1 00:00:07,640 --> 00:00:09,920 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,000 --> 00:00:12,719 Speaker 1: I'm Annie Reese and I'm Lauren Vogel Mom, and today 3 00:00:12,920 --> 00:00:17,120 Speaker 1: we're talking about haggis. We have a lot to say about. 4 00:00:17,520 --> 00:00:20,600 Speaker 1: We have so much to say about. I guess it's great. 5 00:00:21,280 --> 00:00:25,360 Speaker 1: Oh and this is a suggestion from Lindsay which we 6 00:00:25,560 --> 00:00:28,160 Speaker 1: mentioned her listener mail in passing in the previous episode. 7 00:00:28,640 --> 00:00:31,600 Speaker 1: So she wrote in brief in January, being of Scottish descent, 8 00:00:31,640 --> 00:00:35,239 Speaker 1: we recently celebrated Rabbie Burns and had haggis, and she 9 00:00:35,400 --> 00:00:38,199 Speaker 1: also yes suggested passion fruit, which Lauren and I then 10 00:00:38,280 --> 00:00:42,920 Speaker 1: remembered we have done already, So we're doing haggis and 11 00:00:43,040 --> 00:00:47,080 Speaker 1: said Lindsay, yes, oh, and thank you so much for 12 00:00:47,120 --> 00:00:51,239 Speaker 1: this suggestion, because you know it was it was not 13 00:00:51,360 --> 00:00:55,480 Speaker 1: quite on my radar. And the reading for this episode 14 00:00:55,520 --> 00:01:00,400 Speaker 1: has been straight up the very most delightful. There are 15 00:01:00,480 --> 00:01:07,880 Speaker 1: multiple poems, multiple poems, multiple science, humorous science articles. I 16 00:01:07,920 --> 00:01:13,560 Speaker 1: am so excited sports the whole thing. Yes. Yeah, So 17 00:01:13,720 --> 00:01:17,199 Speaker 1: I actually remember very vividly the first time I had hagess. 18 00:01:17,520 --> 00:01:21,560 Speaker 1: I was in Scotland and I think I was in college. Yeah, 19 00:01:21,680 --> 00:01:23,760 Speaker 1: and I was determined to try it, but I was 20 00:01:23,880 --> 00:01:26,560 Speaker 1: very very nervous to try it. Um, I was. I 21 00:01:26,600 --> 00:01:29,920 Speaker 1: would say it was less adventurous back then. Okay, sure, 22 00:01:30,040 --> 00:01:33,160 Speaker 1: that's fair. I guess I wouldn't say maybe less adventurous 23 00:01:33,160 --> 00:01:35,360 Speaker 1: isn't correct, as as it would be more correct to 24 00:01:35,360 --> 00:01:40,120 Speaker 1: say more nervous in general. Okay. Um. Yeah, but I 25 00:01:40,200 --> 00:01:43,160 Speaker 1: and I had absorbed all of this messaging that Haggess 26 00:01:43,280 --> 00:01:46,640 Speaker 1: was really gross. I seemed to vaguely remember something on 27 00:01:46,680 --> 00:01:50,720 Speaker 1: The Simpsons about it. But this was the mindset I 28 00:01:50,800 --> 00:01:52,760 Speaker 1: was in when I tried Haggis, and I was shocked 29 00:01:52,760 --> 00:01:56,000 Speaker 1: to find that not only did I not think it 30 00:01:56,080 --> 00:01:58,680 Speaker 1: was gross, I liked it. I liked it. I didn't 31 00:01:58,720 --> 00:02:02,600 Speaker 1: love it, Okay, it like it. Yes, I seem to 32 00:02:02,640 --> 00:02:06,240 Speaker 1: recall being thrown off by the temperature, which, looking back, 33 00:02:06,280 --> 00:02:09,320 Speaker 1: I'm not sure that I had good hecks. So what 34 00:02:09,600 --> 00:02:13,000 Speaker 1: was the temperature? Was it more lukewarm than you wanted 35 00:02:13,040 --> 00:02:17,000 Speaker 1: it to be? Yeah? It was cooler okay, um yeah, 36 00:02:17,480 --> 00:02:19,000 Speaker 1: and you know, maybe that's how it's supposed to be 37 00:02:19,040 --> 00:02:20,720 Speaker 1: a Bible. Wasn't expecting it, so it's kind of like 38 00:02:20,960 --> 00:02:25,800 Speaker 1: a shock, yes, um, But yeah, otherwise was it experience 39 00:02:27,360 --> 00:02:30,120 Speaker 1: I've not I've not had it so I cannot compare 40 00:02:30,440 --> 00:02:34,799 Speaker 1: my experiences. Um, but now I really want to get 41 00:02:34,800 --> 00:02:38,720 Speaker 1: ahold of some Um, I really want to have a 42 00:02:38,720 --> 00:02:45,799 Speaker 1: burns night. Yes, lots more about that throughout this episode. Yes, um, 43 00:02:45,840 --> 00:02:48,119 Speaker 1: And we have done some related episodes to this one, 44 00:02:48,360 --> 00:02:53,800 Speaker 1: including Scrapple recently. Um, we've done awful uh spam. I 45 00:02:53,800 --> 00:02:58,840 Speaker 1: guess kind of sort of it was related. Sure, yeah, 46 00:02:59,320 --> 00:03:06,000 Speaker 1: I guess which, which I guess brings us to our question. Yes, 47 00:03:09,280 --> 00:03:14,440 Speaker 1: what is it? Well, haggis is a type of sausage dish, 48 00:03:14,639 --> 00:03:18,120 Speaker 1: in fact the great chieftain of the sausage race um, 49 00:03:18,160 --> 00:03:22,840 Speaker 1: made of awful meats, often including heart, liver and lung 50 00:03:22,960 --> 00:03:26,320 Speaker 1: of sheep, sometimes other animals in there too. Those those 51 00:03:26,360 --> 00:03:29,000 Speaker 1: meats are simmered and minced up, than combined with an 52 00:03:29,040 --> 00:03:32,680 Speaker 1: onion about an equal portion of oats to meats and 53 00:03:33,040 --> 00:03:38,400 Speaker 1: beef suet, seasoned, then with things like salt, pepper, coriander, ginger, nutmeg, allspice, 54 00:03:38,440 --> 00:03:42,440 Speaker 1: and bay. Then stuffed in either a sheep's stomach or 55 00:03:42,480 --> 00:03:47,960 Speaker 1: some kind of sausage casing and boiled until semi firm. Again, 56 00:03:48,000 --> 00:03:50,680 Speaker 1: I have not had it, Um. I understand that the 57 00:03:50,800 --> 00:03:54,960 Speaker 1: lung meat is crucial to the appropriate texture, which is 58 00:03:55,040 --> 00:03:59,960 Speaker 1: like lighter and more crumbly than sausage. There's also discussion 59 00:04:00,240 --> 00:04:04,320 Speaker 1: of what organs will make a haggist taste cleaner or dirtier, 60 00:04:05,040 --> 00:04:07,880 Speaker 1: which I take to mean like more or less barney 61 00:04:08,880 --> 00:04:12,760 Speaker 1: m m m m, which is a flavor profile that 62 00:04:12,800 --> 00:04:16,280 Speaker 1: I happen to love. Um, so I'm like, yeah, probably 63 00:04:16,320 --> 00:04:19,240 Speaker 1: more organ meat. The Scottish who do take credit for 64 00:04:19,240 --> 00:04:23,159 Speaker 1: the dish called the awful the pluck um and the 65 00:04:23,240 --> 00:04:26,040 Speaker 1: lungs the lights. A chef by the name of Tristan 66 00:04:26,120 --> 00:04:30,479 Speaker 1: Welsh defined pluck as basically everything from the tongue of 67 00:04:30,520 --> 00:04:36,560 Speaker 1: the lamb right the way down. Um. That's from a 68 00:04:36,600 --> 00:04:40,839 Speaker 1: podcast called The Naked Scientists. Um. Depending on how you 69 00:04:40,920 --> 00:04:44,080 Speaker 1: make haggis, you can include the kidneys, the windpipe, you know, 70 00:04:44,279 --> 00:04:47,279 Speaker 1: kind of whatever whatever organ meets you want in there 71 00:04:47,600 --> 00:04:50,640 Speaker 1: um or as much as little as you want. The 72 00:04:50,720 --> 00:04:53,440 Speaker 1: New York Times quoted in two thousand and seven one 73 00:04:53,520 --> 00:04:56,719 Speaker 1: Ian betts Um, then the chief of a Scottish game 74 00:04:56,839 --> 00:05:01,679 Speaker 1: lesbian organization, describing haggis, and they quote it tastes pretty 75 00:05:01,760 --> 00:05:05,040 Speaker 1: much like liver patte, he said, before adding I don't 76 00:05:05,040 --> 00:05:12,400 Speaker 1: like liver patte. I love I love slaying like this too, 77 00:05:12,480 --> 00:05:14,760 Speaker 1: where if you're just like it's the plucking the lights, 78 00:05:14,839 --> 00:05:18,960 Speaker 1: I'm thinking, you know, kind of plucky heroes. I don't know, 79 00:05:19,120 --> 00:05:22,440 Speaker 1: I have no way of knowing what you're talking about. Yeah, yeah, 80 00:05:22,480 --> 00:05:25,880 Speaker 1: that to me says like Glimmer from the New Sheira cartoon, 81 00:05:26,040 --> 00:05:30,240 Speaker 1: not like Sheep awful, right, but I love it. I 82 00:05:30,279 --> 00:05:34,640 Speaker 1: love it. Um. Recipes do do very pretty pretty widely. 83 00:05:34,680 --> 00:05:37,680 Speaker 1: I mean, you know, beyond that basic descriptor um. Uh, 84 00:05:38,080 --> 00:05:42,039 Speaker 1: what's actually involved can can certainly vary. Um. Apparently, personal 85 00:05:42,120 --> 00:05:47,479 Speaker 1: spice mixes are like guarded secrets among accomplished hags cooks. 86 00:05:47,520 --> 00:05:50,720 Speaker 1: Some some versions use less awful or only certain types. 87 00:05:51,080 --> 00:05:54,840 Speaker 1: Some butchers have switched to using artificial casings as as 88 00:05:54,920 --> 00:05:58,080 Speaker 1: natural ones are more subject to like shrinkage during cooking, 89 00:05:58,080 --> 00:06:00,920 Speaker 1: which can make them fragile. No one wants to serve 90 00:06:00,960 --> 00:06:07,120 Speaker 1: a pre busted haggists apparently, No, Um, you can. You 91 00:06:07,160 --> 00:06:10,520 Speaker 1: can also buy a canned or packaged haggists, which I 92 00:06:10,520 --> 00:06:13,600 Speaker 1: think are often um just the just the inner sausage 93 00:06:13,600 --> 00:06:17,719 Speaker 1: crumble with no casing involved. I think companies also do 94 00:06:17,800 --> 00:06:21,599 Speaker 1: make vegetarian or vegan haggists, which uh apparently account for 95 00:06:21,680 --> 00:06:25,960 Speaker 1: over a quarter of corporate HAGGEST sales in the UK. Wow, 96 00:06:26,040 --> 00:06:30,480 Speaker 1: that's nothing to sneeze at, I know, right. When made 97 00:06:30,839 --> 00:06:36,920 Speaker 1: traditionally UM, these are often served as like large sausages, 98 00:06:37,040 --> 00:06:40,440 Speaker 1: like like multi pound UM, intended to be cut open 99 00:06:40,480 --> 00:06:43,279 Speaker 1: at the table and then UM have the filling spooned 100 00:06:43,320 --> 00:06:46,840 Speaker 1: onto individuals plates like family style UM, and often will 101 00:06:46,839 --> 00:06:50,240 Speaker 1: be served alongside things like mashed turnips and mashed potatoes, 102 00:06:50,600 --> 00:07:00,719 Speaker 1: neaps and tatties. Again, i'd be like anything. Uh language um. 103 00:07:01,839 --> 00:07:07,400 Speaker 1: And I suppose that brings us to the nutrition. Oh, 104 00:07:07,480 --> 00:07:11,560 Speaker 1: I'm very intrigued about this. Yes, let's talk about the nutrition. 105 00:07:12,200 --> 00:07:15,280 Speaker 1: Oh well, it depends of course on how you make it, 106 00:07:15,360 --> 00:07:19,360 Speaker 1: but it tends to be high in fats and insults. 107 00:07:19,680 --> 00:07:22,520 Speaker 1: Uh watch your serving sizes. However, will be a very 108 00:07:22,560 --> 00:07:26,400 Speaker 1: good source of protein and vitamins and minerals. Um. Basically 109 00:07:26,400 --> 00:07:30,760 Speaker 1: no matter what. So yeah, vegetarian versions are likely to 110 00:07:30,840 --> 00:07:34,760 Speaker 1: be healthier having substituted like beans and vegetables and seeds 111 00:07:34,800 --> 00:07:37,760 Speaker 1: for the meats, though of course vegetarian foods can still 112 00:07:37,760 --> 00:07:40,600 Speaker 1: be real heavy on the fats. Never never assume that 113 00:07:40,600 --> 00:07:46,880 Speaker 1: because something is vegetarian, it's like lower in saturated fats, yeah, 114 00:07:46,960 --> 00:07:51,480 Speaker 1: than a meat product. Yeah. I remember once my brother's 115 00:07:51,760 --> 00:07:55,880 Speaker 1: ex girlfriend who was vegetarian. She she's like, I'm gonna 116 00:07:55,880 --> 00:07:58,280 Speaker 1: make you vegetarian meal. And this was totally like my 117 00:07:58,680 --> 00:08:01,800 Speaker 1: perception because I'm younger at the time. She because she 118 00:08:01,920 --> 00:08:06,480 Speaker 1: made me this delicious, huge bowl of like macary and 119 00:08:06,600 --> 00:08:09,600 Speaker 1: she's like the heaviest fact and cheese with like much 120 00:08:09,720 --> 00:08:11,960 Speaker 1: rooms in it. It was so good. But I remember 121 00:08:12,080 --> 00:08:15,400 Speaker 1: thinking like, oh, this was not what I thought you're 122 00:08:15,400 --> 00:08:23,280 Speaker 1: gonna make. I'm very happy with it. Um, we do 123 00:08:23,400 --> 00:08:27,920 Speaker 1: have some numbers for you, we do. Um. Hagus is 124 00:08:28,040 --> 00:08:31,520 Speaker 1: primarily a Scottish food, but is now available around the world. 125 00:08:31,920 --> 00:08:35,400 Speaker 1: Global exports from the United Kingdom increased a hundred and 126 00:08:35,480 --> 00:08:40,000 Speaker 1: thirty six over the past decade UM worth. During that 127 00:08:40,040 --> 00:08:43,560 Speaker 1: total time, some eight point eight million pounds sterling and 128 00:08:43,679 --> 00:08:48,640 Speaker 1: regularly going to twenty countries UM. Ireland, Spain, France and 129 00:08:48,920 --> 00:08:52,480 Speaker 1: Hong Kong account for the most imports in that order. 130 00:08:53,960 --> 00:08:58,360 Speaker 1: And now for a very important sport fact, hag is 131 00:08:58,440 --> 00:09:02,400 Speaker 1: hurling exists. It is a sport that exists. This is 132 00:09:02,440 --> 00:09:05,800 Speaker 1: a sport that exists, Yes, in which you hurl a haggis. 133 00:09:06,200 --> 00:09:09,040 Speaker 1: If you couldn't if you can sess that out, um uh, 134 00:09:09,080 --> 00:09:12,959 Speaker 1: and I'm gonna I'm gonna quote the rules according to 135 00:09:12,960 --> 00:09:18,240 Speaker 1: top end sports dot Com because I normally I try 136 00:09:18,240 --> 00:09:20,319 Speaker 1: to put everything in my own words, but I'm not 137 00:09:20,400 --> 00:09:23,480 Speaker 1: going to rewrite sports rules. Something will get lost in translation. 138 00:09:23,760 --> 00:09:27,319 Speaker 1: So for the game, the haggist must be made traditionally. 139 00:09:27,640 --> 00:09:30,480 Speaker 1: Before it starts, the haggis will be cooled and inspected, 140 00:09:30,559 --> 00:09:33,520 Speaker 1: making sure that it was traditionally made and no firming 141 00:09:33,559 --> 00:09:38,400 Speaker 1: substances were added. The sporting haggis weighs five hundred grams 142 00:09:38,559 --> 00:09:43,400 Speaker 1: eighteen centimeter diameter and length. There's always a plus or 143 00:09:43,400 --> 00:09:47,280 Speaker 1: minus thirty grams for both junior and middleweight events. In 144 00:09:47,320 --> 00:09:50,520 Speaker 1: the heavyweight event, the is one kilo and wait standard 145 00:09:50,679 --> 00:09:54,160 Speaker 1: eight fifty grams and plus or minus fifty gram allowance. 146 00:09:54,840 --> 00:09:57,360 Speaker 1: The world record for haggis hurling was measured at two 147 00:09:57,440 --> 00:10:01,400 Speaker 1: hundred and seventeen feet that's sixty six by Lauren Coultart 148 00:10:01,760 --> 00:10:05,400 Speaker 1: on the eleventh of June. The whirl exceeded the previous 149 00:10:05,440 --> 00:10:11,520 Speaker 1: record of fifty five ms by Alan Pettigrew Hall of 150 00:10:11,559 --> 00:10:16,800 Speaker 1: Famer for sure. Who could forget? Who could forget? The 151 00:10:16,840 --> 00:10:23,040 Speaker 1: sporting is? The sporting hags. It must be cooled and inspected. 152 00:10:23,520 --> 00:10:32,199 Speaker 1: It must be them's the rules. Oh wow, so wonderful, 153 00:10:34,240 --> 00:10:42,120 Speaker 1: Oh my god. Uh m hmmm, Well, another wonderful thing. 154 00:10:42,240 --> 00:10:45,680 Speaker 1: Apparently there's sort of a joke in Scotland of telling 155 00:10:45,720 --> 00:10:48,360 Speaker 1: foreigners who are unfamiliar with haggas that it's a four 156 00:10:48,520 --> 00:10:52,880 Speaker 1: legged animal, and there's an annual event called the Great 157 00:10:53,000 --> 00:10:58,920 Speaker 1: Selkirk Haggis Hunt. Yep. In two thousand three, The Guardian 158 00:10:59,320 --> 00:11:03,680 Speaker 1: reported that a haggis manufacturers online survey of a thousand 159 00:11:03,679 --> 00:11:08,520 Speaker 1: American tourists, of of them thought that haggis was an 160 00:11:08,559 --> 00:11:12,680 Speaker 1: animal and had come to Scotland to catch one. But 161 00:11:12,760 --> 00:11:17,040 Speaker 1: I'm pretty sure that's all a joke. It's hard to determine. 162 00:11:17,200 --> 00:11:20,360 Speaker 1: It's really hard to suss out it's I there's a lot, 163 00:11:20,880 --> 00:11:23,040 Speaker 1: there's a lot of this that has jokes, but also 164 00:11:23,080 --> 00:11:25,800 Speaker 1: a lot of this that I'm just like, how dry, 165 00:11:25,920 --> 00:11:28,480 Speaker 1: How dry is the humor before it's just a fact? 166 00:11:30,080 --> 00:11:33,280 Speaker 1: How dry is the humor before it's just a fact? 167 00:11:33,920 --> 00:11:39,240 Speaker 1: That's that feels like a riddle level, like a professor. 168 00:11:39,240 --> 00:11:42,040 Speaker 1: You're trying to get by with something and they say, 169 00:11:42,240 --> 00:11:49,560 Speaker 1: how dry before it's just a fact? Oh, A lot 170 00:11:49,600 --> 00:11:51,840 Speaker 1: of this episode does go that way, though it does 171 00:11:52,840 --> 00:11:57,160 Speaker 1: from Janie Ketty at the Medium. There are two subspecies, 172 00:11:57,400 --> 00:12:01,120 Speaker 1: the clockwise and the anti clockwise pop relations and to 173 00:12:01,200 --> 00:12:04,760 Speaker 1: this I believe is in reference to UM. So so 174 00:12:05,000 --> 00:12:08,000 Speaker 1: part of the joke is that is that these these Haggis, 175 00:12:08,120 --> 00:12:13,920 Speaker 1: these animals that are a hagists, have evolved uneven legs 176 00:12:13,960 --> 00:12:17,719 Speaker 1: so that either they're there left set of legs or 177 00:12:17,720 --> 00:12:20,360 Speaker 1: their right set of legs are longer so that they're 178 00:12:20,480 --> 00:12:26,440 Speaker 1: they're better adapted to um grazing along steeply helled slopes. Right, 179 00:12:27,920 --> 00:12:31,320 Speaker 1: and you can only the clockwise can mate together in 180 00:12:31,360 --> 00:12:35,079 Speaker 1: the anti clockwise game, but it can't work otherwise. Yeah, yeah, yeah, yeah, 181 00:12:35,080 --> 00:12:38,040 Speaker 1: shah becase, then you'll have leg leg confusion. Oh I 182 00:12:38,120 --> 00:12:43,600 Speaker 1: can't have confusion. No. This is seriously an entire thing, 183 00:12:43,840 --> 00:12:51,160 Speaker 1: an entire thing, and I adore it so intensely. It's 184 00:12:51,160 --> 00:12:56,600 Speaker 1: pretty fantastic. When I first found it, I was like, 185 00:12:56,640 --> 00:12:59,959 Speaker 1: this is surely a joke or something like weird get 186 00:13:00,120 --> 00:13:02,360 Speaker 1: coming up. And I was like, oh my gosh, this 187 00:13:02,400 --> 00:13:05,040 Speaker 1: is this is a thing. And then I found like 188 00:13:05,160 --> 00:13:08,679 Speaker 1: an exhibit with the hag is, like pictures of it. 189 00:13:08,840 --> 00:13:11,560 Speaker 1: I was like, whoa man, I what if I stumbled 190 00:13:11,600 --> 00:13:16,600 Speaker 1: upon We need to get this stuff. They don't want 191 00:13:16,640 --> 00:13:20,200 Speaker 1: you to know, guys over here. It's really great. There's 192 00:13:20,240 --> 00:13:23,959 Speaker 1: all kinds of photographs of of haggess is out there. 193 00:13:25,800 --> 00:13:38,560 Speaker 1: The young are called haglets. Um. Oh yeah, that's pretty great. 194 00:13:38,600 --> 00:13:44,240 Speaker 1: I I highly recommend seeking out this more information about this, 195 00:13:44,480 --> 00:13:50,240 Speaker 1: absolutely intensely and absolutely yes. Well, hag is the dish, 196 00:13:50,320 --> 00:13:57,360 Speaker 1: and I suppose this creature strongly associated with Scotland, where um, 197 00:13:57,400 --> 00:14:00,600 Speaker 1: the food is widely viewed as yes, a national dish 198 00:14:00,640 --> 00:14:03,880 Speaker 1: and as lindsay. The listener who suggested this alluded to 199 00:14:03,960 --> 00:14:08,080 Speaker 1: hags is eaten for Bard Robert Burns birthday on January twenty, 200 00:14:08,480 --> 00:14:13,120 Speaker 1: while his poem addressed to a haggis is read. Specialty 201 00:14:13,120 --> 00:14:15,920 Speaker 1: butchers in the United States sell thousands of orders of 202 00:14:15,920 --> 00:14:18,319 Speaker 1: hags a year leading up to Burns Night, some quarter 203 00:14:18,440 --> 00:14:22,440 Speaker 1: ton a week. Um. There are also two hundred and 204 00:14:22,520 --> 00:14:28,040 Speaker 1: fifty official Burns clubs worldwide which hold formal haggis suppers 205 00:14:28,080 --> 00:14:31,120 Speaker 1: for the holiday, and his name and or work are 206 00:14:31,160 --> 00:14:35,600 Speaker 1: referenced in over four hundred and seventy road names around Scotland. 207 00:14:36,320 --> 00:14:41,240 Speaker 1: Dang mhmm, yeah, we will definitely be talking about more 208 00:14:41,280 --> 00:14:45,760 Speaker 1: of that stuff throughout, and I did want to include 209 00:14:45,760 --> 00:14:49,920 Speaker 1: this quote from a article Fair of the Country Hags, 210 00:14:49,920 --> 00:14:53,320 Speaker 1: history and humor. Haggis is a form of sausage that 211 00:14:53,360 --> 00:14:57,240 Speaker 1: seems to generate violent passions and arouses both reverence and 212 00:14:57,360 --> 00:14:59,880 Speaker 1: mirth among the Scots who have been eating it for 213 00:15:00,080 --> 00:15:05,200 Speaker 1: at least four hundred years. I like that violent passions, 214 00:15:05,400 --> 00:15:11,000 Speaker 1: mirth seems accurate. It does, it does, and we are 215 00:15:11,120 --> 00:15:14,440 Speaker 1: going to get into the history of that four hundred 216 00:15:14,600 --> 00:15:19,560 Speaker 1: years of reverence and mirth. Yes, but first we're going 217 00:15:19,600 --> 00:15:21,800 Speaker 1: to pause for a quick break for word from our sponsor, 218 00:15:30,480 --> 00:15:34,280 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you. So 219 00:15:35,000 --> 00:15:37,960 Speaker 1: recipes and methods are making haggis or something very similar 220 00:15:37,960 --> 00:15:41,080 Speaker 1: to haggis go all the way back to the ancient 221 00:15:41,080 --> 00:15:44,800 Speaker 1: Greeks and Romans. The ancient Romans most likely introduced it 222 00:15:44,840 --> 00:15:48,040 Speaker 1: to Britain, where the locals adapted the recipe based on 223 00:15:48,200 --> 00:15:51,840 Speaker 1: what was available. As we've discussed in past episodes, preserving 224 00:15:51,920 --> 00:15:54,840 Speaker 1: meat during this time was a necessity. It was a 225 00:15:54,840 --> 00:15:58,680 Speaker 1: big concern, especially because there was no refrigeration or it 226 00:15:58,760 --> 00:16:03,080 Speaker 1: was tricky to achieve. You gotta have a mountain nearby 227 00:16:03,160 --> 00:16:07,200 Speaker 1: or something yeah, yeah, and haggis was a way to 228 00:16:07,200 --> 00:16:11,000 Speaker 1: do that to preserve this meat. Once an animal was slaughtered, 229 00:16:11,040 --> 00:16:15,040 Speaker 1: the awful's shelf life could be extended for several weeks 230 00:16:15,400 --> 00:16:18,200 Speaker 1: by wrapping it in parts of the stomach, salting it 231 00:16:18,280 --> 00:16:20,320 Speaker 1: and boiling it. And there you go. You had this 232 00:16:20,360 --> 00:16:22,800 Speaker 1: thing that was ready to cook at your convenience. Um. 233 00:16:22,840 --> 00:16:25,920 Speaker 1: In the early days when cooking vessels weren't used, this 234 00:16:26,000 --> 00:16:29,160 Speaker 1: was also a clever way of solving that problem. Homer 235 00:16:29,240 --> 00:16:32,240 Speaker 1: mentioned a preparation of meat in the Odyssey in eighth 236 00:16:32,240 --> 00:16:34,840 Speaker 1: century BC. Eto is very similar to this that a 237 00:16:34,840 --> 00:16:37,320 Speaker 1: lot of people point to when they're tricing the history 238 00:16:37,320 --> 00:16:42,760 Speaker 1: of hacks now because it is so beloved in Scotland, 239 00:16:43,840 --> 00:16:49,240 Speaker 1: some Scottish folks argue and others, but primarily Scottish folks, 240 00:16:49,520 --> 00:16:52,840 Speaker 1: that it originated there or that Vikings brought it into 241 00:16:52,880 --> 00:16:56,640 Speaker 1: that country. Um. And I suppose it again goes to 242 00:16:56,680 --> 00:17:02,200 Speaker 1: how strictly you define haggis, But most historians agree did 243 00:17:02,200 --> 00:17:09,280 Speaker 1: not actually originate in Scotland. Now, others say haggis may 244 00:17:09,280 --> 00:17:14,960 Speaker 1: have actually come from France. But I know, but there 245 00:17:15,000 --> 00:17:16,880 Speaker 1: isn't much to back that up either. That is more 246 00:17:17,160 --> 00:17:20,760 Speaker 1: kind of etymological confusion because some people think the name 247 00:17:20,800 --> 00:17:28,000 Speaker 1: haggs comes from French. Yes, but okay. Scotland's first written 248 00:17:28,040 --> 00:17:32,480 Speaker 1: recipes for hags don't appear until the fift hundreds UM. 249 00:17:32,600 --> 00:17:35,399 Speaker 1: Most of these recipes involved mixing cereal, which was usually 250 00:17:35,440 --> 00:17:39,960 Speaker 1: oates was awful, usually minced sheeplong's heart, liver and fat, 251 00:17:40,560 --> 00:17:42,800 Speaker 1: and that was mixed with salt, pepper, and stock, and 252 00:17:42,840 --> 00:17:46,320 Speaker 1: then encased with something from the animals in trails, typically 253 00:17:46,359 --> 00:17:49,640 Speaker 1: the stomach. Certainly by the Middle Ages, haggis was regularly 254 00:17:49,640 --> 00:17:52,199 Speaker 1: consumed in Britain, though it did have an association with 255 00:17:52,240 --> 00:17:55,520 Speaker 1: the lower class, those that would be most concerned with 256 00:17:55,640 --> 00:17:59,479 Speaker 1: not wasting any food. It was a convenient food for 257 00:17:59,520 --> 00:18:02,199 Speaker 1: traveling merchants and miss whiskey makers. They would take it 258 00:18:02,240 --> 00:18:07,320 Speaker 1: with them on their journeys. Clariss your right posits that 259 00:18:07,359 --> 00:18:10,720 Speaker 1: recipes appeared in writing before all of this. The earliest 260 00:18:10,760 --> 00:18:14,680 Speaker 1: she could find, going back to quote the first known 261 00:18:14,880 --> 00:18:18,280 Speaker 1: cookery book, The Form of Cookery, written in by one 262 00:18:18,280 --> 00:18:20,920 Speaker 1: of the cooks to King Richard the second. It contains 263 00:18:20,920 --> 00:18:25,520 Speaker 1: a recipe for a dish called a front samoil. Apologies. 264 00:18:25,840 --> 00:18:29,960 Speaker 1: I tried to find pronunciation and I couldn't continues, which 265 00:18:30,000 --> 00:18:34,800 Speaker 1: is in effect hagus. One of the first written instances 266 00:18:34,840 --> 00:18:37,680 Speaker 1: of haggis with an a S at the end came 267 00:18:37,720 --> 00:18:42,679 Speaker 1: from the sixteen fifteen work The English Housewife by Gervas Markham. 268 00:18:42,720 --> 00:18:45,920 Speaker 1: Others argue the word hag is with an ending ei 269 00:18:46,320 --> 00:18:50,320 Speaker 1: s appeared earlier in Scotland in the poem Flighting of 270 00:18:50,440 --> 00:18:54,560 Speaker 1: Dunbar and Kennedy. Okay, I like all the poems in 271 00:18:54,640 --> 00:18:59,040 Speaker 1: this since oh yeah, okay, here we come to the 272 00:18:59,440 --> 00:19:02,919 Speaker 1: main event poem, the main event. You've got to have 273 00:19:02,960 --> 00:19:07,240 Speaker 1: a main event bomb. Poet Robert Burns wrote address to 274 00:19:07,320 --> 00:19:10,520 Speaker 1: a Haggis the quote yes, great chieftain, oh the pudding 275 00:19:10,640 --> 00:19:14,000 Speaker 1: race in seventeen seven, and in this poem he really 276 00:19:14,200 --> 00:19:18,000 Speaker 1: uplifted the haggis, putting it on the same proverbial table 277 00:19:18,359 --> 00:19:22,880 Speaker 1: as the most respected French foods. Because Burns was that 278 00:19:23,359 --> 00:19:27,480 Speaker 1: revered of a national poet, this really boosted the love 279 00:19:27,640 --> 00:19:31,920 Speaker 1: of haggis in Scotland almost to the point of national pride. Yeah. 280 00:19:32,160 --> 00:19:35,320 Speaker 1: Burn Burns, if you're not familiar, is the writer responsible 281 00:19:35,400 --> 00:19:37,399 Speaker 1: for poems like um my love is like a red 282 00:19:37,440 --> 00:19:41,840 Speaker 1: red rose um and for also recording and popularizing the 283 00:19:41,880 --> 00:19:45,719 Speaker 1: folk song odd Lang sign Um, which if you've ever 284 00:19:45,760 --> 00:19:48,760 Speaker 1: been confused about the lyrics to, that might be because 285 00:19:48,920 --> 00:19:55,080 Speaker 1: even like americanized versions are still partially in Scott's. So yeah, 286 00:19:55,840 --> 00:19:59,240 Speaker 1: I the words I remember to this song coming from 287 00:19:59,280 --> 00:20:03,359 Speaker 1: a two thousand and one Nickelodeon commercial showing Dexter's in 288 00:20:03,400 --> 00:20:06,760 Speaker 1: the power puff for Knockout Habout Fun this New Year's 289 00:20:06,840 --> 00:20:13,360 Speaker 1: Last taking out trash Hello two thousand one. Wow, it's 290 00:20:13,480 --> 00:20:16,680 Speaker 1: very specific. I like it. It's one of those memories 291 00:20:16,680 --> 00:20:20,400 Speaker 1: that it's just there. It's the commercial was very effective, 292 00:20:20,400 --> 00:20:25,840 Speaker 1: I guess, um. But okay, back to two Burns. After 293 00:20:25,880 --> 00:20:29,720 Speaker 1: Burns died, his friends celebrated him and his life with 294 00:20:29,760 --> 00:20:33,600 Speaker 1: Scottish foods, whiskey and of course the star the Haggess 295 00:20:34,520 --> 00:20:38,720 Speaker 1: the Burns Supper for celebrated in one and yes, still 296 00:20:38,720 --> 00:20:42,639 Speaker 1: celebrated to this day. From what I read, it is 297 00:20:42,680 --> 00:20:44,879 Speaker 1: traditional for whoever is cutting the hagg is to have 298 00:20:45,000 --> 00:20:48,200 Speaker 1: the knife at the ready when they read the line 299 00:20:48,400 --> 00:20:53,960 Speaker 1: his knife see rustic labor dit. Yeah, yeah, it's it's 300 00:20:53,960 --> 00:20:58,359 Speaker 1: this whole ceremony. Yes, and okay this was This was 301 00:20:58,480 --> 00:21:01,359 Speaker 1: also like when I was reading about the hag is 302 00:21:01,440 --> 00:21:04,679 Speaker 1: the creature, where at first I thought, surely this is 303 00:21:05,640 --> 00:21:10,399 Speaker 1: not the whole thing, right, But it turns out it 304 00:21:10,560 --> 00:21:14,080 Speaker 1: is a whole thing. According to a hotel manager in Scotland, 305 00:21:14,400 --> 00:21:17,080 Speaker 1: it goes down like this quote. The hagg is is 306 00:21:17,080 --> 00:21:20,280 Speaker 1: placed upon a silver salver, sometimes even dressed in a 307 00:21:20,359 --> 00:21:23,040 Speaker 1: kilt and tam and carried into the dining hall to 308 00:21:23,080 --> 00:21:25,919 Speaker 1: the accompaniment of bagpipes. It is put on the table 309 00:21:25,960 --> 00:21:29,440 Speaker 1: and addressed by a speaker who apologizes for quote killing it. 310 00:21:29,920 --> 00:21:32,439 Speaker 1: Then it is cut open with a swift slash of 311 00:21:32,480 --> 00:21:37,199 Speaker 1: the dirk that Scotsman carry in their knees socks. The 312 00:21:37,200 --> 00:21:42,639 Speaker 1: whole thing. I cannot I cannot get over the fact 313 00:21:42,960 --> 00:21:45,919 Speaker 1: that no one has ever invited me to one of 314 00:21:45,960 --> 00:21:50,760 Speaker 1: these parties. I know, I feel like I've really I've 315 00:21:50,800 --> 00:21:54,040 Speaker 1: just really been sitting down on my job as a 316 00:21:54,040 --> 00:21:59,160 Speaker 1: as not only a food podcaster, but like a human person. Absolutely, 317 00:21:59,359 --> 00:22:03,160 Speaker 1: I mean to not even know about this. It's a shape. 318 00:22:03,640 --> 00:22:07,160 Speaker 1: It is a shame. I feel like my whole life 319 00:22:07,160 --> 00:22:14,160 Speaker 1: has been a far sandy, a farce. Yeah, and I'm 320 00:22:14,160 --> 00:22:17,520 Speaker 1: not it's it's a bit of a long poem. Uh 321 00:22:17,560 --> 00:22:21,920 Speaker 1: And I feel like the English translation is a little 322 00:22:21,920 --> 00:22:26,480 Speaker 1: bit shoddy, and I'm and I'm not comfortable enough in 323 00:22:26,600 --> 00:22:29,919 Speaker 1: Scots to read it in its original Scots, but I 324 00:22:29,920 --> 00:22:32,320 Speaker 1: did want to give y'all a little bit of a 325 00:22:32,400 --> 00:22:36,600 Speaker 1: sample of address to a haggis um. So yeah. From 326 00:22:36,600 --> 00:22:40,680 Speaker 1: from the from the English translation, Uh, it begins, good 327 00:22:40,760 --> 00:22:43,840 Speaker 1: luck to you and your honest, plump face, great chieftain 328 00:22:43,920 --> 00:22:46,879 Speaker 1: of the sausage race. Above them all you take your place, 329 00:22:47,119 --> 00:22:51,199 Speaker 1: stomach tripe or intestines. Well, are you worthy of a grace? 330 00:22:51,480 --> 00:22:54,840 Speaker 1: As long as my arm the groaning trencher there you 331 00:22:54,920 --> 00:22:57,720 Speaker 1: fill your buttocks like a distant hill. Your pin would 332 00:22:57,720 --> 00:23:00,200 Speaker 1: help to mend a mill in time of need. All 333 00:23:00,240 --> 00:23:04,040 Speaker 1: through your pores the dues distill like amber bead his 334 00:23:04,160 --> 00:23:06,840 Speaker 1: knife see rustic labor, wipe and cut you up with 335 00:23:06,880 --> 00:23:10,920 Speaker 1: ready slight, trenching your gushing entrails bright like any ditch. 336 00:23:11,200 --> 00:23:14,680 Speaker 1: And then, oh, what a glorious sight, warm, steaming rich. 337 00:23:16,040 --> 00:23:19,520 Speaker 1: Then spoon for spoon, the stretch and strive, devil, take 338 00:23:19,560 --> 00:23:23,200 Speaker 1: the hindmost on they drive till all their well swollen 339 00:23:23,280 --> 00:23:26,600 Speaker 1: bellies by and by are bent like drums. Then old 340 00:23:26,720 --> 00:23:29,560 Speaker 1: head of the table most like to burst the grace 341 00:23:30,280 --> 00:23:35,040 Speaker 1: m is there that over his French ragou or folio 342 00:23:35,200 --> 00:23:37,960 Speaker 1: that would sicken a sow or Frica see would make 343 00:23:37,960 --> 00:23:41,760 Speaker 1: her vomit with perfect disgust, looks down with sneering, scornful 344 00:23:41,840 --> 00:23:44,920 Speaker 1: view on such a dinner, poor devils. See him over 345 00:23:45,040 --> 00:23:48,600 Speaker 1: his trash, as feeble as a withered rush, his thin legs, 346 00:23:48,680 --> 00:23:52,359 Speaker 1: a good whiplash, his fist and nut though bloody flood 347 00:23:52,440 --> 00:23:55,720 Speaker 1: or field to dash, Oh, how unfit. But mark the 348 00:23:55,800 --> 00:24:00,280 Speaker 1: rustic haggis fed the trembling earth resounds, his tread clapp 349 00:24:00,320 --> 00:24:02,919 Speaker 1: in his ample fist a blade, he'll make it whistle, 350 00:24:03,440 --> 00:24:06,000 Speaker 1: and legs and arms and heads will cut off like 351 00:24:06,040 --> 00:24:09,920 Speaker 1: the heads of thistles. You powers who make mankind your 352 00:24:09,960 --> 00:24:12,880 Speaker 1: care and dish them out their bill of fair Old 353 00:24:12,880 --> 00:24:16,920 Speaker 1: Scotland wants no watery stuff that splashes and small wooden dishes. 354 00:24:17,119 --> 00:24:20,760 Speaker 1: But if you wish her grateful prayer, give her a haggis. 355 00:24:24,480 --> 00:24:30,280 Speaker 1: It's beautiful, so beautiful, excellent job lord, Oh thank you, 356 00:24:30,880 --> 00:24:33,080 Speaker 1: thank you, You know so if you, if you weren't 357 00:24:33,119 --> 00:24:36,520 Speaker 1: following like the the gist of all of that, um, 358 00:24:36,560 --> 00:24:39,520 Speaker 1: it's just about like what a heck in great dish 359 00:24:39,720 --> 00:24:43,960 Speaker 1: haggas is, And how um how nutritious and filling, and 360 00:24:44,280 --> 00:24:47,119 Speaker 1: and and wonderful. The experience of eating it is and 361 00:24:47,119 --> 00:24:50,840 Speaker 1: how and how eating it gives uh Scotland its power. 362 00:24:51,680 --> 00:24:55,679 Speaker 1: Mm hmmm mmm, I love it. I love There's like 363 00:24:55,720 --> 00:24:59,000 Speaker 1: a hole. You read this around friends and once a 364 00:24:59,080 --> 00:25:03,680 Speaker 1: year and then you yeah, drink some whiskey and drink 365 00:25:03,720 --> 00:25:12,400 Speaker 1: some whiskey. Yeah, I adore everything. Yes, okay, Uh. There 366 00:25:12,520 --> 00:25:18,080 Speaker 1: is also another poem we have from nine by satirist 367 00:25:18,160 --> 00:25:22,600 Speaker 1: and poet James J. Montague, and he wrote a few 368 00:25:22,600 --> 00:25:26,720 Speaker 1: stanzas about hunting haggesses. And again our haggist Lauren and 369 00:25:26,720 --> 00:25:30,920 Speaker 1: I discussed this. We don't know the proper etiquette for pluralization. Yeah, yeah, 370 00:25:30,920 --> 00:25:34,480 Speaker 1: we're not No, we're not sure. But yes, I also 371 00:25:34,880 --> 00:25:37,240 Speaker 1: am not familiar with Scott's so I'm going to butcher 372 00:25:37,240 --> 00:25:40,040 Speaker 1: it and I apologize, but I think it would be 373 00:25:40,080 --> 00:25:47,639 Speaker 1: worse if I attempted it. Yes, so the poem goes Leslie, 374 00:25:48,160 --> 00:25:51,000 Speaker 1: my heart's in the highlands, twist strings on my bow 375 00:25:51,440 --> 00:25:55,080 Speaker 1: to hunt the fierce haggists man's offless foe, And well, 376 00:25:55,160 --> 00:25:58,440 Speaker 1: may my bairn have tearn as I, for I shall 377 00:25:58,480 --> 00:26:04,199 Speaker 1: not come back if Haggas hunts me. Oh no, you 378 00:26:04,200 --> 00:26:06,280 Speaker 1: can't watch over that is you know, we've been making 379 00:26:06,320 --> 00:26:09,920 Speaker 1: fun of them, but it could be they're fierce. They 380 00:26:10,160 --> 00:26:17,679 Speaker 1: are fierce. Mhm. Well. Um. In there was a photo 381 00:26:17,720 --> 00:26:21,840 Speaker 1: published somewhere of a Scottish man walking a hagg us 382 00:26:21,880 --> 00:26:24,280 Speaker 1: on a leash like a like a pet rock. The 383 00:26:24,320 --> 00:26:28,840 Speaker 1: accompanying article did not cite the man's reasoning, much to 384 00:26:28,880 --> 00:26:32,400 Speaker 1: my disappointments. We can we can fill in the blanks. 385 00:26:35,480 --> 00:26:39,480 Speaker 1: I mean, there are a multitude of possibilities, certainly, but 386 00:26:40,640 --> 00:26:43,600 Speaker 1: I love it. Uh. I Also, I'm a big fan 387 00:26:43,640 --> 00:26:46,960 Speaker 1: of pet rocks, pet rock when I and when I 388 00:26:47,000 --> 00:26:48,640 Speaker 1: was a kid, I would just look at this rock 389 00:26:48,680 --> 00:26:55,960 Speaker 1: and think, huh. And his name was Rocky of course, okay, 390 00:26:56,000 --> 00:26:59,199 Speaker 1: of course, yeah, yeah, well I see, I see you 391 00:26:59,240 --> 00:27:05,560 Speaker 1: came by it on a stilly. That's that's good. In 392 00:27:06,920 --> 00:27:10,640 Speaker 1: products that included sheep's long, including hag is or banned 393 00:27:10,720 --> 00:27:14,680 Speaker 1: in the United States and Canada. Yeah. This was due 394 00:27:14,680 --> 00:27:18,800 Speaker 1: to concern about the risk of gastro intestinal fluids leaking 395 00:27:18,800 --> 00:27:21,920 Speaker 1: into the lungs during the slaughtering process and causing food 396 00:27:21,920 --> 00:27:26,439 Speaker 1: born illness. Um. Also a bit later, in nine there 397 00:27:26,520 --> 00:27:29,719 Speaker 1: was a further US ban on import of beef and 398 00:27:29,840 --> 00:27:34,200 Speaker 1: sheep from regions affected by mad cow disease, spongeform and cephalopathy. 399 00:27:34,440 --> 00:27:39,800 Speaker 1: The UK included Canada lifted their ban against loan products 400 00:27:39,840 --> 00:27:45,000 Speaker 1: in all right, but let's go back and talk about 401 00:27:45,080 --> 00:27:49,320 Speaker 1: our our sporting where we get to talk about sports 402 00:27:49,320 --> 00:27:53,240 Speaker 1: on this show? Um irishman Robin duns Heath placed and 403 00:27:53,320 --> 00:27:56,080 Speaker 1: add in a national newspaper in nineteen seventy seven for 404 00:27:56,240 --> 00:28:01,280 Speaker 1: the World hag Is Hurling Competition a core to him. 405 00:28:01,320 --> 00:28:04,320 Speaker 1: He wanted to bring back a seventeen century practice wherein 406 00:28:04,359 --> 00:28:07,879 Speaker 1: women tossed haggis across the river to the men working 407 00:28:08,200 --> 00:28:10,480 Speaker 1: in the fields on the other side in order to 408 00:28:10,480 --> 00:28:12,200 Speaker 1: say time, so they didn't have to go to crossing point, 409 00:28:12,520 --> 00:28:15,840 Speaker 1: just toss it over and the men, of course caught 410 00:28:15,840 --> 00:28:18,480 Speaker 1: the hags in their kilts. All of this, according to 411 00:28:18,560 --> 00:28:25,000 Speaker 1: den Seeth, hundreds responded to the ad alas don Seeth 412 00:28:25,080 --> 00:28:28,440 Speaker 1: admitted to making the whole thing up in two thousand four, 413 00:28:28,880 --> 00:28:32,520 Speaker 1: but that did not stop the haggas hurling. No, it 414 00:28:32,640 --> 00:28:37,439 Speaker 1: did not know. Uh yeah. He would preside over the 415 00:28:37,440 --> 00:28:43,200 Speaker 1: World Haggis Hurling Association for twenty years and used all 416 00:28:43,240 --> 00:28:46,120 Speaker 1: of the money that the competition raised for for for 417 00:28:46,120 --> 00:28:50,000 Speaker 1: for charity. He sent it all charities. That's including the 418 00:28:50,040 --> 00:28:54,640 Speaker 1: sales of a book that he published titled Complete Haggis Hurler. 419 00:28:57,120 --> 00:28:59,680 Speaker 1: If there's not a movie that has a meat cute, 420 00:29:00,200 --> 00:29:02,480 Speaker 1: or somebody's walking around and get hit in the head 421 00:29:02,520 --> 00:29:05,440 Speaker 1: with the hag is, then I don't know what we're 422 00:29:05,440 --> 00:29:09,040 Speaker 1: doing here. Oh I love a literal meat cute. That's 423 00:29:09,440 --> 00:29:17,960 Speaker 1: that's great. UM. In nine the British Medical Journal published 424 00:29:17,960 --> 00:29:21,360 Speaker 1: a joke article about the health effects of haggis, reporting 425 00:29:21,680 --> 00:29:25,240 Speaker 1: that after an experiment UM that traced the blood fats 426 00:29:25,280 --> 00:29:29,400 Speaker 1: content of volunteers after they ate haggis, the Scottish volunteers 427 00:29:29,440 --> 00:29:34,840 Speaker 1: showed a perhaps genetic protective trait against a haggists specific 428 00:29:35,080 --> 00:29:38,800 Speaker 1: triglycerides UM, and thus concluded that despite the fat and 429 00:29:38,840 --> 00:29:42,320 Speaker 1: salt content of haggis, Scottish people should continue eating it, 430 00:29:42,520 --> 00:29:49,720 Speaker 1: but that other populations should proceed with caution. UM. The 431 00:29:49,880 --> 00:29:54,520 Speaker 1: article claimed that the project was part of the Cardiff Heart, avioli, 432 00:29:54,760 --> 00:30:00,280 Speaker 1: gut and grain ingestion study, which the acronym for which 433 00:30:00,280 --> 00:30:05,440 Speaker 1: is haggis. That's some marvel level stuff there, and that 434 00:30:05,600 --> 00:30:09,520 Speaker 1: is some sword and shield level stuff. Yeah, they a 435 00:30:10,360 --> 00:30:13,600 Speaker 1: quote a quote from the article UM. Ethical approval was 436 00:30:13,640 --> 00:30:16,680 Speaker 1: not sought, and informed consent could not be obtained, as 437 00:30:16,720 --> 00:30:19,480 Speaker 1: so little is known about the consequences of eating haggis. 438 00:30:19,880 --> 00:30:22,400 Speaker 1: There was no control group because we deemed it unethical 439 00:30:22,440 --> 00:30:27,560 Speaker 1: to withhold hag us from any subject. I'm glad they 440 00:30:27,560 --> 00:30:33,680 Speaker 1: weren't being unethical. The New York Times commented on the 441 00:30:33,720 --> 00:30:37,080 Speaker 1: work with an article that begins The British Medical Journal, 442 00:30:37,080 --> 00:30:40,000 Speaker 1: a weekly publication famous for its science but little known 443 00:30:40,040 --> 00:30:47,160 Speaker 1: for whimsy, has broken new ground in both fields. That's awesome. Oh, 444 00:30:50,080 --> 00:30:53,000 Speaker 1: the world's first hag is factory opened in Scotland in 445 00:30:54,880 --> 00:30:57,920 Speaker 1: Also in ninety six, UM, an article was published in 446 00:30:57,960 --> 00:31:01,880 Speaker 1: the journal Computers and g O sign is titled the 447 00:31:02,000 --> 00:31:05,560 Speaker 1: integration of g I S, remote censoring, expert systems and 448 00:31:05,600 --> 00:31:09,240 Speaker 1: adaptive co krigging for environmental habitat and modeling of the 449 00:31:09,320 --> 00:31:15,400 Speaker 1: Highland Haggists using object oriented, fuzzy logic and neural network techniques. 450 00:31:17,240 --> 00:31:20,000 Speaker 1: This is, if you're unfamiliar, a who's who of trendy 451 00:31:20,080 --> 00:31:24,960 Speaker 1: jargon of the day UM. The abstract for this article 452 00:31:25,000 --> 00:31:29,320 Speaker 1: explains results show conclusively that these techniques improve the analytical 453 00:31:29,320 --> 00:31:32,560 Speaker 1: capability in absolute quantitative terms by quite a bit. Really. 454 00:31:37,360 --> 00:31:41,360 Speaker 1: The paper includes a comparison of satellite and radar images. 455 00:31:42,640 --> 00:31:45,360 Speaker 1: And these images are literal illustrations of a satellite and 456 00:31:45,400 --> 00:31:51,400 Speaker 1: a radar dish. The method section begins using the techniques 457 00:31:51,440 --> 00:31:54,360 Speaker 1: outlined above. The path for each haggis they're talking about. 458 00:31:54,360 --> 00:31:56,640 Speaker 1: The haggest as an animal, by the way, is modeled 459 00:31:56,640 --> 00:32:00,200 Speaker 1: as a combination of environmental, spectral, spatial, economic, tempore, old, 460 00:32:00,200 --> 00:32:05,760 Speaker 1: taxonomic and astrologic data species in the following way. Oh, 461 00:32:05,800 --> 00:32:11,400 Speaker 1: it's so excellent. I'm so happy that people had fun 462 00:32:11,520 --> 00:32:14,920 Speaker 1: and spent their time in this wonderful way. It's really 463 00:32:15,000 --> 00:32:19,280 Speaker 1: quite a good paper. Um. There's also a whole like 464 00:32:20,320 --> 00:32:27,960 Speaker 1: part ridge in a pear tree joke. I like the 465 00:32:28,080 --> 00:32:39,080 Speaker 1: hesitation over joke. Uh uh um, it's it's quite a thing. 466 00:32:39,360 --> 00:32:43,320 Speaker 1: And and dear listener, there is more. In two thou seven, 467 00:32:43,840 --> 00:32:47,840 Speaker 1: the veterinary medical journal The Veterinary Record published a special 468 00:32:47,920 --> 00:32:53,120 Speaker 1: article titled Applications of Ultrasonography and the Reproductive Management of 469 00:32:53,280 --> 00:32:56,959 Speaker 1: Oh gosh, and there's a Latin Ducks magnus gentis ventis 470 00:32:57,120 --> 00:33:01,120 Speaker 1: sagan nati, which translates literally, you to the great chieftain, 471 00:33:01,200 --> 00:33:08,880 Speaker 1: oh the pudding race. Oh. This article is about how 472 00:33:09,320 --> 00:33:14,160 Speaker 1: due to the popularity of hunting wild Scottish haggists UH 473 00:33:14,320 --> 00:33:19,280 Speaker 1: taxonomic name hagis scott gus vulgaris that the popularity, having 474 00:33:19,280 --> 00:33:22,840 Speaker 1: been spurred by Robert Burns and his poetry, UM, the 475 00:33:22,880 --> 00:33:28,320 Speaker 1: wild populations of Scottish haggis are struggling. So it describes 476 00:33:28,360 --> 00:33:32,760 Speaker 1: an experiment undertaken to help introduce new genetic stock to 477 00:33:32,840 --> 00:33:36,400 Speaker 1: wild haggists to help them thrive better in foreign conditions. 478 00:33:36,480 --> 00:33:40,120 Speaker 1: Because if you'll remember, UM, the wild haggis have evolved, 479 00:33:40,480 --> 00:33:43,400 Speaker 1: you know, like left its lateral leg pairs longer than 480 00:33:43,400 --> 00:33:46,280 Speaker 1: the right pair a sod to graze on these steep slopes. 481 00:33:47,160 --> 00:33:50,520 Speaker 1: So when they're grazing on flat farms, they experience falling 482 00:33:50,560 --> 00:33:53,440 Speaker 1: over disease, which the article notes also affects many a 483 00:33:53,520 --> 00:33:56,680 Speaker 1: veterinary student on a Friday night. UM, as had been 484 00:33:56,960 --> 00:34:00,680 Speaker 1: reported in previous literature such as mc Tipsy at All 485 00:34:02,000 --> 00:34:08,880 Speaker 1: from nineteen MM Big Gypsy is. Yes, we can forget, 486 00:34:09,239 --> 00:34:13,600 Speaker 1: you can forget. The great the great veterinary writer Mick 487 00:34:13,640 --> 00:34:18,600 Speaker 1: tip saves. I love the thing that if somebody was 488 00:34:18,640 --> 00:34:21,239 Speaker 1: listening to this and they kind of dozed off at 489 00:34:21,239 --> 00:34:24,640 Speaker 1: the beginning, and then you come to at this part 490 00:34:24,719 --> 00:34:31,520 Speaker 1: and you're like, wait, this is a creature. Oh my gosh, yeah, 491 00:34:31,719 --> 00:34:35,360 Speaker 1: it's uh yeah, the the and the study, like the paper, 492 00:34:35,440 --> 00:34:38,920 Speaker 1: the paper was describing how like they had trouble with 493 00:34:39,080 --> 00:34:45,000 Speaker 1: ultrasound because the Haggists we're so so fatty that the 494 00:34:45,080 --> 00:34:49,799 Speaker 1: ultrasound couldn't I couldn't penetrate mm hmm. And it it 495 00:34:50,000 --> 00:34:53,560 Speaker 1: ends with an author's note that reads, um no hagi, 496 00:34:54,440 --> 00:34:57,560 Speaker 1: that's their plural, we're harmed during this study. On a 497 00:34:57,600 --> 00:35:00,600 Speaker 1: serious note, this work is entirely fictitious, art from one 498 00:35:00,640 --> 00:35:04,040 Speaker 1: scientific fact. Haggis contains too much fat and air for 499 00:35:04,120 --> 00:35:08,319 Speaker 1: ultrasound to penetrate a diagnostic Ranges is being published to 500 00:35:08,360 --> 00:35:11,840 Speaker 1: coincide with Burne's Night January, and its intent is pure 501 00:35:11,920 --> 00:35:20,240 Speaker 1: and harmless fun. Oh I I think that they knocked 502 00:35:20,280 --> 00:35:24,480 Speaker 1: it out of the park. I agree. I really hope 503 00:35:24,520 --> 00:35:28,080 Speaker 1: that you will look this paper up. Um it's uh 504 00:35:28,280 --> 00:35:32,239 Speaker 1: it uses it uses a date notation for like the 505 00:35:32,280 --> 00:35:36,239 Speaker 1: way back, um, which is which is the oatcake notation? 506 00:35:36,480 --> 00:35:39,239 Speaker 1: I just I really lost it. It's as as a human. 507 00:35:39,280 --> 00:35:41,239 Speaker 1: I don't know if I don't know how many scientific 508 00:35:41,360 --> 00:35:43,680 Speaker 1: or medical papers you all have read in your lifetime, 509 00:35:43,719 --> 00:35:47,560 Speaker 1: but having read quite a lot, of them. I really 510 00:35:47,600 --> 00:35:52,080 Speaker 1: fell out. Yeah, this sounds like something we would get 511 00:35:52,160 --> 00:35:58,960 Speaker 1: up to, so very much appreciate it. Um. As we've 512 00:35:58,960 --> 00:36:02,080 Speaker 1: discussed an episode like our awful episode and the Scrapple episode, 513 00:36:02,560 --> 00:36:06,400 Speaker 1: uh nose the tail eating has elevated dishes like haggis 514 00:36:06,480 --> 00:36:09,719 Speaker 1: and made it sort of trendy. Um. This has led 515 00:36:09,760 --> 00:36:13,279 Speaker 1: to experimentation with ingredients, methods and presentations of hag is, 516 00:36:13,320 --> 00:36:17,080 Speaker 1: particularly to fit with what's available wherever it is in 517 00:36:17,120 --> 00:36:19,520 Speaker 1: the world that is being made. Yeah, which you know 518 00:36:19,640 --> 00:36:22,600 Speaker 1: kind of fits with the with the spirit of haggis. Um. 519 00:36:22,680 --> 00:36:24,600 Speaker 1: And you know, I think that a lot of people 520 00:36:24,600 --> 00:36:28,640 Speaker 1: would argue that that it's not a proper hags, like 521 00:36:28,680 --> 00:36:31,080 Speaker 1: a proper Scottish haggis. But but yeah, but that the 522 00:36:31,200 --> 00:36:33,759 Speaker 1: that the spirit of the haggis is to use what 523 00:36:33,840 --> 00:36:37,800 Speaker 1: you've got available. Um. And there has been psychological discussions 524 00:36:37,840 --> 00:36:41,560 Speaker 1: surrounding haggis about why like why people find awful meats 525 00:36:41,600 --> 00:36:47,239 Speaker 1: off pudding even though they are sustainable and often nutritious. Yes, yes, 526 00:36:48,480 --> 00:36:55,080 Speaker 1: the spirit of the hags, we must um. Scott's living 527 00:36:55,080 --> 00:36:58,200 Speaker 1: in America are hoping that with Brexit and new trade 528 00:36:58,200 --> 00:37:00,839 Speaker 1: deals being drawn up, the US may lift their ban 529 00:37:00,920 --> 00:37:04,399 Speaker 1: on haggis just like Canada did. Um. This whole thing 530 00:37:04,440 --> 00:37:07,560 Speaker 1: has of course led to cases of smuggling haggis into 531 00:37:07,600 --> 00:37:11,160 Speaker 1: the United States. There are reports of folks like driving 532 00:37:11,200 --> 00:37:14,880 Speaker 1: it in from Canada, like smuggled like under stuff, or 533 00:37:14,920 --> 00:37:20,520 Speaker 1: mailing it and mislabeled packages such as lamb, sausage or gifts, 534 00:37:22,360 --> 00:37:26,160 Speaker 1: or like smuggling it onto airplanes like wrapped in clothes 535 00:37:26,280 --> 00:37:29,560 Speaker 1: or towels. One chef was caught by an airport sniffer 536 00:37:29,600 --> 00:37:33,760 Speaker 1: dog and had his hag as confiscated and later incinerated. 537 00:37:33,800 --> 00:37:36,600 Speaker 1: Officials informed him, but they didn't find him. So that's nice. 538 00:37:37,200 --> 00:37:43,200 Speaker 1: Um from UH. Customs officials at the US Canada border 539 00:37:43,719 --> 00:37:51,640 Speaker 1: UM seized some seventeen thousand, three hundred ruminant byproducts. Wow 540 00:37:52,320 --> 00:37:56,440 Speaker 1: um that does include other other ruminant species of goats 541 00:37:56,440 --> 00:37:59,920 Speaker 1: and elk and stuff like that, but and products thereof 542 00:38:00,000 --> 00:38:06,560 Speaker 1: It's still that's quite That is quite a bit and UH. 543 00:38:06,880 --> 00:38:10,120 Speaker 1: In late January, I believe January twenty second of this 544 00:38:10,239 --> 00:38:16,760 Speaker 1: very year, a Scottish haggish manufacturing company, Simon Howie, launched 545 00:38:16,880 --> 00:38:20,359 Speaker 1: a four hundred and fifty four grand bag of their 546 00:38:20,400 --> 00:38:23,200 Speaker 1: hagg us into near space on a weather balloon in 547 00:38:23,239 --> 00:38:29,640 Speaker 1: celebration of both science and burns Night in Space Hagus 548 00:38:29,840 --> 00:38:36,279 Speaker 1: in Spain. We have covered some ground in this one. 549 00:38:37,480 --> 00:38:42,400 Speaker 1: I want to I want to research Haggas for every 550 00:38:42,400 --> 00:38:45,200 Speaker 1: episode now. I just want this to be the hagg 551 00:38:45,280 --> 00:38:47,640 Speaker 1: Is Show and I want to do nothing but read 552 00:38:48,239 --> 00:38:58,400 Speaker 1: humorous scientific articles about Haggis. Time for a rebrand. That's it. 553 00:39:00,000 --> 00:39:04,839 Speaker 1: This is what Savor is now, only hag Is all 554 00:39:04,880 --> 00:39:12,719 Speaker 1: the time. Yes, it's It's been a delight, it really has. 555 00:39:12,760 --> 00:39:15,920 Speaker 1: But I suppose that's what we have to say about 556 00:39:15,920 --> 00:39:19,839 Speaker 1: Aggas for now. Yeah, yeah, Oh, other than I I did, 557 00:39:19,880 --> 00:39:22,239 Speaker 1: I did promise my roommates that I would that I 558 00:39:22,239 --> 00:39:26,279 Speaker 1: would mention so I married an axe murderer. UM, in 559 00:39:26,680 --> 00:39:30,960 Speaker 1: which Michael Myers, playing a American man of Scottish descent, 560 00:39:31,400 --> 00:39:36,040 Speaker 1: has an extended scene with his Scottish parents, who he's 561 00:39:36,160 --> 00:39:42,839 Speaker 1: also portraying. UM, Haggis is involved. As someone who has 562 00:39:42,920 --> 00:39:47,040 Speaker 1: only heard snippets about what this movie is about, my 563 00:39:47,239 --> 00:39:57,080 Speaker 1: mind is very unsure what Haggis is involved. Could entail it. 564 00:39:57,320 --> 00:39:59,960 Speaker 1: So that is what we have to say about Hags. 565 00:40:00,080 --> 00:40:03,040 Speaker 1: But we do have some listener mail for you. We do, 566 00:40:03,120 --> 00:40:04,960 Speaker 1: But first we have one more quick break for word 567 00:40:04,960 --> 00:40:16,919 Speaker 1: from our sponsor, and we're back. Thank you sponsored, Yes, 568 00:40:16,960 --> 00:40:26,040 Speaker 1: thank you, and we're back with listen worthy of that is? Yes, 569 00:40:26,080 --> 00:40:28,400 Speaker 1: I don't know. It's hard to be worthy of that is. 570 00:40:29,040 --> 00:40:34,360 Speaker 1: That's what I've learned. Well, I'll try, Well, I'll try. 571 00:40:35,280 --> 00:40:37,560 Speaker 1: We can only that's all we can do. That's all 572 00:40:37,640 --> 00:40:42,040 Speaker 1: we can do. Value wrote and the Oats podcast, Lauren 573 00:40:42,080 --> 00:40:44,399 Speaker 1: said that oats are gluten free. This is sort of true, 574 00:40:44,480 --> 00:40:49,799 Speaker 1: but it's complicated. Yes. Yes, Most oats are grown in 575 00:40:49,840 --> 00:40:52,800 Speaker 1: prop rotation with wheat and processed on shared equipment with wheat, 576 00:40:52,920 --> 00:40:56,040 Speaker 1: so normal oats are cross contaminated with gluten. One accession 577 00:40:56,080 --> 00:40:59,800 Speaker 1: to that is mechanically separated oats, where a machine separates 578 00:40:59,800 --> 00:41:03,560 Speaker 1: out the wheat kernels from regular oats. Mechanically separated oats 579 00:41:03,560 --> 00:41:05,600 Speaker 1: are a topic of hot debate in the sea that 580 00:41:05,719 --> 00:41:08,239 Speaker 1: community because some people feel they are safe enough to eat, 581 00:41:08,320 --> 00:41:11,640 Speaker 1: but other people disagree. Another type of gluten free oats 582 00:41:11,719 --> 00:41:14,640 Speaker 1: is purity protocol oats, which are grown in the fields 583 00:41:14,640 --> 00:41:17,680 Speaker 1: that are not in prop rotation with wheat and process 584 00:41:17,719 --> 00:41:21,880 Speaker 1: on dedicated gluten free equipment, so they really are gluten free. However, 585 00:41:22,080 --> 00:41:24,920 Speaker 1: even with truly gluten free oats. A certain percentage of 586 00:41:24,960 --> 00:41:29,480 Speaker 1: the seal that community also reacts to the avenin protein 587 00:41:29,560 --> 00:41:32,640 Speaker 1: and oats in the same way that they react to gluten. 588 00:41:32,719 --> 00:41:34,880 Speaker 1: So not everybody with seil that can eat even the 589 00:41:34,920 --> 00:41:39,839 Speaker 1: purest and most carefully grown oats. Yes, yes, I love 590 00:41:40,040 --> 00:41:45,520 Speaker 1: these terminologies of oh yeah article Again, There's just so 591 00:41:45,560 --> 00:41:48,000 Speaker 1: many things we encounter in our research where I'm like, 592 00:41:48,400 --> 00:41:52,480 Speaker 1: I don't know what that means until I research it. 593 00:41:52,520 --> 00:41:55,279 Speaker 1: I have no clue. Yeah, and well, and and that's 594 00:41:55,320 --> 00:41:58,520 Speaker 1: that's that's really honestly, like, that's the thing that makes 595 00:41:58,560 --> 00:42:04,000 Speaker 1: me glad and excited to do this show every week, 596 00:42:04,040 --> 00:42:06,560 Speaker 1: like like other other than getting to hang out with 597 00:42:06,560 --> 00:42:10,600 Speaker 1: with with you and Andrew um Annie like, and it's 598 00:42:10,640 --> 00:42:14,680 Speaker 1: just everything, literally everything that we that we look into 599 00:42:14,760 --> 00:42:21,360 Speaker 1: goes so deep. There are entire micro industries built around 600 00:42:21,400 --> 00:42:23,880 Speaker 1: every single one of these details. And just that like 601 00:42:24,120 --> 00:42:28,239 Speaker 1: level of human specialization blows my mind every time I 602 00:42:28,239 --> 00:42:30,600 Speaker 1: think about it, and I think every single part of 603 00:42:30,600 --> 00:42:34,960 Speaker 1: it is fascinating and I want to learn all of it. Yes, 604 00:42:35,600 --> 00:42:39,920 Speaker 1: I'm the same. And that's something I'm genuinely so delighted 605 00:42:39,960 --> 00:42:43,279 Speaker 1: by is when I meet someone in their specialization is 606 00:42:43,320 --> 00:42:49,719 Speaker 1: something so like super focus. I love that, right, And 607 00:42:49,920 --> 00:42:51,920 Speaker 1: then you're like, tell me all about it and they're like, 608 00:42:52,000 --> 00:42:54,239 Speaker 1: my job is really boring and you're like, no, it's not. 609 00:42:55,560 --> 00:43:00,239 Speaker 1: And then they're okay. I feel like even and we 610 00:43:00,280 --> 00:43:03,480 Speaker 1: interview people, people are like really, like you're interested in this, 611 00:43:03,640 --> 00:43:12,240 Speaker 1: and I'm like, yes, yes, very much. Um Kiana wrote, 612 00:43:12,280 --> 00:43:14,719 Speaker 1: I hope that I'm saying your name right. By the way, um, 613 00:43:14,760 --> 00:43:17,800 Speaker 1: I probably have the weirdest oatmeal preference in the world. 614 00:43:18,239 --> 00:43:20,759 Speaker 1: It was what my mom always made for herself for breakfast, 615 00:43:20,840 --> 00:43:23,400 Speaker 1: and somewhere along the line, I also picked up the habit. 616 00:43:23,840 --> 00:43:26,359 Speaker 1: To start, put a quarter cup of oatmeal, a half 617 00:43:26,360 --> 00:43:29,240 Speaker 1: cup of water, half of an apple chopped to small pieces, 618 00:43:29,320 --> 00:43:31,640 Speaker 1: a handful of raisins, and a whole lot of cinnamon 619 00:43:31,680 --> 00:43:33,920 Speaker 1: in a bowl, then cook it in the microwave for 620 00:43:33,960 --> 00:43:36,920 Speaker 1: one to two minutes. It depends on your microwave and oatmeal. 621 00:43:37,200 --> 00:43:39,759 Speaker 1: The microwave is ideal because you don't have to deal 622 00:43:39,880 --> 00:43:41,759 Speaker 1: with m messy pot on the stove and you can 623 00:43:41,760 --> 00:43:44,760 Speaker 1: always make the exact amount you want to eat. Now, 624 00:43:44,960 --> 00:43:47,560 Speaker 1: for the special ingredient, grab a third of a cup 625 00:43:47,560 --> 00:43:51,120 Speaker 1: of cottage cheese, normal or dry curd mix it into 626 00:43:51,120 --> 00:43:53,279 Speaker 1: the oatmeal and stick it back in the microwave just 627 00:43:53,480 --> 00:43:56,400 Speaker 1: long enough to heat the cheese through about thirty seconds. 628 00:43:56,680 --> 00:43:58,680 Speaker 1: You can warm it up longer, say a minute or so, 629 00:43:58,800 --> 00:44:01,040 Speaker 1: if you want the cheese to become gooey and stringy. 630 00:44:01,160 --> 00:44:04,360 Speaker 1: Stir in brown sugar to taste and enjoy. All the 631 00:44:04,400 --> 00:44:06,840 Speaker 1: oatmeal I make for myself has cottage cheese in it. 632 00:44:07,239 --> 00:44:11,520 Speaker 1: Sometimes I switch up the fruit, like handpicked saskatoons the 633 00:44:11,600 --> 00:44:16,520 Speaker 1: heck continuing, or raspberries that grow here abundantly in the summer, 634 00:44:16,640 --> 00:44:19,160 Speaker 1: but the basic recipe is the same. My mom and 635 00:44:19,200 --> 00:44:22,000 Speaker 1: I both suffer from low blood sugar, so the protein 636 00:44:22,040 --> 00:44:25,319 Speaker 1: and the cheese keeps the sugars balanced. Needless to say, 637 00:44:25,360 --> 00:44:27,839 Speaker 1: I get quite a few odd looks and comments when 638 00:44:27,840 --> 00:44:33,160 Speaker 1: a stranger witnesses my food atrocity. Side note, does not 639 00:44:33,200 --> 00:44:35,840 Speaker 1: sound like an atrocity to me. I want cheese and 640 00:44:35,880 --> 00:44:42,400 Speaker 1: all my meals. That sounds very good at any rate. Continuing, 641 00:44:43,040 --> 00:44:46,279 Speaker 1: I went to college for equine Science. It's basically a 642 00:44:46,280 --> 00:44:48,120 Speaker 1: diploma course that gives you a leg up in the 643 00:44:48,160 --> 00:44:52,440 Speaker 1: horse industry, including instruction in anatomy, basic fet skills, riding skills, 644 00:44:52,480 --> 00:44:56,120 Speaker 1: and of course stable cleaning. The latter one required us 645 00:44:56,120 --> 00:44:58,319 Speaker 1: to be at the barn for morning chores at five 646 00:44:58,360 --> 00:45:01,600 Speaker 1: thirty am. Thankfully, it was a rotation schedule and not 647 00:45:01,760 --> 00:45:04,799 Speaker 1: every morning for two years. In any case, once we 648 00:45:04,800 --> 00:45:06,319 Speaker 1: were done with our chores, we would head to the 649 00:45:06,320 --> 00:45:09,720 Speaker 1: cafeteria for breakfast. The look on my team members faces 650 00:45:09,760 --> 00:45:12,400 Speaker 1: when I sat down with my gruel that first morning 651 00:45:12,640 --> 00:45:16,279 Speaker 1: was one of horror. Honestly, by that point I was 652 00:45:16,320 --> 00:45:19,040 Speaker 1: too tired to care. It probably didn't help that I 653 00:45:19,080 --> 00:45:22,040 Speaker 1: had two full glasses of diet coked to go along 654 00:45:22,120 --> 00:45:24,840 Speaker 1: with it. At the time, I couldn't stand the taste 655 00:45:24,840 --> 00:45:26,840 Speaker 1: of coffee or tea, and that was the only caffeine 656 00:45:26,880 --> 00:45:28,799 Speaker 1: I could get my hands on so I could make 657 00:45:28,840 --> 00:45:31,920 Speaker 1: it to my eight am class without falling asleep. In 658 00:45:32,080 --> 00:45:36,520 Speaker 1: another college related oats story, we would feed the broodmare's 659 00:45:36,800 --> 00:45:41,360 Speaker 1: pregnant horses oats during those horrid early mornings. The oats 660 00:45:41,360 --> 00:45:44,120 Speaker 1: were kept in a separate shed, which was also a 661 00:45:44,160 --> 00:45:47,160 Speaker 1: home for a lovely family of mice. They would greet 662 00:45:47,239 --> 00:45:49,400 Speaker 1: us every morning by jumping out of the shed, often 663 00:45:49,480 --> 00:45:53,080 Speaker 1: eating our legs and feet on the way out. I 664 00:45:53,200 --> 00:45:55,480 Speaker 1: was one of the few girls who wasn't afraid of mice, 665 00:45:55,600 --> 00:45:57,719 Speaker 1: so it was my job to brave the shed for 666 00:45:57,760 --> 00:46:02,480 Speaker 1: the oats. Every mouse was named either Gus, Gus or Jacques. 667 00:46:02,960 --> 00:46:06,880 Speaker 1: I missed them. Sometimes you also touched on dinosaur oatmeal. 668 00:46:07,239 --> 00:46:10,279 Speaker 1: I have no idea what these dinosaur commercials are, but 669 00:46:10,440 --> 00:46:15,600 Speaker 1: growing up we had dino eggs. I love dino eggs. 670 00:46:15,880 --> 00:46:18,120 Speaker 1: If you've never heard of them. It's instant oatmeal with 671 00:46:18,360 --> 00:46:20,960 Speaker 1: little candy eggs that dissolve in the hot water to 672 00:46:21,000 --> 00:46:24,880 Speaker 1: reveal itty bitty dinosaurs shaped, sprinkle like things. That was 673 00:46:24,920 --> 00:46:27,479 Speaker 1: the only type about meal I would eat, probably because 674 00:46:27,520 --> 00:46:29,680 Speaker 1: it didn't taste anything like oatmeal due to the amount 675 00:46:29,719 --> 00:46:35,080 Speaker 1: of sugar in it. What this? That's amazing you? You 676 00:46:35,200 --> 00:46:38,440 Speaker 1: just you just triggered some kind of memory for me. 677 00:46:38,480 --> 00:46:41,360 Speaker 1: And either I've just been so delighted by this mental 678 00:46:41,400 --> 00:46:43,919 Speaker 1: image or I'm actually remembering something and I really can't 679 00:46:43,920 --> 00:46:48,440 Speaker 1: tell which, but I feel like I feel like that 680 00:46:48,560 --> 00:46:50,400 Speaker 1: is a thing that I've heard of previously and that 681 00:46:50,480 --> 00:46:52,840 Speaker 1: my parents would not let me have them, and those 682 00:46:53,040 --> 00:46:57,880 Speaker 1: that I was big mad about it. Oh yeah, dino eggs. 683 00:46:59,040 --> 00:47:03,040 Speaker 1: Dino eggs. Oh, what a great way to sell something 684 00:47:03,080 --> 00:47:06,720 Speaker 1: to a child, I know, especially I feel like touring 685 00:47:07,200 --> 00:47:08,800 Speaker 1: well I'm just taking a guest here, but there was 686 00:47:09,120 --> 00:47:12,239 Speaker 1: a big dinosaur period for a while. Yeah, that was 687 00:47:12,320 --> 00:47:15,480 Speaker 1: the thing. Um, I think the dino at least the 688 00:47:15,480 --> 00:47:17,719 Speaker 1: dinosaur commercials were in the nineties, and I feel like 689 00:47:17,760 --> 00:47:22,600 Speaker 1: that was yeah, like late late eighties to early nineties 690 00:47:22,680 --> 00:47:27,719 Speaker 1: is definitely, yeah, he said, Annie, prime dino time. I 691 00:47:27,760 --> 00:47:32,279 Speaker 1: also I also love uf. If anyone is less familiar 692 00:47:32,400 --> 00:47:37,080 Speaker 1: with Disney's Cinderella, um, Gus, Gus and Jacques are the 693 00:47:37,120 --> 00:47:41,920 Speaker 1: two lead mice in disney Cinderella. So it's so that's 694 00:47:42,040 --> 00:47:45,560 Speaker 1: very cute, yes, which I will always associate with you, Lauren, 695 00:47:46,320 --> 00:47:49,359 Speaker 1: always will associate with you. Because we had dinner at 696 00:47:49,400 --> 00:47:53,400 Speaker 1: Cinderella's castle and Gus, Gust and Jock were nowhere to 697 00:47:53,400 --> 00:47:55,400 Speaker 1: be found. But apparently they were decorating, is what we 698 00:47:55,400 --> 00:47:58,920 Speaker 1: were told. Yeah, yeah, that's okay. So so now now 699 00:47:58,960 --> 00:48:01,279 Speaker 1: I'm going to tell the story. Uh, this is one 700 00:48:01,320 --> 00:48:04,719 Speaker 1: of my favorite stories. Actually. Uh so Annie Reeese, if 701 00:48:04,760 --> 00:48:07,560 Speaker 1: y'all don't know, is the type of human person who, 702 00:48:07,600 --> 00:48:11,840 Speaker 1: if you go to a theme park with her, will 703 00:48:12,160 --> 00:48:14,920 Speaker 1: not tell you that she has booked you a dinner 704 00:48:15,560 --> 00:48:20,680 Speaker 1: at a princess castle that includes the experience of meeting 705 00:48:21,040 --> 00:48:25,080 Speaker 1: at least one princess, and she will surprise you with 706 00:48:25,200 --> 00:48:29,319 Speaker 1: this after you have been roaming around a series of 707 00:48:29,480 --> 00:48:36,719 Speaker 1: parks for like twelve straight hours. Mm hmm. And I 708 00:48:36,840 --> 00:48:42,479 Speaker 1: can't deny anything you've said so far. And um, if 709 00:48:42,520 --> 00:48:45,719 Speaker 1: you are as I was at the time, like you know, 710 00:48:46,719 --> 00:48:50,319 Speaker 1: highly jaded, like like what like thirty five thirty six 711 00:48:50,400 --> 00:48:55,760 Speaker 1: year old woman. Um, you walk into this and you're like, well, 712 00:48:55,960 --> 00:48:59,480 Speaker 1: this is objectively delightful, but also I feel weird about 713 00:48:59,480 --> 00:49:06,319 Speaker 1: expressing objective delight at this juncture. Um. So when, for example, Cinderella, 714 00:49:06,840 --> 00:49:09,719 Speaker 1: it's all like it's all like, oh hey, like how's her? Like, 715 00:49:09,840 --> 00:49:15,080 Speaker 1: how are you enjoying the Christmas decorations? Ps? It was 716 00:49:15,160 --> 00:49:23,560 Speaker 1: like what was this September? November? Okay, it was it 717 00:49:23,640 --> 00:49:26,200 Speaker 1: was early for Christmas decorations for me. And I told 718 00:49:26,239 --> 00:49:33,919 Speaker 1: Cinderella that, um, and she and she said this amazing actress. Gosh, 719 00:49:34,080 --> 00:49:37,000 Speaker 1: she deserves a raise wherever she is, whatever she's doing 720 00:49:37,080 --> 00:49:40,280 Speaker 1: right now, she deserves a raise. She was like, oh, well, 721 00:49:40,320 --> 00:49:43,040 Speaker 1: I know it is early, but Gus, Gus and Jacques 722 00:49:43,080 --> 00:49:47,239 Speaker 1: just love putting up the decorations, and so you know, 723 00:49:47,640 --> 00:49:50,520 Speaker 1: we just let them do it. And I was like, well, 724 00:49:50,560 --> 00:49:56,799 Speaker 1: that is the cutest answer, and I can't be mad 725 00:49:56,840 --> 00:50:00,279 Speaker 1: at anything anymore. This is the most magical place earth. 726 00:50:03,080 --> 00:50:05,959 Speaker 1: It was a lovely night. I still have my wishing star. 727 00:50:06,760 --> 00:50:10,800 Speaker 1: Me too, Me too, dude. It was a good meal too. 728 00:50:11,120 --> 00:50:17,279 Speaker 1: I you know, it was a bizarre you know, it's 729 00:50:17,320 --> 00:50:20,680 Speaker 1: funny hearing you tell it, because in my mind, like 730 00:50:20,760 --> 00:50:24,960 Speaker 1: everyone knows my plans and so I didn't like And 731 00:50:25,040 --> 00:50:27,440 Speaker 1: as the night progressed and like all these princesses stopped 732 00:50:27,440 --> 00:50:30,799 Speaker 1: at our table. I didn't know that was gonna happen 733 00:50:30,880 --> 00:50:33,840 Speaker 1: necessarily either, but that it did become clear that not 734 00:50:33,920 --> 00:50:36,520 Speaker 1: either you were the other person who were with us 735 00:50:36,520 --> 00:50:39,440 Speaker 1: in any way prepared for this, But it became a 736 00:50:39,480 --> 00:50:43,680 Speaker 1: really fun where we were just like okay, oh yeah, 737 00:50:43,719 --> 00:50:46,880 Speaker 1: oh yeah, like like we are we are three adult 738 00:50:47,360 --> 00:50:55,360 Speaker 1: human women surrounded by tables of young families. It was great, 739 00:50:55,760 --> 00:50:59,040 Speaker 1: It was great. It was really it was mildly embarrassing, 740 00:50:59,400 --> 00:51:03,200 Speaker 1: um it, but again truly delightful. And I really thank 741 00:51:03,239 --> 00:51:07,239 Speaker 1: you for that experience. I thank you for sharing that 742 00:51:07,320 --> 00:51:12,719 Speaker 1: with me. It was a very memorable time, very lovely time. 743 00:51:15,920 --> 00:51:20,440 Speaker 1: But thanks to those listeners for writing in. If you 744 00:51:20,440 --> 00:51:22,320 Speaker 1: would like to write to us. You can. Our email 745 00:51:22,400 --> 00:51:25,400 Speaker 1: is hello at savor pod dot com. We're also on 746 00:51:25,480 --> 00:51:28,759 Speaker 1: social media. You can find us on Twitter, Facebook, and 747 00:51:28,840 --> 00:51:31,640 Speaker 1: Instagram at savor pod and we do hope to hear 748 00:51:31,680 --> 00:51:34,680 Speaker 1: from you. Savers production of I Heart Radio. For more 749 00:51:34,719 --> 00:51:36,920 Speaker 1: podcasts my Heart Radio, you can visit the I Heart 750 00:51:37,000 --> 00:51:39,799 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 751 00:51:39,800 --> 00:51:43,359 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 752 00:51:43,440 --> 00:51:46,000 Speaker 1: Figin and Andrew Howard. Thanks to you for listening, and 753 00:51:46,040 --> 00:51:47,959 Speaker 1: we hope that lots more good things are coming your way.