1 00:00:09,039 --> 00:00:11,400 Speaker 1: Hell though, And welcome to Savor production of iHeartRadio. I'm 2 00:00:11,400 --> 00:00:12,160 Speaker 1: Annie Reason and. 3 00:00:12,119 --> 00:00:14,320 Speaker 2: I'm Learn vocal Baum, and today we have an episode 4 00:00:14,320 --> 00:00:15,560 Speaker 2: for you about Skier. 5 00:00:16,640 --> 00:00:21,680 Speaker 1: Yes, yes, skar Skier. Yes yes. 6 00:00:22,680 --> 00:00:24,439 Speaker 2: I didn't like roll my R at the end of 7 00:00:24,440 --> 00:00:26,080 Speaker 2: that first one, so so sure. 8 00:00:27,120 --> 00:00:30,360 Speaker 1: I am very bad at rolling R. So apologies in 9 00:00:30,440 --> 00:00:34,080 Speaker 1: advance from me. Was there any particular reason this was 10 00:00:34,120 --> 00:00:36,240 Speaker 1: on your mind, Lauren H Nope. 11 00:00:36,280 --> 00:00:39,520 Speaker 2: I was just looking for a dairy related topic because 12 00:00:39,520 --> 00:00:43,040 Speaker 2: that was sort of the topic category that was up 13 00:00:43,040 --> 00:00:47,400 Speaker 2: in my wheel of topics, And uh, yeah, this one's 14 00:00:47,400 --> 00:00:50,560 Speaker 2: been on the list for a while, possibly years, and 15 00:00:50,880 --> 00:00:52,880 Speaker 2: I'm just like, let's look into. 16 00:00:52,640 --> 00:00:58,120 Speaker 1: That probably years, to be honest. Uh. I love Skier, 17 00:00:58,560 --> 00:01:02,360 Speaker 1: I remember, and I got introduced to it. I think 18 00:01:02,400 --> 00:01:03,640 Speaker 1: it was twenty twelve. 19 00:01:04,120 --> 00:01:05,520 Speaker 2: Yeah that sounds about right. Sure. 20 00:01:06,080 --> 00:01:11,160 Speaker 1: Yeah, And a good friend of mine showed up at 21 00:01:11,440 --> 00:01:14,000 Speaker 1: like a weekend get away that we were having with 22 00:01:14,200 --> 00:01:17,920 Speaker 1: just this huge chub of Skier and she was like, 23 00:01:18,000 --> 00:01:21,680 Speaker 1: You've got to try this, right Yeah, And I did 24 00:01:21,720 --> 00:01:23,479 Speaker 1: and I loved it, and I went through a huge 25 00:01:23,520 --> 00:01:27,679 Speaker 1: Skier phase. Like every day I would have some I 26 00:01:27,840 --> 00:01:30,640 Speaker 1: usually put like berries and some nuts and little money 27 00:01:30,680 --> 00:01:34,200 Speaker 1: on it, and I miss those days sometimes, but I 28 00:01:34,520 --> 00:01:37,520 Speaker 1: kind of burnt out on it. Also, my Berry budget 29 00:01:37,520 --> 00:01:41,520 Speaker 1: got a little out of hands. I's like, where is 30 00:01:41,560 --> 00:01:46,280 Speaker 1: all this money going? Barrieres. Yeah, but I have started 31 00:01:46,280 --> 00:01:47,880 Speaker 1: to get back into it recently, and I have some 32 00:01:47,920 --> 00:01:50,200 Speaker 1: of my fridge now. But I'll just I just fondly 33 00:01:50,200 --> 00:01:53,440 Speaker 1: remember her. She still to this day shows up if 34 00:01:53,480 --> 00:01:57,040 Speaker 1: we do, like any kind of extended hanging out with 35 00:01:57,120 --> 00:02:00,440 Speaker 1: a tub of skier. Yeah, that's great, I love it. 36 00:02:00,800 --> 00:02:04,560 Speaker 2: Yes, yeah, I'm not sure that I've ever had stuff 37 00:02:04,600 --> 00:02:10,080 Speaker 2: from Iceland directly, but there's a couple American brands that 38 00:02:10,120 --> 00:02:12,639 Speaker 2: I buy from and I just looked it up and 39 00:02:13,200 --> 00:02:17,160 Speaker 2: twenty ten was my introduction to the American stuff. 40 00:02:17,560 --> 00:02:21,200 Speaker 1: So I know this because I blogged about it. 41 00:02:22,160 --> 00:02:27,760 Speaker 2: Oh, yes, because twenty ten was a time when you 42 00:02:27,800 --> 00:02:34,919 Speaker 2: blogged about your yogurt related escapade. Sure, yeah, yeah, I 43 00:02:34,960 --> 00:02:36,080 Speaker 2: love that, Yes you did. 44 00:02:38,800 --> 00:02:40,840 Speaker 1: I think I did have someone I was in Europe. 45 00:02:40,880 --> 00:02:47,040 Speaker 1: But I liked it. I just can't like specifically recall 46 00:02:47,120 --> 00:02:50,919 Speaker 1: it very well. Yeah yeah, I mean, but go ahead. Oh, 47 00:02:50,960 --> 00:02:54,200 Speaker 1: I was just going to say, like reading the descriptions 48 00:02:54,240 --> 00:02:57,600 Speaker 1: of how varied it can be in terms of texture, 49 00:02:59,600 --> 00:03:02,760 Speaker 1: it's a much bigger world than I knew say that. 50 00:03:03,320 --> 00:03:06,760 Speaker 2: Oh yeah, yeah, so much, so much to explore. But 51 00:03:06,760 --> 00:03:08,960 Speaker 2: I mean, yeah, I had a cup before we started 52 00:03:08,960 --> 00:03:13,480 Speaker 2: recording here. So yes, it's just a thing that stuff. 53 00:03:13,560 --> 00:03:16,720 Speaker 1: Yep, it's good. It's good stuff. You can see our 54 00:03:16,760 --> 00:03:24,480 Speaker 1: past episodes on yogurt and cheeses, yes, oh my, which 55 00:03:24,639 --> 00:03:28,000 Speaker 1: does bring us to our question. It does, heck it does. 56 00:03:29,320 --> 00:03:35,280 Speaker 1: Scared what is it? Well? 57 00:03:35,640 --> 00:03:39,480 Speaker 2: Scared is a type of fresh strained cheese that is 58 00:03:39,520 --> 00:03:43,720 Speaker 2: eaten like a yogurt. It's soft and very thick and 59 00:03:43,760 --> 00:03:47,360 Speaker 2: creamy and texture and often very tangy tart in flavor. 60 00:03:48,080 --> 00:03:51,200 Speaker 2: It can have some like mild buttery cheese type flavors 61 00:03:51,240 --> 00:03:55,200 Speaker 2: to it too. It's sometimes so thick that if, like, 62 00:03:55,240 --> 00:03:57,600 Speaker 2: you turn a spoonful of it upside down, it will 63 00:03:57,640 --> 00:04:02,160 Speaker 2: not fall off of the spoon. It is technically a cheese, 64 00:04:02,440 --> 00:04:04,720 Speaker 2: not a yogurt, because it's traditionally made with not just 65 00:04:04,840 --> 00:04:08,280 Speaker 2: lactic acid bacteria like yogurt is, but also with yeasts 66 00:04:08,320 --> 00:04:10,800 Speaker 2: and sometimes rennet, which are cheese things. 67 00:04:11,000 --> 00:04:11,800 Speaker 1: Yeah. 68 00:04:12,080 --> 00:04:14,839 Speaker 2: It's most often made with skim milk, but you can 69 00:04:14,880 --> 00:04:17,400 Speaker 2: find varieties made with milk fat or made with like 70 00:04:17,480 --> 00:04:21,039 Speaker 2: dairy alternatives like oat milk, and it's sold in everything 71 00:04:21,120 --> 00:04:24,800 Speaker 2: from yes individual cups to multi serving tubs to pouches, 72 00:04:24,920 --> 00:04:33,480 Speaker 2: in flavors from vanilla to blueberry, lingenberry, apple, peach, pear, limon, coconut, elderflour, chocolate, coffee, 73 00:04:33,560 --> 00:04:37,400 Speaker 2: crem brulet. It's eaten as a breakfast or a snack 74 00:04:37,560 --> 00:04:42,159 Speaker 2: or dessert by itself or with usually sweet toppings. You 75 00:04:42,200 --> 00:04:45,040 Speaker 2: can use it as an ingredient in smoothies, coffee drinks, 76 00:04:45,120 --> 00:04:50,040 Speaker 2: baked goods, frozen desserts, sauces and dips. It's like the thickest, 77 00:04:50,120 --> 00:04:55,159 Speaker 2: tartest form of yogurt or the softest, freshest form of cheese. 78 00:04:56,560 --> 00:05:00,320 Speaker 2: It's one of those foods that does feel healthy, but 79 00:05:00,480 --> 00:05:05,360 Speaker 2: in like a fun, near decadence sort of way. It's 80 00:05:05,480 --> 00:05:09,560 Speaker 2: like it's like yogurt's cousin who got really into protein supplements, 81 00:05:10,279 --> 00:05:12,600 Speaker 2: but now it feels like genuinely great and it is 82 00:05:12,680 --> 00:05:15,240 Speaker 2: living its best life and still knows how to treat itself. 83 00:05:17,960 --> 00:05:25,320 Speaker 1: Yeah, oh, I have some that's calling my name right now. 84 00:05:26,560 --> 00:05:29,080 Speaker 1: But it is like the I love the thickness of it, 85 00:05:31,480 --> 00:05:34,320 Speaker 1: and I love it's so filling. It does feel very 86 00:05:34,360 --> 00:05:38,159 Speaker 1: decadent even though, because you feel good after eating it. 87 00:05:38,760 --> 00:05:40,799 Speaker 1: And I would say, I didn't even know the health 88 00:05:41,000 --> 00:05:42,800 Speaker 1: all what we're going to get into later, but all 89 00:05:42,839 --> 00:05:46,159 Speaker 1: of the like health marketing behind it, and I still 90 00:05:46,200 --> 00:05:49,479 Speaker 1: felt that way after I ate it. I prefer the 91 00:05:49,520 --> 00:05:52,760 Speaker 1: plane and then I like to add money, Okay, sweet 92 00:05:52,920 --> 00:05:55,279 Speaker 1: or flavor or whatever, but I really like it just plain. 93 00:05:55,680 --> 00:06:07,120 Speaker 2: Oh sure, yeah, we're just daydreaming about yogurt related products, 94 00:06:08,080 --> 00:06:11,640 Speaker 2: all right. So, like other dairy products, scared is a 95 00:06:11,760 --> 00:06:15,400 Speaker 2: way to concentrate and preserve the nutrients in milk, because 96 00:06:15,440 --> 00:06:18,640 Speaker 2: milk spoils pretty quickly, and by spoil, I mean that 97 00:06:18,680 --> 00:06:21,000 Speaker 2: microbes start to eat it before you have a chance 98 00:06:21,080 --> 00:06:26,039 Speaker 2: to making it anywhere from unpleasant to unsafe. Humanity's main 99 00:06:26,080 --> 00:06:29,479 Speaker 2: fix for this is introducing friendly microbes on purpose that 100 00:06:29,560 --> 00:06:32,520 Speaker 2: will spoil the milk in a controlled and safe manner. 101 00:06:33,680 --> 00:06:35,680 Speaker 2: In the case of Skier, what you do is you 102 00:06:35,760 --> 00:06:38,520 Speaker 2: heat skim milk from which the fats have been removed 103 00:06:38,520 --> 00:06:42,320 Speaker 2: by centrifuge, and then add what's called your skier culture, 104 00:06:42,400 --> 00:06:45,039 Speaker 2: which is a blend of living bacteria and yeasts that 105 00:06:45,120 --> 00:06:48,680 Speaker 2: you probably collected from your last batch of skier. You 106 00:06:48,760 --> 00:06:51,760 Speaker 2: let the culture ferment the milk in two stages, warm 107 00:06:52,080 --> 00:06:55,160 Speaker 2: like one hundred degrees fahrenheit or forty celsius, and then 108 00:06:55,360 --> 00:06:59,719 Speaker 2: cooler around like seventy fahrenheit or twenty celsius. The microbes 109 00:06:59,720 --> 00:07:01,920 Speaker 2: in the coldture will eat sugars in the milk and 110 00:07:02,040 --> 00:07:06,760 Speaker 2: poop a lactic acid acetic acid and flavor. The acids 111 00:07:06,760 --> 00:07:10,440 Speaker 2: are flavors as well, but they more importantly act to 112 00:07:10,840 --> 00:07:15,040 Speaker 2: make the skear an unwelcome environment to unfriendly microbes and 113 00:07:15,320 --> 00:07:18,320 Speaker 2: to encourage the proteins and the milk to stop floating 114 00:07:18,360 --> 00:07:22,960 Speaker 2: around and clump together, you know, join up, become a team. 115 00:07:23,160 --> 00:07:26,200 Speaker 1: Quack quack quack together. Yeah, come on. 116 00:07:29,080 --> 00:07:32,040 Speaker 2: Acid does this in milk because and I'm summarizing here, 117 00:07:32,360 --> 00:07:35,120 Speaker 2: the proteins and milk have a negative charge, so they 118 00:07:35,160 --> 00:07:38,920 Speaker 2: repel each other and distribute themselves evenly throughout the water 119 00:07:39,000 --> 00:07:43,160 Speaker 2: and milk. Acid will neutralize the proteins so there's nothing 120 00:07:43,240 --> 00:07:47,440 Speaker 2: forcing them apart, so they clump together. And so adding 121 00:07:47,480 --> 00:07:50,320 Speaker 2: acid to milk will separate the proteins and stuff the 122 00:07:50,400 --> 00:07:54,120 Speaker 2: curds from the water and stuff the way. And usually 123 00:07:54,120 --> 00:07:56,400 Speaker 2: when I do this lecture, I say the fats and stuff. 124 00:07:56,400 --> 00:07:58,520 Speaker 2: But since the fats have been removed. I'm talking about 125 00:07:58,520 --> 00:08:01,080 Speaker 2: the protein and stuff here. We are the fats and 126 00:08:01,080 --> 00:08:02,960 Speaker 2: the proteins kind of go together though, so that's what 127 00:08:03,000 --> 00:08:06,920 Speaker 2: we've got At any rate skeear. Once the skier reaches 128 00:08:06,960 --> 00:08:09,400 Speaker 2: a pH of like four point zero or so, it 129 00:08:09,480 --> 00:08:12,400 Speaker 2: is considered well enough clumped and ready for straining in 130 00:08:12,480 --> 00:08:16,000 Speaker 2: order to remove a lot of the way leaving in 131 00:08:16,120 --> 00:08:20,200 Speaker 2: weegh results in like a looser set on your final product, 132 00:08:20,280 --> 00:08:24,000 Speaker 2: and you want skar to become pretty dense. Modernly, this 133 00:08:24,120 --> 00:08:26,800 Speaker 2: is done again by centrifuge. I think that traditionally you 134 00:08:26,920 --> 00:08:29,040 Speaker 2: just like stuck it in a draining tray or a 135 00:08:29,120 --> 00:08:32,319 Speaker 2: cheese cloth and just let it keep draining for a while. 136 00:08:33,760 --> 00:08:37,600 Speaker 2: But yeah, again, traditionally it is made mostly in the summer, 137 00:08:37,640 --> 00:08:40,120 Speaker 2: when the cows that produce the milk have fresh green 138 00:08:40,200 --> 00:08:42,640 Speaker 2: grass and other plants to graze on, and then the 139 00:08:42,679 --> 00:08:45,600 Speaker 2: culture is kept alive during the winter like you would 140 00:08:45,600 --> 00:08:47,880 Speaker 2: do with sour dough when you're not actively baking with it. 141 00:08:49,040 --> 00:08:52,480 Speaker 2: And yeah, it is pretty ubiquitous in Iceland, which is 142 00:08:52,520 --> 00:08:55,800 Speaker 2: again where it's from. Like, there are skier bars sort 143 00:08:55,840 --> 00:08:57,680 Speaker 2: of like frozen yogurt bars where you can go and 144 00:08:57,679 --> 00:08:59,400 Speaker 2: get a cup with all kinds of toppings or have 145 00:08:59,440 --> 00:09:02,079 Speaker 2: it made into a smoothie. At least one company has 146 00:09:02,120 --> 00:09:05,839 Speaker 2: franchises out in other countries as well. There's apparently an 147 00:09:05,840 --> 00:09:08,440 Speaker 2: idiom along the lines of like not my cup of tea, 148 00:09:08,760 --> 00:09:09,920 Speaker 2: but it's not my cup of skier. 149 00:09:12,720 --> 00:09:13,880 Speaker 1: I like that. I love that. 150 00:09:16,880 --> 00:09:19,040 Speaker 2: I've also read that one of Iceland's favorite ways to 151 00:09:19,040 --> 00:09:21,960 Speaker 2: eat it is sort of as a dessert with cream 152 00:09:22,280 --> 00:09:24,800 Speaker 2: poured over top and a sprinkling of sugar and like 153 00:09:24,840 --> 00:09:27,520 Speaker 2: maybe berries, which sounds so nice. 154 00:09:27,559 --> 00:09:27,920 Speaker 1: I love that. 155 00:09:27,960 --> 00:09:29,679 Speaker 2: You take a product made of skim milk and you're like, 156 00:09:29,760 --> 00:09:33,079 Speaker 2: let's add the cream back on? Why not? Yeah? Yes, 157 00:09:33,440 --> 00:09:35,280 Speaker 2: And it's made with very little sugar. Let's add some 158 00:09:35,320 --> 00:09:37,400 Speaker 2: sugar back in. That's what makes it good. 159 00:09:37,720 --> 00:09:38,320 Speaker 1: Yeah. 160 00:09:38,760 --> 00:09:39,640 Speaker 2: I want to try that now. 161 00:09:40,360 --> 00:09:47,720 Speaker 1: Yeah that sounds great. Well, speaking of what about the nutrition. 162 00:09:47,880 --> 00:09:50,560 Speaker 2: By itself, scar is pretty good for you, high in 163 00:09:50,679 --> 00:09:54,520 Speaker 2: protein and micronutrients, low in fats and sugar, generally even 164 00:09:54,600 --> 00:09:57,040 Speaker 2: higher in protein than like Greek style yogurt and other 165 00:09:57,080 --> 00:09:59,360 Speaker 2: things like that, So it'll help fill you up and 166 00:09:59,440 --> 00:10:01,200 Speaker 2: keep you going. You know, make sure you get some 167 00:10:01,320 --> 00:10:03,760 Speaker 2: fats at some point. They are important for your body 168 00:10:03,800 --> 00:10:07,439 Speaker 2: to use to do stuff. The draining process does again 169 00:10:07,559 --> 00:10:10,600 Speaker 2: have something to do with it being higher in protein 170 00:10:10,679 --> 00:10:14,600 Speaker 2: because you're getting more of the non protein stuff out. 171 00:10:14,679 --> 00:10:20,360 Speaker 2: But also traditional Icelandic cows produce particularly high protein milk, 172 00:10:20,720 --> 00:10:22,800 Speaker 2: so huh. 173 00:10:22,840 --> 00:10:28,360 Speaker 1: Yeah, interesting, Well, we do have some numbers for you. 174 00:10:29,120 --> 00:10:29,440 Speaker 1: We do. 175 00:10:30,120 --> 00:10:33,160 Speaker 2: It takes between three and four liters of milk to 176 00:10:33,240 --> 00:10:38,040 Speaker 2: produce a single leader of skier, so pretty pretty high 177 00:10:38,120 --> 00:10:41,760 Speaker 2: ratio there. The global market for Skier was worth about 178 00:10:41,760 --> 00:10:45,080 Speaker 2: eight billion dollars a year as of twenty sixteen, and 179 00:10:45,120 --> 00:10:47,720 Speaker 2: that is probably a good bit lower than it is today, 180 00:10:48,240 --> 00:10:51,200 Speaker 2: but I couldn't find an updated number. It is gaining 181 00:10:51,240 --> 00:10:54,480 Speaker 2: ground in the United States, where sales of yogurt have 182 00:10:54,559 --> 00:10:57,960 Speaker 2: been dropping. For example, in twenty nineteen they dropped by 183 00:10:57,960 --> 00:11:01,000 Speaker 2: about three percent. I've read that that's it seemed like 184 00:11:01,040 --> 00:11:03,680 Speaker 2: that's about an average for the past several years. But 185 00:11:04,040 --> 00:11:11,199 Speaker 2: that year twenty nineteen, skier sales leaped up twenty four percent. Wow. Yeah, 186 00:11:11,760 --> 00:11:15,560 Speaker 2: that being said, there are only some twenty four to 187 00:11:15,600 --> 00:11:21,520 Speaker 2: thirty thousand dairy cows in Iceland, certainly especially in the US. 188 00:11:21,600 --> 00:11:24,439 Speaker 2: Not all the skier that we are consuming is from Iceland. 189 00:11:25,240 --> 00:11:29,600 Speaker 2: But yeah, and that number is held for a couple decades, 190 00:11:29,840 --> 00:11:34,360 Speaker 2: so I feel like they're kind of at dairy cow capacity, right. 191 00:11:35,280 --> 00:11:38,800 Speaker 2: Some changes to the industry have helped up production a 192 00:11:38,840 --> 00:11:42,559 Speaker 2: little bit, though. For example, the largest dairy co op 193 00:11:42,559 --> 00:11:46,959 Speaker 2: in Iceland, ms Iceland Dairies, has been glomming on to 194 00:11:47,080 --> 00:11:49,000 Speaker 2: more and more farms. They now work with over seven 195 00:11:49,040 --> 00:11:52,120 Speaker 2: hundred family farms to collect and process some one hundred 196 00:11:52,160 --> 00:11:55,319 Speaker 2: and twenty million liters of milk for Skier every year. 197 00:11:55,840 --> 00:12:01,960 Speaker 2: They also opened a skier museum in South Iceland called Skierland, which, okay, 198 00:12:02,800 --> 00:12:06,280 Speaker 2: which like from the photos that I've seen, looks to 199 00:12:06,400 --> 00:12:08,960 Speaker 2: me to be like mostly like do it for the 200 00:12:09,000 --> 00:12:12,040 Speaker 2: gram kind of place. Though maybe I'm just being cynical, 201 00:12:12,080 --> 00:12:14,480 Speaker 2: it does seem like it takes you through a good 202 00:12:14,520 --> 00:12:16,959 Speaker 2: bit of the history of dairy and Iceland. So that's cool. 203 00:12:18,840 --> 00:12:24,640 Speaker 1: Skerlands Skarland, love it. We'll have to look at some 204 00:12:24,679 --> 00:12:28,120 Speaker 1: of those pictures. I'd be interested to see. 205 00:12:28,200 --> 00:12:30,680 Speaker 2: Right, Yeah, they've got some little dioramas of like how 206 00:12:30,720 --> 00:12:32,840 Speaker 2: a dairy would have looked in the past. 207 00:12:33,240 --> 00:12:38,000 Speaker 1: That's cool, right, yeah, yeah. 208 00:12:38,720 --> 00:12:42,280 Speaker 2: Listeners, let us know, Oh my goodness, yes, uh huh. 209 00:12:42,720 --> 00:12:46,880 Speaker 1: Yes, well, there is quite the history on this one. 210 00:12:46,920 --> 00:12:48,760 Speaker 2: There is, and we are going to get into that 211 00:12:48,800 --> 00:12:50,320 Speaker 2: as soon as we get back from a quick break 212 00:12:50,320 --> 00:13:01,319 Speaker 2: for a word from our sponsors, and we're back. 213 00:13:01,360 --> 00:13:04,320 Speaker 1: Thank you sponsor, Yes, thank you, and we are back 214 00:13:04,880 --> 00:13:10,080 Speaker 1: with our standard cheese slash yogurt story. Yes, okay. So 215 00:13:10,720 --> 00:13:15,760 Speaker 1: products like this most likely occurred accidentally, in some cases simultaneously, 216 00:13:16,200 --> 00:13:19,760 Speaker 1: in several places, based on a variety of factors like environments. 217 00:13:20,240 --> 00:13:23,000 Speaker 1: I'm going to say the environmental factors were probably particularly 218 00:13:23,080 --> 00:13:27,720 Speaker 1: important for this one, since milk preservation could be such 219 00:13:27,760 --> 00:13:31,760 Speaker 1: a headache was such a headache pre refrigeration, things like 220 00:13:31,800 --> 00:13:36,920 Speaker 1: skier were a great way to make milk last. So, 221 00:13:37,600 --> 00:13:41,960 Speaker 1: according to most sources, the Vikings bought Skier to Iceland 222 00:13:42,080 --> 00:13:45,080 Speaker 1: over one thousand years ago in the ninth century CE, 223 00:13:45,720 --> 00:13:48,800 Speaker 1: and the technique in the tradition of making skier, or 224 00:13:48,840 --> 00:13:52,720 Speaker 1: the early ancestor of it, took root and flourish there. 225 00:13:53,080 --> 00:13:56,480 Speaker 2: Yeah, they also brought cattle, along with some other animals 226 00:13:56,480 --> 00:13:59,440 Speaker 2: relevant to today's topic, like like sheep and goats. 227 00:14:00,400 --> 00:14:04,199 Speaker 1: Rights. The early Vikings depended on skier as a long 228 00:14:04,280 --> 00:14:07,480 Speaker 1: lasting protein source that could survive above the Arctic circle. 229 00:14:08,040 --> 00:14:10,800 Speaker 1: The early process of making skier was probably similar to 230 00:14:10,880 --> 00:14:13,959 Speaker 1: what some producers are still doing today. If you want, 231 00:14:14,040 --> 00:14:17,320 Speaker 1: you can find articles from traditional producers where they talk 232 00:14:17,360 --> 00:14:23,080 Speaker 1: about it. But I couldn't really pin down any historical evidence. 233 00:14:23,280 --> 00:14:24,760 Speaker 2: Yeah, yeah, of it. 234 00:14:25,080 --> 00:14:27,480 Speaker 1: But it sounds like probably that's what they were doing 235 00:14:27,520 --> 00:14:34,000 Speaker 1: back then. At first, either cow or sheep's milk was used. Meanwhile, 236 00:14:34,080 --> 00:14:36,840 Speaker 1: the way leftover in the process was used to preserve meat. 237 00:14:37,000 --> 00:14:38,400 Speaker 2: Oh yeah, yeah, so. 238 00:14:38,320 --> 00:14:41,640 Speaker 1: That's pretty good. While the product didn't necessarily take off 239 00:14:41,680 --> 00:14:44,520 Speaker 1: in the entire Nordic region, skier had become a staple 240 00:14:44,560 --> 00:14:47,280 Speaker 1: in the Icelandic diet as early as eight hundred and 241 00:14:47,280 --> 00:14:50,720 Speaker 1: seventy four CE. Three jars of skier from around this 242 00:14:50,800 --> 00:14:54,160 Speaker 1: time are on display at the country's National Museum, which 243 00:14:54,160 --> 00:15:00,000 Speaker 1: sounds really cool to such a nerd. Medieval Iceland epics 244 00:15:00,240 --> 00:15:03,960 Speaker 1: mentioned skier, describing both it both as a drinkable substance 245 00:15:04,000 --> 00:15:06,960 Speaker 1: and something that was strained and stored in a container, 246 00:15:07,720 --> 00:15:10,040 Speaker 1: and this is believed to be due to differences in 247 00:15:10,120 --> 00:15:12,920 Speaker 1: household recipes, which is what it pretty much was at 248 00:15:12,920 --> 00:15:17,960 Speaker 1: the time different households, making it also one of the 249 00:15:18,040 --> 00:15:20,960 Speaker 1: Skier scenes involves a lot of vomit. I read it. Oh, 250 00:15:22,080 --> 00:15:24,440 Speaker 1: and then I found a whole other article about the 251 00:15:24,520 --> 00:15:26,920 Speaker 1: history of how milk is gendered, and that was the 252 00:15:26,960 --> 00:15:27,440 Speaker 1: whole thing. 253 00:15:27,520 --> 00:15:32,680 Speaker 2: But that's separate, okay, cool. 254 00:15:33,840 --> 00:15:38,920 Speaker 1: Yeah, speaking of cool, I think this is really neat. 255 00:15:38,960 --> 00:15:44,040 Speaker 1: And also the other show I've been on, Sminty, I'm on, Oh, 256 00:15:44,080 --> 00:15:45,080 Speaker 1: it's not in the past. 257 00:15:45,280 --> 00:15:47,080 Speaker 2: No, No, it's very much in the present. 258 00:15:47,360 --> 00:15:49,240 Speaker 1: It's very much in the president. Anyway, we did an 259 00:15:49,280 --> 00:15:53,320 Speaker 1: episode on Grila, the Christmas Witch from Iceland. But in 260 00:15:54,000 --> 00:15:57,640 Speaker 1: that story, in the Icelandic Christmas legend of the Thirteen 261 00:15:57,680 --> 00:16:01,400 Speaker 1: Yule Lads, the thirteen lads in question appear to cause 262 00:16:01,480 --> 00:16:05,120 Speaker 1: mischief in the thirteen days leading up to Christmas, and 263 00:16:05,160 --> 00:16:09,360 Speaker 1: the eighth one the Skier Goblin steels Skier. 264 00:16:09,400 --> 00:16:13,640 Speaker 2: Oh yeah, yeah, Skiergamore, Yeah, the skier Gobbler. Yeah, of course, 265 00:16:13,680 --> 00:16:14,160 Speaker 2: of course. 266 00:16:16,040 --> 00:16:21,640 Speaker 1: I love the I love that. Historically, Skier was typically 267 00:16:21,680 --> 00:16:24,040 Speaker 1: made by women who would pass along their recipes to 268 00:16:24,040 --> 00:16:26,040 Speaker 1: their daughters from generation to generation. 269 00:16:27,320 --> 00:16:31,720 Speaker 2: Dairy products were mostly individual home based ventures in Iceland 270 00:16:31,800 --> 00:16:33,960 Speaker 2: up through the end of the eighteen hundreds. 271 00:16:35,000 --> 00:16:38,200 Speaker 1: In the nineteen hundred, several women owned dairyes started popping 272 00:16:38,320 --> 00:16:40,440 Speaker 1: up in Iceland, where they made. 273 00:16:40,400 --> 00:16:43,880 Speaker 2: Skier butter was perhaps a more popular product for sale 274 00:16:43,960 --> 00:16:48,400 Speaker 2: at the time, though In the nineteen twenties the Parliament 275 00:16:48,560 --> 00:16:51,240 Speaker 2: encouraged the growth of the dairy industry by paying for 276 00:16:51,280 --> 00:16:55,360 Speaker 2: a quarter of the setup cost of dairy farms, and 277 00:16:55,400 --> 00:16:57,680 Speaker 2: by the end of the decade the first dairy co 278 00:16:57,800 --> 00:17:03,720 Speaker 2: ops sprang up. The nineteen forties, the industrialization of skier 279 00:17:03,760 --> 00:17:07,480 Speaker 2: making saw the rise of machines like rotating drums, helping 280 00:17:07,520 --> 00:17:10,520 Speaker 2: with the slow work of draining the way, and over 281 00:17:10,560 --> 00:17:13,719 Speaker 2: the next few decades, advances in like refrigeration and transportation 282 00:17:13,840 --> 00:17:16,680 Speaker 2: technologies continued to industrialize the industry. 283 00:17:17,320 --> 00:17:21,760 Speaker 1: Several protests jumping ahead yeah in Iceland have featured skier, 284 00:17:22,040 --> 00:17:24,280 Speaker 1: including in two thousand and five, two thousand and nine 285 00:17:24,320 --> 00:17:28,359 Speaker 1: and twenty fifteen sort of a throwing of tomatoes, throwing 286 00:17:28,400 --> 00:17:29,840 Speaker 1: of milkshake situation. 287 00:17:29,920 --> 00:17:33,120 Speaker 2: Yeah yeah, throwing pots of skier is apparently a time 288 00:17:33,160 --> 00:17:36,520 Speaker 2: honored tradition because those three examples are like just to start, 289 00:17:36,600 --> 00:17:39,040 Speaker 2: and I say that this is a pretty good form 290 00:17:39,080 --> 00:17:40,840 Speaker 2: of protest personally. 291 00:17:41,880 --> 00:17:50,359 Speaker 1: Yeah yes. Protests aside, skier saw a huge uptick and 292 00:17:50,440 --> 00:17:53,479 Speaker 1: global popularity in the twenty tens. 293 00:17:53,400 --> 00:17:56,720 Speaker 2: Like exports went from pretty much zero in two thousand 294 00:17:56,720 --> 00:17:59,840 Speaker 2: and nine to being worth some sixty seven million dollars 295 00:18:00,119 --> 00:18:04,040 Speaker 2: five years later. At this point, the aforementioned ms icelanderries 296 00:18:04,280 --> 00:18:08,520 Speaker 2: was selling eight million pots locally and sixty million internationally. 297 00:18:09,600 --> 00:18:14,119 Speaker 1: Who wow, it hit shelves in the UK for the 298 00:18:14,119 --> 00:18:16,040 Speaker 1: first time. In twenty fifteen. 299 00:18:16,800 --> 00:18:21,000 Speaker 2: A brand from ms skier dot Is sold over a 300 00:18:21,040 --> 00:18:23,320 Speaker 2: million pots its first year in the UK. 301 00:18:24,440 --> 00:18:26,639 Speaker 1: A lot of the marketing focused on the health benefits 302 00:18:26,680 --> 00:18:30,119 Speaker 1: of skiers, so that that was a big push. Oh yeah, 303 00:18:30,560 --> 00:18:33,000 Speaker 1: look how healthy it is. I think they got those 304 00:18:33,160 --> 00:18:34,879 Speaker 1: people who know sports are gonna yell at me. They 305 00:18:34,960 --> 00:18:37,879 Speaker 1: got some famous sports sports dudes. 306 00:18:38,080 --> 00:18:41,040 Speaker 2: Yeah, yeah, there have been like at least three big 307 00:18:41,119 --> 00:18:43,080 Speaker 2: sports dudes. One of them is the guy who played 308 00:18:43,119 --> 00:18:44,960 Speaker 2: the mountain on Game of Thrones. 309 00:18:45,200 --> 00:18:52,120 Speaker 1: Oh yeah, see I know that nerd rece Yes. Anyway, 310 00:18:52,280 --> 00:18:55,000 Speaker 1: there was a big push behind that, and it did 311 00:18:55,040 --> 00:18:57,879 Speaker 1: remind me of the early ads for yogurt, which again 312 00:18:57,960 --> 00:19:00,919 Speaker 1: you can see our Yogurt episode It's for more on that. 313 00:19:00,960 --> 00:19:04,320 Speaker 1: But those old commercials where they were they went to 314 00:19:04,440 --> 00:19:07,199 Speaker 1: the country Georgia and were like, what's the secret to 315 00:19:07,280 --> 00:19:09,760 Speaker 1: how they lived to one hundred years? It's yogurt. 316 00:19:09,960 --> 00:19:13,600 Speaker 2: Yogurt yes, Skier kind of did a very similar thing 317 00:19:13,880 --> 00:19:17,760 Speaker 2: and I think is still yeah like pushing that depending 318 00:19:17,800 --> 00:19:21,720 Speaker 2: on the company. But yeah, Helsinki got its first Skier 319 00:19:21,760 --> 00:19:25,520 Speaker 2: bar in twenty nineteen. Shout out regarding all of this, 320 00:19:26,480 --> 00:19:31,120 Speaker 2: Shout out to the publication Dairy Industries International for their 321 00:19:31,160 --> 00:19:33,440 Speaker 2: headline Reaching for the Seer. 322 00:19:36,560 --> 00:19:45,800 Speaker 1: Yes, excellent. Well, another part of the reason for the 323 00:19:45,920 --> 00:19:48,320 Speaker 1: search and global popularity likely has to do with the 324 00:19:48,400 --> 00:19:52,800 Speaker 1: increased tourism to Iceland. People were trying it, like, oh 325 00:19:52,920 --> 00:19:57,080 Speaker 1: this is good, Yeah, there you go as usual. The 326 00:19:57,160 --> 00:20:00,760 Speaker 1: rise in popularity hasn't been without consequences. One of them 327 00:20:00,880 --> 00:20:05,040 Speaker 1: is that Iceland just can't keep up with demand. The 328 00:20:05,080 --> 00:20:08,640 Speaker 1: cows traditionally used don't produce as much milk as other 329 00:20:08,720 --> 00:20:09,640 Speaker 1: breeds of cows. 330 00:20:10,080 --> 00:20:14,240 Speaker 2: Yeah, these aforementioned traditional cows, which have never been interbred, 331 00:20:14,480 --> 00:20:16,760 Speaker 2: by the way, are smaller than a lot of other 332 00:20:16,800 --> 00:20:20,280 Speaker 2: commercial dairy cow breeds. I mean, they are particularly suited 333 00:20:20,280 --> 00:20:21,359 Speaker 2: to Iceland's conditions. 334 00:20:21,960 --> 00:20:22,840 Speaker 1: They've also been. 335 00:20:22,760 --> 00:20:25,879 Speaker 2: Bred to have like extra colorful coats, like lots of 336 00:20:25,920 --> 00:20:29,560 Speaker 2: like brindle type patterning. They are so cute. Look up pictures. 337 00:20:31,080 --> 00:20:35,720 Speaker 1: Done after this is over immediately, But yeah, there has 338 00:20:35,800 --> 00:20:38,960 Speaker 1: been a lot of hand ringing about whether or not 339 00:20:39,000 --> 00:20:42,960 Speaker 1: they should bring in larger cows, but then concerned that 340 00:20:43,000 --> 00:20:46,760 Speaker 1: they may these new cows may entirely displace the traditional 341 00:20:46,760 --> 00:20:51,880 Speaker 1: Icelandic cow population. Because of this and seeing the opportunity, 342 00:20:51,920 --> 00:20:56,000 Speaker 1: companies in other countries started making more skier, which then 343 00:20:56,720 --> 00:21:01,000 Speaker 1: sparked a conversation about skiers definition, where it is made 344 00:21:01,240 --> 00:21:05,920 Speaker 1: and can legally be made, and a trademark battle that 345 00:21:06,080 --> 00:21:10,800 Speaker 1: some of the press dubbed skier wars. We're getting a 346 00:21:10,800 --> 00:21:18,920 Speaker 1: lot of good puns already, and I have to say 347 00:21:18,960 --> 00:21:25,480 Speaker 1: those skier wars are complicated. In twenty seventeen, a Swedish 348 00:21:25,560 --> 00:21:29,000 Speaker 1: court denied a partner of the company ms Iceland Dairies 349 00:21:29,200 --> 00:21:32,120 Speaker 1: their petition to trademark the word skier as a brand, 350 00:21:33,080 --> 00:21:37,160 Speaker 1: ruling that skier is too ubiquitous. There was and continues 351 00:21:37,200 --> 00:21:39,640 Speaker 1: to be some back and forth on this, and from 352 00:21:39,640 --> 00:21:43,040 Speaker 1: what I can gather, no real global consensus. 353 00:21:43,600 --> 00:21:47,399 Speaker 2: Yeah, it's sort of been just happening in different countries 354 00:21:47,520 --> 00:21:49,879 Speaker 2: as the issue has come up, because because it happened 355 00:21:49,880 --> 00:21:52,159 Speaker 2: in Finland as well, and how it turned out with 356 00:21:52,400 --> 00:21:54,879 Speaker 2: ms specifically and how it turned out there is that 357 00:21:55,040 --> 00:21:58,600 Speaker 2: ms Iceland Dairies received this pushback and eventually failed in court, 358 00:21:59,320 --> 00:22:02,760 Speaker 2: mostly because of the way that they themselves market Skier 359 00:22:03,280 --> 00:22:07,520 Speaker 2: as being like a more like like a wide cultural products, 360 00:22:07,560 --> 00:22:13,600 Speaker 2: sort of like Remember Doesn't or the Fun Story. When 361 00:22:13,760 --> 00:22:17,680 Speaker 2: Aqua came out with their song Barbie Girl, Mattel tried 362 00:22:17,720 --> 00:22:20,280 Speaker 2: to sue them for their use of Barbie in the 363 00:22:20,359 --> 00:22:24,040 Speaker 2: song and the video, and the chords basically said, uh, Mattel, 364 00:22:24,600 --> 00:22:27,440 Speaker 2: you have spent actual decades pushing Barbie as a pop 365 00:22:27,480 --> 00:22:31,639 Speaker 2: culture icon, so you, by definition, cannot tell people to 366 00:22:31,720 --> 00:22:34,160 Speaker 2: not talk about her. 367 00:22:35,000 --> 00:22:40,720 Speaker 1: Yeah. Yeah, And it's really complicated because a lot of 368 00:22:40,720 --> 00:22:45,400 Speaker 1: this has been happening in Europe so far, but there 369 00:22:45,480 --> 00:22:48,280 Speaker 1: is in the US because we a lot of us 370 00:22:48,320 --> 00:22:50,920 Speaker 1: call it yogurt like we see it more it's it's 371 00:22:51,000 --> 00:22:54,800 Speaker 1: next to the yogurt. Yeah, it's not next to cheese 372 00:22:54,880 --> 00:22:58,760 Speaker 1: usually no, But it doesn't meet the definition that we 373 00:22:58,840 --> 00:23:04,080 Speaker 1: have in the US. I'm remembering correctly of yogurt. So 374 00:23:04,119 --> 00:23:05,240 Speaker 1: it's just kind of a mess. 375 00:23:06,080 --> 00:23:08,760 Speaker 2: Yeah, I'm looking at the container right now that I 376 00:23:08,800 --> 00:23:11,439 Speaker 2: haven't cleaned off my desk yet, So sorry if everyone 377 00:23:11,520 --> 00:23:14,879 Speaker 2: is really grossed out by that, but it does. It 378 00:23:15,160 --> 00:23:18,280 Speaker 2: says fat free yogurt on the on THEI Ciggy's, is 379 00:23:18,280 --> 00:23:21,720 Speaker 2: that how you pronounce it? I'm not sure container so, 380 00:23:22,119 --> 00:23:24,040 Speaker 2: But at the same time, I'm not totally positive what 381 00:23:24,560 --> 00:23:28,800 Speaker 2: cultures they use and how we define how like the 382 00:23:28,880 --> 00:23:32,760 Speaker 2: FDA defines what can be labeled as yogurt here, And 383 00:23:33,359 --> 00:23:35,840 Speaker 2: I'd be really interested to see if in the next 384 00:23:36,119 --> 00:23:40,920 Speaker 2: you know, five or ten years. As this continues to 385 00:23:40,920 --> 00:23:46,639 Speaker 2: to snowball to skerball, whether the makers of Skier decide 386 00:23:46,680 --> 00:23:49,000 Speaker 2: to try to do like a like a doc kind 387 00:23:49,080 --> 00:23:52,520 Speaker 2: of thing where they get it, get it like governmental 388 00:23:52,560 --> 00:23:56,600 Speaker 2: definition of what this product is and whether it is 389 00:23:56,680 --> 00:23:59,119 Speaker 2: traditional or from somewhere else and has to be called 390 00:23:59,480 --> 00:24:02,480 Speaker 2: sparkling yogurt or whatever the thing is. 391 00:24:02,600 --> 00:24:07,199 Speaker 1: Yeah, yeah, I think they will. I think they are 392 00:24:07,200 --> 00:24:11,600 Speaker 1: already this conversation with the cows. They're already yeah, yeah, 393 00:24:11,760 --> 00:24:17,800 Speaker 1: thinking about it. Yeah. And the interesting thing about City's, 394 00:24:17,960 --> 00:24:20,120 Speaker 1: which is not a sponsor but I like them too, 395 00:24:20,840 --> 00:24:22,920 Speaker 1: is that a lot of people will say that isn't 396 00:24:22,920 --> 00:24:26,080 Speaker 1: scared at least like other producers were Like No. 397 00:24:25,920 --> 00:24:29,359 Speaker 2: They're like, uh, that is not made here. It's not 398 00:24:29,400 --> 00:24:31,120 Speaker 2: with the right type of milk, it's not with the 399 00:24:31,240 --> 00:24:35,359 Speaker 2: right type microbiotics or microbiotic. 400 00:24:34,840 --> 00:24:42,600 Speaker 1: Yeah, yeah, we'll see. Yeah, it's ongoing, but definitely would 401 00:24:42,640 --> 00:24:46,080 Speaker 1: love to hear from listeners about this one. 402 00:24:46,560 --> 00:24:51,119 Speaker 2: Oh yeah, Oh my goodness. If anyone has personal experience, 403 00:24:51,240 --> 00:24:53,320 Speaker 2: I have not been to Iceland. If anyone has been, 404 00:24:53,400 --> 00:24:55,520 Speaker 2: I really want to hear about it. All the pictures 405 00:24:55,560 --> 00:24:57,280 Speaker 2: I've ever seen are so spectacular. 406 00:24:58,119 --> 00:25:03,199 Speaker 1: Yeah, yes, yes, well I think that's what we have 407 00:25:03,280 --> 00:25:04,760 Speaker 1: to say about Skier for now. 408 00:25:04,880 --> 00:25:07,719 Speaker 2: I think it is. We do already have some listener 409 00:25:07,720 --> 00:25:09,040 Speaker 2: mail for you, though, and we are going to get 410 00:25:09,040 --> 00:25:10,680 Speaker 2: into that as soon as we get back from one 411 00:25:10,720 --> 00:25:12,600 Speaker 2: more quick break for a word from our sponsors. 412 00:25:22,040 --> 00:25:25,160 Speaker 1: We're back. Thank you, sponsor, Yes, thank you, and we're 413 00:25:25,200 --> 00:25:38,880 Speaker 1: back with a snow. Trevor wrote, listening to your White 414 00:25:38,880 --> 00:25:42,280 Speaker 1: Tail Deer episode brought back memories of a dear friend 415 00:25:43,119 --> 00:25:48,159 Speaker 1: or dear friend now passed on my dog Farley. This 416 00:25:48,200 --> 00:25:50,760 Speaker 1: specific memory is about a friend Farley made one day. 417 00:25:51,680 --> 00:25:54,639 Speaker 1: Farley fancied himself a hunter. I could go off on 418 00:25:54,680 --> 00:25:56,880 Speaker 1: a tangent about the time he caught a rabbit and 419 00:25:56,920 --> 00:26:01,880 Speaker 1: gave himself worms. That's a horror show. For another episode, 420 00:26:02,320 --> 00:26:06,520 Speaker 1: we were trying, mostly unsuccessfully, to train Farley on an 421 00:26:06,560 --> 00:26:10,639 Speaker 1: invisible fence system. He was outside enjoying himself when I 422 00:26:10,680 --> 00:26:13,680 Speaker 1: heard him start barking. I hurd outside to quiet him 423 00:26:13,680 --> 00:26:17,960 Speaker 1: before the neighbors complained again. Farley had spotted a group 424 00:26:17,960 --> 00:26:21,160 Speaker 1: of deer in the neighbor's yard. As soon as I arrived. 425 00:26:21,320 --> 00:26:24,880 Speaker 1: Farley must have figured backup has arrived, because he took 426 00:26:24,920 --> 00:26:28,520 Speaker 1: off like a shot at the group, pow right through 427 00:26:28,520 --> 00:26:33,320 Speaker 1: the invisible fence. The deer scattered in all directions. One 428 00:26:33,400 --> 00:26:36,840 Speaker 1: came back into our yard. Farley was in hot pursuit, 429 00:26:37,359 --> 00:26:41,280 Speaker 1: bang back through the invisible system. Farley chased the deer 430 00:26:41,320 --> 00:26:45,400 Speaker 1: about three laps around the yard. Then the deer must 431 00:26:45,400 --> 00:26:48,600 Speaker 1: have realized it was bigger than Farley, because it turned 432 00:26:48,600 --> 00:26:52,119 Speaker 1: and chased Farley for about three laps around the yard. 433 00:26:52,960 --> 00:26:55,880 Speaker 1: I eventually got close enough that my yelling and waving 434 00:26:55,960 --> 00:26:59,320 Speaker 1: scared off the deer. The deer trotted off to another 435 00:26:59,400 --> 00:27:02,600 Speaker 1: part of the name. I wish you could have seen 436 00:27:02,880 --> 00:27:08,320 Speaker 1: Farley's thanks. He was so happy. My imagined dialogue for 437 00:27:08,400 --> 00:27:10,639 Speaker 1: him was something like, Dad, I made a friend. We 438 00:27:10,760 --> 00:27:14,959 Speaker 1: played tag. It was so much fun. I just shook 439 00:27:15,000 --> 00:27:17,399 Speaker 1: my head and told him, dummy, what would you have 440 00:27:17,520 --> 00:27:21,760 Speaker 1: done if you got it? Below our pictures of Barley 441 00:27:21,800 --> 00:27:24,639 Speaker 1: in a quiet moment my yard with other deer in it. 442 00:27:25,000 --> 00:27:28,120 Speaker 1: A random punny card. I took a picture of hashtag 443 00:27:28,160 --> 00:27:31,159 Speaker 1: no pun left behind, And since this is ostensibly a 444 00:27:31,200 --> 00:27:33,560 Speaker 1: food show, a couple of pictures of the venison I 445 00:27:33,600 --> 00:27:37,119 Speaker 1: cooked gift from a friend not a hunter myself. I 446 00:27:37,160 --> 00:27:39,560 Speaker 1: feel the need to inject some food talking to this. 447 00:27:39,680 --> 00:27:42,760 Speaker 1: So the friend who gave me the meat said that 448 00:27:42,880 --> 00:27:46,199 Speaker 1: onion soup mix was the magic ingredient to keep venison 449 00:27:46,280 --> 00:27:51,400 Speaker 1: from being too gaming. Thanks for listening to me, ramble, Oh, 450 00:27:51,480 --> 00:27:54,840 Speaker 1: thank you. That's such a fun that's such a fun story. 451 00:27:54,840 --> 00:27:59,280 Speaker 1: It paints such a picture. Who Farley was? It says, Oh, 452 00:27:59,320 --> 00:28:01,680 Speaker 1: I love that, I love. I love all of it. 453 00:28:01,680 --> 00:28:03,639 Speaker 2: And I will say that my cats will like stare 454 00:28:03,800 --> 00:28:07,119 Speaker 2: out the window at deer and and like really intently 455 00:28:07,400 --> 00:28:11,520 Speaker 2: as though they would like to go try to catch 456 00:28:11,560 --> 00:28:14,040 Speaker 2: and eat that thing. And I just pictured like my 457 00:28:14,200 --> 00:28:17,960 Speaker 2: tiny kitten like glomping on to the hind leg of 458 00:28:18,000 --> 00:28:20,000 Speaker 2: a deer and being like yang yang yang, just right 459 00:28:20,080 --> 00:28:22,879 Speaker 2: at this ankle, you know, but the deer being like 460 00:28:23,000 --> 00:28:24,560 Speaker 2: what mm hmm. 461 00:28:25,600 --> 00:28:28,959 Speaker 1: My dog. I had an English Setter, so there's supposed 462 00:28:28,960 --> 00:28:32,879 Speaker 1: to be a hunting dog she was a coward. She 463 00:28:32,960 --> 00:28:36,679 Speaker 1: was a big girl, and she would like hide and 464 00:28:36,880 --> 00:28:37,520 Speaker 1: bark at. 465 00:28:37,359 --> 00:28:38,960 Speaker 2: Deer okay, yeah. 466 00:28:38,720 --> 00:28:42,600 Speaker 1: From a corner. But the deer they were not afraid. 467 00:28:42,360 --> 00:28:47,840 Speaker 1: They just continue eating my mom's plants. And then one 468 00:28:47,840 --> 00:28:50,440 Speaker 1: time she was trying to catch a butterfly and it 469 00:28:50,520 --> 00:28:54,360 Speaker 1: landed on her head and she was like she was 470 00:28:54,480 --> 00:29:00,680 Speaker 1: so scared. It was hilarious. Oh no, Butterly, I was like, 471 00:29:00,880 --> 00:29:06,760 Speaker 1: I know you were gowered. Yeah, got you this time, butterfly. 472 00:29:06,840 --> 00:29:13,640 Speaker 1: One dog zero. So thank you for sharing the pictures 473 00:29:13,720 --> 00:29:16,560 Speaker 1: and the fun story. And that is interesting about the 474 00:29:16,600 --> 00:29:21,360 Speaker 1: onion soup mix. I'm I'm curious if other people have 475 00:29:21,440 --> 00:29:23,760 Speaker 1: like a similar tip. 476 00:29:24,040 --> 00:29:26,800 Speaker 2: Yeah, I could see how like the kind of sweetness 477 00:29:26,800 --> 00:29:29,520 Speaker 2: that you get from onions being a good like balance 478 00:29:29,560 --> 00:29:36,560 Speaker 2: out for the kind of gamy notes and meat. So yeah, 479 00:29:37,200 --> 00:29:40,320 Speaker 2: Andrew wrote, currently catching up on some episodes and thought 480 00:29:40,360 --> 00:29:43,920 Speaker 2: I would share a couple of anecdotes. First, pumpkin composting. 481 00:29:44,240 --> 00:29:47,000 Speaker 2: Around these parts, we have a very popular rescue farm, 482 00:29:47,040 --> 00:29:50,120 Speaker 2: Slash Petting Zoo, which takes in special needs, abandoned or 483 00:29:50,160 --> 00:29:54,640 Speaker 2: injured farm animals. They have a variety of pigs, chickens, goats, donkeys. 484 00:29:54,320 --> 00:29:54,800 Speaker 1: Et cetera. 485 00:29:55,240 --> 00:29:57,320 Speaker 2: It's typically a small fee to enter and interact with 486 00:29:57,360 --> 00:29:59,920 Speaker 2: and feed the animals when switching over to their win 487 00:30:00,040 --> 00:30:03,760 Speaker 2: her holiday decorations. The Big Local Art Museum donates any 488 00:30:03,760 --> 00:30:06,640 Speaker 2: decorative pumpkins which are still in good shape. They have 489 00:30:06,680 --> 00:30:09,760 Speaker 2: one hundred acre property, so it is a lot of pumpkins. 490 00:30:10,400 --> 00:30:13,000 Speaker 2: Visitors to the farm can then smash up some donated 491 00:30:13,000 --> 00:30:16,160 Speaker 2: gourds and feed the resulting scraps to the piggies. I 492 00:30:16,200 --> 00:30:18,800 Speaker 2: think this is a great alternative to a landfill. My 493 00:30:18,840 --> 00:30:21,680 Speaker 2: wife and I have visited several times and always enjoy ourselves. 494 00:30:21,760 --> 00:30:25,760 Speaker 2: The donkeys are my personal fave. Second you pick farms. 495 00:30:26,280 --> 00:30:28,960 Speaker 2: There is one of these establishments not five miles from 496 00:30:28,960 --> 00:30:31,800 Speaker 2: where I live, and I've visited several times alas it 497 00:30:31,840 --> 00:30:34,480 Speaker 2: has become far too commercial and kid centric for me. 498 00:30:34,720 --> 00:30:37,200 Speaker 2: But I had a funny tidbit from visiting the Corn 499 00:30:37,240 --> 00:30:40,000 Speaker 2: Maze several years ago. My wife and I were making 500 00:30:40,000 --> 00:30:42,200 Speaker 2: our way through the maze and there were several hidden 501 00:30:42,240 --> 00:30:47,760 Speaker 2: markers throughout with illustrative corn puns. One particular marker had 502 00:30:47,760 --> 00:30:50,600 Speaker 2: an ear of corn dressed in a spider man costume, 503 00:30:51,040 --> 00:30:54,280 Speaker 2: to which I said, spidy corn. My wife walked around 504 00:30:54,280 --> 00:30:59,720 Speaker 2: to the back and said, oh, cobweb, we both face 505 00:30:59,760 --> 00:31:05,880 Speaker 2: pretty hard. Last sweet corn. My late grandparents kept a 506 00:31:06,000 --> 00:31:08,720 Speaker 2: large plot on their property with a variety of crops, 507 00:31:08,800 --> 00:31:11,360 Speaker 2: and there would often be a couple rows of sweet corn. 508 00:31:11,520 --> 00:31:13,960 Speaker 2: As a child, I would visit them and stay rather frequently. 509 00:31:14,360 --> 00:31:17,120 Speaker 2: On one such occasion, it was corn picking day. Corn 510 00:31:17,120 --> 00:31:21,120 Speaker 2: Picking day always resulted in an over abundance of the starch. Yes, 511 00:31:21,200 --> 00:31:23,760 Speaker 2: even an Indiana kid can admit corn is not much 512 00:31:23,760 --> 00:31:27,160 Speaker 2: of a vegetable, so my grandma's solution was to boil 513 00:31:27,200 --> 00:31:30,440 Speaker 2: the ears, cut off the kernels, and freeze for later consumption. 514 00:31:31,080 --> 00:31:33,600 Speaker 2: The kitchen table almost always had a bowl of reheated 515 00:31:33,680 --> 00:31:36,360 Speaker 2: corn at meal time. A few days later, a family 516 00:31:36,360 --> 00:31:38,680 Speaker 2: friend asked how my visit to grandma and Grandpa's went, 517 00:31:39,080 --> 00:31:42,480 Speaker 2: and what did ten year old me respond? Boiled corn? 518 00:31:44,560 --> 00:31:45,040 Speaker 1: Pretty sure. 519 00:31:45,080 --> 00:31:47,840 Speaker 2: This story is still told in certain circles to this day. 520 00:31:54,320 --> 00:31:57,120 Speaker 2: A side note, the day of picking always bent fresh 521 00:31:57,160 --> 00:31:59,960 Speaker 2: corn on the cob, either grilled or boiled grocery store corn, 522 00:32:00,080 --> 00:32:02,560 Speaker 2: and will never ever hold a candle to those fresh 523 00:32:02,560 --> 00:32:07,640 Speaker 2: picked golden delights. It certainly had the juice. Side side note, 524 00:32:07,800 --> 00:32:11,040 Speaker 2: Grandpa always referred to corn on the cob as roasting ears, 525 00:32:11,520 --> 00:32:13,680 Speaker 2: but with his down home way of talking, it always 526 00:32:13,680 --> 00:32:15,760 Speaker 2: came out as ross and ears. 527 00:32:18,560 --> 00:32:21,600 Speaker 1: I think I might have done that right that time. Yes, 528 00:32:22,240 --> 00:32:24,920 Speaker 1: the scene I got out takes. 529 00:32:27,280 --> 00:32:30,880 Speaker 2: I got halfway through the ross and then just cussed 530 00:32:31,000 --> 00:32:31,600 Speaker 2: and stuffed. 531 00:32:34,960 --> 00:32:37,600 Speaker 1: Lauren takes it very seriously. Wanted to get it correctly. 532 00:32:37,720 --> 00:32:38,240 Speaker 1: I did. 533 00:32:39,160 --> 00:32:44,480 Speaker 2: It is important. Yeah, yeah, I love this. 534 00:32:44,720 --> 00:32:49,280 Speaker 1: I love I was thinking about this food. A lot 535 00:32:49,280 --> 00:32:52,920 Speaker 1: of producers of food do have a lot of puns involved. 536 00:32:53,160 --> 00:32:56,000 Speaker 1: Oh yeah, they like their puns. So I like that 537 00:32:56,040 --> 00:33:00,280 Speaker 1: this this corn maze was up on edge, dressed up 538 00:33:01,320 --> 00:33:08,840 Speaker 1: there ears of corn for for pun purposes. I really 539 00:33:08,880 --> 00:33:12,160 Speaker 1: appreciate it. I did. Someone reminded me the other day. 540 00:33:13,720 --> 00:33:19,000 Speaker 1: In my hometown, one year we have like your traditional 541 00:33:19,120 --> 00:33:22,800 Speaker 1: like small town square, you know, and one year when 542 00:33:22,840 --> 00:33:24,560 Speaker 1: you would go into the square, there was just a 543 00:33:24,600 --> 00:33:28,320 Speaker 1: sign that said the scarecrows are coming. Oh, and we 544 00:33:28,440 --> 00:33:29,600 Speaker 1: no one knew what it meant. 545 00:33:31,040 --> 00:33:37,920 Speaker 2: But every year they just randomly put up all these scarecrows. 546 00:33:37,120 --> 00:33:41,200 Speaker 1: And it's the scariest. What I think is not supposed 547 00:33:41,200 --> 00:33:44,640 Speaker 1: to be scary, but it's very frightening. But I can 548 00:33:44,680 --> 00:33:50,600 Speaker 1: add that into my corn maze fear. Yeah, that's been 549 00:33:50,640 --> 00:33:57,280 Speaker 1: sparked for this. Yeah. Also this pumpkin like smashing of 550 00:33:57,320 --> 00:33:58,600 Speaker 1: the pumpkin, that sounds really fun. 551 00:33:58,920 --> 00:34:03,560 Speaker 2: Oh yeah, that sounds great. And indeed write really fresh corn. 552 00:34:03,880 --> 00:34:07,760 Speaker 2: There's just no beating it. That's that's just it's true. 553 00:34:08,000 --> 00:34:09,080 Speaker 1: Yep, yep. 554 00:34:09,200 --> 00:34:11,360 Speaker 2: My grandparents also had some fresh corn in their garden 555 00:34:11,560 --> 00:34:18,000 Speaker 2: and I never responded boiledcorn about my entire experience at 556 00:34:18,000 --> 00:34:18,439 Speaker 2: their home. 557 00:34:18,800 --> 00:34:28,400 Speaker 1: But but you can relate. Yes, yes, whoa. Thank you 558 00:34:28,440 --> 00:34:31,480 Speaker 1: so much to both of these listeners for writing in. 559 00:34:31,880 --> 00:34:33,960 Speaker 1: If you would like to write to us, you can. 560 00:34:34,680 --> 00:34:37,240 Speaker 1: You can email us at Hello at savorpod dot com. 561 00:34:37,360 --> 00:34:39,680 Speaker 2: We're also on social media. You can currently find us 562 00:34:39,719 --> 00:34:42,600 Speaker 2: on Twitter that we're moving to Blue Sky, Facebook and 563 00:34:42,680 --> 00:34:45,719 Speaker 2: Instagram at savor pod and we do hope to hear 564 00:34:45,760 --> 00:34:48,839 Speaker 2: from you. Savor is a production of iHeartRadio. For more 565 00:34:48,880 --> 00:34:51,800 Speaker 2: podcasts my heart Radio, you can visit the iHeartRadio app, 566 00:34:51,960 --> 00:34:54,800 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 567 00:34:55,080 --> 00:34:57,799 Speaker 2: Thanks as always to our super producers Dylan Fagan and 568 00:34:57,800 --> 00:35:00,279 Speaker 2: Andrew Howard. Thanks to you for listening, and hope that 569 00:35:00,320 --> 00:35:01,839 Speaker 2: lots of more good things are coming your way.