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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lauren Vocobaum and today we have an episode

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Speaker 2: for you about Chili Crisp.

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Speaker 3: Should I love?

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Speaker 2: I would have guessed that based on your general affinity

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Speaker 2: for spicy things. But oh yeah, no, me too. Lovely lovely?

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Speaker 1: Yes, Oh gosh. Was there any particular reason this was

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Speaker 1: on your mind?

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Speaker 2: Hmm, that's a great question.

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Speaker 3: All right, Perhaps the answer will come to you. Maybe

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Speaker 3: it's always there in.

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Speaker 2: The back, you know, Uh, probably this was. This has

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Speaker 2: just been on our list since the pandemic and it

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Speaker 2: went really big and people went like, oh what about that.

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Speaker 1: Yeah, that is certainly something we're going to talk about.

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Speaker 1: And funnily enough that you mentioned that. I remember specifically

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Speaker 1: when I was introduced to Chili Chris.

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Speaker 2: Oh yeah, I believe I.

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Speaker 1: Had had it before, but I remember like the very

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Speaker 1: specific this is what it is. This is my favorite ingredient.

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Speaker 1: It's a friend of ours actually, and I loved it.

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Speaker 1: And it was during the pandemic, but they had like

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Speaker 1: used it long before, but that was the first time

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Speaker 1: I remember being.

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Speaker 2: Like, oh, oh yeah, I want this.

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Speaker 3: This is amazing.

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Speaker 2: I feel like I probably first encountered it at one

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Speaker 2: of the Malaysian restaurants around Atlanta. And I think that

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Speaker 2: this particular place made their own in house and sold

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Speaker 2: jars of it and had it as a condiment on tables.

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Speaker 2: And I was just like, yep, yes.

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Speaker 1: Yeah, I feel like I had it as a condiment

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Speaker 1: on tables before, but this was the specific instance where

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Speaker 1: I was like, waitl have it.

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Speaker 3: I can have it my home. Okay.

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Speaker 1: So for past episodes, you can see sheeshwan, peppercorns, hot sauces, peppers,

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Speaker 1: and chili's. Maybe that we've done sure other things.

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Speaker 2: Other other condiments. Yeah, yeah, probably re listened to ketchup.

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Speaker 2: You know, every time we talk about condiments. It's probably

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Speaker 2: in there somewhere.

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Speaker 1: That's true. That episode surprisingly covered a lot of ground.

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Speaker 1: But all right, I guess this brings us to our question.

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Speaker 1: I guess chili crisp.

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Speaker 3: What is it?

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Speaker 2: Well, chili crisp is a type of condiment that can

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Speaker 2: contain many things, but you're basically looking at bits of

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Speaker 2: like savory, spicy stuff, including yes, dried chili flakes that

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Speaker 2: are dried and or fried to a crisp and then

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Speaker 2: steeped in oil, creating a crunchy yet silky condiment that

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Speaker 2: adds a burst of red orange color and heady spice

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Speaker 2: to whatever you put it on. Depending on what you're

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Speaker 2: going for, all kinds of other stuff can find its

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Speaker 2: way into chili. Crisp pike, an onion or garlic, chopped

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Speaker 2: small maybe caramelized am rich roasted crushed peanuts or sesame seeds,

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Speaker 2: some funky fermented soybeans, savory mushroom powder, fishy savory dried

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Speaker 2: anchovies or shrimp, maybe some fish sauce, warm spices like

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Speaker 2: cinnamon or star annis or ginger, maybe some salt or

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Speaker 2: a bit of sugar to balance the spice. The oil

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Speaker 2: can be a neutral carrier, or it can be flavorful,

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Speaker 2: like a peanut or sesame oil. The heat can vary

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Speaker 2: as much or little as you like. A spoonful of

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Speaker 2: it is just a delicate, little flavor bomb, like really

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Speaker 2: pleasingly crisp and and or chewy, but also smooth and

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Speaker 2: with those heavy savory flavors balanced out by that like

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Speaker 2: fruity spicy note. It's like a it's like bizarro dam

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Speaker 2: like everything that jam is not mm hmm, but still

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Speaker 2: a condiment. It's like if the perfect snack chip were

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Speaker 2: a condiment.

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Speaker 3: Mm hmmm.

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Speaker 2: It's it's like it's like the excitement and and mild

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Speaker 2: surprise of opening presents, but you can eat it.

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Speaker 3: Yeah, it's lovely. It's just like.

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Speaker 1: The crunch of it smooth, and there's like so many

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Speaker 1: like things that go together really well but are different.

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Speaker 2: Yeah, kind of contrasting, but yeah.

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Speaker 3: Meld together perfectly well, so pleasing. Yes.

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Speaker 2: And then and then whatever you put it on too,

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Speaker 2: like surprising things that you would not think that it

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Speaker 2: would go with. It totally goes with mm hmm.

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Speaker 1: I put it on all kinds of things. I'm just like,

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Speaker 1: what if I had what if I try it here?

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Speaker 2: Oh?

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Speaker 1: Okay, it doesn't always work, but a lot of times

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Speaker 1: it does.

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Speaker 2: Yeah, I just realized I've never put it on like

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Speaker 2: peanut butter toast.

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Speaker 3: Hm.

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Speaker 2: I feel like I okay, all right, all right, projects

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Speaker 2: for as soon as we finish recording well. Chili crisp

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Speaker 2: is a sort of subcategory of condiments under the wider

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Speaker 2: umbrella of chili oil, in which, more broadly, oils are

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Speaker 2: flavored with dried chilis and other aromatics. Chili crisp stands

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Speaker 2: out because it includes the sediment of those aromatics, it

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Speaker 2: includes like quite a bit of it. It's part of

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Speaker 2: the point. Yeah, different styles do emphasize different flavors. You

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Speaker 2: can go pretty basic or incorporate whatever combination of the

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Speaker 2: above add ins and beyond. You know, different types of

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Speaker 2: chili peppers will add different fruity or floral flavors and

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Speaker 2: different levels of heat. Numbing peppercorns are popular, like sub subcategory.

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Speaker 2: Various cooked down alions from shallot to garlic to onion

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Speaker 2: will give their own savory sweet punch. You know, there

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Speaker 2: are riffs that add curry leaves or crushed almonds or

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Speaker 2: lemon grass for something again different. There are a number

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Speaker 2: of brands available for purchase, or you can make your

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Speaker 2: own at home to really individualize it. If you are

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Speaker 2: doing this, know that one of the keys here is

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Speaker 2: making sure that all of your ingredients are like dehydrated

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Speaker 2: as much as possible. For example, from like gentle low

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Speaker 2: and slow pan frying. Anything with water content is going

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Speaker 2: to make the mix less crispy, not not really what

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Speaker 2: you want, and less shelf stable also not really what

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Speaker 2: you want. But yeah, it's used on its own or

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Speaker 2: mixed into other condiments or sauces. Generally post cooking, though

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Speaker 2: it can stand up to the sort of like gentle

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Speaker 2: heat that you'd use to make to make a pasta

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Speaker 2: sauce maybe. So it's really good for dressing up noodles

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Speaker 2: or rice, or toast or other starches. Put it on

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Speaker 2: roasted meats or veg use it as a dip or

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Speaker 2: maybe a slather for dumplings or French fries. Spread it

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Speaker 2: on sandwiches, you know, like a sauce for eggs, a

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Speaker 2: drizzle on fruit salad, or some kind of creamy dessert

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Speaker 2: like a chocolate whatever, or ice cream. Drizzle a little

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Speaker 2: on you popcorn. I cannot stop you.

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Speaker 1: I will be doing that. And the French fries thing,

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Speaker 1: I don't think I've ever had it on French fries.

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Speaker 2: I don't think I have either. These are all very

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Speaker 2: important projects.

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Speaker 1: They are When the pandemic first started, I was regularly

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Speaker 1: making I would fry eggplants and rice and scallions and

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Speaker 1: then chili crisp. Oh yeah, so I do have an

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Speaker 1: association with this. But that was delicious. Yeah, I've actually

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Speaker 1: been craving. I kind of want to go back and

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Speaker 1: make it all right, Well, what about the nutrition?

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Speaker 2: You know it depends on what's in it. It is

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Speaker 2: in an oil base, so that's always going to be

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Speaker 2: a little bit chlorically dense, but you're not eating like

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Speaker 2: that much of it. Maybe it can be heavy on

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Speaker 2: the sodium, so like, watch out for that, if that's

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Speaker 2: something that you watch out for. But yeah, I don't know.

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Speaker 1: Yeah, well, people do like it, and we have some

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Speaker 1: numbers to back it up. Oh we do, yes, So

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Speaker 1: popular brand, laugan Ma reportedly produces one point three million

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Speaker 1: bottles a day as of twenty twenty two.

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Speaker 2: Just for contrast, Heines produces one point eight million bottles

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Speaker 2: of Ketchup a day, so they're only like half a

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Speaker 2: million bottles behind Heines.

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Speaker 1: Yeah, and in two thousand and nine, this product, laugan Ma,

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Speaker 1: made about sixty four million dollars ooh yeah.

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Speaker 2: As of twenty sixteen, Bloomberg credited this brand with financial

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Speaker 2: growth in the province where it's from a guezo of

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Speaker 2: ten point five percent. That's a lot. That's a lot

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Speaker 2: of growth.

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Speaker 3: That is a lot of growth.

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Speaker 1: And speaking of in the US, the sales of this

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Speaker 1: product went up substantially during the pandemic, perhaps increasing as

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Speaker 1: much as nineteen hundred percent.

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Speaker 2: Ooh yeah, and interest has not gone down from there

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Speaker 2: according to Google Trends, which I know is not a

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Speaker 2: perfect source, but at any rate, according to Google Trends,

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Speaker 2: we hit another two all time spikes of interest in

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Speaker 2: September of twenty twenty three and January of twenty twenty four.

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Speaker 2: The first big spike was in April of twenty twenty

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Speaker 2: and that interest is centered in the United States, but

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Speaker 2: also expands to Canada, Singapore, Norway, Sweden, New Zealand, and

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Speaker 2: the UK. Y'all write in let us know if this

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Speaker 2: has been a wild trend whereabouts you are.

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Speaker 1: Yes, and if it was already there and you have

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Speaker 1: thoughts about it.

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Speaker 3: Or recipes, oh yeah, uses. But in the meantime, we

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Speaker 3: do have quite a history for you.

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Speaker 2: We do, and we're going to get into that as

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Speaker 2: soon as we get back from a quick break for

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Speaker 2: a word from our sponsors, and we're back. Thank you sponsor, Yes,

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Speaker 2: thank you.

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Speaker 3: Okay, So.

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Speaker 1: Different episode. We've talked about this in a lot of

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Speaker 1: episodes though, but briefly. Chili peppers arrived in China at

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Speaker 1: least two hundred years ago, but possibly as far back

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Speaker 1: as the sixteenth century, with Dutch and Portuguese explorers. Once

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Speaker 1: they arrived via globalization and trade, a slowly spread across

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Speaker 1: the country, but they really took off in the Southwest

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Speaker 1: because of the climate. But it did take a few

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Speaker 1: decades before they start to really become incorporated into the cuisine,

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Speaker 1: particularly as a seasoning our condiment, since chili peppers cheaper

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Speaker 1: to use them than salts and local Shechhwuan peppercorns. At

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Speaker 1: the time, whoever, these condiments weren't what we would think

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Speaker 1: of today when we think of chili crisp, or at

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Speaker 1: least for most of us, it wouldn't be the same,

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Speaker 1: though it's very likely some of them were pretty similar.

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Speaker 2: Yeah yeah, different cuisines all over the region, flavored oil

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Speaker 2: with chilis in different amounts and with different additions based

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Speaker 2: on local availability and preferred flavor profiles you know, hotter

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Speaker 2: or saltier or spiced or savory or numbing or funky

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Speaker 2: or whatever combination of the above.

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Speaker 3: Rites.

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Speaker 1: But let us jump way ahead to what many of

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Speaker 1: us do think of when we think of chili crisp,

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Speaker 1: and that would be the popular brand La Gunma, which

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Speaker 1: launched in Guaizo, China in nineteen eighty four. Because a

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Speaker 1: lot of that history has been lost ors perhaps a

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Speaker 1: little bit more complicated to go into for this episode.

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Speaker 2: But yes, this is a province located in the mountains

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Speaker 2: of southwest China in between Sichuan and Hanan.

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Speaker 1: And this product was the creation of Tao Huabie, who

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Speaker 1: sold it at her noodle shop that she opened as

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Speaker 1: a widow as a way to support her family. And

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Speaker 1: this condiment was so popular she bottled it and started

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Speaker 1: selling it in nineteen ninety seven, and she closed her

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Speaker 1: noodle shop to focus solely on the sauce at that time,

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Speaker 1: and this is when she opened Lao Ganma Special Flavor

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Speaker 1: of Foodstuest Company, and it employed forty people in the beginning.

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Speaker 1: She was the eighth daughter born into a poor family

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Speaker 1: in Guaizo in nineteen forty seven, and she never attended

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Speaker 1: school and she didn't learn to read or write as

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Speaker 1: a child. According to a biography of her, she survived

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Speaker 1: a famine by eating plant roots, and after the death

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Speaker 1: of her husband, she opened a noodle shop and she

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Speaker 1: made the sauce to go alongside it, and eventually this

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Speaker 1: shop grew went to something bigger called the economical restaurant.

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Speaker 3: In the nineteen.

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Speaker 1: Nineties, around this time, a new highway brought more customers

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Speaker 1: the shop's way, and she would gift truckers with free

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Speaker 1: bottles of this sauce and they loved it so much,

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Speaker 1: and the word was spread from there, and she saw

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Speaker 1: the potential. She set up this factory in the area

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Speaker 1: in nineteen ninety six. And yes, you started selling the

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Speaker 1: jars in nineteen ninety seven. If you've never seen this jar,

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Speaker 1: which I'd wager that you have, it features a depiction

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Speaker 1: of an older woman kind of scowling. Yeah, that is Tauhuabi.

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Speaker 1: The name of the product roughly translates to old godmother.

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Speaker 1: And in twenty seventeen, she was named the hottest woman

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Speaker 1: in China at the age of seventy. I tried to

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Speaker 1: get to the bottom of like who Nameless. It seems

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Speaker 1: to have been the result of a social media trend,

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Speaker 1: and the social media platform was like the hottest woman

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Speaker 1: in China. Yeah, yes, she did retire a billionaire.

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Speaker 2: Yeah. Apparently she drives like a limited edition rolls with

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Speaker 2: these red rear view mirrors and a license plate with

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Speaker 2: a lot of eights in it because eight is a

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Speaker 2: lucky number. And yeah, yes, love that for her.

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Speaker 1: Yeah yeah, And the condiment did sell well pretty quickly

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Speaker 1: first in China, but as word spread it started to

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Speaker 1: sell internationally too. But at first they had a lot

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Speaker 1: of trouble with counterfeiters, which resulted in a lengthy lawsuit

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Speaker 1: about the trademark that was settled relatively recently, like I

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Speaker 1: think in the early two thousands, but it was a

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Speaker 1: whole thing. Yeah, I guess that to me, that feels recent,

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Speaker 1: but that says something about what I guess.

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Speaker 3: That wasn't that long after she launched the project.

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Speaker 1: So a lot has been written about how this brand

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Speaker 1: had such a meteoric rise, and there are all kinds

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Speaker 1: of factors speculated that may have contributed to its success.

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Speaker 1: From marketing, yes, the quote I saw kitchi to describe

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Speaker 1: the label. A lot of times the Kichi label drew

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Speaker 1: people in. It was viewed as sort of again quote

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Speaker 1: simple product in a way people really liked, almost representative

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Speaker 1: of the region it was from and embracing that it

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Speaker 1: had this history behind it. People liked that. And of

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Speaker 1: course globalization immigration increasing interest in spicy foods and foods

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Speaker 1: from other places and in that particular region, in cuisine

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Speaker 1: for people outside of China anyway, for a long time.

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Speaker 1: As Chinese immigrants arrived in the US, the mainstream palette

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Speaker 1: for Chinese food amongst non Chinese folks was a less

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Speaker 1: spicy one, and that started to shift in nineteen sixty

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Speaker 1: five when restrictions on Chinese immigration to the US were

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Speaker 1: lifted to that many of the Chinese immigrants in the

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Speaker 1: US were from regions of China where food was less spicy. Perhaps,

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Speaker 1: but after that restriction was lifted, a much wider range

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Speaker 1: of Chinese cuisine and spice from that cuisine made it

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Speaker 1: into the US, and chili crisp was.

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Speaker 3: Part of that.

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Speaker 1: So yes, chili crisp experienced a huge, huge boom in

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Speaker 1: the US in the late twenty tens early twenty twenties.

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Speaker 1: It was often referred to in the American press or

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Speaker 1: in quotes from folks that it was the new surachas

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Speaker 1: so like. Even people on social media were calling it that,

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Speaker 1: And some people do think that the timing of this

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Speaker 1: suggests that many of us in the US who were

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Speaker 1: stuck at home and looking for shelf stable ways to

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Speaker 1: spice up dishes, a lot of us turned to chili

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Speaker 1: crisp when that was happening during the pandemic yeah, yeah,

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Speaker 1: during the pandemic exactly. But also other things powered the

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Speaker 1: surgeon interest, including growing US interest in Tehuan cuisine and

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Speaker 1: increased exposure through media to things some perhaps didn't know

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Speaker 1: about before celebrities and chefs got in on this game.

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Speaker 1: Viral uses and combos from China about things like ice

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Speaker 1: cream and chili crisp were replicated in the US.

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Speaker 3: Uh.

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Speaker 1: Social media just in general helped too, because we're seeing

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Speaker 1: people like.

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Speaker 2: Oh yeah, it's good, and a lot of the popular

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Speaker 2: iterations were didn't didn't incorporate sich one peppercorns, so right.

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Speaker 1: And on top of that, as we have discussed previously,

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Speaker 1: there is a growing culture taste and affinity for spicy

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Speaker 1: foods in the US. Shortages of saracha could have actually

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Speaker 1: played into it too. Oh wow, yeah could back around,

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Speaker 1: I know. Right on top of this, some articles chronicled

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Speaker 1: laal gan Mas story, specifically speculating that it's popularity in

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Speaker 1: China when it officially went commercial in nineteen ninety seven

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Speaker 1: points to some rediscovering food routs or heritage in China.

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Speaker 1: And this was kind of a big conversation that happens,

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Speaker 1: and not just with that brand. In an NBC News

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Speaker 1: article Jing Gao, the creator of the brand fly by Jing,

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Speaker 1: said that she faces criticism online for marked up prices.

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Speaker 3: And here's a quote from that article.

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Speaker 1: The reason people think expensive Chinese food is whitewash is

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Speaker 1: because only white people are commanding those prices, said Gao,

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Speaker 1: who said her chili Crisp contains eighteen premium ingredients sourced

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Speaker 1: exclusively in southwestern China. It's also saying that Chinese people

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Speaker 1: don't deserve the same value for their craft and their heritage.

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Speaker 1: This was an interesting article because it was talking about

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Speaker 1: like again going back to that idea of like it's

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Speaker 1: from this region and that's part of its popularity in

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Speaker 1: China as well, that it is from here, and then

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Speaker 1: having all of these other brands not from China, which

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Speaker 1: is not to say people can't experiment with it, but

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Speaker 1: getting into the game and perhaps selling something very expensive.

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Speaker 3: Yeah, larger conversation.

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Speaker 2: Yeah, it's always a conversation about you know, what is

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Speaker 2: appreciation and what is appropriation and how to kind of

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Speaker 2: balance that. You know, like wanting wanting to enjoy and

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Speaker 2: share something that you have found delicious is great, but right,

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Speaker 2: you know, like like who's making the money where's the

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Speaker 2: money going? Like how you know, like, are are the

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Speaker 2: farmers who are responsible for creating these amazing chili peppers

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Speaker 2: in the region where they're from getting any of that

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Speaker 2: money stuff like that. It's a complicated conversation, but yeah,

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Speaker 2: Gal was interviewed pretty because so fly by Jing originated

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Speaker 2: as a kickstarter in twenty eighteen and really bloomed from there.

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Speaker 2: And just by the way, they're not a sponsor, but

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Speaker 2: they are having like an anniversary sale on their website

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Speaker 2: right now. Go check it out. But yeah, gat Gao

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Speaker 2: was interviewed pretty extensively for a lot of these articles

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Speaker 2: from the early pandemic, and her perspective is super interesting

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Speaker 2: to hear because right, like like as a person who

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Speaker 2: has heritage from there, and you know, part of her

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Speaker 2: starting at this brand is her exploring this heritage and

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Speaker 2: right and trying to do it well and to fight

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Speaker 2: against the stereotype that we do sometimes still have here

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Speaker 2: in the United States that you know, like like Chinese

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Speaker 2: food is this like cheap thing that isn't expected to

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Speaker 2: be very good, it shouldn't cost much money, which is

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Speaker 2: a just a flattening of an insane number of individual

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Speaker 2: cuisines and experiences and b right is talking about this,

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Speaker 2: this this very narrow type of Americanized Chinese food.

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Speaker 1: So yes, yes that I've said it before, I'll say

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Speaker 1: it again. But when I was in China, that was

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Speaker 1: one of the biggest eye openers for me.

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Speaker 3: Was like I could go.

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Speaker 1: Blocks over and be like, wow, this is a whole

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Speaker 1: different work. This is a huge country. So yeah, it's

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Speaker 1: just so much. It's good not to generalize and look

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Speaker 1: into the nuances of it, yes, not put it in

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Speaker 1: one lane.

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Speaker 2: Always always so much and how delicious too.

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Speaker 3: Yeah, to get to explore. Yeah, yes, there's so much

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Speaker 3: to explore and it's great. Well I believe.

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Speaker 1: That's what we have to say about Chili Christopher now

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Speaker 1: it is.

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Speaker 2: We do have some listener mail for you, though, and

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Speaker 2: we are going to get into that as soon as

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Speaker 2: we get back from one more quick break forward from

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Speaker 2: our sponsors.

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Speaker 1: We're back, Thank you sponsor, Yes, thank you, and we're

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Speaker 1: back with listen.

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Speaker 2: Mm chili Chris, oh dear, okay, oh good luck?

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Speaker 3: Thanks all right.

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Speaker 1: Uh so we have a bit of a longer message

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Speaker 1: to dig again. Never feel bad about sending those, but

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Speaker 1: we thought we would split this one up and this

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00:22:34,680 --> 00:22:38,960
Speaker 1: one was in regards to comments we made about glass

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Speaker 1: recycling in Atlanta, which doesn't really happen.

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Speaker 2: Nope, Nope, it doesn't.

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Speaker 3: No, it doesn't.

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Speaker 1: So in response to that, Judy wrote, I was horrified

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Speaker 1: to hear Lawrence comment that her area does not do

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Speaker 1: glass recycling, and Annie, I believe you agreed. This sent

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Speaker 1: me down a nostalgic rabbit hole. I am a child

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Speaker 1: of the fifties. This means my parents grew up during

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Speaker 1: the Great Depression and were young adults during World War Two.

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Speaker 1: Those people didn't waste anything. The modern term reduced for

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Speaker 1: use recycle could have been written by them, and I

383
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Speaker 1: don't think a lot of younger people realize this. Plastics

384
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Speaker 1: were new and were not everywhere like they are now.

385
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Speaker 1: There were no plastic bags. For example, our garbage bags

386
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Speaker 1: were doubled up paper grocery bags. The kitchen bag usually

387
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Speaker 1: had a folded newspaper in the bottom in case any

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Speaker 1: sloppy garbage made it in there. We didn't have garbage disposals,

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Speaker 1: so messy food scraps might get wrapped up in some

390
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Speaker 1: more newspaper are possibly shut up in a jar. Fat

391
00:23:39,160 --> 00:23:41,800
Speaker 1: drippings lived in a can in the fridge. If they

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Speaker 1: were bacon drippings, you might cook with them. I don't

393
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Speaker 1: know what they might have done with the rest of

394
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Speaker 1: the cans. I know they were collected during the war

395
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Speaker 1: to reuse for the war effort, but this was before

396
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Speaker 1: my time. I remember my parents keeping a coffee can

397
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Speaker 1: real cans in those days in the cabinet with bills

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Speaker 1: that needed to be paid. Coffee cans were good for

399
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Speaker 1: lots of workshop uses too. Dad had them full of

400
00:24:04,720 --> 00:24:07,920
Speaker 1: random screws and still good nails, and I do remember

401
00:24:08,040 --> 00:24:11,320
Speaker 1: using old cans to clean paint brushes from my childhood

402
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Speaker 1: watercolor masterpieces.

403
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Speaker 2: Huh Gudy continues. Most things came in cardboard or paper.

404
00:24:18,680 --> 00:24:22,840
Speaker 2: Bakery boxes didn't have plastic windows. I know wonderbread was available,

405
00:24:22,840 --> 00:24:24,679
Speaker 2: but we always bought our bread at the bakery and

406
00:24:24,720 --> 00:24:27,240
Speaker 2: took it home in a waxed paper bag. Fresh fruits

407
00:24:27,240 --> 00:24:29,159
Speaker 2: and vegetables just went in a paper bag until you

408
00:24:29,200 --> 00:24:32,240
Speaker 2: got them home. Frozen vegetables came in boxes. Soda ice

409
00:24:32,280 --> 00:24:35,600
Speaker 2: cream back to glass a milk and soda pop came

410
00:24:35,640 --> 00:24:38,120
Speaker 2: in glass bottles. You paint a deposit on the bottles,

411
00:24:38,119 --> 00:24:39,760
Speaker 2: so you returned them to the store to get your

412
00:24:39,760 --> 00:24:42,440
Speaker 2: deposit back. The bottles were then returned to the dairy

413
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Speaker 2: or bottling company to be washed and refilled. The only

414
00:24:45,400 --> 00:24:47,760
Speaker 2: thing you threw out was the bottle cap. We lived

415
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Speaker 2: across the street from a playground that attracted teenagers. After dark,

416
00:24:50,840 --> 00:24:53,280
Speaker 2: they would drink pop and leave the bottles behind, stashed

417
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Speaker 2: in various out of the way corners. My two good

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00:24:55,960 --> 00:24:57,639
Speaker 2: friends and I would go over during the day and

419
00:24:57,720 --> 00:25:00,720
Speaker 2: liberate said bottles from their hiding places. After a few days,

420
00:25:00,720 --> 00:25:02,320
Speaker 2: we would have enough to return the bottles to the

421
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Speaker 2: store for the deposit and use that to buy ice cream.

422
00:25:05,800 --> 00:25:08,400
Speaker 2: Jars were saved to put leftovers in the fridge, to

423
00:25:08,400 --> 00:25:10,560
Speaker 2: toss those messy bits of garbage, or to be filled

424
00:25:10,600 --> 00:25:13,040
Speaker 2: with things like buttons, paper clips, or any other little

425
00:25:13,040 --> 00:25:16,320
Speaker 2: things you might want to save. Oh well, old ladies

426
00:25:16,320 --> 00:25:19,040
Speaker 2: get nostalgic. However, I admit to a certain amount of

427
00:25:19,040 --> 00:25:22,720
Speaker 2: frustration over the overuse of plastic and the difficulty of

428
00:25:22,840 --> 00:25:26,720
Speaker 2: using products that will be biodegradable or easily reused. Maybe

429
00:25:26,760 --> 00:25:29,320
Speaker 2: we can learn something from those Depression era kids. I

430
00:25:29,359 --> 00:25:35,840
Speaker 2: think we could get manufacturers to go along. Oh question,

431
00:25:36,400 --> 00:25:41,800
Speaker 2: it is the question, isn't it. Yeah, yeah, it's I Okay,

432
00:25:41,920 --> 00:25:47,640
Speaker 2: So my grandparents are those depression era kids, all right.

433
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Speaker 2: And I grew up a lot of the time hanging

434
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Speaker 2: out with my grandparents, perhaps more than I did with

435
00:25:53,000 --> 00:25:54,840
Speaker 2: my parents a lot of the time. And so I

436
00:25:54,880 --> 00:25:58,359
Speaker 2: picked up on a lot of these habits. And like

437
00:25:58,640 --> 00:26:02,280
Speaker 2: I was making chili on Sunday and as I was

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Speaker 2: like draining the excess fat off of the beef I

439
00:26:06,040 --> 00:26:08,440
Speaker 2: was cooking at someone else's house and I was like, hey,

440
00:26:08,680 --> 00:26:10,600
Speaker 2: you want do you want to keep this beef fat?

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00:26:10,640 --> 00:26:12,040
Speaker 2: You want to keep it? Right, I'm just gonna set

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00:26:12,040 --> 00:26:13,600
Speaker 2: it over here in a jar for you like that.

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00:26:13,840 --> 00:26:16,320
Speaker 2: It's just and it's automatic. It's just a thing that

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00:26:16,359 --> 00:26:20,800
Speaker 2: I do and right. And I also have, as we've

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00:26:20,840 --> 00:26:24,000
Speaker 2: talked about in listener mail segments before, a really hard

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00:26:24,000 --> 00:26:26,439
Speaker 2: time letting go of jars because I'm like, but this

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00:26:26,560 --> 00:26:29,159
Speaker 2: is useful. I can put other stuff in it forever.

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00:26:29,760 --> 00:26:32,239
Speaker 2: And especially because we don't he can recycle it, you know,

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00:26:32,400 --> 00:26:33,479
Speaker 2: Like what else am I going to do with it?

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00:26:33,480 --> 00:26:37,600
Speaker 2: Like throw it away? That's lame. I also I buy

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00:26:37,640 --> 00:26:41,159
Speaker 2: my coffee in cans sometimes when I'm not buying like

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00:26:41,280 --> 00:26:44,719
Speaker 2: nice coffee, it's just like cans of bistello and I

453
00:26:44,760 --> 00:26:48,959
Speaker 2: do have a number of coffee tins just sitting around

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00:26:49,359 --> 00:26:54,240
Speaker 2: with spare screws and still good nails in them. Terrific

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00:26:54,400 --> 00:26:59,320
Speaker 2: use for those things and other stuff like that. Yeah,

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00:26:59,359 --> 00:27:00,680
Speaker 2: it's I don't know.

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00:27:01,840 --> 00:27:07,120
Speaker 1: That was recently an SNL skit with Pedro Pascal where

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00:27:07,160 --> 00:27:11,560
Speaker 1: he's playing like a Spanish mom. Hey yeah, yeah, and

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00:27:11,640 --> 00:27:14,320
Speaker 1: he had like the cookie tin but it put all

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00:27:14,359 --> 00:27:16,320
Speaker 1: the sewing tools in there.

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00:27:18,119 --> 00:27:20,160
Speaker 3: Yeah. I mean, my mom is the same.

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00:27:20,320 --> 00:27:24,960
Speaker 1: And last time I went home, I'm usually the only

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00:27:25,000 --> 00:27:28,160
Speaker 1: one in the house that drinks coffee when I go home.

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00:27:28,200 --> 00:27:30,720
Speaker 1: Sometimes she drinks it, but usually it's just me. And

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00:27:30,800 --> 00:27:33,520
Speaker 1: she showed me this tin and she was like, so

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00:27:33,760 --> 00:27:35,400
Speaker 1: I keep the tin, but this is a different type

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00:27:35,400 --> 00:27:38,160
Speaker 1: of coffee that I put in there. It's like, okay, cool,

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00:27:39,840 --> 00:27:42,520
Speaker 1: So yeah, she does it too, I do it.

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Speaker 3: It just feels like you can use that stuff again.

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00:27:46,119 --> 00:27:49,040
Speaker 1: It does come up in quite a few of our episodes,

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00:27:50,720 --> 00:27:55,879
Speaker 1: fascinatingly and kind of the like as time progresses and

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00:27:55,960 --> 00:27:59,640
Speaker 1: we sort of go backwards and for we got rid

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00:27:59,640 --> 00:28:03,480
Speaker 1: of a lot of stuff because of illness, right, because

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00:28:03,480 --> 00:28:07,640
Speaker 1: of the milk, especially milk Bourne concerns about Mickbourne illness

475
00:28:08,680 --> 00:28:11,280
Speaker 1: in the glass, and people felt better to have the

476
00:28:11,280 --> 00:28:13,679
Speaker 1: plastic which was single use and they could throw away.

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00:28:14,800 --> 00:28:18,320
Speaker 3: But it's interesting now we're looking at ways.

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00:28:18,040 --> 00:28:22,000
Speaker 2: To right, We're going like, oh, this actually might not

479
00:28:22,160 --> 00:28:23,879
Speaker 2: be better for anything.

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00:28:25,040 --> 00:28:25,359
Speaker 1: Yeah.

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00:28:25,480 --> 00:28:29,520
Speaker 2: Yeah. One of my in a previous lifetime, one of

482
00:28:29,640 --> 00:28:34,639
Speaker 2: the companies that I that I worked for is the

483
00:28:34,640 --> 00:28:39,240
Speaker 2: maker of Dixie Cups. And one of my jobs for

484
00:28:39,320 --> 00:28:42,560
Speaker 2: them in marketing as a as a kind of I

485
00:28:42,600 --> 00:28:45,880
Speaker 2: don't know, my marketing mercenary and marketer for higher share

486
00:28:47,400 --> 00:28:51,320
Speaker 2: was to go through their archive of these commercials from

487
00:28:51,320 --> 00:28:54,760
Speaker 2: the sixties and seventies for all of these old brands,

488
00:28:54,760 --> 00:28:56,640
Speaker 2: and a lot of what you would see in these

489
00:28:56,680 --> 00:29:00,720
Speaker 2: commercials were like we're like, don't have a dirty cup

490
00:29:00,800 --> 00:29:04,680
Speaker 2: that you wash sitting on your bathroom counter, use clean

491
00:29:04,720 --> 00:29:07,400
Speaker 2: Dixie cups that you throw away after every use. Like

492
00:29:07,440 --> 00:29:11,240
Speaker 2: it was a major it was a major push for

493
00:29:11,560 --> 00:29:12,600
Speaker 2: the use of that product.

494
00:29:13,200 --> 00:29:13,640
Speaker 3: Mm hmm.

495
00:29:14,160 --> 00:29:18,320
Speaker 2: And to me that was kind of like kitchy and funny.

496
00:29:18,520 --> 00:29:21,800
Speaker 2: I had I had friends who like really railed against it,

497
00:29:22,080 --> 00:29:25,239
Speaker 2: like who were just like, no, that's evil, and I

498
00:29:25,280 --> 00:29:29,560
Speaker 2: was like, well, yeah.

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00:29:29,400 --> 00:29:31,360
Speaker 1: And I do think there's something to be said for

500
00:29:32,800 --> 00:29:40,040
Speaker 1: there is a reason people do use disposable products. Oh, sure, accessibility, reasons, time, Oh, there.

501
00:29:39,840 --> 00:29:41,440
Speaker 2: Are reasons, many reasons.

502
00:29:41,520 --> 00:29:45,320
Speaker 1: Yeah, yes, but it is also true that we should

503
00:29:45,320 --> 00:29:46,480
Speaker 1: be thinking about.

504
00:29:48,080 --> 00:29:51,280
Speaker 3: Maybe some hybrid ways we can yeah, you.

505
00:29:51,240 --> 00:29:56,120
Speaker 2: Know, yeah right, and you know I don't know, yeah

506
00:29:56,120 --> 00:30:01,360
Speaker 2: about balancing the convenience of today versus Yeah, how long

507
00:30:01,400 --> 00:30:03,720
Speaker 2: is this gonna last in our environment?

508
00:30:05,240 --> 00:30:05,560
Speaker 3: Yep?

509
00:30:07,000 --> 00:30:09,239
Speaker 2: What's leaching into our bodies? What's going on?

510
00:30:09,320 --> 00:30:09,480
Speaker 1: Yeah?

511
00:30:09,600 --> 00:30:12,000
Speaker 3: Oh, I have a friend who works on microplastics and

512
00:30:12,080 --> 00:30:14,680
Speaker 3: she Oh, we'll tell you about it at a party

513
00:30:14,720 --> 00:30:17,200
Speaker 3: and you will be like, oh wow, I feel bad

514
00:30:17,240 --> 00:30:19,880
Speaker 3: and I'm going home. I love you if you're listening.

515
00:30:25,480 --> 00:30:27,680
Speaker 1: But also we have had amazing listeners write in who

516
00:30:27,680 --> 00:30:30,240
Speaker 1: are working on stuff like this, So yeah, we do

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00:30:30,360 --> 00:30:32,840
Speaker 1: always love hearing from you and the amazing stuff all

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00:30:32,880 --> 00:30:35,880
Speaker 1: of you are doing. And thanks to Judy for writing

519
00:30:35,920 --> 00:30:39,560
Speaker 1: in about this. Yes, if you would like to write

520
00:30:39,600 --> 00:30:42,640
Speaker 1: to us, you can. Our email is hello at savorpod

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00:30:42,680 --> 00:30:43,240
Speaker 1: dot com.

522
00:30:43,400 --> 00:30:46,320
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

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00:30:46,360 --> 00:30:50,720
Speaker 2: and Instagram sometimes at saber pod. We do hope to

524
00:30:50,760 --> 00:30:53,640
Speaker 2: hear from you. Savor is production of iHeartRadio. For more

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00:30:53,640 --> 00:30:56,600
Speaker 2: podcasts from My Heart Radio, you can visit the iHeartRadio app,

526
00:30:56,800 --> 00:30:59,600
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows

527
00:30:59,800 --> 00:31:02,240
Speaker 2: by thanks as always to our super producers Dylan Fagan

528
00:31:02,280 --> 00:31:04,600
Speaker 2: and Andrew Howard. Thanks to you for listening, and we

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00:31:04,640 --> 00:31:14,120
Speaker 2: hope that lots more good things are coming your way.