1 00:00:08,760 --> 00:00:11,760 Speaker 1: Hello, and welcome to food Stuff. I'm Annyies and I'm 2 00:00:11,840 --> 00:00:15,560 Speaker 1: Lauren folc Obam and uh. St Patrick's Day is like 3 00:00:16,040 --> 00:00:20,599 Speaker 1: tomorrow as of this episode coming out, it is we 4 00:00:20,760 --> 00:00:24,160 Speaker 1: have barely dodged our tradition of missing what we call 5 00:00:24,280 --> 00:00:28,800 Speaker 1: tent pole events in the biz entirely. So you've got 6 00:00:28,920 --> 00:00:30,880 Speaker 1: like a twenty four hour period to listen to this, 7 00:00:30,960 --> 00:00:32,760 Speaker 1: and then you can listen to it. Still it'll just 8 00:00:32,800 --> 00:00:36,879 Speaker 1: not be St. Patrick's Day anymore, unless unless again, it's 9 00:00:36,880 --> 00:00:40,920 Speaker 1: a year later. Yeah, and in which case, happy St. 10 00:00:40,920 --> 00:00:53,880 Speaker 1: Patrick's Day from the past. We hope it's a good one. Yeah. So, 11 00:00:54,080 --> 00:00:57,760 Speaker 1: oh man, here here in the United States, St. Patrick's 12 00:00:57,800 --> 00:01:03,120 Speaker 1: Day is very silly. It is. Um, we get a 13 00:01:03,200 --> 00:01:06,920 Speaker 1: lot of stuff wrong about Irish culture, which is distinct 14 00:01:07,080 --> 00:01:11,319 Speaker 1: from Irish American culture and traditions. Oh absolutely, but yeah, 15 00:01:11,319 --> 00:01:14,400 Speaker 1: we get a lot of stuff wrong about about Ireland 16 00:01:14,400 --> 00:01:18,119 Speaker 1: and Irish culture on St. Patrick's Day, including corned beef 17 00:01:18,160 --> 00:01:21,120 Speaker 1: it seems right, which is the topic of today's episode 18 00:01:21,120 --> 00:01:23,479 Speaker 1: because we're like, oh man, St. Patrick's Day episode, let's 19 00:01:23,480 --> 00:01:26,399 Speaker 1: do corned beef. Oh this has nothing to do with Ireland, 20 00:01:26,600 --> 00:01:30,600 Speaker 1: or it does, but in sad ways, Yeah, just to 21 00:01:30,640 --> 00:01:33,720 Speaker 1: get that out of the way. Yeah. Um, st Patrick's 22 00:01:33,760 --> 00:01:37,400 Speaker 1: Day is the biggest day of the year for US 23 00:01:37,560 --> 00:01:41,280 Speaker 1: cabbage consumption. Okay, yes, and it's a pretty big day 24 00:01:41,360 --> 00:01:45,039 Speaker 1: for beef brisket as well. Absolutely. Um. Also shout out 25 00:01:45,080 --> 00:01:48,000 Speaker 1: to listener Mike who wrote in on Facebook about a 26 00:01:48,040 --> 00:01:51,200 Speaker 1: billion years ago, probably more like one year ago, but 27 00:01:51,480 --> 00:01:54,640 Speaker 1: to request corn beef as a topic, specifically to answer 28 00:01:54,680 --> 00:01:58,920 Speaker 1: the question of why most canned corned beef is from Brazil. 29 00:01:59,400 --> 00:02:01,880 Speaker 1: Mm hmm, which is the thing that I didn't know 30 00:02:01,960 --> 00:02:05,720 Speaker 1: until he had mentioned that. But it is mostly from 31 00:02:05,760 --> 00:02:08,519 Speaker 1: Brazil and other parts of South America. And who, buddy, 32 00:02:08,560 --> 00:02:11,079 Speaker 1: are we going to get into that? Yeah we are. 33 00:02:11,840 --> 00:02:17,080 Speaker 1: Oh it's also sad. Yes, um. Well, let's start the 34 00:02:17,080 --> 00:02:20,480 Speaker 1: episode with our our question. We always start episodes with 35 00:02:21,040 --> 00:02:25,799 Speaker 1: corned beef. What is it delicious? Yeah, it's pretty good. 36 00:02:27,040 --> 00:02:32,680 Speaker 1: Corned beef is a salt cured, spiced beef product. The 37 00:02:32,720 --> 00:02:36,639 Speaker 1: corn comes from the kernels or grains or corns of 38 00:02:36,680 --> 00:02:40,320 Speaker 1: salt used in making it. In British English, it's sometimes 39 00:02:40,320 --> 00:02:43,800 Speaker 1: referred to or often referred to as salt beef, and 40 00:02:43,919 --> 00:02:47,079 Speaker 1: in the modern American concept of fresh corned beef, it's 41 00:02:47,080 --> 00:02:50,480 Speaker 1: made from from brisket, which is a cut of beef 42 00:02:50,520 --> 00:02:53,560 Speaker 1: that is the lower chest or like the breast of cattle, 43 00:02:54,040 --> 00:02:57,520 Speaker 1: and it's a really tough, fibery muscle, so it is 44 00:02:57,560 --> 00:03:00,640 Speaker 1: perfect for the kind of curing and slow cooking that 45 00:03:00,720 --> 00:03:03,440 Speaker 1: corned beef calls for, because all that helps break the 46 00:03:03,440 --> 00:03:06,920 Speaker 1: tissue down and make it really tender. Um. The spice 47 00:03:06,919 --> 00:03:10,440 Speaker 1: blend used can vary pretty widely, but typically involves a 48 00:03:10,560 --> 00:03:16,200 Speaker 1: black pepper, a mustard seed, ginger, coriander, allspice, clove, and 49 00:03:16,400 --> 00:03:20,120 Speaker 1: bay leaves. So you're making some corn beef, you you 50 00:03:20,200 --> 00:03:22,920 Speaker 1: brine or dry cure whatever you prefer, the brisket with 51 00:03:23,000 --> 00:03:26,240 Speaker 1: some spices, then simmer it with some more spices real 52 00:03:26,360 --> 00:03:30,240 Speaker 1: slow and serve it in slices. Um, and it becomes 53 00:03:30,240 --> 00:03:34,000 Speaker 1: this kind of flaky tender thing and tastes like a 54 00:03:34,040 --> 00:03:38,600 Speaker 1: little bit like Christmas. If that makes it. I don't 55 00:03:38,640 --> 00:03:41,080 Speaker 1: know that particular spice blend. Always anything with cloves, and 56 00:03:41,120 --> 00:03:45,520 Speaker 1: I'm just like, tastes like Christmas. Um. Again, in the 57 00:03:45,560 --> 00:03:49,360 Speaker 1: American preparation, you might add potatoes, cabbage, and carrots to 58 00:03:49,440 --> 00:03:52,840 Speaker 1: the simmer pot or cook them alongside for serving. My 59 00:03:52,920 --> 00:03:56,000 Speaker 1: dad always served corn beef with mustard. Um, But we 60 00:03:56,120 --> 00:03:58,240 Speaker 1: served like everything with mustard really, so I'm not sure 61 00:03:58,280 --> 00:04:00,800 Speaker 1: if that's typical or if that's really just dust. It 62 00:04:00,840 --> 00:04:03,560 Speaker 1: goes really well, though I would imagine it does. Yeah. 63 00:04:03,800 --> 00:04:08,400 Speaker 1: I've never had sliced corned beef oh no, no, um, 64 00:04:08,440 --> 00:04:11,840 Speaker 1: but I've had like chunks, like like pulled or chopped. Yeah, 65 00:04:12,080 --> 00:04:14,920 Speaker 1: and my dad really liked it. From the canned corned 66 00:04:14,920 --> 00:04:16,880 Speaker 1: beef hash I has a kid. That was one of 67 00:04:16,920 --> 00:04:19,559 Speaker 1: those foods that I thought was weird and I don't 68 00:04:19,560 --> 00:04:23,119 Speaker 1: think I ever actually tried it. Yeah, corn beef hash 69 00:04:23,240 --> 00:04:25,520 Speaker 1: is can't can't be made with with fresh corn beef, 70 00:04:25,560 --> 00:04:28,040 Speaker 1: but perhaps more frequently is made with canned and it's 71 00:04:28,080 --> 00:04:30,480 Speaker 1: a it's a popular breakfast here in the States and 72 00:04:30,720 --> 00:04:33,800 Speaker 1: the UK. Um. It's a yeah, yeah, you you take 73 00:04:33,839 --> 00:04:39,360 Speaker 1: some some chopped potatoes and some uh pulled corned beef 74 00:04:39,560 --> 00:04:42,880 Speaker 1: and fried up in a skillet, put an egg on it, 75 00:04:42,920 --> 00:04:46,240 Speaker 1: maybe some hot sauce. That's like my dad's favorite meal 76 00:04:46,360 --> 00:04:50,240 Speaker 1: right there. I can't imagine anything my dad would like more. 77 00:04:50,640 --> 00:04:53,600 Speaker 1: The fresh stuff is delicious. I don't think I've ever 78 00:04:53,680 --> 00:04:57,520 Speaker 1: had canned corned beef. Um. But okay, back back to 79 00:04:57,520 --> 00:04:59,719 Speaker 1: the back to the kind of the the science process 80 00:04:59,760 --> 00:05:03,400 Speaker 1: here um the the salt in the brine or the 81 00:05:03,480 --> 00:05:06,719 Speaker 1: drag here makes all of the muscle fibers in the 82 00:05:06,760 --> 00:05:09,640 Speaker 1: meat kind of bundle up, helping create the sort of 83 00:05:09,680 --> 00:05:14,040 Speaker 1: flaky texture the final product. And slow cooking is just 84 00:05:14,080 --> 00:05:16,839 Speaker 1: as key as the salt is, because the gentle heat 85 00:05:17,440 --> 00:05:20,520 Speaker 1: um of a low, slow summer will turn all of 86 00:05:20,560 --> 00:05:23,120 Speaker 1: the tough connective tissue bits in the meat into like 87 00:05:23,160 --> 00:05:26,520 Speaker 1: a soft gelatine that just barely hold the threads of 88 00:05:26,520 --> 00:05:30,080 Speaker 1: meat together, so you get that perfect fork tender kind 89 00:05:30,120 --> 00:05:34,320 Speaker 1: of texture and so hungry, oh I know, Oh my goodness. 90 00:05:35,080 --> 00:05:39,240 Speaker 1: One other common ingredient is a sodium nitrite, a preservative 91 00:05:39,279 --> 00:05:41,280 Speaker 1: we talked a little bit about in our spam episode. 92 00:05:41,720 --> 00:05:46,799 Speaker 1: It prevents bacterial growth in meat Clustridium Clustridium botu linum 93 00:05:47,120 --> 00:05:50,680 Speaker 1: or botuli is um bacteria specifically, and also adds a 94 00:05:50,720 --> 00:05:54,040 Speaker 1: little bit of tangy flavor and also preserves the pinkish 95 00:05:54,040 --> 00:05:57,960 Speaker 1: red color of meat through the cooking process by preventing 96 00:05:57,960 --> 00:06:01,160 Speaker 1: the oxidation of the pigments in meat that make it 97 00:06:01,200 --> 00:06:05,960 Speaker 1: red um. Exposure to air or the cooking process will 98 00:06:06,000 --> 00:06:09,800 Speaker 1: usually oxidize those pigments, turning them brown, but not so 99 00:06:10,040 --> 00:06:12,160 Speaker 1: when nitrites are in the mix. They bond with the 100 00:06:12,279 --> 00:06:15,600 Speaker 1: with the iron adoms that would normally catalyze the oxidation process, 101 00:06:16,040 --> 00:06:20,560 Speaker 1: thus preventing it. Chemistry is so tasty. I think one 102 00:06:20,600 --> 00:06:24,440 Speaker 1: of my rejected titles for the Spam episode was I'm pink, 103 00:06:24,600 --> 00:06:32,480 Speaker 1: therefore I'm spam. Oh, I don't think. I don't think 104 00:06:32,520 --> 00:06:36,120 Speaker 1: I saw that one. Well. I think I probably suggested 105 00:06:36,200 --> 00:06:40,200 Speaker 1: thirty titles for the Spam episode now. Also, I'm just thinking, like, 106 00:06:40,200 --> 00:06:42,200 Speaker 1: are there some that are so silly that you don't 107 00:06:42,200 --> 00:06:48,719 Speaker 1: actually send them to me? Sometimes peek behind the behind 108 00:06:48,720 --> 00:06:52,640 Speaker 1: the pod curtain here, y'all. Annie for every episode sends 109 00:06:52,640 --> 00:06:55,479 Speaker 1: me a huge list of possible titles, most of which 110 00:06:55,640 --> 00:07:02,120 Speaker 1: are puns, most of which are song lyric related ones. Yeah, yeah, 111 00:07:02,160 --> 00:07:05,839 Speaker 1: And I remember distinctly with Spam having a moment where 112 00:07:05,839 --> 00:07:09,039 Speaker 1: I was just laughing and I had already written probably 113 00:07:09,080 --> 00:07:13,920 Speaker 1: twenty and having to stop myself, this is too much, 114 00:07:14,120 --> 00:07:17,440 Speaker 1: you need to move on. Pretty frequently when I'm going 115 00:07:17,440 --> 00:07:19,679 Speaker 1: through them, we'll just start laughing out loud at my desk, 116 00:07:19,840 --> 00:07:22,000 Speaker 1: causing many other people in the office to go, what's 117 00:07:22,000 --> 00:07:23,840 Speaker 1: so funny? And then I tell them some kind of 118 00:07:23,880 --> 00:07:26,520 Speaker 1: weird like Brussels sprout related pun and they're just like, 119 00:07:26,600 --> 00:07:35,800 Speaker 1: that's not funny. Oh, I say, it's hilarious. Okay, But 120 00:07:36,360 --> 00:07:41,440 Speaker 1: back to back to corn beef. Yes, uh, speaking of preservation, 121 00:07:41,480 --> 00:07:44,040 Speaker 1: as we were a moment ago with nitrates, fresh corned 122 00:07:44,080 --> 00:07:47,920 Speaker 1: beef is really only a small slice of the corned 123 00:07:47,920 --> 00:07:53,040 Speaker 1: beef pie. Yeah, because canned corn beef, that is corned 124 00:07:53,040 --> 00:07:55,960 Speaker 1: beef that has been cooked and chopped up and is 125 00:07:56,160 --> 00:07:58,400 Speaker 1: sort of glued together in a loaf with a little 126 00:07:58,400 --> 00:08:02,160 Speaker 1: bit of extra gelatin and can um, was used extensively 127 00:08:02,280 --> 00:08:05,520 Speaker 1: to feed soldiers throughout the world wars and is popular 128 00:08:05,600 --> 00:08:07,960 Speaker 1: and or nostalgic and lots of places around the world, 129 00:08:08,640 --> 00:08:14,640 Speaker 1: similar to spam. The Caribbean, Australia, England, and the Philippines 130 00:08:14,840 --> 00:08:17,000 Speaker 1: seemed to be the kind of major consumers, but it 131 00:08:17,120 --> 00:08:21,040 Speaker 1: is sold and made like everywhere. Um. It's known by 132 00:08:21,040 --> 00:08:24,280 Speaker 1: a few names, bully beef in English speaking areas, bully 133 00:08:24,320 --> 00:08:29,280 Speaker 1: coming from the French for boiled bullye and lof in Israel, 134 00:08:29,640 --> 00:08:35,079 Speaker 1: um from meat loaf. Oh huh, yeah, another nostalgic food. 135 00:08:35,120 --> 00:08:37,760 Speaker 1: I find meat loaf. Oh, oh my goodness, I have 136 00:08:37,960 --> 00:08:43,360 Speaker 1: intense meat loaf emotions. Do wow, and meatballs. I really 137 00:08:43,360 --> 00:08:46,559 Speaker 1: love meatballs. Okay, get to know. I like knowing a 138 00:08:46,559 --> 00:08:50,640 Speaker 1: little food things about people. Oh yeah, Okay. That breakfast 139 00:08:50,640 --> 00:08:54,360 Speaker 1: hash thing that we mentioned earlier has been around since 140 00:08:54,400 --> 00:08:56,439 Speaker 1: at least the eighteen eighties in the United States. It 141 00:08:56,520 --> 00:09:00,360 Speaker 1: showed up in the Boston Cooking School cookbook around then. 142 00:09:00,880 --> 00:09:04,440 Speaker 1: And UM in in Puerto Rico, UM corn beef is 143 00:09:04,880 --> 00:09:07,880 Speaker 1: really popular. Canned corn beef is and it's a common 144 00:09:08,000 --> 00:09:11,120 Speaker 1: ingredient in Alcapuria, which are these fritters made of green 145 00:09:11,160 --> 00:09:13,520 Speaker 1: banana and tara root that are then stuffed with meat. 146 00:09:13,960 --> 00:09:17,640 Speaker 1: UM and tins are apparently sold everywhere, like every convenient 147 00:09:17,720 --> 00:09:24,440 Speaker 1: store really has them. Yeah, they're just omnipresent. Yeah. By 148 00:09:24,480 --> 00:09:29,719 Speaker 1: the numbers, UM, Americans consume some seventy million pounds of 149 00:09:29,880 --> 00:09:33,959 Speaker 1: corned beef on St. Patrick's Day Every year, UM sales 150 00:09:34,040 --> 00:09:37,400 Speaker 1: of precured corned beef leap from their normal like one 151 00:09:37,400 --> 00:09:42,000 Speaker 1: percent of total retail beef sales um to nine of 152 00:09:42,080 --> 00:09:45,040 Speaker 1: retail beef sales during the month of March. It is 153 00:09:45,280 --> 00:09:48,480 Speaker 1: such a serious industry and tradition that American Catholics have 154 00:09:48,559 --> 00:09:52,520 Speaker 1: been pardoned from the usual abstinence from meat on Lenten Fridays. 155 00:09:52,640 --> 00:09:58,120 Speaker 1: When St Patrick's Day has fallen on a Friday. I 156 00:09:58,200 --> 00:10:01,920 Speaker 1: have noticed in my March trips to the grocery store 157 00:10:02,880 --> 00:10:07,400 Speaker 1: a lot of um coupons and ads for beef, biscuit 158 00:10:07,760 --> 00:10:12,000 Speaker 1: and cabbage, and you never see those any other time 159 00:10:12,000 --> 00:10:16,560 Speaker 1: in the US, only this specific time. Yeah. But again, 160 00:10:16,840 --> 00:10:19,720 Speaker 1: so so this is all for St Patrick's Day, hy hypothetically, 161 00:10:19,800 --> 00:10:23,360 Speaker 1: but again this is not really an Irish dish. Bacon 162 00:10:23,440 --> 00:10:29,760 Speaker 1: and cabbage is But let's let's look at how this happened. Yeah, 163 00:10:30,320 --> 00:10:33,360 Speaker 1: but first let's look or rather listen to a quick 164 00:10:33,400 --> 00:10:47,040 Speaker 1: ad from our lovely sponsor, and we're back. Thank you sponsoring, Yes, 165 00:10:47,080 --> 00:10:50,400 Speaker 1: thank you. Okay, if we could hop in a time 166 00:10:50,440 --> 00:10:57,520 Speaker 1: machine and go back to ancient island, we would not 167 00:10:57,840 --> 00:11:02,160 Speaker 1: find a lot of beef on Irish table. No, no, no, no, no, 168 00:11:02,160 --> 00:11:05,680 Speaker 1: no no, because the cow symbolized wealth in the Gaelic 169 00:11:06,040 --> 00:11:10,200 Speaker 1: was a Gaelic or Gallic Gaelic Gaelic tradition and was 170 00:11:10,400 --> 00:11:13,680 Speaker 1: mostly enjoyed by royalty. And even then it was mostly 171 00:11:13,800 --> 00:11:16,480 Speaker 1: old cattle that we're not producing any more milk, that 172 00:11:16,520 --> 00:11:21,000 Speaker 1: would be yeah, And this was like a very serious thing, 173 00:11:21,120 --> 00:11:25,760 Speaker 1: firstly because the people of that area really loved cheese, 174 00:11:26,400 --> 00:11:29,080 Speaker 1: but also because the size of your cattle herd was 175 00:11:29,160 --> 00:11:32,320 Speaker 1: such a status symbol. Like wars were started over the 176 00:11:32,320 --> 00:11:36,959 Speaker 1: theft of cows between tribes. I wonder how big one 177 00:11:37,000 --> 00:11:40,600 Speaker 1: of these cattle herds got. I'm not sure for the research. 178 00:11:41,440 --> 00:11:44,520 Speaker 1: That wouldn't change until the English took Ireland over in 179 00:11:44,559 --> 00:11:48,640 Speaker 1: the sixteenth century CE. The ancient Romans passed their love 180 00:11:48,679 --> 00:11:51,160 Speaker 1: of beef to the English, and English did the same 181 00:11:51,480 --> 00:11:54,839 Speaker 1: for the Irish. Uh English conquerors put strict in a 182 00:11:54,960 --> 00:11:57,720 Speaker 1: press of oppressive laws in place, seizing up Irish land 183 00:11:57,720 --> 00:12:01,880 Speaker 1: and dividing it up into plantations. The English exported Irish 184 00:12:01,880 --> 00:12:04,240 Speaker 1: cows to their own country until the passing of a 185 00:12:04,280 --> 00:12:07,400 Speaker 1: series of laws in the sixteen sixties called the Cattle Acts, 186 00:12:07,800 --> 00:12:10,200 Speaker 1: which forbade at the export of Irish beef and in 187 00:12:10,280 --> 00:12:14,720 Speaker 1: turn lowered the cost of beef in Ireland. The British 188 00:12:14,920 --> 00:12:18,319 Speaker 1: also introduced the potato to Ireland, by the way, and 189 00:12:18,400 --> 00:12:22,720 Speaker 1: they also the British were huge beef fans, and supposedly 190 00:12:22,800 --> 00:12:25,559 Speaker 1: that's why the Sunday rose distill a thing I want 191 00:12:25,600 --> 00:12:29,840 Speaker 1: to know more future research. Indeed, so much future research. Always, 192 00:12:30,640 --> 00:12:33,920 Speaker 1: humans have been preserving meat with salt for thousands of years, 193 00:12:33,920 --> 00:12:36,800 Speaker 1: but this is around the time the phrase corned beef originated, 194 00:12:36,960 --> 00:12:39,719 Speaker 1: as Lauren mentioned before as reference to corned as a 195 00:12:39,760 --> 00:12:43,080 Speaker 1: reference to the large kernel size crystals of rock salt 196 00:12:43,480 --> 00:12:46,880 Speaker 1: used to preserve the meat. The term corned for salt 197 00:12:47,000 --> 00:12:50,280 Speaker 1: goes in written records all the way back to eight 198 00:12:50,440 --> 00:12:54,880 Speaker 1: eight eight see yeah. The Irish salt tax was far 199 00:12:55,000 --> 00:12:58,320 Speaker 1: lower than that of the English salt tax, allowing the 200 00:12:58,360 --> 00:13:00,800 Speaker 1: Irish to import higher qualities, and the quality of the 201 00:13:00,840 --> 00:13:02,839 Speaker 1: salt is key to the quality of the corn beef. 202 00:13:03,760 --> 00:13:07,240 Speaker 1: Because of that and the larger population of cattle, Ireland 203 00:13:07,280 --> 00:13:11,280 Speaker 1: got a reputation for their high quality corned beef products. 204 00:13:11,960 --> 00:13:15,560 Speaker 1: Up until the eighteenth century, Cork, Ireland shipped over half 205 00:13:15,960 --> 00:13:20,920 Speaker 1: of the country's corn beef products, mostly in cans. Irish 206 00:13:20,920 --> 00:13:25,520 Speaker 1: corn beef dominated transatlantic trade, providing the supply for French 207 00:13:25,600 --> 00:13:29,160 Speaker 1: and American colonies, the British and French navies, and in 208 00:13:29,280 --> 00:13:32,560 Speaker 1: fact the demand was so high that Britain allowed France 209 00:13:32,840 --> 00:13:36,080 Speaker 1: to stop over into Ireland for corned beef even when 210 00:13:36,080 --> 00:13:38,920 Speaker 1: they were at war with each other. Too much money 211 00:13:38,960 --> 00:13:41,400 Speaker 1: to be made come get our corn beef. That's true. 212 00:13:41,800 --> 00:13:44,600 Speaker 1: At first I couldn't have them why they would do that? 213 00:13:44,720 --> 00:13:47,000 Speaker 1: But I suppose that if the money, if the money 214 00:13:47,040 --> 00:13:53,439 Speaker 1: is right. Hey. Unfortunately, the demand and popularity caused the 215 00:13:53,480 --> 00:13:55,960 Speaker 1: price to rise until it was for the most part 216 00:13:56,040 --> 00:14:00,160 Speaker 1: unattainable for the people making it. Even when the North 217 00:14:00,200 --> 00:14:03,080 Speaker 1: American colonies started making corn beef of their own in 218 00:14:03,120 --> 00:14:06,439 Speaker 1: the mid till late eighteenth century, decreasing demand for the 219 00:14:06,480 --> 00:14:09,160 Speaker 1: Irish product, it was still for the most part too 220 00:14:09,160 --> 00:14:12,880 Speaker 1: expensive for the Irish people. The Irish turned instead to 221 00:14:13,200 --> 00:14:18,360 Speaker 1: salted pork products and potatoes, hence the bacon and bake, 222 00:14:18,440 --> 00:14:20,720 Speaker 1: bacon and potatoes, bacon and cabbage kind of thing. Right. 223 00:14:21,640 --> 00:14:24,000 Speaker 1: A lot of the demand from France and Britain was 224 00:14:24,040 --> 00:14:27,160 Speaker 1: not for their own populations, but for feeding slaves in 225 00:14:27,240 --> 00:14:30,640 Speaker 1: their colonies, and because of this, corned beef was viewed 226 00:14:30,680 --> 00:14:35,280 Speaker 1: as a food for the poor or enslaved. Just by 227 00:14:35,320 --> 00:14:40,480 Speaker 1: the way. Oh and also onto another depressing thing. Um. 228 00:14:40,560 --> 00:14:44,040 Speaker 1: Then came the Irish potato famine of the eighteen forties, 229 00:14:44,080 --> 00:14:47,320 Speaker 1: also known as the Great Famine. The Irish were left 230 00:14:47,440 --> 00:14:51,480 Speaker 1: with very few options um either stay and possibly starve, 231 00:14:52,040 --> 00:14:57,000 Speaker 1: or immigrate to somewhere with better prospects. Over a million 232 00:14:57,000 --> 00:15:01,720 Speaker 1: people starved and over a million migrated, and to date 233 00:15:02,000 --> 00:15:05,240 Speaker 1: the Irish population has not reached the level that it 234 00:15:05,360 --> 00:15:09,120 Speaker 1: was Previous to this, a large portion of the immigrants 235 00:15:09,120 --> 00:15:11,760 Speaker 1: traveled to the US on what we're called coffin ships. 236 00:15:12,440 --> 00:15:15,880 Speaker 1: This term came about at the rampant practice of landlords 237 00:15:15,920 --> 00:15:19,000 Speaker 1: of victing tenants that couldn't pay for rent and paying 238 00:15:19,000 --> 00:15:21,720 Speaker 1: to ship them off to North American colonies, promising that 239 00:15:21,760 --> 00:15:25,080 Speaker 1: there would be clothes and food and money once the 240 00:15:25,080 --> 00:15:29,760 Speaker 1: immigrants reached their destination, and the evict s were packed 241 00:15:29,760 --> 00:15:35,320 Speaker 1: into poorly constructed vessels and shipped off. Those who survived 242 00:15:35,400 --> 00:15:38,800 Speaker 1: the journey often arrived sick and had to go through 243 00:15:39,080 --> 00:15:43,800 Speaker 1: medical inspection and quarantine if any illness was found, and 244 00:15:43,840 --> 00:15:46,800 Speaker 1: there was only one small facility in Canada that was 245 00:15:46,840 --> 00:15:52,359 Speaker 1: supposed to handle all of this, and by June fourteen 246 00:15:52,440 --> 00:15:56,760 Speaker 1: thousand immigrants waited in a line stretching over two miles 247 00:15:56,880 --> 00:15:59,880 Speaker 1: to be seen to be inspected. The line of car 248 00:16:00,040 --> 00:16:02,760 Speaker 1: fan ships looking to dock at the facility was miles 249 00:16:02,760 --> 00:16:05,400 Speaker 1: long as well. Because of this, a lot of those 250 00:16:05,440 --> 00:16:09,960 Speaker 1: that arrived healthy got ill and often died, while waiting 251 00:16:10,160 --> 00:16:15,760 Speaker 1: for inspection, and dead bodies were just dumped overboard. Some 252 00:16:15,880 --> 00:16:18,960 Speaker 1: of the sick were dropped off on the island serving 253 00:16:18,960 --> 00:16:22,480 Speaker 1: as quarantine and left to crawl to the hospital if 254 00:16:22,480 --> 00:16:25,280 Speaker 1: they could manage it, and most of them could not 255 00:16:25,320 --> 00:16:28,120 Speaker 1: manage it. Fever sheds were set up for the hospital 256 00:16:28,200 --> 00:16:32,800 Speaker 1: overflow without adequipe beds and equipment, staff or general conditions, 257 00:16:33,640 --> 00:16:36,200 Speaker 1: and people who died in these sheds were piled together 258 00:16:36,960 --> 00:16:41,360 Speaker 1: and then just left. Due to the overwhelming number of 259 00:16:41,360 --> 00:16:45,640 Speaker 1: ships arriving, the quarantine standards were abandoned. Passengers realized that 260 00:16:45,840 --> 00:16:48,840 Speaker 1: the promises of an agent awaiting them with food, clothing, 261 00:16:48,920 --> 00:16:52,280 Speaker 1: money at landfall were false and that returning to Ireland 262 00:16:52,320 --> 00:16:54,400 Speaker 1: if they wanted to was financially out of the question. 263 00:16:54,400 --> 00:16:56,240 Speaker 1: That was the whole point. Landlords didn't want them to 264 00:16:56,240 --> 00:17:00,000 Speaker 1: come back. Montreal received the highest number of Irish immigan, 265 00:17:00,000 --> 00:17:02,520 Speaker 1: and many of whom were forced to wander around the 266 00:17:02,560 --> 00:17:05,639 Speaker 1: cold Canadian winter homeless, and they were shunned due to 267 00:17:05,840 --> 00:17:09,480 Speaker 1: fear of disease. Of those that survived, many chose to 268 00:17:09,480 --> 00:17:12,840 Speaker 1: cross the border into the US, settling together in large 269 00:17:12,840 --> 00:17:15,119 Speaker 1: cities like New York, in part to shield themselves from 270 00:17:15,240 --> 00:17:19,000 Speaker 1: anti Catholic attitudes in the US, and also because there 271 00:17:19,000 --> 00:17:23,680 Speaker 1: were other immigrant populations in large cities like that. While 272 00:17:23,720 --> 00:17:26,560 Speaker 1: things certainly weren't easy for Irish immigrants, many of them 273 00:17:26,560 --> 00:17:28,200 Speaker 1: were able to do better in the US than they 274 00:17:28,200 --> 00:17:31,720 Speaker 1: had been able to in Ireland and many cases, in 275 00:17:31,760 --> 00:17:34,560 Speaker 1: many cases were able to afford corned beef for the 276 00:17:34,600 --> 00:17:37,960 Speaker 1: first time. It helped that beef was relatively inexpensive in 277 00:17:37,960 --> 00:17:43,000 Speaker 1: the United States. However, it wasn't the same corn beef 278 00:17:43,000 --> 00:17:46,320 Speaker 1: their Irish ancestors would have had. It was Jewish corned 279 00:17:46,359 --> 00:17:49,960 Speaker 1: beef made using the Kosher cut of beef brisket, usually 280 00:17:49,960 --> 00:17:52,960 Speaker 1: cooked in a pot with potatoes and cabbage, And of note, 281 00:17:53,160 --> 00:17:55,800 Speaker 1: in the US, pork was generally more expensive than beef, 282 00:17:56,040 --> 00:17:59,359 Speaker 1: and potatoes and cabbage were cheap as well, cabbage especially 283 00:17:59,480 --> 00:18:02,360 Speaker 1: more so than potatoes. Um, and I asked. I read 284 00:18:02,359 --> 00:18:04,359 Speaker 1: a lot of stuff that I didn't have time to 285 00:18:04,400 --> 00:18:07,639 Speaker 1: dive into deeply because it was conflicting. But UM about 286 00:18:07,640 --> 00:18:10,800 Speaker 1: this connection between the Irish community, in the Jewish community, 287 00:18:10,880 --> 00:18:13,040 Speaker 1: and especially in cities like New York where they were 288 00:18:13,040 --> 00:18:14,919 Speaker 1: all kind of living in close quarters, and some of 289 00:18:14,920 --> 00:18:17,800 Speaker 1: the spices that they spices and processes that Jews were 290 00:18:17,880 --> 00:18:20,359 Speaker 1: using in delicatessens at the time. We're kind of bleeding 291 00:18:20,359 --> 00:18:23,960 Speaker 1: over right, And I remember reading a lot about characters 292 00:18:23,960 --> 00:18:27,240 Speaker 1: and Broadway plays that were like Irish and Jewish immigrants. 293 00:18:28,040 --> 00:18:33,440 Speaker 1: It's like see evidence anyway, um, and Saint Patrick's Day, 294 00:18:33,440 --> 00:18:37,040 Speaker 1: which originally was a religious holiday in Ireland, became a 295 00:18:37,040 --> 00:18:41,840 Speaker 1: celebration in the US of cultural heritage for Irish immigrants, 296 00:18:41,880 --> 00:18:46,760 Speaker 1: and the celebratory meal largely became corned beef. The Irish 297 00:18:46,800 --> 00:18:50,480 Speaker 1: association with corn beef was pretty firmly cemented by the 298 00:18:50,560 --> 00:18:52,720 Speaker 1: nineteen fifties and sixties. But it goes back a lot 299 00:18:52,720 --> 00:18:55,399 Speaker 1: earlier than it does. It was President Lincoln's mail of 300 00:18:55,520 --> 00:18:58,960 Speaker 1: choice at his march in our ural lunch. And don't 301 00:18:59,000 --> 00:19:03,320 Speaker 1: forget corned beef sandwich was the first sandwich to be 302 00:19:03,400 --> 00:19:07,640 Speaker 1: consumed in space in and you can visit this sandwich 303 00:19:07,920 --> 00:19:11,480 Speaker 1: at the gust Griss Memorial Museum in Mitchell, Indiana. It's 304 00:19:11,480 --> 00:19:15,159 Speaker 1: the sandwich that was smuggled onto the space shuttles. Yeah, 305 00:19:15,280 --> 00:19:19,360 Speaker 1: it's oh, it's great. It is. Oh. Listeners, if you've 306 00:19:19,400 --> 00:19:23,800 Speaker 1: been send pictures. Yeah, oh yes, absolutely famous sandwiches anytime 307 00:19:23,800 --> 00:19:27,800 Speaker 1: you want to send us pictures of famous sandwiches. UM. Meanwhile, 308 00:19:27,920 --> 00:19:32,439 Speaker 1: around the world, canned corned beef was this huge industry 309 00:19:33,040 --> 00:19:36,520 Speaker 1: because colonization and the Atlantic slave trade had turned the 310 00:19:36,560 --> 00:19:41,000 Speaker 1: cattle friendly areas of South America into this huge beef 311 00:19:41,080 --> 00:19:44,760 Speaker 1: product market. UM. What would become one of the biggest 312 00:19:44,760 --> 00:19:47,840 Speaker 1: operations began in the eighteen sixties in a town in 313 00:19:48,000 --> 00:19:52,240 Speaker 1: Uruguay called Fray bentos Um. A British company with German 314 00:19:52,240 --> 00:19:57,359 Speaker 1: researchers called lie Big Extract of Meat Company Extract of 315 00:19:57,440 --> 00:20:00,840 Speaker 1: Meat Um. They started up at this end streel complex 316 00:20:00,880 --> 00:20:06,440 Speaker 1: there that geniusly handled the entire process of creating processed 317 00:20:06,480 --> 00:20:11,680 Speaker 1: meat on a global scale from this single site UM 318 00:20:11,920 --> 00:20:15,359 Speaker 1: like up to and including having having living and social 319 00:20:15,359 --> 00:20:17,719 Speaker 1: space for for the workers. They're like. It was just 320 00:20:18,160 --> 00:20:21,760 Speaker 1: so meticulously planned and so effective that it's now a 321 00:20:21,880 --> 00:20:28,080 Speaker 1: UNESCO World Heritage Site for kind of exemplifying the Industrial revolution. UM. 322 00:20:28,119 --> 00:20:32,800 Speaker 1: This production capacity, and of course canned corned beef's nonperishability 323 00:20:33,119 --> 00:20:36,600 Speaker 1: would make the product UM a staple in British rations 324 00:20:36,680 --> 00:20:39,760 Speaker 1: by the turn of the nineteenth century, UM, of course, 325 00:20:39,800 --> 00:20:43,400 Speaker 1: being called bully beef by most people there. A British 326 00:20:43,400 --> 00:20:45,800 Speaker 1: tank in World War One was named fra bentos by 327 00:20:45,840 --> 00:20:49,920 Speaker 1: the soldiers who who reported feeling like tinned meat inside 328 00:20:49,920 --> 00:20:57,960 Speaker 1: of it. Okay. Competing beef processing companies would pop up 329 00:20:57,960 --> 00:21:01,439 Speaker 1: in Brazil and Argentina, and by World War Two, canned 330 00:21:01,440 --> 00:21:05,879 Speaker 1: corned beef was used across the Allied forces because it 331 00:21:05,920 --> 00:21:08,679 Speaker 1: could be made kosher. It was also a staple in 332 00:21:08,760 --> 00:21:13,960 Speaker 1: relief packages for Jewish war victims in Europe and probably 333 00:21:14,000 --> 00:21:17,399 Speaker 1: wasn't really delicious. Um. You know, it was about as 334 00:21:17,480 --> 00:21:20,199 Speaker 1: much fat and gelatine as it was meat. But it 335 00:21:20,280 --> 00:21:24,359 Speaker 1: was food, that's true. It was portable, yeah, um. After 336 00:21:24,400 --> 00:21:29,040 Speaker 1: the wars, production continued and burgeoned by this growing middle 337 00:21:29,119 --> 00:21:35,359 Speaker 1: class with an interest in affordable and convenient foods. Unfortunately, 338 00:21:36,040 --> 00:21:39,640 Speaker 1: part of that affordability came from the lax food safety 339 00:21:39,680 --> 00:21:43,119 Speaker 1: standards in these South American plants that were being overseen 340 00:21:43,359 --> 00:21:49,400 Speaker 1: by British companies. In nineteen sixty four, readers of the 341 00:21:49,520 --> 00:21:52,679 Speaker 1: press and journal out of Aberdeen, Scotland came across this 342 00:21:52,800 --> 00:21:58,200 Speaker 1: headline from the Medical Officer of Health, Ian Queen Typhoid 343 00:21:58,240 --> 00:22:03,000 Speaker 1: and a bulletin. At the time, the city was in 344 00:22:03,040 --> 00:22:05,199 Speaker 1: the midst of a typhoid outbreak that had begun a 345 00:22:05,240 --> 00:22:09,240 Speaker 1: week earlier, McQueen concluded that a large can of corned 346 00:22:09,320 --> 00:22:13,800 Speaker 1: beef from Argentina and a contaminated flicing machine was to 347 00:22:13,920 --> 00:22:17,879 Speaker 1: blame from This spawned a sort of Upton Sinclair's The 348 00:22:17,960 --> 00:22:23,400 Speaker 1: Jungle response, with local, national and international coverage. Over five 349 00:22:23,640 --> 00:22:28,400 Speaker 1: d people were hospitalized. McQueen jumped up even more fear 350 00:22:28,440 --> 00:22:31,080 Speaker 1: when he suggested that the tainted meat came from the 351 00:22:31,119 --> 00:22:33,600 Speaker 1: supply of the government kept in case of nuclear war. 352 00:22:34,200 --> 00:22:37,359 Speaker 1: This escalated very quickly, and within a month of that 353 00:22:37,480 --> 00:22:42,160 Speaker 1: first headline, numerous corn beef stocks were recalled. The use 354 00:22:42,200 --> 00:22:45,359 Speaker 1: of non chlorinated water in the manufacture of tins of 355 00:22:45,400 --> 00:22:48,320 Speaker 1: corn beef was thought to be the culprit, and it 356 00:22:48,320 --> 00:22:52,119 Speaker 1: brought into question the food safety of all of the 357 00:22:52,160 --> 00:22:55,639 Speaker 1: government supply. It also bought the light three smaller typhoid 358 00:22:55,640 --> 00:22:58,359 Speaker 1: outbreaks linked to tins of corn beef in England a 359 00:22:58,440 --> 00:23:02,080 Speaker 1: year earlier that had gotten very little press. Some of 360 00:23:02,119 --> 00:23:05,760 Speaker 1: the suspect pins using non chlorinated water had been recalled. 361 00:23:05,760 --> 00:23:09,640 Speaker 1: The factories in Argentina largely changed to use chlorinated water, 362 00:23:09,720 --> 00:23:12,640 Speaker 1: but some of the product stayed on shells and consequently 363 00:23:13,119 --> 00:23:18,120 Speaker 1: calls the aber Aberdeen typhoid outbreak. The consumption of corn 364 00:23:18,200 --> 00:23:21,399 Speaker 1: beef sharply declined because of this whole affair, and it 365 00:23:21,440 --> 00:23:24,240 Speaker 1: took a while for it to bounce back. Yeah, some 366 00:23:24,320 --> 00:23:26,679 Speaker 1: of those um big that that big plant that I 367 00:23:26,760 --> 00:23:30,480 Speaker 1: mentioned closed down in nineteen seventy nine. I want to 368 00:23:30,520 --> 00:23:34,199 Speaker 1: say it has since reopened, or it did reopen in 369 00:23:34,200 --> 00:23:37,080 Speaker 1: two thousand eight. I didn't fact check to make sure 370 00:23:37,119 --> 00:23:41,880 Speaker 1: that it's still open and operating to this day. But yeah, yeah, 371 00:23:41,880 --> 00:23:46,159 Speaker 1: the the industry has bounced back, although there are ongoing 372 00:23:46,240 --> 00:23:49,320 Speaker 1: problems with food safety and worker rights in the beef 373 00:23:49,359 --> 00:23:55,040 Speaker 1: industry in South America and particularly in industry leader Brazil. UM. 374 00:23:55,080 --> 00:23:57,360 Speaker 1: In just the past couple of years, there have been 375 00:23:57,960 --> 00:24:02,119 Speaker 1: a whole bunch of product calls due to contaminants like UM, 376 00:24:02,160 --> 00:24:05,520 Speaker 1: like anti parasitic drugs that are used to keep animals 377 00:24:05,520 --> 00:24:10,480 Speaker 1: healthy UM, and also bands of particular products in particular 378 00:24:10,520 --> 00:24:17,359 Speaker 1: places due to the use of slave labor to make them. Yeah. Um. 379 00:24:17,400 --> 00:24:21,479 Speaker 1: Another peek behind the pod curtain. Usually when Lauren and 380 00:24:21,520 --> 00:24:25,639 Speaker 1: I are choosing a topic, we do a preliminary Internet 381 00:24:25,920 --> 00:24:28,800 Speaker 1: yeah search, just to see just a quick thing, how 382 00:24:28,880 --> 00:24:31,480 Speaker 1: much how much information is there out there about this? 383 00:24:31,640 --> 00:24:35,280 Speaker 1: Is this a full episode exactly? And Lauren did the 384 00:24:35,320 --> 00:24:38,960 Speaker 1: one for corned beef, and I just remember your face 385 00:24:39,040 --> 00:24:41,720 Speaker 1: was so serious and I said, what is it? Is 386 00:24:41,760 --> 00:24:46,560 Speaker 1: it terrible? And you said, well, it's a good story, 387 00:24:49,080 --> 00:24:52,520 Speaker 1: like okay, it's one of the ones that I just 388 00:24:52,640 --> 00:24:56,960 Speaker 1: kept going, oh oh oh, no, it was not good 389 00:24:56,960 --> 00:25:01,080 Speaker 1: and I was over there like what what, Yeah, I 390 00:25:01,080 --> 00:25:03,640 Speaker 1: mean it's it is a good story. I mean it's 391 00:25:03,680 --> 00:25:07,720 Speaker 1: it's so intensely fascinating to me that this this product 392 00:25:07,760 --> 00:25:11,920 Speaker 1: that has associated with the Irish people due to kind 393 00:25:11,960 --> 00:25:19,320 Speaker 1: of terrible practices of the British um. It's very interesting 394 00:25:19,920 --> 00:25:23,399 Speaker 1: too that I ran, I ran across a lot of 395 00:25:23,600 --> 00:25:28,320 Speaker 1: headlines from Ireland that were basically like why do Americans 396 00:25:28,400 --> 00:25:32,320 Speaker 1: eat corned beef on St Patrick's Day? Or even they've 397 00:25:32,359 --> 00:25:35,640 Speaker 1: never heard of that we do that, and and very 398 00:25:35,640 --> 00:25:37,560 Speaker 1: surprised and shock and eye. I think a lot of 399 00:25:37,560 --> 00:25:39,159 Speaker 1: the things that we do in St Patrick's Day are 400 00:25:39,240 --> 00:25:43,240 Speaker 1: very surprising to most local Irish humans because it's a 401 00:25:43,240 --> 00:25:46,000 Speaker 1: it's a religious holiday over there has been until American 402 00:25:46,040 --> 00:25:50,440 Speaker 1: touristry has brought the American concept Patrick's Day over there. 403 00:25:50,480 --> 00:25:52,320 Speaker 1: But you know it's a religious holiday, you know, like 404 00:25:52,320 --> 00:25:54,840 Speaker 1: like bars are closed, you're spending time with your family 405 00:25:54,920 --> 00:25:58,200 Speaker 1: and at church and and here we have green beer 406 00:25:58,240 --> 00:26:00,960 Speaker 1: and you're probably drunk at nine am. Yeah, and we've 407 00:26:01,000 --> 00:26:05,240 Speaker 1: died our rivers green. Yeah. And there are people and lepricaus. 408 00:26:05,359 --> 00:26:09,200 Speaker 1: Lepricaus will kill you. People mean, but we treat them 409 00:26:09,240 --> 00:26:15,639 Speaker 1: like super nice. Yeah, they're so funny, they're cute and 410 00:26:15,680 --> 00:26:18,840 Speaker 1: we I'm like, don't mess with don't mess with the 411 00:26:18,840 --> 00:26:22,840 Speaker 1: faith folk, y'all know, silly, yeah, And I think that 412 00:26:22,840 --> 00:26:25,840 Speaker 1: that is our food stuff. Lesson of the episode, Don't 413 00:26:25,840 --> 00:26:29,600 Speaker 1: mess with the faith folk, Watch out for leprecauns. I 414 00:26:31,119 --> 00:26:39,119 Speaker 1: in my elementary school on St. Patrick's Day. Um, during lunch, 415 00:26:40,280 --> 00:26:43,160 Speaker 1: I guess the teacher. Okay, you would come back from 416 00:26:43,240 --> 00:26:47,800 Speaker 1: lunch and the classroom is trashed and there's green like 417 00:26:48,320 --> 00:26:55,000 Speaker 1: goop everywhere, and you know, gold coin things de green 418 00:26:55,040 --> 00:26:59,160 Speaker 1: in the wall and the teacher says, oh, leper CAUs 419 00:26:59,320 --> 00:27:02,880 Speaker 1: come in to your your class and trashed things. And 420 00:27:03,280 --> 00:27:06,560 Speaker 1: usually somebody's stuff got taken and he had to go 421 00:27:06,640 --> 00:27:08,840 Speaker 1: find it like on a scavenge your hunt. You didn't 422 00:27:08,880 --> 00:27:13,159 Speaker 1: do this, lord, No, okay, this is not this is 423 00:27:13,200 --> 00:27:18,959 Speaker 1: not um ringing any bells. Okay, Well, some American elementary 424 00:27:18,960 --> 00:27:22,760 Speaker 1: schools participate in practices like that, and I remember as 425 00:27:22,760 --> 00:27:24,880 Speaker 1: a kid, I think it was supposed to be really fun, 426 00:27:24,920 --> 00:27:28,439 Speaker 1: but I would get annoyed, like Liprican of stealing stuff 427 00:27:28,840 --> 00:27:32,520 Speaker 1: and see justice, I was very competitive. I still am 428 00:27:32,600 --> 00:27:36,040 Speaker 1: very competitive, but that's true. I want to show that 429 00:27:36,119 --> 00:27:43,080 Speaker 1: Liprican fees in my mind taking stuff, how dare you? Yeah? Yeah, 430 00:27:44,080 --> 00:27:48,119 Speaker 1: I think that's disrupting the educational process, yes, sir, and 431 00:27:49,040 --> 00:27:50,840 Speaker 1: that we had to clean it up, you know, oh man, 432 00:27:50,920 --> 00:27:53,959 Speaker 1: the goop. Yeah, it was supposed to be some kind 433 00:27:54,000 --> 00:27:58,040 Speaker 1: of lesson. I don't know about what. I'm still mad 434 00:27:58,080 --> 00:28:03,000 Speaker 1: about it clearly therapeutic for me. I'm I'm glad that 435 00:28:03,040 --> 00:28:05,320 Speaker 1: we could. I'm glad that we could share this moment. Yes, 436 00:28:05,440 --> 00:28:07,720 Speaker 1: I am too. I'd kind of forgot about that m 437 00:28:07,880 --> 00:28:12,920 Speaker 1: hm um. But I think that is our corn beef episode. Definitely, 438 00:28:12,960 --> 00:28:19,880 Speaker 1: we have to come back to the potato famine. Yes, yeah, yeah, yeah, yeah, 439 00:28:20,680 --> 00:28:23,600 Speaker 1: it's it's a very important moment in history to to discuss. 440 00:28:23,680 --> 00:28:26,360 Speaker 1: And you know, this kind of human rights issues are 441 00:28:27,480 --> 00:28:32,040 Speaker 1: uh important lessons to learn, Yes, more important than cleaning 442 00:28:32,080 --> 00:28:34,240 Speaker 1: up green goo that your teacher has blamed on a 443 00:28:34,320 --> 00:28:37,320 Speaker 1: lebricn Perhaps that's what we should have been talking about 444 00:28:37,359 --> 00:28:43,440 Speaker 1: on St. Patrick's Day. M m hmmm. But this brings 445 00:28:43,480 --> 00:28:51,680 Speaker 1: us to let's live a number. But first one more 446 00:28:51,800 --> 00:29:05,960 Speaker 1: quick for an ad for more sponsor, and we're back. 447 00:29:06,080 --> 00:29:09,800 Speaker 1: Thank you sponsored, Yes, thank you. First of all, thank 448 00:29:09,880 --> 00:29:13,800 Speaker 1: you to everyone who's sending us pictures of your pets 449 00:29:14,160 --> 00:29:17,400 Speaker 1: with food names. Please keep them coming, even if you 450 00:29:17,400 --> 00:29:19,720 Speaker 1: don't have food names. But you know, I mean either way, 451 00:29:19,960 --> 00:29:23,040 Speaker 1: either way, it's been a delight. I think I think 452 00:29:23,520 --> 00:29:26,320 Speaker 1: no offense to anyone else's dog, but I think that 453 00:29:26,480 --> 00:29:29,560 Speaker 1: Pepper is my dog of the day. And I don't 454 00:29:29,560 --> 00:29:34,720 Speaker 1: remember what Listener wrote in about hammer her, but yeah, 455 00:29:35,080 --> 00:29:38,440 Speaker 1: give give that Pepper an extra pat for me. I've 456 00:29:38,840 --> 00:29:47,160 Speaker 1: I would be torn between nutmeg and um sausage. Oh man, Yeah, 457 00:29:47,280 --> 00:29:49,360 Speaker 1: please keep them coming. It's been wonderful. We should have 458 00:29:49,400 --> 00:29:52,600 Speaker 1: asked for this much earlier. I know. It just brightens 459 00:29:52,600 --> 00:29:59,640 Speaker 1: our day. Okay, Melissa wrote, I just finished your catchup 460 00:29:59,640 --> 00:30:02,480 Speaker 1: episode and it reminded me of an anecdote I was 461 00:30:02,520 --> 00:30:05,720 Speaker 1: told at a party recently by one of my boyfriend's friends. 462 00:30:05,760 --> 00:30:08,400 Speaker 1: She had just come back from visiting her boyfriend's extended 463 00:30:08,440 --> 00:30:11,760 Speaker 1: family in Ontario for the first time, and was totally 464 00:30:11,840 --> 00:30:15,200 Speaker 1: bewildered by what she called the Ketchup House. The Ketchup 465 00:30:15,400 --> 00:30:18,600 Speaker 1: I know. It seems that they are from one of 466 00:30:18,600 --> 00:30:22,680 Speaker 1: the towns in Ontario where the main industry is producing ketchup, 467 00:30:22,960 --> 00:30:26,160 Speaker 1: and they all work in the local factory. Not content 468 00:30:26,240 --> 00:30:28,719 Speaker 1: just to focus on ketchup from nine to five. They 469 00:30:28,720 --> 00:30:32,280 Speaker 1: have taken to growing tomatoes exclusively in their gardens, keep 470 00:30:32,320 --> 00:30:35,320 Speaker 1: the fridge stucked with a few varieties of Ketchup, and 471 00:30:35,560 --> 00:30:38,400 Speaker 1: decorated the house with a more extensive variety of Ketchup 472 00:30:38,400 --> 00:30:42,520 Speaker 1: related memorabilia than she thought possible. They took immense pride 473 00:30:42,560 --> 00:30:45,000 Speaker 1: in their work, and we're very excited to have a 474 00:30:45,040 --> 00:30:49,640 Speaker 1: non Ketchup producing person over to initiate and to ketchup Loure. 475 00:30:50,520 --> 00:30:54,320 Speaker 1: This included a long detailed walk through the tomato gardens, 476 00:30:54,360 --> 00:30:58,360 Speaker 1: examining the crops for ketchup suitability. I couldn't help but 477 00:30:58,440 --> 00:31:01,360 Speaker 1: think during the episode that the visit was wasted on 478 00:31:01,480 --> 00:31:05,040 Speaker 1: her when clearly it was a placement for a Yes 479 00:31:05,080 --> 00:31:14,320 Speaker 1: it is, I would be so happy, embarrassingly happy. I 480 00:31:14,360 --> 00:31:17,760 Speaker 1: hope that someday your Ketchup House will come. I am 481 00:31:17,800 --> 00:31:20,160 Speaker 1: going to choose to believe that it will. We've all 482 00:31:20,160 --> 00:31:25,680 Speaker 1: got to have dreams. Mine is a catchup house, Masha 483 00:31:25,680 --> 00:31:29,800 Speaker 1: wrote in In Russia, Christmas is considered only a religious holiday, 484 00:31:29,840 --> 00:31:33,120 Speaker 1: but everyone celebrates New Year's. It's probably the biggest holiday 485 00:31:33,120 --> 00:31:35,560 Speaker 1: of the year. Some of the traditions would be familiar 486 00:31:35,560 --> 00:31:38,680 Speaker 1: to Americans, getting a tree, giving presents, a big bearded 487 00:31:38,680 --> 00:31:41,520 Speaker 1: man supposedly sneaking into your house to bestow you with 488 00:31:41,600 --> 00:31:45,400 Speaker 1: festive goods, et cetera. But a few differ. For one, 489 00:31:45,640 --> 00:31:48,920 Speaker 1: Father Frost is generally accompanied by the snow Maiden, and 490 00:31:49,040 --> 00:31:52,360 Speaker 1: also the protagonist of a very sad fairy tale involving 491 00:31:52,400 --> 00:31:55,920 Speaker 1: a midsummer fire. You can imagine. I'm sure it is 492 00:31:56,040 --> 00:32:00,840 Speaker 1: of paramount scary exclamation marks importance that any disagreements or 493 00:32:00,880 --> 00:32:03,840 Speaker 1: fights you have must be resolved and left behind in 494 00:32:03,880 --> 00:32:06,920 Speaker 1: the old year. And of course, however you greet the 495 00:32:06,920 --> 00:32:09,800 Speaker 1: new year is how you will spend it. The Chinese 496 00:32:09,880 --> 00:32:12,959 Speaker 1: zodiac is very entrenched in Russian New Year culture for 497 00:32:13,000 --> 00:32:16,080 Speaker 1: some reason. For an example this since this is the 498 00:32:16,160 --> 00:32:18,920 Speaker 1: year of the Uh. I think it was the Yellow 499 00:32:18,960 --> 00:32:22,000 Speaker 1: Earth Dog. Anyway, all the magazines were full of advice 500 00:32:22,080 --> 00:32:24,400 Speaker 1: on what food deserve and what kinds of colors and 501 00:32:24,440 --> 00:32:26,920 Speaker 1: fabrics to wear slash not where if you want to 502 00:32:27,040 --> 00:32:31,040 Speaker 1: please the dog. I recall that it was very inadvisable 503 00:32:31,040 --> 00:32:33,480 Speaker 1: to wear red because apparently dogs hate it. Question mark, 504 00:32:33,560 --> 00:32:37,200 Speaker 1: question mark, question mark. Also, sneezing is considered good luck, 505 00:32:37,560 --> 00:32:40,560 Speaker 1: maybe because there has to be an upside to being 506 00:32:40,600 --> 00:32:44,480 Speaker 1: sick on a holiday. Some traditional foods are the olive salad, 507 00:32:44,760 --> 00:32:48,440 Speaker 1: herring under a coat. It sounds so fanciful in English, Uh, 508 00:32:48,640 --> 00:32:52,360 Speaker 1: vinegarrette salad, black bread with butter and caviar, and of 509 00:32:52,400 --> 00:32:57,560 Speaker 1: course about a billion different pickles. Ah, that sounds delightful. 510 00:32:57,680 --> 00:33:02,520 Speaker 1: It does sneezing as good book. I guess that does 511 00:33:02,640 --> 00:33:08,240 Speaker 1: make sneezing a little more bearable. A silver lining, silver 512 00:33:08,240 --> 00:33:14,600 Speaker 1: sneeze lining. Well, there you go. Thanks to both of 513 00:33:14,640 --> 00:33:16,920 Speaker 1: them for writing us. Thanks to everyone who's sending us 514 00:33:16,960 --> 00:33:20,200 Speaker 1: pictures or writing us. Um you can write us as well. 515 00:33:20,320 --> 00:33:22,880 Speaker 1: Our email is food Stuff at how stuff works dot 516 00:33:22,880 --> 00:33:25,360 Speaker 1: com or also in social media. You can find us 517 00:33:25,400 --> 00:33:29,000 Speaker 1: on Facebook and Twitter at food Stuff hs W stands 518 00:33:29,000 --> 00:33:32,880 Speaker 1: for how stuff Works, or also on Instagram at food stuff. 519 00:33:33,200 --> 00:33:36,120 Speaker 1: We hope to hear from you. Thank you as always 520 00:33:36,160 --> 00:33:40,080 Speaker 1: to our super producer Dylan Fagan with the excellent eyebrows, 521 00:33:40,560 --> 00:33:43,400 Speaker 1: and thanks to y'all for listening, and we hope that 522 00:33:43,440 --> 00:33:46,800 Speaker 1: lots more good things are coming your way.