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Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. I'm 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 Satcha sauce.

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Speaker 1: Yes, which we are going to do our very best

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Speaker 1: to pronounce correctly.

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Speaker 2: For yes, it's spelled in uh in in English s

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Speaker 2: h A c h a, and we have learned through

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Speaker 2: our reading process that it is pronounced sacha.

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Speaker 3: Yes.

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Speaker 1: Yes, We're going to do our best. Any particular reason

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Speaker 1: this was on your mind?

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Speaker 3: Heck was there?

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Speaker 2: Uh? Well, my mind was, like I exist mine's exacted,

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Speaker 2: do I? I think I went down a rabbit hole

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Speaker 2: about some other condiment from Southeast Asia and kind of

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Speaker 2: traced it back to Setee and then landed on this

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Speaker 2: one as one with a good story.

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Speaker 1: I think that's how we got here perfect, all right,

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Speaker 1: It was It was fun to research. Yeah, I feel

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Speaker 1: like I definitely have have had it, but I don't

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Speaker 1: specifically remember having him.

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Speaker 2: Oh, okay, it might have been relatively like it might

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Speaker 2: have like dingle light in my brain when I started

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Speaker 2: reading about it, because I did recently order like late

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Speaker 2: night ridiculous Chinese delivery, and one of the things that

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Speaker 2: I ordered, was Sascha beef.

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Speaker 3: So jealous?

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Speaker 2: Yeah, so jealous? Oh man, And I speaking of like,

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Speaker 2: I really need the Internet to stop publishing pictures of

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Speaker 2: hot pot because it's cruel. It's cruel. And when I

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Speaker 2: do not have hot pot in front of me, to

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Speaker 2: show me pictures of hot pot.

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Speaker 1: Agreed, it's wrong. Stop doing it. Don't like it, don't

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Speaker 1: want it. I do want it, but don't want.

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Speaker 3: To see it. When I came.

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Speaker 1: Yes, yes, And that's one of the reasons I'm pretty

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Speaker 1: confident that I have had it. Is because I did

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Speaker 1: have a lot of hot pot when I was in Asia.

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Speaker 2: Right, because you were living in China for a while.

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Speaker 3: Yes.

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Speaker 1: And I've told the story before, but that it's one

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Speaker 1: of my most embarrassing stories where everyone everyone asked me.

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Speaker 1: They were like, you're good, but spice, I was like, yes, yes, yes,

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Speaker 1: and then I I don't know what happened. I got something,

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Speaker 1: I got some pepper that I was not supposed to get,

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Speaker 1: and I fell out of my chair.

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Speaker 3: It was not good, extremely embarrassing.

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Speaker 2: It's I'm sure that you you're probably the only one

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Speaker 2: who was there who still remembers it.

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Speaker 3: I hope.

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Speaker 1: So it was delicious though I remember it being so good.

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Speaker 1: I love a good hot pot. Oh yeah, and you

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Speaker 1: love spicy. You do love spicy food, so I do, indeed,

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Speaker 1: I do, indeed, But that one it humbled me in

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Speaker 1: a way that I appreciate. Okay, all right, yeah, sure, sure,

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Speaker 1: there are still still hurdles for me.

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Speaker 3: When it comes to the spicy world. Absolutely conquered.

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Speaker 1: All yeah, I would say you can see our soy

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Speaker 1: sauce episode. Yeah, strangely enough, our barbecue episode. Yeah, ties

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Speaker 1: in siraha, Worcestershire, Worcestershire ketchup.

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Speaker 2: Yeah, maybe garrum like a little bit.

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Speaker 3: Yeah.

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Speaker 1: Yeah. It's a lot of intersections in this one, oh,

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Speaker 1: absolutely absolutely, and a lot of tangents.

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Speaker 2: For the future.

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Speaker 1: Oh yes, But I guess that brings us to our question.

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Speaker 3: Sure, shatcha what is it?

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Speaker 2: Well, satcha is a type of condiment that is just

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Speaker 2: all kinds of savory, like an absolute umami bomb. Its

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Speaker 2: ingredients do vary, but you're usually looking at a neutral

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Speaker 2: oil base containing a fine grit or paste of ground

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Speaker 2: toasted seasonings like heady tangy alioms, you know, onions or

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Speaker 2: shallots or garlic, warming ginger, hot chilies, and black pepper,

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Speaker 2: rich sesame and coconut or peanut, some kind of salt element,

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Speaker 2: salter or soy sauce maybe and depth from earthy, funky

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Speaker 2: ingredients like dried shrimp, fish, soybean paste, mushrooms, et cetera.

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Speaker 2: Maybe with some extra spices into like starranis. It's a

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Speaker 2: it's used as an ingredient in marinades and cooking sauces

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Speaker 2: and soups and stews, or in like dips or dressings

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Speaker 2: for for savory dishes. It's just it is just so

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Speaker 2: much flavor, and it really enhances other savory foods that

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Speaker 2: you apply it to. It's like a it's like a

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Speaker 2: new Mommy power up. It's like it's like if getting

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Speaker 2: a boost item in a video game was a flavor,

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Speaker 2: Like like, you don't get a lot of it, but

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Speaker 2: but when you do get it, it is so intense

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Speaker 2: and good.

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Speaker 1: Ooh, it feels like a Mario jumping into a block. Yeah,

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Speaker 1: getting out shatcha.

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Speaker 3: Right.

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Speaker 2: Okay, Yes, different brands and recipes maybe more mild or

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Speaker 2: more spicy, thicker or thinner, smoother or grainier, vegetarian or not.

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Speaker 2: It is kind of labor and tensive to make it

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Speaker 2: home but not particularly difficult, though you may need to

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Speaker 2: find an Asian grocery store or like order around mine

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Speaker 2: in order to get certain ingredients like coconut powder or

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Speaker 2: shrimp powder. It is most often mixed, like not used straight,

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Speaker 2: but rather mixed with other ingredients to create marinades or

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Speaker 2: dips or sauces or dressings, sort of like sort of

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Speaker 2: like chili paste. I guess, like it's yeah, it's not

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Speaker 2: something that you're usually just using unto itself. Those other

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Speaker 2: ingredients that you mix it with might include some vinegar

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Speaker 2: or wine, maybe herbs and spices, maybe flavored oils or

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Speaker 2: soy sauce, maybe sugar or nut butter or corn starch

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Speaker 2: or raw egg to create different textures and different layers

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Speaker 2: of flavor somehow, And it's English labeling. It kind of

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Speaker 2: picked up the term barbecue sauce, and like so if

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Speaker 2: you see that, you should understand that, Like, while they're

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Speaker 2: any different things that Americans call barbecue sauce, this is

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Speaker 2: different from all of them, but it is indeed completely

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Speaker 2: appropriate to put in a marinade or like in a

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Speaker 2: thing to dip your barbecue into. It's also sometimes labeled

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Speaker 2: as a tato sauce, and while it is related, it's

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Speaker 2: usually less peanuty and less sweet than what most people

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Speaker 2: would call a setato sauce, both in the United States

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Speaker 2: and elsewhere.

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Speaker 1: Right, and I will say I have acquired some of

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Speaker 1: this song. Oh yeah, yes, So if listeners have any recipes,

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Speaker 1: you've got to.

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Speaker 3: Let me know.

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Speaker 2: Yeah, Oh my goodness, absolutely.

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Speaker 3: Yes, I'm very excited.

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Speaker 2: Oh sack, I don't think I've ever bought any I

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Speaker 2: guess I need to.

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Speaker 1: I only did because of this as a dairy happens. Well, well,

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Speaker 1: what about the nutrition?

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Speaker 2: I mean, it really depends on what you put into it.

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Speaker 2: It can be a little bit fat heavy or not.

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Speaker 2: I mean, it's also a condiment, like how much are

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Speaker 2: you really using If you're using it the way that

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Speaker 2: for example, Annie it sometimes in the past has used ketchup,

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Speaker 2: then you know, maybe maybe maybe watch out for it,

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Speaker 2: eat a vegetable, drink some water. But but yeah, it's

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Speaker 2: it's it is a very strong flavor. So so I

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Speaker 2: can't I feel like in most usage cases you're you're

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Speaker 2: not getting enough of it for it to be truly

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Speaker 2: making a difference in your diet.

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Speaker 1: You have just kickstarted somebody's origin story, I promise you a.

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Speaker 2: Challenge.

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Speaker 3: Well, we have a few numbers.

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Speaker 2: We've got like one and a half numbers because I

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Speaker 2: could not get a hold of good production number without

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Speaker 2: spending thousands of dollars on a market research report. Interestingly

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Speaker 2: to me, within the like global market market research does

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Speaker 2: categorize sascha sauce as a sete sauce, So that was

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Speaker 2: interesting to me. But I will say that most traditional

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Speaker 2: recipes have like thirty to fifty ingredients. So that's that's

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Speaker 2: a number. That's a number.

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Speaker 1: Yeah, that is a number, or like most like home recipes.

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Speaker 1: I guess, yeah, got you, got you. Well again, if listeners,

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Speaker 1: you have a recipe and you can confirm or deny

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Speaker 1: this number, please let us know.

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Speaker 2: Oh yeah, yeah, yeah yeah. And if you have a

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Speaker 2: specific way that you prefer yours because it is regional

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Speaker 2: and personal, oh my gosh, we would we would love

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Speaker 2: to know that.

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Speaker 1: We would, indeed. But in the meantime, we do have

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Speaker 1: some history for you.

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Speaker 2: We do, we do, 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 a word from our and we're back.

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Speaker 1: Thank you sponsoring, yes, thank you. The history of sha

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Speaker 1: Cha sauce is one of migration. While it is often

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Speaker 1: associated with Taiwan, historians think that it didn't necessarily originate

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Speaker 1: from there. The story goes that laborers from the Chao

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Speaker 1: Shun region of China traveled to Southeast Asia, perhaps specifically

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Speaker 1: Malaysia and Indonesia, in search of better work, and while

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Speaker 1: doing so, they observed locals enjoying sticks of roasted meats

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Speaker 1: with an early Setae sauce.

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Speaker 2: Right and especially as we got into the early nineteen hundreds,

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Speaker 2: many of these were seasonal workers who were traveling back

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Speaker 2: and forth, relatively often from their home in Southeast China

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Speaker 2: to the islands.

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Speaker 1: When the workers returned to China, they adapted this recipe

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Speaker 1: that they had seen of this sauce to their taste

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Speaker 1: and to what was available, removing some of the peanuty

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Speaker 1: flavor and the spice, while also adding in flavors like

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Speaker 1: dried seafood.

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Speaker 3: The name.

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Speaker 1: It's a bit convoluted and not at all agreed upon,

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Speaker 1: so bear with me. Setee was likely coined and to

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Speaker 1: meal and sha cha even sounds similar to the pronunciation

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Speaker 1: in certain dialects. Shacha is how it is pronounced in Mandarin,

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Speaker 1: and the written characters in that language translate to sand tea,

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Speaker 1: which some speculate is a reference to the texture.

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Speaker 2: Yes. Oh, and I was really glad that I found

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Speaker 2: this note about the literal translation of sand tea because

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Speaker 2: there were a couple articles that I found that were

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Speaker 2: in the when they got through like Google translator whatever,

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Speaker 2: I was trying to discern them with. Yes, it wound

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Speaker 2: up a sand tea, and I was like, oh, okay,

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Speaker 2: I know exactly what we're talking about. Let's continue.

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Speaker 1: Yes, And for listeners who have been with us for

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Speaker 1: a while, you'll remember that I was looking for this

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Speaker 1: recipe for a peanut butter milkshake.

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Speaker 3: That I had.

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Speaker 1: Oh, I don't know milkshake is correct, but it was

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Speaker 1: called peanut butter ice sand Oh.

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Speaker 3: Yes.

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Speaker 1: Remember that was like one of our very first I

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Speaker 1: called out to you listeners, and some of you answered,

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Speaker 1: you got me the recipe, thank you. But I love

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Speaker 1: this like sand descriptor showing up and quick side note.

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Speaker 1: A very very short search suggested that hot pot originated

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Speaker 1: in Mongolia sometime before the seventh century CE, and that

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Speaker 1: the technique spread to China sometime between the seventh and

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Speaker 1: tenth centuries.

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Speaker 3: But that is a future episode.

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Speaker 1: Oh yeah, oh yeah, absolutely that I got into like

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Speaker 1: some of that and some of Shabu shabu on the

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Speaker 1: Japanese side because Japan occupied Taiwan for a period, and right,

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Speaker 1: I had to stop myself. But future episodes, future episode

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Speaker 1: or episode, sure, right. During China's Civil War between the

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Speaker 1: nineteen twenties to nineteen forty nine, many members of the

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Speaker 1: Nationalist Party, many from Chaoshan, fled to Taiwan, and allegedly,

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Speaker 1: in nineteen fifty eight, a noodle shop owner in Taiwan

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Speaker 1: made the now famous bullhead brand of sha Cha sauce.

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Speaker 1: His name was Lu laig Chin and he was originally

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Speaker 1: from Chaoshan. At the time, many in Taiwan weren't quite

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Speaker 1: on board with eating beef, and the bullhead sauce, as

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Speaker 1: the name implies, was being sold as an accompaniment to

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Speaker 1: a beef noodle soup, so not too many people were

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Speaker 1: into it in the beginning.

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Speaker 2: Yeah, yeah, there was a little bit of a of

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Speaker 2: a taboo due to religious and like and like agricultural

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Speaker 2: related social situations there, but sure, yeah.

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Speaker 3: Right.

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Speaker 1: Apparently, and I love this part of the reason the

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Speaker 1: situation turned around at least where the sauce is concerned

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Speaker 1: is due in part to a food radio show that

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Speaker 1: that could have been us Lauren. Right after the well

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Speaker 1: known host of one of these shows got a taste

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Speaker 1: up the noodles smothered in this sauce, he was converted

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Speaker 1: into a huge fan and wanted.

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Speaker 3: To tell the whole world about it.

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Speaker 1: His endorsement led to a bump in sales, and and

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Speaker 1: the bump was seemingly enough that Leo closed his noodle

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Speaker 1: shop in favor of a factory to mass produce his

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Speaker 1: product instead, although in the early days he was largely

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Speaker 1: producing a powdered form. But yeah, he eventually was just

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Speaker 1: making the sauce. But yeah, it was a big deal

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Speaker 1: this enforcement.

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Speaker 3: Yeah.

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Speaker 2: And also right, like, I read a whole paper about

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Speaker 2: how the popularity of the sauce and the growing popularity

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Speaker 2: of beef in Taiwan really dovetailed each other, like it

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Speaker 2: was absolutely just both coming up at the same time exactly.

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Speaker 1: So yeah, a shift in Taiwanese diets in the sixties

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Speaker 1: and seventies away from more agrarian mindsets to being more

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Speaker 1: accepting a beef paved the way for more people to

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Speaker 1: get a taste of this sauce, and its success continued

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Speaker 1: to grow. And on top of that came the hot

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Speaker 1: pot trend of the seventies, when it was hugely popped

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Speaker 1: to take just cooked pieces of meat and dip them

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Speaker 1: in shatcha.

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Speaker 2: Yeah, there's speculation that it became a dip instead of

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Speaker 2: a like hot pot broth ingredient to a allow diners

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Speaker 2: more control over this like really strong flavor element and

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Speaker 2: like b maybe for restaurant tours to save a little

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Speaker 2: money and resources during these sort of stretched post war.

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Speaker 1: Era Oh okay, And one particular restaurant often gets credited

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Speaker 1: for kicking off this whole trend, Chiao How Joe, which

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Speaker 1: was opened in the seventies by a man who once

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Speaker 1: was the bodyguard and personal driver of the Nationalist Party leader.

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Speaker 1: He was partly inspired by his uncle who had worked

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Speaker 1: on plantations in Singapore, And on top of beef hot

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Speaker 1: pot with shatcha sauce, the restaurant also served items like

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Speaker 1: shatcha beef stir fries.

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Speaker 2: Yeah. And this is just such a good example of

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Speaker 2: a regional immigrant ingredient or like flavor profile I guess,

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Speaker 2: becoming just very popular in the area that they were

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Speaker 2: new to.

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Speaker 1: And people got a taste for it, and they wanted

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Speaker 1: it in their homes. By the nineteen eighties, most could

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Speaker 1: afford it, and most had a jar in their pantries.

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Speaker 2: Yeah, I've heard it described as something that a lot

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Speaker 2: of folks use. Is just like a oh what is

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Speaker 2: this missing? Put some sacha in it. Sure kind of

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Speaker 2: situation from what I understand with hot pots, specifically in Taiwan,

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Speaker 2: like hot pot and sascha, the combination is considered like

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Speaker 2: a little bit old fashioned but very nostalgic. Okay, so

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Speaker 2: right in, right in, let us know.

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Speaker 1: Oh please, oh please, and again I have some now,

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Speaker 1: so you've got to write in and let me know

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Speaker 1: how I should use it.

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Speaker 3: Yeah, I did. I did cook the tailor ham of

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Speaker 3: the day.

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Speaker 2: Yeah. Yes, Oh that's so exciting.

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Speaker 1: Yes, so I take we both are looking for your

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Speaker 1: recipes and are very excited to try them.

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Speaker 2: Oh yes, oh yes, okay, I need to like grill

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Speaker 2: you later. No pun intended about the tailorman experience.

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Speaker 1: Yes, oh yes, I've only I've only made it once,

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Speaker 1: and I have like enough to make three more iterations.

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Speaker 1: So there's still time, listeners, there's still time, yes, But

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Speaker 1: I believe that is what we have to say about Satcha.

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Speaker 2: For now, 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, and

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Speaker 2: we're back. Thank you sponsoring, Yes, thank you, and we're.

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Speaker 3: Back with listeners.

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Speaker 2: I thought.

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Speaker 1: I love a good up, but I'll say it again.

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Speaker 1: Oh my goodness. I was like, where is this a

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Speaker 1: mushroom cloud? Is this?

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Speaker 3: Why is it?

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Speaker 2: Why is it contracting back back in on itself? What's hell? Okay?

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Speaker 2: All right?

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Speaker 1: I feel like and this is in part due to

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Speaker 1: super producer Andrew, but a lot of the times when

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Speaker 1: I'm like that listener male jingle totally didn't work? It

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Speaker 1: did it really did?

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Speaker 3: Oh?

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Speaker 2: Yeah?

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Speaker 3: Oh yeah.

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Speaker 1: It's a team effort. And Warren has to kind of

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Speaker 1: guess based on hanchesterres because, as we've said, she can't

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Speaker 1: hear of her skype. Then Andrew I suspect kind of

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Speaker 1: sinks it up a little bit.

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Speaker 2: Yeah yeah, it might use it a little yeah little He's.

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Speaker 1: Never said, but I I would suspect it's a it's

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Speaker 1: a team effort here at Sabers. It is always it

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Speaker 1: is our wrote hm Herisa, Oh, what a great condiment.

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Speaker 1: Hopefully you can find siracha a hug in the sun.

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Speaker 1: Good description shak shuka made with Harisa is amazing. I

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Speaker 1: say all of oil counts as can't can you can

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Speaker 1: buy big volumes that way. I do think it is

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Speaker 1: interesting when new things are pushed, like you mentioned, new

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Speaker 1: to you, not necessarily others. I also wonder if we

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Speaker 1: push things too much sometimes, which, as you mentioned, can

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Speaker 1: have negative effects, positives and negatives to globalization. Love all

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Speaker 1: the listener mails, the thoughts, ideas, opinions and everything else.

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Speaker 3: Jungle Gym's rocks. You have to visit.

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Speaker 1: My son took us there on a visit it and yes,

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Speaker 1: can spend hours in this place. Loved hearing all the

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Speaker 1: Cadbury feelings and thoughts.

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Speaker 3: Just great how people write it.

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Speaker 1: Always enjoy what others are thinking about the show as well. Yes, yes, right,

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Speaker 1: I love it. I love when you interact with each

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Speaker 1: other listener mail. It's like the best thing when you're

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00:21:26,520 --> 00:21:29,520
Speaker 1: like balancing off like I love it, and you're kind

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Speaker 1: of firing shots in the Cadbury.

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Speaker 3: All the Cadbury listener mails, it's so good. We are

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Speaker 3: so good.

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Speaker 2: We are so happy to be the go between on

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Speaker 2: these conversations.

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Speaker 3: Yes, excellent, excellent.

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Speaker 2: Apparently we need to get to jungle gyms. There were

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Speaker 2: three exclamation points attached to that sentence, by the way,

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Speaker 2: So yeah, like this is a serious matter.

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Speaker 3: It is. We can't put it off, we can't delay.

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Speaker 2: Christine wrote, I just listened to your old classic episode

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Speaker 2: regarding Natella. I was initially surprised to hear Australia got

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Speaker 2: Natella before the US did, but after some thought, I

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Speaker 2: think I have an explanation. Australia started perceiving Italian immigrants

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Speaker 2: in the mid nineteenth century, but for some reason, they

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Speaker 2: mostly settled in Victoria. Immigrations slowed in the early half

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Speaker 2: of the twentieth century because the men who formed our

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Speaker 2: first parliaments were a bunch of racist Meritiberbs and wanted

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Speaker 2: migrants to be white, and anyone who wasn't from Britain

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Speaker 2: or Northern Europe was regarded as not white. And yes,

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Speaker 2: that includes most of Italy. However, the nineteen fifties and

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Speaker 2: sixties saw a huge influx of Italian migrants. By that time,

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Speaker 2: the parliament wasn't as racist. The US also experienced a

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Speaker 2: new wave of Italian migration. But these new Italians no

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Speaker 2: doubt got welcomed and absorbed into the thriving Italian American communities,

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Speaker 2: which already had their own food culture. Aside from a

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Speaker 2: few areas in Victoria. However, Australia didn't have a similar

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Speaker 2: Italian Australian culture, so these Italians arrived to a country

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Speaker 2: where the only pasta was spaghetti and mostly served to children.

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Speaker 2: There was no olive oil, tomatoes were mostly served in

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Speaker 2: bad salads, and the coffee was atrocious. Most migrants initially

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Speaker 2: lived in government run camps where the food was produced

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Speaker 2: as quickly and cheaply as possible, and it was bad.

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Speaker 2: The food was, in fact so bad there were riots

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Speaker 2: in several migrant camps because even Italians from the poorest

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Speaker 2: rural areas were used to much tastier food. Enterprise of

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Speaker 2: Italians began importing direct from Italy, and I have no

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Speaker 2: doubt Natala was among those early imports. I haven't been

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Speaker 2: able to find out exactly when Natella first appeared in Australia,

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Speaker 2: but it must have been fairly early and gained popularity quickly,

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Speaker 2: given that Ferrero went to the effort to set up

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Speaker 2: a factory in Lithgow, Lithgo, New South Wales in nineteen

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Speaker 2: seventy three. Incidentally, that episode's listener mail included a letter

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Speaker 2: regarding meat pies in New Zealand. The author threatened war

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Speaker 2: if Australia attempted to claim invention of the meat pie.

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Speaker 2: While Australians also love our meat pies to death, neither

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Speaker 2: country could claim their invention. Meat pies have been popular

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Speaker 2: in England since the medieval period, and all recipe collections

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Speaker 2: from the period contain recipes for meat pies. Meat can

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Speaker 2: actually be sealed in pastry, then baked and kept unrefrigerated

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Speaker 2: for several days. Pies remained popular in England for the

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Speaker 2: next few centuries and are just as popular today in

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Speaker 2: Britain as they are in Australia and New Zealand. The

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00:24:35,320 --> 00:24:38,560
Speaker 2: recipes and production probably came to Australia in New Zealand

397
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Speaker 2: with nineteenth century British migrants. So why did meat pies

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Speaker 2: not become popular in America or Canada for that matter,

399
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Speaker 2: given both countries also received a lot of British migrants

400
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Speaker 2: in the nineteenth century. I will have to do some

401
00:24:52,000 --> 00:24:54,520
Speaker 2: more research to confirm but my theory is that it

402
00:24:54,600 --> 00:24:58,880
Speaker 2: has to do with industrialized production. Pies in Britain were

403
00:24:58,880 --> 00:25:02,320
Speaker 2: a very common street food, so industrialized production of pies

404
00:25:02,359 --> 00:25:06,239
Speaker 2: developed quickly in the late eighteenth and nineteenth century, right

405
00:25:06,280 --> 00:25:08,400
Speaker 2: around the time on Australia and New Zealand we're first

406
00:25:08,440 --> 00:25:12,560
Speaker 2: being colonized, so I assume our industrialized production tended to

407
00:25:12,600 --> 00:25:16,280
Speaker 2: follow British trends. The US and Canada, on the other hand,

408
00:25:16,359 --> 00:25:20,160
Speaker 2: already had well established areas of settlement, which probably developed

409
00:25:20,160 --> 00:25:24,280
Speaker 2: their own industrialized production to mass produce local favorites. I

410
00:25:24,359 --> 00:25:26,840
Speaker 2: did find in my quick reading the Canada does have

411
00:25:26,920 --> 00:25:31,400
Speaker 2: one popular savory pie, but it's French Canadian. Like I said,

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00:25:31,640 --> 00:25:35,560
Speaker 2: more research needed research into pies. How will I ever cope?

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00:25:36,760 --> 00:25:38,879
Speaker 3: Oh? I feel you.

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Speaker 2: You have heart, you have a hard road ahead of you.

415
00:25:41,440 --> 00:25:42,159
Speaker 3: You do.

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Speaker 1: I love this though, Oh oh my goodness, as always

417
00:25:49,840 --> 00:25:50,560
Speaker 1: so delightful.

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Speaker 2: I will say that my emphasis of wasn't as racist

419
00:25:59,200 --> 00:26:06,199
Speaker 2: was mine. But but but I'm kind of assuming that

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00:26:06,200 --> 00:26:07,880
Speaker 2: that's the situation.

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Speaker 1: So yes, yes, now I love this such a great context.

422
00:26:15,760 --> 00:26:18,520
Speaker 1: I think I feel like all of your theories make

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00:26:18,640 --> 00:26:19,159
Speaker 1: sense to me.

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Speaker 2: Yeah, oh totally, yeah that I mean, like like certainly

425
00:26:22,760 --> 00:26:25,560
Speaker 2: on a on without having done reading into this myself,

426
00:26:25,560 --> 00:26:30,320
Speaker 2: that all makes perfect sense. And the pie stuff does

427
00:26:30,440 --> 00:26:33,919
Speaker 2: line up with some stuff that we I don't remember

428
00:26:33,920 --> 00:26:35,440
Speaker 2: when we talked about meat pies.

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00:26:36,520 --> 00:26:38,840
Speaker 3: It was a while ago, yeah, or.

430
00:26:38,880 --> 00:26:41,679
Speaker 2: Like was it just an episode about meat pies or what?

431
00:26:41,760 --> 00:26:43,879
Speaker 2: But any at any rate, we've talked about pie history

432
00:26:43,880 --> 00:26:48,119
Speaker 2: at some point, and and that does line up with

433
00:26:48,119 --> 00:26:49,480
Speaker 2: what we've read.

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00:26:50,320 --> 00:26:53,960
Speaker 3: Yes, yes, But again, it's always.

435
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Speaker 1: So great because a lot of the information we get

436
00:26:56,640 --> 00:27:00,920
Speaker 1: is very us specific. Are your specific, sure, so it's

437
00:27:01,000 --> 00:27:05,359
Speaker 1: very it's always wonderful to hear from you listeners from

438
00:27:05,400 --> 00:27:09,159
Speaker 1: other areas that are not that and areas that are that.

439
00:27:09,359 --> 00:27:12,800
Speaker 1: But to help give us more context and like information

440
00:27:12,880 --> 00:27:16,000
Speaker 1: what's going around in the specific part of the world.

441
00:27:16,119 --> 00:27:18,600
Speaker 2: Yeah, yeah, because because it can get like Google Google

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Speaker 2: results can get really localized, even when you take steps

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Speaker 2: to delocalize them.

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Speaker 1: Absolutely, But if you do whatever you uncover in your

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Speaker 1: research into pies, oh goodness, please let us know.

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Speaker 2: Oh yeah yeah. And if I mean, if we need,

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Speaker 2: if we also need to.

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Speaker 1: Delve back into the history of pies, that's that is

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Speaker 1: that is a task we can undertake.

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Speaker 2: Yes, that is a cross we are willing to bear.

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Speaker 3: Yes well. Thanks to both of those listeners for writing in.

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Speaker 1: If you would like to write to us, you can

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Speaker 1: Our email is hello at Saber Pod.

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Speaker 2: We are also on social media. You can find us

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Speaker 2: on Twitter, Facebook and Instagram at saver pod and we

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Speaker 2: do hope to hear from you. Save is production of iHeartRadio.

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Speaker 2: For more podcasts from iHeartRadio, you can visit the iHeartRadio app,

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Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

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Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

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Speaker 2: Thanks to you for listening, and we hope that lots

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Speaker 2: more good things are coming your way