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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annis and.

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Speaker 2: I'm Lauren Vogelbaum, and today we have a classic episode

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Speaker 2: for you about Celery.

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Speaker 1: Yes, any particular reason this was on your mind, Lauren.

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Speaker 2: Yeah, you know, I was, you know, filing through our

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Speaker 2: backlog and Celery is, you know, with with the holidays

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Speaker 2: upon us. Celery is an ingredient in a lot of

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Speaker 2: those kind of classic holiday dishes. And furthermore, it has

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Speaker 2: such an interesting history of being incredibly fancy, which is

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Speaker 2: low key why it's incorporated in some of these fancy

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Speaker 2: holiday dishes like holiday feast dishes. And also it is delightful.

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Speaker 2: It's just or I mean, I think it's delightful. Y'all

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Speaker 2: are allowed to think whatever you want. But the your

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Speaker 2: fanciness that Celery achieved in its history, it's great.

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Speaker 1: It is one of my favorite things we talked about

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Speaker 1: in this episode was Celery dishes. Yeah, the vases and

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Speaker 1: the dishes. Yeah, oh yes, And I do I love

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Speaker 1: that Celery kind of occupy is the space of historically

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Speaker 1: being fancy. Let's display it, let's put it in this

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Speaker 1: dish to now where it is still involved in a

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Speaker 1: lot of our holiday dishes, but it's also sort of

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Speaker 1: like like we see it as something we don't want

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Speaker 1: to eat too much, especially.

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Speaker 2: As kids, Like yeah, like, oh that's healthy and kind

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Speaker 2: of gross. Yeah, I personally I like the flavor of celery,

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Speaker 2: but some people really do not.

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Speaker 1: Like all right, Yeah, sure, I like it, and I

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Speaker 1: especially I feel like I've been going on and on

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Speaker 1: about this in our recent episodes, but I love soups

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Speaker 1: and I love it. It absorbs flavor really well. Yeah. Yeah,

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Speaker 1: soups adds a nice little touch. Yeah, yeah, a little crunch.

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Speaker 1: I did like it with peanut butter as a kid.

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Speaker 1: But yeah, people have strong opinions about celery, which we love.

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Speaker 1: We love strong pinions absolutely.

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Speaker 2: Oh yeah, but yeah, I suppose that without further ado,

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Speaker 2: we should let former Annie and Lauren take it away.

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Speaker 1: Hello, I'm welcome to food Stuff. I'm Annie Rees.

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Speaker 2: And I'm Lauren vocal Bomb, and today we're talking about celery.

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Speaker 1: Everyone clicks away, Nope, no stick around. It's really interesting.

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Speaker 2: Is it's surprisingly fascinating. The history is great.

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Speaker 1: Yeah, yeh. That's one of the reasons we're talking about

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Speaker 1: it because, as you may know, we recently went to Ashville,

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Speaker 1: North Carolina. We went to the Biltmore House and I

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Speaker 1: can't personally remember those, but people told us afterwards that

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Speaker 1: there were fancy Celery dishes in the Biltmore House.

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Speaker 2: Yeah, and we needed to know more.

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Speaker 1: I got too. Yeah.

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Speaker 2: Also, yeah, I can't find any records of these fancy

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Speaker 2: Celery dishes online, any photos or anything like that. But

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Speaker 2: for the first guests that the Biltmore entertained in eighteen

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Speaker 2: ninety five over Christmas, celery was high on the list

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Speaker 2: of supplies to have on hand, along with a honey,

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Speaker 2: black walnuts, chestnuts, eggs, fish, and lobsters.

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Speaker 1: It's an interesting assortment of things. Yeah, huh, all right,

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Speaker 1: well let's ask the question, then, shall.

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Speaker 2: We yees start as we usually do? Celery? What is it?

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Speaker 1: The healthy part of your order of wings, a vehicle

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Speaker 1: for peanut butter in the case of ants on a log?

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Speaker 1: Oh sure, something stepped inside your Thanksgiving turkey, A garnish

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Speaker 1: for a bloody mary in, your favorite old bass seasoning,

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Speaker 1: one of the Holy Trinity, and the French mirepoist.

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Speaker 2: All of those things.

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Speaker 1: Yes, also super producer Dylan's.

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Speaker 2: Second least favorite food I get behind cucumber.

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Speaker 1: We'll have to find out the third and that will

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Speaker 1: be coming.

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Speaker 2: Yeah. Celery is the thing that I use a lot.

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Speaker 2: Is I've said before in the show I can't have

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Speaker 2: I shouldn't eat like onion or bell pepper. So a

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Speaker 2: lot of the time when I start, if I'm cooking

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Speaker 2: a dish, my base layer of vegetation is chopped celery

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Speaker 2: and carrot to give everything a little bit of a flavor.

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Speaker 1: Yeah. Yeah, I like celery. I feel like it's a

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Speaker 1: good absorber.

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Speaker 2: Yeah, and it adds water. It's nice and flavorful in

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Speaker 2: a way that I personally like. It's okay to not

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Speaker 2: I know many people who dislike celery.

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Speaker 1: Yeah, I would have to say most people I know

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Speaker 1: are not fans.

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Speaker 2: I don't like eating it raw, but I think it anyway.

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Speaker 2: Celery is an aromatic green or green yellow vegetable in

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Speaker 2: the species Apium grevail lends. Different varietals of celery have

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Speaker 2: been developed for three distinct culinary parts, dulce for the

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Speaker 2: firm stalks that we often encounter here in the United States,

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Speaker 2: secle linum for the more tender stalks, and leaves. Primarily

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Speaker 2: for the leaves, this is also called smallidge or confusingly

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Speaker 2: wild celery. Although it's not truly wild, but it is

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Speaker 2: the closest to the original wild celeries, and to make

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Speaker 2: things even easier, not true. Truly wild celeries are also

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Speaker 2: sometimes called smallidge. Yeah thanks humans.

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Speaker 1: Yeah that confused to me for a good minute. It's okay.

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Speaker 2: The third variety is Rapacium, grown for the white root

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Speaker 2: and is also called celariac, though bariac isn't really a root,

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Speaker 2: it's actually a bulbous stem that grows half in and

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Speaker 2: half out of the ground.

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Speaker 1: A lot of clarity here, yeah, yep.

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Speaker 2: The stalks are prized for their crunch and their fiber,

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Speaker 2: the leaves for their tenderness, and the celariac for its

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Speaker 2: starchy creaminess. Another culinary part of the celery plant, though,

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Speaker 2: is its seeds, commonly ground and used as a spice

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Speaker 2: or as the celery part of celery salt.

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Speaker 1: Ah yeah, yeah, makes sense.

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Speaker 2: And all of these parts have a fresh, herbal, green, savory,

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Speaker 2: nutty sweet sort of flavor. All can be eaten fresh

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Speaker 2: and raw, but generally maybe aside from the seeds become

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Speaker 2: kind of like melty soft when they're cooked, The stalks

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Speaker 2: and leaves can disappear into almost nothing, and the root

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Speaker 2: scare quotes root behaves a little bit like like a

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Speaker 2: parsnipper carrot.

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Speaker 1: Also want to include this quote from the New World Encyclopedia.

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Speaker 1: Celiac is not as popular as other root vegetables, especially

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Speaker 1: in the Western Hemisphere, very possibly because of its garish

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Speaker 1: appearance before cleaning. It has been described as a vegetable octopus.

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Speaker 2: What if you've never seen one? That the true roots

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Speaker 2: of this root grow down off of the bottom half

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Speaker 2: of the bulb and an, yeah, it looks a little

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Speaker 2: bit squidty. Really yeah, Oh that's so cool, kind of

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Speaker 2: kind of cthulhuy. Yeah, there's a fun there, and I'm

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Speaker 2: going to come up with it later. Excellent.

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Speaker 1: The family that celery belongs to, belafers is chalk full

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Speaker 1: of poisonous plants, including water hemlock, which is what killed Socrates.

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Speaker 2: It's also the family that gives us parsley, human parsnip,

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Speaker 2: and coriander.

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Speaker 1: So net positive net positive. Celery or Celery's wild ancestors anyway,

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Speaker 1: is native to the Mediterranean, but nowadays it's grown in

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Speaker 1: North America and temperate Europe. Small adge is grown in

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Speaker 1: the Mediterranean and Asia, and you can find wild types

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Speaker 1: all over from Algeria to New Zealand to India and

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Speaker 1: in the US, California is the biggest producer. And I

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Speaker 1: read a lot about seasonality when it comes to celery.

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Speaker 1: It's best in the US in November to December. Yeah,

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Speaker 1: and that's one of the reasons it probably shows up

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Speaker 1: in a lot of holiday dishes and soups around here.

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Speaker 2: Yeah, it's a cool weather crap for sure.

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Speaker 1: Yeah, but this means that the rest of the year,

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Speaker 1: a lot of us are probably eating bad celery.

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Speaker 2: Either bad celery like subpar clery or celery that has

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Speaker 2: been shipped so far.

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Speaker 1: Right. Yeah, that came up whole lot when I was

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Speaker 1: researching this, and it's kind of made me want to.

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Speaker 2: Like rethink my celery consumption.

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Speaker 1: Yeah, yeah, kind of. Yeah. Nutrition wise, it's pretty healthy

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Speaker 1: six calories per stock, but that's before you load it

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Speaker 1: up with ranch or peanut butter or what have you.

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Speaker 1: It's got a good amount of fiber and vitamin C.

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Speaker 2: Also vitamin's kne plus A, folate, and potassium. Celariac adds

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Speaker 2: a bit of protein and vitamin B six to the mix.

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Speaker 2: Celery seed is probably not something you're going to eat

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Speaker 2: enough of to really make a difference either way, But

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Speaker 2: as you would expect from a seed, it's got some

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Speaker 2: fat and some protein, plus calcium and iron.

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Speaker 1: A small subset of people are allergic to celery and

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Speaker 1: it can provoke as severe a reaction as peanuts.

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Speaker 2: I haven't heard of this. Apparently it's big and the

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Speaker 2: allergy is most common in Central Europe.

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Speaker 1: Yeah.

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Speaker 2: Also, celery stalks, leaves, seeds, and root have all been

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Speaker 2: investigated intensely for possible medicinal uses because well, A, there's

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Speaker 2: historical context, but b it contains just a lot of

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Speaker 2: compounds that have been earmarked as potentially beneficial, like lots

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Speaker 2: of antioxidants which can prevent oxidative damage to your cells,

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Speaker 2: which can help prevent stuff like cardiovascular diseases and cancer.

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Speaker 2: Then there's apgenin, which has been shown to reduce inflamm

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Speaker 2: and promote immune system balance in mice. It also may

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Speaker 2: stimulate the growth and development of nerve cells in the

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Speaker 2: brain also in mice. Celery seed extracts have been shown

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Speaker 2: to help lower blood pressure in hypertensive rats. And there's

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Speaker 2: a flavonoid called lutelin that in the lab has been

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Speaker 2: shown to make cancer cells more susceptible to chemotherapy, chemicals.

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Speaker 1: There's a lot going on there, there is.

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Speaker 2: But wait, there's more. What there's some human evidence. Finally

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Speaker 2: we get to humans. Yes, that extracts of celery may

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Speaker 2: help relieve menstrual discomfort and can work as a mosquito repellent.

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Speaker 1: Oh man, I could have used that a couple of

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Speaker 1: weekends ago. I think I got seventy plus mosquito bombs.

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Speaker 2: Oh my goodness, I mean I mean bugspray also works,

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Speaker 2: is the thing?

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Speaker 1: Don't fall asleep outside kids?

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Speaker 2: Oh no, don't well, at least not.

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Speaker 1: Without planning to. Yeah, that's better.

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Speaker 2: Yeah, and it's like you'd have to like that salary

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Speaker 2: all around me. No, you really have to, like like

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Speaker 2: like coak either. Yeah, like like get an extract and

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Speaker 2: rub it on your skin. It's not just what I

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Speaker 2: have smelled of celery. It's not like garlic for vampires. Yes,

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Speaker 2: you would have smelled of celery. Dylan would have hated you.

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Speaker 1: Dylan could never hate It's true. It's true.

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Speaker 2: He's agreeing. But yeah, the jury is still way out

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Speaker 2: on all of this. And that goes double or even

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Speaker 2: double plus for for anything else that celery is used

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Speaker 2: to treat. If you want to incorporate more celery into

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Speaker 2: your diet, Go for it, but check with the doctor

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Speaker 2: before taking it or it's extracts in medicinal amounts. It

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Speaker 2: can also interfere with some drugs, like those that increase

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Speaker 2: your sensitivity to sunlight and some sedatives. So yeah, just

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Speaker 2: before you take anything in medicinal doses, maybe check with

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Speaker 2: the doctor. Oh yeah, make sure you're doing it right.

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Speaker 1: You're not medicinal podcast, not at all. Nope, we're more

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Speaker 1: food and pun category. If that was a category and

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Speaker 1: I tubes, that's where we would be. Yes, it would

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Speaker 1: be the only one. Well no, no, not at all, No,

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Speaker 1: not at all, But wou'd be would.

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Speaker 2: Be among great companies.

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Speaker 1: We would be among excellent companies.

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Speaker 2: I would serve them my best celery.

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Speaker 1: Oh my gosh. The average American does eat about six

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Speaker 1: pounds of celery a year.

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Speaker 2: Can I assume a lot of that is cooked into

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Speaker 2: other things? Maybe aside buffalo wings?

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Speaker 1: I don't know, side buffalo wings or peanut butter related. Sure,

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Speaker 1: I eat a lot of ants on logs, which is

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Speaker 1: an excuse to eat more peanut butter. But I do

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Speaker 1: eat the celery and celery juice is apparently a really

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Speaker 1: big trend right now. I did not go down this

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Speaker 1: rabbit hole.

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Speaker 2: I think it's for all those potential medicinal benefit things.

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Speaker 1: I gotta say, celery juice, I'll try it, but as.

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Speaker 2: An ingredient and other vegetable juice. Still and agrees with

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Speaker 2: you so hard he's out there to shake in his head.

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Speaker 1: Just Nope, I've intrigued.

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Speaker 2: But it sounds more like something i'd want to base

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Speaker 2: a chicken in than something that I'd got to drink myself. Yeah,

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Speaker 2: I don't know.

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Speaker 1: It is bright green. It's like brighter green Celery is,

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Speaker 1: at least in pictures I saw, which makes me a

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Speaker 1: litt little suspicious.

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Speaker 2: Yeah, anyway, I see you photoshop Instagram, Lauren does she

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Speaker 2: sees right through you.

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Speaker 1: You speaking of suspicious things, Celery does have some suspicious

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Speaker 1: things in its history, which we're going to talk about.

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Speaker 2: But first we're going to take a quick break for

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Speaker 2: a word from our sponsor.

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Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Celery,

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Speaker 1: as you might imagine, is way old, really old, really

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Speaker 1: really old. But the evidence is really hard to come by.

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Speaker 1: Oh yeah, archaeologists found some celery seeds and four thousand

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Speaker 1: BCE Sweden, which should that possibly people were trading with it.

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Speaker 1: Maybe By fifth century CE, a different type of celery

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Speaker 1: called small adge was present in China. And thank you

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Speaker 1: Confucius for writing things down about smallage.

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Speaker 2: Very helpful.

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Speaker 1: Yes, future podcasters tip our hats to you. Ancient Egyptians

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Speaker 1: gathered up celery, but more for the seeds, which they

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Speaker 1: used for seasoning, and ancient Greeks preferred it more for

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Speaker 1: medicinal purposes, but they did use it culinarily.

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Speaker 2: Those wild celeries, the smallage types that were around at

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Speaker 2: the time, were much more bitter than today's celery.

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Speaker 1: Oh. Yes. In ancient Egypt, ancient Greece, and ancient China,

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Speaker 1: celery was used as a medicine, particularly for hangovers and afrodiazyx,

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Speaker 1: also to control hysteria. Oh yep, the bank goodness, Yes,

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Speaker 1: I'll remember that next time. The Greeks and Romans used

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Speaker 1: the leaves as part of the crowd worn by victorious athletes,

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Speaker 1: and we know that too, thanks to plenty. Is it plenty?

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Speaker 2: I've forgotten it's plenty, yes ha.

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Speaker 1: King Tut's tomb contained a celery leaf wreath, and celery

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Speaker 1: appeared in Homer's eighteen fifty BCE, the Odyssey Parsley, Celary's

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Speaker 1: close relative has a much more defined history as an

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Speaker 1: ancient food stuff. It was also kind of related. We

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Speaker 1: used to prevent intoxication, so can't wait to do some

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Speaker 1: research on Oh yeah, personally, and because we love a

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Speaker 1: good superstition around here. The ancient Egyptians thought that under

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Speaker 1: certain circumstances, celery brought you very bad fortune. I couldn't

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Speaker 1: find what those circumstances were.

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Speaker 2: Or what type of bad fortune it might be, so.

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Speaker 1: Beware, beware. Vaguely. In ancient Greece, celery was viewed as

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Speaker 1: wholly a byproduct of the blood of Cadmulos and was

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Speaker 1: associated with the cult of death, in part because of

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Speaker 1: the dark leaf color, and because of that it was

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Speaker 1: common to bury the dead with a wreath of celery.

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Speaker 1: Celsus describe celery se pills that were used for pain

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Speaker 1: relief in thirty CE, and the oldest written instance of

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Speaker 1: the word celeeri, the French root of the modern word celery,

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Speaker 1: is from ninth century CE and a poem espousing its

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Speaker 1: medicinal value, and it sounds like quite the poem.

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Speaker 2: It's one of those plant words that is basically always

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Speaker 2: just meant celery, like pretty straightforwardly, with no other root words.

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Speaker 2: That is, the English word small age meanwhile, comes from

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Speaker 2: a combination of small and another French word for celery, USh,

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Speaker 2: which roots from the Latin for b and indicates that

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Speaker 2: bees totally dug celery and parsley flowers. Oh bees, there's

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Speaker 2: still one of my favorite. Oh yeah, we've talked about

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Speaker 2: on this show, and a time I can talk about

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Speaker 2: a bee we are in.

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Speaker 1: It seems as though for a long time celery was

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Speaker 1: seen as medicinal only, not a food thing you would eat.

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Speaker 2: Not on purpose now no.

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Speaker 1: An Italian text from the fourteenth century CE described celery

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Speaker 1: as quote rank course and poisonous. Oh. Celery appeared in

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Speaker 1: gardens in Italy and northern Europe in the sixteenth century,

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Speaker 1: but it was certainly still viewed as a curative and

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Speaker 1: not a food. In sixteen twenty three, France produced the

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Speaker 1: first written record of celery as a food thing, but

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Speaker 1: primarily as a flavoring, which is what it was relegated

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Speaker 1: to for about a century. But by the mid seventeenth

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Speaker 1: century French and Italians might eat celery with a little

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Speaker 1: bit of dressing, and most likely this was a smaller, tougher,

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Speaker 1: probably more better celery. It wasn't until the late seventeenth

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Speaker 1: and early eighteenth century that Gardner started to hone growing

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Speaker 1: techniques to improve upon celery.

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Speaker 2: Yeah, they'd cover the celeries growing leaf stocks with soil,

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Speaker 2: which created these paler, less better stocks.

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Speaker 1: Yes, and this made the flavor less overpowering and better

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Speaker 1: for salads. But this also made celery more expensive, which

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Speaker 1: means that, yes, this new and improved celery was a

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Speaker 1: rich people food. It was also seen as a food

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Speaker 1: to beef up other dishes, which I find interesting since

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Speaker 1: it still sort is seen that way. Yeah, and also

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Speaker 1: maybe as part of a hanger or cure, which again

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Speaker 1: it is still sort of see that way. In eighteenth

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Speaker 1: century Sweden, wealthy families stored celery in their cellars during

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Speaker 1: the winter. And now that rich folks were enjoying celery

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Speaker 1: and the flavor was less punch you in the face,

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Speaker 1: it spread pretty quickly. By eighteen oh six, there were

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Speaker 1: four varieties in the United States. By the late eighteen hundreds,

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Speaker 1: Dutch immigrants to Michigan were growing celery in the area,

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Speaker 1: earning Kalamazoo Michigan, the nickname celery City. Turns out, though

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Speaker 1: some of that strong flavor lingered, and in the nineteenth

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Speaker 1: century US and Europe it was believed you needed to

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Speaker 1: bleach the green bits to get rid of the bitterness.

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Speaker 2: Oh wow, yeah huh.

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Speaker 1: But let's go back to that rich people and cellary thing.

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Speaker 2: Oh yeah, this is great.

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Speaker 1: This is another reason why it might be part of

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Speaker 1: holiday meals because it was seen as a luxury saved

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Speaker 1: for special occasions. It was a centerpiece of the meal,

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Speaker 1: and like literally it was served in a glass celery

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Speaker 1: vase so diners could take in the full beauty as

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Speaker 1: they ate. No self respecting well to do Victorian household

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Speaker 1: would be caught without a celery vase, and from about

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Speaker 1: the eighteen thirties to the nineteen hundreds, celery appeared in

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Speaker 1: numerous recipes, often as a standalone. The star Plain Celery

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Speaker 1: in quotes Plain celery was an item on a menu

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Speaker 1: at many luxurious hotels. It was served in the first

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Speaker 1: class cabin of the Titanic. There was also a celery dish,

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Speaker 1: like a dish specifically designed for celery to display its beauty,

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Speaker 1: and this was along with your celery vas which was

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Speaker 1: it kind of looked like a butter dish.

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Speaker 2: Yeah, like longer, yeah for celery.

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Speaker 1: Yeah.

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Speaker 2: The people would soak the celery and chilled water before

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Speaker 2: serving to make it as crisp as possible. Once you

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Speaker 2: put it into your celery vas and you just eat

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Speaker 2: it plain, like dipped in salt.

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Speaker 1: I want to become a really just strange dinner party.

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Speaker 1: Hose we're going to bring back the celery vas. Gonna

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Speaker 1: have your pineapple, Yes it's the pineapple, gonna have my

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Speaker 1: tomato plant, and it's gonna have a sign like don't poisonous.

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Speaker 1: I love it. But alas the market got oversaturated with

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Speaker 1: celery vases, oh no, they were like not cool anymore. Man.

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Speaker 1: From eighteen eighty nine's The Steward's Handbook and Guide to

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Speaker 1: Party Catering, the tall celery glasses set upon the table

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Speaker 1: formed the handiest and handsomest medium, but having become so

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Speaker 1: exceedingly common, they are discarded at present at fashionable tables,

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Speaker 1: and the celery is laid upon very long and narrow dishes.

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Speaker 1: Exceedingly common. Celery was still popular, though, and in England

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Speaker 1: it became common to have celery along with your cheese. Course.

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Speaker 1: Celer was also seen as a good palate cleanser.

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Speaker 2: After fish was basically always served with palate cleansing relish trays.

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Speaker 2: And this is probably where that tradition of celery being

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Speaker 2: on the side of that fanciest of foods, buffalo wings,

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Speaker 2: probably comes from.

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Speaker 1: I do like it alongside buffalo wings. I feel like

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Speaker 1: it gives a nice Maybe it is palate cleansing. It's

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Speaker 1: something that's very opposite of what I'm eating.

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Speaker 2: Right right, and it's sort of like a nice break. Yeah,

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Speaker 2: and you dip it in the blue cheese sauce. It's

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Speaker 2: like a cool to the hot right ah. Oh. Other

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Speaker 2: than as a palate cleanser, sort of the opposite of

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Speaker 2: a palate cleanser, I suppose it was also frequently served

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Speaker 2: al gratin baked into like celery cheese casseroles.

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Speaker 1: And around this time China started to cultivate a leafier

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Speaker 1: type of celery better for soups, now sometimes called Chinese celery,

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Speaker 1: while the Europeans cultivated a much crunchier variety.

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Speaker 2: And by the early nineteen hundreds, celery stuffed with cream

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Speaker 2: cheese was served in the West as either a salad

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Speaker 2: course or a very formal dinner cheese course. Formal dinner

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Speaker 2: cheese course. Times have change, they certainly have. Yes, By

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Speaker 2: the middle of the twentieth century it was more or

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Speaker 2: less I mean it had gone through that thing that

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Speaker 2: kind of like aspects and a lot of other things

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00:22:51,480 --> 00:22:54,120
Speaker 2: went through where it became. It went from being very

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Speaker 2: fancy to we're trying to be fancy to have it

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Speaker 2: in your lunch.

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Speaker 1: Kids, right, Although I have noticed semi recently, maybe more

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Speaker 1: a couple of years ago, but that like a puade,

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00:23:09,960 --> 00:23:14,120
Speaker 1: celery was pretty popular, or celery roots specifically probably yeah, yeah,

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Speaker 1: at fancy places. So I mean it's delicious if you

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Speaker 1: know you're into that sort of thing, yeah, and if

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Speaker 1: you're not, no judgment, no judgement.

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Speaker 2: Eat what you like, Eat what you like.

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Speaker 1: But that is our crash course on celery. Hmmm, I

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Speaker 1: don't know.

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Speaker 2: You're still working on it.

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Speaker 1: That's okay, Yeah, I'll come. There's a Cuthulu celery stock

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Speaker 1: in there.

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Speaker 2: The Celery Stalks at Midnight was the name was the

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Speaker 2: name of a children's book from the nineties in the

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Speaker 2: Binicula series, What Yeah.

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Speaker 1: You Were Like a coofy Salary.

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Speaker 2: The Panicular series was about this rabbit that the cat

401
00:24:00,080 --> 00:24:02,919
Speaker 2: and dog in the house thought was a vampire rabbit.

402
00:24:04,320 --> 00:24:07,159
Speaker 2: And oh yeah, and it like it would like it

403
00:24:07,160 --> 00:24:10,080
Speaker 2: would like suck the life out of vegetables, not not people,

404
00:24:10,320 --> 00:24:11,159
Speaker 2: just vegetables.

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Speaker 1: So the Celery was in mortal danger.

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Speaker 2: Yeah, oh no, I've got to.

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00:24:17,240 --> 00:24:25,159
Speaker 1: Read this least find this now. Oh man, yep, that

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Speaker 1: makes me pretty happy.

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Speaker 2: We can find you a copy.

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Speaker 1: Excellent, And that about brings us to the end of

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Speaker 1: this episode.

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Speaker 2: But not quite no, because first we're going to take

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Speaker 2: one more quick break for a word from our sponsor.

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Speaker 1: And we're back. Thank you, sponsors, And that brings us

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Speaker 1: to the end of this classic episode. We hope you

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Speaker 1: enjoyed it as much as we enjoyed re running it.

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Speaker 2: If you have a strong opinion about Celery, please get

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Speaker 2: in touch.

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Speaker 1: If you have a Celery dish oh.

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Speaker 2: Oh yes, if this is a thing that you have

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Speaker 2: in your family, I mean, I mean, I mean we're

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Speaker 2: talking about like the dishware, but also a recipe both.

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Speaker 1: All yeah, yes, yeah, all is welcome and you can

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Speaker 1: contact us in a multitude of ways that You can

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Speaker 1: email us at hello at saberpod dot com.

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Speaker 2: We are also on social media. You can find us

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Speaker 2: on Twitter, Facebook, and Instagram at Saber pod and we

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Speaker 2: do hope to hear from you. Sare is production of iHeartRadio.

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Speaker 2: For more podcasts from my heart Radio, you can visit

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Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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00:25:38,720 --> 00:25:41,760
Speaker 2: your favorite shows. Thanks as always to our super producers

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00:25:41,880 --> 00:25:44,600
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 2: and we hope that lots of more good things are

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Speaker 2: coming your way.