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

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Speaker 1: and Stuff Media. I'm Anny Rees and I'm Lauren Vogelbaum,

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Speaker 1: and today we're talking about squid inc. With a kind

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Speaker 1: of an astix next to it. Yes, cephalopod inc. In general,

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Speaker 1: I suppose, but that squid, squid, and cuttlefish inc. In particular. Yeah,

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Speaker 1: what we generally call squitting. More on that later, but

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Speaker 1: also a few random calamar effects. Sure, it's kind of

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Speaker 1: a hodgepod of an episode. It is, it is. Yeah,

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Speaker 1: we'll have to do whole episodes on cuttlefish and squid

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Speaker 1: at a later time and date, because so much fun,

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Speaker 1: the biology so cool. Cephalopods are my favorite. I feel

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Speaker 1: bad about eating them. I feel worse about octopuses, as

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Speaker 1: we were just discussing before we started rolling, Like, I

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Speaker 1: have this long held belief that I think comes from

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Speaker 1: Michael Crichton's fear, Yes, that squid are mean and and

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Speaker 1: that I should feel fine about eating them, and that

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Speaker 1: that octopuses unrelated to spear I think are great and

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Speaker 1: beautiful and like smarter than your dog, and that you

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Speaker 1: should not eat them because I feel bad about it, right,

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Speaker 1: and cuttle fish are adorable, so I don't want to

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Speaker 1: eat anyway. Yeah, I was telling Lauren that I had

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Speaker 1: a squid based nightmare last night. I was on my

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Speaker 1: merry way to get some donuts in a helicopter and

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Speaker 1: a squid attacked. And I know it's full potted to

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Speaker 1: tell people your dreams, but that one felt so appropriate

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Speaker 1: and it's so indicative of how seriously I take this job.

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Speaker 1: Absolutely yeah, and how seriously you take donuts so seriously,

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Speaker 1: so seriously. I ended up starting a donut shop. By

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Speaker 1: the way, the dream turned out, okay, I wish I

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Speaker 1: can remember the name. But a squidding pasta I think

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Speaker 1: it's called black ink pasta actually is one of my

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Speaker 1: favorite dishes in Atlanta at Boca Lupo, and every year

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Speaker 1: for my birthday get it. It's the point where I

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Speaker 1: always make it. The reservation. You need a reservation there

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Speaker 1: in general, um, like two months in advance, and they

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Speaker 1: are I think it gives them a chuckle because when

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Speaker 1: I come in, They're like, it's you yep. Every year, um.

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Speaker 1: And I tried to make it once and I was

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Speaker 1: like gravy ali filled with pumpkin and it was a

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Speaker 1: Halloween theme dish because I'm a huge nerd and it

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Speaker 1: turned out okay. It turned out okay. It didn't produce

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Speaker 1: as much as I thought. It was one of those

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Speaker 1: things where I thought it was gonna be like enough

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Speaker 1: for two and then it was like barely enough for one. Oh,

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Speaker 1: and you were like, well, it's sorry, We'll have a

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Speaker 1: couple of each. Okay, But I suppose we should get

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Speaker 1: to our question. Squid ink slash coodle fish inc. What

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Speaker 1: is it? Well, yeah, what we call squid ink is

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Speaker 1: frequently not made from squid but from cuttlefish inc. This

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Speaker 1: is This was news to me as I started doing

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Speaker 1: this research. But let's back up a step. Um. So,

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Speaker 1: the product that is called in America squid inc. Is

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Speaker 1: a food coloring and flavoring obtained from the defensive ink

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Speaker 1: sacts of squid and other cephalopods, often cuttlefish. It contains

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Speaker 1: mostly melanin, that same stuff that pigments are eyes and

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Speaker 1: skin and hair. It can range in color from like

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Speaker 1: a deep bluish black, usually from squid, to this extremely

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Speaker 1: rich brown usually from cuttlefish, and tastes briny and savory, earthy,

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Speaker 1: and sometimes a little bit fishy. Makes sense. I suppose

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Speaker 1: I am personally unfamiliar with the flavor differences between squid

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Speaker 1: and cuttlefish inks. But folks do have opinions. According to

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Speaker 1: one Marcella Hazan and her book Essentials of Classic Italian Cooking,

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Speaker 1: quote to the Italian Palette, the harsh, pungent ink is

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Speaker 1: the least desirable part of the squid, As Venetian cooks

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Speaker 1: have shown. It's only the mellow, velvety, warm tasting ink

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Speaker 1: of the cuttlefish sepi that is suitable for asta, sauce,

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Speaker 1: risotto and other black dishes. How interesting, Yeah, wow, I

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Speaker 1: love this. It must be true. I mean, I don't

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Speaker 1: see why she would lie about it. That would be

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Speaker 1: an interesting con Does she have any connections to the

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Speaker 1: More research is needed, made up intrigue probably, but yes.

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Speaker 1: So I'm within the class Cephalopoda. All of the animals

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Speaker 1: in the subgroup collioid Ea, that is, octopuses, squid, and

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Speaker 1: cuttlefish have ink sects and produce ink. Uh. They have

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Speaker 1: them when they hatch, and not all inks are dark.

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Speaker 1: Some deep sea cephalopods produce bioluminescent ink. That's the coolest thing.

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Speaker 1: Love it. Um. They do this to confuse or misdirect

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Speaker 1: predators long enough to get away. There's also some suggestion

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Speaker 1: that predators dislike interacting with or eating the ink like

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Speaker 1: a like dolphins will squish the ink out of cuttlefish

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Speaker 1: for eating them. Oh man, that's so funny. Dolphins don't

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Speaker 1: know what they're I wonder if I started walking around

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Speaker 1: with glitter and that would be my defense, Like if

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Speaker 1: I ever felt and I'll just think glitter. Yeah, I

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Speaker 1: mean it's sort of like a smoke bombs, the human

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Speaker 1: glitter bomb, yeah equivalent. Yeah, today, I've got some inspiration

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Speaker 1: future ideas. Uh. The The ancient Greek and Latin for cuttlefish,

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Speaker 1: by the way, was sepia, and that is the taxonomical

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Speaker 1: name for many species of cuttlefish today that the modern

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Speaker 1: Italian word is sepia um and so yeah, cepia inc.

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Speaker 1: Was originally cephalopod inc. And it's where the description of

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Speaker 1: more modern artificial inks as being cepia toned comes from. Well,

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Speaker 1: I always thought there was an age in that word. Nope. Wow,

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Speaker 1: the brain can do some amazing things. Cuttlefish and squid

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Speaker 1: have sometimes even been called ink fish or penfish in

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Speaker 1: English because with their association with Yeah, yeah, that's cool.

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Speaker 1: But since we are a food show let's talk about

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Speaker 1: some culinary uses. It does have a lot of uses

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Speaker 1: as a flavoring or coloring for noodles or rice and

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Speaker 1: in sauces, particularly in Spain, Italy and Japan. Italy has

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Speaker 1: pasta el nearo, decipia, a black pasta, and risotto nero um.

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Speaker 1: Spain has a rose negro, a black rice and black paea.

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Speaker 1: There's squitting pasta, pizza, sauceburgers, cookies, ice cream, susy fish,

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Speaker 1: and chips. It's in the batter so the chips are black.

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Speaker 1: Also timpura, same thing, squitting waffles topped with calamari to

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Speaker 1: celebrate stranger thing, okay, squidding taco squidding calamari, tinted prawn

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Speaker 1: crackers okay, breaded with squid ink panco. This is a

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Speaker 1: popular Japanese snack of mashed potatoes mixed with other ingredients,

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Speaker 1: flattened out and fried. I'm very angry. I didn't try

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Speaker 1: this when I was in Japan. Oh, I know, I know,

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Speaker 1: and in Isakaya where we can get some, not not

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Speaker 1: with the squid punco. But we could you make a recommendation.

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Speaker 1: I don't know how much sway we have. I don't

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Speaker 1: think it's very much. But you know they there's have

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Speaker 1: the one that I'm thinking about. It's from this Japanese

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Speaker 1: restaurant called Choya, and they're the little patties of mashed

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Speaker 1: potatoes are filled with little bits of cream cheese, and

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Speaker 1: then the other deep fried topped with like butter. It's

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Speaker 1: so good. That sounds phenomenal. Okay, well, I know what

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Speaker 1: we're doing later. Um. Then there's yeah, cuttlefish ink soup

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Speaker 1: also out of Japan. Yeah, called kasumi ji do um.

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Speaker 1: It's an okinawa and specialty. There's also a black squid

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Speaker 1: adobo made in the Philippines. There's also a dish called

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Speaker 1: squid and it's inc It's a It's a popular dish

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Speaker 1: of the Basque people. And these inks have some anti

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Speaker 1: microbial and some tenderizing properties, So one traditional preparation of

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Speaker 1: cephalopods has been to cure them in their own ink.

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Speaker 1: Some imitation caviars are colored with cephalopod inc. Extracts from

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Speaker 1: these inks are sometimes used as food coloring. I found

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Speaker 1: a squid ink beer. It sounds like it's still very

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Speaker 1: much in the experimental phase, but it does exist, uh

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Speaker 1: for a while. A few years back, related squidding cocktails

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Speaker 1: were super trendy. UM. My favorite that I've read about

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Speaker 1: is a take on the Bloody Mary with pisco wood,

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Speaker 1: smoked tomato, juice, fish stock, and squid inc. I really

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Speaker 1: want to drink that. Um. It's from a now defunct

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Speaker 1: restaurant called Del Campo in d C. Though um though

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Speaker 1: one of the concepts that replaced at PoCA Madre also

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Speaker 1: has an exquisite sounding drink menu. Anyway, Um, these cocktails

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Speaker 1: do tend to turn your mouth black, which may or

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Speaker 1: may not be a detractant from the trend. Yeah, we'll

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Speaker 1: get into that a bit more later. But it's all

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Speaker 1: part of those Instagram thing that's happening. I think you

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Speaker 1: kids have heard about the Instagram. It's likely probably what

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Speaker 1: about nutrition, Well, you're probably not consuming enough to have

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Speaker 1: much of an effect, but squid ink is mostly like

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Speaker 1: proteins and minerals, no fats or carbs to speak of.

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Speaker 1: One of those components um is glutamic acid, which is

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Speaker 1: an amino acid that reads is savory to our taste buds,

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Speaker 1: and yes, is related to the glutamate in MSG monosodium glutamate. Um. Yeah,

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Speaker 1: they're also a smattering of compounds with effects ranging from

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Speaker 1: antioccident to anti inflammatory to antibacterial. But again, the amount

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Speaker 1: of ink that you would consume in food probably isn't

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Speaker 1: enough to make any kind of difference, um, But yeah,

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Speaker 1: it's being investigated to make like medicinal extracts numbers. Will

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Speaker 1: The squid is edible, which is a pretty big deal, um,

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Speaker 1: And you can eat it all kinds of ways, baked, broiled, fried, stuffed, dried.

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Speaker 1: Cephalopods in general are a big fishing industry. At least

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Speaker 1: four point eight million tons are caught every year worldwide

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Speaker 1: and account for around two percent to our global protein

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Speaker 1: consumption UM. Much of those catches occur in the Mediterranean

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Speaker 1: and Southeast Asia. For squid and cuttle fish in particular, Spain, Morocco, India, China,

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Speaker 1: South Africa, Peru, and Thailand are some of the biggest suppliers,

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Speaker 1: though in some places the ink has often been discarded

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Speaker 1: as a waste product, like in Malaysia, a thing that

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Speaker 1: some people are kind of trying to work on right now. Yes,

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Speaker 1: most squid consumed in the US is imported from China,

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Speaker 1: so it may be hard to find sustainably cut and

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Speaker 1: process options for squid in the United States because of

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Speaker 1: the labor involved. It's sometimes more cost efficient to ship

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Speaker 1: squid to China. I know a lot of people California

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Speaker 1: have been doing this to be processed and have it

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Speaker 1: shipped back. Yeah, sustainability is a global problem in the

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Speaker 1: cuttle fish and squid industries. Cuttle Fish, meanwhile, are basically

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Speaker 1: an unknown in the United States um, except in imported

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Speaker 1: processed foods like you can find dried cuttlefish snacks. Um

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Speaker 1: and cuttlefish is an ingredient in like ramen, for example,

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Speaker 1: in some Japanese supermarkets. Yeah. The second largest squid fishery

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Speaker 1: in the US and one of the largest in the

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Speaker 1: world is the Northwest Atlantic and it nets up to

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Speaker 1: eight million dollars in squid a year, which is six

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Speaker 1: million pounds of squid. The largest in the US, the

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Speaker 1: Rhode Island squid of fishing fleet is valued at eighteen

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Speaker 1: million dollars seventeen point five million pounds of squid. The

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Speaker 1: state was awarded a two point nine million dollar grant

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Speaker 1: from the U S Economic Development Administration to bring their

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Speaker 1: fishing infrastructure up to date. In the words of The

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Speaker 1: Daily Beast, Rhode Island had big squid, and there's this

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Speaker 1: whole thing okay, and I'm going to shorten it a

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Speaker 1: lot because there's so many politics and it's hilarious, but

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Speaker 1: we don't have time, okay. In Rhode Island, Representative Joseph

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Speaker 1: McNamara said, so much of what we hear I read

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Speaker 1: about Rhode Island is negative. I didn't know that was

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Speaker 1: the case, but all right, we need to start promoting

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Speaker 1: the good and wonderful things about our state. And while

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Speaker 1: squid may make some people squeamish, we should be boasting

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Speaker 1: about the fact that Rhode Island is the East Coast

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Speaker 1: capital of squid, and that our style of preparing it

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Speaker 1: is being used by chefs across the country. Even Gay

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Speaker 1: Fieri has a recipe for it. And then this whole

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Speaker 1: thing was a part of a push to make calamari

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Speaker 1: the state appetizer of Rhode Island. Yes, and surprise, surprise,

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Speaker 1: this push led to controversies, so much controversy appetizer controversy.

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Speaker 1: Others wanted clam cakes, people really wanted clam cakes. As

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Speaker 1: the state advertiser, uh squid pro quoe came up in

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Speaker 1: the debate, that phrase, oh pro that's beautiful. I know

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Speaker 1: we can't beat that, but eventually the bill did pass,

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Speaker 1: and calamari became the official appetizer of Rhode Island. So

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Speaker 1: appetizer debate aside um, all of this is relatively new,

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Speaker 1: This guid in cuttle fish ink for the US only

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Speaker 1: going back to the nineteen seventies. Prior to that, a

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Speaker 1: lot of Americans wouldn't think of squid or cuttle fish

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Speaker 1: as food. In nineteen seventy nine, the squid sales from

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Speaker 1: New York distributors was a couple of hundred thousand pounds,

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Speaker 1: but by the nineteen eighties that number was up to

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Speaker 1: several million pounds. That same decade, Red Lobster is buying

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Speaker 1: a million pounds of squid, mostly for calamari, like fried calamari. Yes, exactly.

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Speaker 1: Squid is relatively cheap. Um it go, It refluctuates, But

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Speaker 1: I've seen like about two fifty pound two dollars and

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Speaker 1: fifty cents a pound. Um. Yeah, it's not huge squid

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Speaker 1: and squid inc in the US, but elsewhere in the

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Speaker 1: world it's it's far more common. I remember when eating

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Speaker 1: calumari was weird here a few decades ago, at least

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Speaker 1: among my circle, my little small town circle. But that

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Speaker 1: is changing. Thanks them far too, color theory and Instagram,

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Speaker 1: and you know we love color theory on this podcast.

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Speaker 1: Some people in the Nose speculate that while the color

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Speaker 1: black has been relatively unpopular in cuisine, mostly because it

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Speaker 1: meant burnt usually um, that's changing as more and more

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Speaker 1: people are exposed to things like the char on the

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Speaker 1: bottom of pizza, charred vegetables, burgers, and steaks, even in

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Speaker 1: something like um black sesame or black coconut ash ice cream,

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Speaker 1: and integrating trendier foodier ingredients like charcoal ash and squid

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Speaker 1: ink from executive Chef over at the Metropolitan Hotel and

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Speaker 1: Spa run a joy boundary. The popularity of charred foods,

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Speaker 1: the acceptance of squid inc as more than a novelty ingredient,

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Speaker 1: and the rise of activated charcoal as a health food

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Speaker 1: has given a whole new concept of black food in

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Speaker 1: the culinary industry. A part of it seems to be

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Speaker 1: fueled by Instagram culture. Pizza huts and India recently introduced

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Speaker 1: black pant pizza with a secret ingredient that is not charcoal.

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Speaker 1: That's all they know. Well, that's all the people that

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Speaker 1: I researched. I hope pizza been it knows what it is.

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Speaker 1: We had that black colored poque cracker at siny in

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Speaker 1: Hawaiian that came up in a couple of articles I read.

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Speaker 1: South Korea has an entire holiday dedicated to black colored foods,

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Speaker 1: Black Day, which began as a counter to Valentine's Day

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Speaker 1: in the early two thousands. Single folks eat black being

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Speaker 1: noodles and dress and all black on this day. This

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Speaker 1: sounds like a holiday I can get behind. Allegedly, sales

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Speaker 1: of black coffee go up that day as well. Oh

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Speaker 1: my gosh, that's so cute, I know right. According to Bloomberg,

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Speaker 1: squid Inc is leading the black food trend. The consissus

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Speaker 1: among chefs seems to be its flavor, aesthetic and a

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Speaker 1: part of the head to tail movement using everything had

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Speaker 1: head to tentacles. Perhaps um getting creative when it comes

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Speaker 1: to preventing waste and finding ways to incorporate previously unappreciated

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Speaker 1: or unused elements. You can extract cephalopod inc from these

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Speaker 1: animals at home, or you can scracy food counter to

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Speaker 1: do it for you IF's the thought of that grosses

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Speaker 1: you out, or you can buy it in specialty shops. Yes,

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Speaker 1: so that's a lot of exposition, but we're going to

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Speaker 1: get some squid ink history. And first we're going to

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Speaker 1: get to a quick break for a word from our sponsor,

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Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So

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Speaker 1: cephalopods with ink sacs have been around for about three

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Speaker 1: hundred and thirty million years and have been producing inc

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Speaker 1: that is chemically similar to today's cephalopod inc for at

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Speaker 1: least a hundred and sixty million years. And researchers know

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Speaker 1: this because they found a fossilized cephalopod with an intact

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Speaker 1: ink sac and they analyzed the ink and also reconstituted

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Speaker 1: some of it and used it to draw a picture

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Speaker 1: of the animal that it was from what this was

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Speaker 1: around two thousand nine. Never ever say that the to

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Speaker 1: Geological Survey doesn't know how to party. We need to

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Speaker 1: be friends with these folks. I know. That is so fun.

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Speaker 1: If you're listening, you know how to contact us. The

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Speaker 1: history of eating squid inc Is difficult to pin down,

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Speaker 1: very very difficult. Historians know that the ancient Greeks and

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Speaker 1: Romans eight squid um little ones, perhaps fried whole and

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Speaker 1: covered with bread cumbs. Sounds really good to me. More

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Speaker 1: often simply prepared by boiling. A play from that period

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Speaker 1: mentioned stuffed squid, and writings at the time suggest that

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Speaker 1: it was quite popular throughout the Mediterranean. The first believed

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Speaker 1: to mention a fried squid was from around four b C,

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Speaker 1: so that's pretty decent. Aristotle wrote about cuttle fish in

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Speaker 1: his History of Animals circuit three hundred and fifty b C.

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Speaker 1: He said, in translation, when the spa is frightened and

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Speaker 1: in terror, it produces this blackness and muddiness in the water,

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Speaker 1: as it were a shield held in front of the body.

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Speaker 1: And Aristotle him self was described by one of his contemporaries,

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Speaker 1: he is like the cuttlefish who obscures himself in his

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Speaker 1: own ink when he feels himself about to be grasped.

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Speaker 1: That's excellent. I know, it's like shade, but also a compliment.

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Speaker 1: That's so good it is. It is a wonderful burn

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Speaker 1: um our. Old pal Plenty of the Elder purported that

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Speaker 1: cuttlefish blood is itself inky. It makes sense, I guess.

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Speaker 1: Folks in Southeast Asia have also been eating cephalopods for

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Speaker 1: at least a couple of thousand years. Also for thousands

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Speaker 1: of years. Squid and cuttlefish inc has been used not

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Speaker 1: only culinarily, but also in medicine and in art, in

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Speaker 1: coastal areas all around the world, and in cosmetics. The

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Speaker 1: first printed cookbook written in Latin around fourteen sixty five

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Speaker 1: had an entry on squid. The title of this book

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Speaker 1: translates to on honest indulgence and good health. Honest indulgence.

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Speaker 1: M m mmm uh and and yeah, this this entry

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Speaker 1: I had to mention because it's so cute. Okay, those

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Speaker 1: who call them call a mari would better and more

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Speaker 1: properly call them atrementary, since they have a head in

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Speaker 1: the shape of an inkwell and pour out inc atramentum

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Speaker 1: like cuttlefish. It furthermore said that that large ones are

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Speaker 1: cut up in pieces and boiled with finely chopped parsley

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Speaker 1: and spices. Small ones are eaten fried and orange juice. Yeah, yeah,

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Speaker 1: I heard a lot of references to cooking them with

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Speaker 1: orange juice, which sounds so good. I know that's the

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Speaker 1: combination I never would have put together, but interested to try. Yeah,

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Speaker 1: willing to try. Cipia inc, made from actual cephalopod inc,

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Speaker 1: went in and out of fashion over the centuries, but

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Speaker 1: enjoyed a hit of popularity in Europe in the eighteen hundreds.

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Speaker 1: Um the name sipia became associated with the color rather

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Speaker 1: than the product around that time, which is why media

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Speaker 1: like like photographs that definitely like no cephalopods were harmed

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Speaker 1: in the making up are to this day sometimes called

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Speaker 1: sepia toned m M and then jumping way ahead to

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Speaker 1: Ninetune seventy four, market research suggested that squid would be

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Speaker 1: a hard sell in the US, unappetizing, difficult to clean.

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Speaker 1: Serious years later, a professor and an engineer tried to

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Speaker 1: improve the situation by inventing squid skinning and eviscerating systems. Yeah,

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Speaker 1: despite its excellent food value, they argued, a North American

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Speaker 1: market for squid is virtually non existent. The appearance of

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Speaker 1: whole squid is unappetizing too many in the marketplace. The

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Speaker 1: average consumer does not know how to clean or prepare

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Speaker 1: whole squid for consumption. And the machine, by the way,

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Speaker 1: looked terrified when I saw a picture of it. What

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Speaker 1: could this be? An eviscerating machine? That makes sense, but

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Speaker 1: it was effective for the time. It could process four

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Speaker 1: squids a minute, produced fifty edible meat, which was a

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Speaker 1: little less than hand cleaning and separated the ink sacs

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Speaker 1: from frozen squid without busting them. Along with the terrifying

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Speaker 1: it was also huge and not really convenient with all

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Speaker 1: of these hurdles. It's really thanks to immigrants coming into

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Speaker 1: the US and acceptance that hand cleaning was the way

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Speaker 1: to go let squid start to make its way onto

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Speaker 1: American menus, and also the Cornell Cooperative Extension Division. They helped. Yes,

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Speaker 1: they were trying to find something to supplement the catch

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Speaker 1: of folks in the fishing industry whose catch of flounder

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Speaker 1: and cod were floundering. Apologies, sorry, sorry, I think I

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Speaker 1: did that without even trying to make a fun and

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Speaker 1: then I just left it in there, because sometimes you

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Speaker 1: have to have proof of how terrible your brain is. Yeah,

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Speaker 1: all without without you, it's just all on its sound,

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Speaker 1: It's true. A bunch of other organizations got on board

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Speaker 1: with this whole thing, including some federal ones, and the

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Speaker 1: initiative went national. The US government was encouraging restaurants to

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Speaker 1: try squid. Restaurant owners were concerned that American consume mers

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Speaker 1: would be hesitant to give squid a try. UM, so

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Speaker 1: they decided to start small and easy. A fried appetizer

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Speaker 1: UM and they use the Italian name for squid calamari.

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Speaker 1: So maybe people you know, pry anything and then give

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Speaker 1: it a name that sounds fancy, they'll probably buy it.

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Speaker 1: Um It was still a rare find in nineteen eighty

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Speaker 1: when a restaurant in Santa Cruz, California launched the first

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Speaker 1: International Calamari Festival. Yes, seven years later and the restaurant

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Speaker 1: at six to seven calamari dishes a night and a

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Speaker 1: squid cleaner in the back for patrons to view. The

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Speaker 1: U squid market went from just about zero sales in

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Speaker 1: the seventies to seven million pounds in It's a journey

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Speaker 1: from zero to advertiser hero. That was so jaw dropping

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Speaker 1: that the New York Times used it to create an

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Speaker 1: index for tracking food trends called the Fried Calamari Index. Yeah,

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Speaker 1: the time it takes for a food to go from

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Speaker 1: nothing to mainstream is one standard Calamari unit. It took

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Speaker 1: calumari sixteen standard calumaries code mainstream, which I don't understand,

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Speaker 1: but okay. And then in This American Life made a

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Speaker 1: splash when they posted a segment on imitation calumari a

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00:23:19,400 --> 00:23:22,840
Speaker 1: pigs rectum or bung as it's called similar taste and

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Speaker 1: texture to the real deal, and when asked, an employee

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Speaker 1: with the U s d AS Food Safety and Inspection

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Speaker 1: Service declared he had never heard of imitation calamari, but

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Speaker 1: he did note that boiled pig intestines had a similar

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Speaker 1: texture to calamari when boiled. There's no proof that restaurants

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Speaker 1: are passing off pork correctum as calamari, but seefood fraud

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Speaker 1: does happen at a disturbingly high rate. Future episode for sure. Yeah.

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Speaker 1: In Burger Kings in Japan released a line of Curro

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Speaker 1: Burger's Curro meaning black. The buns and sauce and cheese

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Speaker 1: were black. The sauce got its color from squid Inc.

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Speaker 1: McDonald's came out with their own version soon after. Uh. Yeah.

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Speaker 1: McDonald's version was the Ika Sumi burger Ka meaning squid

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00:24:05,040 --> 00:24:07,720
Speaker 1: and Summi meaning inc um. They did keep the usual

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Speaker 1: orange cheese, though, to make a black and orange like

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Speaker 1: Halloween color palette. Yeah, they also had a squid in

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Speaker 1: Camembert chicken burger. Apparently um Both companies used bamboo charcoal

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Speaker 1: to make the buns black and squid inc for sauces. Yes,

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Speaker 1: I was in Japan when I win. It was Halloween,

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Speaker 1: and I gotta kick out of seeing kind of this,

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Speaker 1: Like what the silly thing Americans do. Let's celebrate it.

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00:24:33,640 --> 00:24:37,600
Speaker 1: It's fun, come on in it is. Yeah, the Halloween

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00:24:37,600 --> 00:24:42,160
Speaker 1: waters are fine. Um. But yeah, as as we mentioned earlier,

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Speaker 1: these inks are currently being investigated for use in everything

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00:24:45,359 --> 00:24:50,120
Speaker 1: from medicines to cosmetics to like food grade emulsifiers as

401
00:24:50,720 --> 00:24:55,120
Speaker 1: natural sources of these pigments and other useful compounds. Yes,

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00:24:55,560 --> 00:24:59,560
Speaker 1: a lot happening in this world. Um, and we would

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00:24:59,600 --> 00:25:03,040
Speaker 1: really have sheet hearing from listeners, especially like about that

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00:25:03,080 --> 00:25:06,760
Speaker 1: Black Day Agorea. But also I was telling Lauren, I

405
00:25:06,920 --> 00:25:10,280
Speaker 1: get frustrated sometimes because when food like this um isn't

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00:25:10,280 --> 00:25:13,040
Speaker 1: popular in the US, it's hard for us to find

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00:25:14,119 --> 00:25:17,480
Speaker 1: as much information on it. Yeah, and um, I would

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00:25:17,480 --> 00:25:22,000
Speaker 1: love to fix that or you know, supplemented to where possible. Yes, absolutely,

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Speaker 1: if you if you have if you know more lore

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00:25:26,200 --> 00:25:32,320
Speaker 1: about cephalopod inc let us know. I mean, honestly, if

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Speaker 1: you know stuff about the cephalopods in general, like, call me.

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Speaker 1: We've got to direct cephalopod. We should we have a

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Speaker 1: phone in the office. We set it up. Oh my gosh,

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00:25:43,920 --> 00:25:45,959
Speaker 1: that would be the best. Oh, that would be the best.

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00:25:46,400 --> 00:25:49,920
Speaker 1: We'll look into that. Okay, all right anyway, um, yeah,

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00:25:50,040 --> 00:25:53,520
Speaker 1: that's um. That's about what we have to say about

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Speaker 1: cephalopod inc. Today. We do have a little bit more

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Speaker 1: for you, but first we've got one more quick break

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

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Speaker 1: thank you, and we're back with Yeah, there's a lot

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Speaker 1: of tentnacal gesture that was happening. There was there was

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00:26:23,240 --> 00:26:25,840
Speaker 1: one day somebody is going to do an embarrassing advantage

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00:26:25,880 --> 00:26:28,240
Speaker 1: of all our listener mails, and we're going to deserve

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00:26:28,240 --> 00:26:35,719
Speaker 1: every singing of it. Producer Andrews Shrug, I dread it

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00:26:35,880 --> 00:26:39,760
Speaker 1: and look forward to it simultaneous. Ian wrote, I come

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00:26:39,800 --> 00:26:41,959
Speaker 1: from a food justice background and have been involved in

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00:26:41,960 --> 00:26:44,760
Speaker 1: waste production at almost every step of the food system.

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00:26:44,800 --> 00:26:47,119
Speaker 1: I teach foraging and have helped gardeners as well as

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00:26:47,160 --> 00:26:49,840
Speaker 1: both urban and small scale farms to identify edible weeds

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00:26:50,040 --> 00:26:53,120
Speaker 1: and reband them for both restaurant and consumer use. I've

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00:26:53,160 --> 00:26:55,680
Speaker 1: worked with cleaning programs in Kentucky to stop food waste

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00:26:55,680 --> 00:26:58,280
Speaker 1: at the point of harvest. Some crops aren't considered pretty

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00:26:58,359 --> 00:27:01,280
Speaker 1: enough to go to market. I work with food not bombs,

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00:27:01,280 --> 00:27:04,120
Speaker 1: a community organization that collects food that grocery stores would

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00:27:04,119 --> 00:27:07,359
Speaker 1: otherwise throw out and redistributes it to the community. I

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00:27:07,440 --> 00:27:09,919
Speaker 1: used to work for a company that did bike based

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00:27:09,960 --> 00:27:13,000
Speaker 1: pickup of compost Chicago area homes and businesses, and I

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00:27:13,040 --> 00:27:16,800
Speaker 1: also teach classes on fermentation, food preservation, and cooking with

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00:27:17,000 --> 00:27:20,119
Speaker 1: excess if all else fails. I used to rank among

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00:27:20,160 --> 00:27:22,359
Speaker 1: the most famous dumpster divers in the world under the

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00:27:22,359 --> 00:27:27,919
Speaker 1: pseudonym John green Tree. Yeah. That's fascinating. Yeah, and he

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00:27:27,960 --> 00:27:30,720
Speaker 1: wrote in to highlight some of these these organizations that

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00:27:30,760 --> 00:27:32,240
Speaker 1: people can check out if they want to do more

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00:27:32,240 --> 00:27:35,280
Speaker 1: about reducing food waste and their communities are in their

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00:27:35,320 --> 00:27:40,280
Speaker 1: own personal lives. Yeah, I guess would affect your community. Yes, absolutely, Yeah,

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00:27:40,320 --> 00:27:44,840
Speaker 1: some cool stuff. Mary wrote. I love the podcast and

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00:27:44,880 --> 00:27:47,480
Speaker 1: the amazing listeners stories that I've heard. Thanks to you,

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00:27:47,920 --> 00:27:50,639
Speaker 1: I finally have something interesting to email about. I just

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00:27:50,680 --> 00:27:52,760
Speaker 1: listened to the pizza episode, and as someone who is

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00:27:52,800 --> 00:27:54,800
Speaker 1: partially Italian, I have to say that one of my

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00:27:54,840 --> 00:27:58,680
Speaker 1: most treasured childhood memories while visiting in Italy involve eating

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00:27:58,720 --> 00:28:02,080
Speaker 1: freshly baked pizzas straight from a gigantic brick oven that

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00:28:02,200 --> 00:28:05,679
Speaker 1: indeed looked like a turtle. My favorite pizza has always

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00:28:05,680 --> 00:28:09,840
Speaker 1: been pesto sauce, thinly sliced potatoes, some onions, olives, and

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00:28:09,840 --> 00:28:13,040
Speaker 1: a drizzle of olive oil, sometimes sprinkled with sea salt.

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00:28:13,520 --> 00:28:15,520
Speaker 1: When I was a child, my Nona would always make

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00:28:15,520 --> 00:28:18,760
Speaker 1: the dough from scratch without measuring. It was so simple,

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00:28:18,840 --> 00:28:21,480
Speaker 1: and I would always help with the needing. When it

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00:28:21,520 --> 00:28:24,240
Speaker 1: came time to clean the fourmentioned oven at four years old,

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00:28:24,280 --> 00:28:26,840
Speaker 1: I would crawl in there and help remove the ashes

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00:28:26,840 --> 00:28:30,000
Speaker 1: with the tiny broom, all the while pretending I was

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00:28:30,160 --> 00:28:34,119
Speaker 1: in Darrella. My understanding is that the building itself had

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00:28:34,119 --> 00:28:36,880
Speaker 1: been in the family for many generations, and despite many

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00:28:36,880 --> 00:28:39,720
Speaker 1: attempts to have the oven removed due to safety concerns,

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00:28:39,960 --> 00:28:42,680
Speaker 1: Minna fights anyone at tooth and nail to keep it

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Speaker 1: from being destroyed. She used to tell me stories of

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00:28:45,120 --> 00:28:47,960
Speaker 1: her Greek grandmother using the exact same oven to make

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00:28:47,960 --> 00:28:50,960
Speaker 1: all sorts of breads, from buns to facashas to pizza's,

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00:28:51,200 --> 00:28:55,040
Speaker 1: and even panatone for Christmas and piscotti for special occasions.

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Speaker 1: Now that I think about it, it's very obvious why

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00:28:57,720 --> 00:29:04,720
Speaker 1: I love bread so much. That'sful that is I would have.

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00:29:04,840 --> 00:29:06,520
Speaker 1: I would have also gotten a kick out of cleaning

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00:29:06,520 --> 00:29:08,000
Speaker 1: that up. And when I was a tiny child, I

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00:29:08,040 --> 00:29:10,440
Speaker 1: would have felt like very Hanstle and Grettel about it

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00:29:10,920 --> 00:29:13,640
Speaker 1: in a way that I really would have liked. Yeah, which,

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00:29:13,680 --> 00:29:16,240
Speaker 1: now that I say it out loud, probably it is weird.

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00:29:17,880 --> 00:29:21,200
Speaker 1: It's an insight. I don't think it's weird. There you go.

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00:29:21,360 --> 00:29:23,640
Speaker 1: That's that's a nice way of putting things that are

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00:29:23,720 --> 00:29:28,080
Speaker 1: super heck and weird. That's an insight. Yeah, you go,

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00:29:28,640 --> 00:29:35,600
Speaker 1: the new interesting insightful. Yes. Um. Well, thanks to both

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00:29:35,600 --> 00:29:38,200
Speaker 1: of them for emailing us. We would love to hear

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00:29:38,240 --> 00:29:40,959
Speaker 1: from you as well. You would like to email us,

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00:29:41,200 --> 00:29:44,200
Speaker 1: you can at Hello at savor pod dot com. We're

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00:29:44,240 --> 00:29:48,040
Speaker 1: also on social media. You can find us on Twitter, Instagram,

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00:29:48,080 --> 00:29:51,080
Speaker 1: and Facebook at savor pod. We do hope to hear

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00:29:51,120 --> 00:29:53,800
Speaker 1: from you. Savor is production of I Heart Radio and

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00:29:53,840 --> 00:29:56,280
Speaker 1: Stuff Media. For more podcasts from my Heart Radio, you

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00:29:56,320 --> 00:29:59,120
Speaker 1: can visit the I Heart Radio app, Apple Podcasts, or

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00:29:59,120 --> 00:30:02,160
Speaker 1: wherever you in it to your favorite shows. Thank you

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00:30:02,240 --> 00:30:05,360
Speaker 1: as always to our super producers Dylan Fagan and Andrew Howard.

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00:30:05,640 --> 00:30:07,400
Speaker 1: Thanks to you for listening, and we hope that lots

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Speaker 1: more good things are coming your way. H