1 00:00:09,039 --> 00:00:11,720 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie 2 00:00:11,720 --> 00:00:12,240 Speaker 1: Res and. 3 00:00:12,160 --> 00:00:14,840 Speaker 2: I'm Lauren Vogelbaum, and today we have an episode for 4 00:00:14,880 --> 00:00:16,280 Speaker 2: you about apricots. 5 00:00:18,000 --> 00:00:22,320 Speaker 3: Mm hmmm hmm. The reading was intense on this one. 6 00:00:22,360 --> 00:00:28,560 Speaker 2: I have to say, yeah, but fun, fun. 7 00:00:28,760 --> 00:00:32,920 Speaker 1: Yeah, I'm happy when people write a lot about a thing, 8 00:00:33,159 --> 00:00:36,400 Speaker 1: so that's I'm happy that that happened. 9 00:00:36,440 --> 00:00:38,959 Speaker 3: But I was struggling to comprehend some of the. 10 00:00:38,960 --> 00:00:42,360 Speaker 1: Scientific papers I ran across. 11 00:00:42,880 --> 00:00:47,360 Speaker 2: Oh there's some cool ones, yeah, but right, just just 12 00:00:47,680 --> 00:00:51,879 Speaker 2: other than that, apricots are just delightful. I have a 13 00:00:51,920 --> 00:00:54,200 Speaker 2: bag of dried ones sitting on my desk that I've 14 00:00:54,200 --> 00:00:56,440 Speaker 2: been snacking on for the past few days as I 15 00:00:56,480 --> 00:01:00,840 Speaker 2: have been compiling my notes. Here, you're an apricot person, 16 00:01:01,200 --> 00:01:03,920 Speaker 2: I like an apricot. Jam, I like a dried apricot. 17 00:01:03,960 --> 00:01:07,119 Speaker 2: I've never had a fresh one that was like good. 18 00:01:07,440 --> 00:01:11,040 Speaker 2: But also, I you know, we live in Atlanta, Georgia, 19 00:01:11,120 --> 00:01:13,600 Speaker 2: which is not where apricots are particularly grown. 20 00:01:13,800 --> 00:01:18,560 Speaker 1: So yeah, I'm about the same. I have a friend 21 00:01:18,560 --> 00:01:21,720 Speaker 1: who loves apricots like it's the thing she brings. 22 00:01:21,959 --> 00:01:24,839 Speaker 3: She just has us a bag of dried apricots. 23 00:01:24,920 --> 00:01:29,520 Speaker 1: Okay, cool and loves them, so I appreciate her for 24 00:01:29,640 --> 00:01:33,480 Speaker 1: introducing me to two apricots at large. But was there 25 00:01:33,480 --> 00:01:35,200 Speaker 1: any particular reason this was on your mind? 26 00:01:35,240 --> 00:01:35,559 Speaker 3: Lauren? 27 00:01:36,400 --> 00:01:40,920 Speaker 2: We did that episode about Amaretto recently, and I was like, oh, yeah, 28 00:01:41,160 --> 00:01:44,200 Speaker 2: that's Apricots been on our list for a while, so 29 00:01:44,319 --> 00:01:45,039 Speaker 2: let's talk about that. 30 00:01:46,880 --> 00:01:49,480 Speaker 3: Yeah, and here we are, here we are. 31 00:01:50,760 --> 00:01:53,960 Speaker 2: Yeah, you can see that episode about Amaretto if you 32 00:01:53,960 --> 00:01:59,040 Speaker 2: would like to. We've also done one about plums if 33 00:01:59,080 --> 00:02:02,000 Speaker 2: you would like to see that, and a couple of 34 00:02:02,040 --> 00:02:03,800 Speaker 2: like cherry related episodes. 35 00:02:03,840 --> 00:02:05,600 Speaker 3: Sure. Yes. 36 00:02:06,040 --> 00:02:09,520 Speaker 1: And a lot of people brought up Peaches. Yeah, I've 37 00:02:09,560 --> 00:02:12,040 Speaker 1: done an episode on Peaches. I remember because we had 38 00:02:12,040 --> 00:02:15,200 Speaker 1: to do it twice because the first recording failed. 39 00:02:14,800 --> 00:02:20,840 Speaker 3: On my Are you sure, yes, Lauren? I am sure? 40 00:02:22,200 --> 00:02:25,960 Speaker 2: Are you totally positive? Oh? Okay, yeah, no, no, we 41 00:02:26,000 --> 00:02:26,960 Speaker 2: have you you're correct? 42 00:02:27,200 --> 00:02:30,160 Speaker 3: Great. No, we had to record it twice. I've never 43 00:02:30,240 --> 00:02:33,520 Speaker 3: forgotten it. I clearly did. 44 00:02:34,200 --> 00:02:36,119 Speaker 2: Oh that was from that was from twenty twenty though. 45 00:02:36,200 --> 00:02:41,280 Speaker 1: So that year was a mess. Oh yeah, yeah, yeah, 46 00:02:41,320 --> 00:02:43,720 Speaker 1: it was a failing on my part. The power went out. 47 00:02:43,960 --> 00:02:45,960 Speaker 3: Oh and I lost the recording. 48 00:02:46,160 --> 00:02:50,799 Speaker 1: Oh oh I do vaguely remember that. Yeah, yes, so 49 00:02:51,040 --> 00:02:52,919 Speaker 1: if you go back and listen to that episode. Just no, 50 00:02:53,000 --> 00:02:58,800 Speaker 1: that was a take too, uh, But I suppose this 51 00:02:58,840 --> 00:02:59,959 Speaker 1: brings us to our question. 52 00:03:00,320 --> 00:03:05,440 Speaker 2: Sure, yeah, apricots. 53 00:03:06,120 --> 00:03:06,839 Speaker 3: What are they? 54 00:03:07,680 --> 00:03:12,040 Speaker 2: Well, Apricots are a type of smallish stone fruit with 55 00:03:12,120 --> 00:03:16,200 Speaker 2: a pretty orangish color and this tart sweet flavor that's 56 00:03:16,600 --> 00:03:20,720 Speaker 2: bright and fruity and a little floral and rich like 57 00:03:20,800 --> 00:03:26,160 Speaker 2: sort of golden tasting. They're oval to roundish in shape, 58 00:03:26,240 --> 00:03:28,640 Speaker 2: up to like three to four inches long that's about 59 00:03:28,639 --> 00:03:33,720 Speaker 2: five to seven centimeters, and have this thin, tender, slightly 60 00:03:33,800 --> 00:03:40,080 Speaker 2: fuzzy skin encasing juicy, kind of fleshy flesh itself encasing 61 00:03:40,160 --> 00:03:43,320 Speaker 2: a hard pit that contains a seed. And you can 62 00:03:43,320 --> 00:03:45,440 Speaker 2: eat them when they're fresh out of hand or in 63 00:03:45,520 --> 00:03:50,360 Speaker 2: salads or baked into sweets or maybe studding savory stews 64 00:03:50,440 --> 00:03:53,600 Speaker 2: or roasts. But they're often pitted and dried, at which 65 00:03:53,640 --> 00:03:56,080 Speaker 2: point they get a little chewy and sort of jelly 66 00:03:56,240 --> 00:04:01,400 Speaker 2: like and this kind of honey flavor comes out. When 67 00:04:01,440 --> 00:04:04,360 Speaker 2: they're dried. You can still do any of the above, 68 00:04:04,920 --> 00:04:07,640 Speaker 2: or maybe like coat them with chocolate or combine them 69 00:04:07,640 --> 00:04:11,080 Speaker 2: with choppnuts or something nice like that. Yeah, they're like 70 00:04:11,560 --> 00:04:16,440 Speaker 2: the glint off of gold like a really strong glint 71 00:04:16,600 --> 00:04:19,920 Speaker 2: like kind of almost blinding bright, but still delicate. 72 00:04:23,040 --> 00:04:27,040 Speaker 1: Yeah. Yeah. 73 00:04:27,440 --> 00:04:31,279 Speaker 2: Apricots grow on these smallish trees that are in the 74 00:04:31,360 --> 00:04:35,560 Speaker 2: rose family, and generally when you talk about apricots, you're 75 00:04:35,600 --> 00:04:39,440 Speaker 2: talking about the species Prunas arminieca, though there are a 76 00:04:39,520 --> 00:04:42,520 Speaker 2: bunch of varieties within the species and also a few 77 00:04:42,560 --> 00:04:46,320 Speaker 2: other species in the Prunus genus with fruit that are 78 00:04:46,360 --> 00:04:54,159 Speaker 2: called apricots. They're close cousins of other stone fruits like peaches, nectarines, cherries, almonds, 79 00:04:54,200 --> 00:04:58,279 Speaker 2: and plums. They actually hybridize really easily with plums in particular, 80 00:04:58,320 --> 00:05:01,719 Speaker 2: which is why we have some like interesting looking stone 81 00:05:01,720 --> 00:05:06,120 Speaker 2: fruits with cute sea names, like pluots, which are seventy 82 00:05:06,160 --> 00:05:10,880 Speaker 2: five percent plum twenty five percent apricot, or plumcots, which 83 00:05:10,880 --> 00:05:15,560 Speaker 2: are half in half, or apriums, which are seventy five 84 00:05:15,600 --> 00:05:22,839 Speaker 2: percent apricot twenty five percent plum. Yeah, anyway, apricot's proper. 85 00:05:23,480 --> 00:05:26,160 Speaker 2: The trees grow up to about forty feet tall and 86 00:05:26,480 --> 00:05:29,360 Speaker 2: nearly as wide, though they're often kept shorter. They can 87 00:05:29,400 --> 00:05:32,240 Speaker 2: live like fifty to one hundred and fifty years. Their 88 00:05:32,279 --> 00:05:34,800 Speaker 2: foliage tends to be dense and in the fall, it 89 00:05:34,839 --> 00:05:38,160 Speaker 2: will go from green to gold and then shed. In 90 00:05:38,200 --> 00:05:41,479 Speaker 2: the spring, before the new leaves come in, the tree 91 00:05:41,520 --> 00:05:45,600 Speaker 2: will bloom with these pretty white or pinkish flowers, sometimes 92 00:05:45,640 --> 00:05:50,040 Speaker 2: with real pretty red centers. If you've ever seen really 93 00:05:50,360 --> 00:05:54,120 Speaker 2: poetic art or photos of cherry or plum blossoms, they 94 00:05:54,160 --> 00:05:57,200 Speaker 2: look a lot like those. They do like to have 95 00:05:57,200 --> 00:05:59,720 Speaker 2: a cold winter, but a frost once they're flowered will 96 00:05:59,760 --> 00:06:04,160 Speaker 2: usually kill the year's crop. If those flowers are pollinated, though, 97 00:06:04,560 --> 00:06:08,760 Speaker 2: and most apricot trees are self pollinating useful. Each flower 98 00:06:08,800 --> 00:06:11,560 Speaker 2: will grow a smallish fruit that starts out green and 99 00:06:11,680 --> 00:06:15,200 Speaker 2: ripens to a shade of pale yellow to orange to 100 00:06:15,360 --> 00:06:18,799 Speaker 2: just blushing red. They tend to grow in these bright 101 00:06:18,839 --> 00:06:23,640 Speaker 2: clusters on the branches. Apricots come ripe during the early summer. 102 00:06:24,080 --> 00:06:27,160 Speaker 2: They are super delicate as a fresh fruit, like finicky 103 00:06:27,160 --> 00:06:29,919 Speaker 2: to harvest that they are often picked by hand, and 104 00:06:30,040 --> 00:06:33,400 Speaker 2: also finicky to ship and to keep, but luckily they're 105 00:06:33,400 --> 00:06:36,719 Speaker 2: pretty good at being dried or canned or preserved as 106 00:06:36,800 --> 00:06:40,279 Speaker 2: jams or jellies. They can also be frozen, puaid for 107 00:06:40,400 --> 00:06:44,000 Speaker 2: things like baby food or baked goods, or processed into juice. 108 00:06:44,240 --> 00:06:47,320 Speaker 2: The kernels can be used for things like amaretto, or 109 00:06:47,400 --> 00:06:50,599 Speaker 2: can be ground up to use in cosmetics or pressed 110 00:06:50,600 --> 00:06:53,760 Speaker 2: for their oils, which are used in cosmetics. Apricot wood 111 00:06:53,920 --> 00:06:57,800 Speaker 2: is often used in barbecuing, like smoking, and in woodworking, 112 00:06:58,000 --> 00:07:02,839 Speaker 2: for example, to make this traditional Armenian woodwind instrument called 113 00:07:02,880 --> 00:07:05,560 Speaker 2: a de duc, which I never heard of but is 114 00:07:05,600 --> 00:07:10,880 Speaker 2: a whole thing. Scientific research has identified a whole bunch 115 00:07:10,920 --> 00:07:14,600 Speaker 2: of the aroma and taste compounds and apricots. Some of 116 00:07:14,640 --> 00:07:22,640 Speaker 2: the stronger ones include green grass, violets, roses, coconut, bergamont, 117 00:07:23,400 --> 00:07:29,240 Speaker 2: general citrus, peach, and banana. The coconut is the one 118 00:07:29,240 --> 00:07:31,680 Speaker 2: that really gets me because I'm like, oh, that's sort 119 00:07:31,720 --> 00:07:35,480 Speaker 2: of yeah, that like richness that you can taste in them, 120 00:07:36,080 --> 00:07:41,760 Speaker 2: interesting sort of creamy. I don't know anyway, but yeah, 121 00:07:41,800 --> 00:07:45,120 Speaker 2: they can be used fresh or perade or dried or preserved. 122 00:07:45,720 --> 00:07:47,880 Speaker 2: It's kind of obvious, you know, to add them as 123 00:07:47,880 --> 00:07:50,720 Speaker 2: a tangy element in desserts, but that tartannus can also 124 00:07:50,800 --> 00:07:54,680 Speaker 2: really help cut fatty meats and dovetails well with like 125 00:07:54,800 --> 00:07:57,280 Speaker 2: tangy cheeses and vinegars stuff like that. 126 00:07:59,480 --> 00:08:09,120 Speaker 1: Yes, I do love a good apricot and like lamb dish, Yeah. 127 00:08:06,920 --> 00:08:10,600 Speaker 3: Yes, well, what about the nutrition. 128 00:08:11,160 --> 00:08:13,440 Speaker 2: You know, by themselves, apricots are pretty good for you, 129 00:08:13,600 --> 00:08:17,880 Speaker 2: especially fresh with you know, good punches of fiber and micronutrients. 130 00:08:18,120 --> 00:08:20,120 Speaker 2: They will help fill you up. But to keep you going, 131 00:08:20,160 --> 00:08:23,560 Speaker 2: pair them with some fat and protein like a nice lamb. 132 00:08:23,800 --> 00:08:30,560 Speaker 3: Sure, yes, well, we do have some numbers for you. 133 00:08:31,000 --> 00:08:35,559 Speaker 2: Yeah. As of twenty twenty one, American apricot production was 134 00:08:35,679 --> 00:08:38,920 Speaker 2: nearly forty two thousand tons, valued at about thirty seven 135 00:08:38,960 --> 00:08:42,800 Speaker 2: million dollars. About three quarters of that is grown in California, 136 00:08:42,920 --> 00:08:46,200 Speaker 2: with the remainder from Washington State, so like right up 137 00:08:46,240 --> 00:08:50,120 Speaker 2: the seaboard on the West. We exported about nine thousand 138 00:08:50,160 --> 00:08:53,920 Speaker 2: tons of that and then imported another twenty two thousand tons, 139 00:08:54,240 --> 00:08:56,600 Speaker 2: which I just thought was interesting and I also mentioned 140 00:08:56,600 --> 00:08:59,080 Speaker 2: because I've been thinking a lot lately about the intricacies 141 00:08:59,120 --> 00:09:00,200 Speaker 2: of the global economy. 142 00:09:01,280 --> 00:09:03,520 Speaker 3: Yeah, me too. 143 00:09:04,280 --> 00:09:09,559 Speaker 2: Anyway, that American production is relatively small, potatoes of small 144 00:09:09,679 --> 00:09:13,199 Speaker 2: apricots out anyway, you understand what I'm talking about. Zbekistan 145 00:09:13,400 --> 00:09:15,719 Speaker 2: is the second in the world, with five hundred and 146 00:09:15,760 --> 00:09:19,240 Speaker 2: twenty seven thousand tons harvested per year as of twenty 147 00:09:19,240 --> 00:09:22,680 Speaker 2: twenty five. Turkey is the highest, with around eight hundred 148 00:09:22,679 --> 00:09:27,040 Speaker 2: and thirty three thousand tons. Turkey does grow about fifteen 149 00:09:27,080 --> 00:09:30,280 Speaker 2: percent of the world's fresh apricots and like eighty to 150 00:09:30,400 --> 00:09:34,360 Speaker 2: ninety percent of the ones that are sold dried. Total 151 00:09:34,360 --> 00:09:38,160 Speaker 2: production every year around the world is around four point 152 00:09:38,200 --> 00:09:40,800 Speaker 2: one million tons. 153 00:09:44,360 --> 00:09:45,640 Speaker 3: Pretty good number, pretty big. 154 00:09:45,720 --> 00:09:49,120 Speaker 2: Yeah, not bad, not bad for apricots. There are a 155 00:09:49,160 --> 00:09:54,080 Speaker 2: few festivals around the United States for apricots. One in Patterson, California, 156 00:09:54,240 --> 00:09:56,720 Speaker 2: was in its fifty third year as of twenty twenty five. 157 00:09:57,720 --> 00:10:03,400 Speaker 2: The Patterson Apricot Fiesta. Yes, the Fiesta happens every May 158 00:10:03,800 --> 00:10:07,840 Speaker 2: to June and includes an antique farm equipment show, an 159 00:10:07,960 --> 00:10:12,240 Speaker 2: arm wrestling contest, and a cornhole tournament, an apricot pie 160 00:10:12,240 --> 00:10:16,920 Speaker 2: eating contest, and a baking contest with separate categories. I 161 00:10:16,960 --> 00:10:21,679 Speaker 2: love this for cookies and bars, cakes and pies, miscellaneous 162 00:10:21,720 --> 00:10:29,960 Speaker 2: desserts and miscellaneous anything. It's a direct quote. I'm very intrigue, 163 00:10:30,480 --> 00:10:37,760 Speaker 2: right right. There's also one in more Park, California, which 164 00:10:37,800 --> 00:10:40,240 Speaker 2: is said to be named for the More Park variety 165 00:10:40,360 --> 00:10:44,960 Speaker 2: of apricots because they grew so abundantly there not anymore, 166 00:10:45,360 --> 00:10:50,079 Speaker 2: but the festival honors that history. And lots of other 167 00:10:50,120 --> 00:10:54,479 Speaker 2: festivals around the world as well. There's apricot blossom festivals 168 00:10:54,520 --> 00:10:59,120 Speaker 2: in North India, there's several around France and Spain. There's 169 00:10:59,160 --> 00:11:02,720 Speaker 2: a really big one in Malatia, Turkey during the last 170 00:11:02,720 --> 00:11:05,640 Speaker 2: two weeks of June every year. That's the center of 171 00:11:05,679 --> 00:11:10,000 Speaker 2: apricot growing in Turkey and therefore kind of the center 172 00:11:10,040 --> 00:11:11,880 Speaker 2: of apricot growing around the world. 173 00:11:12,800 --> 00:11:16,280 Speaker 3: Yes, apricots are popular. People love them. 174 00:11:16,480 --> 00:11:17,520 Speaker 2: Uh huh. 175 00:11:17,640 --> 00:11:20,360 Speaker 3: They like to celebrate them. And that's not a new thing. 176 00:11:20,800 --> 00:11:24,480 Speaker 2: No, no, certainly not. And we are going to get 177 00:11:24,480 --> 00:11:27,000 Speaker 2: into that history after we get back from a quick 178 00:11:27,000 --> 00:11:39,600 Speaker 2: break forward from our sponsors and we're back. Thank you sponsors, Yes, 179 00:11:39,679 --> 00:11:40,040 Speaker 2: thank you. 180 00:11:41,559 --> 00:11:41,959 Speaker 3: Okay. 181 00:11:42,120 --> 00:11:46,480 Speaker 1: So, historians believe that the apricot was first cultivated from 182 00:11:46,520 --> 00:11:50,959 Speaker 1: wild populations in two thousand BC in Central Asia. Traders 183 00:11:50,960 --> 00:11:54,040 Speaker 1: spread it along the Silk Road, and merchants and nomadic 184 00:11:54,200 --> 00:11:57,959 Speaker 1: travelers likely introduced it throughout Eurasia, and over time they 185 00:11:58,040 --> 00:12:02,079 Speaker 1: made their way into all of Europe and the Mediterranean apricots. 186 00:12:02,160 --> 00:12:02,520 Speaker 3: That is. 187 00:12:04,800 --> 00:12:08,160 Speaker 1: Research though, suggests that there may have been multiple domestication 188 00:12:08,240 --> 00:12:11,400 Speaker 1: events in China, Central Asia, and Europe. 189 00:12:11,960 --> 00:12:14,720 Speaker 2: Yeah, and this is where some of that fun research 190 00:12:15,040 --> 00:12:19,160 Speaker 2: comes into play, because all right, it seems that the 191 00:12:19,240 --> 00:12:23,360 Speaker 2: close similarities among modern apricots from all of these different 192 00:12:23,400 --> 00:12:29,240 Speaker 2: regions have resulted from convergent adaptations. And not only that, 193 00:12:29,400 --> 00:12:33,880 Speaker 2: but they've resulted from convergent adaptations in different parts of 194 00:12:33,880 --> 00:12:37,120 Speaker 2: the apricots genome, which is just super cool. 195 00:12:38,320 --> 00:12:41,840 Speaker 1: It is cool, And at least one of the articles 196 00:12:41,920 --> 00:12:44,800 Speaker 1: I was reading was like savor model at the end, 197 00:12:44,880 --> 00:12:49,600 Speaker 1: more research is needed, but it had all these images 198 00:12:49,679 --> 00:12:52,160 Speaker 1: that were really neat to look at about the evolution 199 00:12:52,360 --> 00:12:56,040 Speaker 1: of the apricot and where it happened or possibly happened. 200 00:12:56,200 --> 00:12:59,800 Speaker 3: Yes, I love it. I love that people are looking 201 00:12:59,840 --> 00:13:00,240 Speaker 3: into it. 202 00:13:00,360 --> 00:13:04,120 Speaker 1: Oh yeah, I did find a lot of mixed states 203 00:13:04,160 --> 00:13:07,360 Speaker 1: about this, but some sources claim that wild apricots are 204 00:13:07,440 --> 00:13:13,080 Speaker 1: up to six thousand years old. Recovered oracle bones from 205 00:13:13,080 --> 00:13:16,560 Speaker 1: the Shang dynasty from sixteen hundred to ten forty six 206 00:13:16,720 --> 00:13:21,120 Speaker 1: BC feature and apricot symbol. Oracle bones were usually the 207 00:13:21,160 --> 00:13:24,280 Speaker 1: shoulder blade bone of an ox or a tortoise shell 208 00:13:24,559 --> 00:13:26,800 Speaker 1: that were used to divine the future and act as 209 00:13:26,800 --> 00:13:29,880 Speaker 1: a conduit to the dead. Using a heated rod, a 210 00:13:29,920 --> 00:13:32,920 Speaker 1: diviner would produce small fractures in the bones and then 211 00:13:32,920 --> 00:13:36,440 Speaker 1: interpret those factors based on the question that was asked. 212 00:13:36,840 --> 00:13:40,520 Speaker 1: The question and interpretation were often recorded on the bones, 213 00:13:40,600 --> 00:13:43,840 Speaker 1: so some of these bones had apricots on them. 214 00:13:44,640 --> 00:13:48,720 Speaker 2: Yeah, and in some Chinese traditions going back to about 215 00:13:48,720 --> 00:13:53,000 Speaker 2: this time, the apricot is a symbol of medicine and education. 216 00:13:55,559 --> 00:13:59,560 Speaker 1: Also, as discussed in previous episodes, some scholars think that 217 00:13:59,559 --> 00:14:02,800 Speaker 1: the Bible Tree of Knowledge was an apricot tree instead 218 00:14:02,800 --> 00:14:07,680 Speaker 1: of an apple tree. The ancient Greeks and Romans knew 219 00:14:07,679 --> 00:14:11,679 Speaker 1: of abricots by the first century CE. Some sources particularly 220 00:14:11,720 --> 00:14:16,280 Speaker 1: credit Alexander the Great with bringing the fruit to Europe. 221 00:14:16,559 --> 00:14:19,760 Speaker 1: During the reign of the Islamic Empire of Central Asia 222 00:14:19,800 --> 00:14:22,960 Speaker 1: and the Middle East from seven fifty to twelve fifty 223 00:14:23,000 --> 00:14:27,120 Speaker 1: eight CE, apricots were introduced throughout the Middle East. The 224 00:14:27,200 --> 00:14:30,960 Speaker 1: capital Baghdad imported abricots grown in Persia, where court chefs 225 00:14:30,960 --> 00:14:34,080 Speaker 1: came up with these dishes to incorporate them. A lot 226 00:14:34,120 --> 00:14:38,480 Speaker 1: of these dishes were adopted outside of Baghdad, and a 227 00:14:38,480 --> 00:14:41,440 Speaker 1: lot of these dishes used the fruit to give dimension 228 00:14:41,520 --> 00:14:45,240 Speaker 1: to meat dishes, perhaps particularly lamb, something the Persians had 229 00:14:45,280 --> 00:14:48,800 Speaker 1: been doing for a while. For instance, a recipe from 230 00:14:48,840 --> 00:14:52,200 Speaker 1: this region and time was for apricot and lamb stew, 231 00:14:52,360 --> 00:14:57,520 Speaker 1: which sounds delicious, but it wasn't just meat dishes. Apricots 232 00:14:57,520 --> 00:15:00,440 Speaker 1: were also popular in sweets stuffed with all almonds or 233 00:15:00,520 --> 00:15:03,800 Speaker 1: pistachios are made into a syrup, from mixing into drinks, 234 00:15:03,880 --> 00:15:06,600 Speaker 1: or puried into a paste and topped with whipped cream 235 00:15:06,760 --> 00:15:13,320 Speaker 1: and nuts. Yeah, and in some cultures apricots were used medicinally. 236 00:15:14,840 --> 00:15:17,960 Speaker 1: When Spain was conquered by North African Muslims in seven 237 00:15:18,000 --> 00:15:24,600 Speaker 1: hundred CE, they planted apricots there. Historically, royals and the 238 00:15:24,640 --> 00:15:29,000 Speaker 1: wealthy were fans of the apricot, and because of its appearance, 239 00:15:29,800 --> 00:15:33,560 Speaker 1: it was also the subject of authors and artists. A 240 00:15:33,560 --> 00:15:36,760 Speaker 1: handful of classic works out of China reference apricot trees 241 00:15:36,800 --> 00:15:41,280 Speaker 1: as ornamental, very much like the beauty of it, the 242 00:15:41,280 --> 00:15:47,040 Speaker 1: golden apple, all that kind of stuff. M The Spanish 243 00:15:47,080 --> 00:15:49,560 Speaker 1: brought apricots with them to the Americas, and the fifteen 244 00:15:49,640 --> 00:15:54,400 Speaker 1: hundreds apricot trees were observed in the Santa Fe area 245 00:15:54,520 --> 00:15:57,880 Speaker 1: in the sixteen twenties, likely the result of discarded pits. 246 00:15:59,120 --> 00:16:03,040 Speaker 1: Records indicate that apricots were being cultivated in California by 247 00:16:03,120 --> 00:16:06,960 Speaker 1: the eighteenth century. There was an earlier attempt at cultivation 248 00:16:07,040 --> 00:16:09,400 Speaker 1: in Virginia, but it was unsuccessful. 249 00:16:10,640 --> 00:16:14,320 Speaker 2: Yeah, the climate generally isn't right for apricots in North 250 00:16:14,360 --> 00:16:21,120 Speaker 2: America outside of that Pacific region. Similarly, varieties of apricots 251 00:16:21,160 --> 00:16:25,400 Speaker 2: were spread throughout other parts of Europe around the same time, 252 00:16:25,480 --> 00:16:27,720 Speaker 2: like the fifteen to seventeen hundreds, but they never really 253 00:16:27,720 --> 00:16:31,440 Speaker 2: took off as crops anywhere except for the Mediterranean due 254 00:16:31,480 --> 00:16:35,320 Speaker 2: to the climate, but were popular like in gardens and 255 00:16:35,400 --> 00:16:41,000 Speaker 2: as ornamentals in various places. For example, the aforementioned more 256 00:16:41,040 --> 00:16:44,760 Speaker 2: Park variety is from England, named after the more Park 257 00:16:44,960 --> 00:16:49,560 Speaker 2: estate north of London. These were in particular pretty posh 258 00:16:49,600 --> 00:16:52,400 Speaker 2: for a while, like Jane Austen mentioned them in Mansfield 259 00:16:52,440 --> 00:16:56,320 Speaker 2: Park as this variety of apricots so tasty that the 260 00:16:56,320 --> 00:16:59,000 Speaker 2: household cook basically hoards them as they come. 261 00:16:58,920 --> 00:17:04,080 Speaker 3: Ripe okay, okay. 262 00:17:05,520 --> 00:17:10,560 Speaker 1: English naturalist canon Henry Baker Tristrom described a wealth of 263 00:17:10,560 --> 00:17:14,399 Speaker 1: apricots outside of Damascus in the nineteenth century, and at 264 00:17:14,440 --> 00:17:18,400 Speaker 1: the time in Syria, apricots were often deepitted, crushed into 265 00:17:18,440 --> 00:17:22,680 Speaker 1: a paste and spread out and sun dried. I read 266 00:17:22,680 --> 00:17:25,240 Speaker 1: a lot of takes on this, so about the good 267 00:17:25,240 --> 00:17:29,159 Speaker 1: and bad of kind of the roll up apricots this 268 00:17:29,240 --> 00:17:30,560 Speaker 1: seems to be a good. 269 00:17:30,480 --> 00:17:35,600 Speaker 2: Okay, okay. World War One would spur the production of 270 00:17:35,640 --> 00:17:39,200 Speaker 2: apricots in the United States as imports of dried ones 271 00:17:39,200 --> 00:17:42,480 Speaker 2: from Europe became unavailable during that time, and there was 272 00:17:42,600 --> 00:17:45,359 Speaker 2: like a bit of an apricot boom through certainly the 273 00:17:45,640 --> 00:17:48,720 Speaker 2: nineteen twenties at least, and. 274 00:17:48,640 --> 00:17:49,560 Speaker 3: Then jumping ahead. 275 00:17:49,680 --> 00:17:53,800 Speaker 1: In recent years there have been efforts to ship fresh 276 00:17:53,880 --> 00:17:57,399 Speaker 1: apricots because that's really difficult, they're delicate, as you said, 277 00:17:58,960 --> 00:18:02,879 Speaker 1: and to grow so Eastern apricots in the United States 278 00:18:02,880 --> 00:18:05,560 Speaker 1: with some success. 279 00:18:06,240 --> 00:18:11,520 Speaker 2: Because yeah, climate change is affecting apricot crops. For example, 280 00:18:11,880 --> 00:18:15,240 Speaker 2: just this year, a late frost and turkey in April 281 00:18:15,600 --> 00:18:20,760 Speaker 2: damaged about ten million apricot trees, like endangering this year's 282 00:18:20,760 --> 00:18:24,520 Speaker 2: production of dried apricots. About a month later, some seventy 283 00:18:24,600 --> 00:18:27,320 Speaker 2: to eighty percent of the trees had recovered, not for 284 00:18:27,400 --> 00:18:31,040 Speaker 2: this season, but hopefully to live and produce again next year, 285 00:18:31,400 --> 00:18:33,480 Speaker 2: and growers were working to save the rest of the 286 00:18:33,480 --> 00:18:39,560 Speaker 2: trees as well. It's just, yeah, it sucks and it 287 00:18:39,760 --> 00:18:43,480 Speaker 2: required more work. And that's where we. 288 00:18:43,440 --> 00:18:50,000 Speaker 1: Are, yep, which is unfortunately how we end a lot 289 00:18:50,040 --> 00:18:51,440 Speaker 1: of these hotlines. 290 00:18:52,280 --> 00:18:55,840 Speaker 2: Yep. It's just the reality of what's going on. I mean, 291 00:18:56,000 --> 00:18:59,040 Speaker 2: you know, people, people are absolutely working on it though, 292 00:18:59,119 --> 00:19:00,000 Speaker 2: and that's really. 293 00:18:59,800 --> 00:19:05,080 Speaker 1: Cool they are. And when we say research is ongoing, 294 00:19:05,240 --> 00:19:05,960 Speaker 1: research is. 295 00:19:06,240 --> 00:19:11,960 Speaker 2: Oh yeah going, Yeah, certainly that genomic study was from 296 00:19:12,040 --> 00:19:15,520 Speaker 2: like the last year or two and yeah, and it's 297 00:19:15,560 --> 00:19:17,520 Speaker 2: so it's so great. I love all of this. 298 00:19:19,440 --> 00:19:21,399 Speaker 1: It is, it is, And I would love for listeners 299 00:19:21,440 --> 00:19:23,639 Speaker 1: drite in because I know apricots have a lot of 300 00:19:23,680 --> 00:19:29,439 Speaker 1: cultural significances. Yeah, and just as always, dishes that you 301 00:19:29,640 --> 00:19:32,640 Speaker 1: like to make with apricots, anything like that, we would 302 00:19:32,680 --> 00:19:33,520 Speaker 1: love to hear from you. 303 00:19:33,760 --> 00:19:36,719 Speaker 2: Yeah, if you've been around the trees when they're in 304 00:19:36,840 --> 00:19:43,280 Speaker 2: bloom if right, yeah, yeah, anything, let us know, yes. 305 00:19:43,320 --> 00:19:45,960 Speaker 1: Please let us know. But that is what we have 306 00:19:46,000 --> 00:19:47,560 Speaker 1: to say about apricots for now. 307 00:19:47,960 --> 00:19:50,880 Speaker 2: It is. We do already have some listener mail for you, though, 308 00:19:50,880 --> 00:19:52,440 Speaker 2: and we are going to get into that as soon 309 00:19:52,440 --> 00:19:54,240 Speaker 2: as we get back from one more quick break for 310 00:19:54,280 --> 00:19:55,439 Speaker 2: a word from our sponsors. 311 00:20:05,000 --> 00:20:08,200 Speaker 1: And we're back, Thank you, sponsor, Yes, thank you, and 312 00:20:08,240 --> 00:20:21,639 Speaker 1: we're back with listenun I must feel like an apricot 313 00:20:21,680 --> 00:20:27,879 Speaker 1: is such a bright, like lovely, delicate surprise. 314 00:20:28,359 --> 00:20:29,560 Speaker 2: Yeah. 315 00:20:29,640 --> 00:20:33,880 Speaker 1: Yeah, I'm meeting with my friend who loves apricots next 316 00:20:33,880 --> 00:20:36,080 Speaker 1: weekend and I'll see if she because we're doing like 317 00:20:36,119 --> 00:20:36,840 Speaker 1: a cheese night. 318 00:20:37,000 --> 00:20:40,960 Speaker 2: Oh they do pair well with the cheese. Sure, yeah, exactly, 319 00:20:41,720 --> 00:20:42,359 Speaker 2: so we'll see. 320 00:20:42,680 --> 00:20:43,120 Speaker 3: We'll see. 321 00:20:45,080 --> 00:20:48,360 Speaker 1: Kelsey wrote, I am currently listening to your Earl Gray 322 00:20:48,440 --> 00:20:51,680 Speaker 1: episode while sipping my favorite earl gray lavender tea from 323 00:20:51,680 --> 00:20:56,359 Speaker 1: Adagio t not a sponsor, it totally does have notes 324 00:20:56,400 --> 00:21:00,119 Speaker 1: of fruit loops and I just noticed the candle on 325 00:21:00,160 --> 00:21:05,520 Speaker 1: my table is Bergamot plus black tea scented aka earl gray. 326 00:21:06,320 --> 00:21:09,280 Speaker 1: No big story to share here. I enjoy bonding with 327 00:21:09,320 --> 00:21:12,359 Speaker 1: my friends Chelsea and Ashley over tea, especially earl gray, 328 00:21:12,480 --> 00:21:15,199 Speaker 1: And while I do like coffee, it doesn't quite provide 329 00:21:15,240 --> 00:21:19,120 Speaker 1: the calm energy that a steaming cup of Earl Gray gives. 330 00:21:20,520 --> 00:21:28,439 Speaker 1: Regarding the SpongeBob episode, more SpongeBob foods canned bread found 331 00:21:28,440 --> 00:21:32,440 Speaker 1: in the grocery store in Tentacle Acres, Squidward gives more 332 00:21:32,440 --> 00:21:35,200 Speaker 1: and more soda to SpongeBob and Patrick as they compete 333 00:21:35,200 --> 00:21:38,000 Speaker 1: to be his best friend. The carbonation becomes too much 334 00:21:38,040 --> 00:21:43,520 Speaker 1: and Squidward's house explodes. Everything in the fry cook games 335 00:21:43,800 --> 00:21:47,719 Speaker 1: fans turned into fish sticks, ice cream dives, and of 336 00:21:47,800 --> 00:21:56,760 Speaker 1: course chocolate. I did try the Wendy's Crabby Patty and 337 00:21:56,800 --> 00:22:00,119 Speaker 1: it was good, but nothing particularly special. In other a 338 00:22:00,240 --> 00:22:03,560 Speaker 1: tie in, the SpongeBob craft mac and cheese is definitely 339 00:22:03,600 --> 00:22:07,879 Speaker 1: one of the best cartoon shaped varieties. Tea and pet 340 00:22:07,880 --> 00:22:12,200 Speaker 1: tax photos included below. I adopted Scooter earlier this summer 341 00:22:12,320 --> 00:22:15,520 Speaker 1: and he is all boy, snugly, loves to play and 342 00:22:15,640 --> 00:22:19,080 Speaker 1: enjoys a good wrestle. I hope your falls are off 343 00:22:19,119 --> 00:22:21,160 Speaker 1: to a good start and that lots more good things 344 00:22:21,200 --> 00:22:22,000 Speaker 1: are coming your way. 345 00:22:23,000 --> 00:22:29,600 Speaker 2: Oh, Scooter, Scooter. Yes. Attached is a photo of a 346 00:22:29,640 --> 00:22:34,960 Speaker 2: black cat with really gorgeous like yellow green eyes and 347 00:22:35,040 --> 00:22:36,520 Speaker 2: a very boopable nose. 348 00:22:38,119 --> 00:22:44,359 Speaker 1: Very yes, we appreciate the tax. Okay, all right, So 349 00:22:45,960 --> 00:22:48,600 Speaker 1: I have to go through these again. I think we 350 00:22:48,640 --> 00:22:50,359 Speaker 1: should come back and do a follow up on this 351 00:22:50,440 --> 00:22:51,399 Speaker 1: SpongeBob episode. 352 00:22:51,480 --> 00:22:53,359 Speaker 2: I'm not arguing with you. I agree. 353 00:22:53,760 --> 00:22:56,720 Speaker 3: Cam Bread is from one of the other I feel 354 00:22:56,720 --> 00:22:57,280 Speaker 3: like I tried. 355 00:22:57,320 --> 00:23:01,080 Speaker 1: I sent Lauren twenty of my favorite episodes, and I 356 00:23:01,160 --> 00:23:04,000 Speaker 1: still have all these other ones. But cam Bread is 357 00:23:04,040 --> 00:23:07,159 Speaker 1: from the episode where Squidward moves out and he's trying 358 00:23:07,200 --> 00:23:12,160 Speaker 1: to live with in Like all of the similar squid words, 359 00:23:12,400 --> 00:23:15,560 Speaker 1: but it gets bored because Squidward actually likes chaos, even 360 00:23:15,560 --> 00:23:16,840 Speaker 1: if he doesn't want to admit it. 361 00:23:18,320 --> 00:23:22,280 Speaker 3: But can bread was something he bought. I forgot about 362 00:23:22,320 --> 00:23:23,840 Speaker 3: this carbonation thing, though. 363 00:23:23,760 --> 00:23:27,800 Speaker 1: So thank you for reminding me about that one the 364 00:23:27,840 --> 00:23:30,760 Speaker 1: fry cook games, Yes, I tried to work that in. 365 00:23:31,680 --> 00:23:34,040 Speaker 1: That is also something Binging with Babbish has done. 366 00:23:35,200 --> 00:23:36,439 Speaker 3: But yeah we should. 367 00:23:36,880 --> 00:23:39,920 Speaker 1: I mentioned that there were food competitions, but we didn't 368 00:23:39,960 --> 00:23:47,480 Speaker 1: go in depth in Jay said competitions chocolate. I love 369 00:23:47,560 --> 00:23:51,120 Speaker 1: that episode, especially as somebody who had to sell chocolate 370 00:23:51,119 --> 00:23:54,159 Speaker 1: when I was in Marching Band, because that's kind of 371 00:23:54,200 --> 00:23:57,200 Speaker 1: the plot of it, is Patrick and spongebobber selling these 372 00:23:57,320 --> 00:23:59,200 Speaker 1: chocolates and. 373 00:23:59,680 --> 00:24:01,680 Speaker 3: Wow, I don't want to spoil it, but anyway. 374 00:24:01,560 --> 00:24:04,760 Speaker 1: There's a guy that just is like screaming chocolate after them. 375 00:24:06,240 --> 00:24:06,760 Speaker 2: Huh. 376 00:24:07,040 --> 00:24:12,199 Speaker 1: I related to it. I tried to sell chocolate in 377 00:24:12,280 --> 00:24:12,760 Speaker 1: my youth. 378 00:24:18,680 --> 00:24:21,399 Speaker 2: Yeah. Yeah, I still need to go through that list 379 00:24:21,480 --> 00:24:24,560 Speaker 2: that you sent me and watch the ones that I 380 00:24:24,600 --> 00:24:30,400 Speaker 2: have not seen. So yeah, yeah, no future future SpongeBob 381 00:24:30,920 --> 00:24:32,879 Speaker 2: continued musings forthcoming. 382 00:24:35,960 --> 00:24:43,520 Speaker 1: Also, I think you're correct that, whether correct or not 383 00:24:44,080 --> 00:24:45,920 Speaker 1: or not, I'm not sure but I feel like when 384 00:24:45,920 --> 00:24:50,520 Speaker 1: you have tea, at least in the United States, that 385 00:24:50,520 --> 00:24:52,960 Speaker 1: feels like I'm much more calming. I'm sitting down with 386 00:24:53,000 --> 00:24:55,240 Speaker 1: you to have tea, whereas coffee is sort of like 387 00:24:55,320 --> 00:24:56,120 Speaker 1: I need the caffeine. 388 00:24:56,400 --> 00:24:58,080 Speaker 3: Yeah, and I've got to go. 389 00:24:58,440 --> 00:24:59,760 Speaker 2: I mean you can also, I mean you can do 390 00:24:59,800 --> 00:25:02,760 Speaker 2: that with coffee, Like you can have a nice calming 391 00:25:02,920 --> 00:25:08,639 Speaker 2: cup of coffee. But to quote Giles from Buffy the 392 00:25:08,720 --> 00:25:12,960 Speaker 2: Vampire Slayer, tea is soothing. I wish to be tense, 393 00:25:14,359 --> 00:25:18,480 Speaker 2: you know, like that's why I drink coffee because right 394 00:25:18,680 --> 00:25:23,440 Speaker 2: like I'm kind of looking for that caffeine high. Heck, 395 00:25:23,520 --> 00:25:28,760 Speaker 2: Joss Whedon, I am still still a big fan of Buffy. Yeah, no, 396 00:25:28,880 --> 00:25:29,960 Speaker 2: that's yeah. 397 00:25:30,280 --> 00:25:32,800 Speaker 3: It depends, it depends. 398 00:25:33,160 --> 00:25:37,800 Speaker 2: And furthermore, you can do like a whole coffee ceremony 399 00:25:38,040 --> 00:25:39,680 Speaker 2: the way that we kind of have like a koutroumol 400 00:25:39,760 --> 00:25:41,640 Speaker 2: for tea. You can do the same thing for coffee, 401 00:25:41,720 --> 00:25:45,919 Speaker 2: and it depends, it depends, but it is less caffeinated. 402 00:25:48,119 --> 00:25:51,440 Speaker 1: Yeah, and it could be like a part of it 403 00:25:51,520 --> 00:25:53,960 Speaker 1: is romanticized in a lot of ways for some of us. 404 00:25:55,960 --> 00:25:58,720 Speaker 1: But I used to do what I call slow Sundays, 405 00:25:59,320 --> 00:26:03,359 Speaker 1: and I would just drink slowly a French Press, like 406 00:26:03,359 --> 00:26:07,159 Speaker 1: I would make a French Press coffee which I wouldn't 407 00:26:07,160 --> 00:26:10,360 Speaker 1: normally have because it takes more time, and I would 408 00:26:10,400 --> 00:26:11,480 Speaker 1: just slowly drink it. 409 00:26:11,480 --> 00:26:12,159 Speaker 3: It was lovely. 410 00:26:12,640 --> 00:26:16,439 Speaker 1: So yeah, you can absolutely have that experience with coffee 411 00:26:16,480 --> 00:26:18,480 Speaker 1: as well. I just feel like, for at least for me, 412 00:26:19,160 --> 00:26:22,399 Speaker 1: it's usually coffee is my I've got to go, and 413 00:26:22,560 --> 00:26:23,639 Speaker 1: tea is sort. 414 00:26:23,359 --> 00:26:26,720 Speaker 2: Of I'm having a cup of a nice thing. I'm 415 00:26:26,760 --> 00:26:35,840 Speaker 2: sitting down. Yeah right, I see you, Yeah same, Bart 416 00:26:35,880 --> 00:26:40,600 Speaker 2: wrote as your self appointed and utterly unofficial Irish correspondent. 417 00:26:40,840 --> 00:26:43,439 Speaker 2: I've been feeling guilty about not finding the time to 418 00:26:43,520 --> 00:26:46,399 Speaker 2: write about your recent tea episode. But now that you 419 00:26:46,560 --> 00:26:49,560 Speaker 2: combined the Irish obsession with tea with my love of 420 00:26:49,600 --> 00:26:54,520 Speaker 2: Star Trek, most especially TNG and most especially still Captain Picard, 421 00:26:54,840 --> 00:26:57,800 Speaker 2: I just had to find the time. I was surprised 422 00:26:57,800 --> 00:27:01,000 Speaker 2: to learn how uncertain that history is, but happy to 423 00:27:01,080 --> 00:27:05,560 Speaker 2: hear that my favorite brand, Twinings, is officially the original. 424 00:27:06,160 --> 00:27:08,280 Speaker 2: What I was even more surprised to learn is how 425 00:27:08,320 --> 00:27:12,120 Speaker 2: recent an invention Lady Gray is. Growing up in Ireland 426 00:27:12,160 --> 00:27:14,720 Speaker 2: in a Belgian family has always given me a slight 427 00:27:14,760 --> 00:27:18,200 Speaker 2: outsider's perspective, and I actually grew up not drinking tea 428 00:27:18,320 --> 00:27:20,880 Speaker 2: or coffee at all because my parents felt those were 429 00:27:20,920 --> 00:27:24,280 Speaker 2: adult drinks and not for kids. I developed my love 430 00:27:24,320 --> 00:27:26,840 Speaker 2: of both tea and coffee when I left home for university. 431 00:27:27,800 --> 00:27:31,040 Speaker 2: Given the Irish climate, warm drinks are much more appealing 432 00:27:31,119 --> 00:27:34,040 Speaker 2: than cold, soft drinks, so I've developed a real fondness 433 00:27:34,040 --> 00:27:37,119 Speaker 2: for them. When I look at my Irish friends and colleagues, 434 00:27:37,160 --> 00:27:39,760 Speaker 2: they all have their exact brand of tea or coffee 435 00:27:39,760 --> 00:27:42,720 Speaker 2: and an exact way they like it, and they drink 436 00:27:42,800 --> 00:27:45,960 Speaker 2: many identical cups each and every day, week after month 437 00:27:46,040 --> 00:27:49,560 Speaker 2: after year. That just does not work for me. I 438 00:27:49,720 --> 00:27:52,600 Speaker 2: like to savor my hot drinks. See what I did there, 439 00:27:52,920 --> 00:27:54,880 Speaker 2: So for me, the key is variability. 440 00:27:55,119 --> 00:27:55,520 Speaker 3: Mostly. 441 00:27:56,320 --> 00:27:58,640 Speaker 2: The one exception is the very first cup of the day, 442 00:27:58,840 --> 00:28:01,199 Speaker 2: because that needs to be said things so routine. It 443 00:28:01,240 --> 00:28:04,320 Speaker 2: happens on autopilot. I start every day with a big 444 00:28:04,440 --> 00:28:08,200 Speaker 2: mug of Twining's English Breakfast Tea with one Stevia tablet 445 00:28:08,200 --> 00:28:12,040 Speaker 2: in it. After that, the variety starts. If I want 446 00:28:12,080 --> 00:28:15,000 Speaker 2: a second cup before eleven, it will be something without caffeine. 447 00:28:15,119 --> 00:28:18,040 Speaker 2: Often a roebus. Is that how you say that's I 448 00:28:18,040 --> 00:28:20,320 Speaker 2: think that's how you say it. But just as often 449 00:28:20,400 --> 00:28:24,200 Speaker 2: a herbal or fruit tea. At eleven, it's coffee time. 450 00:28:24,600 --> 00:28:27,639 Speaker 2: I grind my own beans, so to ensure I enjoy 451 00:28:27,720 --> 00:28:30,399 Speaker 2: every cup, I never buy the same beans twice in 452 00:28:30,440 --> 00:28:33,000 Speaker 2: a row. I make sure to very brand, nation of 453 00:28:33,040 --> 00:28:35,920 Speaker 2: origin and strength, so each time I open a new bag, 454 00:28:36,119 --> 00:28:38,120 Speaker 2: my taste buds get something new to enjoy for a 455 00:28:38,160 --> 00:28:40,680 Speaker 2: week or two. If I want another cup of something 456 00:28:40,720 --> 00:28:43,760 Speaker 2: before lunch, it has to be caffeine free again, so 457 00:28:43,920 --> 00:28:46,760 Speaker 2: I reach for a flavored caffeine free instant coffee from 458 00:28:46,880 --> 00:28:51,000 Speaker 2: the wonderful British brand Beanies. Again, I never buy the 459 00:28:51,000 --> 00:28:53,640 Speaker 2: same flavored twice in a row, so it's always something different. 460 00:28:54,080 --> 00:28:57,120 Speaker 2: Afternoons are usually too busy to faugh about with grinding 461 00:28:57,120 --> 00:29:01,360 Speaker 2: my own coffee, so it's a flavored caffeinated be He's instant. Again, 462 00:29:01,600 --> 00:29:05,200 Speaker 2: a different flavor every jar, and in the evenings, always 463 00:29:05,240 --> 00:29:08,520 Speaker 2: caffeine free, and usually some caffeine free tea I didn't 464 00:29:08,560 --> 00:29:10,440 Speaker 2: have in the morning. If I have a second cup 465 00:29:10,480 --> 00:29:14,560 Speaker 2: at all in the morning, but then we have weekends, 466 00:29:14,920 --> 00:29:17,440 Speaker 2: I like to make those specials, so I start my 467 00:29:17,520 --> 00:29:20,160 Speaker 2: day with a chai on Saturdays and an Earl or 468 00:29:20,280 --> 00:29:23,760 Speaker 2: Lady Gray. On Sundays, twinings do a plain Chai and 469 00:29:23,800 --> 00:29:26,719 Speaker 2: a vanilla chie, so I alternate those, And of course 470 00:29:27,080 --> 00:29:30,240 Speaker 2: every second box of Sunday tea is an Earl Gray 471 00:29:30,520 --> 00:29:35,600 Speaker 2: and then a Lady Gray, etc. And all that brings 472 00:29:35,640 --> 00:29:39,800 Speaker 2: me to my beloved Captain Bicard's drink were I don't 473 00:29:39,840 --> 00:29:43,160 Speaker 2: have his exact tea glasses, but I do have beautiful 474 00:29:43,160 --> 00:29:46,320 Speaker 2: tea glasses, and they are from Botom. I simply adore 475 00:29:46,360 --> 00:29:48,840 Speaker 2: the Botom stuff because they are French and their style 476 00:29:48,920 --> 00:29:52,960 Speaker 2: instantly transports me to my Belgian childhood memories. My grandfather 477 00:29:53,040 --> 00:29:56,719 Speaker 2: would always order tea citron in Flemish, which is a 478 00:29:56,800 --> 00:29:59,520 Speaker 2: light British tea, usually lipped in with a slice of 479 00:29:59,520 --> 00:30:03,120 Speaker 2: fresh lemon, one sugar, no milk. It would always be 480 00:30:03,160 --> 00:30:06,400 Speaker 2: served in a tea glass, never cup, and those glasses 481 00:30:06,440 --> 00:30:09,120 Speaker 2: had plain steel handles and were flared at the top. 482 00:30:09,600 --> 00:30:11,480 Speaker 2: It took me years to find ones that looked just 483 00:30:11,560 --> 00:30:14,000 Speaker 2: like those I remember, but I did, and each and 484 00:30:14,040 --> 00:30:17,520 Speaker 2: every time I drink from them, I think of Den Bumpa, 485 00:30:18,000 --> 00:30:20,680 Speaker 2: our Flemish name for my mom's dad. I don't know 486 00:30:20,720 --> 00:30:23,360 Speaker 2: if I said that right, sorry, they are from Botom, 487 00:30:23,400 --> 00:30:25,520 Speaker 2: and I love them even more than I would the 488 00:30:25,520 --> 00:30:29,120 Speaker 2: Picard glasses. Here's the tea glass I'm sipping from as 489 00:30:29,160 --> 00:30:32,800 Speaker 2: I type, filled with Twining's Lady Gray of course. 490 00:30:35,960 --> 00:30:37,640 Speaker 3: Oh this is all excellent. 491 00:30:38,200 --> 00:30:44,360 Speaker 2: Oh my goodness, what a gorgeous and varied routine. 492 00:30:44,040 --> 00:30:45,360 Speaker 3: I love the. 493 00:30:45,400 --> 00:30:49,000 Speaker 2: Rules set that you have built for yourself. This is delightful. 494 00:30:50,240 --> 00:30:53,840 Speaker 2: It's fantastic, and I love that you have built in 495 00:30:55,320 --> 00:30:58,920 Speaker 2: you're going to have different things. Yeah, it's never yea 496 00:30:59,240 --> 00:31:03,280 Speaker 2: quite the same as Lauren and I have discussed before. 497 00:31:05,440 --> 00:31:07,760 Speaker 2: We are struggling with what day it is, so I 498 00:31:07,800 --> 00:31:09,440 Speaker 2: feel like this would be a good way for me 499 00:31:09,520 --> 00:31:13,360 Speaker 2: to be like today's Earl Gray tea day, Yeah, because 500 00:31:13,520 --> 00:31:17,800 Speaker 2: yesterday was and here you go with right sure yeah, 501 00:31:18,400 --> 00:31:24,520 Speaker 2: uh huh oh man. Also the picture drink where is 502 00:31:24,720 --> 00:31:29,040 Speaker 2: like like a card adjacent. It's got that kind of 503 00:31:29,120 --> 00:31:31,960 Speaker 2: like modernistic sort of I mean it's from Botom, you know, 504 00:31:32,040 --> 00:31:33,840 Speaker 2: so's so right, so that's sort of what they do. 505 00:31:33,960 --> 00:31:38,040 Speaker 2: But yeah, yeah, oh, I do love. I do love 506 00:31:38,320 --> 00:31:43,760 Speaker 2: a glass vessel for teas because they can have such 507 00:31:43,800 --> 00:31:48,400 Speaker 2: beautiful coloration to them and as long as I mean 508 00:31:48,840 --> 00:31:53,560 Speaker 2: glass doesn't keep heat as well as ceramics perhaps, and 509 00:31:53,640 --> 00:31:55,280 Speaker 2: so as long as you get a different type of 510 00:31:55,320 --> 00:31:57,640 Speaker 2: handle so you're not heck and burning your fingers all 511 00:31:57,680 --> 00:31:58,080 Speaker 2: the time. 512 00:32:00,640 --> 00:32:05,280 Speaker 1: Yeah, it's just nice. I think I've told the story before, 513 00:32:05,400 --> 00:32:08,600 Speaker 1: but I don't know why this is. I have an 514 00:32:08,640 --> 00:32:13,520 Speaker 1: aunt who became convinced I loved collecting teacups. 515 00:32:13,880 --> 00:32:16,880 Speaker 2: Oh interesting, Okay, have. 516 00:32:16,960 --> 00:32:18,960 Speaker 3: A collection of tups. 517 00:32:20,480 --> 00:32:24,400 Speaker 1: Despite the fact I can't really drink tea, and they're beautiful, 518 00:32:24,520 --> 00:32:28,160 Speaker 1: like I really appreciate the artistry of them. 519 00:32:28,280 --> 00:32:32,560 Speaker 2: Yeah, I mean you can have tea without real tea 520 00:32:32,680 --> 00:32:34,480 Speaker 2: in it, you know, you can have like like like 521 00:32:34,640 --> 00:32:39,360 Speaker 2: herbal and fruit teas that don't contain Yeah. 522 00:32:39,800 --> 00:32:42,440 Speaker 3: Yeah, I want. 523 00:32:42,360 --> 00:32:44,440 Speaker 1: To get to the bottom of this though, because somebody 524 00:32:44,440 --> 00:32:46,720 Speaker 1: gave me a tea they swore didn't have the thing 525 00:32:46,880 --> 00:32:49,959 Speaker 1: that would set me off, and it definitely did. So 526 00:32:51,200 --> 00:32:53,320 Speaker 1: I need to figure out Maybe I don't know what 527 00:32:53,400 --> 00:32:55,800 Speaker 1: it is. Okay, maybe I actually haven't gotten to the 528 00:32:55,800 --> 00:32:58,240 Speaker 1: bottom of other things, but I could put in there. 529 00:32:58,880 --> 00:33:01,600 Speaker 2: Yeah, other things can contained tannons, and if that's what's 530 00:33:01,600 --> 00:33:03,840 Speaker 2: bothering you then yeah, but. 531 00:33:05,120 --> 00:33:12,400 Speaker 1: Yeah, this is not a self diagnosis podcast, so we 532 00:33:12,440 --> 00:33:13,000 Speaker 1: shall move on. 533 00:33:13,280 --> 00:33:17,280 Speaker 2: Yeah, yeah, yeah, yeah. Also, yes, hello, good to hear 534 00:33:17,360 --> 00:33:22,560 Speaker 2: from another Next Generation fan. John lock Icard is just 535 00:33:22,600 --> 00:33:24,560 Speaker 2: a wonderful part of my psyche at all times. 536 00:33:24,640 --> 00:33:29,600 Speaker 1: So yes, we were very excited to get this email. 537 00:33:30,800 --> 00:33:32,640 Speaker 3: Thank you, thank you so much. 538 00:33:34,480 --> 00:33:36,720 Speaker 2: Also, one last note about that. I don't know about 539 00:33:36,720 --> 00:33:39,760 Speaker 2: anybody else who has watched and rewatched Next Generation a 540 00:33:39,760 --> 00:33:42,640 Speaker 2: whole lot, but just about like i'd say, like once 541 00:33:42,680 --> 00:33:46,440 Speaker 2: every two weeks or so. Qu's line, is there a 542 00:33:46,640 --> 00:33:49,680 Speaker 2: John luck Pickard here? Just pops in my head. It 543 00:33:49,760 --> 00:33:53,240 Speaker 2: just pops in there. Yeah, y'all, y'all tell me. Y'all, 544 00:33:54,320 --> 00:33:57,000 Speaker 2: y'all tell me what lines live red free in your head? 545 00:33:57,840 --> 00:34:01,880 Speaker 3: Oh that is a fun extreme please yes, do. 546 00:34:04,120 --> 00:34:04,320 Speaker 1: Well. 547 00:34:04,360 --> 00:34:06,520 Speaker 3: Thank you so much to both of these listeners for 548 00:34:06,560 --> 00:34:06,960 Speaker 3: writing in. 549 00:34:07,080 --> 00:34:08,640 Speaker 1: If you would like to write to us, you can 550 00:34:08,760 --> 00:34:11,000 Speaker 1: our email us hello at saverpod dot com. 551 00:34:11,000 --> 00:34:13,560 Speaker 2: We're also on social media. You can find us on 552 00:34:13,760 --> 00:34:16,680 Speaker 2: Instagram and blue Sky at saver Pod and we do 553 00:34:16,760 --> 00:34:19,680 Speaker 2: hope to hear from you. Save is production of iHeartRadio. 554 00:34:19,920 --> 00:34:22,160 Speaker 2: For more podcasts from my Heart Radio, you can visit 555 00:34:22,200 --> 00:34:25,520 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 556 00:34:25,560 --> 00:34:28,520 Speaker 2: your favorite shows. Thanks, as always to our super producers 557 00:34:28,680 --> 00:34:31,520 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 558 00:34:31,640 --> 00:34:33,520 Speaker 2: and we hope that lots more good things are coming 559 00:34:33,560 --> 00:34:41,560 Speaker 2: your way.