1 00:00:08,560 --> 00:00:10,720 Speaker 1: Hello, I'm welcome to Savor Protection of I Heart Radio. 2 00:00:10,800 --> 00:00:13,080 Speaker 1: I'm Annie Reese and I'm Lauren voc Obam and today 3 00:00:13,160 --> 00:00:16,880 Speaker 1: we have an episode for you about empanadas. And I 4 00:00:17,200 --> 00:00:21,239 Speaker 1: already the craving is so strong. Oh yes, yes, I'm 5 00:00:21,320 --> 00:00:26,360 Speaker 1: so hungry right now. I hope my stomach doesn't get 6 00:00:26,360 --> 00:00:31,720 Speaker 1: out of hands the growling, but you know, yeah, it's possible. Yeah, 7 00:00:31,960 --> 00:00:34,920 Speaker 1: this was Um. I mean I feel like most of 8 00:00:34,960 --> 00:00:38,760 Speaker 1: our episodes are craving inducing in one way or another. Um. 9 00:00:38,800 --> 00:00:41,000 Speaker 1: I hope you all understand, because a very frequent thing 10 00:00:41,320 --> 00:00:43,400 Speaker 1: that that you'll say when you write in is is 11 00:00:43,440 --> 00:00:46,280 Speaker 1: you're like, well, I like this show even though it 12 00:00:46,320 --> 00:00:49,720 Speaker 1: induces so many cravings. And believe us, we are on 13 00:00:49,800 --> 00:00:54,400 Speaker 1: the same page. We are right there with you. Yes, 14 00:00:55,600 --> 00:00:59,320 Speaker 1: and I love empanadas. Um, I haven't had them in 15 00:00:59,360 --> 00:01:02,680 Speaker 1: a very long to time, so it's been I'm already 16 00:01:02,680 --> 00:01:05,080 Speaker 1: plotting ways I can get my hands on them. They 17 00:01:05,120 --> 00:01:10,560 Speaker 1: remind me of Dragon con because to get them, there 18 00:01:10,600 --> 00:01:13,759 Speaker 1: was a place near there where if I was like, okay, 19 00:01:13,800 --> 00:01:19,000 Speaker 1: I don't want uh food, like yeah, like there wrong 20 00:01:19,080 --> 00:01:21,640 Speaker 1: with it, but like if im, I want to mix 21 00:01:21,680 --> 00:01:23,280 Speaker 1: it up and I want something almost but it has 22 00:01:23,319 --> 00:01:26,040 Speaker 1: to work with my Usually I'm wearing gloves and all 23 00:01:26,080 --> 00:01:33,200 Speaker 1: this stuff. So yeah, yeah, I love him, love him too. Um. 24 00:01:33,240 --> 00:01:35,800 Speaker 1: I had I had a friend whose family was from 25 00:01:35,880 --> 00:01:40,520 Speaker 1: Argentina and uh, and so when we had holidays together, 26 00:01:40,880 --> 00:01:44,319 Speaker 1: his mother would always bring this huge batch of empanadas 27 00:01:44,560 --> 00:01:48,320 Speaker 1: and it was, oh, it was so glorious. That is 28 00:01:48,360 --> 00:01:51,360 Speaker 1: indeed glorious. That sounds very exciting. That's like the best. 29 00:01:51,920 --> 00:01:53,480 Speaker 1: That's the kind of thing when people show up with 30 00:01:54,040 --> 00:02:01,480 Speaker 1: I'm so thrilled and so please come. Every year, um, 31 00:02:01,640 --> 00:02:06,680 Speaker 1: National Impanata Day is April eighth, nowhere near nowhere near 32 00:02:06,720 --> 00:02:10,239 Speaker 1: now now um uh but um, but you can also 33 00:02:10,639 --> 00:02:16,840 Speaker 1: see our meat Pies episode um for more generally speaking 34 00:02:17,200 --> 00:02:23,360 Speaker 1: on pies, I guess, yes, of the savory variety. But 35 00:02:24,360 --> 00:02:29,280 Speaker 1: for today, I guess that brings us to our question impanadas. 36 00:02:33,040 --> 00:02:37,519 Speaker 1: What are they? Well? Impanadas can be a lot of things. 37 00:02:37,760 --> 00:02:42,760 Speaker 1: It's a broad category of pies with the recipe tweaked 38 00:02:42,800 --> 00:02:46,760 Speaker 1: for local ingredients and preferences wherever you find them. Um. 39 00:02:46,919 --> 00:02:49,799 Speaker 1: Most often these days and umpanata is going to be 40 00:02:49,840 --> 00:02:52,920 Speaker 1: a handheld pie, maybe like three to six inches across, 41 00:02:53,000 --> 00:02:56,399 Speaker 1: up to about fifteen centimeters m half circle shape that's 42 00:02:56,440 --> 00:02:59,280 Speaker 1: created by folding a full circle of dough over and 43 00:02:59,360 --> 00:03:02,840 Speaker 1: a crimping edges around some kind of filling U, either 44 00:03:02,919 --> 00:03:05,720 Speaker 1: sweet or savory. They can also be larger meant to 45 00:03:05,760 --> 00:03:07,600 Speaker 1: be eaten with a knife and fork and folded like 46 00:03:07,600 --> 00:03:10,680 Speaker 1: an envelope, but not as can be baked or deep 47 00:03:10,720 --> 00:03:14,239 Speaker 1: fried or even pan fried U. The crust thick or thin, 48 00:03:14,400 --> 00:03:17,519 Speaker 1: crisp or tender. The dough that's used can be based 49 00:03:17,520 --> 00:03:20,959 Speaker 1: in wheat flour or corn flour or massa or um 50 00:03:21,000 --> 00:03:24,600 Speaker 1: starchy vegetables like plantains or cassava or potato. You know, 51 00:03:24,680 --> 00:03:29,560 Speaker 1: whatever works. Uh. The fillings can be anything. It's often 52 00:03:29,800 --> 00:03:33,520 Speaker 1: meat or other proteins, um or cheese, mixed with maybe 53 00:03:33,560 --> 00:03:37,760 Speaker 1: some rice or noodles or potato or vegetables or nuts, 54 00:03:37,880 --> 00:03:41,000 Speaker 1: or fruit that's fresh or dried or jammed, or chocolate 55 00:03:41,080 --> 00:03:46,360 Speaker 1: or dalta delache or other sweets. I want it all, 56 00:03:46,400 --> 00:03:49,560 Speaker 1: I want it all. Yes, I'm like one of each. 57 00:03:49,600 --> 00:03:55,440 Speaker 1: Thank you. Um. The word is based in the Spanish 58 00:03:55,480 --> 00:04:00,920 Speaker 1: word pon, meaning bread. Um m Pan literally means like 59 00:04:01,080 --> 00:04:04,800 Speaker 1: in bread, like to wrap in bread, and a few 60 00:04:04,800 --> 00:04:08,040 Speaker 1: related words like like impanadilla are used in different places 61 00:04:08,080 --> 00:04:11,480 Speaker 1: to refer to similar things, and you know, like I don't. 62 00:04:11,960 --> 00:04:14,080 Speaker 1: I don't think I'm aware of a culture on this 63 00:04:14,280 --> 00:04:17,040 Speaker 1: planet that does not have some version of like stuff 64 00:04:17,040 --> 00:04:21,160 Speaker 1: wrapped in dough right and baked or fried pies are 65 00:04:21,240 --> 00:04:25,839 Speaker 1: pretty common. Um. But things called impanadas being based in 66 00:04:25,880 --> 00:04:29,000 Speaker 1: this Spanish word show up in cultures where Spain was 67 00:04:29,040 --> 00:04:32,200 Speaker 1: a colonial force. And there are things common too many 68 00:04:32,240 --> 00:04:35,600 Speaker 1: different areas, things like a like like flaky, deep fried 69 00:04:35,640 --> 00:04:39,400 Speaker 1: and panatas filled with malty cheese um or or impanadas 70 00:04:39,640 --> 00:04:42,279 Speaker 1: baked with a filling of guava paste for for for 71 00:04:42,320 --> 00:04:45,440 Speaker 1: a sweet dish, or a meat and panada studded with 72 00:04:45,480 --> 00:04:49,120 Speaker 1: stuff like olives, raisins, hard boiled eggs, and or hot peppers. 73 00:04:49,160 --> 00:04:51,960 Speaker 1: But you've also got a lots and lots and lots 74 00:04:51,960 --> 00:04:56,160 Speaker 1: and lots and lots of regional specialties um. In Argentina, 75 00:04:56,320 --> 00:04:58,640 Speaker 1: they might be stuffed with ground beef and baked with 76 00:04:58,680 --> 00:05:01,400 Speaker 1: a with lard or beef fat in the wheat flour dough, 77 00:05:01,680 --> 00:05:04,719 Speaker 1: making the crust all tender and kind of glossy. UM. 78 00:05:04,800 --> 00:05:08,520 Speaker 1: In Colombia, they might be tiny, crunchy fried corn flower 79 00:05:08,600 --> 00:05:11,640 Speaker 1: shells stuffed with a mixture of potato and ground peanuts 80 00:05:11,800 --> 00:05:16,000 Speaker 1: um seasoned with with onion and tomato and peppers. In Ecuador, 81 00:05:16,320 --> 00:05:18,960 Speaker 1: they might be made with a dough of a cooked 82 00:05:19,000 --> 00:05:22,239 Speaker 1: mashed green plantains and then filled with a shredded chicken 83 00:05:22,320 --> 00:05:25,599 Speaker 1: that's been braised with onion and peppers and tomato and cumin. 84 00:05:26,160 --> 00:05:28,279 Speaker 1: In Venezuela, they might be filled with um with the 85 00:05:28,360 --> 00:05:31,360 Speaker 1: ingredients of papillon um, shredded beef and black beans, and 86 00:05:31,360 --> 00:05:35,080 Speaker 1: fried sweet plantains. In the Philippines, they might be filled 87 00:05:35,120 --> 00:05:38,120 Speaker 1: with green papaya and mung beans and sausage um, the 88 00:05:38,200 --> 00:05:42,320 Speaker 1: dough tinted bright orange and fried until it's crunchy. And Mexico, 89 00:05:42,480 --> 00:05:45,760 Speaker 1: you might find baked sweet and panadas filled with cachita, 90 00:05:45,880 --> 00:05:48,479 Speaker 1: which is this type of a goat milk caramel um, 91 00:05:48,839 --> 00:05:51,839 Speaker 1: served as a snack with a coffee back. In Spain, 92 00:05:52,160 --> 00:05:54,760 Speaker 1: you might find a yeast dough and panada prepared as 93 00:05:54,839 --> 00:05:57,719 Speaker 1: a larger pie that's filled with um, with tuna or 94 00:05:57,880 --> 00:06:01,520 Speaker 1: cherizo cooked with with onion and tomato, cut into slices 95 00:06:01,560 --> 00:06:07,280 Speaker 1: to serve. But these are just a very few examples. 96 00:06:07,720 --> 00:06:13,680 Speaker 1: Like every region, every town, every household has their own takes, 97 00:06:14,480 --> 00:06:17,400 Speaker 1: and these can be eaten as a quick snack, or 98 00:06:17,520 --> 00:06:19,919 Speaker 1: served as the main dish or the side dish to 99 00:06:19,960 --> 00:06:23,080 Speaker 1: a meal, um for any meal of the day, or 100 00:06:23,120 --> 00:06:27,039 Speaker 1: anything in between. They're served from street carts and fancy 101 00:06:27,040 --> 00:06:32,280 Speaker 1: restaurant kitchens and in homes from family recipes that are secrets. UM. 102 00:06:32,400 --> 00:06:35,279 Speaker 1: There's a whole industry that sells pre mixed and panata 103 00:06:35,320 --> 00:06:38,840 Speaker 1: dough and pana a crimping tools. On the professional scale, 104 00:06:39,120 --> 00:06:45,159 Speaker 1: there are mpanada filling and folding machines. It's been a 105 00:06:45,160 --> 00:06:49,320 Speaker 1: long time since I've felt this tortured by a savor list. 106 00:06:49,880 --> 00:06:54,480 Speaker 1: To be honest, you're taking this one personally. I am 107 00:06:54,600 --> 00:07:00,279 Speaker 1: Lauren a little bit, a little bit pleast things I 108 00:07:00,320 --> 00:07:04,760 Speaker 1: can't have currently. Yeah, yeah, I was. I was reading 109 00:07:04,880 --> 00:07:08,760 Speaker 1: about like whole restaurants that are devoted to nothing but 110 00:07:08,920 --> 00:07:12,840 Speaker 1: impanadas UM that create like a hundred varieties or more 111 00:07:12,960 --> 00:07:16,320 Speaker 1: with a different shapes and crimpings to indicate what filling 112 00:07:16,360 --> 00:07:20,880 Speaker 1: they contain. Um U. Impanadas can be served plain just 113 00:07:20,960 --> 00:07:23,200 Speaker 1: as they are, or with them some kind of sauce 114 00:07:23,280 --> 00:07:27,640 Speaker 1: or seasoning or condiment, maybe a hot sauce or a salsa, guacamole, 115 00:07:28,240 --> 00:07:31,400 Speaker 1: just a lime wedge or a sprinkle of sugar. Even 116 00:07:31,480 --> 00:07:37,560 Speaker 1: sometimes on the savory ones. Yeah. Well, now that we've 117 00:07:37,600 --> 00:07:43,280 Speaker 1: gone over this huge list, what about the nutrition. Uh 118 00:07:43,440 --> 00:07:46,840 Speaker 1: it clearly depends. Um, this is a wide category. UM. 119 00:07:46,880 --> 00:07:50,640 Speaker 1: I will will say that often impanadas are a calorically 120 00:07:50,920 --> 00:07:54,400 Speaker 1: dense food. They're they're meant to both fill you up 121 00:07:54,440 --> 00:07:57,840 Speaker 1: and keep you going in a small package. Um. But 122 00:07:57,880 --> 00:08:00,720 Speaker 1: you know that that being said, I don't know, you know, 123 00:08:00,800 --> 00:08:04,800 Speaker 1: like like watch your portion sizes. Treats are nice if 124 00:08:04,800 --> 00:08:07,640 Speaker 1: you're eating them as a treat, and and heck to 125 00:08:07,880 --> 00:08:14,440 Speaker 1: enjoy yourself. Y'all have a nice time, please, please. It's 126 00:08:14,480 --> 00:08:18,520 Speaker 1: a whole wide world of impanadas. I can't remember where 127 00:08:18,560 --> 00:08:20,280 Speaker 1: I was, but I've once had this. It was a 128 00:08:20,360 --> 00:08:24,320 Speaker 1: sweet impanata and it was filled with like chocolate and 129 00:08:24,400 --> 00:08:30,560 Speaker 1: maybe something else in there. Then whipped cream and powdered 130 00:08:30,720 --> 00:08:32,760 Speaker 1: not powdered sugar, but like a dusting of cinnamon and 131 00:08:32,800 --> 00:08:35,880 Speaker 1: sugar on top, and it was like kind of caramelized. 132 00:08:36,559 --> 00:08:47,720 Speaker 1: Oh bringing it back. Yeah, okay, okay, we do have 133 00:08:47,800 --> 00:08:53,040 Speaker 1: some numbers for you. We do. UM. Empanadas have started 134 00:08:53,080 --> 00:08:57,440 Speaker 1: showing up in uh in manufactured varieties here in the 135 00:08:57,520 --> 00:09:02,280 Speaker 1: United States, in like convenience stores. UM. In particular, I 136 00:09:02,400 --> 00:09:04,920 Speaker 1: was reading that Stewart's, which is this New York based 137 00:09:05,280 --> 00:09:09,439 Speaker 1: chain of convenience stores, reports that just a hundred and 138 00:09:09,520 --> 00:09:15,400 Speaker 1: nine of their stores um have been selling impanatas, but 139 00:09:15,440 --> 00:09:18,400 Speaker 1: they have sold over three hundred and seventy four thousand 140 00:09:19,000 --> 00:09:22,800 Speaker 1: of them from their grab and go hot case over 141 00:09:22,840 --> 00:09:28,440 Speaker 1: the past year. Wow, They've only been carrying the product 142 00:09:28,480 --> 00:09:34,760 Speaker 1: since twenty nineteen. Clearly the people want impanatas. That that 143 00:09:34,960 --> 00:09:38,000 Speaker 1: is true. M h. There is a record for the 144 00:09:38,080 --> 00:09:43,520 Speaker 1: largest impanata that was set in Chile. I haven't seen. 145 00:09:43,960 --> 00:09:46,120 Speaker 1: I haven't seen a record beating. It doesn't necessarily mean 146 00:09:46,120 --> 00:09:48,880 Speaker 1: it's not out there, um, but this particular impanata weighed 147 00:09:49,000 --> 00:09:52,840 Speaker 1: one thousand, two hundred pounds. It took nine people a 148 00:09:52,960 --> 00:09:57,160 Speaker 1: week to make it, and contained five and fifty pounds 149 00:09:57,160 --> 00:09:59,360 Speaker 1: of onions, a hundred and fifty five pounds of beef, 150 00:10:00,160 --> 00:10:03,280 Speaker 1: pounds of chicken, thirty three pounds of butter, eleven pounds 151 00:10:03,280 --> 00:10:06,600 Speaker 1: of olives, five pounds of dried raisins, and a hundred 152 00:10:06,600 --> 00:10:11,839 Speaker 1: and fifty eggs. Wow. I am just so intrigued by 153 00:10:11,880 --> 00:10:14,400 Speaker 1: calculate is this you find like you have your family 154 00:10:14,440 --> 00:10:18,320 Speaker 1: recipe and you just calculate and you just keep extrapolating out. 155 00:10:18,360 --> 00:10:21,880 Speaker 1: You're just like, oh, yeah, sure, I don't know, I 156 00:10:21,920 --> 00:10:33,120 Speaker 1: don't know. Let's just multiply this. Yeah, that'll work. Um. 157 00:10:33,200 --> 00:10:36,840 Speaker 1: The Guinness record for the most impanatas served in eight hours, 158 00:10:37,240 --> 00:10:40,520 Speaker 1: which is a strangely specific record, but I'm into it. Um. 159 00:10:40,760 --> 00:10:44,760 Speaker 1: The that record is eleven thousand, four hundred and seventy 160 00:10:44,800 --> 00:10:52,040 Speaker 1: two and panatas. It was achieved in Argentina. In and Argentina, 161 00:10:52,480 --> 00:10:55,440 Speaker 1: big fan of panatas. There there's a natural impanada festival 162 00:10:55,920 --> 00:10:59,800 Speaker 1: in that country. Yes, yes, Um. This happens in the 163 00:10:59,800 --> 00:11:03,840 Speaker 1: two Kaman province, UM where apparently tripe is a traditional 164 00:11:03,880 --> 00:11:08,720 Speaker 1: impanada filling. And yeah, the festival includes hundreds of food 165 00:11:08,720 --> 00:11:13,720 Speaker 1: stalls and empanata competition, um music, lots of wine. It 166 00:11:13,760 --> 00:11:16,040 Speaker 1: happens in August, which is winter in the region, and 167 00:11:16,080 --> 00:11:19,400 Speaker 1: it sounds just absolutely delightful. Everyone's all bundled up against 168 00:11:19,400 --> 00:11:22,960 Speaker 1: the cold and you're just getting these fresh, hot empanadas 169 00:11:23,240 --> 00:11:28,720 Speaker 1: and yeah, I've I want it. I do too. That 170 00:11:28,840 --> 00:11:36,040 Speaker 1: sounds lovely. That sounds so lovely. More field trips, yes, 171 00:11:36,320 --> 00:11:37,840 Speaker 1: but in the meantime we do have a lot of 172 00:11:37,840 --> 00:11:40,400 Speaker 1: history for you. Well we do, but first we've got 173 00:11:40,440 --> 00:11:51,199 Speaker 1: a quick break for a word from our sponsor, and 174 00:11:51,320 --> 00:11:56,120 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So as 175 00:11:56,240 --> 00:11:59,240 Speaker 1: Lauren alluded to some of the first examples of humans 176 00:11:59,280 --> 00:12:02,960 Speaker 1: stuffing some thing into some sort of dough um, usually, 177 00:12:03,040 --> 00:12:06,480 Speaker 1: especially in the early days, stale bread that was essentially inedible. 178 00:12:06,520 --> 00:12:10,439 Speaker 1: Otherwise this examples of that date back to two thousand, 179 00:12:10,480 --> 00:12:14,440 Speaker 1: five hundred BC Persia. This was like in an article 180 00:12:14,480 --> 00:12:20,679 Speaker 1: I found in impanadas. It probably goes back further places, um, 181 00:12:20,720 --> 00:12:23,040 Speaker 1: But in this particular case, for nomadic people's living in 182 00:12:23,080 --> 00:12:25,400 Speaker 1: warm climates, it was a great option when it came 183 00:12:25,440 --> 00:12:29,000 Speaker 1: to preserving food and having something portable and easy to 184 00:12:29,120 --> 00:12:33,680 Speaker 1: eat while you're on the go. As they say, while 185 00:12:33,720 --> 00:12:35,920 Speaker 1: people have been coating things in dough and frying are 186 00:12:36,000 --> 00:12:40,240 Speaker 1: baking them for a long time. Impanadas specifically are believed 187 00:12:40,240 --> 00:12:43,959 Speaker 1: to have roots in Spain and Portugal. Recipes for them 188 00:12:43,960 --> 00:12:47,080 Speaker 1: started appearing after the Arabs arrived in Siberia beginning in 189 00:12:47,080 --> 00:12:51,160 Speaker 1: the seven hundreds CE. A popular story goes that an 190 00:12:51,160 --> 00:12:55,240 Speaker 1: Algerian general named Turek was sent to occupy Tangier, which 191 00:12:55,320 --> 00:12:57,920 Speaker 1: was an area just north of Morocco and then make 192 00:12:58,000 --> 00:13:00,640 Speaker 1: his way to Spain after that, and he brought these 193 00:13:00,679 --> 00:13:05,480 Speaker 1: Algerian influences and traditions with him, perhaps among them the impanada. 194 00:13:05,520 --> 00:13:11,200 Speaker 1: I love that it's like this. One guy did it. Um. 195 00:13:11,240 --> 00:13:13,959 Speaker 1: Another theory goes that the impanata came from, or was 196 00:13:14,000 --> 00:13:18,640 Speaker 1: at least influenced by, the Italian cow zone. However it 197 00:13:18,720 --> 00:13:22,880 Speaker 1: happened all these influences came together in Spain, or they 198 00:13:22,920 --> 00:13:25,679 Speaker 1: probably did, because people do still like to debate these 199 00:13:25,720 --> 00:13:30,440 Speaker 1: kinds of things. Yeah yeah, like Iberian peninsula ish right 200 00:13:30,840 --> 00:13:36,000 Speaker 1: yeah um. And these early impanadas were most likely large 201 00:13:36,679 --> 00:13:40,760 Speaker 1: round or rectangular, two crusted pies, commonly filled with meat 202 00:13:40,840 --> 00:13:44,360 Speaker 1: and available produce. Later things like onions and peppers were 203 00:13:44,400 --> 00:13:47,800 Speaker 1: common um. And this pie was then sliced and divided out. 204 00:13:48,320 --> 00:13:50,880 Speaker 1: Around this time is when the name was first used 205 00:13:50,920 --> 00:13:55,480 Speaker 1: in the written record as well. By the twelfth century 206 00:13:55,480 --> 00:13:59,280 Speaker 1: and panadas featured in Spanish art. A recipe for impanada 207 00:13:59,320 --> 00:14:01,439 Speaker 1: stuffed with c wood was published in a cookbook out 208 00:14:01,440 --> 00:14:04,880 Speaker 1: of Catalan in and this is the first kind of 209 00:14:04,960 --> 00:14:10,120 Speaker 1: known written recipe, and it implied that the recipe had Arabian, Italian, French, 210 00:14:10,160 --> 00:14:14,920 Speaker 1: and Catalan influences, and a food historian suggests that impanadas 211 00:14:14,960 --> 00:14:19,040 Speaker 1: maybe closely related to the Arabic meat pies some moses. 212 00:14:20,040 --> 00:14:22,600 Speaker 1: But yeah, they were great options for workers and fields 213 00:14:22,640 --> 00:14:25,240 Speaker 1: who needed something easy and handheld. I feel like every 214 00:14:25,240 --> 00:14:27,840 Speaker 1: time we talk about sandwiches or anything like that where 215 00:14:28,280 --> 00:14:33,320 Speaker 1: the bread or dough is kind of like either the 216 00:14:33,360 --> 00:14:36,480 Speaker 1: package or or um or rite part of what you 217 00:14:36,520 --> 00:14:38,480 Speaker 1: can eat later than yeah, it's just like, yep, it 218 00:14:38,520 --> 00:14:41,520 Speaker 1: was convenient. It wasn't because if someone gives you a 219 00:14:41,600 --> 00:14:44,960 Speaker 1: handful of stew, what you're gonna do with that? But 220 00:14:45,040 --> 00:14:49,440 Speaker 1: if someone you a bread pocket full of stew, You're like, heck, yes, 221 00:14:49,560 --> 00:14:55,080 Speaker 1: I take this with me. Yes. According to Rachel Lawton 222 00:14:55,200 --> 00:14:58,520 Speaker 1: in her book Cuisine and Empire, a three day feast 223 00:14:58,600 --> 00:15:01,440 Speaker 1: that took place in Mexico City in that was attended 224 00:15:01,440 --> 00:15:03,760 Speaker 1: by her Nan Cortez and Spanish pie right at the 225 00:15:03,760 --> 00:15:07,560 Speaker 1: time featured impanatas filled with fish and other meats, and 226 00:15:07,760 --> 00:15:10,800 Speaker 1: that quote live rabbits hopped out of some large impanatas, 227 00:15:10,800 --> 00:15:15,000 Speaker 1: birds fluttered from others. We talked about I think in 228 00:15:15,040 --> 00:15:19,120 Speaker 1: our pie, our handpie. We talked about it before those 229 00:15:19,200 --> 00:15:21,400 Speaker 1: big kind of I think it was our meat pie 230 00:15:21,400 --> 00:15:24,000 Speaker 1: one where the big, big fancy pies that in a 231 00:15:24,240 --> 00:15:28,680 Speaker 1: very um right right like they They demonstrated that in 232 00:15:28,840 --> 00:15:38,320 Speaker 1: Game of Browns. Oh yeah, yeah. And as Spanish colonizers 233 00:15:38,480 --> 00:15:41,840 Speaker 1: arrived to the New World, they brought their impanata traditions 234 00:15:42,000 --> 00:15:45,080 Speaker 1: with them. Um. They took off, particularly in Latin America, 235 00:15:45,120 --> 00:15:48,040 Speaker 1: where locals filled them with whatever fresh ingredients were available 236 00:15:48,080 --> 00:15:51,400 Speaker 1: to them and made them portable by shrinking them to 237 00:15:51,800 --> 00:15:57,040 Speaker 1: handheld size. Oh and there's a legend specifically about the 238 00:15:57,040 --> 00:16:01,160 Speaker 1: first Chilean infanata. Okay, and it does feel very like 239 00:16:01,960 --> 00:16:08,960 Speaker 1: legend um, but it's fun, so I shall share it here. 240 00:16:10,920 --> 00:16:14,840 Speaker 1: During a fierce battle in fifty where z de Suarez, 241 00:16:15,240 --> 00:16:18,400 Speaker 1: who was a mistress of Spanish conquistador Pedro de valde 242 00:16:18,480 --> 00:16:23,000 Speaker 1: Ville um, succeeded with only fifty five soldiers um, and 243 00:16:23,080 --> 00:16:25,400 Speaker 1: she had to find a way to stretch their dwindling 244 00:16:25,440 --> 00:16:28,720 Speaker 1: food supplies, so instead of baking bread with their final 245 00:16:28,760 --> 00:16:31,680 Speaker 1: barrel of wheat, she made a pastry dough and slaughtered 246 00:16:31,680 --> 00:16:34,480 Speaker 1: the remaining animals to use as filling. And this was 247 00:16:34,560 --> 00:16:39,440 Speaker 1: part of the way they were able to outlast attack. Yes, 248 00:16:39,880 --> 00:16:44,120 Speaker 1: and there's a lot more history there is problematic, I know, 249 00:16:44,200 --> 00:16:48,160 Speaker 1: but that is what the basis of the Impanata version 250 00:16:48,400 --> 00:16:52,800 Speaker 1: of the story. That is how it goes okay, okay 251 00:16:53,560 --> 00:16:56,760 Speaker 1: and yeah. A lot of regional adaptions and experimentations took 252 00:16:56,760 --> 00:16:59,440 Speaker 1: place when it came to impanatas. In some places, the 253 00:16:59,520 --> 00:17:02,400 Speaker 1: yeast was swapped out for something more pastry like um, 254 00:17:02,440 --> 00:17:05,840 Speaker 1: often cut with beef fat and or butter, or ditching 255 00:17:05,840 --> 00:17:08,879 Speaker 1: the wheat entirely, opting for corn flour or starches like 256 00:17:08,960 --> 00:17:13,600 Speaker 1: yucca or plantain. Um. The meats varied, with regional specializations 257 00:17:13,600 --> 00:17:18,600 Speaker 1: developing for beef fillings, particularly um, whether they involved all 258 00:17:18,680 --> 00:17:22,119 Speaker 1: those raisins, eggs, or things like that. Cheese and sweet 259 00:17:22,160 --> 00:17:25,480 Speaker 1: varieties were created. Really yeah, just this whole world of 260 00:17:25,520 --> 00:17:29,840 Speaker 1: available flavors and preparations, showcasing histories, ingredients, and traditions of 261 00:17:29,880 --> 00:17:34,159 Speaker 1: countries and people's yeah, and frequently that the intersection of 262 00:17:34,200 --> 00:17:36,880 Speaker 1: a lot of different countries and people's um during that 263 00:17:37,280 --> 00:17:40,840 Speaker 1: age of colonization UM. In some areas some types were 264 00:17:41,000 --> 00:17:44,040 Speaker 1: um were a treat, or or kind of All types 265 00:17:44,119 --> 00:17:46,480 Speaker 1: might have been a treat due to the labor of 266 00:17:46,520 --> 00:17:50,960 Speaker 1: making them. UM. Families might enjoy batches um of say yeah, 267 00:17:51,040 --> 00:17:54,760 Speaker 1: like deep fried and panadas around UM holiday like Christmas, 268 00:17:54,960 --> 00:17:59,280 Speaker 1: um other types for more common Yes and uh in 269 00:17:59,320 --> 00:18:01,919 Speaker 1: Panada lady would rise early and make their way to 270 00:18:01,960 --> 00:18:05,640 Speaker 1: populated streets with baskets loaded with fresh impanatas of all kinds, 271 00:18:05,720 --> 00:18:09,280 Speaker 1: offering cheap, portable, delicious and filling food and helping introduce 272 00:18:09,320 --> 00:18:12,280 Speaker 1: and instill a love for all these regional varieties, and 273 00:18:12,320 --> 00:18:16,280 Speaker 1: a lot of articles said a nostalgia as well. Yeah, yeah, 274 00:18:17,119 --> 00:18:19,600 Speaker 1: and I think that I think that sweet impanadas were 275 00:18:19,880 --> 00:18:25,679 Speaker 1: a slightly later development after sugar became more available. A 276 00:18:25,840 --> 00:18:28,480 Speaker 1: wave of Asian and Latin American immigrants to the United 277 00:18:28,520 --> 00:18:31,399 Speaker 1: States in the nineteen sixties UM and with some of 278 00:18:31,400 --> 00:18:35,000 Speaker 1: them starting restaurants, really helped introduce impanatas to this country 279 00:18:35,000 --> 00:18:40,359 Speaker 1: at large, where further experimentation took place. As technology around 280 00:18:40,359 --> 00:18:45,159 Speaker 1: frozen food improved, frozen impanadas became more commercially available as well. 281 00:18:46,080 --> 00:18:50,119 Speaker 1: In nineteen seventy, Marxist politician Salvador Allende demanded a quote 282 00:18:50,119 --> 00:18:53,359 Speaker 1: revolution flavored with red wine and impanadas when he became 283 00:18:53,400 --> 00:18:58,240 Speaker 1: at president of Chile. Back in the United States, um UH, 284 00:18:58,400 --> 00:19:01,760 Speaker 1: South and Central American cuisine saw a boost of popularity 285 00:19:01,800 --> 00:19:05,159 Speaker 1: around the twenty teens, I think due in part to 286 00:19:05,480 --> 00:19:09,520 Speaker 1: the boom of these of these independent chefs operating food 287 00:19:09,520 --> 00:19:18,040 Speaker 1: trucks and also increasing cultural representation on food television. In Um, 288 00:19:18,200 --> 00:19:24,040 Speaker 1: researchers working with NASA's Cassini probe released closer than ever 289 00:19:24,119 --> 00:19:28,840 Speaker 1: before seeing images of one of Saturn's moons named pan 290 00:19:29,640 --> 00:19:34,159 Speaker 1: um and and these photos made headlines for for the 291 00:19:34,240 --> 00:19:40,680 Speaker 1: moon looking on cannily like a big old space in Fanata. Oh, 292 00:19:40,920 --> 00:19:44,240 Speaker 1: I gotta look those up space and Fanata. Yeah, yeah, 293 00:19:44,440 --> 00:19:47,359 Speaker 1: And I'm I'm pretty sure it's Pan like the god Pan, 294 00:19:47,560 --> 00:19:50,440 Speaker 1: not Pan like pond like bread. Um. But I think 295 00:19:50,440 --> 00:19:55,280 Speaker 1: it's pretty funny that the moon named pan right looks 296 00:19:55,320 --> 00:20:01,919 Speaker 1: like an Apanata anyway. UM. Also in in Um, researchers 297 00:20:02,000 --> 00:20:06,760 Speaker 1: who were looking to um to find ways to improve 298 00:20:06,960 --> 00:20:12,320 Speaker 1: the usability of animals that are considered pests um And 299 00:20:12,359 --> 00:20:15,720 Speaker 1: in their specific example, they were looking at um this uh, 300 00:20:15,800 --> 00:20:18,720 Speaker 1: this small type of crab called a green crab that 301 00:20:18,760 --> 00:20:23,280 Speaker 1: has just been plaguing mains soft shell crab industry. These 302 00:20:23,280 --> 00:20:29,199 Speaker 1: researchers tested consumer acceptance of less than fancy proteins like 303 00:20:29,280 --> 00:20:35,520 Speaker 1: this green crab by making empanadas and their research indicated 304 00:20:35,600 --> 00:20:41,320 Speaker 1: that people just love empanadas. My research indicates the same. 305 00:20:42,720 --> 00:20:46,480 Speaker 1: I have only anecdotal evidence, but yes, um, mine as well, 306 00:20:46,720 --> 00:20:56,520 Speaker 1: mine as well. Uh, I know, yes, yes, but that's 307 00:20:56,520 --> 00:20:59,800 Speaker 1: what we have to say about impanadas for now. It 308 00:20:59,800 --> 00:21:01,960 Speaker 1: is um. We do have some listener mail for you. 309 00:21:02,480 --> 00:21:04,160 Speaker 1: We do, but first we have one more quick break 310 00:21:04,240 --> 00:21:15,280 Speaker 1: for word from our sponsor, and we're back. Thank you, sponsored, Yes, 311 00:21:15,280 --> 00:21:28,080 Speaker 1: thank you, And we're back with space hug space huge Okay, yeah, sure, 312 00:21:28,600 --> 00:21:32,160 Speaker 1: space hug yeah, because I feel like a impanata often 313 00:21:32,200 --> 00:21:35,320 Speaker 1: feels like it does but it has space on the 314 00:21:35,359 --> 00:21:42,479 Speaker 1: brain because it's space impanata so cool. Yeah, usually has 315 00:21:42,480 --> 00:21:45,639 Speaker 1: space on the brain though, shure, yeah, yeah, yes, And 316 00:21:45,720 --> 00:21:48,600 Speaker 1: that's actually a good segue into this listener mail. Yes, 317 00:21:49,680 --> 00:21:51,800 Speaker 1: Leah wrote, first of all, let me say now that 318 00:21:51,800 --> 00:21:53,400 Speaker 1: we were able to have get togethers and such, I've 319 00:21:53,400 --> 00:21:56,959 Speaker 1: gotten more opportunities to be that person that tells everyone 320 00:21:56,960 --> 00:22:00,639 Speaker 1: at the gathering some weird food fact, A history of 321 00:22:00,680 --> 00:22:03,800 Speaker 1: the expiration dates, how prized pineapples used to be, and 322 00:22:03,880 --> 00:22:08,240 Speaker 1: now how odd lobsters are are some of my favorites. 323 00:22:08,840 --> 00:22:13,720 Speaker 1: I always say I learned it from savor. First topic 324 00:22:14,160 --> 00:22:16,760 Speaker 1: d and D. Okay, yes, this is a food podcast, 325 00:22:16,880 --> 00:22:21,199 Speaker 1: but you eat food during D and D right absolutely. Anyways, 326 00:22:21,359 --> 00:22:22,920 Speaker 1: my husband and I have started playing D and D 327 00:22:23,040 --> 00:22:25,639 Speaker 1: these last several months and have even hosted, my husband 328 00:22:25,640 --> 00:22:28,679 Speaker 1: being the d M a couple of times. I love hosting, 329 00:22:28,800 --> 00:22:31,399 Speaker 1: especially when I can make the food match with a 330 00:22:31,600 --> 00:22:35,040 Speaker 1: theme inspired by your cheese giving. I always have an 331 00:22:35,160 --> 00:22:38,159 Speaker 1: enormous cheese board as well as themed food and a 332 00:22:38,280 --> 00:22:42,280 Speaker 1: fun magic cocktail. The first d D we hosted, the 333 00:22:42,320 --> 00:22:45,960 Speaker 1: magic cocktail was a glittered color changing drink. To make 334 00:22:46,000 --> 00:22:48,480 Speaker 1: said cocktails, you seep a couple of gied butterfly pea 335 00:22:48,520 --> 00:22:51,880 Speaker 1: flower buds found on Amazon in Gin for about two hours, 336 00:22:52,000 --> 00:22:55,080 Speaker 1: turing the mixture a deep blue. Then had enough edible 337 00:22:55,160 --> 00:22:58,439 Speaker 1: luster dust that the mixture is mesmerizing when you stir it. 338 00:22:58,720 --> 00:23:00,640 Speaker 1: When it comes time for your part eat, pour two 339 00:23:00,680 --> 00:23:03,600 Speaker 1: shots of sedgein into ice field glass for each person, 340 00:23:04,040 --> 00:23:07,600 Speaker 1: clear glass so you can see the magic simple served 341 00:23:07,640 --> 00:23:10,600 Speaker 1: to taste, and then hand each guest a little potion bottle, 342 00:23:10,720 --> 00:23:13,840 Speaker 1: one ounce of lemon juice and a stir stick. Have 343 00:23:14,040 --> 00:23:16,560 Speaker 1: each person stirred the gen to get the luster really going, 344 00:23:16,720 --> 00:23:18,800 Speaker 1: then have them pour in the lemon juice and stir. 345 00:23:19,240 --> 00:23:21,360 Speaker 1: You will see the drink magically turned from a beautiful 346 00:23:21,359 --> 00:23:25,040 Speaker 1: blue to a lovely purple pink color. Top with club 347 00:23:25,119 --> 00:23:28,439 Speaker 1: soda and everyone's healing potion is ready. This could be 348 00:23:28,440 --> 00:23:30,480 Speaker 1: made with any mixed drink that has citrus in it. 349 00:23:30,840 --> 00:23:32,760 Speaker 1: This was my all time favorite and I plan to 350 00:23:32,760 --> 00:23:35,240 Speaker 1: bring it back from my Harry Potter themed Christmas party. 351 00:23:35,280 --> 00:23:37,240 Speaker 1: And yes there will be a laughable amount of cheese 352 00:23:37,280 --> 00:23:41,439 Speaker 1: at that party as well. Disclosure it is edible glitter 353 00:23:41,640 --> 00:23:45,400 Speaker 1: luster dust l O L sidebar. I've made that drake 354 00:23:45,480 --> 00:23:49,800 Speaker 1: for dn D two. Yes it was delightful. Yes, it's 355 00:23:49,840 --> 00:23:55,680 Speaker 1: so good. Highly recommend um continued. Second Guinness World Records. Okay, 356 00:23:55,760 --> 00:23:57,880 Speaker 1: so I actually hold a Guinness World Record. Well, I'm 357 00:23:57,880 --> 00:24:00,680 Speaker 1: one of a large group involved and had no idea 358 00:24:00,760 --> 00:24:03,160 Speaker 1: the world record. Guinness had anything to do with the 359 00:24:03,160 --> 00:24:07,840 Speaker 1: beer Guinness until your episode, so the record was wait 360 00:24:07,960 --> 00:24:14,119 Speaker 1: for it, the largest NERF Battle. This was five or 361 00:24:14,160 --> 00:24:15,800 Speaker 1: so years ago and at the time we made the 362 00:24:15,880 --> 00:24:18,320 Speaker 1: record with just over two thousand, two hundred people, but 363 00:24:18,400 --> 00:24:21,359 Speaker 1: the NERF Battles have become an annual event outside of 364 00:24:21,359 --> 00:24:24,800 Speaker 1: COVID times and have only grown. Four thousand was the 365 00:24:24,880 --> 00:24:28,959 Speaker 1: most recent we had an official from Guinness World Records 366 00:24:28,960 --> 00:24:32,240 Speaker 1: there so that as soon as the initial battle was complete, 367 00:24:32,400 --> 00:24:35,600 Speaker 1: the record could be awarded. After the initial battle, they 368 00:24:35,600 --> 00:24:38,879 Speaker 1: had all sorts of smaller battles, forum age group, different 369 00:24:38,880 --> 00:24:41,920 Speaker 1: types of Norf guns, two boys versus girls. They even 370 00:24:41,960 --> 00:24:45,000 Speaker 1: had a costume contest, so obviously I just as catanets 371 00:24:45,040 --> 00:24:47,560 Speaker 1: from Hunger Games and had a nerve bow and arrow. 372 00:24:48,240 --> 00:24:50,760 Speaker 1: The ticket sells always go to a particular cause each year, 373 00:24:50,840 --> 00:24:52,960 Speaker 1: so it makes me so happy. More and more people 374 00:24:53,040 --> 00:24:56,399 Speaker 1: come each year. The link below is a dramatic retelling 375 00:24:56,440 --> 00:24:58,240 Speaker 1: of the first year when we got the award. We 376 00:24:58,320 --> 00:25:02,760 Speaker 1: have yet to be defeated it third um, I need 377 00:25:02,840 --> 00:25:05,399 Speaker 1: some of those Star Wars cocktailers and he's mended on 378 00:25:05,600 --> 00:25:08,800 Speaker 1: previous episodes. As of course, I also plan on having 379 00:25:08,800 --> 00:25:11,760 Speaker 1: a Star Wars teamed party. I have always loved Star 380 00:25:11,800 --> 00:25:14,840 Speaker 1: Wars and was actually named after Princess Leiah. Was I 381 00:25:14,880 --> 00:25:17,679 Speaker 1: supposed to be named after my grandmother? Yes? Did my 382 00:25:17,720 --> 00:25:20,480 Speaker 1: parents already have blankets and pillows personalized with my would 383 00:25:20,480 --> 00:25:23,639 Speaker 1: be name? Also yes? But do you argue with a 384 00:25:23,640 --> 00:25:26,720 Speaker 1: woman who just gave birth after having recently watched Star Wars? 385 00:25:27,119 --> 00:25:31,399 Speaker 1: Absolutely not so much of my sweet grandmother's surprise. I 386 00:25:31,480 --> 00:25:33,800 Speaker 1: was named after a Star Wars princess. It makes me 387 00:25:33,840 --> 00:25:36,320 Speaker 1: giggle when people ask, oh, Leah like the Bible, and 388 00:25:36,320 --> 00:25:39,000 Speaker 1: I say, oh, actually Leah as in Star Wars it 389 00:25:39,200 --> 00:25:42,200 Speaker 1: is pronounced Leah as there is one person that says 390 00:25:42,200 --> 00:25:43,919 Speaker 1: it that way in the O G movies, And my 391 00:25:43,960 --> 00:25:47,639 Speaker 1: mom's brain just really hung onto that. L o l okay. 392 00:25:47,680 --> 00:25:51,000 Speaker 1: I love that. And I was like struggling at first 393 00:25:51,080 --> 00:25:54,719 Speaker 1: because it's Princess Leiah, but I know exactly the senior're 394 00:25:54,720 --> 00:25:58,280 Speaker 1: talking about Doll Donna. In a New Hope, he says 395 00:25:58,359 --> 00:26:01,240 Speaker 1: Princess Leah, and it always stood out to me too. 396 00:26:04,000 --> 00:26:08,600 Speaker 1: I love so much there you go, oh heck, yeah yeah. 397 00:26:08,640 --> 00:26:11,040 Speaker 1: I feel like I feel like we should we should 398 00:26:11,119 --> 00:26:13,960 Speaker 1: uh we so under use our Instagram and we could 399 00:26:14,000 --> 00:26:18,160 Speaker 1: totally we could totally post photographs and recipes of all 400 00:26:18,200 --> 00:26:24,359 Speaker 1: of your cocktails Annie, my beautiful twenty plus cocktails. Yes, 401 00:26:24,600 --> 00:26:27,560 Speaker 1: I'm always happy to share share the Star Wars joy 402 00:26:27,680 --> 00:26:30,960 Speaker 1: and any nerdy cocktails that I come up with. Also, 403 00:26:31,040 --> 00:26:34,840 Speaker 1: congrats on your world your world record that sounds so fun, yes, 404 00:26:34,960 --> 00:26:39,200 Speaker 1: and your D and D parties sound amazing, So good 405 00:26:39,200 --> 00:26:42,920 Speaker 1: stuff all around. Yes, yes, yes, yes, s yes, we've 406 00:26:42,920 --> 00:26:47,160 Speaker 1: been having relatively simple ones recently. Um, just like pizza 407 00:26:47,480 --> 00:26:51,280 Speaker 1: and beer and uh and Jem McCormick is always making 408 00:26:51,320 --> 00:26:54,760 Speaker 1: us negronies as previously mentioned in our in our Negrowny episode, 409 00:26:54,920 --> 00:26:57,680 Speaker 1: Um but uh but yeah, you used to go really 410 00:26:57,720 --> 00:27:01,920 Speaker 1: all out Annie, I did. It was a whole I 411 00:27:01,960 --> 00:27:07,360 Speaker 1: would plan all these like puns and Um. I think 412 00:27:07,359 --> 00:27:10,080 Speaker 1: it's just the care the transporting of the food. Yeah, 413 00:27:10,160 --> 00:27:12,119 Speaker 1: difficulty for me. If I had a place and it 414 00:27:12,200 --> 00:27:15,680 Speaker 1: was at my place, oh, I'd still be going. But 415 00:27:16,680 --> 00:27:19,760 Speaker 1: I still have to stuff to make the color changing drinks. 416 00:27:19,840 --> 00:27:26,960 Speaker 1: So maybe I'll do that upcoming session. Um. Jared wrote, 417 00:27:27,359 --> 00:27:31,040 Speaker 1: I love blueberries. I even like the artificial blueberry products 418 00:27:31,160 --> 00:27:34,960 Speaker 1: that are or have been out there. My favorite Lifesaver lollipop, 419 00:27:35,040 --> 00:27:37,520 Speaker 1: I don't think they make them anymore. Our slash were 420 00:27:37,760 --> 00:27:41,840 Speaker 1: the blank and cream with the regular Lifesaver candy swirled 421 00:27:41,880 --> 00:27:45,679 Speaker 1: with a vanilla hard candy. The moment of exultation in 422 00:27:45,720 --> 00:27:48,760 Speaker 1: the store was seeing a flash of the deep royal 423 00:27:48,840 --> 00:27:52,520 Speaker 1: purple and white modeling coloring of the blueberry flavor peeking 424 00:27:52,560 --> 00:27:54,600 Speaker 1: through was I ran my fingers through the box and 425 00:27:54,680 --> 00:27:58,520 Speaker 1: hopeful searching. Also, I have a very strong memory of 426 00:27:58,560 --> 00:28:01,080 Speaker 1: the first time I saw and had Blueberries for Sal. 427 00:28:01,600 --> 00:28:03,639 Speaker 1: I was in grade school, but I don't remember which grade. 428 00:28:03,960 --> 00:28:05,720 Speaker 1: I found it when I was looking through the books 429 00:28:05,760 --> 00:28:08,959 Speaker 1: on the teacher's shelf for my next book for free reading. 430 00:28:09,520 --> 00:28:12,080 Speaker 1: I was intrigued by the tan and navy blue and 431 00:28:12,160 --> 00:28:15,399 Speaker 1: white monochrome color scheme of the cover, with the true 432 00:28:15,400 --> 00:28:18,399 Speaker 1: particular Sal about to eat a blueberry from the bush 433 00:28:18,440 --> 00:28:21,439 Speaker 1: next to her. I was precocious enough to see the 434 00:28:21,440 --> 00:28:25,119 Speaker 1: title and think, is this supposed to be blueberries for sale? 435 00:28:25,320 --> 00:28:29,359 Speaker 1: With a childlike misspelling. Once I began reading, I knew 436 00:28:29,400 --> 00:28:31,680 Speaker 1: that wasn't the case, but the story had already drawn 437 00:28:31,720 --> 00:28:33,720 Speaker 1: me in, and I just had to know what was 438 00:28:33,760 --> 00:28:36,520 Speaker 1: so interesting about Sal's blueberry picking trip that made it 439 00:28:36,520 --> 00:28:39,400 Speaker 1: worthy of being in a book. I have very fond 440 00:28:39,480 --> 00:28:43,640 Speaker 1: memories of that book. Hi, I love this. I need 441 00:28:43,680 --> 00:28:45,320 Speaker 1: to read this book. I know it's a children's book. 442 00:28:46,120 --> 00:28:48,120 Speaker 1: I want to read it. Yeah, I know, you should, 443 00:28:48,160 --> 00:28:53,239 Speaker 1: you should? Yeah. Uh. Super producer Andrew Um reported in 444 00:28:53,320 --> 00:28:58,080 Speaker 1: with with fond memories of the of the book as well. Yeah. Yeah, 445 00:28:59,320 --> 00:29:02,320 Speaker 1: that's a great section of like food and children's books. 446 00:29:03,880 --> 00:29:05,920 Speaker 1: I'm into it. I'm into it. I'm also I love 447 00:29:06,000 --> 00:29:09,280 Speaker 1: when people have that specific candy that's like part of 448 00:29:09,280 --> 00:29:11,440 Speaker 1: a bigger package and you're just right and you're just like, no, 449 00:29:11,560 --> 00:29:13,800 Speaker 1: that one, where's that one? I need that one? It 450 00:29:13,880 --> 00:29:17,600 Speaker 1: was funny. I recently was lucky enough that I got 451 00:29:17,640 --> 00:29:20,000 Speaker 1: to hang out with some friends that I hadn't seen 452 00:29:20,040 --> 00:29:22,480 Speaker 1: in a while, and they bought a bunch of snacks 453 00:29:22,480 --> 00:29:25,360 Speaker 1: and candy, and one of the things they bought was Twizzlers. 454 00:29:25,480 --> 00:29:27,440 Speaker 1: And it was a bunch of different color of Twizzlers, 455 00:29:27,440 --> 00:29:30,240 Speaker 1: and by the end of the our hangout time, only 456 00:29:30,240 --> 00:29:32,479 Speaker 1: one color was left. And that really cracked me up. 457 00:29:34,000 --> 00:29:38,640 Speaker 1: That one was clearly the loser. Yea, yeah, every other 458 00:29:38,680 --> 00:29:41,480 Speaker 1: one was a hit. But it's like all of it too. 459 00:29:41,520 --> 00:29:47,080 Speaker 1: It wasn't like, oh, wow, which do you know what 460 00:29:47,280 --> 00:29:49,040 Speaker 1: flavor it was? Or was it just kind of purple? 461 00:29:49,400 --> 00:29:55,000 Speaker 1: It was just kind of I didn't right way. It 462 00:29:55,080 --> 00:29:59,080 Speaker 1: was kind of a dark, dark purple um, but it 463 00:29:59,200 --> 00:30:03,960 Speaker 1: was not the winner. All right. Well, I'm sure a 464 00:30:04,040 --> 00:30:06,480 Speaker 1: listener can help solve this. Also, I could probably easily 465 00:30:06,560 --> 00:30:14,280 Speaker 1: google it, but it's more fun to hear from yeah, yes, yes, yeah, 466 00:30:14,360 --> 00:30:17,320 Speaker 1: y'all tell us yeah please and speaking of Thanks so 467 00:30:17,400 --> 00:30:18,920 Speaker 1: much to both of those listeners for writing in. If 468 00:30:18,920 --> 00:30:20,320 Speaker 1: you would like to write to us, you can or 469 00:30:20,360 --> 00:30:22,960 Speaker 1: email us hello at savorpod dot com. We are also 470 00:30:22,960 --> 00:30:25,480 Speaker 1: on social media. You can find us on Twitter, Facebook, 471 00:30:25,520 --> 00:30:28,480 Speaker 1: and Instagram at savor pod, and we do hope to 472 00:30:28,560 --> 00:30:31,440 Speaker 1: hear from you. Savor is production of I Heart Radio. 473 00:30:31,560 --> 00:30:33,880 Speaker 1: For more podcasts from my Heart Radio, you can visit 474 00:30:33,920 --> 00:30:36,480 Speaker 1: the i Heart Radio app, Apple Podcasts, or wherever you 475 00:30:36,520 --> 00:30:39,280 Speaker 1: listen to your favorite shows. Thanks as always to our 476 00:30:39,320 --> 00:30:42,840 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 477 00:30:42,880 --> 00:30:44,600 Speaker 1: and we hope that lots more good things are coming 478 00:30:44,640 --> 00:30:45,000 Speaker 1: your way