Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Anny Reese.
Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode
Speaker 2: for you about Pasqualina.
Speaker 1: Yes, any particular reason this was on your mind?
Speaker 2: Lord, Yes, it's an Easter thing, and Easter is rapidly
Speaker 2: approaching as we record this.
Speaker 1: Yes, it is. I have never heard of this, but
Speaker 1: it looks delicious.
Speaker 2: Oh it looks I've never had it, but I had
Speaker 2: heard about it, and I the cravings, the cravings. Yeah, yeah,
Speaker 2: I'm mad that I'm not eating it right now.
Speaker 1: It's pretty striking, like the it's beautiful, the cross sections.
Speaker 1: Oh my gosh, oh my gosh. Well, listeners right in
Speaker 1: if you've had it, if you have any recipes for it. Also,
Speaker 1: this is going to be a bit of fun with pronunciation,
Speaker 1: but we're going to do our best. Yeah.
Speaker 2: Yeah. Part of the issue is that I'm kind of
Speaker 2: bouncing back and forth between Italian and Spanish, and I
Speaker 2: only know one of those languages at all, and I
Speaker 2: know that both of them have very similar sounds, but
Speaker 2: not always the same.
Speaker 1: So here we are, Here, we are. We're gonna do
Speaker 1: our best. For past episodes, we have done Egg adjacent things,
Speaker 1: but not eggs, right.
Speaker 3: Yes, yes, you're correct there, Yes, all.
Speaker 1: Right, we have done deviled eggs, Easter eggs, Kisha, that's
Speaker 1: an older one, but we share. Yeah, meat pies and.
Speaker 3: Ricata yeah yeah, yogurt, sure, yeah, yogurt.
Speaker 1: Uh huh. Well, I guess that brings us to our
Speaker 1: question for sure. Pasqualina? What is it?
Speaker 2: Well, a pasqualina, often formally called a pasqualina, is a
Speaker 2: type of savory pie made up of cheeses, fine chopped greens,
Speaker 2: and whole cracked eggs that come out hard boiled when
Speaker 2: they're baked in their double pastry crust. Different regions, and
Speaker 2: I mean, you know, like neighborhoods and families have different
Speaker 2: traditions about how like flaky versus bready the crust should be,
Speaker 2: what types of greens and cheeses you use, what other
Speaker 2: seasonings go in there, how towering the pie should be.
Speaker 2: But you're basically looking at a rich and tender and
Speaker 2: filling pie that's vegetarian and not very fussy, but still
Speaker 2: feels like a special occasion food. And indeed, it is
Speaker 2: often served at holiday feast type meals, especially Easter and
Speaker 2: surrounding holidays, it's the kind of thing that, again I
Speaker 2: haven't had it, but from what I am understanding here,
Speaker 2: it's the kind of thing that tastes like light and
Speaker 2: sort of spring timey, but it's really satisfying, like the
Speaker 2: sensation of plopping down on a sunny hill top after
Speaker 2: a nice brisk walk. Yeah, the great things I know,
Speaker 2: I know, all right. So this is originally an Italian dish.
Speaker 2: The word pasqualina comes from the Italian for easter pascua,
Speaker 2: which itself comes from the Hebrew for passover pissak, which
Speaker 2: I didn't know anyway. Torta technically means cake, but yes,
Speaker 2: we're talking about a pie here. So the crust is
Speaker 2: most traditionally a philo type dough, like thin sheets of
Speaker 2: flour and water, rolled out and brushed with oil, and
Speaker 2: then stacked several sheets high, the idea being that they
Speaker 2: crisp up all golden and flaky in the oven. I
Speaker 2: have seen variations like using puff pastry or something more
Speaker 2: like a tender flaky pie crust, or something more like
Speaker 2: doe or bready. I can't tell you what to do,
Speaker 2: and I wouldn't ever, I would not unless you're about
Speaker 2: to poison yourself. And then I would be like probably
Speaker 2: not that. The greens are traditionally either sharred or baby artichokes,
Speaker 2: chopped small and cooked down until they're soft before adding
Speaker 2: them to the pie. However, any in seasoned greens can
Speaker 2: be used as long as they're like hardy enough to
Speaker 2: stand up to being cooked. You know, you don't want
Speaker 2: mush in there. You do want to squish as much
Speaker 2: moisture out of them before adding them in because you
Speaker 2: don't want the crust to get soggy during baking. The
Speaker 2: cheese is very traditionally this Genoan fresh cheese called Prussian
Speaker 2: sewa that I had never heard of, but it's apparently
Speaker 2: like tart and fine grained and kind of fluffy, soft, spreadable.
Speaker 2: If you can't get a hold of that, and you
Speaker 2: probably cannot outside of Genoa, folks often substitute in a
Speaker 2: mixture of ricotta and maybe yogurt or crem fresh or
Speaker 2: something like that. Adding some whist egg will help the
Speaker 2: cheese day fluffy in the oven. Some recipes do call
Speaker 2: for draining the dairy before you use it. Some recipes
Speaker 2: will add extra richness and texture from other cheeses, like
Speaker 2: maybe grated parmesan or mozzarella, and some recipes call for
Speaker 2: your greens and your cheese to be mixed together in
Speaker 2: the pie crust. Some call for separate layers. Both sound delicious.
Speaker 2: I can't tell you what to do. Seasonings to all
Speaker 2: of this might include, you know, the traditional like salt
Speaker 2: and pepper and ground nutmeg and sauteed onions chopped up
Speaker 2: fine and or perhaps boulder. Additions like garlic, cuman, bacon,
Speaker 2: or maybe sweet or spicy peppers fresh or dried. Those
Speaker 2: are more common in the South American diaspora, but people
Speaker 2: do all kinds of things, like I saw a recipe
Speaker 2: with a layer of liver patie in it, which sounds amazing,
Speaker 2: but okay, yeah, right, Also I put this in the seasonings,
Speaker 2: but it's kind of fifty to fifty. So I've seen
Speaker 2: several recipes that use bread crumbs either in the filling
Speaker 2: mix or spread along the bottom of the crust, and
Speaker 2: that's also to help prevent sogginess. But yeah, it's kind
Speaker 2: of a seasoning, depending on how you do your bread crumbs,
Speaker 2: I don't know. And then you've got those those whole eggs,
Speaker 2: so you make little indents in the top of the filling,
Speaker 2: and then crack the whole egg, like a whole egg
Speaker 2: into each indent around the pie. Like the idea being
Speaker 2: that when you slice the finished pie, you get a
Speaker 2: cross section of egg in each slice, which is just
Speaker 2: real pretty against the green of the greens.
Speaker 3: Yeah.
Speaker 2: I've never seen it without a top. Crust y'all ride
Speaker 2: in let me know.
Speaker 1: Yeah.
Speaker 2: Different variations have it baked anywhere from like really tall
Speaker 2: in a spring form to kind of mid range and
Speaker 2: a pie pan or cast iron skillet to almost flat
Speaker 2: like a gallet but with a full top. Yeah, it
Speaker 2: can be eaten warm or cool. I've seen recommendations to
Speaker 2: eat it cool the next day because it kind of
Speaker 2: like all the flavors have time to meld. And I've
Speaker 2: seen it listed as like a brunch or lunch or dinner.
Speaker 2: It is associated with the Easter, but can frequently be
Speaker 2: found in cafes and from like street vendors anytime of
Speaker 2: the year.
Speaker 1: Yeah, it sounds good. And I also saw a lot
Speaker 1: of warnings of like, let it why don't you take
Speaker 1: it out of the other one? Oh?
Speaker 2: Yeah, yeah, let it cool and set up first, because
Speaker 2: you don't want to, Yeah, because otherwise it'll all fall apart. Immediately. Absolutely,
Speaker 2: we don't want that. No, no, no, absolutely not. Well
Speaker 2: what about the nutrition, h depends on what you put
Speaker 2: into it, but I mean, generally speaking, like that's a
Speaker 2: good punch of fiber, a good punch of protein. Like
Speaker 2: you're you're you're, you're giving yourself a really solid base.
Speaker 2: I mean, you know, if a lot of Philo dough
Speaker 2: and cheese is a treat, then treats are nice.
Speaker 1: They are, and this one sounds like a nice treat.
Speaker 2: Indeed it does, despite that we have zero numbers for you.
Speaker 1: Sorry. Yeah, it's very I mean it's it's one of
Speaker 1: those things that is both very regional. It has gone
Speaker 1: other places, but just yeah, people aren't really collecting numbers
Speaker 1: on it.
Speaker 2: Yeah, it hasn't really gone like quote unquote mainstream enough
Speaker 2: outside of like Argentina and Yuguay and Genoa for there
Speaker 2: to be really big international numbers and attention to it.
Speaker 1: So yeah, yeah, it was funny because I was sometimes
Speaker 1: when you don't come up with as many resources as
Speaker 1: you want, you know, you try all these other terms.
Speaker 1: And I looked up easter pie because I was like, okay, sure,
Speaker 1: and I found a Sicilian one that's completely different and
Speaker 1: very meat based, but I'm assuming they're related. But yeah,
Speaker 1: I think it's just very fragmented. But okay, that being said,
Speaker 1: we do have some history for you, Oh.
Speaker 2: We do, and we are going to get into that
Speaker 2: as soon as we get back from a quick break
Speaker 2: for a word from our.
Speaker 3: Sponsors, and we're back. Thank you sponsor, Yes, thank you.
Speaker 3: All right.
Speaker 1: So, the history of meat pies are so sort of
Speaker 1: savory filling in cased in dough traces back to ancient times,
Speaker 1: perhaps even to ancient Mesopotamia, and it makes sense because
Speaker 1: it's convenient food to travel with or eat on the go.
Speaker 1: Instances of pies like this existed in ancient Egypt, Rome
Speaker 1: and Greece, for example. The more modern version of the
Speaker 1: Italian pie that torta, likely came up in the courts
Speaker 1: of Naples, perhaps with influence from similar things in French cuisine.
Speaker 1: From there, torte, which is the plural, spread across the
Speaker 1: country with all sorts of federations. Since they were convenient
Speaker 1: and could be made cheaply, they were popular amongst people
Speaker 1: who worked in the Italian countryside and for those who
Speaker 1: didn't have a lot of resources. Torte were filling and
Speaker 1: they could stretch over multiple meals and feed multiple people,
Speaker 1: and torta pasqualina comes from this tradition, which, by the way,
Speaker 1: like just looking at the pictures, it does look really filling.
Speaker 2: Oh yeah, like I said, gould fill me up good
Speaker 2: sturdy spinach and cheese pie with eggs in it?
Speaker 3: Are you kidding?
Speaker 1: Yeah? Absolutely. There was also likely influence from the century's
Speaker 1: long presence of North African Muslims and parts of Spain, Portugal,
Speaker 1: and Italy. They brought with them a lot of crops
Speaker 1: and dishes that changed the culinary landscape. We've talked about
Speaker 1: this a lot before. One theory is that one of
Speaker 1: the dishes they brought with them, the savory meat pie sambusak,
Speaker 1: directly influenced the creation of torta pascadina. But all right.
Speaker 1: Most sources suggest that pascodina was invented in the sixteenth
Speaker 1: century or maybe the fifteenth century, in the northwestern region
Speaker 1: of Italy known as the Guria, possibly in the capital
Speaker 1: of Genoa specifically. At the time, the region couldn't grow
Speaker 1: a lot of wheat, and buying some from the outside
Speaker 1: was expensive. With what they had, people typically used one
Speaker 1: pound of flour to make a thin dough that was
Speaker 1: good for torte. For the filling, meat was often expensive,
Speaker 1: so people would use local vegetables like mushrooms, spinach, fennel, leak,
Speaker 1: sartochoke shard, and maybe eggs if they had chicken, cheese
Speaker 1: if they could get it. So these are the ingredients
Speaker 1: we're seeing it, yeah, come together. The history of torta
Speaker 1: pascalina is pretty sparse, but there are some popular legends.
Speaker 1: There's one main one. One of the most frequently repeated
Speaker 1: versions is that women from the region created this dish
Speaker 1: with thirty three layers of thin dough to represent the
Speaker 1: thirty three years of Jesus's life, traditionally ten on the
Speaker 1: bottom and twenty three on the top. It was this
Speaker 1: savory pie with hard bowled eggs twelve around the edges
Speaker 1: and one in the middle to represent Jesus in the
Speaker 1: twelve decidleles, a type of fresh cheese, fresh spring vegetables
Speaker 1: like spinach, shorter artichokes, and spices like marjoram. It was
Speaker 1: a very springtime dish. It had a lot of symbolism.
Speaker 1: It made it perfect for Easter celebrations. Again, some people
Speaker 1: have gone back and forth about this but from when
Speaker 1: I read, it was often eaten cold and was good
Speaker 1: for picnics. While it wasn't necessarily expensive, it was more
Speaker 1: time consuming than your usual torte, and it was perfect
Speaker 1: for the endoflence and an important celebration like Easter in
Speaker 1: a largely Catholic country. And it also just looks good.
Speaker 1: It just looks It's pretty. Yeah, it's nice looking, all right.
Speaker 1: So very brief breakdown on some of the early ingredients.
Speaker 1: Lauren already touched on some of this earlier. They could
Speaker 1: all be their own episodes, some of them have already been.
Speaker 1: But yeah, briefly for the dairy pristin Sewa, which is
Speaker 1: that acidic fresh cheese local to Laguria, was most likely used.
Speaker 1: A very quick search suggest it first appeared in the
Speaker 1: historical record in the fourteenth century, though it was likely
Speaker 1: way older. You know on our cheese episodes. Oh my goodness. However,
Speaker 1: this cheese was and remains, from what I understand, really
Speaker 1: difficult to find outside of the region, so other cheeses
Speaker 1: were subbed in it if folks can find it, like
Speaker 1: ricotta that was a popular one, sometimes mixed with yogurt.
Speaker 2: Yeah, because it is such a fresh cheese, right, it
Speaker 2: doesn't like really travel that well, so.
Speaker 1: Exactly the green vegetable part is a little more difficult
Speaker 1: to pin down, at least traditionally, but I read that
Speaker 1: it was shard or spinach or artichokes, all of which
Speaker 1: were growing in Italy by this point. Whatever green spring
Speaker 1: vegetable that they had access to, I would imagine, let's
Speaker 1: put it in there. As far as seasonings went, the
Speaker 1: early versions of this dish probably included a mix of
Speaker 1: star anis, carowet seed, nutmeg, cloves, cinnamon, and coriander, and
Speaker 1: then eggs. We've talked about this before, but at the
Speaker 1: time Catholics were not supposed to consume eggs during lint.
Speaker 1: At the same time, you can't exactly tell a chicken
Speaker 1: to stop playing eggs, so people ended up with a
Speaker 1: lot of eggs come spring and at the end of lint. Meanwhile,
Speaker 1: eggs were often symbolic for things like rejuvenation and rebirth,
Speaker 1: which was a great fit both for the coming of
Speaker 1: spring and the religious reason of the season for the
Speaker 1: Easter celebration, the rebirth of Christ. So it's a very
Speaker 1: symbolic dish. It did remain pretty regional for a while,
Speaker 1: but It spread throughout Italy and parts of Europe, with
Speaker 1: folks coming up with their own takes of it based
Speaker 1: on what they had. Bartolomeo Scapi wrote about Torta pasquardina
Speaker 1: in his fifteen seventy cook book, but by the nineteenth century,
Speaker 1: the primary cookbooks about Ligurian cooking made no mention of
Speaker 1: this dish needing to have the thirty three layers. They
Speaker 1: mentioned it, but not the thirty three layers.
Speaker 2: Yeah, it's one of those popular legends. It's hard to
Speaker 2: say whether anyone was actually ever doing that, or if
Speaker 2: it's just a nice story. It's hard to say at
Speaker 2: any rate. In the early nineteen hundreds there was a
Speaker 2: lot of immigration from Italy and Spain as well to
Speaker 2: places like Argentina and Uruguay with the rise of fascism
Speaker 2: in Europe, so there are traditions around Pascalina there as well.
Speaker 2: By the late like nineteen thirties or so, the dish
Speaker 2: was like pretty entrenched in those areas.
Speaker 1: Yes, these days people tend to use less layers and
Speaker 1: less eggs. A lot of the articles I read were like,
Speaker 1: just whatever layers, it's okay, do four to seven. I
Speaker 1: don't know. Whatever you're up to. Yeah, exactly, but some
Speaker 1: do still make it the traditional way, including traditional cooking methods.
Speaker 1: I've read that or was a festival where people did
Speaker 1: it until nineteen ninety four and they'll just died off.
Speaker 1: And those who who do do it worry that the
Speaker 1: tradition will soon be lost, like no one's going to
Speaker 1: keep doing this anymore. But it does sound really good.
Speaker 2: Yeah, yeah, right, yeah, I'm like, I'm like, where can
Speaker 2: I go to either find some or can I psych
Speaker 2: myself up to make some? The question always, but yeah,
Speaker 2: if y'all have any experience with it, or if you
Speaker 2: went to a festival about it back in the day.
Speaker 3: We would love to hear about that.
Speaker 1: We absolutely would. But that's what we have to say
Speaker 1: about Pasquald enough for now it is.
Speaker 2: We do already have some listener mail for you, though,
Speaker 2: and we are going to get into that as soon
Speaker 2: as we get back from one more quick break for
Speaker 2: a word from our sponsors, and we're back.
Speaker 3: Thank you, sponsor, Yes, thank you, and we're back with.
Speaker 2: This May every time.
Speaker 3: Yeah.
Speaker 1: Yes, Sarah wrote, Hello from northern California, wine and wheat Country.
Speaker 1: I don't have any fun stories to tell you, but
Speaker 1: I have a book recommendation I think is super interesting,
Speaker 1: and I'm including cute pet photos just because the book
Speaker 1: is Hippie Food, How Back to the Landers, Long hairs,
Speaker 1: and Revolutionaries Changed the Way We Eat? By Jonathan Coffman.
Speaker 1: It traces the social history of natural and health food
Speaker 1: movements from early twentieth century Los Angeles to macrobiotics, to
Speaker 1: organic and farm to table restaurants to plant based raw
Speaker 1: food or fasting slash juicing movements that are feel startingly
Speaker 1: similar to this day. It's funny and insightful, and I'd
Speaker 1: love to hear you do a guest interview with the
Speaker 1: author as promised. Here are a few kitties to brighten
Speaker 1: your day. Top photo is Frankie. Middle is Elka, eighteen
Speaker 1: years young, but who earned the nickname Elcatraz for her
Speaker 1: wild and wooly kitten antucks. And there was a third
Speaker 1: photo of Marlon Brando with his cat on his shoulder
Speaker 1: writing which, by the way, the first time I read
Speaker 1: this email, I thought you had a cat named Marlon Brando,
Speaker 1: and oh it was really funny.
Speaker 2: That is a great name for a cat.
Speaker 1: That would be good, But I mean these are also excellent,
Speaker 1: excellent names.
Speaker 2: Yes, yes, absolutely, And the photos are two lovely tabby cats,
Speaker 2: both of whom look very relaxed and happy and petible.
Speaker 1: Yes, but I can see the chaos lying in wait.
Speaker 3: Oh always that.
Speaker 1: It's just understood.
Speaker 2: Yeah. In between the end of our history section and
Speaker 2: the listener mail, I in fact had to kick my
Speaker 2: kitten out of the recording studio because there were a
Speaker 2: number of thuds that occurred and I was like, well, well,
Speaker 2: no more of that.
Speaker 1: I don't know what just happened, but out you go. Yes,
Speaker 1: let's just nit this in the bud. But yeah, we
Speaker 1: do love we love book recommendations as well, and this
Speaker 1: sounds really interesting. I would love to trace the just
Speaker 1: kind of movements, those kind of health movements.
Speaker 2: Oh yeah, no they are. They are also wild and
Speaker 2: wild and wooly. This is true and always always super interesting.
Speaker 1: M thank you for paying the pet tax.
Speaker 2: Yes, yeah, yeah, and always a book recommendation. Yeah, please
Speaker 2: give me a bigger reading list and I will maybe
Speaker 2: get to things that aren't the Hunger Games someday. Segal wrote,
Speaker 2: Israel has a tea bag conspiracy. In the nineteen sixties,
Speaker 2: there was a law in Israel that food packages cannot
Speaker 2: be sealed with staples. That was because sometimes the staples
Speaker 2: fell into the food. Strangely enough, that was also applied
Speaker 2: to tea bags even though they're not opened. This allowed
Speaker 2: an Israeli tea company named Wzotski to take over the
Speaker 2: market of tea in Israel. They use glue because no
Speaker 2: foreign company will change its packaging for such a small market.
Speaker 2: In nineteen nineties, there was a request to change the standard,
Speaker 2: but the Wotski lobbyists were able to get it denied,
Speaker 2: and in nineteen ninety six it got all the way
Speaker 2: to the Israeli Supreme Court where it was reversed, and
Speaker 2: since then the tea market was opened to other packaging
Speaker 2: and companies. The sad thing is that Wazotski still controls
Speaker 2: the market because Israelis are used to buying it, so
Speaker 2: you'll find less varieties and less companies in Israeli stie.
Speaker 2: As a tea lover, I make it a habit to
Speaker 2: buy anything but Wazotski and explore other kinds. Now to
Speaker 2: gafilter Fish. Gafilter Fish always brings me to the memories
Speaker 2: of my grandmother Anya, who passed away in twenty twenty
Speaker 2: two at the age of ninety six, even though she
Speaker 2: grew up in the Soviet Union, who oppressed Jews and
Speaker 2: Jewish culture. There were two Jewish cuisine dishes she knew
Speaker 2: how to make, gafilter fish and mutza balls, which she
Speaker 2: also puts some chicken inside. And we waited for the
Speaker 2: New Year and Passover to eat the kafilter fish, which
Speaker 2: she made the traditional way, meaning she filled the fish
Speaker 2: with its meat and cooked it like this. My uncle
Speaker 2: always ate the head of the fish. Now my aunt
Speaker 2: is making experiments of making it, so we're hopeful, and
Speaker 2: whenever we eat the store bought my mom's partner, who's
Speaker 2: of Yemenite descent so didn't grow up on this, says, oh,
Speaker 2: but the gafilter fish your mother made. I guess we'll
Speaker 2: never have the good ones anymore, but will miss her
Speaker 2: like she deserves to be missed. Now to flavors, My
Speaker 2: theory of why store bought gafilter fish is so bad
Speaker 2: is that it sits in the jar in the carrot juice,
Speaker 2: so when you eat it, all you can taste is carrot.
Speaker 2: Another thing about the taste is that there are differences
Speaker 2: between the Polish Jews who make the gafilter fish and
Speaker 2: the horse radish sweet and the Russian Jews who make
Speaker 2: it spicy to hot.
Speaker 1: There was a yuck with the.
Speaker 2: Sweet one and a yum with the spicy one in
Speaker 2: there to close, the stories about making the horse radish
Speaker 2: for passover always sound more like a drug.
Speaker 3: Lab than a kitchen.
Speaker 2: Yeah that's if y'all have never grated fresh horse radish.
Speaker 2: This is an accurate statement. It is that the fumes
Speaker 2: are quite strong and you really have to mitigate them
Speaker 2: for your own safety. Oh oh, but I love I
Speaker 2: love that your grandma made the stuffed gaffilter fish.
Speaker 1: That's so cool.
Speaker 2: I had never heard of that before I did the reading.
Speaker 1: For that episode. Yeah, that is really cool. And you
Speaker 1: know it's sad that you won't maybe have it that
Speaker 1: way again, but the memory lives on.
Speaker 3: Yeah, yeah, of course.
Speaker 2: Yeah. May her memory be a blessing. Absolutely, Yes, Oh,
Speaker 2: good mats of I've never heard of putting chicken inside
Speaker 2: of Matza balls, And now I'm like, why have I? Well,
Speaker 2: I haven't I done that. Why don't you put a
Speaker 2: little bit of good bold chicken inside of a Matza ball?
Speaker 1: That sounds delicious, That sounds absolutely delicious, And as someone
Speaker 1: who's never had any jarred goafil to fish, I think
Speaker 1: your theory sounds. I think it sound.
Speaker 3: Yeah, yeah, right.
Speaker 2: And there's texture things that wind up when you when
Speaker 2: you just have something sitting in liquid like that for
Speaker 2: too long. There's yeah.
Speaker 1: I also have to say I've never thought about tea
Speaker 1: bags as much as I have during and after we
Speaker 1: did that episode. But now some of you have written
Speaker 1: in things about like just the way they work, the engineering,
Speaker 1: and I've just never considered it before. But this makes
Speaker 1: sense to me too, Like there's just different ways. We've
Speaker 1: already read some of the listener mail about how tea
Speaker 1: bags look in different countries.
Speaker 2: I love that there was a regulation about it. That's yeah,
Speaker 2: because of the staple, which hypothetically isn't going to loosen.
Speaker 2: I mean you would notice, you would notice if you
Speaker 2: would have to strain a number of things out of
Speaker 2: your tea if the tea bags opened, if like the
Speaker 2: staple came loose.
Speaker 3: Yeah, but I you know, safety is great.
Speaker 1: I don't know it's true, it's true, but keep those
Speaker 1: keep those coming in listeners. I'm really enjoying hearing about
Speaker 1: the t bag situation in other countries, the tea bag situation. Yes, yes,
Speaker 1: absolutely yes. Well in the meantime, thanks to both of
Speaker 1: those listeners for writing in. If you would like to
Speaker 1: write to us, you can. Our email is Hello at
Speaker 1: saborpod dot com.
Speaker 2: We're also on social media. You can find us on
Speaker 2: Instagram and blue Sky at saber Pod and we do
Speaker 2: hope to hear from you. Save is production of iHeartRadio.
Speaker 2: Four more podcasts from my Heart Radio, you can visit
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to
Speaker 2: your favorite shows. Thanks as always to our super producers
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,
Speaker 2: and we hope that lots more good things are coming
Speaker 2: your way.