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

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Speaker 1: I'm any Reason and I'm Lauren vocal Bum and today

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Speaker 1: we have an episode for you about lentils. Yes, I

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Speaker 1: love lentils. I love lentils me too, absolutely, I love

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Speaker 1: them in any number of applications. Yes, yes, yes, I

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Speaker 1: love lentil soup. I But also I have a very

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Speaker 1: fond memory of the first time I had doll. Um,

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Speaker 1: the first time I really remember having doll, And it

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Speaker 1: was when I was in Australia and we were a

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Speaker 1: couple of us, a group of us were living in

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Speaker 1: kind of a remote place and it was cold at

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Speaker 1: night and we would cook these meals together. And the

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Speaker 1: first meal we cooked together was from somebody who was

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Speaker 1: there and he made doll Oh so good, Oh home

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Speaker 1: made doll too well. Um, yeah, I remember the first

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Speaker 1: time I had it as well, because I I hadn't

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Speaker 1: been exposed to any Indian cuisine until I moved to Atlanta,

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Speaker 1: where we're very lucky to have a number of amazing, amazing,

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Speaker 1: amazing um Indian and Bangladeshi restaurants and uh yeah yeah.

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Speaker 1: So I was just like, what is this and how

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Speaker 1: like if I never had this before same, I was

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Speaker 1: kind of like, what this is amazing, right, like so

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Speaker 1: simple but so like hardy and just warming and oh yeah, yes, yes,

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Speaker 1: es yes uh. And then, as I've mentioned before in

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Speaker 1: the show, my my little brother is vegetarian um, and

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Speaker 1: we often make things when he's around, like Lintel Bogner

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Speaker 1: sauce with spaghetti um, Lintel Chili vegetarian burgers, and they're

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Speaker 1: all share very very good. Yes. And you can see

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Speaker 1: our cous Cousse episode for my own personal battle of

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Speaker 1: lentils versus couscus as a side that's at a very

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Speaker 1: well known Dragon Con restaurant every year. I'm like, oh,

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Speaker 1: which one? Which one? But you can hear more details

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Speaker 1: about it in Yeah, yeah, I see this this. You

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Speaker 1: could you could order them both and they would probably

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Speaker 1: serve them to you. I'm sure they would, Lauren. But

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Speaker 1: if they give you to these huge portions, it's like

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Speaker 1: a matter of because you don't have a place to

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Speaker 1: store stuff. Yeah yeah, but yeah, it's every year. I'm like,

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Speaker 1: what am I gonna do? What am I gonna do? Um?

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Speaker 1: You can also see our episodes on chickpeas and green beans,

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Speaker 1: And I'm trying to think what other lagoons we've done. Um,

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Speaker 1: tamarind and carab technically both count but like also are

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Speaker 1: very different. Um uh maybe tofu. I don't know. I

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Speaker 1: don't know. We've done a lot of stuff. We've we've

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Speaker 1: covered a lot of We've done a lot of stuff.

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Speaker 1: It's true, it's true. Well, I guess that breaks this questions. Yeah,

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Speaker 1: lentils what are they? Well, lentils are a type of lagoon. Yes,

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Speaker 1: that's a very small like a like a pinky nail,

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Speaker 1: or smaller and shaped like disks or lenses. Uh. They

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Speaker 1: can range from sort of mushy to sort of tender

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Speaker 1: to almost crunchy when they're cooked, and are just so

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Speaker 1: earthy and in filling. Lentils are just a very satisfying plant. Yeah.

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Speaker 1: They're like they're like that person you know who's sort

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Speaker 1: of unreasonably responsible, but like you can't even dislike them

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Speaker 1: for it because is they're also so dang affable. M hmm.

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Speaker 1: They're they're sort of like, um, they're sort of like

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Speaker 1: tiny boba but protein. Yes, yes, I love that. It's true.

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Speaker 1: It's like your your friend just trying to take care

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Speaker 1: of you when you're like no, I'm good and like wait, no,

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Speaker 1: they're like this is nice. Yeah, all right, you were right, okay.

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Speaker 1: So yes, lentils are in that lagoon family Fibassia, along

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Speaker 1: with other beans, peas, and peanuts. Botanical name Lens colinaris.

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Speaker 1: So yes, they're named the culinary lens. That's pretty good

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Speaker 1: and I love it. Lentil plants grow as these small

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Speaker 1: soft bushes a couple of feet in height, maybe like

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Speaker 1: half a meter um. They must be planted every year.

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Speaker 1: They have these key little uh sort of fern like

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Speaker 1: branches that end in little curly cues and um and

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Speaker 1: other branches with little white to pink to blue to

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Speaker 1: purple flowers. When they're pollinated, and they do self pollinate,

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Speaker 1: they'll develop into seed pods, little tiny bean pods that

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Speaker 1: may range in color from green to yellow to orange

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Speaker 1: to red. When they're mature um and usually only have

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Speaker 1: a couple seeds in them. Seeds have a thin coat

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Speaker 1: that can come and honestly pretty much any color from

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Speaker 1: a from a light tan all the way to black

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Speaker 1: and anything in between. The flesh and side will be

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Speaker 1: the same color that the pod was. Red lentils tend

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Speaker 1: to be on a smaller side, green to brown ones

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Speaker 1: tend to be bigger, but there's a whole bunch of

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Speaker 1: different types. Like other lagoons. Part of the reason why

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Speaker 1: lentils are cool isn't just that they are tasty and nutritious,

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Speaker 1: though they are, but because they help fix nitrogen in

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Speaker 1: the soil as they grow. And we talked about this before,

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Speaker 1: but but basically every living thing needs nitrogen, but lots

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Speaker 1: of nitrogen is airborne on this planet Earth, and lots

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Speaker 1: of living things cannot get it into their systems from

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Speaker 1: the air. Some plants, though, have evolved this mutually beneficial

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Speaker 1: relationship with microbes that can totally get nitrogen into their

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Speaker 1: systems from the air. The plant's roots provide the colonies

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Speaker 1: of microbes other nutrients, and as individual microbes in the

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Speaker 1: colony die, the plants can take up that nitrogen. H

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Speaker 1: This can help plants grown alongside lagoons, or if you

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Speaker 1: use them in rotation with other crops. Anyway, pretty cool, uh.

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Speaker 1: I've read that the pods can be eaten fresh, but

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Speaker 1: it is far more common to um to dry and

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Speaker 1: hold the seeds and then reconstitute eat just the seeds,

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Speaker 1: and we constitute them by cooking them in water or

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Speaker 1: other liquid or in soups or stews. Because they are

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Speaker 1: so small, lentils tend to reconstitute relatively quickly compared with

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Speaker 1: other beans, which is nice if you're like me and

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Speaker 1: you have no forethought or for planning. Um. They can

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Speaker 1: vary a little bit in flavor type to type, but

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Speaker 1: tend to be earthy and nutty, maybe a little peppery

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Speaker 1: or a little sweet. Uh. Some cook up real mushy

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Speaker 1: and us are good for those super stew applications. Some

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Speaker 1: cook up firmer and more like a toothsome yeah, and

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Speaker 1: thus are better for you some whole in in salads

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Speaker 1: or pull offs or casseroles or savory pies. Um. Right,

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Speaker 1: you can make a fritters or patties with them, also good. Yeah.

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Speaker 1: Lintels can also be processed into flower, which can be

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Speaker 1: used alone or alongside other flowers and all kinds of applications,

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Speaker 1: as as a thickener or in sweet or savory baked goods,

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Speaker 1: or to make a really nice like like earthy peppery crackers.

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Speaker 1: Oh my goodness, sounds so good right now, right right?

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Speaker 1: I feel like I've had a lot of lintels during

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Speaker 1: the pandemic, and it's been a lot of like comfort

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Speaker 1: food for me, especially lentil soup. Just lentil soup all

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Speaker 1: the time. I think that's why I chose this this

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Speaker 1: episode topic because I was just like, it is the

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Speaker 1: weather is cooling off, and I would like to just

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Speaker 1: like dip myself into lentil soup like of course, yes, uh,

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Speaker 1: well what about the nutrition? Uh not not as a bath,

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Speaker 1: but otherwise, lentils are pretty good for you. Um. They're

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Speaker 1: about protein, which is high for a vegetable, um, and

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Speaker 1: also a great source of fiber and various micronutrients, so

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Speaker 1: like they will help fill you up and help keep

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Speaker 1: you going. Um, paired with whole grains, You've got a

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Speaker 1: pretty complete protein profile, which is cool. I keep saying

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Speaker 1: that you've got a pretty complete protein profile. They are

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Speaker 1: low and fat, so pair with a little bit of

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Speaker 1: that too, and you know, as always eat eat a

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Speaker 1: vegetable as always. Uh. Savers trying to be year for you,

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Speaker 1: just like little just like lentils are trying to be

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Speaker 1: the good friend we are. We do have some numbers

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Speaker 1: for you, we do, okay. According to an MPR article,

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Speaker 1: about half of the world's lentils are consumed in India. Yes,

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Speaker 1: and they do import the most, around a million metric

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Speaker 1: tons per year as of and according to another source

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Speaker 1: I read, one of every five or six lentels is

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Speaker 1: grown in India and that of the about six point

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Speaker 1: three million tons of annual global lentil production, Yes, India

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Speaker 1: accounts for about one point one to one point five

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Speaker 1: million tons of that. Yeah, Canada and India produced the most.

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Speaker 1: Canada produces like fort in India about eight And there

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Speaker 1: is also serious lentil industry in Australia, Turkey and Nepal.

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Speaker 1: And Uh. There are some records record. Yes, there is

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Speaker 1: a lentil world record um uh. The Guinness record for

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Speaker 1: the largest lentil stew was set in Uruguay in um

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Speaker 1: it weighed it was, okay, it was. It was a

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Speaker 1: stew of lentils, sausage, onion, potatoes and tomatoes. And it

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Speaker 1: weighed two thousand, three hundred and sixty five kilos um

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Speaker 1: or about five thousand, two hundred and thirteen pounds. Okay,

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Speaker 1: it's impressive. Uh. There's also a National Lentil Festival in Pullman, Washington, US.

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Speaker 1: It's in August of every year. That general area grows

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Speaker 1: about a quarter of America's lentils. The festival includes a parade,

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Speaker 1: a lentil pancake breakfast um, the legendary Lentil cook off UM,

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Speaker 1: a mini golf tournament, and a pickleball tournament, among many

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Speaker 1: other activities. UM. I have to mention the festival mascot. UM.

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Speaker 1: Its name is taty t Lentil okay uh huh. And

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Speaker 1: it's like it's like this big lentil Okay, like like

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Speaker 1: the like the whole big lentil is just it's big face,

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Speaker 1: and the face has arms and legs coming off of it,

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Speaker 1: and and it's and it's wearing a baseball cap. Okay.

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Speaker 1: The image in my head, I can see it being

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Speaker 1: either terrifying, are completely hilarious, or perhaps both. It's mostly

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Speaker 1: hilarious and cute. Um. It's not nearly as terrifying as

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Speaker 1: some other mascots that we've talked about before. Oh my gosh,

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Speaker 1: we gotta do that food mascot episode one day. I

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Speaker 1: don't know if I have the strength you do, Lauren.

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Speaker 1: You must be brave, like I'm sure tasty lintel lose

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Speaker 1: o um okay uh. But but right, um, this is

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Speaker 1: not the only place in the world that honors and

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Speaker 1: respects it's lentils. In France, there's an organization called, roughly

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Speaker 1: translated UM the Green Brotherhood UM that celebrates and sometimes

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Speaker 1: throws like really impressive galas um centered around the French

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Speaker 1: Lipwi mental Uh. There's some two hundred knights in the brotherhood,

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Speaker 1: dudes and ladies both UM and according to the lip

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Speaker 1: we website UM, they they defend tooth and nail the

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Speaker 1: jewel of the region. I feel like we've come a

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Speaker 1: across many of these, like knighthoods or brotherhoods around food.

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Speaker 1: It does crack me up. It's serious business and it

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Speaker 1: is it is m m well, another thing that serious business.

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Speaker 1: A few things I read claimed that it's a traditional

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Speaker 1: thing on New Year's for some Italians New Year's even

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Speaker 1: New Year's Day to eat lentils. So it's kind of

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Speaker 1: similar in what to to what we talked about in

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Speaker 1: our Southern food traditions on New Year's And then we

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Speaker 1: did one also around the world that this is because

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Speaker 1: they resemble coins. Are most likely because they resemble coins.

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Speaker 1: So it's like, if you eat your lentils, you will

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Speaker 1: get to wealth in the new year. Why not? Sure, Yeah,

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Speaker 1: lentils are good, um, but listeners right in listeners from

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Speaker 1: Italy or if you've come across this tradition before, please

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Speaker 1: um okay. There's also a program called the International Center

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Speaker 1: for Agricultural Research for dry areas. It rolls off the tongue,

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Speaker 1: I know, but but okay. One of their goals is,

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Speaker 1: in fact, to study lentils and get them to grow

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Speaker 1: better and in more places. Makes sense? Um, And this this, this,

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Speaker 1: this group has a collection of about ten thousand, five

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Speaker 1: hundred different samples of genetic material from various varietals of

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Speaker 1: both wild and domesticated lentils. Dang right, they're like in

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Speaker 1: all of these are interestingly different, and I'm like, why, okay,

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Speaker 1: that's so cool the snow flakes of the agricultural world.

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Speaker 1: And and they are. They are popular. Global production has

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Speaker 1: more than triple old since yes, yes, es, yes, And

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Speaker 1: they have a long and storied history. Oh heck they do.

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Speaker 1: And we are going to get into that as soon

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Speaker 1: as we get back from a quick break forward from

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

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Speaker 1: So lentils are old, yeah the podcast, I know. Uh yeah.

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Speaker 1: Lentils are like one of the first things that humans

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Speaker 1: domesticated like they were part of the agricultural revolution in

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Speaker 1: the Fertile Crescent as people transitioned from gathering plants to

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Speaker 1: growing them on purpose. Um, like right up there with

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Speaker 1: wheat and barley. Yes, yeah, old, old old. The earliest

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Speaker 1: archaeological evidence we know of goes back to Greece UM

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Speaker 1: thirteen thousand to nine thousand, five hundred years ago UM,

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Speaker 1: and their thought to have originated in the Mediterranean or

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Speaker 1: what is now Egypt and Turkey specifically um or both

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Speaker 1: sure that that general area? Yeah yeah um. Evidence indicates

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Speaker 1: that lentils were first investigated in eight thousand b C

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Speaker 1: and what is now northern Syria, that they were present

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Speaker 1: in Turkey by six thousand seven dred BC a bit later,

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Speaker 1: and six thousand b C. Lentils were recorded as food

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Speaker 1: for impoverished people in ancient Greece, though that didn't last

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Speaker 1: long because other records kind of around this time plaint

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Speaker 1: lentil soup, particularly as a prize dish in ancient Greece,

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Speaker 1: and that could be due to a variety of factors, um,

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Speaker 1: just taking longer to cook something like that, but still uh.

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Speaker 1: In fact ari Stefans wrote, you who dare insult lentil

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Speaker 1: soup sweetest of delicacies. But I read that is like,

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Speaker 1: so clearly he's into it. But he also wrote, Um,

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Speaker 1: now he is rich, he no longer cares for lentils.

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Speaker 1: So I'm like, you know, sometimes the intricacies of old

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Speaker 1: timey satire escapes me. Um, I feel I feel like

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Speaker 1: I feel like it's saying that it's like a it's

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Speaker 1: like a down to earth kind of dish, but it's

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Speaker 1: really good. I feel like that's the vibe. That's what

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Speaker 1: I thought too. But I'm glad you agree because I

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Speaker 1: had a moment of like, maybe I really just am

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Speaker 1: not putting picking up all these guys, but maybe he's

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Speaker 1: making a joke that I don't get. Um. This difference

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Speaker 1: in perception between lintels and little soup, though, that shows

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Speaker 1: up in the historical record a handful of times that

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Speaker 1: we're going to talk about. Plenty wrote about the different

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Speaker 1: varieties of lentils and believed medicinal properties of them. Records

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Speaker 1: show that the Greeks were using lentils to make bread,

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Speaker 1: among other things. Um. Ancient Romans also wrote about a

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Speaker 1: dish eaten by the poor that had lentils in it.

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Speaker 1: And the epiqueous included several recipes that used lentils in them. Yeah.

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Speaker 1: One that I was reading about had lentils and muscles

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Speaker 1: with honey and vinegar and like lots of spices. I

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Speaker 1: was like, oh my, Multiple and repeated archaeological finds from

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Speaker 1: Central Europe suggest that lentils were domesticated there by around

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Speaker 1: the fifth century BC, and that people were already selecting

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Speaker 1: them for size. Uh. And yeah, the lentil has been

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Speaker 1: a staple in the Indian diet since at least two

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Speaker 1: thousand five dred BC, and written records indicate that the

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Speaker 1: preparation of doll in that area, which a whole separate episode,

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Speaker 1: but uh goes back to at least eight hundred to

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Speaker 1: three hundred b C. And then it was like kind

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Speaker 1: of immediately, oh, this is good. Um. Lentil remains dating

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Speaker 1: back to two thousand, four hundred BC were found in

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Speaker 1: royal tombs at Thebes in Egypt, suggesting that they were

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Speaker 1: highly valued there. Um. And about a thousand years later

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Speaker 1: in Egyptian Fresco depicts the preparation of lentil soup. I

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Speaker 1: love that. I love that. Yeah, m hmm. Ancient Roman

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Speaker 1: and Hebrew texts mentioned lentils, and they appear several times

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Speaker 1: in the Bible, perhaps most significantly in the Genesis story

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Speaker 1: of the brothers Jacob and esau Um and sell Sells's

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Speaker 1: birthright to Jacob in exchange for some lintil soup. I

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Speaker 1: think there's been some translation fun with that as well,

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Speaker 1: but generally that's the story that gets told. Because lentils

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Speaker 1: are climate resilient and nutritious, they became a staple crop

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Speaker 1: in many areas where they were grown could be grown,

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Speaker 1: and as technology advanced and new irrigation techniques were found,

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Speaker 1: for example, they only became easier and cheaper to grow.

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Speaker 1: By the Middle Ages, lentils were viewed as a crop

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Speaker 1: for livestock in much of Europe. Yeah, m m. The

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Speaker 1: Spanish and Portuguese brought lentils to the America's in the

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Speaker 1: sixteenth century, though it wasn't until World War Two that

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Speaker 1: they got any real traction in the US, and that

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Speaker 1: was thanks to meat shortages and lentils nutritional qualities again,

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Speaker 1: relatively low cost of them, availability of them, things that

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Speaker 1: we've talked about before a lot on this show of

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Speaker 1: like how these wars so strongly impacted our agricultural and

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Speaker 1: diet landscape. Yeah. Uh. Meanwhile in five the aforementioned uh

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Speaker 1: lab plea and I hope I'm saying that right. I

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Speaker 1: did look it up. I French doesn't make any sense

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Speaker 1: to me anyway. Um, this, this type of lentil became

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Speaker 1: the first vegetable to be protected by French designate designation

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Speaker 1: of origin regulations. Um. And we've talked about these most often,

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Speaker 1: these regulations most often in terms of stuff like like

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Speaker 1: cheese and wine. Um. But yeah, these lentils, um, they

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Speaker 1: hair this um this firm um kind of modeled gray

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Speaker 1: green type with a with a really peppery flavor. Um.

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Speaker 1: And uh. And the specifics of them are often attributed

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Speaker 1: to the to the volcanic soil in the local area

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Speaker 1: where they're grown. Very cool, very cool, Okay. And the

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Speaker 1: nonprofit organization, the USA dry PA and Lintel Council was

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Speaker 1: formed with the goal promoting with the goal of promoting

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Speaker 1: these crops and protecting those in the industry. Uh. That

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Speaker 1: National Linel Festival that we mentioned earlier, It launched in

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Speaker 1: in hopes of promoting locally grown lentils. Yeah. Yeah, it

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Speaker 1: was part of a sort of a wave of like

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Speaker 1: agro tourism that that sort of kicking off around them.

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Speaker 1: That's another episode Iah. And yes, since lentils are a

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Speaker 1: staple of many places, they can survive in these harsher

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Speaker 1: conditions in some cases, and again aren't nutritious. Genetic research

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Speaker 1: into the lentil continues, as you kind of mentioning, Lauren,

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Speaker 1: especially in light of climate change. Yeah. Yeah, as we've

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Speaker 1: talked about related to all of that, sixteen was deemed

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Speaker 1: the International Year of the Pulses by the United Nations. UM.

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Speaker 1: They were, right, just trying to encourage conversation about the

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Speaker 1: importance of pulses or lagoons, like like lentils in diets

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Speaker 1: around the world. And right, so much interesting research. I Uh,

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Speaker 1: all of it is like really specific and nerdy and dry.

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Speaker 1: So I didn't talk about a lot of specifics in here, UM,

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Speaker 1: but like, for example, I ran across a number of

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Speaker 1: papers from the last couple of years that we're looking into, um,

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Speaker 1: the like genetic history of how lentils were domesticated and

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Speaker 1: how they were developed for different climates and agricultural practices

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Speaker 1: around the world. Yeah, I love it. It It was one

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Speaker 1: of those things where I I was having trouble getting

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Speaker 1: a lot of the history part. But there were so

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Speaker 1: many papers and click on them and they were so

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Speaker 1: dense and so long, and they were like chemical formulas

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Speaker 1: and them mathematical things happening. And I was so filled

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Speaker 1: with warp that this is going on, but also very aware,

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Speaker 1: like I can't this is not the time. I'm glad

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Speaker 1: this is happening. Keep it up. Yeah, I can't break

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Speaker 1: this down in this podcast. No, that's not working a

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Speaker 1: little bit more generalist than that, yes, but it is

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Speaker 1: out there listeners, if you want to check it out,

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Speaker 1: and if you're somebody were always looking for people, if

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Speaker 1: you're working in this field, if you've done some lential research. Oh,

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Speaker 1: or if you've been to that Lentil festival, Oh my god,

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Speaker 1: oh yeah, I want to hear all about it. Um

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Speaker 1: and I've I've I've read that the I've read that

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Speaker 1: the crowning of the of the Little King and Little

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Speaker 1: Queen of the Lentil, of of of the Lentil, I think, yeah,

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Speaker 1: I'm not. Oh, I didn't write down the proper title.

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Speaker 1: I apologize. I've heard it is. It is an event

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Speaker 1: that needs to be witnessed to be understood. So wow,

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Speaker 1: that's okay, well we'll add it to our list. I

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Speaker 1: must understand, I need to understand, Laurence. Oh goodness, yes,

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Speaker 1: so that that is what we currently have to say

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Speaker 1: about lentils. It is. But we do have some listener

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Speaker 1: mail for you, and we will get into it after

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Speaker 1: we get back from one more group break for word

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Speaker 1: from our sponsor, and we're back. Thank you sponsoring, Yes,

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Speaker 1: thank you. We're back with listen renal soup. It makes

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Speaker 1: me want to sing to the hills, Lorden. There's very

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Speaker 1: there's a very like like Glenda the Good which kind

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Speaker 1: of like vibe going on there. For that one, I

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Speaker 1: was going to do the sound of music like spinning.

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Speaker 1: Last time I tried to spin during one of these,

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Speaker 1: it was not good because I'm connected to a lot

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Speaker 1: of wires. So oh yeah, no, no, no, don't know.

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Speaker 1: But just know, if I could get more elaborate with these,

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Speaker 1: oh yeah, I would. I think we might get out

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Speaker 1: of hand. And actually, yeah, I don't think. I think

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Speaker 1: maybe we don't need to introduce that kind of chaos.

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Speaker 1: I need a stunt coordinator. Well, you listen to the show,

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Speaker 1: you wouldn't know. It's a blessing and a curse. You're right,

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Speaker 1: we'll keep it here in my chair with North spinning. Okay. Never,

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Speaker 1: I think that's good. I think this is a good choice.

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Speaker 1: I feel like you're talking me back. Okay. Terius wrote

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Speaker 1: it took hearing about the poor people of Nova Scotia

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Speaker 1: being called Blue Noser is based on the cold to

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Speaker 1: finally motivate me to write in It's most likely from

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Speaker 1: a very fast and famous forties racing and working schooner

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Speaker 1: built in Nova Scotia. I first heard about the Blue

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Speaker 1: Nose while living near Vancouver on this series of Canadian

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00:26:46,560 --> 00:26:51,399
Speaker 1: history TV ads. Okay. I also learned all about why

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00:26:51,600 --> 00:26:54,080
Speaker 1: from Winnie the Pooh, the original bear the book is

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00:26:54,080 --> 00:26:59,399
Speaker 1: inspired from, but history lessons aside, I've been listening to

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Speaker 1: your podcast US while making and baking pies for my

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00:27:02,040 --> 00:27:06,719
Speaker 1: small batch pie business in Melbourne, Australia. Dessert pies are

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00:27:06,760 --> 00:27:08,840
Speaker 1: not a big thing here, as you both have mentioned,

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00:27:09,080 --> 00:27:12,280
Speaker 1: savory pies are more the ticket. But during COVID lockdowns,

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00:27:12,320 --> 00:27:15,800
Speaker 1: I noticed all of us North American expats really missing

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Speaker 1: and feeling nostalgic for a taste of home and comfort foods.

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Speaker 1: So I started making and selling pies at local farmers

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Speaker 1: markets I love to hear your banter creative insights, and

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00:27:25,000 --> 00:27:27,280
Speaker 1: my favorite is when you nerd out, because I usually

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00:27:27,320 --> 00:27:30,480
Speaker 1: nerd out on the same things. Thanks for being a

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00:27:30,560 --> 00:27:33,040
Speaker 1: voice from home when my homesickness has hit me so hard,

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00:27:33,400 --> 00:27:34,960
Speaker 1: I sort of jump all over the place in the

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00:27:35,080 --> 00:27:37,919
Speaker 1: order of listening, So bear with me. First, Thanks for

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00:27:38,040 --> 00:27:41,159
Speaker 1: educating me on zinfandel. I'll have to re examine my

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Speaker 1: bias totally, remember the two sweet wine from my college days,

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Speaker 1: and try a few labels when I'm next state side.

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Speaker 1: Oz is well known for their sharra, so I tend

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00:27:50,280 --> 00:27:52,399
Speaker 1: to go for that in red and in whites. For

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00:27:53,000 --> 00:27:56,680
Speaker 1: go verts to mina go verts to a minor. Oh,

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00:27:56,800 --> 00:28:03,160
Speaker 1: German coming from me again, Hopefully that's close, Um continued

399
00:28:03,160 --> 00:28:06,240
Speaker 1: to introduced to me by a dear German friend. Next,

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00:28:06,320 --> 00:28:09,199
Speaker 1: I'm glad you've got the intel on thick shakes and

401
00:28:09,280 --> 00:28:12,080
Speaker 1: what that means here. Sorry to say, they are still

402
00:28:12,119 --> 00:28:14,679
Speaker 1: not as good as a proper milkshake from a diner

403
00:28:14,720 --> 00:28:18,119
Speaker 1: back home. That's next on my to do list cherry

404
00:28:18,119 --> 00:28:21,680
Speaker 1: pies and milk Chake's Diner. Last, I had to laugh

405
00:28:21,720 --> 00:28:26,200
Speaker 1: when Annie mentioned her challenge when saying, roar, why did

406
00:28:26,200 --> 00:28:31,160
Speaker 1: I do this to myself. Yes, I have one too,

407
00:28:31,359 --> 00:28:34,040
Speaker 1: and always have to consciously position my lips to make

408
00:28:34,040 --> 00:28:38,880
Speaker 1: sure I actually say roar and not cheat and say war.

409
00:28:40,600 --> 00:28:45,160
Speaker 1: I shudder when the word aurora is on my vocal horizon.

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Speaker 1: Thanks for keeping me company and laughing during my baking sessions.

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Speaker 1: Take care from oz. Oh, that's so fun. I didn't.

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00:28:54,080 --> 00:29:00,239
Speaker 1: I did it to myself. We were just talking about, right,

413
00:29:00,240 --> 00:29:02,520
Speaker 1: I was talking about how I all get stuck on

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00:29:02,560 --> 00:29:05,360
Speaker 1: a word and it's like I'm on loop and I

415
00:29:05,400 --> 00:29:07,280
Speaker 1: can't say it correctly because I'm so in my head

416
00:29:07,320 --> 00:29:10,000
Speaker 1: about how I can't say it correctly, and it's like

417
00:29:10,080 --> 00:29:12,160
Speaker 1: you see it coming, you see it on your vocal

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00:29:12,200 --> 00:29:20,920
Speaker 1: horizon as you say, and you're like, oh yeah, oh yeah,

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Speaker 1: no we we all no no matter, I mean right

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Speaker 1: like like we we talk like kind of professionally, semi professionally,

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Speaker 1: i'd say, and right like, no matter how often you

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00:29:31,240 --> 00:29:33,080
Speaker 1: do this, there's always going to be words that trip

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00:29:33,120 --> 00:29:36,479
Speaker 1: you up. So I it's not, it's just it's just

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00:29:36,520 --> 00:29:42,000
Speaker 1: how brains work. It's terrible. Brains are terrible. Sorry you

425
00:29:42,160 --> 00:29:47,560
Speaker 1: heard it here. Also, your pies. I love pies, as

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00:29:47,600 --> 00:29:52,440
Speaker 1: we know. Yes, savory sweet sounds delicious. I bet we're

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00:29:52,520 --> 00:29:56,840
Speaker 1: very much appreciated during COVID for sure. Oh I could

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00:29:56,920 --> 00:29:59,600
Speaker 1: use a pie right now. I can always use a pie.

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00:29:59,600 --> 00:30:04,040
Speaker 1: I've actually they had a pretty like high pie experience,

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00:30:04,520 --> 00:30:07,320
Speaker 1: um over over the past few days or the past

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00:30:07,480 --> 00:30:10,200
Speaker 1: week or so. Um. Usually I would say I have

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00:30:10,320 --> 00:30:13,480
Speaker 1: like zero pies a week, and over the past week

433
00:30:13,880 --> 00:30:16,680
Speaker 1: week and a half, I've had like four. So I'm like,

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00:30:16,720 --> 00:30:19,600
Speaker 1: all right, just like a lot of things converging in

435
00:30:19,600 --> 00:30:23,720
Speaker 1: a very pleasant pie related way, pleasant pie related way.

436
00:30:23,960 --> 00:30:30,800
Speaker 1: That's very happy. And I will say Australian style meat

437
00:30:30,840 --> 00:30:35,000
Speaker 1: pies specifically are a thing that I'm familiar with because

438
00:30:35,040 --> 00:30:40,520
Speaker 1: there is in Atlanta pie shop called the Australian Bakery.

439
00:30:41,840 --> 00:30:45,720
Speaker 1: Oh goodness. Anyway, yeah they Yes, it's Australian ex pats

440
00:30:45,840 --> 00:30:49,880
Speaker 1: who make meat pies and they're lovely. Yeah. And that's

441
00:30:49,920 --> 00:30:52,040
Speaker 1: one of the things that you you mentioned and that

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00:30:52,120 --> 00:30:57,040
Speaker 1: I always find fascinating is you know this when you're homesick, uh,

443
00:30:57,080 --> 00:30:59,000
Speaker 1: and you're like I want to I want this food,

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00:30:59,040 --> 00:31:01,320
Speaker 1: and then go and start making it so other people

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00:31:01,320 --> 00:31:08,000
Speaker 1: are homesick as well. I love it so good. Yeah, um,

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00:31:08,080 --> 00:31:12,040
Speaker 1: Andrew wrote, I just listen to your pair episode and

447
00:31:12,160 --> 00:31:14,720
Speaker 1: you read some listener now where the person mentioned ranch

448
00:31:14,840 --> 00:31:18,280
Speaker 1: dill Oyster crackers. I can't believe I forgot to mention

449
00:31:18,320 --> 00:31:20,760
Speaker 1: these in my message. My mom has a recipe that

450
00:31:20,800 --> 00:31:23,680
Speaker 1: sounds basically identical to the one mentioned, and she makes

451
00:31:23,720 --> 00:31:26,560
Speaker 1: them almost every year around the holidays. When my wife

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00:31:26,600 --> 00:31:28,640
Speaker 1: and I were first dating, I made her and her

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00:31:28,680 --> 00:31:31,320
Speaker 1: roommates a batch of these, along with some other holiday treats.

454
00:31:31,720 --> 00:31:33,920
Speaker 1: She says this event is one of the reasons why

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00:31:33,920 --> 00:31:36,520
Speaker 1: I ended up winning her over back in those early days.

456
00:31:37,080 --> 00:31:41,880
Speaker 1: Dil It brings the people together. I love that too.

457
00:31:42,040 --> 00:31:45,440
Speaker 1: I love that. I love how many people you've written in.

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00:31:45,600 --> 00:31:50,520
Speaker 1: These are those connections for talking about right, these dill

459
00:31:50,680 --> 00:31:53,720
Speaker 1: Oyster crackers. I need to get to know this guy.

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00:31:54,080 --> 00:31:59,200
Speaker 1: I love that one down right. Yes, and Andrew had

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00:31:59,200 --> 00:32:03,160
Speaker 1: written in about sill previously, and we read Andrew's message

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00:32:03,760 --> 00:32:07,120
Speaker 1: on here. But yeah, I just love that you heard

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00:32:07,120 --> 00:32:10,040
Speaker 1: this message like I made that too, and I have

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00:32:10,120 --> 00:32:12,960
Speaker 1: this memory associated with it. It's such a good memory.

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00:32:13,280 --> 00:32:17,680
Speaker 1: I love it. It's so lovely it is. It is well.

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00:32:18,200 --> 00:32:20,560
Speaker 1: Thanks to both of these listeners for writing in. If

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00:32:20,640 --> 00:32:22,680
Speaker 1: you would like to write to us, you can our

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00:32:22,760 --> 00:32:26,160
Speaker 1: emails Hello at saverpod dot com. We are also on

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00:32:26,200 --> 00:32:28,920
Speaker 1: social media. You can find us on Twitter, Facebook and

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00:32:29,040 --> 00:32:31,520
Speaker 1: Instagram at saver pod and we do hope to hear

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00:32:31,520 --> 00:32:33,960
Speaker 1: from you. Savor is production of I Heart Radio. For

472
00:32:34,120 --> 00:32:36,520
Speaker 1: more podcasts my heart Radio, you can visit the heart

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00:32:36,600 --> 00:32:39,479
Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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00:32:39,480 --> 00:32:42,920
Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan

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00:32:43,000 --> 00:32:45,240
Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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00:32:45,280 --> 00:32:47,160
Speaker 1: hope that lots more good things are coming your way