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Speaker 1: In Inca mythology, Aksumama, the potato goddess, is one of

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Speaker 1: the daughters of Bacha Mama, the earth mother, and legend

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Speaker 1: has it when the ancient Andian people first encountered potatoes

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Speaker 1: growing seven thousand years ago, they took them to be

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Speaker 1: gifts from the gods.

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Speaker 2: Today's episode is all about you guessed it.

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Speaker 1: Potato potatoes. My name is Eva Longoria and I am

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Speaker 1: My de Gomez Racon and welcome to Hungry History, a

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Speaker 1: podcast that explores our past and present through food.

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Speaker 2: On every episode, we'll talk about the history of some

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Speaker 2: of our favorite dishes, ingredients, and beverages.

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Speaker 1: So make yourself at home. When our potatoes indigenous to Peru, yes, yes.

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Speaker 2: So we were focusing this whole season. We've been focusing

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Speaker 2: mainly on Mezzo Maria, but this time we thought, okay,

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Speaker 2: let's go, let's go a little further south and go

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Speaker 2: to Peru. So, first of all, the bay the word

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Speaker 2: baba is Getchua for a tuber. But the potato, the

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Speaker 2: first wild potatoes were harvested in the high altitude soils

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Speaker 2: in the Andes Mountains about eight thousand years ago.

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Speaker 1: So what do you do you plant that little sprout thingie.

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Speaker 2: Yeah, So if you were to grow a potato, if

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Speaker 2: you you know, see an old potato, you know how

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Speaker 2: sometimes they have those things sprouting out of it. So

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Speaker 2: you could take the potato and cut them into sections

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Speaker 2: and then plant the potato basically in rows. And you

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Speaker 2: just take that piece of the potato and then you

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Speaker 2: plant it with that pointing upwards. You plant them about

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Speaker 2: a foot apart, and then in a few months you'll

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Speaker 2: have a ton of potatoes.

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Speaker 1: What.

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Speaker 2: Yeah, it's the craziest thing to grow.

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Speaker 1: It is high. Everybody grows tomatoes because it's so easy.

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Speaker 1: But I think I'm gonna try plant and potatoes.

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Speaker 2: It's supposed to be the easiest thing to grow.

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Speaker 1: Interesting, well, apparently they were to grow them in rows

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Speaker 1: because the inc and civilization grew thousands of different types

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Speaker 1: of potatoes and they were ranging in like different shapes, textures, colors, flavors,

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Speaker 1: some that we recognize today, but thousands of different types.

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Speaker 1: I feel like every time I go to the grocery

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Speaker 1: store there's like rustle and golden.

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Speaker 2: Like I know, there's not that many, there's like three

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Speaker 2: or four different kinds, but still in Peru, the native plants,

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Speaker 2: these papas and nativas. There are still thousands of them

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Speaker 2: in Peru.

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Speaker 1: Wow. And the fact that they taste different is interesting, ink.

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Speaker 2: And rulers were ad ho their own gardens in order

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Speaker 2: to set a good example and to show that nobody

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Speaker 2: was so rich that they could afford to incite. The

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Speaker 2: poor and even the disabled who could not work the

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Speaker 2: soil for food were fed from public storehouses.

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Speaker 1: Wow.

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Speaker 2: Is that cool?

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Speaker 1: So cool? But you know, this all makes sense that

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Speaker 1: it comes from Peru and the Incing because if you

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Speaker 1: think about Peruvian food, they always have the potatoes in

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Speaker 1: the bottom of that rice. But it was the Incans

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Speaker 1: who were farmers in the Andes that attributed their success

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Speaker 1: of cultivating potatoes based on spiritual knowledge like the moon

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Speaker 1: and the mountain spirits and signals from the ancestors. And

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Speaker 1: so I think, you know, the farmers in the Andes

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Speaker 1: kind of attribute this successful cultivation of potatoes to spiritual knowledge.

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Speaker 1: Like I actually do think plants grow when they're happy

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Speaker 1: and when you talk to them.

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Speaker 2: Now, but I think that is so interesting, And I

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Speaker 2: think we touched upon this a little bit when we

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Speaker 2: talked about farmers and food justice and all of this.

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Speaker 2: You know, this whole concept of in mes America and

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Speaker 2: just pre colonial peoples. They were so connected to the land.

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Speaker 2: I mean, yes, they're attributing it to the Goddess of

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Speaker 2: Potato and the Earth Mother and the moon and all

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Speaker 2: of that, but really they knew what they were doing.

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Speaker 2: I mean, they were so connected to the earth and

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Speaker 2: the climate, and.

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Speaker 3: They were scientists really well, that's why I was it

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Speaker 3: was interesting to read that Bedu has almost an entirely

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Speaker 3: organic farming structure thanks to the work done by the

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Speaker 3: Incans thousands of years ago because they were they did

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Speaker 3: this insane.

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Speaker 1: Amount of research on farming practices.

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Speaker 2: It's insane. And I yeah, there's this one Andian agricultural

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Speaker 2: laboratory known as Morai, and this is this laboratory that

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Speaker 2: was developed by the ink And people, I mean, and

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Speaker 2: they cultivated new varieties of plants, not just potatoes, but

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Speaker 2: they're really known for the potatoes. And they also kept

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Speaker 2: seed banks.

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Speaker 1: Wow.

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Speaker 2: So this research that they were doing thousands of years

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Speaker 2: ago is still paying off today.

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Speaker 1: Wow. That is amazing, which is extraordinary. Yeah, And I

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Speaker 1: also find it interesting because I learned this in Wahaka

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Speaker 1: as well, with the mescal growers that are very similar,

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Speaker 1: but growers of papas nativas grow only what they need

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Speaker 1: to feed their own family. So for most of them,

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Speaker 1: it's not practical to produce these crops at a larger

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Speaker 1: scale because that's really labor intensive and like commercial pesticides

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Speaker 1: and fertilizers, So they mostly grow it for their community

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Speaker 1: and their families. Like mesca, well traditional mescalo, very very

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Speaker 1: traditional mescal, they only make enough for their community.

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Speaker 2: I think that's it some parts of Wohaka as well.

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Speaker 2: I think we see this with corn. They only grow

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Speaker 2: enough to feed themselves in their.

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Speaker 1: Family, which is you know, if we all did that,

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Speaker 1: we wouldn't need the big egg business that we have today.

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Speaker 2: We have to learn from the Incas and the Sappothanks.

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Speaker 1: We got to learn from, you know, the indigenous cultures

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Speaker 1: that had been doing it for thousands of years before

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Speaker 1: we came along and fucked it up. All right, let's

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Speaker 1: talk about well more, the Incan Potato Laboratory. It's incredible.

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Speaker 1: A lot of science going on when it comes to potatoes.

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Speaker 2: A lot, and this place is incredible. It's on my

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Speaker 2: bucket list of places so well.

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Speaker 1: I want to go to Peru. And now that I

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Speaker 1: know potatoes are from there, and this laboratories there, like,

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Speaker 1: let's go.

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Speaker 2: Let's go on a field. T I mean, this is

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Speaker 2: like incredible. So it's this ancient agricultural laboratory built by

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Speaker 2: the Incas in the Sacred Valley and it's seated at

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Speaker 2: over eleven thousand feet above sea level in a series

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Speaker 2: of these enormous concentric stone terraces. So if you imagine

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Speaker 2: a massive anphitheater with all of these terraces with different

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Speaker 2: soils at each levels, and the soils were imported from

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Speaker 2: different parts of the Andean region, so the Incas observe

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Speaker 2: the crops planted in each terrace, helping them determine which

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Speaker 2: varieties were best suited for the varying climate. It's unbelievable.

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Speaker 2: And they built this with limestone, and there are these

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Speaker 2: irrigation canals and they were growing thousands of different kinds

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Speaker 2: of potatoes and it's considered a temple to Batchamama, the

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Speaker 2: Earth Mother.

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Speaker 1: Wow.

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Speaker 2: The lowest and most insulated of these circles contains the

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Speaker 2: warmest temperature, and the higher that the terraces get, the

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Speaker 2: colder and colder that it gets.

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Speaker 1: Wow. Yeah, yeah, I've never been to the Andes. So

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Speaker 1: the Indians were so advanced, and the fact that these

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Speaker 1: crops could withstand these harsh conditions of high mountainous areas

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Speaker 1: and give more yield, Like that's that, Like we can't

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Speaker 1: even do that today without really interfering with the seeds

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Speaker 1: and fertilizer and stuff like that.

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Speaker 2: Yeah, totally, totally, And it has around twenty different microclimates. Wow,

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Speaker 2: it's unbelievable at that altitude. It's like it's crazy, it's crazy.

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Speaker 2: It really goes to show how they had this ancient

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Speaker 2: understanding of the land and the climate that is still

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Speaker 2: present in Andean communities. And if you google this place,

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Speaker 2: it's so beautiful. It's just massive and just green, and

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Speaker 2: they were growing, you know, everything, And according to Alejandro Agumelo,

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Speaker 2: the founder of Associacion and This, this laboratory has maintained

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Speaker 2: one of the highest diversities of native potatoes in the world.

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Speaker 1: Wow. They also did freeze drying back in the day,

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Speaker 1: and they knew how to freeze dry the potatoes to

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Speaker 1: you know, use as insurance against a bad harvest, and

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Speaker 1: they also sustain the ink and armies. But how they

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Speaker 1: did it was like they were soaked in icy waters

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Speaker 1: of the rivers and streams, then sun dried in the

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Speaker 1: harsh climate of the highlands and then left out in

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Speaker 1: the freezing air overnight, so then they could be stored

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Speaker 1: for up to a decade. And it was like what

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Speaker 1: they did freeze drying before it was popular.

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Speaker 2: And this sustained their armies. And in order to they

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Speaker 2: would just rehydrate them in water and then use them

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Speaker 2: in soups or in stews. And like how how Yeah,

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Speaker 2: they say that the name Murdai might come from these

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Speaker 2: types of freeze dried potatoes.

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Speaker 1: More on the history of the potatoes stay with us,

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Speaker 1: So let's talk about how the potato got to Europe

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Speaker 1: because they use it a lot. I mean, obviously colonization,

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Speaker 1: we know this, but like when how who?

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Speaker 2: Yeah? So eventually in the sixteenth century. So Peruz colonized

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Speaker 2: in fift teen thirty two and Francisco Pisarro was the

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Speaker 2: man and he noticed this strange round object eating by

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Speaker 2: the indigenous population. So this new food, you know, spread

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Speaker 2: within you know, decades. It was used. You know, Spanish

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Speaker 2: farmers as far away as the Canary Islands were exporting

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Speaker 2: potatoes to France into the Netherlands. A Spanish conquistador named

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Speaker 2: Jimenez de Quesada. He encountered the potato in fifteen thirty

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Speaker 2: seven and what is now Colombia and described these potatoes

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Speaker 2: of good flavor as truffles. So like everything you know

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Speaker 2: that was from this New World, everybody saw it was

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Speaker 2: with curiosity.

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Speaker 1: It was later introduced to Britain because Protestants wouldn't plant

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Speaker 1: them because they weren't mentioned in the Bible. I love that,

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Speaker 1: but Catholic Irish people do had qualms about it because

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Speaker 1: they would plant them on Good Friday and they would

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Speaker 1: sprinkle the potato seeds with holy water because it wasn't

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Speaker 1: because it wasn't a ved vegetable mentioned in the Bible.

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Speaker 1: Like what is that? That's so funny, That is so funny.

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Speaker 2: But you know, all of these European countries they were

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Speaker 2: they treated it with suspicion. I mean they you know,

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Speaker 2: sometimes like a lot of ingredients from the New World,

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Speaker 2: they were It was believed to be an aphrodisiac or

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Speaker 2: cause fever or leprosy.

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Speaker 1: They used potatoes to feed livestock in Northern Europe, and

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Speaker 1: it had such bad publicity that it didn't really what

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Speaker 1: reached mass appeal into the late eighteenth century.

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Speaker 2: Exactly until the late eighteenth century. And this man Antoine

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Speaker 2: Agustine Parmentier, who made the potato popular in France. And

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Speaker 2: around this time, around the eighteenth century, everybody was looking

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Speaker 2: at the French for their cuisine, right right, because we

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Speaker 2: still do as we do. It's true, we still do,

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Speaker 2: but this is when it started. Around the seventeenth eighteenth century.

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Speaker 2: The French were the ones to use butter and fresh

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Speaker 2: herbs and all of this. But he was super interesting.

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Speaker 2: So he was a pharmacist and you know, agronomist, and

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Speaker 2: he was in the army and Prussia during the Seven Years'

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Speaker 2: War and he was taking prisoner and kept in attention

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Speaker 2: in what is now Hamburg, you know, Germany, and potatoes

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Speaker 2: were part of his diet. So when he came back

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Speaker 2: to France, he decided that he was going to change

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Speaker 2: this idea that potatoes were bad for you and the

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Speaker 2: potatoes caused leprosy, because that's what the French thought, you know,

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Speaker 2: about the potato, that it was the cause of leprosy. Yeah,

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Speaker 2: so he took the scholarly approach and he started writing it.

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Speaker 2: He wrote this treatise called Inquiry into Nourishing vegetables that

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Speaker 2: in times of necessity could substitute for ordinary food.

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Speaker 4: She's such a mouthful.

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Speaker 2: But he was also a showman, and this is what

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Speaker 2: is very cool. So he threw a famous all potato

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Speaker 2: dinner party in Paris, and the who's who of Paris came,

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Speaker 2: including Thomas Jefferson, who was living in Paris at the time.

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Speaker 2: He planted a forty acre potato field just outside of Paris,

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Speaker 2: and he posted guards all around this potato field so

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Speaker 2: that people could think what was in there was really

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Speaker 2: valuable and worthy of stealing. This is like so crazy,

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Speaker 2: which of course they did. People stole the potato. And

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Speaker 2: then he gave Marie Antoinette, who loved to put flowers

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Speaker 2: in her hair, potato flowers to wear in her hair.

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Speaker 2: All of a sudden, people were like, wait a minute.

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Speaker 1: It finally had a pr campaign. It's got a publicist.

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Speaker 4: He got a publicist.

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Speaker 1: This epocha, this era in Europe, during this time, and

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Speaker 1: famine was famine was constant, like I mean, so much

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Speaker 1: poverty and destruction with all the wars and everything happening

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Speaker 1: in Europe at the time that once potatoes became a

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Speaker 1: staple routine, famine almost disappeared pretty much.

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Speaker 2: Yeah, yeah, I mean it's incredible. During in France, you know,

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Speaker 2: during the Revolution, Marie Antoinette's flower beds and the Tuileries

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Speaker 2: gardens were hoedown to plant potatoes. It became a potato field,

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Speaker 2: you know, when it became a staple. This lack of

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Speaker 2: genetic diversity because they didn't have the four thousand varieties

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Speaker 2: that they had in the Andes. They had you know,

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Speaker 2: one two. So this leads to this monoculture and these

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Speaker 2: limited varieties of potato become very vulnerable to disease. So

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Speaker 2: we see this in the Irish potato famine.

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Speaker 1: Yeah, in the eighteen hundreds. Well, the potato is a

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Speaker 1: staple food in most parts of the world, and it's

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Speaker 1: grown on every continent except Antarctica.

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Speaker 2: And scientists at Nasau have been testing growing potatoes on Mars.

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Speaker 1: Wow, from Bedu to Mars. Talk about that. That sounds crazy.

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Speaker 1: What do you mean, who's growing them? Who's on Mars?

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Speaker 1: We have people on Mars that I miss that.

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Speaker 2: We don't have people on Mars, but we have people

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Speaker 2: know what the Mars soil is like. The soil in

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Speaker 2: Mars is lacking in nitrogen and in some chemicals that

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Speaker 2: help plants grow. It also has very little oxygen. Well,

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Speaker 2: Mars has very little oxygen, and it's freezing. It's like

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Speaker 2: eighty degrees below fahrenheit. In twenty sixteen, a group of

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Speaker 2: Dutch scientists were growing ten different plants in dirt engineered

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Speaker 2: to mimic this harsh soil that I was just talking about.

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Speaker 2: Among them were tomatoes and peas, and in Limp, the

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Speaker 2: Centri Intern the International Potato Center, sprouted a potato in

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Speaker 2: this Mars like soil and taking soil from the desert

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Speaker 2: the Pampas la Joye dessert in Peru and planting tubers

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Speaker 2: that thrive in really salty soils. Basically to grow a

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Speaker 2: potato in this type of soil that is like lacking

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Speaker 2: in oxygen, lacking in nitrogen, lacking in chembicals, and it's

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Speaker 2: really incredible.

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Speaker 1: So these scientists are mimicking the surface and soil of

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Speaker 1: Mars to see what grows, and so far they've only

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Speaker 1: done potatoes, tomatoes, and peas.

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Speaker 2: Well.

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Speaker 1: I hope peas don't survive, because that is a vegetable

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Speaker 1: I do not like. I don't like peas, so I hope.

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Speaker 1: I'm so happy that the potato thrived in this testing.

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Speaker 2: I think the pieas did too, But that's so interesting.

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Speaker 2: I love peace, especially a bag of frozen peas. Oh

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Speaker 2: my god, they're perfect. After the break, we've got more

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Speaker 2: on the history of the potato.

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Speaker 1: When did the potato? When did the papa make its

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Speaker 1: way into Mexican dishes? Because it's it's important in a

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Speaker 1: lot of Mexican dishes. I love it in Mexican pigadio.

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Speaker 1: I love me too. I love beef and potatoes and

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Speaker 1: a tomato sauce.

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Speaker 2: Oh my gosh, me too. I love it in Piccaio.

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Speaker 2: You know, we see potato, we don't really see we

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Speaker 2: see sweet potato in Mexico, you know, pre conquest, we

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Speaker 2: see a lot of sweet potato. But it's a whole

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Speaker 2: other family. But now it is pretty much a staple

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Speaker 2: everywhere in the world. I love it in Piccado. I

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Speaker 2: love a good tacoa.

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Speaker 1: I love papas ala Mexiicana for breakfast, where it's like

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Speaker 1: it has lapeni and onions, sometimes bell peppers.

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Speaker 2: Like a little breakfast pechio. Is that is that how

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Speaker 2: you mainly use a.

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Speaker 1: Potato in Mexican cooking? Yeah, yeah, it's always what about

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Speaker 1: in general, like in general, you know what's so funny,

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Speaker 1: I'm not. I grew up as a baked potato person.

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Speaker 1: My mom. Once the microwave was invented, which was my era.

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Speaker 1: By the way, one of the few things as an

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Speaker 1: example to cook quickly was in an egg, which is

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Speaker 1: horrible in the microwave, and a potato, and like instead

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Speaker 1: of baking a potato for an hour, because they take

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Speaker 1: like an hour to bake, you know, it took seven minutes.

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Speaker 1: And so I grew up with a baked potato, and

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Speaker 1: especially in Texas, like the loaded baked potatoes with brisket

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Speaker 1: and cheese or chili or you know, we really load

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Speaker 1: them up. So that's how I grew up eating them,

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Speaker 1: and sometimes do I'll do a baked potato. Now I

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Speaker 1: usually do a baked sweet potato. If I'm going to

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Speaker 1: do me to side of some sort of potato or

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Speaker 1: some sort of starch, I will do the sweet potato. Yes,

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Speaker 1: I don't have a lot of I do like roasted

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Speaker 1: potatoes again from England with duck fat. So there's a hole.

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Speaker 1: There's a chef in Britain that taught me how to

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Speaker 1: do those Sundays roast potatoes, which you gotta like boil,

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Speaker 1: then re roast and then roast and then dip them

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Speaker 1: all over duck fat and then put them back in

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Speaker 1: the oven and they just come come out so mrisky

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Speaker 1: and just it's mostly the duck fat that I like

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Speaker 1: more than the potato.

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Speaker 2: That sounds delicious. Decadent. Yeah, that sounds so decadent and delicious.

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Speaker 2: I make it like a non mayo because you know,

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Speaker 2: I hate mayo potato salad. Just like boil the potatoes

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Speaker 2: and then slice them and then dress them with like

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Speaker 2: lemon and olive oil and tons of fresh herbs garlic.

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Speaker 2: Make this sort of dressing with like garlic and anchovy

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Speaker 2: and lemon and olive oil and just put it all

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Speaker 2: over the potato. So that I love that I love,

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Speaker 2: and I love a good thatchoes that that goes that.

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Speaker 2: I remember growing up in Nova Loro, there was a

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Speaker 2: woman that used to make these corn thirty yes. But

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Speaker 2: instead of making it with water she would make she

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Speaker 2: would use the water that was that she would sort

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Speaker 2: of like rehydrate chili's I guess, and she would use

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Speaker 2: that red water for the thirty yas. So the thirty

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Speaker 2: yas were red and they were a little bit smoky.

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Speaker 2: Fill them with mashed potatoes, close them up and deep

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Speaker 2: fry them. Oh they were I've never made them, but

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Speaker 2: I have this memory of these baccos the papa that

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Speaker 2: were incredible.

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Speaker 1: Wow.

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Speaker 2: What about tortilla papa.

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Speaker 1: I love tortilla potata like a Spanish tortilla. Yes that

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Speaker 1: I Actually it's a funny you say that, because I do.

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Speaker 1: I make that quite a lot.

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Speaker 2: I make it too, and I don't really I'm not

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Speaker 2: an egg.

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Speaker 1: Person, know, you're not fassin. I make it mostly potato.

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Speaker 2: I mean mostly potato, and the egg is really well

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Speaker 2: cooked like ata papa that's running. I can't deal with it.

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Speaker 2: But if it's really, like, really well cooked, I love it.

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Speaker 2: And sometimes I put toto in it. That is one

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Speaker 2: thing that I make often.

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Speaker 1: Actually. Wow, yeah, so funny you say that. I well,

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Speaker 1: And for intex Is we have breakfast tuckles and papabo

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Speaker 1: is one of my favorite breakfast tuckles potato and egg,

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Speaker 1: which is a version of the tortilla de patata. You

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Speaker 1: know what I mean, Like it is potato egg, potato.

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Speaker 2: And egg just wrapped in a wrapped into the.

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Speaker 1: Wrapped in a flour tortilla as opposed to just like

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Speaker 1: a potato, egg omelet or or kische or it's very

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Speaker 1: it's so different but same. I don't know, but I

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Speaker 1: do love, you know, I'm a fan of the potato.

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Speaker 1: I gotta say, yeah. But here's the thing. French fries

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Speaker 1: are not French. They were invented in Belgium, according to legend,

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Speaker 1: and it was in sixteen eighty that the fried fish

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Speaker 1: loving inhabitants of this city of nay Moor had to

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Speaker 1: find something else to fry when when the local river froze.

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Speaker 1: So but the word French refers to the method of cooking,

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Speaker 1: not its origins. Frenching is a way of cutting ingredients

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Speaker 1: evenly for even cooking. And so interestingly, the French weren't

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Speaker 1: the first to fry the potato. The Spaniards were, and

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Speaker 1: they didn't cut it in long strips. They cut it

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Speaker 1: like in circles, like you have it in. So it

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Speaker 1: was technically the Spaniards who fried potatoes first, but it

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Speaker 1: was the French who made the fry shape first.

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Speaker 2: Oh interesting, I did not know that I met the

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Speaker 2: French hate that the Spanish did.

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Speaker 1: At first. The Spanish fried potatoes for they were the

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Speaker 1: first to fry potatoes apparently apparent allegedly.

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Speaker 2: Allegedly do you like French fries? Love?

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Speaker 1: I love French fries, honestly, French fries, Yeah, it's up there.

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Speaker 1: I don't obviously don't eat them a lot, and I'm

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Speaker 1: very picky about them. I really, honestly, anywhere in France

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Speaker 1: at a rest if you are at a restaurant, order

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Speaker 1: in French fries, steak, frites or whatever comes with your meal.

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Speaker 1: They're usually amazing, like they really, they really do it

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Speaker 1: the best.

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Speaker 2: They too, Yeah, steak freaks. That's one of my favorite things.

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Speaker 1: Oh my gosh.

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Speaker 2: Yeah, potatoes. They're so versatile.

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Speaker 1: It's so versatile. I love it in soups. I love

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Speaker 1: it in my chicken noodle soup. I have to have

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Speaker 1: potato in my vegetable soup, in my minnestroni soup, in

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Speaker 1: my chicken noodle soup, I have to have a potato.

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Speaker 1: It makes it so hearty and it just adopts whatever

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Speaker 1: broth you put into it. Well, it was really fun

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Speaker 1: exploring outside of Mexico for a minute, going down to Peru,

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Speaker 1: don't you think absolutely?

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Speaker 2: I was excited about this.

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Speaker 1: Yeah, you know why because.

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Speaker 2: But of course we're talking about our Pietti Jos and

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Speaker 2: our that Goles.

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Speaker 1: I mean, yeah, we always have to bring it back

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Speaker 1: to meso America. But I am fascinated by Peruvian food.

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Speaker 1: I would love to do a Savica episode, a quinoa

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Speaker 1: you know, all what is that? It's not hominy.

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Speaker 2: But oh the chocolate, yes, the big the really big corn.

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Speaker 2: Oh my gosh, keenwa, oh my god. There's just so

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Speaker 2: much import that.

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Speaker 1: I am such a fan.

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Speaker 2: Yeah, hello, you know there's a whole there's a whole

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Speaker 2: episode right there. That's like we just usually mentioned like four.

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Speaker 1: Different exos exactly so much.

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Speaker 2: There's so much, but I'm glad we ventured a little

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Speaker 2: further south this time. It's fascinating.

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Speaker 1: Yeah, endlessly fascinating, endlessly fascinating, And there's endless recipes with potatoes.

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Speaker 1: Thank you so much for listening to our potato episode.

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Speaker 1: Don't forget to subscribe, comment, rate us all of it.

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Speaker 2: Thank you.

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Speaker 1: Hungry for History is an unbelievable entertainment production in partnership

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Speaker 1: with Iheart's my podcast network.

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Speaker 2: For more of your favorite shows, visit the iHeartRadio app,

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