Speaker 1: My name is Evil Longoria and I am Myra and
Speaker 1: welcome to Hungry for History, a podcast that explores are
Speaker 1: 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 1: When you know, every time I open up my email
Speaker 1: on a podcast day, I read the episode and I'm like,
Speaker 1: how did might they come up with?
Speaker 3: This? Mustard is something that I really leaned into. I
Speaker 3: was like, tell me more. And you know, if you
Speaker 3: ever heard the.
Speaker 1: Expression you can't cut the mustard, it means you can't
Speaker 1: hack it, you're not meeting the expectations.
Speaker 3: But where did that come from? What is that?
Speaker 1: Why is it you can't you can't cut mustard. I'm
Speaker 1: really good at everything, and I can't cut mustard.
Speaker 2: Well, they don't really know where this term came from from.
Speaker 2: The first time it actually appears is in.
Speaker 3: A dictionary in Texas.
Speaker 2: Maybe it was like you can't mustard it and then
Speaker 2: somebody has said mustard.
Speaker 4: So it's a very bizarre expression.
Speaker 2: And yes, I come up with the weirdest the topics
Speaker 2: because I'm literally interested in absolutely everything.
Speaker 3: Everything me too.
Speaker 2: And mustard is one of the first domesticated crops, and
Speaker 2: you were just in dijon. I was, indeed, So it's like, well,
Speaker 2: of course we're going to talk about mustard.
Speaker 3: You know, it's been cultivated for thousands of years.
Speaker 2: It's seeds have produced mustard as for a condiment for
Speaker 2: an oil, so of course we have to talk about mustard.
Speaker 3: I love yellow mustard.
Speaker 1: I'm actually not a fan of Djon mustard unless it's
Speaker 1: in a vinagrette.
Speaker 2: Yeah, oh my gosh, I love I probably have more mustards.
Speaker 2: I have a ton of different kinds of mustards, a
Speaker 2: ton of different kinds of salts, and a ton of
Speaker 2: different kinds of vinegars.
Speaker 3: We have spoken about this.
Speaker 1: Coming back to me now about your mustard cabinet. What
Speaker 1: do you mean, what does that mean? What does that
Speaker 1: look like?
Speaker 2: The mustard well in refrigerator, I have whole green mustard, Dijon,
Speaker 2: different kinds of Dijon mustards. I have, of course, yellow mustard.
Speaker 2: I have Deli mustard. I just love it. I just
Speaker 2: use it for different things, for sandwiches, for salad dressings,
Speaker 2: for marinades. It's so versatile and it just gives everything
Speaker 2: a pop.
Speaker 1: Is it your favorite condiment, probably because you don't like mayonnaise.
Speaker 3: No, I don't like mayonnaise. I hate mayonnaise. So see
Speaker 3: I use I'm team mayonnaise. Oh use mayonnaise on everything.
Speaker 2: Yeah.
Speaker 1: Yeah, another thing we disagree about. But I will say
Speaker 1: when I was in Djon. I was in Djon and
Speaker 1: people think they're known for Djon mustard, which they are,
Speaker 1: but they're known for mustard. They make all all kinds
Speaker 1: of mustards there, and so it was fascinating because I
Speaker 1: was in the field and the harvest was happening of
Speaker 1: that wow seeds, and you know, when you see it
Speaker 1: and look at it and the whole history of it
Speaker 1: is pretty pretty amazing, I mean fascinating to me.
Speaker 3: Yeah. But you know, like if I'm eating a.
Speaker 1: Hot dog, I like mustard, not ketchup, And my husband
Speaker 1: likes ketchup.
Speaker 3: He doesn't use mustard, which is weird. I use both.
Speaker 3: Oh you use both.
Speaker 2: See.
Speaker 3: You know here's another thing.
Speaker 1: Waterburger mustard and ketchup are the best in the world.
Speaker 1: Like if I could have the water Burger mustard on everything,
Speaker 1: then I would probably be a bigger mustard fan.
Speaker 3: What is it about Waterburger?
Speaker 1: Waterburger for those that don't know is like the best
Speaker 1: burger place in Texas.
Speaker 3: It was born in Corpus Christi dix Is, by the way.
Speaker 3: I didn't love that.
Speaker 1: The headquarters were an corpus uh. And they have spicy ketchup,
Speaker 1: which I buy. My mom buys me and sends it
Speaker 1: when she comes to visit in La. She brings me
Speaker 1: spicy Ketchup. You've never had Waterburger spicy ketchup. Of course,
Speaker 1: I've had Waterburger. It's the best. I mean, it's way
Speaker 1: better than in and Out, I think, but I don't.
Speaker 2: I'm way better picture. I can't picture their mustard the
Speaker 2: their ketchup. But their mustard is really I mean it's
Speaker 2: really tangy. It's like it hits you right here.
Speaker 3: In the and the jaw.
Speaker 2: Oh okay, I need to go when I go back
Speaker 2: to Texas, I'm going to go and taste it. But
Speaker 2: They're mustard is very distinct, right, It's a yellow mustard,
Speaker 2: but it's I don't know what they do with it,
Speaker 2: but it's it's definitely it has it has a pup.
Speaker 3: I get to the bottom of it. Potato salad cannot
Speaker 3: survive without mustard and a vinaigrette. You have to put
Speaker 3: a little bit of mustard in a vinaigrette.
Speaker 1: You'd put djon. You can't put yellow mustard in a
Speaker 1: no djon mustard, Okay. Mustard is one of the first
Speaker 1: domesticated crops, meaning we learned how to cultivate it.
Speaker 3: When was that?
Speaker 1: How long ago? Was that?
Speaker 3: Thousands of Like everything is like thousands of years ago.
Speaker 2: So the mustard family consists of about thirty six hundred
Speaker 2: different species.
Speaker 3: Most of them are wild and they're related.
Speaker 2: They're in the cabbage f family, so they're related to
Speaker 2: kale and collared greens, but only three of them make mustard.
Speaker 2: And again it's been domesticated for thousands of years, and
Speaker 2: they come from different parts of the world. So the
Speaker 2: white or yellow mustard is native to the Mediterranean, like
Speaker 2: the mediterrane basin like North Africa and Europe, and then
Speaker 2: the brown mustard native to India, Nepal and parts of
Speaker 2: South Asia. And then the black mustard is also native
Speaker 2: to the Mediterranean and to the Middle East. And so
Speaker 2: through ancient trade routes, these mustards, these these three different
Speaker 2: types of mustard plants that make seeds became a staple
Speaker 2: all over Europe, in Asia, and eventually in the Americas.
Speaker 1: What do your mean three thousand, six hundreds, that's that's
Speaker 1: a lot. Like I told you, in Dijon, they make
Speaker 1: all mustard, and there were so many different kinds, and
Speaker 1: I was like, oh, I thought you only made Dijon
Speaker 1: mustard Indijon, So did I?
Speaker 3: Actually I didn't. We make think about it.
Speaker 1: They make every They make all of it, white, yellow, brown, black,
Speaker 1: all of it. So let's talk about how mustard is made,
Speaker 1: because it's a simple process. It's just you know, you
Speaker 1: have to soak the seeds overnight in a blend of
Speaker 1: vinegar and water, and then you grind them into a
Speaker 1: paste and you can add salt or flavorings like tumeric
Speaker 1: or garlic. Some people add honey, and then you have
Speaker 1: to let it rest before enjoying it. And you know,
Speaker 1: there's all these different flavor profiles of the three main mustards,
Speaker 1: which is white slash yellow mustard, which is weird because
Speaker 1: I had never seen white mustard. But like white white
Speaker 1: yellow mustard, which is the mildest, it's a little bitter,
Speaker 1: a hint of sweetness. That's probably the one that Americans
Speaker 1: are most familiar with, right.
Speaker 4: Yeah, and it's the white yellow mustard. It's the seeds
Speaker 4: are white or yellowish.
Speaker 3: Oh, the seeds are white or yellow, okay.
Speaker 1: And then the brown mustard seeds created like a spicier pepper,
Speaker 1: peppery bite.
Speaker 3: That's one that's really.
Speaker 1: Common in Dijon and also in Indian It's in many
Speaker 1: Indian pickles and curries.
Speaker 3: Is the brown mustard.
Speaker 1: And then the black mustard, which I've never seen or tasted,
Speaker 1: have you black mustard?
Speaker 3: Actually no, I haven't.
Speaker 2: I was just gonna say I've tasted the black mustard
Speaker 2: seeds and like India when I've made like Indian food.
Speaker 4: But now that you said that, no, it's not the black,
Speaker 4: it's the brown. But it's like it's super intense.
Speaker 1: Yeah, it's very intense, pungent. It's almost like was sabi.
Speaker 1: And it's usually used in South Asian cooking, some European recipes,
Speaker 1: but mostly South Asian cookies.
Speaker 3: So are the people that first cultivated mustard.
Speaker 2: The cultivation of its super ancient mustard seeds have been
Speaker 2: found in archaeological contexts dating back, you know, thousands of
Speaker 2: years in ancient India and summer in Egypt, and mustard
Speaker 2: seeds were so valuable to the ancient Egyptians that they
Speaker 2: used to place them in their tombs for the afterlife.
Speaker 2: They were thought to have medicinal and protective properties and
Speaker 2: like ward off the evil eyes and all of the
Speaker 2: things that you would need in this life and also
Speaker 2: and then the afterlife. But then moving forward, like the
Speaker 2: ancient Greeks and Romans used it for flavor and also
Speaker 2: for health benefits. And there's this diascord, he said Turkish
Speaker 2: born Greek physician. He wrote an early treatise on medicine,
Speaker 2: and he wrote about the use of mustard as a treatment.
Speaker 2: He would make these like compresses like poultices with mustard
Speaker 2: seeds and use them for like for aches and pains,
Speaker 2: to clear sinuses, and this kind of became a standard,
Speaker 2: and you know, for thousands of years, healers would have
Speaker 2: mustard in their bag of cures. Ancient Chinese used to
Speaker 2: use mustard seeds for digestive purposes. And it wasn't until
Speaker 2: the Romans that we start seeing the word mustard.
Speaker 1: Yeah, because in France it's muda that it's mod mutad,
Speaker 1: And so I was like, oh, did it mustard come
Speaker 1: from mutad or where did the word mustard come from.
Speaker 3: It actually comes from Latin.
Speaker 2: It has Latin roots because the Romans used to mix
Speaker 2: crushed mustard seeds with unfermented grape juice, and this unfermented
Speaker 2: grape cheese was called must and so they would create
Speaker 2: this spicy paste and it was like a burning must
Speaker 2: So the words mustard and the French mutard come from
Speaker 2: this mustem ardens, which is the Latin for this sort
Speaker 2: of burning must. So basically the Romans were making mustard,
Speaker 2: and that's where the word comes from.
Speaker 3: So it comes from the Roman.
Speaker 2: So the Romans introduced mustard plants into what is now
Speaker 2: France and England, and they gave rise to the fame
Speaker 2: de jon mustard that they've been manufacturing there since the
Speaker 2: thirteenth century.
Speaker 3: Wow at least.
Speaker 1: So, I mean, spices were huge in the Middle Ages
Speaker 1: in Europe. I mean we talk a lot about this
Speaker 1: in other episodes. And how you know, spices were so
Speaker 1: big because food could not be conserved right like food
Speaker 1: went bad. And then if food were bad, they would
Speaker 1: just like put all these spices to make it taste
Speaker 1: better or also to salt meat right to salt. So
Speaker 1: so many spices available in the Middle Ages was mustard.
Speaker 3: Having a moment in the Middle Ages.
Speaker 2: It was and it was a plant, so it was
Speaker 2: one of the few spices that was readily available, you know, everywhere,
Speaker 2: and they loved mustard so much during the Middle Ages
Speaker 2: that they created this position of the mutardier. I want
Speaker 2: to be a mutardier, right, it's so specific. So it's
Speaker 2: a crafts person, a merchant that specialized in making and
Speaker 2: selling mustard. So this was a job that was created
Speaker 2: during the Middle Ages.
Speaker 1: You know that the pope had their own mutadiers. The
Speaker 1: French monasteries of course, especially around France and Djon, they
Speaker 1: became famous for cultivating mustard, not only as a culinary
Speaker 1: delight and medicine. They had guild similar to bakers and
Speaker 1: butchers at this time, with regulations and standards for quality
Speaker 1: and ingredients and hygiene, right yeah.
Speaker 2: Yeah, and the mutardier they selected, they ground their they
Speaker 2: mixed mustard seeds with you know, wine and vinegar to
Speaker 2: create these mustard plants and they sold them fresh.
Speaker 4: They sold mustard fresh like a you know, cheese or
Speaker 4: a butter cellar.
Speaker 2: And then sometimes in some towns mutardier were household specialists
Speaker 2: and they would you know, work with noble or wealthy kitchen,
Speaker 2: so they were kind of like a like sauce makers.
Speaker 3: And by the.
Speaker 2: Fourteenth century Dijon was the epicenter of fine mustard making,
Speaker 2: and Dejeon became known for their incredible mustards. Even Louis
Speaker 2: the fourteenth was one of mustard's biggest admirers. During his
Speaker 2: reign in seventeenth century, he granted an edict around Dijon
Speaker 2: as the sole maker of authentic Dijon mustard, and he
Speaker 2: of course had his own mutardier and there was always
Speaker 2: mustard prepared by his own guy at every table.
Speaker 1: Did it become commercial in the fourteenth century because of
Speaker 1: this appellation that let Louis the fourteenth gave them, or.
Speaker 2: It had already become more of the commercial center by
Speaker 2: the fourteenth century. And so there are different brands. The
Speaker 2: one male how do you say, m I Mail antoine
Speaker 2: Claude Mail. He opened up a small mustard chop and
Speaker 2: he became wow like his reputation for like making this
Speaker 2: incredible mustard, and he became popular among the French court
Speaker 2: and kind of help put Dijon mustard on the map
Speaker 2: in France and beyond.
Speaker 1: And he was the first one to bottle mustard in
Speaker 1: glass jars rather than selling it in bulk, which was
Speaker 1: super revolutionary.
Speaker 3: It was super revolute.
Speaker 2: Now we wouldn't we don't even think about it, right,
Speaker 2: but it is super revolutionary.
Speaker 1: Well, I'm like when you talked about like they would
Speaker 1: just serve it fresh, I'm like, how they would serve
Speaker 1: it fresh? Howe? Why we wouldn't it be in a
Speaker 1: glass jar? But that came so much later, that's amazing.
Speaker 1: So this Mayel he became the supplier to the French court,
Speaker 1: and then he became a household name in France.
Speaker 2: And beyond because of his mustard. Dijon mustard gained this
Speaker 2: reputation for being the finest mustard in France, and then
Speaker 2: you know, eventually it became a global brand.
Speaker 1: The one the global brand that I know, which I
Speaker 1: think everybody knows is great popon?
Speaker 3: Now is that from Dijon? Is that from Dijon? It is?
Speaker 3: It is?
Speaker 4: I remember those commercials from the eighties.
Speaker 3: I love do those commercials the best?
Speaker 2: The best? So this was these nineteen eighties commercials. Two
Speaker 2: Rose Royces pull up side by side and he's like.
Speaker 3: Yeah, pardon man, do you have any great poupon?
Speaker 1: Yeah, that's why I associate Dijon mustard as like a delicacy,
Speaker 1: sophistic hated form of like yellow Frenches mustard, you know
Speaker 1: what I mean, Like I really.
Speaker 5: Am because of this commercial. Because of this commercial. Yes,
Speaker 5: it was a very very effective ad campaign. It's the
Speaker 5: first Dijon mustard I ever tasted, of course. So it
Speaker 5: was founded in seventeen seventy seven by Maurice Gray and
Speaker 5: Auguste Poupon.
Speaker 2: Maurice Gray was an inventor who developed this machine that
Speaker 2: could grind the mustard seeds into really fine paste, and
Speaker 2: he partnered with Aguste Poopon, who was a banker and.
Speaker 3: Green that's a great white one, so that Poupon was
Speaker 3: just a banker.
Speaker 1: It was Gray who had the machine.
Speaker 3: Gray was the guy. Gray was the guy.
Speaker 2: Well.
Speaker 1: They also their recipe used white wine instead of vinegar,
Speaker 1: and so that gave Dijon mustard this like signature smoothness
Speaker 1: and like a little bit of tang. And I distinctly
Speaker 1: remember tasting Gray poupon for the first time and I
Speaker 1: was like, I didn't like it, but I did think like, ooh,
Speaker 1: that's different.
Speaker 4: Because it's like when you're a kid it's like, well,
Speaker 4: this is a little too strong.
Speaker 2: And it was brought to the US in the nineteen forties,
Speaker 2: and in the nineteen eighties it became this phenomenon when
Speaker 2: Craft Foods bought it and launched this super memorable ad campaign.
Speaker 1: So when did mustard arrive in Latin America and Mexico.
Speaker 2: The seeds were brought in the fifteen hundreds, right the
Speaker 2: Spaniards bus to musters plants, and they used it as
Speaker 2: a spice and as a medicine, just like they had
Speaker 2: been in Europe.
Speaker 3: And then in the late eighteen hundreds, during the.
Speaker 2: Portfiitiato, Mexico City's elite was sort of fell head over
Speaker 2: heels with French cuisine and we started seeing jon mustard
Speaker 2: gray seeing banquet tables. But it was in the twentieth century,
Speaker 2: especially along the US border, like in states like Sonarda,
Speaker 2: i'm Bacha and Tamauripas, American yellow mustard jumped from the
Speaker 2: American ballpark hot dog to the sonda on hot dogs
Speaker 2: and tortas and elotes. And even before that, actually you
Speaker 2: see the mustard seeds in traditional pickled halapang. So it's
Speaker 2: this condiment that has crossed oceans and galleons, and you know,
Speaker 2: dined with the leads, and now we see it on
Speaker 2: our street foods. You know, even nelote has a little
Speaker 2: bit of mustard just to give it a little bit
Speaker 2: of pop.
Speaker 1: Well, it's not used in our cuisine very much.
Speaker 2: More like in tortas and stuff and the street hot
Speaker 2: dogs and stuff like that.
Speaker 4: But yeah, not a lot, not a lot.
Speaker 2: But there's some companies like Costagna makes a mustard, make
Speaker 2: some there's some companies that make their own mustard, but
Speaker 2: it's much milder, even than.
Speaker 3: American yellow mustard.
Speaker 2: But what I think is so interesting that most mustard
Speaker 2: seeds all over the world, most mustard seeds comes from Canada.
Speaker 2: They produce ighty percent of mustard seed experts, even Maela
Speaker 2: and Gray Poo Pond have been using Canadian grown seeds
Speaker 2: for decades.
Speaker 3: What I know they have. But that's like Mexico. I mean,
Speaker 3: that's like vanilla.
Speaker 1: It all comes from Madagascar, not Mexico.
Speaker 3: And so, but who consumes the most mustard in the world.
Speaker 3: I think France.
Speaker 2: Yeah, France is the largest consumer of mustard.
Speaker 3: Wow.
Speaker 2: So when we come back, how many types of mustards
Speaker 2: can you name?
Speaker 3: I'm putting eve it to the test.
Speaker 1: After the break, none, I can name two.
Speaker 3: We're going to do a quiz many shades of mustard,
Speaker 3: all right.
Speaker 2: So it's gonna be multiple choice. Because I was looking
Speaker 2: at R and I was like, this is so hard.
Speaker 2: So which mustard made its debut at the nineteen oh
Speaker 2: four Saint Louis World's Fairest Cream Salad?
Speaker 3: Mustard? Oh, cream salad? What does that mean? Cream salad?
Speaker 3: That's how they marketed it. I'll give you. I'm gonna
Speaker 3: give you three choices. Okay, go ahead, go ahead, give me.
Speaker 2: Graye Houpon, Dijon mustard. French is yellow mustard? Are kernel mustard?
Speaker 2: What year did you say?
Speaker 4: Nineteen oh four at the Saint Louis Ville was in Vijon.
Speaker 1: Because it didn't come till nineteen forty. I was paying attention.
Speaker 3: You were paying attention. Say French is yellow.
Speaker 2: Yes, French is yellow mustard.
Speaker 3: Oh yeah, it right, Oh my god, it right. Definitely
Speaker 3: not Colonel Mustard either. He was from Clue, so it
Speaker 3: was from Clue.
Speaker 1: I was like, he had a mustard. I had a mustard.
Speaker 2: French is yellow mustard, created by George and Francis French,
Speaker 2: two brothers and they introduced it as cream salad mustard.
Speaker 2: At the time, cream you know, salads were basically everything
Speaker 2: from it was like a cold it could be like
Speaker 2: dainty tea sandwiches. But they introduced a mild, tangy, turmeric,
Speaker 2: bright yellow mustard that was perfect for hot dogs that
Speaker 2: were also gaining popularity at the time.
Speaker 3: Okay, can you.
Speaker 2: Name the mustard granted a royal warrant by Queen Victory
Speaker 2: Corry in eighteen sixty six A mister mustard worth b
Speaker 2: Sir Kensington's mustard See Coleman's English Mustard.
Speaker 3: Coleman's English Mustard, Coleman's English Mustard. Yeah, oh, God of God,
Speaker 3: and the other ones do exist. I didn't make them up. Oh,
Speaker 3: I was like, the other one sound fake.
Speaker 2: Mister Mustards was is fake. But the other one I did,
Speaker 2: Oh that counted, Fae Kensington does exist. Yeah, so Coleman's
Speaker 2: it was. The British mustard industry arose in Tewksbury in
Speaker 2: the sixteenth century, and mustards from that area became knowns
Speaker 2: for its strength, and in seventeen twenty a woman named
Speaker 2: Missus Clements of Tewksbury discovered how to make how to
Speaker 2: dried mustard seeds enough to form a powder, and in
Speaker 2: eighteen fourteen this man named Jeremiah Coleman he perfected a
Speaker 2: blend of brown and white mustard seeds, grunting to a
Speaker 2: fine powder that was mild with super spicy when mixed
Speaker 2: with water. It became a Victorian kitchen staple, and Queen
Speaker 2: Victoria said.
Speaker 4: This is fit for a royal household. Okay, which mustard got?
Speaker 2: It started in the US thanks to German and Jewish
Speaker 2: immigrants in the late eighteen hundreds. Golden spicy brown mustard,
Speaker 2: Ingelhoff for mustard and Zadi's deli gold.
Speaker 3: I would say the first one, golden spicy mustard.
Speaker 5: You got them all, Oh my god, you got them mustard.
Speaker 3: Yeah, it's a deli stable. Immigrants brought their mustard making
Speaker 3: traditions with.
Speaker 2: Them, and this is this really coarsely ground brown mustard
Speaker 2: speeds that's really, you know, spicier than its yellow counterpart.
Speaker 2: And sometimes it has horse reddish. So it's used in
Speaker 2: pastrami and roast beef sandwiches. I love this my on
Speaker 2: my sandwiches.
Speaker 1: So I think mustard is as iconic as ketchup. I
Speaker 1: think you can't say ketchup without mustard. But how did
Speaker 1: it make its way into American pop culture? Obviously hot
Speaker 1: dogs had something to do with it. But like, who
Speaker 1: introduced mustard to like the nation of the US.
Speaker 2: Yeah, so Ben Franklin, he helped introduce mustard to this
Speaker 2: young nation.
Speaker 4: Benjamin when the Benjamin Franklin, the Benjamin Franklin when he
Speaker 4: was a French ambassador, yep, and he loved classic French
Speaker 4: mustards when he was there.
Speaker 3: He praised them in letters.
Speaker 4: He wrote so many letters praising them.
Speaker 3: Oh my god.
Speaker 2: He brought mustard seeds with him back in the US,
Speaker 2: and he's credited with helping start America's first mustard mills
Speaker 2: and igniting the country's taste for mustard. And then when
Speaker 2: Thomas Jefferson served as minister to France after him, among
Speaker 2: the foods he brought back in those eighty six crates
Speaker 2: was prepared mustard from dj On And so he and
Speaker 2: George Washington grew mustards, you know, in Monticello and at
Speaker 2: Mount Vernon, and they experimented with making mustard prepared mustards.
Speaker 3: And today mustard is everywhere. It's globally diverse.
Speaker 2: We have super spicy Chinese mustard you know, you go
Speaker 2: to Chinese Russiant that's super hot mustard, and then our
Speaker 2: mild American one, the grainy hold seed. I love the
Speaker 2: grainy whole seed mustard on salmon.
Speaker 1: Oh well, I'm glad we did the mustard episode because
Speaker 1: you don't like mayonnaise, so I feel this was appropriate.
Speaker 2: I think this little teeny weeny seed tells a very
Speaker 2: interesting story and it packs a punch.
Speaker 3: It packs a tangy punch. Thanks everybody for listening.
Speaker 4: Bye.
Speaker 1: Hungry for History is a Hyphenet Media production in partnership
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