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Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio.

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Speaker 2: I'm Annirie's and I'm Moan volbah bam, and today we

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Speaker 2: have an episode for you about golden syrup.

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Speaker 1: Yes, which I had no idea what it was, never

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Speaker 1: had heard of it.

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Speaker 3: Oh really, Oh wow.

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Speaker 1: I'm given to understand that if I watched The Great

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Speaker 1: British Bakeoff, I would have an idea. Yeah, if I

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Speaker 1: lived in the.

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Speaker 3: UK, but right, or Australia or New Zealand.

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Speaker 1: No, no, no, nope. But the logo is very memorable.

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Speaker 1: We'll talk about that.

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Speaker 2: Okay, Well, I mean, okay, but you've you've all right,

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Speaker 2: if you've heard of treacle tart, yes, then that is

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Speaker 2: made with golden syrup.

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Speaker 1: Yes, so, I mean I must have encountered it. I

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Speaker 1: just didn't know what it was when you suggested it.

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Speaker 1: And it sounds like such a regal item, old syrup.

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Speaker 1: It sounds like a video game thing that I'd be

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Speaker 1: hunting down. Was there any particular reason it was on

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Speaker 1: your mind?

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Speaker 2: It had been on our idealist for a while, I

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Speaker 2: assume because one of y'all suggested it, and for some

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Speaker 2: heck and reason, some part of my brain was like, oh,

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Speaker 2: golden syrup. That's just a nice brand, kind of related

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Speaker 2: like Industrial revolution product. It'll be relatively easy to research.

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Speaker 3: It should be a.

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Speaker 2: Light load for last week when I was trying to

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Speaker 2: take a heck in little bit of a vacation, weird.

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Speaker 1: Didn't like it.

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Speaker 3: Don't worry never again.

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Speaker 1: I'm joking.

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Speaker 3: It was terrific.

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Speaker 2: But yeah, and I had forgotten that sugar is complicated.

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Speaker 2: I don't know why I forgot that, but we're going

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Speaker 2: to have lots of fun with this one.

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Speaker 1: It was quite humorous because it all came together very

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Speaker 1: quickly as you were leaving, and then it became apparent

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Speaker 1: that wasn't Yeah.

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Speaker 3: Yeah. The reason that our last episode was a classic,

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Speaker 3: y'all was that I.

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Speaker 2: Like messaged Annie in a state of panic at like

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Speaker 2: three thirty or four o'clock, like half an hour before

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Speaker 2: we were supposed to record.

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Speaker 3: Oh, like, I can't do it today?

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Speaker 1: Can we do classic?

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Speaker 3: Yeah? I don't understand molasses at all.

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Speaker 1: It's complicated. I tried to figure it out. At one

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Speaker 1: point during the history section. I was like, no, no, oh,

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Speaker 1: that's not for me. Wow. Speaking of our episodes we've

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Speaker 1: done on honey sugar, maple syrup, and molasses. Yes, I

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Speaker 1: feel like there's other related things, but those are the

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Speaker 1: big ones that came to my mind. Yeah, yeah, yes,

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Speaker 1: which I suppose brings us to our question. Golden syrup.

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Speaker 2: What is it?

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Speaker 3: Well?

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Speaker 2: Golden syrup, also sometimes called light treacle, is a type

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Speaker 2: of syrup made from sugar. It is golden in color

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Speaker 2: and has a sort of similar consistency to honey, but

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Speaker 2: with a more directly sweet taste and hints of like

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Speaker 2: caramel and kind of mildly tart to bitter sort of flavors. Yeah,

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Speaker 2: those come from its production process. It is an industrial

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Speaker 2: byproduct of refining cane or beet juice into granulated sugar,

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Speaker 2: though it is further processed a little bit itself. It

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Speaker 2: can be used directly as a sweet topping or sauce

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Speaker 2: for baked goods like pancakes or sponge cakes, or on

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Speaker 2: savory dishes like roast vegetables or a ham, but it's

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Speaker 2: perhaps mostly used in applications where granulated sugar would be

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Speaker 2: like a little bit of a pain in the rear. Like,

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Speaker 2: it's already a liquid, so you can easily dissolve it

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Speaker 2: into cold drinks, and it's designed to resist crystallization, So

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Speaker 2: it's useful in candy making and baking to keep your

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Speaker 2: end product like ungrainy. It can also help baked good

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Speaker 2: stain moist. It's like, it's like if light corn syrup

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Speaker 2: had a flavor. It's like molasses's less bitter cousin. It's

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Speaker 2: just this this very sweet, golden round sort of experience,

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Speaker 2: like a like eating a childhood memory of the sun.

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Speaker 1: Aw yeah, yeah syrup. And then I like to imagine

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Speaker 1: molasses being all bitter in the background in the shade. Well,

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Speaker 1: should we break down some of the sugar sci its?

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Speaker 3: I don't want to. All right, right, all right, sugar

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Speaker 3: sugar hoo boy, Okay.

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Speaker 2: Starting at the top, Refined white crystallized sugar, like table sugar,

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Speaker 2: is made by taking the juice from sugar cane or

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Speaker 2: sugar beets and boiling it down to get most of

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Speaker 2: the water out, then spurring on the crystallization process somehow,

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Speaker 2: usually with a few crystals of sugar, because essentially, on

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Speaker 2: a molecular level, if you put a few crystals of

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Speaker 2: sugar in with liquid sugar, a lot of the liquid

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Speaker 2: stuff goes, oh oh that's a great idea, fabulous yes,

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Speaker 2: and it will crystallize as well. You can then centrifuge

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Speaker 2: out the crystals from the remaining cooked down syrup because

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Speaker 2: the cooked down syrup is sticky. If you're doing this

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Speaker 2: on like an industrial level, it helps if you simultaneously

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Speaker 2: wash the crystals using a solution of already refined sugar

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Speaker 2: in water. If you use just water, it had dissolved

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Speaker 2: those hard earned crystals. But this solution is it's like, no,

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Speaker 2: we're already full up on sucrose here, We're cool. So

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Speaker 2: it's an effective I guess, like gentle wash.

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Speaker 3: Yeah.

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Speaker 2: But so after you take the crystals out, you were

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Speaker 2: left with this slightly watered down syrup. That syrup is

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Speaker 2: referred to as refiners return syrup, and very basically you

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Speaker 2: can keep reusing it, but sometimes you have too much

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Speaker 2: to use, or you decide to start a fresh batch.

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Speaker 2: So if you want, you can boil it and crystallizes

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Speaker 2: as much sugar as possible out of it, which will

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Speaker 2: darken it in color and make it develop all kinds

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Speaker 2: of these rich bitter flavors from caramelization, and that's a

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Speaker 2: dark treacle, or if it's a little bit darker, it's molasses,

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Speaker 2: or if it's basically not even sweet anymore. It's black

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Speaker 2: strap molasses. But if you just take that refiner's return

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Speaker 2: syrup and purify it a little bit, that is golden

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Speaker 2: syrup or light treacle or cane syrup. Yeah, and it's

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Speaker 2: just incredibly shelf stable, resistant crystallization, golden in color and

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Speaker 2: with just a little bit of the toasty flavors that

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Speaker 2: you get from caramelization, and about a fit again as

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Speaker 2: sweet as table sugar. That's like twenty percent more sweet

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Speaker 2: if you don't speak British, and okay, it is so

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Speaker 2: resistant to crystallization because again extremely basically, I'm not a chemist.

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Speaker 2: Table sugar is sucrose, which is a molecule made up

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Speaker 2: of glucose and fruit toose that are holding hands, and

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Speaker 2: sucrose really enjoys being a crystal. But if you can

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Speaker 2: get the glucose and the fruit toase to stop holding hands,

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Speaker 2: they're a lot happier to exist as a liquid at

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Speaker 2: room temperature. This is also sometimes called invert sugar because

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Speaker 2: of the way the light shines through it compared with

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Speaker 2: liquid sucrose, which is the way that you assess the

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Speaker 2: content sugar syrup.

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Speaker 1: Okay, that's not what I Okay, Okay, sure.

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Speaker 2: Yeah, it's not it's not well, I mean, I guess

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Speaker 2: it's technically like poetically inverted because it's a liquid rather

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Speaker 2: than a crystal. But this is the real reason that

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Speaker 2: that's the name of that. If you are a chemist

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Speaker 2: and I'm wrong, let me know. I'm pretty sure that's

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Speaker 2: what's up. H I do have the general idea that

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Speaker 2: since this became a popular and also a modern product,

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Speaker 2: the production process has become extremely precise. I say a

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Speaker 2: general idea because I don't understand what it's talking about.

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Speaker 2: That is a factually correct statement that I just made.

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Speaker 2: And also I can't explain it any furthers, So here

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Speaker 2: we are. But anyway, yes, this is a industrial product.

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Speaker 2: You can't approximate it at home by cooking down some

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Speaker 2: water and table sugar with a little bit of acid

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Speaker 2: like a like a lemon juice to help invert the

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Speaker 2: sucrose until you have something the consistency and color of

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Speaker 2: like a light honey. And yeah, at that point you

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Speaker 2: can use it in just whatever whatever you like that

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Speaker 2: calls for golden syrup if you have bought a tin

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Speaker 2: of it or a bottle. I understand it comes in

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Speaker 2: bottles these days. But it's really hard to find outside

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Speaker 2: of the x United Kingdom.

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Speaker 1: So yes, yes, And I found a very funny article

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Speaker 1: that was like, Americans, stop trying to recreate with the substitute,

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Speaker 1: buy it online and forget it. Made laugh. Well, what

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Speaker 1: about the nutrition?

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Speaker 3: A sugar is a treat?

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Speaker 2: Treats are nice, that being said, because in golden syrup

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Speaker 2: that sucrose has been broken down into fruitose and glucose.

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Speaker 2: And because different sugar and other sweeteners can taste sweeter

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Speaker 2: than sucrose. Right, you don't need to use as much

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Speaker 2: golden syrup versus like white table sugar to get the

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Speaker 2: same level of sweetness. Fruit toase tastes a decent bit

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Speaker 2: sweeter than sucrose, A glucose just a little bit less

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Speaker 2: sweet anyway.

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Speaker 1: Oh okay, well, h we have some numbers for you.

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Speaker 1: Some of them are in the history section.

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Speaker 2: Yeah all right, So y'all, I am one of the

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Speaker 2: times that I yelled at my computer screen today it

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Speaker 2: was more than once, was that I could not find

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Speaker 2: industrial numbers on how much golden syrup is produced and sold.

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Speaker 2: This seems like the kind of thing that sugar companies

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Speaker 2: would be so excited to talk about and I could

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Speaker 2: find nothing, so I wanted to share with you a

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Speaker 2: little bit of the text from Rageouses that that's rageous

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Speaker 2: being one of the companies that produces a golden syrup

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Speaker 2: in the UK, some of their casual information about how

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Speaker 2: golden syrup is made. All right, this is kind of

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Speaker 2: coming in in the middle of it. Here we go.

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Speaker 2: The remaining thirty six percent of sugar needed for the

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Speaker 2: final product is then added to the inversion pan to

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Speaker 2: produce a partial invert. Once dissolved, the density of the

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Speaker 2: sucrose in the solution is a maximum of eighty three percent,

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Speaker 2: and the polarization is plus money, skipping a bit of

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Speaker 2: a head. Finally, the golden syrup must pass through an

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Speaker 2: eighty micron filter before it's packed to customers requirements ready

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Speaker 2: for delivery.

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Speaker 3: Yeah.

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Speaker 1: Well, uh, I will say they do have a history

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Speaker 1: of being pretty close to the chest with this recipe

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Speaker 1: and process. So it makes sense that we've both left,

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Speaker 1: perhaps not more educated than before from that description.

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Speaker 2: I mean, I basically get what it's saying. I'm just like,

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Speaker 2: oh heck, yeah, yeah, I really don't understand the light thing.

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Speaker 2: I just I light is confusing. At any rate, we

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Speaker 2: do have some history for you, which is we do

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Speaker 2: a little bit more understandable, just a.

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Speaker 1: Little bit yes, and we'll get into that after we

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Speaker 1: get back from a quick break for a word from

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Speaker 1: our sponsors, and we're back.

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Speaker 3: Thank you sponsored, Yes, thank you okay.

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Speaker 1: So Golden Syrup is often credited to Abram Le of

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Speaker 1: the Glebe Sugar Refinery in Greenock, Scotland in eighteen eighty one.

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Speaker 1: Well I was born there in eighteen twenty. The first

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Speaker 1: job he had was as a cooper with the barrels,

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Speaker 1: and then he expanded that into a small shipping business

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Speaker 1: and through this he got involved in the sugar trade

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Speaker 1: and this eventually led him to taking a part share

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Speaker 1: in a nearby sugar refinery factory.

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Speaker 2: The story goes that he was given his share in

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Speaker 2: the refinery by someone who owed him money and couldn't

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Speaker 2: pay any other way.

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Speaker 1: Right, But he stuck with it and he realized that

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Speaker 1: he could make a lot of money if he set

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Speaker 1: up shop selling sugar in London, so in eighteen eighty

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Speaker 1: one he relocated to that city where he opened a

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Speaker 1: sugar refining factory called Abram lyleand Sons on the Thames

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Speaker 1: in London, where he and his sons processed sugarcane into

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Speaker 1: sugar loaves, and these loaves were how sugar was typically

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Speaker 1: consumed at the time. People would buy them and they

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Speaker 1: would grate or pound them to suit their needs at

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Speaker 1: home after purchasing.

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Speaker 2: Yeah, rather than like a bag of sugar, you would

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Speaker 2: get a loaf of sugar exactly.

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Speaker 1: So the story goes that one day, while feeding the

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Speaker 1: by products of his sugar refining process two pigs, he

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Speaker 1: got the idea to find a way to turn this

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Speaker 1: byproduct into something that people could eat and enjoy, and

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Speaker 1: of course, something that he could sell and make money

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Speaker 1: off of. So to accomplish this he enlisted the help

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Speaker 1: of three chemist brothers named John, Joseph, Samuel and Charles

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Speaker 1: Eastick in eighteen eighty two.

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Speaker 2: Since eighteen eighty the Eastics had been working in the

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Speaker 2: sugar business in London, analyzing imported sugar to help sellers

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Speaker 2: determine prices and duty payments, but there were issues in

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Speaker 2: the supply chain. The corporate website that I was reading

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Speaker 2: this on doesn't mention what issues exactly, though I suspect

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Speaker 2: it had to do with the abolition of slavery in

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Speaker 2: a number of Cain growing places in the Americas around

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Speaker 2: that time.

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Speaker 3: At any rate.

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Speaker 2: Yes, sugar refiners were particularly motivated in the early eighteen

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Speaker 2: eighties to find new ways to make money and keep

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Speaker 2: the sugar supply flowing right.

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Speaker 1: So together they came up with golden syrup, which they

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Speaker 1: called Goldie. Mid eighteen eighties, it was available in the

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Speaker 1: UK commercially. It was first sold only at grocers from

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Speaker 1: like large wooden barrels, but by eighteen eighty five it

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Speaker 1: was in those metal tens, yes iconic, which we'll talk

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Speaker 1: about in a second. In some sources, Lyle previously had

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Speaker 1: sold the byproduct, which was this thick syrup that he'd

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Speaker 1: refined using charcoal, to his workers in large barrels, and

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Speaker 1: through this he built up a demand, and that was

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Speaker 1: part of the impetus of his desire to sell the product.

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Speaker 1: I saw a couple different stories about the start of

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Speaker 1: this whole thing, but however it started. This product soon

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Speaker 1: became something of a staple in the UK. It could

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Speaker 1: be found in pantries across the UK the ten and label,

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Speaker 1: which if you haven't seen this label, go look it up.

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Speaker 1: Apparently it costs quite a stir. Recently, when people were like, wait,

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Speaker 1: what it's a deadlon surrounded by bees. Some people thought

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Speaker 1: was sleeping. I guess it's a deadlon. Yeah, yeah, okay.

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Speaker 1: It became pretty iconic. Allegedly, Lyle was very religious and

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Speaker 1: the logo was inspired by the story of Samson in

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Speaker 1: the Old Testament's Book of Judges. Samson was attacked by

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Speaker 1: a lion but was able to kill it by ripping

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Speaker 1: it open, and then he later realizes that bees have

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Speaker 1: built a hive within the lion's carcass, and Samson gets

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Speaker 1: some of the honey from the hive and there and

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Speaker 1: his family and friends use it in a feast after

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Speaker 1: he gives it to them a knowing of its origin,

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Speaker 1: and he kind of presents them with the riddle about it.

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Speaker 1: Here's the quote from Judges, and he said onto them,

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Speaker 1: out of the eater came forth meat, and out of

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Speaker 1: the strong came forth sweetness. And they could not in

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Speaker 1: three days expound the riddle. So he's basically, yeah, I

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Speaker 1: don't know what you're saying, man, but their slogan is,

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Speaker 1: out of the strong came forth sweetness. The tens with

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Speaker 1: this design first hit shelves in eighteen eighty four and

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Speaker 1: they haven't changed since. Then other than the listed weights

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Speaker 1: that were changed to meet EU regulations, though at one point,

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Speaker 1: thanks to shortages during World War Two, the tins were

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Speaker 1: made of cardboard. The recipe has remained the same since

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Speaker 1: then too, according to the company, which is why, Yeah,

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Speaker 1: which is why some have dubbed it the oldest brand

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Speaker 1: in the world. Were on that in a second as well.

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Speaker 1: For the one hundred and twenty fifth anniversary, there were

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Speaker 1: gold tens available. The green ones were still there, but

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Speaker 1: it was the addition of oh gold tents. Yes, I

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Speaker 1: did read one thing. I couldn't really verify this anywhere,

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Speaker 1: but I did read this source that suggested that golden

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Speaker 1: syrup was first mentioned in the written record in eighteen

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Speaker 1: forty in Australia, and according to this source, this product

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Speaker 1: was probably imported from America or the Caribbean and sold

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Speaker 1: by J and T. Waterhouse of Rundle Street. It earned

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Speaker 1: the nickname Cocky's Joy, which I looked up and is

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Speaker 1: still in use. Okay, Yeah, it was like it was

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Speaker 1: a newspaper, Like It's not like just some source that

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Speaker 1: had nothing behind it. But it was just I couldn't

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Speaker 1: get beyond that part.

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Speaker 2: Yeah, I mean, for sure, like the reason that we

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Speaker 2: have rum is that molasses and refiners syrup are industrial

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Speaker 2: byproducts of what was around that time and extremely productive industry.

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Speaker 2: So it is it would not be a surprise to

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Speaker 2: me if something similar to golden syrup was in fact

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Speaker 2: being sold elsewhere around the same time. Or yes.

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Speaker 3: Yeah.

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Speaker 1: Abram Lyle died in eighteen ninety one, but the legacy

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Speaker 1: lived on. The family was involved in a lot of it.

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Speaker 1: When Captain Scott trecked to the Antarctic in the early

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Speaker 1: nineteen hundreds, golden syrup was part of the expedition, and

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Speaker 1: Scott wrote to Lyle, your golden syrup has been in

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Speaker 1: daily use in this hut throughout the winter and has

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Speaker 1: been much appreciated by all members of the expedition.

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Speaker 2: Spoiler alert that that trip did not go well, though.

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Speaker 2: When explorers unearthed some of his party's supplies from that

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Speaker 2: hut in like nineteen fifty six, they did find a

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Speaker 2: tin of golden syrup and it was still fine.

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Speaker 1: Well, who there you go, Yes, there you go. In

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Speaker 1: nineteen twenty one, Abram Lyle and Sons, which was the

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Speaker 1: name of the company, emerged with Henry Tate and Sons

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Speaker 1: to form Tate and Lyle, and from what I read,

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Speaker 1: they had kind of a rivalry but also kind of

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Speaker 1: an understanding, like they wouldn't like mess with each other's territory.

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Speaker 1: But then they came together. By nineteen twenty two, King

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Speaker 1: George the Fifth was a big fan of golden syrup.

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Speaker 2: Yeah, he gave a tit and loyal royal warrant. He

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Speaker 2: also made Charles Eastick a member of the Most Excellent

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Speaker 2: Order of the British Empire. As during World War One,

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Speaker 2: Eastick had headed up the Kingdom's sugar rationing program. And

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Speaker 2: speaking of Eastick, Charles Eastick had left Lyle's company back

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Speaker 2: in eighteen ninety to do other work in sugar. I

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Speaker 2: don't think that there was hard feelings, but at any rate,

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Speaker 2: in nineteen twenty eight he opened his own sugar refining

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Speaker 2: factory and company, the aforementioned Rageous. They began producing tens

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Speaker 2: of Eastick's golden syrup, which are also still available to

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Speaker 2: this day.

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Speaker 1: Yes. By World War two, the Tate and Lyle factory

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Speaker 1: in London employed two thousand people. During the war, they

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Speaker 1: operated around the clock and survived air raids. The one

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Speaker 1: person did die during a bombing in nineteen forty four,

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Speaker 1: the factory was producing one thousand tons of Golden syrup

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Speaker 1: a week. Yeah, yep. The Tait and Lyle Company released

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Speaker 1: Lyles Black Treacle in nineteen fifty, which also went on

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Speaker 1: to become pretty iconic. Yes. In nineteen sixty seven, Lyles's

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Speaker 1: original refining location at Plasto Wharf stopped producing sugar for

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Speaker 1: sale and instead they focused solely on the syrup. So

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Speaker 1: then when we're talking about these factories in London, is

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Speaker 1: the original place.

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Speaker 2: Yeah.

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Speaker 3: Yeah.

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Speaker 2: Also in the nineteen sixties, plastic jars were introduced plastic

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Speaker 2: I know.

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Speaker 3: Well.

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Speaker 1: The Guinness Book of World Records recognized Lyles Golden Syrup

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Speaker 1: as having the world's oldest packaging and branding in two

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Speaker 1: thousand and eight. Basically they were like, it's really haven't

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00:21:41,840 --> 00:21:48,040
Speaker 1: changed the recipe, really haven't changed the branding, So there

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00:21:48,119 --> 00:21:52,879
Speaker 1: you go, and that's when they released the golden packaging.

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Speaker 1: But yes, from what I read from a US perspective,

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Speaker 1: a lot of people got introduced to thanks to the

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Speaker 1: great British Big Yeah, but they're fans. People are fans.

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00:22:09,280 --> 00:22:12,399
Speaker 1: Some of them just realized what was on the logo.

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Speaker 1: I had to have a whole moment about it.

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Speaker 2: Yeah, they're also like anti fans are people like it's

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00:22:19,560 --> 00:22:22,639
Speaker 2: too sweet, I don't like it, and I don't like

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00:22:22,880 --> 00:22:24,199
Speaker 2: you for liking it.

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00:22:25,760 --> 00:22:26,320
Speaker 3: Kind of vibe.

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Speaker 1: Yeah, I got you, okay. Yeah, And I did see

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Speaker 1: a couple of people who were kind of fighting about

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Speaker 1: like this is really the product you should be getting

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Speaker 1: that this one which we love those opinions.

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Speaker 3: Oh yeah, oh of course.

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Speaker 1: Yes. So if you have any of those opinions.

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Speaker 2: Oh yeah, if you have a brand that you prefer

376
00:22:48,480 --> 00:22:52,200
Speaker 2: if certainly, if you have recipes that require it, no

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00:22:52,359 --> 00:22:53,399
Speaker 2: other substitution will do.

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00:22:54,160 --> 00:22:55,919
Speaker 1: Yes, please let us know.

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00:22:59,320 --> 00:23:02,520
Speaker 2: We in the In the meanwhile, we do have some

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Speaker 2: listener mail already for you, but we are going to

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Speaker 2: get into that after we get into another quick break

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Speaker 2: for a word from our sponsors.

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Speaker 1: They we're back, Thank you, sponsors, Yes, thank you, And

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Speaker 1: we're back with smooth pouring of sirrup. Yes great, Yes, Well,

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Speaker 1: we continue on with these messages about fitzzle. I love this,

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Speaker 1: so many thoughts about Patzille, Ali wrote, I've attached a

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Speaker 1: picture of the cookie table at my Pittsburgh cousin's wedding.

388
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Speaker 1: I don't live in that area, so it's the only

389
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Speaker 1: one I've ever seen, and they set the bar high.

390
00:23:57,080 --> 00:23:59,160
Speaker 1: I wanted to send you the video I took walking

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Speaker 1: around it, but Gmail says the thirty two second file

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Speaker 1: is too large. A note on cookie table etiquette. While

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Speaker 1: I am by no means an expert, a cousin of

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Speaker 1: the groom other side of the family, so no relation

395
00:24:13,480 --> 00:24:18,840
Speaker 1: showed up with a cooler and extra takeaway boxes for themselves.

396
00:24:19,720 --> 00:24:24,160
Speaker 1: That is round upon it turned into a good laugh,

397
00:24:24,320 --> 00:24:27,879
Speaker 1: though they were still copious cookies for the other guests

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Speaker 1: and for leftovers.

399
00:24:30,560 --> 00:24:33,560
Speaker 2: Ah okay, And so to set the scene for y'all,

400
00:24:34,320 --> 00:24:37,560
Speaker 2: this is not a single table. This is a amalgamation

401
00:24:37,760 --> 00:24:42,440
Speaker 2: of tables set up in a ring. There's potted plant

402
00:24:42,520 --> 00:24:45,520
Speaker 2: life in the center of the ring, and the table

403
00:24:45,920 --> 00:24:52,480
Speaker 2: is blatten with cookie trays. If I had to guess,

404
00:24:53,320 --> 00:24:59,640
Speaker 2: I'd say it's about thirty Yeah, I think so all

405
00:24:59,680 --> 00:25:03,560
Speaker 2: different kinds. They all look glorious. Yes, people are. We're

406
00:25:03,560 --> 00:25:07,679
Speaker 2: all on different platters. Yeah, some are rays, some are square,

407
00:25:07,960 --> 00:25:12,000
Speaker 2: some around there's one like multi tier tray out there. Yeah,

408
00:25:12,200 --> 00:25:14,920
Speaker 2: and everyone has a plate and they are circling the

409
00:25:15,000 --> 00:25:18,879
Speaker 2: cookie buffet table, and uh, what a wonderful thing.

410
00:25:19,600 --> 00:25:22,800
Speaker 1: I mean, that is a lot of cookies and look,

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Speaker 1: I you know, I understand the looking down upon the

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00:25:27,600 --> 00:25:29,240
Speaker 1: cousin who show is a cooler, but there's a part

413
00:25:29,280 --> 00:25:29,800
Speaker 1: of me that's like.

414
00:25:32,400 --> 00:25:35,240
Speaker 2: I mean, I mean game recognized game man, Like, that's

415
00:25:35,320 --> 00:25:36,600
Speaker 2: totally something that you would do.

416
00:25:38,160 --> 00:25:39,159
Speaker 3: I would try not to do.

417
00:25:39,200 --> 00:25:43,120
Speaker 1: It if, like I wasn't wanted, but like, we used

418
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Speaker 1: to have lunches in her office, like every Thursday, once

419
00:25:47,640 --> 00:25:49,280
Speaker 1: upon a time, and I would come on. I would

420
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Speaker 1: show up with upperware probably like nope, this is gonna

421
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Speaker 1: go away.

422
00:25:52,280 --> 00:25:53,520
Speaker 3: There were always leftovers.

423
00:25:53,560 --> 00:25:55,680
Speaker 2: There were always so many left especially when there was

424
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Speaker 2: that one glorious period where there had been some kind

425
00:25:58,760 --> 00:26:00,720
Speaker 2: of mix up and we were getting to lunches every

426
00:26:00,720 --> 00:26:03,119
Speaker 2: week and we didn't know how to stop the second one.

427
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Speaker 1: I mean honestly with the cooler rolling cooler. Oh my gosh,

428
00:26:15,520 --> 00:26:16,560
Speaker 1: that's great, that's great.

429
00:26:16,920 --> 00:26:17,120
Speaker 2: Yeah.

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Speaker 3: Oh heck, oh I miss I do miss those office days.

431
00:26:21,640 --> 00:26:24,400
Speaker 3: Yeah yeah, all right.

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Speaker 2: Uh, Angelo wrote, I've been a listener since the food

433
00:26:27,720 --> 00:26:30,040
Speaker 2: Stuff days, but this might actually be the first time

434
00:26:30,080 --> 00:26:32,320
Speaker 2: I'm writing in. I was so excited when I saw

435
00:26:32,359 --> 00:26:34,920
Speaker 2: the Pizzell episode come through, as that is something I

436
00:26:34,960 --> 00:26:37,760
Speaker 2: have fond memories of as a child. My family comes

437
00:26:37,800 --> 00:26:41,439
Speaker 2: from a small city south and east of Rome called Farentino.

438
00:26:41,960 --> 00:26:45,560
Speaker 2: It lies right on the border of Lazio and Abruzzo.

439
00:26:46,119 --> 00:26:49,159
Speaker 2: Am I saying, I'm so sorry? Sure those things on

440
00:26:49,280 --> 00:26:51,719
Speaker 2: the other side of the mountains. Unfortunately I had never

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00:26:51,760 --> 00:26:55,240
Speaker 2: witnessed my aunt make them, only the intricate and beautifully

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00:26:55,280 --> 00:26:58,439
Speaker 2: patterned cookies that she delivered at Christmas time. They were

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00:26:58,520 --> 00:27:02,200
Speaker 2: crisp and golden brown, delicately flavored with almond and dusted

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00:27:02,240 --> 00:27:05,360
Speaker 2: with powdered sugar, and I haven't had them since she passed.

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00:27:05,960 --> 00:27:08,520
Speaker 2: Her English was broken, but I still remember the kindness

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00:27:08,600 --> 00:27:11,080
Speaker 2: and care and her dark olive eyes when she delivered

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00:27:11,119 --> 00:27:14,160
Speaker 2: them or hosted a handmade pasta dinner as a labor

448
00:27:14,200 --> 00:27:18,000
Speaker 2: of love for our family. Seeing pasta draped over every cabinet,

449
00:27:18,080 --> 00:27:19,840
Speaker 2: door and chair in her home was such a fun

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00:27:19,920 --> 00:27:22,360
Speaker 2: thing to see as a child. I don't know whether

451
00:27:22,440 --> 00:27:24,800
Speaker 2: she made the pizzele with an electric or hand press,

452
00:27:25,359 --> 00:27:27,320
Speaker 2: but now, thanks to your episode, I'm going to ask

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00:27:27,400 --> 00:27:29,879
Speaker 2: around and see if her pizzelle maker has survived the

454
00:27:29,960 --> 00:27:32,399
Speaker 2: year's gone by. I hope I'll have something more to

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00:27:32,440 --> 00:27:34,760
Speaker 2: share with you, but if not, thank you so much

456
00:27:34,840 --> 00:27:37,119
Speaker 2: for making these memories come back, and of course for

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00:27:37,200 --> 00:27:39,600
Speaker 2: all the care and research you both put into each episode.

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00:27:40,480 --> 00:27:40,840
Speaker 3: PS.

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00:27:41,760 --> 00:27:44,320
Speaker 2: This summer, I will be in an art restoration workshop

460
00:27:44,400 --> 00:27:47,359
Speaker 2: in the Apulia region of southern Italy, so I am

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00:27:47,520 --> 00:27:50,959
Speaker 2: very excited to experience the regional cuisine there. I'll send

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00:27:51,000 --> 00:27:53,160
Speaker 2: a postcard your way, since I know your show will

463
00:27:53,200 --> 00:27:55,880
Speaker 2: be playing in my headphones while I spend hours patiently

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00:27:56,080 --> 00:27:57,000
Speaker 2: cleaning paintings.

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00:27:59,080 --> 00:28:00,600
Speaker 1: Cool, so cool.

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00:28:02,359 --> 00:28:03,200
Speaker 3: All of that is cool.

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00:28:03,640 --> 00:28:10,399
Speaker 2: Art restoration, painting cleaning. Uh, it sounds really terrifically nerdy

468
00:28:10,560 --> 00:28:17,040
Speaker 2: and precise, Yes, and wonderful. Also, oh, what beautiful memories.

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00:28:17,080 --> 00:28:18,680
Speaker 2: And I'm so sorry I just butchered a lot of

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00:28:18,720 --> 00:28:25,520
Speaker 2: Italian Yes once again, I was like, all I take that, thanks, Annie.

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00:28:27,960 --> 00:28:32,080
Speaker 1: I know, these are beautiful memories. I love I love

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00:28:32,200 --> 00:28:34,320
Speaker 1: those when it comes back to you and you're like, oh, yeah,

473
00:28:34,400 --> 00:28:37,160
Speaker 1: that used to be when I was a kid. Maybe

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00:28:37,200 --> 00:28:39,800
Speaker 1: I didn't like understand it or appreciate it as much,

475
00:28:40,040 --> 00:28:41,640
Speaker 1: but when you get older and that memory comes back,

476
00:28:41,720 --> 00:28:44,320
Speaker 1: like oh yeah, it was so like precious, so like

477
00:28:44,400 --> 00:28:47,400
Speaker 1: I knew what that meant when there was pastive everywhere,

478
00:28:47,960 --> 00:28:50,640
Speaker 1: or when the cookies would be delivered.

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00:28:50,840 --> 00:28:53,560
Speaker 2: Yeah, yeah, and I'm like appreciating the work that went

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00:28:53,600 --> 00:28:56,719
Speaker 2: into it because as a kid, everything seems kind of magic, right,

481
00:28:56,880 --> 00:28:59,200
Speaker 2: Like until someone really shows you the process, you're just like,

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00:28:59,240 --> 00:29:01,080
Speaker 2: oh cool, Uh.

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00:29:02,960 --> 00:29:07,440
Speaker 1: Where are my cookies? Yeah? And I hope you find

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00:29:07,640 --> 00:29:09,640
Speaker 1: if you do, let us know if you find me

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00:29:10,160 --> 00:29:13,600
Speaker 1: that's la press. Uh, yeah, because that would be such

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00:29:13,640 --> 00:29:14,840
Speaker 1: a cool fine. Yeah.

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00:29:15,200 --> 00:29:19,200
Speaker 2: Oh, and certainly let us know about the regional cuisine, yes,

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00:29:19,360 --> 00:29:24,000
Speaker 2: that you encounter, because yes, please absolutely.

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00:29:27,200 --> 00:29:29,840
Speaker 1: Let us live vicariously through you. I need to hear

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00:29:29,920 --> 00:29:36,840
Speaker 1: about it, yes, please. Well, thanks to both of these

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00:29:36,920 --> 00:29:39,600
Speaker 1: listeners for writing in. If you would like to write

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00:29:39,640 --> 00:29:42,080
Speaker 1: to us, we would love to hear from you our emails,

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00:29:42,120 --> 00:29:43,600
Speaker 1: Hello at saberpod dot com.

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00:29:43,880 --> 00:29:45,080
Speaker 3: We are also on social media.

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00:29:45,160 --> 00:29:48,000
Speaker 2: You can find us on Twitter, Facebook, and Instagram at

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00:29:48,200 --> 00:29:49,880
Speaker 2: saber pod, and we do hope to hear from you.

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00:29:50,440 --> 00:29:53,600
Speaker 2: Savor is production of iHeartRadio. For more podcasts my Heart Radio,

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00:29:53,680 --> 00:29:57,160
Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever.

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00:29:56,880 --> 00:29:58,160
Speaker 3: You listen to your favorite shows.

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00:29:58,520 --> 00:30:00,960
Speaker 2: Thanks as always to our super producer Dylan Fagan and

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00:30:01,040 --> 00:30:03,400
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

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00:30:03,440 --> 00:30:05,080
Speaker 2: that lots of more good things are coming your way,