1 00:00:09,280 --> 00:00:11,879 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:11,880 --> 00:00:12,200 Speaker 1: Ree and. 3 00:00:12,200 --> 00:00:14,560 Speaker 2: I'm Loarn Vocal bumb and today we have a classic 4 00:00:14,600 --> 00:00:16,840 Speaker 2: episode for you about Marichino cherries. 5 00:00:17,880 --> 00:00:21,800 Speaker 1: Yes, this was a fun one. I remember this one 6 00:00:21,920 --> 00:00:24,080 Speaker 1: because I there was a lot I did not know 7 00:00:24,320 --> 00:00:26,120 Speaker 1: about Marachino cherries and. 8 00:00:26,239 --> 00:00:31,120 Speaker 2: Cherries in general, and uh yeah, yeah this was Oh 9 00:00:31,200 --> 00:00:36,360 Speaker 2: this was in August of twenty eighteen. And some of these, 10 00:00:36,479 --> 00:00:39,159 Speaker 2: some of these classics that we run, I you know, 11 00:00:39,320 --> 00:00:43,080 Speaker 2: like the seeds of everything that we do now are there. 12 00:00:44,080 --> 00:00:47,440 Speaker 2: But you can kind of like listen to us developing 13 00:00:47,479 --> 00:00:50,800 Speaker 2: the way that we do this show. And furthermore, on 14 00:00:50,840 --> 00:00:54,320 Speaker 2: this one in particular, I'm like, oh, those sweet innocent 15 00:00:54,440 --> 00:00:58,560 Speaker 2: babies that we were, like, we just had so much 16 00:00:58,800 --> 00:01:00,600 Speaker 2: hope and bounce in our voices. 17 00:01:01,880 --> 00:01:08,240 Speaker 1: Oh yeah, we were in our new, a new hope era. 18 00:01:10,000 --> 00:01:11,120 Speaker 2: Yeah. 19 00:01:11,319 --> 00:01:14,520 Speaker 1: Yeah. Was there any particular reason this one was on 20 00:01:14,560 --> 00:01:15,919 Speaker 1: your mind to rerun, Lauren? 21 00:01:16,760 --> 00:01:19,640 Speaker 2: I was sort of looking through the back catalog and 22 00:01:20,880 --> 00:01:24,280 Speaker 2: it it this one. Yeah, this one was fun, and 23 00:01:24,360 --> 00:01:27,720 Speaker 2: I guess kind of goes along with a sort of 24 00:01:27,800 --> 00:01:34,080 Speaker 2: summer theme of of nice, nice Sundays and cocktails and 25 00:01:34,160 --> 00:01:35,959 Speaker 2: all of that sort of thing. Also, I don't think 26 00:01:35,959 --> 00:01:39,800 Speaker 2: that we said this in the original, so hey, drink responsibly. 27 00:01:40,200 --> 00:01:44,080 Speaker 2: This isn't necessarily an alcohol episode, but it is very 28 00:01:44,080 --> 00:01:47,520 Speaker 2: alcohol adjacent, so important note. 29 00:01:47,760 --> 00:01:51,280 Speaker 1: Yes, and I will say, I know I've talked about 30 00:01:51,280 --> 00:01:55,000 Speaker 1: this before. I am about to go to the beach 31 00:01:55,280 --> 00:02:01,800 Speaker 1: sure as we recorded this episode. Yes, and there's a 32 00:02:01,920 --> 00:02:06,760 Speaker 1: drink called a bushwhacker where I typically go that. It's 33 00:02:06,840 --> 00:02:12,480 Speaker 1: kind of Florida, South Alabama is where it's from, and 34 00:02:12,520 --> 00:02:14,840 Speaker 1: it's just it's basically just like a chocolate milkshake. But 35 00:02:14,880 --> 00:02:17,160 Speaker 1: I do love it, and it does come with it 36 00:02:17,200 --> 00:02:24,160 Speaker 1: comes with like the very radioactive in heavy quotes Maraschino cherry. 37 00:02:24,320 --> 00:02:27,920 Speaker 1: So it is appropriate for me that we're running this 38 00:02:28,200 --> 00:02:28,840 Speaker 1: right now. 39 00:02:29,040 --> 00:02:34,280 Speaker 2: Yeah, yeah, heck, I don't think. I don't think I've 40 00:02:34,320 --> 00:02:37,320 Speaker 2: had I haven't had a Marshino cherry in a hot minute. 41 00:02:37,760 --> 00:02:39,880 Speaker 2: I went through early in the pandemic. I went through 42 00:02:40,240 --> 00:02:43,520 Speaker 2: I like, I was like, Okay, I'm going to have 43 00:02:43,520 --> 00:02:45,160 Speaker 2: to learn how to make a Manhattan at home. Not 44 00:02:45,160 --> 00:02:47,240 Speaker 2: that it's difficult to do, but I was just like, 45 00:02:47,280 --> 00:02:52,560 Speaker 2: I need I need to feel I need to feel civilized, 46 00:02:52,600 --> 00:02:55,520 Speaker 2: which is terrible. There's twenty eight million other ways to 47 00:02:55,520 --> 00:02:58,720 Speaker 2: feel civilized, but for some reason, a Manhattan cocktail is 48 00:02:58,760 --> 00:02:59,680 Speaker 2: what I decided to do. 49 00:03:00,080 --> 00:03:00,519 Speaker 1: So I went. 50 00:03:01,520 --> 00:03:04,240 Speaker 2: I made myself a lot of them early in the pandemic, 51 00:03:05,080 --> 00:03:10,519 Speaker 2: not like in one day, but you know, yeah, but yeah, 52 00:03:10,520 --> 00:03:13,600 Speaker 2: that was my like go to cocktail for a couple months. 53 00:03:13,680 --> 00:03:15,960 Speaker 2: And I think I might have like run myself dry 54 00:03:16,320 --> 00:03:18,720 Speaker 2: on on that. 55 00:03:18,919 --> 00:03:22,560 Speaker 1: And the Marachino cherry. Yeah, there used to be a 56 00:03:22,560 --> 00:03:25,720 Speaker 1: place in our old office, and I talk about this 57 00:03:25,800 --> 00:03:28,959 Speaker 1: in here. I believe that that was like the first 58 00:03:29,000 --> 00:03:34,200 Speaker 1: time I had not the super bright red cherry, and 59 00:03:35,040 --> 00:03:37,200 Speaker 1: my mind was blown. I was like, oh my gosh, 60 00:03:37,360 --> 00:03:42,160 Speaker 1: these can be they can have flavor, it can be 61 00:03:42,280 --> 00:03:47,080 Speaker 1: like not a sugar bombs punch. There is a time 62 00:03:47,120 --> 00:03:50,960 Speaker 1: and place for both all types. Oh yeah, oh yeah. 63 00:03:51,360 --> 00:03:54,680 Speaker 2: Also yeah, if if if you like the kind of 64 00:03:54,800 --> 00:03:59,080 Speaker 2: radioactive ones, then do what you want. Yeah, they're not radioactive, 65 00:03:59,120 --> 00:04:00,360 Speaker 2: that's not why they're that color. 66 00:04:01,960 --> 00:04:04,920 Speaker 1: No, they are not, but they are very vibrant and 67 00:04:05,000 --> 00:04:07,080 Speaker 1: eye catching. And this weekend I will be having one. 68 00:04:07,240 --> 00:04:09,560 Speaker 1: So yeah, no judgment from me. 69 00:04:12,440 --> 00:04:16,960 Speaker 2: No judgment, basically, no judgment ever. Maybe strong opinions sometimes, 70 00:04:17,000 --> 00:04:17,680 Speaker 2: but no judgment. 71 00:04:17,760 --> 00:04:22,800 Speaker 1: Yes, yes, exactly. Well, I guess we should let pass. 72 00:04:22,880 --> 00:04:37,159 Speaker 1: Annie and Lauren take it away. Hello, and welcome to 73 00:04:37,160 --> 00:04:39,600 Speaker 1: food Stuff. I'm Annie Reese and I'm Lauren vocal. 74 00:04:39,400 --> 00:04:42,320 Speaker 2: Baum, and today we're talking about Marashiino. 75 00:04:41,920 --> 00:04:46,680 Speaker 1: Cherries, indeed the cherry Young Chuck, which was definitely my 76 00:04:46,760 --> 00:04:48,479 Speaker 1: least favorite part of dessert as a kid. 77 00:04:48,800 --> 00:04:50,520 Speaker 2: Oh really, Oh, I loved him. 78 00:04:50,360 --> 00:04:54,400 Speaker 1: As a kid. Really. Yeah, they were so red that 79 00:04:54,480 --> 00:04:57,840 Speaker 1: the color is intriguing, and we will talk a lot 80 00:04:57,880 --> 00:05:01,240 Speaker 1: about that. I did just drive mirror hours ago. I 81 00:05:01,279 --> 00:05:04,920 Speaker 1: was at the beach louren Ago Goodness, and a popular 82 00:05:05,000 --> 00:05:08,760 Speaker 1: drink in LA which here stands for Lower Alabama, is 83 00:05:08,839 --> 00:05:13,520 Speaker 1: called the Bushwhacker, which is essentially like a grown up milkshake, 84 00:05:13,600 --> 00:05:16,600 Speaker 1: but not as sweet as a mudslide. I like them 85 00:05:16,600 --> 00:05:20,640 Speaker 1: a lot, okay, but they always, except for my favorite one, 86 00:05:20,760 --> 00:05:24,440 Speaker 1: most of them come with a cherry, a bright Marachino cherry, 87 00:05:24,440 --> 00:05:26,440 Speaker 1: and it's probably the only time of year I encounter 88 00:05:26,560 --> 00:05:30,719 Speaker 1: them these days. Yeah, yes, that is a true statement. 89 00:05:30,760 --> 00:05:32,360 Speaker 1: I was going to say, except we did get one 90 00:05:32,360 --> 00:05:34,480 Speaker 1: on our dacory, but that was not a Maraschino cherry. 91 00:05:34,520 --> 00:05:37,039 Speaker 1: That's a different type of cherry that we will be 92 00:05:37,040 --> 00:05:37,960 Speaker 1: talking about as well. 93 00:05:38,480 --> 00:05:40,599 Speaker 2: No, that is also a marachino cherry. 94 00:05:40,760 --> 00:05:44,960 Speaker 1: It's just a different cherry. Okay, exactly. 95 00:05:45,080 --> 00:05:48,360 Speaker 2: Yes, there's there's some words that are happening here, and 96 00:05:48,400 --> 00:05:51,800 Speaker 2: I do call those neon red ones like cancer cherries now, 97 00:05:51,839 --> 00:05:54,360 Speaker 2: because I feel like the flavor profile is mostly cancer. 98 00:05:54,560 --> 00:05:56,599 Speaker 1: Yeah. You bite into it and you're like, like hints 99 00:05:56,600 --> 00:05:57,159 Speaker 1: of cancer. 100 00:05:57,320 --> 00:05:59,440 Speaker 2: Yeah, okay, very cancer forward. 101 00:06:00,120 --> 00:06:04,080 Speaker 1: Here's a cancer for it is not something that I 102 00:06:04,120 --> 00:06:06,440 Speaker 1: would like a product of mine to be described as. 103 00:06:06,520 --> 00:06:10,080 Speaker 2: But yeah, I'm probably not making any friends in marketing right. 104 00:06:09,960 --> 00:06:14,240 Speaker 1: Now, I don't think so. So here we're going to 105 00:06:14,279 --> 00:06:17,080 Speaker 1: start a quote with a quote for this episode. Anybody 106 00:06:17,080 --> 00:06:18,839 Speaker 1: that's poured a fair share of drinks in their life 107 00:06:18,839 --> 00:06:22,640 Speaker 1: would never complain about a Maraschino cherry. It's like getting 108 00:06:22,720 --> 00:06:26,040 Speaker 1: mad at soda water. Oh yeah, and this is from 109 00:06:26,080 --> 00:06:30,080 Speaker 1: the owner of Portland's Matador, Angelo Pucinelli. I'm sorry if 110 00:06:30,120 --> 00:06:32,600 Speaker 1: I mis pronounce your name, and the kind of One 111 00:06:32,600 --> 00:06:34,840 Speaker 1: of the reasons we're talking about this is because our 112 00:06:35,520 --> 00:06:39,280 Speaker 1: colleague Robert Lamb wrote an article a while back and 113 00:06:39,320 --> 00:06:40,080 Speaker 1: sent it to us. 114 00:06:40,480 --> 00:06:42,840 Speaker 2: Yeah, he wrote an article for Atlas obscura or a 115 00:06:43,120 --> 00:06:47,240 Speaker 2: gastro obscura, specifically called how a vibrant factory made sweet 116 00:06:47,360 --> 00:06:50,560 Speaker 2: usurped the original Marachino cherry. So yeah, thanks to him 117 00:06:50,600 --> 00:06:54,799 Speaker 2: for the topic tip and also for the excellent transition 118 00:06:54,920 --> 00:06:56,880 Speaker 2: with that title to our favorite. 119 00:06:56,560 --> 00:07:00,760 Speaker 1: Question, Maraschino cherries. What are they? 120 00:07:02,279 --> 00:07:04,560 Speaker 2: And it's a pretty good question in this case. 121 00:07:04,360 --> 00:07:05,800 Speaker 1: It is an excellent question. 122 00:07:06,680 --> 00:07:10,640 Speaker 2: Well, a Marishano cherry is at its core, at its pit, 123 00:07:11,000 --> 00:07:15,680 Speaker 2: at its pitless core, a sweetened preserved cherry with or 124 00:07:15,720 --> 00:07:18,440 Speaker 2: without its stem and its pit. But there are two 125 00:07:18,800 --> 00:07:22,840 Speaker 2: essential forms of the Marishina cherry, the kind preserved in 126 00:07:22,960 --> 00:07:26,560 Speaker 2: sweetened cherry juice or cherry licore, and the kind preserved 127 00:07:26,600 --> 00:07:30,600 Speaker 2: in sweetened other stuff. The former tends to be a 128 00:07:30,680 --> 00:07:33,800 Speaker 2: deep scarlet red in color with like a rich, bright 129 00:07:33,840 --> 00:07:36,760 Speaker 2: flavor and an almost gummy type chew, like gummy candy 130 00:07:36,800 --> 00:07:39,000 Speaker 2: sort of chew, And the latter tends to be a 131 00:07:39,080 --> 00:07:42,360 Speaker 2: sort of day glow, a semi transparent shade of red 132 00:07:42,480 --> 00:07:45,400 Speaker 2: with a sweet sort of like cherry lollipop flavor and 133 00:07:45,760 --> 00:07:47,920 Speaker 2: a little bit of a crunch like an apple, not 134 00:07:47,960 --> 00:07:48,960 Speaker 2: like a granola. 135 00:07:49,800 --> 00:07:50,400 Speaker 1: Yeah. 136 00:07:50,800 --> 00:07:53,200 Speaker 2: The latter can also come in other colors, notably day 137 00:07:53,200 --> 00:07:56,640 Speaker 2: glow or shamrock green, but also yellow orange and blue, 138 00:07:56,760 --> 00:08:00,560 Speaker 2: and can come in flavors other than cherry. Really, there 139 00:08:00,600 --> 00:08:03,360 Speaker 2: are some of the blue ones are like blue raspberry flavored. 140 00:08:03,560 --> 00:08:06,160 Speaker 1: Oh my goodness, I did not know this, of course 141 00:08:06,200 --> 00:08:10,240 Speaker 1: they are. Of course you typically find these bright red 142 00:08:10,280 --> 00:08:13,440 Speaker 1: fruits on top of Sundays are garnishing certain cocktails, like 143 00:08:13,720 --> 00:08:15,120 Speaker 1: say a Manhattan. 144 00:08:15,240 --> 00:08:19,200 Speaker 2: And these days that first less science y kind can 145 00:08:19,240 --> 00:08:24,120 Speaker 2: also be found in cocktails. Again, yes, and how these 146 00:08:24,120 --> 00:08:28,880 Speaker 2: two products that are quite different, yes, inexperience came to 147 00:08:28,920 --> 00:08:31,600 Speaker 2: be known by the same name is a matter of history. 148 00:08:32,240 --> 00:08:35,760 Speaker 2: But for now, let's talk about the science of how 149 00:08:35,760 --> 00:08:36,240 Speaker 2: they happen. 150 00:08:37,520 --> 00:08:41,080 Speaker 1: Yes, because there is a lot of science involved. 151 00:08:41,840 --> 00:08:46,080 Speaker 2: Yes, well, there's science in both versions, because it's preservation. 152 00:08:46,280 --> 00:08:51,760 Speaker 2: You're looking to preserve cherries so that you know, bacteria 153 00:08:51,920 --> 00:08:54,800 Speaker 2: and mold and stuff won't eat them before you get 154 00:08:54,800 --> 00:09:00,840 Speaker 2: a chance to. And that's all science. But okay, let's 155 00:09:00,840 --> 00:09:03,400 Speaker 2: start with the kind that's made with cherry juice or 156 00:09:03,960 --> 00:09:07,200 Speaker 2: cherry booze. The type of cherries used for these is 157 00:09:07,240 --> 00:09:10,920 Speaker 2: typically a sour or tart cherries, any of several varieties 158 00:09:10,920 --> 00:09:14,400 Speaker 2: within the species Prunus sarassis, and there are two main 159 00:09:14,440 --> 00:09:19,200 Speaker 2: subgroups here. The nearly black maroon, super tart morellos which 160 00:09:19,240 --> 00:09:22,280 Speaker 2: are pigmented red all the way through, and the lighter 161 00:09:22,360 --> 00:09:25,960 Speaker 2: or brighter red kind of medium tart morell or Kentish 162 00:09:26,120 --> 00:09:30,640 Speaker 2: cherries which have a clear yellow, pinkish flesh. The classic 163 00:09:30,679 --> 00:09:34,160 Speaker 2: sour cherry used for Maraschino cherries is called the marasca. 164 00:09:35,320 --> 00:09:36,640 Speaker 2: I feel like I just said that in the most 165 00:09:36,960 --> 00:09:37,960 Speaker 2: American way possible. 166 00:09:38,800 --> 00:09:42,720 Speaker 1: I know that that's more correct, but I always say 167 00:09:42,760 --> 00:09:48,800 Speaker 1: mascara in my head because it's kind of close there 168 00:09:49,600 --> 00:09:51,920 Speaker 1: they are. It's definitely not the mascara. It is not 169 00:09:51,960 --> 00:09:52,840 Speaker 1: the mascara cherry. 170 00:09:52,840 --> 00:09:55,960 Speaker 2: That's a different thing, the morasca, and it is a 171 00:09:56,000 --> 00:09:59,880 Speaker 2: type of morello. And the cherries for this process are 172 00:10:00,360 --> 00:10:02,400 Speaker 2: an as salt solution for at least half a day 173 00:10:02,440 --> 00:10:06,120 Speaker 2: to again prevent microbial growth, then rinsed really well and 174 00:10:06,160 --> 00:10:09,440 Speaker 2: then soaked in a solution of sugar and cherry juice 175 00:10:09,880 --> 00:10:13,760 Speaker 2: packed and the jar will be pasteurized to inactivate any 176 00:10:13,840 --> 00:10:18,760 Speaker 2: unwelcome microbes like Clistridium bochylinum. Yeah, that could make people 177 00:10:18,840 --> 00:10:23,360 Speaker 2: sick down the line. Traditionally they were instead of being 178 00:10:23,480 --> 00:10:26,600 Speaker 2: brined first, maybe just soaked in alcohol because that will 179 00:10:26,600 --> 00:10:29,440 Speaker 2: also pretty much keep bacteria at bay. 180 00:10:30,040 --> 00:10:30,360 Speaker 1: Yeah. 181 00:10:30,480 --> 00:10:36,360 Speaker 2: Yeah. Meanwhile, the Marichiano cherries produced via the more modern 182 00:10:36,559 --> 00:10:42,280 Speaker 2: preservation sciences are almost certainly made from sweet cherries any 183 00:10:42,280 --> 00:10:46,440 Speaker 2: of several varieties within the species Prunus avium, and here 184 00:10:46,480 --> 00:10:49,520 Speaker 2: in the United States it's probably the variety royal ann 185 00:10:49,960 --> 00:10:53,240 Speaker 2: or queen Anne cherries. These are similar to to rainier 186 00:10:53,360 --> 00:10:55,640 Speaker 2: cherries if you've ever seen those in your supermarket. They're 187 00:10:55,720 --> 00:10:58,360 Speaker 2: kind of like golden blush colored and way less acidic 188 00:10:58,520 --> 00:11:02,000 Speaker 2: and more sugary aka sweeter than any of those cherries 189 00:11:02,000 --> 00:11:06,440 Speaker 2: over in the tart Prunus sarassis species. And I didn't 190 00:11:06,440 --> 00:11:09,280 Speaker 2: know that these were two separate species technically, but they are. 191 00:11:09,600 --> 00:11:12,120 Speaker 1: I really know very little about cherries. 192 00:11:12,520 --> 00:11:18,120 Speaker 2: Are apparently, so okay, okay, you again are going to 193 00:11:18,160 --> 00:11:21,080 Speaker 2: want to brind these cherries, but in this case you're 194 00:11:21,120 --> 00:11:24,080 Speaker 2: going to do it in two different preservative solutions. First 195 00:11:24,200 --> 00:11:28,959 Speaker 2: a sodium sulfite solution and then a sodium chlorite solution, 196 00:11:29,520 --> 00:11:32,800 Speaker 2: And this will prevent most yeast mold bacteria stuff like 197 00:11:32,840 --> 00:11:35,280 Speaker 2: that from growing in the cherries, but it will also 198 00:11:35,360 --> 00:11:38,000 Speaker 2: leach out their color, giving you after the first solution 199 00:11:38,360 --> 00:11:41,320 Speaker 2: these pale yellow cherries with maybe some brown from any 200 00:11:41,320 --> 00:11:45,520 Speaker 2: bruising they've experienced. And then after the second one, snowy 201 00:11:45,600 --> 00:11:50,360 Speaker 2: white cherries huh, which weird, weird looking. 202 00:11:50,520 --> 00:11:52,920 Speaker 1: Can you imagine like having vanilla ice cream and then 203 00:11:53,280 --> 00:11:56,880 Speaker 1: the white white cherry weird? Don't like it. 204 00:11:58,160 --> 00:12:01,280 Speaker 2: And this process actually takes a couple of weeks. You 205 00:12:01,360 --> 00:12:03,720 Speaker 2: then pit the cherries and wash out all the brine, 206 00:12:04,040 --> 00:12:06,480 Speaker 2: which is such a thorough process that it also removes 207 00:12:06,480 --> 00:12:11,439 Speaker 2: basically anything that's water soluble, like sugars and flavors. None 208 00:12:11,480 --> 00:12:13,760 Speaker 2: of the brine should be in the cherries by the 209 00:12:13,800 --> 00:12:17,800 Speaker 2: time they get to you. But still it's pretty nasty stuff, 210 00:12:18,040 --> 00:12:20,520 Speaker 2: and disposing of it is apparently a really huge environmental 211 00:12:20,520 --> 00:12:21,959 Speaker 2: and economic problem. 212 00:12:21,840 --> 00:12:25,120 Speaker 1: In the industry. Yeah, yeah, no good. 213 00:12:26,440 --> 00:12:31,880 Speaker 2: So, okay, you've got this blank canvas of cherry that 214 00:12:32,120 --> 00:12:35,240 Speaker 2: it's still technically a cherry, I suppose, but you need 215 00:12:35,280 --> 00:12:39,640 Speaker 2: to add any kind of flavor or color back in. 216 00:12:40,360 --> 00:12:43,960 Speaker 2: So yeah, solution of sugar, flavor, coloring and a few 217 00:12:44,000 --> 00:12:47,880 Speaker 2: preservatives like a potassium sorbit and sodium benzoate to prevent 218 00:12:47,920 --> 00:12:51,840 Speaker 2: microbial growth and to thus make the final product shelf stable, 219 00:12:52,640 --> 00:12:55,079 Speaker 2: because we like things to be shelf stable. 220 00:12:55,040 --> 00:12:55,320 Speaker 1: We do. 221 00:12:55,960 --> 00:12:59,959 Speaker 2: We do like that this sugar and stuff solution actually 222 00:13:00,160 --> 00:13:03,840 Speaker 2: has to be introduced in like dilute stages, stepping up 223 00:13:03,920 --> 00:13:06,720 Speaker 2: over a period of days or even weeks to prevent 224 00:13:06,760 --> 00:13:10,040 Speaker 2: the fruit from like essentially exploding at like a at 225 00:13:10,080 --> 00:13:12,360 Speaker 2: like a cellular level and just mushing all to hell. 226 00:13:12,600 --> 00:13:17,760 Speaker 1: So like a cherry bomb. Yeah. Oh hey, that's my 227 00:13:17,840 --> 00:13:19,640 Speaker 1: revenge karaoke song by the way. 228 00:13:19,800 --> 00:13:22,760 Speaker 2: Oh wow, Yeah, so that's serious. 229 00:13:23,320 --> 00:13:27,360 Speaker 1: If I'm ever singing that in you're around, somebody in 230 00:13:27,440 --> 00:13:32,560 Speaker 1: the crowd has done something, probably doesn't remember. It's no 231 00:13:32,679 --> 00:13:35,640 Speaker 1: idea I'm up there, because that's how revenge schemes go. 232 00:13:36,880 --> 00:13:37,760 Speaker 1: Let's be honest. 233 00:13:39,520 --> 00:13:41,480 Speaker 2: That's not what they're known for. 234 00:13:41,920 --> 00:13:45,480 Speaker 1: Oh well, but I but I hay, you know, I 235 00:13:45,480 --> 00:13:47,400 Speaker 1: think that's probably the best way. Yeah. 236 00:13:47,440 --> 00:13:49,760 Speaker 2: I feel like I'm accomplished, right, as long as you 237 00:13:49,800 --> 00:13:52,080 Speaker 2: feel good about it. Yeah, that's the most important part, 238 00:13:52,160 --> 00:13:56,800 Speaker 2: it is. Yeah. After all that though, that the cherries 239 00:13:56,800 --> 00:13:59,439 Speaker 2: can be you know, packed and pasteurized. 240 00:14:00,120 --> 00:14:04,400 Speaker 1: Yeah, and something that never occurred to me. You can 241 00:14:04,440 --> 00:14:06,200 Speaker 1: make your own and now I really want to. 242 00:14:06,920 --> 00:14:11,079 Speaker 2: Yeah. Yeah, if you're gonna you can use sweet cherries. 243 00:14:11,120 --> 00:14:14,000 Speaker 2: But I would personally recommend trying to find yourself some 244 00:14:14,040 --> 00:14:16,840 Speaker 2: sour cherries here in the States. They're they're kind of 245 00:14:16,840 --> 00:14:19,400 Speaker 2: hard to find fresh unless you live in the Pacific Northwest, 246 00:14:19,440 --> 00:14:21,760 Speaker 2: where most of them are grown, but you can find 247 00:14:21,800 --> 00:14:26,120 Speaker 2: them canned or preferably frozen. And Montmorency cherries are maybe 248 00:14:26,120 --> 00:14:30,800 Speaker 2: the most common around here, and although the brand Luxardo 249 00:14:31,160 --> 00:14:34,640 Speaker 2: no longer preserves their cherries and liquor it is. It 250 00:14:34,720 --> 00:14:37,480 Speaker 2: is easier you can skip that brining step. There are 251 00:14:37,840 --> 00:14:40,040 Speaker 2: lots of recipes online if you want to do this 252 00:14:40,160 --> 00:14:42,800 Speaker 2: kind of thing technically. There is a recipe up for 253 00:14:42,840 --> 00:14:46,400 Speaker 2: the modern science kind too. It was published in the 254 00:14:46,480 --> 00:14:49,400 Speaker 2: Journal of Food Science Education in two thousand and nine. 255 00:14:49,720 --> 00:14:55,200 Speaker 2: But yes, doing that one involves a deeper familiarity with 256 00:14:56,240 --> 00:15:01,000 Speaker 2: chemistry practices. Then I am personal cup personally comfortable with. 257 00:15:02,160 --> 00:15:06,440 Speaker 1: Yeah, that seems like a too much work for something 258 00:15:06,480 --> 00:15:08,360 Speaker 1: I'll probably just show off one time. 259 00:15:08,400 --> 00:15:11,720 Speaker 2: And be like, look at this science cherry I made. 260 00:15:12,720 --> 00:15:18,240 Speaker 1: The end. Probably don't eat it. I wouldn't. 261 00:15:19,560 --> 00:15:26,520 Speaker 2: And speaking of oh nutrition, yeah, obviously perhaps this will 262 00:15:26,520 --> 00:15:30,040 Speaker 2: differ depending on what type of marachino cherry you're talking about, 263 00:15:30,560 --> 00:15:34,160 Speaker 2: but the serving size for these things is typically a 264 00:15:34,200 --> 00:15:38,280 Speaker 2: single cherry, yeah, you know, which will run you about 265 00:15:38,320 --> 00:15:42,160 Speaker 2: like ten calories in terms of sugar content, and an 266 00:15:42,200 --> 00:15:46,560 Speaker 2: insignificant amount of anything else. Right to quote from that 267 00:15:46,600 --> 00:15:48,960 Speaker 2: piece in the in the Journal of Food Science Education, 268 00:15:50,080 --> 00:15:53,320 Speaker 2: Maraschino cherries are not intended to be a significant contributor 269 00:15:53,320 --> 00:15:55,960 Speaker 2: to our nutritional well being. Their role is to make 270 00:15:56,000 --> 00:15:58,960 Speaker 2: food more appealing and, by doing so, stimulate food consumption. 271 00:15:59,320 --> 00:16:01,960 Speaker 2: Hospital dietitians are aware of this and will often place 272 00:16:01,960 --> 00:16:04,640 Speaker 2: a Marchino cherry on a grapefruit or fruit salad to 273 00:16:04,640 --> 00:16:07,200 Speaker 2: make their patient's meal more attractive and special. 274 00:16:08,160 --> 00:16:15,480 Speaker 1: Oh well, that's nice. I mean they are eye catching. 275 00:16:16,080 --> 00:16:18,640 Speaker 1: They are. It's like if I had a choice between 276 00:16:18,640 --> 00:16:21,360 Speaker 1: a grapefruit with a cherry and one with out a cherry, 277 00:16:21,360 --> 00:16:22,400 Speaker 1: I would go for the cherry. 278 00:16:23,360 --> 00:16:27,240 Speaker 2: Sure, I mean, I mean I think I've definitely ordered 279 00:16:27,240 --> 00:16:29,240 Speaker 2: cocktails before because I knew that there was going to 280 00:16:29,280 --> 00:16:33,960 Speaker 2: be a cherry in them. Really yeah, usually the sour cherry. 281 00:16:34,440 --> 00:16:39,800 Speaker 1: Yeah. Yeah, those are good. Those are good. Well, these 282 00:16:39,880 --> 00:16:45,160 Speaker 1: cherries have quite an interesting history, and we will get 283 00:16:45,200 --> 00:16:47,160 Speaker 1: into that, but first we're going to take a quick 284 00:16:47,160 --> 00:16:59,560 Speaker 1: break for a word from our sponsor. And we're back. 285 00:16:59,600 --> 00:17:04,160 Speaker 2: Thank you, yes, thank you. So Okay, at some point 286 00:17:04,280 --> 00:17:07,480 Speaker 2: in the way back having been imported from Central Asia. 287 00:17:07,600 --> 00:17:11,840 Speaker 2: A few varieties of sour cherries developed around Central Europe, 288 00:17:12,160 --> 00:17:15,359 Speaker 2: and one famous type was the marasca cherry. It grew 289 00:17:15,440 --> 00:17:19,840 Speaker 2: in the sandy soil of modern day Croatia's Dalmatia coastal area, 290 00:17:20,240 --> 00:17:22,920 Speaker 2: across the Adriatic Sea from northern Italy. 291 00:17:24,160 --> 00:17:27,199 Speaker 1: The Maraschino cherry was meant to be a replacement for 292 00:17:27,280 --> 00:17:32,359 Speaker 1: those difficult, easily bruisible, hard to transport cherries. And looking 293 00:17:32,400 --> 00:17:34,639 Speaker 1: for ways to get around this, some cherry farmers in 294 00:17:34,640 --> 00:17:37,359 Speaker 1: a couple of different areas around Europe, like Croatia, got 295 00:17:37,400 --> 00:17:40,040 Speaker 1: the idea to brine the cherries and saltwater and then 296 00:17:40,119 --> 00:17:42,480 Speaker 1: soak them in liquor that was made out of cherries. 297 00:17:43,080 --> 00:17:46,639 Speaker 1: Around Germany this was called Kershfassar, and around Italy it 298 00:17:46,680 --> 00:17:50,600 Speaker 1: was called Maraschino liquor. All parts of the cherries too, 299 00:17:50,720 --> 00:17:54,240 Speaker 1: the pits, the stems, the leaves and yeah. 300 00:17:54,320 --> 00:17:57,560 Speaker 2: Marischino is a type of fruit brandy made from crushing 301 00:17:57,760 --> 00:18:01,600 Speaker 2: whole marasca cherries, letting them firm, and then distilling the 302 00:18:01,680 --> 00:18:04,000 Speaker 2: whole mess and and the pits give it part of 303 00:18:04,040 --> 00:18:07,679 Speaker 2: its its nutty bitter flavor. Marasca, by the way, is 304 00:18:07,680 --> 00:18:10,399 Speaker 2: a shortening of amarasca, which in turn comes from the 305 00:18:10,440 --> 00:18:14,199 Speaker 2: Italian word for bitter, amorrow, which traces back to the 306 00:18:14,280 --> 00:18:16,600 Speaker 2: Latin for bitter, which I didn't write down. 307 00:18:16,680 --> 00:18:17,679 Speaker 1: So that's very useful. 308 00:18:18,680 --> 00:18:21,960 Speaker 2: Also, i've heard that that, speaking of speaking of mispronouncing 309 00:18:22,000 --> 00:18:24,640 Speaker 2: things and or not writing them down, I've heard that 310 00:18:24,640 --> 00:18:26,560 Speaker 2: that it should actually be maraschino. 311 00:18:26,960 --> 00:18:27,679 Speaker 1: Yeah, when you're. 312 00:18:27,520 --> 00:18:31,600 Speaker 2: Talking about the liquor. Oh really, but I'm not. I'm 313 00:18:31,640 --> 00:18:33,960 Speaker 2: so sorry. I'm just not going to say that it's gonna. 314 00:18:34,240 --> 00:18:38,560 Speaker 1: I can't. I can't today. I've got a lot. This 315 00:18:38,600 --> 00:18:40,360 Speaker 1: is a battle we cannot win. 316 00:18:40,680 --> 00:18:42,480 Speaker 2: Yeah, I'm just gonna stick with Maraschino. 317 00:18:42,960 --> 00:18:46,760 Speaker 1: Yeah. I did see that too, and I was in 318 00:18:46,800 --> 00:18:48,720 Speaker 1: the article. It was like, I think you'll be forgiven, 319 00:18:48,760 --> 00:18:52,119 Speaker 1: and I said, I hope so I knock on wood, 320 00:18:51,720 --> 00:18:54,639 Speaker 1: I said, I hope so to no one in particular 321 00:18:55,600 --> 00:18:56,480 Speaker 1: standing alone at my. 322 00:18:56,520 --> 00:19:00,239 Speaker 2: Disk, But yes, so so on. One type of this 323 00:19:00,400 --> 00:19:05,720 Speaker 2: of this cherry brandy, essentially flavored with rose petals, called 324 00:19:05,760 --> 00:19:09,639 Speaker 2: rosolio Marschino, was extra popular. It had been in the 325 00:19:09,680 --> 00:19:13,520 Speaker 2: region since medieval times and was made by nuns in convents. 326 00:19:13,880 --> 00:19:15,760 Speaker 2: All right, nuns, Yeah, Okay. 327 00:19:16,720 --> 00:19:21,080 Speaker 1: In the eighteen twenties. That's when the Lexardo family, Yes, 328 00:19:21,359 --> 00:19:25,399 Speaker 1: that Lexardo family moved to Zeidar, Croatia from Genova and 329 00:19:25,440 --> 00:19:29,399 Speaker 1: started making their version of Marischino liquor. By nineteen oh five, 330 00:19:29,640 --> 00:19:33,800 Speaker 1: they were also using this to preserve cherries. Cocktail chairs 331 00:19:33,800 --> 00:19:37,119 Speaker 1: were really popular around this time too, but around nineteen 332 00:19:37,240 --> 00:19:43,120 Speaker 1: hundred they were replaced with olives. The cocktail olive. An 333 00:19:43,160 --> 00:19:47,400 Speaker 1: eighteen ninety nine article from The Rasting Daily illustrates this quote. 334 00:19:47,600 --> 00:19:50,600 Speaker 1: In some of the swell Uptown establishments, the cocktail olive 335 00:19:50,720 --> 00:19:53,040 Speaker 1: is getting in its work and bids fair to supplant 336 00:19:53,080 --> 00:19:56,080 Speaker 1: the twosome cherry with the public. Ah, I've never really 337 00:19:56,080 --> 00:19:59,960 Speaker 1: put together that. Yeah, they are pretty similar in shape, 338 00:20:00,040 --> 00:20:02,320 Speaker 1: and like, if you're hungry and you order a cocktail, 339 00:20:02,359 --> 00:20:04,359 Speaker 1: you're going to get one with another, a cherry or 340 00:20:04,400 --> 00:20:06,000 Speaker 1: and all of I just never really put it together. 341 00:20:06,200 --> 00:20:09,360 Speaker 2: I always consider an all of martini to be basically 342 00:20:09,359 --> 00:20:09,840 Speaker 2: a snack. 343 00:20:11,240 --> 00:20:16,200 Speaker 1: It does feel kind of snackish. Now ready for transport, 344 00:20:16,320 --> 00:20:19,000 Speaker 1: cherries made the trip across the ocean to the United States, 345 00:20:19,040 --> 00:20:22,000 Speaker 1: and by the end of the nineteenth century this cherry 346 00:20:22,040 --> 00:20:26,360 Speaker 1: started appearing around the country on ice cream and custards. 347 00:20:26,400 --> 00:20:29,040 Speaker 1: In salads, where it was seen as the difference between 348 00:20:29,040 --> 00:20:32,920 Speaker 1: it a so so salad and a superior dish worthy 349 00:20:32,920 --> 00:20:35,560 Speaker 1: of praise. Kind of going back to that grapefruit with 350 00:20:35,640 --> 00:20:40,280 Speaker 1: the cherry or not, it made a big difference. The 351 00:20:40,359 --> 00:20:44,119 Speaker 1: real thing was expensive, a luxury, but there was a 352 00:20:44,200 --> 00:20:47,639 Speaker 1: cheaper version available from France that was made with dyes 353 00:20:47,720 --> 00:20:51,640 Speaker 1: and sugar, and recipes for preserved cherries appeared before that 354 00:20:51,680 --> 00:20:56,800 Speaker 1: in America, including in The Complete Housewife in seventeen forty two. Yeah, 355 00:20:57,480 --> 00:21:01,600 Speaker 1: And of course cocktails. It was a popular practice to 356 00:21:01,600 --> 00:21:05,840 Speaker 1: garnish a cocktail with fruit, and when this tender, jarred, 357 00:21:06,000 --> 00:21:12,080 Speaker 1: long lasting, bright red fruit came around, bartenders rejoiced. It 358 00:21:12,119 --> 00:21:14,920 Speaker 1: was a big deal, so big that in nineteen oh six, 359 00:21:15,040 --> 00:21:17,840 Speaker 1: The New York Times wrote about the cherry quote, the 360 00:21:17,960 --> 00:21:20,879 Speaker 1: cherry in the seductive beverage is calmly looked upon as 361 00:21:20,920 --> 00:21:24,520 Speaker 1: an added temptation for the one who imbibes, and that, 362 00:21:24,560 --> 00:21:28,440 Speaker 1: for women, prime reason for partaking of the liquid. 363 00:21:29,040 --> 00:21:29,560 Speaker 2: Wow. 364 00:21:29,800 --> 00:21:35,080 Speaker 1: Yeah, and it went on. A young woman engaged a 365 00:21:35,119 --> 00:21:38,600 Speaker 1: room at a fashionable hotel, and after ordering a Manhattan cocktail, 366 00:21:38,920 --> 00:21:42,120 Speaker 1: immediately sent for another. Soon she was ordering them by 367 00:21:42,240 --> 00:21:45,320 Speaker 1: the dozen. The management interfered, and someone was sent to 368 00:21:45,480 --> 00:21:48,560 Speaker 1: expostulate with her, also to find out how she had 369 00:21:48,600 --> 00:21:51,920 Speaker 1: been able to consume so many cocktails. She was found 370 00:21:52,000 --> 00:21:55,280 Speaker 1: surrounded by the full glasses, with the cherry gone. 371 00:21:56,200 --> 00:21:59,600 Speaker 2: I feel like that's probably apocryphal, but it is no 372 00:21:59,720 --> 00:22:01,240 Speaker 2: less delightful for that back. 373 00:22:03,280 --> 00:22:05,359 Speaker 1: I don't know why she didn't just call out and say, you. 374 00:22:05,320 --> 00:22:07,360 Speaker 2: Feel like, hey, can I get a jar of these cherries? 375 00:22:10,040 --> 00:22:16,479 Speaker 1: Well, I can't imagine order. I'll take twelve Manhattan's please. 376 00:22:19,119 --> 00:22:24,040 Speaker 1: Just don't think that'd fly. No. A mere five years later, though, 377 00:22:24,480 --> 00:22:30,240 Speaker 1: things changed for the Maraschino. Its reputation soured, the culprit 378 00:22:31,040 --> 00:22:34,919 Speaker 1: a market flooded with fakes. These fakes were bad news. 379 00:22:35,240 --> 00:22:38,240 Speaker 1: The red color was achieved with a coal tar byproduct. 380 00:22:38,560 --> 00:22:42,040 Speaker 1: The flavor was far sweeter, usually due to artificial sweeteners, 381 00:22:42,320 --> 00:22:45,119 Speaker 1: than the original cherries. The New York Times, singing the 382 00:22:45,119 --> 00:22:48,880 Speaker 1: praises years earlier, really changed their tune, describing them as 383 00:22:48,960 --> 00:22:52,160 Speaker 1: quote toughened and reduced to the semblance of a formless, 384 00:22:52,200 --> 00:22:56,880 Speaker 1: gummy lump by long imprisonment in a bottle, that they 385 00:22:56,880 --> 00:23:01,840 Speaker 1: were an abomination, and their utter un fitness has been manifested. 386 00:23:01,880 --> 00:23:08,080 Speaker 1: We trust that it will disappear. That's it really took 387 00:23:08,119 --> 00:23:13,200 Speaker 1: a steep fall right there. Spoiler alert. Though it did 388 00:23:13,200 --> 00:23:16,320 Speaker 1: not disappear. I know we're all surprised. It did go 389 00:23:16,440 --> 00:23:20,200 Speaker 1: through two redefinitions, the first courtesy of the Pure Food 390 00:23:20,240 --> 00:23:23,240 Speaker 1: and Drug Act of nineteen oh six. The Act defined 391 00:23:23,280 --> 00:23:27,040 Speaker 1: maraschinos as quote bottled in marachino liquor and not in 392 00:23:27,040 --> 00:23:31,359 Speaker 1: a compound of benzaldehyde, oil of almonds, and glucose, but 393 00:23:31,440 --> 00:23:34,760 Speaker 1: still imitations. Galore pushed the FDA to release a statement 394 00:23:34,800 --> 00:23:39,119 Speaker 1: clarifying the difference between a maraschino and an imitation. But 395 00:23:40,000 --> 00:23:43,359 Speaker 1: despite all of this, Americans couldn't seem to get enough 396 00:23:43,440 --> 00:23:46,760 Speaker 1: of them. A nineteen to fifteen New York Agricultural Experiment 397 00:23:46,800 --> 00:23:50,600 Speaker 1: Station report attributed to quote the fashion of adding preserved 398 00:23:50,680 --> 00:23:54,480 Speaker 1: cherries as much for ornamentation as to give flavor to 399 00:23:54,600 --> 00:23:56,280 Speaker 1: many drinks and ices. 400 00:23:57,720 --> 00:24:02,359 Speaker 2: Yeah, makes them more special, it does. And this brings 401 00:24:02,400 --> 00:24:06,240 Speaker 2: us to a section on something that changed most things 402 00:24:06,280 --> 00:24:08,359 Speaker 2: in the drink world here in the United States, with 403 00:24:08,440 --> 00:24:12,680 Speaker 2: ripples out everywhere else. Prohibition. Yes, but first it brings 404 00:24:12,720 --> 00:24:15,400 Speaker 2: us to another quick break for a word from our sponsor. 405 00:24:25,160 --> 00:24:28,760 Speaker 1: And we're back. Thank you. Sponsor, Yes, thank you. Yeah, 406 00:24:28,800 --> 00:24:35,120 Speaker 1: so prohibition this did in fact impact Maraschino cherries because 407 00:24:35,359 --> 00:24:38,040 Speaker 1: it was decreed that they could no longer be preserved 408 00:24:38,080 --> 00:24:43,399 Speaker 1: in alcohol. A scientist at Oregon State University, seeing like 409 00:24:43,480 --> 00:24:46,679 Speaker 1: a cherry signal in the sky, would not let the 410 00:24:46,760 --> 00:24:50,680 Speaker 1: maraschino fade out of existence. Nay. He used a non 411 00:24:50,760 --> 00:24:55,440 Speaker 1: alcoholic solution with calcium salts, which prevented muchiness, but did 412 00:24:56,000 --> 00:24:59,439 Speaker 1: leach some white to brain them. And then they were pitted, 413 00:24:59,680 --> 00:25:02,600 Speaker 1: and this process was completed, the cherries could be flavored 414 00:25:02,640 --> 00:25:06,320 Speaker 1: and died and yeah not just ready. There. For a while, 415 00:25:06,720 --> 00:25:09,879 Speaker 1: bright green and bright blue were pretty common, kind of 416 00:25:09,880 --> 00:25:14,800 Speaker 1: a fad. But this whole porrhibition story is it a myth, 417 00:25:15,200 --> 00:25:21,000 Speaker 1: a conspiracy? Possibly the Oregon State University professor had been 418 00:25:21,000 --> 00:25:23,440 Speaker 1: working on a way to preserve the cherries that didn't 419 00:25:23,480 --> 00:25:27,160 Speaker 1: require alcohol because the alcohol makes them shrunken and wrinkly, 420 00:25:27,240 --> 00:25:30,720 Speaker 1: and prohibition was just a happy coincidence. Maybe. Also, the 421 00:25:30,760 --> 00:25:33,560 Speaker 1: East Coast had a process for flavoring and coloring marachino 422 00:25:33,680 --> 00:25:37,560 Speaker 1: cherries at the time. This OSU professor, doctor E. H. 423 00:25:37,680 --> 00:25:43,399 Speaker 1: Vinegard specifically came up with the brining process, and I 424 00:25:43,520 --> 00:25:46,719 Speaker 1: read that there's a class at OSU called Maraschino Cherry 425 00:25:46,800 --> 00:25:50,280 Speaker 1: one oh two. Is this true? Listeners? Is it true? 426 00:25:50,320 --> 00:25:51,159 Speaker 1: I think it's true. 427 00:25:51,240 --> 00:25:54,000 Speaker 2: I think it is. It was certainly true for a while. Yes, 428 00:25:54,200 --> 00:25:55,760 Speaker 2: I hope it's still true. It sounds great. 429 00:25:56,119 --> 00:26:00,000 Speaker 1: Yes. Quote. The Maraschino Cherries serves as a vehicle from 430 00:26:00,080 --> 00:26:05,240 Speaker 1: which faculty give their disciplinary perspective, for example, the chemistry 431 00:26:05,240 --> 00:26:10,040 Speaker 1: of the Marachino cherry processing unit, operations, microbiology and food safety, 432 00:26:10,280 --> 00:26:14,840 Speaker 1: food law, sensory analysis, product development, and so on. This 433 00:26:14,960 --> 00:26:18,800 Speaker 1: laboratory lecture unit was developed to provide reference background information, 434 00:26:19,080 --> 00:26:24,199 Speaker 1: including instructions for making Maraschino cherries. How beautiful, more and 435 00:26:24,200 --> 00:26:27,360 Speaker 1: more exciting. I got to get in this glass? Can 436 00:26:27,400 --> 00:26:30,760 Speaker 1: I take it online? And to this day two of 437 00:26:30,760 --> 00:26:34,719 Speaker 1: the biggest manufacturers of marachinos are in organ And if 438 00:26:34,720 --> 00:26:37,880 Speaker 1: you're wondering why Oregon, because I was. The state has 439 00:26:37,960 --> 00:26:41,560 Speaker 1: a pretty good climate for growing cherries. But again, they 440 00:26:41,560 --> 00:26:44,880 Speaker 1: are tough to transport and temperamental, so it makes sense 441 00:26:44,960 --> 00:26:48,040 Speaker 1: researchers were working on ways to preserve them prohibition or not. 442 00:26:48,560 --> 00:26:51,440 Speaker 1: Before this, Oregon Royal or Queen Anne cherries and US 443 00:26:51,520 --> 00:26:54,119 Speaker 1: cherries in general were looked down upon as being inferior 444 00:26:54,119 --> 00:26:58,480 Speaker 1: and mushier to their European counterparts. With the threat of 445 00:26:58,520 --> 00:27:04,600 Speaker 1: extinction over with, Marashianos made a comeback during PROHIBITIONI dotting 446 00:27:04,720 --> 00:27:07,959 Speaker 1: sweets and fruit cups, despite the fact that they weren't 447 00:27:08,040 --> 00:27:13,520 Speaker 1: really cherries anymore in the strictest sense. Perhaps the only 448 00:27:13,560 --> 00:27:17,760 Speaker 1: remnant of its cherry ancestry was the cellulose, and this 449 00:27:17,920 --> 00:27:22,639 Speaker 1: became what people expected when a committee said about defining 450 00:27:22,680 --> 00:27:26,960 Speaker 1: the Maraschino in nineteen forty. They concluded that the American 451 00:27:27,000 --> 00:27:32,719 Speaker 1: consumer public wanted a cherry that unnaturally read, unnaturally sweet, 452 00:27:32,960 --> 00:27:37,280 Speaker 1: and unnaturally flavored with bitter almond oyle. Not only did 453 00:27:37,359 --> 00:27:40,560 Speaker 1: the FDA agree, but in nineteen seventy five, so did 454 00:27:40,600 --> 00:27:44,119 Speaker 1: an association of Maraschino cherry producers, saying there is no 455 00:27:44,200 --> 00:27:49,359 Speaker 1: such thing as a natural Maraschino cherry. Huh yeah, wow, 456 00:27:49,640 --> 00:27:54,800 Speaker 1: uh huh. But Americans didn't care. Indeed, this unnatural thing 457 00:27:54,960 --> 00:27:57,560 Speaker 1: was all desire. We wanted them in our old fashions 458 00:27:57,600 --> 00:28:01,359 Speaker 1: and our whiskey sours, in our aspects, in our sealats. 459 00:28:01,800 --> 00:28:05,760 Speaker 1: One recipe from nineteen forty seven for Betty Cracker Maraschino 460 00:28:05,840 --> 00:28:08,159 Speaker 1: cake required sixteen maraschinos. 461 00:28:09,119 --> 00:28:11,040 Speaker 2: It's not that much for a whole cake. 462 00:28:11,280 --> 00:28:13,800 Speaker 1: I think it was like, you know, the pineapple slices, 463 00:28:15,080 --> 00:28:18,480 Speaker 1: the rings cherries, Yeah, share in the middle. Oh wow. 464 00:28:19,960 --> 00:28:22,320 Speaker 1: There was a rumor that got started around this time 465 00:28:22,359 --> 00:28:27,080 Speaker 1: that maraschinos were soaked in formaldehyde. Probably I'm mixed up 466 00:28:27,119 --> 00:28:30,760 Speaker 1: with benzaldehyde. And this is the same stuff in doctor pepper, 467 00:28:30,800 --> 00:28:34,560 Speaker 1: which I do recognize that flavor note. Yeah, yeah. 468 00:28:34,600 --> 00:28:38,560 Speaker 2: Be Benzeldehyde is a compound that occurs in both sweet 469 00:28:38,560 --> 00:28:41,680 Speaker 2: and sour cherries and also in almonds, which are in 470 00:28:41,800 --> 00:28:45,760 Speaker 2: the same genus as cherries, and they're not technically a nut. 471 00:28:45,800 --> 00:28:50,360 Speaker 2: There is seed and I had a whole moment at 472 00:28:50,360 --> 00:28:54,240 Speaker 2: my desk. I didn't know this, but okay, So anyway, 473 00:28:54,600 --> 00:28:58,320 Speaker 2: almonds are a richer source of benzelde hyde than cherries. 474 00:28:58,760 --> 00:29:02,680 Speaker 2: So that's why almondac extract is used as an artificial 475 00:29:02,800 --> 00:29:03,880 Speaker 2: cherry flavoring. 476 00:29:04,160 --> 00:29:05,240 Speaker 1: That's fascinating. 477 00:29:05,600 --> 00:29:09,080 Speaker 2: Yeah, we really need to do an almond episode now, 478 00:29:09,120 --> 00:29:11,480 Speaker 2: and it's going to be kind of depressing, but I'm. 479 00:29:11,360 --> 00:29:18,920 Speaker 1: Excited about it. Depressing and exciting. Excellent. Marashino liqueur was 480 00:29:19,040 --> 00:29:22,240 Speaker 1: very popular around this time too. According to the nineteen 481 00:29:22,440 --> 00:29:27,080 Speaker 1: thirty nine. The gentleman's companion. Maraschino is so essential that 482 00:29:27,280 --> 00:29:30,280 Speaker 1: no fairly equipped bar can afford to be without it. 483 00:29:30,520 --> 00:29:34,760 Speaker 2: Oh, I sort of agree. Meanwhile, World War two would 484 00:29:34,800 --> 00:29:39,080 Speaker 2: destroy the original Lexardo distillery and take the lives of 485 00:29:39,120 --> 00:29:43,160 Speaker 2: several family members, but one, Giorgio Lexardo, escaped to northern 486 00:29:43,160 --> 00:29:47,400 Speaker 2: Italy with a recipe and a morasca sapling after World 487 00:29:47,400 --> 00:29:50,880 Speaker 2: War two and was able to restart the business. In 488 00:29:50,920 --> 00:29:54,880 Speaker 2: the nineteen sixties, the FDA banned the dyes that had 489 00:29:54,920 --> 00:29:57,880 Speaker 2: been most commonly used for Maraschino cherries since the nineteen 490 00:29:57,920 --> 00:30:01,240 Speaker 2: twenties due to some cancer concerns. That was Red Red 491 00:30:01,320 --> 00:30:06,800 Speaker 2: number four, but producers petitioned the FDA. They said that 492 00:30:06,840 --> 00:30:10,440 Speaker 2: the alternative Red number two was too purply and not 493 00:30:10,560 --> 00:30:15,560 Speaker 2: light stable enough. And the FDA made an exception, what 494 00:30:16,400 --> 00:30:20,840 Speaker 2: only for about six years? But yeah, they were like, yeah, sure, okay, 495 00:30:20,960 --> 00:30:23,320 Speaker 2: this has been proven to cause cancer, but it's just 496 00:30:23,440 --> 00:30:26,840 Speaker 2: one cherry under normal use conditions. No one's going to 497 00:30:26,880 --> 00:30:33,040 Speaker 2: get bladder cancer from a single cherry. Wow, And uh, yeah, 498 00:30:33,360 --> 00:30:35,480 Speaker 2: only only for about six years. What a more acceptable 499 00:30:35,520 --> 00:30:39,280 Speaker 2: alternative came along in nineteen seventy one, the FDA rescinded 500 00:30:39,560 --> 00:30:40,200 Speaker 2: their exception. 501 00:30:40,920 --> 00:30:43,920 Speaker 1: The dye used these days is red dye at number forty, 502 00:30:44,160 --> 00:30:46,160 Speaker 1: which is not the one with all the cancer concerns 503 00:30:46,160 --> 00:30:49,160 Speaker 1: around it, are not the main one with the cancer 504 00:30:49,200 --> 00:30:52,280 Speaker 1: concerns around it. The EU didn't permit the use of 505 00:30:52,280 --> 00:30:57,440 Speaker 1: this die until nineteen ninety five. Yeah, as the neon 506 00:30:57,560 --> 00:31:00,760 Speaker 1: bright shelf cocktail mixes of the eyes fell out of 507 00:31:00,800 --> 00:31:05,360 Speaker 1: style in the nineties, so too did the Marachino. At 508 00:31:05,360 --> 00:31:08,800 Speaker 1: the same time, though, bartenders wanted to find a suitable replacement, 509 00:31:09,400 --> 00:31:12,240 Speaker 1: and they followed the Maroschino family tree back to nineteen 510 00:31:12,280 --> 00:31:15,720 Speaker 1: oh five and the Luxardo cherries, the product of the 511 00:31:15,800 --> 00:31:20,560 Speaker 1: Luxardo family. To preserve their cherries, they used beet sugar 512 00:31:20,720 --> 00:31:24,600 Speaker 1: and cherry juice syrup. The result was less neon red 513 00:31:24,600 --> 00:31:27,720 Speaker 1: and more maroon, and the flavorless punchi or the mouth sweet, 514 00:31:27,760 --> 00:31:31,680 Speaker 1: the more almondy, and the more Nashville cherry became the 515 00:31:31,760 --> 00:31:36,000 Speaker 1: preferred cherry of cocktails and bartenders, and the demand has 516 00:31:36,040 --> 00:31:38,880 Speaker 1: risen so much that the Luxardos had to plant more trees, 517 00:31:39,280 --> 00:31:45,120 Speaker 1: like five thousand more trees. A sort of rerigin story 518 00:31:45,160 --> 00:31:48,040 Speaker 1: that comes up a lot credits New York City pegu 519 00:31:48,120 --> 00:31:52,320 Speaker 1: Club bartender Augrey Saunders with reintroducing America to the Luxordo 520 00:31:52,440 --> 00:31:53,640 Speaker 1: cherry in two thousand and four. 521 00:31:54,840 --> 00:31:57,960 Speaker 2: That Luxardo brand is still family operated. The seventh generation 522 00:31:58,400 --> 00:31:59,360 Speaker 2: currently works there. 523 00:32:00,320 --> 00:32:03,040 Speaker 1: Wow, this making some. 524 00:32:03,600 --> 00:32:07,120 Speaker 2: Cherries, just making some marichione la corn and some marachino cherries. 525 00:32:07,760 --> 00:32:12,840 Speaker 1: Yeah, it's a really interesting. It's been an interesting episode 526 00:32:12,840 --> 00:32:13,440 Speaker 1: to research. 527 00:32:13,760 --> 00:32:16,640 Speaker 2: Yeah, oh goodness. It really was one of those ones 528 00:32:16,640 --> 00:32:19,640 Speaker 2: where I was like, oh, oh, I have fifty tabs open. 529 00:32:20,080 --> 00:32:21,400 Speaker 2: How did this happen to me. 530 00:32:22,240 --> 00:32:26,800 Speaker 1: For something that we'd kind of just encounter in very 531 00:32:26,840 --> 00:32:33,880 Speaker 1: specific situations? Right, Well, I'm going to go next time 532 00:32:33,920 --> 00:32:35,200 Speaker 1: at the store. I'm going to see if I can 533 00:32:35,240 --> 00:32:39,480 Speaker 1: find like a blue or bright, like a yellow one. Yeah. 534 00:32:39,560 --> 00:32:41,680 Speaker 2: Yeah, they've got yellow ones and orange ones. 535 00:32:41,760 --> 00:32:41,920 Speaker 1: Yeah. 536 00:32:41,920 --> 00:32:44,840 Speaker 2: I don't think I've ever seen them in the wild. 537 00:32:45,200 --> 00:32:47,080 Speaker 2: I know I've seen green and red because the green 538 00:32:47,080 --> 00:32:49,560 Speaker 2: ones are sometimes popular and like fruitcakes and stuff like that, 539 00:32:49,840 --> 00:32:51,000 Speaker 2: especially around Christmas time. 540 00:32:51,120 --> 00:32:57,880 Speaker 1: Yeah, but I would love to know from listeners around 541 00:32:57,920 --> 00:33:03,080 Speaker 1: the world is the thing elsewhere? I know it is 542 00:33:03,120 --> 00:33:07,440 Speaker 1: in Europe, but just curious. 543 00:33:07,640 --> 00:33:11,880 Speaker 2: Yeah, cocktail cherries is it a thing? Are Maraschino cherries 544 00:33:11,920 --> 00:33:16,280 Speaker 2: a thing? Specifically, is anything a thing? 545 00:33:16,520 --> 00:33:22,920 Speaker 1: It's getting deep. It is, and that brings us to 546 00:33:22,960 --> 00:33:25,440 Speaker 1: the end of this classic episode. We hope that you 547 00:33:25,720 --> 00:33:29,600 Speaker 1: enjoyed it as much as we enjoyed rerunning it. As always, 548 00:33:29,800 --> 00:33:35,520 Speaker 1: if you have any uses, memories, suggestions about Maraschino cherries, 549 00:33:36,000 --> 00:33:41,080 Speaker 1: please let us know yes, and you can contact us 550 00:33:41,120 --> 00:33:43,960 Speaker 1: in a variety of ways. To let us know, you 551 00:33:44,000 --> 00:33:46,920 Speaker 1: can email us at Hello, atsavorpod dot com. 552 00:33:47,080 --> 00:33:49,320 Speaker 2: We are also on social media. You can find us 553 00:33:49,360 --> 00:33:52,560 Speaker 2: on Twitter, Facebook, and Instagram at saver pod, and we 554 00:33:52,600 --> 00:33:55,640 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 555 00:33:55,800 --> 00:33:57,920 Speaker 2: For more podcasts from my Heart Radio, you can visit 556 00:33:57,920 --> 00:34:01,080 Speaker 2: the iHeartRadio app, Apple podcast, or wherever you listen to 557 00:34:01,120 --> 00:34:03,800 Speaker 2: your favorite shows. Thanks us always to our super producers 558 00:34:03,880 --> 00:34:06,440 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 559 00:34:06,480 --> 00:34:08,200 Speaker 2: and we hope that lots more good things are coming 560 00:34:08,280 --> 00:34:16,000 Speaker 2: your way.