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Speaker 1: Hello, and welcome to Savor. I'm Anny Rees and I'm

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Speaker 1: Lauren Vogelbaum, and today we're talking about okra. Yeah, okra

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Speaker 1: has a little bit of a bad rap, it does.

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Speaker 1: It has a goop factor, at least here in the US.

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Speaker 1: I don't think in other countries it has this negative association.

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Speaker 1: The United States, people think it's slimy is the word.

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Speaker 1: You'll hear it the most, sure, but you can be

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Speaker 1: some people like that. Yeah, but it is one of

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Speaker 1: my favorite foods, especially fried because fried so good. And

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Speaker 1: when I was little, I think I've told the story

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Speaker 1: before on the show, but my brothers didn't like okra

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Speaker 1: and it was the best thing ever because every time

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Speaker 1: we cooked okra, it was all for me. You had

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Speaker 1: a very food competitive family. I very much did. And

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Speaker 1: I think when I was near eleven, they discovered that

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Speaker 1: they did, in fact like okra and it was a travesty.

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Speaker 1: Oh I'm sorry, ten year old Annie. The okra ride

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Speaker 1: was over the competition began. I don't think I grew

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Speaker 1: up in um In, Ohio and South Florida, so I

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Speaker 1: don't remember having okra until I moved to Atlanta. But

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Speaker 1: I mean, I think I must I must have had

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Speaker 1: it sometime, but maybe not. I don't know. Huh, yeah

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Speaker 1: I didn't. Again, this is another thing where I forget

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Speaker 1: regions exist essentially in the United States, Like I always

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Speaker 1: think the Southwest is particular one. Um, but I a

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Speaker 1: lot of my favorite foods are Southern and are kind

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Speaker 1: of specific, and that's something I have learned through doing

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Speaker 1: this show. But okra is very popular in the South.

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Speaker 1: Um My mom loves okra and tomatoes, which is a

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Speaker 1: very Southern dish, and I kind of adore it. She's

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Speaker 1: always like, I can make go grant tomatos. It's like

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Speaker 1: like a little like stewed kind of thing. Yeah, yeah, yeah, yeah,

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Speaker 1: has usually because it's the South as bacon in it,

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Speaker 1: some type of m in it. But yeah, I love it. Um.

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Speaker 1: And I am personally of the belief that a lot

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Speaker 1: of people who don't like okra haven't had it cooked properly.

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Speaker 1: Now you can disagree, but I am not the only

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Speaker 1: one who thinks that. Way back when Savor was food

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Speaker 1: Stuff and food Stuff was a video and before I

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Speaker 1: was on that video series, yes, and technically before I

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Speaker 1: was like a producer, but I wasn't host. Um. We

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Speaker 1: worked with Peach Dish, which is a local meal kit

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Speaker 1: delivery service, and the chef over at Peach Dish, we

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Speaker 1: asked him like, what do you think is the most underutilized,

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Speaker 1: misunderstood ingredients in the American cuisine landscape and he said,

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Speaker 1: without hesitation, yeah, and he his suggestion was that you

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Speaker 1: should if you don't like it, you've never had it

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Speaker 1: roasted at a high heat, that that's the way to go.

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Speaker 1: That will get rid of that slime. The slime. And

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Speaker 1: I've got a few more tips on that. Yes, later on.

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Speaker 1: It's really cool. Yeah, I got to talk about goop, Yes,

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Speaker 1: but not going to Faucho's thing that that is gross.

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Speaker 1: It is not the subject of this podcast now. Um.

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Speaker 1: We also as part of our actual series, we talked

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Speaker 1: to Marijuan Rani over at Chaipani and um Any Inquisine

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Speaker 1: does feature a lot of okra and chaipani, which specializes

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Speaker 1: in Indian street food. Um has like fried It's like

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Speaker 1: sticks of okra that are lightly fried. They're kind of

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Speaker 1: like fries. They're so oh, They're very delicious. Yes, and

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Speaker 1: it is also a popular ingredient in Cajun and Creole dishes.

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Speaker 1: A lot, a lot, a lot of people brought it

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Speaker 1: up when we were in New Orleans. You might have

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Speaker 1: heard Amy Sends, founder of Lan Bois, mentioned it in

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Speaker 1: our New Orleans Cocktail Hour episode. But okay, okay, okay,

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Speaker 1: let's get to our question. Okra. What is it? Well,

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Speaker 1: okra is the fruit of a flowering plant. Botanical name apple,

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Speaker 1: muscious escalentis. I think I'm trying. It grows quickly the

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Speaker 1: plant from seeds. You'll get plants some two to three

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Speaker 1: feet in height that's about a meter, with a bunch

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Speaker 1: of fruit within about two months. That fruit is oblong,

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Speaker 1: pentagonal um and wider at the stem end, with the

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Speaker 1: other end narrowing to a point. For food purposes, it's

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Speaker 1: picked before it's ripe, when it's still tender. As it ripens,

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Speaker 1: it toughens up with with fibers and dries out so

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Speaker 1: that it can split open and release its seeds. But

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Speaker 1: when it's tender, it's got a thin skin with a

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Speaker 1: bit of fuzz to it, surrounding a ring of a

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Speaker 1: juicy and or gooey flesh, surrounding a whole mess of

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Speaker 1: seeds that are connected to like a central spike, sort

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Speaker 1: of like a fuzzy five sided talapena. That's a very

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Speaker 1: good description. Thank you, You're welcome. They're often deep green

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Speaker 1: in color, but can also come in like reddish or

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Speaker 1: purple or a silvery white. And ochris flowers are really pretty.

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Speaker 1: They look like Hibiscus um to the point that it

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Speaker 1: was once classified in the Hyperscus genus. They are related,

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Speaker 1: just not that closely. Um there in the mallow family,

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Speaker 1: along with cotton, durian and chocolate. Oh. I didn't know

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Speaker 1: okra was a mallow, and it makes sense with the

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Speaker 1: mallow connection with marshmallow, it does. Yeah. The flavor of

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Speaker 1: okra is mild and kind of green, like like bright,

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Speaker 1: with a little sort of musky floral kind of flavored

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Speaker 1: I read grassy in some places. Sure, yeah, yeah. But

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Speaker 1: more than the flavor, as we've been talking about, okra

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Speaker 1: is prized and or demonized for its texture, which can

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Speaker 1: be quite slimy. Uh. And that's because it's chock full

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Speaker 1: of mucilage, the same sort of stuff that makes aloe

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Speaker 1: and chia seeds gooey and that we talked about, yes

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Speaker 1: in our marshmallow episode and also our basil episode, but

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Speaker 1: more on that later on the name. We mentioned in

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Speaker 1: our Gumbo episode that the word gumbo probably came from

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Speaker 1: an African word for okra. Okra itself is thought to

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Speaker 1: come from a niger Congo group of languages, specifically tweet

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Speaker 1: language of West Africa. By the late eighteenth century, it

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Speaker 1: was in use in the English language, also sometimes called

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Speaker 1: ladies fingers, which I read comes to us from India.

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Speaker 1: I think. I think it's through the English occupation of

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Speaker 1: India makes sense. Also, apparently some athletes and others in

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Speaker 1: the US call it vegetable viagra. Huh. Yeah, I didn't

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Speaker 1: read about that. It was in Time magazine, so I

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Speaker 1: just missed it. It was specifically about the Olympics. Very interesting.

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Speaker 1: I hadn't heard that before. Um, what about nutrition? Perhaps

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Speaker 1: this is why it was food, not the viagra thing,

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Speaker 1: but the nutrition thing at the Olympics. Yeah, okay, is

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Speaker 1: pretty good for you. I again cannot vouch for that

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Speaker 1: other thing, but it's good for you, like until you

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Speaker 1: deep fry it. Sorry, like at that point all bets

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Speaker 1: are off. But it's got a lot of vitamins and

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Speaker 1: minerals of potassium, magnesium, vitamins A and C, a smattering

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Speaker 1: of others. It's low and sugar but high in fiber

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Speaker 1: and it's got a little bit of protein in there,

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Speaker 1: so even though it's low and fat, it can really

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Speaker 1: fill you up. M hmm. And there are a lot

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Speaker 1: of types of okra, oh goodness, so many, like hundreds

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Speaker 1: of varieties that people have developed wherever it's grown. Um.

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Speaker 1: And as with any commercial food crops, some of the

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Speaker 1: names are terrific. You got Emerald Clemson, Spineless, Annie Oakley,

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Speaker 1: green Velvet, white Velvet, Jade, silver, Queen Beck's, big Buck,

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Speaker 1: Cajun jewel, cowhorn x big Buck. Yeah, I gotta try that.

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Speaker 1: Curious now, very curious. Okra is grown commercially in a

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Speaker 1: lot of places, parts of Africa, the Indian subcontinent, the

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Speaker 1: Middle East, Southeast Asia, and North and South America. Worldwide,

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Speaker 1: humans grow seven point nine million tons of okra per year,

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Speaker 1: with five point eight of that um coming from India,

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Speaker 1: and it is, as we said, really popular in the

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Speaker 1: American South as an ingredient um like in stud okra

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Speaker 1: and tomatoes, fried okra, straight up, boiled, straight up, roasted orange,

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Speaker 1: Cajun Creole cuisines, and stooze or soups like gumbo, burgo

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Speaker 1: and Kentucky and Brunswick stew, limp and Susan also featured

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Speaker 1: in a lot of Middle Eastern cuisine, Caribbean, South American,

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Speaker 1: and Indian dishes, apparently not so much in Europe, aside

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Speaker 1: from Grease and other parts of the Eastern Mediterranean. European

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Speaker 1: listeners right in if that's not the case. Oh yeah,

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Speaker 1: and like like I said, it isn't the most popular

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Speaker 1: vegetable outside of the American South here in the United States,

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Speaker 1: but it is gaining popularity, largely due to the rise

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Speaker 1: of Indian cuisine. I also read that Japan likes it

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Speaker 1: deep fried as well. And you can use the leaves

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Speaker 1: like you would beat greens raw in salads are cut down.

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Speaker 1: You can pickle it. My dad loves pickled okra. Can

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Speaker 1: fry it, giant freeze it, can it. You can take

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Speaker 1: the seeds from ripe okra and roast and grind them

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Speaker 1: and then treat them like a coffee grounds to make

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Speaker 1: a caffeine free beverage. You can also extract cooking oil

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Speaker 1: from the seeds. Apparently they can be used to make

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Speaker 1: rope and paper in two ways. Yeah, the goo from

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Speaker 1: okra can help make homemade paper especially stronger and smoother,

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Speaker 1: and the plants are pretty fibrous that the roots and

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Speaker 1: stems are sometimes used for for clarification of sugar cane juice.

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Speaker 1: Very important. Number number of Okra mascots Okra mascots, mascots

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Speaker 1: for Okra or no sports teams mascots that are Okra

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Speaker 1: okay to to that that I know of, there might

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Speaker 1: be more. Superproducer Dylan turned us onto the first one.

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Speaker 1: And I cannot stress this enough. Look up the Fighting Okra.

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Speaker 1: Look it up, the Fighting Okra, the fighting Okra. His

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Speaker 1: frown is a thing of beauty. I could only wish

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Speaker 1: to scowl like that. And he's an Okra. What am

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Speaker 1: I doing with my life? We've been talking a lot

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Speaker 1: about food mascots, so you'll be hearing us some more

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Speaker 1: of those. But in the meantime you've got already the

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Speaker 1: fighting artichoke, the fighting pickle, and cayenne kayane is a

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Speaker 1: little scary looking. I gotta say, I'll I'll have to

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Speaker 1: find a time when I feel like looking that up.

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Speaker 1: It's not right now, it's not. I think I've had

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Speaker 1: my scary mascots for the day. You've got to be

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Speaker 1: in a specific mind space. I understand. Okra is an

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Speaker 1: old world of vegetable introduced to the New World by

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Speaker 1: African slaves. From Dr Jessica Harris's book Beyond Gumbo Creole

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Speaker 1: Fusion Food from the Atlantic Rim quote. When the African

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Speaker 1: American songwriter oh lu Dara sings okra, he's singing of

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Speaker 1: more than just a vegetable that has become emblematic of

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Speaker 1: the foods of the American South. He's singing of a

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Speaker 1: food that is virtually totemic for all Africans in the diaspora,

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Speaker 1: for everywhere Okra points this screen tip Africa has been

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Speaker 1: from the kirou of Brazil to the fried okra of

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Speaker 1: Mississippi to the sopa ducking gumbo of Puerto Rico. The

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Speaker 1: scattering of Africans in the hemisphere has flung the seeds

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Speaker 1: of the musula genus vegetable north, south, east, and west beautiful.

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Speaker 1: Quote Yeah, um, and we know it's old, Okrah, But

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Speaker 1: how old is it? We'll get into that as soon

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

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

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Speaker 1: thank you, okay. So, okra most likely originated in West

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Speaker 1: Africa or Ethiopia. There is another theory that it originated

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Speaker 1: in northern India, but it was almost certainly first domesticated

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Speaker 1: and cultivated in either yeah West or East Africa, if

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Speaker 1: we're going with the the idea or the history that

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Speaker 1: says it that did originate in Ethiopia, then from there

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Speaker 1: it spread to North Africa, the Eastern Mediterranean, India and Arabia,

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Speaker 1: and to Central Africa, probably with the Bantum migrations in

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Speaker 1: two thousand b c. E. As to when a lot

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Speaker 1: of this stuff happened, that is a great question. Probably

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Speaker 1: super early, but there isn't much evidence because that area

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Speaker 1: was very secluded in ancient times. It wasn't present. Okra

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Speaker 1: wasn't present in any of the Egyptian tombs, where a

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Speaker 1: lot of our ancient food evidence comes from, because it's

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Speaker 1: a great way to preserve something. But records indicate that

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Speaker 1: by the thirteenth century it was growing along the Nile.

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Speaker 1: The Spanish Moors might have had okra by the twelfth

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Speaker 1: century CE, and the word they used for okrah was Arabian,

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Speaker 1: lending credence to the idea that Egypt seventh century CE

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Speaker 1: Muslim conquerors introduced okra to the region. As we mentioned before,

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Speaker 1: the break okra was introduced to the New World by

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Speaker 1: African slaves. It was important for slavers to understand the

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Speaker 1: food of those they enslaved, not out of the kindness

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Speaker 1: of their hearts, purely for profit, so that the slaves

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Speaker 1: could survive the long, difficult journey, and of course many

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Speaker 1: didn't anyway. And also planning crops from the homeland of

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Speaker 1: the slaves was something slavers did to minimize feelings of homesickness,

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Speaker 1: kind of going back to that quote from Dr Harris earlier.

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Speaker 1: Okra was often a marker of an enslaved community. Enslaved

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Speaker 1: cooks would use it in stews with rice, hominy, millet,

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Speaker 1: or corn mush um that was seasoned with pepper, or

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Speaker 1: they would boil it with onions and tomatoes, or they

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Speaker 1: would serve it with rice in a dish called limp

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Speaker 1: and Susan, which is often called the Wife of Hop

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Speaker 1: and John, which is a dish of black eyed peas

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Speaker 1: and other stuff. Oker grew really easily and was really

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Speaker 1: cheap at the time. By sixteen fifty eight, records show

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Speaker 1: that oker was in Brazil and in the southern United

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Speaker 1: States by the seventeenth century, particularly used as a thickener

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Speaker 1: for soups and stews like gumbo. By the eighteenth century,

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Speaker 1: it has spread as far north in the States as Virginia.

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Speaker 1: Thomas Jefferson, I'll go would later, seeing Ochri's praises, we

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Speaker 1: haven't done bingo in a while. We need to bring

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Speaker 1: that back, yes, um. And then it was spread up

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Speaker 1: to Pennsylvania, also to western Europe. If we look at Asia,

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Speaker 1: existing records suggest it took a bit of time for

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Speaker 1: it to travel east of India the nineteenth century for

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Speaker 1: Southeast Asia and soon after China. So that's kind of

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Speaker 1: kind of later. That's just what the records indicate. Hard

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Speaker 1: to say. Sometimes. There is an interesting legend that twenty

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Speaker 1: five young French women known as the Cassette Girls introduced

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Speaker 1: the southeastern region of what would become the United States

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Speaker 1: in seventeen four to okra. Al Right. The story goes

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Speaker 1: that they arrived in Mobile on the hunt for rosbands

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Speaker 1: because of course, and with them they brought okra that

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Speaker 1: they had gotten from slaves in the West Indies and

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Speaker 1: they used this okra to invent gumbo. I have so

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Speaker 1: many dubts about this story. Yeah, that doesn't sound likely, No,

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Speaker 1: not at all, zero percent likely, But interspaced on our

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Speaker 1: gumbo research. Yes, our gumbo research does not bear this out. Um.

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Speaker 1: And like we mentioned in that episode, around this time,

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Speaker 1: we start seeing a handful of recipes for okrah soup

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Speaker 1: or okra stew and cookbooks. These recipes were most likely

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Speaker 1: passed on from slaves to educated white women. People in

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Speaker 1: North America generally believed okra was from the West Indies. Yeah,

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Speaker 1: the Caribbean exactly. During the Civil War soldiers in the

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Speaker 1: South fighting for the Confederacy. For those soldiers, okra seeds

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Speaker 1: were roasted, ground up and then brewed into a drink

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Speaker 1: that was a replacement for the expensive coffee because the

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Speaker 1: beans were being blockaded by the North. It wasn't caffeine

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Speaker 1: and okraseeds. But yeah, like okay. First of all, the

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Speaker 1: price of coffee doubled in the South during the Civil War.

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Speaker 1: According to some things I read, slaves would parch okra

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Speaker 1: seeds and they would use that to make coffee that

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Speaker 1: was sold to white soldiers on either side of the

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Speaker 1: Civil War. In eighteen six d three, the Wilmington, North

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Speaker 1: Carolina Daily Journal published an article called Okra the best

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Speaker 1: Substitute for coffee. It starts out, everybody, we presume knows

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Speaker 1: how to cultivate okra obviously, obviously, and it goes on

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Speaker 1: to just enthusiastically recommend this beverage, calling it almost exactly

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Speaker 1: like coffee and color, very pleasantly tasted, and entirely agreeable. Um.

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Speaker 1: It recommended using a few coffee beans in the mix

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Speaker 1: to get the flavor closer to coffee UM, and also

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Speaker 1: notes that the beverage doesn't have quote any perceptible effects

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Speaker 1: upon the nervous system through which medium headache is often

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Speaker 1: produced by coffee in many debilitated females, especially debilitated I'm

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Speaker 1: not entirely sure what what that is nineteenth century shade

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Speaker 1: for precisely, but I don't really like it. No, I

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Speaker 1: do get quite a caffeine headache, but I soon that's

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Speaker 1: not what they're doing. I'm not sure at any rate. Yes,

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Speaker 1: it was a popular coffee so institute. It's funny because

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Speaker 1: if you, if you person on the streets, I ask me,

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Speaker 1: what would you use a coffee substitute? I would never, ever, ever,

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Speaker 1: ever ever think okra seats. But they are kind of bitter,

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Speaker 1: like thinking your parents. I can sort of see it. Yeah,

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Speaker 1: apparently it's all in the roasting technique that you do.

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Speaker 1: There's there's a good instructible up for it on instructible

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Speaker 1: dot com. Okay, or is it plural just instructible. I'm

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Speaker 1: not sure if it's singular plural either way. Yeah, you

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Speaker 1: know questions. Y'all know what website I'm talking about. You

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Speaker 1: can google. We we have faith in you. By the

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Speaker 1: end of the nineteenth century, Okra hothouses could be found

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Speaker 1: in big cities. Yeah, that's one of my favorite things.

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Speaker 1: He's very specific houses. Yeah. Well, I mean, you know,

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Speaker 1: if you if you want it outside, because it's definitely

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Speaker 1: a tropical to subtropical plant, so right, yeah, right, right, um,

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Speaker 1: And then from there it's I guess it's funny. Are sad?

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Speaker 1: It depends on your outlooking life. But like if you

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Speaker 1: search for Okra on page two, page two of Google

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Speaker 1: search results for me was Captain D's and I clicked

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Speaker 1: on it and I was like, what do they have

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Speaker 1: Okrah history? And all it was was we have fried Okra.

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Speaker 1: Point being there's not much modern thought. No, oh that

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Speaker 1: is that is we we need we need Okra to

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Speaker 1: make more of a comeback. And and I think that

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Speaker 1: if people understood more of the science behind it, they

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Speaker 1: would incorporate it into their recipes more often, and luckily

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Speaker 1: enough I have some of that information by jove. But

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Speaker 1: first I have for you a quick break for a

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

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Speaker 1: thank you. All right, So the science of ochris lime.

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Speaker 1: I'm so excited. Alright. So, so let's talk about musilage.

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Speaker 1: Most plants produce a little bit of musilage um, which

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Speaker 1: is a complex carbohydrate um specifically a polysaccharide for anyone

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Speaker 1: who's keeping track, And it's a polysaccharide that is linked

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Speaker 1: up with water molecules. It's really good at holding onto water.

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Speaker 1: It's useful in the in the roots of plants where

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Speaker 1: it prevents the tips from drying out and helps them

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Speaker 1: move through the soil and even helps maintain like a

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Speaker 1: mutually beneficial microbiome in the soil. And seeds will often

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Speaker 1: produce it when you expose them to water to help

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Speaker 1: them both hold onto that water, save it for later,

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Speaker 1: and uh stick in the soil when they are trying

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Speaker 1: to germinate. Um some more than others, like chia, seeds

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Speaker 1: are really intense about it, really intense. Okrah probably produces

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Speaker 1: mucilage and its fruit in order to keep moist and

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Speaker 1: cool in the hot climates that it grows in. Science

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Speaker 1: isn't really clear on that though. Science though, is investigating

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Speaker 1: okrah musilage for medical purposes as an inexpensive natural gel

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Speaker 1: that can be used as a drug delivery agent for

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Speaker 1: nasal medicines. That is so cool. I know a mucilage

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Speaker 1: can link up with quite a bit of water, um,

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Speaker 1: which is why just a little bit of okra will

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Speaker 1: thicken a whole stew. That mucilage is the most viscous

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Speaker 1: when it's in a peach environment. That's neutral to alkaline,

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Speaker 1: which means that if you like the goop factor, you

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Speaker 1: can add a little bit of baking soda to your

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Speaker 1: stew make it thicker um. Or you can cook okra

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Speaker 1: into an egg dish pretty tasty. The typical treatment of

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Speaker 1: battered fried okra is adding alkalinity two and um. They're

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Speaker 1: usually fried hot and quick, which is how you get

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Speaker 1: that crisp exterior and a particularly guey interior. But if

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Speaker 1: you prefer to cut the goop, this alkalinity thing also

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Speaker 1: means that you can just add a bit of acid

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Speaker 1: to okra. This is why stewed okra and tomatoes is

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Speaker 1: a common preparation and why when you pickle them in

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00:20:57,320 --> 00:21:01,600
Speaker 1: vinegar they become smooth and juicy instead of slick. Yeah,

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Speaker 1: and vinegar based hot sauces like tabasco will cut it

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00:21:04,400 --> 00:21:07,760
Speaker 1: a little bit too. Also, high heat, as you said earlier,

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Speaker 1: like over a hundred and nine four fahrenheit a k

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Speaker 1: A nineties celsius will also reduce the viscosity of an

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Speaker 1: okra dish um. That's probably because heat can d nature

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Speaker 1: proteins a k A unravel them, changing how they function.

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Speaker 1: Cutting okra into smaller pieces will also expose more of

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Speaker 1: the muselage to the heat and acid you're working with.

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Speaker 1: So yeah, that can help too. And yeah, Lime Sciencelime

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Speaker 1: Science major major props on this one to my new

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00:21:37,320 --> 00:21:40,720
Speaker 1: favorite blog called The Botanist in the Kitchen for most

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Speaker 1: of the info in the section. One of the writers there,

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Speaker 1: by the way, Dr Katherine Preston, highly recommends pairing okra

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Speaker 1: without like rich spices and chocolate as in like a

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Speaker 1: mola sauce. Yeah, interest like fried okra pieces animal a

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Speaker 1: sash Wow to try that. Okra is one of my

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Speaker 1: like I I confided, I don't know why I was

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Speaker 1: so embarrassed to share this with superproducer Dylan, but I

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00:22:08,640 --> 00:22:11,159
Speaker 1: got a couple of jinks in me, and I confided

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Speaker 1: that on my grocery list, I get essentially the same

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Speaker 1: things every week, and one of them is Okra. Yeah.

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Speaker 1: I can't even remember the last time I bought it. Heck,

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Speaker 1: I love it. Like I said, it's one of my favorites.

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Speaker 1: Um and I just I roasted and if you roast

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Speaker 1: it high enough heat and you season it correctly, it

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Speaker 1: kind of tastes like fried okrab. Oh sure, I don't

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Speaker 1: know why that was one of my I've got to

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00:22:41,359 --> 00:22:52,720
Speaker 1: tell you something. He's braising himself. I buy Okra. The

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Speaker 1: human mind is very interesting and we do all have

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Speaker 1: our deep dark secrets. Hopefully not all of them are

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Speaker 1: ok related, but I don't know. I kind of hope

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Speaker 1: they are. Maybe Slimer like the Sliber from Ghostbusters. Oh,

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Speaker 1: I love Slimer. He was definitely not he was less

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Speaker 1: of a villain in the Car Team. Oh certainly. I

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00:23:14,680 --> 00:23:16,960
Speaker 1: think that was where I learned to love Slimer. And

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Speaker 1: then when I got old enough to like really pay

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00:23:20,440 --> 00:23:27,479
Speaker 1: attention to the movie m I was like, Oh, that's creepy, yes,

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Speaker 1: but sometimes I don't know, creepy can be okay, like

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Speaker 1: the fighting oak grap like the fighting ok yeah, only

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00:23:35,160 --> 00:23:38,960
Speaker 1: sometimes so oh yeah. Incake baby mascot is not my friend.

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Speaker 1: We'll get to We'll get to him in another episode.

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Speaker 1: We will, we absolutely will. But in the meantime, this

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Speaker 1: brings us to the end of this episode and two

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Speaker 1: kind of slimy. I have this thing, like if we

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Speaker 1: ever did a super kind of outtakes. I have this

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Speaker 1: thing where I like panic right before we do this,

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Speaker 1: and I say the name of the food we've been

396
00:24:06,359 --> 00:24:09,520
Speaker 1: talking about, and I almost did it? Did it? You

397
00:24:09,560 --> 00:24:13,160
Speaker 1: made it? You made it. Podcasting is like falling off

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Speaker 1: a cliff and you grab yes constantly and you're just

399
00:24:16,720 --> 00:24:25,000
Speaker 1: hoping that you say words, as if we couldn't edit anything. Ever, Well, yeah,

400
00:24:25,160 --> 00:24:29,920
Speaker 1: this is essentially live. It's not at all, Becca wrote.

401
00:24:30,440 --> 00:24:32,400
Speaker 1: I was listening to your Brie episode the other day

402
00:24:32,440 --> 00:24:34,720
Speaker 1: and the discussion about cheese giving reminded me of the

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00:24:34,760 --> 00:24:37,680
Speaker 1: bouquet my husband brought me on our second date, which

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00:24:37,720 --> 00:24:40,120
Speaker 1: is kind of cool because today is Valentine's Dance. When

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00:24:40,160 --> 00:24:41,959
Speaker 1: record this, who knows when it will be when you

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00:24:41,960 --> 00:24:45,560
Speaker 1: hear it but right now is Valentine's dand we met online.

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Speaker 1: In the course of our early communication, I mentioned that

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Speaker 1: I loved cheese and I wasn't a huge fan of

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00:24:50,600 --> 00:24:54,080
Speaker 1: flower bouquetes. Well, he took my comments to heart, and

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00:24:54,119 --> 00:24:56,080
Speaker 1: when he came to my door for our second date,

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00:24:56,240 --> 00:24:59,080
Speaker 1: he presented me with a homemade bouquet of baby bell

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00:24:59,160 --> 00:25:02,600
Speaker 1: guda attached to green pipe cleaners. Instead of flowers. He

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00:25:02,640 --> 00:25:05,720
Speaker 1: had brought me a bouquet of cheese. I wish I

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00:25:05,720 --> 00:25:07,320
Speaker 1: would have had the forethought to get a picture of

415
00:25:07,320 --> 00:25:11,960
Speaker 1: it before. There was never any question about what my

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00:25:12,080 --> 00:25:15,720
Speaker 1: answer would be when he proposed ten months later. I mean,

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00:25:15,720 --> 00:25:18,840
Speaker 1: a cheese bouquet is spectacular, absolutely, as far as like

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00:25:19,000 --> 00:25:23,040
Speaker 1: edible arrangements, go cheese that's high quality. Get in on

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00:25:23,119 --> 00:25:29,000
Speaker 1: that sdness business opportunities exactly. Melissa wrote, So, I just

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Speaker 1: listened to your ranch episode and it reminded me of

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Speaker 1: when I used to work in a cafeteria at my

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Speaker 1: old university when I was an undergrad. We had the

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Speaker 1: greatest housemaide ranch that came in a gallon jug and

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Speaker 1: people would go crazy with it. The worst was pizza Day,

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Speaker 1: as you mentioned in the podcast, in certain parts of

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Speaker 1: the country, it is a given that you put ranch

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Speaker 1: on your pizza. Growing up in health conscious southern California,

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Speaker 1: I had never been exposed to this until college, and

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Speaker 1: I found it unnecessarily fatty. People would grab cereal bowls

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Speaker 1: and fill them with ranch for their pizza. One day,

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Speaker 1: I used sixteen gallons of ranch to refill the container

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Speaker 1: at the salad bar. We had about three thousand, five

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Speaker 1: hundred people eating at that meal. But it's still too

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Speaker 1: much ranch. Oh man, and he physically reacted as I

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00:26:16,200 --> 00:26:18,800
Speaker 1: was reading that, and then I messed up the line

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Speaker 1: and had to read it again. I'm not so sure

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Speaker 1: you didn't do that. I'm fervous. Is the mezzo of me,

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Speaker 1: oh man. Cereal bowls of ranch? That that, though, is

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Speaker 1: the college experience, Like strange food things like that to

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00:26:34,560 --> 00:26:38,680
Speaker 1: the stream. Yeah, like that, you know, are weird and wrong? Yeah,

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Speaker 1: because you can, because you can, because you're in a

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Speaker 1: what are they called cafeteria and there's just food, and

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Speaker 1: you're free food for the taking. No one is watching you,

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00:26:52,640 --> 00:26:56,879
Speaker 1: are they joining in or exactly they're encouraging you. Exactly.

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Speaker 1: I used to just eat bowls of cereal and then

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Speaker 1: French fries. And ketchup. That's college, isn't it anyway? Thanks

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00:27:08,760 --> 00:27:11,000
Speaker 1: to both of them for writing in. If you would

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Speaker 1: like to write to us, you can. Our email is

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00:27:12,680 --> 00:27:15,119
Speaker 1: Hello at savor pod dot com. We are also on

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Speaker 1: social media. You can find us on Facebook, Twitter, and

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00:27:17,680 --> 00:27:20,800
Speaker 1: Instagram at savor pod. We do hope to hear from you.

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Speaker 1: Thanks as always to our super producers Dylan Fagan and

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Speaker 1: Andrew Howard. Thanks to you for listening, and we hope

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Speaker 1: that lots more good things are coming your way