1 00:00:08,520 --> 00:00:10,799 Speaker 1: Hello, and welcome to Sabor production of I Heart Radio. 2 00:00:10,880 --> 00:00:13,280 Speaker 1: I'm Annie Reese and I'm Lauren vocal Baum, and today 3 00:00:13,320 --> 00:00:17,479 Speaker 1: we have an episode for you about Human. Yes, and 4 00:00:17,760 --> 00:00:25,079 Speaker 1: I love Cuban. Yeah, me too. Yeah. I I feel 5 00:00:25,120 --> 00:00:27,200 Speaker 1: like it's probably been around most of my life, but 6 00:00:27,360 --> 00:00:29,760 Speaker 1: I when I was in college, I started cooking with it, 7 00:00:30,640 --> 00:00:35,080 Speaker 1: and then that definitely expanded when I got out of college. 8 00:00:35,680 --> 00:00:37,800 Speaker 1: And now it's just something like, what is this missing? 9 00:00:37,920 --> 00:00:42,600 Speaker 1: Maybe human, especially especially soups, Like I feel like soups 10 00:00:42,640 --> 00:00:46,200 Speaker 1: all the time. I'm like, maybe I had Cuban actually 11 00:00:46,560 --> 00:00:52,159 Speaker 1: or something. Yeah. Human and and Coriander. I think are 12 00:00:52,240 --> 00:00:54,640 Speaker 1: might two real, real go twos where I'm like, what 13 00:00:54,680 --> 00:00:56,640 Speaker 1: does this need? Let's just dump some of that in 14 00:00:56,680 --> 00:00:59,400 Speaker 1: there and see what happens. Um. But but for sure, 15 00:00:59,400 --> 00:01:02,160 Speaker 1: pound for pound, not that I'm putting in actual pounds, 16 00:01:02,200 --> 00:01:04,440 Speaker 1: that would be quite a lot. I used the most 17 00:01:04,480 --> 00:01:07,240 Speaker 1: in chili. Um. I just made my first batch of 18 00:01:07,280 --> 00:01:11,760 Speaker 1: chili of the fall about a week ago. It's so good. 19 00:01:11,840 --> 00:01:16,479 Speaker 1: I'm so happy with myself. Um Oh, I am happy 20 00:01:16,520 --> 00:01:18,600 Speaker 1: for you too. I'm sad for me because I don't 21 00:01:18,640 --> 00:01:25,280 Speaker 1: have any right now, very happy for you. It's just 22 00:01:25,319 --> 00:01:28,960 Speaker 1: so satisfying as the weather gets cooler, you know, yeah, 23 00:01:29,120 --> 00:01:33,399 Speaker 1: oh yeah, And there was there was this used bookstore 24 00:01:33,520 --> 00:01:35,839 Speaker 1: in my college town that also had like a little 25 00:01:35,880 --> 00:01:38,720 Speaker 1: cafe and they would make soups, and human was also 26 00:01:38,760 --> 00:01:41,360 Speaker 1: one of their favorite soup ingredients. And so I really 27 00:01:41,400 --> 00:01:45,720 Speaker 1: associate the scent of like maybe like a like a squash, 28 00:01:45,800 --> 00:01:49,680 Speaker 1: like a cumani squash soup um with with this with 29 00:01:49,720 --> 00:01:52,920 Speaker 1: this lovely used bookstore. And you would get all the 30 00:01:53,000 --> 00:01:55,440 Speaker 1: paper and the and the paperboard and all of those 31 00:01:55,480 --> 00:02:00,120 Speaker 1: like good like kind of gluoy book smells, and and 32 00:02:00,160 --> 00:02:02,640 Speaker 1: then the soup on top of that, and oh it 33 00:02:02,800 --> 00:02:06,440 Speaker 1: was a beautiful place to be. That does sound lovely. 34 00:02:07,760 --> 00:02:10,880 Speaker 1: That sounds so nice. Um for this one. You can 35 00:02:10,919 --> 00:02:14,080 Speaker 1: see our past Spice episodes. We've done quite a few 36 00:02:14,160 --> 00:02:18,320 Speaker 1: of them now, yeah, yeah we have. I you know, 37 00:02:18,400 --> 00:02:21,880 Speaker 1: I sort of when I'm kind of parsing out topics, 38 00:02:22,680 --> 00:02:26,080 Speaker 1: I try to, you know, put in different different categories 39 00:02:26,080 --> 00:02:28,920 Speaker 1: of topics from from week to week, so that you know, 40 00:02:29,000 --> 00:02:31,000 Speaker 1: you're not kind of lumping all the same thing all 41 00:02:31,040 --> 00:02:34,079 Speaker 1: in once. Um. And I was like, oh, we could 42 00:02:34,080 --> 00:02:35,680 Speaker 1: do another Spice. And then I was like, are we 43 00:02:35,760 --> 00:02:40,960 Speaker 1: running out of spices? No? I mean, we've definitely known 44 00:02:41,000 --> 00:02:43,280 Speaker 1: a lot of them, but I think we've got quite 45 00:02:43,320 --> 00:02:45,799 Speaker 1: a few more to go. And they always have such 46 00:02:45,880 --> 00:02:48,680 Speaker 1: interesting stories because they get added to all kinds of things. 47 00:02:49,120 --> 00:02:53,120 Speaker 1: Oh absolutely, yeah yeah, well okay, so does this bring 48 00:02:53,240 --> 00:03:03,480 Speaker 1: us to our question? It does? Human? What is it? Well? 49 00:03:03,919 --> 00:03:07,600 Speaker 1: Human is a spice that can be used whole in 50 00:03:07,800 --> 00:03:11,119 Speaker 1: seed form or ground up into a powder. And uh, 51 00:03:11,160 --> 00:03:16,680 Speaker 1: it's got this sort of spicy, heavy, earthy, savory, bitter 52 00:03:17,120 --> 00:03:22,160 Speaker 1: warm flavor to it, like uh, like like when you 53 00:03:22,200 --> 00:03:25,920 Speaker 1: when you come into a warm kitchen on on a 54 00:03:26,000 --> 00:03:36,520 Speaker 1: cold evening and someone has been cooking something. Yeah, yeah, um. 55 00:03:36,560 --> 00:03:40,640 Speaker 1: And what we call human seeds are actually the small 56 00:03:40,880 --> 00:03:45,800 Speaker 1: dry fruits of the human herb botanical name Cumanum simon 57 00:03:45,880 --> 00:03:49,440 Speaker 1: um cymon um. Sure one of those maybe, but yeah, 58 00:03:49,440 --> 00:03:52,400 Speaker 1: it's it's a small tender herb in the apiosce or 59 00:03:52,520 --> 00:03:56,280 Speaker 1: carrot family. They grow to about three feet like a 60 00:03:56,320 --> 00:03:59,240 Speaker 1: meter high. It's got these feathery little leaves like its 61 00:03:59,240 --> 00:04:02,600 Speaker 1: cousin fennel, And we'll bloom with these pretty little clusters 62 00:04:02,640 --> 00:04:05,640 Speaker 1: of white or pink or red flowers that if pollinated, 63 00:04:05,720 --> 00:04:09,760 Speaker 1: we'll develop these we little dry fruits. Um. They sort 64 00:04:09,760 --> 00:04:13,120 Speaker 1: of look like like skinny grains of rice um and 65 00:04:13,240 --> 00:04:16,200 Speaker 1: narrow and oblong, with with ridges going the long way 66 00:04:16,400 --> 00:04:19,880 Speaker 1: across them. Uh, sort of green to gray brown in color, 67 00:04:20,040 --> 00:04:22,520 Speaker 1: usually a little less than a quarter of an inch 68 00:04:22,600 --> 00:04:27,760 Speaker 1: maybe like five millimeters in length. UM, sometimes slightly curved. Uh. 69 00:04:27,920 --> 00:04:34,440 Speaker 1: They also resemble another cousin, caraway seeds. And boy howdy, 70 00:04:34,480 --> 00:04:37,640 Speaker 1: there's some linguistic confusion out there about that because a 71 00:04:37,640 --> 00:04:45,560 Speaker 1: few European languages called caraway some variation onwards that sound 72 00:04:45,640 --> 00:04:51,920 Speaker 1: similar like kumin mhm, but they are fairly different spices 73 00:04:52,040 --> 00:04:58,040 Speaker 1: like like related, yes, but totally different. Yeah. Yeah, So 74 00:04:58,160 --> 00:05:01,120 Speaker 1: if you're looking for the stuff in like eyebread or 75 00:05:01,200 --> 00:05:05,080 Speaker 1: that's like served with monster cheese, or that's flavoring aquavite, 76 00:05:05,279 --> 00:05:10,880 Speaker 1: you're looking for care away um. Also in furthermore, black human, 77 00:05:11,080 --> 00:05:15,440 Speaker 1: wild human, and sweet human, all three are whole separate 78 00:05:15,440 --> 00:05:25,839 Speaker 1: species entirely great So, so that was confusing in the reading. 79 00:05:26,080 --> 00:05:31,120 Speaker 1: But anyway, the regular old human that is not care 80 00:05:31,120 --> 00:05:33,240 Speaker 1: away or those other things, which is what we were 81 00:05:33,240 --> 00:05:38,839 Speaker 1: talking about today. Um is grown in warm areas, uh, 82 00:05:39,040 --> 00:05:42,120 Speaker 1: for example northwest India. In places like that, it's an 83 00:05:42,120 --> 00:05:45,880 Speaker 1: annual crop. It's often grown during the mild winters and 84 00:05:45,920 --> 00:05:49,560 Speaker 1: harvested during the dry spring months. UM. And yes, the 85 00:05:49,560 --> 00:05:52,960 Speaker 1: seeds can be used whole or ground. UM. The primary 86 00:05:53,000 --> 00:05:56,440 Speaker 1: flavor molecule in them is named for them. It's a 87 00:05:56,520 --> 00:05:59,680 Speaker 1: human nalde hyde. Uh. And you can really bring out 88 00:05:59,720 --> 00:06:04,640 Speaker 1: the fiver by lightly toasting the seeds before you use them. 89 00:06:04,640 --> 00:06:09,159 Speaker 1: It also makes your kitchen smell really good. And human 90 00:06:09,200 --> 00:06:11,240 Speaker 1: is used in just all kinds of things around the 91 00:06:11,279 --> 00:06:14,440 Speaker 1: world all day and kinds. UM. It's an integral ingredient 92 00:06:14,520 --> 00:06:18,080 Speaker 1: and lots of curries or massala's. It's in taco and 93 00:06:18,160 --> 00:06:21,120 Speaker 1: chili seasoning. Here in the States, it's in soups and 94 00:06:21,200 --> 00:06:25,000 Speaker 1: stews and schwarma and falafel. You can put it on 95 00:06:25,080 --> 00:06:27,159 Speaker 1: as a as a rub on like meat or vegetables 96 00:06:27,200 --> 00:06:30,360 Speaker 1: before you roast them. You can put it in savory breads. 97 00:06:30,400 --> 00:06:34,159 Speaker 1: I have also seen dessert recipes that include um warm spices, 98 00:06:34,520 --> 00:06:38,920 Speaker 1: including a little bit of human as well. I have 99 00:06:39,279 --> 00:06:44,600 Speaker 1: quite the range of cravings right now, a whole gamut 100 00:06:44,680 --> 00:06:48,080 Speaker 1: of things. Yeah, I was, I was. I was looking 101 00:06:48,120 --> 00:06:50,600 Speaker 1: at this recipe for like for like roasted apples or 102 00:06:50,680 --> 00:06:54,200 Speaker 1: pears that includes just a tiny bit, just a tiny 103 00:06:54,200 --> 00:06:56,159 Speaker 1: bit of human and with like some like cinnamon and 104 00:06:56,240 --> 00:06:59,400 Speaker 1: cloves or something like that. And I am so interested 105 00:06:59,400 --> 00:07:02,440 Speaker 1: in this right out now. I'm like, what if you 106 00:07:02,520 --> 00:07:04,520 Speaker 1: made some caramel sauce and you put a little bit 107 00:07:04,560 --> 00:07:13,800 Speaker 1: of human in it? Goodness, Lauren? Sorry sorry, stop, sorry 108 00:07:13,960 --> 00:07:22,000 Speaker 1: too much? Well what about the nutrition? Ye, you're generally 109 00:07:22,040 --> 00:07:25,560 Speaker 1: not eating enough to like really make an impact. But 110 00:07:25,760 --> 00:07:29,120 Speaker 1: as with many foods that we use as spices, human 111 00:07:29,240 --> 00:07:31,440 Speaker 1: packs a lot of flavor for a low caloric punch, 112 00:07:31,480 --> 00:07:33,240 Speaker 1: which can be great if that's the thing that you're 113 00:07:33,280 --> 00:07:35,680 Speaker 1: going for. Um, it's also got a smattering of vitamins 114 00:07:35,680 --> 00:07:37,840 Speaker 1: and minerals, a little bit of protein and fat and 115 00:07:37,880 --> 00:07:42,720 Speaker 1: fiber in there. Various studies have also been looking into 116 00:07:42,800 --> 00:07:47,240 Speaker 1: the potential medicinal properties of human including controlling insulin and 117 00:07:47,320 --> 00:07:52,080 Speaker 1: cholesterol levels, and as an anti inflammatory and anti microbial UM. 118 00:07:52,120 --> 00:07:55,480 Speaker 1: This does match up with some humans longstanding uses for 119 00:07:55,600 --> 00:07:59,720 Speaker 1: various ailments UM, mostly like gastro intestinal stuff, so that's 120 00:07:59,720 --> 00:08:04,480 Speaker 1: in true sting um. But beyond beyond those uses In particular, 121 00:08:04,720 --> 00:08:07,840 Speaker 1: a lot of the more rigorous studies to date have 122 00:08:07,920 --> 00:08:12,080 Speaker 1: been in in rats rather than in humans, so you know, 123 00:08:12,480 --> 00:08:16,239 Speaker 1: savor motto. As always, human bodies are complicated. More research 124 00:08:16,280 --> 00:08:21,680 Speaker 1: is necessary before ingesting a medicinal quantity of anything. You 125 00:08:21,720 --> 00:08:25,000 Speaker 1: should probably consult a medical professional, which we are not 126 00:08:26,840 --> 00:08:33,560 Speaker 1: very much not nope, m hmm are no. We do 127 00:08:33,720 --> 00:08:38,440 Speaker 1: have some numbers for you, we do so. Some sources 128 00:08:38,480 --> 00:08:42,400 Speaker 1: claim that behind black pepper, human is one of the 129 00:08:42,440 --> 00:08:45,960 Speaker 1: most popular spices in the world, and some even put 130 00:08:46,000 --> 00:08:48,839 Speaker 1: it at the second most popular spice in the world. 131 00:08:49,280 --> 00:08:53,160 Speaker 1: Although I feel like we've said that about other spices, 132 00:08:53,360 --> 00:08:57,240 Speaker 1: so I like according to what and like they never 133 00:08:58,160 --> 00:09:01,440 Speaker 1: the kind of article that says that never really lists 134 00:09:01,440 --> 00:09:05,360 Speaker 1: a source for that information. So I'm already sort of like, well, alright, cool, 135 00:09:05,440 --> 00:09:08,479 Speaker 1: you like human, that's great, happy for it's popular. Yeah, 136 00:09:08,520 --> 00:09:14,199 Speaker 1: I'll give you it's popular. Sure, yeah. Um. India exports 137 00:09:14,360 --> 00:09:18,120 Speaker 1: the most by far, nearly two hundred million kilos a year. 138 00:09:18,240 --> 00:09:22,680 Speaker 1: As of UM something like three quarters of the world's 139 00:09:22,679 --> 00:09:26,920 Speaker 1: production of human comes from India. Turkey is also up 140 00:09:26,920 --> 00:09:31,680 Speaker 1: and coming um as some ten million kilos that year, 141 00:09:31,800 --> 00:09:35,040 Speaker 1: and Syria and the UAE have also been major producers. 142 00:09:35,679 --> 00:09:39,320 Speaker 1: I've seen varying numbers about who imports the most, but 143 00:09:39,440 --> 00:09:44,160 Speaker 1: it seems like the US, the UK, Vietnam, in Bangladesh, 144 00:09:44,400 --> 00:09:52,560 Speaker 1: are all key importers. So mm hmmm. Well, according to 145 00:09:52,960 --> 00:09:57,840 Speaker 1: an MPR article from twenty fift human is in nine 146 00:09:57,960 --> 00:10:03,400 Speaker 1: of the twenty three items Ento Boltles menu, and it 147 00:10:03,480 --> 00:10:07,760 Speaker 1: makes sense that's changed. I imagine it's still highly involved. Yeah, 148 00:10:07,960 --> 00:10:13,360 Speaker 1: it makes sense. Yeah, mm hmmm. Um. In the words 149 00:10:13,400 --> 00:10:17,359 Speaker 1: of researcher and author of the book Human, Camels and Caravans, 150 00:10:17,520 --> 00:10:20,960 Speaker 1: Gary Napin quote, once it has been introduced into a 151 00:10:21,000 --> 00:10:24,000 Speaker 1: new land and culture, human as a way of insinuating 152 00:10:24,040 --> 00:10:26,960 Speaker 1: itself deeply into the local cuisine, which is why it 153 00:10:26,960 --> 00:10:30,240 Speaker 1: has become one of the most commonly used spices in 154 00:10:30,280 --> 00:10:34,920 Speaker 1: the world. Yeah. I love that that that human made 155 00:10:34,920 --> 00:10:37,080 Speaker 1: it into the title of that book, because it could 156 00:10:37,080 --> 00:10:40,720 Speaker 1: have been you know, any I guess any other spice 157 00:10:40,800 --> 00:10:43,400 Speaker 1: with that with that good alliteration, that good alliterative c 158 00:10:43,679 --> 00:10:48,720 Speaker 1: in the beginning. But but human, he chose human, Yes, 159 00:10:48,960 --> 00:10:54,640 Speaker 1: And the history of why he chose human is extremely fascinating. 160 00:10:55,080 --> 00:10:57,480 Speaker 1: It is, and we are going to get into that 161 00:10:57,559 --> 00:10:59,960 Speaker 1: history after we get back from a quick break forward 162 00:11:00,000 --> 00:11:12,280 Speaker 1: from our sponsor and we're back. Thank you sponsor, Yes, 163 00:11:12,360 --> 00:11:20,920 Speaker 1: thank you. So human has been around so long and 164 00:11:21,000 --> 00:11:24,640 Speaker 1: been in use so long that pinning down when and 165 00:11:24,679 --> 00:11:28,200 Speaker 1: where it originated has been a great headache for historians. 166 00:11:28,480 --> 00:11:33,360 Speaker 1: Yeah yeah, um and because of that, some think that 167 00:11:33,480 --> 00:11:36,720 Speaker 1: this is one of the most perfect examples of trade, 168 00:11:37,240 --> 00:11:41,640 Speaker 1: cultural adaption, and culinary globalization that it earns the name 169 00:11:42,200 --> 00:11:45,760 Speaker 1: in the title of a book about that subject. The 170 00:11:45,840 --> 00:11:50,319 Speaker 1: general consensus is that it originated somewhere in Asia and 171 00:11:50,520 --> 00:11:54,560 Speaker 1: or the Mediterranean, but places all over have been suggested 172 00:11:54,720 --> 00:11:59,240 Speaker 1: as this this place of origin. Historians also believe that 173 00:11:59,320 --> 00:12:03,280 Speaker 1: because of this smell, especially when roasted, and how well 174 00:12:03,400 --> 00:12:06,959 Speaker 1: human compliments so many ingredients and flavors the world over, 175 00:12:07,440 --> 00:12:11,079 Speaker 1: it was domesticated and adopted into cuisines fairly quickly, or 176 00:12:11,120 --> 00:12:14,280 Speaker 1: at least the decision to cultivate and domesticate it was 177 00:12:14,320 --> 00:12:19,000 Speaker 1: made fairly quickly when it was introduced. UM. Experts claim 178 00:12:19,240 --> 00:12:22,080 Speaker 1: that folks were harvesting and using human and what is 179 00:12:22,080 --> 00:12:28,080 Speaker 1: now Israel, Jordan, Lebanon, Syria, and surrounding areas during Biblical times. Yeah, 180 00:12:28,160 --> 00:12:30,199 Speaker 1: and it's mentioned a couple of times at least in 181 00:12:30,240 --> 00:12:33,079 Speaker 1: the Bible UM in both the New and Old Testaments, 182 00:12:33,160 --> 00:12:36,120 Speaker 1: UM as a precious crop and also as potential currency 183 00:12:36,160 --> 00:12:40,600 Speaker 1: for tithing. Yes, and more on that later. UM and 184 00:12:40,720 --> 00:12:43,280 Speaker 1: going back to that NPR article, humanists thought in some 185 00:12:43,400 --> 00:12:46,440 Speaker 1: circles to be the only English word that we can 186 00:12:46,480 --> 00:12:50,040 Speaker 1: directly trace back to Smrian, the oldest known written language. 187 00:12:50,480 --> 00:12:53,240 Speaker 1: And if that's the case, people were writing about human 188 00:12:53,320 --> 00:12:57,160 Speaker 1: as far back as four thousand years ago, which I 189 00:12:57,160 --> 00:13:03,160 Speaker 1: think it's just really cool. It's true. Yeah, Cuman shows 190 00:13:03,240 --> 00:13:05,840 Speaker 1: up in the oldest known recipe collection as well, the 191 00:13:05,960 --> 00:13:10,720 Speaker 1: Yelled culinary tablets from s written in what is now 192 00:13:10,880 --> 00:13:14,640 Speaker 1: a Ran. The inclusion of human in these tablets suggest 193 00:13:14,720 --> 00:13:20,680 Speaker 1: that Mesopotamians really liked spice in their food. Records indicate 194 00:13:20,760 --> 00:13:24,840 Speaker 1: that human was already fairly established in the Tigris Euphrates 195 00:13:24,880 --> 00:13:30,480 Speaker 1: region by the time ancient Egyptians and Mesopotamian civilizations arose again. 196 00:13:30,600 --> 00:13:35,720 Speaker 1: It was likely used both culinarily and medicinally, perhaps particularly 197 00:13:35,760 --> 00:13:40,480 Speaker 1: for digestive ailments including parasites and gastro intestinal disease, as 198 00:13:40,520 --> 00:13:43,760 Speaker 1: well as breath fresheners. I love how often breath freshers 199 00:13:43,840 --> 00:13:47,840 Speaker 1: comes out all right, Yeah, they didn't really have too 200 00:13:47,840 --> 00:13:51,560 Speaker 1: many options back then. Human may have also been involved 201 00:13:51,679 --> 00:13:56,400 Speaker 1: in the embalming mummification process in Egypt, and sometimes it 202 00:13:56,440 --> 00:13:59,400 Speaker 1: might have been a part of ceremonial offerings in Egypt 203 00:14:00,640 --> 00:14:04,040 Speaker 1: in the ninth century BC, and Assyrian king decided to 204 00:14:04,040 --> 00:14:06,839 Speaker 1: throw a celebratory feast at the end of the construction 205 00:14:06,960 --> 00:14:10,800 Speaker 1: of his new capital and what is now iran Um. 206 00:14:10,840 --> 00:14:14,240 Speaker 1: And later when he was regaling others about the amount 207 00:14:14,240 --> 00:14:18,400 Speaker 1: of food served at this feast, he mentioned town what 208 00:14:18,679 --> 00:14:25,440 Speaker 1: cuman was involved, perhaps specifically as a table condiment. And yeah, 209 00:14:25,480 --> 00:14:29,640 Speaker 1: the timeline of when human arrived and where is a 210 00:14:29,680 --> 00:14:35,040 Speaker 1: bit murky. Historians theorized Arab traders first transported human to India, 211 00:14:35,240 --> 00:14:38,920 Speaker 1: and the Phoenicians transported it up to North Africa and 212 00:14:38,960 --> 00:14:42,760 Speaker 1: the Iberian Peninsula, and various traders and groups introduced it 213 00:14:42,800 --> 00:14:46,120 Speaker 1: to other parts of Africa. The ancient Greeks used it 214 00:14:46,200 --> 00:14:49,560 Speaker 1: as a table spice, and they also believed it to 215 00:14:49,640 --> 00:14:59,440 Speaker 1: be an aphrodez actuh huh. I cannot speak to the 216 00:14:59,400 --> 00:15:04,440 Speaker 1: aphrodisi act part, but but the ancient Greeks did have 217 00:15:04,560 --> 00:15:08,120 Speaker 1: like a like a separate uh condiment container that would 218 00:15:08,120 --> 00:15:11,960 Speaker 1: have been placed out on the table just for human Yeah. Yeah, 219 00:15:12,880 --> 00:15:15,640 Speaker 1: and in ancient room as well, ancient room is uh. 220 00:15:15,680 --> 00:15:17,880 Speaker 1: They made a lot of use of human in their cooking. 221 00:15:18,280 --> 00:15:20,600 Speaker 1: It was commonplace enough that it was a part of 222 00:15:20,600 --> 00:15:24,760 Speaker 1: a joke about how common it was. In a first 223 00:15:24,800 --> 00:15:30,400 Speaker 1: century Roman novel, yep Um, a collection of Greek medical 224 00:15:30,440 --> 00:15:34,120 Speaker 1: text from around the fifth or fourth century BC, recommended 225 00:15:34,200 --> 00:15:37,640 Speaker 1: human as an ingredient that could prevent a woman's uterus 226 00:15:37,920 --> 00:15:44,440 Speaker 1: from moving around your stomach and causing quote hysteria. Uh yeah, yeah, 227 00:15:44,440 --> 00:15:47,760 Speaker 1: if y'all didn't know. Um, the root of the word 228 00:15:47,840 --> 00:15:52,440 Speaker 1: hysterical comes from this belief that that the uterus would 229 00:15:52,480 --> 00:15:55,640 Speaker 1: just migrate around in a woman's body wreaking all kinds 230 00:15:55,640 --> 00:16:01,040 Speaker 1: of havoc um. So that's not that's not what it does. 231 00:16:01,160 --> 00:16:05,480 Speaker 1: That's still still not a medical expert, but I could 232 00:16:05,600 --> 00:16:09,960 Speaker 1: tell you with absolute certainty that is not how it do. 233 00:16:10,840 --> 00:16:18,480 Speaker 1: This is one thing Saver can really confirmed. Yep. According 234 00:16:18,520 --> 00:16:22,120 Speaker 1: to the Epiceus, uh, the Egyptians used human to season 235 00:16:22,200 --> 00:16:27,320 Speaker 1: cooked fish and marrows. Um. The Epicius also listed human 236 00:16:27,400 --> 00:16:30,440 Speaker 1: as an essential ingredient every home cook should have, Like 237 00:16:30,480 --> 00:16:33,320 Speaker 1: if you're stuck in your your pantry, human needs to 238 00:16:33,360 --> 00:16:38,400 Speaker 1: be involved. Um or how plenty road of human. Yet 239 00:16:38,440 --> 00:16:42,200 Speaker 1: of all the seasonings which gratify a fastidious taste, human 240 00:16:42,640 --> 00:16:48,680 Speaker 1: is the most agreeable. Okay, all right, yeah, um. He 241 00:16:48,720 --> 00:16:52,000 Speaker 1: also wrote that it was frequently used to treat stomach ailments, 242 00:16:52,000 --> 00:16:55,040 Speaker 1: and that if a woman smelled it during sex, she 243 00:16:55,240 --> 00:17:01,560 Speaker 1: was more likely to conceive mm hmm. Indeed, in in 244 00:17:01,680 --> 00:17:06,160 Speaker 1: medieval England, human seeds were prized enough that they were 245 00:17:06,280 --> 00:17:09,800 Speaker 1: used as a form of currency to pay rent. Some 246 00:17:09,880 --> 00:17:12,800 Speaker 1: landlords accepted a pound of pepper and a pound of 247 00:17:12,920 --> 00:17:17,600 Speaker 1: cuman for the entire year. It was even accepted as 248 00:17:17,720 --> 00:17:22,680 Speaker 1: ties in some instances at this time. Historians believe this 249 00:17:22,800 --> 00:17:25,960 Speaker 1: suggests that that that this was a quote warm period 250 00:17:26,040 --> 00:17:31,240 Speaker 1: in England um warm enough to grow human in England. However, 251 00:17:31,520 --> 00:17:34,119 Speaker 1: humans saw so much use in England and medicines and 252 00:17:34,200 --> 00:17:36,679 Speaker 1: food that even if they were growing it there, it 253 00:17:36,760 --> 00:17:39,080 Speaker 1: wasn't enough that they didn't have to import some as well. 254 00:17:39,800 --> 00:17:44,240 Speaker 1: King Henry the Third's estate would buy human twenty pounds 255 00:17:44,240 --> 00:17:46,679 Speaker 1: at a time or about nine kilos at a time. 256 00:17:47,040 --> 00:17:52,160 Speaker 1: All right, m m m. According to Gerard's herbal which 257 00:17:52,240 --> 00:17:55,280 Speaker 1: was published at the end of the hundreds, human seed 258 00:17:55,400 --> 00:17:59,040 Speaker 1: quote scatter us and breaketh all the windiness of the 259 00:17:59,080 --> 00:18:06,280 Speaker 1: stomach ellie guts and matrix. Scatter it and breaketh all 260 00:18:06,320 --> 00:18:13,119 Speaker 1: the windy nous. Uh Wow, See that's wonderfully. That is 261 00:18:13,160 --> 00:18:15,480 Speaker 1: so much more poetic than being like, oh man, it 262 00:18:15,480 --> 00:18:20,040 Speaker 1: helps you get rid of gas. Uh, I do enjoy it, 263 00:18:20,280 --> 00:18:28,160 Speaker 1: scattering and break it. Mm hmmm uh. Spanish settlers planted 264 00:18:28,200 --> 00:18:31,320 Speaker 1: cuman in the Americas in the fifteen hundreds and sixteen hundreds. 265 00:18:31,840 --> 00:18:34,560 Speaker 1: It was being grown in modern day New Mexico by 266 00:18:34,680 --> 00:18:38,520 Speaker 1: sixteen hundred, and it really cemented itself as an ingredient 267 00:18:38,640 --> 00:18:41,720 Speaker 1: in the region's cuisine not that much time at all. 268 00:18:42,240 --> 00:18:46,159 Speaker 1: Um Anglo Americans at large got their first taste of 269 00:18:46,240 --> 00:18:49,800 Speaker 1: the mix of cuman and Chile's um as they moved 270 00:18:49,800 --> 00:18:53,359 Speaker 1: out west in the nineteenth century, and then the people 271 00:18:53,359 --> 00:18:56,439 Speaker 1: who are moving out west started in turn adding cuman 272 00:18:56,560 --> 00:19:02,720 Speaker 1: into their own cuisines. Lady Bird Johnson, the first lady 273 00:19:02,800 --> 00:19:09,800 Speaker 1: from Texas, shared her recipe for pedronales river chile Um. 274 00:19:09,960 --> 00:19:13,240 Speaker 1: One teaspoon of cuman seed um and this was written 275 00:19:13,240 --> 00:19:16,399 Speaker 1: in Spanish was on the ingredients list, and this is 276 00:19:16,440 --> 00:19:20,080 Speaker 1: often pointed out as an indicator that human was really 277 00:19:20,320 --> 00:19:25,600 Speaker 1: entering the US mainstream at large. Sure sure m hm. 278 00:19:26,119 --> 00:19:28,240 Speaker 1: And public awareness of human in the US grew in 279 00:19:28,240 --> 00:19:31,439 Speaker 1: the nineteen sixties when restaurants like Taco Bell were growing 280 00:19:31,440 --> 00:19:35,560 Speaker 1: in popularity, and then again when South Asian immigrants arrived 281 00:19:35,600 --> 00:19:37,840 Speaker 1: and brought their culinary traditions with them, and a lot 282 00:19:37,880 --> 00:19:43,480 Speaker 1: of them involving human so good, so good and so 283 00:19:43,560 --> 00:19:48,080 Speaker 1: many things. Yes, yeah, and I and I do I 284 00:19:48,119 --> 00:19:50,680 Speaker 1: do love that. I do love that quote, um, that 285 00:19:50,760 --> 00:19:53,719 Speaker 1: you gave us right before the beginning of the history 286 00:19:53,760 --> 00:19:56,960 Speaker 1: section of right, just just the way that it really 287 00:19:57,000 --> 00:20:00,439 Speaker 1: works itself into kind of like the base of so 288 00:20:00,520 --> 00:20:05,280 Speaker 1: many cuisines that it's touched. Yeah, yeah, me too, because 289 00:20:05,280 --> 00:20:08,240 Speaker 1: I was just thinking of like often I try to 290 00:20:08,280 --> 00:20:10,040 Speaker 1: think of all the dishes I've used it in, and 291 00:20:10,080 --> 00:20:13,879 Speaker 1: it's just such a variety and just my own bubble 292 00:20:13,960 --> 00:20:16,800 Speaker 1: of experience. And then things like yeah, you can get 293 00:20:17,200 --> 00:20:20,600 Speaker 1: Indian food and Mexican food and just food from all over, 294 00:20:21,240 --> 00:20:26,960 Speaker 1: and Cuman is involved and like significantly involved. Yeah yeah, 295 00:20:27,200 --> 00:20:30,160 Speaker 1: and um and and right eating you you wind up 296 00:20:30,240 --> 00:20:33,399 Speaker 1: with these very different flavor profiles from all of the 297 00:20:33,400 --> 00:20:36,720 Speaker 1: other ingredients that are involved. But but right, just that 298 00:20:36,720 --> 00:20:39,080 Speaker 1: that that kind of like that kind of like sort 299 00:20:39,080 --> 00:20:45,920 Speaker 1: of like baseline earthy, spicy, warm, note and so nice, 300 00:20:46,160 --> 00:20:51,119 Speaker 1: so nice. Yes, you know what, I actually just made 301 00:20:51,640 --> 00:20:58,479 Speaker 1: a fajita chicken soup. Oh, oh, it's good, but it 302 00:20:58,520 --> 00:21:00,600 Speaker 1: has human in it. But you know what I added, 303 00:21:00,880 --> 00:21:04,600 Speaker 1: I have like a a lot of fresher reguano. I 304 00:21:04,600 --> 00:21:06,520 Speaker 1: think it's a reguno. I'm pretty sure it's a reagono 305 00:21:06,680 --> 00:21:10,600 Speaker 1: that's growing in a pot that I have, and I 306 00:21:10,640 --> 00:21:12,119 Speaker 1: was like, what can I use this in? I'll just 307 00:21:12,119 --> 00:21:16,440 Speaker 1: put it in here. It was actually a really nice touch. Yeah, 308 00:21:16,760 --> 00:21:20,440 Speaker 1: the ir reguno, it just added a lot. But like 309 00:21:20,560 --> 00:21:27,639 Speaker 1: the cuban and reguno coming together. Oh yeah, I oh goodness, No, 310 00:21:27,840 --> 00:21:29,520 Speaker 1: that might be one of the other humans. I was 311 00:21:29,520 --> 00:21:32,360 Speaker 1: about to say that the time all um or time 312 00:21:32,480 --> 00:21:36,719 Speaker 1: timey all might be one of the other uh compounds 313 00:21:36,720 --> 00:21:38,719 Speaker 1: that shows up in human. But but now that I'm 314 00:21:38,760 --> 00:21:40,040 Speaker 1: thinking about it, I think that was one of the 315 00:21:40,119 --> 00:21:42,200 Speaker 1: things I read about Black Human while I was still 316 00:21:42,200 --> 00:21:46,520 Speaker 1: trying to sess out the difference between the two. Mm hmm. Well, 317 00:21:47,280 --> 00:21:49,800 Speaker 1: that's what we have to say about human from now 318 00:21:50,800 --> 00:21:53,640 Speaker 1: it is. We do have some listener mail for you, though, 319 00:21:53,680 --> 00:21:55,199 Speaker 1: and we are going to get into that after we 320 00:21:55,200 --> 00:21:57,000 Speaker 1: get back from one more quick break for a word 321 00:21:57,000 --> 00:22:08,480 Speaker 1: from our sponsor. And we're back. Thank you sponsor, Yes, 322 00:22:08,560 --> 00:22:19,320 Speaker 1: thank you, and we're back with listen. I think some 323 00:22:19,480 --> 00:22:27,439 Speaker 1: Cuman in joining the lovely results. Yeah, I don't know 324 00:22:27,480 --> 00:22:29,399 Speaker 1: if we I don't know if we matched sound on 325 00:22:29,440 --> 00:22:33,080 Speaker 1: that one, but I definitely got the vibe. Yes, the 326 00:22:33,200 --> 00:22:40,960 Speaker 1: vibe is what matters. Sheldon wrote, you did something on labeling, 327 00:22:41,040 --> 00:22:44,280 Speaker 1: but it continues to fascinate me, and I'm just sending 328 00:22:44,320 --> 00:22:48,600 Speaker 1: you this food for thought, for thoughts about food. I'm 329 00:22:48,720 --> 00:22:52,040 Speaker 1: looking at a can of coconut milk. There is printed 330 00:22:52,080 --> 00:22:55,240 Speaker 1: information right on the can, but a paper secret covered 331 00:22:55,280 --> 00:22:58,560 Speaker 1: that with other information. I peeled it off to compare 332 00:22:58,600 --> 00:23:01,280 Speaker 1: the two. Um guessing that what is printed on the 333 00:23:01,359 --> 00:23:04,760 Speaker 1: can is aimed at Europe because it gives the information 334 00:23:04,800 --> 00:23:09,160 Speaker 1: in English, French, and German. The paper label had English 335 00:23:09,200 --> 00:23:13,240 Speaker 1: and French, which I'm guessing is here for Canada. It's 336 00:23:13,320 --> 00:23:18,639 Speaker 1: the differences that I find interesting. European serving size is 337 00:23:18,680 --> 00:23:21,480 Speaker 1: one hundred million leaders, which makes sense since the math 338 00:23:21,600 --> 00:23:24,600 Speaker 1: is easy to compare with other things. The Canadian serving 339 00:23:24,680 --> 00:23:28,639 Speaker 1: size is eighty three milli leaders, so that makes it 340 00:23:28,680 --> 00:23:33,440 Speaker 1: difficult to compare with other things. Oh, eight three milli 341 00:23:33,440 --> 00:23:37,679 Speaker 1: eaters is one third cup. Doing the math numbers agree, 342 00:23:37,760 --> 00:23:41,320 Speaker 1: but the European version doesn't have cholesterol, potassium, calcium, and 343 00:23:41,440 --> 00:23:48,560 Speaker 1: iron but there are other differences. After opening. In Europe, 344 00:23:48,600 --> 00:23:51,159 Speaker 1: you can keep it for two days in the refrigerator, 345 00:23:51,320 --> 00:23:53,800 Speaker 1: but for Canada you can keep it for three days 346 00:23:54,040 --> 00:23:59,359 Speaker 1: in the fridge. M M. The ingredients and Europe it 347 00:23:59,440 --> 00:24:03,840 Speaker 1: says that it six coconut extract and water, and Canada 348 00:24:04,000 --> 00:24:07,920 Speaker 1: it's ninety nine point nine five coconut milk and polyscorbate 349 00:24:08,080 --> 00:24:14,639 Speaker 1: sixty again M. When the border opens, I'm going to 350 00:24:14,720 --> 00:24:17,199 Speaker 1: go down to the States and get a can to 351 00:24:17,320 --> 00:24:22,120 Speaker 1: see how it's labeled there. Ah, But anything, it's still different. 352 00:24:22,400 --> 00:24:29,480 Speaker 1: If nothing else, it shows how labeling is politically influenced. Yeah, yeah, 353 00:24:29,600 --> 00:24:33,080 Speaker 1: or or even if not like like politically necessarily then 354 00:24:33,240 --> 00:24:38,639 Speaker 1: certainly based upon the research and the legal system in 355 00:24:38,640 --> 00:24:43,800 Speaker 1: whatever country it's coming from. Yeah. First of all, I 356 00:24:43,840 --> 00:24:46,919 Speaker 1: love this. I love that you're really looking into these. 357 00:24:48,359 --> 00:24:49,960 Speaker 1: But yeah, I mean, certainly when we talk in a 358 00:24:50,040 --> 00:24:52,080 Speaker 1: lot of these episodes, you know you've got the European 359 00:24:52,480 --> 00:24:55,600 Speaker 1: Union passing laws versus with the United States is passing 360 00:24:55,600 --> 00:25:01,280 Speaker 1: whiles around um and yeah, the measurements that are accepted, 361 00:25:02,200 --> 00:25:05,880 Speaker 1: and it does make it quite confusing sometimes when I've 362 00:25:06,200 --> 00:25:08,520 Speaker 1: certainly been in the grocery store several times where I'm 363 00:25:08,560 --> 00:25:13,240 Speaker 1: like calculating based on what the label is and based 364 00:25:13,240 --> 00:25:15,000 Speaker 1: on what I know and what I don't know what. 365 00:25:15,040 --> 00:25:18,600 Speaker 1: I gotta bring up my phone some calculations. But I 366 00:25:18,640 --> 00:25:22,000 Speaker 1: would be really interested once you get to the U S. 367 00:25:22,040 --> 00:25:26,719 Speaker 1: Which the border has opened, uh, if you're vaccinated, just 368 00:25:26,920 --> 00:25:31,919 Speaker 1: as of recently, so all right, you know, yeah, I 369 00:25:31,960 --> 00:25:35,360 Speaker 1: would love to hear what the comparison is. Yeah, oh 370 00:25:35,560 --> 00:25:37,720 Speaker 1: I I do, yeah, I do always love that and 371 00:25:37,920 --> 00:25:42,000 Speaker 1: um in international supermarkets here in the States, finding different 372 00:25:42,040 --> 00:25:45,080 Speaker 1: forms of labeling and trying to sus out like a 373 00:25:45,160 --> 00:25:48,040 Speaker 1: lot of the time they have an English one printed 374 00:25:48,080 --> 00:25:51,560 Speaker 1: on there, um, but sometimes it's only in the native language, 375 00:25:51,560 --> 00:25:57,560 Speaker 1: and I'm kind of like, okay, what could this possibly mean? Yes, yes, 376 00:25:57,640 --> 00:25:59,880 Speaker 1: we've gotten some guests from listeners that have been fun. 377 00:26:00,000 --> 00:26:03,160 Speaker 1: If that as well, where it will be like kick 378 00:26:03,280 --> 00:26:07,480 Speaker 1: kat that's only got you know, Japanese writing on or 379 00:26:07,560 --> 00:26:11,000 Speaker 1: something like that. We're just staring at it, like, so 380 00:26:11,320 --> 00:26:15,080 Speaker 1: what do you think? What do you think this means? 381 00:26:15,119 --> 00:26:18,080 Speaker 1: What is this picture of? And sometimes you eat it 382 00:26:18,119 --> 00:26:20,960 Speaker 1: and it doesn't necessarily have a flavor profile that you're 383 00:26:20,960 --> 00:26:23,920 Speaker 1: super familiar with, and then I don't know if you're 384 00:26:24,000 --> 00:26:27,280 Speaker 1: me like you get out, you're like, weird Japanese dictionaries 385 00:26:27,440 --> 00:26:29,800 Speaker 1: and try to cross reference, but like it's been a 386 00:26:29,880 --> 00:26:32,840 Speaker 1: really long time since you've taken Japanese. And then like 387 00:26:32,960 --> 00:26:36,320 Speaker 1: two weeks later you're like, oh, it's chestnut flavored and 388 00:26:36,400 --> 00:26:40,040 Speaker 1: that's and that's it. Like that's kind of just a 389 00:26:40,160 --> 00:26:44,399 Speaker 1: cure occurs to you, Like oh yeah, yeah, it's a 390 00:26:44,400 --> 00:26:47,760 Speaker 1: little bit antiquinactic, but it was still delicious, so that's fine. 391 00:26:48,440 --> 00:26:56,800 Speaker 1: Oh yes, yes, Tracy wrote, I'm listening to your liquid 392 00:26:56,840 --> 00:26:59,240 Speaker 1: Smoke episode as I type, and a few things have 393 00:26:59,320 --> 00:27:02,439 Speaker 1: note popped in to my mind. Fruit flies. I have 394 00:27:02,480 --> 00:27:04,520 Speaker 1: a good friend who always had fruit flies in his 395 00:27:04,600 --> 00:27:07,000 Speaker 1: college apartment. A one night, they had a party and 396 00:27:07,040 --> 00:27:09,840 Speaker 1: there were some mostly empty beer bottles left out. In 397 00:27:09,880 --> 00:27:12,439 Speaker 1: the morning, they found the bottles filled with the flies 398 00:27:12,440 --> 00:27:14,520 Speaker 1: who had gone in for the beer and never made 399 00:27:14,520 --> 00:27:17,119 Speaker 1: it out of the bottle. Ever since, he has recommended 400 00:27:17,119 --> 00:27:18,840 Speaker 1: taking an empty bottle with a neck, such as a 401 00:27:18,880 --> 00:27:21,639 Speaker 1: wine bottle, and putting something attractive to the flies in 402 00:27:21,640 --> 00:27:24,280 Speaker 1: the bottom, like beer or sugar water. The flies are 403 00:27:24,280 --> 00:27:26,600 Speaker 1: attracted to the liquid but have a hard time getting 404 00:27:26,640 --> 00:27:28,919 Speaker 1: back out. I did this on my patio last summer. 405 00:27:28,920 --> 00:27:30,760 Speaker 1: And it worked well to keep the flies at bay. 406 00:27:31,040 --> 00:27:35,480 Speaker 1: Perhaps worth a shot, mc ribbs please do a micrib episode. 407 00:27:35,680 --> 00:27:38,840 Speaker 1: I'm particularly interested in the economics of it. I've long 408 00:27:38,880 --> 00:27:42,119 Speaker 1: had a theory that the mcribbs limited availability was tied 409 00:27:42,160 --> 00:27:45,639 Speaker 1: to pork surpluses, meaning the market price would drop and 410 00:27:45,680 --> 00:27:48,520 Speaker 1: make it cheap for McDonald's to get and sell. Or 411 00:27:48,600 --> 00:27:51,479 Speaker 1: maybe it was a limited supply thing since meat prices 412 00:27:51,520 --> 00:27:53,760 Speaker 1: are so high due to the pandemic and the mcribb 413 00:27:53,840 --> 00:27:56,320 Speaker 1: is back. I think my theory is wrong, and I 414 00:27:56,320 --> 00:28:02,159 Speaker 1: would love to know more. Mm hm, yes, yeah, I 415 00:28:02,240 --> 00:28:06,479 Speaker 1: know there's been some recent articles about maybe not this 416 00:28:06,560 --> 00:28:09,840 Speaker 1: aspect of the McRib but how it does impact the 417 00:28:10,119 --> 00:28:14,760 Speaker 1: like really impacts the pork market. Yeah, yeah, sure, Well, 418 00:28:14,800 --> 00:28:17,120 Speaker 1: I mean the same way that um, the chicken nuggets 419 00:28:17,280 --> 00:28:19,480 Speaker 1: had such a huge impact on the chicken market in 420 00:28:19,520 --> 00:28:22,639 Speaker 1: the United States. So yeah, I would I would love 421 00:28:22,680 --> 00:28:25,720 Speaker 1: to learn more, definitely, because it's one of those things 422 00:28:25,880 --> 00:28:28,800 Speaker 1: where I just hear people talking about it and getting 423 00:28:28,800 --> 00:28:31,440 Speaker 1: so excited about it, and like it's in the news. 424 00:28:32,920 --> 00:28:35,879 Speaker 1: I'm just kind of like, what, Yeah, I'd like to 425 00:28:36,000 --> 00:28:39,200 Speaker 1: learn more. But yeah, I don't think i've ever had one. 426 00:28:40,360 --> 00:28:43,760 Speaker 1: I know, you haven't eaten at McDonald's and like over 427 00:28:43,840 --> 00:28:51,120 Speaker 1: twenty years, right, yeah, since I was four years old? Yeah, 428 00:28:51,160 --> 00:28:58,240 Speaker 1: well yes, would would your curiosity stop? I mean like, like, 429 00:28:58,320 --> 00:29:00,440 Speaker 1: would you like like if if we went to a 430 00:29:00,560 --> 00:29:05,560 Speaker 1: McDonald's together and like I got a McRib Yeah, would 431 00:29:05,600 --> 00:29:12,240 Speaker 1: you try it? Mm hmmm, probably no, But I can't 432 00:29:12,240 --> 00:29:15,320 Speaker 1: say one now. So the closest I got to ever 433 00:29:15,400 --> 00:29:19,280 Speaker 1: breaking this was when I was in China and everyone 434 00:29:19,360 --> 00:29:23,680 Speaker 1: loved the mcflurry. Nobody loved the mc flurry, And one night, 435 00:29:24,280 --> 00:29:29,600 Speaker 1: like it was easier to order things for me in 436 00:29:29,720 --> 00:29:33,440 Speaker 1: americanized restaurants. That doesn't mean I'm ate mostly in americanized restaurants, 437 00:29:33,440 --> 00:29:35,720 Speaker 1: but sometimes when you like tired and it was like 438 00:29:35,760 --> 00:29:39,680 Speaker 1: four am, you were looking for the easy thing to 439 00:29:39,760 --> 00:29:44,800 Speaker 1: now I totally see you. Yeah, yeah, And that there 440 00:29:44,880 --> 00:29:47,960 Speaker 1: was one night I got all the way up to 441 00:29:48,000 --> 00:29:53,480 Speaker 1: the front of McDonald's I wanted that mcflurry. I looked 442 00:29:53,560 --> 00:29:59,920 Speaker 1: the person in the eye and I turned away. Uh 443 00:30:00,640 --> 00:30:05,480 Speaker 1: oh wow, dude. Yeah, so I can't say one. I wouldn't, 444 00:30:05,520 --> 00:30:08,640 Speaker 1: but it probably I wouldn't. I would love to hear 445 00:30:08,640 --> 00:30:10,440 Speaker 1: about it, though, and I would love to research it. 446 00:30:11,080 --> 00:30:16,360 Speaker 1: All right. Well, well, I don't want to like like 447 00:30:16,360 --> 00:30:20,320 Speaker 1: like present you with a taxing moral quandary or anything 448 00:30:20,400 --> 00:30:25,520 Speaker 1: like that. You know, I no pressure, no macrib pressure. 449 00:30:26,200 --> 00:30:28,480 Speaker 1: Oh but I do. I want to learn about it 450 00:30:28,520 --> 00:30:30,720 Speaker 1: more honestly, Like I said, I do get a real 451 00:30:30,720 --> 00:30:34,720 Speaker 1: fascination with these chain restaurants and what takes off and 452 00:30:34,760 --> 00:30:36,800 Speaker 1: where it takes off and why it takes off where 453 00:30:36,840 --> 00:30:40,360 Speaker 1: it takes off. Yeah, yeah, sure sure, And I I 454 00:30:40,680 --> 00:30:43,800 Speaker 1: always wonder with what very specific stuff like that, like 455 00:30:43,800 --> 00:30:45,560 Speaker 1: like maybe I don't know, yeah, maybe we could do 456 00:30:45,560 --> 00:30:48,160 Speaker 1: an episode about like like two or three of these 457 00:30:48,280 --> 00:30:54,640 Speaker 1: kind of like special addition dishes going out. Yeah, yeah, 458 00:30:54,960 --> 00:30:58,720 Speaker 1: I would love to do that, honestly. Um, something I'm 459 00:30:58,800 --> 00:31:03,360 Speaker 1: kind of fascinated. Then that's the truth. Um. Also, thank 460 00:31:03,360 --> 00:31:07,880 Speaker 1: you for the fruit fly note. They are so cost 461 00:31:08,080 --> 00:31:13,840 Speaker 1: but I'm good try I'll try this, and I really 462 00:31:13,840 --> 00:31:17,280 Speaker 1: appreciate the note. Um, And and thanks to both of 463 00:31:17,320 --> 00:31:22,240 Speaker 1: you for writing in. We always love hearing from you. 464 00:31:22,520 --> 00:31:24,280 Speaker 1: If you would like to email as you can. Our 465 00:31:24,360 --> 00:31:27,680 Speaker 1: email is hello at savor pod dot com. But we're 466 00:31:27,680 --> 00:31:30,680 Speaker 1: also on social media. You can find us on Twitter, Facebook, 467 00:31:30,720 --> 00:31:33,360 Speaker 1: and Instagram at savor pod. And we do hope to 468 00:31:33,400 --> 00:31:36,200 Speaker 1: hear from you savor Is production of iHeart Radio. For 469 00:31:36,360 --> 00:31:38,640 Speaker 1: more podcasts my heart Radio, you can visit the i 470 00:31:38,720 --> 00:31:42,160 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 471 00:31:42,200 --> 00:31:46,120 Speaker 1: your favorite shows. Thanks as always for superproducers Dylan Fagan 472 00:31:46,160 --> 00:31:48,440 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 473 00:31:48,480 --> 00:31:50,280 Speaker 1: hope that lots more good things are coming your way.