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Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. I'm Annie

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Speaker 1: Rees and I'm Lauren voc Obam, and today we have

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Speaker 1: an episode for you about rhombatan. Yes. Wow, look up

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Speaker 1: pictures for this one. All right, Yeah, it's fun. It's

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Speaker 1: so fun. Yes, a lot of you have suggested this one.

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Speaker 1: I I am clueless on it. Honestly. I feel like

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Speaker 1: I've seen them. I've seen them, um, and I think

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Speaker 1: I've had I think I might have had somebody had

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Speaker 1: pre peeled them before, because they're kind of like a

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Speaker 1: white ball once you get out of the wild outside. Um.

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Speaker 1: But that's that's kind of the extent of my knowledge

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Speaker 1: before doing this research. Okay, I've I've definitely had some

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Speaker 1: rhombaton as like a like a topping on like like

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Speaker 1: shaved ices. Um. And possibly it's it's closely related to

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Speaker 1: like to like a light chy lung gun situation, and

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Speaker 1: I've definitely had a bunch of light chy uh. But yeah,

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Speaker 1: there was certainly a time where I think I was

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Speaker 1: at like I don't like the Beeford Highway farmer's market

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Speaker 1: or something, and I was like, what the heck is

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Speaker 1: that I'm buying some and figuring out how to eat them,

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Speaker 1: which is one of my favorite things to do. Uh, Like,

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Speaker 1: especially before we started doing this show and we started

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Speaker 1: like reading about a lot of a lot of things

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Speaker 1: that I haven't had a lot of exposure to. Like

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Speaker 1: that was sort of my my way of finding out

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Speaker 1: about new stuff. I would just be like, I don't

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Speaker 1: know what that is, but I want to eat it. Um,

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Speaker 1: let's figure out how, let's figure out how m hm.

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Speaker 1: And it is very high catching. Yeah yeah, so that

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Speaker 1: that that that makes sense? Um. And I also have

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Speaker 1: had a lot of light cheese, So when I was

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Speaker 1: reading this, I was like, Okay, okay, I think I've

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Speaker 1: had I've had something. I've had something in this realm before. Sure,

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Speaker 1: probably yeah, probably. Um. Well, I guess this brings us

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Speaker 1: to our question, but I think it does. Mmm. What

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Speaker 1: is it? Well, Rhombootan is a type of fruit that

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Speaker 1: grows on trees. They're small and roundish and have a

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Speaker 1: sort of of leathery skin that. Yeah, it's just really

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Speaker 1: funky looking with these skinny, soft, curvy spines coming off

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Speaker 1: in all directions. Like do y'all remember cushballs? Oh? Yes,

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Speaker 1: sort of like that, like vaguely like that, but of fruit. Um, Yeah.

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Speaker 1: The fruit inside is a translucent whitish in color and

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Speaker 1: contains a single seed um. And it's sort of like

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Speaker 1: a like a table grape in flavor and texture like

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Speaker 1: sweet heart and juicy and soft and a little jelly

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Speaker 1: like with a little bit of crisp or crunch to it.

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Speaker 1: Kind of just like just like really nice, like sort

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Speaker 1: of sort of mild, bright, fruity floral. Yeah, it's like

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Speaker 1: a it's like of a sea urchin, we're softer and

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Speaker 1: contained fruit instead of containing sea urchin. Yeah, sort of

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Speaker 1: sort of like a like a grape with a really

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Speaker 1: fantastic hair new Yeah. Yeah, it is a fantastic heritage.

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Speaker 1: It is. It's a little bit right, a little bit

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Speaker 1: punk rock. I love it. A botanical name Nephilium lapasium. Yeah.

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Speaker 1: The rampatan tree is a tropical evergreen in the sapendossier

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Speaker 1: or soap berry family, related yes to lichi and lung

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Speaker 1: gun um. The trees can grow up to about thirty

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Speaker 1: meters or ninety feet in height, though they're often kept

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Speaker 1: to a third or less of that size, and they

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Speaker 1: have these these like smallish green, yellow to deep green

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Speaker 1: leaves that grow in a really pretty crown they're they're

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Speaker 1: grown ornamentally as well as for the fruit um. They

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Speaker 1: flour in these big clusters of tiny yellow green buds

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Speaker 1: that have no petals um and if pollinated they can

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Speaker 1: develop into heavy clusters of fruit. The fruits are yes,

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Speaker 1: round to oval, about the size of like a ping

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Speaker 1: pong or a golf ball, like about five to seven

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Speaker 1: centimeters two plus inches across. But yeah, they also have

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Speaker 1: this um, this spiky or spiny proturbances coming off of

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Speaker 1: the skin that that make them look almost twice as big.

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Speaker 1: The skin will be green when they're immature and will

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Speaker 1: turn golden or or pinkish ruby when they're ripe, though

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Speaker 1: the tips of the spines often stay greenish or golden

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Speaker 1: until they're like very ripe. Yeah, and those long spines

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Speaker 1: help the fruits regulate moisture in the trees humid habitats.

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Speaker 1: It just really increases the surface area of the skin,

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Speaker 1: so it helps them do what they're doing better. Those

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Speaker 1: spines are sometimes called hairs, and I've read that rhombaton

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Speaker 1: and lots of other like local words for the plants

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Speaker 1: are linked to local words for for hair or for

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Speaker 1: hairy when they're green. If you've never seen them, But

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Speaker 1: if you live in like the southeast portion of the

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Speaker 1: United States, they really remind me of those really pesky

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Speaker 1: gumballs from sweet gum trees. Heck, I hate them, burning

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Speaker 1: in fiery passion. You're a true nemesis, now I know.

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Speaker 1: Oh yeah, no, that's it. That's it. Anyway, that the

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Speaker 1: skin of rhombatons are a little bit thicker than that

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Speaker 1: of a of a lai chi or long gun um,

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Speaker 1: like you might want to use a knife instead of

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Speaker 1: just your fingers to peel them. The fruit is a drupe,

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Speaker 1: like say, like say a plum or an apricot. Yeah.

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Speaker 1: So it'll contain a single oblong seed and the flesh

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Speaker 1: around it will be that translucent like milky white to

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Speaker 1: kind of pinkish, and you might get sort of like strawberry,

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Speaker 1: grape tropical sort of flavors from it. Yeah, it's real nice,

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Speaker 1: just so nice. It's old fresh, or can be processed

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Speaker 1: to remove the skin and the seed and then be

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Speaker 1: canned in syrup less often frozen. The fruits are fairly delicate,

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Speaker 1: like those Moisture regulating spines can let them dry out

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Speaker 1: real quickly when they're in less than a super humid forest.

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Speaker 1: So canning has been a popular option, although though improved

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Speaker 1: storing and shipping technology has increased, like the range of

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Speaker 1: availability of the fruit fresh and they are eaten, however,

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Speaker 1: you want to eat fruit, yeah, fresh out of hand,

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Speaker 1: chopped into fruit salads, or as a topping for desserts,

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Speaker 1: perhaps especially frozen desserts like ices and ice cream. Or

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Speaker 1: you can cook them into savory soups or stews, perhaps

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Speaker 1: especially curries, or use them in marinates to add a

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Speaker 1: little bit of sweetness and acid. They can be muddled

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Speaker 1: into fresh drinks or processed into syrups or preserved in

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Speaker 1: jellies or jams. The seed is also edible once it's roasted.

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Speaker 1: I think it might be eaten as a snack in

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Speaker 1: some places that The oils though have traditionally been used

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Speaker 1: in soap making and candle making. And it is definitely

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Speaker 1: under investigation for processing forest oils, like as in perhaps

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Speaker 1: as an additive or substitute for coca butter uses like that. Yeah,

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Speaker 1: And there is just a bunch of research into how

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Speaker 1: the peels and the seeds might be used to prevent

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Speaker 1: waste because a lot of the stuff is canned, and

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Speaker 1: to make use of the compounds that are naturally produced

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Speaker 1: by the fruits. Just for example, the antioxidant compounds and

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Speaker 1: the peels are under investigation for serving fats and oils,

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Speaker 1: like as a replacement for synthetically produced antioxidants in the

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Speaker 1: preservation of fats and oils. So that's fun. Yeah, yeah, yeah,

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Speaker 1: for sure. Well what about the nutrition by themselves, Rhombaton

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Speaker 1: are pretty good for you, high in fiber and water content,

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Speaker 1: lots of nutrients micronutrients, I should say. They can't help

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Speaker 1: fill you up though, to keep you going at say,

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Speaker 1: pair with a with some protein and fat. Yeah, yeah, Well,

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Speaker 1: we do have some numbers for you, Oh we do.

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Speaker 1: I've read that there are over two hundred varieties of

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Speaker 1: rhomd baton, but also that some researchers think that might

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Speaker 1: be a little bit of an inflated statement, because different

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Speaker 1: cultivars may be given or rather the same cultivars may

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Speaker 1: be given different names in different cultures. Ah yeah, well.

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Speaker 1: The average annual production of rhombaton in Southeast Asia between

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Speaker 1: twenty fifteen to twenty seventeen was one point four million

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Speaker 1: metric tons, with Indonesia at the top, followed by Thailand, Vietnam, Malaysia,

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Speaker 1: and the Philippines. However, I've also seen it very frequently

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Speaker 1: reported in recent years that Thailand is the top producer. Yeah,

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Speaker 1: and I'm wondering. I didn't look too far into it,

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Speaker 1: but I'm wondering, you know, because it's a crop and

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Speaker 1: because of various weather and other natural related things, if right,

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Speaker 1: production is just kind of flip flopped between those two places.

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Speaker 1: But yeah, I did not see a number specific for

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Speaker 1: Indonesia's production lately, but I but I read that Thailand

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Speaker 1: produces about two hundred and eighty thousand tons a year

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Speaker 1: and that they've typically only exported about five percent of that,

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Speaker 1: maybe like twelve thousand tons a year, but that as

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Speaker 1: of early twenty twenty two, exports were already hitting those

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Speaker 1: numbers and we're expected to about double throughout the year.

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Speaker 1: I don't know. Outside of Southeast Asia, Thailand was exporting

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Speaker 1: the most to the United Arab Emirates and one more

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Speaker 1: number from Thailand. A little bit more perspective into the

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Speaker 1: fresh versus processed issue and why agricultural researchers have been

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Speaker 1: looking into fresh rhombaton's shelf life and into reducing waste

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Speaker 1: products okay um. As of two thousand and four Thailand

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Speaker 1: was making like eight and a half times more money

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Speaker 1: on processed rhombaton than on fresh Wow. So yeah, so's

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Speaker 1: there's just like a huge opportunity for this to be

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Speaker 1: a growth area. On a cultural note, there is a

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Speaker 1: rhombaton festival during the harvest season every like July to

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Speaker 1: August and m so Tani Thailand. They have like a

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Speaker 1: boat parade and bicycle races and various agricultural competitions and

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Speaker 1: farm tours miss rambuton pageant and agility demonstrations of monkeys.

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Speaker 1: Oh yes, because in the area, trained monkeys have sometimes

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Speaker 1: been used to like scramble up palm trees to collect coconuts. Um. Like,

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Speaker 1: there is a monkey training school in the province. So yeah,

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Speaker 1: monkey agility. Wow, yeah, we're pretty into it. Yeah, there

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Speaker 1: is also a festival around the same time. No monkeys

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Speaker 1: involved that I'm personally aware of over in Hainan, China. Well,

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Speaker 1: monkeys can get involved when you link suspect, is what

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Speaker 1: I'll say. From what I understand, they are difficult to

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Speaker 1: work with, so m yeah. Yeah. I actually went to

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Speaker 1: a park in Hong Kong, I think where when you

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Speaker 1: entered they gave you a hockey stick, keep the monkeys away.

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Speaker 1: Oh wow, all right, for real, serious business, share, serious business.

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Speaker 1: One number I found suggested that Indonesians conceived an average

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Speaker 1: of four kilograms of rhombuton a year, and this was

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Speaker 1: from a report, a market report that was comparing the

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Speaker 1: consumption between Southeast Asia and Europe. So another number that

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Speaker 1: they they had in their report was that demand has

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Speaker 1: grown in recent years outside of Southeast Asia. So Europe

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Speaker 1: for instance, has been importing about five hundred to one thousand,

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Speaker 1: five hundred tons annually of rhombuton and this market is

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Speaker 1: valued around four million euros. But there are still these

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Speaker 1: limitations on handling and shelf let kind of going back

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Speaker 1: to your previous point, but yeah, it's it's a growing

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Speaker 1: in popularity, yes, around the world, and it has a history,

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Speaker 1: a history of growing and popularity, it does. And we

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Speaker 1: are going to get into that as soon as we

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Speaker 1: get back from a quick break forward from our sponsors

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Speaker 1: and we're back. Thank you so much, yes, thank you. Okay,

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Speaker 1: So this is another one where I didn't find as

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Speaker 1: much information as I would have liked. However, we do

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Speaker 1: have we do have some things in here, and as always,

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Speaker 1: if you listeners are privy to more information. Oh, yeah,

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Speaker 1: more resources please let us know course, yes, okay, but

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Speaker 1: ramperton most likely originated in Asia, perhaps specifically in the

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Speaker 1: Malaysian Indonesian area, and it does have quite a long

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Speaker 1: but not at all clear history of being cultivating. Yes,

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Speaker 1: in the early days, almost every part of rambuton was

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Speaker 1: used medicinally in this area for a whole host of things,

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Speaker 1: the skin, like the whole thing. But yeah, early records

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Speaker 1: of rambutan are sparse, especially when it comes to the

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Speaker 1: record of cultivating it as an edible food crop. There

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Speaker 1: are a few things we know. In Malaysia, for instance,

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Speaker 1: people selected the seedlings of native rahmbutan for an ambiguous

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Speaker 1: bootlong amount of time. However, the first records of Malaysian

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Speaker 1: cultivars don't pop up until the nineteen thirties and more

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Speaker 1: on that. In a second, Arab traders spread rahmbutan up

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Speaker 1: into the rest of Asia and over into the Middle

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Speaker 1: East and Africa, sometimes between the thirteenth and fifteenth century,

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Speaker 1: or possibly much earlier. Again, the records are lacking. European

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Speaker 1: colonization further spread rahmbutan soon after. In the sixteen hundreds,

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Speaker 1: a Spanish botanist, Juan de Quillar sent samples to Mexico

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Speaker 1: for propagation experimentation, and from there, over the next couple

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Speaker 1: of centuries, rhombutan was brought to two different parts of

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Speaker 1: Central and South America, the Caribbean and Hawaii. Places like

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Speaker 1: Costa Rica, Honduras and parts of South America started cultivating

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Speaker 1: rhombatan in the early nineteen hundreds, and they were present

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Speaker 1: in the Philippines and Thailand by nineteen twelve and in

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Speaker 1: Australia by the nineteen thirties. Again, could be much earlier,

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Speaker 1: but that's when the records show. By nineteen thirty nine

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Speaker 1: they were growing in the Philippines a handful of cultivars

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Speaker 1: on a commercial scale. And then yeah, going back to

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Speaker 1: that Malaysia kind of late number showing up in the

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Speaker 1: record of them the cultivars being grown. The Malayan Department

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Speaker 1: of Agriculture registered thirty two clones of rambutan in nineteen

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Speaker 1: fifty two. By in nineteen eighty six, the number of

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Speaker 1: registered clones was sixty two. However, only seven were recommended

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Speaker 1: for the general public to plant. Yeah, and this was

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Speaker 1: around when a bunch of kind of kind of parallel

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Speaker 1: crop experimentation things were going on around the world. Crop

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Speaker 1: experiments began in China in the early nineteen sixties, and

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Speaker 1: by nineteen sixty seven Hainan Province had had some success

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Speaker 1: at growing rhombatan, though commercial production it didn't really take

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Speaker 1: off until the nineteen nineties, right and people tried to

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Speaker 1: grow rhombatan seeds from Java to the southern US in

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Speaker 1: the early nineteen hundreds but didn't really have any success

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Speaker 1: with it. It was introduced to Latin America and Mexico

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Speaker 1: and the nineteen fifties and sixties, and then waves of

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Speaker 1: Asian immigrants to the US brought rhombaton with them around

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Speaker 1: this time as well, and sold them in Asian markets

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Speaker 1: and included them in Asian dishes at restaurants. However, they

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Speaker 1: still remained relatively unknown throughout the country. Still by the fifties,

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Speaker 1: the rhombaton had more or less gone global while it

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Speaker 1: was available, whether people knew about it or not or

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Speaker 1: what to do with it, that was a separate thing.

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Speaker 1: It was like there, yeah, but people didn't really know

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Speaker 1: what to make of it if it wasn't something they

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Speaker 1: grew up with. M With increasing globalization and social media, though,

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Speaker 1: rhombaton has gained a following in communities where it was

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Speaker 1: previously unknown. In the US, people seem to really catch

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Speaker 1: onto it in twenty sixteen, but of course it was

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Speaker 1: around before then. I also think that probably has to

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Speaker 1: do with kind of that we've talked about this like Instagram,

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Speaker 1: morble food. Yes, it's a very very striking and a

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Speaker 1: lot of outlets did label it as a super fruit,

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Speaker 1: which you know, it's got issues around the old term,

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Speaker 1: but it did kind of propel it more into into

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Speaker 1: the limelight and make it something more and more people

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Speaker 1: knew about. Yeah, yeah, And I guess you know, it's

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Speaker 1: it's a matter of like extreme Internet privilege for me

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Speaker 1: to be able to sit here and say, like, oh, yeah,

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Speaker 1: if I encounter a produce that I don't know anything

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Speaker 1: about in a supermarket, like I can buy it and

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Speaker 1: then figure out how like like what to do with it.

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Speaker 1: Like in ye olden times before Google, I would have

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Speaker 1: had to either just work it out for myself or

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Speaker 1: try to find a reference book, like going to a

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Speaker 1: physical library perhaps, or calling my like local cultural center

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Speaker 1: or something like that. But now right it's it's at

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Speaker 1: your feet. You can pull out your phone and go like,

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Speaker 1: what the heck is this? How do how do I what?

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Speaker 1: And okay, and very quickly arrive at that information. Yeah,

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Speaker 1: that's true because I've definitely done that at a grocery

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Speaker 1: store before. Where I've been, like especially like during the pandemic,

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Speaker 1: when I needed another substitute for something. It was out

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Speaker 1: of whatever I needed. And then I find something, I'm like,

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Speaker 1: this looks similar? Is it? What is it? Can I

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Speaker 1: use it? No? Okay, but I still want to get

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Speaker 1: it right. Yeah, now that is a good point. Um,

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Speaker 1: I would love to I'm gonna I'm gonna search some out.

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Speaker 1: I think, Um, they do look cool. They look they

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Speaker 1: look like a whackadoodle thing you'd find in Dan to me,

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Speaker 1: to my like growing up experience, they do. Yeah. Yeah, no,

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Speaker 1: they look I feel like that's uh, even even in

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Speaker 1: places I mean right in and let me know if

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Speaker 1: I'm off base here, but like they just look a

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Speaker 1: little bit weird. Um. And and so even if you're

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Speaker 1: used to them, you're like, oh man, that's that weird

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Speaker 1: looking thing I'm used to. Um, but it's still it

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Speaker 1: doesn't right, Like it's still kind of funky looking it

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Speaker 1: is and a delightful I love it. Yeah, yes, absolutely

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Speaker 1: absolutely well. Listeners, if you've got recipes, if you've got tips,

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Speaker 1: you've got a little if you've got a memory. Yeah, yes.

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Speaker 1: For some reason, at first I was like, now I

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Speaker 1: get what you're specific specific memory, not just a memory

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Speaker 1: at all. Memory. You could share any memories with this

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Speaker 1: if you would like. But that's what we have to

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Speaker 1: say about report time. It is, and we do already

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Speaker 1: have some memory for you from our listener in mailbox,

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Speaker 1: uh mailbox rather but oh yeah, first we've got a

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Speaker 1: couple of more more messages from our from our sponsors.

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Speaker 1: That's what we've got, and we're back. Thank you so much, Yes,

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Speaker 1: thank you. We're back with no spiky Yeah. My my

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Speaker 1: dog Dizzy, when I was growing out, she was very

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Speaker 1: afraid of those coush balls cous coush yeah, yeah, coush Oh.

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Speaker 1: She was afraid. She would run and hide on it

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Speaker 1: the bit. She was a coward. But I she once

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Speaker 1: saw a dress hanging just hanging from the door, and

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Speaker 1: she ran as if that was it for the day.

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Speaker 1: But I'm also easily startled, judge, It's true, It's true,

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Speaker 1: very easily startled. Okay, Hannah wrote, I really enjoyed the

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Speaker 1: joy of cooking episode and I've realized that these food

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Speaker 1: adjacent episodes have been some of my favorites. Betty Crocker, Michelin, Stars,

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Speaker 1: Bad Diets, all good stuff. I've never used the joy

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Speaker 1: of cooking, and I often get it confused in my

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Speaker 1: head with the art of French cooking. Although I really

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Speaker 1: couldn't tell you why. My mom had an antique Betty

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Speaker 1: Crocker cookbook my whole childhood, so that was the gold

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Speaker 1: standard to me until I moved out of the house.

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Speaker 1: I stumbled across a Better Homes and Gardens cookbook and

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Speaker 1: a clearance section, and now that's my go too. I

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Speaker 1: love it because it has all my favorite foods in it,

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Speaker 1: and the side notes are incredibly informative. I wrote a

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Speaker 1: cookbook a few years ago that was a wild right.

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Speaker 1: I helped run a small summer camp, and one of

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Speaker 1: our regular retreat groups had been begging us for years

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Speaker 1: to create a cookbook, and they all submitted recipes that

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Speaker 1: they wanted included in it. I finally decided it would

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Speaker 1: be worth put in together, so I spent months collecting

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Speaker 1: and editing recipes, formatting and designing the cover. The end

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Speaker 1: result was amateur set past. We ordered seventy five copies,

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Speaker 1: thinking we would sell out in a year. It's been

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Speaker 1: six years and we still have sixty copies. Look, but

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Speaker 1: it got me on a kick of collecting and appreciating

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Speaker 1: on professional cookbooks. So many churches, diners, camps, clubs, community organizations, etc.

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Speaker 1: Have made and published their own cookbooks as a way

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Speaker 1: of fundraising and bringing people together. I love some of

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Speaker 1: the subtle SaaS you can find, Like on opposite pages

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Speaker 1: you'll have Betty loose cream cheese assert and someone else's

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Speaker 1: the best cream cheese. I have a cookbook filled with

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Speaker 1: apple recipes published by an apple orchard, and the whole

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Speaker 1: book is cut into the shape of an apple. One

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Speaker 1: cookbook I found had a recipe that includes an entire cow,

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Speaker 1: an entire pig, an entire sheep, and a dozen chickens

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Speaker 1: to cook a dish for several hundred people. Wild stuff.

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Speaker 1: Oh wow, oh wow, I too love. My mom has

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Speaker 1: a lot of those, you know, like church cookbooks or

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Speaker 1: things like that. I too love looking through them because

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Speaker 1: I don't know, there's something about them that feels so

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Speaker 1: kind of You're getting a snapshot of some from someone's life,

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Speaker 1: and I do love you're right there is some stas

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Speaker 1: where there will be very similar recipes off similar phages

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Speaker 1: and the title like I love when people will put

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Speaker 1: like the best cheese dessert or whatever, and it's like,

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Speaker 1: I mean, obviously, no one gave you this, and you're

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Speaker 1: just putting it in there, and I love you for it. Yeah,

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Speaker 1: coming out strong. Right to be confident in your cream

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Speaker 1: cheese desserts, right, and Betty Lou doesn't even know, right,

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Speaker 1: I love it. It's so fun and they are interesting

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Speaker 1: in like terms of yeah, like the shapes of them,

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Speaker 1: and then especially once you go further back in time

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Speaker 1: just what people were making and as we talk about

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Speaker 1: in that Joy of Cooking episode, Yes, it's a really

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Speaker 1: interesting snapshot into what was going on. Yeah. Yeah, they're

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Speaker 1: they're so so localized and m and right right down

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Speaker 1: to the to the printing conventions of the time. It's

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Speaker 1: really fun. Like what kind of spiral binding you've got

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Speaker 1: going on? What kind of typography it? Yes? I love them.

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Speaker 1: I love them, me too, Me too. Sean wrote your

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Speaker 1: episode on Limburger Cheese was very informative but sparked some

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Speaker 1: nostalgia between my wife and I. We live roughly an

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Speaker 1: hour away from Monroe, Wisconsin a sidebar. Monroe, Wisconsin is

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Speaker 1: the home of Cheese Days every other year or even years.

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Speaker 1: Imagine over one hundred thousand people descending upon this quaint

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Speaker 1: little Swiss heritage town for a weekend of beer, PoCA, cows,

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Speaker 1: and cheese. It boasts the honor of the oldest food

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Speaker 1: festival in the Midwest. So when my wife and I

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Speaker 1: had our first date, I decided to plan out a

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Speaker 1: traveling food filled date. I picked her up at the time,

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Speaker 1: she was twenty minutes from Monroe, and we headed to

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Speaker 1: Dragon Popcorn, a local popcorn shop in Freeport, Illinois since closed,

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Speaker 1: where we tasted what I believe was the best gourmet

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Speaker 1: popcorn around. We used them as party favors for our wedding.

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Speaker 1: A stop two was heading to Monroe to bomb Gartners.

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Speaker 1: Bomb Gartners is the oldest cheese store in Wisconsin and

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Speaker 1: a tavern too. The charm of bomb Gartners is that

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Speaker 1: it's an old style pub with beautiful art on the walls,

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Speaker 1: Swiss decor, and a ceiling covered with money. You can

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Speaker 1: donate money where they wrap it in a washer and

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Speaker 1: throw it to try to get it to stick to

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Speaker 1: the ceiling. Right before Cheese Days, they pull down the

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Speaker 1: hall and donate it. The tavern is a sandwich shop

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Speaker 1: and we ordered our sandwiches and beers. When we placed

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Speaker 1: the order, I asked my wife if she had ever

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Speaker 1: had limburger. When she responded to the negative, I ordered

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Speaker 1: a side of the cheese while we waited. I told

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Speaker 1: her to be prepared and that it smelled like feet.

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Speaker 1: She wasn't impressed, and even less impressed when she put

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Speaker 1: the slice on her tongue. She asked me why I

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Speaker 1: did that. I told her something about how everyone needs

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00:26:34,720 --> 00:26:38,080
Speaker 1: to experience it. The cheese was served with the chocolate mint,

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Speaker 1: which she ate quickly afterwards, a note I like the cheese.

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Speaker 1: Following this adventure, we headed to Minus Brewing, where at

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Speaker 1: the time they included unlimited samples of beers. After the tour,

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00:26:50,000 --> 00:26:52,360
Speaker 1: the beer is not very good, but the quantity makes

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Speaker 1: up for it. Obviously, we are married now, despite my

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Speaker 1: inadvertent sabotage of the date with the stinky cheese. On

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Speaker 1: other note, here let us episode sparked a fun fact

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Speaker 1: that I use it mixers. I typically ask who was

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Speaker 1: the largest purchaser of kale in the nineteen nineties. After

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00:27:09,160 --> 00:27:11,919
Speaker 1: many guesses, I dropped the fact that Pizza Hut was

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00:27:12,400 --> 00:27:15,480
Speaker 1: since they used it to garnish their salad bars. Thank

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00:27:15,520 --> 00:27:17,320
Speaker 1: you for all that you do, and if you ever

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Speaker 1: make it to the Midwest, I'd be happy to buy

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00:27:19,000 --> 00:27:25,840
Speaker 1: you both a cheese sandwich and a beer in Monroe. Ooh, sold,

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Speaker 1: We're gonna have so many, so many cheese sandwiches come

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Speaker 1: in our way. It's gonna be amazing. Oh man, I

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00:27:30,840 --> 00:27:34,160
Speaker 1: will take every single one of them. Let's go. Yes, yes, Also,

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Speaker 1: this sounds like a lovely day, right, stinky cheese. I

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00:27:40,880 --> 00:27:43,160
Speaker 1: love so many of you have sent in these kind

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00:27:43,200 --> 00:27:45,639
Speaker 1: of like meeting stories over food, and I love the

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00:27:45,800 --> 00:27:48,480
Speaker 1: kind of like, yeah, I wanted you to try the

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00:27:48,560 --> 00:27:52,359
Speaker 1: stinky cheese. It was right, even if you dislike it,

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00:27:52,359 --> 00:27:57,400
Speaker 1: it's still an experience, right, You're right, it is an

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00:27:57,400 --> 00:28:01,320
Speaker 1: experience and it's something you remember. I glad that you

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00:28:01,440 --> 00:28:06,399
Speaker 1: ended up together. Or maybe because of the cheese. You know,

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00:28:07,520 --> 00:28:11,320
Speaker 1: that might sell me. I'd be like, okay, all right, yeah,

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00:28:11,320 --> 00:28:16,919
Speaker 1: you know what, but yeah, this is a lovely story.

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00:28:17,320 --> 00:28:22,919
Speaker 1: I very very excited to try Linburger Um cheese days.

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00:28:23,800 --> 00:28:27,840
Speaker 1: Cheese day. I know, Oh my gosh, that sounds right

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00:28:27,880 --> 00:28:31,880
Speaker 1: up our alley. You know, and dragon popcorn bummer clothe right.

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00:28:32,320 --> 00:28:41,400
Speaker 1: Oh yeah, yeah, well, poor poor one out for the

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00:28:41,520 --> 00:28:45,680
Speaker 1: for the lost popcorn Anny. Yes I will. It's malready

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00:28:45,720 --> 00:28:51,840
Speaker 1: grown today after all. Um. Well, thank you to both

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00:28:51,880 --> 00:28:54,240
Speaker 1: of these listeners for writing in. If you would like

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00:28:54,280 --> 00:28:57,080
Speaker 1: to write to us you again. Our email is hello

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00:28:57,200 --> 00:28:59,600
Speaker 1: at saborpop dot com. We are also on social media.

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00:28:59,680 --> 00:29:02,320
Speaker 1: You can find us on Twitter, Facebook and Instagram at

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00:29:02,320 --> 00:29:04,080
Speaker 1: saver pod and we do hope to hear from you.

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00:29:04,520 --> 00:29:07,480
Speaker 1: Savor is production of iHeartRadio. Four more podcasts to my

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Speaker 1: Heart Radio. You can visit the iHeartRadio app, Apple Podcasts,

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00:29:10,680 --> 00:29:13,239
Speaker 1: or wherever you listen to your favorite shows. Thanks as

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00:29:13,240 --> 00:29:16,520
Speaker 1: always to our superproducers Dylan Fagan and Andrew Howard. Thanks

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00:29:16,520 --> 00:29:18,080
Speaker 1: to you for listening, and we hope that lots more

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Speaker 1: good things are coming your way