1 00:00:08,920 --> 00:00:11,560 Speaker 1: Hello, and welcome to Save You production of iHeartRadio, I'm Any. 2 00:00:11,680 --> 00:00:13,640 Speaker 2: And I'm Lorn vocal Bam, and today we have an 3 00:00:13,640 --> 00:00:15,440 Speaker 2: episode for you about Kevin Bert. 4 00:00:16,680 --> 00:00:20,079 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? 5 00:00:21,640 --> 00:00:23,360 Speaker 3: Nope, I think I was. 6 00:00:23,760 --> 00:00:26,960 Speaker 2: We hadn't done a cheese episode in a minute, and 7 00:00:27,960 --> 00:00:31,040 Speaker 2: we love doing cheese episodes, and this was one of 8 00:00:31,080 --> 00:00:32,920 Speaker 2: the ones that we have not done before, and I 9 00:00:33,000 --> 00:00:37,600 Speaker 2: love it. I think I purchased some for a cheese 10 00:00:37,640 --> 00:00:40,040 Speaker 2: played a couple months ago, and you know, why not? 11 00:00:41,720 --> 00:00:44,640 Speaker 1: Why not? We do love our cheese episodes. It's funny 12 00:00:44,680 --> 00:00:47,559 Speaker 1: to me how many times we do them, and somehow 13 00:00:47,600 --> 00:00:53,599 Speaker 1: there's still billion much to talk about with the specific 14 00:00:53,760 --> 00:00:57,040 Speaker 1: cheese and all other cheeses. But yeah, this one we 15 00:00:57,040 --> 00:01:00,520 Speaker 1: were discussing before we started recording. How to a lot 16 00:01:00,520 --> 00:01:03,160 Speaker 1: written about it, a lot of reading today. 17 00:01:03,360 --> 00:01:05,960 Speaker 2: Yeah, this was one of the ones where I was like, well, 18 00:01:06,160 --> 00:01:10,440 Speaker 2: I could keep reading about Canon beer for another couple 19 00:01:10,520 --> 00:01:12,800 Speaker 2: of days, but I don't have that kind of time, 20 00:01:12,880 --> 00:01:15,200 Speaker 2: So I'm going to I'm going to stop. I'm going 21 00:01:15,200 --> 00:01:18,039 Speaker 2: to assume that what I have written down in my 22 00:01:18,160 --> 00:01:22,920 Speaker 2: notes already is accurate enough for podcast work. 23 00:01:24,080 --> 00:01:26,920 Speaker 3: Yes, but it continue. 24 00:01:27,360 --> 00:01:30,000 Speaker 1: If you want to learn more and you're somebody who's 25 00:01:30,920 --> 00:01:36,640 Speaker 1: more an expert than us, oh yeah, there's plenty more 26 00:01:36,680 --> 00:01:37,360 Speaker 1: out there for you. 27 00:01:37,760 --> 00:01:41,479 Speaker 2: Yes, if you want to dive deep into the microbiology 28 00:01:41,560 --> 00:01:42,880 Speaker 2: of Canon Bear, you can. 29 00:01:43,560 --> 00:01:46,319 Speaker 1: You can, and we would love to hear from you 30 00:01:46,480 --> 00:01:50,840 Speaker 1: after you do. I know I've had camm beer. I 31 00:01:50,880 --> 00:01:54,160 Speaker 1: feel like this's impossible. I wouldn't have had it, but 32 00:01:54,240 --> 00:01:58,680 Speaker 1: I can't recall. I do love Brie, and Brie and 33 00:01:58,680 --> 00:02:00,920 Speaker 1: Cam and Bear are often put in the same conversation. 34 00:02:02,240 --> 00:02:04,760 Speaker 1: So I am determined to get it. I looked for it. 35 00:02:05,000 --> 00:02:08,520 Speaker 1: My local grocery store didn't have it, so I'm gonna 36 00:02:08,560 --> 00:02:12,520 Speaker 1: have to I'm gonna have to branch out, but I 37 00:02:12,560 --> 00:02:16,720 Speaker 1: am determined. We also talked about how we both got 38 00:02:16,720 --> 00:02:20,079 Speaker 1: cravings just when we were discussing the topic. 39 00:02:20,560 --> 00:02:25,960 Speaker 2: Yeah, every single helpful photo on a website just really 40 00:02:26,000 --> 00:02:27,000 Speaker 2: increased the craving. 41 00:02:27,080 --> 00:02:28,919 Speaker 3: I was like, oh no, oh dear. 42 00:02:29,960 --> 00:02:32,000 Speaker 1: It was bad. That was before we even chose it. 43 00:02:32,000 --> 00:02:39,200 Speaker 1: It was just one of the possibilities. Here we are. Well, 44 00:02:39,360 --> 00:02:45,120 Speaker 1: you can see our past cheese episodes for more, maybe 45 00:02:45,120 --> 00:02:47,760 Speaker 1: specifically Breede, but all of them. All of them are 46 00:02:47,760 --> 00:02:51,960 Speaker 1: in the mix. Sure, and that brings us to our question, 47 00:02:53,280 --> 00:02:58,359 Speaker 1: camm bert, what is it? 48 00:02:59,760 --> 00:03:03,119 Speaker 2: Well, Well, Camembert is a type of soft cheese made 49 00:03:03,120 --> 00:03:06,600 Speaker 2: from cow milk with a bloomy white rind that's sort 50 00:03:06,600 --> 00:03:11,600 Speaker 2: of toothsome tender, and a creamy yellow interior that's basically 51 00:03:11,680 --> 00:03:16,399 Speaker 2: just melting at room temperature. Its flavor is savory and 52 00:03:16,480 --> 00:03:20,200 Speaker 2: a little buttery, fruity and a little funky sharp, like 53 00:03:21,080 --> 00:03:26,840 Speaker 2: mushrooms and earth and must It comes in small wheels 54 00:03:26,880 --> 00:03:29,120 Speaker 2: just about five inches across and a couple inches high. 55 00:03:29,120 --> 00:03:32,560 Speaker 2: That's maybe twelve by five centimeters, weighing just about nine 56 00:03:32,560 --> 00:03:35,680 Speaker 2: ounces or two hundred and fifty grams. Traditionally wrapped in 57 00:03:35,720 --> 00:03:39,120 Speaker 2: coated paper and then packaged into a pressed wood box, 58 00:03:39,520 --> 00:03:42,560 Speaker 2: often in a cylinder shape to match the cheese. It's 59 00:03:42,760 --> 00:03:45,760 Speaker 2: most often served as is as a table cheese, like 60 00:03:45,800 --> 00:03:48,280 Speaker 2: in a cheeseplate sort of situation. You know, maybe some 61 00:03:48,320 --> 00:03:52,320 Speaker 2: bread or crackers and other accompaniments like fruit, nuts, pickled veg. 62 00:03:52,600 --> 00:03:53,120 Speaker 3: What have you. 63 00:03:53,800 --> 00:03:57,000 Speaker 2: But you can bake it with seasonings like herbs, spices, 64 00:03:57,120 --> 00:03:59,640 Speaker 2: or maybe jams or honey to make it even more 65 00:04:00,040 --> 00:04:03,520 Speaker 2: tempting and guey, or use it on sandwiches, or maybe 66 00:04:03,560 --> 00:04:06,640 Speaker 2: to make like a cheesy sauce for pasta or vegetables 67 00:04:06,720 --> 00:04:09,160 Speaker 2: or whatever you want to put a cheese sauce on, 68 00:04:09,320 --> 00:04:14,640 Speaker 2: which is everything probably right right, Yep, it's really good 69 00:04:15,120 --> 00:04:21,120 Speaker 2: if you enjoy slightly funky cheeses. Camm Beert is like 70 00:04:22,080 --> 00:04:25,640 Speaker 2: it's like if you could take a stone from a 71 00:04:25,800 --> 00:04:29,640 Speaker 2: cellar and make it just buttery, spreadable. 72 00:04:33,080 --> 00:04:37,440 Speaker 1: I like that. I do really like that kind of mushroomy, 73 00:04:38,920 --> 00:04:41,880 Speaker 1: earthy taste and cheese. Yeah. 74 00:04:41,960 --> 00:04:42,719 Speaker 3: Oh it's so. 75 00:04:42,600 --> 00:04:43,760 Speaker 1: Good m hm. 76 00:04:45,760 --> 00:04:46,240 Speaker 3: But okay. 77 00:04:47,279 --> 00:04:50,039 Speaker 2: The term canon Beert can be applied to cheese is 78 00:04:50,040 --> 00:04:54,880 Speaker 2: made in the style anywhere by anyone in pretty much anyway. 79 00:04:55,279 --> 00:04:58,680 Speaker 2: But there is a protected designation of origin for cam 80 00:04:58,680 --> 00:05:01,800 Speaker 2: and Beert that has made tradition only in Normandy, France, 81 00:05:01,920 --> 00:05:05,960 Speaker 2: which is where the cheese is from. A true Camembert 82 00:05:06,000 --> 00:05:08,240 Speaker 2: de Normandy and that is what will be on the 83 00:05:08,320 --> 00:05:11,520 Speaker 2: label has to be made in one of four regions 84 00:05:11,520 --> 00:05:14,760 Speaker 2: in Normandy where they have the right grassland for the cows. 85 00:05:15,160 --> 00:05:17,400 Speaker 2: The cow herds have to be at least half made 86 00:05:17,480 --> 00:05:20,080 Speaker 2: up of the Normandy breed, which has been bread for 87 00:05:20,160 --> 00:05:22,719 Speaker 2: milk production. Like it's a little bit higher in protein 88 00:05:22,760 --> 00:05:26,520 Speaker 2: than usual, super tasty. There are regulations about how the 89 00:05:26,560 --> 00:05:29,440 Speaker 2: cows must be grazed and fed, like eighty percent of 90 00:05:29,440 --> 00:05:31,200 Speaker 2: their food has to come from the farm that they 91 00:05:31,240 --> 00:05:33,840 Speaker 2: live on. They have to feeld grays for over six 92 00:05:33,880 --> 00:05:37,000 Speaker 2: months a year. The milk obtained is kept raw, that 93 00:05:37,120 --> 00:05:40,400 Speaker 2: is unpasteurized. And yes, that means that any Camumbert that 94 00:05:40,440 --> 00:05:43,200 Speaker 2: you have had in the United States is not de 95 00:05:43,279 --> 00:05:46,920 Speaker 2: normandy because we've got a ban on import of raw 96 00:05:46,920 --> 00:05:47,839 Speaker 2: milk cheeses here. 97 00:05:48,720 --> 00:05:50,800 Speaker 3: But anyway, there's regret here. 98 00:05:50,800 --> 00:05:55,360 Speaker 2: But anyway, once that cow is milked for the Camumbert 99 00:05:55,360 --> 00:05:58,200 Speaker 2: de normandy, you've got seventy two hours to make the 100 00:05:58,240 --> 00:05:58,919 Speaker 2: milk into a. 101 00:05:59,000 --> 00:06:00,600 Speaker 3: Cheese that is ready to be matured. 102 00:06:02,360 --> 00:06:05,320 Speaker 2: And cheese very basically is what we do to milk 103 00:06:05,400 --> 00:06:08,320 Speaker 2: to preserve it and make it fun. And we do 104 00:06:08,400 --> 00:06:11,240 Speaker 2: this by getting a lot of the water out in 105 00:06:11,240 --> 00:06:14,880 Speaker 2: this case, not like too much water, So okay, you 106 00:06:14,920 --> 00:06:18,960 Speaker 2: start by getting the nutritious and tasty stuff and milk, 107 00:06:19,279 --> 00:06:22,080 Speaker 2: that is, the fats and the proteins to clump together, 108 00:06:22,400 --> 00:06:26,800 Speaker 2: and these will be your curds. Camembert is curdled using renent, 109 00:06:27,000 --> 00:06:29,760 Speaker 2: which is an animal protein that occurs in calves that 110 00:06:29,839 --> 00:06:33,320 Speaker 2: helps them digest milk. And you've also got a boost 111 00:06:33,360 --> 00:06:37,160 Speaker 2: here from naturally occurring lactic acid bacteria that are just 112 00:06:37,200 --> 00:06:40,560 Speaker 2: hanging out I mean in the dairy, but also all 113 00:06:40,600 --> 00:06:46,440 Speaker 2: around us, all the time, everywhere. Together, rennet and lactic 114 00:06:46,480 --> 00:06:49,400 Speaker 2: acid bacteria change the pH of the milk, making it 115 00:06:49,440 --> 00:06:52,800 Speaker 2: more acidic, which makes it curdle, leaving you with solid 116 00:06:52,839 --> 00:06:56,760 Speaker 2: curds and liquid whey. The curds are cut and scooped 117 00:06:56,760 --> 00:07:00,320 Speaker 2: out of the way and layered into these small individual moles, 118 00:07:00,800 --> 00:07:04,800 Speaker 2: gently being allowed to drain for a bit between each 119 00:07:04,880 --> 00:07:06,200 Speaker 2: layer to get more way out. 120 00:07:06,640 --> 00:07:07,960 Speaker 3: They're not pressed. 121 00:07:07,560 --> 00:07:09,880 Speaker 2: Into the molds as many cheeses are, but rather like 122 00:07:09,920 --> 00:07:12,960 Speaker 2: allowed to drain slowly, mostly under their own weight, for 123 00:07:13,000 --> 00:07:16,280 Speaker 2: at least eighteen hours, and that gentle treatment helps preserve 124 00:07:16,320 --> 00:07:19,320 Speaker 2: the moisture levels and the soft texture of the kurds. 125 00:07:20,480 --> 00:07:23,960 Speaker 2: Once they're firm enough, they're turned out of the molds 126 00:07:24,000 --> 00:07:26,520 Speaker 2: and moved to a drying room, where they're turned once 127 00:07:27,160 --> 00:07:30,080 Speaker 2: over a period of time to distribute the inner moisture 128 00:07:30,160 --> 00:07:32,680 Speaker 2: level and allow the whole surface to dry out, and 129 00:07:32,720 --> 00:07:36,000 Speaker 2: then they're moved to a maturing room, sometimes in a 130 00:07:36,000 --> 00:07:39,440 Speaker 2: whole different facility run by people whose job it is 131 00:07:39,560 --> 00:07:44,520 Speaker 2: to specifically mature cheeses. I didn't know that this job existed. 132 00:07:46,360 --> 00:07:49,040 Speaker 2: It's called an affineur and I love this. 133 00:07:49,440 --> 00:07:50,560 Speaker 3: I love this. 134 00:07:51,560 --> 00:07:56,880 Speaker 1: I do too, right, A good job opportunity. What training 135 00:07:56,960 --> 00:07:57,560 Speaker 1: do I need? 136 00:07:58,600 --> 00:08:00,520 Speaker 3: Do I need to eat cheese to do it? I 137 00:08:00,560 --> 00:08:05,120 Speaker 3: think I can so okay. 138 00:08:05,280 --> 00:08:08,080 Speaker 2: In the in the maturing process, the cheese will be 139 00:08:08,280 --> 00:08:11,600 Speaker 2: lightly salted and sprayed with a culture of what's going 140 00:08:11,680 --> 00:08:14,680 Speaker 2: to make it develop its rind and inner texture as 141 00:08:14,720 --> 00:08:18,560 Speaker 2: it ages. This specific species of mold that's named for 142 00:08:18,640 --> 00:08:24,240 Speaker 2: the cheese, Penicillium camemberti. It thrives in cool, humid conditions. 143 00:08:25,080 --> 00:08:29,040 Speaker 2: And part of what this friendly mold does is it 144 00:08:29,080 --> 00:08:32,760 Speaker 2: breaks down the lactic acid that was produced by those 145 00:08:32,800 --> 00:08:35,920 Speaker 2: friendly bacteria during the curdling, and it breaks it down 146 00:08:35,920 --> 00:08:38,880 Speaker 2: into carbon dioxide and water. And this is all happening 147 00:08:38,880 --> 00:08:42,360 Speaker 2: from the outside in. But as the concentration of lactic 148 00:08:42,400 --> 00:08:45,840 Speaker 2: acid inside the cheese shifts, more lactic acid will migrate 149 00:08:45,880 --> 00:08:50,400 Speaker 2: to the surface and get broken down. This, in turn, 150 00:08:50,880 --> 00:08:55,120 Speaker 2: will shimmy loose some of the calcium phosphate that's holding 151 00:08:55,160 --> 00:08:59,199 Speaker 2: together the proteins of the cheese in the interior. That 152 00:08:59,240 --> 00:09:02,800 Speaker 2: calcium phosphate will then migrate to the cheese's surface, making 153 00:09:02,840 --> 00:09:07,280 Speaker 2: the interior of the cheese softer. As the cheese undergoes 154 00:09:07,320 --> 00:09:11,400 Speaker 2: all of this, it also develops its flavors. Flavor molecules 155 00:09:11,520 --> 00:09:18,040 Speaker 2: involved include ones that are like cheesy and buttery, mushroomy, cabbagey, sweaty, 156 00:09:19,679 --> 00:09:22,040 Speaker 2: which sounds like a weird list, but I promise it's 157 00:09:22,080 --> 00:09:25,160 Speaker 2: like in a pleasant way. It is like a more 158 00:09:25,280 --> 00:09:28,680 Speaker 2: challenging cheese on the palette than brie, which is a 159 00:09:28,679 --> 00:09:33,800 Speaker 2: little bit like milky sweet creamy. In a more direct way, 160 00:09:34,520 --> 00:09:37,720 Speaker 2: this is a little weirder, which you know again if 161 00:09:37,760 --> 00:09:38,240 Speaker 2: you dig it. 162 00:09:38,360 --> 00:09:41,120 Speaker 1: Heck yeah. 163 00:09:41,920 --> 00:09:46,200 Speaker 2: As the mold grows, it also forms up into this soft, 164 00:09:46,360 --> 00:09:50,120 Speaker 2: thin rind all around the exterior of the cheese with 165 00:09:50,200 --> 00:09:53,040 Speaker 2: a velvety white surface. Sometimes the little bit of other 166 00:09:53,040 --> 00:09:55,080 Speaker 2: color in there too, like a maybe like a little 167 00:09:55,080 --> 00:09:57,480 Speaker 2: bit of rusty red or greenish blue. And for what 168 00:09:57,520 --> 00:10:03,280 Speaker 2: I understand, that happens mostly in the traditionally produced cheeses 169 00:10:03,320 --> 00:10:08,040 Speaker 2: that have some wild bacteria and or mold action going 170 00:10:08,040 --> 00:10:12,800 Speaker 2: in there. Kevin Bear matures for at least thirteen days 171 00:10:12,880 --> 00:10:17,680 Speaker 2: before being packaged, that is a rule under the Normandy regulations, 172 00:10:18,280 --> 00:10:21,560 Speaker 2: and cannot be sold under those regulations, or more specifically, 173 00:10:21,600 --> 00:10:25,320 Speaker 2: cannot be delivered to customers until they're twenty two days old. 174 00:10:27,160 --> 00:10:33,960 Speaker 2: I love this, Yeah, so specific right, okay, And this 175 00:10:34,120 --> 00:10:37,920 Speaker 2: cheese will continue ripening in its package and we'll start 176 00:10:37,960 --> 00:10:41,960 Speaker 2: to develop sharp flavors as amino acids get broken down 177 00:10:42,360 --> 00:10:47,440 Speaker 2: and ammonia is released. So the idea is like, probably 178 00:10:47,520 --> 00:10:50,560 Speaker 2: eat it fresh. I mean, unless you like that kind 179 00:10:50,559 --> 00:10:53,719 Speaker 2: of thing. I can't tell you what to do, though, 180 00:10:53,720 --> 00:10:56,840 Speaker 2: I will say that research has shown that the optimal 181 00:10:56,920 --> 00:10:59,720 Speaker 2: time to eat Cammbert is between three and seven weeks 182 00:10:59,720 --> 00:11:00,000 Speaker 2: of age. 183 00:11:01,840 --> 00:11:04,920 Speaker 1: Once again, Lauren, how do we get into this research 184 00:11:06,720 --> 00:11:10,320 Speaker 1: just eating cheese and rating how good it is depending 185 00:11:10,320 --> 00:11:11,600 Speaker 1: on how much time has passed. 186 00:11:11,960 --> 00:11:14,240 Speaker 3: We are genuinely missing our life's calling. 187 00:11:15,080 --> 00:11:18,120 Speaker 1: Indeed, we must put things correct. 188 00:11:20,559 --> 00:11:22,240 Speaker 2: I believe in us. I think that we can make 189 00:11:22,240 --> 00:11:27,600 Speaker 2: our dreams come true, our cheese dreams. The best guy, yes, 190 00:11:29,000 --> 00:11:32,360 Speaker 2: but yeah so. Camonbert is often just enjoyed straight. Like 191 00:11:32,400 --> 00:11:33,640 Speaker 2: you know, you just take it out of the box, 192 00:11:33,720 --> 00:11:35,880 Speaker 2: let it come to room temperature, and then eat it 193 00:11:35,920 --> 00:11:39,520 Speaker 2: with some bagette or you know whatever, or you could 194 00:11:39,520 --> 00:11:41,760 Speaker 2: you know, put it into a tart or chiche or 195 00:11:41,800 --> 00:11:44,360 Speaker 2: on a sandwich or a pizza for a little bit 196 00:11:44,400 --> 00:11:47,520 Speaker 2: of French flair in there. I have seen it referred 197 00:11:47,559 --> 00:11:50,840 Speaker 2: to as France's national cheese. 198 00:11:51,080 --> 00:11:56,080 Speaker 1: Yes, they seem to be very into it. Well, what 199 00:11:56,280 --> 00:11:57,280 Speaker 1: about the nutrition. 200 00:11:57,920 --> 00:12:01,280 Speaker 2: You know, cheese is on purpose calorie dense food. That's 201 00:12:01,320 --> 00:12:08,360 Speaker 2: the concept of preserving those, you know, tasty nutritious things. 202 00:12:07,520 --> 00:12:11,800 Speaker 2: It's watch your portion sizes. It might be a treat, 203 00:12:11,840 --> 00:12:14,880 Speaker 2: but treats are so nice. Cheese treats are aces. 204 00:12:16,480 --> 00:12:23,320 Speaker 1: They are difficult to watch your portions. But well, speaking 205 00:12:23,400 --> 00:12:26,120 Speaker 1: of we do have some numbers for you. 206 00:12:26,480 --> 00:12:28,240 Speaker 3: We have a few. 207 00:12:27,679 --> 00:12:34,719 Speaker 2: So according to those production laws, there are currently one 208 00:12:35,200 --> 00:12:38,360 Speaker 2: five hundred and seventy seven municipalities in France that are 209 00:12:38,440 --> 00:12:41,840 Speaker 2: cleared to make cheese that can be labeled as Kemmbert 210 00:12:41,840 --> 00:12:46,480 Speaker 2: In Normandy, them's the facts. There are a couple festivals 211 00:12:46,480 --> 00:12:51,000 Speaker 2: that celebrate Kevimbert and other local cheeses around Normandy. One 212 00:12:51,080 --> 00:12:54,200 Speaker 2: in kem Bremer had its thirtieth anniversary this year, having 213 00:12:54,240 --> 00:12:57,400 Speaker 2: started in nineteen ninety five. It also features other protected 214 00:12:57,400 --> 00:13:01,760 Speaker 2: designation of origin products like poultry and wine. There's another 215 00:13:01,880 --> 00:13:04,720 Speaker 2: in Orbec that hosts up to ten thousand people a 216 00:13:04,800 --> 00:13:08,719 Speaker 2: year and includes a lot of like historical edutainment activities 217 00:13:08,880 --> 00:13:12,679 Speaker 2: like demonstrations of cheese processes and lace making. 218 00:13:14,160 --> 00:13:16,480 Speaker 1: Right right. 219 00:13:18,520 --> 00:13:23,120 Speaker 2: As of twenty nineteen, Kemembert made up just over half 220 00:13:23,280 --> 00:13:26,600 Speaker 2: of the total production of free type cheeses in France 221 00:13:27,679 --> 00:13:31,240 Speaker 2: at eighty eight thousand, three hundred and nine metric tons, 222 00:13:36,040 --> 00:13:43,160 Speaker 2: about half of which is sold in France. However, they 223 00:13:43,160 --> 00:13:46,000 Speaker 2: are into it. They're into it, They're into it. However, 224 00:13:46,080 --> 00:13:49,880 Speaker 2: of that total, only about five thousand metric tons is 225 00:13:50,000 --> 00:13:57,720 Speaker 2: certified Kevin bar to Normandy, it is the best selling 226 00:13:57,800 --> 00:14:01,840 Speaker 2: soft cheese in France and according to one survey, some 227 00:14:01,960 --> 00:14:05,520 Speaker 2: seventy French people say that it is the most emblematic 228 00:14:05,960 --> 00:14:09,800 Speaker 2: French cheese. 229 00:14:10,080 --> 00:14:14,760 Speaker 1: Yeah, and there are a couple of contenders, but I 230 00:14:14,800 --> 00:14:17,440 Speaker 1: would say Camembert. I can see it. 231 00:14:17,600 --> 00:14:22,920 Speaker 2: Yeah, yeah, it's it's only the third best selling cheese 232 00:14:22,960 --> 00:14:26,280 Speaker 2: overall after Chevra and Comte. 233 00:14:26,720 --> 00:14:28,360 Speaker 3: Is that how you say that? Sure? 234 00:14:28,640 --> 00:14:28,840 Speaker 1: Yeah? 235 00:14:29,680 --> 00:14:29,920 Speaker 3: Great. 236 00:14:30,520 --> 00:14:32,400 Speaker 1: I don't know if the accent of you is there 237 00:14:32,480 --> 00:14:37,040 Speaker 1: or not. I can't remember, but I think so it is. Yeah. 238 00:14:37,520 --> 00:14:42,280 Speaker 2: So with our powers combined, we still don't know French great. 239 00:14:44,320 --> 00:14:46,160 Speaker 1: But we're doing our best and that's what we're going 240 00:14:46,200 --> 00:14:47,480 Speaker 1: to do. In the history. 241 00:14:47,240 --> 00:14:48,920 Speaker 3: Section o hoofta. 242 00:14:49,080 --> 00:14:51,920 Speaker 2: Yes we are, and we will get into that as 243 00:14:51,920 --> 00:14:53,840 Speaker 2: soon as we get back from a quick break for 244 00:14:53,880 --> 00:15:06,840 Speaker 2: a word from our sponsors. 245 00:15:04,480 --> 00:15:05,000 Speaker 1: And we're back. 246 00:15:05,040 --> 00:15:06,600 Speaker 3: Thank you sponsor, Yes, thank you. 247 00:15:07,760 --> 00:15:11,680 Speaker 1: So if you've listened to this show before, you're probably 248 00:15:11,720 --> 00:15:14,800 Speaker 1: familiar with the basic theory about the invention of cheese. 249 00:15:15,280 --> 00:15:18,680 Speaker 1: Though it does vary by region and type, it usually 250 00:15:18,840 --> 00:15:22,600 Speaker 1: boils down to storing dairy and something like an animal 251 00:15:22,640 --> 00:15:26,840 Speaker 1: bladder or a cave, and then agitation through movement and 252 00:15:27,000 --> 00:15:29,560 Speaker 1: or time just letting time pass, and then cheese. 253 00:15:29,760 --> 00:15:32,680 Speaker 2: Yeah, yeah, through the action of right a number of 254 00:15:33,440 --> 00:15:38,479 Speaker 2: friendly microbes that we wouldn't really learn about until very recently. 255 00:15:38,840 --> 00:15:41,840 Speaker 1: Yes, which is why there it's often described as an accident, 256 00:15:42,920 --> 00:15:48,239 Speaker 1: like what happened here. When it comes to Cammber specifically, 257 00:15:48,560 --> 00:15:50,600 Speaker 1: it is a bit of a newer cheese in the 258 00:15:50,600 --> 00:15:54,880 Speaker 1: scheme of things. Normandy's climate and environment make it a 259 00:15:54,880 --> 00:15:59,560 Speaker 1: good place for raising cows and therefore making cheese because 260 00:15:59,600 --> 00:16:04,920 Speaker 1: camber is something of a very local and national point 261 00:16:04,960 --> 00:16:07,680 Speaker 1: of pride. As we've mentioned, there are a lot of 262 00:16:07,760 --> 00:16:10,840 Speaker 1: legends about how it was invented, but one in particular 263 00:16:10,920 --> 00:16:15,720 Speaker 1: gets repeated the most and here's how it generally plays out. 264 00:16:16,120 --> 00:16:19,400 Speaker 1: During the French Revolution in seventeen ninety one, a priest 265 00:16:19,480 --> 00:16:23,600 Speaker 1: was being hunted by angry revolutionaries in Normandy. He came 266 00:16:23,640 --> 00:16:28,080 Speaker 1: across a farmer named Many Hedel, who kindly sheltered him. 267 00:16:28,680 --> 00:16:31,640 Speaker 1: The priest was from the town of Bri and was 268 00:16:31,640 --> 00:16:34,080 Speaker 1: familiar with making the cheese that shared the town's name. 269 00:16:34,840 --> 00:16:37,040 Speaker 1: At Chi Sea is much older than Kim and bhaeron 270 00:16:37,080 --> 00:16:40,440 Speaker 1: you can see that episode. As mentioned, Hedel was also 271 00:16:40,520 --> 00:16:44,160 Speaker 1: familiar with cheesemaking, having learned it from her mother as 272 00:16:44,160 --> 00:16:47,440 Speaker 1: she grew up on the farm. In return for the 273 00:16:47,480 --> 00:16:52,080 Speaker 1: farmer's kindness, or maybe out of boredom or cravings, he 274 00:16:52,200 --> 00:16:57,560 Speaker 1: agreed to Dtaete how to make Bri But whether because 275 00:16:57,600 --> 00:17:02,120 Speaker 1: of the ingredients, environment acts, or something else, they ended 276 00:17:02,200 --> 00:17:04,720 Speaker 1: up making a different type of cheese that was similar 277 00:17:04,760 --> 00:17:07,760 Speaker 1: to Breathe but not quite it. It was what would 278 00:17:07,800 --> 00:17:13,679 Speaker 1: become canon Bear instead. However, others point out that some 279 00:17:13,720 --> 00:17:16,399 Speaker 1: evidence suggest that came and beer was recorded in the 280 00:17:16,440 --> 00:17:19,720 Speaker 1: Normandy valley over a century earlier, in the sixteen eighties. 281 00:17:20,560 --> 00:17:23,560 Speaker 1: It's possible that Herel and the priest improved upon the 282 00:17:23,640 --> 00:17:27,000 Speaker 1: cheese in some way, but there's no substantial evidence of that. 283 00:17:27,480 --> 00:17:30,919 Speaker 1: Others alleged that Herald was not from camen Bear but 284 00:17:30,960 --> 00:17:33,840 Speaker 1: a village nearby, and that's a big sticking point. 285 00:17:33,800 --> 00:17:40,399 Speaker 2: For them, whatever the case. In these early days, the 286 00:17:40,520 --> 00:17:44,080 Speaker 2: mold that works to mature this cheese from the outside 287 00:17:44,119 --> 00:17:47,480 Speaker 2: and was just something that occurred naturally in the places 288 00:17:47,520 --> 00:17:51,160 Speaker 2: where people set the cheese down to age. And as 289 00:17:51,160 --> 00:17:54,080 Speaker 2: a result of this wild culture, you would have gotten 290 00:17:54,480 --> 00:17:58,399 Speaker 2: slightly different flavors in every batch and different colors on 291 00:17:58,440 --> 00:18:03,200 Speaker 2: the rind. Cheese like Camembert and brie would have been 292 00:18:03,560 --> 00:18:06,800 Speaker 2: gray green to green blue in color until sometime in 293 00:18:06,840 --> 00:18:10,040 Speaker 2: the nineteen hundreds, yes. 294 00:18:11,720 --> 00:18:15,639 Speaker 1: Okay, well, whether this is true or not exaggerated or not, 295 00:18:16,040 --> 00:18:20,160 Speaker 1: soon after Harrell allegedly invented cam and beert, it had 296 00:18:20,200 --> 00:18:24,000 Speaker 1: become pretty popular, though mostly it was local since it 297 00:18:24,040 --> 00:18:27,159 Speaker 1: was a soft cheese and therefore difficult to transport, and 298 00:18:27,200 --> 00:18:31,440 Speaker 1: we're talking really local distribution in the beginning, like Aral's 299 00:18:31,480 --> 00:18:35,359 Speaker 1: friends and the nearby town and that's it. It was 300 00:18:35,400 --> 00:18:38,040 Speaker 1: so local that apparently no one really gave it an 301 00:18:38,080 --> 00:18:44,040 Speaker 1: official name, which brings us to another legend. Napoleon named 302 00:18:44,160 --> 00:18:49,159 Speaker 1: the cheese okay, yes, as the story goes Napoleon was 303 00:18:49,240 --> 00:18:53,000 Speaker 1: passing through and someone offered him the cheese, and he 304 00:18:53,080 --> 00:18:55,400 Speaker 1: loved it so much he kissed the woman who gave 305 00:18:55,400 --> 00:18:57,960 Speaker 1: it to him on the cheek and named it officially 306 00:18:58,040 --> 00:19:02,400 Speaker 1: after the town, or Napoleon the third did, or neither 307 00:19:02,440 --> 00:19:06,080 Speaker 1: of them did, but the Napoleons do get credit for 308 00:19:06,119 --> 00:19:12,320 Speaker 1: the whole thing. Yep. The Industrial Revolution made it possible 309 00:19:12,320 --> 00:19:15,720 Speaker 1: to ship camembert to other places. On top of that, 310 00:19:15,760 --> 00:19:18,879 Speaker 1: we get the invention of the wooden container that was 311 00:19:18,960 --> 00:19:19,879 Speaker 1: used to transport it. 312 00:19:20,200 --> 00:19:21,000 Speaker 3: Yeah. 313 00:19:21,240 --> 00:19:24,639 Speaker 2: Yeah, And like the circumstance of this cheese coming up 314 00:19:24,680 --> 00:19:27,879 Speaker 2: alongside railways booming in like the mid to late eighteen 315 00:19:27,960 --> 00:19:33,800 Speaker 2: hundreds absolutely influenced its popularity, Like it was suddenly a 316 00:19:33,800 --> 00:19:36,240 Speaker 2: a product that people were talking about and wanted, and 317 00:19:36,320 --> 00:19:39,280 Speaker 2: b it was able to be transported into city centers. 318 00:19:41,600 --> 00:19:47,399 Speaker 2: It is thought that producers began selecting specifically for that 319 00:19:47,520 --> 00:19:52,000 Speaker 2: Penicillium camberti strain around this time, like right around the 320 00:19:52,040 --> 00:19:53,440 Speaker 2: turn of the twentieth century. 321 00:19:54,000 --> 00:19:54,879 Speaker 1: And P. 322 00:19:55,080 --> 00:19:59,399 Speaker 2: Camemberti is interesting because it's a white mutation of the 323 00:19:59,400 --> 00:20:02,359 Speaker 2: types of penns Ilium that were growing wild that gave 324 00:20:02,480 --> 00:20:07,359 Speaker 2: those those green blue gray colors. Researchers would isolate it 325 00:20:07,640 --> 00:20:11,000 Speaker 2: in nineteen oh six from samples of Camembert cheese, and 326 00:20:11,119 --> 00:20:15,160 Speaker 2: they began producing it in labs cheese science. 327 00:20:15,480 --> 00:20:15,760 Speaker 3: Yep. 328 00:20:17,800 --> 00:20:21,280 Speaker 2: Then in nineteen oh nine a bunch of producers got 329 00:20:21,280 --> 00:20:25,159 Speaker 2: together and formed an association to protect and promote the 330 00:20:25,240 --> 00:20:28,840 Speaker 2: traditional production of Kevinbert. The English translation is something along 331 00:20:28,840 --> 00:20:31,399 Speaker 2: the lines of like the Association of Producers of True 332 00:20:31,800 --> 00:20:35,160 Speaker 2: or Authentic Camembert of Normandy. 333 00:20:35,480 --> 00:20:39,360 Speaker 1: Wow, okay, mmmmm, I don't want to mess with them. 334 00:20:39,560 --> 00:20:41,879 Speaker 3: No, you don't, I really don't. 335 00:20:43,640 --> 00:20:48,199 Speaker 1: I'm not being cavalier serious, but this brings us to 336 00:20:48,240 --> 00:20:52,840 Speaker 1: another legend. According to Saver, in nineteen twenty six, a 337 00:20:52,920 --> 00:20:57,400 Speaker 1: New Yorker made the journey to Vitmotier, which is located 338 00:20:57,440 --> 00:21:01,600 Speaker 1: near Normandy, to pay his respects Torel by laying a 339 00:21:01,600 --> 00:21:04,480 Speaker 1: wreath of flowers on her grave. And he claimed the 340 00:21:04,640 --> 00:21:08,320 Speaker 1: cheese Kim and Bert had cured him of his stomach ailments. 341 00:21:08,640 --> 00:21:09,200 Speaker 3: Yeah. 342 00:21:09,440 --> 00:21:11,760 Speaker 2: I read that he was a doctor and he was 343 00:21:11,880 --> 00:21:17,080 Speaker 2: overseas during World War One ish and said that right, 344 00:21:17,119 --> 00:21:19,879 Speaker 2: the cheese had helped him and or his patients. 345 00:21:20,920 --> 00:21:26,439 Speaker 1: Yes, he also donated twenty dollars and the Association of 346 00:21:26,480 --> 00:21:30,600 Speaker 1: producers of Jude Normandy Kevinbert realized that this was a 347 00:21:30,640 --> 00:21:35,959 Speaker 1: real opportunity. His donation went to a sculpture of Harel, 348 00:21:36,160 --> 00:21:40,040 Speaker 1: and many speculate that this helped solidify her space in 349 00:21:40,160 --> 00:21:45,000 Speaker 1: history like this, Really the legend is now what we're 350 00:21:45,040 --> 00:21:49,840 Speaker 1: saying is true. The statue would eventually be destroyed during 351 00:21:49,840 --> 00:21:50,840 Speaker 1: bombing and World War II. 352 00:21:51,560 --> 00:21:54,280 Speaker 2: Yeah, yeah, I mean, you know, Normandy is a little 353 00:21:54,280 --> 00:21:57,199 Speaker 2: famous for having gone through it. But the statue was 354 00:21:57,280 --> 00:22:00,600 Speaker 2: rebuilt after the war. Apparently it was as a gift 355 00:22:00,680 --> 00:22:03,879 Speaker 2: from this group of cheese factory workers in Ohio, and 356 00:22:03,920 --> 00:22:06,680 Speaker 2: they had one of Harel made for themselves too. 357 00:22:09,480 --> 00:22:13,520 Speaker 1: Still, this cheese was pretty regional for a while, but 358 00:22:13,600 --> 00:22:16,960 Speaker 1: that did change with World War One, where the cheese 359 00:22:17,000 --> 00:22:20,200 Speaker 1: was popular amongst French soldiers after they got a taste 360 00:22:20,240 --> 00:22:23,119 Speaker 1: of it, and once they returned home, they started asking 361 00:22:23,160 --> 00:22:26,400 Speaker 1: for it and word and demand spread, and not only 362 00:22:26,480 --> 00:22:27,879 Speaker 1: in France but internationally. 363 00:22:28,600 --> 00:22:31,119 Speaker 2: Yeah, I think it was part of rations for French 364 00:22:31,160 --> 00:22:35,000 Speaker 2: soldiers at some point, and we've heard that story repeated 365 00:22:35,040 --> 00:22:39,160 Speaker 2: about various different foods in all kinds of episodes. That 366 00:22:39,200 --> 00:22:44,359 Speaker 2: attention was not all good, however, because between both World 367 00:22:44,359 --> 00:22:47,600 Speaker 2: Wars and then you know all of the disruption that 368 00:22:47,640 --> 00:22:52,320 Speaker 2: those brought, and then post war large dairies getting in 369 00:22:52,359 --> 00:22:58,879 Speaker 2: on production. The traditional production of Camembert started fading, but 370 00:22:59,760 --> 00:23:03,040 Speaker 2: that Makers Association was working on bringing it back. 371 00:23:04,040 --> 00:23:08,120 Speaker 1: Yes, they were. In nineteen eighty three, Camembert received an 372 00:23:08,119 --> 00:23:11,680 Speaker 1: AOC or a controlled designation of origin, which we've talked 373 00:23:11,680 --> 00:23:17,160 Speaker 1: about numerous times. However, as we said at the top, 374 00:23:17,680 --> 00:23:19,919 Speaker 1: cheeses that do not follow the laid out rules for 375 00:23:19,960 --> 00:23:23,560 Speaker 1: the AOC or are processed outside of Canon Beert can 376 00:23:23,600 --> 00:23:26,480 Speaker 1: still call their products Camon beer. If you want the 377 00:23:26,520 --> 00:23:30,040 Speaker 1: AOC product, the label reads Camon Beert in Normandy. 378 00:23:30,720 --> 00:23:35,560 Speaker 2: Yeah, the cheese received a broader European designation an AOP 379 00:23:36,000 --> 00:23:42,919 Speaker 2: in nineteen ninety six. Around that same time, those larger 380 00:23:43,040 --> 00:23:49,720 Speaker 2: cheese producers started challenging the rules of these distinctions, suggesting 381 00:23:50,200 --> 00:23:54,280 Speaker 2: that traditionally make Camibert could just be labeled as vera 382 00:23:54,400 --> 00:24:00,439 Speaker 2: tab true or authentic and allow factory made is to 383 00:24:00,480 --> 00:24:03,919 Speaker 2: share that Camumbart to Norman Dy label. But they have 384 00:24:04,040 --> 00:24:04,840 Speaker 2: been shut down. 385 00:24:05,720 --> 00:24:09,120 Speaker 1: Yes. In two thousand and seven, two of the biggest 386 00:24:09,160 --> 00:24:13,600 Speaker 1: AOC canon beer producers in Normandy started using microfiltered milk 387 00:24:14,000 --> 00:24:18,400 Speaker 1: to meet some international health standards around unpasteurized milk, which 388 00:24:18,440 --> 00:24:21,160 Speaker 1: is what the traditional product calls for, and in doing 389 00:24:21,160 --> 00:24:23,520 Speaker 1: so they lost their AOC label. 390 00:24:24,640 --> 00:24:28,720 Speaker 2: Discussions about this have continued around the same time and 391 00:24:28,880 --> 00:24:32,840 Speaker 2: or later and or continually, like other producers were trying 392 00:24:32,840 --> 00:24:36,160 Speaker 2: to use low heat treated milk and get the rule 393 00:24:36,320 --> 00:24:46,040 Speaker 2: changed to allow that. But that committee, that association is insistent, 394 00:24:47,760 --> 00:24:50,960 Speaker 2: and the whole thing has been so hotly debated, like 395 00:24:51,119 --> 00:24:54,840 Speaker 2: larger facilities will insist that their product is safer and 396 00:24:54,880 --> 00:24:59,480 Speaker 2: therefore superior, and the smaller facilities insist that the microbiome 397 00:24:59,520 --> 00:25:02,960 Speaker 2: of the milk before processing is integral to the quality 398 00:25:03,000 --> 00:25:05,280 Speaker 2: of the final product, which is therefore superior. 399 00:25:06,480 --> 00:25:11,960 Speaker 1: It's great it is And speaking of hotly debated things, 400 00:25:12,000 --> 00:25:19,159 Speaker 1: oh jeez. McDonald's France rolled out the temporary menu item 401 00:25:19,400 --> 00:25:26,160 Speaker 1: the mc kevin Bear in twenty thirteen in France. No 402 00:25:26,200 --> 00:25:28,399 Speaker 1: one was particularly happy about it. 403 00:25:29,600 --> 00:25:30,080 Speaker 3: No one. 404 00:25:31,119 --> 00:25:34,359 Speaker 2: Oh, I this was my first rabbit hole of the 405 00:25:34,400 --> 00:25:38,840 Speaker 2: episode because I got to that note and I was like, oh, no, 406 00:25:38,920 --> 00:25:40,399 Speaker 2: I need to know everything about this. 407 00:25:41,760 --> 00:25:41,960 Speaker 1: Yeah. 408 00:25:43,400 --> 00:25:46,840 Speaker 2: So the Guardian reported about it and quoted one Patrick Marcier, 409 00:25:47,680 --> 00:25:53,439 Speaker 2: then the president of that producer association, and Furthermore, he's 410 00:25:53,480 --> 00:25:56,439 Speaker 2: the head of this one like particularly renowned organic farm 411 00:25:56,480 --> 00:25:57,840 Speaker 2: that produces cavin bear. 412 00:25:58,920 --> 00:26:00,600 Speaker 3: They quoted him, he said. 413 00:26:00,840 --> 00:26:04,200 Speaker 2: We feel used. They did this without consulting us, without 414 00:26:04,240 --> 00:26:13,240 Speaker 2: even warning us, warning us. He does seem really cool. 415 00:26:13,320 --> 00:26:15,679 Speaker 2: His farm seems really cool. I read a lot about it. 416 00:26:16,240 --> 00:26:20,040 Speaker 2: But this was on the part of McDonald's. This was 417 00:26:20,119 --> 00:26:24,000 Speaker 2: part of a larger release of like artisanal cheese based 418 00:26:24,040 --> 00:26:31,320 Speaker 2: sandwiches in French McDonald's that year, including Comte and Raclette. 419 00:26:31,800 --> 00:26:34,679 Speaker 2: I think the concepts in general were like, okay, so, 420 00:26:34,760 --> 00:26:36,960 Speaker 2: like you've got like a chewy roll and like a 421 00:26:37,000 --> 00:26:41,000 Speaker 2: better than average like local burger patty, and then it's 422 00:26:41,080 --> 00:26:44,480 Speaker 2: topped with like lettuce, tomato, a garlicky mayo, and a 423 00:26:44,960 --> 00:26:50,040 Speaker 2: thick slice of whatever the cheese in question was, which 424 00:26:51,119 --> 00:26:56,600 Speaker 2: earnestly sounds great. Yeah, like I'm mad about how much 425 00:26:56,680 --> 00:27:00,760 Speaker 2: I want to be eating that right now. Totally eat 426 00:27:00,800 --> 00:27:06,600 Speaker 2: that anyway. Furthermore, apparently McDonald's in France are fancier than 427 00:27:06,640 --> 00:27:10,840 Speaker 2: ours and they are the second highest grossing market for 428 00:27:10,880 --> 00:27:12,840 Speaker 2: the company outside of the United States. 429 00:27:13,920 --> 00:27:19,280 Speaker 1: Oh that's fascinating. Okay one, in my experience, every other 430 00:27:19,280 --> 00:27:21,040 Speaker 1: country has better McDonald's. 431 00:27:20,600 --> 00:27:23,320 Speaker 3: US, Okay, sure, yeah, but. 432 00:27:23,840 --> 00:27:29,920 Speaker 1: Two, France kind of notoriously hates McDonald's, Like that's kind 433 00:27:29,960 --> 00:27:33,680 Speaker 1: of their whole look at America ruining our which I'm 434 00:27:33,680 --> 00:27:37,040 Speaker 1: not get it. Don't believe me. I get it, sure, 435 00:27:37,119 --> 00:27:39,640 Speaker 1: ruining like the Eifel towers here and here's the McDonald's. 436 00:27:40,880 --> 00:27:43,560 Speaker 1: So I did not know that about them being such 437 00:27:43,600 --> 00:27:44,200 Speaker 1: a big. 438 00:27:44,040 --> 00:27:48,439 Speaker 2: Market apparently, especially like in the past tennis years or 439 00:27:48,440 --> 00:27:53,280 Speaker 2: so with initiatives like this, they've really made there. 440 00:27:54,000 --> 00:27:55,200 Speaker 3: They really made. 441 00:27:54,920 --> 00:27:59,000 Speaker 2: The French McDonald's more French, you know, like they have 442 00:27:59,240 --> 00:28:00,600 Speaker 2: nicer seed and lighting. 443 00:28:00,640 --> 00:28:02,200 Speaker 3: They've got a cafe where you can. 444 00:28:02,080 --> 00:28:07,720 Speaker 2: Get real coffee products and like maclonol and stuff like that, 445 00:28:08,040 --> 00:28:10,680 Speaker 2: and you know, and like they're just they're just like, oh, 446 00:28:11,640 --> 00:28:13,760 Speaker 2: like you like French food, can we just can we 447 00:28:13,800 --> 00:28:16,879 Speaker 2: give that to you? And they're like, yeah, sure, it's delicious, 448 00:28:17,160 --> 00:28:17,560 Speaker 2: thank you. 449 00:28:18,960 --> 00:28:25,360 Speaker 1: Wow. Well, I personally I go to McDonald's every time 450 00:28:25,400 --> 00:28:27,320 Speaker 1: I visit. I don't eat there, but I go in 451 00:28:27,359 --> 00:28:29,000 Speaker 1: to look at their menu and see what it's all about, 452 00:28:29,000 --> 00:28:31,600 Speaker 1: because I just find it very interesting. So listeners, if 453 00:28:31,640 --> 00:28:35,680 Speaker 1: you have any thoughts about this or any McDonald's you've 454 00:28:35,720 --> 00:28:38,520 Speaker 1: been to, I would love to know because I just 455 00:28:38,800 --> 00:28:41,880 Speaker 1: in my head, I just have this association with you know, 456 00:28:42,000 --> 00:28:44,560 Speaker 1: French people. No McDonald's. 457 00:28:44,720 --> 00:28:49,040 Speaker 2: Yeah, I feel like we could definitely do because we 458 00:28:49,160 --> 00:28:52,080 Speaker 2: have done an episode on McDonald's, but it was mostly 459 00:28:52,360 --> 00:28:58,520 Speaker 2: about the wild history of what's his name who founded it? 460 00:28:58,640 --> 00:29:03,040 Speaker 2: Ray Kroc, Ray Krock you And we didn't get that 461 00:29:03,320 --> 00:29:06,240 Speaker 2: far into international McDonald's sananigans. 462 00:29:06,280 --> 00:29:07,880 Speaker 3: And we absolutely could. 463 00:29:09,040 --> 00:29:13,080 Speaker 1: We could. It's an insane level of our We're gonna 464 00:29:13,080 --> 00:29:15,880 Speaker 1: do it one day. But of our pizza toppic. 465 00:29:16,520 --> 00:29:21,600 Speaker 2: Crust and pizza yeah yeah, international pizza huts alone, yes, 466 00:29:21,800 --> 00:29:27,280 Speaker 2: but further international pizza dealings. Yeah. 467 00:29:27,320 --> 00:29:33,120 Speaker 1: Well, listeners, please write in well. In twenty seventeen, the 468 00:29:33,360 --> 00:29:37,880 Speaker 1: Google Doodle honored Hell Hell as part of as the 469 00:29:37,920 --> 00:29:44,040 Speaker 1: creator of Camenbert. So they're following, They're all. In the 470 00:29:44,080 --> 00:29:47,000 Speaker 1: following year, there was a push to allow all came 471 00:29:47,080 --> 00:29:50,520 Speaker 1: and Beert made in France to use the label Camembert 472 00:29:50,600 --> 00:29:53,840 Speaker 1: de Norman d. But there was a lot of pushback 473 00:29:53,880 --> 00:29:55,280 Speaker 1: and protest against the whole thing. 474 00:29:55,560 --> 00:29:58,040 Speaker 2: Yeah, yeah, and it has been shot down as far 475 00:29:58,080 --> 00:30:04,440 Speaker 2: as I'm personally aware. Then, in twenty twenty four, researchers 476 00:30:04,640 --> 00:30:07,920 Speaker 2: called attention to this potential problem for the future of 477 00:30:08,000 --> 00:30:14,000 Speaker 2: kem and beer production, that being the supply of Penicillium kemmberti, 478 00:30:14,320 --> 00:30:19,000 Speaker 2: that friendly mold that makes it work. The researchers found 479 00:30:19,120 --> 00:30:24,040 Speaker 2: that this selected strain of penicillium doesn't have great genetic 480 00:30:24,080 --> 00:30:28,680 Speaker 2: diversity because it is lab raised and it's reproduced asexually, 481 00:30:28,800 --> 00:30:32,640 Speaker 2: meaning that people are producing identical clones with like no 482 00:30:32,720 --> 00:30:37,000 Speaker 2: opportunities to get new genetic material in there. A healthier 483 00:30:37,400 --> 00:30:41,959 Speaker 2: population is always more genetically diverse, so this means that 484 00:30:42,120 --> 00:30:47,800 Speaker 2: a labs can't produce they can produce like a relatively 485 00:30:47,840 --> 00:30:51,880 Speaker 2: limited amount, so they're struggling to keep up with demand. 486 00:30:52,520 --> 00:30:56,920 Speaker 2: And furthermore, like if some disease that affects this mold 487 00:30:56,960 --> 00:31:01,320 Speaker 2: strain happened to break out, it could be devastating. However, 488 00:31:01,560 --> 00:31:04,920 Speaker 2: science is working on it. There is ongoing research into 489 00:31:04,960 --> 00:31:08,280 Speaker 2: different strains and how they can be improved. There's also 490 00:31:08,360 --> 00:31:12,680 Speaker 2: research into making plant based plant milk based cheeses using 491 00:31:12,800 --> 00:31:13,440 Speaker 2: pi Kim. 492 00:31:13,240 --> 00:31:14,120 Speaker 3: And Marty So. 493 00:31:16,480 --> 00:31:23,000 Speaker 1: Cheese science, Cheese science, So cool, really cool. Cheese episodes 494 00:31:23,040 --> 00:31:30,120 Speaker 1: are always fun, a little complicated, but fun. That's why 495 00:31:30,160 --> 00:31:33,200 Speaker 1: we got to space them out a little. Yeah, yeah, yeah, 496 00:31:34,080 --> 00:31:35,600 Speaker 1: I don't know what would have happened to you if 497 00:31:35,640 --> 00:31:37,960 Speaker 1: you had done that whole cheese show you were planning. 498 00:31:38,640 --> 00:31:44,200 Speaker 3: I would have it would have been no, no, you 499 00:31:44,200 --> 00:31:44,640 Speaker 3: would have. 500 00:31:44,600 --> 00:31:49,200 Speaker 1: Gone on an internet rabbit hole and been absorbed by 501 00:31:49,240 --> 00:31:49,880 Speaker 1: the internet. 502 00:31:52,480 --> 00:31:55,640 Speaker 3: The cheese continuum would have eaten me. Yeah. 503 00:31:55,760 --> 00:31:58,440 Speaker 1: Yeah, so that's good. We're we're taking our time, but 504 00:32:00,000 --> 00:32:04,880 Speaker 1: they are fun. And please, listeners, let us know if 505 00:32:04,920 --> 00:32:09,360 Speaker 1: you have any favorite preparations of Camembert recipes or you 506 00:32:09,480 --> 00:32:13,400 Speaker 1: just eat it like it is. I think that's amazing. Yeah, 507 00:32:13,640 --> 00:32:16,959 Speaker 1: but please let us know. Yeah, that's what we have 508 00:32:17,040 --> 00:32:18,520 Speaker 1: to say about Camonbert for now. 509 00:32:18,840 --> 00:32:19,280 Speaker 3: It is. 510 00:32:20,000 --> 00:32:22,040 Speaker 2: We do already have some listener mail for you, though, 511 00:32:22,040 --> 00:32:23,360 Speaker 2: and we are going to get into that as soon 512 00:32:23,400 --> 00:32:25,120 Speaker 2: as we get back from one more quick break for 513 00:32:25,120 --> 00:32:26,200 Speaker 2: a word from our sponsors. 514 00:32:36,120 --> 00:32:36,600 Speaker 3: We we're back. 515 00:32:36,640 --> 00:32:39,600 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 516 00:32:48,880 --> 00:32:57,280 Speaker 1: m Earth Eat much room nice Yeah, our crode in 517 00:32:57,320 --> 00:32:59,920 Speaker 1: about a couple of things. Turkish Delight, as you know, 518 00:33:00,400 --> 00:33:03,280 Speaker 1: is a pretty unique confectionery and can cover a wide 519 00:33:03,360 --> 00:33:06,240 Speaker 1: range of flavors and sweetness. I don't recall having anything 520 00:33:06,280 --> 00:33:08,880 Speaker 1: really memorable here in the US, and it has been 521 00:33:08,880 --> 00:33:11,640 Speaker 1: a while since I have seen any imported. When I 522 00:33:11,720 --> 00:33:14,360 Speaker 1: was in London recently, our office did have a small 523 00:33:14,400 --> 00:33:18,360 Speaker 1: box that was really good. It was a simple rosewater one, 524 00:33:18,800 --> 00:33:22,360 Speaker 1: just a slight sweetness and it was very enjoyable. Kicking 525 00:33:22,400 --> 00:33:26,320 Speaker 1: myself now for not making note of the brand. Hopefully 526 00:33:26,360 --> 00:33:30,240 Speaker 1: I'll find a good one here that is not too expensive. Now. 527 00:33:30,320 --> 00:33:33,480 Speaker 1: I've never had Kafelta fish. I've seen the jarred, but 528 00:33:33,680 --> 00:33:37,000 Speaker 1: have never heard of it being made fresh. Something I 529 00:33:37,040 --> 00:33:41,840 Speaker 1: will need to look out for. Schitake mushrooms are definitely 530 00:33:41,840 --> 00:33:44,040 Speaker 1: a great one to use. I try to keep dried 531 00:33:44,120 --> 00:33:47,160 Speaker 1: ones available to use in broth, especially for ramen or fu. 532 00:33:48,000 --> 00:33:50,640 Speaker 1: Cooking fresh is challenging for me as I struggle to 533 00:33:50,720 --> 00:33:54,200 Speaker 1: keep them from getting rubbery, but they do provide a 534 00:33:54,240 --> 00:34:00,000 Speaker 1: lot of variety. Crispy cream has mostly disappeared around me, 535 00:34:00,120 --> 00:34:02,719 Speaker 1: except for a few small stores that have them as 536 00:34:02,760 --> 00:34:06,120 Speaker 1: an option. I personally think both Crispy and Duncan have 537 00:34:06,200 --> 00:34:09,560 Speaker 1: really dropped in quality over the last five years or so. 538 00:34:10,160 --> 00:34:13,440 Speaker 1: They have become the well it is a donut to me. 539 00:34:14,920 --> 00:34:18,240 Speaker 1: I will look for a small bakery or local shop first. 540 00:34:18,719 --> 00:34:24,359 Speaker 1: Bring on the saison, my second favorite behind sours, and 541 00:34:24,600 --> 00:34:27,719 Speaker 1: love that Unibrow teamed up with Megadeath a few years 542 00:34:27,760 --> 00:34:32,040 Speaker 1: ago to do one called a toulamnd after their song 543 00:34:32,200 --> 00:34:35,960 Speaker 1: of the same name. Beer episodes are always fun, informative 544 00:34:36,120 --> 00:34:40,520 Speaker 1: and will bring on opinions. Now you have me wondering 545 00:34:40,560 --> 00:34:43,640 Speaker 1: about a curry tree as well as always thank you 546 00:34:43,719 --> 00:34:48,320 Speaker 1: for bringing us knowledge and joy. Well, thanks for listening 547 00:34:48,320 --> 00:34:53,640 Speaker 1: and writing in I I love this. I actually had 548 00:34:53,960 --> 00:35:00,279 Speaker 1: a tou lamonde, but yeah I have. I didn't know. Oh, 549 00:35:00,320 --> 00:35:01,120 Speaker 1: I didn't know what. 550 00:35:01,480 --> 00:35:04,359 Speaker 3: I had no idea. It was in collaboration with Mega Death. 551 00:35:04,440 --> 00:35:04,960 Speaker 3: There you go. 552 00:35:05,480 --> 00:35:11,840 Speaker 1: No, and Lauren and I were discussing beforehand as cheese 553 00:35:12,000 --> 00:35:13,960 Speaker 1: is very a lot written about it when it comes 554 00:35:13,960 --> 00:35:17,840 Speaker 1: from France, very verbose. A lot of our beer episodes 555 00:35:17,880 --> 00:35:22,480 Speaker 1: are similarly complicated if they're from Germany because of tax 556 00:35:22,560 --> 00:35:25,920 Speaker 1: laws and very dense, dry documents. 557 00:35:26,320 --> 00:35:29,040 Speaker 2: And just a lot of things to read about in 558 00:35:29,120 --> 00:35:32,480 Speaker 2: terms of like the grain bill, like what specific ingredients 559 00:35:32,480 --> 00:35:34,680 Speaker 2: are going in there and where they are from and 560 00:35:34,760 --> 00:35:39,759 Speaker 2: the history of those things. And it gets like right, 561 00:35:39,880 --> 00:35:43,520 Speaker 2: like in this episode about cheese, like I reached a 562 00:35:43,560 --> 00:35:45,279 Speaker 2: point where I was like, okay, I have to start 563 00:35:45,320 --> 00:35:49,399 Speaker 2: googling the back like the mold culture, because I need 564 00:35:49,400 --> 00:35:51,840 Speaker 2: to know more about that before I can finish writing 565 00:35:51,840 --> 00:35:58,000 Speaker 2: about this cheese, which is fascinating and also holy crap. 566 00:35:59,560 --> 00:36:03,279 Speaker 1: Yep, pretty much. But people have written in about their 567 00:36:03,320 --> 00:36:07,560 Speaker 1: opinions about says On, so you're right about that, and 568 00:36:07,640 --> 00:36:10,960 Speaker 1: we'll be hearing some of those messages coming up. But 569 00:36:11,280 --> 00:36:13,200 Speaker 1: in the meantime, we got a lot of Krispy Kream 570 00:36:13,280 --> 00:36:16,600 Speaker 1: messages to get through. I tell you what people have 571 00:36:16,800 --> 00:36:19,200 Speaker 1: thoughts I am interested in. 572 00:36:19,520 --> 00:36:20,080 Speaker 3: I kind of. 573 00:36:21,080 --> 00:36:22,960 Speaker 1: I wouldn't say I agree with you, because it's not 574 00:36:23,000 --> 00:36:25,640 Speaker 1: like I was eating at Crispy Kream or Dunkin Donuts 575 00:36:25,680 --> 00:36:29,440 Speaker 1: a lot beforehand. But I feel like in my experience, 576 00:36:29,560 --> 00:36:35,440 Speaker 1: a lot of more artisan are like fancy donut places 577 00:36:36,000 --> 00:36:40,319 Speaker 1: opened a couple of years ago, like before the pandemic. Yeah, 578 00:36:40,440 --> 00:36:42,120 Speaker 1: so I wonder if there was some kind of thing 579 00:36:42,280 --> 00:36:47,680 Speaker 1: that happened where the like nice donuts that is not 580 00:36:47,840 --> 00:36:52,200 Speaker 1: from these chain restaurants was having a moment. I don't know, 581 00:36:52,239 --> 00:36:56,960 Speaker 1: but a good donut is, yeah, that's really good. 582 00:36:57,080 --> 00:36:59,680 Speaker 2: A great donut is really is really good, and a 583 00:36:59,760 --> 00:37:01,160 Speaker 2: don't is really good. 584 00:37:01,480 --> 00:37:07,920 Speaker 1: That you write Native doughnuts, Yeah, yep. 585 00:37:08,560 --> 00:37:11,440 Speaker 2: There really is something about the hot now situation for 586 00:37:11,560 --> 00:37:15,280 Speaker 2: Krispy Kreme, but also I wanted to update y'all about 587 00:37:15,760 --> 00:37:19,120 Speaker 2: curry tree leaves. I think like a day or two 588 00:37:19,360 --> 00:37:23,359 Speaker 2: after we recorded that episode, I ordered some food from 589 00:37:23,440 --> 00:37:28,720 Speaker 2: Chai Pani and it came with what I strongly believe 590 00:37:29,000 --> 00:37:34,600 Speaker 2: our little fried curry curry leaves on top. And they 591 00:37:34,640 --> 00:37:37,000 Speaker 2: were so nice and it made me so happy. 592 00:37:37,520 --> 00:37:41,120 Speaker 1: Oh my gosh, you must tell me what I should order. 593 00:37:41,320 --> 00:37:48,200 Speaker 1: I love Chai Panni. Oh my gosh, that made me 594 00:37:48,239 --> 00:37:48,840 Speaker 1: so excited. 595 00:37:48,960 --> 00:37:50,440 Speaker 2: It was it was one of their chats. It was 596 00:37:50,480 --> 00:37:55,160 Speaker 2: one of their like appetizer kind of situations. Yeah, I'll 597 00:37:55,760 --> 00:37:58,200 Speaker 2: I'll remember it or pull it up on my phone 598 00:37:58,239 --> 00:37:58,719 Speaker 2: and let you know. 599 00:38:00,239 --> 00:38:02,759 Speaker 1: I could. I mean, I could just get a lot 600 00:38:02,760 --> 00:38:10,320 Speaker 1: of their appetizers and be really I mean, oh, they're terrific. Absolutely, yes, yes, there, 601 00:38:10,760 --> 00:38:12,240 Speaker 1: I'm going to look into that. Yeah. 602 00:38:12,560 --> 00:38:17,000 Speaker 2: Shout out as always to a Marana Rani who was 603 00:38:17,200 --> 00:38:19,960 Speaker 2: on our show back when we did those Ashuville episodes. 604 00:38:20,040 --> 00:38:21,080 Speaker 3: A lovely human person. 605 00:38:21,880 --> 00:38:25,320 Speaker 1: Yes, definitely, definitely. 606 00:38:26,160 --> 00:38:31,520 Speaker 2: H Christine wrote, I really really enjoyed the Torta Pasqualina episode. 607 00:38:31,840 --> 00:38:34,800 Speaker 2: I'm not familiar with this version, but I'm very familiar 608 00:38:34,880 --> 00:38:40,080 Speaker 2: with a sixteenth century ancestor and a sixteenth century German cousin. 609 00:38:41,360 --> 00:38:45,520 Speaker 2: As you noted, Martino de Rassi aka Maestro Martino of 610 00:38:45,640 --> 00:38:49,400 Speaker 2: Como wrote about a torch in the Genovese style which 611 00:38:49,480 --> 00:38:52,720 Speaker 2: I have cooked. Sadly, I don't have an online recipe 612 00:38:52,760 --> 00:38:55,400 Speaker 2: of this dish. I developed it for an SCA event 613 00:38:55,480 --> 00:38:58,239 Speaker 2: that took place in January of twenty twenty, towards the 614 00:38:58,360 --> 00:39:01,920 Speaker 2: end of what we in Australia call Black Summer. Because 615 00:39:01,960 --> 00:39:05,239 Speaker 2: most of Eastern Australia was on fire, we couldn't go 616 00:39:05,280 --> 00:39:09,680 Speaker 2: outside much because of the air quality and the extreme heat. Still, 617 00:39:09,719 --> 00:39:12,600 Speaker 2: with some good friends, I made four hundred individual little 618 00:39:12,680 --> 00:39:16,640 Speaker 2: pies for this event, and the torte in Genevese style 619 00:39:17,000 --> 00:39:21,280 Speaker 2: was very very well received. This early version contains finely 620 00:39:21,360 --> 00:39:26,520 Speaker 2: chopped shard, walnuts, almonds, spices, and caviar or lumpfish row. 621 00:39:27,120 --> 00:39:29,279 Speaker 2: You can make this vegan very easily by removing the 622 00:39:29,280 --> 00:39:32,400 Speaker 2: fish row with fish eggs and making the pastry with 623 00:39:32,480 --> 00:39:35,680 Speaker 2: dairy free shortening. And the combination of nuts and shard 624 00:39:35,800 --> 00:39:38,799 Speaker 2: is very enjoyable, and it's even better if you do 625 00:39:38,920 --> 00:39:42,960 Speaker 2: include the fish row. Still, making four hundred tiny pies 626 00:39:43,400 --> 00:39:46,120 Speaker 2: in forty degree Celsia's heat with the windows closed and 627 00:39:46,120 --> 00:39:49,319 Speaker 2: no air conditioning is not something I recommend. It's also 628 00:39:49,440 --> 00:39:52,560 Speaker 2: worth noting that at this time, tort was a lidded 629 00:39:52,600 --> 00:39:57,480 Speaker 2: pie made in a shallow dish called tortillera. Let's go 630 00:39:57,520 --> 00:40:02,720 Speaker 2: with that sure. Moving in to the sixteenth century, Bartolomeo 631 00:40:02,880 --> 00:40:09,480 Speaker 2: Scappies Opera included a recipe for Genovese gattafura. I don't 632 00:40:09,520 --> 00:40:11,239 Speaker 2: know if you roll that are or not, Let's go 633 00:40:11,320 --> 00:40:14,560 Speaker 2: with it, which consists of two flat sheets of pastry 634 00:40:14,600 --> 00:40:18,359 Speaker 2: with a filling of sharred herbs and fresh cheese. This 635 00:40:18,520 --> 00:40:21,920 Speaker 2: I haven't cooked, but I'm intending to very soon. Scapie 636 00:40:21,920 --> 00:40:26,080 Speaker 2: prefers it must be served warm. As for the sixteenth 637 00:40:26,080 --> 00:40:31,120 Speaker 2: century German cousin I mentioned, Sabrina Welserin, who is part 638 00:40:31,160 --> 00:40:35,360 Speaker 2: of a wealthy mercantile family of Augsburg, compiled a cookbook 639 00:40:35,400 --> 00:40:39,000 Speaker 2: which contained a recipe for a Genovese tart. This is 640 00:40:39,000 --> 00:40:41,880 Speaker 2: a lidded pie with a filling of shard fresh cheese 641 00:40:41,920 --> 00:40:45,760 Speaker 2: and Parmesan cheese. It's a filling dish and great for vegetarians. 642 00:40:46,280 --> 00:40:48,760 Speaker 2: This was the first recipe of this family I cooked, 643 00:40:49,000 --> 00:40:51,120 Speaker 2: and this one is documented in my cooking blog, and 644 00:40:51,320 --> 00:40:55,120 Speaker 2: this includes the spectacular failure that was my first attempt. 645 00:40:56,440 --> 00:41:01,240 Speaker 2: But now I have questions. How did these recipes evolve 646 00:41:01,360 --> 00:41:06,680 Speaker 2: into the contemporary torta pascalina. Did Martinos torta combine with 647 00:41:06,800 --> 00:41:12,000 Speaker 2: Scapi's gattafura with the fish row replaced with chicken eggs? 648 00:41:12,040 --> 00:41:14,760 Speaker 2: And what, for the love of kitties is a gatta 649 00:41:14,840 --> 00:41:20,480 Speaker 2: fura given that the Italian for cat is goatta or gatto. 650 00:41:21,320 --> 00:41:23,600 Speaker 2: Did the cats lie on the pastry when it was 651 00:41:23,600 --> 00:41:27,040 Speaker 2: brought out of the oven. This would fit given Scapi 652 00:41:27,160 --> 00:41:29,560 Speaker 2: said it should be served warm and cats were found 653 00:41:29,600 --> 00:41:32,759 Speaker 2: around kitchens serving as rodent control. It's going to be 654 00:41:32,800 --> 00:41:35,680 Speaker 2: interesting to see if I can one day find the answers. 655 00:41:36,280 --> 00:41:39,000 Speaker 2: I will keep you updated about my cooking adventures. 656 00:41:40,520 --> 00:41:41,279 Speaker 1: Oh please do. 657 00:41:41,480 --> 00:41:44,120 Speaker 3: Oh my goodness, Yes, this is excellent. 658 00:41:44,760 --> 00:41:50,080 Speaker 2: A I have not had fish row in a pie before, 659 00:41:50,520 --> 00:41:52,560 Speaker 2: and now I'm mad that I haven't. 660 00:41:53,800 --> 00:42:03,719 Speaker 1: Yeah, absolutely, because absolutely, yeah, h I love this. You're 661 00:42:04,040 --> 00:42:07,640 Speaker 1: always you write in about these historical things and theories. 662 00:42:08,000 --> 00:42:12,320 Speaker 1: It's so cool. But also four hundred individual little pies 663 00:42:12,320 --> 00:42:17,200 Speaker 1: for in an event in those conditions. Hats up to you, friends. 664 00:42:17,360 --> 00:42:21,400 Speaker 2: Oh yeah, that's what like that's over a hundred in fahrenheit. 665 00:42:21,560 --> 00:42:22,400 Speaker 3: That's warm. 666 00:42:23,800 --> 00:42:28,160 Speaker 1: Yeah no, and cooking it like cooking pies. Like the 667 00:42:28,239 --> 00:42:30,000 Speaker 1: other day, I was going to roast something and it's 668 00:42:30,000 --> 00:42:33,560 Speaker 1: hot here, so I was like, no, it's just gonna 669 00:42:33,640 --> 00:42:34,280 Speaker 1: make it worse. 670 00:42:34,320 --> 00:42:36,120 Speaker 3: It's gonna make it worse, and I'm gonna sweat and 671 00:42:36,120 --> 00:42:37,919 Speaker 3: I'm not gonna like it. And here we are. Yeah. 672 00:42:38,080 --> 00:42:40,960 Speaker 1: No, but that sounds delicious. I'm glad it was very 673 00:42:40,960 --> 00:42:48,640 Speaker 1: well received. Yes, but yes, that sounds like a whole thing. Oh, 674 00:42:48,680 --> 00:42:49,799 Speaker 1: but so delightful. 675 00:42:50,000 --> 00:42:50,840 Speaker 3: All of these. 676 00:42:52,120 --> 00:42:52,640 Speaker 2: So cool. 677 00:42:53,680 --> 00:42:58,440 Speaker 1: It is cool, history is cool, pie is cool. Cats 678 00:42:58,640 --> 00:43:04,239 Speaker 1: who knows? Many questions I have too? So I hope 679 00:43:04,239 --> 00:43:05,360 Speaker 1: to hear from you again. 680 00:43:05,840 --> 00:43:07,120 Speaker 3: Yeah. 681 00:43:07,239 --> 00:43:10,000 Speaker 2: Yes, now I'm hungry for this thing that I still 682 00:43:10,000 --> 00:43:10,520 Speaker 2: haven't eaten. 683 00:43:10,719 --> 00:43:11,840 Speaker 3: Okay, we're fine. 684 00:43:12,400 --> 00:43:17,200 Speaker 1: It always happens, Lauren, it does good time. Well, Thank 685 00:43:17,239 --> 00:43:19,360 Speaker 1: you so much to both of these listeners writing and 686 00:43:19,480 --> 00:43:21,120 Speaker 1: if you would like to write to us, you can 687 00:43:21,280 --> 00:43:23,480 Speaker 1: or email us hello at savorpod dot com. 688 00:43:23,640 --> 00:43:26,160 Speaker 2: We're also on social media. You can find us on 689 00:43:26,640 --> 00:43:29,560 Speaker 2: Blue Sky and Instagram at savor pod, and we do 690 00:43:29,640 --> 00:43:32,520 Speaker 2: hope to hear from you. Save is production of iHeartRadio 691 00:43:32,680 --> 00:43:34,879 Speaker 2: for more podcasts from my Heart Radio. You can visit 692 00:43:34,880 --> 00:43:37,800 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 693 00:43:37,880 --> 00:43:40,800 Speaker 2: your favorite shows. Thanks as always to our super producers 694 00:43:40,880 --> 00:43:43,760 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 695 00:43:43,840 --> 00:43:45,640 Speaker 2: and we hope that lots more good things are coming 696 00:43:45,719 --> 00:43:54,080 Speaker 2: your way.