1 00:00:08,480 --> 00:00:10,760 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,800 --> 00:00:13,360 Speaker 1: I'm Annie Reese and I'm Lauren vocal Baum, and today 3 00:00:13,360 --> 00:00:19,439 Speaker 1: we have a classic episode for you about catch up. Yes, yes, 4 00:00:21,239 --> 00:00:27,520 Speaker 1: I love some ketchup controversial. Was there any particular reason 5 00:00:27,600 --> 00:00:32,520 Speaker 1: this was on your mind? Uh? Nope, nope, Okay, nope, nope, nope. 6 00:00:32,840 --> 00:00:34,600 Speaker 1: Or I mean, I guess I was. I was looking 7 00:00:34,680 --> 00:00:40,160 Speaker 1: through the classic episodes and uh, as as I say 8 00:00:40,920 --> 00:00:45,360 Speaker 1: in our full new episode this week, I didn't want 9 00:00:45,360 --> 00:00:49,519 Speaker 1: to do bananas as a classic right now because it 10 00:00:49,680 --> 00:00:55,200 Speaker 1: was like too close in some subject matter to the 11 00:00:55,280 --> 00:01:01,200 Speaker 1: full episode. Um. And then yeah, I guess I was like, 12 00:01:01,240 --> 00:01:03,800 Speaker 1: oh yea condiments, I guess. I guess they were like 13 00:01:05,440 --> 00:01:08,840 Speaker 1: grill out this weekend, this past weekend, the July four 14 00:01:08,920 --> 00:01:16,400 Speaker 1: weekend or something. Uh catch up A summary to me? Yeah, yeah, 15 00:01:16,560 --> 00:01:20,560 Speaker 1: I would agree. I would agree. Yeah, I talked about 16 00:01:20,560 --> 00:01:24,600 Speaker 1: in this episode. I love catchup. Mm hmm. I haven't. 17 00:01:25,360 --> 00:01:27,840 Speaker 1: That's with many things during the pandemic. I haven't really 18 00:01:27,880 --> 00:01:30,839 Speaker 1: had it that much. Really. You don't have a bottle 19 00:01:30,880 --> 00:01:39,039 Speaker 1: at home? I do, but it's like a really old battle. Yeah, probably, 20 00:01:40,440 --> 00:01:42,600 Speaker 1: but I do think about it sometimes sometimes I'll open 21 00:01:42,640 --> 00:01:45,600 Speaker 1: their fridge and I'll see it and I'll be like, yeah, yeah, 22 00:01:46,080 --> 00:01:51,880 Speaker 1: I remember, uh yeah, well yeah, this this episode is 23 00:01:51,920 --> 00:01:56,000 Speaker 1: from February of so if that's also when your catchup 24 00:01:56,000 --> 00:02:02,000 Speaker 1: bottle is from, then it's probably about time about Oh 25 00:02:02,040 --> 00:02:05,840 Speaker 1: my goodness, were we doing some kind of weird Valentine's 26 00:02:05,880 --> 00:02:09,480 Speaker 1: Day send up? I were doing catchup? No idea. I 27 00:02:09,520 --> 00:02:13,040 Speaker 1: think I probably what happened is I was like, I 28 00:02:13,080 --> 00:02:15,120 Speaker 1: don't know, Annie, like what do you feel like talking about? 29 00:02:15,160 --> 00:02:19,959 Speaker 1: And you were like, catch up. That's probably true that 30 00:02:20,600 --> 00:02:23,040 Speaker 1: I bet in my mind because immediately I thought of 31 00:02:23,080 --> 00:02:25,840 Speaker 1: a Valentine's Day sent up. So I think even if 32 00:02:25,840 --> 00:02:29,000 Speaker 1: I didn't say that, that's probably what was going on. 33 00:02:29,520 --> 00:02:34,920 Speaker 1: That's like Red and Pink catch up, completely amazing. UM. 34 00:02:35,040 --> 00:02:39,200 Speaker 1: I will say that, according to an extremely brief Google 35 00:02:39,520 --> 00:02:43,920 Speaker 1: um search, catch up is one of the things that 36 00:02:44,000 --> 00:02:49,200 Speaker 1: has been thrown off by this our COVID pandemic um. Apparently, 37 00:02:50,320 --> 00:02:53,920 Speaker 1: catch up sales went up over the first year of 38 00:02:53,960 --> 00:03:02,000 Speaker 1: the pandemic um, which caused the significant shortage of Ketchup UM, 39 00:03:02,200 --> 00:03:08,080 Speaker 1: specifically of Ketchup available in single serving packets that the 40 00:03:08,120 --> 00:03:13,320 Speaker 1: restaurant industry uses UM, and so there was a whole 41 00:03:13,520 --> 00:03:18,320 Speaker 1: catchup kerfuffle about not being able to get like like 42 00:03:18,400 --> 00:03:22,080 Speaker 1: the preferred brands and having to like switched to alternate 43 00:03:22,120 --> 00:03:26,320 Speaker 1: brands and all kinds of stuff. I did see some 44 00:03:26,360 --> 00:03:31,920 Speaker 1: of that. I saw. I saw some hindes versus hunts, 45 00:03:31,960 --> 00:03:36,320 Speaker 1: some coming together of heads on that one. And speaking 46 00:03:36,360 --> 00:03:43,720 Speaker 1: of are super Fan super Listener Cats, Sparkling Blue. Sina's 47 00:03:43,760 --> 00:03:48,160 Speaker 1: a post about how in Canada and a part of 48 00:03:48,280 --> 00:03:52,320 Speaker 1: Canada which I cannot remember, there is a Ketchup popsicle 49 00:03:52,560 --> 00:03:59,600 Speaker 1: available now, h ye can I probably would like I 50 00:03:59,600 --> 00:04:02,320 Speaker 1: love Ketchup, and if it's just ketch Up in a 51 00:04:02,400 --> 00:04:09,080 Speaker 1: popsicle form, then I'm just shaking my head slowly. I 52 00:04:09,120 --> 00:04:12,280 Speaker 1: don't know what else to say about that. That's fair. 53 00:04:13,320 --> 00:04:17,560 Speaker 1: And speaking of just to briefly mention, because I don't 54 00:04:17,600 --> 00:04:19,920 Speaker 1: want to go into this, but Ketchup has been involved 55 00:04:19,920 --> 00:04:22,520 Speaker 1: in our January six hearings that we are having here 56 00:04:22,520 --> 00:04:28,359 Speaker 1: in the United States. Oh yeah, well, so Ketchup. You 57 00:04:28,400 --> 00:04:32,719 Speaker 1: know it's getting around. What a world? What a world? 58 00:04:34,080 --> 00:04:39,480 Speaker 1: Uh well, I suppose, then, without further ado, let us 59 00:04:39,560 --> 00:04:55,000 Speaker 1: get into this glorious story of Ketchup. Hello, and welcome 60 00:04:55,040 --> 00:04:58,000 Speaker 1: to food stuff. I'm any rees and I'm Lauren Vogelbaum, 61 00:04:58,480 --> 00:05:02,920 Speaker 1: and today we're talking about Ketchup. Oh yes, way more 62 00:05:02,920 --> 00:05:06,880 Speaker 1: about Ketchup than I thought was there. It's really fascinating, 63 00:05:07,200 --> 00:05:10,360 Speaker 1: it really is. It touched on so many things I 64 00:05:10,440 --> 00:05:13,360 Speaker 1: never would have guessed. It's part of the reason why 65 00:05:13,440 --> 00:05:16,400 Speaker 1: we have the f d A. Yeah, it really is. 66 00:05:16,880 --> 00:05:19,760 Speaker 1: It's such a fascinating story. And it's also one of 67 00:05:19,800 --> 00:05:23,760 Speaker 1: my weirdest favorite foods that I have one of your 68 00:05:23,760 --> 00:05:28,400 Speaker 1: favorite foods in general, or I've I've kind of grown 69 00:05:28,440 --> 00:05:30,520 Speaker 1: out of it. But when I was a kid, I 70 00:05:30,560 --> 00:05:35,640 Speaker 1: would eat ketchup sandwiches, and I think it's a common 71 00:05:35,720 --> 00:05:38,960 Speaker 1: kid thing to do. I've never heard of it, but 72 00:05:39,000 --> 00:05:41,040 Speaker 1: I'm I wouldn't be surprised because kids do like those 73 00:05:41,080 --> 00:05:44,080 Speaker 1: weird things like pickled juice. I feel like kids really 74 00:05:44,080 --> 00:05:47,880 Speaker 1: like pickle juice. Um. Anyway, I would also I preferred 75 00:05:47,920 --> 00:05:50,560 Speaker 1: ketchup to French fries, but I knew it wasn't socially 76 00:05:50,560 --> 00:05:54,240 Speaker 1: acceptable to just get ketchup ketchup, so I would order 77 00:05:54,360 --> 00:05:58,000 Speaker 1: fries and then not really eat them and just kind 78 00:05:58,000 --> 00:05:59,640 Speaker 1: of like try to be subtle about the fact that 79 00:05:59,680 --> 00:06:04,440 Speaker 1: I was mostly eating just catch up up until what 80 00:06:04,760 --> 00:06:07,400 Speaker 1: age because you say that you ordered the fries, so 81 00:06:07,480 --> 00:06:10,400 Speaker 1: you were old enough to be like verbal and perhaps 82 00:06:10,520 --> 00:06:15,520 Speaker 1: like have your own money. Yeah, I was definitely. I 83 00:06:15,600 --> 00:06:19,160 Speaker 1: remember very vividly being called out on this in college. 84 00:06:19,960 --> 00:06:26,159 Speaker 1: That's amazing. Yeah, I also like ketchup. I can't profess 85 00:06:26,279 --> 00:06:30,320 Speaker 1: to have that level. Well, it's weird and it's It 86 00:06:30,320 --> 00:06:32,000 Speaker 1: brings me to a topic I really want to talk 87 00:06:32,040 --> 00:06:34,200 Speaker 1: about one day, is why do we like the foods 88 00:06:34,240 --> 00:06:37,080 Speaker 1: we like? Because that's strange. I know that's strange. Why 89 00:06:37,160 --> 00:06:41,120 Speaker 1: is my body like? Yeah, ketchup, get me more of this. 90 00:06:42,720 --> 00:06:46,400 Speaker 1: It's very bizarre. But anyway, we should start talking about 91 00:06:46,440 --> 00:06:49,680 Speaker 1: what it is, right, ketchup? What is it? It's a 92 00:06:49,800 --> 00:06:54,480 Speaker 1: condiment that uses tomatoes as a base, usually with vinegar, sweetener, 93 00:06:54,600 --> 00:06:59,760 Speaker 1: and spices like onions, are garlic. Other common spices include pepper, cayenne, pepper, paprika, 94 00:07:00,000 --> 00:07:04,440 Speaker 1: also a pepper, mustard, cloves, allspice, and cinnamon. And you 95 00:07:04,480 --> 00:07:08,160 Speaker 1: can find it pretty much on every hamburger, every hot 96 00:07:08,200 --> 00:07:11,880 Speaker 1: dog or not. I've I've found some very heated opinions 97 00:07:11,880 --> 00:07:14,160 Speaker 1: about that one. I have a very heated opinion about 98 00:07:14,200 --> 00:07:16,280 Speaker 1: that one. Do you remind me to ask you about 99 00:07:16,320 --> 00:07:20,880 Speaker 1: it later? Um, every dinner table in the US at least, um, 100 00:07:21,080 --> 00:07:23,680 Speaker 1: or is it dipping sauce for front fries or pretty 101 00:07:23,720 --> 00:07:26,920 Speaker 1: much any kind of potatoes and a potato product, right, Yeah, 102 00:07:27,040 --> 00:07:29,400 Speaker 1: And as far as taste goes, I'm going to imagine 103 00:07:29,400 --> 00:07:32,280 Speaker 1: you've had it, but if you haven't, it's kind of 104 00:07:32,280 --> 00:07:39,440 Speaker 1: a sweet, savory, sort of twangy barbecue sauce esque taste. Sure. Yeah. 105 00:07:39,960 --> 00:07:43,320 Speaker 1: Oh and um, we like to talk about spelling on 106 00:07:43,360 --> 00:07:47,000 Speaker 1: this podcast. It's a great audio thing, I know, isn't it. 107 00:07:47,000 --> 00:07:51,800 Speaker 1: It's so fun to explain. But so you've probably seen 108 00:07:51,840 --> 00:07:55,280 Speaker 1: catchup k E T c h up. That's the more 109 00:07:55,360 --> 00:07:58,600 Speaker 1: common spelling, but also cats up like c A T 110 00:07:59,080 --> 00:08:02,520 Speaker 1: S e P still pronounced ketchup. Yeah, but I say, 111 00:08:02,520 --> 00:08:06,560 Speaker 1: in my head though, it's cats up too, And basically 112 00:08:06,640 --> 00:08:09,440 Speaker 1: the reason this whole thing exists, Um, it was mostly 113 00:08:09,600 --> 00:08:14,440 Speaker 1: cats up until Hines of Ketchup Fame came along and 114 00:08:14,560 --> 00:08:18,360 Speaker 1: wanted to stand out from the crowd, and they marketed 115 00:08:18,400 --> 00:08:20,880 Speaker 1: their product as ketchup. Yeah. More on that a little 116 00:08:20,880 --> 00:08:24,480 Speaker 1: bit later, Yes, but first, how do we get catch up? 117 00:08:25,640 --> 00:08:28,720 Speaker 1: Does it spring forth whole from I'm not sure what 118 00:08:28,720 --> 00:08:31,600 Speaker 1: it would spring forth from. I don't like, what's what's 119 00:08:31,680 --> 00:08:35,839 Speaker 1: what's the zeus of of of ketchup of condiments? Oh, 120 00:08:35,960 --> 00:08:38,960 Speaker 1: the first condiment. I don't know if a condment family 121 00:08:38,960 --> 00:08:43,400 Speaker 1: tree would be very interesting actually, okay regardless. Um, first 122 00:08:43,679 --> 00:08:46,240 Speaker 1: you've got to grow some tomatoes. Those tomatoes are then 123 00:08:46,280 --> 00:08:49,960 Speaker 1: grated and the ones that passed ketchup mustard are washed, chopped, 124 00:08:50,000 --> 00:08:55,000 Speaker 1: and scaled. That is pre cooked for preservation and sterilization purposes. 125 00:08:55,280 --> 00:08:58,719 Speaker 1: Then you pump them into a cyclone. A cyclist, it's 126 00:08:58,720 --> 00:09:01,040 Speaker 1: a it's an industry term for a machine that separates 127 00:09:01,040 --> 00:09:03,440 Speaker 1: and filters the pulp and the juice out from all 128 00:09:03,440 --> 00:09:08,160 Speaker 1: the stems and skins and seeds. Still cool, Still pretty cool. Yeah. 129 00:09:08,520 --> 00:09:11,960 Speaker 1: You then cook the pulp for about thirty minutes, adding 130 00:09:11,960 --> 00:09:16,000 Speaker 1: in various flavorings as you go. The whole thing is 131 00:09:16,040 --> 00:09:18,199 Speaker 1: then filtered through a finishing machine to get rid of 132 00:09:18,240 --> 00:09:22,800 Speaker 1: any chunks um and or maybe milled for texture consistency. 133 00:09:23,120 --> 00:09:26,120 Speaker 1: Excess air is removed, and it's packaged hot to prevent 134 00:09:26,200 --> 00:09:30,359 Speaker 1: bacteria growth, then cooled to prevent flavor loss from from overcooking. 135 00:09:30,840 --> 00:09:33,960 Speaker 1: M hmm. And there is a crazy amount of science 136 00:09:34,000 --> 00:09:38,080 Speaker 1: that goes into when you add different flavorings and in 137 00:09:38,120 --> 00:09:41,920 Speaker 1: what formats uh Onions and garlic can be steeped in 138 00:09:41,920 --> 00:09:45,400 Speaker 1: in bags like like tea. Spices can be added ground 139 00:09:45,520 --> 00:09:48,199 Speaker 1: or as essential oils. Adding your sugar too soon can 140 00:09:48,240 --> 00:09:51,040 Speaker 1: create a burnt taste, and vinegar and any oils will 141 00:09:51,080 --> 00:09:54,240 Speaker 1: evaporate if you let them cook too long. There's a 142 00:09:54,240 --> 00:09:55,840 Speaker 1: lot going on there. There's a lot going on there, 143 00:09:56,000 --> 00:09:58,880 Speaker 1: more more than I had personally thought about previous to 144 00:09:59,280 --> 00:10:02,760 Speaker 1: reading long industry papers. I really thought it was just 145 00:10:02,840 --> 00:10:06,640 Speaker 1: like blended tomatoes with sugar in there. Right. No, No, 146 00:10:06,920 --> 00:10:10,040 Speaker 1: very complicated. Kind of makes me appreciate it more. Speaking 147 00:10:10,040 --> 00:10:12,640 Speaker 1: of sugars, there has been something of an industry kerfuffle 148 00:10:12,920 --> 00:10:16,160 Speaker 1: over the type of sweeteners used in Ketchup, partially because 149 00:10:16,200 --> 00:10:19,880 Speaker 1: your typical tomato Ketchup is almost a quarter sugar by weight. 150 00:10:20,559 --> 00:10:23,000 Speaker 1: As health professionals and the public at large have become 151 00:10:23,000 --> 00:10:27,360 Speaker 1: more concerned about added sugars, sneaky sugar foods like Ketchup 152 00:10:27,360 --> 00:10:31,120 Speaker 1: have become a target, and so different brands use different types, 153 00:10:31,160 --> 00:10:34,800 Speaker 1: from beat sugar to high fruc toast corn syrup. Oh man, 154 00:10:34,880 --> 00:10:36,600 Speaker 1: we need to do an episode about high fruc dose 155 00:10:36,679 --> 00:10:40,440 Speaker 1: corn syrup sometime we do. I feel like we've tackled 156 00:10:40,720 --> 00:10:43,719 Speaker 1: a lot of sweetening things because we're just so into it, 157 00:10:44,080 --> 00:10:46,760 Speaker 1: so into things tasting sweet that yes, high fruked toast 158 00:10:46,800 --> 00:10:50,280 Speaker 1: corn syrup were con for you. It's coming. Yeah. And 159 00:10:50,480 --> 00:10:55,960 Speaker 1: speaking of health, um, it's complicated. Ketchup is about fifteen 160 00:10:55,960 --> 00:10:59,160 Speaker 1: calories per tablespoon, and each tablespoon has about four grams 161 00:10:59,160 --> 00:11:02,280 Speaker 1: of sugar sleep from added sugars, although the label doesn't 162 00:11:02,360 --> 00:11:05,920 Speaker 1: differentiate between added and natural sugars because tomatoes do have 163 00:11:06,440 --> 00:11:09,480 Speaker 1: they in them, but we I think we can we 164 00:11:09,480 --> 00:11:13,840 Speaker 1: can guess it's mostly added. Yeah. Um, and eight tablespoons 165 00:11:13,880 --> 00:11:16,959 Speaker 1: of ketchup will put you at the recommended daily sodium limit. 166 00:11:17,760 --> 00:11:19,560 Speaker 1: I feel like you could get to eight pretty quickly. 167 00:11:20,280 --> 00:11:25,160 Speaker 1: You could certainly get that. Um it does have some 168 00:11:25,240 --> 00:11:29,000 Speaker 1: vitamin A, vitamin C, and lycopene. A two thousand four 169 00:11:29,040 --> 00:11:31,920 Speaker 1: study from the Harvard School of Public Health suggested that 170 00:11:32,000 --> 00:11:35,760 Speaker 1: women who had elevated blood levels of lycopene lower their 171 00:11:35,840 --> 00:11:39,640 Speaker 1: risk apart disease by fIF um. I think it's also 172 00:11:39,720 --> 00:11:43,400 Speaker 1: been there studies about it being good for preventing cancer. 173 00:11:44,240 --> 00:11:46,600 Speaker 1: M So people use that as an excuse to eat 174 00:11:46,600 --> 00:11:50,280 Speaker 1: more Ketchup and catch up companies capitalized on it as well. 175 00:11:50,320 --> 00:11:53,600 Speaker 1: But as we often say on this show, bodies are complicated. 176 00:11:53,880 --> 00:11:56,280 Speaker 1: More research is needed, and there are better ways to 177 00:11:56,280 --> 00:11:59,440 Speaker 1: get your lecopine than catch up, probably like tomatoes. Um 178 00:11:59,800 --> 00:12:01,760 Speaker 1: a kay. We don't say that last bit too often, 179 00:12:01,800 --> 00:12:05,920 Speaker 1: but it's still true. Still true. Yes, if we look 180 00:12:05,960 --> 00:12:12,040 Speaker 1: at Ketchup by the numbers of US households reported having 181 00:12:12,080 --> 00:12:16,920 Speaker 1: a bottle of Ketchup in the refrigerator. Yeah, Americans buy 182 00:12:17,000 --> 00:12:20,600 Speaker 1: about ten billion ounces a year, which comes out to 183 00:12:20,880 --> 00:12:26,560 Speaker 1: around three bottles per person, which is a lot of Ketchup. Yeah. 184 00:12:26,720 --> 00:12:29,160 Speaker 1: I kind of wonder, like, I don't know why, but 185 00:12:29,360 --> 00:12:32,280 Speaker 1: meat loaf for our things recipes that have catch up 186 00:12:32,320 --> 00:12:34,520 Speaker 1: Because for me it's a condiment. I'm not using it 187 00:12:34,520 --> 00:12:37,680 Speaker 1: in recipes, but I bet if you used it for 188 00:12:37,760 --> 00:12:41,520 Speaker 1: something like that. I don't know. Thoughts for another podcast. 189 00:12:41,720 --> 00:12:44,040 Speaker 1: We do make most of our ketchup here, but also 190 00:12:44,160 --> 00:12:47,959 Speaker 1: import a lot from Canada. This is way more Ketchup 191 00:12:47,960 --> 00:12:50,120 Speaker 1: than the rest of the world consumes, by the way, 192 00:12:50,160 --> 00:12:53,840 Speaker 1: as we were responsible for about thirty seven percent of 193 00:12:53,880 --> 00:12:58,160 Speaker 1: the global ketchup market. Wow. Of course, there there are 194 00:12:58,200 --> 00:13:03,200 Speaker 1: other tomato based condiments in other countries, but Ketchup is 195 00:13:03,280 --> 00:13:05,400 Speaker 1: very local. According to the U s d. A, and 196 00:13:05,600 --> 00:13:08,920 Speaker 1: unopened bottle of Ketchup will last a year in your pantry, 197 00:13:09,320 --> 00:13:12,560 Speaker 1: and an opened one a month, and if you refrigerate them, 198 00:13:12,559 --> 00:13:16,360 Speaker 1: an opened bottle is good for six months. I feel 199 00:13:16,360 --> 00:13:18,559 Speaker 1: like I've had the bottle of Ketchup in my refrigerator 200 00:13:18,640 --> 00:13:22,319 Speaker 1: for far longer than that. Oh yeah, I can't, I 201 00:13:23,120 --> 00:13:26,800 Speaker 1: shuddered to think. Moving on, if we just look at 202 00:13:26,920 --> 00:13:30,600 Speaker 1: Hines Brandon Ketchup per year, they sell six hundred fifty 203 00:13:30,679 --> 00:13:36,000 Speaker 1: million bottles. They are I believe, the leader of the industry. Well, 204 00:13:36,000 --> 00:13:37,640 Speaker 1: I mean there's certainly the leader in the industry is 205 00:13:37,679 --> 00:13:40,960 Speaker 1: a single brand, but I think about like fifty of 206 00:13:41,000 --> 00:13:43,960 Speaker 1: the Ketchup that we buy as Hines. Yeah, I would 207 00:13:44,000 --> 00:13:47,360 Speaker 1: believe it. Salsa out sold Ketchup for the first time 208 00:13:47,360 --> 00:13:51,840 Speaker 1: a couple of years ago. I know. Ketchup is currently 209 00:13:51,880 --> 00:13:55,120 Speaker 1: the third best selling condiment in the US, behind salsa 210 00:13:55,520 --> 00:13:59,240 Speaker 1: and the number one mayonnaise, which is one of my 211 00:13:59,320 --> 00:14:02,040 Speaker 1: four foods that I don't like. Really yeah, I totally 212 00:14:02,120 --> 00:14:05,480 Speaker 1: forgot about it because I just never have mayonnaise. Until 213 00:14:05,520 --> 00:14:10,880 Speaker 1: I was reading this, I was like, oh, oh yeah, 214 00:14:10,960 --> 00:14:13,520 Speaker 1: I'll see. I like dipping my fries and mayonnaise. I 215 00:14:13,840 --> 00:14:16,440 Speaker 1: can understand it, and I watch people in the joy 216 00:14:16,440 --> 00:14:18,760 Speaker 1: in their eyes, and I wish I could. I wish 217 00:14:18,840 --> 00:14:21,440 Speaker 1: I could enjoy it. But sometimes I like it mixed 218 00:14:21,440 --> 00:14:24,120 Speaker 1: in other things, you know. Okay, alright, it's not a 219 00:14:24,160 --> 00:14:27,360 Speaker 1: total alright, Yeah, we'll have to Okay, whole other again, 220 00:14:27,400 --> 00:14:30,960 Speaker 1: whole other episodes. Okay, um uh. Yeah. The greatest share 221 00:14:30,960 --> 00:14:32,920 Speaker 1: of the catchup market is not the home market, which 222 00:14:33,160 --> 00:14:36,320 Speaker 1: we have just been talking about, but the fast food industry. 223 00:14:36,800 --> 00:14:40,160 Speaker 1: Different analysts are reporting different futures for the market, with 224 00:14:40,680 --> 00:14:44,360 Speaker 1: maybe decreases in the United States as young consumers are 225 00:14:44,400 --> 00:14:49,240 Speaker 1: shying away from traditional fast food, but increases globally as 226 00:14:49,320 --> 00:14:53,640 Speaker 1: the global middle class kind of expands and French fries 227 00:14:53,680 --> 00:14:56,320 Speaker 1: are eaten by more other people. This is true. You're 228 00:14:56,400 --> 00:15:04,680 Speaker 1: welcome world, yeah, question mark. In the United States, ketchup, 229 00:15:04,960 --> 00:15:07,560 Speaker 1: no matter how you spell it, has been defined specifically 230 00:15:07,600 --> 00:15:11,120 Speaker 1: as tomato ketchup since at least the nineties, like legally, 231 00:15:11,960 --> 00:15:16,760 Speaker 1: but there's been all kinds of flavors of ketchup. Banana 232 00:15:16,800 --> 00:15:19,880 Speaker 1: ketchup using bananas in the place of tomatoes is popular 233 00:15:19,920 --> 00:15:22,560 Speaker 1: in the Philippines. In our fridge at work, there is 234 00:15:22,560 --> 00:15:27,120 Speaker 1: saracha ketchup. I find that interesting. Uh, there's pear sweet mustard, 235 00:15:27,320 --> 00:15:31,760 Speaker 1: also funny, mango, cranberry, carrot, apple, plum, goes on and on, 236 00:15:32,080 --> 00:15:36,400 Speaker 1: cucumber and grape. Where the two gray that I ran across. 237 00:15:36,440 --> 00:15:39,320 Speaker 1: I'm not sure what that looks like. But yeah. Oh, 238 00:15:39,360 --> 00:15:42,840 Speaker 1: by the way, what makes some ketchup fancy? If it's 239 00:15:42,840 --> 00:15:47,440 Speaker 1: homemade and you're at a hipster rip stock? No, well, 240 00:15:47,440 --> 00:15:49,840 Speaker 1: I mean that too, but no, it's a grading term. 241 00:15:49,960 --> 00:15:52,920 Speaker 1: The U s d A defines three grades of ketchup 242 00:15:53,320 --> 00:15:57,640 Speaker 1: see through A or standard. Extra standard is a great phrase, 243 00:15:57,840 --> 00:16:01,960 Speaker 1: and fancy um better color can, insistency and uniformity make 244 00:16:02,200 --> 00:16:07,400 Speaker 1: better grades of ketchup. So fancy ketchup is the best noted. 245 00:16:08,400 --> 00:16:11,400 Speaker 1: The world's largest ketchup bottle, because you know there is 246 00:16:11,440 --> 00:16:15,640 Speaker 1: one is located in Collinsville, Illinois, which at one time 247 00:16:15,720 --> 00:16:19,280 Speaker 1: was home of the largest ketchup bottling plant. It's a 248 00:16:19,320 --> 00:16:24,800 Speaker 1: combination water tower ketchup bottle that measures in total seventy 249 00:16:24,840 --> 00:16:28,720 Speaker 1: feet or fifty two meters, and it has quite the 250 00:16:28,840 --> 00:16:33,240 Speaker 1: fan club. There's literally a fan club. Um, it's got 251 00:16:33,280 --> 00:16:36,720 Speaker 1: a website and an annual festival. It looks really cool. 252 00:16:36,760 --> 00:16:41,400 Speaker 1: And I love Ketchup so oh field Chip always every episode. 253 00:16:41,560 --> 00:16:42,720 Speaker 1: I don't know how we're going to fit in all 254 00:16:42,720 --> 00:16:46,240 Speaker 1: these field chips. It was built way back in It 255 00:16:46,320 --> 00:16:48,840 Speaker 1: was almost torn down in the nineteen nineties after the 256 00:16:48,880 --> 00:16:52,560 Speaker 1: town's ketchup operations removed elsewhere and the property that it 257 00:16:52,600 --> 00:16:56,280 Speaker 1: sits on was sold, but a restoration and preservation effort 258 00:16:56,560 --> 00:17:00,640 Speaker 1: saved it still there. The same town also built the 259 00:17:00,640 --> 00:17:04,639 Speaker 1: world's the world's largest Ketchup packet, and this one actually 260 00:17:04,640 --> 00:17:06,959 Speaker 1: held ketchup on like this water tower which never right, 261 00:17:07,520 --> 00:17:10,160 Speaker 1: was never filled with ketchup. That to my personal knowledge, 262 00:17:10,400 --> 00:17:13,240 Speaker 1: um about a hundred and twenty seven gallons went into 263 00:17:13,320 --> 00:17:16,640 Speaker 1: the world's largest Ketchup packet. That's about four and eighty 264 00:17:16,680 --> 00:17:20,160 Speaker 1: one leaders. It measured four by eight feet or one 265 00:17:20,240 --> 00:17:24,040 Speaker 1: point two by two point four meters, and to fill it, 266 00:17:24,240 --> 00:17:29,160 Speaker 1: Hines donated four thousand normal ketchup bottles to the town. 267 00:17:30,160 --> 00:17:33,840 Speaker 1: The town sold the chance to to pour those bottles 268 00:17:33,840 --> 00:17:35,520 Speaker 1: in for a buck apiece to raise money for a 269 00:17:35,560 --> 00:17:41,160 Speaker 1: local school. Okay, and the packet, hypothetically and unless someone 270 00:17:41,280 --> 00:17:44,480 Speaker 1: something has changed, lives at the Hines corporate headquarters in 271 00:17:44,520 --> 00:17:47,080 Speaker 1: Pittsburgh and is listed in the Guinness Book of Records 272 00:17:47,119 --> 00:17:52,439 Speaker 1: as the world largest condiment. Satchet, satchet satchet. That's not 273 00:17:52,600 --> 00:17:55,000 Speaker 1: a term I would have used, but I do enjoy it. 274 00:17:56,119 --> 00:17:59,320 Speaker 1: And one more record for you. The fastest anyone has 275 00:17:59,400 --> 00:18:04,359 Speaker 1: drank a bottle of ketchup on record, anyway, is in 276 00:18:05,600 --> 00:18:09,920 Speaker 1: point three seven seconds. The record holder used a straw. 277 00:18:10,640 --> 00:18:14,399 Speaker 1: Oh man, see, I like ketchup and my stomach is 278 00:18:14,440 --> 00:18:17,160 Speaker 1: not on board with that. Yeah. I made the same 279 00:18:17,160 --> 00:18:19,240 Speaker 1: face that Annie is making right now when I read 280 00:18:19,280 --> 00:18:22,920 Speaker 1: about that one. There's a photographic attached. It's great as 281 00:18:22,960 --> 00:18:28,080 Speaker 1: all of this might indicate. Ketchup today is seen rightfully, 282 00:18:28,119 --> 00:18:31,480 Speaker 1: so I would say has very much an American condiment. 283 00:18:32,080 --> 00:18:35,120 Speaker 1: But that was not always the case, and the first 284 00:18:35,160 --> 00:18:38,879 Speaker 1: catchups were not invented in the US. Nope. The story 285 00:18:38,880 --> 00:18:41,840 Speaker 1: of ketchup is frequently described as a prime example of 286 00:18:41,840 --> 00:18:48,080 Speaker 1: globalization and shifting global political power. Catchup, ketch up? Yep. 287 00:18:48,800 --> 00:18:50,920 Speaker 1: More on that after a quick break for a word 288 00:18:50,920 --> 00:19:03,480 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 289 00:19:03,560 --> 00:19:06,679 Speaker 1: thank you. Let's start our history segment with one of 290 00:19:06,680 --> 00:19:14,000 Speaker 1: our favorite things, etymology. Yes, catchup. We're so excited about it. 291 00:19:14,080 --> 00:19:16,439 Speaker 1: I hope that you were just as pumped as we are. 292 00:19:16,760 --> 00:19:21,520 Speaker 1: Ketchup probably comes from the Chinese word which, um, what 293 00:19:21,680 --> 00:19:26,080 Speaker 1: did kits yap mean? You ask? It was the name 294 00:19:26,240 --> 00:19:33,840 Speaker 1: for a fermented fish sauce. That's the car going off 295 00:19:33,840 --> 00:19:39,040 Speaker 1: the road. By the way, I'm really good at sound effects. Yeah. 296 00:19:39,080 --> 00:19:44,200 Speaker 1: Wait wait so fish fish sauce. Yeah, fermented fish, fermented 297 00:19:44,240 --> 00:19:48,520 Speaker 1: fish back darea poo. Yeah, I know another thing we love. Yes, 298 00:19:48,680 --> 00:19:52,360 Speaker 1: Ketchup in its original form did not have tomatoes. If 299 00:19:52,359 --> 00:19:54,679 Speaker 1: you've ever looked at a catchup bottle, and I'm guessing 300 00:19:54,720 --> 00:19:58,160 Speaker 1: you have, maybe you recall it. The label reads tomato ketchup, which, 301 00:19:58,200 --> 00:20:00,119 Speaker 1: until someone pointed this out when I was researching it, 302 00:20:00,359 --> 00:20:03,400 Speaker 1: I had never never like clicked yeah that it does 303 00:20:03,400 --> 00:20:07,200 Speaker 1: in fact say tomato catchup as in ketchup isn't or 304 00:20:07,200 --> 00:20:12,119 Speaker 1: it wasn't always tomato based. The first written mention of 305 00:20:12,160 --> 00:20:15,440 Speaker 1: a fermented fish paste our sauce in China dates back 306 00:20:15,440 --> 00:20:19,200 Speaker 1: to three d BC. It might be made with fish 307 00:20:19,200 --> 00:20:22,600 Speaker 1: and trails, meat by products, or soy beans, and the 308 00:20:22,680 --> 00:20:26,879 Speaker 1: things I read said it was good at complimenting savory flavors. 309 00:20:27,040 --> 00:20:29,520 Speaker 1: I feel like fish sauce. There's there's a whole garum 310 00:20:29,520 --> 00:20:33,080 Speaker 1: thing In Roman times need to anyway, Yeah, please continue. 311 00:20:34,080 --> 00:20:38,200 Speaker 1: Here's one of the first recipes from five four BC. 312 00:20:39,640 --> 00:20:42,640 Speaker 1: Take the intestine, stomach and bladder of the yellow fish, 313 00:20:42,720 --> 00:20:46,119 Speaker 1: shark and mullet and wash them well. Mix them with 314 00:20:46,200 --> 00:20:48,720 Speaker 1: a moderate amount of salt, and place them in a jar, 315 00:20:49,200 --> 00:20:53,080 Speaker 1: sealed tightly, and incubate in the sun. It will be 316 00:20:53,119 --> 00:20:56,280 Speaker 1: ready in twenty days in summer, fifty days in spring 317 00:20:56,320 --> 00:21:00,480 Speaker 1: our fall, and one hundred days in winter. Who mm hmm, 318 00:21:01,160 --> 00:21:04,080 Speaker 1: incubate in the sun? I do. I've never had a 319 00:21:04,119 --> 00:21:08,879 Speaker 1: recipe that said incubate and son preferably far away from 320 00:21:08,920 --> 00:21:12,200 Speaker 1: anywhere where you hang out, I would imagine, But then 321 00:21:12,320 --> 00:21:18,320 Speaker 1: someone might steal here. I mean you can't. So this 322 00:21:18,440 --> 00:21:21,439 Speaker 1: sauce stored and kept easily, meaning it was popular on 323 00:21:21,520 --> 00:21:24,800 Speaker 1: long journeys and trade routes from China. It traveled to 324 00:21:24,920 --> 00:21:29,040 Speaker 1: Malaysia and Indonesia via traders, picking up the names could 325 00:21:29,119 --> 00:21:34,280 Speaker 1: chop and catch chop, respectively. After sailors from England encountered 326 00:21:34,280 --> 00:21:37,720 Speaker 1: it in the seventeenth century, they tried to recreate the 327 00:21:37,760 --> 00:21:41,320 Speaker 1: condiment in their own country. The word catch up like 328 00:21:41,600 --> 00:21:44,720 Speaker 1: catch c a T H plus up you p was 329 00:21:44,760 --> 00:21:48,000 Speaker 1: first recorded in the New Dictionary of the terms Ancient 330 00:21:48,160 --> 00:21:52,200 Speaker 1: and Modern. Of the Canting Crew was a title with 331 00:21:52,240 --> 00:21:59,200 Speaker 1: the description High East India Sauce in A British merchant 332 00:21:59,240 --> 00:22:03,159 Speaker 1: gave this advice on buying ketchup. Soy comes in tubs 333 00:22:03,200 --> 00:22:06,680 Speaker 1: from Japan and the best ketchup from northern Vietnam. Yet 334 00:22:06,760 --> 00:22:10,240 Speaker 1: good of both sorts are made and sold very cheap 335 00:22:10,320 --> 00:22:15,199 Speaker 1: in China. I know not a more profitable commodity. Wow 336 00:22:16,359 --> 00:22:19,440 Speaker 1: in sev seven are in some places I read It 337 00:22:19,480 --> 00:22:23,640 Speaker 1: appeared in the seventeen fifty reprint The Complete Housewife included 338 00:22:23,640 --> 00:22:26,920 Speaker 1: a recipe for a sauce called English ketchup, made out 339 00:22:26,920 --> 00:22:31,560 Speaker 1: of twelve to fourteen anchovies, ten to twelve shallots, white wine, vinegar, 340 00:22:31,800 --> 00:22:35,240 Speaker 1: white wine, mace, ginger clothes, whole peppers, a whole nutmeg, 341 00:22:35,400 --> 00:22:39,119 Speaker 1: lemon peel, and horse radis mixed together and then shaking 342 00:22:39,160 --> 00:22:41,359 Speaker 1: a bottle once or twice a day for a week 343 00:22:41,640 --> 00:22:45,560 Speaker 1: and toda. This recipe was frequently reprinted up until the 344 00:22:45,640 --> 00:22:49,080 Speaker 1: nineteenth century, so people must have liked it, and key 345 00:22:49,240 --> 00:22:53,320 Speaker 1: here too something I I forget a lot um. People 346 00:22:53,359 --> 00:22:56,600 Speaker 1: didn't have refrigeration at this time, right, so you either 347 00:22:56,640 --> 00:23:02,359 Speaker 1: had like cold ish sellar right, are we're making this 348 00:23:02,480 --> 00:23:06,840 Speaker 1: like shrug? Yeah, you eat fresh food exactly. So, just 349 00:23:06,880 --> 00:23:10,560 Speaker 1: like the sailors, they appreciated the long shelf life of ketchup, 350 00:23:11,240 --> 00:23:14,719 Speaker 1: and early attempts to recreate ketchup in England included beer, because, 351 00:23:14,760 --> 00:23:18,320 Speaker 1: of course they did, of course they did a little 352 00:23:18,400 --> 00:23:22,040 Speaker 1: over a decade later in the seventeen forties, spiced sauce, 353 00:23:22,320 --> 00:23:24,960 Speaker 1: as ketchup was known in England was a regular condiment 354 00:23:25,000 --> 00:23:28,159 Speaker 1: at the dinner table. Still not how we'd think of it, 355 00:23:28,200 --> 00:23:32,080 Speaker 1: though the consistency was thinner, the color was a lot darker, 356 00:23:32,400 --> 00:23:34,600 Speaker 1: and on top of the stuff we just mentioned in 357 00:23:34,600 --> 00:23:37,840 Speaker 1: that recipe, the English might add cinnamon, mustard, seeds, are 358 00:23:38,000 --> 00:23:43,439 Speaker 1: kai in, pepper or walnuts, oysters, muscles, celery, plums, peaches, 359 00:23:43,520 --> 00:23:47,399 Speaker 1: or mushrooms. Jane Austen was a fan of mushroom ketchup. 360 00:23:49,240 --> 00:23:52,000 Speaker 1: Another sipe I found called for not one, not to 361 00:23:52,200 --> 00:23:57,000 Speaker 1: but one hundred oysters, three pints of white wine, lemon, 362 00:23:57,000 --> 00:24:01,359 Speaker 1: peels and mace and cloves. That's a lot of oysters. 363 00:24:01,400 --> 00:24:06,400 Speaker 1: That is many, okay h It wasn't until eighteen twelve 364 00:24:06,800 --> 00:24:10,120 Speaker 1: the first recipe for ketchup using tomatoes was published courtesy 365 00:24:10,160 --> 00:24:14,399 Speaker 1: of James Mice. Mice was a horticulturist and a scientist, 366 00:24:14,520 --> 00:24:19,280 Speaker 1: and the recipe referred to tomatoes as love apples. That's 367 00:24:19,280 --> 00:24:23,480 Speaker 1: one of my favorite episodes. That was such a good one. Anyway, 368 00:24:23,520 --> 00:24:26,600 Speaker 1: Who knows how long Mes worked on perfecting his tomato 369 00:24:26,720 --> 00:24:30,359 Speaker 1: ketchup because he mentioned it in eighteen o four, eight 370 00:24:30,560 --> 00:24:34,800 Speaker 1: years earlier, and he mentioned it that he believed love 371 00:24:34,840 --> 00:24:39,040 Speaker 1: apples would make a fine catsup. I'm just gonna use 372 00:24:39,080 --> 00:24:41,160 Speaker 1: cats up to differentiate so I don't have to spell 373 00:24:41,240 --> 00:24:45,760 Speaker 1: it every time. One thing I read positive that all 374 00:24:45,840 --> 00:24:48,439 Speaker 1: of the things added in ketchup at this time and 375 00:24:48,560 --> 00:24:53,800 Speaker 1: currently tomatoes, mushrooms, oysters are big on that fifth taste 376 00:24:53,920 --> 00:24:58,399 Speaker 1: or savory yeah, which I thought was interesting. Meanwhile, speaking 377 00:24:58,440 --> 00:25:02,719 Speaker 1: of our tomato episode, tomatoes were growing in popularity around 378 00:25:02,760 --> 00:25:04,960 Speaker 1: this time. There was this kind of stunt that happened 379 00:25:05,080 --> 00:25:09,080 Speaker 1: in eighteen twenty in which one Colonel Robert Gibbon Johnson 380 00:25:09,160 --> 00:25:12,240 Speaker 1: stood on the steps of a local New Jersey courthouse 381 00:25:12,320 --> 00:25:18,000 Speaker 1: and eight tomatoes. He just went through tomatoes until the crowd, 382 00:25:18,040 --> 00:25:21,280 Speaker 1: which had gathered, which was convinced that they were poisonous, 383 00:25:21,400 --> 00:25:23,919 Speaker 1: was like, oh, I guess, I guess he's fine, I 384 00:25:23,920 --> 00:25:26,199 Speaker 1: guess they're not poisons. I guess they're not poisonous this 385 00:25:26,240 --> 00:25:30,000 Speaker 1: whole time. Yeah, Yeah, it's a great it's a great story, 386 00:25:30,040 --> 00:25:32,600 Speaker 1: and uh, you could check out our tomato episode to 387 00:25:32,680 --> 00:25:35,399 Speaker 1: learn more. And if you haven't heard it, I highly recommended. 388 00:25:36,320 --> 00:25:39,720 Speaker 1: Recipes for ketchup or tomato soy as it was now called, 389 00:25:40,040 --> 00:25:43,200 Speaker 1: were present in many of the first American cookbooks, including 390 00:25:44,200 --> 00:25:48,280 Speaker 1: The Virginia Housewife by Mary Randolph around eighteen thirty four 391 00:25:48,320 --> 00:25:51,880 Speaker 1: and Ohio and doctor John Cook. Bennett got the idea 392 00:25:52,040 --> 00:25:57,800 Speaker 1: that tomatoes were this universal gut pantsia that they could 393 00:25:57,840 --> 00:26:00,359 Speaker 1: like treat all sorts of digestion problems, and you started 394 00:26:00,359 --> 00:26:05,040 Speaker 1: publishing recipes for tomato ketchup, which was then concentrated into 395 00:26:05,080 --> 00:26:10,520 Speaker 1: pillform and sold as patent medicine. It's kind of fascinating 396 00:26:10,520 --> 00:26:13,000 Speaker 1: how it went from don't eat these stairs pors and 397 00:26:13,080 --> 00:26:16,560 Speaker 1: its will kill you too. Here their medicinal take a 398 00:26:16,640 --> 00:26:21,560 Speaker 1: film very quickly, humans are we can just pop around 399 00:26:21,640 --> 00:26:25,879 Speaker 1: in that mind um. Miss Beaton's book of household Management 400 00:26:26,640 --> 00:26:30,040 Speaker 1: and eighteen sixty one bestseller King with several ketchup recipes, 401 00:26:30,359 --> 00:26:33,919 Speaker 1: mostly of the mushroom and oyster variety, and over the 402 00:26:33,920 --> 00:26:38,199 Speaker 1: next few decades, tomato ketchups medicinal popularity would grow to 403 00:26:38,240 --> 00:26:41,320 Speaker 1: the point that people apparently thought of tomato ketchup as 404 00:26:41,359 --> 00:26:45,280 Speaker 1: being like a health tonic. Wow. There was a problem 405 00:26:45,280 --> 00:26:49,240 Speaker 1: brought on by addition of tomatoes, though it didn't preserve 406 00:26:49,280 --> 00:26:52,440 Speaker 1: as well, and that whole long lasting thing was an 407 00:26:52,560 --> 00:26:56,159 Speaker 1: enormous part of ketchups appeal. The tomato growing season was 408 00:26:56,240 --> 00:26:59,480 Speaker 1: short too, so growers needed a way to keep tomato 409 00:26:59,560 --> 00:27:04,320 Speaker 1: preserve all ye're long. A lot of companies attempted to 410 00:27:04,320 --> 00:27:07,560 Speaker 1: commercialize tomato ketchup, but they ran into a a lot 411 00:27:07,560 --> 00:27:12,240 Speaker 1: of problems, sometimes deadly ones with yeast, mold and bacteria. 412 00:27:12,440 --> 00:27:16,240 Speaker 1: Oh and they also contained cold tar to get that 413 00:27:16,320 --> 00:27:21,040 Speaker 1: red color, and boric acid that were not good for 414 00:27:21,080 --> 00:27:24,280 Speaker 1: you know, um, Okay. The thing here is that you 415 00:27:24,359 --> 00:27:26,800 Speaker 1: had like two months out of the year to produce 416 00:27:26,960 --> 00:27:31,080 Speaker 1: fresh tomato pulp for ketchup, and you couldn't make a 417 00:27:31,160 --> 00:27:33,800 Speaker 1: year supply of catchup very quickly, and you didn't have 418 00:27:33,880 --> 00:27:38,600 Speaker 1: good refrigeration or even reliable canning technology yet, so you 419 00:27:38,600 --> 00:27:42,000 Speaker 1: wound up with people adding various chemicals to preserve the pulp. 420 00:27:42,240 --> 00:27:45,440 Speaker 1: Stuff that is not super good for you. Boric acid formulin, 421 00:27:45,520 --> 00:27:50,280 Speaker 1: which is a solution of formaldehyde and water um benzoic acid. Also, 422 00:27:50,359 --> 00:27:53,479 Speaker 1: the acids in ketchups would interact with the copper tubs 423 00:27:53,520 --> 00:27:57,640 Speaker 1: that they were often cooked in. Uh huh. In eighteen 424 00:27:57,760 --> 00:28:01,680 Speaker 1: sixty six, Pierre Blots of French cookbook author called commercially 425 00:28:01,720 --> 00:28:07,600 Speaker 1: available ketchup filthy, decomposed, and putrid. A study out of 426 00:28:07,640 --> 00:28:12,679 Speaker 1: California conducted in eight found that ketchup brands contained injurious 427 00:28:12,800 --> 00:28:17,880 Speaker 1: ingredients like salasilic acid, you know, like known carcinogens, known 428 00:28:17,920 --> 00:28:21,480 Speaker 1: carcinogens in the eighteen hundreds. Something had to be pretty 429 00:28:21,520 --> 00:28:26,080 Speaker 1: bad at that anyway. Yeah. One of the guys leading 430 00:28:26,080 --> 00:28:31,000 Speaker 1: the effort to rid ketchup of benzoates was Dr Harvey 431 00:28:31,160 --> 00:28:35,760 Speaker 1: Washington Wiley, Oh man, this guy, Yeah, more on him 432 00:28:35,760 --> 00:28:37,959 Speaker 1: in a minute. But he was so passionate about this 433 00:28:38,040 --> 00:28:41,160 Speaker 1: that in eighteen seventy six he joined forces with a 434 00:28:41,240 --> 00:28:46,479 Speaker 1: fella in Pittsburgh named Henry J. Hydes, Yes that Hides, 435 00:28:46,960 --> 00:28:50,640 Speaker 1: who by that time was already making catchup. He started 436 00:28:50,680 --> 00:28:53,200 Speaker 1: selling the stuff in eighteen seventy one and running H. J. 437 00:28:53,480 --> 00:28:58,880 Speaker 1: Hines Company. He, or more likely his chief food scientist G. F. Mason, 438 00:28:59,280 --> 00:29:03,400 Speaker 1: got the idea to use ripe tomatoes. Previously, they've been 439 00:29:03,480 --> 00:29:06,440 Speaker 1: using green and yellow in hopes that they'd last longer, 440 00:29:06,800 --> 00:29:09,280 Speaker 1: resulting in a brownish type sauce that they would then 441 00:29:09,360 --> 00:29:13,360 Speaker 1: die red um and these red tomatoes they have more pectin. 442 00:29:13,960 --> 00:29:16,520 Speaker 1: He also upped the vinegar and his product, which which 443 00:29:16,560 --> 00:29:19,680 Speaker 1: helped it last longer, and added sugar. He was so 444 00:29:19,920 --> 00:29:22,520 Speaker 1: confident in his product he sold it with the money 445 00:29:22,520 --> 00:29:26,760 Speaker 1: back guarantee. Now that it no longer had preservatives, it 446 00:29:26,760 --> 00:29:30,000 Speaker 1: would see a sort of a health product again, and 447 00:29:30,080 --> 00:29:34,440 Speaker 1: it was marketed as Tomato Catchup. And part of the 448 00:29:34,560 --> 00:29:37,760 Speaker 1: recipe that Mason came up with was really processed, not 449 00:29:38,040 --> 00:29:43,080 Speaker 1: ingredients like clean manufacturing practices and quality control. What's weird, 450 00:29:43,480 --> 00:29:45,720 Speaker 1: but but let's let's back up just a little bit here. 451 00:29:46,040 --> 00:29:50,360 Speaker 1: So Hines had gotten his start bottling and selling horse 452 00:29:50,440 --> 00:29:54,080 Speaker 1: ranish that his mother made a humble business that by 453 00:29:54,120 --> 00:29:58,160 Speaker 1: the eight nineties had grown into a large food processing firm. 454 00:29:58,200 --> 00:30:00,440 Speaker 1: The story goes around that time he got the idea 455 00:30:00,520 --> 00:30:05,040 Speaker 1: to market Hynes fifty seven varieties catch up from a 456 00:30:05,160 --> 00:30:08,400 Speaker 1: sign in New York City advertising twenty one varieties of shoes, 457 00:30:09,000 --> 00:30:10,920 Speaker 1: and he thought that adding a number was a cool idea, 458 00:30:11,240 --> 00:30:14,000 Speaker 1: and that fifty seven was a cool number, possibly because 459 00:30:14,000 --> 00:30:17,120 Speaker 1: it combined his favorite number five with his wife's favorite 460 00:30:17,160 --> 00:30:20,920 Speaker 1: number seven. Okay, although, to be fair, when he first 461 00:30:20,960 --> 00:30:24,240 Speaker 1: started marketing at the company already produced over sixty products, 462 00:30:24,240 --> 00:30:27,840 Speaker 1: so there were certainly enough varieties to count. Most of 463 00:30:27,840 --> 00:30:29,400 Speaker 1: it wasn't types of catchup, though. It was like rice 464 00:30:29,440 --> 00:30:32,000 Speaker 1: flakes and olives and pickles and mustard and vinegars and 465 00:30:32,080 --> 00:30:36,640 Speaker 1: stuff like that. Hynes seems like he was this legit 466 00:30:36,840 --> 00:30:40,280 Speaker 1: good person who genuinely cared about people's health and welfare 467 00:30:40,920 --> 00:30:43,880 Speaker 1: and about making money, and he managed to turn his 468 00:30:44,000 --> 00:30:47,640 Speaker 1: enthusiasm for that first thing into like a lot of 469 00:30:47,680 --> 00:30:51,560 Speaker 1: that second thing. In the late eighteen hundreds, he was 470 00:30:51,600 --> 00:30:55,640 Speaker 1: giving his factory employees free access to medical and dental care, 471 00:30:56,080 --> 00:30:59,360 Speaker 1: on site emergency care, and life and death insurance. The 472 00:30:59,400 --> 00:31:03,360 Speaker 1: company provide uniforms and laundry service, and washrooms and on 473 00:31:03,520 --> 00:31:06,800 Speaker 1: site manicures to make sure that employees came to the 474 00:31:06,840 --> 00:31:09,280 Speaker 1: line clean. They didn't just get a lunch break. There 475 00:31:09,320 --> 00:31:12,120 Speaker 1: was art in the cafeteria. The Pittsburgh factory had a 476 00:31:12,160 --> 00:31:16,200 Speaker 1: swimming pool, a gymnasium, and a rooftop garden. I kind 477 00:31:16,240 --> 00:31:19,120 Speaker 1: of want to bottle ketchup in the eighteen hundreds in Pennsylvania. 478 00:31:19,360 --> 00:31:23,080 Speaker 1: It sounds lovely, right and Hines what was marketing this? 479 00:31:23,720 --> 00:31:26,680 Speaker 1: He He opened his factories to public tours. He sold 480 00:31:26,720 --> 00:31:30,480 Speaker 1: his products in clear glass bottles. He hired traveling salesman 481 00:31:30,520 --> 00:31:33,520 Speaker 1: to display Hines products in local grocery stores like on 482 00:31:33,680 --> 00:31:37,560 Speaker 1: China with fine linen uh, and espouse the quality of 483 00:31:37,600 --> 00:31:40,680 Speaker 1: these foods. They were more expensive, but they were purer 484 00:31:42,120 --> 00:31:45,360 Speaker 1: and amidst all of this, Dr Wiley, who by the 485 00:31:45,400 --> 00:31:48,040 Speaker 1: turn of the century was the chief chemist at the 486 00:31:48,080 --> 00:31:52,400 Speaker 1: Federal Bureau of Chemistry, was on this public campaign to 487 00:31:52,640 --> 00:31:56,520 Speaker 1: bring pure foods to the public by regulating the ever 488 00:31:56,680 --> 00:32:03,040 Speaker 1: increasingly industrial food industry. He hired a poison squad that 489 00:32:03,160 --> 00:32:06,760 Speaker 1: apparently voluntarily ate whatever he gave them to help him 490 00:32:06,800 --> 00:32:11,400 Speaker 1: prove that highly processed foods made under unsanitary conditions were 491 00:32:11,440 --> 00:32:16,960 Speaker 1: bad for your health. Oh wow, they volunteered apparently, Yeah, 492 00:32:17,000 --> 00:32:20,800 Speaker 1: government employees. Good times. Uh. He went on speaking tours 493 00:32:20,960 --> 00:32:24,120 Speaker 1: railing against big business cost cutters as the hosts of 494 00:32:24,200 --> 00:32:29,000 Speaker 1: Satan and promoting a pure food act as necessary for 495 00:32:29,120 --> 00:32:32,560 Speaker 1: the survival of the human race. He had quite a 496 00:32:32,600 --> 00:32:37,440 Speaker 1: rhetoric the public and perhaps especially religious folks connected with 497 00:32:37,480 --> 00:32:42,520 Speaker 1: the larger temperance movement loved it. They were super into this, 498 00:32:42,960 --> 00:32:46,200 Speaker 1: apparently to to get then President Teddy Roosevelt on board, 499 00:32:46,480 --> 00:32:49,960 Speaker 1: he pointed to fillers being used in Scotch, so you know, 500 00:32:50,080 --> 00:32:58,920 Speaker 1: whatever works must now. And Hines was also all about it, 501 00:32:59,080 --> 00:33:01,280 Speaker 1: you know, like like, oh, man, you want to pass 502 00:33:01,320 --> 00:33:05,560 Speaker 1: some laws demanding sanitary manufacturing conditions, come at me, bro 503 00:33:06,160 --> 00:33:09,680 Speaker 1: I'm ready. The company was already a leader there and 504 00:33:09,720 --> 00:33:12,800 Speaker 1: would nothing but profit at forcing their competitors to start 505 00:33:12,840 --> 00:33:16,480 Speaker 1: shaping up. Hines's son, Howard, who by that time was 506 00:33:16,520 --> 00:33:19,440 Speaker 1: working in the company, was quoted as telling Roosevelt that 507 00:33:19,600 --> 00:33:23,560 Speaker 1: such laws would inspire a confidence in commercially prepared foods, 508 00:33:23,880 --> 00:33:26,000 Speaker 1: and as my company would get its full share of 509 00:33:26,000 --> 00:33:28,880 Speaker 1: the larger business. In helping the industry, we should be 510 00:33:28,920 --> 00:33:34,560 Speaker 1: helping ourselves. Mm hmmm. And then Upton Sinclaire's The Jungle 511 00:33:34,640 --> 00:33:39,800 Speaker 1: came out, yeah, in February of and all all of 512 00:33:39,840 --> 00:33:43,720 Speaker 1: this kind of like simmering upset at all of the 513 00:33:43,880 --> 00:33:48,360 Speaker 1: malpractice going on in the food manufacturing industry came to 514 00:33:48,440 --> 00:33:51,240 Speaker 1: a boil. The Pure Food and Drug Act would be 515 00:33:51,240 --> 00:33:55,120 Speaker 1: passed in June of that year. It enforced proper labeling 516 00:33:55,200 --> 00:33:58,120 Speaker 1: of ingredients on packaging and paved the way for the 517 00:33:58,200 --> 00:34:02,760 Speaker 1: Food and Drug Administration to be created. It's astounding ketchup 518 00:34:03,160 --> 00:34:07,680 Speaker 1: ketchup um. And after this, ketch us popularity really increased, 519 00:34:08,280 --> 00:34:12,200 Speaker 1: especially after the American Civil War Merchants Review named ketchup 520 00:34:12,360 --> 00:34:16,960 Speaker 1: the sauce of sauces in the New York Tribune named 521 00:34:17,040 --> 00:34:21,200 Speaker 1: ketchup the national condiment of eighteen nine six quote on 522 00:34:21,239 --> 00:34:25,520 Speaker 1: every table in the land, and Hines really cornered the market. 523 00:34:25,560 --> 00:34:28,720 Speaker 1: Five million bottles sold by nineteen o five. By nineteen 524 00:34:28,719 --> 00:34:32,440 Speaker 1: o eight, they had sold two point five million dollars worth. 525 00:34:32,880 --> 00:34:35,960 Speaker 1: According to Hines, to separate himself from his confeditors, he 526 00:34:36,040 --> 00:34:38,200 Speaker 1: chose the spelling ketchup, as they mentioned at the top, 527 00:34:38,239 --> 00:34:41,959 Speaker 1: instead of catsup. The more and more ketchup people bought 528 00:34:42,000 --> 00:34:45,080 Speaker 1: from stores, the less and less recipes for it appeared 529 00:34:45,080 --> 00:34:50,280 Speaker 1: in cookbooks. Hinz Company was pouring money into morality based 530 00:34:50,400 --> 00:34:54,560 Speaker 1: ketchup advertising after that Pure Food and Drug Act passed, 531 00:34:54,920 --> 00:34:57,279 Speaker 1: and that's part of how they started making so much 532 00:34:57,280 --> 00:35:00,239 Speaker 1: more money. UH. One ad read you can have the 533 00:35:00,320 --> 00:35:04,680 Speaker 1: danger of drugged food by getting Hines pure food products. UH. 534 00:35:04,760 --> 00:35:07,759 Speaker 1: Some ads apparently suggested that the government was going to 535 00:35:07,840 --> 00:35:11,239 Speaker 1: start confiscating any foods that contained preservatives, so you know, 536 00:35:11,280 --> 00:35:14,360 Speaker 1: grocers should start replacing their stock with Hines products. Stat 537 00:35:14,840 --> 00:35:18,920 Speaker 1: whoa that was? That was not true. Then in the 538 00:35:18,960 --> 00:35:23,960 Speaker 1: nineteen thirties, Hines Company began tomato breeding programs to create 539 00:35:24,080 --> 00:35:27,600 Speaker 1: hybrids that were sturdier and more prolific, and this would 540 00:35:27,640 --> 00:35:31,840 Speaker 1: become huge, huge, Like by the nineties, they had started 541 00:35:31,840 --> 00:35:36,000 Speaker 1: commercially selling seeds, and hind Seed became the market leader 542 00:35:36,280 --> 00:35:40,719 Speaker 1: in tomato seeds. They started out looking for disease resistant tomatoes, 543 00:35:40,800 --> 00:35:44,279 Speaker 1: but the research capacity that they set up let them 544 00:35:44,320 --> 00:35:47,200 Speaker 1: flow with all kinds of different marketing changes over the 545 00:35:47,200 --> 00:35:51,400 Speaker 1: next few decades. For example, in nineteen sixty five, mechanical 546 00:35:51,440 --> 00:35:55,239 Speaker 1: tomato harvesters became available, which would greatly reduce the time 547 00:35:55,239 --> 00:35:58,240 Speaker 1: and cost of picking tomatoes if you had a crop 548 00:35:58,320 --> 00:36:01,319 Speaker 1: that could withstand the force of a machine, right a 549 00:36:01,320 --> 00:36:05,320 Speaker 1: little bit rougher than a human picker, So Hines developed 550 00:36:05,320 --> 00:36:09,680 Speaker 1: that crop. These days, they developed hundreds of new tomato 551 00:36:09,760 --> 00:36:15,839 Speaker 1: varieties every year and choose a few to advance on. Wow. Well, uh, 552 00:36:15,880 --> 00:36:20,840 Speaker 1: speaking of Wow, and Nixon made headlines in sixteen not 553 00:36:21,040 --> 00:36:24,000 Speaker 1: sixteen and nineteen sixty nine, it came out that his 554 00:36:24,120 --> 00:36:29,640 Speaker 1: breakfast of choice was cottage cheese and ketchup. And when 555 00:36:29,640 --> 00:36:32,600 Speaker 1: I read that, I made a very loud, audible sound 556 00:36:32,680 --> 00:36:36,400 Speaker 1: of disgust that drew worry from my nearby co workers. 557 00:36:38,920 --> 00:36:40,960 Speaker 1: It's not the worst thing I've ever thought of, but 558 00:36:41,360 --> 00:36:43,560 Speaker 1: I don't like thinking about it. No, it's just not 559 00:36:43,640 --> 00:36:47,959 Speaker 1: a pleasant image or taste sensation in my brain. Let's 560 00:36:47,960 --> 00:36:52,239 Speaker 1: move on. Individual ketchup backets came on the scene in nine. 561 00:36:53,600 --> 00:36:56,520 Speaker 1: Two years later, in nineteen seventy, the thirty two ounce 562 00:36:56,560 --> 00:37:00,600 Speaker 1: bottle is introduced. By the nineteen eighties, Ketchup is the 563 00:37:00,640 --> 00:37:03,800 Speaker 1: butt of a joke and pulp fiction, and the source 564 00:37:03,880 --> 00:37:07,120 Speaker 1: of letters of advice to and landers. My husband is 565 00:37:07,160 --> 00:37:10,640 Speaker 1: eating too much ketchup. I where he's uncultured. I I 566 00:37:10,760 --> 00:37:12,439 Speaker 1: did read it, and I got kind of a laugh 567 00:37:12,440 --> 00:37:16,920 Speaker 1: out of it. And under Reagan, the US government attempted 568 00:37:16,960 --> 00:37:20,480 Speaker 1: to get ketchup classified as a vegetable to meet the 569 00:37:20,560 --> 00:37:25,520 Speaker 1: vegetable component of school lunch requirements. Hi, Yeah, YEAHI The 570 00:37:25,680 --> 00:37:30,000 Speaker 1: plastic squeeze bottle came out in night three. There are 571 00:37:30,160 --> 00:37:35,080 Speaker 1: innovations ongoing. Some were successful than others. In two thousand 572 00:37:35,239 --> 00:37:38,560 Speaker 1: there was a green ketchup, and pink and blue, and teal, 573 00:37:38,680 --> 00:37:41,880 Speaker 1: and orange and purple, and in two thousand two the 574 00:37:42,040 --> 00:37:45,520 Speaker 1: upside down Ketchup bottle. Those upside down bottles are equipped 575 00:37:45,560 --> 00:37:49,799 Speaker 1: with a specially designed silicone valve with slits arranged at 576 00:37:49,840 --> 00:37:52,000 Speaker 1: right angles to each other so that they part with 577 00:37:52,080 --> 00:37:54,359 Speaker 1: pressure with a squeeze of the bottle and steal back 578 00:37:54,440 --> 00:37:59,200 Speaker 1: up when relaxed. Keep your ketchup freshure. Oh. And then 579 00:37:59,320 --> 00:38:04,160 Speaker 1: in twenty hen, amidst public concerns about corn syrups pervasive 580 00:38:04,239 --> 00:38:07,560 Speaker 1: use as a sweetener, both Hines and other leading brand 581 00:38:07,719 --> 00:38:11,960 Speaker 1: Hunts started offering ketchups sweetened with sugar instead of high 582 00:38:11,960 --> 00:38:15,520 Speaker 1: frucdose corn syrup. Hunts replaced high frucdose corn syrup across 583 00:38:15,560 --> 00:38:18,760 Speaker 1: their entire line of ketchups, while Hines introduced a ketchup 584 00:38:18,840 --> 00:38:23,319 Speaker 1: called Simply Hines, which had reduced sodium and replaced the 585 00:38:23,360 --> 00:38:26,840 Speaker 1: corn syrup. And according to research albeit from the corn industry, 586 00:38:27,080 --> 00:38:29,359 Speaker 1: this is a good case study about how consumers care 587 00:38:29,440 --> 00:38:32,120 Speaker 1: more about the amount of added sweeteners in a product 588 00:38:32,160 --> 00:38:35,640 Speaker 1: overall than than what kind of sweetener is being used. 589 00:38:36,040 --> 00:38:38,040 Speaker 1: But sales numbers do appear to bear that out, and 590 00:38:38,120 --> 00:38:40,840 Speaker 1: Hunts eventually went back to using high frucdose corn syrup 591 00:38:40,880 --> 00:38:44,760 Speaker 1: after a dip in sales. Huh. Hines meanwhile put extra 592 00:38:44,800 --> 00:38:48,200 Speaker 1: money into that breeding research and development to build a 593 00:38:48,280 --> 00:38:54,560 Speaker 1: sweeter tomato and reduce dependence on corn syrup overall. Huh. 594 00:38:54,560 --> 00:39:03,719 Speaker 1: That's very interesting ketchup. Who knew? Uh? That is our 595 00:39:04,080 --> 00:39:09,120 Speaker 1: history portion. But ketchup has more surprises for us in 596 00:39:09,160 --> 00:39:13,200 Speaker 1: the science bit. And more about that after one last 597 00:39:13,239 --> 00:39:26,000 Speaker 1: quick break for a word from our sponsor, and we're back, 598 00:39:26,440 --> 00:39:33,040 Speaker 1: Thank you sponsor. Okay, Lauren, let's talk about non Newtonian fluids. 599 00:39:34,000 --> 00:39:36,080 Speaker 1: It is this like non Euclidean geometry. Do I need 600 00:39:36,120 --> 00:39:39,640 Speaker 1: to be scared? Terrified? Oh? Heck, she's very scared. I 601 00:39:39,680 --> 00:39:42,839 Speaker 1: can tell no, it's not scary at all. Uh. As 602 00:39:42,840 --> 00:39:46,320 Speaker 1: I mentioned earlier, the fifty seven part of Hine's fifty 603 00:39:46,320 --> 00:39:49,160 Speaker 1: seven Ketchup is definitely just a just a marketing thing, 604 00:39:49,480 --> 00:39:52,600 Speaker 1: but the placement of the fifty seven label on the 605 00:39:52,600 --> 00:39:56,200 Speaker 1: bottle is absolutely not. And that's because ketchup is a 606 00:39:56,239 --> 00:40:01,520 Speaker 1: non Newtonian fluid. Really, let's unpack that. A Newtonian fluid 607 00:40:01,840 --> 00:40:04,840 Speaker 1: is one that has a viscosity, a thickness or a 608 00:40:04,920 --> 00:40:09,920 Speaker 1: resistance to flowing related only to its temperature. Water and 609 00:40:10,000 --> 00:40:14,200 Speaker 1: oil are Newtonian fluids. Uh you know, pressure and non 610 00:40:14,239 --> 00:40:17,640 Speaker 1: heat related agitation don't affect the rate of which they flow. 611 00:40:18,239 --> 00:40:21,120 Speaker 1: So like, no matter how hard you shake water, it 612 00:40:21,120 --> 00:40:24,640 Speaker 1: always flows the same way, right right right. This has 613 00:40:24,680 --> 00:40:27,480 Speaker 1: nothing to do with density, mind you. Like honey is 614 00:40:27,719 --> 00:40:30,800 Speaker 1: both more dense and more viscous than water, It takes 615 00:40:30,840 --> 00:40:33,640 Speaker 1: longer to pour, and it's also heavier, it'll it'll sink 616 00:40:33,680 --> 00:40:36,920 Speaker 1: and tea or something like that. But think of cream. 617 00:40:36,960 --> 00:40:40,320 Speaker 1: It takes longer to pour than water, so it's more viscous, 618 00:40:40,400 --> 00:40:44,760 Speaker 1: but it would also float on top of water anyway. 619 00:40:45,520 --> 00:40:50,320 Speaker 1: Unlike water and other Newtonian fluids, non Newtonian fluids are 620 00:40:50,360 --> 00:40:56,160 Speaker 1: affected by pressure and agitation. Think about quicksand or okay, 621 00:40:56,200 --> 00:40:59,600 Speaker 1: maybe you've never really thought about quicksand, but it's about 622 00:40:59,600 --> 00:41:02,560 Speaker 1: twice as dense as you are, meaning that you can 623 00:41:02,600 --> 00:41:05,040 Speaker 1: float on top of it, but only if you don't struggle. 624 00:41:05,520 --> 00:41:08,120 Speaker 1: If you struggle in quicksand, you agitate it and it 625 00:41:08,160 --> 00:41:11,680 Speaker 1: makes it less viscous, and you'll sink. That is why 626 00:41:11,760 --> 00:41:14,239 Speaker 1: you should always stay calm and move slowly should you 627 00:41:14,280 --> 00:41:18,359 Speaker 1: get trapped in quicksand survival tip of the episode. You've 628 00:41:18,400 --> 00:41:22,280 Speaker 1: heard it here on food Stuff, exactly where you expect 629 00:41:22,360 --> 00:41:26,880 Speaker 1: to get your quicksand survival tips. You should also stay 630 00:41:26,880 --> 00:41:28,960 Speaker 1: calm and move slowly if you ever get trapped in 631 00:41:29,000 --> 00:41:32,799 Speaker 1: toothpaste or catch up. More practically, though, you can put 632 00:41:32,840 --> 00:41:35,040 Speaker 1: this to use when you're trying to get ketchup out 633 00:41:35,040 --> 00:41:38,239 Speaker 1: of a glass bottle. Uh, it's so viscous that it 634 00:41:38,280 --> 00:41:42,359 Speaker 1: gets jammed up at the neck. But by applying agitation 635 00:41:42,680 --> 00:41:45,279 Speaker 1: sheer stress, that is, to the ketchup at the neck, 636 00:41:45,719 --> 00:41:48,360 Speaker 1: you can make it less viscous and it will flow faster. 637 00:41:48,800 --> 00:41:50,799 Speaker 1: And you can do that by just tapping the neck 638 00:41:50,840 --> 00:41:53,759 Speaker 1: of the bottle right on that fifty seven label, or 639 00:41:53,800 --> 00:41:55,920 Speaker 1: if you're using different brands, sort of like midway up 640 00:41:56,200 --> 00:41:58,840 Speaker 1: the glass neck, tapping it at the bottom of the 641 00:41:58,840 --> 00:42:02,120 Speaker 1: bottle does not work because that only affects the viscosity 642 00:42:02,160 --> 00:42:04,359 Speaker 1: of the ketchup at the bottom of the bottle, which 643 00:42:04,400 --> 00:42:07,640 Speaker 1: is not where the problem is, right, And yet that's 644 00:42:07,640 --> 00:42:10,040 Speaker 1: what almost all of us do. Yeah, it seems it 645 00:42:10,040 --> 00:42:13,520 Speaker 1: seems illogical, it does, doesn't it. Nope, not logical at all. 646 00:42:13,560 --> 00:42:20,319 Speaker 1: According to non Newtonian fluid physics. I say it again, catchup. Um. 647 00:42:20,480 --> 00:42:23,880 Speaker 1: You may also have seen videos online about how you 648 00:42:23,920 --> 00:42:27,759 Speaker 1: can use ketchup to clean or polish things, particularly on 649 00:42:27,840 --> 00:42:30,880 Speaker 1: objects that are metal because of the acidity and the 650 00:42:30,920 --> 00:42:33,839 Speaker 1: tomatoes and the vinegars. From the things I read, because 651 00:42:33,920 --> 00:42:36,839 Speaker 1: I have never tried this, it can clean pots and 652 00:42:36,880 --> 00:42:39,960 Speaker 1: pans and minutes. It can remove the tarnish off copper. 653 00:42:40,480 --> 00:42:44,359 Speaker 1: It's good for polishing brass and steel shining cars. And 654 00:42:44,760 --> 00:42:47,680 Speaker 1: I do kind of want to try it because for me, 655 00:42:49,360 --> 00:42:52,080 Speaker 1: putting ketchup on something, it's gonna make it worse. But 656 00:42:52,320 --> 00:42:55,359 Speaker 1: I believe that it is true. Um. I think they'll 657 00:42:55,360 --> 00:42:58,480 Speaker 1: all start really small, with like a penny. Yeah, maybe 658 00:42:58,480 --> 00:43:01,880 Speaker 1: not like an antique or any like my my cousin's 659 00:43:02,000 --> 00:43:04,719 Speaker 1: very nice car or something. Oh yeah, probably not that. No, 660 00:43:04,960 --> 00:43:09,040 Speaker 1: I just put ketchup on your car. It's gonna be fine. Um. 661 00:43:09,080 --> 00:43:11,840 Speaker 1: And if you want to make it, it's relatively easy 662 00:43:11,840 --> 00:43:14,520 Speaker 1: to make and to customize to your own taste. Absolutely, 663 00:43:14,760 --> 00:43:17,880 Speaker 1: should you be interested. The consistency is a little tricky 664 00:43:18,200 --> 00:43:21,160 Speaker 1: to imitate, but it's totally worth your while. If you're 665 00:43:21,160 --> 00:43:25,200 Speaker 1: a ketchup fan and recipes abound online or worth worth 666 00:43:25,239 --> 00:43:27,640 Speaker 1: your while. I don't know. I I was talking with 667 00:43:27,680 --> 00:43:30,880 Speaker 1: a with a food industry friend about this before we 668 00:43:30,920 --> 00:43:32,880 Speaker 1: came in here, not immediately before we came in. And 669 00:43:32,880 --> 00:43:35,920 Speaker 1: it's not like hiding in the office. But there's a 670 00:43:35,920 --> 00:43:38,520 Speaker 1: little bit of of an argument in the food industry 671 00:43:38,560 --> 00:43:40,799 Speaker 1: about whether or not one should make their own house 672 00:43:40,840 --> 00:43:43,160 Speaker 1: catch up. I have heard that yet, because yeah, because 673 00:43:43,160 --> 00:43:47,800 Speaker 1: the flavor of ketchup is so when people ask times yeah, 674 00:43:48,200 --> 00:43:50,200 Speaker 1: and so anything else is kind of I mean, it 675 00:43:50,239 --> 00:43:52,600 Speaker 1: can be delightful, yes, but it's like, oh, this doesn't 676 00:43:52,600 --> 00:43:55,400 Speaker 1: taste like ketchup, and that's a lot of people's experiences, 677 00:43:55,400 --> 00:43:56,880 Speaker 1: I think making it at home, they're like, well, this 678 00:43:56,960 --> 00:44:00,759 Speaker 1: is nice, but right. I definitely think that in restaurants 679 00:44:00,800 --> 00:44:04,080 Speaker 1: you are running a risk if you don't offer also 680 00:44:04,640 --> 00:44:07,560 Speaker 1: bottled ketchup, because people will be angry that they're not 681 00:44:07,600 --> 00:44:11,160 Speaker 1: getting what they what they think of ketchup as um. 682 00:44:11,200 --> 00:44:15,319 Speaker 1: But yeah, like I've made it once and all I 683 00:44:15,360 --> 00:44:17,799 Speaker 1: did was add like more, I made it spice here 684 00:44:18,640 --> 00:44:21,200 Speaker 1: and I liked it. But yeah, if you're looking for 685 00:44:21,440 --> 00:44:25,520 Speaker 1: hins like that sweet ketchup, you're never going to get it. Yeah, 686 00:44:25,880 --> 00:44:28,120 Speaker 1: just buy it, Just buy it. That's why all the recipes, 687 00:44:28,160 --> 00:44:30,800 Speaker 1: like we said, they started disappearing out of the recipe 688 00:44:30,800 --> 00:44:33,120 Speaker 1: books because people were like, I want this thing and 689 00:44:33,320 --> 00:44:36,680 Speaker 1: I can't do it, so so even try. All right, 690 00:44:36,800 --> 00:44:39,080 Speaker 1: don't let that discourage you. Should you want to try 691 00:44:39,080 --> 00:44:42,640 Speaker 1: a different type of ketchup, especially something like banana ketchup. Yeah, 692 00:44:42,680 --> 00:44:48,640 Speaker 1: I know, I'm very I really want to try that. Yeah, 693 00:44:48,680 --> 00:44:51,840 Speaker 1: and that brings us to the end of this episode. 694 00:44:51,920 --> 00:44:56,560 Speaker 1: I did think of another ketchup thing. Yes, So currently, 695 00:44:56,880 --> 00:44:59,520 Speaker 1: I've watched the movie everything everywhere, all at once, like 696 00:44:59,520 --> 00:45:02,399 Speaker 1: way too many times. Oh yeah, there's a scene with 697 00:45:02,520 --> 00:45:08,919 Speaker 1: the catship like, oh, it's organic and if you haven't 698 00:45:08,960 --> 00:45:10,759 Speaker 1: seen it, I'm not going to explain it because I've 699 00:45:10,920 --> 00:45:13,239 Speaker 1: I've told people this movie cannot be spoiled because it's 700 00:45:13,239 --> 00:45:17,600 Speaker 1: so so weird. But I also wouldn't want to risk 701 00:45:17,640 --> 00:45:20,880 Speaker 1: spoiling anyone. So yeah, actually, now that now that I 702 00:45:20,920 --> 00:45:23,360 Speaker 1: think about it, I guess there's like two kinds of 703 00:45:23,400 --> 00:45:28,839 Speaker 1: catchup references in the movie at any rate. Um uh, so, yes, 704 00:45:29,040 --> 00:45:31,799 Speaker 1: there's that. Go check that film out if you like 705 00:45:32,040 --> 00:45:40,480 Speaker 1: incredibly bonkers action movies that made me cry multiple times. Anyway, Um, 706 00:45:40,520 --> 00:45:45,400 Speaker 1: I was like, oh no, rocks. I'm weeping now. Um, 707 00:45:45,440 --> 00:45:50,520 Speaker 1: but I guess also like one more follow up. We 708 00:45:50,560 --> 00:45:53,399 Speaker 1: still have not done an episode about high fruc dose 709 00:45:53,480 --> 00:45:56,600 Speaker 1: corn syrup, which is something that we like kind of 710 00:45:56,640 --> 00:45:59,160 Speaker 1: promise that we're going to do soon, um in this 711 00:45:59,200 --> 00:46:03,240 Speaker 1: episode from eighteen. So that hasn't happened. I mean, speaking 712 00:46:03,280 --> 00:46:07,040 Speaker 1: of the multiverse and time being weird. Soon could beat 713 00:46:07,080 --> 00:46:11,680 Speaker 1: all kinds of things. True enough, it will happen. It's 714 00:46:11,680 --> 00:46:16,040 Speaker 1: on the list. It is. It is on the list, 715 00:46:16,120 --> 00:46:19,160 Speaker 1: and as we've said, it might take some time, but 716 00:46:19,200 --> 00:46:24,680 Speaker 1: if it's on the list, we'll get to happen. Yeah, yeah, 717 00:46:25,160 --> 00:46:28,799 Speaker 1: well good, here you go. I love to think there's 718 00:46:28,840 --> 00:46:33,040 Speaker 1: one listener who's just been holding out that one episode 719 00:46:33,080 --> 00:46:35,799 Speaker 1: on catchup, like what they're gonna talk about it. It's 720 00:46:35,840 --> 00:46:38,040 Speaker 1: just waiting and waiting and waiting. We will get to you. 721 00:46:38,400 --> 00:46:44,200 Speaker 1: We will, and yes to all the other listeners and 722 00:46:44,440 --> 00:46:47,640 Speaker 1: that one. If you would like to contact us, you can. 723 00:46:47,800 --> 00:46:50,880 Speaker 1: Our email is hello at savor pod dot com. We're 724 00:46:50,920 --> 00:46:54,320 Speaker 1: also on social media. You can find us on Twitter, Facebook, 725 00:46:54,360 --> 00:46:57,000 Speaker 1: and Instagram at saver pod and we do hope to 726 00:46:57,040 --> 00:46:59,600 Speaker 1: hear from you. Saver is production of I Heart Radio. 727 00:46:59,760 --> 00:47:02,040 Speaker 1: For more podcasts for my Heart Radio, you can visit 728 00:47:02,080 --> 00:47:04,840 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 729 00:47:04,920 --> 00:47:07,480 Speaker 1: listen to your favorite shows. Thanks as always to our 730 00:47:07,480 --> 00:47:10,400 Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you 731 00:47:10,400 --> 00:47:12,200 Speaker 1: for listening, and we hope that lots more good things 732 00:47:12,200 --> 00:47:20,280 Speaker 1: are coming your way.