Speaker 1: Hell loa and welcome to Savor production of iHeart Radio.
Speaker 1: I'm Annie Reese and I'm.
Speaker 2: Lauren Vogel Bam, and today we have an episode for
Speaker 2: you about Turkish delight.
Speaker 3: Yes, was there any particular reason this was on your mind?
Speaker 4: Lauren?
Speaker 3: Well ed?
Speaker 2: Alpha tyre was this past weekend. It's a holiday celebrating
Speaker 2: the end in the breaking of the fast of the
Speaker 2: holy month of Ramadan. And it's a family and community holiday,
Speaker 2: you know, like people dress up nice kids especially might
Speaker 2: get gifts. There's feasting and a lot of treats, and
Speaker 2: you know, of course there are all kinds of traditions
Speaker 2: and cuisines attached to eat all around the world. But
Speaker 2: a treat that I saw come up pretty often was
Speaker 2: Turkish delight, and I've been wanting to do an episode
Speaker 2: about it.
Speaker 1: So here we are, Here we are. Yes, I don't
Speaker 1: have too much experience with Turkish delight. I think I've
Speaker 1: had some none of it. I think has been the
Speaker 1: good stuff, shall we say?
Speaker 2: Oh okay, yeah, I haven't had the fancy kinds, but
Speaker 2: just the plain old like like rosewater jelly cubes type
Speaker 2: is actually one of my favorite things. And I know
Speaker 2: that that makes like I've seen a lot of There
Speaker 2: have been many words spoken about how terrible Turkish delight
Speaker 2: is on the internet. I think mostly from people who
Speaker 2: didn't know what it was when they read Lion, the Witch,
Speaker 2: and the Wardrobe and were imagining chocolate.
Speaker 3: And but I really like rose water.
Speaker 1: Yes, which, speaking of you can see our fictional foods
Speaker 1: episode that we did on Chronicles of Narnia where we
Speaker 1: did talk about this.
Speaker 2: Or our rosewater episode maybe like marshmallow vaguely related?
Speaker 3: Sure, yeah, cream of Tartar an episode of that I
Speaker 3: definitely did.
Speaker 2: Yes, Oh yes, I consulted my notes for that in here,
Speaker 2: so uh perfect.
Speaker 1: Well, I guess that breaks us to you our questions. Sure,
Speaker 1: Turkish delight, what is it?
Speaker 3: Well?
Speaker 2: Turkish delight, also called lookum, is a type of soft
Speaker 2: jelly candy that can come in any number of flavors
Speaker 2: and like combinations with other confectionery items, but at its simplest,
Speaker 2: you're looking at a bite sized flavored gel candy that's
Speaker 2: sort of bouncy or slightly chewy or like tender gummy
Speaker 2: in texture and very sweet, usually with a coating of
Speaker 2: powdered sugar and starch to prevent the separate pieces from
Speaker 2: sticking together in the box, or you know, whatever receptacle
Speaker 2: they come in. The flavor might be rose water or
Speaker 2: another floral, maybe vanilla, or citrus like orange or lemon,
Speaker 2: or another fruit like pomegranate or bear of some kind.
Speaker 2: The gel tends to be brightly colored, often with food coloring.
Speaker 3: But all of that is.
Speaker 2: Just the tip of the Turkish delight iceberg. Because locum
Speaker 2: can be studded or rolled in chopped nuts like mustachios
Speaker 2: or almonds, or dried fruit like dates or coconut. It
Speaker 2: can be layered with nougat and rolled up like a
Speaker 2: little jelly roll. You can wrap it around a cream
Speaker 2: filling or coated with chocolate if.
Speaker 4: You want to.
Speaker 2: It's often served as a snack or a dessert, especially
Speaker 2: with like strong coffee or tea, and on special occasions,
Speaker 2: each piece is just a sweet, squoshy little pillow. It's like,
Speaker 2: you know how there's always some brand of stuffed animals
Speaker 2: that becomes like a pop culture thing, you know, like
Speaker 2: beanie babies or squish mollows or whatever it is at
Speaker 2: the time, But like stuffed animals themselves are just incredibly
Speaker 2: classic because they're just soft and nice. Yeah, locum is
Speaker 2: like eating a hug with a fun stuffed animal.
Speaker 3: I'm pillow pit partial myself.
Speaker 1: Oh uh huh yeah yeah, but it is lovely, yeah right,
Speaker 1: and there's it's just fun.
Speaker 3: There's nothing wrong fun, no, there is it?
Speaker 2: So uh yes, a Turkish delight is within the category
Speaker 2: of like jelly or gummy type candies. So what you're
Speaker 2: looking to do when you're making it is to figure
Speaker 2: out a way to make sugar slightly chewy. And there
Speaker 2: are a number of ways to do that, like sugar
Speaker 2: just by itself, plus water can be cooked to it
Speaker 2: to a soft chewy stage. But we're looking for a
Speaker 2: gel here, which means that you're gonna want to add
Speaker 2: something that'll glom onto water and form like a like
Speaker 2: a soft scaffold kind of kind of thing within the mass.
Speaker 2: And that something can be a starch like cornstarcher pectin
Speaker 2: and or a protein like gelatin. Gelatin is controversial. Don't
Speaker 2: come at me, people do use it. I'm sorry, I'm
Speaker 2: like a little nervous. This is something that people have
Speaker 2: opinions about, for sure, you know, we love strong opinions.
Speaker 2: But also right, I'm not telling you, I'm just reporting
Speaker 2: the facts. Okay, So to make crystallized sugar into a
Speaker 2: chewy gel, you heat it with water or other liquid
Speaker 2: until it dissolves, and then keep cooking it to simmer
Speaker 2: out a bunch of the water and sugar.
Speaker 4: But by which I.
Speaker 2: Mean soucrose here really likes being a crystal, so you
Speaker 2: have to do this carefully. To prevent recrystallization. You can
Speaker 2: add an already stable liquid sugar like corn starch, and
Speaker 2: or add cream of tartar, which breaks soup grows down
Speaker 2: into fruitose and glucose, which don't care as much about
Speaker 2: being in crystal form. How much water you simmer out
Speaker 2: during this process depends. I've read recipes for softball stage
Speaker 2: and for hardball stage, which are candy making terms that
Speaker 2: describe what the sugar will do when it cools down.
Speaker 2: But in either case you wind up with this gel
Speaker 2: instead of like a toffi or caramel sort of thing,
Speaker 2: because that starch that you add will will hold on
Speaker 2: to a bit of extra water dispersed evenly through the
Speaker 2: sugar mixture. When you heat starch and water, it'll gelatinize,
Speaker 2: forming a flexible matrix. The set on the final candy
Speaker 2: can be anywhere from like pillowy, soft gummy like sort
Speaker 2: of like a extra soft gum drop in texture to
Speaker 2: more stretchy or chewy. People have opinions about which is
Speaker 2: correct or preferable. Again, I'm not here to tell you
Speaker 2: your Turkish delight business.
Speaker 3: No no no, no no no.
Speaker 2: Flavorings can vary. A lot water or orange blossom water
Speaker 2: are perhaps the most traditional. A lot of recipes do
Speaker 2: call for some tart citrus juice like lemon or lime
Speaker 2: in with the water as you're cooking down the sugar.
Speaker 2: It'll provide a little bit of flavor and also help
Speaker 2: prevent crystallization. You can use almost all fruit juice, though,
Speaker 2: like maybe pomegranate or BlackBerry. You can use milk. You
Speaker 2: can add flavoring like mint or coffee to the jel itself.
Speaker 2: You can add flavoring to the powder coating, like maybe
Speaker 2: cinnamon or cocoa. But once you get beyond the territory
Speaker 2: of this is a soft gummy candy and into the
Speaker 2: arena of this is a base for something more complicated.
Speaker 2: People do all kinds of wild things, any fruit flavor,
Speaker 2: you can imagine, any type of nuts, all kinds of
Speaker 2: cream fillings or jams, or like soft chocolate, you know,
Speaker 2: coat it in any dang thing you like, rice, crispies,
Speaker 2: I don't know, crushed oreos, saffron, Okay, confusing but cool. Yeah,
Speaker 2: Turkish delight can also be used as a filling in
Speaker 2: chocolates or pastries. And yeah, it can be a simple
Speaker 2: treat with coffee or a fancy gift or a snack
Speaker 2: at celebrations. I understand that. I read that in some
Speaker 2: Turkish funerary traditions, locum is served to mourners on specific
Speaker 2: anniversaries of the loved one's death. I couldn't find much
Speaker 2: more about it than that, so if you have any
Speaker 2: experience with this, please write in. I know asking about
Speaker 2: funerary traditions on a food show is a little weird,
Speaker 2: but you know us that it's not that weird.
Speaker 1: No, and there are a lot of funerary traditions that
Speaker 1: involve food. So oh of course, yeah, m hm, Well
Speaker 1: what about the nutrition. Sugar is a treat? Treats are nice? Yes, yes, indeed,
Speaker 1: we do have a couple numbers for you, we do.
Speaker 4: Okay, So.
Speaker 2: Turkish delight is not only from Turkey, but it's from
Speaker 2: the wider surrounding area but there are laws in Turkey
Speaker 2: about what canon cannot be called Turkish delight, and one
Speaker 2: that I found very specific is that the moisture content
Speaker 2: in locom can only be sixteen percent that otherwise it's
Speaker 2: not locom. Wow, yeah, that is very specific. Well, it
Speaker 2: can be under that, but it cannot be run that anyway. Okay,
Speaker 2: sixteen percent. As of two thousand and one, locum made
Speaker 2: up some ten percent of Turkey's confectionery industry, which amounted
Speaker 2: to about forty two thousand tons.
Speaker 4: Wow. Yeah, that's only ten percent.
Speaker 3: People like candy treats are nice.
Speaker 2: It's true, that's true. There has also this isn't there's
Speaker 2: a number in here. There has been a wide scoping
Speaker 2: music festival in Macedonia called Locomfest for a couple decades.
Speaker 2: It was named after like the spirit of sharing cultures
Speaker 2: and customs over a little bit of locom and some
Speaker 2: coffee in like old marketplaces like it's held in an
Speaker 2: Ottoman era, bizarre from like the fourteen hundreds. It was
Speaker 2: in its seventeenth year in twenty twenty three, having hosted
Speaker 2: some eighty bands over the years, but their website has
Speaker 2: not been updated since then. So I do not know
Speaker 2: the fate of Locomfest.
Speaker 1: Once again, listeners, Yeah, if you know, please write it.
Speaker 1: But yes, there is a very interesting history behind this street.
Speaker 2: There is, yes, and we are going to get into
Speaker 2: that as soon as we get back from a quick
Speaker 2: break forward from our sponsors.
Speaker 4: And we're back. Thank you sponsor, Yes, thank you. Okay.
Speaker 1: So the origins of Turkish delight are locum are hard
Speaker 1: to pin down. Some believe that this sweet or something
Speaker 1: very similar to it, was invented by Arabs the ninth
Speaker 1: century CE. Others claim it wasn't until the eighteenth century
Speaker 1: when it was invented. Others point to similar candies that
Speaker 1: were being made in the Middle Ages.
Speaker 4: Mysteries history.
Speaker 2: Yeah, yeah, the predecessors of Turkish delight as we know
Speaker 2: it today would have had a slightly different flavor and texture.
Speaker 2: The sugar component would have been honey or a syrup
Speaker 2: made from cooking down juice like grape or figs or mulberries,
Speaker 2: and the starch would have been flour, So a little
Speaker 2: bit of a different thing.
Speaker 1: Yeah, which is always an issue when we try to
Speaker 1: get to the bottom of these things. But there is
Speaker 1: one big name that comes up when trying to get
Speaker 1: to the bottom of the history of Turkish delight, and
Speaker 1: that is Turkey's Hadja Bakir and I apologize if I'm
Speaker 1: mispronouncing it, please write in let me know. Which was
Speaker 1: a confectionery opened in seventeen seventy seven in modern day Istanbul.
Speaker 1: It was the brainchild of a confectioner named Bakir, and
Speaker 1: it specialized in locum and this treat was incredibly popular
Speaker 1: and words spread throughout the Ottoman Empire. They were so
Speaker 1: popular that Sultan Mahmoud the Second hired Baker to serve
Speaker 1: as the palace as chief confectioner, a position that remained
Speaker 1: in his family until nineteen twenty, when the Ottoman Empire
Speaker 1: came to an end. By this point, they were already
Speaker 1: exporting their products to other countries around the world, and
Speaker 1: travelers from places like England would bring the treats back
Speaker 1: home with them too, so they were really making a
Speaker 1: name for themselves. The business remains in the family. You
Speaker 1: can still read about them, and they claimed the recipe
Speaker 1: hasn't changed since the addition of cornstarch to replace the
Speaker 1: flower in the mid eighteen hundreds. That being said, it
Speaker 1: is also more than possible another confectioner or confectioners working
Speaker 1: in the Palace were the ones responsible for locum, and
Speaker 1: Hadja Bikir was the first to export it, so they
Speaker 1: were often viewed as the original creators because of that,
Speaker 1: but you know how it goes, probably a lot of
Speaker 1: people were involved.
Speaker 3: Yep, yep.
Speaker 2: Processed sugar started being used as it became more available
Speaker 2: in the eighteen hundreds as well.
Speaker 1: Yes, and these early versions were flavored with almonds, pistachios, musk,
Speaker 1: and or rose oil.
Speaker 2: Mastic was another flavoring that was used. It's a type
Speaker 2: of tree resin with like a kind of piny cedery
Speaker 2: sort of flavor.
Speaker 1: And while the ingredients were fairly simple, a recipe printed
Speaker 1: in a journal in eighteen ninety four described the rather
Speaker 1: arduous process of making it lots of very specific stirring
Speaker 1: and specific directions that required two people to get the
Speaker 1: right consistency, and perhaps because of that difficulty, Locum was
Speaker 1: not really successfully replicated outside of Turkey for.
Speaker 4: A long time.
Speaker 1: That being said, jumping ahead a bit, in the nineteen twenties,
Speaker 1: confectioners in the US began offering similar products to Locum
Speaker 1: under a variety of names, and perhaps The most notable
Speaker 1: example was applets, which was made with fresh apples, honey
Speaker 1: and walnuts, and cutlets, which was the same but apricots
Speaker 1: instead of apples. All right, so they were the product
Speaker 1: of two Armenian immigrants, Arman Turtsegian and Mark Balaban. After
Speaker 1: arriving in America, the two met at a YMCA in
Speaker 1: Seattle and they decided to go into business together. They
Speaker 1: tried a couple of things that didn't work out before
Speaker 1: they purchased and orchard in Kashmir, Washington to use up
Speaker 1: any extra fruit they had started making these candies. Both
Speaker 1: had experience with locum from their childhoods in Armenia, but
Speaker 1: they eventually realized they couldn't provide shelf stability and quality
Speaker 1: control using the fresh off the orchard apples, so they
Speaker 1: sold the orchards. They were intent on becoming the first
Speaker 1: commercial producers of locum in the US, though they did
Speaker 1: not give up this. Their product, especially the applets, gained
Speaker 1: a lot of popularity and became a sought after tourist item.
Speaker 1: In nineteen sixty two, the product was offered at the
Speaker 1: Seattle's World Fair and that gave it even more popularity. Eventually,
Speaker 1: they decreased the amount of rosewater they used and added
Speaker 1: in some pectin. For a while they really avoided the
Speaker 1: Turkish Delight label due to the tensions between Turkey and Armenia,
Speaker 1: but they eventually decided to it. But when I looked
Speaker 1: it up in their shop, you can still get applets
Speaker 1: and cottlets and fruit delights, but you can also get
Speaker 1: Turkish Delights. Yeah, they have a history on their website
Speaker 1: if you want to check it out. It's really interesting.
Speaker 1: And then yes, in nineteen fifty C. S. Lewis's The Lion,
Speaker 1: the Witch and the Wardrobe introduced many people to Turkish Delight.
Speaker 1: Many people who hadn't heard of it before didn't know
Speaker 1: it right, perhaps Americans. Yes, yes, I think that is accurate.
Speaker 1: And this was the candy that tempted Edmund Pevensey and
Speaker 1: led him to betraying his siblings. Prior to the book's release,
Speaker 1: the English apparently called the Sweet Lumps of Delight. In
Speaker 1: either case, the book really made this candy sound like
Speaker 1: it was the best thing ever.
Speaker 4: Basically, this is what you want actually if you were
Speaker 4: a kid.
Speaker 1: And there are a couple of reasons why Lewis chose
Speaker 1: this treat to exemplify that. So the UK had been
Speaker 1: importing Turkish lights since at least eighteen sixty one, and
Speaker 1: it was so popular a treat that specialty stores started
Speaker 1: popping up.
Speaker 2: Yeah, the good stuff was generally imported and expensive.
Speaker 1: Yes, and during World War Two people would line up
Speaker 1: for these treats.
Speaker 2: For candy in general, Yeah, sugar was already being rationed
Speaker 2: early on in the war by the beginning of nineteen forty.
Speaker 1: After nineteen forty two, confectioneries were placed in the category
Speaker 1: of items that needed both coupons and additional money to purchase.
Speaker 1: Even with ration coupons, they were expensive. So because of this,
Speaker 1: they became somewhat associated with Christmas as like a gift,
Speaker 1: something people couldn't have all the time. And if you
Speaker 1: remember from our fictional foods at episode, or perhaps your
Speaker 1: own reading of The Lion, the Witch and the Wardrobe,
Speaker 1: when we first encounter Nardia, it was always winter and
Speaker 1: never Christmas. That story also took place during World War Two,
Speaker 1: which is when Lewis himself was writing the book. So
Speaker 1: it makes sense in a lot of ways that Turkish
Speaker 1: delight was the suite that Lewis went with.
Speaker 2: Yeah, Honestly, like Edmund is being a total goober when
Speaker 2: he asks the White Witch for it, specifically, because it's
Speaker 2: not just like, hey can I have candy? It's like,
Speaker 2: hey can I have like the fancy imported candy. To
Speaker 2: be fair, he was having a rough time, But I like.
Speaker 3: This strong opinions about Edmund.
Speaker 4: It's fair.
Speaker 2: That's the entire point of the character is that he's
Speaker 2: being a goober, and then he learns how to be
Speaker 2: less Gooberriy, that's the whole that's the whole concept. It's
Speaker 2: not it's yes Lewis's opinion mine.
Speaker 4: They should print that on the back of the book.
Speaker 4: That should be a review.
Speaker 2: I remember seeing online and now I have no idea
Speaker 2: if like, I don't think I just invented it whole cloth.
Speaker 2: But I remember seeing on the internet a review for
Speaker 2: The Lion, the Witch and the Wardrobe on like Amazon
Speaker 2: or something, and some cranky old fellow being like, this
Speaker 2: book is just chilling for Turkish delight. And I don't
Speaker 2: even know what that is. I don't know if it
Speaker 2: was made up or not.
Speaker 1: But that's so funny. Someone, if that's true, that someone
Speaker 1: took the time to be like I have to say,
Speaker 1: as a kid, When I read that book, I had
Speaker 1: never heard of Turkish delight, and it sounded like it
Speaker 1: did to me, sound like, this is the best thing ever.
Speaker 1: I must get my hands on it. And I read
Speaker 1: a lot of kind of funny articles where they had
Speaker 1: a similar experience, and when they tried Turkish delights, the
Speaker 1: quality we cannot say what it was, because I again
Speaker 1: think I probably haven't had really good Turkish light.
Speaker 4: They're disappointed.
Speaker 2: Yeah, it's also I do understand that rose water is
Speaker 2: not a very common flavor that a lot of Americans
Speaker 2: have encountered modernly, you know, like we that whole thing
Speaker 2: where we really switched hard to vanilla sometime in the
Speaker 2: eighteen hundreds. But yeah, it's you know, he just doesn't
Speaker 2: like, like C. S. Lewis doesn't put a lot of description
Speaker 2: into the book because it's kind of like, you know,
Speaker 2: from his point of view, you don't really have to
Speaker 2: describe it. It's just Turkish delight. It's something that everyone
Speaker 2: is familiar with. But yeah, it's in this fancy box
Speaker 2: and hears magically because the White Witch just kind of
Speaker 2: summons it. And yeah, the only thing that he writes
Speaker 2: is that each piece was sweet and light to the
Speaker 2: very center and Edmund had never tasted anything more delicious.
Speaker 4: That's it. The imagination does wonder story.
Speaker 3: I mean, you gotta figure it.
Speaker 2: I mean, you know it's you gotta figure it's good
Speaker 2: because he's willing to sell out his family for more
Speaker 2: Turkish delight.
Speaker 4: Yeah, but I.
Speaker 2: Think you're missing. I mean, that's missing the point that
Speaker 2: it's enchanted. It's you know, right, it's not just the
Speaker 2: Turkish delight, right, but especially it.
Speaker 1: As a kid who had never heard of it, and
Speaker 1: you're like, oh, why can't I get this?
Speaker 4: What is this? Yeah? But you can.
Speaker 2: I mean.
Speaker 1: Turkish Light is still going strong, a lot of story,
Speaker 1: special life in it. The store we mentioned still going
Speaker 1: and how's a really interesting history if you want to
Speaker 1: look it up.
Speaker 2: Uh yeah, yeah, and right in America that's Liberty Orchards, Yes,
Speaker 2: that is yes. And then yeah, there are all kinds
Speaker 2: of guides to all the best sweet shops around Istanbul
Speaker 2: and beyond. If oh, if you ever have gotten a
Speaker 2: chance to go, if you have a favorite like weird
Speaker 2: cool flavor, if yes, one want to know all about it?
Speaker 4: We do.
Speaker 1: But that is what we have to say about Turkish.
Speaker 4: Delight for now.
Speaker 2: We do already have some listener mail for you, though,
Speaker 2: and we are going to get into that as soon
Speaker 2: as we get back from one more quick break for
Speaker 2: a word from our sponsors, and we're back.
Speaker 3: Thank you sponsor, Yes, thank you, and we're back with listen.
Speaker 4: May Delight.
Speaker 3: Yeah.
Speaker 1: Yes, speaking of Michael wrote and one of your recent
Speaker 1: listener mails you were discussing hatch green chili and ask
Speaker 1: for recipes. Here's a link to the way back machine
Speaker 1: that has a copy of the now out of print
Speaker 1: Coachina Day, New Mexico. This is a recipe book that
Speaker 1: was put out by the Power Company of New Mexico
Speaker 1: P and M. This book is what our family used
Speaker 1: for years. It has the basis for some really good
Speaker 1: green chili dishes and other local favorites. Okay, so listeners,
Speaker 1: if you want to write in, if you if you
Speaker 1: want the link, write in, we'll send it to you.
Speaker 4: But thank you.
Speaker 1: We'd love we'd love recipes. We love books, yes, and
Speaker 1: I love I love green chili.
Speaker 4: So I have some canned stuff.
Speaker 1: I know it's not as good as the real.
Speaker 4: Thing, but I do love it. I love it so much.
Speaker 2: A little bit little bit of a chili fanatic over here, yeah,
Speaker 2: just a little bit. A listener who did not include
Speaker 2: their name wrote, I thought i'd give you my family's
Speaker 2: Irish soda bread recipe, adjusted by me for weight based
Speaker 2: so that I can make it super quickly. Okay, So
Speaker 2: two hundred and fifty grams of white flour, two hundred
Speaker 2: and fifty grams of whole meal flour, one and a
Speaker 2: half teaspoons of salt, one and a half teaspoons of
Speaker 2: bicarbonate of soda, four hundred and fifty grams of buttermilk.
Speaker 2: Preheat oven to two hundred celsius. I'm not going to
Speaker 2: do that translation for you. Sorry, not sorry, And line
Speaker 2: a dust pan with flour. Sift to the flowers, the
Speaker 2: salt and the soda. Add the buttermilk and mix with
Speaker 2: a spoon until it's come together. Tip onto a surface,
Speaker 2: bring into a ball, Put onto a tray, and with
Speaker 2: a flowered long sharp knife, cut across on the top
Speaker 2: of the dough about three centimeters deep. Bake for twenty
Speaker 2: to thirty five minutes until the loaf sounds hollow when
Speaker 2: tapped underneath. Transferred to a wire rackt to cool completely
Speaker 2: before serving. I love it with butter and marmalade.
Speaker 4: Thank you so much. Again.
Speaker 1: We love recipes and this sounds very simple, like possibly
Speaker 1: I won't mess it up. That's the whole point of
Speaker 1: this bread Annie, Yes, I know, but I yeah, just
Speaker 1: sounds super easy. And I do love like the insider
Speaker 1: tips of you know, tapping on the just tap it
Speaker 1: and see if it sounds hollow or things like that. Yeah,
Speaker 1: I just love these sort of things we pass along
Speaker 1: to people. My friend has one with watermelon when she's like,
Speaker 1: if you look for the yellow spot and if you
Speaker 1: tap it, it sounds like this, that's a good water.
Speaker 2: Okay, yeah, yeah, no, that's absolutely still haven't still haven't
Speaker 2: done any baking yet.
Speaker 4: We're falling down, Lord, we are. We need to catch up.
Speaker 2: Our feast is ever increasing.
Speaker 4: That feast is gonna kill us.
Speaker 2: It's gonna have to be like a month long event,
Speaker 2: savor fest feast something like that.
Speaker 1: Well, thank you so much to both of these listeners
Speaker 1: for writing in. If you would like to write shows,
Speaker 1: you can. Our email is hello at saberpod dot com.
Speaker 2: We're also on social media. You can find us on
Speaker 2: blue Sky and Instagram at saver pod and we do
Speaker 2: hope to hear from you. Savor Is production of iHeartRadio.
Speaker 2: For more podcasts from my heart Radio, you can visit
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Speaker 2: your favorite shows. Thanks as always to our super producers
Speaker 2: Dylan Pagan and Andrew Howard. Thanks to you for listening.
Speaker 2: Can we hope that lots more good things are coming
Speaker 2: your way