Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annis and.
Speaker 2: I'm Lauren Vogelbaum, and today we have a classic episode
Speaker 2: for you about Celery.
Speaker 1: Yes, any particular reason this was on your mind, Lauren.
Speaker 2: Yeah, you know, I was, you know, filing through our
Speaker 2: backlog and Celery is, you know, with with the holidays
Speaker 2: upon us. Celery is an ingredient in a lot of
Speaker 2: those kind of classic holiday dishes. And furthermore, it has
Speaker 2: such an interesting history of being incredibly fancy, which is
Speaker 2: low key why it's incorporated in some of these fancy
Speaker 2: holiday dishes like holiday feast dishes. And also it is delightful.
Speaker 2: It's just or I mean, I think it's delightful. Y'all
Speaker 2: are allowed to think whatever you want. But the your
Speaker 2: fanciness that Celery achieved in its history, it's great.
Speaker 1: It is one of my favorite things we talked about
Speaker 1: in this episode was Celery dishes. Yeah, the vases and
Speaker 1: the dishes. Yeah, oh yes, And I do I love
Speaker 1: that Celery kind of occupy is the space of historically
Speaker 1: being fancy. Let's display it, let's put it in this
Speaker 1: dish to now where it is still involved in a
Speaker 1: lot of our holiday dishes, but it's also sort of
Speaker 1: like like we see it as something we don't want
Speaker 1: to eat too much, especially.
Speaker 2: As kids, Like yeah, like, oh that's healthy and kind
Speaker 2: of gross. Yeah, I personally I like the flavor of celery,
Speaker 2: but some people really do not.
Speaker 1: Like all right, Yeah, sure, I like it, and I
Speaker 1: especially I feel like I've been going on and on
Speaker 1: about this in our recent episodes, but I love soups
Speaker 1: and I love it. It absorbs flavor really well. Yeah. Yeah,
Speaker 1: soups adds a nice little touch. Yeah, yeah, a little crunch.
Speaker 1: I did like it with peanut butter as a kid.
Speaker 1: But yeah, people have strong opinions about celery, which we love.
Speaker 1: We love strong pinions absolutely.
Speaker 2: Oh yeah, but yeah, I suppose that without further ado,
Speaker 2: we should let former Annie and Lauren take it away.
Speaker 1: Hello, I'm welcome to food Stuff. I'm Annie Rees.
Speaker 2: And I'm Lauren vocal Bomb, and today we're talking about celery.
Speaker 1: Everyone clicks away, Nope, no stick around. It's really interesting.
Speaker 2: Is it's surprisingly fascinating. The history is great.
Speaker 1: Yeah, yeh. That's one of the reasons we're talking about
Speaker 1: it because, as you may know, we recently went to Ashville,
Speaker 1: North Carolina. We went to the Biltmore House and I
Speaker 1: can't personally remember those, but people told us afterwards that
Speaker 1: there were fancy Celery dishes in the Biltmore House.
Speaker 2: Yeah, and we needed to know more.
Speaker 1: I got too. Yeah.
Speaker 2: Also, yeah, I can't find any records of these fancy
Speaker 2: Celery dishes online, any photos or anything like that. But
Speaker 2: for the first guests that the Biltmore entertained in eighteen
Speaker 2: ninety five over Christmas, celery was high on the list
Speaker 2: of supplies to have on hand, along with a honey,
Speaker 2: black walnuts, chestnuts, eggs, fish, and lobsters.
Speaker 1: It's an interesting assortment of things. Yeah, huh, all right,
Speaker 1: well let's ask the question, then, shall.
Speaker 2: We yees start as we usually do? Celery? What is it?
Speaker 1: The healthy part of your order of wings, a vehicle
Speaker 1: for peanut butter in the case of ants on a log?
Speaker 1: Oh sure, something stepped inside your Thanksgiving turkey, A garnish
Speaker 1: for a bloody mary in, your favorite old bass seasoning,
Speaker 1: one of the Holy Trinity, and the French mirepoist.
Speaker 2: All of those things.
Speaker 1: Yes, also super producer Dylan's.
Speaker 2: Second least favorite food I get behind cucumber.
Speaker 1: We'll have to find out the third and that will
Speaker 1: be coming.
Speaker 2: Yeah. Celery is the thing that I use a lot.
Speaker 2: Is I've said before in the show I can't have
Speaker 2: I shouldn't eat like onion or bell pepper. So a
Speaker 2: lot of the time when I start, if I'm cooking
Speaker 2: a dish, my base layer of vegetation is chopped celery
Speaker 2: and carrot to give everything a little bit of a flavor.
Speaker 1: Yeah. Yeah, I like celery. I feel like it's a
Speaker 1: good absorber.
Speaker 2: Yeah, and it adds water. It's nice and flavorful in
Speaker 2: a way that I personally like. It's okay to not
Speaker 2: I know many people who dislike celery.
Speaker 1: Yeah, I would have to say most people I know
Speaker 1: are not fans.
Speaker 2: I don't like eating it raw, but I think it anyway.
Speaker 2: Celery is an aromatic green or green yellow vegetable in
Speaker 2: the species Apium grevail lends. Different varietals of celery have
Speaker 2: been developed for three distinct culinary parts, dulce for the
Speaker 2: firm stalks that we often encounter here in the United States,
Speaker 2: secle linum for the more tender stalks, and leaves. Primarily
Speaker 2: for the leaves, this is also called smallidge or confusingly
Speaker 2: wild celery. Although it's not truly wild, but it is
Speaker 2: the closest to the original wild celeries, and to make
Speaker 2: things even easier, not true. Truly wild celeries are also
Speaker 2: sometimes called smallidge. Yeah thanks humans.
Speaker 1: Yeah that confused to me for a good minute. It's okay.
Speaker 2: The third variety is Rapacium, grown for the white root
Speaker 2: and is also called celariac, though bariac isn't really a root,
Speaker 2: it's actually a bulbous stem that grows half in and
Speaker 2: half out of the ground.
Speaker 1: A lot of clarity here, yeah, yep.
Speaker 2: The stalks are prized for their crunch and their fiber,
Speaker 2: the leaves for their tenderness, and the celariac for its
Speaker 2: starchy creaminess. Another culinary part of the celery plant, though,
Speaker 2: is its seeds, commonly ground and used as a spice
Speaker 2: or as the celery part of celery salt.
Speaker 1: Ah yeah, yeah, makes sense.
Speaker 2: And all of these parts have a fresh, herbal, green, savory,
Speaker 2: nutty sweet sort of flavor. All can be eaten fresh
Speaker 2: and raw, but generally maybe aside from the seeds become
Speaker 2: kind of like melty soft when they're cooked, The stalks
Speaker 2: and leaves can disappear into almost nothing, and the root
Speaker 2: scare quotes root behaves a little bit like like a
Speaker 2: parsnipper carrot.
Speaker 1: Also want to include this quote from the New World Encyclopedia.
Speaker 1: Celiac is not as popular as other root vegetables, especially
Speaker 1: in the Western Hemisphere, very possibly because of its garish
Speaker 1: appearance before cleaning. It has been described as a vegetable octopus.
Speaker 2: What if you've never seen one? That the true roots
Speaker 2: of this root grow down off of the bottom half
Speaker 2: of the bulb and an, yeah, it looks a little
Speaker 2: bit squidty. Really yeah, Oh that's so cool, kind of
Speaker 2: kind of cthulhuy. Yeah, there's a fun there, and I'm
Speaker 2: going to come up with it later. Excellent.
Speaker 1: The family that celery belongs to, belafers is chalk full
Speaker 1: of poisonous plants, including water hemlock, which is what killed Socrates.
Speaker 2: It's also the family that gives us parsley, human parsnip,
Speaker 2: and coriander.
Speaker 1: So net positive net positive. Celery or Celery's wild ancestors anyway,
Speaker 1: is native to the Mediterranean, but nowadays it's grown in
Speaker 1: North America and temperate Europe. Small adge is grown in
Speaker 1: the Mediterranean and Asia, and you can find wild types
Speaker 1: all over from Algeria to New Zealand to India and
Speaker 1: in the US, California is the biggest producer. And I
Speaker 1: read a lot about seasonality when it comes to celery.
Speaker 1: It's best in the US in November to December. Yeah,
Speaker 1: and that's one of the reasons it probably shows up
Speaker 1: in a lot of holiday dishes and soups around here.
Speaker 2: Yeah, it's a cool weather crap for sure.
Speaker 1: Yeah, but this means that the rest of the year,
Speaker 1: a lot of us are probably eating bad celery.
Speaker 2: Either bad celery like subpar clery or celery that has
Speaker 2: been shipped so far.
Speaker 1: Right. Yeah, that came up whole lot when I was
Speaker 1: researching this, and it's kind of made me want to.
Speaker 2: Like rethink my celery consumption.
Speaker 1: Yeah, yeah, kind of. Yeah. Nutrition wise, it's pretty healthy
Speaker 1: six calories per stock, but that's before you load it
Speaker 1: up with ranch or peanut butter or what have you.
Speaker 1: It's got a good amount of fiber and vitamin C.
Speaker 2: Also vitamin's kne plus A, folate, and potassium. Celariac adds
Speaker 2: a bit of protein and vitamin B six to the mix.
Speaker 2: Celery seed is probably not something you're going to eat
Speaker 2: enough of to really make a difference either way, But
Speaker 2: as you would expect from a seed, it's got some
Speaker 2: fat and some protein, plus calcium and iron.
Speaker 1: A small subset of people are allergic to celery and
Speaker 1: it can provoke as severe a reaction as peanuts.
Speaker 2: I haven't heard of this. Apparently it's big and the
Speaker 2: allergy is most common in Central Europe.
Speaker 1: Yeah.
Speaker 2: Also, celery stalks, leaves, seeds, and root have all been
Speaker 2: investigated intensely for possible medicinal uses because well, A, there's
Speaker 2: historical context, but b it contains just a lot of
Speaker 2: compounds that have been earmarked as potentially beneficial, like lots
Speaker 2: of antioxidants which can prevent oxidative damage to your cells,
Speaker 2: which can help prevent stuff like cardiovascular diseases and cancer.
Speaker 2: Then there's apgenin, which has been shown to reduce inflamm
Speaker 2: and promote immune system balance in mice. It also may
Speaker 2: stimulate the growth and development of nerve cells in the
Speaker 2: brain also in mice. Celery seed extracts have been shown
Speaker 2: to help lower blood pressure in hypertensive rats. And there's
Speaker 2: a flavonoid called lutelin that in the lab has been
Speaker 2: shown to make cancer cells more susceptible to chemotherapy, chemicals.
Speaker 1: There's a lot going on there, there is.
Speaker 2: But wait, there's more. What there's some human evidence. Finally
Speaker 2: we get to humans. Yes, that extracts of celery may
Speaker 2: help relieve menstrual discomfort and can work as a mosquito repellent.
Speaker 1: Oh man, I could have used that a couple of
Speaker 1: weekends ago. I think I got seventy plus mosquito bombs.
Speaker 2: Oh my goodness, I mean I mean bugspray also works,
Speaker 2: is the thing?
Speaker 1: Don't fall asleep outside kids?
Speaker 2: Oh no, don't well, at least not.
Speaker 1: Without planning to. Yeah, that's better.
Speaker 2: Yeah, and it's like you'd have to like that salary
Speaker 2: all around me. No, you really have to, like like
Speaker 2: like coak either. Yeah, like like get an extract and
Speaker 2: rub it on your skin. It's not just what I
Speaker 2: have smelled of celery. It's not like garlic for vampires. Yes,
Speaker 2: you would have smelled of celery. Dylan would have hated you.
Speaker 1: Dylan could never hate It's true. It's true.
Speaker 2: He's agreeing. But yeah, the jury is still way out
Speaker 2: on all of this. And that goes double or even
Speaker 2: double plus for for anything else that celery is used
Speaker 2: to treat. If you want to incorporate more celery into
Speaker 2: your diet, Go for it, but check with the doctor
Speaker 2: before taking it or it's extracts in medicinal amounts. It
Speaker 2: can also interfere with some drugs, like those that increase
Speaker 2: your sensitivity to sunlight and some sedatives. So yeah, just
Speaker 2: before you take anything in medicinal doses, maybe check with
Speaker 2: the doctor. Oh yeah, make sure you're doing it right.
Speaker 1: You're not medicinal podcast, not at all. Nope, we're more
Speaker 1: food and pun category. If that was a category and
Speaker 1: I tubes, that's where we would be. Yes, it would
Speaker 1: be the only one. Well no, no, not at all, No,
Speaker 1: not at all, But wou'd be would.
Speaker 2: Be among great companies.
Speaker 1: We would be among excellent companies.
Speaker 2: I would serve them my best celery.
Speaker 1: Oh my gosh. The average American does eat about six
Speaker 1: pounds of celery a year.
Speaker 2: Can I assume a lot of that is cooked into
Speaker 2: other things? Maybe aside buffalo wings?
Speaker 1: I don't know, side buffalo wings or peanut butter related. Sure,
Speaker 1: I eat a lot of ants on logs, which is
Speaker 1: an excuse to eat more peanut butter. But I do
Speaker 1: eat the celery and celery juice is apparently a really
Speaker 1: big trend right now. I did not go down this
Speaker 1: rabbit hole.
Speaker 2: I think it's for all those potential medicinal benefit things.
Speaker 1: I gotta say, celery juice, I'll try it, but as.
Speaker 2: An ingredient and other vegetable juice. Still and agrees with
Speaker 2: you so hard he's out there to shake in his head.
Speaker 1: Just Nope, I've intrigued.
Speaker 2: But it sounds more like something i'd want to base
Speaker 2: a chicken in than something that I'd got to drink myself. Yeah,
Speaker 2: I don't know.
Speaker 1: It is bright green. It's like brighter green Celery is,
Speaker 1: at least in pictures I saw, which makes me a
Speaker 1: litt little suspicious.
Speaker 2: Yeah, anyway, I see you photoshop Instagram, Lauren does she
Speaker 2: sees right through you.
Speaker 1: You speaking of suspicious things, Celery does have some suspicious
Speaker 1: things in its history, which we're going to talk about.
Speaker 2: But first we're going to take a quick break for
Speaker 2: a word from our sponsor.
Speaker 1: And we're back. Thank you sponsor, Yes, thank you. Celery,
Speaker 1: as you might imagine, is way old, really old, really
Speaker 1: really old. But the evidence is really hard to come by.
Speaker 1: Oh yeah, archaeologists found some celery seeds and four thousand
Speaker 1: BCE Sweden, which should that possibly people were trading with it.
Speaker 1: Maybe By fifth century CE, a different type of celery
Speaker 1: called small adge was present in China. And thank you
Speaker 1: Confucius for writing things down about smallage.
Speaker 2: Very helpful.
Speaker 1: Yes, future podcasters tip our hats to you. Ancient Egyptians
Speaker 1: gathered up celery, but more for the seeds, which they
Speaker 1: used for seasoning, and ancient Greeks preferred it more for
Speaker 1: medicinal purposes, but they did use it culinarily.
Speaker 2: Those wild celeries, the smallage types that were around at
Speaker 2: the time, were much more bitter than today's celery.
Speaker 1: Oh. Yes. In ancient Egypt, ancient Greece, and ancient China,
Speaker 1: celery was used as a medicine, particularly for hangovers and afrodiazyx,
Speaker 1: also to control hysteria. Oh yep, the bank goodness, Yes,
Speaker 1: I'll remember that next time. The Greeks and Romans used
Speaker 1: the leaves as part of the crowd worn by victorious athletes,
Speaker 1: and we know that too, thanks to plenty. Is it plenty?
Speaker 2: I've forgotten it's plenty, yes ha.
Speaker 1: King Tut's tomb contained a celery leaf wreath, and celery
Speaker 1: appeared in Homer's eighteen fifty BCE, the Odyssey Parsley, Celary's
Speaker 1: close relative has a much more defined history as an
Speaker 1: ancient food stuff. It was also kind of related. We
Speaker 1: used to prevent intoxication, so can't wait to do some
Speaker 1: research on Oh yeah, personally, and because we love a
Speaker 1: good superstition around here. The ancient Egyptians thought that under
Speaker 1: certain circumstances, celery brought you very bad fortune. I couldn't
Speaker 1: find what those circumstances were.
Speaker 2: Or what type of bad fortune it might be, so.
Speaker 1: Beware, beware. Vaguely. In ancient Greece, celery was viewed as
Speaker 1: wholly a byproduct of the blood of Cadmulos and was
Speaker 1: associated with the cult of death, in part because of
Speaker 1: the dark leaf color, and because of that it was
Speaker 1: common to bury the dead with a wreath of celery.
Speaker 1: Celsus describe celery se pills that were used for pain
Speaker 1: relief in thirty CE, and the oldest written instance of
Speaker 1: the word celeeri, the French root of the modern word celery,
Speaker 1: is from ninth century CE and a poem espousing its
Speaker 1: medicinal value, and it sounds like quite the poem.
Speaker 2: It's one of those plant words that is basically always
Speaker 2: just meant celery, like pretty straightforwardly, with no other root words.
Speaker 2: That is, the English word small age meanwhile, comes from
Speaker 2: a combination of small and another French word for celery, USh,
Speaker 2: which roots from the Latin for b and indicates that
Speaker 2: bees totally dug celery and parsley flowers. Oh bees, there's
Speaker 2: still one of my favorite. Oh yeah, we've talked about
Speaker 2: on this show, and a time I can talk about
Speaker 2: a bee we are in.
Speaker 1: It seems as though for a long time celery was
Speaker 1: seen as medicinal only, not a food thing you would eat.
Speaker 2: Not on purpose now no.
Speaker 1: An Italian text from the fourteenth century CE described celery
Speaker 1: as quote rank course and poisonous. Oh. Celery appeared in
Speaker 1: gardens in Italy and northern Europe in the sixteenth century,
Speaker 1: but it was certainly still viewed as a curative and
Speaker 1: not a food. In sixteen twenty three, France produced the
Speaker 1: first written record of celery as a food thing, but
Speaker 1: primarily as a flavoring, which is what it was relegated
Speaker 1: to for about a century. But by the mid seventeenth
Speaker 1: century French and Italians might eat celery with a little
Speaker 1: bit of dressing, and most likely this was a smaller, tougher,
Speaker 1: probably more better celery. It wasn't until the late seventeenth
Speaker 1: and early eighteenth century that Gardner started to hone growing
Speaker 1: techniques to improve upon celery.
Speaker 2: Yeah, they'd cover the celeries growing leaf stocks with soil,
Speaker 2: which created these paler, less better stocks.
Speaker 1: Yes, and this made the flavor less overpowering and better
Speaker 1: for salads. But this also made celery more expensive, which
Speaker 1: means that, yes, this new and improved celery was a
Speaker 1: rich people food. It was also seen as a food
Speaker 1: to beef up other dishes, which I find interesting since
Speaker 1: it still sort is seen that way. Yeah, and also
Speaker 1: maybe as part of a hanger or cure, which again
Speaker 1: it is still sort of see that way. In eighteenth
Speaker 1: century Sweden, wealthy families stored celery in their cellars during
Speaker 1: the winter. And now that rich folks were enjoying celery
Speaker 1: and the flavor was less punch you in the face,
Speaker 1: it spread pretty quickly. By eighteen oh six, there were
Speaker 1: four varieties in the United States. By the late eighteen hundreds,
Speaker 1: Dutch immigrants to Michigan were growing celery in the area,
Speaker 1: earning Kalamazoo Michigan, the nickname celery City. Turns out, though
Speaker 1: some of that strong flavor lingered, and in the nineteenth
Speaker 1: century US and Europe it was believed you needed to
Speaker 1: bleach the green bits to get rid of the bitterness.
Speaker 2: Oh wow, yeah huh.
Speaker 1: But let's go back to that rich people and cellary thing.
Speaker 2: Oh yeah, this is great.
Speaker 1: This is another reason why it might be part of
Speaker 1: holiday meals because it was seen as a luxury saved
Speaker 1: for special occasions. It was a centerpiece of the meal,
Speaker 1: and like literally it was served in a glass celery
Speaker 1: vase so diners could take in the full beauty as
Speaker 1: they ate. No self respecting well to do Victorian household
Speaker 1: would be caught without a celery vase, and from about
Speaker 1: the eighteen thirties to the nineteen hundreds, celery appeared in
Speaker 1: numerous recipes, often as a standalone. The star Plain Celery
Speaker 1: in quotes Plain celery was an item on a menu
Speaker 1: at many luxurious hotels. It was served in the first
Speaker 1: class cabin of the Titanic. There was also a celery dish,
Speaker 1: like a dish specifically designed for celery to display its beauty,
Speaker 1: and this was along with your celery vas which was
Speaker 1: it kind of looked like a butter dish.
Speaker 2: Yeah, like longer, yeah for celery.
Speaker 1: Yeah.
Speaker 2: The people would soak the celery and chilled water before
Speaker 2: serving to make it as crisp as possible. Once you
Speaker 2: put it into your celery vas and you just eat
Speaker 2: it plain, like dipped in salt.
Speaker 1: I want to become a really just strange dinner party.
Speaker 1: Hose we're going to bring back the celery vas. Gonna
Speaker 1: have your pineapple, Yes it's the pineapple, gonna have my
Speaker 1: tomato plant, and it's gonna have a sign like don't poisonous.
Speaker 1: I love it. But alas the market got oversaturated with
Speaker 1: celery vases, oh no, they were like not cool anymore. Man.
Speaker 1: From eighteen eighty nine's The Steward's Handbook and Guide to
Speaker 1: Party Catering, the tall celery glasses set upon the table
Speaker 1: formed the handiest and handsomest medium, but having become so
Speaker 1: exceedingly common, they are discarded at present at fashionable tables,
Speaker 1: and the celery is laid upon very long and narrow dishes.
Speaker 1: Exceedingly common. Celery was still popular, though, and in England
Speaker 1: it became common to have celery along with your cheese. Course.
Speaker 1: Celer was also seen as a good palate cleanser.
Speaker 2: After fish was basically always served with palate cleansing relish trays.
Speaker 2: And this is probably where that tradition of celery being
Speaker 2: on the side of that fanciest of foods, buffalo wings,
Speaker 2: probably comes from.
Speaker 1: I do like it alongside buffalo wings. I feel like
Speaker 1: it gives a nice Maybe it is palate cleansing. It's
Speaker 1: something that's very opposite of what I'm eating.
Speaker 2: Right right, and it's sort of like a nice break. Yeah,
Speaker 2: and you dip it in the blue cheese sauce. It's
Speaker 2: like a cool to the hot right ah. Oh. Other
Speaker 2: than as a palate cleanser, sort of the opposite of
Speaker 2: a palate cleanser, I suppose it was also frequently served
Speaker 2: al gratin baked into like celery cheese casseroles.
Speaker 1: And around this time China started to cultivate a leafier
Speaker 1: type of celery better for soups, now sometimes called Chinese celery,
Speaker 1: while the Europeans cultivated a much crunchier variety.
Speaker 2: And by the early nineteen hundreds, celery stuffed with cream
Speaker 2: cheese was served in the West as either a salad
Speaker 2: course or a very formal dinner cheese course. Formal dinner
Speaker 2: cheese course. Times have change, they certainly have. Yes, By
Speaker 2: the middle of the twentieth century it was more or
Speaker 2: less I mean it had gone through that thing that
Speaker 2: kind of like aspects and a lot of other things
Speaker 2: went through where it became. It went from being very
Speaker 2: fancy to we're trying to be fancy to have it
Speaker 2: in your lunch.
Speaker 1: Kids, right, Although I have noticed semi recently, maybe more
Speaker 1: a couple of years ago, but that like a puade,
Speaker 1: celery was pretty popular, or celery roots specifically probably yeah, yeah,
Speaker 1: at fancy places. So I mean it's delicious if you
Speaker 1: know you're into that sort of thing, yeah, and if
Speaker 1: you're not, no judgment, no judgement.
Speaker 2: Eat what you like, Eat what you like.
Speaker 1: But that is our crash course on celery. Hmmm, I
Speaker 1: don't know.
Speaker 2: You're still working on it.
Speaker 1: That's okay, Yeah, I'll come. There's a Cuthulu celery stock
Speaker 1: in there.
Speaker 2: The Celery Stalks at Midnight was the name was the
Speaker 2: name of a children's book from the nineties in the
Speaker 2: Binicula series, What Yeah.
Speaker 1: You Were Like a coofy Salary.
Speaker 2: The Panicular series was about this rabbit that the cat
Speaker 2: and dog in the house thought was a vampire rabbit.
Speaker 2: And oh yeah, and it like it would like it
Speaker 2: would like suck the life out of vegetables, not not people,
Speaker 2: just vegetables.
Speaker 1: So the Celery was in mortal danger.
Speaker 2: Yeah, oh no, I've got to.
Speaker 1: Read this least find this now. Oh man, yep, that
Speaker 1: makes me pretty happy.
Speaker 2: We can find you a copy.
Speaker 1: Excellent, And that about brings us to the end of
Speaker 1: this episode.
Speaker 2: But not quite no, because first we're going to take
Speaker 2: one more quick break for a word from our sponsor.
Speaker 1: And we're back. Thank you, sponsors, And that brings us
Speaker 1: to the end of this classic episode. We hope you
Speaker 1: enjoyed it as much as we enjoyed re running it.
Speaker 2: If you have a strong opinion about Celery, please get
Speaker 2: in touch.
Speaker 1: If you have a Celery dish oh.
Speaker 2: Oh yes, if this is a thing that you have
Speaker 2: in your family, I mean, I mean, I mean we're
Speaker 2: talking about like the dishware, but also a recipe both.
Speaker 1: All yeah, yes, yeah, all is welcome and you can
Speaker 1: contact us in a multitude of ways that You can
Speaker 1: email us at hello at saberpod dot com.
Speaker 2: We are also on social media. You can find us
Speaker 2: on Twitter, Facebook, and Instagram at Saber pod and we
Speaker 2: do hope to hear from you. Sare is production of iHeartRadio.
Speaker 2: For more podcasts from my heart Radio, you can visit
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to
Speaker 2: your favorite shows. Thanks as always to our super producers
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,
Speaker 2: and we hope that lots of more good things are
Speaker 2: coming your way.