1 00:00:09,240 --> 00:00:11,520 Speaker 1: Hello, and welcome to favorite protection of I Heart Radio. 2 00:00:11,560 --> 00:00:13,600 Speaker 1: I'm Anny Rees and I'm more in Vocal Bomb, and 3 00:00:13,680 --> 00:00:24,120 Speaker 1: today we're talking about lamb shaped easter treats, Yes, which 4 00:00:24,840 --> 00:00:29,480 Speaker 1: I knew nothing about, okay, Um, prior to this, I'm 5 00:00:29,520 --> 00:00:37,519 Speaker 1: familiar with the concept of shaping things I'm more familiar 6 00:00:37,560 --> 00:00:43,440 Speaker 1: with like peeps. Okay, okay, I this idea isn't new 7 00:00:43,479 --> 00:00:47,360 Speaker 1: to me. However, this whole thing was very very new 8 00:00:47,400 --> 00:00:53,160 Speaker 1: to me. And the pictures listeners, if you don't know 9 00:00:53,240 --> 00:00:55,360 Speaker 1: what we're talking about, you have to look up the pictures. 10 00:00:55,360 --> 00:00:56,800 Speaker 1: I'm not giving you a choice. You have to look 11 00:00:56,840 --> 00:01:01,040 Speaker 1: them up. I'm sorry, but they will of you a 12 00:01:01,120 --> 00:01:06,000 Speaker 1: mix of delight and like unsettled nous. But I just 13 00:01:06,160 --> 00:01:11,920 Speaker 1: really recommend It's it's really deep into the uncanny valley 14 00:01:11,959 --> 00:01:18,039 Speaker 1: of of lambs um that we are delving today. Yeah, 15 00:01:18,080 --> 00:01:24,319 Speaker 1: it's it's really I this is like primarily a Catholic tradition, 16 00:01:24,880 --> 00:01:28,119 Speaker 1: and that is one branch of religion that I am 17 00:01:28,200 --> 00:01:32,560 Speaker 1: very unfamiliar with. So so I don't um and religion 18 00:01:32,560 --> 00:01:36,280 Speaker 1: and religious custom um. So yeah, I don't have any 19 00:01:36,360 --> 00:01:38,880 Speaker 1: personal experience with this, but I guess a few years 20 00:01:38,880 --> 00:01:43,559 Speaker 1: ago I started like hearing tell or seeing tell of 21 00:01:43,560 --> 00:01:48,320 Speaker 1: of right, these cakes and butter molds of lambs, and 22 00:01:48,920 --> 00:01:54,360 Speaker 1: I was like, what what about that? What about that? Indeed, 23 00:01:55,520 --> 00:02:00,240 Speaker 1: I still have questions along those lines. Uh, you were 24 00:02:00,240 --> 00:02:03,440 Speaker 1: discussing pretty in depth before this how to cut and 25 00:02:03,520 --> 00:02:07,160 Speaker 1: each one of these cakes, all right, because it seems 26 00:02:07,320 --> 00:02:10,360 Speaker 1: it seems a little bit maccab no matter how you 27 00:02:10,400 --> 00:02:18,079 Speaker 1: slice it pun intended. Yes, yeah it does. And they 28 00:02:18,120 --> 00:02:20,880 Speaker 1: have like these cute smiles on their face, so all 29 00:02:20,919 --> 00:02:27,440 Speaker 1: the time, I don't know, It's beautiful and disturbing all 30 00:02:27,480 --> 00:02:32,360 Speaker 1: at once. Yeah, yeah, yeah. Also, I just want to 31 00:02:32,360 --> 00:02:33,800 Speaker 1: put this in here. This is one of the few 32 00:02:33,880 --> 00:02:36,480 Speaker 1: episodes that we've ever done and we're in like the 33 00:02:36,560 --> 00:02:41,480 Speaker 1: hundreds now where I kept getting redirected to a rock 34 00:02:41,800 --> 00:02:48,400 Speaker 1: radio station website. Yeah. It's not super uncommon for me 35 00:02:48,480 --> 00:02:54,720 Speaker 1: to run across radio station articles uh in in my reading, 36 00:02:55,000 --> 00:02:59,200 Speaker 1: but but this one very heavily referenced to this one, 37 00:02:59,800 --> 00:03:03,920 Speaker 1: right estatan Yeah. Yeah, And it was very funny in 38 00:03:04,000 --> 00:03:07,040 Speaker 1: my opinion, because you'd be like, oh, Easter lamp cakes, 39 00:03:07,080 --> 00:03:11,400 Speaker 1: and then you'd be like one five Rock would be 40 00:03:11,440 --> 00:03:14,080 Speaker 1: the source that would direct you to. It was just 41 00:03:14,160 --> 00:03:23,600 Speaker 1: an interesting experience on many levels. Yes, absolutely, Okay, I 42 00:03:23,600 --> 00:03:39,760 Speaker 1: guess that right. Question. Lamb mold shaped things? What are they? Well? Um, 43 00:03:39,800 --> 00:03:43,600 Speaker 1: many food products can be molded or otherwise shaped to 44 00:03:43,680 --> 00:03:51,520 Speaker 1: resemble other objects, and lamb shaped foods are foods molded 45 00:03:52,040 --> 00:03:57,320 Speaker 1: or otherwise shaped to resemble lambs. There you go, there 46 00:03:57,320 --> 00:04:02,520 Speaker 1: you go. Um. The lams are generally in a seated position. 47 00:04:02,600 --> 00:04:06,280 Speaker 1: Their their little legs like chucked up underneath them. Um. 48 00:04:06,320 --> 00:04:11,120 Speaker 1: They're either facing straightforward or to their right, never to 49 00:04:11,160 --> 00:04:14,560 Speaker 1: their left. I've never seen a molded lamb facing to 50 00:04:14,640 --> 00:04:23,360 Speaker 1: its left anyway. Ridiculous. Uh. In many traditions, lambs are 51 00:04:23,440 --> 00:04:28,960 Speaker 1: symbolic of springtime and blessings and innocence and sacrifice and 52 00:04:29,160 --> 00:04:35,160 Speaker 1: Christ and so for spring holiday celebrations. This, this symbolism 53 00:04:35,160 --> 00:04:38,159 Speaker 1: wound up being extrapolated out over the centuries to all 54 00:04:38,279 --> 00:04:43,040 Speaker 1: kinds of products. Uh. Plaster lambs for table centerpieces, sugar 55 00:04:43,200 --> 00:04:47,240 Speaker 1: or chocolate or marzipan lambs for Easter baskets, butter lambs 56 00:04:47,279 --> 00:04:51,120 Speaker 1: for the dinner table, lamb shaped cakes for dessert. Um. 57 00:04:51,320 --> 00:04:54,159 Speaker 1: Some people carve their own lamb shapes, especially in butter, 58 00:04:54,200 --> 00:04:57,240 Speaker 1: but there is a whole sub industry of lamb shaped 59 00:04:57,320 --> 00:05:01,960 Speaker 1: molds to create these foods. Um. If you're making a 60 00:05:02,000 --> 00:05:04,440 Speaker 1: butter or chocolate lamb, the molds are usually going to 61 00:05:04,480 --> 00:05:07,440 Speaker 1: be wooden or aluminum or plastic. Um. They come in 62 00:05:07,520 --> 00:05:10,800 Speaker 1: various sizes, ranging from the perhaps most common ones that 63 00:05:10,839 --> 00:05:13,039 Speaker 1: hold about a stick of butter like a quarter pound 64 00:05:13,200 --> 00:05:15,919 Speaker 1: or about a hundred and ten grams um, down to 65 00:05:16,000 --> 00:05:19,880 Speaker 1: like we little single serving molds up to full pound varieties. 66 00:05:20,839 --> 00:05:24,120 Speaker 1: Lamb candies have all kinds of regional variations. When I 67 00:05:24,200 --> 00:05:27,400 Speaker 1: kept reading about U is the Sicilian tradition of marzipan 68 00:05:27,520 --> 00:05:32,359 Speaker 1: lambs um that are filled with a sweetened ground pistachio 69 00:05:32,680 --> 00:05:36,679 Speaker 1: sound really good? Yeah um. If you're making a lamb cake, 70 00:05:37,200 --> 00:05:39,520 Speaker 1: the molds are usually going to be either cast iron 71 00:05:39,680 --> 00:05:43,760 Speaker 1: or aluminum, and generally what you're looking at is a 72 00:05:43,760 --> 00:05:47,200 Speaker 1: single mold in two pieces um, a deeper one that 73 00:05:47,360 --> 00:05:51,600 Speaker 1: contains the lamb's snout and front facing side these are 74 00:05:51,680 --> 00:05:55,200 Speaker 1: in your right facing lambs yeah um, and then a 75 00:05:55,240 --> 00:05:58,440 Speaker 1: more shallow one that will be the lamb's back facing side. 76 00:05:58,640 --> 00:06:01,479 Speaker 1: All right, So what you do here set the front 77 00:06:01,520 --> 00:06:04,839 Speaker 1: facing mold face down and fill it with cake batter. 78 00:06:05,320 --> 00:06:07,640 Speaker 1: Then place the back mold on top of it, and 79 00:06:07,680 --> 00:06:10,320 Speaker 1: as the cake rises in the oven, it fills out 80 00:06:10,600 --> 00:06:14,760 Speaker 1: the back mold. Yeah. Yeah, bad has these small events 81 00:06:14,760 --> 00:06:17,919 Speaker 1: for steam to escape through. You generally want to secure 82 00:06:17,920 --> 00:06:20,440 Speaker 1: it in some way so that the rising batter doesn't 83 00:06:20,480 --> 00:06:27,599 Speaker 1: just dribble out of the bottom mold. No, that sounds terrible. Yeah, 84 00:06:27,800 --> 00:06:33,279 Speaker 1: there's reasons. There are many, There are many potential pitfalls 85 00:06:33,279 --> 00:06:36,720 Speaker 1: and making this type of cake um uh at any rate. Um. 86 00:06:36,760 --> 00:06:39,520 Speaker 1: These molds typically hold about six cups of batter, which 87 00:06:39,520 --> 00:06:41,560 Speaker 1: is about the same volume as an eight inch around 88 00:06:41,640 --> 00:06:44,200 Speaker 1: cake pan, or like half the volume of a ten 89 00:06:44,279 --> 00:06:46,400 Speaker 1: inch square pan. If either of those give you a 90 00:06:46,440 --> 00:06:48,520 Speaker 1: concept of the size of the sort of mold, it 91 00:06:48,560 --> 00:06:52,680 Speaker 1: helped me visualize it. Anyway, I don't know about all y'all. Um, 92 00:06:52,720 --> 00:06:56,120 Speaker 1: And yes, everyone on the internet kind of agrees that 93 00:06:56,320 --> 00:07:01,800 Speaker 1: undertaking this is hilarious and ill advised but terrific. Uh. 94 00:07:02,400 --> 00:07:07,680 Speaker 1: I love it. I love it. So recipes will recommend 95 00:07:07,960 --> 00:07:10,720 Speaker 1: um any number of different tricks like right, like a 96 00:07:10,920 --> 00:07:14,560 Speaker 1: tying the halves of your mold tightly shut to prevent 97 00:07:14,640 --> 00:07:18,960 Speaker 1: that leakage. Um, or perhaps using toothpicks in the ears 98 00:07:19,080 --> 00:07:24,240 Speaker 1: and neck force stability, yeah um, or perhaps uh buttering 99 00:07:24,360 --> 00:07:28,640 Speaker 1: and flowering your pan like to the nth degree, or 100 00:07:28,760 --> 00:07:31,920 Speaker 1: not even just buttering and flowering the pans, but fully 101 00:07:32,320 --> 00:07:35,480 Speaker 1: brushing them down with shortening, heating the pans to melt 102 00:07:36,160 --> 00:07:39,640 Speaker 1: and coat them with shortening, and then cooling them completely 103 00:07:39,680 --> 00:07:44,200 Speaker 1: to set that layer of grease inside the pan. I 104 00:07:44,240 --> 00:07:46,400 Speaker 1: had never heard of that method before, and I love it. 105 00:07:46,960 --> 00:07:51,720 Speaker 1: Mm hmmm. Um. And yes, these how twos are fabulous. Um. 106 00:07:52,040 --> 00:07:55,400 Speaker 1: I couldn't resist putting in a couple of quotes from 107 00:07:55,440 --> 00:07:58,400 Speaker 1: a couple of my favorite quotes that I ran across today. Um. One. 108 00:07:58,680 --> 00:08:01,640 Speaker 1: This first one comes from a from Bridget Brown blogging 109 00:08:01,840 --> 00:08:05,760 Speaker 1: for estate Sales dot net, and she she had the 110 00:08:05,800 --> 00:08:11,120 Speaker 1: recommendation to buy candy eyes for decorating the lamb with 111 00:08:11,840 --> 00:08:15,120 Speaker 1: not like all over just on the I part. Yeah, 112 00:08:15,160 --> 00:08:17,640 Speaker 1: but they kind of look like googly eyes, all right, 113 00:08:17,800 --> 00:08:21,000 Speaker 1: And and she said, quote, your lamb will look like 114 00:08:21,040 --> 00:08:25,280 Speaker 1: a muppet. She then quotes one Kenneth Jero sh Yarosh 115 00:08:25,640 --> 00:08:29,480 Speaker 1: of Chicago's h. Jero shyarsh Bakery. I'm sorry I didn't 116 00:08:29,520 --> 00:08:34,080 Speaker 1: look it up. He said, the eyes are the hardest part. 117 00:08:34,240 --> 00:08:37,040 Speaker 1: We've always tried to make a respectful looking lamb. They 118 00:08:37,120 --> 00:08:41,040 Speaker 1: end up looking quite serious, almost reverent. Brown then continues, 119 00:08:41,400 --> 00:08:43,880 Speaker 1: if you're confident in your piping skills, you might consider 120 00:08:43,920 --> 00:08:46,880 Speaker 1: a more solemn sheep. But I was quickly becoming very 121 00:08:46,920 --> 00:08:50,160 Speaker 1: aware of my limits. And besides, the muppets are awesome, 122 00:08:51,200 --> 00:08:59,800 Speaker 1: indeed indeed indeed a respectful looking wow. They end up 123 00:09:00,360 --> 00:09:07,520 Speaker 1: quite serious, almost reverent. Um. Having looked up photographs at 124 00:09:07,720 --> 00:09:13,040 Speaker 1: um josh Bakery dot com, I feel like this was sarcasm, 125 00:09:13,080 --> 00:09:18,680 Speaker 1: but I could be. I could be wrong either way. 126 00:09:18,720 --> 00:09:23,440 Speaker 1: They make beautiful looking lamb cakes. They are spectacularly very 127 00:09:23,480 --> 00:09:28,439 Speaker 1: lovely that. My second quote is from from from Ruth, 128 00:09:28,720 --> 00:09:32,319 Speaker 1: who was writing for mid Century Menu dot com, who 129 00:09:32,760 --> 00:09:35,920 Speaker 1: was talking about the recommendation of adding internal support before 130 00:09:36,000 --> 00:09:39,679 Speaker 1: baking right um, she said. One of the recipes that 131 00:09:39,760 --> 00:09:41,960 Speaker 1: was photocopied from a major cookbook and sent to me 132 00:09:42,080 --> 00:09:44,240 Speaker 1: stated in a matter of fact way that the head 133 00:09:44,240 --> 00:09:46,320 Speaker 1: of your lamb cake was bound to roll off and 134 00:09:46,360 --> 00:09:48,480 Speaker 1: to not worry about it. It claimed that you could 135 00:09:48,480 --> 00:09:50,800 Speaker 1: just use toothpicks and frosting to glue it back together 136 00:09:50,800 --> 00:09:53,000 Speaker 1: and everything would be great, which is sort of a lie. 137 00:09:53,440 --> 00:09:55,840 Speaker 1: Anyone who has ever made a lamb cake and had 138 00:09:55,840 --> 00:09:58,080 Speaker 1: the head come off knows it is a delicate procedure. 139 00:09:58,120 --> 00:10:00,480 Speaker 1: To get it glued on. You need a whole sticky 140 00:10:00,480 --> 00:10:03,120 Speaker 1: frosting and a couple of thousand toothpicks. And when you're done, 141 00:10:03,200 --> 00:10:05,320 Speaker 1: the lamb looks like it's wearing a neck brace. And 142 00:10:05,400 --> 00:10:08,240 Speaker 1: even after a patch job, you are nervous conserving time. 143 00:10:09,559 --> 00:10:16,800 Speaker 1: Oh my goodness, that sounds terrifying, and multiple ways you know, 144 00:10:18,280 --> 00:10:20,640 Speaker 1: rolls off. You have to do surgery on the cake, 145 00:10:20,760 --> 00:10:23,240 Speaker 1: and then you're scared to serve it, and then you 146 00:10:23,320 --> 00:10:26,199 Speaker 1: gotta be scared. Yeah, there's gonna be toothpicks right in 147 00:10:26,240 --> 00:10:33,520 Speaker 1: the right anyway. The type of the type of cake 148 00:10:33,640 --> 00:10:37,360 Speaker 1: actually used in these molds can vary um, but generally 149 00:10:37,400 --> 00:10:41,040 Speaker 1: something that can stand up to uh to standing up. Yeah, 150 00:10:41,800 --> 00:10:45,920 Speaker 1: pound cake, bunt cake, sponge cakes are all common. The 151 00:10:45,960 --> 00:10:48,520 Speaker 1: cake could be frosted with a creamy white frosting that's 152 00:10:48,520 --> 00:10:51,800 Speaker 1: sort of swirled to resemble wool, or dusted with shredded 153 00:10:51,800 --> 00:10:55,240 Speaker 1: coconut um and then write given little like chocolate drop 154 00:10:55,400 --> 00:10:59,840 Speaker 1: or raisin or jelly bean eyes and a little little noses. 155 00:11:00,480 --> 00:11:05,360 Speaker 1: In the European and perhaps especially Check tradition, uh, they're 156 00:11:05,400 --> 00:11:08,280 Speaker 1: more likely to just be dusted with powdered sugar rather 157 00:11:08,360 --> 00:11:13,320 Speaker 1: than fully frosted. UM. And and I think and especially 158 00:11:13,360 --> 00:11:16,840 Speaker 1: the Polish tradition. UM, they're often outfitted with a red 159 00:11:16,920 --> 00:11:21,800 Speaker 1: ribbon around the neck um representing the blood of Christ. Also, 160 00:11:21,800 --> 00:11:24,400 Speaker 1: the Polish flag is red and white. Also, also in 161 00:11:24,440 --> 00:11:28,920 Speaker 1: some Catholic traditions, Christ resurrected is carrying a banner with 162 00:11:29,000 --> 00:11:32,439 Speaker 1: a cross with red featuring as the primary or secondary color. 163 00:11:33,000 --> 00:11:36,240 Speaker 1: You can also find lamb cakes with with other ribbons 164 00:11:36,320 --> 00:11:40,719 Speaker 1: for less symbolic decoration. UM. The lambs can also come 165 00:11:40,760 --> 00:11:47,200 Speaker 1: and trippy pastel colors. Oh, I feel like I have 166 00:11:47,240 --> 00:11:51,520 Speaker 1: to do some more searching. Yeah, colors. Also a lot 167 00:11:51,520 --> 00:11:55,000 Speaker 1: of a lot of bow ties I was noticing. Yeah, 168 00:11:55,040 --> 00:11:57,160 Speaker 1: well it's it's a It comes out looking like a 169 00:11:57,280 --> 00:11:59,400 Speaker 1: like a bow tie when you tie the ribbon in 170 00:11:59,440 --> 00:12:02,160 Speaker 1: a in A. I don't think it's specifically meant to 171 00:12:02,200 --> 00:12:06,280 Speaker 1: be a bow tie. Um, but I like to think 172 00:12:06,320 --> 00:12:14,800 Speaker 1: it's it looks like a bow tie. Okay, yes, yes, yes, 173 00:12:14,880 --> 00:12:18,680 Speaker 1: I hear you, I hear you. Um, Well, what about 174 00:12:19,440 --> 00:12:25,320 Speaker 1: the nutrition? Uh, I mean it depends on what kind 175 00:12:25,360 --> 00:12:28,800 Speaker 1: of food item you're talking about being shaped like a lamb, 176 00:12:29,679 --> 00:12:35,800 Speaker 1: or if you're talking about the concept of a shape again. 177 00:12:35,800 --> 00:12:39,280 Speaker 1: We're back in phantom tollbooth territory, like, don't eat the 178 00:12:39,320 --> 00:12:49,080 Speaker 1: concept of a shape, don't do that interesting, I don't know, 179 00:12:49,720 --> 00:12:58,280 Speaker 1: I don't know. Well, unfortunately, great travesty. We only have 180 00:12:58,320 --> 00:13:01,480 Speaker 1: a few numbers for you, oly too, and they both 181 00:13:01,679 --> 00:13:07,840 Speaker 1: concerned butter. Yes, so, one company called Danish made reports 182 00:13:07,880 --> 00:13:15,320 Speaker 1: selling one four thousand butter lambs a year. Another called 183 00:13:15,480 --> 00:13:21,520 Speaker 1: maltet skis cells nearly a hundred thousand. Um, so there 184 00:13:21,559 --> 00:13:26,760 Speaker 1: are at least around two hundred and fifty thousand butter 185 00:13:26,840 --> 00:13:33,719 Speaker 1: lambs happening around the United States every year. Like that 186 00:13:33,840 --> 00:13:41,280 Speaker 1: you said the word happening. Yeah, just occurring, just just 187 00:13:41,400 --> 00:13:48,120 Speaker 1: being born, terrifying and wonderful. And listeners, look, if you've 188 00:13:48,160 --> 00:13:50,560 Speaker 1: been involved in any of this we have, we've got 189 00:13:50,600 --> 00:13:56,120 Speaker 1: to know about it. I need to know everything about 190 00:13:56,280 --> 00:14:02,800 Speaker 1: your shaped lamb experience. M hm mm hmmm. And in 191 00:14:02,840 --> 00:14:07,520 Speaker 1: the meantime, we we have some history for you. We do. 192 00:14:07,960 --> 00:14:09,600 Speaker 1: But first we've got a quick break for a word 193 00:14:09,640 --> 00:14:20,920 Speaker 1: from our sponsors, and we're back. Thank you sponsored, Yes, 194 00:14:21,040 --> 00:14:24,920 Speaker 1: thank you. So. As you might imagine the history of 195 00:14:24,960 --> 00:14:27,520 Speaker 1: this one, it was a bit messy and all over 196 00:14:27,560 --> 00:14:31,160 Speaker 1: the place. Um, but we're going to do our best. Yes, 197 00:14:32,120 --> 00:14:39,800 Speaker 1: we were always tries to do. Uh. Started with butter moles. Okay, okay, okay. 198 00:14:39,840 --> 00:14:44,000 Speaker 1: So farmers first started molding their butter in order to 199 00:14:44,080 --> 00:14:46,640 Speaker 1: sell it during the eighteenth and nineteenth centuries in both 200 00:14:46,680 --> 00:14:50,520 Speaker 1: Europe and North America. At the time, farmers could use 201 00:14:50,520 --> 00:14:52,480 Speaker 1: things like butter and eggs as a form of currency 202 00:14:52,600 --> 00:14:56,840 Speaker 1: to barter with, and they might feel like it assured 203 00:14:56,880 --> 00:15:00,720 Speaker 1: the quality and therefore monetary value of their better products 204 00:15:01,000 --> 00:15:05,560 Speaker 1: if they had something like a calling card or a trademark. Okay, right, 205 00:15:05,600 --> 00:15:08,840 Speaker 1: So they would make these hand carved butter molds so 206 00:15:08,880 --> 00:15:12,640 Speaker 1: that people would know like, oh, this chicken one is 207 00:15:12,680 --> 00:15:17,480 Speaker 1: from this place, they have great butter or something like that. Uh. 208 00:15:17,600 --> 00:15:20,520 Speaker 1: These unique molds were one way that consumers could be 209 00:15:20,520 --> 00:15:22,920 Speaker 1: assured that they were getting the good stuff or if 210 00:15:22,920 --> 00:15:26,680 Speaker 1: they had like product loyalty or anything like that. Mm hmmm. 211 00:15:27,480 --> 00:15:30,760 Speaker 1: In order to accomplish these better shapes, farmers would press 212 00:15:30,800 --> 00:15:34,240 Speaker 1: the butter into carved molds, often made of wood, and 213 00:15:34,280 --> 00:15:37,120 Speaker 1: then place a decorative stamp into the butter on the 214 00:15:37,120 --> 00:15:41,000 Speaker 1: opposite side, on the exposed side. This was a bigger 215 00:15:41,080 --> 00:15:44,680 Speaker 1: deal when the farmer wasn't directly involved in the selling process. 216 00:15:44,880 --> 00:15:49,440 Speaker 1: They wore around you know. Uh. These designs helped customers 217 00:15:49,480 --> 00:15:53,840 Speaker 1: figure out their favorite brands of butter. Uh. And the 218 00:15:53,880 --> 00:15:56,760 Speaker 1: molds could come in a variety of shapes and including 219 00:15:57,600 --> 00:16:04,720 Speaker 1: the lamb. However, archaeologists have unearthed examples of ancient molds 220 00:16:04,720 --> 00:16:10,120 Speaker 1: for food shaping, going back to at least ancient Babylon. Um. Yeah, 221 00:16:10,280 --> 00:16:12,960 Speaker 1: I feel like we've talked about it several times, especially 222 00:16:13,000 --> 00:16:16,840 Speaker 1: at like those big banquets. Yeah, they liked they like 223 00:16:16,960 --> 00:16:20,440 Speaker 1: to do this kind of Yeah. Perhaps, um, perhaps, especially 224 00:16:20,480 --> 00:16:23,040 Speaker 1: once you get a little bit later into like aspects 225 00:16:23,080 --> 00:16:26,920 Speaker 1: and stuff like that. Yes, speaking of pictures, you need 226 00:16:27,000 --> 00:16:31,000 Speaker 1: to look up Oh my goodness, yes aspects. Um. Jumping 227 00:16:31,000 --> 00:16:34,840 Speaker 1: ahead to the Renaissance, hand sculpted food molds were popular, yes, 228 00:16:34,960 --> 00:16:40,280 Speaker 1: at these banquets. Specifically, the butter lamb is thought to 229 00:16:40,280 --> 00:16:43,640 Speaker 1: have originated in Central and Eastern Europe, though again could 230 00:16:43,680 --> 00:16:47,000 Speaker 1: have been happening in several places at once. Um. Also, 231 00:16:47,280 --> 00:16:50,480 Speaker 1: this is the fact that that one of fact is 232 00:16:50,480 --> 00:16:53,200 Speaker 1: that what kept redirecting to a rock radio website. So 233 00:16:53,320 --> 00:16:58,040 Speaker 1: just to put that little graphs there, Yeah, I mean 234 00:16:58,080 --> 00:16:59,880 Speaker 1: it makes sense to me, but I'm not sure why 235 00:17:00,040 --> 00:17:04,679 Speaker 1: this one rock website was rock radio website. Excuse me? 236 00:17:05,080 --> 00:17:07,800 Speaker 1: Was the thing that kept popping up. But here we are. 237 00:17:08,280 --> 00:17:11,240 Speaker 1: As Catholic immigrants from Europe made their way to the US, 238 00:17:11,359 --> 00:17:15,200 Speaker 1: they brought their butter lambs and traditions around. These butter 239 00:17:15,280 --> 00:17:19,440 Speaker 1: lambs with them. Um many descended from these communities. They 240 00:17:19,480 --> 00:17:22,480 Speaker 1: still call the butter lamd by its Polish name. For instance, 241 00:17:23,400 --> 00:17:25,800 Speaker 1: a part of how this tradition was born was almost 242 00:17:25,960 --> 00:17:30,640 Speaker 1: certainly related to giving up dairy for lent. One way 243 00:17:30,640 --> 00:17:32,560 Speaker 1: to use up this dairy in the meantime was to 244 00:17:32,600 --> 00:17:35,720 Speaker 1: turn it into butter. Yeah. This would preserve the dairy 245 00:17:35,800 --> 00:17:38,520 Speaker 1: until you could use it again after lent Um and 246 00:17:38,560 --> 00:17:41,400 Speaker 1: would give you a nice treat on Easter to help 247 00:17:41,440 --> 00:17:47,080 Speaker 1: you break your run of abstinence. I'm continually shocked how 248 00:17:47,080 --> 00:17:51,760 Speaker 1: many things, how many topics we cover. We're lent the 249 00:17:51,880 --> 00:17:55,520 Speaker 1: key reason or some big part of the history. It 250 00:17:55,640 --> 00:18:02,080 Speaker 1: is a thing. Um well, what about the lamb shape? Well, 251 00:18:02,280 --> 00:18:04,720 Speaker 1: many think this is in reference to Aligne from the 252 00:18:04,760 --> 00:18:07,960 Speaker 1: New Testament. Behold the lamb of God who takes away 253 00:18:08,000 --> 00:18:10,960 Speaker 1: the sin of the world, meaning the lamb is a 254 00:18:11,000 --> 00:18:15,359 Speaker 1: symbol of Jesus and a lot of interpretations. Yes, the 255 00:18:15,400 --> 00:18:19,160 Speaker 1: sacrificial lamb is a symbol of sacrifice, but also goodness 256 00:18:19,240 --> 00:18:22,280 Speaker 1: and purity. When the Angel of death came for the 257 00:18:22,320 --> 00:18:26,000 Speaker 1: firstborn sons during biblical times. Uh, those that smeared the 258 00:18:26,000 --> 00:18:29,040 Speaker 1: blood of sacrifice lambs over their homes were spared. Their 259 00:18:29,080 --> 00:18:33,000 Speaker 1: firstborn sons were spared. Uh. Yeah, this is the story 260 00:18:33,160 --> 00:18:36,600 Speaker 1: of the passover um in the story of the Exodus. 261 00:18:36,640 --> 00:18:40,119 Speaker 1: And uh right, just just for example, a lamb is 262 00:18:40,160 --> 00:18:43,439 Speaker 1: still a symbolic part of the Jewish Passover Satyr for 263 00:18:43,480 --> 00:18:47,840 Speaker 1: this reason, and Jesus is often referred to as the 264 00:18:47,920 --> 00:18:52,119 Speaker 1: Lamb of God or our passover lamb. There's also the 265 00:18:52,119 --> 00:18:55,720 Speaker 1: symbolism of God as the as the Shepherd. Yeah, lots 266 00:18:55,720 --> 00:19:00,320 Speaker 1: of things going on. According to some sources, the stone 267 00:19:00,359 --> 00:19:02,800 Speaker 1: reference to a prayer for the blessing anthe lamb dates 268 00:19:02,800 --> 00:19:06,520 Speaker 1: back to seventh century Italy, and two centuries later it 269 00:19:06,600 --> 00:19:09,879 Speaker 1: was adopted and rose lamb became a main course of 270 00:19:09,920 --> 00:19:13,760 Speaker 1: the pope's Easter dinner um and remained so for hundreds 271 00:19:13,800 --> 00:19:16,879 Speaker 1: of years, though eventually a whole lamb was replaced with 272 00:19:16,960 --> 00:19:19,760 Speaker 1: pieces of the lamb. And I have to say, I 273 00:19:19,800 --> 00:19:21,720 Speaker 1: did go to the grocery store today, and I did 274 00:19:21,720 --> 00:19:24,920 Speaker 1: get some lamb for Easter, uh, And I was looking 275 00:19:24,960 --> 00:19:27,600 Speaker 1: at for recipes for like cateca lamb, and so many 276 00:19:27,600 --> 00:19:29,840 Speaker 1: of them were like the rack of lamb, which is great, 277 00:19:29,880 --> 00:19:35,280 Speaker 1: but I was like, no, that is not too much. 278 00:19:37,320 --> 00:19:39,560 Speaker 1: One theory that came up a lot during this research 279 00:19:39,640 --> 00:19:42,879 Speaker 1: is that for those who couldn't afford the meat of 280 00:19:42,920 --> 00:19:47,480 Speaker 1: an actual lamb, they would bake the shape uh in 281 00:19:47,680 --> 00:19:50,199 Speaker 1: some type of food thing or shape it into butter. Like. 282 00:19:50,240 --> 00:19:52,879 Speaker 1: This is one way of sort of approximating what the 283 00:19:52,920 --> 00:19:58,560 Speaker 1: pope was doing. All that being said, many argue that 284 00:19:58,600 --> 00:20:01,800 Speaker 1: the origin of the cakes and similar shaped items goes 285 00:20:01,840 --> 00:20:05,359 Speaker 1: back to pagan times, when these items were burned in 286 00:20:05,400 --> 00:20:09,040 Speaker 1: the place of animals in rituals. On top of that, 287 00:20:09,320 --> 00:20:12,240 Speaker 1: due to its pastoral nature, the lamb has long been 288 00:20:12,320 --> 00:20:16,239 Speaker 1: symbolic across many cultures UM. And on top of all 289 00:20:16,359 --> 00:20:20,639 Speaker 1: of that was a practical reason after the winter, lambs 290 00:20:20,640 --> 00:20:25,680 Speaker 1: would have been one of the first animals available to slaughter. UM. 291 00:20:25,880 --> 00:20:30,520 Speaker 1: Then bringing this to the United States, UM, there were 292 00:20:30,680 --> 00:20:33,800 Speaker 1: huge waves of German, check and Polish immigration to the 293 00:20:33,920 --> 00:20:37,119 Speaker 1: US and particularly to the Upper Midwest, starting in the 294 00:20:37,119 --> 00:20:40,439 Speaker 1: eighteen twenties and continuing through World War One due to 295 00:20:40,680 --> 00:20:44,040 Speaker 1: a number of conflicts going on in Eastern Europe. Uh. 296 00:20:44,080 --> 00:20:48,600 Speaker 1: Then a Swedish, Slovak and Italian immigration ramped up after 297 00:20:48,640 --> 00:20:52,080 Speaker 1: the American Civil War and continued on. UM and those 298 00:20:52,080 --> 00:20:56,520 Speaker 1: who had these lamb related traditions brought them over. By 299 00:20:56,560 --> 00:21:00,520 Speaker 1: the way, this is a largely different episode, but lamb 300 00:21:00,600 --> 00:21:05,760 Speaker 1: itself is still a pretty popular Easter spring feast meat 301 00:21:06,119 --> 00:21:09,959 Speaker 1: choice outside of the United States. Um and was a 302 00:21:10,000 --> 00:21:12,600 Speaker 1: more popular meat choice in the US until about World 303 00:21:12,640 --> 00:21:19,479 Speaker 1: War Two, after which synthetic fibers began replacing wool and 304 00:21:19,720 --> 00:21:24,560 Speaker 1: uh and thus sheep farming became more rare here. Oh 305 00:21:25,200 --> 00:21:29,119 Speaker 1: that's interesting. Yeah, that's when the Easter ham began to 306 00:21:29,200 --> 00:21:33,440 Speaker 1: really ramp up. That's a tradition, that's what my family. Yeah, 307 00:21:36,080 --> 00:21:40,800 Speaker 1: I'm confounded by all of this. Um anyway, um u 308 00:21:42,800 --> 00:21:48,159 Speaker 1: UM in an around the mid century. UM Nordic Ware, 309 00:21:48,200 --> 00:21:51,879 Speaker 1: the creators of the bunt pan UM. They introduced a 310 00:21:51,960 --> 00:21:54,400 Speaker 1: lamb cake mold. It was apparently one of their first 311 00:21:54,400 --> 00:22:00,159 Speaker 1: products in the early nineteen fifties. And yeah, just for 312 00:22:00,160 --> 00:22:04,840 Speaker 1: for one example, UM, there's this Bavarian family bakery UM 313 00:22:04,840 --> 00:22:08,520 Speaker 1: in the Chicago area as well, called called Dinkle's Um 314 00:22:08,520 --> 00:22:12,240 Speaker 1: that started producing lamb cakes for Easter when they opened 315 00:22:12,280 --> 00:22:15,119 Speaker 1: in n They say that at its peak in the 316 00:22:15,200 --> 00:22:18,600 Speaker 1: nineteen seventies, they were selling some twelve thousand lamb cakes 317 00:22:18,680 --> 00:22:22,640 Speaker 1: every spring holiday season. Um. They still sell them today, 318 00:22:22,680 --> 00:22:28,119 Speaker 1: but apparently only about three hundred or so. Wow. Yeah. Well, 319 00:22:28,760 --> 00:22:31,320 Speaker 1: one of the biggest names in terms of butter lambs 320 00:22:31,440 --> 00:22:35,520 Speaker 1: is Dorothy Malchetsky mentioned at the top. That's one of 321 00:22:35,520 --> 00:22:39,160 Speaker 1: our one of our two numbers that we gave in 322 00:22:39,400 --> 00:22:43,240 Speaker 1: the nineteen sixties. Melchetsky debuted her butter lambs in Buffalo, 323 00:22:43,280 --> 00:22:46,560 Speaker 1: New York, at a store called the Broadway Market. Uh. 324 00:22:46,680 --> 00:22:51,639 Speaker 1: These lambs had a few defining traits. A red ribbon 325 00:22:51,840 --> 00:22:54,919 Speaker 1: on their back reading alier how yah, or sometimes it's 326 00:22:54,960 --> 00:22:58,439 Speaker 1: like this little tin type thing and a red ribbon 327 00:22:58,600 --> 00:23:01,639 Speaker 1: fastened around its neck to present the blood of Christ 328 00:23:01,720 --> 00:23:04,760 Speaker 1: as you said, Um, And people had a lot of 329 00:23:04,800 --> 00:23:11,840 Speaker 1: nostalgic This was a very nostalgic item from the articles. Yeah, 330 00:23:12,000 --> 00:23:16,200 Speaker 1: I love this interesting, I love all of this and 331 00:23:16,200 --> 00:23:20,960 Speaker 1: and for serious like, the decorations of these cakes is 332 00:23:21,000 --> 00:23:27,600 Speaker 1: gorgeous and bizarre and wonderful. Yes, I'm again that you 333 00:23:27,680 --> 00:23:29,800 Speaker 1: have no choice. You have to lick it up. This 334 00:23:29,880 --> 00:23:35,200 Speaker 1: is a homework assignment. Yeah, we're giving you. The sheer 335 00:23:35,440 --> 00:23:41,000 Speaker 1: range of expressions that can be eked out on these 336 00:23:41,000 --> 00:23:44,760 Speaker 1: little lamb cakes is just incredible. It's just really a 337 00:23:44,840 --> 00:23:49,680 Speaker 1: sight to behold. It absolutely is. It will change you will. 338 00:23:52,160 --> 00:23:58,240 Speaker 1: I love it. It's so wonderful and catchy and um 339 00:23:58,280 --> 00:24:01,280 Speaker 1: and and and really right is really nice. I don't know, 340 00:24:01,480 --> 00:24:04,240 Speaker 1: I I love I love these like family baking project 341 00:24:04,400 --> 00:24:10,200 Speaker 1: kind of things. Yeah, yeah, me too. And again, listeners, 342 00:24:10,240 --> 00:24:12,159 Speaker 1: if you have any experience with this, or if you 343 00:24:12,240 --> 00:24:18,040 Speaker 1: have any similar things or things that you do for Easter. Um, 344 00:24:18,160 --> 00:24:20,600 Speaker 1: my family used to always do the not and nearly 345 00:24:20,600 --> 00:24:22,480 Speaker 1: as exciting, but we would do the cupcakes with the 346 00:24:23,720 --> 00:24:26,399 Speaker 1: you would put the green shredded coconut and then the 347 00:24:26,480 --> 00:24:35,440 Speaker 1: three pastel eminem peanuts on top easter basket. Okay, situation. Yeah, 348 00:24:35,920 --> 00:24:44,440 Speaker 1: and they're cute. I that's wonderful. Yeah. So if you 349 00:24:44,520 --> 00:24:48,840 Speaker 1: get anything like that, please let us know. We really 350 00:24:48,880 --> 00:24:54,239 Speaker 1: really love hearing about that kind of stuff. Um. In 351 00:24:54,320 --> 00:24:57,320 Speaker 1: the meanwhile, that's about all that we have to say 352 00:24:57,359 --> 00:25:05,520 Speaker 1: about lamb shaped stuff for Easter for now. I don't 353 00:25:05,560 --> 00:25:10,040 Speaker 1: want to close this door. Oh, never closed, Never closed, um, 354 00:25:10,280 --> 00:25:13,119 Speaker 1: we do have some some male from listeners who have 355 00:25:13,160 --> 00:25:15,760 Speaker 1: already written in. But first we've got one more quick 356 00:25:15,760 --> 00:25:27,040 Speaker 1: break for a word from our sponsors, and we're back. 357 00:25:27,040 --> 00:25:30,000 Speaker 1: Thank you, sponsoring, Yes, thank you, and we're back with 358 00:25:30,480 --> 00:25:45,000 Speaker 1: the snow creepy and yet hopefully somehow kind of cute 359 00:25:45,520 --> 00:25:52,560 Speaker 1: involves jelly beans. It involves jelly beans. That sounds I 360 00:25:52,560 --> 00:25:55,639 Speaker 1: have a good friend. Uh that could be on her 361 00:25:55,720 --> 00:26:01,800 Speaker 1: dating profile. She loves jelly beans. All right, all right, sure, 362 00:26:02,600 --> 00:26:10,679 Speaker 1: hi Katie. You know um Amy Route you asked if 363 00:26:10,720 --> 00:26:13,880 Speaker 1: it was accurate that instant coffee was so heavily consumed 364 00:26:13,880 --> 00:26:16,720 Speaker 1: in Australia and New Zealand. I can't remember the figure 365 00:26:16,720 --> 00:26:19,440 Speaker 1: you quoted, but I visited New Zealand for a couple 366 00:26:19,440 --> 00:26:22,440 Speaker 1: of weeks in twenty nineteen, and I can confirm that 367 00:26:22,520 --> 00:26:27,720 Speaker 1: I was amazed at the ubiquity of instant coffee. Hotels, Airbnb, friends. 368 00:26:27,760 --> 00:26:30,280 Speaker 1: We stayed with the only places we found that I 369 00:26:30,280 --> 00:26:35,359 Speaker 1: would call good coffee tasty when black was in coffee houses. 370 00:26:35,960 --> 00:26:38,679 Speaker 1: Also of note, we had a steep learning curve and 371 00:26:38,840 --> 00:26:42,760 Speaker 1: ordering coffee. They don't make drip coffee, only espresso drinks, 372 00:26:42,840 --> 00:26:46,000 Speaker 1: so for an American ordering coffee. They automatically made a 373 00:26:46,080 --> 00:26:50,280 Speaker 1: long black or an Americano. We couldn't figure out why 374 00:26:50,320 --> 00:26:53,119 Speaker 1: anyone would choose instant, but we learned there is a 375 00:26:53,200 --> 00:26:56,359 Speaker 1: huge push to only consume food they grow locally. We 376 00:26:56,560 --> 00:27:00,639 Speaker 1: went to multiple restaurants who made everything on site absolute incredible. 377 00:27:01,040 --> 00:27:03,960 Speaker 1: We expected the breathtaking landscape, but the meals are still 378 00:27:04,040 --> 00:27:07,760 Speaker 1: something I dream about. That was longer than expected. And 379 00:27:07,800 --> 00:27:10,520 Speaker 1: I'm sure you'll hear from multiple people, but your comment 380 00:27:10,560 --> 00:27:13,320 Speaker 1: reminded me of such a lovely time. Maybe I'll bring 381 00:27:13,359 --> 00:27:17,760 Speaker 1: myself some instant coffee and look at some picks. You should, 382 00:27:17,800 --> 00:27:23,240 Speaker 1: I hope you did. Yeah, I love that. I love that. 383 00:27:23,359 --> 00:27:27,159 Speaker 1: I I had the fortune to go to New Zealand, 384 00:27:27,160 --> 00:27:28,800 Speaker 1: but I was only there for like a couple of days, 385 00:27:30,520 --> 00:27:35,880 Speaker 1: and the food was so good, so good. I don't 386 00:27:35,880 --> 00:27:38,440 Speaker 1: remember the coffee. I don't think I was set into 387 00:27:38,440 --> 00:27:43,320 Speaker 1: coffee at that point, but just the food. It did 388 00:27:43,320 --> 00:27:48,240 Speaker 1: taste very, very fresh, um and even like the kind 389 00:27:48,240 --> 00:27:51,439 Speaker 1: of quick items I was impressed with at the time. 390 00:27:53,800 --> 00:27:59,840 Speaker 1: That's that's that's wonderful. I've I've not been. Uh, let's go. Yes, 391 00:28:00,119 --> 00:28:02,520 Speaker 1: Oh my gosh. Saber goes to New Zealand, that would 392 00:28:02,520 --> 00:28:07,280 Speaker 1: be the best we could do that Hobbit tours and 393 00:28:07,480 --> 00:28:09,840 Speaker 1: what we do in the shadows. I feel like I've 394 00:28:09,840 --> 00:28:13,160 Speaker 1: watched Wellington's Paranormal enough and they named these streets enough 395 00:28:13,480 --> 00:28:16,879 Speaker 1: that I'm like, I'm pretty sure this is accurate. I 396 00:28:17,040 --> 00:28:21,479 Speaker 1: could get around. But yes, a lot of people, as 397 00:28:21,480 --> 00:28:23,560 Speaker 1: we said, run in about instant coffee, so we do 398 00:28:23,640 --> 00:28:29,120 Speaker 1: have more instant coffee messages we do in the Meanwhile, 399 00:28:29,320 --> 00:28:32,360 Speaker 1: Jesse wrote, when I was in college in the early nineties, 400 00:28:32,400 --> 00:28:34,520 Speaker 1: I ran across a phrase from the movie Dune that 401 00:28:34,600 --> 00:28:37,680 Speaker 1: got translated into coffee speak that I think you'll appreciate. 402 00:28:38,600 --> 00:28:41,120 Speaker 1: It is by caffeine alone, I set my mind in motion. 403 00:28:41,480 --> 00:28:44,280 Speaker 1: It is by the beans of Java that thoughts acquire speed. 404 00:28:44,560 --> 00:28:47,200 Speaker 1: The hands begin to shake, the shaking as a warning. 405 00:28:47,240 --> 00:28:50,000 Speaker 1: It is by caffeine alone, I set my mind in motion. 406 00:28:51,760 --> 00:28:54,440 Speaker 1: If you can find the original sequence from done, it 407 00:28:54,480 --> 00:29:00,840 Speaker 1: works really well. Yes, yes, and Jesse followed up at 408 00:29:00,840 --> 00:29:07,800 Speaker 1: the clip and it does work very well. Oh, excellent 409 00:29:07,840 --> 00:29:11,120 Speaker 1: reading to you, Laura, Oh, thank you, thank you. I 410 00:29:11,240 --> 00:29:16,760 Speaker 1: just watched the new Dune movie recently, um, and so 411 00:29:16,960 --> 00:29:19,800 Speaker 1: some of my head was kind of in it. Yeah, 412 00:29:20,000 --> 00:29:24,440 Speaker 1: you were in the right space. Yeah, that's a great 413 00:29:25,040 --> 00:29:27,640 Speaker 1: I mean also, the David Lynch Dune is never that 414 00:29:27,760 --> 00:29:31,680 Speaker 1: far from my heart, so I'll never forget. I think 415 00:29:31,720 --> 00:29:34,680 Speaker 1: I watched it for the first time right when Quarantine 416 00:29:34,760 --> 00:29:37,840 Speaker 1: kind of said it and I was all right, total, 417 00:29:39,520 --> 00:29:45,040 Speaker 1: that's what I remember most of because they did the soundtrack. Yeah, yeah, yeah, 418 00:29:46,680 --> 00:29:50,640 Speaker 1: oh yeah, it's it's it's a very different it's very 419 00:29:50,720 --> 00:29:59,760 Speaker 1: very different take on that property. Um goodness, goodness. Anyways, anyway, 420 00:30:00,520 --> 00:30:05,720 Speaker 1: food dude, perhaps that's an episode, but sure, all right 421 00:30:06,560 --> 00:30:09,680 Speaker 1: before we get to that. In the meantime, thanks to 422 00:30:10,200 --> 00:30:12,120 Speaker 1: both of these listeners for writing in. If you would 423 00:30:12,120 --> 00:30:14,280 Speaker 1: like to write to us, you can Our email is 424 00:30:14,320 --> 00:30:17,360 Speaker 1: hello at saborpod dot com. We're also on social media. 425 00:30:17,440 --> 00:30:20,440 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 426 00:30:20,640 --> 00:30:22,520 Speaker 1: savor pod and we do hope to hear from you. 427 00:30:23,000 --> 00:30:25,200 Speaker 1: Sabor is a production of I Heart Radio. For more 428 00:30:25,240 --> 00:30:27,440 Speaker 1: podcasts from My Heart Radio, you can visit the iHeart 429 00:30:27,520 --> 00:30:30,520 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 430 00:30:30,520 --> 00:30:34,040 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan 431 00:30:34,120 --> 00:30:36,320 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 432 00:30:36,360 --> 00:30:38,960 Speaker 1: hope them lots more good things are coming your way,