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Speaker 1: Hello, and welcome Savor production of I Heart Radio. I'm

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Speaker 1: Annie Reese and I'm Lauren volke Bum and today we're

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Speaker 1: talking about fun me Yes, Yes, and the cravings, Oh,

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Speaker 1: the cravings. Yes, we are still coming to you from

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Speaker 1: our COVID nineteen related isolation and oh my gosh, I am.

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Speaker 1: I'm pretty sure I'm going to order some Vietnamese delivery

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Speaker 1: for tonight because this was a lot Yes, yes, and

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Speaker 1: tonight is the Great American take Out Part two, So

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Speaker 1: we're doing your part by ordering. Yeah, I don't think

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Speaker 1: it's what would would you explain that that that concept

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Speaker 1: to us? The Great American Takeout is a hashtag that

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Speaker 1: started I believe two weeks ago. They did it for

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Speaker 1: the first time and it was a Tuesday, and there

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Speaker 1: was this push to order from local restaurants in your

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Speaker 1: area and then tag your whatever you got delivered on

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Speaker 1: social media with Great American Takeout. And it's just this

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Speaker 1: way to try to support local businesses that are struggling

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Speaker 1: in this time. And I did it last time. I

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Speaker 1: ordered from local restaurant cooks and soldiers and I got

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Speaker 1: a bottle of prosecco and a cocktail delivered to me

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Speaker 1: and it was the best. Yeah, you did. That's great. Also,

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Speaker 1: remember if you take part of this, which if you're listening,

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Speaker 1: then it's already happened, but you know you can still participate.

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Speaker 1: Um not on Great American takeout tip tip tip. Well, yeah,

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Speaker 1: so are more important than ever for in these are

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Speaker 1: uncertain times for supporting your local service industry. Yes, yes,

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Speaker 1: Um and bund me this the craving it would be,

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Speaker 1: I might satisfy it to Laura. And I tell you,

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Speaker 1: I don't think I had bunned me until I got

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Speaker 1: this job right out of college. And our co worker

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Speaker 1: UH and friend Ben bolan Um back when our office

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Speaker 1: was in Buckhead and I used to work and what

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Speaker 1: we called the fish Bowl, which is sort of this

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Speaker 1: large glass office. It was originally meant for one guy,

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Speaker 1: but after he left it was seven or eight members

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Speaker 1: of the video team in there. Um and he Ben

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Speaker 1: would go to Lee's Bakery on Beauford Highway and get

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Speaker 1: us all bund me is because they had a buy five,

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Speaker 1: get one free deal and I think you could also

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Speaker 1: get a baggett as part of that. And it's still

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Speaker 1: it was glorious still on my face. Yeah. In Atlanta,

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Speaker 1: Oh my gosh. But I think that was the first

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Speaker 1: time I had a fun me. Oh wow, gosh, I was.

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Speaker 1: I was lucky enough to have a wonderful friend who

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Speaker 1: happens to be from Vietnam when I was in college

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Speaker 1: and uh and so she introduced me to fun and

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Speaker 1: bond me around that point. But I used to live

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Speaker 1: within walking distance of Lee's Bakery, and that it was

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Speaker 1: it was dangerous. Um, but I also miss it very

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Speaker 1: very dearly. Yes, there all the time. I took my

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Speaker 1: parents there. Actually, oh yeah, oh that's great. Did they

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Speaker 1: did they like it? How did they feel about it?

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Speaker 1: They really did like it. They got so there you

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Speaker 1: can get a fun plus like half a bonny deal.

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Speaker 1: So that's what we all got because I wanted them

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Speaker 1: to try both, and it was one of those things

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Speaker 1: where they would kind of randomly bring it up, like

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Speaker 1: you'll remember when we ate that that was so good,

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Speaker 1: and I would feel warmth in my heart. Yes, yes, yeah,

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Speaker 1: both are still some of my favorite comfort foods, which

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Speaker 1: is what inspired us to do this episode right now,

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Speaker 1: And you can check out our Fun episode for some

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Speaker 1: more context when it comes to the history part on

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Speaker 1: this one, because they do have a very similar kind

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Speaker 1: of parallel story, so that is an option for you. Also, recently,

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Speaker 1: the Google doodle or some may call it a foodle,

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Speaker 1: and that's not me. People on the inside called it that.

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Speaker 1: When it's a food thing, they call it a foodle

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Speaker 1: on Marsh twenty four. It's true, Lauren um on Mark.

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Speaker 1: I think a hundred years ago, yeah, was anyone even

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Speaker 1: alive then? Gosh, that was the time of dinosaurs. But

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Speaker 1: the Google doodle that day was the bond me on

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Speaker 1: that date in the Oxford English Dictionary added bond Me

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Speaker 1: to the dictionary, so if you saw it, it was

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Speaker 1: pretty cute, very colorful. I love I love a good

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Speaker 1: Google doodle, and especially a foodle, but that brings us silence.

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Speaker 1: I don't. I don't like portmanteaus of the of the

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Speaker 1: word food with other things. It kind of I'm just

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Speaker 1: I don't know, I don't I don't appreciate it. What's

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Speaker 1: another one or like just like foodie, like I guess

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Speaker 1: it's not a but you know, but to stuff like,

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Speaker 1: I'm just like just I don't know. It's it's the

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Speaker 1: word food. It's just so weird already, so I'm just like,

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Speaker 1: just just leave that one alone. Food Okay, I'll ponder

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Speaker 1: this and I'll gather my thoughts. Okay, I'll send you

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Speaker 1: a detailed report. Oh man, I love a detailed report. Excellent. Okay.

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Speaker 1: I've been making a lot of them on what I

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Speaker 1: would some would call useless things during this time of

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Speaker 1: self quarantine, so you can eagerly await it. Yes, yes,

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Speaker 1: I've been reading a lot of such things during this

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Speaker 1: time of self quarantine. So perfect. But I interrupted you

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Speaker 1: when you were about to bring us to our question. Yes,

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Speaker 1: bond me what are they? Oh? Well? A bond me

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Speaker 1: is a type of sandwich. It's served on a soft

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Speaker 1: oblong roll that's a sliced lengthwise and toasted or baked

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Speaker 1: to a chewy crisp on the outside. And the fillings.

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Speaker 1: The fillings can be a lot of things, but the

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Speaker 1: combo that's really like propagated around the world is um

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Speaker 1: uh slices of some kind of like cold cut style

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Speaker 1: protein like a like roast ham or sausage up and

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Speaker 1: or tureen um, topped with a crunchy shredded pickled vegetables

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Speaker 1: like carrots and dichod radish, slices of mildly hot chili

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Speaker 1: peppers and fresh cucumber and chopped cilantro and a swipe

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Speaker 1: of mayo and or butter and or patte. There are

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Speaker 1: strong opinions about this just just roll with it um,

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Speaker 1: and then a drizzle of savory sauce classically Maggie sauce um,

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Speaker 1: which is like a slightly vegetable herbal salt heavy sauce

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Speaker 1: along the lines of a soy sauce or worst to

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Speaker 1: shear or liquid bullion um. And so the result is

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Speaker 1: this ab salute bomb of complimentary flavors and textures, a

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Speaker 1: soft and chewy and crunchy and savory and salty and

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Speaker 1: pungent and spicy and a little bit sweet. Ah. Yes,

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Speaker 1: I love all of the I love everything that's going on,

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Speaker 1: but I especially love all the textures. I'm a big

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Speaker 1: texture person, and I like a good crunch. But then

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Speaker 1: it's the bread is soft in the middle, right, and

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Speaker 1: the vegetables are crunchy. So it's just it's it's like

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Speaker 1: an exciting experience bining into upun me it is. It is.

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Speaker 1: It's very Oh, it's very pleasing in that uh in

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Speaker 1: that in that brain area that we've talked about previously

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Speaker 1: on the show, that like the the the exact right

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Speaker 1: combination of just makes your brain go like, who oh,

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Speaker 1: I wasn't expecting that. That's great. Yes. Uh. In their

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Speaker 1: homeland of Vietnam, bun me are often a breakfast food

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Speaker 1: or a heavy snack on the go kind of food,

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Speaker 1: either made at home or sold by street vendors. And oh,

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Speaker 1: there are just tons of varie it ds, including sweet

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Speaker 1: ones like scoops of ice cream laid out in a

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Speaker 1: roll for an ice cream sandwich, maybe like sprinkled with

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Speaker 1: some chopped peanuts. I want to try that right now.

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Speaker 1: Fun Me, by the way, is also the word for

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Speaker 1: the type of bread that's used, like that this long

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Speaker 1: roll made of wheat flour with additives like maybe a

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Speaker 1: bit of rice flour or I did this to myself

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Speaker 1: or exorbit acid or or other stuff to give it

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Speaker 1: like a thinner crust and a softer sort of sponge

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Speaker 1: ear crumb that like a traditional French baggett. But the

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Speaker 1: possibilities are truly endless, especially as bond me have traveled

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Speaker 1: out from Vietnam to the rest of the world. Uh.

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Speaker 1: You know, proteins from shrimp to chicken, to tofu to fish,

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Speaker 1: to pull pork to pork belly beef, meatballs, tofu mushrooms,

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Speaker 1: tempa eggs, curried, marinated, barbecued, seared, deep fried, whatever veg

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Speaker 1: and pickle you want, whatever spicy, creamy or pungent sauce

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Speaker 1: you can get ahold of. So for sure, some of

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Speaker 1: these things will get you a little bit of a

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Speaker 1: side eye from traditionalists. Yeah. I I definitely read many

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Speaker 1: articles where, well not many, maybe like four where it

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Speaker 1: ended with somebody saying something along the lines of that's

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Speaker 1: not fun me. You can call it something else, but

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Speaker 1: it's not bun me, you know. I I encourage iteration

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Speaker 1: on ideas and innovation. They're all delicious, yes, but there

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Speaker 1: but there is definitely a more traditional way to do it.

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Speaker 1: And that's nice too, indeed, and kind of and the

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Speaker 1: other path. On the other side of that, I feel

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Speaker 1: like nowadays you can find bun me flavored all kinds

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Speaker 1: of things. And I was trying to think of the examples,

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Speaker 1: because I know I've seen it around where I'm just

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Speaker 1: kind of like, huh, maybe bun me bowls or like

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Speaker 1: a salad or yeah, yeah, yeah, exact please. So I

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Speaker 1: think we are seeing that sort of thing as well

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Speaker 1: as people have at least here in the States, discovered

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Speaker 1: how awesome bonny are and wanted to replicate that and

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Speaker 1: have that flavor experience in other ways. Um also bond

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Speaker 1: me in New Orleans sometimes called the Vietnamese po boy.

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Speaker 1: Uh yeah, yeah, such on that a little bit more later,

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Speaker 1: But it's a popular item down there, absolutely and very

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Speaker 1: much parallels the creation story of the po boy in

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Speaker 1: terms of multicultural influence on a dish. Yes, absolutely, well,

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Speaker 1: I guess we need to talk about the nutrition, Okay,

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Speaker 1: So it really depends on your ingredients and like the

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Speaker 1: size of the sandwich at hand. But the the international

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Speaker 1: like classic is pretty okay for you. I mean, you know,

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Speaker 1: it's got protein and fats and veg and starch and

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Speaker 1: can thus give you a pretty like rounded profile of

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Speaker 1: both macro and micro nutrients. Though for sure it's easy

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Speaker 1: for these things to go overboard on the fatty ingredients,

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Speaker 1: you know, and bread is not a health food, but

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Speaker 1: as street foods go, I think it's a pretty great option. Um.

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Speaker 1: You know, it'll fill you up, it'll keep you going,

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Speaker 1: it's got vegi on there. Good for your mental health, oh,

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Speaker 1: absolutely good for your mental health, and that is more

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Speaker 1: important than ever these days. I mean, speaking of comfort food,

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Speaker 1: we do have some numbers for you. Uh yeah, so

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Speaker 1: some of those of the numbers that I ran across,

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Speaker 1: we're talking just all about the bread involved, because those

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Speaker 1: those purists, as traditionalists, will argue that bond Me rolls

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Speaker 1: go to stale for use after like three hours after baking,

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Speaker 1: so short window. There's a chain in California that um

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Speaker 1: that prides itself on producing fresh rolls every twenty minutes

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Speaker 1: of service. Wow, I know, right, how delicious? Yes, And

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Speaker 1: kind of going off of that. In interview with The

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Speaker 1: Wall Street Journal, Vietnamese resident Mrs Trong said, given that

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Speaker 1: the bond Me is eaten within five minutes of being made, quote,

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Speaker 1: every hour is bond Me hour, there's something close to alchemy.

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Speaker 1: When the bagad is still hot and has lint, it's

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Speaker 1: warmth to the patte and the sausage while not wilting

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Speaker 1: the cilantro or cucumber spears. So eat it quickly. Official recommendation. Absolutely,

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Speaker 1: and writer Andrew Lamb calls the perfect melting of ingredients

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Speaker 1: and a bond Me quote a moment of rapture. Oh

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Speaker 1: I agree, I cannot. I cannot argue with that in

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Speaker 1: any way. Shape or form. The craving is getting worse.

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Speaker 1: It's getting worse. It's it's it's all, it's all craving

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Speaker 1: year from here. That's aer you heard it here first

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Speaker 1: on saying we're pioneering the ways and new uses of language.

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Speaker 1: We we are the music makers and we are the

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Speaker 1: dreamers of the dreams. Indeed, we do have some history

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Speaker 1: for you, we we do. But first we've got a

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Speaker 1: quick break for a word from our sponsor, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you. So Like as we

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Speaker 1: mentioned at the top, bond Me is a combination of

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Speaker 1: French and Vietnamese cuisine, a product of French colonization and

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Speaker 1: the eventual establishment of French Indo China in eight right,

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Speaker 1: So okay, As all of the European powers were doing

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Speaker 1: during the age of exploration and colonization, France engaged in

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Speaker 1: these serious attempts to conquer and profit from places around

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Speaker 1: the world, starting in like the late fifteen and early

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Speaker 1: sixteen hundreds. King Louis the created the French East India

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Speaker 1: Company in sixteen sixty four to compete with other trading

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Speaker 1: companies working in Asia, but due to a number of

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Speaker 1: conflicts both with Britain and internally like the French Revolution UM,

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Speaker 1: the French government didn't really get started attempting to colonize

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Speaker 1: around Asia until the mid eighteen hundreds. However, all that

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Speaker 1: time UM there had been Catholic missionaries attempting to make

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Speaker 1: cultural in roads and UH and French Catholics UM and

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Speaker 1: traders perhaps concentrated on Indo, China what's now Vietnam, Cambodia

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Speaker 1: and Laos because of the relative lack of success there

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Speaker 1: by other nations. Yes, and French missionaries looking to spread

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Speaker 1: Catholicism were often met with suspicion and hostility, so France

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Speaker 1: sent soldiers to accompany them, and this was to totally

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Speaker 1: fair by this point. Certainly, missionaries going to the area

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Speaker 1: were strongly connected with their nation's governments and commercial interests

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Speaker 1: and militaries UM. The Vietnamese government realized this, and, depending

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Speaker 1: on who was in charge at the time, either saw

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Speaker 1: it as a good thing like trade equals power yes, UM,

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Speaker 1: or as a bad thing like trade equals potential takeover

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Speaker 1: Uh no, no, thank you. And meanwhile, the French authorities

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Speaker 1: saw the treatment of overseas missionaries as an excellent way

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Speaker 1: to manipulate relations with the governments involved. After the Emperor

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Speaker 1: of Vietnam executed two Spanish missionaries in eighteen fifty seven,

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Speaker 1: the French, who had ships nearby fighting in the Second

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Speaker 1: Opium War, retaliated. A series of skirmishes followed, and when

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Speaker 1: French forces were freed up at the end of the

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Speaker 1: Second Opium War, they consolidated their hold on Vietnam. Yeah,

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Speaker 1: they took serious advantage of the situation. Um and this

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Speaker 1: became the French colony of Coach in China, which would

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Speaker 1: become part of the larger Indochinese Union established by France

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Speaker 1: a couple decades later. In seven, after conquering neighboring areas,

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Speaker 1: to save money, the French established European staples in Vietnam

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Speaker 1: instead of paying to have them shipped over from Europe.

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Speaker 1: These items were expensive and only the French could afford them,

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Speaker 1: reinforcing the French notion that European things were better and

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Speaker 1: only worthy of the French. Oh and and this is

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Speaker 1: just It was this very ugly, very ingrained, pseudo scientific

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Speaker 1: like us versus them concept that helped a lot of

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Speaker 1: Europeans excuse their subjugation of South and Southeast Asian people's

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Speaker 1: um this idea that like bread and beata superior and

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Speaker 1: eating them made European superior to the rice and fish

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Speaker 1: diets um and the people who ate them in those

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Speaker 1: places right. However, Um, some things were still difficult to

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Speaker 1: create in Indo China, like like wheat flour, because wheat

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Speaker 1: wheat was not psyched about growing there, so so flour

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Speaker 1: for bread had to be shipped in and was thus

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Speaker 1: perhaps especially expensive. French people living in or stationed in

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Speaker 1: Vietnam it took to buttering the much beloved baguette and

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Speaker 1: stuffing it with patte or or serving it with a

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Speaker 1: plate of of basically charcuterie ham and other cold cuts patte, cheese, butter,

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Speaker 1: et cetera. The Vietnamese depth the French baggette bonte or

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Speaker 1: foreign cake or western bread. I've seen a couple of

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Speaker 1: different translations, and they were something that the upper class

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Speaker 1: in Vietnam could afford. They were only ones who could

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Speaker 1: afford them, other than the French, and they enjoyed dipping

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Speaker 1: them in condensed sweetened milk. Oh, I want sweetened condensed

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Speaker 1: milk and baguette right now. That's never a craving that

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Speaker 1: I thought that I would have but yes, please, agreed, agreed,

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Speaker 1: But moving on, More European ingredients were introduced to Vietnam

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Speaker 1: during World War One, and at a lower price. Right

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Speaker 1: upon upon the outbreak of World War One, French authorities

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Speaker 1: in Indo China seized a couple of German owned import

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Speaker 1: facilities there that were stocked with all of these European goods,

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Speaker 1: and simultaneously, like thousands of French military personnel were being

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Speaker 1: shipped back to Europe to aid in the war effort,

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Speaker 1: meaning that suddenly the Vietnamese market was absolutely flooded with

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Speaker 1: these European goods and with way fewer French people to

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Speaker 1: consume them. Among these goods was almost certainly a condiment

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Speaker 1: called Magi sauce, which is this like lagoon protein based

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Speaker 1: liquid seasoning created in Switzerland back in six that was

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Speaker 1: meant to be a cheap substitute for meat based stock

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Speaker 1: in working class cooking. Um, and it would go and

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Speaker 1: to enjoy popularity like everywhere. Really, we could do a

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Speaker 1: whole episode on it, I'd want to. Now. I feel

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Speaker 1: I feel like it's got these interesting cultural ties or

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Speaker 1: like or like cultural similarities to like vegemite and marmite.

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Speaker 1: Oh yeah, yeah, and so I really I really want

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Speaker 1: to go into that. But but at any rate, this

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Speaker 1: puts the sauce in Vietnam. Sometime around this time rights,

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Speaker 1: with all these ingredients more available, more and more Vietnamese

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Speaker 1: bakers started making European style bread and baggetts themselves. Vietnam's humidity,

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Speaker 1: though more intense than what you'd find into France, was

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Speaker 1: an obstacle and getting dough to rise, oh yeah, And

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Speaker 1: and that's where various additives came in um and the

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Speaker 1: sometime use of rice flour in the dough because during

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Speaker 1: and especially after World War One, supply chains in and

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Speaker 1: and from Europe were seriously disrupted. Rights. As the years passed,

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Speaker 1: people began calling these baggetts bon me Me means weak, huh.

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Speaker 1: There's also speculation, which we mentioned in our episode, that

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Speaker 1: bon me is a linguistic take on the French word

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Speaker 1: for soft sandwich bread pandam like pandam bun me. I

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Speaker 1: don't know. It could be there, it could be both,

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Speaker 1: could could be either. French rule in Vietnam came to

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Speaker 1: an end in nineteen four, and the country was split

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Speaker 1: into the communist North and capitalist US backed South Vietnam.

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Speaker 1: This is when the Vietnamese people really started putting their

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Speaker 1: own spin on the bun me, largely setting out the

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Speaker 1: patte for slices of pork or as an addition to pete.

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Speaker 1: Before that, the French discouraged an alteration to their quote

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Speaker 1: superior cuisine. There were distinctions between the bon me of

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Speaker 1: the North and the south, the northern variety leaning towards

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Speaker 1: a simpler presentation of bread, meat, salt and pepper, whereas

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Speaker 1: in the south or more vegetables, some of them pickled

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Speaker 1: and herbs in the mix. Many refugees fleeing the communist

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Speaker 1: north started selling bon me from street carts. The climate

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Speaker 1: was hotter in the s outh and not as suited

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Speaker 1: for USA today, and a few other sources even credit

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Speaker 1: a specific shop with our more modern iteration of the

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Speaker 1: bond me hoamma out of District three in the owners

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Speaker 1: Mr and Mrs Leigh were a part of the refugee

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Speaker 1: migration from the North to the south. And we're not

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Speaker 1: positive about that pronunciation. We did look it up, but

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Speaker 1: a quick Google didn't come up with their particular families

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Speaker 1: pronunciation of it, and the diacritical marks are present. But anyway, yes, uh,

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Speaker 1: Mrs Ley had worked in Hannoy for this French company

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Speaker 1: that made European style cold cuts that would have been

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Speaker 1: served with baguette. They settled in Saigon now Hoshi Minh City.

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Speaker 1: They wanted to provide a cheap, convenient takeaway option with

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Speaker 1: fresh ingredients in direct contrast to the expensive French version

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Speaker 1: UH and with more stable mayonnaise replacing imported UH and

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Speaker 1: less shelf stable butter. They also may have innovated, or

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Speaker 1: at the very least popularized, the the tradition of stacking

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Speaker 1: the ingredients into sandwiches rather than serving them alongside on platters.

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Speaker 1: You know, easier for eating on the go, Very convenient, yes, yes,

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Speaker 1: and the family still owns the shop. It's just a

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Speaker 1: couple of blocks over from the original location. After the

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Speaker 1: end of the Vietnam War and reunification in food shortages

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Speaker 1: once again put bond Me in the luxury category, and

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Speaker 1: this didn't change until some free market reforms in the

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Speaker 1: eighties spring up entrepreneurs and allowing the bond Me to

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Speaker 1: emerge as a cheap street food. The arrival of American

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Speaker 1: wheat helped as well, and this is when the world

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Speaker 1: at large learned about the sandwich um as folks from

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Speaker 1: mainly South Vietnam settled all over, moving to the US

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Speaker 1: and physically in New Orleans, Australia, and Europe, bringing their

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Speaker 1: recipes with them. In a rich sugar merchant who had

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Speaker 1: lost quite a bit in the communist takeover of Vietnam

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Speaker 1: relocated to California's Silicon Valley with sons. They set up

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Speaker 1: a food truck outside of a plant that made computer parts,

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Speaker 1: specifically focusing on providing cheap, nostalgic lunch options to Vietnamese

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Speaker 1: workers employed. They're including fun me. Soon everyone was trying

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Speaker 1: to get a taste of the sandwich is, leading to

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00:23:15,520 --> 00:23:18,400
Speaker 1: the creation of Lee Brothers Food Services, Inc. And they

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00:23:18,440 --> 00:23:22,439
Speaker 1: americanized their name for that title. Um these days they

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Speaker 1: provide over five hundred California food trucks with their services.

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Speaker 1: Their success also spawned the fast food chain these sandwiches.

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Speaker 1: And then I didn't know about this. The folks behind

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00:23:33,840 --> 00:23:39,520
Speaker 1: Chipotle opened shop House South Asian Kitchen in largely focused

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Speaker 1: on bund me. It later closed all fourteen locations in Seen.

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Speaker 1: I completely missed this whole thing. Yeah, me too. It

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Speaker 1: must not have been. It must out have gotten to Atlanta.

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Speaker 1: Probably not. And then in Yum, incorporated of KFC, Pizza

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00:23:54,240 --> 00:23:57,879
Speaker 1: Hut and Taco Bell Fame, launched bond Shop, also centered

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Speaker 1: around bun Me. Currently all of the locations are inside airports,

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00:24:02,200 --> 00:24:09,040
Speaker 1: so I think it's like ballas in Toronto. Yeah, well

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Speaker 1: you're probably not right now, but later. True enough. I

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Speaker 1: also haven't seen any of those, and now I'm oh,

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00:24:15,840 --> 00:24:21,159
Speaker 1: I'm so curious, but uhh yeah. Then in there was

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Speaker 1: this whole kerfuffle that I also missed um at Oberlin

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Speaker 1: College in Ohio over a number of dishes from Asian cuisines,

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Speaker 1: including BoNT Me and Tan dory and and sushi. These

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00:24:33,040 --> 00:24:35,480
Speaker 1: dishes were being served in the Oberlin College food court

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00:24:35,920 --> 00:24:41,199
Speaker 1: in very americanized, very like inexpensive food hall forms that

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00:24:41,320 --> 00:24:46,040
Speaker 1: didn't resemble or even like reflect their origins, and some

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00:24:46,119 --> 00:24:49,320
Speaker 1: students took deep offense and called it disrespectful at best

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Speaker 1: and appropriation at worst. And the internet called them social

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Speaker 1: justice warriors, and it was this whole thing. Did you

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00:24:56,800 --> 00:25:01,560
Speaker 1: remember this? I know, Oh, I'm to completely. But the

385
00:25:01,640 --> 00:25:04,920
Speaker 1: upside here is that Oberlin officials took the students seriously,

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00:25:05,520 --> 00:25:08,680
Speaker 1: especially insofar as they were you know, they were complaining

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00:25:08,680 --> 00:25:13,320
Speaker 1: about low quality food in this expensive university's food courts

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00:25:13,359 --> 00:25:16,719
Speaker 1: and and there was a few like specific things like hey,

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00:25:16,880 --> 00:25:21,960
Speaker 1: you put beef in the tendory for DOLLI you probably

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00:25:21,960 --> 00:25:27,199
Speaker 1: shouldn't do that kind of stuff. Um, yeah, so I

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Speaker 1: don't know, Like apparently a lot of internet pendence got

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Speaker 1: all riled about it as as this demonstration of like

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00:25:33,080 --> 00:25:37,840
Speaker 1: wealthy students privilege to protest campus life versus like the

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00:25:37,920 --> 00:25:42,080
Speaker 1: very real oppression and appropriation of cultures that happens in

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00:25:42,720 --> 00:25:47,919
Speaker 1: more real world environments. Heavy scare quotes there, but you know, uh,

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Speaker 1: I don't know. The people were calling it bond megate

397
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Speaker 1: or sandwich ghazi. I like how you can just put

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00:25:57,080 --> 00:26:01,560
Speaker 1: gate at the end of anything. That's I mean, just

399
00:26:01,600 --> 00:26:09,440
Speaker 1: a simple way of communicating scandal, right right. Uh. It

400
00:26:09,560 --> 00:26:14,240
Speaker 1: strikes me as as like linguistically similar to to using

401
00:26:14,320 --> 00:26:18,119
Speaker 1: a holic as like, oh man, yeah, I'm a sure

402
00:26:18,160 --> 00:26:22,639
Speaker 1: to holic, I'm a chocoholic. Like that's not what that

403
00:26:22,760 --> 00:26:26,960
Speaker 1: meant originally, but sure you know, we aren't the only

404
00:26:26,960 --> 00:26:34,400
Speaker 1: ones paving a path in the English language. Hey, I

405
00:26:34,000 --> 00:26:38,280
Speaker 1: I I do strongly believe that that language evolves and

406
00:26:38,320 --> 00:26:40,800
Speaker 1: we're all part of it, and that that's very important.

407
00:26:42,400 --> 00:26:47,520
Speaker 1: I understand being irritated by specific things though. Um but anyway,

408
00:26:47,880 --> 00:26:53,679
Speaker 1: uh yeah, you know, the popularity of bon Me in

409
00:26:53,760 --> 00:26:57,720
Speaker 1: its various forms outside of Vietnam has helped the culture

410
00:26:57,720 --> 00:27:00,879
Speaker 1: of bond Me thrive in Vietnam itself, as as tourists

411
00:27:00,920 --> 00:27:08,359
Speaker 1: and food writers and bless them Instagrammers seek out local iterations. Yeah.

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00:27:08,600 --> 00:27:12,639
Speaker 1: I definitely feel and I know this is come up

413
00:27:12,640 --> 00:27:15,960
Speaker 1: in so many podcasts, and it's really made me appreciate

414
00:27:16,000 --> 00:27:20,240
Speaker 1: how sheltered I was in my small town. But uh yeah,

415
00:27:20,320 --> 00:27:22,760
Speaker 1: for me, I feel like I just had never heard

416
00:27:22,760 --> 00:27:29,840
Speaker 1: about it, and then this, and then it was everywhere. Yeah. Yeah,

417
00:27:29,840 --> 00:27:33,720
Speaker 1: there's a definitely a beautiful, beautiful boom of of Vietnamese

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00:27:33,800 --> 00:27:38,360
Speaker 1: cuisine around that time, around Atlanta especially. Yeah, and I'm

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00:27:38,400 --> 00:27:43,760
Speaker 1: so grateful for it. Yes, oh so much. Yes, Oh

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00:27:43,760 --> 00:27:47,120
Speaker 1: I need to Yeah, that's dinner. I think it might

421
00:27:47,119 --> 00:27:55,120
Speaker 1: be mine too. The cravings are real. Yes. Well, that's

422
00:27:55,160 --> 00:27:57,000
Speaker 1: about what we have to say on the bond Me

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Speaker 1: for now. It is m and we do have a

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Speaker 1: little bit more for you, but first we've got one

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00:28:02,640 --> 00:28:13,919
Speaker 1: more quick break for a word from our sponsor. And

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Speaker 1: we're back. Thank you, sponsor, Yes, thank you, And we're

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Speaker 1: back with listeners. That's how I feel about bond me

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00:28:28,240 --> 00:28:32,560
Speaker 1: like a fetty. Yes, it's a party in your mouth,

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00:28:36,040 --> 00:28:38,800
Speaker 1: Mariah wrote, and I hope I'm pronouncing your name correctly,

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00:28:38,920 --> 00:28:43,000
Speaker 1: Maria Maria. As I was listening to the Classics Aspects episode,

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00:28:43,000 --> 00:28:44,920
Speaker 1: a memory from a couple of years ago popped into

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00:28:44,960 --> 00:28:47,880
Speaker 1: my mind. I can honestly say I have no recollection

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Speaker 1: of what inspired me to create such a cursed meal,

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00:28:50,760 --> 00:28:54,320
Speaker 1: and clearly had it mostly blocked from my memory for

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00:28:54,360 --> 00:28:59,440
Speaker 1: obvious reasons. But I made a spaghettio and hot dog aspect.

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00:29:00,680 --> 00:29:02,680
Speaker 1: It was as horrible to eat as it was to

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00:29:02,720 --> 00:29:05,760
Speaker 1: look at it. I did not get a good sheet

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00:29:05,800 --> 00:29:10,080
Speaker 1: on it, although that probably wouldn't have helped it any.

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00:29:10,320 --> 00:29:13,080
Speaker 1: On a related note, I also thought i'd be fun

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Speaker 1: to share some photos from my visit to the Jello

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00:29:16,560 --> 00:29:21,680
Speaker 1: Gallery Museum in Leroy, New York. I was driving back

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00:29:21,680 --> 00:29:24,080
Speaker 1: from a trip to Niagara Falls with my ex and

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00:29:24,120 --> 00:29:27,120
Speaker 1: we saw some roadside signs advertising it as an attraction.

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00:29:27,320 --> 00:29:28,600
Speaker 1: It was a little out of the way, but we

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00:29:28,640 --> 00:29:31,320
Speaker 1: figured we probably wouldn't ever be driving through again, and

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00:29:31,320 --> 00:29:34,320
Speaker 1: why not make a pit stop at the Jellow Museum.

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00:29:34,360 --> 00:29:37,120
Speaker 1: It was as strange and charming as you might imagine

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00:29:37,800 --> 00:29:40,239
Speaker 1: small museum. But my favorite part was the variety of

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00:29:40,280 --> 00:29:44,280
Speaker 1: antique vintage molds they had displayed on the wall. Again,

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00:29:44,360 --> 00:29:47,239
Speaker 1: I can't stress enough how bizarre this whole place was.

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00:29:47,480 --> 00:29:49,800
Speaker 1: If you ever find yourselves an upstate New York, I

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00:29:49,920 --> 00:29:53,600
Speaker 1: strongly encourage swinging by one of the best five dollar

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00:29:53,720 --> 00:29:59,720
Speaker 1: memories I've ever had. Oh yes, oh, I you know,

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00:29:59,800 --> 00:30:02,520
Speaker 1: I a family and Upstate New York, and I am

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00:30:02,560 --> 00:30:06,320
Speaker 1: offended that they have never brought me there. Oh yes,

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00:30:06,600 --> 00:30:10,480
Speaker 1: you should give them a long talking to then make

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00:30:10,520 --> 00:30:17,840
Speaker 1: them go with you. Yes, Oh absolutely, huh okay, Jessica wrote,

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00:30:18,240 --> 00:30:20,960
Speaker 1: I was listening to the Aspect episode and immediately had

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Speaker 1: to stop what I was doing to write this email.

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00:30:23,200 --> 00:30:27,800
Speaker 1: At the first mention of Gallantine, a rush of flashbacks ensued.

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00:30:28,200 --> 00:30:31,560
Speaker 1: In culinary school, we were offered a competition class. These

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Speaker 1: competitions included hot food, pastry, mystery baskets, and cold food platters.

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00:30:37,280 --> 00:30:41,160
Speaker 1: I myself had entered several cold platters because I am insane.

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00:30:41,800 --> 00:30:45,160
Speaker 1: You see, these platters take weeks to plan and prepare,

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00:30:45,240 --> 00:30:49,440
Speaker 1: always ending in a rushed all nighter glazing each gross piece,

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00:30:49,760 --> 00:30:54,240
Speaker 1: each slice, each individual vege, cut, every shelf of the

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00:30:54,240 --> 00:30:57,480
Speaker 1: walk in was filled trays of sliced tureens and potatoes,

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00:30:57,520 --> 00:31:02,760
Speaker 1: studded with toothpicks, holding carefully razed veggies, and the smell

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00:31:03,360 --> 00:31:06,200
Speaker 1: Dear Lord, I will never be free of the memory.

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00:31:06,320 --> 00:31:09,480
Speaker 1: We used a very concentrated ratio of gelatine to water,

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00:31:09,560 --> 00:31:15,720
Speaker 1: which takes on the unmistakable aroma of dog breath. Ah.

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00:31:15,760 --> 00:31:18,480
Speaker 1: This step absolutely needs to be done at the last

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00:31:18,520 --> 00:31:21,560
Speaker 1: possible minute, as the aspect would degrade on the two

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00:31:21,560 --> 00:31:23,800
Speaker 1: hour trip to the competition if done too far in

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00:31:23,880 --> 00:31:28,760
Speaker 1: advance insanity. Yet I did this for eight competitions. Pairs

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00:31:28,760 --> 00:31:30,800
Speaker 1: of students would pick a theme to build a menu

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00:31:30,880 --> 00:31:35,040
Speaker 1: from to create these platters with maddeningly elaborate detail, separating

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00:31:35,160 --> 00:31:38,480
Speaker 1: the crazy from the truly insane among us. The American

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00:31:38,520 --> 00:31:42,880
Speaker 1: Culinary Federation hosts these competitions as well as philanthropic declinaire.

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00:31:43,560 --> 00:31:51,120
Speaker 1: Each platter needs three main pieces galantines, balantines, trenes, peteencrut

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00:31:51,360 --> 00:31:56,000
Speaker 1: et cetera, two main garnishes carefully composed one bite snacks

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00:31:56,160 --> 00:31:59,760
Speaker 1: or amuse bushes, a vegged salad, a sauce, a judge's

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00:31:59,800 --> 00:32:03,600
Speaker 1: play eight, and each platter should serve no one eight

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00:32:03,680 --> 00:32:09,080
Speaker 1: these sixteen people. Oh my gosh, try googling them with

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00:32:09,200 --> 00:32:13,120
Speaker 1: terms like a CF and Culinary Olympics. It should make

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00:32:13,120 --> 00:32:16,000
Speaker 1: them easier to find. Also, here are some old photos

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00:32:16,040 --> 00:32:18,920
Speaker 1: of some of my platters from my competition days, including

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00:32:19,200 --> 00:32:22,960
Speaker 1: my first platter, my chosen theme, Alice in Wonderland. If

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00:32:22,960 --> 00:32:26,360
Speaker 1: you're wondering why my gallanteen is bright pink, I wrapped

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00:32:26,360 --> 00:32:31,640
Speaker 1: it in sliced watermelon radishes. Oh, and there was something

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00:32:31,760 --> 00:32:38,800
Speaker 1: so terrifying and mesmerizing and beautiful about them. It's like

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00:32:38,880 --> 00:32:41,760
Speaker 1: it's like great and terrible. Like it's like it's like Gladriel,

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00:32:41,920 --> 00:32:44,280
Speaker 1: Like it's like you're you're sort of in love with it,

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00:32:44,320 --> 00:32:46,880
Speaker 1: but it is like a truly terrible beauty to behold.

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00:32:48,040 --> 00:32:55,760
Speaker 1: It changes you, It changes We're actually just discussing that

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00:32:55,840 --> 00:32:59,720
Speaker 1: we're loosely planning on doing our next food fairy tale,

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00:32:59,840 --> 00:33:05,760
Speaker 1: l us in Wonderland, So yes, we it is. I

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00:33:05,800 --> 00:33:08,440
Speaker 1: am so excited about that. Um, I think it's going

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00:33:08,480 --> 00:33:12,120
Speaker 1: to be I was. I was rereading them recently, the

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00:33:12,480 --> 00:33:16,000
Speaker 1: two Alice books, and the first one is just kind

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00:33:16,000 --> 00:33:19,640
Speaker 1: of all about food, So I think we could just

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00:33:19,680 --> 00:33:21,400
Speaker 1: do the whole book. But I don't. I don't. I

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00:33:21,400 --> 00:33:23,760
Speaker 1: don't know if I don't know, if we should, I

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00:33:23,760 --> 00:33:28,680
Speaker 1: don't know, if our superproducers would appreciate you. Probably not

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00:33:29,120 --> 00:33:35,920
Speaker 1: thinking not yeah yeah, but still something to look forward to. Yeah,

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00:33:36,480 --> 00:33:39,520
Speaker 1: I'm loving. Please keep sending in these pictures of these

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00:33:39,560 --> 00:33:46,080
Speaker 1: beautiful and terrible things every day, all the time. Please. Yes.

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00:33:46,720 --> 00:33:48,520
Speaker 1: Thanks to both of them for writing, and if you

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00:33:48,560 --> 00:33:51,479
Speaker 1: would like to write to us, you can. Our email

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00:33:51,520 --> 00:33:54,239
Speaker 1: is hello at savor pod dot com. Well, we are

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00:33:54,280 --> 00:33:57,200
Speaker 1: also on social media. You can find us on Facebook, Twitter,

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00:33:57,360 --> 00:33:59,920
Speaker 1: and Instagram at savor pod and we do hope to

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00:34:00,040 --> 00:34:03,000
Speaker 1: hear from you. Savor is production of I Heart Radio.

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00:34:03,080 --> 00:34:05,400
Speaker 1: For more podcast in my Heart Radio, visit the iHeart

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00:34:05,440 --> 00:34:08,160
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:34:08,160 --> 00:34:12,040
Speaker 1: favorite shows. As always, so many thanks to our super producers,

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00:34:12,080 --> 00:34:15,040
Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening.

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00:34:15,239 --> 00:34:17,319
Speaker 1: We hope you're doing okay and we hope that lots

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00:34:17,360 --> 00:34:26,200
Speaker 1: were good things are coming your way