1 00:00:09,080 --> 00:00:11,320 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. 2 00:00:11,360 --> 00:00:14,319 Speaker 2: I'm Annie Reese and I'm Lorn Vogelbaum, and today we 3 00:00:14,360 --> 00:00:17,400 Speaker 2: have a classic episode for you about pecans. 4 00:00:18,720 --> 00:00:21,800 Speaker 1: Ooh, you chose a pronunciation already. 5 00:00:22,239 --> 00:00:24,600 Speaker 2: I literally had to. I had to say the word 6 00:00:24,800 --> 00:00:25,720 Speaker 2: what are you doing? 7 00:00:28,200 --> 00:00:29,400 Speaker 1: She came out fighting. 8 00:00:31,280 --> 00:00:38,640 Speaker 2: Yes, we discussed that very thing a great deal in 9 00:00:38,680 --> 00:00:43,239 Speaker 2: this episode, which came out originally in November of twenty eighteen, 10 00:00:44,760 --> 00:00:48,960 Speaker 2: so long ago. As is common with some of these 11 00:00:49,080 --> 00:00:53,199 Speaker 2: older episodes, it was a joy to return to. But 12 00:00:53,320 --> 00:00:59,760 Speaker 2: also we were so bouncy and care free, like twenty eighteen, 13 00:01:00,080 --> 00:01:02,280 Speaker 2: US was just floating along. 14 00:01:03,800 --> 00:01:12,959 Speaker 3: Yeah, we were, We were well. I once again, I 15 00:01:12,959 --> 00:01:15,200 Speaker 3: think I do know the answer to this. But was 16 00:01:15,240 --> 00:01:17,440 Speaker 3: there any particular reason this was on your mind to 17 00:01:17,480 --> 00:01:18,240 Speaker 3: bring backward? 18 00:01:18,560 --> 00:01:24,200 Speaker 2: Oh yeah, definitely A I do love talking about culinary nuts. 19 00:01:24,200 --> 00:01:31,640 Speaker 2: They're super fascinating. Be This one is very holiday coded 20 00:01:32,000 --> 00:01:37,080 Speaker 2: here in the United States because pecans are a fall 21 00:01:37,160 --> 00:01:42,679 Speaker 2: to winter crop that get incorporated into a lot of 22 00:01:42,720 --> 00:01:47,280 Speaker 2: holiday dishes, a lot of desserts also, things like stuffing perhaps, 23 00:01:48,320 --> 00:01:52,320 Speaker 2: And they're just a really lovely, like warm, sweet, buttery 24 00:01:52,480 --> 00:01:55,840 Speaker 2: kind of flavor that lends themselves to that kind of application. 25 00:01:56,920 --> 00:01:59,920 Speaker 2: And so yeah, right around this year, I start just 26 00:02:00,200 --> 00:02:03,840 Speaker 2: craving pecan pie. I just go like, why am I 27 00:02:03,880 --> 00:02:07,720 Speaker 2: not eating that right now? Even though I didn't grow 28 00:02:07,760 --> 00:02:08,359 Speaker 2: up with it at all? 29 00:02:08,919 --> 00:02:12,320 Speaker 3: But I didn't either, but the first time I had it, 30 00:02:12,400 --> 00:02:14,959 Speaker 3: I also thought, yeah, where have you been? 31 00:02:15,360 --> 00:02:22,080 Speaker 1: Right? Where have you been? Oh? Oh my gosh. Well, 32 00:02:23,600 --> 00:02:26,799 Speaker 1: I guess we should let past Lauren and Annie take 33 00:02:26,840 --> 00:02:27,280 Speaker 1: it away. 34 00:02:27,720 --> 00:02:41,000 Speaker 2: Bouncily, Yes, hello, and welcome to Savor. I'm Annie Race 35 00:02:41,120 --> 00:02:46,600 Speaker 2: and I'm Lorn vocal Bomb. And today we're talking about pecans. 36 00:02:46,280 --> 00:02:52,000 Speaker 3: Yes, pecans, because this is another episode that will include 37 00:02:52,040 --> 00:02:56,600 Speaker 3: some fun with pronunciation. Studies have found there are four 38 00:02:56,760 --> 00:02:59,920 Speaker 3: distinct pronunciations of pecan. 39 00:03:01,200 --> 00:03:01,920 Speaker 1: I say pecan. 40 00:03:02,800 --> 00:03:05,000 Speaker 2: I say pecan as well. I think where I grew 41 00:03:05,080 --> 00:03:06,200 Speaker 2: up it was pecan. 42 00:03:07,120 --> 00:03:07,480 Speaker 1: Yes. 43 00:03:07,800 --> 00:03:11,880 Speaker 3: According to this study, if you're curious, seventy percent of 44 00:03:12,000 --> 00:03:16,440 Speaker 3: Northeasterners say pecan, while forty five percent of Southerners do. 45 00:03:16,680 --> 00:03:21,440 Speaker 3: The preferred Southern pronunciation is pecan. And I know there's 46 00:03:21,440 --> 00:03:23,960 Speaker 3: a Southern I didn't write it down, but there's like 47 00:03:24,000 --> 00:03:29,280 Speaker 3: a Southern joke about pecan, a pecan being something truckers 48 00:03:29,360 --> 00:03:33,200 Speaker 3: used to pee in where they don't have time to stop. 49 00:03:34,200 --> 00:03:37,720 Speaker 1: Anyway, we're we're gonna say. 50 00:03:37,760 --> 00:03:40,320 Speaker 3: I'm gonna say pecan because that's how I grew up 51 00:03:40,320 --> 00:03:40,800 Speaker 3: saying it. 52 00:03:41,440 --> 00:03:44,560 Speaker 2: I've switched. I'm a convert, you're a convert. I'm a 53 00:03:44,600 --> 00:03:45,840 Speaker 2: pecan convert. 54 00:03:46,040 --> 00:03:50,480 Speaker 1: Pecan convert. That's fun to say. That's fun to say. 55 00:03:51,200 --> 00:03:53,640 Speaker 3: And just a note here before we dive in, if 56 00:03:53,680 --> 00:03:57,560 Speaker 3: you haven't had fresh pecans, they are amazing. My dad's 57 00:03:57,600 --> 00:04:00,720 Speaker 3: old office used to have this big pecan tree next 58 00:04:00,720 --> 00:04:03,800 Speaker 3: to it, and they were so good if you got 59 00:04:03,840 --> 00:04:06,360 Speaker 3: to them before the squirrels did. Because those squirrels, oh yeah, 60 00:04:06,400 --> 00:04:06,920 Speaker 3: you had to fight. 61 00:04:07,000 --> 00:04:07,680 Speaker 1: You had to fight for it. 62 00:04:07,720 --> 00:04:09,520 Speaker 2: We are not the only beings that like eating pecans, 63 00:04:09,520 --> 00:04:09,960 Speaker 2: not at all. 64 00:04:10,040 --> 00:04:10,640 Speaker 1: No, no, no. 65 00:04:11,600 --> 00:04:15,240 Speaker 3: And I once took an acting job and what I 66 00:04:15,280 --> 00:04:16,760 Speaker 3: thought was Decatur. 67 00:04:16,279 --> 00:04:18,600 Speaker 2: Georgia, which is right next to Atlanta. 68 00:04:18,839 --> 00:04:20,839 Speaker 1: That would have been a very short commute for me. 69 00:04:21,360 --> 00:04:26,040 Speaker 3: Turns out there's a Decatur, Alabama, And so for months 70 00:04:26,120 --> 00:04:31,320 Speaker 3: I commuted to Decatur, Alabama every weekend. And it's a 71 00:04:31,400 --> 00:04:34,120 Speaker 3: very small place. It's pretty, but they do have a 72 00:04:34,160 --> 00:04:37,719 Speaker 3: lot of fresh pecans. In fact, we filmed inside a 73 00:04:37,760 --> 00:04:41,680 Speaker 3: fresh pecan store like it just had fans of pecans, 74 00:04:42,560 --> 00:04:45,920 Speaker 3: So I'll put that in the positives column for that 75 00:04:45,960 --> 00:04:47,440 Speaker 3: whole fiasco where I should have. 76 00:04:47,680 --> 00:04:49,120 Speaker 1: It taught me an important lesson. 77 00:04:50,240 --> 00:04:53,120 Speaker 3: Always do your research and know where your job is 78 00:04:53,200 --> 00:04:54,360 Speaker 3: that you're accepting. 79 00:04:55,520 --> 00:04:58,880 Speaker 1: That's a good, good, good tip. Thanks, Thanks Annie. It 80 00:04:58,920 --> 00:05:02,880 Speaker 1: should have been obvious, but you know, life isn't always obvious. 81 00:05:02,920 --> 00:05:03,480 Speaker 1: That's true. 82 00:05:04,760 --> 00:05:07,200 Speaker 3: There are some things about pecaus that aren't obvious either, 83 00:05:07,240 --> 00:05:09,080 Speaker 3: which brings us to our question. 84 00:05:11,520 --> 00:05:14,240 Speaker 1: What are they? Well? Planes? 85 00:05:14,279 --> 00:05:17,840 Speaker 2: Elevated Convection at night or PECAN is a multi department 86 00:05:17,920 --> 00:05:21,640 Speaker 2: field project studying nighttime thunderstorms in the arid regions of 87 00:05:21,640 --> 00:05:25,920 Speaker 2: the United States in order to determine. 88 00:05:24,839 --> 00:05:30,359 Speaker 3: What I think that's that's a front and they're actually 89 00:05:30,920 --> 00:05:36,839 Speaker 3: delving into whether or not there's an alternate dimension. Oh 90 00:05:36,880 --> 00:05:42,480 Speaker 3: we like I don't know, doctor who. Yeah, anyway that 91 00:05:42,600 --> 00:05:45,200 Speaker 3: this is the end of the food show. Now we're 92 00:05:45,240 --> 00:05:47,920 Speaker 3: gonna we're gonna do a vote all of our time 93 00:05:48,240 --> 00:05:49,120 Speaker 3: to figuring out what. 94 00:05:49,120 --> 00:05:53,520 Speaker 1: They're really up to at pec A n We're onto 95 00:05:53,560 --> 00:05:57,960 Speaker 1: you there, eyes on you. Yeah. 96 00:05:58,160 --> 00:06:00,880 Speaker 2: No. They they are a department that has a lot 97 00:06:00,960 --> 00:06:04,400 Speaker 2: of nut related jokes, which I appreciated about them. Oh yeah, 98 00:06:04,400 --> 00:06:05,680 Speaker 2: it was one of the first things that popped up 99 00:06:05,680 --> 00:06:09,559 Speaker 2: in my Google search. Anyway, the pecan, the food, the food. 100 00:06:11,480 --> 00:06:14,320 Speaker 2: It's another droop, what droop, power. 101 00:06:15,480 --> 00:06:18,719 Speaker 1: Roop. Yeah, we tried to pick a true nut, y'all. 102 00:06:18,760 --> 00:06:21,520 Speaker 3: We really did just this one. 103 00:06:21,680 --> 00:06:23,280 Speaker 1: But as it turns out, we just have a lot 104 00:06:23,320 --> 00:06:26,680 Speaker 1: to learn about botany. We'll go on this journey together. 105 00:06:27,920 --> 00:06:31,839 Speaker 2: Come along with us, friends, So okay. Pecans are the 106 00:06:32,000 --> 00:06:35,400 Speaker 2: seed of a fruit that grows on trees. The species 107 00:06:35,440 --> 00:06:38,600 Speaker 2: is called Karia illinois nensis. And the guy who named 108 00:06:38,640 --> 00:06:41,560 Speaker 2: it that thought that pecans were from Illinois because he 109 00:06:41,600 --> 00:06:44,960 Speaker 2: was studying trees grown from seeds that came from traders 110 00:06:45,320 --> 00:06:48,880 Speaker 2: from Illinois. He originally placed them in the walnut family. Also, 111 00:06:48,920 --> 00:06:51,360 Speaker 2: he wasn't entirely well informed about pecans, and he might 112 00:06:51,360 --> 00:06:55,040 Speaker 2: have been to write illino ensis instead of illinois ensis, 113 00:06:55,360 --> 00:06:58,440 Speaker 2: but made a typo. There's a lot of confusion about 114 00:06:58,560 --> 00:07:00,719 Speaker 2: this botanical name for pecans. 115 00:07:00,760 --> 00:07:01,520 Speaker 1: But moving on. 116 00:07:01,600 --> 00:07:04,760 Speaker 2: Pecans are big old shade trees, which does not mean 117 00:07:04,800 --> 00:07:06,919 Speaker 2: that they are giving you side eye. They grow to 118 00:07:07,120 --> 00:07:09,400 Speaker 2: about seventy to one hundred feet tall that's twenty to 119 00:07:09,440 --> 00:07:12,440 Speaker 2: thirty meters and put off a lot of shade, but 120 00:07:12,560 --> 00:07:15,320 Speaker 2: be a clusters of fruits that consist of like a 121 00:07:15,320 --> 00:07:19,440 Speaker 2: fibrous husk containing a stiff, thin shell, containing in turn 122 00:07:19,760 --> 00:07:22,720 Speaker 2: a tasty seed. When the fruit is ripe, the husk 123 00:07:22,760 --> 00:07:26,920 Speaker 2: turns from green to yellow and peels back in four sections, 124 00:07:26,960 --> 00:07:29,080 Speaker 2: sort of like those folded paper fortune games. 125 00:07:29,160 --> 00:07:29,440 Speaker 1: Yeah. 126 00:07:29,520 --> 00:07:33,320 Speaker 3: Oh, I was so good at those. I'm making them. 127 00:07:33,440 --> 00:07:35,120 Speaker 1: I mean, there's no real way to be good to 128 00:07:35,240 --> 00:07:36,880 Speaker 1: win them unless you cheat. 129 00:07:37,040 --> 00:07:40,000 Speaker 2: Oh, not that I would do, Not that either of 130 00:07:40,040 --> 00:07:41,160 Speaker 2: us would ever have cheated. 131 00:07:41,920 --> 00:07:46,040 Speaker 1: We should continue, Okay, Yes. 132 00:07:46,000 --> 00:07:49,840 Speaker 2: It folds back the fruit, revealing the pecan nut, which 133 00:07:49,880 --> 00:07:51,840 Speaker 2: will be like a grayish light brown, perhaps with some 134 00:07:51,920 --> 00:07:54,680 Speaker 2: darker streaking. You crack open the shell to remove the 135 00:07:54,760 --> 00:07:57,720 Speaker 2: nut meat, which generally comes out in two halves, each 136 00:07:57,760 --> 00:08:00,000 Speaker 2: of which looks like a like a wee toasty little bread. 137 00:08:00,640 --> 00:08:03,200 Speaker 2: It does, I have thought that, And they're kind of 138 00:08:03,200 --> 00:08:06,760 Speaker 2: crunchy tender. The flavor of pecans is fatty and sweet 139 00:08:06,800 --> 00:08:09,080 Speaker 2: and a little roasty vanilla e buttery. 140 00:08:09,680 --> 00:08:11,040 Speaker 1: Yeah. 141 00:08:11,080 --> 00:08:14,400 Speaker 3: They are a New World food native to the southern 142 00:08:14,480 --> 00:08:18,240 Speaker 3: United States and Mexico, growing especially well near the Mississippi River. 143 00:08:18,640 --> 00:08:22,600 Speaker 1: They are the only major tree nut native to North America. 144 00:08:23,080 --> 00:08:25,640 Speaker 3: And again this is something I guess I just live 145 00:08:25,680 --> 00:08:27,880 Speaker 3: in my own little world. I didn't realize that pecans 146 00:08:27,880 --> 00:08:32,240 Speaker 3: were so specific specifically southern, in a way I did not. 147 00:08:33,360 --> 00:08:36,680 Speaker 3: The word pecan comes from a few related words, the 148 00:08:36,760 --> 00:08:40,320 Speaker 3: Algonquin word pecan, the Cree word pecan. 149 00:08:41,040 --> 00:08:42,960 Speaker 1: I'm probably mispronouncing. 150 00:08:42,400 --> 00:08:46,240 Speaker 3: Those very much, but and they mean nut that needs 151 00:08:46,280 --> 00:08:48,960 Speaker 3: a stone to crack, which led to the French word pecan, 152 00:08:49,200 --> 00:08:53,400 Speaker 3: and then pecan or pecan, however you pronounce it. 153 00:08:53,920 --> 00:08:56,839 Speaker 2: The original Algonquin word could refer to other hard nuts, 154 00:08:56,840 --> 00:09:00,360 Speaker 2: like walnuts or hickory nuts. Pecans are in the hickory family, 155 00:09:00,360 --> 00:09:04,040 Speaker 2: botanists have decided. And another note about that pronunciation. Interestingly, 156 00:09:04,200 --> 00:09:07,200 Speaker 2: the native range of the pecan tree along the western 157 00:09:07,280 --> 00:09:10,320 Speaker 2: edge of the Mississippi out into Texas does pronounce the 158 00:09:10,320 --> 00:09:16,000 Speaker 2: word pecan so pecan. So we're right, That's what I'm saying. 159 00:09:16,640 --> 00:09:20,920 Speaker 3: Case closed, Do not send us your letters. We will 160 00:09:21,320 --> 00:09:22,480 Speaker 3: probably still read them. 161 00:09:22,960 --> 00:09:26,000 Speaker 1: We will be happy about it. We'll be pretty happy 162 00:09:26,040 --> 00:09:27,079 Speaker 1: about it if they're kind. 163 00:09:27,160 --> 00:09:31,559 Speaker 3: Yeah, yeah, yeah. The trees can live to be three 164 00:09:31,640 --> 00:09:35,280 Speaker 3: hundred years, are older, and they're known for being a 165 00:09:35,280 --> 00:09:37,520 Speaker 3: little finicky as producers. 166 00:09:38,160 --> 00:09:40,760 Speaker 2: Lots of the trees produce in alternating years, like light 167 00:09:40,840 --> 00:09:44,240 Speaker 2: crops of good nuts and then heavy crops of poor 168 00:09:44,320 --> 00:09:46,720 Speaker 2: quality nuts. You need to plant a bunch of them 169 00:09:46,720 --> 00:09:49,520 Speaker 2: together to help with pollination. And it helps to have 170 00:09:49,600 --> 00:09:52,400 Speaker 2: different varieties in the same orchard because of A that 171 00:09:52,400 --> 00:09:56,240 Speaker 2: that alternation thing, and b different types of trees will 172 00:09:56,280 --> 00:10:01,160 Speaker 2: release pollen and develop receptive flowers in times, so it 173 00:10:01,240 --> 00:10:03,800 Speaker 2: kind of helps. It helps pollinate all of them. If 174 00:10:03,800 --> 00:10:07,840 Speaker 2: you've got that cycle kind of ongoing for longer, right, Yeah. 175 00:10:08,040 --> 00:10:10,160 Speaker 2: If you've ever opened a pecan shell and found nothing 176 00:10:10,200 --> 00:10:13,720 Speaker 2: but dust, that nut has fallen victim to pecan scab, 177 00:10:13,880 --> 00:10:16,760 Speaker 2: which is a pretty common fungal infection that producers have 178 00:10:16,800 --> 00:10:19,040 Speaker 2: to work so hard to control. It's it's rough going 179 00:10:19,120 --> 00:10:22,920 Speaker 2: because pecan's love damp weather, but so does the fungus. 180 00:10:25,120 --> 00:10:29,079 Speaker 2: There are lots of varieties or cultivars of pecan trees. 181 00:10:29,120 --> 00:10:31,640 Speaker 2: The most popular these days might be the Desirable. 182 00:10:31,960 --> 00:10:37,359 Speaker 3: Oh wow, that's like, that's like an avatar. 183 00:10:39,280 --> 00:10:42,640 Speaker 1: The element was named unobtainium. I wonder what that could mean. 184 00:10:44,720 --> 00:10:45,320 Speaker 2: Uh yeah. 185 00:10:45,720 --> 00:10:46,120 Speaker 1: Others. 186 00:10:46,240 --> 00:10:51,120 Speaker 2: Others include the Excel, the money Maker, the Stuart Morland, 187 00:10:51,360 --> 00:10:54,840 Speaker 2: Cape fear, Lakota, Pawnee, McMillan Sumner. 188 00:10:55,360 --> 00:11:00,920 Speaker 1: Yeah, I don't know, Ape Cape fear. Is that pecan terrifying? 189 00:11:01,240 --> 00:11:03,760 Speaker 1: I don't know. Wasn't there a horror movie. 190 00:11:03,679 --> 00:11:07,360 Speaker 3: Called it was it's not very good? Well, okay, some 191 00:11:07,400 --> 00:11:09,240 Speaker 3: people like it. 192 00:11:09,559 --> 00:11:11,559 Speaker 2: Some people like a lot of things. It doesn't mean 193 00:11:11,600 --> 00:11:12,400 Speaker 2: that it was good. 194 00:11:12,520 --> 00:11:14,439 Speaker 1: This is true. I like a lot of horror movies 195 00:11:14,440 --> 00:11:20,880 Speaker 1: that I know. Yeah, good, perhaps mostly perhaps mostly. Yes. 196 00:11:21,240 --> 00:11:22,920 Speaker 3: I could go into a whole thing about how I 197 00:11:22,960 --> 00:11:26,160 Speaker 3: think a movie can be good if it isn't trying 198 00:11:26,200 --> 00:11:27,720 Speaker 3: to be good. 199 00:11:28,120 --> 00:11:30,680 Speaker 2: Oh yeah, well, there's a difference between entertaining and anyway. 200 00:11:30,760 --> 00:11:31,720 Speaker 1: Okay. Yeah. 201 00:11:32,160 --> 00:11:35,280 Speaker 2: The wood of pecan trees has a pretty like striated 202 00:11:35,320 --> 00:11:38,440 Speaker 2: grain to it, like dark dark rings through paler wood. 203 00:11:38,520 --> 00:11:42,079 Speaker 2: So it's used in furniture and decorative building and woodworking, flooring, cabinets, 204 00:11:42,320 --> 00:11:44,680 Speaker 2: tool handles, stuff like that. And the wood is also 205 00:11:44,760 --> 00:11:47,120 Speaker 2: used in cooking. Chips of it can be burned both 206 00:11:47,160 --> 00:11:49,800 Speaker 2: as a fuel or for the smoke, which is sort 207 00:11:49,840 --> 00:11:52,280 Speaker 2: of medium strength on the spectrum of smoke and considered 208 00:11:52,320 --> 00:11:55,199 Speaker 2: good for pork, beef, and game, but probably is too 209 00:11:55,200 --> 00:11:56,839 Speaker 2: strong for stuff like chicken and fish. 210 00:11:57,280 --> 00:11:58,280 Speaker 1: Huh cool. 211 00:11:59,000 --> 00:12:01,040 Speaker 2: And the shells are used too, and stuff like particle 212 00:12:01,040 --> 00:12:02,240 Speaker 2: board and landscape mulch. 213 00:12:04,679 --> 00:12:07,080 Speaker 1: So it's got a lot of uses. Yeah, it's a 214 00:12:07,160 --> 00:12:11,559 Speaker 1: useful tree all around, it is. What about the nutrition, Well, 215 00:12:11,679 --> 00:12:12,800 Speaker 1: they've got a lot going for. 216 00:12:12,920 --> 00:12:16,120 Speaker 3: They do, and they're high in antioxidants, so omega six 217 00:12:16,160 --> 00:12:21,600 Speaker 3: fatty acids, high in protein, phosphorus, manganese, magnesium, thiamine, and fiber. 218 00:12:21,920 --> 00:12:24,200 Speaker 3: A two thousand and one study found a daily handful 219 00:12:24,240 --> 00:12:29,679 Speaker 3: of pecans had cholesterol lowering effects. As always, bodies are complicated, 220 00:12:30,080 --> 00:12:31,120 Speaker 3: more research is needed. 221 00:12:31,679 --> 00:12:34,200 Speaker 1: Moderation is always good. Oh yeah, oh yeah. 222 00:12:34,240 --> 00:12:37,960 Speaker 2: In general, it's thought that replacing, especially replacing like sugary 223 00:12:38,120 --> 00:12:41,400 Speaker 2: or processed snacks with nuts or adding nuts to meals 224 00:12:41,480 --> 00:12:44,000 Speaker 2: as part of your protein or fat element in there, 225 00:12:44,120 --> 00:12:47,720 Speaker 2: it is a dietary positive because their combination of protein, fat, 226 00:12:47,720 --> 00:12:49,520 Speaker 2: and fiber will fill you up and keep you going. 227 00:12:50,880 --> 00:12:53,719 Speaker 2: They have a few compounds vitamins, minerals, antioxidants that do 228 00:12:54,080 --> 00:12:57,320 Speaker 2: good stuff in your body, and the types of fats 229 00:12:57,320 --> 00:13:00,160 Speaker 2: that they contain are the good fats that might help 230 00:13:00,200 --> 00:13:03,920 Speaker 2: your body control factors that lead to cardiovascular disease and diabetes. 231 00:13:04,040 --> 00:13:07,240 Speaker 2: But yes, as Anny said, just like remember that they're 232 00:13:07,240 --> 00:13:09,520 Speaker 2: a nutrient in dead's food. A serving size is about 233 00:13:09,520 --> 00:13:11,680 Speaker 2: announced that's that's a handful, about twenty halves. 234 00:13:12,320 --> 00:13:15,319 Speaker 3: So yeah, yeah, you get to snack in when you're 235 00:13:15,320 --> 00:13:18,320 Speaker 3: watching your football game or wherever it is. You can 236 00:13:18,320 --> 00:13:20,600 Speaker 3: go through a whole well okay, I'm speaking for myself. 237 00:13:20,640 --> 00:13:22,199 Speaker 1: I don't know. Oh, I can go through a lot 238 00:13:22,240 --> 00:13:23,040 Speaker 1: more than I am tien to. 239 00:13:23,720 --> 00:13:26,520 Speaker 2: I have to portion my snacks out, yeah, and only 240 00:13:26,559 --> 00:13:28,839 Speaker 2: have that much on me because otherwise. 241 00:13:28,400 --> 00:13:34,560 Speaker 3: I'll be like, oops, I guess that's gone. M So 242 00:13:34,920 --> 00:13:39,160 Speaker 3: some pecan numbers. The US produces somewhere between two hundred 243 00:13:39,160 --> 00:13:42,199 Speaker 3: and fifty million to three hundred million pounds of pecans 244 00:13:42,240 --> 00:13:44,280 Speaker 3: a year these days, and that is up from about 245 00:13:44,320 --> 00:13:46,360 Speaker 3: two point two million pounds in the nineteen twenties. 246 00:13:46,440 --> 00:13:48,720 Speaker 1: Eighty percent of the world's pecans do come from the US. 247 00:13:49,200 --> 00:13:54,720 Speaker 2: They're also grown in other temperate climates, including spots in Australia, Brazil, Israel, Peru, 248 00:13:54,880 --> 00:13:56,720 Speaker 2: and South Africa and Mexico. 249 00:13:56,800 --> 00:13:58,080 Speaker 1: Of course, mm hmm. 250 00:13:58,679 --> 00:14:01,559 Speaker 3: One of the reasons pecans aren't really grown in substantial 251 00:14:01,640 --> 00:14:04,400 Speaker 3: numbers outside of the US is to this day is 252 00:14:04,440 --> 00:14:07,560 Speaker 3: because of its similarity to the walnut. If you've already 253 00:14:07,600 --> 00:14:10,360 Speaker 3: got the walnut going for you? Why I go to 254 00:14:10,400 --> 00:14:12,319 Speaker 3: the trouble to import pecons. 255 00:14:12,000 --> 00:14:15,240 Speaker 2: Because they're sweeter, they're a little bit less better than walnuts. 256 00:14:15,640 --> 00:14:18,439 Speaker 2: I think that they're a very different nut and completely worthwhile. 257 00:14:19,320 --> 00:14:21,440 Speaker 3: I think you should write a book about that, and 258 00:14:21,480 --> 00:14:24,040 Speaker 3: that should be the title I will read it. 259 00:14:25,800 --> 00:14:28,760 Speaker 2: Experts from the United States are growing. Maybe they're starting 260 00:14:28,760 --> 00:14:29,160 Speaker 2: to catch on. 261 00:14:29,360 --> 00:14:29,760 Speaker 1: I don't know. 262 00:14:30,000 --> 00:14:32,480 Speaker 3: Maybe the cons are in all kinds of things here 263 00:14:32,480 --> 00:14:35,480 Speaker 3: in the United States. PECOMPI it's probably one of the 264 00:14:35,520 --> 00:14:39,320 Speaker 3: most well known. They're particularly big in South Yeah, our 265 00:14:39,440 --> 00:14:42,520 Speaker 3: home state of Georgia is the biggest American producer. 266 00:14:43,200 --> 00:14:46,200 Speaker 1: Again, I did not know that all those signs in Tifton. 267 00:14:48,280 --> 00:14:52,560 Speaker 1: How could I miss the signs in Tifton? Oh my goodness. 268 00:14:53,200 --> 00:14:55,440 Speaker 2: If you go down seventy five South there as you 269 00:14:55,520 --> 00:14:59,080 Speaker 2: approach and leave Tifton, the town of Tifton, Georgia, there 270 00:14:59,120 --> 00:15:03,040 Speaker 2: are soul any billboards that are just like weird nuts 271 00:15:03,120 --> 00:15:04,680 Speaker 2: about pecans. 272 00:15:05,880 --> 00:15:08,600 Speaker 3: Okay, I'll keep an eye out for that next time. 273 00:15:08,680 --> 00:15:11,200 Speaker 3: I'm sure I've passed it. I can't believe me and 274 00:15:11,320 --> 00:15:14,400 Speaker 3: my pun brain. I can't believe I didn't say I've 275 00:15:14,400 --> 00:15:19,480 Speaker 3: got to go check this out. Apparently there is a 276 00:15:19,520 --> 00:15:25,240 Speaker 3: popular saying among Southern pecan pie bakers Southern bakers about pies, 277 00:15:25,280 --> 00:15:27,880 Speaker 3: pecan pies and pies in general, that they should be 278 00:15:27,960 --> 00:15:32,600 Speaker 3: quote sweet enough so that the fillings and your teeth hurt. 279 00:15:33,240 --> 00:15:37,800 Speaker 1: I disagree. Yeah, yeah, I disagree too. I like a 280 00:15:37,840 --> 00:15:43,960 Speaker 1: midsweet dessert. Yeah, can't be exactly exactly. 281 00:15:45,280 --> 00:15:49,280 Speaker 3: There is a, of course, a pecan pie enthusiast and researcher, 282 00:15:49,280 --> 00:15:53,760 Speaker 3: and his name is Edgar Rose, and he has sampled 283 00:15:53,800 --> 00:15:56,280 Speaker 3: many a pecan pie and cooked many of pecan pie. 284 00:15:56,360 --> 00:15:57,760 Speaker 1: I believe he's written a book about it. 285 00:15:58,280 --> 00:16:03,000 Speaker 3: But he has a whole section on chopped pecans or 286 00:16:03,040 --> 00:16:06,560 Speaker 3: whether you should include whole ones or chopped ones pecan 287 00:16:06,640 --> 00:16:09,440 Speaker 3: pie okay, And he said he used to make them 288 00:16:09,600 --> 00:16:14,320 Speaker 3: solely with whole pecons because it is more aesthetically pleasing. 289 00:16:14,400 --> 00:16:16,200 Speaker 2: Oh sure, yeah, they're lovely on top of a pie. 290 00:16:16,360 --> 00:16:20,040 Speaker 3: But he said when he discovered chopped pecans, it was 291 00:16:20,200 --> 00:16:24,400 Speaker 3: it clearly created a quote superior pie. Pecan has may 292 00:16:24,440 --> 00:16:27,000 Speaker 3: look prettier, but they don't get as crisp. And you 293 00:16:27,080 --> 00:16:30,440 Speaker 3: mustn't use chopped pecans from a package, just not fresh enough. 294 00:16:30,800 --> 00:16:33,320 Speaker 1: In general, I always chop your own nuts. 295 00:16:33,200 --> 00:16:38,320 Speaker 3: Yes, wisdom, Pecan wisdom here on savor. 296 00:16:40,880 --> 00:16:44,400 Speaker 2: Apparently Americans consume about a third of a pound of 297 00:16:44,400 --> 00:16:47,760 Speaker 2: pecans per year, and that number has held fairly steady 298 00:16:47,760 --> 00:16:48,480 Speaker 2: for decades. 299 00:16:49,560 --> 00:16:52,280 Speaker 3: There's just a certain number of dishes you make every year, 300 00:16:52,520 --> 00:16:54,120 Speaker 3: and that's that's about pecan. 301 00:16:55,120 --> 00:16:56,760 Speaker 1: That's the level of pecans you need. 302 00:16:56,920 --> 00:16:59,600 Speaker 2: It goes up to as much as about two thirds 303 00:16:59,600 --> 00:17:02,320 Speaker 2: of a pounds per year in some years, but those 304 00:17:02,360 --> 00:17:06,119 Speaker 2: are like outliers. This research is great. Oh, there's a 305 00:17:06,160 --> 00:17:08,679 Speaker 2: lot of research out there about it. Yeah, and uh, 306 00:17:08,880 --> 00:17:11,440 Speaker 2: for for my family, and I would have seen a 307 00:17:11,480 --> 00:17:12,000 Speaker 2: lot of families. 308 00:17:12,000 --> 00:17:14,040 Speaker 3: We use a lot of pecans around the holidays and 309 00:17:14,119 --> 00:17:17,480 Speaker 3: the sweet potato you play the stuffing and in our 310 00:17:17,560 --> 00:17:22,240 Speaker 3: in Prusia, and we do use frozen. 311 00:17:22,359 --> 00:17:23,719 Speaker 1: My mom freezes pecans. 312 00:17:24,200 --> 00:17:26,199 Speaker 2: She buys does she buy them like whole, like like 313 00:17:26,280 --> 00:17:28,040 Speaker 2: shell like in the shell. 314 00:17:27,680 --> 00:17:31,280 Speaker 1: She buys them already their halves. 315 00:17:31,440 --> 00:17:34,879 Speaker 3: Okay, And it's one of my least favorite things is 316 00:17:34,880 --> 00:17:37,119 Speaker 3: because I in fact I'm about to go do this 317 00:17:37,280 --> 00:17:40,879 Speaker 3: because as we record this Thanksgiving us tomorrow and after 318 00:17:40,960 --> 00:17:42,080 Speaker 3: this I'm leaving. 319 00:17:41,800 --> 00:17:44,520 Speaker 1: To go prepare. But I have to get the. 320 00:17:44,440 --> 00:17:46,360 Speaker 3: Pecans out of the freezer. 321 00:17:46,520 --> 00:17:48,879 Speaker 1: And break them up. 322 00:17:49,000 --> 00:17:53,400 Speaker 3: Oh pieces, Yeah, they're so colds you could they have 323 00:17:53,480 --> 00:17:57,920 Speaker 3: food processors. Oh, my family's so cheap, including me. I'm 324 00:17:58,040 --> 00:18:01,400 Speaker 3: I'm I'm also cheap. I'm like, what could be done 325 00:18:01,440 --> 00:18:03,639 Speaker 3: about this? Here's a food processor. 326 00:18:03,880 --> 00:18:06,400 Speaker 1: But not to that. 327 00:18:06,680 --> 00:18:09,120 Speaker 2: They also make knives. I mean, I'm shure you guys 328 00:18:09,200 --> 00:18:09,760 Speaker 2: use knives. 329 00:18:10,359 --> 00:18:15,240 Speaker 1: We don't use knives. We're a no knife family. 330 00:18:16,160 --> 00:18:21,000 Speaker 3: Actually, funny story, we only use butter knives because my 331 00:18:21,040 --> 00:18:24,280 Speaker 3: mom I was so I was so clumsy as a kid. 332 00:18:24,320 --> 00:18:29,000 Speaker 3: She outlawed so, like I would have friends over and 333 00:18:29,040 --> 00:18:31,240 Speaker 3: we would have like my family used to be like, 334 00:18:31,320 --> 00:18:34,520 Speaker 3: let's have stake if you're having friends over, we use 335 00:18:34,560 --> 00:18:36,280 Speaker 3: butter knives, and my friends would be like. 336 00:18:36,960 --> 00:18:43,640 Speaker 1: How are we? Why? And what justids forever? So okay, 337 00:18:44,720 --> 00:18:45,919 Speaker 1: there's a lot of unpactor. 338 00:18:46,000 --> 00:18:48,560 Speaker 2: Yeah, I'm starting to figure out why some of your 339 00:18:48,600 --> 00:18:51,199 Speaker 2: recipes don't go as well as you want them to. 340 00:18:52,480 --> 00:18:55,639 Speaker 1: I don't know what you mean. I don't know what 341 00:18:55,680 --> 00:18:57,760 Speaker 1: it could be. Oh, we need we need like a 342 00:18:57,800 --> 00:18:58,480 Speaker 1: cooking camp. 343 00:19:00,119 --> 00:19:03,480 Speaker 2: Okay, And to be fair, pecans do come to maturation 344 00:19:03,560 --> 00:19:06,720 Speaker 2: and are harvested in general around like September October, so 345 00:19:07,359 --> 00:19:10,399 Speaker 2: that explains why they kind of became a big part of. 346 00:19:10,400 --> 00:19:11,480 Speaker 1: A lot of these holiday dishes. 347 00:19:11,560 --> 00:19:15,680 Speaker 3: Yeah yeah, yeah, yeah, And they do freeze pretty well 348 00:19:15,800 --> 00:19:18,600 Speaker 3: if you're going to freeze them, oh right, yeah, uh yeah. 349 00:19:18,600 --> 00:19:20,159 Speaker 2: If you're gonna hang on nuts for more than a 350 00:19:20,160 --> 00:19:22,240 Speaker 2: few weeks, freezing them is a really good option because 351 00:19:22,240 --> 00:19:24,720 Speaker 2: they're full of oils that can go rancid at room temperature. 352 00:19:24,800 --> 00:19:28,840 Speaker 1: So yeah, yeah, that happened to us one Thanksgiving. Oh oh, 353 00:19:28,880 --> 00:19:31,400 Speaker 1: nobody wants a ransom. Not no, no, no, no, no 354 00:19:31,400 --> 00:19:31,720 Speaker 1: no no. 355 00:19:31,800 --> 00:19:36,480 Speaker 2: More Pecan wisdom and we've got more Pecan history coming 356 00:19:36,520 --> 00:19:38,480 Speaker 2: for you. But first we've got a quick break for 357 00:19:38,480 --> 00:19:39,880 Speaker 2: a word from our sponsor. 358 00:19:48,200 --> 00:19:50,119 Speaker 1: And we're back. Thank you sponsoring, Yes, thank you. 359 00:19:51,560 --> 00:19:54,440 Speaker 3: I just want to say here that there is a 360 00:19:54,480 --> 00:20:00,520 Speaker 3: whole theory out there that nuts, which Pecan's technical aren't, 361 00:20:00,560 --> 00:20:04,440 Speaker 3: But in general, this kind of thing improved the intelligence 362 00:20:04,480 --> 00:20:07,520 Speaker 3: of our ancestors because of the precision that you had to, 363 00:20:07,640 --> 00:20:09,720 Speaker 3: like coming up with a tool or way to crack 364 00:20:09,800 --> 00:20:10,680 Speaker 3: it open. 365 00:20:10,520 --> 00:20:12,840 Speaker 1: To get to it. Well, that makes so much sense, 366 00:20:13,440 --> 00:20:14,760 Speaker 1: isn't that interesting? Yeah? 367 00:20:15,080 --> 00:20:17,520 Speaker 3: Yes, But we can't, as much as we would like, 368 00:20:18,080 --> 00:20:22,119 Speaker 3: just to pick apart that theory. Today we're talking specifically 369 00:20:22,119 --> 00:20:24,920 Speaker 3: about pecans, right, right, So what about pecans? 370 00:20:25,040 --> 00:20:25,880 Speaker 1: What about them? 371 00:20:25,920 --> 00:20:28,960 Speaker 3: They were a staple in the diets of Native Americans, 372 00:20:29,080 --> 00:20:32,960 Speaker 3: especially during the winter months. Native American tribes as far 373 00:20:33,200 --> 00:20:36,600 Speaker 3: north as Iowa and Illinois were growing pecans, and they 374 00:20:36,600 --> 00:20:40,400 Speaker 3: were easier to shell than other North American nuts, pecis 375 00:20:40,440 --> 00:20:44,360 Speaker 3: and Native Americans, perhaps the Powaton fermented them to make 376 00:20:44,400 --> 00:20:49,400 Speaker 3: an alcoholic drink called palco hicra or paco hickory, and 377 00:20:49,440 --> 00:20:52,199 Speaker 3: this is where the word hickory comes from. Pecans were 378 00:20:52,280 --> 00:20:55,240 Speaker 3: ground into meal sometimes and used in all kinds of things, 379 00:20:55,640 --> 00:21:00,640 Speaker 3: like as a coating for bison or with fruit. Also 380 00:21:00,680 --> 00:21:03,920 Speaker 3: used pecans to barter with and fur traders brought them 381 00:21:04,080 --> 00:21:08,000 Speaker 3: all the way to the Eastern seaboard, and this paved 382 00:21:08,000 --> 00:21:11,680 Speaker 3: the way for George Washington to become a pretty big fan. 383 00:21:11,760 --> 00:21:14,280 Speaker 3: He allegedly carried them in his pockets for a snack. 384 00:21:14,320 --> 00:21:16,600 Speaker 3: He is like the little He's the precursor for the 385 00:21:16,680 --> 00:21:23,240 Speaker 3: little pecan packets. Oh yeah, packets. Thomas Jefferson. Of course, 386 00:21:23,320 --> 00:21:25,879 Speaker 3: he planted them at Monticello. 387 00:21:25,600 --> 00:21:28,600 Speaker 2: And supposedly Jefferson gave some trees or some seeds to 388 00:21:28,720 --> 00:21:30,120 Speaker 2: Washington to plant at Mount Vernon. 389 00:21:31,000 --> 00:21:31,240 Speaker 1: Wow. 390 00:21:31,760 --> 00:21:35,680 Speaker 3: Hm, some Archaeological evidence suggests that due to the pecan 391 00:21:35,720 --> 00:21:38,239 Speaker 3: tree sort of finicky nature that we talked about in 392 00:21:38,280 --> 00:21:40,640 Speaker 3: the in the top of the show, Native Americans might 393 00:21:40,680 --> 00:21:45,000 Speaker 3: have moved around to find pecan trees that were producing pecans, 394 00:21:45,440 --> 00:21:47,879 Speaker 3: possibly even up to one hundred and twenty kilometers or 395 00:21:47,880 --> 00:21:51,040 Speaker 3: about seventy five miles. Some estimate that the killer calorie 396 00:21:51,080 --> 00:21:53,760 Speaker 3: value of the pecan harvest could equate to about one 397 00:21:53,800 --> 00:21:55,520 Speaker 3: hundred and fifty thousand bison. 398 00:21:55,680 --> 00:21:58,639 Speaker 1: Oh wow, Yeah, yeah, it's pretty serious. Yeah, And I 399 00:21:58,640 --> 00:22:00,880 Speaker 1: mean it's a it's a convenient thing. It's in this. 400 00:22:01,280 --> 00:22:06,080 Speaker 2: Relatively easy to carry shell, it's self preserved, it's own 401 00:22:06,119 --> 00:22:07,200 Speaker 2: little tupperware container. 402 00:22:07,480 --> 00:22:09,359 Speaker 1: Yeah, you know. Oh, I hadn't thought of it like that, 403 00:22:09,720 --> 00:22:10,600 Speaker 1: colorically dense. 404 00:22:12,080 --> 00:22:14,520 Speaker 3: When the French and Spanish colonists arrived to the New World, 405 00:22:14,560 --> 00:22:19,840 Speaker 3: they started cultivating their own pecans. New Orleans, a seaport 406 00:22:19,880 --> 00:22:22,480 Speaker 3: in the dead center of the pecan growing territory, became 407 00:22:22,520 --> 00:22:25,960 Speaker 3: a big player in the blossoming pecan industry by the 408 00:22:26,080 --> 00:22:30,960 Speaker 3: nineteenth century. Around this time, grafted pecan trees were a 409 00:22:31,040 --> 00:22:37,600 Speaker 3: popular option in Louisiana to grow pecans. Lenny Wells credits 410 00:22:37,640 --> 00:22:42,320 Speaker 3: a Louisiana and slave known only as Antoine. For some 411 00:22:42,359 --> 00:22:46,840 Speaker 3: of this, I want to say technology innovation around grafting 412 00:22:47,560 --> 00:22:52,960 Speaker 3: pecan pecan trees to more successfully grow pecans, because the 413 00:22:53,000 --> 00:22:57,720 Speaker 3: history around him is scarce. Yes, around Antoine, but he 414 00:22:58,280 --> 00:23:01,000 Speaker 3: is the first to figure out how to propagate pecan 415 00:23:01,000 --> 00:23:06,760 Speaker 3: trees to replicate desirable traits necessary for a successful commercial product. 416 00:23:07,520 --> 00:23:11,000 Speaker 3: This said long dogged pecan producers. Oh no, I said, 417 00:23:11,000 --> 00:23:15,000 Speaker 3: pecan Annie. Oh my gosh, do you think this is 418 00:23:15,119 --> 00:23:16,200 Speaker 3: related to basil? 419 00:23:17,320 --> 00:23:27,960 Speaker 1: To your afraid? What have I become? You are dirt? Okay? 420 00:23:28,680 --> 00:23:32,680 Speaker 3: Okay, yes, this had been a problem for pecan producers 421 00:23:32,720 --> 00:23:36,240 Speaker 3: along the Mississippi River. They'd plant acres of pecan trees 422 00:23:36,320 --> 00:23:41,520 Speaker 3: and get quite the range of pecans. Who knows right, taste, size, 423 00:23:41,720 --> 00:23:44,919 Speaker 3: all kinds of variables. Sure, but let's step back a 424 00:23:44,920 --> 00:23:46,199 Speaker 3: bit to the French. 425 00:23:46,359 --> 00:23:46,719 Speaker 1: Okay. 426 00:23:46,960 --> 00:23:51,000 Speaker 3: Botanist and explorer Andre Michau studied wild pecans eaten by 427 00:23:51,040 --> 00:23:53,600 Speaker 3: a Native American tribe in Illinois in eighteen nineteen, and 428 00:23:53,680 --> 00:23:59,360 Speaker 3: Michell was convinced that the pecan had a bright, profitable future. 429 00:24:00,280 --> 00:24:01,560 Speaker 1: He thought pecans would grow. 430 00:24:01,359 --> 00:24:05,280 Speaker 3: More quickly if they were grafted onto black walnut trees 431 00:24:05,480 --> 00:24:09,439 Speaker 3: which were falsely thought to grow more quickly than pecan trees, 432 00:24:10,080 --> 00:24:13,280 Speaker 3: and this whole thing his experiment was largely a failure, 433 00:24:13,760 --> 00:24:17,320 Speaker 3: but the idea of merging two plants to improve pecan 434 00:24:17,400 --> 00:24:20,800 Speaker 3: growth did have merit. It had worked before with apples 435 00:24:20,800 --> 00:24:26,159 Speaker 3: and with peaches. Doctor Abner Landrum experimented with grafting pecans 436 00:24:26,240 --> 00:24:29,280 Speaker 3: in eighteen twenty two South Carolina, and it kind of worked, 437 00:24:29,320 --> 00:24:33,359 Speaker 3: but not enough to be called a true success. Which 438 00:24:33,400 --> 00:24:37,280 Speaker 3: brings us back to New Orleans and Louisiana at large, 439 00:24:37,320 --> 00:24:40,399 Speaker 3: where figuring out a viable commercial option for pecans was 440 00:24:40,920 --> 00:24:44,119 Speaker 3: a big deal. It specifically brings us to what was 441 00:24:44,200 --> 00:24:49,160 Speaker 3: once called bon Sejoor aka Oak Valley Plantation and pecan 442 00:24:49,240 --> 00:24:50,920 Speaker 3: lover Doctor A. E. 443 00:24:51,119 --> 00:24:51,520 Speaker 1: Colum. 444 00:24:52,200 --> 00:24:55,240 Speaker 3: He tried and failed grafting contries, so he sought out 445 00:24:55,280 --> 00:24:58,640 Speaker 3: Oak Valley, where he'd heard there was a talented gardener there. 446 00:24:59,160 --> 00:25:01,919 Speaker 3: This talented garden was thirty eight year old slave and 447 00:25:02,000 --> 00:25:05,960 Speaker 3: swan Antoine went on to successfully graft one hundred and 448 00:25:06,000 --> 00:25:09,560 Speaker 3: twenty six trees. A lot of these trees were destroyed 449 00:25:09,720 --> 00:25:13,119 Speaker 3: post Civil War to make way for sugar cane, but 450 00:25:13,440 --> 00:25:16,119 Speaker 3: the new owners saved enough of them. The new owners 451 00:25:16,160 --> 00:25:19,000 Speaker 3: of the plantation saved enough of them to show off 452 00:25:19,160 --> 00:25:22,919 Speaker 3: the pecans they produced at the eighteen seventy six Centennial 453 00:25:22,960 --> 00:25:27,840 Speaker 3: Exhibition in Philadelphia. Antoine's trees came to be known as Centennials. 454 00:25:28,080 --> 00:25:28,880 Speaker 1: Oh Yeah. 455 00:25:29,560 --> 00:25:32,200 Speaker 3: After the end of the Civil War, commercial pecan developers 456 00:25:32,200 --> 00:25:37,040 Speaker 3: planted some pecan varieties, marking the start of Georgia's pecan industry. 457 00:25:37,520 --> 00:25:40,359 Speaker 3: The state solidified its lead in that industry by the 458 00:25:40,480 --> 00:25:46,080 Speaker 3: nineteen fifties. The first recorded printed recipes were using pecan 459 00:25:46,119 --> 00:25:50,520 Speaker 3: started appearing in Texan cookbooks around the eighteen seventies and eighties, 460 00:25:50,840 --> 00:25:53,639 Speaker 3: including an eighteen ninety eight recipe for a Saint Louis 461 00:25:53,720 --> 00:25:57,240 Speaker 3: charity cookbook submitted by a Texan woman for something closely 462 00:25:57,280 --> 00:25:59,840 Speaker 3: resembling modern pecan. 463 00:26:00,680 --> 00:26:03,520 Speaker 2: And pecans we're being put in pies. Prior to that, 464 00:26:03,680 --> 00:26:06,560 Speaker 2: a recipe appeared in Harper's Bizarre in eighteen eighty six 465 00:26:06,680 --> 00:26:09,280 Speaker 2: for a custard pie with pecans added in that you 466 00:26:09,280 --> 00:26:11,840 Speaker 2: would boil and milk to soften the nuts up, and 467 00:26:11,960 --> 00:26:14,800 Speaker 2: the article said this pie is not only delicious, but 468 00:26:14,840 --> 00:26:18,280 Speaker 2: it's capable of being made a real state pie. 469 00:26:19,440 --> 00:26:22,760 Speaker 1: I love that. I love that to this day. 470 00:26:23,200 --> 00:26:26,679 Speaker 3: If you read the reviews on a website like allrecipes 471 00:26:26,720 --> 00:26:29,480 Speaker 3: dot com. I guarantee in the first five someone's gonna 472 00:26:29,480 --> 00:26:31,399 Speaker 3: say I won the State Fair with this pie. 473 00:26:31,520 --> 00:26:34,639 Speaker 1: Yes, I love that. It makes me so happy. Just 474 00:26:34,680 --> 00:26:37,560 Speaker 1: I don't know, still going, yeah, still going. 475 00:26:37,640 --> 00:26:41,520 Speaker 3: Traditions that connect us, that's right, And this does bring 476 00:26:41,600 --> 00:26:44,440 Speaker 3: us to the pecan pie. But first it brings us 477 00:26:44,600 --> 00:26:47,120 Speaker 3: to one more quick break for word from our sponsor. 478 00:26:54,960 --> 00:26:55,840 Speaker 1: And we're back. 479 00:26:56,040 --> 00:26:58,800 Speaker 2: Thank you sponsor, Yes, thank you, And okay, so the 480 00:26:58,840 --> 00:27:01,960 Speaker 2: pecan pie. Yes, first I want to give you a 481 00:27:02,040 --> 00:27:06,679 Speaker 2: quick what is it? Yeah, just in case you've never 482 00:27:06,720 --> 00:27:08,080 Speaker 2: had one or seen one, because I don't think that 483 00:27:08,080 --> 00:27:11,040 Speaker 2: I had one until I moved from the North to 484 00:27:11,160 --> 00:27:15,800 Speaker 2: South Florida, which South Florida isn't really the South, It's 485 00:27:15,800 --> 00:27:21,280 Speaker 2: more like a northern outpost. But still yeah, so pecompie 486 00:27:21,280 --> 00:27:24,520 Speaker 2: pecan pie is a dish that can be made in 487 00:27:24,560 --> 00:27:27,320 Speaker 2: a number of ways, but generally consists of a single 488 00:27:27,359 --> 00:27:30,640 Speaker 2: pie crust on the bottom, and that crust contains a 489 00:27:30,760 --> 00:27:33,479 Speaker 2: sort of a sort of sweet goo, a sort of 490 00:27:34,119 --> 00:27:39,679 Speaker 2: sweet molassese rich kind of like custardy, almost custardy because 491 00:27:39,720 --> 00:27:42,399 Speaker 2: it does have some butter in it, but it's not creamy. 492 00:27:42,720 --> 00:27:45,440 Speaker 2: It's not a it's not a cream based custard thing. 493 00:27:45,520 --> 00:27:47,280 Speaker 2: But if you could take the cream out of custard 494 00:27:47,280 --> 00:27:50,800 Speaker 2: and just imagine sort of like a jelly, yeah, sort 495 00:27:50,840 --> 00:27:54,800 Speaker 2: of molasses jelly. And then that's topped with a layer 496 00:27:54,840 --> 00:28:00,000 Speaker 2: of pecans. That usually the that top crust that forms 497 00:28:00,119 --> 00:28:02,160 Speaker 2: as you bake. It usually gets a little bit like 498 00:28:02,160 --> 00:28:09,840 Speaker 2: like crackly, crinkly chewy, and it's nutty and overly sweet 499 00:28:10,760 --> 00:28:13,560 Speaker 2: and rich and roasty. 500 00:28:14,640 --> 00:28:16,280 Speaker 1: It's very good. It is. 501 00:28:16,680 --> 00:28:19,000 Speaker 2: You can put chocolate in there, you can put bourbon 502 00:28:19,040 --> 00:28:21,480 Speaker 2: in there. We did talk about it some in our 503 00:28:21,560 --> 00:28:22,880 Speaker 2: Kentucky episodes. 504 00:28:22,480 --> 00:28:26,919 Speaker 3: But did Yeah, it is a very popular pie around 505 00:28:27,040 --> 00:28:29,800 Speaker 3: the holidays here in the United States. And as I've 506 00:28:29,840 --> 00:28:32,520 Speaker 3: spoken about before, I believe in our Thanksgiving episode, I 507 00:28:32,600 --> 00:28:34,879 Speaker 3: make the dessert in my family, and. 508 00:28:34,840 --> 00:28:36,200 Speaker 1: It's usually pie because I love pie. 509 00:28:36,240 --> 00:28:39,720 Speaker 3: But I actually hadn't had pecan pie until I was 510 00:28:39,760 --> 00:28:40,200 Speaker 3: in college. 511 00:28:40,280 --> 00:28:42,560 Speaker 1: Oh wow. In my roommate when she heard about that, 512 00:28:42,560 --> 00:28:45,360 Speaker 1: oh hey, yeah, Katie, she was like, We've got to 513 00:28:45,600 --> 00:28:47,440 Speaker 1: get pecan pie now. 514 00:28:47,840 --> 00:28:52,200 Speaker 3: And we went on this whole journey to find pecan pie. 515 00:28:52,360 --> 00:28:57,680 Speaker 3: And I added pecan pie into the pie rotation one 516 00:28:57,720 --> 00:29:00,160 Speaker 3: Thanksgiving and it was one of my greatest backfire of 517 00:29:00,200 --> 00:29:03,400 Speaker 3: all time because it was great. And now that's all 518 00:29:03,440 --> 00:29:07,040 Speaker 3: anyone wants, and I want to experiment with other things. 519 00:29:07,200 --> 00:29:13,520 Speaker 2: But everyone's all like, oh wow, yeah, it's kind of 520 00:29:13,560 --> 00:29:15,200 Speaker 2: a it's one of. 521 00:29:15,120 --> 00:29:18,040 Speaker 3: Our lesser points of contention around food, but it is 522 00:29:18,080 --> 00:29:19,920 Speaker 3: a point of contention, like remember when you made it 523 00:29:20,000 --> 00:29:22,880 Speaker 3: a compie and you haven't ever made it since? Yeah, 524 00:29:23,160 --> 00:29:25,480 Speaker 3: I want to try new things. What about pumpkin pie? 525 00:29:25,640 --> 00:29:28,360 Speaker 3: I should use that as a negotiating tone. 526 00:29:28,360 --> 00:29:33,080 Speaker 2: Oh goodness, Okay, that's like the pie version of a 527 00:29:33,160 --> 00:29:33,840 Speaker 2: nuclear option. 528 00:29:34,800 --> 00:29:39,200 Speaker 3: Okay, all right, well, yes, be safe, but okay, I'll 529 00:29:39,200 --> 00:29:43,160 Speaker 3: try my best. But okay, yeah, PECMPI. If you haven't 530 00:29:43,280 --> 00:29:47,160 Speaker 3: had it, or if you haven't made it, it usually 531 00:29:47,200 --> 00:29:50,840 Speaker 3: calls for a certain type of syrup. And that's because 532 00:29:51,120 --> 00:29:56,680 Speaker 3: in nineteen oh two, which is when the Caro pecan 533 00:29:56,800 --> 00:30:01,200 Speaker 3: pie was, it sort of came onto this although very 534 00:30:01,240 --> 00:30:05,200 Speaker 3: low key like, and Caro is the company that makes 535 00:30:05,320 --> 00:30:09,880 Speaker 3: Caro corn syrup, and they introduced this recipe for pecan 536 00:30:09,960 --> 00:30:14,480 Speaker 3: pie to help sales of their newly widely available product. 537 00:30:14,920 --> 00:30:16,960 Speaker 3: And the recipe didn't really start to take off until 538 00:30:16,960 --> 00:30:20,840 Speaker 3: the nineteen twenties when it was more widely printed and 539 00:30:20,960 --> 00:30:23,920 Speaker 3: it's easier to find. And since, like you said, pecans 540 00:30:23,920 --> 00:30:27,880 Speaker 3: are largely harvested in September and in this country we 541 00:30:27,920 --> 00:30:30,600 Speaker 3: had a surplus of them around that time. Pecan pie 542 00:30:30,640 --> 00:30:33,640 Speaker 3: did join Pumpkin as a regular in the Thanksgiving the 543 00:30:33,680 --> 00:30:37,040 Speaker 3: lineup pretty soon after. Like the recipe in the nineteen twenties, 544 00:30:37,320 --> 00:30:38,880 Speaker 3: people like, yes, this one. 545 00:30:39,840 --> 00:30:42,880 Speaker 2: Yeah, and the corn syrup was a good addition to 546 00:30:43,000 --> 00:30:45,600 Speaker 2: the recipe because it helps stabilize that sugar base that 547 00:30:45,600 --> 00:30:48,200 Speaker 2: you're working with. M We'll have to do a whole 548 00:30:48,200 --> 00:30:49,440 Speaker 2: episode on corn syrup at some point. 549 00:30:49,480 --> 00:30:52,760 Speaker 3: It's great, Yeah, we will. But Edgar Rose so I 550 00:30:52,800 --> 00:30:56,520 Speaker 3: mentioned earlier. Oh yeah, he actually I believe he said 551 00:30:56,560 --> 00:30:57,960 Speaker 3: that the best one doesn't. 552 00:30:57,800 --> 00:30:58,880 Speaker 1: Have corn syrup. 553 00:31:00,160 --> 00:31:03,440 Speaker 3: Yeah, I hope I'm not misquoting you there. But you 554 00:31:03,480 --> 00:31:05,440 Speaker 3: can make it without corn syrup in either case. 555 00:31:05,480 --> 00:31:06,880 Speaker 1: Oh yeah. 556 00:31:07,080 --> 00:31:10,240 Speaker 3: According to him, the first true pecan pie recipe, as 557 00:31:10,240 --> 00:31:14,120 Speaker 3: in the ingredients we typically associate with pecan pie today 558 00:31:14,200 --> 00:31:18,200 Speaker 3: and not it originally had things like raisins or coconut 559 00:31:18,240 --> 00:31:22,360 Speaker 3: things people were coupling with pecans in pieform previously. This, 560 00:31:22,600 --> 00:31:25,480 Speaker 3: like true pecan pie recipe was first printed in nineteen 561 00:31:25,520 --> 00:31:30,719 Speaker 3: twenty five's Tested Southern Recipes, and of note, nineteen twenties 562 00:31:30,760 --> 00:31:33,920 Speaker 3: is also when pecan processing was developed and refined, so 563 00:31:34,000 --> 00:31:36,959 Speaker 3: there were more pecans cheaper. 564 00:31:37,400 --> 00:31:40,480 Speaker 2: Sure, yeah, yeah, and yeah, you can definitely make it 565 00:31:40,480 --> 00:31:44,479 Speaker 2: without corn syrup, and certainly originally people would have been 566 00:31:44,560 --> 00:31:48,280 Speaker 2: using homemade simple syrup or something like that. But anyway, Meanwhile, 567 00:31:48,440 --> 00:31:51,440 Speaker 2: another pecan dessert had also emerged, pecan proleines. 568 00:31:52,120 --> 00:31:54,320 Speaker 1: And another fun was pronunciation. 569 00:31:54,800 --> 00:31:56,920 Speaker 2: Oh it's because I just said praleeins he did. How 570 00:31:56,920 --> 00:31:57,680 Speaker 2: would you say it? 571 00:31:57,760 --> 00:32:00,880 Speaker 1: Prolleens? Ooh goodness? 572 00:32:01,080 --> 00:32:06,120 Speaker 2: Okay, these hailed However, you pronounced them from New Orleans again, 573 00:32:06,560 --> 00:32:11,080 Speaker 2: where French praline or prawling, And actually your pronunciation makes 574 00:32:11,240 --> 00:32:13,680 Speaker 2: much more sense here pral I'm sorry, say it one 575 00:32:13,680 --> 00:32:19,480 Speaker 2: more time. Prolleins, pralins, praulins prawling goodness, where French prawlin 576 00:32:19,680 --> 00:32:24,560 Speaker 2: or prawling candies had been on the scene since seventeen fifteen, 577 00:32:24,560 --> 00:32:28,440 Speaker 2: at least originally, these I can't do it. Originally these 578 00:32:28,480 --> 00:32:34,720 Speaker 2: preleens meant almonds coated and caramelized grained sugar back in France. 579 00:32:35,120 --> 00:32:37,040 Speaker 1: Whole episode. We could do about that. 580 00:32:37,440 --> 00:32:40,120 Speaker 2: But those almond desserts made their way to New Orleans, 581 00:32:40,200 --> 00:32:42,240 Speaker 2: or almond candies made their way to New Orleans, where 582 00:32:42,360 --> 00:32:46,880 Speaker 2: eventually the modern version with pecans coded in caramel developed 583 00:32:47,080 --> 00:32:51,320 Speaker 2: and were popularized by black women working as street vendors. 584 00:32:51,680 --> 00:32:58,320 Speaker 3: I love it, Carmel house, so much fun with pronunciation caramel. 585 00:33:00,640 --> 00:33:01,480 Speaker 1: Yeah. 586 00:33:01,680 --> 00:33:04,120 Speaker 3: I also love that New Orleans came up twice in 587 00:33:04,160 --> 00:33:06,120 Speaker 3: this episode about pecan It's. 588 00:33:06,000 --> 00:33:10,280 Speaker 2: A pecan heavy, pecan heavy place it is, Yeah, and 589 00:33:10,400 --> 00:33:13,280 Speaker 2: we just visited there, yes, and yeah, maybe maybe we 590 00:33:13,280 --> 00:33:20,880 Speaker 2: should do a whole episode upcoming about crawlins and pecan pie. 591 00:33:21,000 --> 00:33:28,920 Speaker 3: Oh, definitely. There's so much scientific essays out there about 592 00:33:29,400 --> 00:33:31,880 Speaker 3: the pie in general of a pecan pie. Yeah, and 593 00:33:31,920 --> 00:33:36,400 Speaker 3: why it's gooey. Yeah, So for sure we could return 594 00:33:36,480 --> 00:33:40,880 Speaker 3: and and do an episode on that. And I know 595 00:33:41,000 --> 00:33:43,440 Speaker 3: that now I want I want one, but I don't 596 00:33:43,440 --> 00:33:46,160 Speaker 3: want to make one because then I'll get into my 597 00:33:46,360 --> 00:33:50,560 Speaker 3: family's and who wants to do that around Thanksgiving? 598 00:33:51,120 --> 00:33:51,280 Speaker 1: Who? 599 00:33:52,200 --> 00:33:55,240 Speaker 2: As of yesterday, there was like two thirds of a 600 00:33:55,280 --> 00:33:58,440 Speaker 2: pecan pie in the fridge at work, I know, and 601 00:33:58,480 --> 00:33:59,560 Speaker 2: I don't know whose it is. 602 00:33:59,760 --> 00:34:05,120 Speaker 1: If it's haunting the people's pie. People should label things, 603 00:34:05,600 --> 00:34:10,680 Speaker 1: They should but apparently there's been some mislabeling happening. Oh. 604 00:34:10,719 --> 00:34:13,680 Speaker 3: I found out about this yesterday and it spurred a 605 00:34:13,760 --> 00:34:18,160 Speaker 3: probably seven minute conversation about the labeling of things in 606 00:34:18,200 --> 00:34:20,440 Speaker 3: the fridge that was very funny and well, it was 607 00:34:20,440 --> 00:34:26,680 Speaker 3: a good humor. But I love the politics of office 608 00:34:26,680 --> 00:34:27,680 Speaker 3: fridges in general. 609 00:34:28,360 --> 00:34:28,920 Speaker 1: I love it. 610 00:34:29,080 --> 00:34:33,799 Speaker 3: Yes, yes, but this is our episode on pecans. 611 00:34:33,880 --> 00:34:35,040 Speaker 1: It is. It is. 612 00:34:36,320 --> 00:34:40,239 Speaker 3: If you've got the chance and you haven't had some 613 00:34:40,280 --> 00:34:41,640 Speaker 3: good pecans. 614 00:34:42,040 --> 00:34:45,040 Speaker 1: Go find some. Yeah, yeah, if. 615 00:34:44,880 --> 00:34:47,360 Speaker 3: There, If it's an option for you, then it's a 616 00:34:47,400 --> 00:34:52,200 Speaker 3: highly recommended thing to do. I would say absolutely, I agree, 617 00:34:54,840 --> 00:34:57,800 Speaker 3: And that brings us to the end of this classic episode. 618 00:34:57,840 --> 00:35:00,160 Speaker 3: We hope that you enjoyed it as much as you 619 00:35:00,280 --> 00:35:05,920 Speaker 3: enjoyed bringing it back, and always always let us know 620 00:35:06,880 --> 00:35:07,759 Speaker 3: your recipes. 621 00:35:07,920 --> 00:35:13,239 Speaker 1: How you Yeah, I love you. Yes, yes, yes, yes. 622 00:35:13,880 --> 00:35:17,440 Speaker 3: You can email us at hello at savorpod dot com. 623 00:35:17,719 --> 00:35:20,280 Speaker 2: We are also sort of kind of on social media. 624 00:35:20,360 --> 00:35:23,640 Speaker 2: You can find us on Instagram and blue Sky at 625 00:35:23,680 --> 00:35:25,799 Speaker 2: saber pod, and we do hope to hear from you. 626 00:35:26,239 --> 00:35:29,359 Speaker 2: Savor is a production of iHeartRadio. For more podcasts from 627 00:35:29,400 --> 00:35:32,240 Speaker 2: my heart Radio, you can visit the iHeartRadio app Apple 628 00:35:32,280 --> 00:35:35,600 Speaker 2: Podcasts or wherever you listen to your favorite shows. Thanks 629 00:35:35,600 --> 00:35:38,640 Speaker 2: as always to our super producers Dylan Fagan and Andrew Howard. 630 00:35:39,000 --> 00:35:40,719 Speaker 2: Thanks to you for listening, and we hope that lots 631 00:35:40,760 --> 00:35:42,160 Speaker 2: more good things are coming your way.