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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm Any Reese and I'm Lauren Vocal Bomb. And today

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Speaker 1: we have another listener mail episode for you. Yes, and

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Speaker 1: we are now in the territory. This is our tent

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Speaker 1: listener man. Yeah, this is a special occasion yea. And

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Speaker 1: it also means tinal opportunities are going to get rural interested.

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Speaker 1: I already have some ideas, all right, but I'm excited.

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Speaker 1: This is a challenge I'm excited for. Okay, maybe maybe

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Speaker 1: we're gonna need to bust out into like into like

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Speaker 1: comic book compilation, like trade paperback titles or something like that. Um,

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Speaker 1: maybe we can go a little bit like off the

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Speaker 1: beaten Like I mean, you know, like some some things

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Speaker 1: like like like hell Blazer have not been uh compiled

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Speaker 1: in any kind of real chronological order, so you know,

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Speaker 1: there's just kind of like a colon subtitle sort of

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Speaker 1: thrown in there. Ah, you're right, Oh, I feel like

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Speaker 1: all of these possibilities. Oh, it's exciting. What an exciting

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Speaker 1: time to be alive. Indeed, indeed, and it's always exciting

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Speaker 1: to hear from your listeners. You continue to send us

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Speaker 1: these beautiful, thoughtful funny messages that we just love to

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Speaker 1: get and love to share. Yes, so let us begin, um,

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Speaker 1: Lillian wrote on Instagram, Ladies, ladies, we love conversation hearts

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Speaker 1: in this house as well as netcho wafers. The statistic

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Speaker 1: you mentioned made me giggle. My sister Jess called today

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Speaker 1: with a list of her suggested items for her kindergarteners

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Speaker 1: Valentine's Day party. Item number one is quote boxes of

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Speaker 1: conversation hearts. That's likely who was buying them all besides

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Speaker 1: the craziest like me in mine anyway, as your neco.

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Speaker 1: It's the one candy I keep in the house. I

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Speaker 1: buy it in bulk on Amazon. My husband thinks we're crazy,

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Speaker 1: me and our three kids. That is, he says, we

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Speaker 1: can keep our chalky sugar to ourselves. Yeah, a pro conversation, Yes,

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Speaker 1: thank you. I left so hard when this one came in.

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Speaker 1: I was like, oh, yeah, we asked, and do you

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Speaker 1: have answered our call? Yes? And a few more have

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Speaker 1: written in since then since we put this together. So

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Speaker 1: don't worry. We've got a couple more candy heart conversations coming.

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Speaker 1: But I do love. Lilian also sent pictures of the

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Speaker 1: kind of stockpile of neck waver so wild to me wild.

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Speaker 1: I'm so glad that you found something that you like. Yes, absolutely,

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Speaker 1: it makes me very very happy. Mum Joy wrote, I

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Speaker 1: just listened to your spinach episode and wanted to pass

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Speaker 1: on an unconventional use for it. I've used spinach spinach

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Speaker 1: leaves mixed in with the other ingredients in a food

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Speaker 1: processor as a natural food coloring for mint frosting. It

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Speaker 1: makes a vivid green. Its flavor is undetectable over the

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Speaker 1: sugar and mint flavoring, and you can tell yourself the

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Speaker 1: frosting is a little bit good for you. That's very interesting. Yes,

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Speaker 1: not have thought to do this, me neither, but now

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Speaker 1: that you mentioned it, it makes total sense because you know,

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Speaker 1: you know, you know that like that like first moment

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Speaker 1: that you mix like frozen spinach or something into into

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Speaker 1: like a like a dip situation, and you're like, oh,

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Speaker 1: this is green. Now, now this is green. Yes, yeah,

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Speaker 1: I can definitely see that it would be excellent and

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Speaker 1: food coloring, and I want to try it. I feel

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Speaker 1: like the mints. You know, I'm not good with mints,

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Speaker 1: but I wonder this feels like a very You could

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Speaker 1: use this in like a holiday ster type recipe, recipe,

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Speaker 1: oh Star Wars recipe, Oh yeah, yeah, for all your

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Speaker 1: grow Gou related needs. I feel like that should be

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Speaker 1: a shop as their tagline. It's just green stuff inside, yes, Lauren,

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Speaker 1: business opportunities. But we're gonna have to fly a little

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Speaker 1: under the radar because Disney can be heard about that gardens. Okay, alright,

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Speaker 1: well all y'all forget that we said anything. We are

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Speaker 1: definitely not doing that, definitely not. We'll have to come

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Speaker 1: up with some kind of like it's not quite grow Gou,

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Speaker 1: but it's obvious that it's grow like grogu. Sure, yeah,

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Speaker 1: I have faith we can. I think we can work

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Speaker 1: this out. Barbie wrote, I am a longtime listener to Safer,

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Speaker 1: and I've enjoyed every minute I listen, why, I walk

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Speaker 1: my dogs and frequently think about writing to you, but

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Speaker 1: forget by the time I get hold. I am not

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Speaker 1: an adventurous eater. I haven't eaten a lot of the

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Speaker 1: food you talk about, and haven't read or watched nearly

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Speaker 1: all the books and movies. I don't remember which episode

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Speaker 1: mentioned tomatoes and other odd ingredients in baked goods, but

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Speaker 1: I kept waiting for someone to mention Thundercake by Patricia Polaco,

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Speaker 1: published in Here's the Story. A little girl is frightened

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Speaker 1: at the thunderstorms and her grandmother finds a way to

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Speaker 1: show her she is brave. Grandma tells the girl that

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Speaker 1: they will make thundercake while waiting for the storm to come.

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Speaker 1: The girl counts the time between the lightning strike and

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Speaker 1: the thunder to tell how long it will be until

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Speaker 1: the storm comes. And while they do that, they gather

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Speaker 1: the ingredients eggs from a scary hen, milk from a

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Speaker 1: cow noden to kick, giant ingredients from the shed in

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Speaker 1: a scary wooded area, and tomatoes from high on a list.

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Speaker 1: The cake is ready to eat just as the storm comes,

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Speaker 1: and the girl and her grandmother talk about how she

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Speaker 1: is really brave and not afraid of storms. The tomatoes

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Speaker 1: are the secret ingredient. I've read the story to six

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Speaker 1: and seven year old children who have loved the story

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Speaker 1: but have been skeptical about the tomatoes until we make

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Speaker 1: the cake and find out how great they taste. Yeah,

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Speaker 1: I like that. Um, we still I don't know about you,

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Speaker 1: laur And I still haven't tried this tomato cake. I

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Speaker 1: haven't either. Um. Oh goodness, I low key hate baking

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Speaker 1: cakes from scratch. Uh yeah uh, but now I'm thinking

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Speaker 1: like I have a man, I have a lot of tomatoes. Oh,

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Speaker 1: by Lauren, it's time. The time is nigh. Yeah. Also,

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Speaker 1: oh goodness, Like I feel I feel like people get

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Speaker 1: get like get like guilty about not being like adventurous eaters.

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Speaker 1: It's okay, like like do do what makes you happy?

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Speaker 1: Like it's it's not you know, like, no no pressure,

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Speaker 1: no no. I love that even though you're not an

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Speaker 1: adventurous eater and you don't get a lot of our references,

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Speaker 1: you haven't tried a lot of our food, he's still

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Speaker 1: enjoying their contents and you're still eager to learn. Like

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Speaker 1: that's great. Oh yeah, absolutely yeah, don't no need to

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Speaker 1: feel guilt. Yeah, Michelle wrote, I listened to your condensed

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Speaker 1: Milk episode on Christmas morning and immediately took this picture

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Speaker 1: when I got to my parents house. Every year, my

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Speaker 1: grandfather you read a letter about him before. He was

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Speaker 1: the one who made the blueberry starup lids for eyehop

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Speaker 1: got a can of swedened condensed milk in his stocking.

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Speaker 1: I don't know when this tradition started, but as long

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Speaker 1: as I remember he got one every year. I think

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Speaker 1: it was his depression era kid treat that he never

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Speaker 1: let go of. He passed away twenty years ago, but

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Speaker 1: my mom still puts a can of Sweden condensed milk

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Speaker 1: on the mantel next to the stockings every year. Thanks

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Speaker 1: for sharing the history of his favorite treat. Also, on

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Speaker 1: a less sentimental note, I've been quarantined three times in

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Speaker 1: two so far due to daycare and work exposures. I'm

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Speaker 1: a healthcare worker outpatient at least so not facing the

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Speaker 1: main brunt of the pandemic, a single mom of a

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Speaker 1: nine month old, and I'm exhausted, and I'm due for

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Speaker 1: a grocery delivery since we're stuck at home, and I'm

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Speaker 1: over coming up with creative meal ideas. I made a

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Speaker 1: frozen lazagna tonight, and as I was about to sit

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Speaker 1: down with just the big pile of meat and carbs

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Speaker 1: and cheese, I heard a very distinct voice in my

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Speaker 1: head saying, always eat a vegetable. So I sighed, got

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Speaker 1: up and found half a bag of snamp peas in

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Speaker 1: the fridge from the stir fry earlier this week. Resentfully

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Speaker 1: took them out, and then very much enjoyed them and

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Speaker 1: felt better for having eaten them. You were right and

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Speaker 1: they were exactly what I needed. Thank you for being

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Speaker 1: there in my head to give me the push I

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Speaker 1: needed to take care of myself too. Oh that's so sweet.

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Speaker 1: You're welcome. Also, I'm I'm glad. I'm glad you've got

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Speaker 1: us because I I don't. I don't always have me

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Speaker 1: like that, so that I love this. I love I'm

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Speaker 1: both like sorry that we're sort of the voice in

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Speaker 1: your head? Can you eat vegetables? Were also happy and endeared.

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Speaker 1: I'm glad it made you feel better. I'm picturing Annie

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Speaker 1: like you're very specific, like like a moment of realization

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Speaker 1: of this, like, oh no, am I the voice of reason?

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Speaker 1: Oh dear, oh dear indeed. But we're happy too. I'm

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Speaker 1: glad that it's it's something that helps you take care

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Speaker 1: of yourself, because that's a lot of stress you describe

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Speaker 1: for sure. Um, And I'm totally with you with this.

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Speaker 1: Some days it's just like I cannot come up with anything.

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Speaker 1: I don't want to cook anything, Like what is the

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Speaker 1: easiest thing I could find? Yeah? Like, what can I

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Speaker 1: trick myself into eating today so that I can food

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Speaker 1: mm hmm. Yeah, yeah, and I think you know, I

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Speaker 1: always eat a vegetables good advice, but it's sometimes you

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Speaker 1: don't succeed and that's okay too. But yeah, no, I mean,

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Speaker 1: but but that is like, like that is one of

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Speaker 1: my tricks, like keeping vegetables that you don't need to

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Speaker 1: cook to eat that you can eat out of hand,

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Speaker 1: just like making sure to buy those when you hit

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Speaker 1: the grocery store so that you can just be like,

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Speaker 1: well that, hey that's a food. Now, yes, it is

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Speaker 1: a food that I have. Um, yeah, for sure, because

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Speaker 1: I all, you know me, I pushed off going to

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Speaker 1: the grocery store for so long and eventually I'll get

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Speaker 1: to the point where I'm like, okay, I guess this

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Speaker 1: frozen bag and LAMML beans my emergency bag is the answer. Um. Also, UM,

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Speaker 1: I feel like this is a very cute tradition with

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Speaker 1: the condensed UM. I know we've talked about that before.

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Speaker 1: What the foods people get in their stockings. Um. And

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Speaker 1: for me growing up, it was oranges, but then it

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Speaker 1: kind of became very personalized and it cracks me up

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Speaker 1: every year because I'll get my mom always gets me,

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Speaker 1: like the Tella thing, like little packets and almonds, a

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Speaker 1: bunch of like because that was when I loved hiking

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Speaker 1: and running. I still do. I just don't because the pandemic. Um.

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Speaker 1: But she'll get like my brother, this is a huge

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Speaker 1: kick cat, It's like bigger than your arm. And then

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Speaker 1: my other brother who's vegetarian, she gets them all. He

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Speaker 1: loved beef jerky before he became vegetarians, so she gets

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Speaker 1: some all these like vegetarian um beef jerkeys. I don't know.

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Speaker 1: I just find it really cute. And I love that

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Speaker 1: you still put out that condensed me sweet condensed milk.

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Speaker 1: That's really sweet. That is m um. Well, all right,

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Speaker 1: we do have more listener mail for you here. We do,

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Speaker 1: but first we have a quick break for a word

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Speaker 1: from our sponsor, and we're back. Thank you sponsor, Yes,

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Speaker 1: thank you, Marianna wrote, thank you for the wonderful content.

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Speaker 1: I'm a longtime listener and I always enjoy the fun

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Speaker 1: way in which you discuss each topic. You guys have

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Speaker 1: almost made me a snort m d on several occasions.

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Speaker 1: I was listening to your clothes episode recently, and as

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Speaker 1: I got very surprised at some of the uncommon uses

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Speaker 1: of clothes, that you discovered. I remembered accidentally coming across

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Speaker 1: the first episode on YouTube of a British series called

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Speaker 1: Makeup A Glamorous History by makeup expert Lisa Eldridge. I

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Speaker 1: don't think the channel where I watched it is an

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Speaker 1: official source, but I didn't know it at the time.

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Speaker 1: In that episode, A Lisa explored and recreated most of

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Speaker 1: the makeup techniques used by Georgians, and, according to her,

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Speaker 1: clothes were used to color eyebrows and eyelashes. She performed

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Speaker 1: a quick periment by taking a single clove, heating it

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Speaker 1: with a candle until it started to smoke, letting it

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Speaker 1: cool down, and then proceeded to use it over her

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Speaker 1: eyebrows to shape them and color them. While doing so,

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Speaker 1: she commented that the clove was a surprisingly good makeup alternative,

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Speaker 1: and she ended up using this technique on the final

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Speaker 1: quote Georgian look she crafted on a model throughout the episode.

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Speaker 1: I wish I could p finde a link to the episode,

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Speaker 1: but it looks like it was taken down and the

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Speaker 1: only official source I found, the BBC page, doesn't allow

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Speaker 1: it to be played outside of the UK yet. I

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Speaker 1: guess I'll have to wait until it's available to the

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Speaker 1: rest of the world to continue exploring the series. Thank

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Speaker 1: you for making my mooring ritual of fun and nice experience.

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Speaker 1: Fortunately I listened to you after breakfast, otherwise the cravings

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Speaker 1: will be much worse. Why. I always love hearing from

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Speaker 1: people about like how they like plan they're saying, listening

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Speaker 1: around their meal times during the day to make sure

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Speaker 1: that it's not bad. Yes, are are like around their

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Speaker 1: growth tree trips? Yeah. Yeah. An upcoming episode just happen

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Speaker 1: to coincide with me not having food, and it's the

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Speaker 1: quickest I've given into a craving in a long time. Um. Yeah,

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Speaker 1: it was like within an hour, you know, I like

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Speaker 1: said the word to you and then I was like,

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Speaker 1: oh no, yep, it was amazing. It's a record time

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Speaker 1: for me. Yeah, So find out what that one is

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Speaker 1: on Wednesday. But yes, yes, yes, uh. And I do

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Speaker 1: love I love the history of makeup when used as

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Speaker 1: makeup and kind of the ways food has been used

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Speaker 1: in these beauty treatments throughout history. Um, I just find

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Speaker 1: it really really fascinating. And I know we've talked about

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Speaker 1: some ingredients that have been used historically in makeup and

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Speaker 1: I always like to remind people. You know, it might

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Speaker 1: sound weird, but it's not really that different from what yeah,

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Speaker 1: I mean, like when you think about it, like heating

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Speaker 1: up a clove and then smudging it on your eyebrow

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Speaker 1: is actually way less weird than I don't know, Like

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Speaker 1: I purchased clear brow gel. I don't know why. Why

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Speaker 1: did I do that? No one knows, nobody knows what

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Speaker 1: it's made of. I don't know. I wasted a petroleum

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Speaker 1: product for the packaging to get it, not only to me,

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Speaker 1: but like to me in the mail, I'm like, oh man,

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Speaker 1: that was silly. Yeah, yeah, we've all been there, I think.

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Speaker 1: But also, um, not a sponsor at all, but my

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Speaker 1: bro I know the BBC as a streaming service, and

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Speaker 1: my brother has it. I don't know how much it is,

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Speaker 1: but you know, okay, it is an option. It's something

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Speaker 1: that exists. Because I've also run into this, right, I

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Speaker 1: want to watch something on the BBC and they're like, no,

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Speaker 1: no, no no, no, they're not in America. Yeah please, ma'am fine,

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Speaker 1: I won't watch dr Who. Then I was so offended

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Speaker 1: the last time they took that off a streaming service,

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Speaker 1: I was like, what am I gonna cut. Okay, fine,

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Speaker 1: I know it's funny. I'll like outraged people get including

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Speaker 1: me when something disappears off a streaming service and you're like, well,

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Speaker 1: I guess I won't watch that again. And then I

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Speaker 1: buy venom Let there be Garnish, and I watch it

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Speaker 1: multiple times. And then it's all about finding the things

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Speaker 1: that make you happy. Yes, and it did bring me

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Speaker 1: quite a lot of joy. There you go, Sheldon wrote.

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Speaker 1: The international food section of stores was mentioned in a

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Speaker 1: recent Listener Now I love international food aisles and stores.

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Speaker 1: A bit over seven years ago, when a granddaughter was

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Speaker 1: born in Germany, my wife and I went there for

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Speaker 1: a few months to help out. While there, we took

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Speaker 1: a trip to Berlin to see a big city. We

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Speaker 1: went into a large store which was probably like a

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Speaker 1: Macy's in New York City. They had all kinds of

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Speaker 1: things on one floor of the store. They had international foods.

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Speaker 1: There was most of the things you'd expect Indian, Italian, Chinese, etcetera.

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Speaker 1: But there was one section I had never seen before

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Speaker 1: in an international food section, American food. So what was

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Speaker 1: this store's impression of American foods? Pop tarts, fluff, marshmallows, barbecue,

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Speaker 1: sauce hot sauce yellow mustard instead of real mustard. Have

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Speaker 1: you done a show on mustard yet? Is that another

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Speaker 1: one I've forgotten or missed? We have done one, we

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Speaker 1: have And I only remember that because I asked for

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Speaker 1: it for my birthday episode one year and Annie was like,

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Speaker 1: what's wrong with you? No, I love mustard. I just

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Speaker 1: was kind of surprised. I just was kind of surprised.

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Speaker 1: I will say to my recollection, I think there's more

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Speaker 1: avenues of mustard we could explore. Oh yeah, yeah, I

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Speaker 1: think that was a really like basic overview. It was

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Speaker 1: probably a long episode, but like, yeah, yeah, there's a lot.

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Speaker 1: There's a lot going on in the mustard world. They're

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Speaker 1: certainly oh blessed there is, yes, yes, And I this

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Speaker 1: did crack me up because the foods listed I don't

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Speaker 1: think are incorrect. It's American foods. There just seems to

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Speaker 1: be kind of hodgepodge, like a lot of marshmallow stuff

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Speaker 1: going on. Yeah, I had. I went to a store

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Speaker 1: when I was in China. They had an American foods section,

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Speaker 1: but from what I remember, it was almost all peanut butter.

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Speaker 1: It was just peanut butter, and there were these tiny

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Speaker 1: jars of peanut butter, like like a small jam preserve side. Okay,

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Speaker 1: maybe too serving yeah, maybe glass okay, yeah yeah, maybe

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Speaker 1: a little bit bigger, but around that size. And it

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Speaker 1: was twenty I think I'm remembering correctly. It was twenty

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Speaker 1: American dollars lot. Yeah, but I bought it because and

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Speaker 1: then my intern it. Oh no, I know I told

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Speaker 1: that story before. I still but one of the things

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Speaker 1: that cracks me up about the international food section at

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Speaker 1: the store I go to is there's a very small

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Speaker 1: sliver of British food and it just makes me laugh. Yes,

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Speaker 1: so we'll definitely return to that in a future episode,

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Speaker 1: an interesting topic. In the meantime, we have some corrections.

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Speaker 1: Oh we do. Oh, these are all my fault. This

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Speaker 1: is what I get. Okay, one of them is me Okay.

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Speaker 1: Um so W from Tampa wrote, the reason you were

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Speaker 1: confused about the Kumquat Festival being in Dade County is

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Speaker 1: because it isn't. It is actually in Dade City. Dade

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Speaker 1: City is northeast of Tampa. Let me just say it

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Speaker 1: couldn't be more different than Dad County. Trust me, I'm

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Speaker 1: a Tampa who has spent plenty of time in Dade County. Uh,

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Speaker 1: this is so true. Okay, And this okay, this is

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Speaker 1: what I get for researching quickly and not taking my time. Um.

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Speaker 1: As I know I've mentioned on the show before, I

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Speaker 1: grew up in South Florida, down in like Broward County area.

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Speaker 1: So I was just like open daide like that and

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Speaker 1: just like moved on with my life. And clearly that

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Speaker 1: was not the correct thing to do. I love that.

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Speaker 1: Like I'll spend I don't know hours trying to figure

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Speaker 1: out how the carbon nanotubes on a finished leaf send email.

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Speaker 1: But then I'm just like Dade, it's the county. Cool. Well.

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Speaker 1: The thing is, though, like things like that, you just

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Speaker 1: I don't want to put words in your mother, but

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Speaker 1: for me, you just assume you know it, Like you

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Speaker 1: just assume, like I don't have to check further into

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Speaker 1: that because I got it, check mark um. And that's

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Speaker 1: what trips says up sometimes with pronunciations, because a lot

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Speaker 1: of times you might not have ever said a thing aloud,

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Speaker 1: but you just have a way you understand that it's pronounced,

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Speaker 1: and then you realize you did not understand yeah, yeah,

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Speaker 1: and that and that that is one of those like

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Speaker 1: you know like and and and the line is always like, oh, like,

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Speaker 1: never blame someone if they must pronounce a word, it

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Speaker 1: means that they've read it instead of hearing it. Uh.

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Speaker 1: And you know, I mean also like humans are are weird,

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Speaker 1: and our brains and mouths are strange, and the entire

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Speaker 1: speech process is very eld Rich if we're being honest. Um.

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Speaker 1: But but you know that being said, like, especially with

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Speaker 1: place names, like I understand that there's a certain amount

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Speaker 1: of uh respect that's involved in trying to get something correct.

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Speaker 1: But anyway, Um, I come from a place called de Launaga,

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Speaker 1: and even people who grew up in De Laanaga disagree

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Speaker 1: on how to say de Lawaga. So I sometimes you

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Speaker 1: can't win. That's what I've learned. Yeah, And now that

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Speaker 1: I'm thinking about that word, I'm like, if I had

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Speaker 1: never seen that in print, I would have no idea

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Speaker 1: how to spell it. I would be guessing wildly and

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Speaker 1: I would be wrong. Yeah. I mean, it's like a

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Speaker 1: running joke that people call it the lona. But I

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Speaker 1: can't believe. I don't like you said, you've heard it.

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Speaker 1: It's anyone's gas. And this is why we super producer

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Speaker 1: Andrew has to cut out. I'd say about three minutes

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Speaker 1: every episode of of me going oh oh, I forgot

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Speaker 1: to look this up and going to like Miriam Webster

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Speaker 1: dot com or four vo dot com or just the

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Speaker 1: Google and trying to figure something out. We do try,

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Speaker 1: but we always appreciate corrections about it, because goodness, yes,

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Speaker 1: um and yes, speaking of um on on the Dade

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Speaker 1: City Bent j D wrote, I'm writing it on a

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Speaker 1: minor point of correction on Florida Geography, you mentioned the

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Speaker 1: Dade City Kum Quad festival, then switched to talking about

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Speaker 1: Dade County. Dade City isn't Oh okay, I'm leaving this

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Speaker 1: in because it's hilarious. I just realized that I've never

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Speaker 1: heard this county name out loud. P A s c

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Speaker 1: O mm hmm. So hold on, I'll be right back

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Speaker 1: and we're back. Uh. Yes, it is indeed Pascoe County.

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Speaker 1: I didn't imagine it could have been anything, but I

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Speaker 1: had to check after we just went through all that trouble. Okay,

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Speaker 1: so here we go. Dade City is in Pascoe County,

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Speaker 1: between Tampa and Gainesville. The city and the county both

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Speaker 1: are named after Major Francis Langhorne Dade, who commanded two

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Speaker 1: companies of soldiers from Fort Brooke near present day Tampa

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Speaker 1: on a mission to resupply and reinforce Fort King near

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Speaker 1: present day Ocalla. On December five, they were ambushed by

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Speaker 1: hundred and eighty Seminal warriors near present day Bush, now

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Speaker 1: twenty miles north northeast of Dade City and two hundred

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Speaker 1: and three miles north northwest of Dade County. Major Dade

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Speaker 1: was one of the officers killed in the initial volley,

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Speaker 1: and all but three members of the party were killed.

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Speaker 1: He's buried in Jacksonville with his men and has a

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Speaker 1: monument at the U. S. M. A. And West Point,

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Speaker 1: New York. This event started the Second Seminole War. It

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Speaker 1: would really make a great episode of stuff you just

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Speaker 1: in history class, so I may email Tracy and Holly

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Speaker 1: to suggest it. Yes, y, absolutely, Oh and thank you

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Speaker 1: so much for the history note. Yes, we love getting those. Sometimes,

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Speaker 1: you know, we have to stop ourselves from going down

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Speaker 1: every rabbit hole related to the top. Yeah. Yeah, there's

396
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Speaker 1: too much. There's too much good information out there, and

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Speaker 1: we're like we are ostensibly a food show. Yes, even

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Speaker 1: though I feel like we've got a couple of still

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Speaker 1: show is happening at the same time all the time. Yes, yes,

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Speaker 1: so thank you, thank you for that. Um. And then

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Speaker 1: one more, Katie wrote, I used to perform at the

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Speaker 1: Kumquat Festival every year with my dad. My favorite thing

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Speaker 1: there was the Kumquat pie, which was made kind of

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Speaker 1: in the style of a key lime pie. Yes. Also,

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Speaker 1: Dade City is actually in rural Pasco County, not Dade County,

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Speaker 1: which probably fits the vibe of the quilting challenge. So

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Speaker 1: much better, y'all, so much better. I love this is

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Speaker 1: someone who doesn't really know I love this. Also, Oh,

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Speaker 1: that is so cool that you used to perform with

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Speaker 1: your dance team. Um. I love that, and the pie

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Speaker 1: sounds pretty good. I was not able to find some

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Speaker 1: gum quats um. I looked, but I'm still on the

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Speaker 1: lookout and I haven't seen any yet either this year. Um. However,

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Speaker 1: I mean, you know, like supply chains being what they

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Speaker 1: are right now, everything's a little bit weird and I

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Speaker 1: have not been to an Asian grocery store in a minute.

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Speaker 1: So yeah, but I'll be I'll be on the lookout,

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Speaker 1: yes please. Kelsey wrote, I read the Mouse in the

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Speaker 1: Motorcycle multiple times as a child because I loved it.

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Speaker 1: It is definitely by Beverly Cleary is herk, but I

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Speaker 1: can see why it could be misattributed to E. B. White.

422
00:26:48,000 --> 00:26:49,560
Speaker 1: My kid, I loves it too. We have read the

423
00:26:49,560 --> 00:26:52,840
Speaker 1: whole Ralph series and it was delightful. Now you've got

424
00:26:52,840 --> 00:26:55,159
Speaker 1: me thinking of EB White. I think a reread of

425
00:26:55,240 --> 00:27:00,920
Speaker 1: Charlotte's Web is in order. Oh my goodness. Yeah yeah,

426
00:27:01,240 --> 00:27:04,359
Speaker 1: Beverly could you definitely I totally forgot um and I

427
00:27:04,359 --> 00:27:08,560
Speaker 1: did love those books. I I read those two and

428
00:27:08,600 --> 00:27:12,680
Speaker 1: see this is yeah. Yeah, yeah, I man, it's yeah,

429
00:27:12,720 --> 00:27:15,199
Speaker 1: it's it's like it's like similar, like content wise a

430
00:27:15,240 --> 00:27:19,679
Speaker 1: little bit but but right, but so definitely clearly a

431
00:27:19,920 --> 00:27:27,600
Speaker 1: Cleary buck, clearly a Cleary Yeah. I love it. Yeah,

432
00:27:27,920 --> 00:27:31,960
Speaker 1: Oh I love Yes. I read all of Beverly Clearis

433
00:27:32,080 --> 00:27:35,520
Speaker 1: Work like multiple times as a child. Yeah. I was

434
00:27:35,560 --> 00:27:39,040
Speaker 1: a really really big fan. Yeah, so thank you for that. Note.

435
00:27:39,080 --> 00:27:42,720
Speaker 1: That was a good one. Um, Jean Francois wrote, you

436
00:27:42,800 --> 00:27:45,320
Speaker 1: might already have received a listeningmail on this point. In

437
00:27:45,359 --> 00:27:48,399
Speaker 1: your Spinach episode, you mentioned the very widely decimated idea

438
00:27:48,520 --> 00:27:50,560
Speaker 1: that the iron content of spinach was assumed to be

439
00:27:50,640 --> 00:27:53,040
Speaker 1: very high because of an air by decimal point and

440
00:27:53,080 --> 00:27:56,000
Speaker 1: a scientific article, and that this air led to the

441
00:27:56,000 --> 00:27:58,920
Speaker 1: Popeye creator to choose spinach because if it's high iron

442
00:27:59,040 --> 00:28:01,639
Speaker 1: content as a food source to make Popeyes so strong,

443
00:28:02,320 --> 00:28:05,400
Speaker 1: you should have a look at the paper debunking this myth,

444
00:28:05,720 --> 00:28:09,200
Speaker 1: It states first Popeye's creator E. C. Seegert never once

445
00:28:09,359 --> 00:28:12,440
Speaker 1: had his superhero eats spinach for iron. In nineteen thirty

446
00:28:12,480 --> 00:28:15,400
Speaker 1: two and the only cartoon by Seeger where Popeye explains

447
00:28:15,480 --> 00:28:17,919
Speaker 1: exactly why it eats the stuff that cartoon Sailor with

448
00:28:17,960 --> 00:28:21,640
Speaker 1: the bulging four harms claims in his garbled English, spinach

449
00:28:21,680 --> 00:28:24,600
Speaker 1: is full of vitamin A and that's what makes humans

450
00:28:24,760 --> 00:28:29,040
Speaker 1: strong and healthy. Sorry, I realized I should have done

451
00:28:29,040 --> 00:28:30,840
Speaker 1: an impression and it was too late, and it's probably

452
00:28:30,840 --> 00:28:36,240
Speaker 1: for the best. Second, the decimal era story is also

453
00:28:36,280 --> 00:28:38,360
Speaker 1: a myth because the true iron content of spinach was

454
00:28:38,360 --> 00:28:42,840
Speaker 1: measured by bunge bunga. I hope I'm getting nearer near

455
00:28:42,840 --> 00:28:47,440
Speaker 1: the correct pronunciation there in and earlier erroneously high measures

456
00:28:47,440 --> 00:28:50,320
Speaker 1: such as those made by von Wolfe in eighteen seventy one,

457
00:28:50,560 --> 00:28:53,280
Speaker 1: were explained in the USA by Professor Sherman in nineteen

458
00:28:53,320 --> 00:28:56,920
Speaker 1: o seven as resulting from iron contamination from heating dishes

459
00:28:56,960 --> 00:29:00,920
Speaker 1: and other bad science. This is an honest mistake, as

460
00:29:00,920 --> 00:29:03,760
Speaker 1: this myth is still widely circulated all over the Internet

461
00:29:03,800 --> 00:29:08,680
Speaker 1: and by various serious to less serious publications. This is

462
00:29:08,720 --> 00:29:15,040
Speaker 1: interesting because it is it is widely reported. But as

463
00:29:15,040 --> 00:29:20,600
Speaker 1: we talked about in that episode, I have never seen Popeye.

464
00:29:21,480 --> 00:29:23,440
Speaker 1: And but that's just how prevalent was myth is that

465
00:29:23,520 --> 00:29:27,040
Speaker 1: I thought it was iron he was going for in

466
00:29:27,120 --> 00:29:31,160
Speaker 1: spinach Um. It never occurred to me that it wasn't

467
00:29:31,200 --> 00:29:34,120
Speaker 1: it was something else. Yeah, well, I mean he doesn't.

468
00:29:34,200 --> 00:29:36,400
Speaker 1: I mean right, he doesn't talk about it in like

469
00:29:36,480 --> 00:29:39,240
Speaker 1: every episode. He's not like, oh man, the iron content

470
00:29:39,400 --> 00:29:44,560
Speaker 1: is giving me this really bulgy forearm for some reason. Um,

471
00:29:44,640 --> 00:29:47,640
Speaker 1: and the and fascinated with the forearm being the bulgy

472
00:29:47,720 --> 00:29:49,960
Speaker 1: part of the arm. I'm always like what but anyway,

473
00:29:50,200 --> 00:29:55,160
Speaker 1: um yeah, yeah, thank you as always for the correction.

474
00:29:55,200 --> 00:29:59,360
Speaker 1: I love. One of the articles uh that was sent

475
00:29:59,440 --> 00:30:03,480
Speaker 1: along with this UM message was called who will debunk

476
00:30:03,560 --> 00:30:13,320
Speaker 1: the Debunkers? Yes, oh that's wonderful. We do have a

477
00:30:13,360 --> 00:30:16,440
Speaker 1: little bit more listener mail for you. We do, but

478
00:30:16,520 --> 00:30:18,320
Speaker 1: first we've got one more quick break for a word

479
00:30:18,360 --> 00:30:30,120
Speaker 1: from our sponsor. We're back thank you, Yes, thank you.

480
00:30:30,920 --> 00:30:33,840
Speaker 1: Nate wrote hello in my quest to catch up on

481
00:30:33,840 --> 00:30:36,280
Speaker 1: your show, I'm listening to the interview with Dan Pashman

482
00:30:36,360 --> 00:30:39,600
Speaker 1: and the discussion about bonapetit um. This is something that

483
00:30:39,640 --> 00:30:42,560
Speaker 1: I talk with my wife often about. I'm a white

484
00:30:42,640 --> 00:30:45,640
Speaker 1: chef who loves to explore cultures through their foods, and

485
00:30:45,680 --> 00:30:47,880
Speaker 1: I constantly have worries about what I cook, if it's

486
00:30:47,880 --> 00:30:50,480
Speaker 1: any bit ethnic, and if it would be seen as

487
00:30:50,520 --> 00:30:55,280
Speaker 1: appropriation or appreciation. Who really knows. Also, one thing I've

488
00:30:55,320 --> 00:30:57,840
Speaker 1: noticed in cooking competition shows is that the French style

489
00:30:57,920 --> 00:31:01,000
Speaker 1: chefs will almost always win just by them having boring

490
00:31:01,080 --> 00:31:03,840
Speaker 1: dishes that have been beaten, like the metaphorical dead horse.

491
00:31:04,520 --> 00:31:07,480
Speaker 1: One glaring example of this was season eleven of Master Chef.

492
00:31:07,840 --> 00:31:11,080
Speaker 1: The eventual winner was one of these ridiculously boring chefs

493
00:31:11,120 --> 00:31:14,360
Speaker 1: who was technically proficient and without flaws. The other two

494
00:31:14,360 --> 00:31:17,080
Speaker 1: in the final three were actually trying to do different things,

495
00:31:17,480 --> 00:31:20,160
Speaker 1: with one even being from Meanmar and bringing her native

496
00:31:20,200 --> 00:31:23,080
Speaker 1: cuisine to the final round. Another one was actually when

497
00:31:23,080 --> 00:31:26,160
Speaker 1: I watched last night a rerun of Guys Grocery Games

498
00:31:26,200 --> 00:31:35,080
Speaker 1: with Robert Irvine. Robert Irvine, who was problematic in his

499
00:31:35,160 --> 00:31:38,720
Speaker 1: own right. The competition was fish and chips, and a

500
00:31:38,800 --> 00:31:42,560
Speaker 1: chef who specializes in Cajun and Creole cuisine grabbed catfish.

501
00:31:43,040 --> 00:31:45,760
Speaker 1: Irvine then went on to dis the choice of catfish

502
00:31:45,840 --> 00:31:48,960
Speaker 1: and praise the choice of the other competitor, the easy

503
00:31:49,040 --> 00:31:52,760
Speaker 1: choice of cod. Seeing these big names speak down on

504
00:31:52,800 --> 00:31:56,080
Speaker 1: food because of their origins or perceived lower class, directly

505
00:31:56,160 --> 00:31:59,720
Speaker 1: or indirectly, is really disheartening. Keep up the great work

506
00:31:59,760 --> 00:32:02,960
Speaker 1: and being your odd ball selves. Maybe there's an episode

507
00:32:03,000 --> 00:32:06,200
Speaker 1: of guerrilla Gardening in the future. Hopefully I'll hear this

508
00:32:06,240 --> 00:32:07,600
Speaker 1: in a couple of months when I catch up to

509
00:32:07,640 --> 00:32:11,920
Speaker 1: the real time. M hmm, maybe I would be a

510
00:32:11,960 --> 00:32:16,280
Speaker 1: good one. Yeah, it's on our list for sure, Yes,

511
00:32:16,640 --> 00:32:20,000
Speaker 1: very long list, but it is there. Oh yeah, I

512
00:32:20,040 --> 00:32:23,000
Speaker 1: forget how many hundreds of ideas we have on our

513
00:32:23,000 --> 00:32:29,040
Speaker 1: current idealists, but it's multiple hundreds. Yes, it's a lot,

514
00:32:29,080 --> 00:32:30,960
Speaker 1: But I would love that. Kind of feels like a

515
00:32:31,000 --> 00:32:35,400
Speaker 1: weird time traveler thing where whenever you get to the

516
00:32:35,440 --> 00:32:40,480
Speaker 1: present where we're releasing, maybe we will have already done that. Yeah,

517
00:32:41,720 --> 00:32:46,320
Speaker 1: who knows. The incredible future indeed, and these are these

518
00:32:46,320 --> 00:32:51,840
Speaker 1: are excellent points. Um. I know we talked about in

519
00:32:51,880 --> 00:32:54,400
Speaker 1: our food television episode. But I don't really I don't

520
00:32:54,400 --> 00:32:56,440
Speaker 1: really watch that much, but I think this is a

521
00:32:56,480 --> 00:33:01,240
Speaker 1: great point, and I it is something that really bothers

522
00:33:01,480 --> 00:33:07,560
Speaker 1: us as well, um, especially like it really annoys me

523
00:33:07,640 --> 00:33:11,560
Speaker 1: when a food is looked down upon until some usually

524
00:33:11,640 --> 00:33:17,760
Speaker 1: rich white guy chefs. Yeah, and then it's expensive and

525
00:33:17,800 --> 00:33:19,680
Speaker 1: we forget about the history of the people who have

526
00:33:19,760 --> 00:33:22,040
Speaker 1: been eating it and cooking it and look down on

527
00:33:22,160 --> 00:33:26,120
Speaker 1: for eating it cooking it forever. Yeah. Who that guy

528
00:33:26,360 --> 00:33:30,200
Speaker 1: probably learned how to cook it from Yes, exactly. So

529
00:33:30,240 --> 00:33:37,400
Speaker 1: that's absolutely infuriating. And yeah, it's just it makes me

530
00:33:37,600 --> 00:33:43,200
Speaker 1: rule month makes yeah. Yeah, but right, and it is

531
00:33:43,240 --> 00:33:47,040
Speaker 1: it is delicate territory to to walk as um, you know,

532
00:33:47,200 --> 00:33:52,080
Speaker 1: as a white person out there in America trying to

533
00:33:52,120 --> 00:33:56,080
Speaker 1: be just trying to be respectful. Yeah, and trying is

534
00:33:56,080 --> 00:34:00,000
Speaker 1: certainly the first step. Yes, I think that's absolutely true.

535
00:34:00,000 --> 00:34:04,240
Speaker 1: You're trying and asking the questions and doing your absolute

536
00:34:04,240 --> 00:34:07,040
Speaker 1: best to be much more like respectful and understanding of

537
00:34:07,040 --> 00:34:11,880
Speaker 1: the history and open about that, oh yeah. Yeah, and

538
00:34:11,920 --> 00:34:15,640
Speaker 1: being open to to to learning and to admitting your

539
00:34:15,680 --> 00:34:21,400
Speaker 1: prior mistakes and all that kind of stuff. Absolutely absolutely, Um,

540
00:34:21,480 --> 00:34:25,600
Speaker 1: So that's a great place to end this fabulous lister

541
00:34:25,840 --> 00:34:30,120
Speaker 1: veil about ten um. It feels like, you know, the

542
00:34:30,160 --> 00:34:33,160
Speaker 1: Super Bowl, Oh, the big Game is coming up. It

543
00:34:33,200 --> 00:34:35,960
Speaker 1: feels like this is our like Savor version, and I

544
00:34:35,960 --> 00:34:38,719
Speaker 1: feel like this is a special occasion. Yeah, well this

545
00:34:38,800 --> 00:34:41,160
Speaker 1: is this is also I was thinking about it and

546
00:34:41,480 --> 00:34:51,080
Speaker 1: we debuted in February of Oh wow, so five years.

547
00:34:51,280 --> 00:34:55,440
Speaker 1: This is our five year anniversary. We gotta do something special, Lauren.

548
00:34:56,520 --> 00:34:59,680
Speaker 1: We'll finally put together that weird meal and I'm gonna

549
00:34:59,680 --> 00:35:03,760
Speaker 1: make you watched the Star Wars Holiday special. It's gonna happen.

550
00:35:04,040 --> 00:35:07,160
Speaker 1: That sounds amazing. Yes it does, doesn't it? Or you

551
00:35:07,239 --> 00:35:09,839
Speaker 1: might not be saying that after, but you know, right now,

552
00:35:09,880 --> 00:35:15,680
Speaker 1: it's still hope. It's still hopeful. Anyway, We'll get back

553
00:35:15,680 --> 00:35:21,560
Speaker 1: to you about how that goes. Yes, And in the meantime,

554
00:35:21,600 --> 00:35:23,480
Speaker 1: thank you, thank you, Thank you so much, as always

555
00:35:23,480 --> 00:35:28,280
Speaker 1: listeners for your kind messages. We love, love, love getting them,

556
00:35:28,320 --> 00:35:31,360
Speaker 1: and we would love to hear from you again for

557
00:35:31,400 --> 00:35:34,960
Speaker 1: the first time all of the messages. We want them.

558
00:35:35,000 --> 00:35:38,600
Speaker 1: You can email us at hello at saber pod dot com.

559
00:35:38,920 --> 00:35:42,000
Speaker 1: We're also on social media. You can find us on Twitter, Facebook,

560
00:35:42,080 --> 00:35:44,600
Speaker 1: and Instagram at saver Pod and we do hope to

561
00:35:44,640 --> 00:35:46,640
Speaker 1: hear from you. The Saver is a production of our

562
00:35:46,640 --> 00:35:49,040
Speaker 1: Heart Radio. For more podcasts for my heart Radio, you

563
00:35:49,040 --> 00:35:51,560
Speaker 1: can visit the i heart Radio app, Apple Podcasts, or

564
00:35:51,560 --> 00:35:54,360
Speaker 1: wherever you listen to your favorite shows. Thanks as always

565
00:35:54,400 --> 00:35:57,400
Speaker 1: to our superproducers Dylan Fagin and Andrew Howard. Thanks to

566
00:35:57,440 --> 00:35:59,080
Speaker 1: you for listening, and we hope that lots more good

567
00:35:59,120 --> 00:36:00,160
Speaker 1: things are coming your