1 00:00:08,280 --> 00:00:10,360 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio 2 00:00:10,400 --> 00:00:12,640 Speaker 1: and Stuff Media. I'm Anny Rees and I'm Lauren vocal 3 00:00:12,640 --> 00:00:16,440 Speaker 1: Obam and today we're talking about ambrosia, like the fruit 4 00:00:16,520 --> 00:00:21,880 Speaker 1: salad kind of thing. Yeah, we'll touch on the mythological one. Yeah, yeah, 5 00:00:21,880 --> 00:00:24,439 Speaker 1: it's part of the story. But um, but but ambrosia 6 00:00:24,520 --> 00:00:27,440 Speaker 1: has enough alternate definitions as it stands, we don't really 7 00:00:27,440 --> 00:00:30,880 Speaker 1: need to get that far into mythology. I love this 8 00:00:31,040 --> 00:00:35,199 Speaker 1: so much. I have rarely been so delighted by research 9 00:00:35,240 --> 00:00:38,200 Speaker 1: that I wasn't expecting to be delighted by. I wasn't 10 00:00:38,520 --> 00:00:43,120 Speaker 1: I thought I had a very clear idea what ambrosia was. 11 00:00:43,159 --> 00:00:47,680 Speaker 1: And it turns out no, very few other humans seem 12 00:00:47,760 --> 00:00:50,080 Speaker 1: to agree with you, because because because your family eats 13 00:00:50,120 --> 00:00:54,000 Speaker 1: this every year, yes, um, we make it for Thanksgiving 14 00:00:54,040 --> 00:00:58,959 Speaker 1: and Christmas. And yeah, I've come to learn most other 15 00:00:58,960 --> 00:01:00,640 Speaker 1: people when they hear ambro so they do not think 16 00:01:00,680 --> 00:01:03,000 Speaker 1: of this. But what it was was my dad. It 17 00:01:03,080 --> 00:01:05,240 Speaker 1: was his recipe. Is the only thing he ever made 18 00:01:05,280 --> 00:01:09,200 Speaker 1: contributed to the meal. It was pineapple oranges, coconut pecans, 19 00:01:09,200 --> 00:01:12,120 Speaker 1: and pineapple orange juice. That's it. Um. And it was 20 00:01:12,120 --> 00:01:14,040 Speaker 1: always sort of a comedy of errors because he would 21 00:01:14,040 --> 00:01:17,399 Speaker 1: start with a whole coconut and he would get a 22 00:01:17,440 --> 00:01:20,640 Speaker 1: hammer and a screwdriver, be out there trying to open 23 00:01:20,680 --> 00:01:25,080 Speaker 1: it up, and then inevitably rotten every time. And then 24 00:01:25,080 --> 00:01:27,960 Speaker 1: he would go to the store and take it for 25 00:01:28,000 --> 00:01:31,280 Speaker 1: a refund. He would get a refund for his coconut 26 00:01:31,319 --> 00:01:33,480 Speaker 1: and would get another coconut. I guess what, it was 27 00:01:33,560 --> 00:01:36,280 Speaker 1: rotten too, And so then we almost always used the 28 00:01:36,280 --> 00:01:40,680 Speaker 1: stray COCONet, but every now and then it wasn't rotten. 29 00:01:40,680 --> 00:01:42,399 Speaker 1: And it was so great because I love coconut. I 30 00:01:42,400 --> 00:01:45,160 Speaker 1: know coconut is really divisive. Well, I love it. And 31 00:01:45,200 --> 00:01:48,160 Speaker 1: he would put aside like little pieces for me and 32 00:01:48,280 --> 00:01:52,520 Speaker 1: the milk, and I I loved it. It was delicious. 33 00:01:53,040 --> 00:01:55,400 Speaker 1: People like my friends and family that I've introduced to 34 00:01:55,440 --> 00:01:58,640 Speaker 1: it love it um And I would say, we never 35 00:01:58,680 --> 00:02:01,080 Speaker 1: in my family, it's never been Bruisia salad. We would 36 00:02:01,080 --> 00:02:03,920 Speaker 1: never go with that. And it's not a dessert. It 37 00:02:03,960 --> 00:02:07,760 Speaker 1: was a breakfast soup. A breakfast soup. Okay, it would 38 00:02:07,800 --> 00:02:09,840 Speaker 1: be like a side disturing breakfast or like the main 39 00:02:09,919 --> 00:02:14,840 Speaker 1: disturing the main soup, the main breakfast soup as opposed 40 00:02:14,880 --> 00:02:18,160 Speaker 1: to other breakfast soup right, this was the only one 41 00:02:18,200 --> 00:02:22,360 Speaker 1: we needed. Okay. Um, I don't think I've ever even 42 00:02:22,480 --> 00:02:26,880 Speaker 1: heard of ambrosia until I moved to Atlanta. Um. You know, 43 00:02:27,000 --> 00:02:30,120 Speaker 1: like it's the kind of thing that Yeah, I don't 44 00:02:30,120 --> 00:02:33,079 Speaker 1: think I've even tried it any version of it, let 45 00:02:33,120 --> 00:02:37,120 Speaker 1: alone your soup version. How did you hear hear about it? 46 00:02:37,200 --> 00:02:38,600 Speaker 1: I think it's just something I don't just one of 47 00:02:38,639 --> 00:02:41,840 Speaker 1: those things in the wind, you know, the wind whispered 48 00:02:43,760 --> 00:02:47,080 Speaker 1: Lauren or like or like maybe yeah, like while I 49 00:02:47,120 --> 00:02:50,720 Speaker 1: was researching some kind of some kind of old recipe 50 00:02:50,800 --> 00:02:54,919 Speaker 1: or looking through old recipe books from mid century. Uh yeah, 51 00:02:55,000 --> 00:02:58,480 Speaker 1: like my mom's mom from like relatively rural Ohio would 52 00:02:58,480 --> 00:03:01,760 Speaker 1: make various fruit salads. Um, but I don't think I 53 00:03:01,760 --> 00:03:04,440 Speaker 1: remember them ever containing coconut or even nuts. She was 54 00:03:04,440 --> 00:03:08,320 Speaker 1: baite on jello salads. But yeah, yeah, some people do. 55 00:03:08,720 --> 00:03:11,920 Speaker 1: It's it's a wild West out there when it comes 56 00:03:11,960 --> 00:03:14,800 Speaker 1: to AMBROI it is gelatine can in fact be involved. 57 00:03:14,840 --> 00:03:20,000 Speaker 1: But this brings us to our question, it does ambrosia? 58 00:03:22,000 --> 00:03:26,240 Speaker 1: What is it? Uh? Yeah, as we've been saying, it 59 00:03:26,320 --> 00:03:31,160 Speaker 1: can mean a lot of different things. Most humans from 60 00:03:31,200 --> 00:03:34,640 Speaker 1: a brief survey of the internet, Um, seemed to agree 61 00:03:34,960 --> 00:03:38,080 Speaker 1: that this fruit salad version that we are talking about 62 00:03:38,120 --> 00:03:41,880 Speaker 1: today has to have a fruit element and a creamy element. 63 00:03:43,800 --> 00:03:48,200 Speaker 1: Maybe maybe maybe the coconut is substitute for that. I 64 00:03:48,240 --> 00:03:50,440 Speaker 1: don't know, yeah, because we're going to get into that 65 00:03:50,600 --> 00:03:53,280 Speaker 1: because I've come to learn tomorrow horror, that a lot 66 00:03:53,280 --> 00:03:58,960 Speaker 1: of people use marshmallows, and the marshmallows was a replacement 67 00:03:59,000 --> 00:04:04,120 Speaker 1: for the coconut. So maybe I don't know. It's a mess. 68 00:04:04,680 --> 00:04:06,920 Speaker 1: It is, but I mean, okay, so we don't usually 69 00:04:06,960 --> 00:04:08,360 Speaker 1: do this, but in this particular case, it was so 70 00:04:08,400 --> 00:04:10,360 Speaker 1: funny that we wanted to include it. Yeah, so we 71 00:04:10,440 --> 00:04:14,560 Speaker 1: have the Miriam Webster definitions. One is the food of 72 00:04:14,560 --> 00:04:17,760 Speaker 1: the Greek and Roman gods. The ointment or perfume of 73 00:04:17,800 --> 00:04:21,360 Speaker 1: the gods. Okay, something extremely pleasing to taste or smell. 74 00:04:22,080 --> 00:04:27,480 Speaker 1: A dessert made of oranges and shredded coconut. Ha ha. 75 00:04:28,160 --> 00:04:31,640 Speaker 1: I love this side note of trademarked apple variety called 76 00:04:31,720 --> 00:04:35,320 Speaker 1: the Ambrosio. But yeah, that's not also novel we're talking about. 77 00:04:35,640 --> 00:04:38,800 Speaker 1: Because okay, so yes, there are so many variations. Um. 78 00:04:38,839 --> 00:04:42,720 Speaker 1: It seems like a lot of American versions include canned 79 00:04:42,760 --> 00:04:48,960 Speaker 1: orange wedges and canned pineapple coconut flakes, marshmallows and whipped 80 00:04:48,960 --> 00:04:57,159 Speaker 1: cream or cool whip or sour cream. No, no, no, 81 00:04:57,279 --> 00:05:01,360 Speaker 1: I'm sure it's fine. I'm sure it's fine. Other editions 82 00:05:01,400 --> 00:05:03,840 Speaker 1: you're gonna be so mad at me. I'm sorry. Any 83 00:05:03,839 --> 00:05:13,880 Speaker 1: other editions can be at chopped pecans, marischino cherries, canned peaches, fruit, cocktail, raisins, putting, cottage, cheese, mayo, 84 00:05:14,240 --> 00:05:18,840 Speaker 1: miracle whip, honey, vanilla, almond extract. Probably not all at 85 00:05:18,839 --> 00:05:20,800 Speaker 1: the same time. It's like a pick. It's like a pick, 86 00:05:20,800 --> 00:05:26,520 Speaker 1: and choose your your cream and your fruit and your crunch. No, sorry, 87 00:05:27,240 --> 00:05:31,919 Speaker 1: really no, I had I look, it's not I wrote 88 00:05:31,920 --> 00:05:36,640 Speaker 1: it down. I think it just provides a little bit tang. No, 89 00:05:38,040 --> 00:05:42,480 Speaker 1: everything in me is revolting against this. This is not right, 90 00:05:42,560 --> 00:05:47,960 Speaker 1: Lauren um. Some fresh updated versions include like like fresh 91 00:05:48,000 --> 00:05:51,960 Speaker 1: clementine wedges instead of the canned mandarin variety, and other 92 00:05:52,040 --> 00:05:55,440 Speaker 1: fresh fruits like a grapefruit segments or banana, pomegranate seeds, 93 00:05:55,480 --> 00:06:00,400 Speaker 1: mango papious, some fresh mint on top. Maybe, man, what 94 00:06:00,480 --> 00:06:04,520 Speaker 1: a world, what a world out there? I did some 95 00:06:04,960 --> 00:06:07,520 Speaker 1: I had like a side by research into New Zealand's 96 00:06:07,720 --> 00:06:12,200 Speaker 1: version of this because apparently it's big there. Um yeah, 97 00:06:12,279 --> 00:06:16,000 Speaker 1: and those tend to include ah, whipped cream and yogurt 98 00:06:16,440 --> 00:06:20,080 Speaker 1: as the as the cream base, and then berries or 99 00:06:20,120 --> 00:06:23,920 Speaker 1: other cut fruit like like grapes, and then marshmallows, and 100 00:06:23,960 --> 00:06:28,480 Speaker 1: then chocolate or gummies or both, and then sometimes crumbles 101 00:06:28,480 --> 00:06:33,040 Speaker 1: and meringue. How interesting, I know, right. Also they called 102 00:06:33,040 --> 00:06:35,279 Speaker 1: gummies soft lollies, and I had no idea that that 103 00:06:35,320 --> 00:06:41,280 Speaker 1: was a thing, but I love it. I did read, um, 104 00:06:41,320 --> 00:06:44,279 Speaker 1: because this was news to me that cream is usually involved. 105 00:06:44,520 --> 00:06:47,080 Speaker 1: And I did read that that is much cream. Yeah, yeah, 106 00:06:47,120 --> 00:06:49,800 Speaker 1: that that's some of the problem with it is that 107 00:06:49,880 --> 00:06:52,719 Speaker 1: then it degrades pretty quickly, like you have to eat 108 00:06:52,760 --> 00:06:56,599 Speaker 1: it fairly quickly. Um. So I'm wondering if in my family, 109 00:06:56,720 --> 00:06:58,359 Speaker 1: somewhere along the line they were like, you know, this 110 00:06:58,440 --> 00:07:00,520 Speaker 1: isn't worth We're not going to eat because we make 111 00:07:00,600 --> 00:07:02,919 Speaker 1: huge tubs of it. Okay, we're not gonna eat that 112 00:07:03,000 --> 00:07:05,320 Speaker 1: much that fast. Let's just get rid of the cream 113 00:07:05,360 --> 00:07:09,920 Speaker 1: elements and replace it with orange shoes, easy, easy, Yeah, 114 00:07:09,960 --> 00:07:14,640 Speaker 1: and then you've got your fruit soup. But there are 115 00:07:14,680 --> 00:07:17,600 Speaker 1: a lot of interesting takes on it right now, people 116 00:07:17,680 --> 00:07:19,920 Speaker 1: experimenting with it, trying to get back to the roots, 117 00:07:19,920 --> 00:07:22,840 Speaker 1: but also trying completely new things. And one of these 118 00:07:22,880 --> 00:07:26,040 Speaker 1: I found really interesting was a recipe from the two 119 00:07:26,040 --> 00:07:29,720 Speaker 1: thousand and six book The Lead Brothers Southern Cookbook, and 120 00:07:29,800 --> 00:07:36,720 Speaker 1: their version had ingredients like celery, avocado, cucumber, basil, and jalpino. Wow, 121 00:07:37,520 --> 00:07:40,240 Speaker 1: I'm that's a whole separate Yeah, it feels like a 122 00:07:40,280 --> 00:07:43,200 Speaker 1: different thing. Yeah, I want to try it, but I 123 00:07:43,240 --> 00:07:45,440 Speaker 1: don't know. Yeah, this is this is like a this 124 00:07:45,480 --> 00:07:49,640 Speaker 1: is reminding me of caspacco anyway, okay, um, yes, so 125 00:07:49,680 --> 00:07:54,840 Speaker 1: I've seen you. I've seen recipes without the fresh whipped 126 00:07:54,840 --> 00:07:57,680 Speaker 1: cream that call for it to like sit overnight to 127 00:07:57,800 --> 00:08:00,840 Speaker 1: kind of like meld in the fridge, and then other 128 00:08:00,880 --> 00:08:03,480 Speaker 1: recipes that are meant to be served fresh. I've seen 129 00:08:03,480 --> 00:08:07,040 Speaker 1: it described as like gooey, creamy or fluffy, very sweet 130 00:08:07,040 --> 00:08:09,080 Speaker 1: and a little tangy, with like bright sparks from the 131 00:08:09,120 --> 00:08:12,280 Speaker 1: fruit and a crunch from the coconut or other stuffs. 132 00:08:12,480 --> 00:08:16,040 Speaker 1: I I do. I've spent an embarrassing amount of time 133 00:08:16,040 --> 00:08:19,040 Speaker 1: perhaps thinking about my favorite part of ambrosia, and I 134 00:08:19,080 --> 00:08:22,600 Speaker 1: do really is love the texture difference of the pecans 135 00:08:22,640 --> 00:08:25,840 Speaker 1: and the coconut o everything else. It's a nice little 136 00:08:26,280 --> 00:08:30,000 Speaker 1: little fun thing happen. Yeah, yeah, No, that's totally a 137 00:08:30,040 --> 00:08:33,280 Speaker 1: brain thing. Your brain is excited about novel textures. So 138 00:08:33,440 --> 00:08:35,880 Speaker 1: there's that combination. It goes like, oh, let's try to 139 00:08:35,920 --> 00:08:38,240 Speaker 1: wear that which I A lot of friends I have 140 00:08:38,320 --> 00:08:42,120 Speaker 1: don't like coconut, and they always say it's a texture thing. Yeah, 141 00:08:42,200 --> 00:08:45,040 Speaker 1: I think that. I think like packaged shredded coconut tends 142 00:08:45,080 --> 00:08:47,600 Speaker 1: to be like just so like desiccated and like weird. 143 00:08:47,679 --> 00:08:49,480 Speaker 1: Like when you have that fresh stuff. Oh man, it's 144 00:08:49,480 --> 00:08:53,960 Speaker 1: a whole different thing. It is delicious punch alright, alright, 145 00:08:54,320 --> 00:08:58,680 Speaker 1: what about some nutrition? So I'm not even It really 146 00:08:58,720 --> 00:09:01,280 Speaker 1: depends on what you put in there. It's probably got 147 00:09:01,320 --> 00:09:05,640 Speaker 1: a lot of sugar. Um, if you're putting, I mean, y'all, 148 00:09:05,679 --> 00:09:08,080 Speaker 1: let your conscience be your guide, like if you're if 149 00:09:08,080 --> 00:09:11,480 Speaker 1: you're putting like marshmallows and also like a miracle whip 150 00:09:11,880 --> 00:09:16,400 Speaker 1: and also cool whip in something that's not a salad anymore. 151 00:09:17,240 --> 00:09:20,360 Speaker 1: And you're gonna make any upset if you enjoy it, 152 00:09:20,440 --> 00:09:25,840 Speaker 1: go for it. Don't don't invite any over. Yeah yeah, yeah, 153 00:09:26,200 --> 00:09:29,040 Speaker 1: you know, as as always, treats, treats are great. Portion 154 00:09:29,080 --> 00:09:32,679 Speaker 1: control is important. It's really funny to me because I 155 00:09:32,720 --> 00:09:37,480 Speaker 1: always assumed ambrosia was healthy because it's just fruit, right, well, 156 00:09:37,679 --> 00:09:39,240 Speaker 1: I mean, you know, fruit is I mean fairly? I 157 00:09:39,240 --> 00:09:41,840 Speaker 1: mean did your dad use canned fruit or fresh fruit? 158 00:09:41,880 --> 00:09:43,560 Speaker 1: Fresh fruit? Fresh freet as? We'll see. There you go, 159 00:09:43,720 --> 00:09:46,280 Speaker 1: that is healthy. That's fine. Yeah, I'm assuming it's the 160 00:09:46,360 --> 00:09:50,679 Speaker 1: juice probably where things would go wrong there. Ye again 161 00:09:50,720 --> 00:09:52,959 Speaker 1: a portion control, you're like a like a small glass 162 00:09:52,960 --> 00:09:54,440 Speaker 1: of juice is just fine. I'm sure that you were 163 00:09:54,840 --> 00:09:58,120 Speaker 1: consuming less juice than a glass. Yeah, because the juice 164 00:09:58,160 --> 00:10:01,199 Speaker 1: is my least favorite part. Oh, there go. In the 165 00:10:01,280 --> 00:10:03,960 Speaker 1: hierarchy of ingredients in the ambrosia, the juice is on 166 00:10:04,000 --> 00:10:08,160 Speaker 1: the bottom. Yeah, you're learning so much about me today. Um, 167 00:10:09,080 --> 00:10:11,400 Speaker 1: numbers are kind of hard to come by. They are 168 00:10:11,720 --> 00:10:17,000 Speaker 1: perhaps because it's such a wide what it could possibly be, 169 00:10:17,880 --> 00:10:20,600 Speaker 1: But it seems that these days not too many folks 170 00:10:20,600 --> 00:10:23,440 Speaker 1: are making ambrosia. I can certainly say in my group, 171 00:10:23,520 --> 00:10:27,120 Speaker 1: I'm the only one that does it. Um, and those 172 00:10:27,160 --> 00:10:30,800 Speaker 1: that do are largely in the South. I it varies 173 00:10:30,960 --> 00:10:33,720 Speaker 1: like okay, so again it's it's it's difficult to track 174 00:10:33,720 --> 00:10:37,360 Speaker 1: down real numbers. But um, but since Google Trends has 175 00:10:37,400 --> 00:10:40,120 Speaker 1: been compiling data about what people search for UM, which 176 00:10:40,160 --> 00:10:44,439 Speaker 1: is since two uh, folks in Louisiana have been more 177 00:10:44,480 --> 00:10:46,480 Speaker 1: likely than anyone else in the United States to search 178 00:10:46,559 --> 00:10:50,400 Speaker 1: for Ambrosia the fruit salad UM. But filling out the 179 00:10:50,400 --> 00:10:54,200 Speaker 1: rest of the top five is Connecticut, Vermont, Rhode Island 180 00:10:54,320 --> 00:11:00,120 Speaker 1: in Hawaii. How I know, Oh, I love it um. 181 00:11:00,160 --> 00:11:03,120 Speaker 1: Also during that time, Canadians were equally as likely as 182 00:11:03,120 --> 00:11:06,200 Speaker 1: Americans to search for it, but New Zealanders were way 183 00:11:06,240 --> 00:11:08,760 Speaker 1: more likely than either of us or both of us 184 00:11:08,800 --> 00:11:13,600 Speaker 1: put together. Yeah, and after that, Australia is basically the 185 00:11:13,600 --> 00:11:15,800 Speaker 1: only other country in the world with like appreciable interest 186 00:11:15,920 --> 00:11:21,360 Speaker 1: in searching for Ambrosia the fruit salad. That's I love 187 00:11:21,400 --> 00:11:28,079 Speaker 1: that right, it's all the cream based kind. I've opened 188 00:11:28,120 --> 00:11:32,960 Speaker 1: to try it unless Mayo isn't there and then stay away. 189 00:11:33,000 --> 00:11:41,120 Speaker 1: But I'll try it. I believe you know, one bite 190 00:11:41,120 --> 00:11:44,720 Speaker 1: of anything, you know, right, Yeah, maybe to see if 191 00:11:44,720 --> 00:11:46,800 Speaker 1: the second one does you better anyway. UM. In the 192 00:11:46,880 --> 00:11:49,560 Speaker 1: United States, searches for it do peak every year in 193 00:11:49,600 --> 00:11:52,240 Speaker 1: a November or December. It can vary, with a smaller 194 00:11:52,240 --> 00:11:56,880 Speaker 1: spikes around Easter, and also the fourth of July makes sense, UM, 195 00:11:56,920 --> 00:11:59,640 Speaker 1: and it looks like in New Zealand again based on 196 00:11:59,679 --> 00:12:02,600 Speaker 1: this Google search data. Um, it is like for Christmas 197 00:12:02,600 --> 00:12:05,480 Speaker 1: and or New Year's and that's what it's for. Um. 198 00:12:05,520 --> 00:12:07,320 Speaker 1: But I also read recipes saying it's like a classic 199 00:12:07,320 --> 00:12:11,199 Speaker 1: barbecue bring along thing. I don't know, Um, Canadian interest 200 00:12:11,280 --> 00:12:14,439 Speaker 1: is a lot more sporadic ambrosia any time of year. 201 00:12:15,760 --> 00:12:23,520 Speaker 1: You know what I'm feeling like ambrosia fruit soup. It 202 00:12:23,559 --> 00:12:26,520 Speaker 1: really is. I think that's what you know, it should 203 00:12:26,559 --> 00:12:30,720 Speaker 1: go by a different game. There, there you go. UM. 204 00:12:30,760 --> 00:12:32,800 Speaker 1: Something else I have come to learn through this research 205 00:12:33,000 --> 00:12:36,840 Speaker 1: is that ambrosia has a bit of a bad rap 206 00:12:36,920 --> 00:12:41,320 Speaker 1: these days, and it seems to be the consensus that's 207 00:12:41,440 --> 00:12:45,559 Speaker 1: largely because of the jello and or coconut Oh yeah, yeah. 208 00:12:45,600 --> 00:12:48,000 Speaker 1: I forgot to mention that there are definitely some versions 209 00:12:48,080 --> 00:12:50,480 Speaker 1: that um, that are like a like a jello salad, 210 00:12:51,080 --> 00:12:55,800 Speaker 1: version of an ambrosia salad, so many things. It could 211 00:12:55,880 --> 00:13:00,560 Speaker 1: be salads within salads. The possibilities, the possibilities. Um. But 212 00:13:01,360 --> 00:13:06,000 Speaker 1: it used to be pretty well liked. So let's get 213 00:13:06,040 --> 00:13:09,079 Speaker 1: into some of the history. But first let's get into 214 00:13:09,080 --> 00:13:20,559 Speaker 1: a quick break for word from our sponsor and we're back. 215 00:13:20,600 --> 00:13:23,640 Speaker 1: Thank you. Sponsor. Yes, thank you, and yes, we did 216 00:13:23,640 --> 00:13:29,360 Speaker 1: want to touch on briefly, uh Ambrosia in mythology. Yes, yes, 217 00:13:29,760 --> 00:13:33,240 Speaker 1: because in Greek and Roman mythology, ambrosia was the food 218 00:13:33,360 --> 00:13:37,240 Speaker 1: of the gods, particularly those who resided on Mount Olympus. 219 00:13:37,679 --> 00:13:41,840 Speaker 1: Eating it gave them immortality. Without it, they grew weak. 220 00:13:42,520 --> 00:13:44,400 Speaker 1: It was described in some places as a sort of 221 00:13:44,559 --> 00:13:50,360 Speaker 1: porridge composed of honey, fruit, olive, oil, barley, cheese, and water. Huh, 222 00:13:51,440 --> 00:13:55,840 Speaker 1: let that sink in for a second. Okay. Others described 223 00:13:55,920 --> 00:14:00,559 Speaker 1: it as an herb that prolonged the lives of mores 224 00:14:00,600 --> 00:14:05,160 Speaker 1: and gave gods immortality. Um, the gods bathed in ambrosia 225 00:14:05,200 --> 00:14:08,240 Speaker 1: and Homer's iliad um. They also used it like a perfume. 226 00:14:08,600 --> 00:14:11,839 Speaker 1: An immortal that dare eat ambrosia did so under the 227 00:14:11,880 --> 00:14:15,719 Speaker 1: sort of death, the ultimate punishment for partaking in a 228 00:14:15,800 --> 00:14:21,000 Speaker 1: divine food and only God, don't you dare? Yes, now, 229 00:14:21,400 --> 00:14:27,080 Speaker 1: it means chellow salad. Sometimes. The Greek poet Ikus first 230 00:14:27,120 --> 00:14:31,160 Speaker 1: coined the name in sixth century BC. It might be 231 00:14:31,280 --> 00:14:34,880 Speaker 1: a combination of ancient Greek words um for not and mortal, 232 00:14:35,120 --> 00:14:39,760 Speaker 1: you know, immortal, Yeah, and now, of course that's not 233 00:14:39,960 --> 00:14:44,240 Speaker 1: the Sometimes yellow based dish that often graces Southern polucks. 234 00:14:44,480 --> 00:14:48,400 Speaker 1: Different things, a little bit of a separation. Yeah, So, 235 00:14:48,520 --> 00:14:52,080 Speaker 1: recipes for ambrosia like dishes first began appearing in cookbooks 236 00:14:52,080 --> 00:14:55,480 Speaker 1: in the late eighteen hundreds, coinciding with citrus fruit becoming 237 00:14:55,520 --> 00:14:59,520 Speaker 1: increasingly available in markets. Most of these early recipes were 238 00:14:59,520 --> 00:15:03,880 Speaker 1: simple layers of sliced orange, coconut, and sugar, typically presented 239 00:15:04,000 --> 00:15:06,280 Speaker 1: in a glass dish. And if you remember from our 240 00:15:06,320 --> 00:15:09,960 Speaker 1: Oranges episode, at the time, citrus could be really expensive 241 00:15:10,000 --> 00:15:13,160 Speaker 1: and hard to come by, so citrus dishes were reserved 242 00:15:13,200 --> 00:15:16,000 Speaker 1: for special occasions like Christmas. Yeah. Yeah, all three of 243 00:15:16,040 --> 00:15:18,440 Speaker 1: those foods would have been like like, oh man, like 244 00:15:18,480 --> 00:15:23,880 Speaker 1: this is expensive and fancy. Yeah. Pineapples, yeah, my favorite 245 00:15:24,440 --> 00:15:28,280 Speaker 1: if you ever heard that one random facts in it. Yeah. 246 00:15:28,640 --> 00:15:31,880 Speaker 1: Over at Series Eats, Robert Moss's article how Ambrosia became 247 00:15:31,920 --> 00:15:36,320 Speaker 1: a Southern Christmas tradition, which was so so detailed and 248 00:15:36,360 --> 00:15:40,880 Speaker 1: helpful for this episode, Thank You, deposits that ambrosia possibly 249 00:15:40,920 --> 00:15:44,560 Speaker 1: originated in the Southern US. The earliest recipe for it 250 00:15:44,640 --> 00:15:46,560 Speaker 1: a Moss was able to find was from an eighteen 251 00:15:46,600 --> 00:15:50,000 Speaker 1: sixty seven cookbook out of North Carolina called Dixie Cookery 252 00:15:50,160 --> 00:15:52,600 Speaker 1: or How I Managed My Table for twelve Years by 253 00:15:52,640 --> 00:15:56,680 Speaker 1: Maria Massey Berenger. The recipe read great the white part 254 00:15:56,680 --> 00:15:59,160 Speaker 1: of the coconut, sweetened with a little sugar and placed 255 00:15:59,200 --> 00:16:01,920 Speaker 1: in a glass bowl, and alternate layers with pulped oranges 256 00:16:01,960 --> 00:16:04,800 Speaker 1: having a layer of coconut on top. Serve and ice 257 00:16:04,800 --> 00:16:09,840 Speaker 1: cream plates are saucers. However, recipes for ambrosia were fairly 258 00:16:09,840 --> 00:16:12,920 Speaker 1: widespread across America by the eighteen seventies, appearing in newspapers 259 00:16:12,960 --> 00:16:16,240 Speaker 1: from Rhode Island to Kansas. These recipes don't make any 260 00:16:16,280 --> 00:16:19,200 Speaker 1: mention of it being a particularly Southern thing, and on 261 00:16:19,280 --> 00:16:21,720 Speaker 1: top of that, these recipes appeared throughout the year and 262 00:16:21,760 --> 00:16:25,400 Speaker 1: did not seem to be just a Christmas thing. Yes, 263 00:16:26,600 --> 00:16:31,440 Speaker 1: when the once exotic fruits became more common, recipes for 264 00:16:31,520 --> 00:16:35,960 Speaker 1: ambrosia multiplied rapidly. South Carolina and Georgia had been growing 265 00:16:36,000 --> 00:16:39,560 Speaker 1: oranges since their early Colonnade days, with the industry relocated 266 00:16:39,600 --> 00:16:42,120 Speaker 1: to Florida by the eighteen thirties when folks realized at 267 00:16:42,120 --> 00:16:44,640 Speaker 1: the weather in Florida would be much more conducive to 268 00:16:44,720 --> 00:16:48,240 Speaker 1: growing citrus. Yeah, none of those freezes that ruin your 269 00:16:48,480 --> 00:16:52,440 Speaker 1: entire crop Yeah. After the Civil War, orange production shut 270 00:16:52,480 --> 00:16:54,840 Speaker 1: up from about one million boxes a year to five 271 00:16:54,920 --> 00:16:58,640 Speaker 1: million boxes a year. By the eighteen nineties, oranges became 272 00:16:58,680 --> 00:17:03,240 Speaker 1: more readily available and cheaper, especially in the South. Simultaneously, 273 00:17:04,000 --> 00:17:07,960 Speaker 1: railroads the completion of a network of East West railroads 274 00:17:08,000 --> 00:17:11,560 Speaker 1: meant that coconuts were becoming more available as well. An 275 00:17:11,640 --> 00:17:14,320 Speaker 1: article out of the San Francisco Chronicle from eight seventies 276 00:17:14,359 --> 00:17:18,199 Speaker 1: six red with each year the demand for the coconut increases. 277 00:17:19,080 --> 00:17:22,120 Speaker 1: Ships carrying coconuts from Hawaii to Heati and South America 278 00:17:22,400 --> 00:17:25,520 Speaker 1: dot in San Francisco and from there, some whole coconuts 279 00:17:25,520 --> 00:17:28,320 Speaker 1: were shipped east, while others were sent into small local 280 00:17:28,359 --> 00:17:31,480 Speaker 1: factories to be graded and canned, primarily for the use 281 00:17:31,520 --> 00:17:34,440 Speaker 1: of home cooks and confections. And this whole canned coconut 282 00:17:34,480 --> 00:17:36,440 Speaker 1: thing is a thing that I don't think. I mean, 283 00:17:36,440 --> 00:17:39,360 Speaker 1: I've seen canned coconut milk or cream, but I don't 284 00:17:39,359 --> 00:17:43,000 Speaker 1: think i've ever seen cann shredded coconut. Yeah. Ever, I've 285 00:17:43,000 --> 00:17:49,600 Speaker 1: seen pieces of it, like canned chunks, okay, but never shredded. Yeah, 286 00:17:49,840 --> 00:17:54,000 Speaker 1: I don't know. Anyway, future episode, As the dish became 287 00:17:54,040 --> 00:17:58,879 Speaker 1: more commonplace, so too, did differing interpretations of it. Mary D. 288 00:17:59,080 --> 00:18:02,680 Speaker 1: Petlow's book Old Southern Recipes that entry on ambrosia strongly 289 00:18:02,720 --> 00:18:07,159 Speaker 1: advises against using canned coconut, while James Beard's entry on 290 00:18:07,200 --> 00:18:09,919 Speaker 1: the same thing in his Fireside cookbook read the moist 291 00:18:10,000 --> 00:18:13,000 Speaker 1: can coconut works best for this love it. I know, 292 00:18:14,440 --> 00:18:17,440 Speaker 1: food battles. You know, it's one of our favorite things. 293 00:18:17,960 --> 00:18:22,080 Speaker 1: Whether or not ambrosia originated here, the South really embraced 294 00:18:22,119 --> 00:18:25,720 Speaker 1: it and diversified the dish, adding all kinds of fruits 295 00:18:25,760 --> 00:18:31,920 Speaker 1: and even things like man is oh No. Pineapple first 296 00:18:31,960 --> 00:18:34,320 Speaker 1: popped up as an ingredient in the eighteen eighties, or 297 00:18:34,320 --> 00:18:37,680 Speaker 1: at least as a written down ingredient around the same time. 298 00:18:37,800 --> 00:18:40,920 Speaker 1: Some recipes called for adding whipped cream or a splash 299 00:18:40,960 --> 00:18:46,280 Speaker 1: of sherry. Yeah. A. Stell Wilcox's nineteen o five recipe 300 00:18:46,320 --> 00:18:49,800 Speaker 1: from the original Buckeye called for not only oranges and pineapples, 301 00:18:49,800 --> 00:18:53,679 Speaker 1: but also bananas, strawberries, grated coconut finished with orange and 302 00:18:53,960 --> 00:18:57,720 Speaker 1: lemon juice. And this is when we see ambrosia's path 303 00:18:57,880 --> 00:19:04,520 Speaker 1: really diverged the fruit salad and the dessert. Yeah. However, 304 00:19:04,600 --> 00:19:09,119 Speaker 1: for most folks, ambrosia remained a simple layering of oranges, coconut, 305 00:19:09,320 --> 00:19:11,879 Speaker 1: and sugar um. This is also around the time it 306 00:19:11,960 --> 00:19:14,960 Speaker 1: started to pick up it's Christmas association. Even though the 307 00:19:15,080 --> 00:19:17,280 Speaker 1: ingredients were more readily available, they were still kind of 308 00:19:17,320 --> 00:19:20,320 Speaker 1: fancy for the time, and oranges are in season during 309 00:19:20,320 --> 00:19:24,000 Speaker 1: the fall. Right in December, people could get their hands 310 00:19:24,040 --> 00:19:26,920 Speaker 1: on fresh oranges, and it was pretty special, kind of 311 00:19:27,119 --> 00:19:30,879 Speaker 1: exciting thing. I think we forget about how exciting that 312 00:19:30,960 --> 00:19:32,480 Speaker 1: must have been. If you can't get them, you can't 313 00:19:32,480 --> 00:19:36,200 Speaker 1: get them any time other than like right around December January, 314 00:19:36,240 --> 00:19:42,199 Speaker 1: then you're like this sweet refreshing things. Yeah. Numerous holiday 315 00:19:42,200 --> 00:19:45,080 Speaker 1: menus published in the nineteen twenties from the South included ambrosia, 316 00:19:45,160 --> 00:19:48,639 Speaker 1: usually as a dessert. Ambrosia's place as a Christmas dish 317 00:19:48,720 --> 00:19:51,160 Speaker 1: only took hold in the South at this time, though 318 00:19:51,760 --> 00:19:56,320 Speaker 1: everywhere else was making it whenever whenever. Yeah. Washington d 319 00:19:56,359 --> 00:19:59,600 Speaker 1: c's The Evening Star profiled the holiday foods of Atlanta 320 00:20:00,119 --> 00:20:04,080 Speaker 1: and Georgian General, and the journalist wrote that these holiday 321 00:20:04,080 --> 00:20:07,919 Speaker 1: meals would include things like quote, freshly killed pork and 322 00:20:07,960 --> 00:20:10,639 Speaker 1: stacks of hot biscuits loaded on a plate like cordwood 323 00:20:10,680 --> 00:20:13,359 Speaker 1: and topped off with pies and boiled custard make a 324 00:20:13,400 --> 00:20:16,320 Speaker 1: favorite meal. The city folk will have their will have 325 00:20:16,440 --> 00:20:21,879 Speaker 1: their bought turkey and ambrosia the city folks city folk well. 326 00:20:22,320 --> 00:20:25,680 Speaker 1: A couple of years later, Lucy Everley published asp for 327 00:20:25,720 --> 00:20:28,359 Speaker 1: Ambrosia in the Evening Start with the comment Thanksgiving or 328 00:20:28,440 --> 00:20:33,520 Speaker 1: Christmas dinner would never seem quite complete without it. Yeah, gosh, certainly. 329 00:20:33,560 --> 00:20:36,399 Speaker 1: By the nineteen thirties, ambrosia was more often referred to 330 00:20:36,480 --> 00:20:41,680 Speaker 1: as a traditional Southern dish. Column called Old Southern Favorites 331 00:20:41,720 --> 00:20:46,480 Speaker 1: by Mrs S. R. Bill excellent name included her sup 332 00:20:46,600 --> 00:20:50,760 Speaker 1: for ambrosia. She wrote, the weekend before Christmas bought busy days. 333 00:20:51,080 --> 00:20:53,560 Speaker 1: The holidays brought lots of visitors, both young and old, 334 00:20:53,600 --> 00:20:57,160 Speaker 1: and the hostess always served refreshments, mostly cake of every 335 00:20:57,200 --> 00:20:59,959 Speaker 1: kind and flavor, accompanied by something else good such as 336 00:21:00,000 --> 00:21:03,879 Speaker 1: syllabub ambrosia, Spanish cream and other things. The New Orleans 337 00:21:03,920 --> 00:21:06,200 Speaker 1: Times pick a Une had a similar article that same year, 338 00:21:06,240 --> 00:21:09,320 Speaker 1: and in eighteen thirty nine Mrs W. L Owen wrote 339 00:21:09,320 --> 00:21:12,800 Speaker 1: for the Portland Orgonian. Down in Mobile, Alabama, where I 340 00:21:12,840 --> 00:21:15,560 Speaker 1: lived as a child, we always had ambrosia for Christmas 341 00:21:15,600 --> 00:21:18,320 Speaker 1: dinner dessert. It would not have been Christmas without it. 342 00:21:18,720 --> 00:21:21,080 Speaker 1: Oh and I love this like this, like right, the 343 00:21:21,160 --> 00:21:24,680 Speaker 1: salad dessert divide. Yeah, apparently this is a big thing, 344 00:21:24,800 --> 00:21:27,919 Speaker 1: like different families will almost kind of like war about 345 00:21:27,920 --> 00:21:30,960 Speaker 1: what course it should be served during. Yeah. Yeah, I 346 00:21:30,960 --> 00:21:33,840 Speaker 1: read a lot of people talking about how it will 347 00:21:33,880 --> 00:21:36,880 Speaker 1: be served next to the mashed potatoes during the thing, 348 00:21:36,960 --> 00:21:39,399 Speaker 1: which is to me very bizarre because this is a 349 00:21:39,480 --> 00:21:42,240 Speaker 1: breakfast soup. I don't know what everyone else is doing. 350 00:21:43,240 --> 00:21:48,160 Speaker 1: You have it for breakfast? Um? But yeah, yeah, people 351 00:21:48,200 --> 00:21:51,760 Speaker 1: do seem to get I love that too, the extra 352 00:21:51,840 --> 00:21:55,879 Speaker 1: layer of not only what is it? Yeah, but where 353 00:21:56,160 --> 00:21:58,000 Speaker 1: when do you? When do you serve it? When do 354 00:21:58,040 --> 00:22:02,840 Speaker 1: you serve it? I love it. People started experimenting even 355 00:22:02,880 --> 00:22:06,439 Speaker 1: more with ambrosia as more exciting ingredients came out, particularly 356 00:22:06,480 --> 00:22:12,159 Speaker 1: sweeter ingredients. Um. One of those being the Marshmallow creators 357 00:22:12,240 --> 00:22:14,600 Speaker 1: of marshmallow whip. And you can see our Marshmallow episode 358 00:22:14,760 --> 00:22:16,800 Speaker 1: because it has one of my favorite random bits and 359 00:22:16,840 --> 00:22:20,560 Speaker 1: it's about marshmallow whip that we've ever done. I love it. Anyway, 360 00:22:21,119 --> 00:22:24,520 Speaker 1: published a series of syndicated articles with recipes that included 361 00:22:24,720 --> 00:22:28,639 Speaker 1: their product. Ambrosia was one of these recipes. There you 362 00:22:28,680 --> 00:22:31,560 Speaker 1: go the recipe instructed the maker to pick three or 363 00:22:31,600 --> 00:22:34,800 Speaker 1: four things from this list of fruits oranges, bananas, great 364 00:22:35,040 --> 00:22:39,520 Speaker 1: great strawberries, cherries, marchino cherries, and stood figs as their base, 365 00:22:39,600 --> 00:22:43,640 Speaker 1: and mixed with a tablespoon of marshmallow, whipped creen. Ah yeah, yeah. 366 00:22:43,760 --> 00:22:46,679 Speaker 1: This is when a lot of processed foods were of 367 00:22:46,720 --> 00:22:48,960 Speaker 1: convenience foods were coming out, and over the next couple 368 00:22:48,960 --> 00:22:51,280 Speaker 1: of decades you would see a lot of people latch 369 00:22:51,320 --> 00:22:54,280 Speaker 1: onto those as a convenience, but be are like like, oh, 370 00:22:54,359 --> 00:22:56,120 Speaker 1: look at how fancy I am that I can afford 371 00:22:56,240 --> 00:23:02,800 Speaker 1: these convenience foods. Exactly. Yeah, And that's seems like I'm 372 00:23:02,840 --> 00:23:05,439 Speaker 1: sort of fascinated by this whole a company publishing a 373 00:23:05,480 --> 00:23:08,080 Speaker 1: book to get you to use more than ingredients and 374 00:23:08,160 --> 00:23:11,960 Speaker 1: just having a wide variety of all kinds of recipes 375 00:23:12,880 --> 00:23:17,800 Speaker 1: fascinating stuff. Recipe published in the Omaha Herald called for 376 00:23:17,840 --> 00:23:22,119 Speaker 1: a mixture of canned pineapples, white cherries, marshmallows, and whipped cream. 377 00:23:22,440 --> 00:23:26,320 Speaker 1: A similar recipe from Louisiana's Monroe Star included half a 378 00:23:26,440 --> 00:23:31,920 Speaker 1: pound of marshmallows and its ingredients half a pound. Those 379 00:23:31,960 --> 00:23:38,919 Speaker 1: things are light. I can't even fathom. Oh boy, uh. 380 00:23:39,000 --> 00:23:41,920 Speaker 1: And it also that recipe also included um sliced oranges, 381 00:23:42,119 --> 00:23:45,679 Speaker 1: heavy cream, and lemon juice. And yeah, the guy who 382 00:23:45,720 --> 00:23:48,439 Speaker 1: wrote the Serious Eats article, Robert Moss, he suspects that 383 00:23:48,480 --> 00:23:52,040 Speaker 1: the mission of coconut was because of the addition of marshmallow, 384 00:23:52,080 --> 00:23:55,960 Speaker 1: which could replace the sweetness, texture, and even color of coconut. 385 00:23:56,440 --> 00:24:01,080 Speaker 1: Huh yeah, okay, yeah, I'm mean one of these is 386 00:24:01,119 --> 00:24:04,520 Speaker 1: chewy and one is crunchy. I guess, I guess, like 387 00:24:04,520 --> 00:24:08,080 Speaker 1: coconut flake could be chewy. Yeah, I'm not sure, okay, sure, 388 00:24:08,280 --> 00:24:12,520 Speaker 1: ye sure. And then in the nineteen fifties, another player 389 00:24:12,680 --> 00:24:19,080 Speaker 1: intoes the ambrosia. Yeah. A summer Ambrosian respe published in 390 00:24:19,080 --> 00:24:22,439 Speaker 1: a Texas newspaper in nine called for a packet of 391 00:24:22,440 --> 00:24:27,879 Speaker 1: orange shelaton, orange rind, orange juice, shredded coconut, and evaporated milk. Okay, 392 00:24:28,000 --> 00:24:31,280 Speaker 1: yeah sure. A decade later, another Texas paper publish a 393 00:24:31,359 --> 00:24:35,600 Speaker 1: recipe for baked ambrosion baked Ambrosi. This one called for 394 00:24:35,640 --> 00:24:38,720 Speaker 1: a can of pineapple, a can of free cocktail, banana's 395 00:24:38,760 --> 00:24:42,040 Speaker 1: mini marshmalls, grated coconut mixed together, bake at three fifty. 396 00:24:42,920 --> 00:24:45,640 Speaker 1: I've never heard of I mean, I learned a lot 397 00:24:45,640 --> 00:24:48,040 Speaker 1: in this episode, but baked a Yeah, I mean the 398 00:24:48,119 --> 00:24:50,399 Speaker 1: jello salad thing makes perfect sense to me because there 399 00:24:50,480 --> 00:24:54,480 Speaker 1: was nothing that a person would not turn into a 400 00:24:54,560 --> 00:24:59,680 Speaker 1: jello salad during mid century. But like, oh gosh, it's 401 00:24:59,720 --> 00:25:04,080 Speaker 1: in us event terrifying. Both love it and also access 402 00:25:04,080 --> 00:25:08,320 Speaker 1: to home refrigeration was key part of ambrosia's popularity. Yeah, 403 00:25:08,320 --> 00:25:12,320 Speaker 1: because now you could add in whipped cream or creamy sure, yeah, 404 00:25:12,640 --> 00:25:14,840 Speaker 1: or much more easily anyway to get to get and 405 00:25:14,920 --> 00:25:18,400 Speaker 1: keep those products fresh. Right. The nineteen fifties is when 406 00:25:18,400 --> 00:25:22,879 Speaker 1: the term ambrosia's salad started entering the literature. Previously, it 407 00:25:22,920 --> 00:25:24,520 Speaker 1: had been called well, a couple of different things, but 408 00:25:24,520 --> 00:25:28,960 Speaker 1: then ambrosia. But then the salad idea really started picking 409 00:25:29,040 --> 00:25:32,400 Speaker 1: up in the nineteen fifties. UM. It gained popularity through 410 00:25:32,400 --> 00:25:35,600 Speaker 1: the seventies. UM then went through two distinct peaks and 411 00:25:35,680 --> 00:25:38,200 Speaker 1: usage in the early eighties and the mid nineties. UM 412 00:25:38,400 --> 00:25:41,120 Speaker 1: fewer people have been publishing things about ambrosia salad since 413 00:25:41,200 --> 00:25:47,040 Speaker 1: nineteen Yeah, Uh, ambrosia in in the literature is all 414 00:25:47,040 --> 00:25:49,159 Speaker 1: over the place that there are, interestingly, peaks in the 415 00:25:49,520 --> 00:25:52,240 Speaker 1: eighteen seventies, the eighteen nineties and the late nineteen twenties 416 00:25:52,280 --> 00:25:54,800 Speaker 1: that line up with these prior historical points you've been 417 00:25:54,800 --> 00:26:00,880 Speaker 1: talking about. That's pretty cool. Yeah, I I find this wonderful. 418 00:26:00,920 --> 00:26:03,240 Speaker 1: It's kind of endearing to me that just the simple 419 00:26:03,240 --> 00:26:07,160 Speaker 1: recipe of oranges, coconut and sugar was refreshing and sweet 420 00:26:07,280 --> 00:26:11,120 Speaker 1: and delicious enough that people decided to call it ambrosia, right, 421 00:26:11,320 --> 00:26:14,359 Speaker 1: I know. I love it. And tracing Ambrosa's history is 422 00:26:14,400 --> 00:26:16,679 Speaker 1: sort of like a history of what people were excited about, 423 00:26:17,280 --> 00:26:20,800 Speaker 1: or what was cheap and available or inventive ways to 424 00:26:20,920 --> 00:26:24,280 Speaker 1: make the holidays special on a budget. And I love 425 00:26:24,359 --> 00:26:27,920 Speaker 1: that families personalized it so to their taste. To the point, 426 00:26:28,119 --> 00:26:30,959 Speaker 1: if you tell me you're making ambrosia, I have no 427 00:26:31,040 --> 00:26:35,440 Speaker 1: idea what that means, zero and no clear concept could 428 00:26:35,480 --> 00:26:40,280 Speaker 1: be literally anything I assume. I'm assuming there's fruit involved, 429 00:26:40,760 --> 00:26:43,720 Speaker 1: but that's kind of the sort it. Yeah, And I 430 00:26:43,800 --> 00:26:48,600 Speaker 1: love that. Um. It's like a choose your own adventure recipe. Um. 431 00:26:48,680 --> 00:26:50,879 Speaker 1: And as someone who makes dishes for holidays that I 432 00:26:50,920 --> 00:26:53,760 Speaker 1: try to capture the spirit. I also love that some 433 00:26:53,880 --> 00:26:57,760 Speaker 1: recipes are I think all color bits absolutely like green, white, 434 00:26:57,760 --> 00:27:01,320 Speaker 1: and red for Christmas, Like it looks like the Chris mislights, 435 00:27:00,960 --> 00:27:04,520 Speaker 1: Oh sure, it's um. It's just sweet to me that 436 00:27:04,560 --> 00:27:08,520 Speaker 1: people trying to make something special and they sometimes fail spectacularly, 437 00:27:08,800 --> 00:27:11,080 Speaker 1: but no one says anything and it keeps getting made 438 00:27:11,160 --> 00:27:14,920 Speaker 1: year after year. I don't know. I feel like there's 439 00:27:14,920 --> 00:27:16,840 Speaker 1: a lot of nostalgia for it, and I read some 440 00:27:16,920 --> 00:27:20,040 Speaker 1: arguments that like it's it's it's a tasty product, like 441 00:27:20,080 --> 00:27:22,640 Speaker 1: it like it feels like it might feel a little 442 00:27:22,640 --> 00:27:25,879 Speaker 1: bit um indulgent because you're you're doing this thing that 443 00:27:25,920 --> 00:27:28,600 Speaker 1: you know that you're not. You're like, this isn't a salad. Yes, 444 00:27:28,680 --> 00:27:31,840 Speaker 1: I'll take a scoop sort of sort of like you know, 445 00:27:31,960 --> 00:27:35,840 Speaker 1: candied candied sweet potatoes or yams or whatever with marshmallow 446 00:27:35,920 --> 00:27:39,600 Speaker 1: and brown sugar, and it's essentially a dessert, but it 447 00:27:39,680 --> 00:27:43,199 Speaker 1: serves as a side dish. Yeah, I find it. I 448 00:27:43,240 --> 00:27:45,920 Speaker 1: don't know. Something about it warms my heart. I did 449 00:27:45,920 --> 00:27:48,200 Speaker 1: read a lot of articles of people and it really 450 00:27:48,200 --> 00:27:51,760 Speaker 1: cracked me up of finally admitting to their mom or 451 00:27:51,800 --> 00:27:56,560 Speaker 1: their grandmother that they don't like and being so shocked, 452 00:27:57,280 --> 00:28:03,879 Speaker 1: what abrosia? Why have you waited fifty gosh, I'm like 453 00:28:04,080 --> 00:28:07,879 Speaker 1: committed to making an ambrosia salad. For one of the 454 00:28:08,000 --> 00:28:10,680 Speaker 1: upcoming holidays. I have no idea what it will be. 455 00:28:10,960 --> 00:28:12,399 Speaker 1: It's gonna be like, it's going to be like a 456 00:28:12,480 --> 00:28:14,680 Speaker 1: tiny amount. It's going to be like like a cup 457 00:28:14,760 --> 00:28:19,960 Speaker 1: worth total, because I don't think anyone but me we'll 458 00:28:20,320 --> 00:28:24,280 Speaker 1: have it's gonna have any um And yeah, but oh 459 00:28:24,440 --> 00:28:28,320 Speaker 1: it is sweet yea, literally and figuratively it is. It 460 00:28:28,600 --> 00:28:31,800 Speaker 1: is um And we would love to hear from listeners 461 00:28:31,960 --> 00:28:35,240 Speaker 1: what ambrosia means to you. Oh my gosh, so much. 462 00:28:35,840 --> 00:28:42,240 Speaker 1: Send recipes, send photographs, let us know about your ambrosia mishaps. Yes, 463 00:28:43,120 --> 00:28:46,600 Speaker 1: all of it. Um uh. And we have some listeners 464 00:28:46,640 --> 00:28:50,080 Speaker 1: who have already written in about other things, probably not ambrosia. Um. 465 00:28:50,320 --> 00:28:53,040 Speaker 1: But but first we've got a quick break for a 466 00:28:53,080 --> 00:29:04,720 Speaker 1: word from our sponsor, and we're back. Thank you, sponsor, Yes, 467 00:29:04,800 --> 00:29:12,200 Speaker 1: thank you, And we're back with no like the gods. 468 00:29:15,000 --> 00:29:18,160 Speaker 1: It was very godlike and dignified. It was anything in 469 00:29:18,240 --> 00:29:22,160 Speaker 1: this world. Those are two words applied to our listener. 470 00:29:22,240 --> 00:29:27,760 Speaker 1: Male jingles always applied to us. And also, yes that thing. Yeah, 471 00:29:29,320 --> 00:29:34,000 Speaker 1: I feel I feel powerful right now. Oh gosh, Emily wrote, 472 00:29:34,280 --> 00:29:36,840 Speaker 1: I've been behind and after listening to the Picnic episode 473 00:29:36,920 --> 00:29:38,760 Speaker 1: with all the Yogi Bear talk. I needed to share 474 00:29:38,880 --> 00:29:42,040 Speaker 1: my introduction to Yogi Bear, but before I could, someone 475 00:29:42,120 --> 00:29:44,840 Speaker 1: else wrote in about her favorite picnic lo and Behold 476 00:29:44,920 --> 00:29:48,240 Speaker 1: another Appalachian trail a T through hiker. On the a 477 00:29:48,360 --> 00:29:50,520 Speaker 1: T we have special words and slang for a lot 478 00:29:50,600 --> 00:29:54,760 Speaker 1: of common things. One is to yogi something. This usually 479 00:29:54,840 --> 00:29:57,320 Speaker 1: means to talk to a day hiker or weekend tiker, 480 00:29:57,720 --> 00:30:01,320 Speaker 1: essentially get food for free. As the other through hiker 481 00:30:01,360 --> 00:30:04,680 Speaker 1: wrote up, through hikers appetite knows no bounds, Thus my 482 00:30:04,760 --> 00:30:07,880 Speaker 1: introduction to Yogi Bear on the trail. Many people get 483 00:30:07,960 --> 00:30:11,520 Speaker 1: trail names, nicknames that describe some aspect of your personality, 484 00:30:11,720 --> 00:30:14,640 Speaker 1: trail experience, or life experience. I'm at many a hiker 485 00:30:14,680 --> 00:30:18,280 Speaker 1: with Yogi in their name. While through hiking, I listened 486 00:30:18,280 --> 00:30:20,680 Speaker 1: to several podcasts and thought a lot about food, So 487 00:30:20,760 --> 00:30:24,680 Speaker 1: I'm glad your podcast didn't exist when I hiked. Always 488 00:30:24,720 --> 00:30:27,120 Speaker 1: happy to hear about another through hiker's experience, especially when 489 00:30:27,120 --> 00:30:30,720 Speaker 1: it involves some surprise donuts. In Pennsylvania widely regarded as 490 00:30:30,800 --> 00:30:33,520 Speaker 1: one of the worst a T states. No shade on 491 00:30:33,520 --> 00:30:35,360 Speaker 1: the actual state. It's just full of rocks that hurt 492 00:30:35,400 --> 00:30:39,560 Speaker 1: your feet with very few views ps. If you want 493 00:30:39,600 --> 00:30:41,640 Speaker 1: to know more about a t slag, I'll share this 494 00:30:41,800 --> 00:30:45,000 Speaker 1: other fun phrase, pink blazing. Pink blazing is when a 495 00:30:45,080 --> 00:30:47,920 Speaker 1: hiker hike slower or faster than he normally would in 496 00:30:48,040 --> 00:30:50,680 Speaker 1: order to stay with a lady hiker he's interested in. 497 00:30:52,160 --> 00:30:57,400 Speaker 1: I love it. So oh gosh, this is a subculture 498 00:30:57,440 --> 00:31:01,160 Speaker 1: that I know nothing about, aside from these two delightful listeners, 499 00:31:01,360 --> 00:31:06,800 Speaker 1: males and ah. So thank you. Um Taylor wrote, thank 500 00:31:06,880 --> 00:31:09,680 Speaker 1: you for the cider episode. You're welcome. My husband and 501 00:31:09,800 --> 00:31:12,160 Speaker 1: I are big cider drinkers and decided to spend our 502 00:31:12,160 --> 00:31:16,480 Speaker 1: summer vacation locally in Ontario, Canada this year. For ten days, 503 00:31:16,560 --> 00:31:19,000 Speaker 1: we drove around the province and stopped at forty one 504 00:31:19,160 --> 00:31:22,280 Speaker 1: craft cideries. We sipped our way around the province, picking 505 00:31:22,360 --> 00:31:25,320 Speaker 1: up bottles as souvenirs as we went. It was amazing 506 00:31:25,360 --> 00:31:28,080 Speaker 1: the variety of cider. It was amazing the variety of 507 00:31:28,120 --> 00:31:30,920 Speaker 1: ciders that different people were making. Notable ones were a 508 00:31:30,960 --> 00:31:34,960 Speaker 1: tequila barrel aged cider, an earl grade tea cider, and 509 00:31:35,360 --> 00:31:38,440 Speaker 1: cherry cider. In the end, we estimated that we sampled 510 00:31:38,480 --> 00:31:41,320 Speaker 1: over two hundred different ciders and brought home more than 511 00:31:41,400 --> 00:31:44,720 Speaker 1: one hundred lids to enjoy throughout the year. There are 512 00:31:44,720 --> 00:31:48,200 Speaker 1: actually three distinct cider and wine regions in Ontario, with 513 00:31:48,360 --> 00:31:52,080 Speaker 1: other producers sprinkled throughout, and almost a hundred craft cider brewers. 514 00:31:52,600 --> 00:31:54,600 Speaker 1: We've even taken it a little further and brew our 515 00:31:54,640 --> 00:31:57,120 Speaker 1: own cider right at home. It's really simple to make. 516 00:31:57,160 --> 00:31:59,760 Speaker 1: It just takes a little time. And of course bacteria. 517 00:32:01,200 --> 00:32:07,240 Speaker 1: That's wonderful. Impressive, that is impressive. I love this. Yeah, 518 00:32:07,520 --> 00:32:10,080 Speaker 1: that is a lot of heck insider it is and 519 00:32:10,160 --> 00:32:15,720 Speaker 1: those varieties sound delightful. Gosh, Ontario on the list. Yeah, 520 00:32:16,480 --> 00:32:20,080 Speaker 1: we've been We've been getting a lot of listener listener 521 00:32:20,160 --> 00:32:24,160 Speaker 1: contacts about coming to Canada. It's true. I mean, I 522 00:32:24,320 --> 00:32:28,160 Speaker 1: I'm down. I'm down. Maybe not in my winter February, 523 00:32:30,880 --> 00:32:34,400 Speaker 1: that might be like a summer situation for me. Yeah, yeah, 524 00:32:34,520 --> 00:32:38,000 Speaker 1: I understand, I understand. Um. Well, we'll keep you posted 525 00:32:38,080 --> 00:32:40,520 Speaker 1: on that. Yeah. And in the meantime, thanks to these 526 00:32:40,560 --> 00:32:42,080 Speaker 1: listeners for writing in. If you would like to write 527 00:32:42,080 --> 00:32:44,840 Speaker 1: to us, you can. Our email is hello at savor 528 00:32:44,880 --> 00:32:47,360 Speaker 1: pod dot com. We're also in social media and you 529 00:32:47,440 --> 00:32:50,640 Speaker 1: can find us on Facebook and Twitter and Instagram at 530 00:32:50,920 --> 00:32:52,760 Speaker 1: savor pod. And we do hope to hear from you. 531 00:32:53,160 --> 00:32:54,920 Speaker 1: The Savor is a production of I heart Radio and 532 00:32:55,000 --> 00:32:57,320 Speaker 1: Stuff Media. You'd like to hear more podcasts from my 533 00:32:57,360 --> 00:33:00,680 Speaker 1: heart Radio, you can visit the i heart Radio app podcasts, 534 00:33:00,760 --> 00:33:03,440 Speaker 1: or wherever you listen to your favorite shows. Thanks as 535 00:33:03,480 --> 00:33:06,200 Speaker 1: always to our super producers Dylan Vagan and Andrew Howard. 536 00:33:06,440 --> 00:33:08,040 Speaker 1: Thanks to you for listening, and we hope that lots 537 00:33:08,080 --> 00:33:09,360 Speaker 1: more good things are coming your way.