1 00:00:07,760 --> 00:00:09,879 Speaker 1: Hello, and welcome to save your protection of I Heartradio 2 00:00:09,920 --> 00:00:12,520 Speaker 1: and staff media. I'm Any and I'm Lauren Vogelbaum. And 3 00:00:12,560 --> 00:00:16,960 Speaker 1: today we're talking about s cargo and snail eating in general, 4 00:00:17,640 --> 00:00:20,480 Speaker 1: and we are thrilled to do so. If you couldn't tell, 5 00:00:20,520 --> 00:00:23,920 Speaker 1: I am so excited. Snails are so weird and cool 6 00:00:24,160 --> 00:00:29,240 Speaker 1: and cute and tasty. Yeah, surprisingly present in our pop culture. 7 00:00:29,760 --> 00:00:32,760 Speaker 1: He was thinking about, especially in children's stuff. I guess, 8 00:00:32,800 --> 00:00:36,320 Speaker 1: but carry the snail. Whatever that snail is from, I wanna. 9 00:00:36,360 --> 00:00:40,920 Speaker 1: I guess he was a snail bunches of snails. Yes, yes, 10 00:00:41,960 --> 00:00:43,920 Speaker 1: I had scargo for the first time when I was 11 00:00:43,960 --> 00:00:46,400 Speaker 1: in high school and my older brother wanted to go 12 00:00:46,440 --> 00:00:49,000 Speaker 1: to this newly opened French restaurant for his birthday. And 13 00:00:49,159 --> 00:00:51,479 Speaker 1: as I've said several times on the show, I grew 14 00:00:51,560 --> 00:00:56,200 Speaker 1: up in a very small town. This was exciting news totally. 15 00:00:56,400 --> 00:00:59,120 Speaker 1: He ordered some s cargo for the table, despite my 16 00:00:59,200 --> 00:01:04,480 Speaker 1: dad's flat bewilderment that anyone would want to eat snails 17 00:01:04,840 --> 00:01:08,520 Speaker 1: and at that price exactly. That's really what got him. 18 00:01:08,520 --> 00:01:11,240 Speaker 1: I think he refused to try them, but everyone else 19 00:01:11,319 --> 00:01:14,120 Speaker 1: enjoyed them. And I mean they're drowning in butter. And garlic, 20 00:01:14,200 --> 00:01:16,520 Speaker 1: or at least these particular iterations and a lot of 21 00:01:16,520 --> 00:01:20,160 Speaker 1: iterations I have are yes, that is the I think 22 00:01:20,160 --> 00:01:22,520 Speaker 1: that's the only way I've ever eaten them, like in 23 00:01:22,640 --> 00:01:27,720 Speaker 1: garlic butter, perhaps more garlic butter than snail right by weight, right, 24 00:01:28,200 --> 00:01:31,920 Speaker 1: Um yeah, yeah, we we uh down at Disney. We've 25 00:01:31,920 --> 00:01:34,720 Speaker 1: had snails a couple of times. Yeah. So the first 26 00:01:34,720 --> 00:01:37,280 Speaker 1: time we went to Disney Food and Wine, we got 27 00:01:37,319 --> 00:01:43,679 Speaker 1: an es Cargo croissant at France and Epcot at France, 28 00:01:44,000 --> 00:01:47,080 Speaker 1: we got it at France, we did um. Yeah. And 29 00:01:47,160 --> 00:01:50,360 Speaker 1: when we were at Bell's Castle for dinner because Annie 30 00:01:50,520 --> 00:01:54,560 Speaker 1: makes reservations like that, um, we had an escargo appetizer 31 00:01:54,680 --> 00:01:56,760 Speaker 1: so taste. Oh it was so good. I'm so glad 32 00:01:56,800 --> 00:01:58,600 Speaker 1: you reminded me of that. That was only months ago 33 00:01:58,680 --> 00:02:01,720 Speaker 1: me or months ago. Um. And right before we started 34 00:02:01,800 --> 00:02:04,600 Speaker 1: recording this, I was looking up a board game I 35 00:02:04,640 --> 00:02:08,120 Speaker 1: used to play called Snail's Pace Race, and through that 36 00:02:08,200 --> 00:02:12,040 Speaker 1: I discovered that snail racing is a real thing. It's 37 00:02:12,080 --> 00:02:15,760 Speaker 1: a humorous event featuring two or more snails. That race 38 00:02:15,960 --> 00:02:20,000 Speaker 1: of primarily in the UK, and I think the first 39 00:02:20,120 --> 00:02:25,320 Speaker 1: year took place was in London. The first official competition. 40 00:02:25,600 --> 00:02:31,360 Speaker 1: It's called the Guinness gastro Pod Championship. Guinness Gastropod Championship. Yes, 41 00:02:31,440 --> 00:02:36,520 Speaker 1: and it was commentated on by a horse racing fellow, 42 00:02:36,800 --> 00:02:40,359 Speaker 1: like a guy who commented on horse races, John mcker 43 00:02:40,720 --> 00:02:44,959 Speaker 1: Rick mccurriic. Sorry miss pronouncing that, but he started the 44 00:02:45,120 --> 00:02:51,320 Speaker 1: race with ready steady. And I just found this like 45 00:02:51,600 --> 00:02:53,760 Speaker 1: right before we started recording, and I'm so bummed. I'm 46 00:02:53,760 --> 00:02:57,720 Speaker 1: glad I found it. But the whole world awaits yeah, world, Well, 47 00:02:57,760 --> 00:03:00,800 Speaker 1: I'm looking forward to the rest of your afternoon for you, Annie, 48 00:03:00,840 --> 00:03:06,280 Speaker 1: thank you, thank you. But this this episode is loosely 49 00:03:06,360 --> 00:03:09,840 Speaker 1: inspired by our cinnamon rourle episode because they are sometimes 50 00:03:09,840 --> 00:03:12,840 Speaker 1: called cinnamon snails, and that makes about as much sense 51 00:03:12,880 --> 00:03:16,200 Speaker 1: as any other topic we choose in the relationship or 52 00:03:16,320 --> 00:03:20,040 Speaker 1: lack thereof between. But I guess this brings us to 53 00:03:20,120 --> 00:03:28,960 Speaker 1: our question escargo What are they? Well? Escargo is the 54 00:03:29,000 --> 00:03:31,359 Speaker 1: French term for cooked snails, and it's one of those 55 00:03:31,360 --> 00:03:33,840 Speaker 1: words that sort of like beef that the English language 56 00:03:33,880 --> 00:03:36,400 Speaker 1: has just widely adopted to mean the cooked version of 57 00:03:36,440 --> 00:03:40,240 Speaker 1: that thing. Right, Um, A few species of snail are eaten. 58 00:03:40,440 --> 00:03:43,040 Speaker 1: There's a corn new asper, some otherwise known as the 59 00:03:43,080 --> 00:03:46,720 Speaker 1: brown garden snail or the common European snail or uh 60 00:03:46,800 --> 00:03:50,200 Speaker 1: in French, the petit gree or a little gray um. 61 00:03:50,240 --> 00:03:54,960 Speaker 1: There's another species called Helix licorum, which is also sometimes 62 00:03:54,960 --> 00:03:59,600 Speaker 1: sold as petit gree anyway. Um. Then there's also the 63 00:04:00,000 --> 00:04:03,360 Speaker 1: Elix palmattia, which is also called the Burgundy snail or 64 00:04:03,440 --> 00:04:07,000 Speaker 1: Roman snail. All of these are land snails land snails. 65 00:04:07,040 --> 00:04:10,840 Speaker 1: Some giant land snails like the size of your palm, 66 00:04:10,880 --> 00:04:13,200 Speaker 1: are also eaten in parts of Africa, and a few 67 00:04:13,200 --> 00:04:16,640 Speaker 1: species of marine snails are commonly eaten in Southeast Asia 68 00:04:16,720 --> 00:04:20,000 Speaker 1: and up into China and Japan, also around Greece and Italy. Right. 69 00:04:21,279 --> 00:04:24,880 Speaker 1: All of these, though, are members of the class gas Troopoto, 70 00:04:25,000 --> 00:04:28,080 Speaker 1: which are invertebrates, including those slugs which do not grow shells, 71 00:04:28,080 --> 00:04:32,359 Speaker 1: and snales which do. The part of snails that's commonly 72 00:04:32,440 --> 00:04:36,560 Speaker 1: visible outside the shell is called the head foot because 73 00:04:36,760 --> 00:04:38,480 Speaker 1: there's a head and there's a foot, but there's not 74 00:04:38,560 --> 00:04:40,760 Speaker 1: really like a boundary between them, so it's just the 75 00:04:40,800 --> 00:04:44,120 Speaker 1: head foot um. It's muscily on one end and has 76 00:04:44,120 --> 00:04:47,640 Speaker 1: sensory tentacles on the other end. Um Land snails have 77 00:04:48,040 --> 00:04:51,520 Speaker 1: a mucous coat to keep their bodies moist and then 78 00:04:51,720 --> 00:04:55,000 Speaker 1: hidden inside the shell. Snails have what's called a visceral 79 00:04:55,120 --> 00:04:58,719 Speaker 1: hump what um, which is the part of their body 80 00:04:58,760 --> 00:05:02,800 Speaker 1: that contains most of their idle organs um. Generally, snales 81 00:05:02,960 --> 00:05:05,960 Speaker 1: are prepared whole, so if you're eating, when you're eating 82 00:05:06,000 --> 00:05:08,279 Speaker 1: all of that, you're getting the visual hump in there. 83 00:05:08,320 --> 00:05:13,719 Speaker 1: You are hum. Also in the gastropod class are abalone 84 00:05:13,720 --> 00:05:17,640 Speaker 1: and conk, So if you've had those, congrats, you're eating stale. Bet. 85 00:05:17,680 --> 00:05:22,280 Speaker 1: Some people like, that's fine, you're good. Yeah, they're delicious. Yeah, 86 00:05:22,360 --> 00:05:24,400 Speaker 1: you wouldn't be good if you eat some types of snails. 87 00:05:24,880 --> 00:05:27,800 Speaker 1: All sales are edible. No, don't just go eating snails, 88 00:05:27,880 --> 00:05:32,200 Speaker 1: willy nilly, check it first, um get you know, like 89 00:05:32,279 --> 00:05:34,200 Speaker 1: read a guide on how to prepare them, because you 90 00:05:34,240 --> 00:05:36,120 Speaker 1: don't want to eat them just out of the wild, 91 00:05:36,200 --> 00:05:38,280 Speaker 1: because they could have some toxins or stuff in them 92 00:05:38,880 --> 00:05:44,359 Speaker 1: or parasites. So yeah, read a guide. When I was little, 93 00:05:45,360 --> 00:05:47,599 Speaker 1: four years old, my my older brother did dare me 94 00:05:47,680 --> 00:05:50,920 Speaker 1: to eat a slug. I did eat it for fifty 95 00:05:50,960 --> 00:05:54,080 Speaker 1: cents because that's all you know when you're a kid, 96 00:05:54,160 --> 00:05:58,120 Speaker 1: that that means a lot. Hey, that's a lot. Of money. Right, Uh, 97 00:05:58,160 --> 00:06:00,880 Speaker 1: and be you're still here so I did? Fine, Yeah, 98 00:06:01,600 --> 00:06:05,279 Speaker 1: I'm fine. But for anybody listening, perhaps don't take that 99 00:06:05,360 --> 00:06:10,120 Speaker 1: dare from your older brother. Um. Eating snails is most 100 00:06:10,120 --> 00:06:12,560 Speaker 1: common in France, Unit Kingdom, Spain, Grease, Italy, into a 101 00:06:12,640 --> 00:06:15,480 Speaker 1: lesser extent other parts of Europe. People in these areas 102 00:06:15,520 --> 00:06:17,960 Speaker 1: not only enjoy them while dining out, they make them 103 00:06:17,960 --> 00:06:23,359 Speaker 1: themselves while dining in the traditional French preparation involves parsley, butter, garlic, 104 00:06:23,400 --> 00:06:26,880 Speaker 1: and other seasonings, and they are served in shell. They 105 00:06:26,880 --> 00:06:30,359 Speaker 1: are often quite expensive, are relatively expensive, I suppose if 106 00:06:30,360 --> 00:06:33,760 Speaker 1: you're comparing like apptisers of a similar size. Sure, in 107 00:06:33,800 --> 00:06:36,960 Speaker 1: places like Grease or Italy, snails might be incorporated into 108 00:06:36,960 --> 00:06:40,360 Speaker 1: pasta sauces, which to me sounds amazing. Oh I know right, Um. 109 00:06:40,400 --> 00:06:43,040 Speaker 1: Over in Asia, they seem to be most popular in Vietnam, 110 00:06:43,200 --> 00:06:45,520 Speaker 1: But yeah, there are recipes and menu items from all 111 00:06:45,600 --> 00:06:48,840 Speaker 1: over that incorporate snails boiled or grilled in shell or 112 00:06:48,920 --> 00:06:51,840 Speaker 1: out in a sweet or spicy chili sauces and curries 113 00:06:52,000 --> 00:06:55,240 Speaker 1: or other stews and black bean sauce. They're also super 114 00:06:55,240 --> 00:06:58,080 Speaker 1: popular in Nigeria. Um cooked into a stew with hot 115 00:06:58,080 --> 00:07:01,440 Speaker 1: peppers and onions and tomatoes, and it's hard to find 116 00:07:01,480 --> 00:07:04,360 Speaker 1: them fresh in the United States. Um. Most are imported 117 00:07:04,400 --> 00:07:07,240 Speaker 1: from Europe Asia, candor frozen. Like I'm not sure if 118 00:07:07,240 --> 00:07:10,680 Speaker 1: I've ever had them fresh. Yeah, um, but when I 119 00:07:10,760 --> 00:07:13,680 Speaker 1: have had them, they've reminded me of calamari or um. 120 00:07:14,000 --> 00:07:15,080 Speaker 1: Now that I think about, it's sort of like a 121 00:07:15,160 --> 00:07:17,560 Speaker 1: like a springy cheese curd, just smooth and kind of 122 00:07:17,640 --> 00:07:21,000 Speaker 1: chewy tender. Yeah yeah, um, and yeah, I always had 123 00:07:21,040 --> 00:07:23,880 Speaker 1: them in garlic butter. I have never really caught much 124 00:07:23,880 --> 00:07:31,320 Speaker 1: of a flavor of snail due to garlic butter. Right, texture, texture, right, 125 00:07:31,400 --> 00:07:34,280 Speaker 1: But but apparently they can taste a little like vegetal 126 00:07:34,360 --> 00:07:38,120 Speaker 1: and briny when they're fresh. Yeah. I'm really excited now 127 00:07:38,120 --> 00:07:40,480 Speaker 1: that we've done this research because I've never had them, 128 00:07:40,520 --> 00:07:43,720 Speaker 1: not at like a French restaurant. Right. Yeah, I want 129 00:07:43,960 --> 00:07:47,680 Speaker 1: every preparation of snail possibly available. I'm curious if we 130 00:07:47,720 --> 00:07:50,840 Speaker 1: went to Beaver Highway or something and restaurants over there, 131 00:07:50,880 --> 00:07:54,880 Speaker 1: if they have these preparations of snails, like Asian preparations 132 00:07:55,080 --> 00:07:59,320 Speaker 1: or whatever, not French preparations. Yeah, apparently we just need 133 00:07:59,360 --> 00:08:04,280 Speaker 1: to go to Vietnam. Oh Okay, Okay, done, I'm convinced. 134 00:08:04,320 --> 00:08:06,480 Speaker 1: You've convinced me, and it was snails that did it, 135 00:08:07,640 --> 00:08:12,720 Speaker 1: among other things snails heck um and okay, can I 136 00:08:12,800 --> 00:08:16,320 Speaker 1: can I do a snail aside about how amazing these 137 00:08:16,360 --> 00:08:21,400 Speaker 1: creatures are. Yes, before we get to the part where 138 00:08:21,440 --> 00:08:23,400 Speaker 1: people have been eating them for a long time and 139 00:08:23,440 --> 00:08:25,920 Speaker 1: this is a little bit gnarly, I'm sorry, they're so 140 00:08:25,960 --> 00:08:29,360 Speaker 1: weird and great. Um. So I'm gonna be brief, but 141 00:08:29,560 --> 00:08:31,840 Speaker 1: but if any of the following strikes your interest, definitely 142 00:08:31,920 --> 00:08:34,280 Speaker 1: go looking for the podcast episodes that um Stuff to 143 00:08:34,280 --> 00:08:39,760 Speaker 1: blow your mind have done on slugs and snails. Okay. 144 00:08:40,000 --> 00:08:43,559 Speaker 1: In fact one, snails will eat pretty much anything um, 145 00:08:43,600 --> 00:08:48,000 Speaker 1: depending on the species like each other counts. Yeah, yeah, yeah, 146 00:08:48,120 --> 00:08:51,120 Speaker 1: some snails are not all herbivores um. But when it 147 00:08:51,120 --> 00:08:53,640 Speaker 1: comes to the species that humans eat, especially in s 148 00:08:53,679 --> 00:08:55,720 Speaker 1: cargo um, the preferred diet is going to be like 149 00:08:55,760 --> 00:08:58,920 Speaker 1: grains and greens and soil, because you've got to get 150 00:08:58,920 --> 00:09:00,920 Speaker 1: a lot of minerals, including alum to build up these 151 00:09:00,960 --> 00:09:04,240 Speaker 1: shells UM. When they're farmed are collected, they're given a 152 00:09:04,280 --> 00:09:07,120 Speaker 1: special non dirt diet for their final week or so 153 00:09:07,320 --> 00:09:09,960 Speaker 1: to um to purge them of any soil or other 154 00:09:10,040 --> 00:09:11,920 Speaker 1: stuff that humans wouldn't want to eat that's still in 155 00:09:11,960 --> 00:09:16,080 Speaker 1: their digestive tract, similar to how oysters are treated. Um. 156 00:09:16,280 --> 00:09:20,000 Speaker 1: Washington Post reported that sometimes chefs special order snails fed 157 00:09:20,040 --> 00:09:22,800 Speaker 1: with things like mint during their purge to give them 158 00:09:23,320 --> 00:09:30,080 Speaker 1: that flavor. We have to talk about snail reproduction, okay, 159 00:09:30,120 --> 00:09:33,400 Speaker 1: So snails are hermaphrodites, meaning that they each have both 160 00:09:33,480 --> 00:09:37,360 Speaker 1: male and female reproductive organs. In order to reproduce, they 161 00:09:37,440 --> 00:09:40,120 Speaker 1: have sex with a partner in mating sequences that last 162 00:09:40,200 --> 00:09:44,079 Speaker 1: four to twelve hours during which each partner can inseminate, 163 00:09:44,120 --> 00:09:47,520 Speaker 1: and each can be inseminated and involved in this process 164 00:09:47,520 --> 00:09:50,679 Speaker 1: in many land snail species anyway, are what's called love darts. 165 00:09:52,520 --> 00:09:56,480 Speaker 1: These are spears of calcium carbonate or kitan that a 166 00:09:56,600 --> 00:09:59,000 Speaker 1: snail will poke out of its body and an attempt 167 00:09:59,080 --> 00:10:01,400 Speaker 1: to stab its partner with, and it's coated in like 168 00:10:01,440 --> 00:10:04,760 Speaker 1: a hormone mucus, and if it lands correctly and its partner, 169 00:10:04,920 --> 00:10:09,160 Speaker 1: it will increase its partner's chances of inseeven nation romantic. 170 00:10:09,520 --> 00:10:15,440 Speaker 1: I know, Oh yeah, there's too much about snail sex 171 00:10:15,480 --> 00:10:18,000 Speaker 1: to really get into here, but you totally look up 172 00:10:18,040 --> 00:10:20,880 Speaker 1: this stuff to blow your Mind episodes. UM, there's My 173 00:10:21,000 --> 00:10:25,760 Speaker 1: Slimy Valentine, the Slug Life from UM, Weird Wonders of 174 00:10:25,800 --> 00:10:30,319 Speaker 1: House Gastropata from and an interview with a marine biologist 175 00:10:30,320 --> 00:10:34,200 Speaker 1: from nineteen when I was first getting to know Robert Um. 176 00:10:34,559 --> 00:10:37,360 Speaker 1: He and Julie did that Valentine's episode and Robert hand 177 00:10:37,440 --> 00:10:41,720 Speaker 1: drew this set of slug Valentine's with crayon and they're wonderful. 178 00:10:42,080 --> 00:10:43,600 Speaker 1: I'll see if I can find them to post on 179 00:10:43,640 --> 00:10:48,000 Speaker 1: social Yeah, I'm pretty sure I edited that one when 180 00:10:48,040 --> 00:10:51,720 Speaker 1: I was editor of that show, UM, and it was wonderful. 181 00:10:52,000 --> 00:10:55,280 Speaker 1: And also I believe I read somewhere that the love 182 00:10:55,440 --> 00:11:00,000 Speaker 1: darts is where like cupids, arrow comes from the inspiration 183 00:11:00,040 --> 00:11:02,480 Speaker 1: and for keep it and keep itsarrow. That might just 184 00:11:02,559 --> 00:11:07,920 Speaker 1: be wishful thinking of someone, so some interesting person's part, 185 00:11:08,000 --> 00:11:10,040 Speaker 1: but I did read that in at least two places, 186 00:11:10,120 --> 00:11:16,360 Speaker 1: So that is that is just something. It is something, UM. 187 00:11:16,440 --> 00:11:18,400 Speaker 1: And if all of that hasn't weirded you out enough, 188 00:11:18,440 --> 00:11:22,080 Speaker 1: you can also buy and eat snail caviar love it. 189 00:11:22,120 --> 00:11:24,960 Speaker 1: Apparently it's going to earth be in like sweet like carrots. 190 00:11:25,000 --> 00:11:29,000 Speaker 1: Maybe that's what I've seen it compared with snail caviare 191 00:11:29,200 --> 00:11:32,880 Speaker 1: is not a thing I've ever considered. Nope, until this 192 00:11:33,000 --> 00:11:36,959 Speaker 1: very moment. So this is the first time experiencing right now. 193 00:11:37,880 --> 00:11:44,080 Speaker 1: All right, what about nutrition? Uh, snails alone once you 194 00:11:44,120 --> 00:11:47,400 Speaker 1: know before the butter thing, um, are pretty good for you. Um, 195 00:11:47,400 --> 00:11:49,600 Speaker 1: They're a great source of protein, low and fat. What 196 00:11:50,000 --> 00:11:52,280 Speaker 1: is in there is like good fats. They're high in 197 00:11:52,400 --> 00:11:55,760 Speaker 1: micronutrients like vitamin E, magnesium and iron, lots of vimins 198 00:11:55,760 --> 00:11:59,800 Speaker 1: and minerals in there. Um. Yeah, they're they're being investigated 199 00:11:59,840 --> 00:12:02,839 Speaker 1: for more widespread use. Is inexpensive and readily available and 200 00:12:02,960 --> 00:12:06,160 Speaker 1: nutritious protein, and developing countries that can be more environmentally 201 00:12:06,200 --> 00:12:09,760 Speaker 1: friendly than larger animals like pigs and cattle and even chicken. Yeah, 202 00:12:10,480 --> 00:12:13,920 Speaker 1: going on for the snail, there is and literally there's 203 00:12:13,920 --> 00:12:17,520 Speaker 1: a lot going on globally. Billions of snails are eaten 204 00:12:17,640 --> 00:12:21,920 Speaker 1: each year, an annual thirty thousand metric tons in France alone. 205 00:12:22,160 --> 00:12:25,800 Speaker 1: That's sixty six million pounds or approximately a billion of 206 00:12:25,840 --> 00:12:30,520 Speaker 1: the critters, assuming that they're each about an ounce. According 207 00:12:30,559 --> 00:12:34,439 Speaker 1: to a report by NPR, the French delicacy of Burgundy 208 00:12:34,480 --> 00:12:40,320 Speaker 1: snails Escorto de bocan no longer come from Burgundy nope. Instead, 209 00:12:40,320 --> 00:12:42,720 Speaker 1: they come from Hungary or somewhere else in Europe, and 210 00:12:42,800 --> 00:12:46,240 Speaker 1: probably Eastern Europe. One of them, according to one of 211 00:12:46,280 --> 00:12:50,040 Speaker 1: their interview subjects, director of the company croke borgone Um. 212 00:12:50,120 --> 00:12:54,040 Speaker 1: That company packages one thousand snails an hour, placing pre 213 00:12:54,120 --> 00:12:57,080 Speaker 1: cooked SRG into shells of the right size, and they 214 00:12:57,120 --> 00:13:00,960 Speaker 1: sell millions a year. There is an institute of German 215 00:13:01,040 --> 00:13:06,920 Speaker 1: snail breeding. Wow, they take it seriously. Man. My brain 216 00:13:07,040 --> 00:13:09,520 Speaker 1: kind of sluttered for a minute over that fact. They 217 00:13:09,559 --> 00:13:11,360 Speaker 1: will take you on tours of farms so that you 218 00:13:11,400 --> 00:13:14,920 Speaker 1: can see how they work. I want to go. Oh, 219 00:13:15,280 --> 00:13:17,080 Speaker 1: I hope someone who's listening has gone and can tell 220 00:13:17,160 --> 00:13:22,080 Speaker 1: us how amazing. It is an association that represents ten 221 00:13:22,200 --> 00:13:26,080 Speaker 1: industrial food businesses that import Burgundy snails into France makes 222 00:13:26,120 --> 00:13:34,200 Speaker 1: about eighty seven million dollars over harvesting, construction, agriculture and 223 00:13:34,240 --> 00:13:39,480 Speaker 1: other facets of industrialization majorly depleted France's wild snail population. 224 00:13:40,360 --> 00:13:43,400 Speaker 1: They're about three snail farmers in France combined. They make 225 00:13:43,480 --> 00:13:45,240 Speaker 1: up five percent of the market and most of the 226 00:13:45,280 --> 00:13:48,920 Speaker 1: snails they farm are two of the lesso snails. Particularree 227 00:13:49,040 --> 00:13:53,880 Speaker 1: and grow green, little gray and big gray. In about 228 00:13:54,000 --> 00:13:58,160 Speaker 1: one and forty academic papers were published about endangered snails. 229 00:13:58,200 --> 00:14:00,840 Speaker 1: They are in all kinds of trouble. There's a carnivorous 230 00:14:00,880 --> 00:14:04,080 Speaker 1: worm called the new Guinea flatworm that's hugely invasive and 231 00:14:04,080 --> 00:14:08,040 Speaker 1: eats snails and other soil dwelling creatures like earthworms, which uh, 232 00:14:08,200 --> 00:14:11,520 Speaker 1: you know we don't usually eat, but also really helped 233 00:14:11,520 --> 00:14:13,880 Speaker 1: like airate and fertilized soil and farms and gardens. So 234 00:14:13,920 --> 00:14:19,440 Speaker 1: it's another agricultural animal, yes, kind of. Yeah. Yeah. Snails 235 00:14:19,440 --> 00:14:22,520 Speaker 1: are also just so sensitive to issues that are affecting 236 00:14:23,040 --> 00:14:26,480 Speaker 1: all kinds of farmers, climate change and pollution and certain pesticides. 237 00:14:29,120 --> 00:14:31,640 Speaker 1: The US imports a decent amount of a cargo from 238 00:14:31,680 --> 00:14:34,640 Speaker 1: Europe as there are only two U s d A 239 00:14:34,720 --> 00:14:37,520 Speaker 1: certified snail farms in the United States. This is largely 240 00:14:37,560 --> 00:14:42,000 Speaker 1: because of the snails rightfully earned reputation as an invasive species. 241 00:14:42,240 --> 00:14:44,440 Speaker 1: Oh yeah, more on that in the history section. But 242 00:14:44,640 --> 00:14:46,720 Speaker 1: they will eat you out of house at home, Yeah, 243 00:14:46,800 --> 00:14:50,360 Speaker 1: they will, to the point that it is illegal on 244 00:14:50,400 --> 00:14:54,000 Speaker 1: a federal level to take a live snail across state lines. 245 00:14:54,680 --> 00:14:59,760 Speaker 1: Oh dear, if you have a hitchhiking snail, man's straight 246 00:14:59,800 --> 00:15:03,800 Speaker 1: to prison for me. Not that I've ever done it. 247 00:15:05,160 --> 00:15:10,240 Speaker 1: Absolutely not, not that you ever would, of course, but yeah, 248 00:15:10,600 --> 00:15:13,440 Speaker 1: um that first snail farm, Um, it only managed to 249 00:15:13,440 --> 00:15:17,280 Speaker 1: get started so after like three years of cutting through 250 00:15:17,320 --> 00:15:20,360 Speaker 1: red tape. And it is a three square foot greenhouse 251 00:15:20,640 --> 00:15:23,240 Speaker 1: about twenty square meters that is. And yeah, they reported 252 00:15:23,240 --> 00:15:26,200 Speaker 1: to the Washington Post that althose snails can't hear. They're 253 00:15:26,280 --> 00:15:28,520 Speaker 1: very sensitive to vibration, heat and light, and if you 254 00:15:28,560 --> 00:15:31,360 Speaker 1: stress them out, they produce so much slime as a 255 00:15:31,400 --> 00:15:34,680 Speaker 1: defense mechanism and it gets really gross, really fast. So 256 00:15:34,720 --> 00:15:36,160 Speaker 1: you don't want to do that. You want to keep 257 00:15:36,200 --> 00:15:39,360 Speaker 1: them chill. Yeah. Uh. Also, yeah, they have to be 258 00:15:39,600 --> 00:15:42,320 Speaker 1: super careful not to let their livestock escape into the 259 00:15:42,320 --> 00:15:45,520 Speaker 1: surrounding countryside because those buddies would wreak havoc on the 260 00:15:45,560 --> 00:15:49,920 Speaker 1: farms and vineyards. So so they surround the snails living 261 00:15:49,960 --> 00:15:54,480 Speaker 1: containers with trays of concentrated salt water so that they 262 00:15:54,480 --> 00:15:58,160 Speaker 1: would dive they fell into them, hypothetically, but just in case. 263 00:15:58,240 --> 00:16:00,880 Speaker 1: The greenhouse has a dead perim there twelve ft by 264 00:16:00,880 --> 00:16:04,320 Speaker 1: twelve feet, kept free of vegetation, just to be sure, 265 00:16:05,040 --> 00:16:09,640 Speaker 1: can't let those snails escape. And they may have a 266 00:16:09,720 --> 00:16:14,120 Speaker 1: hundred thousand snails in there at any given time. Wow. Yeah, 267 00:16:14,400 --> 00:16:17,800 Speaker 1: vertical vertical spacing, man, I love it. I want to 268 00:16:17,800 --> 00:16:20,720 Speaker 1: see the snail movie of the the attempt to escape 269 00:16:20,720 --> 00:16:25,520 Speaker 1: from this place, the Great Escape, the Great slow Escape. 270 00:16:27,120 --> 00:16:32,920 Speaker 1: Oh yeah, I think this thing has legs. It has 271 00:16:32,920 --> 00:16:38,400 Speaker 1: but one but one foot head. Oh this is so exciting. 272 00:16:39,240 --> 00:16:41,960 Speaker 1: I want to check out that place too. Yeah. Yes, 273 00:16:42,160 --> 00:16:45,320 Speaker 1: the whole snail tour. Absolutely. Uh. And you can mark 274 00:16:45,320 --> 00:16:50,200 Speaker 1: your gallendars for national As Cargo Day on Also, there 275 00:16:50,280 --> 00:16:54,240 Speaker 1: is a yearly festival in Spain. Uh my, my Cadalan 276 00:16:54,400 --> 00:16:58,280 Speaker 1: is probably terrible. I think it's called Del car goal um. 277 00:16:58,600 --> 00:17:01,720 Speaker 1: But it is a snail centered culinary festival and it's 278 00:17:01,800 --> 00:17:06,240 Speaker 1: three days of food and music and acrobats and clowns 279 00:17:06,280 --> 00:17:09,760 Speaker 1: and snail races and there's a parade and twelve tons 280 00:17:09,760 --> 00:17:13,440 Speaker 1: of snails were eaten there in twenty nineteen twenty seconds. 281 00:17:14,119 --> 00:17:17,160 Speaker 1: And I want to go so much. That sounds amazing. 282 00:17:19,119 --> 00:17:24,320 Speaker 1: And snail festival. Oh the timing, by the way, on 283 00:17:24,480 --> 00:17:27,399 Speaker 1: both of those, the Nationalist Cargo Day and this fest 284 00:17:27,640 --> 00:17:32,000 Speaker 1: is not a coincidence. Um. Snails are sometimes harvested in 285 00:17:32,080 --> 00:17:34,359 Speaker 1: early summer after they lay their eggs, so that's one 286 00:17:34,400 --> 00:17:39,000 Speaker 1: of the like Prime snail harvest times. Well, we are 287 00:17:39,119 --> 00:17:43,080 Speaker 1: looking for our next destination and we have some months 288 00:17:43,200 --> 00:17:47,639 Speaker 1: to plans. If anyone has ever been to this or 289 00:17:47,720 --> 00:17:52,040 Speaker 1: any other snail related festival, let us know. This is 290 00:17:52,160 --> 00:17:56,920 Speaker 1: extremely important information to my life. It is, it is. 291 00:17:58,240 --> 00:18:02,560 Speaker 1: Oh anyway, um, we do have some history for you. 292 00:18:03,680 --> 00:18:05,680 Speaker 1: But first we're going to take a quick break for 293 00:18:05,720 --> 00:18:17,320 Speaker 1: a word from ore sponsor. And we're back. Thank you sponsoring, Yes, 294 00:18:17,400 --> 00:18:21,879 Speaker 1: thank you. We're back after more discussion off air about 295 00:18:21,920 --> 00:18:26,439 Speaker 1: snail sex. And you know, Lauren, I think you've got 296 00:18:26,560 --> 00:18:30,320 Speaker 1: me beat in the interesting facts for the episode. I 297 00:18:30,720 --> 00:18:33,359 Speaker 1: you know, I did a lot of readings. Yeah, yeah, 298 00:18:34,000 --> 00:18:35,600 Speaker 1: I hope that a lot of people ask you what 299 00:18:35,720 --> 00:18:39,040 Speaker 1: you were reading and you you happily explained to them. 300 00:18:39,880 --> 00:18:42,040 Speaker 1: I think that there's going to be some really good 301 00:18:42,200 --> 00:18:47,320 Speaker 1: posts on Twitter later today. So after this comes out, 302 00:18:47,480 --> 00:18:50,800 Speaker 1: you know, just go back, go back, check those all 303 00:18:50,840 --> 00:18:59,240 Speaker 1: of the illustrations. Illustrations. Yeah, this is this is a 304 00:18:59,359 --> 00:19:02,360 Speaker 1: well reased arched territory. I will have you know, I'm 305 00:19:02,440 --> 00:19:06,560 Speaker 1: not the only person who's really fascinated by snail and 306 00:19:06,680 --> 00:19:09,760 Speaker 1: slug reproduction. If I find out that you've got multiple 307 00:19:09,840 --> 00:19:13,359 Speaker 1: pseudonyms and all of this research is just you. I 308 00:19:13,400 --> 00:19:16,040 Speaker 1: won't tell anybody, but I'm starting to have some suspicions, 309 00:19:16,160 --> 00:19:23,240 Speaker 1: is all I'm saying. Well, anyway, anyway, they are a 310 00:19:23,400 --> 00:19:27,480 Speaker 1: food podcast. We are, so I guess, I guess let's 311 00:19:27,520 --> 00:19:31,359 Speaker 1: talk about the food portion. I do love how often 312 00:19:31,440 --> 00:19:33,760 Speaker 1: we have to remind ourselves and others this is a 313 00:19:33,800 --> 00:19:36,240 Speaker 1: food podcast. But that is in fact how we are 314 00:19:36,320 --> 00:19:41,960 Speaker 1: classified on most podcasting apparatus apparatti, sometimes even as cooking. 315 00:19:42,000 --> 00:19:44,320 Speaker 1: And I'm like, oh no, no, do not take this 316 00:19:44,440 --> 00:19:47,239 Speaker 1: isn't certainly not a cooking podcast. No, but if that's 317 00:19:47,280 --> 00:19:50,359 Speaker 1: how we get higher in apples, I'll algorithm. I'm into it. Yeah, 318 00:19:52,480 --> 00:19:56,440 Speaker 1: what cooking. That's a great plan. It is alright, Well 319 00:19:57,280 --> 00:20:01,240 Speaker 1: anyway again, side a side a second anyway, Um, Snails 320 00:20:01,680 --> 00:20:06,600 Speaker 1: have been on humanity's menu for at long time. Historians 321 00:20:06,640 --> 00:20:10,600 Speaker 1: believe that our prehistoric ancestors counted land snails as part 322 00:20:10,720 --> 00:20:14,720 Speaker 1: of their diet. Ancient Romans consumed snails, even farming them 323 00:20:15,200 --> 00:20:18,360 Speaker 1: to stay up to date, up to date, current with demand. 324 00:20:19,280 --> 00:20:21,600 Speaker 1: But yet it goes back way further than that. Yeah, 325 00:20:21,720 --> 00:20:25,080 Speaker 1: it does. Evidence indicates folks in what is now Tanzania 326 00:20:25,160 --> 00:20:28,639 Speaker 1: have been eating land snails for thirty one thousand years. 327 00:20:29,400 --> 00:20:32,280 Speaker 1: People were eating land snails thirty thousand years ago in 328 00:20:32,359 --> 00:20:37,840 Speaker 1: the Mediterranean, new research suggests snail research. The researchers examined 329 00:20:37,880 --> 00:20:41,080 Speaker 1: snail shells from human dwellings in Spain and learned about 330 00:20:41,119 --> 00:20:44,280 Speaker 1: how snails were prepared during that time. The ideal snail 331 00:20:44,400 --> 00:20:46,760 Speaker 1: was a year or so old and cooked over pine 332 00:20:46,800 --> 00:20:51,119 Speaker 1: and juniper coal embers for around seven minutes and sounds 333 00:20:51,200 --> 00:20:55,000 Speaker 1: love ancient snail recipe m. The study found that a 334 00:20:55,040 --> 00:20:57,840 Speaker 1: different method was used in what is now Algeria. They 335 00:20:57,880 --> 00:21:00,440 Speaker 1: would place the snails between two heated stone layers and 336 00:21:00,520 --> 00:21:05,879 Speaker 1: a hearthpit and boil them. Yeah, and this discovery contradicts 337 00:21:05,920 --> 00:21:08,440 Speaker 1: long held beliefs that the diets of early Homo sapiens 338 00:21:08,480 --> 00:21:12,600 Speaker 1: were narrow, a contradiction that other recent research supports the 339 00:21:12,680 --> 00:21:16,040 Speaker 1: diets of Homo sapiens were far more married than we'd 340 00:21:16,240 --> 00:21:21,840 Speaker 1: previously thought. Fascinating And oh no, they used the BP 341 00:21:22,160 --> 00:21:27,640 Speaker 1: time designation. I'm sorry before physics for physics first mentioned 342 00:21:27,640 --> 00:21:31,480 Speaker 1: in our Rise episode, still gives me anxiety dreams, Oh 343 00:21:31,840 --> 00:21:34,480 Speaker 1: oh oh, I love it, but it's just you want 344 00:21:34,520 --> 00:21:38,879 Speaker 1: to get things right, and another layer of thinking about 345 00:21:40,960 --> 00:21:46,919 Speaker 1: again food podcast. I thought there's something written about snails 346 00:21:46,960 --> 00:21:51,640 Speaker 1: in their shells, and time is a spiral and lots 347 00:21:51,680 --> 00:21:56,640 Speaker 1: of inspiration for art, absolutely yes, And speaking of inspiration, 348 00:21:57,240 --> 00:21:59,920 Speaker 1: are about plenty of the elder. He wrote about snail 349 00:22:00,040 --> 00:22:02,359 Speaker 1: farming taking place in Italy as early as fifty C. 350 00:22:03,280 --> 00:22:08,040 Speaker 1: The Italian man plenty sighted fluvious Harpanus fed his snails 351 00:22:08,200 --> 00:22:11,919 Speaker 1: meat and wine, which is indicative of how highly they 352 00:22:11,960 --> 00:22:17,000 Speaker 1: were regarded. Damn snail, Yeah, get in things. I don't 353 00:22:17,040 --> 00:22:21,960 Speaker 1: get either of those things. As early as two see, 354 00:22:22,560 --> 00:22:27,920 Speaker 1: Greek author Gallin wrote, all the Greeks eat snails every day. Yeah. Yeah. 355 00:22:28,920 --> 00:22:32,840 Speaker 1: For early Greeks, peasants were primarily the ones consuming snails. 356 00:22:32,920 --> 00:22:36,720 Speaker 1: They were fairly easy to catch and to cook. M 357 00:22:37,320 --> 00:22:40,080 Speaker 1: I've never really tried to catch a snail. Yeah, they 358 00:22:40,119 --> 00:22:43,360 Speaker 1: don't put up a whole lot of because you see 359 00:22:43,400 --> 00:22:46,440 Speaker 1: one and then you pick it up. That's it. The 360 00:22:46,600 --> 00:22:50,840 Speaker 1: chase is over after it barely begun. It's finding them 361 00:22:50,880 --> 00:22:54,200 Speaker 1: as the key guys. Yeah, all right. Vo Hong Lean, 362 00:22:54,440 --> 00:22:56,480 Speaker 1: author of Rice and Back Get A History of Food 363 00:22:56,520 --> 00:22:58,920 Speaker 1: in Vietnam, posits that people were eating sales in Vietnam 364 00:22:59,160 --> 00:23:03,119 Speaker 1: long before the wrench were albeit freshwater snails um, for 365 00:23:03,440 --> 00:23:05,679 Speaker 1: those that could not afford to eat a farm animal 366 00:23:05,920 --> 00:23:08,640 Speaker 1: or you know, things that took more resources. I suppose 367 00:23:09,280 --> 00:23:12,480 Speaker 1: snails were cheap and easy. They were, and are boiled 368 00:23:12,520 --> 00:23:16,280 Speaker 1: with lemon grass and then dipped in a sauce. Snails 369 00:23:16,320 --> 00:23:19,040 Speaker 1: were viewed as an acceptable food during lent, and monks 370 00:23:19,160 --> 00:23:22,760 Speaker 1: kept gardens of them for that purpose. But later, during 371 00:23:22,800 --> 00:23:26,320 Speaker 1: the Middle Ages, the Capital c Church considered eating snails 372 00:23:26,480 --> 00:23:29,440 Speaker 1: on green only the starving ate them, and for a 373 00:23:29,480 --> 00:23:32,600 Speaker 1: while the practice of eating snails almost died out in Europe. 374 00:23:32,880 --> 00:23:36,000 Speaker 1: They were still eaten by poor folks, though, and they 375 00:23:36,080 --> 00:23:38,760 Speaker 1: would become posh again in the seventeen and eighteen hundreds 376 00:23:38,840 --> 00:23:41,760 Speaker 1: in some parts of Europe, I think, maybe particularly in Austria, 377 00:23:41,920 --> 00:23:44,879 Speaker 1: where yeah, nobles might have had dedicated snail farms on 378 00:23:44,960 --> 00:23:48,600 Speaker 1: their estates pretty pretty often. Um and they were thought 379 00:23:48,680 --> 00:23:52,840 Speaker 1: to be yep, an aphrodisiac and a promoter of male 380 00:23:53,000 --> 00:23:56,960 Speaker 1: ver reality. So that's however many topics we've done, minus 381 00:23:57,040 --> 00:24:03,240 Speaker 1: one for aphrodisiac and then lettuce u not an approdisiac. 382 00:24:03,760 --> 00:24:07,679 Speaker 1: The only thing so far we'll find another one one 383 00:24:07,760 --> 00:24:11,720 Speaker 1: of these days, I'm sure. Children in Victorian Arab Bristol 384 00:24:11,760 --> 00:24:14,359 Speaker 1: were sometimes told that eating snails was good for their health. 385 00:24:14,720 --> 00:24:16,679 Speaker 1: It was a commonly held belief in that area at 386 00:24:16,720 --> 00:24:20,639 Speaker 1: the time that eating snails could cure tuberculosis. Eating snails 387 00:24:20,840 --> 00:24:25,600 Speaker 1: was a common enough practice that they sometimes were called wallfish, 388 00:24:26,040 --> 00:24:31,400 Speaker 1: wall fish, wallfish. Okay, that's a that's another pretty good fact, 389 00:24:31,520 --> 00:24:33,400 Speaker 1: like fish that you can find climbing up a wall. 390 00:24:34,160 --> 00:24:37,320 Speaker 1: What's the etymology. I love this. I know it's a 391 00:24:37,359 --> 00:24:41,960 Speaker 1: wall Fishshi blues. I'm sure that's how. It was exactly 392 00:24:42,200 --> 00:24:45,920 Speaker 1: exactly that escargo de Bourgoten we mentioned earlier, that was 393 00:24:46,000 --> 00:24:50,120 Speaker 1: popularized in the Burgundy region, possibly by French wine cellars. 394 00:24:50,359 --> 00:24:55,400 Speaker 1: In the nineteenth century. In a French writer and sociolite 395 00:24:55,680 --> 00:25:00,280 Speaker 1: Helene von Zoelen purportedly became the first female competitor and 396 00:25:00,359 --> 00:25:04,960 Speaker 1: an international car racing in the Paris Amsterdam Paris trail Um, 397 00:25:05,200 --> 00:25:10,320 Speaker 1: and her pseudonym was the snail Yeah. Her husband, who 398 00:25:10,440 --> 00:25:13,440 Speaker 1: was president of the Automobile Club de France, also raced 399 00:25:13,480 --> 00:25:21,919 Speaker 1: under the name escargo that is so sweet Cuties. Sources 400 00:25:21,920 --> 00:25:24,159 Speaker 1: seemed to indicate that snails for eating made it to 401 00:25:24,200 --> 00:25:27,639 Speaker 1: California by the eighteen fifties. Soon after farmers in California 402 00:25:27,760 --> 00:25:30,080 Speaker 1: were selling snails next to the air crops of fruit 403 00:25:30,160 --> 00:25:33,920 Speaker 1: and vegetables. The reason that European garden snails are common 404 00:25:34,320 --> 00:25:39,119 Speaker 1: throughout America is that scargo snails like these escaped from 405 00:25:39,200 --> 00:25:44,800 Speaker 1: farms and reproduced everywhere. That is probably the kind of snail. 406 00:25:44,840 --> 00:25:46,920 Speaker 1: If you've ever seen a snail in America out in 407 00:25:46,960 --> 00:25:49,119 Speaker 1: the wild, that's probably what it is brought in for 408 00:25:49,280 --> 00:25:53,560 Speaker 1: escargo first love it um. So yeah, those farmers might 409 00:25:53,600 --> 00:25:55,520 Speaker 1: not have been like raising those snails. They were selling 410 00:25:55,560 --> 00:25:58,040 Speaker 1: on purpose, but just making the best of of a slimy, 411 00:25:58,080 --> 00:26:03,160 Speaker 1: slimy situation. And that is not the only invasive edible 412 00:26:03,200 --> 00:26:06,960 Speaker 1: snail to plague California. Later on in the eight hundreds, 413 00:26:07,000 --> 00:26:10,040 Speaker 1: a freshwater snail species called the Chinese mystery snail or 414 00:26:10,119 --> 00:26:12,879 Speaker 1: the black snail, came into Asian markets in San Francisco 415 00:26:13,160 --> 00:26:15,800 Speaker 1: and escaped into local waterways, where it competes with the 416 00:26:15,840 --> 00:26:19,439 Speaker 1: local wildlife for resources, and its shells can clog pipes. 417 00:26:20,920 --> 00:26:23,879 Speaker 1: Snails are sneakier than I thought. I know, right, They 418 00:26:23,920 --> 00:26:28,320 Speaker 1: just get into places. Okay, another movie idea, What if 419 00:26:28,640 --> 00:26:31,280 Speaker 1: there's a movie like them, you know, with a big ants, 420 00:26:31,880 --> 00:26:37,920 Speaker 1: but with a big snail and it's set in San Francisco. Yeah, 421 00:26:38,560 --> 00:26:41,880 Speaker 1: that's all I've got. No, I like it. Yeah, let's 422 00:26:41,920 --> 00:26:47,040 Speaker 1: work on this, run with it. And yes, snails are 423 00:26:47,080 --> 00:26:50,480 Speaker 1: not without diseases. Um, and so the US has regulations 424 00:26:50,520 --> 00:26:53,359 Speaker 1: in place about the safe foraging, farming, handling, and selling 425 00:26:53,440 --> 00:26:58,000 Speaker 1: of snails for consumption. And going back to that Bristol thing, 426 00:26:58,280 --> 00:27:01,080 Speaker 1: a newspaper article from two just gribes a lecture given 427 00:27:01,160 --> 00:27:04,000 Speaker 1: by an Anglican vicar in which he claims that Bristols 428 00:27:04,040 --> 00:27:07,320 Speaker 1: pores would eat snails off the wall. That's perhaps, Oh okay, 429 00:27:07,440 --> 00:27:11,520 Speaker 1: it's all coming back, it's all making sense. In the 430 00:27:11,600 --> 00:27:14,920 Speaker 1: same area, in a corner reported that the death of 431 00:27:14,960 --> 00:27:17,960 Speaker 1: a local man was not due to the fact he'd 432 00:27:17,960 --> 00:27:22,520 Speaker 1: eating snails the previous day as a lot of Well, 433 00:27:22,640 --> 00:27:27,040 Speaker 1: I'm glad that he figured that one out. Twenty century 434 00:27:27,119 --> 00:27:30,159 Speaker 1: author Patricia high Smith, who wrote The Talented Mr Ripley, 435 00:27:30,440 --> 00:27:33,840 Speaker 1: Two Faces of January and Carol, among other things, allegedly 436 00:27:34,000 --> 00:27:37,560 Speaker 1: kept snails as pets and once brought one hundred snails 437 00:27:37,640 --> 00:27:40,760 Speaker 1: and her purse to a party so she'd have something 438 00:27:40,880 --> 00:27:45,560 Speaker 1: to talk to. A hundred in her purse and her 439 00:27:45,600 --> 00:27:55,000 Speaker 1: purse at a party. Sure, yeah, I suppose also not 440 00:27:55,760 --> 00:27:59,159 Speaker 1: go to the party, stay home with your sales. But 441 00:27:59,280 --> 00:28:04,920 Speaker 1: if you're trying to get out there hundred snails though, right, this, this, 442 00:28:05,160 --> 00:28:07,560 Speaker 1: this is what's upsetting or this is what's like incredible 443 00:28:07,600 --> 00:28:09,920 Speaker 1: to me about the situation. Not that a woman would 444 00:28:10,000 --> 00:28:12,600 Speaker 1: bring snails to a party because they would be a 445 00:28:12,640 --> 00:28:15,840 Speaker 1: better conversation partner than the other people there feel that, 446 00:28:16,560 --> 00:28:20,040 Speaker 1: But a hundred I'm like that's overkill. Yeah, then you're 447 00:28:20,119 --> 00:28:24,000 Speaker 1: just stressing yourself out the snails, or maybe it was 448 00:28:24,040 --> 00:28:28,800 Speaker 1: so the snails could talk to oh never never guess not. 449 00:28:29,600 --> 00:28:32,240 Speaker 1: In response to de guying snail populations, France enacted a 450 00:28:32,280 --> 00:28:34,880 Speaker 1: law in nineteen seventy nine that placed restrictions on commercial 451 00:28:34,960 --> 00:28:38,440 Speaker 1: collection of wild snails. This led to an increased dependence 452 00:28:38,480 --> 00:28:42,000 Speaker 1: of the French on foreign imports of edible snails. A 453 00:28:42,040 --> 00:28:45,120 Speaker 1: handful of snail farmers came together in twenty thirteen to 454 00:28:45,200 --> 00:28:49,240 Speaker 1: petition that packages of snails indicate where they came from. 455 00:28:49,760 --> 00:28:52,440 Speaker 1: The concerns in this petition made it up to the 456 00:28:52,560 --> 00:28:54,800 Speaker 1: French Parliament. It got all the way to the French Parliament. 457 00:28:55,280 --> 00:28:59,720 Speaker 1: In the end, this labeling was deemed optional. So you know, 458 00:29:00,000 --> 00:29:04,400 Speaker 1: snails from prey its or what have you. Yeah, well, 459 00:29:05,320 --> 00:29:07,560 Speaker 1: a lot to be said about the world of snails. 460 00:29:08,200 --> 00:29:13,400 Speaker 1: There is, there is. It's all delightful and strange. Yeah, 461 00:29:13,400 --> 00:29:16,080 Speaker 1: I know, and I feel like there's so many things 462 00:29:16,640 --> 00:29:20,240 Speaker 1: we could talk about, even even more details. Oh yeah, yeah, 463 00:29:20,960 --> 00:29:24,240 Speaker 1: this is this is kind of focusing in on a 464 00:29:24,400 --> 00:29:28,280 Speaker 1: particular yeah, region and dish. But I want to do 465 00:29:28,960 --> 00:29:31,000 Speaker 1: I just want to do the Snail Show from now on. 466 00:29:31,800 --> 00:29:37,760 Speaker 1: Snail Show. Yeah. I like that snail stuff inside the 467 00:29:37,800 --> 00:29:44,920 Speaker 1: Snail Show, Laura vocal love it. News updates on snail 468 00:29:45,040 --> 00:29:50,760 Speaker 1: coverage and snail sex that you could ever want, updates 469 00:29:50,800 --> 00:29:54,960 Speaker 1: you'd get on your phone, right. I think we have 470 00:29:55,120 --> 00:29:59,080 Speaker 1: a lot of ideas in here that could be do 471 00:30:00,080 --> 00:30:04,920 Speaker 1: expounded upon absolutely and become works of art themselves. Yeah, 472 00:30:05,040 --> 00:30:11,200 Speaker 1: for further development you know, into it. Well, um, I 473 00:30:11,240 --> 00:30:14,840 Speaker 1: guess that's all we have to say about snails today today. Uh, 474 00:30:15,120 --> 00:30:17,320 Speaker 1: we do have a little bit more for you, um. 475 00:30:17,680 --> 00:30:19,720 Speaker 1: But first we've got one more quick break forward from 476 00:30:19,720 --> 00:30:31,600 Speaker 1: our sponsor and we're back. Thank you sponsored, Yes, thank you, 477 00:30:31,960 --> 00:30:43,760 Speaker 1: and we're back with may oh Slow. We already did 478 00:30:43,840 --> 00:30:47,200 Speaker 1: this spiral for the cinnamon role. We did, we did. Um, 479 00:30:48,000 --> 00:30:51,240 Speaker 1: I want you guys to know that Annie did some 480 00:30:51,520 --> 00:30:57,360 Speaker 1: some really useful um tentacle hands at the end of 481 00:30:57,600 --> 00:30:59,600 Speaker 1: at the end of that for for the ey stocks, 482 00:31:00,680 --> 00:31:05,240 Speaker 1: very visually representative on this our audio medium. I think 483 00:31:05,280 --> 00:31:09,640 Speaker 1: it communicates. I think you can hear it. Maybe that's 484 00:31:09,720 --> 00:31:14,520 Speaker 1: just in my head, but it helps my process, my 485 00:31:14,680 --> 00:31:17,600 Speaker 1: artistic process. There you go, that's the important part. Thank you, 486 00:31:19,040 --> 00:31:22,240 Speaker 1: Brian wrote, I graduated from Georgia Tech go jackets in 487 00:31:23,160 --> 00:31:25,360 Speaker 1: and moved to Illinois and then Massachusetts after that. But 488 00:31:25,400 --> 00:31:28,080 Speaker 1: I loved my time in Atlanta. I feel like I'm 489 00:31:28,120 --> 00:31:29,680 Speaker 1: listening to old friends from the past when I get 490 00:31:29,680 --> 00:31:31,520 Speaker 1: a new episode, especially now that you're working in a 491 00:31:31,560 --> 00:31:35,840 Speaker 1: building I remember on Pond stillly On first, I'm a 492 00:31:35,920 --> 00:31:39,200 Speaker 1: bit embarrassed to admit that one of my children, like Annie, 493 00:31:39,280 --> 00:31:42,240 Speaker 1: had their first New York City pizza at a Sabarrow. 494 00:31:43,200 --> 00:31:45,000 Speaker 1: One of them is allergic to peanuts, so we have 495 00:31:45,080 --> 00:31:47,120 Speaker 1: to be careful about where we eat, usually sticking to 496 00:31:47,240 --> 00:31:49,720 Speaker 1: national chains that we know are likely to take allergen 497 00:31:49,760 --> 00:31:52,760 Speaker 1: awareness seriously. So when we got to n y C 498 00:31:53,000 --> 00:31:55,240 Speaker 1: just before lunchtime in August and went looking for food, 499 00:31:55,400 --> 00:31:59,280 Speaker 1: the first safe thing we found was a Sabarrow it 500 00:31:59,320 --> 00:32:01,560 Speaker 1: wouldn't have been first choice, but I have to say 501 00:32:01,600 --> 00:32:04,600 Speaker 1: it was by far the best Barrow pizza I have 502 00:32:04,840 --> 00:32:08,360 Speaker 1: ever had. There you go. I don't know if they 503 00:32:08,440 --> 00:32:10,440 Speaker 1: feel like they have to up their game in New 504 00:32:10,520 --> 00:32:13,040 Speaker 1: York or if the crowds a block from Times Square 505 00:32:13,160 --> 00:32:16,360 Speaker 1: means they sell enough pizza that it's always fresh. Either way, 506 00:32:16,680 --> 00:32:19,800 Speaker 1: it was a decent lunch. Second, I'm glad to hear 507 00:32:19,840 --> 00:32:22,640 Speaker 1: that let Us Surprise You is still open. I have 508 00:32:22,800 --> 00:32:26,280 Speaker 1: to disagree with laurence lack of enthusiasm for it to 509 00:32:26,480 --> 00:32:31,920 Speaker 1: be fair. I wasn't there for the salad. As a 510 00:32:32,280 --> 00:32:34,720 Speaker 1: hungry college student at the time, all you can eat 511 00:32:34,800 --> 00:32:37,800 Speaker 1: soup and muffins were just the thing. I have fond 512 00:32:37,880 --> 00:32:40,600 Speaker 1: memories of ending up uncomfortably stuff because I couldn't stop 513 00:32:40,640 --> 00:32:43,720 Speaker 1: myself from eating just one more chocolate chip muffin. But 514 00:32:43,840 --> 00:32:45,680 Speaker 1: the real point of this message is to share a 515 00:32:45,800 --> 00:32:48,479 Speaker 1: story from several years ago in The Boston Globe. When 516 00:32:48,520 --> 00:32:51,280 Speaker 1: I first read this article about Mike Ducacus's habit of 517 00:32:51,360 --> 00:32:55,760 Speaker 1: saving turkey carcasses to make soup, he immediately became my hero. 518 00:32:56,360 --> 00:32:58,760 Speaker 1: My family has always had a similar tradition of using 519 00:32:58,800 --> 00:33:02,440 Speaker 1: Thanksgiving leftovers for everything we can think of, including soup. 520 00:33:03,720 --> 00:33:05,560 Speaker 1: It's still my goal to make the gravy last as 521 00:33:05,640 --> 00:33:07,760 Speaker 1: long as the meat, so I can finish up the 522 00:33:07,840 --> 00:33:11,040 Speaker 1: last of it with one final hot jerky and gravy sandwich. 523 00:33:11,160 --> 00:33:14,760 Speaker 1: Oh yeah, sounds good. And I always make a batch 524 00:33:14,800 --> 00:33:17,000 Speaker 1: of soup from the carcass. It used to annoy my 525 00:33:17,120 --> 00:33:18,840 Speaker 1: wife that it took up a bunch of space in 526 00:33:18,880 --> 00:33:22,200 Speaker 1: the freezer, but the peanut allergic daughter loves it, and 527 00:33:22,360 --> 00:33:24,280 Speaker 1: we know it's safe, and so she has to let 528 00:33:25,480 --> 00:33:28,240 Speaker 1: She stopped complaining when I showed her the follow up article. 529 00:33:29,000 --> 00:33:32,800 Speaker 1: He got do carcus seven turkey carcasses the year that 530 00:33:32,960 --> 00:33:36,160 Speaker 1: article was published. Compared to that, one batch of soup 531 00:33:36,200 --> 00:33:40,680 Speaker 1: in the freezer doesn't seem so bad. Oh my gosh, well, 532 00:33:40,760 --> 00:33:42,760 Speaker 1: duly noted. I guess I know. I have a lot 533 00:33:42,800 --> 00:33:46,360 Speaker 1: of ideas. Also, I have an update, probably not sad, 534 00:33:46,480 --> 00:33:53,720 Speaker 1: but maybe I believe the sabar on Times Square. Yes, 535 00:33:54,000 --> 00:33:56,200 Speaker 1: I didn't make a note of it either way. The 536 00:33:56,360 --> 00:33:58,840 Speaker 1: last time that I was there, I was there a 537 00:33:58,920 --> 00:34:03,080 Speaker 1: few weeks ago. I think it was really recent. Oh no, 538 00:34:03,520 --> 00:34:05,560 Speaker 1: or maybe they just announced their closing and they haven't 539 00:34:05,560 --> 00:34:10,080 Speaker 1: closed yet. I heard it through some circles. Well, we 540 00:34:10,760 --> 00:34:16,279 Speaker 1: hardly knew me farewell. I'm glad to borrow on Yeah, 541 00:34:16,360 --> 00:34:21,120 Speaker 1: Atlanta high fives. Um Esther wrote, I just listened to 542 00:34:21,200 --> 00:34:23,040 Speaker 1: the Turnip and Onion episodes back to back, and it 543 00:34:23,120 --> 00:34:25,160 Speaker 1: put me in the mood for some roasted root vegetables. 544 00:34:25,320 --> 00:34:27,160 Speaker 1: I couldn't find turnip at my local store, so I 545 00:34:27,239 --> 00:34:29,680 Speaker 1: had to settle for beats, which, once cut, stay in 546 00:34:29,719 --> 00:34:32,320 Speaker 1: my cutting board, hands and everything else they touch. The 547 00:34:32,400 --> 00:34:34,920 Speaker 1: last veggie I cut up was the onion. While chopping, 548 00:34:35,000 --> 00:34:36,920 Speaker 1: I thought about the chemical reactions you explained in the 549 00:34:36,960 --> 00:34:40,160 Speaker 1: Onion episode. I found it fascinating. When I removed one 550 00:34:40,239 --> 00:34:42,640 Speaker 1: half of the onion from my cutting board, I realized 551 00:34:42,680 --> 00:34:44,759 Speaker 1: that the onion juice had taken the majority of the 552 00:34:44,840 --> 00:34:47,200 Speaker 1: beat stain out of the cutting board. I have no 553 00:34:47,239 --> 00:34:49,479 Speaker 1: idea if there's any signs behind this, but it sure 554 00:34:49,520 --> 00:34:51,800 Speaker 1: worked better than don dish soap. I even rubbed it 555 00:34:51,800 --> 00:34:53,520 Speaker 1: on my hands to get the bright pink color off. 556 00:34:53,800 --> 00:34:57,440 Speaker 1: I just had to share I've never heard this, but 557 00:34:57,560 --> 00:34:59,719 Speaker 1: that's great. So so this is like a multi step 558 00:34:59,760 --> 00:35:02,239 Speaker 1: press us. I'm envisioning, like like onion, to get the 559 00:35:02,320 --> 00:35:06,239 Speaker 1: beat off, and then like coffee grounds to get the 560 00:35:06,360 --> 00:35:11,879 Speaker 1: onion smell off. Oh yeah, yeah, Oh man, that's so cool. 561 00:35:12,080 --> 00:35:13,920 Speaker 1: We've got a lot of people write in about Onion 562 00:35:14,000 --> 00:35:18,319 Speaker 1: doing some pretty neat things and and I, as someone 563 00:35:18,400 --> 00:35:23,120 Speaker 1: who has had this beat problem before, I'm very interested 564 00:35:23,719 --> 00:35:28,919 Speaker 1: to know that's the case. Yeah. Yeah, there's maybe follow 565 00:35:29,040 --> 00:35:32,360 Speaker 1: up Onion Science episode and follow up Onion Science, or 566 00:35:33,080 --> 00:35:35,480 Speaker 1: we'll visited it in the beat episode. Oh there you go. 567 00:35:36,120 --> 00:35:39,239 Speaker 1: Many options available for us, indeed, and if you would 568 00:35:39,280 --> 00:35:41,320 Speaker 1: like to contact us like these two listeners did and 569 00:35:41,440 --> 00:35:44,960 Speaker 1: thank you, there are many options available to you as well, 570 00:35:45,120 --> 00:35:47,080 Speaker 1: and one of them is email. You can email us 571 00:35:47,120 --> 00:35:49,640 Speaker 1: at hello at savor pod dot com. We're also on 572 00:35:49,760 --> 00:35:52,480 Speaker 1: social media. You can find us on Twitter, Facebook, and 573 00:35:52,640 --> 00:35:55,440 Speaker 1: Instagram at savor pod. We do hope to hear from you. 574 00:35:55,960 --> 00:35:58,040 Speaker 1: Savor is production of I Heart Radio and Stuff Media. 575 00:35:58,120 --> 00:36:00,080 Speaker 1: For more podcasts from my Heart Radio, you can at 576 00:36:00,080 --> 00:36:02,719 Speaker 1: the iHeart Radio app, Apple Podcasts, or wherever you listen 577 00:36:02,760 --> 00:36:05,160 Speaker 1: to your favorite shows. Thank you, as always to our 578 00:36:05,160 --> 00:36:07,759 Speaker 1: super producers Dylan Facin and Andrew Howard. Thanks to you 579 00:36:07,880 --> 00:36:09,480 Speaker 1: for listening, and we hope that lots more good things 580 00:36:09,520 --> 00:36:10,319 Speaker 1: are coming your way.