let you know when I fondly

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Speaker 3: loaded up to Instagram. However, my main reason for contacting

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Speaker 3: you was to give you the low down on the

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Speaker 3: different sorts of dim sum and yum cha in Australia.

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Speaker 3: The first restaurant you'd recognize as a dim sum restaurant

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Speaker 3: opened in Sydney's Chinatown in the nineteen seventies. However, the

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Speaker 3: different types of dim sum were so entrenched in Australia's

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Speaker 3: food scene that even in Chinatown it was called a

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Speaker 3: yam cha restaurant. Other yamcha restaurants opened in areas with

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Speaker 3: the strong Chinese population, particularly in Sydney and Melbourne. True

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Speaker 3: to the yem chad tag, tea was as important in

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Speaker 3: these establishments as the food. Chinese restaurants have been extremely

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Speaker 3: popular in Australia for years, even though it's only relatively

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Speaker 3: recently authentic Chinese food became as common as the australianized dishes.

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Speaker 3: Typical yam chaw dishes became popular in these restaurants from

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Speaker 3: the nineteen eighties onwards, particularly as the mixed entree. However,

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Speaker 3: for a long time, yum chow wasn't well known outside

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Speaker 3: of Chinese population centers.

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Speaker 2: She continues. This changed in the early two thousands, no doubt,

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Speaker 2: in response to Tiny Delights, a food show hosted by

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Speaker 2: Australian living treasure Elizabeth Chog. She is the daughter of

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Speaker 2: William Chen Wing Yung who developed and popularized the dim

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Speaker 2: Sim based on the Sumi. This is still a staple

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Speaker 2: of fish and chip shops thanks to that fishing trip

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Speaker 2: that resulted in a deep frying experiment. Elizabeth herself was

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Speaker 2: one of the first Asian people to regularly appear on

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Speaker 2: television to demonstrate the proper cooking of Chinese food, and

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Speaker 2: she helped to demystify a lot of Chinese ingredients. The

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Speaker 2: Young Family has a long history in Australia and were

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Speaker 2: early importers of Chinese food. We really owe Elizabeth and

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Speaker 2: her family a lot. You may have noticed I've been

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Speaker 2: referring to different types of dim Sim. That's because there

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Speaker 2: is the Young Family version based on the Sumi, where

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Speaker 2: the rectangular, thin pastry dumpling in cases minced pork, prawn,

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Speaker 2: spring onion and water chestnut, and the South Melbourne dim Sim.

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Speaker 2: This dim Sim is round, has thicker pastry with a

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Speaker 2: filling of spiced beef, lamb pork and cabbage, and is

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Speaker 2: also available steamed or deep fried. This offering was first

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Speaker 2: available at the Caffield Market in nineteen forty nine, sold

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Speaker 2: by Ken Cheng, who local legend says came to Australia

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Speaker 2: as one of Douglas MacArthur's chefs that guy. Though their

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Speaker 2: dim sum recently went national, the Cheng family still has

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Speaker 2: a stall at the South Melbourne Markets. And yes, there

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Speaker 2: is a huge debate about whether the Young family dim

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Speaker 2: sims are better than the Cheng family dim sims. There

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Speaker 2: is even a Facebook group devoted to the love of

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Speaker 2: dim Sims, of which details where they can be found

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Speaker 2: in regional areas in Australia and overseas. As for my favorite,

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Speaker 2: I can't eat pork, so I haven't eaten either dim

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Speaker 2: sim in years. My personal favorite yemcha dish is sesame

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Speaker 2: prawn toast. There's something about the flavor of prawn and

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Speaker 2: sesame which can't be beat, especially when you deep fry it.

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Speaker 2: Yem What, How have I never had that?

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Speaker 1: Sounds so good?

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Speaker 3: Right?

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Speaker 2: I'm not. I Yeah, I've had. I've had shrimpy things

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Speaker 2: with sesame dance, but I don't think I've specifically had

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Speaker 2: the thing that you're talking about. I'm not sure. I'd

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Speaker 2: have to look it up.

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Speaker 3: I don't believe that I have. So there's a lot

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Speaker 3: I want to say about this one. I did have

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Speaker 3: dim sum recently with my friends. We talked about it

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Speaker 3: in that episode where we talked about dim Sum and

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Speaker 3: then dim Sim, and it was lovely, but it was

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Speaker 3: funny because I also have friends, some who can't eat

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Speaker 3: seafood and some who can eat pork.

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Speaker 1: So you kind of have to be like, OK, yeah, I.

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Speaker 3: See you, Yes, yes, and yeah, I mean I thank

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Speaker 3: you so much. You always provide such great contexts and

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Speaker 3: history of these things. And we had asked, you know

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Speaker 3: what dim sim, and like I said, I don't think

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Speaker 3: I had it when I was there, and I don't

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Speaker 3: think I had this fairy bread. I don't know what

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Speaker 3: I was doing, but I don't think I did.

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Speaker 2: I'm I'm aware of fairy bread. I think partially through

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Speaker 2: a meme on the internet that compares the zodiac signs

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Speaker 2: to different types oh sandwiches, and it said that GEM

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Speaker 2: and I are like fairy bread, which I don't think

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Speaker 2: is wrong. I'm sorry about your friends.

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Speaker 3: Well, now I'm gonna have to look it up and

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Speaker 3: see what kind of sandwich bread I am.

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Speaker 1: I don't know.

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Speaker 2: I'm sure that I've seen that on some kind of

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Speaker 2: television program before, but at any rate, yeah, that sounds man.

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Speaker 2: I'm so jealous of all of these different types of

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Speaker 2: a crossbuns. I'm like, not that we don't have enough

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Speaker 2: bread here, we have bread aplenty, but heck.

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Speaker 3: Yeah, but yeah, that sounds so cool, these like kind

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Speaker 3: of limited edition. Yeah, very interesting at least to my

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Speaker 3: palette combinations.

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Speaker 1: Put that together.

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Speaker 2: And also, I don't think I've ever had lamb and

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Speaker 2: dim sum before. I'm like, that sounds great.

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Speaker 3: Yeah, I don't think I have either. I don't think

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Speaker 3: I have either. I feel like when I was in

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Speaker 3: Australia it was largely Indian food, which is great, all

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Speaker 3: good share, but I wish I had I wish I

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Speaker 3: had looked for this, or known about this, or branched

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Speaker 3: out more than that. But yeah, sounds really good to me.

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Speaker 2: Yeah yeah, m m mmm mmm hmm.

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Speaker 3: Okay, So Uric, who writes in a lot kind of

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Speaker 3: was binging and is now caught up.

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Speaker 1: I think.

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Speaker 3: I wrote, yes, yes, yes, I wrote in about a

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Speaker 3: couple of things.

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Speaker 1: So here's the first message.

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Speaker 3: Yes, I have scuba dove and had sharks and barracuda.

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Speaker 3: Go buy no worries. But we always have to pay

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Speaker 3: more attention to the ocean floor. One sushi place near me,

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Speaker 3: I trust with sea Urchin. Yes, this is in response

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Speaker 3: for our Sea Urchin episode. We'll have it occasionally on

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Speaker 3: the menu, and I will occasionally treat myself.

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Speaker 1: Twenty four dollars for two pieces. Yep, kale. I'll just

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Speaker 1: leave it at that.

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Speaker 3: The problem is, I think it has become so overdone.

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Speaker 3: I mean, there is the one joke about the best

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Speaker 3: way to repair kale. Take a bunch of kale, wash well,

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Speaker 3: place on a cutting board and chop up. Then take

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Speaker 3: the whole board and scrape it into the trash. Take

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Speaker 3: the other greens in front of it. Nothing against it,

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Speaker 3: just not my favorite green. If I'm making it, it

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Speaker 3: will usually be in a long, slow cooking meal, something

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Speaker 3: like lentils and dewey sausage and koe.

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Speaker 1: And when you say.

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Speaker 3: Kale is neutral, is it lawful neutral, chaotic neutral or

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Speaker 3: true neutral? Hmmm?

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Speaker 1: Who is the stuff they don't want you to know?

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Speaker 1: Etymology guy? Is it been?

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Speaker 3: I'd love to see a short Etymology weekly podcast, maybe

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Speaker 3: ten minutes or so on some.

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Speaker 1: Word Lauren and whoever it is.

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Speaker 3: Would be a fun little short. Golden syrup is great.

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Speaker 3: As you mentioned, do not, absolutely do not try and

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Speaker 3: use a substitute. It will not taste straight. There are

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Speaker 3: a number of great recipes out there for golden syrup

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Speaker 3: glazes that are wonderful. Using it on roasted vegetables opens

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Speaker 3: up another level of flavor. And now I have to

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Speaker 3: search out to PATCHA. I cannot say I'd heard of

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Speaker 3: it before. Always love the bacteria and yeast poop sound.

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Speaker 3: We have to see the house, love the wood paneled

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Speaker 3: rec room. Need a throwback room once again. Always love

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Speaker 3: the show. And we still want a live one. I

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Speaker 3: think we could do it. I think we It would

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Speaker 3: be fun.

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Speaker 2: You just have to plan it. Yeah, I get I

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Speaker 2: get really anxious about live performance. I feel like you

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Speaker 2: have more experience than I do, certainly in the podcast

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Speaker 2: realm doing that kind of thing.

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Speaker 1: But no, but it's yeah, but it's fun. Yeah, yo, y'all.

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Speaker 2: Would y'all would be with us, it'd be fine.

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Speaker 3: Yea, if our listeners were there, You're cool, That's that's

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Speaker 3: gonna be fine.

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Speaker 1: I think it's really fun. Yes, Well, I see your

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Speaker 1: thoughts on Kale. I've heard it. I get it.

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Speaker 3: I recently got an article serve to me that was like,

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Speaker 3: you need to move on from.

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Speaker 1: Kale, and I was like, leave me alone.

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Speaker 3: Wow, happy right, but it was saying so I didn't

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Speaker 3: even click on it because.

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Speaker 1: But it was like, if you like kale, this, this

401
00:22:55,400 --> 00:22:59,000
Speaker 1: one is better for you. And I was like, well, whatever,

402
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Speaker 1: it might not be better for me.

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Speaker 2: Yeah, you enjoy cooking with it, so you should cook

404
00:23:03,600 --> 00:23:06,280
Speaker 2: with it. Yeah, I and I would pause it that

405
00:23:06,400 --> 00:23:08,360
Speaker 2: kale is a true neutral that.

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Speaker 1: I struggled with this, So what are you what you're reasoning?

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Speaker 2: I because it's not chaotic. But but but the thing

408
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Speaker 2: is is, I don't think it's lawful either. I think

409
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Speaker 2: it can kind of go either way, you know. I

410
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Speaker 2: think it's got its own agenda.

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Speaker 1: That's true.

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Speaker 3: I mean any anything that's been used as like a

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Speaker 3: garnish at beizza Hut and then like a super health

414
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Speaker 3: food but also on like really expensive fancy burgers something.

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Speaker 1: Yeah, I can do a lot, but Kale is just

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Speaker 1: along for the ride.

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Speaker 2: Yeah. Yeah, I don't think it's chaotic. I mean a lot.

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Speaker 1: It's tough as a DM as we all say that.

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Speaker 2: Oh absolutely, for all of it, for all of.

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Speaker 1: Us touches and Dragon's reference for anyone who doesn't get it.

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Speaker 2: Yeah, And speaking of sea Urchin, I shared this with

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Speaker 2: Annie off Mike last week but I'll go on and

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Speaker 2: share it with all y'all. Uh. So, I went on

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00:24:15,640 --> 00:24:19,000
Speaker 2: a fancy dinner to a fancy or at least bougie

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Speaker 2: sushi place around Atlanta, and a thing that they had

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Speaker 2: on the menu was a piece of like like a

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Speaker 2: like a dish of nagiri with seared ful gras topped

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Speaker 2: with sea urchin. And yes, I ordered it.

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Speaker 1: It was two pieces.

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Speaker 2: It was like thirty five bucks, and it was so good.

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Speaker 1: It was so good.

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Speaker 2: I took a bite and I just started giggling. It

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Speaker 2: was it was so like I had never thought before

434
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Speaker 2: about how the kind of like funky sweet flavors of

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Speaker 2: those two things could go really well together, but they do.

436
00:24:59,440 --> 00:25:03,000
Speaker 3: It was just a light, just an absolute delight. I

437
00:25:03,080 --> 00:25:05,679
Speaker 3: was jealous. I looked it up immediately afterwards. I was like,

438
00:25:06,040 --> 00:25:06,840
Speaker 3: when can I get this?

439
00:25:07,240 --> 00:25:07,440
Speaker 2: Yep?

440
00:25:09,880 --> 00:25:11,600
Speaker 3: And then I told you I took a friend to

441
00:25:11,640 --> 00:25:15,920
Speaker 3: a fancy sushi place, introduced her to Oudie. Our thing

442
00:25:16,000 --> 00:25:18,960
Speaker 3: is we always get sushi when we hang out, and

443
00:25:19,000 --> 00:25:20,760
Speaker 3: now she loves it and wants it all the time,

444
00:25:20,800 --> 00:25:23,680
Speaker 3: and I'm trying to gently be like, not all the time.

445
00:25:24,280 --> 00:25:26,920
Speaker 2: Sometimes food, Yeah that we can't do that.

446
00:25:30,240 --> 00:25:32,119
Speaker 1: Because I paid for that meal, and so she I

447
00:25:32,160 --> 00:25:37,879
Speaker 1: don't think she knows what I'm trying to do. Yeah, good,

448
00:25:38,040 --> 00:25:39,880
Speaker 1: it is delicious. Oh it's so good.

449
00:25:40,320 --> 00:25:42,919
Speaker 2: And and that did that experience did remind me that

450
00:25:42,960 --> 00:25:46,240
Speaker 2: I had had good Ooni before. So here we are.

451
00:25:46,640 --> 00:25:53,119
Speaker 2: Yeah anyway, okay. Uric's second message bulgogi. What a dish,

452
00:25:53,320 --> 00:25:56,480
Speaker 2: so flavorful and diverse. The episode made me so hungry

453
00:25:56,640 --> 00:25:58,639
Speaker 2: that the next night I made bulgogi let us wraps

454
00:25:58,640 --> 00:26:00,879
Speaker 2: for dinner. I used a small sirloin for it and

455
00:26:00,920 --> 00:26:03,879
Speaker 2: made my marinade with rice, spine, vinegar, meran soy sauce,

456
00:26:03,960 --> 00:26:07,679
Speaker 2: double black soy sauce, sesame oil, fish sauce, fresh grated garlic,

457
00:26:07,720 --> 00:26:10,520
Speaker 2: fresh grated ginger, gocha jung, and a small amount of

458
00:26:10,560 --> 00:26:13,560
Speaker 2: brown sugar. Along with the thinly sliced steak, some thinly

459
00:26:13,600 --> 00:26:17,040
Speaker 2: sliced yellow onion. Cooked up well and was just enjoyable

460
00:26:17,040 --> 00:26:19,239
Speaker 2: to eat. Had a mix of stuff to put in

461
00:26:19,280 --> 00:26:22,439
Speaker 2: a quick pickled radish and carrot, chopped green onion, pickled

462
00:26:22,440 --> 00:26:26,000
Speaker 2: red onion, peanuts, cilantro bean sprouts. Thank you for reminding

463
00:26:26,000 --> 00:26:27,680
Speaker 2: me about it always, love how you seem to bring

464
00:26:27,760 --> 00:26:31,639
Speaker 2: up something that just hits the spot. Turmeric is an

465
00:26:31,680 --> 00:26:34,159
Speaker 2: all around lovely spice, just adds a nice touch. The

466
00:26:34,200 --> 00:26:36,920
Speaker 2: golden latte can hit the spot so well a poorly

467
00:26:37,040 --> 00:26:40,320
Speaker 2: channeling laurin. It is like a warm, earthy hug that

468
00:26:40,560 --> 00:26:44,879
Speaker 2: envelopes you and brings comfort and relaxation. I've added a

469
00:26:44,920 --> 00:26:47,800
Speaker 2: small amount of turmeric to a ground turkey when making

470
00:26:47,800 --> 00:26:50,040
Speaker 2: turkey burgers. Adds a little something you didn't know you

471
00:26:50,080 --> 00:26:53,520
Speaker 2: were missing. Or to nice creamy chicken salad. Do that

472
00:26:53,600 --> 00:26:56,520
Speaker 2: instead of some curry powder for a little twist like you.

473
00:26:56,600 --> 00:26:58,640
Speaker 2: I'm not a doctor, but it is interesting to read

474
00:26:58,680 --> 00:27:00,719
Speaker 2: some of the studies being done on it, like this

475
00:27:00,760 --> 00:27:04,320
Speaker 2: one where initial reports look good for assisting with osteoarthritis,

476
00:27:05,080 --> 00:27:08,400
Speaker 2: and I remember hearing about black pepper helping it from

477
00:27:08,400 --> 00:27:11,280
Speaker 2: the article. With that in mind, incorporating the spice regularly

478
00:27:11,320 --> 00:27:14,320
Speaker 2: into your meals can safely boost your intake. Combining the

479
00:27:14,320 --> 00:27:17,240
Speaker 2: spice with black pepper may help increase your body's ability

480
00:27:17,240 --> 00:27:21,159
Speaker 2: to absorb TURMERICX beneficial compounds. A substance in black pepper

481
00:27:21,200 --> 00:27:25,320
Speaker 2: called piperine when combined with kircuren with kercuban, that's how

482
00:27:25,359 --> 00:27:28,520
Speaker 2: it is yep. Yep has been shown to increase bioavailability

483
00:27:28,720 --> 00:27:32,760
Speaker 2: by two thousand percent. Again, I'm not a doctor, but

484
00:27:32,800 --> 00:27:34,760
Speaker 2: it is interesting and I think I might add it

485
00:27:34,800 --> 00:27:40,080
Speaker 2: to more things. And yeah, more Lauren with etymology. I

486
00:27:40,119 --> 00:27:41,679
Speaker 2: think we need to see if we can sneak an

487
00:27:41,680 --> 00:27:47,440
Speaker 2: etymology corner into each episode. Now to the listener mail stuff, Christine,

488
00:27:48,040 --> 00:27:50,760
Speaker 2: take chuck E Cheese for what it's designed for, quick

489
00:27:50,800 --> 00:27:52,719
Speaker 2: food and a place to let the kids get rid

490
00:27:52,760 --> 00:27:56,040
Speaker 2: of energy. Yes, there are better options for pizza, et cetera.

491
00:27:56,320 --> 00:27:58,359
Speaker 2: But at least you know what you're getting into ahead

492
00:27:58,400 --> 00:28:00,720
Speaker 2: of time. I really wonder how we'll play out in

493
00:28:00,720 --> 00:28:05,600
Speaker 2: that market though. The Pittsburgh salad, Yes, we put fries

494
00:28:05,640 --> 00:28:08,040
Speaker 2: on our salads and sandwhich is it is who we are.

495
00:28:08,600 --> 00:28:10,840
Speaker 2: When we opened our new office, one of the meeting

496
00:28:10,920 --> 00:28:14,400
Speaker 2: rooms is actually named salad fries. You should definitely try

497
00:28:14,440 --> 00:28:16,919
Speaker 2: it with a steak salad or crispy chicken salad. It

498
00:28:17,000 --> 00:28:20,280
Speaker 2: is something different. Also, love the cookie confusion down South.

499
00:28:21,320 --> 00:28:24,040
Speaker 2: Finally it does appear we will be doing a cookie

500
00:28:24,080 --> 00:28:28,480
Speaker 2: table for my daughter's wedding this fall. O yay.

501
00:28:30,480 --> 00:28:34,680
Speaker 3: Wow. Also wow, I just put together like salad fingers,

502
00:28:35,480 --> 00:28:38,600
Speaker 3: no salad fries.

503
00:28:39,200 --> 00:28:42,000
Speaker 1: I'm wondering. Oh, I think it might be happening.

504
00:28:42,240 --> 00:28:44,880
Speaker 2: I don't know. I don't know, but I love just

505
00:28:44,920 --> 00:28:48,320
Speaker 2: the ascertation. It is who we are, that's it is.

506
00:28:49,680 --> 00:28:52,440
Speaker 3: Lauren and I did have a long discussion off Mike

507
00:28:52,480 --> 00:28:54,920
Speaker 3: about that as well, and I'm I'm into it.

508
00:28:54,960 --> 00:28:56,240
Speaker 1: I want to try it. I love it.

509
00:28:56,280 --> 00:29:01,760
Speaker 3: But that is something I never have encountered, so I

510
00:29:01,760 --> 00:29:06,800
Speaker 3: would not know about it. I'm also interested in Chuck

511
00:29:06,800 --> 00:29:07,840
Speaker 3: e cheese in Australia.

512
00:29:08,080 --> 00:29:20,200
Speaker 2: Yeah, real, Christine, anybody else let us know, right, yeah, clearly, Lauren,

513
00:29:20,760 --> 00:29:22,240
Speaker 2: this etymology show.

514
00:29:22,880 --> 00:29:24,000
Speaker 1: Okay, all right, y'all.

515
00:29:24,080 --> 00:29:27,480
Speaker 2: So I have been trying to get an etymology show

516
00:29:27,560 --> 00:29:32,600
Speaker 2: off the ground here since Caroline Urban was still at

517
00:29:32,600 --> 00:29:38,560
Speaker 2: the company, so that's like sixteen yeah, yeah, like eight

518
00:29:38,600 --> 00:29:42,880
Speaker 2: to nine years ago, possibly longer than that. I have

519
00:29:43,000 --> 00:29:46,000
Speaker 2: talked many times with Ben Bolan, who is indeed the

520
00:29:46,040 --> 00:29:48,719
Speaker 2: stuff they don't want you to know, etymology guy. And

521
00:29:49,120 --> 00:29:51,400
Speaker 2: because right he's also a super nerd for this kind

522
00:29:51,440 --> 00:29:54,280
Speaker 2: of thing, I think he's I feel like he's given

523
00:29:54,320 --> 00:29:59,240
Speaker 2: me at least one book. I don't know anyway, but yeah, yeah,

524
00:29:59,400 --> 00:30:03,840
Speaker 2: I wish I this is a thing that I wish

525
00:30:03,960 --> 00:30:08,480
Speaker 2: I had the time and the brain space and the

526
00:30:09,360 --> 00:30:15,400
Speaker 2: go ahead from my supervisors to do. If I ever

527
00:30:15,520 --> 00:30:18,840
Speaker 2: have either of those first like any and any of that,

528
00:30:19,560 --> 00:30:22,160
Speaker 2: either of those first two things, I'll seek out that

529
00:30:22,200 --> 00:30:24,560
Speaker 2: third one and we'll see, we'll see how it goes.

530
00:30:24,720 --> 00:30:28,080
Speaker 2: But oh, it would be so good. I really love it.

531
00:30:28,200 --> 00:30:29,040
Speaker 2: I really love it.

532
00:30:28,880 --> 00:30:29,600
Speaker 1: It's just so.

533
00:30:31,320 --> 00:30:32,920
Speaker 2: Language is so weird.

534
00:30:33,440 --> 00:30:36,520
Speaker 1: Mm hmmm. It is really fun.

535
00:30:38,040 --> 00:30:41,000
Speaker 3: And I love Sometimes I'll encounter something in one of

536
00:30:41,040 --> 00:30:44,080
Speaker 3: our research and all like researching the history of something

537
00:30:44,120 --> 00:30:47,800
Speaker 3: in our episodes, and I'll be like, oh, Laura, dude,

538
00:30:48,640 --> 00:30:51,440
Speaker 3: like it's a gift, but also it's complicated, bilping me

539
00:30:53,360 --> 00:30:55,040
Speaker 3: not completely selfless, but.

540
00:30:57,680 --> 00:30:58,480
Speaker 1: I think it'd be great.

541
00:30:58,520 --> 00:31:03,040
Speaker 3: But it's true, like we used to in like eons ago,

542
00:31:03,280 --> 00:31:05,040
Speaker 3: we used to call it the house stuff works. Curse

543
00:31:05,160 --> 00:31:07,440
Speaker 3: is that we all, I think, like a lot of

544
00:31:07,520 --> 00:31:11,240
Speaker 3: you listeners, we all are very curious and we want

545
00:31:11,280 --> 00:31:13,600
Speaker 3: to do those things, but clearly.

546
00:31:15,120 --> 00:31:20,200
Speaker 1: The time commitment, we can't always make it work. Yep, yep.

547
00:31:20,320 --> 00:31:24,040
Speaker 2: It is a full time job and as full time

548
00:31:24,080 --> 00:31:25,000
Speaker 2: as you want to make it.

549
00:31:25,160 --> 00:31:29,640
Speaker 1: So yeah, yeah, but you.

550
00:31:29,640 --> 00:31:31,840
Speaker 3: Know, maybe we could do maybe some of the shorts

551
00:31:31,880 --> 00:31:35,360
Speaker 3: could be that that'd be fun. Yeah, sure, sure and

552
00:31:35,400 --> 00:31:38,920
Speaker 3: be bolin as I mentioned recently he did bright into

553
00:31:39,040 --> 00:31:44,680
Speaker 3: us as like a listener. It was like Ranch still

554
00:31:44,760 --> 00:31:48,360
Speaker 3: sucks because he was in that episode, but it was

555
00:31:48,400 --> 00:31:52,320
Speaker 3: also like we should talk about other condiments. So yeah,

556
00:31:52,360 --> 00:31:54,760
Speaker 3: I think there's ways we could make it happen that

557
00:31:55,160 --> 00:32:00,800
Speaker 3: fit maybe our schedules and the show and I don't know.

558
00:32:01,400 --> 00:32:06,520
Speaker 1: Something to think about. Yeah, yeah, yes, yes.

559
00:32:07,160 --> 00:32:10,040
Speaker 3: Also I love I love when you were listeners right

560
00:32:10,080 --> 00:32:12,800
Speaker 3: in and you made a meal after after we did

561
00:32:12,800 --> 00:32:15,720
Speaker 3: a topic, and I'm like, that sounds so good. Yeah,

562
00:32:15,720 --> 00:32:18,520
Speaker 3: and you did much better than I did, which was

563
00:32:18,640 --> 00:32:26,000
Speaker 3: just imagine about how to order it somewhere. But that

564
00:32:26,080 --> 00:32:31,480
Speaker 3: sounds really good. The vocal king, Okay, we do have

565
00:32:32,080 --> 00:32:34,680
Speaker 3: a little bit more listener now for you.

566
00:32:35,000 --> 00:32:37,200
Speaker 2: We do, but first we've got one more quick break

567
00:32:37,200 --> 00:32:48,120
Speaker 2: for a word from our sponsors, and we're back.

568
00:32:48,160 --> 00:32:53,120
Speaker 3: Thank you sponsor, Yes, thank you. Randy wrote just wondering

569
00:32:53,200 --> 00:32:56,160
Speaker 3: if you have ever encountered salt raised bread. It is

570
00:32:56,200 --> 00:32:58,680
Speaker 3: a bread that uses bacteria to do the raising and

571
00:32:58,720 --> 00:33:01,640
Speaker 3: not yeast. A kind of mine from Kentucky sent me

572
00:33:01,680 --> 00:33:03,600
Speaker 3: some that he made because it was a type of

573
00:33:03,600 --> 00:33:05,680
Speaker 3: bread his mom used to make and he had a

574
00:33:05,680 --> 00:33:09,040
Speaker 3: hankering for it. It was a bit pungent, he proudly said,

575
00:33:09,080 --> 00:33:14,280
Speaker 3: stinky and very close grained, but tastiest toast. Not sure

576
00:33:14,280 --> 00:33:16,560
Speaker 3: if I would want it as a sandwich. I do

577
00:33:16,640 --> 00:33:19,239
Speaker 3: wonder about the safety of such a thing, though I

578
00:33:19,280 --> 00:33:20,360
Speaker 3: survived a little.

579
00:33:23,040 --> 00:33:31,200
Speaker 2: Wow yeah future episode for sure. And the basic answer

580
00:33:31,280 --> 00:33:33,560
Speaker 2: to is it safe is once you've put it in

581
00:33:33,640 --> 00:33:36,640
Speaker 2: an oven at like over three hundred and fifty degrees

582
00:33:36,760 --> 00:33:38,640
Speaker 2: for the length of time that it takes to bake

583
00:33:38,680 --> 00:33:42,120
Speaker 2: a bread, you're pretty good to go. That's yeah, you're

584
00:33:42,120 --> 00:33:47,960
Speaker 2: gonna be okay. Also, from what I understand, very basically, yeah,

585
00:33:48,680 --> 00:33:51,120
Speaker 2: you're not usually dealing with any kind of strains of

586
00:33:51,360 --> 00:33:57,440
Speaker 2: pathogenic bacteria that are going into this, So yeah.

587
00:33:56,240 --> 00:33:58,120
Speaker 1: Yeah, I would definitely like to look into it.

588
00:33:58,200 --> 00:34:04,320
Speaker 3: I don't really have much familiarity with this, and I mean,

589
00:34:04,320 --> 00:34:06,520
Speaker 3: I have to say I connect with you. I'm also

590
00:34:06,560 --> 00:34:09,520
Speaker 3: someone that's like, I'll try it and later I'll think

591
00:34:09,520 --> 00:34:13,080
Speaker 3: about the health risk, which.

592
00:34:13,760 --> 00:34:15,880
Speaker 1: Maybe is not the way to live life.

593
00:34:15,960 --> 00:34:19,600
Speaker 2: But you're on the edge, you're having more fun.

594
00:34:19,760 --> 00:34:22,919
Speaker 1: That's okay, you're just going to Yeah.

595
00:34:23,000 --> 00:34:26,479
Speaker 3: I mean I try to generally not do anything that's

596
00:34:26,640 --> 00:34:32,479
Speaker 3: really like outrageous, but my friends might argue you.

597
00:34:32,400 --> 00:34:34,440
Speaker 2: Do get a lot of mysterious injuries.

598
00:34:35,680 --> 00:34:40,520
Speaker 3: That's true. My current one is dancing related, though no

599
00:34:40,640 --> 00:34:45,400
Speaker 3: food was involved. But yeah, that's definitely won't have to

600
00:34:45,440 --> 00:34:46,839
Speaker 3: come back and talk about this.

601
00:34:46,960 --> 00:34:51,480
Speaker 2: Oh absolutely, yeah, yeah, Sheldon wrote, if you two had

602
00:34:51,480 --> 00:34:53,720
Speaker 2: been alive in the early sixties, you would have remembered

603
00:34:53,719 --> 00:34:56,759
Speaker 2: the wave of Japanese monster movies. When I first heard

604
00:34:56,800 --> 00:34:59,840
Speaker 2: the word Gorgonzola, I thought it was a Japanese monster.

605
00:35:00,360 --> 00:35:03,720
Speaker 2: I always thought about the movie that was never made, Gorgonzola,

606
00:35:03,880 --> 00:35:07,480
Speaker 2: the cheese monster that attacked New York. But I've changed

607
00:35:07,480 --> 00:35:10,640
Speaker 2: since then, appreciating its taste and have it relatively often.

608
00:35:11,320 --> 00:35:13,279
Speaker 2: I have to tell you about a great meal with it.

609
00:35:13,840 --> 00:35:16,520
Speaker 2: I've been involved with volunteer work on the hiking trails

610
00:35:16,560 --> 00:35:19,520
Speaker 2: in the Adirondack Mountains. Each year, there's an all women

611
00:35:19,640 --> 00:35:22,520
Speaker 2: work crew and I'm their cook for the weekend. Every

612
00:35:22,560 --> 00:35:24,520
Speaker 2: few years, I make a pasta dish for their supper

613
00:35:24,600 --> 00:35:26,880
Speaker 2: after they've been working on a trail all day. The

614
00:35:26,960 --> 00:35:29,480
Speaker 2: dish is made with a pound of gorgonzola, a pound

615
00:35:29,480 --> 00:35:32,280
Speaker 2: of butter, and a quart of cream slowly melted together,

616
00:35:32,640 --> 00:35:35,680
Speaker 2: then cooked pasta Parmesan cheese and some tomato cubes are

617
00:35:35,680 --> 00:35:39,960
Speaker 2: added just before serving. Yes, it's rich, very rich, and

618
00:35:40,080 --> 00:35:43,240
Speaker 2: high in calories, but those women were doing many hours

619
00:35:43,239 --> 00:35:46,439
Speaker 2: of hard physical labor, so those calories are quickly burned off.

620
00:35:46,960 --> 00:35:47,040
Speaker 3: Me.

621
00:35:47,520 --> 00:35:50,279
Speaker 2: I don't burn many calories cooking in a campground, so

622
00:35:50,440 --> 00:35:51,960
Speaker 2: I just eat it and get fat.

623
00:35:55,120 --> 00:35:58,200
Speaker 1: Hey, sounds good. It sounds so good.

624
00:35:58,880 --> 00:36:02,759
Speaker 2: That sounds a face really good. Oh my guy, that

625
00:36:02,840 --> 00:36:07,600
Speaker 2: sounds delicious. Oh gosh, like it sounds delicious, both in

626
00:36:07,719 --> 00:36:12,080
Speaker 2: terms of, you know, I'm just making this in the campground,

627
00:36:12,160 --> 00:36:16,479
Speaker 2: but also if someone is high kagged, you know, physically tired. Yeah, yeah,

628
00:36:16,520 --> 00:36:19,160
Speaker 2: you've had a whole physical day and then someone serves

629
00:36:19,200 --> 00:36:23,200
Speaker 2: you this butter cheese pasta, like, yeah.

630
00:36:22,760 --> 00:36:23,960
Speaker 1: Yes, thank you.

631
00:36:25,480 --> 00:36:25,840
Speaker 2: Wow.

632
00:36:26,360 --> 00:36:28,160
Speaker 1: I do have a lot of gorganzola. I guess I

633
00:36:28,200 --> 00:36:29,480
Speaker 1: got some after the episode.

634
00:36:29,719 --> 00:36:34,359
Speaker 2: No, yeah, yeah, this is good. Good some inspiration here.

635
00:36:35,040 --> 00:36:35,960
Speaker 1: Yeah.

636
00:36:36,080 --> 00:36:38,759
Speaker 3: Also, yeah, the gorgan Zola cheese Monster that a tight

637
00:36:38,800 --> 00:36:39,799
Speaker 3: New York I would watch that.

638
00:36:40,120 --> 00:36:42,080
Speaker 2: Oh yeah, yeah I have.

639
00:36:42,080 --> 00:36:48,000
Speaker 3: Especially because this is a stinky cheese.

640
00:36:48,640 --> 00:36:52,279
Speaker 2: Yes, yes, I have I have a I'm not I'm not.

641
00:36:52,320 --> 00:36:53,759
Speaker 2: I've never gotten super into them, but I have a

642
00:36:53,840 --> 00:36:56,120
Speaker 2: number of friends who are like huge toho fans, and

643
00:36:56,200 --> 00:37:00,840
Speaker 2: so I am familiar with the like sixties Happenese monster

644
00:37:01,080 --> 00:37:05,920
Speaker 2: genre by association. Yeah, really loved Godzilla minus one. It

645
00:37:05,960 --> 00:37:07,919
Speaker 2: made me cry. It made me cry so much, way

646
00:37:07,960 --> 00:37:09,640
Speaker 2: more than I thought of Godzilla movie ever would.

647
00:37:10,200 --> 00:37:11,080
Speaker 1: It was really beautiful.

648
00:37:11,239 --> 00:37:12,239
Speaker 2: It was really beautiful.

649
00:37:12,640 --> 00:37:13,040
Speaker 1: So good.

650
00:37:13,160 --> 00:37:15,800
Speaker 2: Okay, yeah, it's very intense.

651
00:37:16,960 --> 00:37:20,360
Speaker 3: Good to know I've watched I've watched a handful, but

652
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Speaker 3: I haven't seen that one's.

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Speaker 1: Freak it out. Yeah, okay, okay, I like them all right.

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00:37:28,280 --> 00:37:32,480
Speaker 3: Well, that brings us to the end of this Listener

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00:37:32,480 --> 00:37:37,239
Speaker 3: Mail episode. Whether it be eighteen nineteen, we're going with

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00:37:37,280 --> 00:37:42,080
Speaker 3: the nineteen. But thank you so much for making these happen,

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00:37:42,120 --> 00:37:46,600
Speaker 3: for taking the time oh yeah, yeah, and just giving

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00:37:46,680 --> 00:37:50,239
Speaker 3: us so much these wonderful stories. And I love that

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00:37:50,280 --> 00:37:52,759
Speaker 3: some of you this is your first time writing in.

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00:37:52,800 --> 00:37:55,920
Speaker 3: Some of you you've written in since the beginning. That's amazing.

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00:37:56,040 --> 00:37:56,439
Speaker 1: Oh yeah.

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00:37:56,480 --> 00:37:59,400
Speaker 2: Yeah. I happened to be hanging out with super producer

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00:37:59,480 --> 00:38:01,919
Speaker 2: Andrew earlier this week and we were talking about how

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00:38:02,640 --> 00:38:05,920
Speaker 2: completely wild it is that because it's so that I

665
00:38:05,960 --> 00:38:07,279
Speaker 2: know I've said this before and I feel like I

666
00:38:07,360 --> 00:38:09,319
Speaker 2: say it every heck and Listener Mail episode. But like

667
00:38:10,080 --> 00:38:12,040
Speaker 2: the job that we have as a day job is

668
00:38:12,160 --> 00:38:15,640
Speaker 2: very isolated, like we are just doing our own thing

669
00:38:16,000 --> 00:38:19,520
Speaker 2: and then we just kind of like finish and then

670
00:38:19,800 --> 00:38:21,719
Speaker 2: well I don't know what happens to it after that,

671
00:38:22,719 --> 00:38:26,200
Speaker 2: but it turns out that some of y'all are are

672
00:38:26,280 --> 00:38:29,560
Speaker 2: listening to this as part of your daily lives and

673
00:38:29,920 --> 00:38:33,920
Speaker 2: that is really really weird and beautiful. That's just like

674
00:38:34,120 --> 00:38:36,600
Speaker 2: I love getting to connect in that way, and so

675
00:38:36,800 --> 00:38:39,800
Speaker 2: thank you for like showing that there's a connection.

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00:38:41,080 --> 00:38:45,600
Speaker 3: Yes, And honestly, like when you send in, hey, I

677
00:38:45,600 --> 00:38:47,799
Speaker 3: heard your episode and I went and did this and

678
00:38:47,840 --> 00:38:50,440
Speaker 3: made this, I might be like, Okay, then I want

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00:38:50,440 --> 00:38:53,560
Speaker 3: to go I want to make that. Like it's such

680
00:38:53,600 --> 00:38:57,200
Speaker 3: a lovely kind of community that we've built yea, so

681
00:38:58,000 --> 00:39:01,439
Speaker 3: all of us together. So thank you, Thank you so much,

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00:39:02,840 --> 00:39:07,280
Speaker 3: and listeners, if you would like to write in again

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00:39:07,480 --> 00:39:11,760
Speaker 3: for the first time, you can. Our email is Hello

684
00:39:11,880 --> 00:39:14,320
Speaker 3: at savorpod dot com. Thanks to all these listeners for

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00:39:14,320 --> 00:39:14,759
Speaker 3: writing in.

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00:39:15,760 --> 00:39:18,160
Speaker 2: You can also find us on social media. We are

687
00:39:18,280 --> 00:39:21,960
Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

688
00:39:22,080 --> 00:39:24,560
Speaker 2: do hope to hear from you. Savor is production of

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00:39:24,560 --> 00:39:26,680
Speaker 2: I Heart Radio. For more podcasts from My Heart Radio.

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00:39:26,800 --> 00:39:29,880
Speaker 2: You can visit the iHeartRadio app, Apple Podcasts, or wherever

691
00:39:29,920 --> 00:39:32,440
Speaker 2: you listen to your favorite shows. Thanks as always to

692
00:39:32,440 --> 00:39:35,440
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

693
00:39:35,480 --> 00:39:37,160
Speaker 2: you for listening, and we hope that lots more good

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Speaker 2: things are coming your way.