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Speaker 1: Hello, and welcome to food Stuff. I'm Anyries and I'm

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Speaker 1: Lauren foc obaum and pull. This episode kicks off a

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Speaker 1: whole series of special celebration episodes that we are conducting. Yes,

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Speaker 1: we are conducting them. H huh. This is the first

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Speaker 1: of h Well, some of you might have heard. We

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Speaker 1: went on a road trip a couple of weeks ago, Yes,

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Speaker 1: a field trip road trip. Along with our super producer Dylan,

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Speaker 1: Annie and I went up to uh, to Kentucky to

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Speaker 1: try some bourbon and a bunch of other stuff. Yes,

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Speaker 1: And through poor slash excellent planning, we went the week

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Speaker 1: of the derby, but left the day of. Yeah, we

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Speaker 1: like got right out of town. Yes, like, screw this

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Speaker 1: cultural icon. Right, we're going high. We just wanted to

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Speaker 1: wear the hats, but that was it. Wear the hats

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Speaker 1: and try the jewelips um and uh. We had an

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Speaker 1: excellent time and everyone was fantastic. Kentucky was beautiful. We

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Speaker 1: were in Lexington specifically, so we weren't even in Louisville,

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Speaker 1: where the derby is. But there were plenty of horses. Nonetheless,

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Speaker 1: oh my goodness, there was horse statuary everywhere. I'm still

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Speaker 1: a little bit creeped out by it. Um, but yeah,

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Speaker 1: it was. It was an amazing experience. We also we

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Speaker 1: also rolled audio for an embarrassing amount of time during

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Speaker 1: it was like eight hours a trip. Yeah, and we've

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Speaker 1: got some of that to share with you now. So

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Speaker 1: do you guys want to talk about some derby foods

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Speaker 1: to be Oh that sounds fun. Yeah, because we're on

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Speaker 1: we're officially on our way back from Lexington, Yes, to Atlanta.

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Speaker 1: We are. We've said our farewells. We did with whiskey.

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Speaker 1: We did as it is appropriate in Kentucky. Yes, we

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Speaker 1: learned the Kentucky Hug, the Kentucky Hello, Kentucky goodbye, or

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Speaker 1: some otherwise that the Kentucky Breakfast. Just bourbon involved in

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Speaker 1: all of them. Um, but we ate things other than

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Speaker 1: bourbon while we were there. We did. We did like

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Speaker 1: burbon balls. Yeah, yeah, yeah, So every distillery has and

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Speaker 1: I'm pretty sure the same person makes them for every distillery.

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Speaker 1: Roof Yeah, candy Company makes bourbon balls which are which

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Speaker 1: are like a bourbon fondent in milk chocolate with a

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Speaker 1: con on top. Yeah yeah, yeah, and but they make

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Speaker 1: she makes them for each distillery out of that distilleries

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Speaker 1: bourbon right, and they're included in tastings. Yeah. Yeah, it

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Speaker 1: was a very pleasant surprise. Yeah. Man, take a bite

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Speaker 1: to the chocolate. The bourbon's you know, it changed changes

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Speaker 1: that flavor profile. Um, it's lovely. It was really lovely.

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Speaker 1: Um uh. We definitely hate things that we're in Bourbon,

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Speaker 1: but we're struggling to think of them. Oh we had

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Speaker 1: we had a good time, didn't we. We really did.

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Speaker 1: And from this we have a whole road trip episode.

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Speaker 1: It's going to come out some Bourbon episodes of course.

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Speaker 1: Oh yes, absolutely. Um. The whole trip was started because

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Speaker 1: the lovely humans at Wild Turkey slash Russells Reserve got

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Speaker 1: in touch with us and we're like, hey, do you

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Speaker 1: like bourbon And we were like yes, and this all

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Speaker 1: snowballed into a field trip. So yeah. So today, even

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Speaker 1: though the Derby was, you know, a few weeks ago,

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Speaker 1: as we're recording this, we're going to talk about Kentucky

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Speaker 1: Derby foods. We absolutely are because we get to try

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Speaker 1: several of them during our time in Kentucky. Um. And

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Speaker 1: we wanted to start off with a brief history of

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Speaker 1: what what is going on with the Derby, Why is

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Speaker 1: it in Kentucky? Because we didn't know. Yeah, absolutely, no idea.

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Speaker 1: Neither of us are particularly horse humans. No, yeah, this

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Speaker 1: was all slightly mysterious to us. Yes, again, we were

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Speaker 1: in Kentucky during Derby time, had no idea. Yes, all right,

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Speaker 1: so Kentucky Derby. What is it? Well, the Kentucky Derby

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Speaker 1: is a spectacle horse race, spectacular spectacular conducted every year

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Speaker 1: at the church Hill Downs Racetrack in Louisville, Kentucky. And

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Speaker 1: I'm from Ohio and South Florida, so I can't say

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Speaker 1: Louisville quite correctly. There's like an extra syllable vowel in

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Speaker 1: there that can you say it for me one more time? Louisville. Yeah,

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Speaker 1: I'm not physically capable. And anyway, um in Louisville, Kentucky.

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Speaker 1: And the race is one point to five miles long,

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Speaker 1: that's two kilometers. It's run on a portion of an

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Speaker 1: ovular dirt track, and three year old thoroughbred horses are

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Speaker 1: eligible to compete in it. Twenty of them wind up

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Speaker 1: running the race every year, and they're picked by scoring

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Speaker 1: points in thirty five races leading up to the Derby.

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Speaker 1: It's over in two minutes or less, and the top

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Speaker 1: five horses split a prize of two million dollars. The horses, well,

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Speaker 1: hypothetically the owners of the horses, but I'm not gonna

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Speaker 1: tell a horse that can have a bank account. Horses

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Speaker 1: are terrifying, they are. We talked about that quite a

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Speaker 1: bit on our trip. There was so much judge looking

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Speaker 1: horse statuary. You guys, I'm she's still recovering from it.

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Speaker 1: I am that haunted look in my eyes. The Derby

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Speaker 1: was first conducted in and has not missed a year

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Speaker 1: in the past a hundred and forty four, making it

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Speaker 1: the longest running American sporting event. Kentucky has a much

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Speaker 1: longer history with high quality horses, though. One of the

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Speaker 1: people that we met on this field trip of ours,

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Speaker 1: a Woodford Reserve brand ambassador by the name of JP Mattingly,

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Speaker 1: explained it a little bit for us. We unfortunately we're

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Speaker 1: not running audio h It's the biggest disappointment of our

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Speaker 1: entire trip. He was a very charming guy, and he

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Speaker 1: had a beautiful Kentucky accent um. But yeah, but but

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Speaker 1: essentially here's here's Kentucky and horses. So Kentucky is set

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Speaker 1: on an ancient seabed of limestone. Limestone as we sort

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Speaker 1: of discussed in our episode about sodas, is a mineral

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Speaker 1: composed mostly of a couple of crystal forms of calcium carbonate,

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Speaker 1: and it forms over millions of years from the compressed

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Speaker 1: shells and skeletons of marine animals like mollusks and corals.

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Speaker 1: And it's heavy calcium content means that plants that grow

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Speaker 1: in soil containing limestone are fortified calcium, which is part

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Speaker 1: of what gives Kentucky blue grass it's beautiful, bluish hue.

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Speaker 1: It also means that when animals like horses eat that grass,

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Speaker 1: they get a super dose of calcium, which is like

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Speaker 1: really good for horses because they've got those frail little

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Speaker 1: horse bones and that really heavy muscular share. So you know,

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Speaker 1: fewer broken legs, better muscles, good times. Yeah. So the

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Speaker 1: whole area has long been famous for its horses. It's

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Speaker 1: excellent horses are why it was one of the four

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Speaker 1: states during the Civil War that was largely considered part

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Speaker 1: of the Union but was allowed to continue practicing slavery. Uh.

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Speaker 1: You know, in those times with with railways still in development,

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Speaker 1: horses were v mode of transportation, especially as the rail

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Speaker 1: systems were unavailable during these times of war. So uh, yeah,

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Speaker 1: horses are big in Kentucky because a bunch of shellfish

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Speaker 1: died there millions of years ago. Makes sense to a

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Speaker 1: perfect sense. The Derby was founded in the traditions of

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Speaker 1: English and French horse races. Uh. The founder who was

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Speaker 1: a Louisville can't say it, Louisville native by the name

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Speaker 1: of Merryweather Lewis Clark Jr. The grandson of the Clark

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Speaker 1: half of Lewis and Clark. Yeahs and that Lewis and Clark.

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Speaker 1: He spent some time with horse enthusiasts over in Europe

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Speaker 1: and came back wanting to start a similar culture in

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Speaker 1: the States. And then his uncle's John and Henry Churchill

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Speaker 1: gave him the land to develop a stadium. On ten

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Speaker 1: thousand spectators attended the first derby. Fast forward to today.

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Speaker 1: Over a hundred and sixty thousand people attend the Derby

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Speaker 1: on site every year, and that is to say nothing

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Speaker 1: of the myriad of derby parties that occur throughout the country. Yes,

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Speaker 1: I went to one in Atlanta last year, mostly because

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Speaker 1: I wanted to wear the hats, and I like to

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Speaker 1: think that before before we announced where it was, we

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Speaker 1: were going. This happened to be around the same time

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Speaker 1: as the Royal wedding. Oh yeah that we're just all

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Speaker 1: so I had event exactly. So I like to think

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Speaker 1: that some listeners thought maybe they're going to the royal wedding.

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Speaker 1: Maybe they got an invite. No, we did not. We

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Speaker 1: we passed a town in I think in Kentucky called London.

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Speaker 1: We did, and we were like, oh, we are going

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Speaker 1: to London because we're nerds. We are. There are a

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Speaker 1: lot of foods associated with the Derby. We're not turning

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Speaker 1: this into a horse show, trust me, we're not. Um.

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Speaker 1: Most of these are local Kentucky staples, with Kentucky cuisine

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Speaker 1: being heavily Southern influenced, but with a few twists and peculiarities. Um.

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Speaker 1: The big Derby foods are hot brown burgoose dow and

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Speaker 1: Derby pie, plus the iconic mint julip cocktail. But there's

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Speaker 1: also corn bread and barbecue and cracklands and pimento cheese

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Speaker 1: and potato salad, peach everything, pecan everything, Bourbon everything, yes,

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Speaker 1: bourbon everything. Literally there's nothing it cannot be at to right.

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Speaker 1: And in case you were wondering, yes, there is an

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Speaker 1: official Derby menu served at Churchill Downs Racetrack every year

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Speaker 1: to an elite twenty thousand or so guests who have

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Speaker 1: paid premium ticket prices. This year's menu included chilled oysters

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Speaker 1: with a country ham slash, green apple mignonette, plus finnel,

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Speaker 1: celery and caviar. They also had a dish of fresh

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Speaker 1: carved turkey breast with bourbon peach glaze. Bourbon in that peach.

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Speaker 1: Also mushroom braised pork medallions with grits and pickled asparagus.

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Speaker 1: That is very southern. That is heck in Southern. Well

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Speaker 1: it sounds delicious. I hope that it was. We're going

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Speaker 1: to dig into some of these derby foods and we're

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Speaker 1: gonna start as as you usually do with the cocktail. Yeah,

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Speaker 1: the mint julip, the muddled path of the fanciest drink

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Speaker 1: for the fanciest sport. What an eliist. How to get

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Speaker 1: that out of my system? No problem? Okay, thank you?

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Speaker 1: Um The mint jewelip popped up several times and Margaret

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Speaker 1: Mitchell's gone with the wind. It was mentioned in f.

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Speaker 1: Scott Fitzgerald's book The Great Gatsby as well, So kind

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Speaker 1: of that elitism thing, sure, oh, absolutely yeah. William Faulkner

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Speaker 1: said to have enjoyed a mint julip in his day

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Speaker 1: and occasionally go behind at the bar at a Hollywood

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Speaker 1: establishment and make his own that sounds like him, and

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Speaker 1: Ernest Hemingway Wants allegedly threw a glass against a wall

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Speaker 1: to bar in France, angry at the inferior quality of

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Speaker 1: his drink, shouting, doesn't anyone in this god for second

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Speaker 1: country know how to make a mint julip? When the

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Speaker 1: story goes that high, I highly don't believe this is true.

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Speaker 1: I highly doubt this. But the story goes that some

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Speaker 1: travelers from Kentucky overheard the kerfuffle and pulled out a

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Speaker 1: bottle of Maker's Mark. I knew all Kentucky has traveled

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Speaker 1: bourbon in their bag, and they told the bartender to

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Speaker 1: get some fresh mint, and then they whipped up the quote,

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Speaker 1: real deal, fun story. I don't know, you know, I love,

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Speaker 1: I love, I love a good fairy tale. I do

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Speaker 1: as well. But the ment julip, what is it? Well,

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Speaker 1: it's the official drink of the Kentucky Derby since after

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Speaker 1: prohibition ended in night Um. These days about one and

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Speaker 1: twenty thousand are gustled at Churchill Towns on the day

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Speaker 1: of the Derby. That's about ten thousand barrels of bourbon,

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Speaker 1: sixty thousand tons of ice, and one thousand pounds of mints.

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Speaker 1: That's quite a lot. It is supposedly the founder of

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Speaker 1: the Derby, one Merryweather Lewis Clark Jr. Planted mint for

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Speaker 1: julips on site at Churchill Downs when he founded the

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Speaker 1: track in e and specifically the julip is this really

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Speaker 1: simple cocktail of bourbon, simple syrup and fresh mint served

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Speaker 1: over crushed ice. There's some disagreement in the ratios involved,

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Speaker 1: but usually it's between two to one and four to

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Speaker 1: one Bourbon too simple syrup simple syrup if you're If

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Speaker 1: you're unfamiliar, is is just one part sugar to one

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Speaker 1: part water that have been heated to melt the mix

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Speaker 1: into into a liquid format. So julips can be quite

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Speaker 1: sweet um, but that's tempered with the herbal punch of

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Speaker 1: the mint and that cooling factor of the ice and

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Speaker 1: also the mint. There is also disagreement over the best

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Speaker 1: way to mix the drink and and get the mint

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Speaker 1: into the cocktail. Uh Like you can just toss everything

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Speaker 1: in a cup and like stir it with your straw

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Speaker 1: as you drink it. Um, you can shake the bourbon

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Speaker 1: and simple syrup with a little bit of ice to

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Speaker 1: incorporate them before you add them to the cup. You

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Speaker 1: can muddle the mint into the bourbon and the simple

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Speaker 1: You can shake it with them. Uh, then either strain

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Speaker 1: it or leave it in there. For large parties, you

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Speaker 1: can steep your simple syrup with mint to avoid the

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Speaker 1: whole question of muddling and straining altogether. I would opine

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Speaker 1: that the fussier virgins are probably the tastiest, though like

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Speaker 1: full disclosure, this this might just be like cocktail snobberry

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Speaker 1: creeping in here, I would say that you the proper

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Speaker 1: way that I would make a julip is to take

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Speaker 1: a few mint leaves in the palm of one hand

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Speaker 1: and just give him a good hard slap with the

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Speaker 1: back of your opposite hand. This this bruises the leaves.

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Speaker 1: You're breaking the cell walls to release some of the

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Speaker 1: tasty oils that are inside. You then gently wipe those

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Speaker 1: bruised leaves around the inside and the rim of the

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Speaker 1: cup and discard them, because bruised salad and a glass

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Speaker 1: is gross. Yeah, in a shaker. I had added the

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Speaker 1: bourbon and the simple stir them to combine. Half filled

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Speaker 1: the cup with crushed ice, Pour the liquids over it,

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Speaker 1: add more ice to fill the cup, and garnish with

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Speaker 1: a big fresh sprig of mint. Serve it with a straw.

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Speaker 1: And I realized as I was writing this for the

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Speaker 1: first time, I'm not sure why this is the first

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Speaker 1: time that it occurred to me, but I must sound

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Speaker 1: like really high maintenance all the time on this show,

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Speaker 1: you know, Laura. I wasn't gonna say anything. No. I

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Speaker 1: once read that it was one of those like quotes

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Speaker 1: you see on a pillow tourist locations, like I'm not

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Speaker 1: high maintenance. I just know what I like. So there

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Speaker 1: you go, tourist pillows. They know what's up. Sometimes perfect um.

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Speaker 1: And I will say, in my defense, there are even

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Speaker 1: fussier versions. There are a lot of recipes online if

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Speaker 1: you want to look them up. Oh I believe it. Yeah,

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Speaker 1: I I've made the party version, and I made it

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Speaker 1: way too strong, and it was really funny because there

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Speaker 1: was only one person in the party that could drink it,

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Speaker 1: and it was my mom. Dang. And then go to

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Speaker 1: Mrs Reech, Yeah, go go go get it um and

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Speaker 1: then I made them individually, and I always start out

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Speaker 1: with like a fancier version, and then by the end

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Speaker 1: of and by the end, I mean like many days

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Speaker 1: or weeks have passed and I still have the ingredients.

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Speaker 1: The first time I make it, I'm like, I'm going

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Speaker 1: to do this right, and then I'm like, well, I'll

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Speaker 1: just throw it in there. Another thing we have to

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Speaker 1: talk about is the glass where julips are typically served

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Speaker 1: in a silver or pewter cup with shaved or crushed ice,

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Speaker 1: and this is to facilitate the formation of frost. And

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Speaker 1: the proper way to hold a mint julip is by

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Speaker 1: the top or the bottom, and this means that the

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Speaker 1: ice melts slowly. I also read, and I don't believe

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Speaker 1: this is true either, but I did read that the

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Speaker 1: straw was invented because of the mint jewelip to get

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Speaker 1: to the to get to the booze at the bottom,

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Speaker 1: because there's so much crushed ice in there, right right,

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Speaker 1: and it all kind of locks up a little bit. Yeah,

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Speaker 1: that's not true. I'm pretty sure they had straws in

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Speaker 1: ancient Egypt. Yeah, exactly, Like like maybe metal straws were

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Speaker 1: invented because of that, it's possible. But oh quick, science corner.

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Speaker 1: The that pretty frost that forms on the glass forms

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Speaker 1: because of hydrophysics. Physics. Okay, so air generally include some

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Speaker 1: amount of humidity, right, you know? Vaporized molecules of water

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Speaker 1: and water can evaporate and remain in air as vapor

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Speaker 1: when the temperature and the air pressure are high enough,

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Speaker 1: generally that the warmer and denser that air is, the

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Speaker 1: more water vapor it will contain. Assuming that there's a

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Speaker 1: source of water around, But as temperatures or atmospheric pressure drops,

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Speaker 1: vaporized water will will form up into liquid from the

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Speaker 1: air and then collect as do on the solid surfaces

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Speaker 1: around it. You can observe this with any icy drink.

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Speaker 1: The the air that's coming into contact with the sides

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Speaker 1: of the glass, the air becomes cold enough that it

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Speaker 1: hits its dew point, and water will therefore beat up

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Speaker 1: on the sides of the glass. But with a juwelip, okay,

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Speaker 1: you've got You've got a large volume of crushed or

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Speaker 1: shaved ice, the greater surface area of which means that

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Speaker 1: it gains heat extra fast and used to drink, doesn't

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Speaker 1: radiate cold. It rather absorbs heat, creating an area of

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Speaker 1: relative cold around it. And in addition to that ice situation,

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Speaker 1: if you're using a metal cup with that crushed ice,

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Speaker 1: metal is an excellent conductor of heat energy. So the

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Speaker 1: combination means that heat is just shooting into the cup

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Speaker 1: from all around it. So the air around the cup

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Speaker 1: cools below the freezing point. So the dew that collects

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Speaker 1: either freezes into ice when it hits that metal or

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Speaker 1: it collects his ice crystals in the first place, and

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Speaker 1: that's the frost on the sides of a glass. Well,

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Speaker 1: that is pretty cool. Literally. Oh well, let's move on

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Speaker 1: to the yes. Oh yeah, this is a good one. Yeah, okay.

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Speaker 1: The history of the mint jewel might go as far

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Speaker 1: back as several centuries to an Arab drink made of

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Speaker 1: water and rose petal called the juleb um. When the

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Speaker 1: jew labor jew lab made its way to the Mediterranean,

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Speaker 1: the rose was replaced with mint, which was indigenous in

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Speaker 1: the area. Julip is derived from the Persian word ju lab,

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Speaker 1: as in the Indian dessert gulab Jaman. I never once

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Speaker 1: found these when I was in Indian and it's one

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Speaker 1: of my biggest food regrets. It was on my oldest

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Speaker 1: I said, I wanted to find him. And there's one

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Speaker 1: night where this guy who had met called me at

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Speaker 1: like twelve am and he I didn't hear the phone

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Speaker 1: go off, and he was telling me he'd found some.

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Speaker 1: And I think about it to this day. Oh, I'm sorry.

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Speaker 1: There's an alternate universe where I answered the phone and

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Speaker 1: I tried them. Are those those like a like it's

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Speaker 1: it's sort of like a like cottage cheese or like

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Speaker 1: farm farm cheese. That's it's like fried and then dipped

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Speaker 1: in rosewater, like sugary rose syrup. Oh, those are really good.

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Speaker 1: There's places in town we can get some. Oh good. Yeah,

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Speaker 1: I might be mixing it up because there's two that

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Speaker 1: are very similar and I had the one and I

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Speaker 1: haven't had the other. But I have my list and

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Speaker 1: I can make sure. Well that thing that I'm talking about,

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Speaker 1: we can we cann borrow. Excellent, okay, excellent. As far

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Speaker 1: back as the American Revolution, Americans used julip to refer

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Speaker 1: to any sugary cocktail. Yeah. Um. In the US, it

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Speaker 1: was first associated with Virginia, not Kentucky, and in seventeen

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Speaker 1: seventy what maybe the first written mention of the jewlip

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Speaker 1: appeared in the Williamsburg, Virginia Gazette in a short poem

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Speaker 1: on hunting. That was the title of the poem, right, Yeah,

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Speaker 1: it goes like this, the sportsman ready and the julip oer,

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Speaker 1: which doctor's storm at and which sum adore We soon

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Speaker 1: are mounted and direct our way to Brusque the coverts

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Speaker 1: where the foxes lay. I think that went over my head.

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Speaker 1: I'd have to analyze that one a bit more. Another

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Speaker 1: early written mention of the mint jewlip came out of

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Speaker 1: the state in eighteen o three, the state being Virginia

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Speaker 1: a dram of spirituous liquor that has mint in it,

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Speaker 1: taken by Virginians in the morning. The spirituous liquor of

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Speaker 1: the earlier iteration could be rum our brandy. It usually

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Speaker 1: was not whiskey at this point. No, and he has

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Speaker 1: taken in the morning. It was of course seen as

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Speaker 1: medicinal and was used as a morning pick her upper

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Speaker 1: like coffee, and as a cure for a stomach ache

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Speaker 1: or any swallowing issues. Yeah, that's it's bracing mint. Mintis

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Speaker 1: mentis has medicinal properties. Further on that in our upcoming

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Speaker 1: who knows when, But surely one day we'll cover mint.

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Speaker 1: Another origin story, or perhaps the next step in the

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Speaker 1: mint julips evolution, tells of a Kentucky fellow searching for

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Speaker 1: water to add to his bourbon, and he stumbled upon

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Speaker 1: some wild mint, which he obviously added to his drink.

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Speaker 1: Probably not true, but in either case, poor Southerners probably

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Speaker 1: started swapping out the more expensive rum are brandy for

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Speaker 1: the cheaper bourbon. By eighteen sixteen, silver mint julip cups

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Speaker 1: were prizes to be won at Kentucky country fairs. A

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Speaker 1: little bit fancier than those stuffed animals that we get

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Speaker 1: these days. That's true prize. They've really gone down. Who

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Speaker 1: do we write to? People will find out, don't you worry.

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00:22:14,960 --> 00:22:18,520
Speaker 1: In eighteen fifty, Henry Clay, the Senator from the Senator

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Speaker 1: from Kentucky, allegedly popularized the mint jewelop at the Willard

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Speaker 1: Hotel bar, the Round Rubbin. Some sources say the bar

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Speaker 1: still uses Clay's recipe. That recipe is delightful. Okay. This

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Speaker 1: this is from This is from Clay's diary. The mint leaves,

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Speaker 1: fresh and tender, should be pressed against a coin silver

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00:22:38,119 --> 00:22:41,159
Speaker 1: goblet with the back of a silver spoon. Only bruise

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Speaker 1: the leaves gently, and then remove them from the goblet.

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Speaker 1: Half filled with crack dice. Mellow bourbon aged in oaken

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Speaker 1: barrels is poured from the jigger and is allowed to

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Speaker 1: slide slowly through the crack dice. In another receptacle, granulated

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00:22:54,200 --> 00:22:57,280
Speaker 1: sugar is slowly mixed into chilled limestone water to make

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00:22:57,320 --> 00:23:01,080
Speaker 1: a silvery mixture as smooth as some Raregepian oil, then

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00:23:01,119 --> 00:23:04,280
Speaker 1: poured on top of the ice. Wild beads of moisture

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Speaker 1: gather on the burnished exterior of the silver goblet, garnished

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Speaker 1: the brim of the goblet with the choicest sprinks of mint,

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Speaker 1: only the choicest, only the choicest, in your burnished silver goblet,

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Speaker 1: with your simple syrup like rare Egyptian oil. I hope

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Speaker 1: that's what the description is. Rare smooth is some rare

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00:23:24,359 --> 00:23:29,359
Speaker 1: Egyptian oil, like I gotta get some of that, all right, goodness.

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Speaker 1: The mint julip is appreciated by many politicians in the US,

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Speaker 1: including several presidents. Andrew Jackson before he was president, and

381
00:23:37,280 --> 00:23:40,400
Speaker 1: a friend supposedly drink a bunch a bunch of these

382
00:23:40,440 --> 00:23:45,840
Speaker 1: things in a cockfight in President Theodore Roosevelt used them

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00:23:45,840 --> 00:23:49,560
Speaker 1: to convince members of his cabinet to play tennis with him.

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00:23:49,600 --> 00:23:52,120
Speaker 1: After the match, he'd take whoever agreed to play out

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00:23:52,160 --> 00:23:55,600
Speaker 1: for rounds of mint julips. His preferred julip was with

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00:23:55,720 --> 00:23:58,960
Speaker 1: rye whiskey and brandy, though that was the popular way

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00:23:59,000 --> 00:24:01,280
Speaker 1: to to make it for a long time. Yeah, either

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00:24:01,320 --> 00:24:04,120
Speaker 1: with a combination of ram and brandy or whiskey and brandy. Right.

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Speaker 1: At one point Roosevelt add to defend himself in a

390
00:24:07,760 --> 00:24:10,359
Speaker 1: court and Michigan from what he claimed was a libelous

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00:24:10,520 --> 00:24:14,960
Speaker 1: article that was calling him a drunk. Under oath, he said,

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00:24:15,640 --> 00:24:18,320
Speaker 1: there was a fine bed of mint at the White House.

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Speaker 1: I may have drunk a half dozen mint julips in

394
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Speaker 1: a year, to which his lawyer asked, did you drink

395
00:24:23,840 --> 00:24:27,760
Speaker 1: them all at one time? I can't understand why the lawyer,

396
00:24:30,520 --> 00:24:37,359
Speaker 1: but Roosevelt won the suit. Yes, um, good, good good Yeah.

397
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Speaker 1: In eighteen seventy seven, famous Polish actress Helena Moljessica attended

398
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Speaker 1: the Kentucky Derby and she was toasted by the builder

399
00:24:46,080 --> 00:24:49,200
Speaker 1: of Churchill Downs where the Derby's held, and the builder

400
00:24:49,280 --> 00:24:52,959
Speaker 1: Maryweather Louis Clark Jr. Anyway, he toasted the actress as

401
00:24:53,000 --> 00:24:55,520
Speaker 1: she's given this huge mint julip that was meant to

402
00:24:55,560 --> 00:24:58,720
Speaker 1: be shared, but she drank the whole thing and then

403
00:24:58,960 --> 00:25:02,640
Speaker 1: ordered another, so she must have enjoyed it. Good job.

404
00:25:02,720 --> 00:25:07,639
Speaker 1: La Around then was when whiskey became the primary ingredient

405
00:25:07,720 --> 00:25:10,120
Speaker 1: in julips, partially because of a thing that we've talked

406
00:25:10,160 --> 00:25:13,840
Speaker 1: about on the show before, the great French wine grape blight.

407
00:25:14,800 --> 00:25:18,840
Speaker 1: Up until then, brandy had been the popular drink of

408
00:25:18,880 --> 00:25:22,360
Speaker 1: the Southern upper classes. But French brandy is a grape distillate,

409
00:25:22,560 --> 00:25:26,600
Speaker 1: so it suddenly got really rare and really expensive. Simultaneously,

410
00:25:26,720 --> 00:25:29,640
Speaker 1: a lot of Southern tipplers were hit by financial losses

411
00:25:29,720 --> 00:25:32,960
Speaker 1: due to the Civil War and emancipation. Can't say I

412
00:25:33,000 --> 00:25:37,600
Speaker 1: feel terrible for them. Also, simultaneously, whiskey distillation technology was improving,

413
00:25:37,760 --> 00:25:40,720
Speaker 1: so the quality of whiskey and bourbon available was going

414
00:25:40,800 --> 00:25:44,439
Speaker 1: up and becoming more acceptable to the refined palette. That

415
00:25:44,560 --> 00:25:48,800
Speaker 1: refined palette. Um a writer for the Lexington Herald wrote

416
00:25:48,800 --> 00:25:54,320
Speaker 1: in then comes the zenis of man's pleasure, Then comes

417
00:25:54,440 --> 00:25:59,960
Speaker 1: the mint julip. So clearly it had cemented itself into

418
00:26:00,040 --> 00:26:06,120
Speaker 1: Tucky's cocktail culture um and this commented some sorry, here

419
00:26:06,160 --> 00:26:10,919
Speaker 1: we go, Okay. The article continues when it is made.

420
00:26:11,160 --> 00:26:15,879
Speaker 1: Sip it slowly, and the final paragraph begins. August suns

421
00:26:15,880 --> 00:26:18,879
Speaker 1: are shining. The breath of the south wind is upon you.

422
00:26:19,520 --> 00:26:23,119
Speaker 1: It is fragrant, cold and sweet. It is seductive. No

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00:26:23,280 --> 00:26:27,200
Speaker 1: maiden's kiss is tenderer or more refreshing. No maiden's touch

424
00:26:27,280 --> 00:26:31,280
Speaker 1: could be more passionate. Sip and dream. It is a

425
00:26:31,359 --> 00:26:34,720
Speaker 1: dream itself. No other land can give you so much

426
00:26:34,720 --> 00:26:38,359
Speaker 1: sweet solace for your cares. No other liquor sus you

427
00:26:38,400 --> 00:26:42,719
Speaker 1: in melancholy days. Sip it and say there is no

428
00:26:42,800 --> 00:26:45,600
Speaker 1: solace for the soul, no tonic for the body, like

429
00:26:45,720 --> 00:26:53,400
Speaker 1: old bourbon whiskey. My heart be still my heart. Yeah right,

430
00:26:53,880 --> 00:26:56,800
Speaker 1: I love, I love all of those. Well, here's another

431
00:26:56,840 --> 00:27:01,600
Speaker 1: one for you, buddy. Yep ends the mint juwelip. The

432
00:27:01,800 --> 00:27:05,520
Speaker 1: Very Dream of Drinks by J. Sault Smith came with

433
00:27:05,720 --> 00:27:08,680
Speaker 1: this passage. It is the very dream of drinks, the

434
00:27:08,800 --> 00:27:11,879
Speaker 1: vision of sweet quaffings. The bourbon and the mint are

435
00:27:11,960 --> 00:27:15,040
Speaker 1: lovers in the same land. They live on the same food.

436
00:27:15,080 --> 00:27:18,359
Speaker 1: They are fostered. The mint tips its infant leaf into

437
00:27:18,400 --> 00:27:20,760
Speaker 1: the same stream that makes the bourbon what it is.

438
00:27:21,320 --> 00:27:24,080
Speaker 1: The corn grows in the level lands through which small

439
00:27:24,119 --> 00:27:28,280
Speaker 1: streams meander bye by the brook side. The mint grows.

440
00:27:28,800 --> 00:27:32,080
Speaker 1: As the little wavelets passed, they glide up to kiss

441
00:27:32,160 --> 00:27:35,159
Speaker 1: the feet of the growing mint. The mint bends to

442
00:27:35,240 --> 00:27:40,199
Speaker 1: salute them. Gracious and kind. It is living only for

443
00:27:40,240 --> 00:27:43,359
Speaker 1: the sake of others. The crushing of it only makes

444
00:27:43,359 --> 00:27:48,160
Speaker 1: its sweetness more apparent, like a dark like a woman's heart.

445
00:27:48,240 --> 00:27:52,520
Speaker 1: It gives its sweetest aroma when bruised. Among the first

446
00:27:52,520 --> 00:27:55,719
Speaker 1: to greet the spring, it comes besides the gurgling brooks

447
00:27:55,720 --> 00:28:00,800
Speaker 1: that make music in the pastures. It lives, thrives. Oh

448
00:28:00,840 --> 00:28:05,760
Speaker 1: my goodness, right, this is I can't I can't say

449
00:28:05,800 --> 00:28:11,440
Speaker 1: I'm surprised based on like the just general verbose poetry

450
00:28:11,680 --> 00:28:14,399
Speaker 1: of language that we ran into when we were hanging

451
00:28:14,400 --> 00:28:17,080
Speaker 1: out with various people in Kentucky. Like, I think this

452
00:28:17,160 --> 00:28:20,439
Speaker 1: is kind of like the thought, like the pattern of

453
00:28:20,480 --> 00:28:24,880
Speaker 1: thought in that area. They're great. There were several times

454
00:28:25,040 --> 00:28:29,800
Speaker 1: where I personally felt we were in some book' the

455
00:28:29,800 --> 00:28:32,000
Speaker 1: way people were speaking. I was like, I wasn't aware

456
00:28:32,160 --> 00:28:38,000
Speaker 1: people actually spoke this way. But it's lovely, very intense, yes,

457
00:28:38,600 --> 00:28:43,760
Speaker 1: very poetical, very poetical, indeed um And speaking of poetical,

458
00:28:44,440 --> 00:28:47,480
Speaker 1: in one a band called The Clovers released a song

459
00:28:47,560 --> 00:28:50,680
Speaker 1: called one Mint Julip about a man who finds himself

460
00:28:50,720 --> 00:28:52,640
Speaker 1: in a bit of a bind after one Meant Julip.

461
00:28:53,400 --> 00:28:56,160
Speaker 1: Ray Charles covered it in nineteen sixty one. Are around there,

462
00:28:56,480 --> 00:28:59,520
Speaker 1: and it rose to the top of the charts. The

463
00:28:59,560 --> 00:29:01,479
Speaker 1: mint jewel up is now so ingrained with the Kentucky

464
00:29:01,520 --> 00:29:03,880
Speaker 1: Derby that the Governor of Kentucky toast the winner of

465
00:29:03,920 --> 00:29:07,080
Speaker 1: the derby with the sterling silver jewlip cup at the

466
00:29:07,080 --> 00:29:10,160
Speaker 1: winner's party. And if you are attending the derby, you'll

467
00:29:10,160 --> 00:29:12,320
Speaker 1: probably drink a jewelip that's made with al ready to

468
00:29:12,360 --> 00:29:17,880
Speaker 1: serve cocktail mix, unless you pony up a thousand dollars

469
00:29:17,920 --> 00:29:21,080
Speaker 1: for a handmade julip in a collectible pewter cup, the

470
00:29:21,120 --> 00:29:24,280
Speaker 1: proceeds of which go to a local charity, recently to

471
00:29:24,440 --> 00:29:27,720
Speaker 1: Jennifer Lawrence's the Jennifer Lawrence Arts Fund, Yes, which helps

472
00:29:27,880 --> 00:29:32,920
Speaker 1: kids get into the arts. Jay Laws apparently from Louisville. Yes, yes,

473
00:29:33,720 --> 00:29:37,120
Speaker 1: a lot of money for a cocktail, that is, but yeah,

474
00:29:37,160 --> 00:29:43,120
Speaker 1: it's very good cause. Yes, that's true. It is as

475
00:29:43,120 --> 00:29:46,720
Speaker 1: I said, at the beginning, a very fancy drink for

476
00:29:46,800 --> 00:29:49,680
Speaker 1: a very fancy event. Um. But that's that's what we

477
00:29:49,720 --> 00:29:51,680
Speaker 1: have to say on the man, Julip. Yes, and we're

478
00:29:51,680 --> 00:29:54,400
Speaker 1: going to get into the foods of the Derby after

479
00:29:54,520 --> 00:29:56,160
Speaker 1: we get into a quick break for a word from

480
00:29:56,160 --> 00:30:09,440
Speaker 1: our sponsor and we're back. Thank you sponsor, Yes, thank you.

481
00:30:09,880 --> 00:30:11,760
Speaker 1: All right. The first food we're going to talk about

482
00:30:11,840 --> 00:30:16,520
Speaker 1: is the hot brown or the Kentucky brown. Okay, um,

483
00:30:16,640 --> 00:30:20,760
Speaker 1: hot brown? What is it hard to say from the name,

484
00:30:20,920 --> 00:30:23,880
Speaker 1: isn't it? I know, right, Yeah, I didn't know if

485
00:30:23,880 --> 00:30:25,760
Speaker 1: this was until I went to that Derby party. I

486
00:30:25,800 --> 00:30:27,240
Speaker 1: had heard of it and I knew it was Kentucky

487
00:30:27,240 --> 00:30:30,239
Speaker 1: Derby food. But from the name I could get there

488
00:30:30,240 --> 00:30:33,040
Speaker 1: were very little context clues except that it's a warm

489
00:30:33,120 --> 00:30:39,520
Speaker 1: food one would think possibly brown. Possibly hot brown is

490
00:30:39,560 --> 00:30:43,400
Speaker 1: an opened face turkey, bacon and pometto sandwich, topped with

491
00:30:43,440 --> 00:30:47,280
Speaker 1: mornai sauce and possibly parmesan, and served hot. Yes. Yeah,

492
00:30:47,520 --> 00:30:50,760
Speaker 1: there are variations. Some include sliced ham instead of or

493
00:30:50,840 --> 00:30:54,200
Speaker 1: in addition to the sliced turkey. Many have slices of

494
00:30:54,240 --> 00:30:58,360
Speaker 1: fresh tomato. Some sprinkled paprika on top instead of including pimento.

495
00:30:58,920 --> 00:31:02,640
Speaker 1: But yeah, that's that's the basic basic thing. And morn

496
00:31:02,640 --> 00:31:05,520
Speaker 1: a sauce, if you're unfamiliar, is a classic French sauce

497
00:31:05,720 --> 00:31:07,600
Speaker 1: based on a roo. You know, you heat butter and

498
00:31:07,640 --> 00:31:10,160
Speaker 1: flour until it's a lightly toasted paste, and then you

499
00:31:10,200 --> 00:31:12,720
Speaker 1: add warm milk to create a sauce. If you stop there,

500
00:31:12,720 --> 00:31:15,000
Speaker 1: that's a besh meal, but for a more ney you

501
00:31:15,200 --> 00:31:18,440
Speaker 1: then go on to add grated cheese. Grier is traditional,

502
00:31:18,640 --> 00:31:21,040
Speaker 1: but white cheddar or parmesan are often used here in

503
00:31:21,040 --> 00:31:23,480
Speaker 1: the States, and the current chef at the restaurant where

504
00:31:23,520 --> 00:31:28,480
Speaker 1: the hot brown was invented strongly recommends pecorino romano. Just

505
00:31:28,680 --> 00:31:33,880
Speaker 1: f y, I okay, the result is a little bit

506
00:31:33,960 --> 00:31:36,600
Speaker 1: of of a hot mess. This is where I get

507
00:31:36,600 --> 00:31:38,959
Speaker 1: into a little bit of like a like an interior

508
00:31:39,200 --> 00:31:44,000
Speaker 1: internal debate about the term open face sandwich, because I

509
00:31:44,000 --> 00:31:45,080
Speaker 1: think that if you have to eat it with a

510
00:31:45,120 --> 00:31:49,520
Speaker 1: knife and fork, it's no longer sandwich. Sure it's a

511
00:31:49,560 --> 00:31:55,080
Speaker 1: casserole and that's different. Um, but but anyway, but it's

512
00:31:55,080 --> 00:31:58,200
Speaker 1: apparently delicious, and we got to well, Annie, I can't

513
00:31:58,200 --> 00:32:00,480
Speaker 1: have pimento or paprika, so I didn't eat one. While

514
00:32:00,480 --> 00:32:02,680
Speaker 1: we were in Kentucky. But you did, Annie, I did

515
00:32:02,720 --> 00:32:05,200
Speaker 1: and started super producer Dylan, and we made the foolish

516
00:32:05,200 --> 00:32:08,880
Speaker 1: mistake we each ordered one, not knowing, oh that the

517
00:32:08,880 --> 00:32:11,640
Speaker 1: plates were going to be as big as tire wheels

518
00:32:11,800 --> 00:32:16,200
Speaker 1: and tire wheels. Yeah, that's great and tire wells, I

519
00:32:16,200 --> 00:32:18,240
Speaker 1: think is what I was looking for. And that. Yeah,

520
00:32:18,280 --> 00:32:20,440
Speaker 1: it was just a giant amount of food. It was.

521
00:32:21,240 --> 00:32:25,120
Speaker 1: We absolutely should have and could have shared one. Um.

522
00:32:25,120 --> 00:32:30,800
Speaker 1: It was glorious. It was. It was delicious and it

523
00:32:30,880 --> 00:32:34,280
Speaker 1: was so big. Okay, I'm wondering if all of them

524
00:32:34,280 --> 00:32:36,160
Speaker 1: are this big, because the one I had in Atlanta

525
00:32:36,280 --> 00:32:38,440
Speaker 1: was not that big at all. Um, and it was

526
00:32:38,720 --> 00:32:42,920
Speaker 1: pretty open face sandwichy um. But this one, I wasn't

527
00:32:42,920 --> 00:32:45,840
Speaker 1: even sure there was Texas toast in there until like

528
00:32:46,040 --> 00:32:50,400
Speaker 1: several bites in you had to excavate it. I was

529
00:32:50,440 --> 00:32:53,600
Speaker 1: discovering something new and every bite and it was it

530
00:32:53,720 --> 00:32:57,440
Speaker 1: was really delicious. I mean it was cheese and carbs

531
00:32:57,480 --> 00:33:01,920
Speaker 1: and salty meat and tomato on top, a very big

532
00:33:02,200 --> 00:33:06,000
Speaker 1: slice of tomato on top. Mmmm. I couldn't finish it.

533
00:33:06,400 --> 00:33:08,040
Speaker 1: I couldn't do it. That that was It reminded me

534
00:33:08,040 --> 00:33:10,680
Speaker 1: the name of the restaurant that was at win Chills,

535
00:33:10,840 --> 00:33:14,160
Speaker 1: right trific place. Yeah, we got we got pretty much

536
00:33:14,240 --> 00:33:17,400
Speaker 1: the gambit of the foods we wanted to we want

537
00:33:17,440 --> 00:33:20,560
Speaker 1: we were sure. We had to try while we were

538
00:33:20,600 --> 00:33:23,680
Speaker 1: there to to do this episode, and that was Derby

539
00:33:23,720 --> 00:33:28,120
Speaker 1: Pie meant julip and a Hot Brown. Yeah. We ordered

540
00:33:28,200 --> 00:33:30,560
Speaker 1: Huffifies thinking that was going to be a small place

541
00:33:30,600 --> 00:33:32,720
Speaker 1: and it was huge. It was also huge. It was

542
00:33:32,760 --> 00:33:35,600
Speaker 1: all the food there was huge. It was it was delicious.

543
00:33:35,880 --> 00:33:38,080
Speaker 1: It was I thought I was going to die. Yeah,

544
00:33:38,600 --> 00:33:41,280
Speaker 1: we had to take in some serious considerations like how

545
00:33:41,360 --> 00:33:44,040
Speaker 1: much food can we eat in a day? How can

546
00:33:44,120 --> 00:33:46,640
Speaker 1: we space everything out? Because we were only there for

547
00:33:46,720 --> 00:33:50,080
Speaker 1: three days? Were three days two nights. Yeah, so we

548
00:33:50,120 --> 00:33:53,000
Speaker 1: had to be smart and think about it. M hmmm.

549
00:33:54,200 --> 00:33:57,480
Speaker 1: We're gonna put put together some some clips from all

550
00:33:57,520 --> 00:34:00,240
Speaker 1: of our road trip stuff, so we'll get into that

551
00:34:00,400 --> 00:34:05,120
Speaker 1: in another episode, but yes, for now. The Hot Brown History,

552
00:34:05,400 --> 00:34:10,600
Speaker 1: Hot Brown history, Um, this one actually seems fairly clear cuts.

553
00:34:10,920 --> 00:34:17,080
Speaker 1: I'm almost suspicious. Um in. Fred K. Schmidt, a chef

554
00:34:17,120 --> 00:34:20,759
Speaker 1: at the Brown Hotel Louisville, was looking for an alternative

555
00:34:20,880 --> 00:34:24,200
Speaker 1: to ham and eggs. The hotel used to host these

556
00:34:24,640 --> 00:34:27,760
Speaker 1: supper dance parties. And when the alcohol are dancing became

557
00:34:27,800 --> 00:34:31,480
Speaker 1: too much, Usually around one am, people would wander into

558
00:34:31,600 --> 00:34:36,640
Speaker 1: the hotel restaurant and Chef Schmidt wanted to have something

559
00:34:37,120 --> 00:34:40,600
Speaker 1: for them for drunk people, essentially drunk tired people to

560
00:34:40,920 --> 00:34:45,399
Speaker 1: order um. Yeah. According to the hotel manager at the time,

561
00:34:45,480 --> 00:34:48,200
Speaker 1: Rudy Suck, this is how it went down. Chef Smidt

562
00:34:48,200 --> 00:34:50,880
Speaker 1: wanted to use turkey outside of Thanksgiving and Christmas and

563
00:34:50,960 --> 00:34:53,920
Speaker 1: wanted to create an open faced turkey sandwich with mornay

564
00:34:54,000 --> 00:34:58,320
Speaker 1: sauce from Suck. I said that sounds a little flat.

565
00:34:58,560 --> 00:35:00,880
Speaker 1: The chef said, I'm gonna put a under the broiler.

566
00:35:01,400 --> 00:35:03,920
Speaker 1: The major d said it should have a little color too,

567
00:35:04,360 --> 00:35:06,880
Speaker 1: So Schmidt said, We'll put two strips of bacon on

568
00:35:06,960 --> 00:35:09,719
Speaker 1: top of it, and I said, how about some pimiento

569
00:35:10,000 --> 00:35:15,319
Speaker 1: and while hot brown. The hotel usually sells about eight

570
00:35:15,360 --> 00:35:17,560
Speaker 1: hundred of these a week, but during derby season they

571
00:35:17,600 --> 00:35:22,120
Speaker 1: may sell as much as twelve hundred and three days.

572
00:35:22,280 --> 00:35:27,279
Speaker 1: So people like me, you, oh, yeah, you could have it,

573
00:35:27,320 --> 00:35:29,239
Speaker 1: but you know, go into town and yeah, I'm not

574
00:35:29,280 --> 00:35:30,839
Speaker 1: sure that I could. I'm sure that at the right

575
00:35:30,880 --> 00:35:33,200
Speaker 1: place I could get them to make it not poisonous.

576
00:35:33,239 --> 00:35:36,880
Speaker 1: To me, sure, but then we've also got burgoose do

577
00:35:37,200 --> 00:35:40,720
Speaker 1: burgoose do? What does that? Lauren? It is a hearty,

578
00:35:40,840 --> 00:35:43,480
Speaker 1: adaptable stew that's good for feeding a whole lot of

579
00:35:43,520 --> 00:35:47,719
Speaker 1: people from whatever you've got available. The it's got it

580
00:35:47,840 --> 00:35:51,040
Speaker 1: like gumbo. It's got just infinite variations. But what people

581
00:35:51,040 --> 00:35:54,320
Speaker 1: agree on is that it contains multiple meats and vegetables

582
00:35:54,440 --> 00:35:57,560
Speaker 1: and is slow simmered for hours, like like as little

583
00:35:57,560 --> 00:36:01,000
Speaker 1: as four and as many as twenty four uh, and

584
00:36:01,000 --> 00:36:05,520
Speaker 1: should be properly prepared outdoors over open wood fueled fire. Yeah.

585
00:36:06,520 --> 00:36:09,799
Speaker 1: I like bronzewig stew. Yeah, totally. Yeah. The origin of

586
00:36:09,840 --> 00:36:12,920
Speaker 1: the name is contested. It may either root from vulgar

587
00:36:12,960 --> 00:36:17,160
Speaker 1: wheat or from the French ragou, which is another type

588
00:36:17,160 --> 00:36:21,279
Speaker 1: of stew. Classic recipes call for whatever wild game you've

589
00:36:21,320 --> 00:36:24,719
Speaker 1: got on hand, from venison to duck to squirrel, and

590
00:36:24,920 --> 00:36:29,759
Speaker 1: whatever vegetable do you happen to be growing common these days, though,

591
00:36:30,000 --> 00:36:33,520
Speaker 1: um is a combination of beef, pork, and chicken, generally

592
00:36:33,600 --> 00:36:37,520
Speaker 1: chunks rather than ground, and vegetables like onions, carrots, celery

593
00:36:37,600 --> 00:36:42,640
Speaker 1: and sweet peppers, potatoes, hamony or fresh corn, tomatoes, cabbage

594
00:36:42,719 --> 00:36:46,839
Speaker 1: and beans, or peas, Worcestershire sauce, steak sauce, and hot

595
00:36:46,840 --> 00:36:49,560
Speaker 1: sauce are common seasonings involved in there. To give you

596
00:36:49,560 --> 00:36:52,479
Speaker 1: a kind of a sense of the flavor profile. There

597
00:36:52,480 --> 00:36:55,560
Speaker 1: are a few burgoo festivals in Kentucky in the fall.

598
00:36:55,960 --> 00:37:00,840
Speaker 1: Or Veteran cooks are sometimes called burgomeisters. I love it. Yeah.

599
00:37:01,400 --> 00:37:04,840
Speaker 1: One of the festivals in Anderson County features both a

600
00:37:04,920 --> 00:37:09,840
Speaker 1: motorcycle show and an ugly lamp contest. An ugly lamp contact.

601
00:37:09,920 --> 00:37:12,480
Speaker 1: I've never heard of this, but I want to go

602
00:37:12,600 --> 00:37:18,640
Speaker 1: to their Oh I do too, Oh man, I lamp contest. Like,

603
00:37:18,680 --> 00:37:21,280
Speaker 1: I've seen some ugly lamps in my time, So I really,

604
00:37:21,360 --> 00:37:23,680
Speaker 1: I'm really curious what people could come up with with.

605
00:37:23,760 --> 00:37:28,960
Speaker 1: I mean, humans are infinitely creative. This is true, This

606
00:37:29,040 --> 00:37:33,439
Speaker 1: is true. I Um, I have a lot of friends

607
00:37:33,440 --> 00:37:36,680
Speaker 1: from Kentucky. It's one of those things where I just

608
00:37:36,920 --> 00:37:40,399
Speaker 1: noticed that probably a very good proportion of my friends

609
00:37:40,400 --> 00:37:42,400
Speaker 1: are from Kentucky. I'm not sure how or why that happened,

610
00:37:42,800 --> 00:37:45,360
Speaker 1: but um, I was talking to them about burgue and

611
00:37:45,400 --> 00:37:47,080
Speaker 1: I was like, just tell me what it's in it.

612
00:37:47,160 --> 00:37:49,719
Speaker 1: And it was so funny trying to pin down like

613
00:37:49,800 --> 00:37:53,360
Speaker 1: any semblance of an answer. It was great. It was

614
00:37:53,360 --> 00:37:56,000
Speaker 1: a great conversation that I very much enjoyed. Oh yeah,

615
00:37:56,000 --> 00:37:59,240
Speaker 1: I looked at like maybe a dozen Burger recipes to

616
00:37:59,239 --> 00:38:02,759
Speaker 1: to come up with that sort of truncated list. Yeah,

617
00:38:02,840 --> 00:38:04,359
Speaker 1: but all of I mean those are like the most

618
00:38:04,440 --> 00:38:09,480
Speaker 1: commonly appearing ingredients, but all kinds of stuff is in there. Yeah. Yeah,

619
00:38:10,000 --> 00:38:12,960
Speaker 1: So that's our food portion. But we do have one

620
00:38:12,960 --> 00:38:16,120
Speaker 1: other type of food, a dessert. A dessert so important.

621
00:38:16,760 --> 00:38:19,000
Speaker 1: But first we have a quick break for a word

622
00:38:19,000 --> 00:38:32,440
Speaker 1: from our sponsor. And we're back. Thank you, sponsored, Yes,

623
00:38:32,560 --> 00:38:34,319
Speaker 1: thank you, And we're back and we're here to talk

624
00:38:34,320 --> 00:38:39,520
Speaker 1: about Derby Pie. Derby Pie. Oh no, and we've been

625
00:38:39,560 --> 00:38:43,440
Speaker 1: sued everybody. That's it for food stuff. Back up your things, Lauren,

626
00:38:43,480 --> 00:38:46,839
Speaker 1: it's time to go. Oh we had a good run.

627
00:38:47,840 --> 00:38:49,920
Speaker 1: If anything is going to bring us down, we both

628
00:38:50,000 --> 00:38:51,359
Speaker 1: knew it was going to be Derby Pie. We both

629
00:38:51,400 --> 00:38:53,280
Speaker 1: knew it was gonna be pie for sure, some kind

630
00:38:53,160 --> 00:38:57,359
Speaker 1: of another. Oh, Derby Pie is litigious. That's the word

631
00:38:58,320 --> 00:39:01,759
Speaker 1: as all heck tell tell tell us what it is

632
00:39:01,760 --> 00:39:05,279
Speaker 1: and why? Yes, okay, so Derby Pie first is a

633
00:39:05,320 --> 00:39:10,359
Speaker 1: delicious dessert. It's sort of a glorified pecan pie. Um,

634
00:39:10,400 --> 00:39:12,799
Speaker 1: there are a couple of permutations, but in general you've

635
00:39:12,800 --> 00:39:16,080
Speaker 1: got the flaky crust, pecan pie. Filling are sometimes walnuts

636
00:39:16,080 --> 00:39:19,640
Speaker 1: are used, chocolate chips and bourbon. It's really popular around

637
00:39:20,000 --> 00:39:24,719
Speaker 1: Derby time. Um. The interesting thing about this is this

638
00:39:24,800 --> 00:39:28,799
Speaker 1: is not the Derby pie that is gonna sue you. Um.

639
00:39:28,960 --> 00:39:31,480
Speaker 1: But more on that in a minute. Um. It's often

640
00:39:31,480 --> 00:39:36,000
Speaker 1: served warmed, not microwaved, never microwave, and with ice cream

641
00:39:36,040 --> 00:39:40,360
Speaker 1: and whipped cream. Bourbon flavor is of course a popular option.

642
00:39:40,440 --> 00:39:44,320
Speaker 1: Burbon everything, yes, um. And the reason for the hilarious

643
00:39:44,320 --> 00:39:47,760
Speaker 1: were sued joke, UM is that the company that claims

644
00:39:47,800 --> 00:39:49,640
Speaker 1: to have created the pie in nineteen fifty, which is

645
00:39:49,719 --> 00:39:54,080
Speaker 1: Current's Kitchen and Louisville, is, as Lauren said, quite litigious. Um.

646
00:39:54,400 --> 00:39:57,280
Speaker 1: On multiple occasions they have sent restaurants are bars serving

647
00:39:57,680 --> 00:40:00,799
Speaker 1: quote Derby pie cease into sistla are saying that the

648
00:40:00,960 --> 00:40:06,480
Speaker 1: name is trademark. According to Alan Rupp, at Kern's Kitchen,

649
00:40:06,520 --> 00:40:09,560
Speaker 1: beginning in nineteen fifty, Grandma Kern would make three pies

650
00:40:09,600 --> 00:40:11,920
Speaker 1: at a time as a signature item for their family

651
00:40:11,960 --> 00:40:16,040
Speaker 1: owned restaurant. Melrose. In her version, used walnuts in a

652
00:40:16,080 --> 00:40:19,480
Speaker 1: stead of the cons and no bourbon. When the restaurant

653
00:40:19,480 --> 00:40:22,000
Speaker 1: closed in nineteen sixty, they kept the pie business up

654
00:40:22,000 --> 00:40:25,680
Speaker 1: and running. Kurn's Kitchen got the registered trademark for Derby

655
00:40:25,680 --> 00:40:28,840
Speaker 1: Pie soon after. But I will say this is different

656
00:40:28,880 --> 00:40:31,840
Speaker 1: than the story that appears on the Kern's website. It

657
00:40:31,920 --> 00:40:34,480
Speaker 1: attributes the pie to George Kern with some help from

658
00:40:34,480 --> 00:40:37,560
Speaker 1: his parents at Melrose In in nineteen fifty. The name

659
00:40:37,680 --> 00:40:40,400
Speaker 1: was chosen among the mini suggestions from the family. I

660
00:40:40,400 --> 00:40:42,279
Speaker 1: believe they drew from a hat, which is funny how

661
00:40:42,280 --> 00:40:49,320
Speaker 1: often that happens in our food history cyclists um by Night.

662
00:40:49,360 --> 00:40:51,520
Speaker 1: They filed for the trademark with the U. S. Patent

663
00:40:51,600 --> 00:40:55,239
Speaker 1: Office and the Commonwealth of Kentucky. Just to remember, if

664
00:40:55,280 --> 00:40:58,120
Speaker 1: you're never eaten Kern's Kitchen chocolate nut Pie, you've never

665
00:40:58,160 --> 00:41:04,600
Speaker 1: eaten Derby Pie registered mark. What it says on the website,

666
00:41:05,239 --> 00:41:07,200
Speaker 1: um A Current's Kitchen went from three pies a day

667
00:41:07,200 --> 00:41:10,359
Speaker 1: to about eight hundred a day. And these are modern times.

668
00:41:10,400 --> 00:41:14,200
Speaker 1: They're very, very protective of their recipe and technique. They

669
00:41:14,280 --> 00:41:17,480
Speaker 1: close off the mixing area so only the production manager

670
00:41:17,560 --> 00:41:22,040
Speaker 1: knows what's going down and there UM for other restaurants.

671
00:41:22,320 --> 00:41:25,840
Speaker 1: If a customer orders Derby Pie. The server is supposed

672
00:41:25,880 --> 00:41:28,319
Speaker 1: to say, no, we don't have that, but we have

673
00:41:28,520 --> 00:41:34,440
Speaker 1: chocolate pecan pie or Kentucky Bourbon pie. Um. One restaurant serves,

674
00:41:34,480 --> 00:41:38,640
Speaker 1: I can't call it Derby pie. There's a recipe online

675
00:41:38,680 --> 00:41:43,840
Speaker 1: for it called mean spirited censorship pie. Um. Yeah, apparently

676
00:41:43,920 --> 00:41:47,320
Speaker 1: Kurrns will send in plants to order the Derby pie

677
00:41:49,280 --> 00:41:55,120
Speaker 1: pie intrigues serious business. But um, I will say restaurants

678
00:41:55,200 --> 00:42:00,360
Speaker 1: can have Current's Kitchen Derby Pie because they license it out.

679
00:42:00,560 --> 00:42:03,880
Speaker 1: Yes they do. Um, they'll ship it. We had some.

680
00:42:04,000 --> 00:42:08,320
Speaker 1: What we had in Lexington was the official Currn's Kitchen

681
00:42:09,280 --> 00:42:11,040
Speaker 1: Derby Pie. We had. We had two kinds. We had

682
00:42:11,080 --> 00:42:14,759
Speaker 1: a Kentucky Bourbon Pie and a Currn's Kitchen Derby Pie.

683
00:42:14,840 --> 00:42:19,680
Speaker 1: We had to do it. Yes for science, Yes, but

684
00:42:19,719 --> 00:42:22,319
Speaker 1: if if on this menu it says Derby Pie, but

685
00:42:22,360 --> 00:42:24,919
Speaker 1: it's not the Current's Kitchen Derby Pie. That's what these

686
00:42:24,960 --> 00:42:29,719
Speaker 1: plants from Curtain's Kitchen are trying to trying to weasel out. Yeah,

687
00:42:30,080 --> 00:42:32,760
Speaker 1: and it's not just restaurants they'll go after either. Bona

688
00:42:32,760 --> 00:42:36,480
Speaker 1: Petite got sued by Curns in nine six for including

689
00:42:36,480 --> 00:42:40,400
Speaker 1: a recipe for Derby pie. However, Bonapetite was like no,

690
00:42:41,120 --> 00:42:44,200
Speaker 1: and produced all these examples from magazines and newspapers across

691
00:42:44,239 --> 00:42:47,000
Speaker 1: the country to argue the term was generic, and the

692
00:42:47,040 --> 00:42:50,919
Speaker 1: court sided with bona Petit. However, when the US Court

693
00:42:50,920 --> 00:42:53,759
Speaker 1: of Appeals for the Sixth Circuit and Cincinnati heard the case,

694
00:42:54,080 --> 00:42:58,080
Speaker 1: they concluded that actually Bonapatita had not provided enough evidence,

695
00:42:58,280 --> 00:43:00,960
Speaker 1: but they perhaps could if they to trial, but the

696
00:43:00,960 --> 00:43:04,160
Speaker 1: magazine was like okay, okay, never mind, not worth it.

697
00:43:04,200 --> 00:43:07,319
Speaker 1: They settled instead. And Current's Kitchen is trying to keep

698
00:43:07,320 --> 00:43:10,520
Speaker 1: the trademark and prevent it from becoming a generic term

699
00:43:10,640 --> 00:43:14,680
Speaker 1: like zipper or xerox and thereby losing that trademark. And

700
00:43:14,719 --> 00:43:17,719
Speaker 1: I know Google has specific terminology for their employees to

701
00:43:17,840 --> 00:43:19,520
Speaker 1: use to try to keep this from happening to them

702
00:43:19,560 --> 00:43:25,720
Speaker 1: as well. I wonder how that's going, I honestly do, yes, okay.

703
00:43:25,800 --> 00:43:29,080
Speaker 1: According to the Kerns family lawyer, they've sued over the

704
00:43:29,160 --> 00:43:32,560
Speaker 1: name twenty five times and sent about two season desist

705
00:43:32,640 --> 00:43:36,080
Speaker 1: letters per week, per week, per week. Because of this,

706
00:43:36,320 --> 00:43:40,560
Speaker 1: the Electronic Frontier Foundation the e f F inducted Current's

707
00:43:40,600 --> 00:43:44,879
Speaker 1: Kitchen into their takedown Hall of Shame and for being

708
00:43:45,239 --> 00:43:51,040
Speaker 1: mean spirited sensors who seek to shut down recipe sharing. Wow, right, yeah,

709
00:43:51,239 --> 00:43:54,160
Speaker 1: And I do think it's kind of funny that Currents

710
00:43:54,560 --> 00:43:58,759
Speaker 1: is so protective of Derby Pie. But this might be anecdotal,

711
00:43:59,040 --> 00:44:01,439
Speaker 1: but I'm pretty sure when most people think of Derby Pie,

712
00:44:01,760 --> 00:44:05,800
Speaker 1: they're not thinking of the Current's recipe version. Most people

713
00:44:06,200 --> 00:44:08,040
Speaker 1: are thinking of that version I described and beginning, the

714
00:44:08,040 --> 00:44:11,919
Speaker 1: galorified pecan pie with chocolate and bourbon. That's what I think,

715
00:44:12,000 --> 00:44:16,440
Speaker 1: and that it could be because Kern's Kitchen is really

716
00:44:16,440 --> 00:44:18,400
Speaker 1: only in Kentucky, even though you can get them to

717
00:44:18,440 --> 00:44:22,000
Speaker 1: ship it. Yeah, there's Yeah, finding a recipe is a

718
00:44:22,000 --> 00:44:24,759
Speaker 1: lot easier than ordering a pie online or whatever, right,

719
00:44:24,880 --> 00:44:28,719
Speaker 1: or getting whatever your local pie restaurant makes that's not

720
00:44:28,880 --> 00:44:33,360
Speaker 1: Current's Kitchen exactly and legal loss stuff. Can you copyright

721
00:44:33,400 --> 00:44:37,960
Speaker 1: a recipe question mark? Not really no, but you can

722
00:44:38,320 --> 00:44:42,480
Speaker 1: copyright trademark and name a name absolutely right, Well, that

723
00:44:42,680 --> 00:44:45,759
Speaker 1: is our Derby Pie section. And like we said, we

724
00:44:45,800 --> 00:44:48,560
Speaker 1: did try. We tried them both and they were both delightful.

725
00:44:48,760 --> 00:44:53,160
Speaker 1: Oh goodness, yes, absolutely, yeah, it's a superproducer Dylan's favorite

726
00:44:53,160 --> 00:44:57,279
Speaker 1: type of pie. I I've never had the Current's Kitchen one,

727
00:44:58,000 --> 00:45:01,680
Speaker 1: and I it was very delicious and it was more

728
00:45:02,120 --> 00:45:05,239
Speaker 1: savory almost and more of a salty hint to it. Yeah.

729
00:45:05,320 --> 00:45:10,359
Speaker 1: The other one, Kentucky Bourbon Pie did. They were both

730
00:45:10,360 --> 00:45:12,560
Speaker 1: real good. They were there both. I mean, I love

731
00:45:12,600 --> 00:45:18,839
Speaker 1: a pecan pie. So that's our Derby food extravaganza. Yeah yeah,

732
00:45:18,920 --> 00:45:21,760
Speaker 1: and uh yeah, Like like we said earlier, um, we've

733
00:45:21,800 --> 00:45:26,000
Speaker 1: got lots of sound from our road trip. We've got

734
00:45:26,239 --> 00:45:32,120
Speaker 1: two episodes on Bourbon forthcoming in in relatively short order, um,

735
00:45:32,160 --> 00:45:35,640
Speaker 1: because we got to yeah, you know, in addition to

736
00:45:35,760 --> 00:45:39,400
Speaker 1: doing our usual food stuff breakdown of a thing, we

737
00:45:39,440 --> 00:45:43,480
Speaker 1: also had the enormous good fortune to get to interview

738
00:45:43,920 --> 00:45:47,480
Speaker 1: Eddie Russell of Russell's Reserve, who is their their current

739
00:45:47,920 --> 00:45:52,759
Speaker 1: out active master distiller. So it was wonderful and we're

740
00:45:52,800 --> 00:45:55,160
Speaker 1: so excited to share that with you guys. Absolutely so

741
00:45:55,320 --> 00:45:57,759
Speaker 1: keep an eye out or an ear out for that

742
00:45:58,000 --> 00:46:00,080
Speaker 1: in the coming weeks. But for now it brings this

743
00:46:00,160 --> 00:46:13,320
Speaker 1: is too listener man. Annie. Annie has always is always conducting.

744
00:46:13,360 --> 00:46:16,920
Speaker 1: She's always making these conducting gestures, and I'm just like,

745
00:46:17,000 --> 00:46:18,839
Speaker 1: and we're just like sort of staring each other down

746
00:46:19,040 --> 00:46:21,640
Speaker 1: while we do this. Just peek behind the curtains. One day,

747
00:46:21,800 --> 00:46:26,480
Speaker 1: we really should be videotaping it. We really should anyway. Anyway,

748
00:46:26,520 --> 00:46:29,560
Speaker 1: Melanie wrote, I don't know why I'm just getting around

749
00:46:29,560 --> 00:46:33,000
Speaker 1: to sending this now, but regarding the confusing etymology and

750
00:46:33,040 --> 00:46:36,040
Speaker 1: regional uses of different terms from meals like dinner versus supper,

751
00:46:36,320 --> 00:46:37,880
Speaker 1: I just want to let you know that this is

752
00:46:37,920 --> 00:46:41,040
Speaker 1: not limited to the English language. Just as a disclaimer.

753
00:46:41,120 --> 00:46:43,840
Speaker 1: My first language is English, but I'm from Montreal, so

754
00:46:43,880 --> 00:46:48,320
Speaker 1: I speak French. In France, the word for lunch is dejuney,

755
00:46:48,760 --> 00:46:52,920
Speaker 1: breakfast is petite dejonee, and dinner is usually called danae

756
00:46:53,160 --> 00:46:56,520
Speaker 1: are really soup a, but this is seen as somewhat archaic.

757
00:46:57,040 --> 00:46:59,680
Speaker 1: But here in Quebec we use the word dejne for

758
00:46:59,719 --> 00:47:03,040
Speaker 1: breck fist, dna for lunch, and soup a for dinner supper.

759
00:47:03,320 --> 00:47:04,879
Speaker 1: I just thought this would be a fun fact, since

760
00:47:04,880 --> 00:47:08,240
Speaker 1: you both seemed excited by the etymology we are um

761
00:47:08,320 --> 00:47:10,520
Speaker 1: and I wonder if this confusion comes up in other

762
00:47:10,600 --> 00:47:14,160
Speaker 1: languages as well. I'm almost one certain it does, but listeners,

763
00:47:14,480 --> 00:47:18,280
Speaker 1: let us know, absolutely, let us know. Please do yours

764
00:47:18,320 --> 00:47:21,880
Speaker 1: wrote while listening to the podcast about edibles, I was

765
00:47:21,960 --> 00:47:25,279
Speaker 1: amazed what an impact the whole weed culture has had

766
00:47:25,320 --> 00:47:28,640
Speaker 1: in the US and the discussion it causes, especially here

767
00:47:28,640 --> 00:47:31,200
Speaker 1: in the Netherlands, where we apparently have the image of

768
00:47:31,239 --> 00:47:33,400
Speaker 1: being the stone heads of Europe, if not the world,

769
00:47:33,719 --> 00:47:37,080
Speaker 1: weed is usually not much of a thing. Marijuana is

770
00:47:37,080 --> 00:47:40,160
Speaker 1: still illegal, but possession for personal use or the use

771
00:47:40,200 --> 00:47:44,120
Speaker 1: itself is not prosecuted. This has led to the abundance

772
00:47:44,160 --> 00:47:46,640
Speaker 1: of coffee shops that, in spite of the name, don't

773
00:47:46,680 --> 00:47:49,799
Speaker 1: sell coffee. But the most interesting part is that the

774
00:47:49,920 --> 00:47:52,760
Speaker 1: use of marijuana products in the Netherlands is actually lower

775
00:47:52,840 --> 00:47:55,560
Speaker 1: than that in the US, about thirty percent of the

776
00:47:55,560 --> 00:47:59,279
Speaker 1: population instead of overt Depending on which survey you look at,

777
00:47:59,360 --> 00:48:02,600
Speaker 1: the percentages differ a bit. The coffee shops are also

778
00:48:02,760 --> 00:48:05,719
Speaker 1: most abundant in cities with a lot of tourism, and

779
00:48:05,840 --> 00:48:09,279
Speaker 1: the language most spoken inside is English. I know that

780
00:48:09,520 --> 00:48:12,560
Speaker 1: still a lot of duchies use marijuana, but mostly at

781
00:48:12,560 --> 00:48:15,200
Speaker 1: a younger age, and people usually stop using it during

782
00:48:15,239 --> 00:48:18,440
Speaker 1: college or after graduation. Even during my college years it

783
00:48:18,480 --> 00:48:21,319
Speaker 1: was never more than a marginal phenomenon. It seems to

784
00:48:21,320 --> 00:48:23,400
Speaker 1: be far less of an issue in the Netherlands than

785
00:48:23,440 --> 00:48:25,680
Speaker 1: it apparently is in the US. I thought you might

786
00:48:25,719 --> 00:48:31,480
Speaker 1: be interested to know absolutely that's very different than in

787
00:48:31,520 --> 00:48:35,319
Speaker 1: the US. But also the story we hear about the Netherlands,

788
00:48:35,520 --> 00:48:37,799
Speaker 1: I will say, yeah, it's I mean, I don't know,

789
00:48:37,880 --> 00:48:41,520
Speaker 1: it's it's drug. Drug culture is very fascinating to me

790
00:48:41,719 --> 00:48:45,560
Speaker 1: in terms of like what the illicitness of substances does

791
00:48:45,640 --> 00:48:48,400
Speaker 1: to the psyche of the people who would otherwise be

792
00:48:48,480 --> 00:48:52,719
Speaker 1: marginally interested in using them. Yeah. The first time I

793
00:48:52,760 --> 00:48:56,399
Speaker 1: went to the shop in amsterdamn and I was like, ah,

794
00:48:56,440 --> 00:49:01,440
Speaker 1: I see, I didn't know. Um. Yeah, it's just it's

795
00:49:01,560 --> 00:49:06,400
Speaker 1: very interesting and I'm glad to get, um, some perspective

796
00:49:06,440 --> 00:49:09,240
Speaker 1: from someone who lives there, lives there right exactly. I've

797
00:49:09,239 --> 00:49:11,200
Speaker 1: never I've never been over there, so I don't have

798
00:49:11,239 --> 00:49:16,360
Speaker 1: a huge conception of it. Yeah. Um, very yeah, very interesting,

799
00:49:16,680 --> 00:49:20,640
Speaker 1: very chill about it. Um. And another thing we wanted

800
00:49:20,640 --> 00:49:23,160
Speaker 1: to mention before we close this episode out is that

801
00:49:23,400 --> 00:49:25,759
Speaker 1: Lauren and I will be at the Atlanta Food and

802
00:49:25,760 --> 00:49:29,760
Speaker 1: Wine Festival. Yes, absolutely, We've got press passes. Were super excited.

803
00:49:29,880 --> 00:49:33,120
Speaker 1: I was sick last year and so I missed it

804
00:49:33,160 --> 00:49:36,279
Speaker 1: and I'm still mad about it. But now finally I

805
00:49:36,320 --> 00:49:38,719
Speaker 1: think that with Annie and my power combined, we can

806
00:49:38,719 --> 00:49:42,480
Speaker 1: taste everything. Yeah. I really needed Lauren last year. I

807
00:49:42,560 --> 00:49:45,719
Speaker 1: tried my best. Sorry, I tried my best, and I

808
00:49:46,840 --> 00:49:51,279
Speaker 1: think I I did a pretty good job. You are

809
00:49:51,320 --> 00:49:54,240
Speaker 1: only one person, I am. I am, there's and there's

810
00:49:54,320 --> 00:49:57,160
Speaker 1: not many I had. I had a lot of trouble

811
00:49:57,440 --> 00:50:00,520
Speaker 1: trying to like take pictures and eat every thing and

812
00:50:00,920 --> 00:50:04,600
Speaker 1: try everything. And I'm very happy we're going to be there.

813
00:50:04,719 --> 00:50:08,480
Speaker 1: If anyone in Atlanta, anyone's coming from somewhere else to

814
00:50:08,520 --> 00:50:11,479
Speaker 1: Atlanta for this, keep an eye out. Will be around. Yeah,

815
00:50:11,520 --> 00:50:14,800
Speaker 1: absolutely and excited. Yeah yeah. If you are in Atlanta

816
00:50:14,840 --> 00:50:16,960
Speaker 1: and you're kind of on the fence about going, I'm

817
00:50:17,000 --> 00:50:21,280
Speaker 1: I've never been before. But there are hundreds of local

818
00:50:21,480 --> 00:50:24,440
Speaker 1: and regional and national restaurants that come in and have

819
00:50:24,560 --> 00:50:28,280
Speaker 1: booths with food and cocktails for tasting. And also there's

820
00:50:28,400 --> 00:50:33,040
Speaker 1: so many workshops with with education about various food industrial

821
00:50:33,080 --> 00:50:37,319
Speaker 1: processes and cooking and all of that. So check check

822
00:50:37,320 --> 00:50:40,840
Speaker 1: it out. You can google and find out about it. Sorry,

823
00:50:40,880 --> 00:50:44,720
Speaker 1: employees of Google, Oh that's the word. Now, we're playing

824
00:50:44,760 --> 00:50:47,600
Speaker 1: into it, playing into it, but we know that will

825
00:50:47,640 --> 00:50:50,680
Speaker 1: be shut down by Current's Kitchen anyway. Yeah, yeah, way,

826
00:50:50,760 --> 00:50:57,319
Speaker 1: don't worry. Sorry. Thanks to our listeners for writing in.

827
00:50:57,520 --> 00:50:59,200
Speaker 1: If you would like to write to as you can

828
00:50:59,400 --> 00:51:02,080
Speaker 1: our email food Stuff at how stuff works dot com.

829
00:51:02,080 --> 00:51:04,239
Speaker 1: We're also on social media. You can find us on

830
00:51:04,239 --> 00:51:07,960
Speaker 1: Facebook and Twitter at food Stuff hs W and on

831
00:51:08,000 --> 00:51:10,960
Speaker 1: Instagram at food Stuff. We hope to hear from you.

832
00:51:11,280 --> 00:51:14,680
Speaker 1: Thanks as well to super producer Dylan Fagan, who you're

833
00:51:14,680 --> 00:51:17,719
Speaker 1: going to hear more from in the In that that

834
00:51:17,840 --> 00:51:21,640
Speaker 1: audio from the field Trip, he's he's a jem, you guys.

835
00:51:22,160 --> 00:51:26,080
Speaker 1: His pun game is on points so strong. Thanks to

836
00:51:26,120 --> 00:51:27,920
Speaker 1: you for listening, and we hope that lots more good

837
00:51:27,960 --> 00:51:31,480
Speaker 1: things are coming your way.