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Speaker 1: Hello, and welcome to Saber Protection of iHeart Radio. I'm

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Speaker 1: Annie Reese.

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Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode

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Speaker 2: for you about kafir.

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Speaker 1: Yes, yes, which I have a friend who loves kafir

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Speaker 1: and we I wouldn't say argue about it, but we

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Speaker 1: constantly talk about how.

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Speaker 3: To pronounce it.

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Speaker 1: Yeah, a lot of people have different opinions, so hopefully

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Speaker 1: this is.

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Speaker 3: It correct ish.

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Speaker 2: Yeah, that's that's how I saw it suggested to be

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Speaker 2: pronounced on the internet.

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Speaker 1: Hmm.

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Speaker 2: I've always said Kiefer in my head because that's what

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Speaker 2: the word looks like to me. But I have not

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Speaker 2: heard anyone who is from the region where it's from

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Speaker 2: say it out loud.

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Speaker 1: Yes, definitely, somebody in my crew says it keifer, So listeners,

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Speaker 1: let us know.

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Speaker 3: Yeah. I don't have a lot of experience with this.

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Speaker 1: Actually, I have my friend who does, and so I'm

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Speaker 1: sort of learning through her. But was there any particular

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Speaker 1: reason this was on your mind till we're in Nope?

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Speaker 2: Nope, uh no, no zero zero. Yeah. I think that

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Speaker 2: I was trying to find some kind of like dairy

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Speaker 2: adjacent product that we had not covered yet. I was

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Speaker 2: like maybe a cheese, and then I landed on cafir.

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Speaker 2: I have a former roommate who loves the stuff, always

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Speaker 2: had some in the house. I've never I also don't

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Speaker 2: have a whole lot of experience with it, but I

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Speaker 2: kind of prefer like eating a yogurt to like drinking

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Speaker 2: a yogurt.

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Speaker 1: Mmm m Yeah, drinking a yogurt feels like a very

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Speaker 1: special occasion to me.

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Speaker 3: But that's me.

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Speaker 1: That's me we're speaking of. You can see our milk, yogurt,

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Speaker 1: cheese episodes for more about this.

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Speaker 2: Yeah, also kind of sort of any of our beer episodes.

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Speaker 2: Oh yeah, kind of sort of kind of sort of

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Speaker 2: bread sourdough. Sure, yeah, yeah, Well that brings us to

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Speaker 2: our question.

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Speaker 3: Absolutely kaffeir. What is it?

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Speaker 2: Well, kafir is a category of beverages typically made from

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Speaker 2: milk that's been lightly fermented using a blend of both

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Speaker 2: friendly bacteria and friendly yeasts, resulting in a thickened, tangy,

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Speaker 2: sometimes slightly bubbly, and slightly alcoholic product that is sort

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Speaker 2: of a drinkable yogurt. Depending on the type of milk

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Speaker 2: you start with, cow, sheep, goat, camel, soy, coconut. I

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Speaker 2: don't know. And the exact friendly cultures that you use

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Speaker 2: to ferment it. It can have all kinds of different

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Speaker 2: hints of flavor in there, from like barny to fruity

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Speaker 2: to bready to buttery. But it can also be flavored

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Speaker 2: separately from that with a you know, like some sugar

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Speaker 2: or vanilla or cocoa or any kind of fruit that

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Speaker 2: you like. There is also a category of water kaffirs

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Speaker 2: that are made with a similar combinations of cultures, but

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Speaker 2: fermenting like watered down fruit juice or maybe molasses instead

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Speaker 2: of a milk product. We're talking about those less today,

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Speaker 2: perhaps not at all, aside from this mention right here,

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Speaker 2: I think that's a separate category. Okay, anyway, milk kafir

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Speaker 2: is like a it's like a non frozen, slightly weird smoothie.

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Speaker 2: It's like a creamy, filling kombucha. Yeah, it sort of

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Speaker 2: tastes healthy, but in a fun way. It's like it's

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Speaker 2: like the opposite of a brisk walk on just an

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Speaker 2: aggressively pleasant day because you're full at the end. Yeah.

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Speaker 3: Oh that's nice.

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Speaker 2: Yeah yeah. And Okay, so already in my description here,

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Speaker 2: I'm getting into the idea of healthy and I want

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Speaker 2: to remind us all right up front of the first

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Speaker 2: and perhaps most operative part of the Saber motto. Nutrition

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Speaker 2: is complicated. Our bodies are complicated. We know shockingly little

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Speaker 2: about how our bodies actually work. More research is necessary.

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Speaker 2: And I'm saying this because kafir is a product. Around

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Speaker 2: there are both a lot of traditional and like pop science,

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Speaker 2: health claims, this is true about a lot of the

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Speaker 2: stuff we talk about. Actually, but like the slant of

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Speaker 2: my Google results made me want to do this right

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Speaker 2: here upfront, rather than down in the nutrition section or

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Speaker 2: in addition to down a new nutrition section. Yeah yeah,

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Speaker 2: but okay, that's a side aside, So kafir. In every

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Speaker 2: episode that we talk about milk, even to start episode

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Speaker 2: or episodes about milk itself, we talk about how humans

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Speaker 2: have tried to preserve milk because it's this great product

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Speaker 2: that mammals will make kind of a surplus of that

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Speaker 2: has proteins and fats and sugars. But it doesn't last

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Speaker 2: very long on its own, so we process it by

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Speaker 2: pasteurizing it or solidifying it into cheese, or in this case,

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Speaker 2: fermenting it. So fermentation, as we refer to it in

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Speaker 2: food science, is the process of a friendly yeasts or

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Speaker 2: bacteria eating stuff mostly sugars in our food, and excreting

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Speaker 2: other stuff that we like, which is tart acids, other

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Speaker 2: flavor molecules, alcohols, and or carbon dioxide bubbles. And some

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Speaker 2: of these things do double duty in terms of like

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Speaker 2: a being pleasant to us, but also be helping prevent

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Speaker 2: the growth of unfriendly microbes things that would excrete toxins

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Speaker 2: or infect us and make us sick. So okay. In

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Speaker 2: lots of fermentation processes, we try to really strictly control

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Speaker 2: the microorganisms that are at work so that we're only

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Speaker 2: getting a narrow band of products within this products or

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Speaker 2: effects within this spectrum. Yeah, like we want most yogurt

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Speaker 2: to be tart but not bubbly. We want most beer

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Speaker 2: to be alcoholic but not tart. Kafir kind of throws

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Speaker 2: these roles out the window. To make kafir, you take

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Speaker 2: whatever kind of milk you like from whatever animal or

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Speaker 2: plant and add this colony of microorganisms referred to as

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Speaker 2: kaffir grains. They're called grains because these colonies traditionally come

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Speaker 2: in a very macroscopic clump of like grainy white to

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Speaker 2: beigish lumps that looks sort of like the head of

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Speaker 2: a cauliflower, or maybe like a like a fine rice pudding,

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Speaker 2: or if you pushed cottage cheese through a sieve. Yeah,

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Speaker 2: and these grains are made up of a matrix of

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Speaker 2: proteins and carbohydrates that allow this community to persevere in

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Speaker 2: the unfriendly environment of open air. You know, most microorganisms

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Speaker 2: do not like open air. There's too little water, too

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Speaker 2: much oxygen. But these colonies create these grains to let

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Speaker 2: them live there. However, if you put kafir grains in

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Speaker 2: whatever kind of milk, they're going to get to work

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Speaker 2: eating stuff and excreting acids and other flavors, and usually

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Speaker 2: a little bit of alcohol and a little bit of

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Speaker 2: carbon dioxide. And that's because these colonies contain a wide

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Speaker 2: range of microorganisms, primarily lactic acid bacteria of the familiar

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Speaker 2: Lactococcus genus and yeasts of the familiar Sakramic's genus, but

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Speaker 2: lots of other little guys as well, including any number

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Speaker 2: of microorganisms that were originally isolated from kaffir. Like, we

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Speaker 2: found out about them because we studied kafir, and we

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Speaker 2: were like, oh, we haven't seen that guy before. Cool.

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Speaker 2: So one of the other interesting things here is that

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Speaker 2: you do this at room temperature, like like seventy ish

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Speaker 2: degrees fahrenheit, like twenty one ish degrees celsius. Yeah, this

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Speaker 2: is interesting because in yogurts and cheeses and beers and

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Speaker 2: wines you heat everything up, but not so with kaffir.

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Speaker 2: You just add the grains and your milk of choice

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Speaker 2: in a vessel covered up with something arable like a

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Speaker 2: cheese cloth or a paper towel, and just sort of

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Speaker 2: let it hang out for like twenty four hours or so,

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Speaker 2: and then strain out the grains and you've got kaffir.

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Speaker 2: The grain colony will grow a little during the process,

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Speaker 2: and you can reuse those grains infinite times, you know,

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Speaker 2: like like a sour dough starter. You you might toss

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Speaker 2: them out if it's too prolific, you might give some away.

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Speaker 2: You can also buy kafir grains online. If no one

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Speaker 2: will share any with you Italy, probably not on purpose.

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Speaker 2: If they had some to share, they probably would. You know.

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Speaker 2: It's probably not slight, is all I'm saying. But you

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Speaker 2: can buy it preprocessed. Yes, if you do make it

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Speaker 2: at home. There are lots of tips online for doing that.

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Speaker 2: Although you know, it is a living product, so it's

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Speaker 2: always going to take a little bit of personal trial

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Speaker 2: and error to figure out what works for you in

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Speaker 2: your home environment. And yeah, it can be drunk as

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Speaker 2: a snack or part of a meal, used in cooking

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Speaker 2: the same way that you would use yogurt or sour

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Speaker 2: cream or buttermilk. And these days some industrially produced kaffir

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Speaker 2: is made using more like controlled specific cultures of microorganisms

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Speaker 2: rather than kaffir grain format.

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Speaker 3: Yeah, yeah, hmmm interesting. Okay, well what about the nutrition?

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Speaker 2: Oh boy, okay, top level. You know, of course, it

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Speaker 2: depends on what kind of milk you start with and

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Speaker 2: the exact process it goes through and whatever you might

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Speaker 2: add to it. But kaffir is generally good for you.

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Speaker 2: You know, it's got some proteins, a little bit of

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Speaker 2: sugar but not too much usually, some fat, usually some

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Speaker 2: some good micro nutrients, like it'll help fill you up

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Speaker 2: and keep you going, eat a vegetable, drink some water.

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Speaker 2: But okay, as I alluded to at the top, there

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Speaker 2: are all kinds of health claims about kafir, and some

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Speaker 2: research has been done and some of it is also

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Speaker 2: super interesting, like like it seems like some of the

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Speaker 2: microorganisms involved in kafir break down some of the cholesterol

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Speaker 2: in milk and maybe even in the body. Don't get

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Speaker 2: too excited about that one. Like the best research is

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Speaker 2: in hamsters, not human people. But still also, aside from

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Speaker 2: fighting off unfriendly microbes in the kaffir itself, some research

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Speaker 2: in labs indicates the kaffir's microorganisms and or their byproducts

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Speaker 2: may help our immune system work better. This is all

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Speaker 2: cool and hypothetically promising, but you know, like the field

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Speaker 2: of probiotics is still really new and exciting and in

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Speaker 2: the grand scheme I mean, certainly of the universe, but

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Speaker 2: also of human science. You know, like we we only

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Speaker 2: figured out what microbes are a couple hundred years ago,

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Speaker 2: and we still understand very very little about how our

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Speaker 2: gut microbiome works, and even less about how the foods

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Speaker 2: that we eat actually affect it. So, you know, I

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Speaker 2: would say eat foods because you like them. That shouldn't

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Speaker 2: be as revolutionary as statements as it kind of feels, like, Yeah,

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Speaker 2: you know, if you like a food, eat it, you know,

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Speaker 2: pay attention to how you feel after you eat it,

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Speaker 2: and in you know, like the hours and days and

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Speaker 2: weeks after you continue eating it and if you feel well,

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Speaker 2: that's awesome.

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Speaker 1: Science agreed. Well, we do have some numbers for you.

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Speaker 3: We do, we do.

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Speaker 2: Okay, Over sixty species of bacteria and yeasts have been

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Speaker 2: identified in various kafir grains and fermented milk samples. And

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Speaker 2: that's actually conservative. I'd say more like over one hundred

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Speaker 2: when you count like singly identified species and like one

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Speaker 2: off samples. And that's probably from actually a small review

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Speaker 2: of samples that have been taken. So many are common,

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Speaker 2: some are uncommon. There's a lot involved. These colonies are

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Speaker 2: very very interesting.

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Speaker 3: Very active.

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Speaker 2: However, Okay, one small test of five brands of kafir

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Speaker 2: in the United States in twenty twenty one showed that

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Speaker 2: only one of those five brands actually contained the number

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Speaker 2: of live, active cultures that it claimed to have, and

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Speaker 2: all five contained different species than they listed on the label.

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Speaker 2: Which isn't to say that any of these products were

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Speaker 2: bad products, or you know, that they were unhealthy or

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Speaker 2: anything like that. Just again, it's really complicated.

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Speaker 1: It is, it is, and finding numbers about this was

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Speaker 1: very complicated. But according to one source I read, kafir

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Speaker 1: is worth about one hundred and fifteen point eight million

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Speaker 1: dollars in the US.

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Speaker 2: Per year, per year. Yeah, and globally it's worth over

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Speaker 2: one point five billion dollars a year, so.

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Speaker 3: So a lot.

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Speaker 1: And it's got a history, it's it's got a surprising twist,

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Speaker 1: a journey history.

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Speaker 2: It oh, it does, and we are going to get

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Speaker 2: into that as soon as we get back from a

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Speaker 2: quick break for our word from our sponsors, and we're back.

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Speaker 3: Thank you sponsors, Yes, thank you.

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Speaker 1: And yes you can see our past cheese episodes, our

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Speaker 1: yogurt episodes. A lot of more themes than those, and

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Speaker 1: a lot of mystery is in this episode because I

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Speaker 1: had to use a lot more brand specific sources than

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Speaker 1: I usually like to, like companies that maybe make kafir

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Speaker 1: or something like that.

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Speaker 3: It doesn't mean that they're wrong the grains.

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Speaker 2: Yeah, sure, yes.

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Speaker 1: It doesn't mean that they're wrong, but always good to

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Speaker 1: keep in mind.

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Speaker 3: Ye, getting your information.

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Speaker 2: Take it with a grain of kaffir.

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Speaker 1: Yes, and listeners, if you have any more information, please

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Speaker 1: let us know. Oh yeah, always so. According to the

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Speaker 1: sources I was able to find, kafir originated in the

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Speaker 1: Cacastius Mountains over two thousand years ago. Allegedly, people reported

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Speaker 1: feeling rejuvenated after consuming milk that had been fermented in

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Speaker 1: bags made of animal skin, which sounds very familiar to

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Speaker 1: every cheese episode we've done and episodes. Yes, but I

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Speaker 1: would also like to say I found another source that

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Speaker 1: claimed the earliest known instance of milk kaffir traces back

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Speaker 1: four thousand years ago to a tomb in China.

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Speaker 3: So that's a pretty big difference.

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Speaker 2: Yeah, yep. I would assume that there's also a little

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Speaker 2: bit of technicality about what counts as kafir and like

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Speaker 2: what counts as a fear grain and share. There is

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Speaker 2: also argument about how we got the English term kafir.

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Speaker 2: It seems that we borrowed it from the Russian term,

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Speaker 2: But where did the Russian term come from and how

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Speaker 2: did it get there from more local terms. Okay, the

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Speaker 2: words all seem to root from an old Turkic word

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Speaker 2: for froth or foam, particularly related to milk, but the

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Speaker 2: pronunciation may have been influenced by a more modern Turkish

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Speaker 2: word for like a like a good good or pleasant feeling,

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Speaker 2: or that feeling good word might have nothing to do

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Speaker 2: with it, and the pronunciation might come from the word

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Speaker 2: transferring from Caucasus languages. Through Arabic languages.

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Speaker 1: Fun with etymology, you know, Oh yeah, yeah, yeah, we.

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Speaker 3: Don't know, but that's you know, some stuff that people think.

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Speaker 2: Yeah, it is at any rate, at any rate.

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Speaker 3: At any rate, at some point. This sense of health.

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Speaker 1: That people reported from drinking kaffir from that a belief

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Speaker 1: of rose that something in this milk was a gift

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Speaker 1: of the prophet Mohammed. People called it kafir grains because

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Speaker 1: of that. For about two centuries, kaffir grains were kept

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Speaker 1: secret and away from outsiders and were so prized Medicinally,

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Speaker 1: owning kaffir grains was viewed as a sign of wealth. Yeah,

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Speaker 1: but some outsiders I did not like this, including powers

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Speaker 1: in Russia through a Russian plot that involved espionage, exploitation, colonization,

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Speaker 1: and kidnapping.

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Speaker 3: What kafar was. Yes, we're gonna we're going to get

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Speaker 3: into it.

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Speaker 1: But yes, kaffir was commercially produced for the first time

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Speaker 1: in nineteen oh eight. But yeah, I'm sure you're curious.

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Speaker 1: Let's talk about it, all right. So part of the

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Speaker 1: reason why Russia was determined to get their hands on

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Speaker 1: kaffir grains was because of this health aspect of them.

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Speaker 1: The Russian physician society got wind of them after the

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Speaker 1: publication of a nineteen oh seven book called The Prolongation

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Speaker 1: of Life that claimed that the key to longevity of

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Speaker 1: the people who lived in the Cacassus region and was

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Speaker 1: fermented milk, and they wanted to procure and produce the

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Speaker 1: healing drink. They'd been interested in figuring out the secret

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Speaker 1: to this longevity in the region since at least the

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Speaker 1: fourteenth century, and they tapped Russian dairyman Nikolay Blandolf and

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Speaker 1: possibly his brother depending on the source I red. Also,

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Speaker 1: his last name changed depending on the source of red,

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Speaker 1: but blandofs the most common Okay, yes, So they tapped

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Speaker 1: him to travel to Turkey and get a sample, but

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Speaker 1: the locals refused to sell to him flash maybe them.

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Speaker 1: So Blandolf in turn asked his employee Arena t. Sakharova

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Speaker 1: with the mission instead. So she was a twenty year

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Speaker 1: old woman who had graduated from a renowned cheese school

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Speaker 1: okay amazing, and had won awards for her unique butter

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Speaker 1: making methods. And she was beautiful okay, which helped for

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Speaker 1: this because bay Basically they sent her to seduce this

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Speaker 1: Kokasian prince named beca Mirza Barkaroff. As the story goes,

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Speaker 1: she pretty much yeah. She went in, tried to seduce him,

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Speaker 1: charm him in order to convince him to give her

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Speaker 1: these kaffir grains as a gift, but he refused. However,

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Speaker 1: when she tried to leave, he kidnapped her and tried

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Speaker 1: to get her to marry him.

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Speaker 3: Yeah yep.

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Speaker 1: Blandolf staged a rescue and barker Off was put on

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Speaker 1: trial in Moscow for attempting a forced marriage.

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Speaker 3: He offered gold to.

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Speaker 1: Make amends, but Arena rejected it, demanding kaffir grains and style.

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Speaker 3: Yeah, and he ended up.

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Speaker 1: Giving her ten pounds From this. Blandolf was able to

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Speaker 1: commercialize production, and the first bottles of kafir went on

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Speaker 1: sale in Russia in nineteen eighth and it fairly quickly

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Speaker 1: became a staple there and still is. Hospitals at the

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Speaker 1: time also used it to treat a whole host of things.

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Speaker 1: I've read that it's actually kind of common still to

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Speaker 1: treat a whole host of things. By the nineteen thirties,

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Speaker 1: kafir was being mass produced to meet demand in the country.

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Speaker 1: I wasn't there, but again always worth keeping in mind.

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Speaker 1: Who was writing the stories. So I'll say, but it

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Speaker 1: does remind me of that famous yogurt commercial we talked

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Speaker 1: about in that episode about longevity.

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Speaker 3: Remember, it was like.

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Speaker 1: It was like a documentary and they were like, wow,

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Speaker 1: these people live so low.

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Speaker 3: Yeah, we do it. It's yogurt, it's yoga.

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Speaker 2: The secrets of longevity in this beautiful pastoral place.

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Speaker 1: Yes, is yoga felt very much like that when I

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Speaker 1: was reading this.

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Speaker 2: Yeah. Absolutely, slightly less forest marriage, but yeah, all right,

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Speaker 2: well slightly more easily.

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Speaker 3: I guess.

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Speaker 2: Kaffir made its way to South and Central America through

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Speaker 2: waves of immigration from the Cacasus region towards the end

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Speaker 2: of the Ottoman Empire around like the late eighteen hundreds

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Speaker 2: and early nineteen hundreds. So there is a lot of

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Speaker 2: kafir production in South and Central America to this day.

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Speaker 1: Right, And it wasn't until the nineteen seventies that kafir

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Speaker 1: gained a foothold in the US as part of the

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Speaker 1: health trend that was going on at the time. And

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Speaker 1: that kind of brings us to our current day because

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Speaker 1: it has recently gotten a boost here as a health

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Speaker 1: food or a superfood.

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Speaker 3: It's definitely like that's how it's marketed yeah the US.

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Speaker 2: Oh sure, sure, but yeah, no, I mean, you know,

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Speaker 2: like like it's really interesting to me that like the

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Speaker 2: places that I have found it in supermarkets anyway, are

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Speaker 2: you know, like either in the health food section in

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Speaker 2: you know, like your Kroger, your Public's whatever, standard American

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Speaker 2: super supermarket, or in either the Brazilian section or the

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Speaker 2: Eastern European section of of international supermarkets.

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Speaker 1: Interesting. I'll have to ask my friend who drinks it

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Speaker 1: all the time or she gets it. I think she

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Speaker 1: just gets it.

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Speaker 3: From like our regular grocery stores.

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Speaker 1: Yeah. By regular, I mean like the one near her

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Speaker 1: that's probably a croker or something. Yeah, hm, dose.

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Speaker 3: She has it all the time. I'll have to ask.

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Speaker 3: I'll have to ask U.

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Speaker 1: But yeah, I would love to hear from listeners about

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Speaker 1: this one. I did read about making it. If anyone

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Speaker 1: has any recipes.

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Speaker 2: Oh yeah, oh yeah, yeah, I yeah. After my slightly

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Speaker 2: rocky yogurt experimentation during the era of our yogurt episodes,

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Speaker 2: I'm like, I'm like, oh, I don't know, I don't know,

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Speaker 2: but the fact that you can do this room temperature

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Speaker 2: is really appealing to me.

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Speaker 3: There's hope Florid we can.

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Speaker 1: You know, there's always another door to open, another milk

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Speaker 1: to ferment.

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Speaker 2: Did you just say forement or ferment?

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Speaker 3: But you know whatever, I think that we can make

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Speaker 3: this happen. Yes, absolutely, yes.

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Speaker 1: Well, we are waiting to hear from you listeners. But

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Speaker 1: I think that's what we have to say about Kafir

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Speaker 1: for now.

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Speaker 2: I think it is. We do already have some listener

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Speaker 2: mail for you, though, and we are going to get

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Speaker 2: into that as soon as we get back from one

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Speaker 2: more quick break for a word from our sponsors.

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Speaker 3: And we're back. Thank you sponsor, Yes, thank you, and

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Speaker 3: we're back with listeners.

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Speaker 1: Oh I was relaxing. Sometimes these are really relaxing for me,

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Speaker 1: you know, Laurence. I know.

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Speaker 2: It was a little stressful for me because our internet

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Speaker 2: was breaking up. But uh, yeah, I think it's going well.

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Speaker 3: Here we are, and we have some listener mail already

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Speaker 3: for you.

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Speaker 1: Uh. Starting with an Instagram message from Leslie, who has

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Speaker 1: written in several times, and we do answer these Instagram messages.

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Speaker 1: It might take us a while, but we do do it,

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Speaker 1: so don't stop sending them. But so so this is

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Speaker 1: a little data is essentially what I'm saying. But Leslie

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Speaker 1: wrote y'all. I did not expect to be crying nostalgia

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Speaker 1: tears at nine am today. Why thanks for bringing back

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Speaker 1: happy memories of hanging out in the basement turned fully

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Speaker 1: furnished kid zone at my grandparents' house watching a copy

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Speaker 1: of this new cartoon movie thing my grandma had gotten

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Speaker 1: a copy of called Spirited Away, lights fully off, wrapped

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Speaker 1: up like no face in my grandma's glittering jet black dress.

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Speaker 1: Absolutely gobsmacked back when you had to turn the TV

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Speaker 1: to channel three to get the VCR to work on

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Speaker 1: the old push button TV. I don't remember if there

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Speaker 1: were subtitles. She might have gotten a copy of Princess

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Speaker 1: Mononoke too. Happy moments punctuated with ice called Stuart's cream

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Speaker 1: soda from the garage fridge, Grandpa's salami and eggs, bagels

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Speaker 1: and locks and pickled herring from the correct bagel shop,

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Speaker 1: French silk pie, and Grandpa's lamb chops with mint jelly.

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Speaker 1: Dang it, now I'm crying again and also hungry. Luckily,

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Speaker 1: my dad will hopefully be bringing some big oels down

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00:27:05,160 --> 00:27:08,840
Speaker 1: at his impending visit. And in case you were wondering,

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Speaker 1: the salami was always hung in the garage a big

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Speaker 1: one from Costco in anticipation of the grandkids visiting.

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Speaker 3: Oh my goodness, that's amazing.

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Speaker 1: I love these nostalgic memories of food and these media

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Speaker 1: that we talk about, because that first glance you might

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Speaker 1: be like, oh, yeah, I don't know why you talk

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Speaker 1: about that on a food show, but you're like, absolutely,

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Speaker 1: we talk about that our show. I've got a lot

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Speaker 1: of food in it, and a lot of us have

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Speaker 1: food memories associated with it.

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Speaker 2: Yeah. Oh that's really that's really wonderful, Like what an

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00:27:44,720 --> 00:27:48,960
Speaker 2: amazing compounding of right, of all the discussion of food

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Speaker 2: in the film with your own personal memories. It was

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Speaker 2: a chocolate silk pie. I hadn't thought about that one

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Speaker 2: in a hot minute.

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Speaker 3: Oh that's so.

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Speaker 1: Good future episode. But yeah, I mean this just sounds

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Speaker 1: like such a fun experience with your family that had

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Speaker 1: a lot of food involved.

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Speaker 3: Watching this movie, and I love it.

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Speaker 1: I love it, And I understand why you were crying

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Speaker 1: nostalgia tears.

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Speaker 2: Yes, yes, I also I still have a couple of

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Speaker 2: devices that you still have to like turn your TV

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Speaker 2: to channel three or whatever it is to yeah my

438
00:28:31,040 --> 00:28:34,120
Speaker 2: my s. You know, like it's a process, right.

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00:28:34,680 --> 00:28:37,480
Speaker 3: And then you got the like yellow red.

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00:28:38,720 --> 00:28:43,320
Speaker 1: Black cord like listen younger viewers, listeners, you don't know.

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00:28:44,400 --> 00:28:46,400
Speaker 3: We had to go to Channel three and we had

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00:28:46,440 --> 00:28:46,680
Speaker 3: to do.

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00:28:46,720 --> 00:28:48,920
Speaker 2: This old thing and it was there are things to

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00:28:48,960 --> 00:28:49,520
Speaker 2: plug in.

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00:28:52,520 --> 00:28:56,280
Speaker 1: Fix a plug in, prayers to make Sometimes it just

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00:28:56,320 --> 00:29:03,880
Speaker 1: didn't work. Reason Yeah, yeah, yes, true.

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00:29:04,840 --> 00:29:05,760
Speaker 3: Oh heck.

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00:29:07,120 --> 00:29:11,160
Speaker 2: All right, Haley wrote last night, I was listening to

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00:29:11,200 --> 00:29:14,600
Speaker 2: the Cult episode while cooking some nilki. As soon as

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00:29:14,640 --> 00:29:17,600
Speaker 2: listener mill started and I heard the Halle or is

451
00:29:17,600 --> 00:29:19,200
Speaker 2: it Haley? I knew it was me.

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00:29:19,600 --> 00:29:20,040
Speaker 1: Lol.

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00:29:20,480 --> 00:29:23,080
Speaker 2: It's pronounced like Haley, but I get Halle like ninety

454
00:29:23,080 --> 00:29:25,120
Speaker 2: five percent of the time anyway, So I just answered

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00:29:25,160 --> 00:29:28,080
Speaker 2: to both. I was so surprised to hear my email

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00:29:28,120 --> 00:29:30,920
Speaker 2: on air. You guys, little pep talk made me tear up,

457
00:29:30,960 --> 00:29:33,400
Speaker 2: and now, more than ever, you feel like actual friends

458
00:29:33,400 --> 00:29:35,840
Speaker 2: to me. I had way too much on my plate

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00:29:35,880 --> 00:29:38,200
Speaker 2: at the time of sending, but I was finally able

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00:29:38,280 --> 00:29:41,520
Speaker 2: to offload some stress. My bad month did end up

461
00:29:41,560 --> 00:29:43,480
Speaker 2: turning around, and I've got lots of good things on

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00:29:43,520 --> 00:29:47,120
Speaker 2: the horizon again. I'm attaching a vaguely unflattering photo of

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00:29:47,160 --> 00:29:50,040
Speaker 2: me with the giant mango, probably listening to you guys,

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00:29:50,120 --> 00:29:54,880
Speaker 2: in my headphones, and.

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00:29:54,840 --> 00:29:57,640
Speaker 3: I can confirm the mango was indeed.

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00:29:57,280 --> 00:29:59,080
Speaker 2: Giant, not small.

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00:29:59,200 --> 00:30:00,160
Speaker 3: Yeah that's Oh.

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00:30:01,920 --> 00:30:03,680
Speaker 1: Also, I'm a big fan of the power of the

469
00:30:03,800 --> 00:30:07,960
Speaker 1: unflattering photo. I'm not saying yours was unflattering, even though

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00:30:08,000 --> 00:30:09,960
Speaker 1: that's what you said. But I'm saying I've taken a

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00:30:10,000 --> 00:30:13,120
Speaker 1: lot of bad pictures purposefully, and I find it very liberating.

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00:30:13,480 --> 00:30:16,080
Speaker 2: Oh yeah, oh yeah, not needing to I just like

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00:30:16,160 --> 00:30:18,720
Speaker 2: default to muppet face. If you've ever seen a photo

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00:30:18,840 --> 00:30:21,280
Speaker 2: of me taken by somebody else that's online, Like, I

475
00:30:22,120 --> 00:30:25,760
Speaker 2: tend to not post those of myself, but most other

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00:30:25,840 --> 00:30:28,200
Speaker 2: humans photos of me are just me making like a

477
00:30:28,240 --> 00:30:31,800
Speaker 2: weird muppet face, and I, yeah, that's my natural state.

478
00:30:31,880 --> 00:30:33,680
Speaker 2: I'm like, well, I don't know how to smile like

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00:30:33,720 --> 00:30:35,880
Speaker 2: a person in a photograph. So here we go.

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00:30:37,280 --> 00:30:38,080
Speaker 3: This is what you get.

481
00:30:38,160 --> 00:30:41,280
Speaker 2: Let's at least make it quirky, right.

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00:30:42,840 --> 00:30:47,000
Speaker 3: Yes, and I'm glad that things are going better it is.

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00:30:47,240 --> 00:30:50,240
Speaker 2: Yes, yes, yea for being able to offload some stress.

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00:30:51,080 --> 00:30:56,000
Speaker 1: Yes, we have all been there, might still currently be there,

485
00:30:57,080 --> 00:31:03,280
Speaker 1: but yes, yes, thank you so much to both of

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00:31:03,320 --> 00:31:05,640
Speaker 1: these listeners to write again. If you would like to

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00:31:05,640 --> 00:31:08,920
Speaker 1: write to us, you can our email is hello at

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00:31:08,960 --> 00:31:10,280
Speaker 1: savorpod dot com.

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00:31:10,400 --> 00:31:12,400
Speaker 2: We are also on social media. You can find us

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00:31:12,440 --> 00:31:15,760
Speaker 2: on Twitter, Facebook, and the aforementioned Instagram at saver pod

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00:31:15,800 --> 00:31:17,920
Speaker 2: and we do hope to hear from you. Save is

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00:31:18,000 --> 00:31:20,840
Speaker 2: production of iHeartRadio. For more podcasts from my Heart Radio,

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00:31:21,000 --> 00:31:24,240
Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

494
00:31:24,280 --> 00:31:26,880
Speaker 2: you listen to your favorite shows. Thanks us always to

495
00:31:26,920 --> 00:31:30,040
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

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00:31:30,040 --> 00:31:31,800
Speaker 2: you for listening, and we hope that lots more good

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00:31:31,800 --> 00:31:40,640
Speaker 2: things are coming your way