Speaker 1: So street food has existed ever since the first urban
Speaker 1: settlements were created, and a city street food can teach
Speaker 1: us so much about the migration of people and ingredients
Speaker 1: and techniques.
Speaker 2: Yes, and for a person in a new country, street
Speaker 2: vending is often a vital part of how one enters
Speaker 2: a city's economy. It's also a way to keep cultural
Speaker 2: traditions alive.
Speaker 3: There are so many kinds of street foods.
Speaker 1: I mean tacos, hot dogs, pretzels, and then there are
Speaker 1: foods specifically sold in a disposable cup.
Speaker 3: Today's episode is all about food.
Speaker 4: And food and a cup of it.
Speaker 1: My name is Eva Longoria and I am Mate remez
Speaker 1: Rajon and welcome to Hungry for History, a podcast.
Speaker 3: That explores our past and present through food.
Speaker 2: On every episode, we'll talk about the history of some
Speaker 2: of our favorite dishes, ingredients, and beverages from our culture.
Speaker 3: So make yourself at home.
Speaker 2: Today we're going to talk about that idea of a
Speaker 2: cup and so that it's something so intimate in a
Speaker 2: way and something so personal. So we're going to focus
Speaker 2: on food in a cup and what that tells us
Speaker 2: about people waves of immigration. Have a conversation about our
Speaker 2: favorite sort of foods in a cup and what we
Speaker 2: think of And then BILLI Sparza will come in, and
Speaker 2: I thought of him because he wrote this article and
Speaker 2: eater La about the body cup, and it's this Puerto
Speaker 2: Rican cop that's really interesting. He writes about La and
Speaker 2: about his experience is eating foods in a cup, and
Speaker 2: maybe we can ask him about the sort of fusion
Speaker 2: of cultures, which I think is really interesting and how
Speaker 2: they could all kind of blend together in a cup.
Speaker 1: I love food in a cup. I think it's convenient.
Speaker 1: I think it's creative. I think it's fun. Who invented this?
Speaker 2: I know who?
Speaker 1: You're the first person to put things a cup and said,
Speaker 1: go on, go off now it is.
Speaker 2: So so funny and so interesting.
Speaker 4: And I agree.
Speaker 2: There's something so intimate about a cup and so inventive,
Speaker 2: Like you said, I mean, it's so entrepreneurial.
Speaker 4: Yes, it holds something. It's easier than a bowl. It's
Speaker 4: a cup.
Speaker 2: You could walk around with it, it's not going to
Speaker 2: fall over. Who did this first? So let's go way
Speaker 2: back and talk about the cup, like what were the
Speaker 2: first food serve a cup?
Speaker 4: And who invented the cup?
Speaker 3: Who invented the first like food a cup.
Speaker 2: Well, it's impossible to know who invented the first cup,
Speaker 2: because cups have been used, you know, forever before recorded history.
Speaker 4: The earliest known drinking vessels were made from pottery and
Speaker 4: go back around twenty thousand bees.
Speaker 1: I know, I was at the Wine Museum in Bordeaux
Speaker 1: and one of the first vessels that people drink wine
Speaker 1: out of is there, and it's I don't know how
Speaker 1: really they founded in like an excavation of something, and
Speaker 1: that they really believed that was the first wine wine glass.
Speaker 3: So yeah, cups in general go way back.
Speaker 4: Pups in general, yes, they go way back.
Speaker 2: Glass was first first appeared in the sixteenth century BC
Speaker 2: and Mesopotamia and in Egypt. So this idea of a cup,
Speaker 2: and even before that it's probably people were using you know,
Speaker 2: shells or boards. So, but the first foods historically recorded
Speaker 2: to be served in a cup are things like soups
Speaker 2: or broths or you know, stews, those things that had
Speaker 2: a lot of well it.
Speaker 3: Must have been in Roman times for sure, right, well.
Speaker 2: Roman times for sure they were the first or one
Speaker 2: of the first civilizations to use cups, you know. For
Speaker 2: the six change of ready to eat foods in public spaces.
Speaker 2: So when you think of places like Pompeii that had
Speaker 2: a lot of stock, like food vending, a lot of
Speaker 2: street foods and stuff like that, like.
Speaker 3: A market, a market with stalls.
Speaker 2: And exactly, and they would exchange things like wine or
Speaker 2: broth or like wine like you just mentioned. So they
Speaker 2: were really one of the first civilizations in the Western
Speaker 2: world to sort of do this, to exchange these you know,
Speaker 2: to have this sort of street food you know exchange
Speaker 2: that's recorded.
Speaker 3: So that was ancient Rome, and then that evolved into Europe.
Speaker 2: So yeah, ancient Rome, and then as time progressed, so
Speaker 2: ancient Roman vessels they were using, you know, pottery and
Speaker 2: places like Pompeii, and then as times goes on in
Speaker 2: medieval Europe, street vendors sold foods in wooden cups, so
Speaker 2: we see pottery, then we start seeing wood In pre
Speaker 2: Columbia Mexico, they would sell food in the markets in
Speaker 2: the Tiangeese from pottery and also from gourds.
Speaker 1: But I would have to think that the industrial revolution
Speaker 1: also had an influence on not only street food, right
Speaker 1: because of the amount of workers, but this food and
Speaker 1: a cup idea.
Speaker 2: Absolutely absolutely, And then we start seeing a difference in materials.
Speaker 2: So we start seeing things like ten when originally it
Speaker 2: was pottery. Then we start seeing more sort of different materials.
Speaker 5: Wow.
Speaker 4: But then so.
Speaker 1: Waite, when did we screw it all up and started
Speaker 1: doing disposable That's that's the big question.
Speaker 2: And this is what makes street bending in a cup
Speaker 2: so easy, right with this disposable cup.
Speaker 1: So the disposables or the styrophone, remember the styros I
Speaker 1: think they still sort of escape this in the styrofoam
Speaker 1: cups in Mexico.
Speaker 2: Yeah, so styrofoam was sort of very easy for make
Speaker 2: things much easier for a lot of people, but it's.
Speaker 4: Sort of horrible, horrible, horrible for the environment.
Speaker 2: But there's evidence of documented paper cups in China around
Speaker 2: the second century BC, where paper cups were used for
Speaker 2: serving tea, but the modern disposable paper cup is traced
Speaker 2: to the start of the twentieth century. The styrofoam was
Speaker 2: not invented until nineteen forty one. An engineer at Dow
Speaker 2: Chemicals invented styrofoam in an attempt to create a rubber
Speaker 2: like surface, and it had polystyrene, which holds heat. But
Speaker 2: the nineteen sixties became the age of the styrofoam cop.
Speaker 3: All right, when we come back, we'll have a conversation
Speaker 3: with James Beard. Award winning journalist Bill Esparsa, considered one
Speaker 3: of the country's leading experts on Mexican food.
Speaker 4: Don't go anywhere.
Speaker 3: I feel I don't know what.
Speaker 1: I feel like Mexicans invented everything.
Speaker 3: I'm sure I'm wrong, but I feel like fluting a
Speaker 3: cup is so Latino. It's so Latin America. Definitely, is that?
Speaker 3: Do you feel that wall we I mean I grew
Speaker 3: up with food in it yeah, everywhere.
Speaker 2: Yeah, all around me, Yes, so did I. But it
Speaker 2: is something global. I mean I feel like probably every
Speaker 2: culture can say, oh yeah, my culture is you know,
Speaker 2: is the one that did the food in the cup first?
Speaker 2: You know, It's just such a part of street food
Speaker 2: and community because even when you think of, you know,
Speaker 2: growing up in the in the US, like the ice
Speaker 2: cream truck. But for sure, I mean I grew up
Speaker 2: with the frutero, the.
Speaker 4: Esquites in the States.
Speaker 2: The growth of Latin American communities in the twentieth century
Speaker 2: created this imflux in a variety of street foods. So yes,
Speaker 2: I agree with you that Mexicans have the best street
Speaker 2: food and introduced them or began introducing them to the
Speaker 2: US in the twentieth century. So the esquitees comes from
Speaker 2: the Nawa word esquito, from the word issekwi, which means
Speaker 2: to toe corn. And they're often sold by street vendors
Speaker 2: in the evenings, in parks and little placitas. So it's
Speaker 2: definitely a staple in the in the sort of when
Speaker 2: the sun goes down in the evenings and the corn
Speaker 2: is cooked with water and salt and a paste, and
Speaker 2: then you add lime juice and chili peguine or daheen
Speaker 2: and a little bit of guess s fresco. When I
Speaker 2: was in Wahaka a couple of years ago, a friend
Speaker 2: of mine told me, you have to get the esquitas
Speaker 2: of the barge. And there were a few people setting
Speaker 2: up and I wasn't sure. No, They're like, it's the
Speaker 2: lady from the barque that sets up at six o'clock.
Speaker 4: And I didn't want to go to the wrong person.
Speaker 2: And then all of a sudden, I see a line
Speaker 2: form and there's a woman with her little carrito and
Speaker 2: there's this steam and she's cooking the corn in some
Speaker 2: sort of broth.
Speaker 4: It's it's it's some sort of Chili I think, I
Speaker 4: don't know which kind of chila, maybe Chila Wahio or
Speaker 4: something like that. Best esqui this ever, well, I do.
Speaker 1: I can see how immigrants bring their food cultures from
Speaker 1: their native lands and they kind of adapt them to
Speaker 1: their adopted lands. And so when these cultures and flavors
Speaker 1: are like mixed together in a cup, it really reflects
Speaker 1: this this like tapestry of a city, and for me,
Speaker 1: it's magical.
Speaker 2: Adapting to what's available here. But it also bringing these
Speaker 2: food cultures. It just sort of creates a way to
Speaker 2: share foods from within and also from outside of the community.
Speaker 2: So you introduce your foods to people who are not
Speaker 2: part of your culture, so it becomes this really interesting
Speaker 2: exchange of culture.
Speaker 1: All Right, you guys today we have an amazing person
Speaker 1: with us.
Speaker 3: We don't have a lot of guests on the show bill.
Speaker 4: So.
Speaker 6: I'm spoiled, feeling spoiled.
Speaker 1: Are you?
Speaker 6: I'm doing fine? Up, are you?
Speaker 4: Mike is your biggest I'm a huge fan.
Speaker 6: Oh well, thank you so much.
Speaker 5: Where did you grow up there in northern California. My
Speaker 5: family is from West Calientes. We have the most amazing
Speaker 5: dorta ever. Oh really, Krema, It's it's a bolo they
Speaker 5: only make there, and they fill it with cream, a
Speaker 5: pickled jalapeno and that's it. Or and a piece of ham,
Speaker 5: a piece of like lunch meat ham. It's it's a
Speaker 5: cream torta.
Speaker 2: Is it like nata or is it like Mexican Krema, it'sma.
Speaker 4: Oh my gosh, it sounds delicious.
Speaker 1: Well, you've eaten your way through Los Angeles, So what
Speaker 1: is some of the most interesting foods in a cup
Speaker 1: You've encountered the.
Speaker 6: Most interesting inside of a cup? Yeah, vasso bourriqua.
Speaker 5: There's ah, it's a Puerto Rican stand I just wrote
Speaker 5: about recently down in Long Beach, and they do these
Speaker 5: really trendy cups that are popular in Puerto Rico, and
Speaker 5: they have mofongo arols and and they have a skewer
Speaker 5: coming out plantains, all their flavors, a little bit of
Speaker 5: mayo ketchup and so that is one of the coolest
Speaker 5: cups I've had in Los Angeles.
Speaker 1: I didn't even think about Puerto Rican food in a cup,
Speaker 1: but yeah, could be in a cup, yet, could be
Speaker 1: in a cup.
Speaker 3: Mofongo is one of my favorite things is the.
Speaker 6: Name and longer.
Speaker 3: So we've got to post some photo right now.
Speaker 4: I did.
Speaker 2: This is why I wanted to have you on because
Speaker 2: when I read about this body cup, I was like,
Speaker 2: this is incredible. Like I've I had not not thought
Speaker 2: about Puerto Rico either. I was focusing on Oh, It'squita's
Speaker 2: and the stuff that you know, I'm more familiar with.
Speaker 4: But the body cup is like, Oh, this is so interesting.
Speaker 2: And then you know, I love Bill how you discover
Speaker 2: all of these places all over the city that are underappreciated,
Speaker 2: little places in La and.
Speaker 4: How you know, know food in a cup?
Speaker 2: I street food is so broad, but food, so we're
Speaker 2: footing on food and cup that it's just something that
Speaker 2: brings together different cultures and you know, people outside of
Speaker 2: a culture like us that our Mexicans can taste this,
Speaker 2: you know, Puerto Rican culture and have a little and
Speaker 2: I love that this sort of that a cup can
Speaker 2: bring all of these different cultures together. So when I
Speaker 2: read about your body cup, I was like, Oh, we
Speaker 2: have to have Bill on to talk about this. So
Speaker 2: what other dishes or like, what how do you feel
Speaker 2: like dishes like the body cup? What do they tell
Speaker 2: us about the people selling it or the person selling it.
Speaker 5: Well, I think in the in the case of the eighties,
Speaker 5: they're really you know, they're honing in on a trend
Speaker 5: that's happening all over Puerto Rico, where cultures are always
Speaker 5: people always say, well, well, traditional food is like we
Speaker 5: want to do food. It's not traditional. We want to
Speaker 5: we want to do something different. But the truth is
Speaker 5: traditional food is not static. It's always innovating. It's always
Speaker 5: changing always book people don't like the word authentic, and
Speaker 5: I'm like, what's authentic today? Some of it will remain,
Speaker 5: but other things will be added over time. So authentic
Speaker 5: is evolving, it's living, it's changing. So right now, this
Speaker 5: thing is hot all over Puerto Rico and the family
Speaker 5: is going back to visit their family and stay in touch,
Speaker 5: and they're seeing these like, oh, let's bring this, Let's
Speaker 5: bring something that's really like happening right now in Puerto
Speaker 5: Rico to the streets of Los Angeles, and you know,
Speaker 5: and for us, it adds really excitement because a lot
Speaker 5: of times, over time, restaurants open and they sort of
Speaker 5: follow the same safe format of foods.
Speaker 6: You know, they'll have a certain you've seen this before.
Speaker 5: You go around to Cuban restaurants and they all have
Speaker 5: a very similar menu, and you go to Mexican restaurants
Speaker 5: that have the same menu, and then when you see
Speaker 5: something like that, you're like, you know what, I wonder
Speaker 5: what's like now, I know what's happening in Puerto Rico,
Speaker 5: like what they're eating right now.
Speaker 6: And that's exciting for me. I think.
Speaker 3: I always say you learn about a culture through their food.
Speaker 2: Oh yeah, we always talk about this idea of that
Speaker 2: is authentic, is so personal and one of the things
Speaker 2: that's so I think exciting about food and like us
Speaker 2: that think about food all the time and that write.
Speaker 4: About food, it's constantly evolving.
Speaker 2: It is not static like ever, right, So that I
Speaker 2: think is super exciting.
Speaker 5: Yeah, it's it's not a museum, it's it's it's a lie.
Speaker 3: How amazing was he? I want his job? Like he
Speaker 3: just what does he just go around and eat and
Speaker 3: eats and writes about it?
Speaker 2: Yeah, he eats right now. He joined us from Washington State.
Speaker 2: He was at a Thaco festival in Washington State. It's
Speaker 2: awesome and you know, we learned about the Banesilco Bala
Speaker 2: that when we did our Afro celebrating Afro Mexican history.
Speaker 2: So and I learned about them through one of his articles.
Speaker 2: So he eats his way around La, but he really
Speaker 2: gets to know the people that are making and selling
Speaker 2: the food. So this is what I really like about
Speaker 2: what he writes. That it's not just like the trendy dish,
Speaker 2: but he really talks about the culture and he talks
Speaker 2: about the people that are making it. And I think
Speaker 2: that that's something really important.
Speaker 3: What's your favorite food in a cup? There's so many
Speaker 3: that's really hard.
Speaker 2: I mean, I would have to say, I love escuit
Speaker 2: this I grew up.
Speaker 4: I love this too, so good.
Speaker 2: I grew up calling them ado though I didn't learn
Speaker 2: the word is that until.
Speaker 3: I called him a lots in a cup. I said,
Speaker 3: a lot isn't a cup?
Speaker 1: And then they're like, no, there's a lot, and then
Speaker 1: there's a steth this and I never knew it was.
Speaker 1: It was called two different things. But yeah, until until
Speaker 1: you know, being in Mexico. But you know what else
Speaker 1: is a close second for me through me too.
Speaker 3: I love I love mango and cucumbers with chile and
Speaker 3: lime and taheen and.
Speaker 1: CHAMOI I love, Like, I can't pass by one of
Speaker 1: those food one of those fruita vendors on the street.
Speaker 1: If they are on the street, I pull over and
Speaker 1: I get a cup of mango.
Speaker 4: Same same.
Speaker 2: There's one on the corner of my house right right here.
Speaker 2: I can see them if I look out of my
Speaker 2: office window. Yeah, as soon as I see the little umbrella,
Speaker 2: I love.
Speaker 1: But also like, let's talk about fruit though, Like let's
Speaker 1: talk about the fruit in a cup, because that is
Speaker 1: an explosion of.
Speaker 3: Cultures completely one cup. Because the mango's from where.
Speaker 2: Mangoes from India, coconut and limes are from Asia, watermelon
Speaker 2: is from Africa, hikamis from Mexico. Chamoi is this sort
Speaker 2: of mixture of cultures, Asian cultures that was then developed
Speaker 2: in Mexico. So it's just a nix losion of flavors
Speaker 2: and it's essentially the whole world in a cup. But
Speaker 2: at the same time, yeah, salt, yeah, So it's it's
Speaker 2: this incredible. I mean, it's it's just it's the whole
Speaker 2: it's life and a cup. And I feel like it's
Speaker 2: amazing and I and I feel like it's sort of
Speaker 2: the quintessential food and a cup because it combines the
Speaker 2: entire world, but it's also so specific to to our culture,
Speaker 2: to what we you know, grew up with.
Speaker 3: Like you said, they're usually immigrants, wake up at five am,
Speaker 3: they go to the wholesale fruit market, they per you know,
Speaker 3: they have to push their card everywhere. I mean, it
Speaker 3: is hard work, you know. And then they usually end
Speaker 3: at night. I mean their day start so early and
Speaker 3: then it ends at night.
Speaker 1: And a lot of these these fruit thattos, you know,
Speaker 1: eventually save money to purchase like their own push card
Speaker 1: or their own vehicle.
Speaker 3: So I just think there's so much history behind behind.
Speaker 4: Yeah, I mean, it's it's incredibly hard work.
Speaker 2: And there's this woman a professor at a University of
Speaker 2: California at Irvine, Rossio Rosalez, who did a field study
Speaker 2: on fruttos in La and they're immigrants and at the
Speaker 2: beginning of her study in two thousand and six, she
Speaker 2: learned that most of the immigrants at that time came
Speaker 2: from the same town in Bueblin, and so people from
Speaker 2: this town were immigrating here. They never think that they're gonna,
Speaker 2: you know, become fruit vendors when they get here, but
Speaker 2: they're promised the fruiteto work. They're promised a place to
Speaker 2: live before the migration.
Speaker 4: So there's this.
Speaker 2: Community already here and it's grueling. I mean it's but
Speaker 2: but it really is is a way into a city's
Speaker 2: economy for for many new immigrants from Mexico to the
Speaker 2: to the US. And yet you never see them just
Speaker 2: on a hammock, just hanging out chilling. No, They're they're
Speaker 2: working there.
Speaker 4: Gas is off. Yeah.
Speaker 1: Let me tell you something. I am big on TikTok.
Speaker 1: I'm a big TikToker now. And one of the trendiest
Speaker 1: things on TikTok is ramen bilia. Yeah, and talk about
Speaker 1: a car crash of cultures because bilia, as you know,
Speaker 1: is like this brothy, amazing dish and full of flavor.
Speaker 3: All these spices usually traditionally made of goats of goats.
Speaker 1: Meat, but you know you can have bva is now
Speaker 1: that kind of like the term of like you can
Speaker 1: have any meat.
Speaker 3: It's just the brothiness of like different things. Because I've
Speaker 3: had beef, be thea, I goat, b via. I've had
Speaker 3: different things. Although the original original is traditionally goat, but.
Speaker 1: Now people are adding ramen noodles, which is Japanese even
Speaker 1: though ramen originated in China. It's it's you know, it's
Speaker 1: this cultural exchange in a cup, which is so I
Speaker 1: wonder who the first person came up with this of
Speaker 1: like this hot broth, Why don't I heat up my noodles,
Speaker 1: my instant noodles in this amazing broth, which is probably
Speaker 1: one of the best ideas ever.
Speaker 2: I know, it's such an ingenious idea for sure, but yeah,
Speaker 2: it's like the Mexican beria, the rama noodles that are
Speaker 2: very Japanese but originated in China. So it's this sort
Speaker 2: of you know, you know mix. And then the instant
Speaker 2: noodles were invented to help address this food shortage crisis
Speaker 2: in Japan after the Second World War by an inventor
Speaker 2: slash businessman, Mamafuko Ondo in nineteen fifty eight. So yeah,
Speaker 2: using the broth, waiting three minutes and then selling it
Speaker 2: is like so ingenious, incredibly.
Speaker 3: You know, and then adding cilantro and onions and lime
Speaker 3: juice like biria and ramen together Bilia ramen, which is
Speaker 3: they're calling it bila ramen.
Speaker 4: Piri ramen is brilliant.
Speaker 3: It's brilliant brilliant, and people credit this Mexican ship, right, yeah,
Speaker 3: we're creating this.
Speaker 2: Mexico City A chef, Antonio de Livier was credited by
Speaker 2: making it first but using fresh noodles in his Mexico
Speaker 2: City restaurant. But it became more famous in La So
Speaker 2: it became really famous twenty nineteen, so not that long ago.
Speaker 2: And now it's like it's a huge thing. And like
Speaker 2: the fruit that, it's like the whole world in a cup.
Speaker 3: The other thing I grew up with in a cup
Speaker 3: is rustbus. In Texas, we have rastpus. My husband makes
Speaker 3: fun of me because he's like, that's not what they're called,
Speaker 3: because in Mexico they're called rastpatos, yeah, which are snowclones.
Speaker 2: Yeah.
Speaker 3: So that's another fun thing. And sometimes you can put
Speaker 3: coconut shavings. Sometimes there's like ice cream in the middle
Speaker 3: around the shaved ice.
Speaker 1: You can have all these different flavors like that a
Speaker 1: huge part of my child mine.
Speaker 2: Too, and or or some sort of fruity syrup and
Speaker 2: then condensed milk, or just the ice with condensed milk.
Speaker 4: Yes, oh my god, it's so good.
Speaker 2: We talk a little bit about that in our in
Speaker 2: our ice cream episode last season, we talked a little
Speaker 2: bit about the the ras us.
Speaker 3: Yeah, but you know what I I've never had, which
Speaker 3: I saw was on our list was flout buzz and busts.
Speaker 4: You haven't had them?
Speaker 3: Oh, I've never seen that? No, have you? Yes?
Speaker 4: Yes, I don't know where I've seen them, but I
Speaker 4: have seen them.
Speaker 2: And it's basically the cup and on the bottom they
Speaker 2: put the salsad, like a green salsa or something, and
Speaker 2: they put the little flout thas, which are the little
Speaker 2: you know, fried takitos rolled and then they they're sticking
Speaker 2: out of the cop. So instead of walking around with
Speaker 2: a plate that's kind of awkward, it's a cup and
Speaker 2: you just dip, you know, you just you know, you
Speaker 2: could double dip or triple dip because it's your little
Speaker 2: cup and it's and then you put the cheese and
Speaker 2: you put the toppings. Brilliant, brilliant. And they are said
Speaker 2: to have originated in the state of Guerretro. So it's
Speaker 2: this traditional cup. Wow, traditional dish served in a very non.
Speaker 3: What a great idea because it is a hand food,
Speaker 3: you know what I mean, it's a it's a hand food.
Speaker 3: So that's amazing to have the Grandma and the sauts
Speaker 3: on the bottom of the cup. We're like, what what,
Speaker 3: I'm going to just start making flats at home and
Speaker 3: do that. It's a great I'm going to give it
Speaker 3: to my son in a cup.
Speaker 4: Yeah it's easy. It's easy. Yeah, it's so easy.
Speaker 2: It's a brilliant, brilliant, brilliant idea.
Speaker 1: Everybody, Thank you for listening to this episode of Food
Speaker 1: and a Cup. I think it's so enlightening because, like
Speaker 1: you said, Mikey, they're like these little collisions of cultures.
Speaker 1: The world is in your hands, and what a what
Speaker 1: a great topic to talk about.
Speaker 3: Now I'm hungry.
Speaker 2: Now I'm hungry too. Yes, the world did a cup.
Speaker 2: Thank you all so much for listening.
Speaker 3: Thanks everybody for listening.
Speaker 1: Hungry for History is a hyphen Media production in partnership
Speaker 1: with Iheart's Michael past Network.
Speaker 2: For more of your favorite shows, visit the iHeartRadio app,
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