1 00:00:07,840 --> 00:00:10,160 Speaker 1: Hello, and welcome to Sabor, a production of I Heart Radio. 2 00:00:10,240 --> 00:00:13,440 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we're 3 00:00:13,480 --> 00:00:17,840 Speaker 1: talking about sauer Kraut. Indeed, and this is when I 4 00:00:17,880 --> 00:00:22,680 Speaker 1: have very very little experience with um, but I feel 5 00:00:22,720 --> 00:00:25,919 Speaker 1: like one of the ideas behind this. When I was 6 00:00:26,239 --> 00:00:30,120 Speaker 1: the editor producer for our fellow podcast Stuff to Blow 7 00:00:30,160 --> 00:00:33,720 Speaker 1: Your Mind, they did an episode on what would last longer? 8 00:00:33,760 --> 00:00:38,120 Speaker 1: Cockroaches or sauer Kraut. It was like an apocalypse, like 9 00:00:38,120 --> 00:00:40,120 Speaker 1: what will you find on your shelf in the apocalypse? 10 00:00:40,159 --> 00:00:43,600 Speaker 1: Or packard is still around? Yeah? I mean was the 11 00:00:43,600 --> 00:00:46,960 Speaker 1: sauer Kraut also still around? Yes? I think the sauer 12 00:00:47,000 --> 00:00:51,280 Speaker 1: Kraut actually won Wow gosh, Okay, I need to go 13 00:00:51,320 --> 00:00:53,239 Speaker 1: back and find this episode, but yeah, I think so. 14 00:00:53,400 --> 00:00:55,200 Speaker 1: It's almost like a chicken or the egg thing, because 15 00:00:55,200 --> 00:00:57,600 Speaker 1: I mean, at a certain point, the cockroaches need food 16 00:00:57,720 --> 00:01:00,960 Speaker 1: and the sauer Kraut is food. But how do they 17 00:01:00,960 --> 00:01:05,360 Speaker 1: get into the sara Kraut? Right? M m. Maybe the 18 00:01:05,400 --> 00:01:09,120 Speaker 1: cockroaches are like those cockroaches from the movie Mimic. I 19 00:01:09,120 --> 00:01:13,120 Speaker 1: don't know if you saw that. Classics actually have managed 20 00:01:13,200 --> 00:01:16,240 Speaker 1: to not see it somehow, and I'm still surprised by 21 00:01:16,240 --> 00:01:19,920 Speaker 1: that every day. Every day. I also get it mixed 22 00:01:20,000 --> 00:01:24,839 Speaker 1: up with species. Yes, yes, I do too, and I don't. 23 00:01:24,920 --> 00:01:28,200 Speaker 1: I haven't seen species, but I don't think they're very similar. 24 00:01:28,400 --> 00:01:32,720 Speaker 1: I don't think they are. No. Um, that's that's okay though. 25 00:01:33,240 --> 00:01:38,240 Speaker 1: Uh yeah, I despite my lack of experience there, I 26 00:01:38,640 --> 00:01:42,080 Speaker 1: would say that I have Oh man, I there's a 27 00:01:42,120 --> 00:01:44,360 Speaker 1: lot of sauerkraut in my house growing up. It is 28 00:01:45,240 --> 00:01:48,000 Speaker 1: the way that I was taught to eat a hot 29 00:01:48,040 --> 00:01:52,320 Speaker 1: dog by my Jersey Jewish father is that it is 30 00:01:52,360 --> 00:01:55,880 Speaker 1: on a toasted bun, and there is warm sauer kraut, 31 00:01:56,120 --> 00:02:00,800 Speaker 1: and there is mustard, like preferably like like brown mustard 32 00:02:00,920 --> 00:02:04,640 Speaker 1: involved like brown spicy mustard. But and that is the 33 00:02:04,680 --> 00:02:06,160 Speaker 1: only way to eat a hot dog. That's the one 34 00:02:06,160 --> 00:02:08,760 Speaker 1: way to do it, and all other ways are wrong, 35 00:02:08,919 --> 00:02:12,560 Speaker 1: And that's okay if you want to be wrong. This 36 00:02:12,600 --> 00:02:17,000 Speaker 1: is this is his perception, not mine. I have since uh, 37 00:02:17,240 --> 00:02:19,040 Speaker 1: since I got out into the world on my own, 38 00:02:19,160 --> 00:02:23,560 Speaker 1: opened opened up to other hot dog possibilities. But that 39 00:02:23,680 --> 00:02:26,680 Speaker 1: is what I came to understand growing up. I love it. 40 00:02:26,680 --> 00:02:31,079 Speaker 1: It's so specific, it's very specific. I've never had like 41 00:02:31,440 --> 00:02:33,840 Speaker 1: I think I've had sarakraut maybe three or four times. 42 00:02:33,880 --> 00:02:36,840 Speaker 1: I've never had it warm. Oh I'm sure you've had 43 00:02:36,840 --> 00:02:39,000 Speaker 1: it warm on a sandwich, like on a reuben or 44 00:02:39,000 --> 00:02:46,919 Speaker 1: something like that. Have you never? Oh? My, okay, all right, 45 00:02:47,200 --> 00:02:50,800 Speaker 1: I am okay. We were discussing this right before we 46 00:02:50,840 --> 00:02:54,280 Speaker 1: started recording. Whenever this we get to the end of 47 00:02:54,480 --> 00:02:57,240 Speaker 1: the tunnel and we can finally be together in person, 48 00:02:57,280 --> 00:03:00,880 Speaker 1: We're going to have a savor feast of all the foods, 49 00:03:00,919 --> 00:03:05,960 Speaker 1: the random foods that come up. Yeah, yeah, definitely, definitely, 50 00:03:06,040 --> 00:03:08,200 Speaker 1: I will have to go to a general mirror um 51 00:03:08,240 --> 00:03:11,240 Speaker 1: here here in Atlanta. They do, they do some they 52 00:03:11,240 --> 00:03:14,840 Speaker 1: do some good deli type stuff. Um, okay, alright. We 53 00:03:14,840 --> 00:03:16,960 Speaker 1: we also wanted to talk about saur kraut um because 54 00:03:17,360 --> 00:03:20,480 Speaker 1: it's a simple home cooking project and fermented goods last 55 00:03:20,480 --> 00:03:22,320 Speaker 1: a long time. I've seen a lot of friends, uh, 56 00:03:22,760 --> 00:03:26,640 Speaker 1: expressing interest in ferment projects at home since you know, 57 00:03:26,800 --> 00:03:29,160 Speaker 1: we're we're all we're all still in isolation right now. 58 00:03:29,280 --> 00:03:33,680 Speaker 1: So yeah, yeah, and keep sending a lot of you've 59 00:03:33,720 --> 00:03:36,640 Speaker 1: been sending in your food projects. Please keep doing that. 60 00:03:36,680 --> 00:03:40,120 Speaker 1: If you do, Oh my gosh, let us know. But okay, 61 00:03:40,200 --> 00:03:47,520 Speaker 1: let's get to walk question. All right, sauer kraut, what 62 00:03:47,760 --> 00:03:52,880 Speaker 1: is it? Well, sauer kraut is shredded cabbage that has 63 00:03:52,920 --> 00:03:59,640 Speaker 1: been purposefully made to go deliciously stably off, meaning that 64 00:03:59,680 --> 00:04:04,080 Speaker 1: it's added cabbage that's been preserved and flavored using fermentation. 65 00:04:04,440 --> 00:04:11,520 Speaker 1: Meaning 're talking about bacteria poop, bacteria poop. So to 66 00:04:11,760 --> 00:04:15,240 Speaker 1: understand what what sauer kraut is, let's walk through how 67 00:04:15,520 --> 00:04:18,560 Speaker 1: you make it. And at its simplest, all you need 68 00:04:18,600 --> 00:04:21,520 Speaker 1: to make sauer kraut is cabbage and salt and a 69 00:04:21,560 --> 00:04:25,040 Speaker 1: container to put it in. And when you when you 70 00:04:25,080 --> 00:04:27,359 Speaker 1: put the salt in the cabbage in there, it helps 71 00:04:27,400 --> 00:04:29,560 Speaker 1: to shred the cabbage, maybe smooth it a little bit 72 00:04:29,600 --> 00:04:31,239 Speaker 1: to get some of the water out of the salt 73 00:04:31,240 --> 00:04:33,440 Speaker 1: of course will help draw water out to um or 74 00:04:33,480 --> 00:04:35,600 Speaker 1: maybe even add a little bit of water to cover 75 00:04:35,640 --> 00:04:38,880 Speaker 1: it because you want the cabbage to be submerged. More 76 00:04:38,880 --> 00:04:41,000 Speaker 1: on that in a second. It also helps with the 77 00:04:41,000 --> 00:04:44,840 Speaker 1: containers air tight because during the course of um your 78 00:04:45,600 --> 00:04:50,120 Speaker 1: making sauer kraut, you're really employing two different kinds of 79 00:04:50,120 --> 00:04:53,279 Speaker 1: helpful bacteria that are already present on the cabbage to 80 00:04:53,400 --> 00:04:56,520 Speaker 1: make it for you UM, and you're trying to exclude 81 00:04:56,560 --> 00:04:59,880 Speaker 1: other bacteria from the mix. So so submerging the cabbage 82 00:05:00,000 --> 00:05:02,280 Speaker 1: and getting an air tight container are going to help 83 00:05:02,320 --> 00:05:08,040 Speaker 1: you help them do that? Okay? And uh, why why bacteria? Well, 84 00:05:08,120 --> 00:05:11,680 Speaker 1: bacteria are not always bad. Most of them are harmless, 85 00:05:11,760 --> 00:05:15,359 Speaker 1: and some of them are absolute powerhouses. And this is 86 00:05:15,360 --> 00:05:17,960 Speaker 1: only part of why you should only use antibacterial soap 87 00:05:17,960 --> 00:05:21,159 Speaker 1: products if you're either like immune suppressed or have otherwise 88 00:05:21,160 --> 00:05:24,719 Speaker 1: been instructed to do so by a doctor. Slightly separate issue. 89 00:05:24,760 --> 00:05:29,160 Speaker 1: But most of us don't need it anyway, okay, but bacteria, yes. Um, So, 90 00:05:29,200 --> 00:05:33,760 Speaker 1: there's there's a fine line between fermenting and rotting, and 91 00:05:34,400 --> 00:05:37,440 Speaker 1: in general, when we say that food is rotten, what 92 00:05:37,480 --> 00:05:40,560 Speaker 1: we mean is that microorganisms have started eating that food 93 00:05:40,920 --> 00:05:44,560 Speaker 1: before we got a chance to, and those microorganisms created 94 00:05:44,640 --> 00:05:48,359 Speaker 1: unpleasant textures or flavors or even harmful compounds or like 95 00:05:48,400 --> 00:05:52,000 Speaker 1: maybe those microorganisms would make you sick if you consumed them. 96 00:05:52,040 --> 00:05:56,240 Speaker 1: But when a food is fermented, we mean that microorganisms 97 00:05:56,360 --> 00:06:01,320 Speaker 1: have started eating it and created pleasant textures and flavors 98 00:06:01,560 --> 00:06:05,920 Speaker 1: and even compounds that prevent those harmful microorganisms from growing 99 00:06:05,920 --> 00:06:09,920 Speaker 1: in it. So those those two kinds of helpful bacteria 100 00:06:10,000 --> 00:06:12,160 Speaker 1: that I mentioned um that are going to help you 101 00:06:12,200 --> 00:06:16,520 Speaker 1: make your sauerkraut. The first type help out by using 102 00:06:16,600 --> 00:06:19,359 Speaker 1: up the oxygen in the jar, which lots of bad 103 00:06:19,600 --> 00:06:22,720 Speaker 1: germs need to grow, and replacing it with carbon dioxide, 104 00:06:22,760 --> 00:06:26,240 Speaker 1: which lots of bad germs cannot use. So yeah, submerging 105 00:06:26,279 --> 00:06:29,919 Speaker 1: the cabbage, sealing the jar oxygen is un good during fermentation, 106 00:06:30,200 --> 00:06:33,560 Speaker 1: these things help get it out of there. Um and 107 00:06:33,560 --> 00:06:36,640 Speaker 1: and unfortunately, by using up the oxygen in the jar, 108 00:06:37,520 --> 00:06:41,000 Speaker 1: that makes the jar inhospitable to these first kind of 109 00:06:41,000 --> 00:06:44,880 Speaker 1: helpful bacteria. But fortunately for us, it makes it perfect 110 00:06:45,120 --> 00:06:49,800 Speaker 1: for lactic acid bacteria to thrive. And you're gonna get 111 00:06:49,800 --> 00:06:54,640 Speaker 1: a couple different species of lactic acid bacteria going during 112 00:06:54,680 --> 00:06:57,279 Speaker 1: your ferment. The first are going to produce both lactic 113 00:06:57,320 --> 00:07:01,000 Speaker 1: and acetic acids, which are going to make the product 114 00:07:01,040 --> 00:07:05,960 Speaker 1: to acidic for themselves. Um, So species of Lactobacillus take 115 00:07:06,040 --> 00:07:08,040 Speaker 1: over um, and those are going to eat up all 116 00:07:08,080 --> 00:07:11,160 Speaker 1: of the remaining sugars in the cabbage and excrete even 117 00:07:11,200 --> 00:07:14,880 Speaker 1: more lactic acid um until your sauer kraut is just 118 00:07:15,000 --> 00:07:20,080 Speaker 1: deliciously tart and also completely inhospitable to either themselves or 119 00:07:20,200 --> 00:07:24,120 Speaker 1: or bad microorganisms. So at this point, your sauer kraut 120 00:07:24,480 --> 00:07:27,280 Speaker 1: is ready um and will last a good long time 121 00:07:27,400 --> 00:07:30,640 Speaker 1: kept in a fridge. Um. Everything up until this point 122 00:07:30,640 --> 00:07:33,320 Speaker 1: can can be done at room temperature. Um. But but yeah, 123 00:07:33,360 --> 00:07:36,560 Speaker 1: so the finish sarakraut will be tart and vegetal and 124 00:07:36,760 --> 00:07:43,800 Speaker 1: briny and like tender but with a good crunch good um. 125 00:07:43,840 --> 00:07:46,800 Speaker 1: And I will say that some of what I've said 126 00:07:46,840 --> 00:07:50,800 Speaker 1: here is bound to be controversial in some in some 127 00:07:50,960 --> 00:07:56,120 Speaker 1: home ferment circles, some folks swear by open air ferments. Um. 128 00:07:56,160 --> 00:07:59,920 Speaker 1: All I'm saying is it's scientifically speaking, sealed sauer kraut 129 00:08:00,240 --> 00:08:04,200 Speaker 1: is safer and more predictable. But we can't tell you 130 00:08:04,240 --> 00:08:08,400 Speaker 1: what to do. No, you do what you want. Yes, Yes, 131 00:08:09,040 --> 00:08:14,720 Speaker 1: we're here for the laughs and educational entertainment. Yeah, but 132 00:08:14,880 --> 00:08:18,840 Speaker 1: not in the business of telling you know you know. 133 00:08:19,320 --> 00:08:21,720 Speaker 1: And even if we were there, there's no way that 134 00:08:21,760 --> 00:08:24,680 Speaker 1: we could legally bind you to listen to us. So 135 00:08:25,520 --> 00:08:30,440 Speaker 1: and thank Heavens for that. I do love through you. Laura, 136 00:08:30,480 --> 00:08:34,319 Speaker 1: and I have been exposed to some of the fermentation 137 00:08:34,400 --> 00:08:39,040 Speaker 1: community in Atlanta, and I have really enjoyed like these 138 00:08:39,160 --> 00:08:45,720 Speaker 1: deep conversations about the best ways to ferments. Uh, it's spectacular. 139 00:08:46,440 --> 00:08:49,240 Speaker 1: It's I mean, it's it's a very personal thing because 140 00:08:49,280 --> 00:08:51,840 Speaker 1: it's like it's like a pet. As we also have 141 00:08:51,920 --> 00:08:54,040 Speaker 1: dismissed on here before, Like you know, you're you are, 142 00:08:54,120 --> 00:08:57,640 Speaker 1: you are growing your own colony of helpful bacteria that 143 00:08:57,760 --> 00:09:00,560 Speaker 1: you are manipulating in particular way is to get a 144 00:09:00,559 --> 00:09:03,520 Speaker 1: particular type of product, and so so you know, what 145 00:09:03,640 --> 00:09:06,920 Speaker 1: works in your home might also be totally different than 146 00:09:06,920 --> 00:09:09,079 Speaker 1: what works in anyone else's home. It's one of the 147 00:09:09,120 --> 00:09:13,760 Speaker 1: wonderful things about it. I love it. I love it. Yes, yes, 148 00:09:13,880 --> 00:09:17,040 Speaker 1: mit two, but yeah, so Saua kraut um. I've always 149 00:09:17,040 --> 00:09:19,680 Speaker 1: had it very finely shredded, like grated really, but it 150 00:09:19,679 --> 00:09:21,880 Speaker 1: can be done thicker or even as whole heads of 151 00:09:21,920 --> 00:09:24,200 Speaker 1: cabbage that can later be chopped up. You can add 152 00:09:24,200 --> 00:09:27,880 Speaker 1: spices in their Caraway seed is maybe the most traditional, 153 00:09:27,920 --> 00:09:30,240 Speaker 1: but anything from like mustard seed to juniper berries to 154 00:09:30,320 --> 00:09:33,080 Speaker 1: celery seed are also common, and you can add other 155 00:09:33,320 --> 00:09:35,800 Speaker 1: vegetable or herbs in there for color or flavor, like 156 00:09:36,080 --> 00:09:39,840 Speaker 1: onion or dill, or beets or carrots them. Personally, I 157 00:09:39,880 --> 00:09:41,760 Speaker 1: feel like that's like getting a little bit away from 158 00:09:41,800 --> 00:09:45,319 Speaker 1: the heart of sauer kraut. I like my sauer kraut 159 00:09:45,320 --> 00:09:51,160 Speaker 1: to remain pure. But again you do you though, um, 160 00:09:51,200 --> 00:09:53,760 Speaker 1: And yeah, the stuff is used as a It can 161 00:09:53,760 --> 00:09:56,640 Speaker 1: be a side dish or a condiment or an ingredient 162 00:09:56,720 --> 00:09:59,360 Speaker 1: in other dishes can be served warm or cold or 163 00:09:59,400 --> 00:10:03,040 Speaker 1: room temperature for that matter. A common warm side dish 164 00:10:03,080 --> 00:10:06,120 Speaker 1: involves like a heavy amount of sara kraut cooked up 165 00:10:06,120 --> 00:10:08,200 Speaker 1: with a little bit of sliced apple and onion and 166 00:10:08,280 --> 00:10:12,880 Speaker 1: some chopped bacon. Oh, it's good, good stuff sounds good. 167 00:10:13,400 --> 00:10:16,560 Speaker 1: As we said, integral part of the ruben um, which 168 00:10:16,600 --> 00:10:18,640 Speaker 1: is a sandwich for people like me, might be a 169 00:10:18,640 --> 00:10:21,600 Speaker 1: bit sheltered in this region. We also, I just went 170 00:10:21,640 --> 00:10:24,440 Speaker 1: on a very brief internet rabbit hole about the Rachel, 171 00:10:24,559 --> 00:10:28,319 Speaker 1: which apparently is a version made with roast turkey and 172 00:10:28,440 --> 00:10:31,160 Speaker 1: maybe the name comes from an eighteen seventy one song 173 00:10:31,280 --> 00:10:35,000 Speaker 1: called Reuben and Rachel Future episode because I learn more 174 00:10:35,040 --> 00:10:39,160 Speaker 1: and see if that's true. Absolutely, yes, Um. Sometimes, as 175 00:10:39,200 --> 00:10:42,880 Speaker 1: you said, Lauren, toppings on hot dogs, saara kraut, soup, 176 00:10:42,920 --> 00:10:45,079 Speaker 1: pork and sauer kraut is a popular New Year's good 177 00:10:45,160 --> 00:10:47,920 Speaker 1: luck meal and some parts of the world. Yeah, yeah, 178 00:10:48,080 --> 00:10:50,559 Speaker 1: I I dated a guy with family from Pennsylvania, who 179 00:10:50,600 --> 00:10:53,480 Speaker 1: did a park roast in saara kraut for New Year's Day. UM. 180 00:10:53,559 --> 00:10:55,880 Speaker 1: In general, saarakraut does go really well with like rich 181 00:10:55,920 --> 00:10:58,839 Speaker 1: fatty uh meat and especially pork products. It cuts the 182 00:10:58,880 --> 00:11:01,760 Speaker 1: fat and adds this like kind of earthy depth to it. UM. 183 00:11:01,800 --> 00:11:04,640 Speaker 1: I've also had a Chinese preparation of a lightly pickled 184 00:11:04,640 --> 00:11:07,960 Speaker 1: cabbage stir fried with park sausage and glass noodles. Oh 185 00:11:08,000 --> 00:11:10,960 Speaker 1: my gosh, so good. UM that was downstairs at the 186 00:11:11,120 --> 00:11:14,200 Speaker 1: at the Sechuan place. I'm but it's not on the 187 00:11:14,240 --> 00:11:18,120 Speaker 1: menu anymore, and I'm really mad about it anyway. UM. 188 00:11:18,360 --> 00:11:20,400 Speaker 1: Sour kraut is also great and UM lots of other 189 00:11:20,440 --> 00:11:23,720 Speaker 1: stir fries, stews, cast rolls. UM. It can be a 190 00:11:23,760 --> 00:11:27,640 Speaker 1: great ingredient in preparations of ground meat like meatballs, UM 191 00:11:27,679 --> 00:11:33,600 Speaker 1: to add like flavor and moisture. And speaking of sauer 192 00:11:33,720 --> 00:11:38,480 Speaker 1: kraut cake, okay, okay, this is not a cake that 193 00:11:38,600 --> 00:11:45,400 Speaker 1: is flavored to taste like saur kraut um leading ridiculous. 194 00:11:46,720 --> 00:11:51,040 Speaker 1: This is a sweet um typically chocolate cake UM that 195 00:11:51,200 --> 00:11:54,840 Speaker 1: uses drained saur kraut as like a mixing ingredient like 196 00:11:54,880 --> 00:11:57,040 Speaker 1: you'd think it was like a nice soft like shredded 197 00:11:57,080 --> 00:12:00,440 Speaker 1: coconut if you if you didn't know what it was. Um, 198 00:12:00,480 --> 00:12:03,559 Speaker 1: it just adds like some texture and a depth of flavor, 199 00:12:03,600 --> 00:12:05,280 Speaker 1: like just a little bit of tart to kind of 200 00:12:05,280 --> 00:12:08,320 Speaker 1: balance the sweet and better of the chocolate. Um. I've 201 00:12:08,400 --> 00:12:13,840 Speaker 1: seen recipes for for peanut butter cakes. So to sit back, 202 00:12:14,600 --> 00:12:20,680 Speaker 1: to sit back at that. Yeah, man, that sounds good. 203 00:12:23,880 --> 00:12:27,959 Speaker 1: Oh all right, we'll add that to the menu of 204 00:12:28,400 --> 00:12:35,400 Speaker 1: Oh my gosh, please yes of our post post isolation extravaganza. Okay, 205 00:12:35,520 --> 00:12:39,800 Speaker 1: I'm thrilled. Yes, all right, but before you put surak 206 00:12:39,840 --> 00:12:43,319 Speaker 1: out into something like a cake, what about the nutrition 207 00:12:44,520 --> 00:12:47,680 Speaker 1: outside of cake formats? Sour craut is pretty good for you. 208 00:12:47,760 --> 00:12:50,480 Speaker 1: It's high in fiber, has lots of vitamins and minerals, 209 00:12:50,559 --> 00:12:54,199 Speaker 1: especially of vitamins seen K plus, so we punch a protein. 210 00:12:54,679 --> 00:12:58,040 Speaker 1: It's very low in fat and carbohydrates, so it can 211 00:12:58,040 --> 00:12:59,920 Speaker 1: be a great way to add flavor to a meal 212 00:13:00,000 --> 00:13:02,320 Speaker 1: without adding a lot of calories. Um. But that does 213 00:13:02,360 --> 00:13:04,559 Speaker 1: also mean that, you know, it needs to be paired 214 00:13:04,600 --> 00:13:07,480 Speaker 1: with like fats and proteins to help keep you going. 215 00:13:07,520 --> 00:13:11,040 Speaker 1: We'll helpfully up won't help keep you going? Um, And yeah, 216 00:13:11,559 --> 00:13:14,760 Speaker 1: it is, it is high in sodium because that's one 217 00:13:14,800 --> 00:13:18,679 Speaker 1: of the two ingredients. So um, So if that's the 218 00:13:18,720 --> 00:13:21,640 Speaker 1: thing that you're watching out for, watch out for it. Everybody. Hydrate. 219 00:13:21,720 --> 00:13:25,760 Speaker 1: Hydration is great, it very much is. When it comes 220 00:13:25,760 --> 00:13:29,640 Speaker 1: to numbers, there's not too many saracraut numbers might surprise you. 221 00:13:29,679 --> 00:13:32,640 Speaker 1: I don't know. Germany is definitely the country most closely 222 00:13:32,679 --> 00:13:36,560 Speaker 1: associated with the dish, especially by Americans, but it is 223 00:13:36,880 --> 00:13:40,640 Speaker 1: a widespread dish throughout Central and Eastern Europe. Consumption of 224 00:13:40,679 --> 00:13:43,920 Speaker 1: saracraut in Germany is declining, though the average per capital 225 00:13:44,000 --> 00:13:47,520 Speaker 1: consumption in that country is about two point six pounds 226 00:13:47,920 --> 00:13:50,960 Speaker 1: forty years ago is about four point four pounds. Meanwhile, 227 00:13:50,960 --> 00:13:53,680 Speaker 1: in France that numbers three point seven pounds. So yeah, 228 00:13:53,679 --> 00:13:58,520 Speaker 1: I think some Americans would be surprised to hear that. Yeah. Um. 229 00:13:58,559 --> 00:14:02,119 Speaker 1: According to a website I found called I Love Pickles 230 00:14:02,440 --> 00:14:10,000 Speaker 1: dot org. Oh my gosh, wait, let me stop, I 231 00:14:10,040 --> 00:14:13,240 Speaker 1: Love Pickles dot org. Yeah. According to them, Americans eat 232 00:14:13,280 --> 00:14:15,880 Speaker 1: about one and a half pounds of sara kraut per year. 233 00:14:16,360 --> 00:14:19,800 Speaker 1: But I would well ay they didn't cite any sources, 234 00:14:19,840 --> 00:14:22,640 Speaker 1: so I have no idea if this is an accurate 235 00:14:22,720 --> 00:14:25,560 Speaker 1: number or not, and if it is accurate, I would 236 00:14:25,680 --> 00:14:31,240 Speaker 1: strongly suspect that that poundage is concentrated in in certain 237 00:14:31,560 --> 00:14:36,360 Speaker 1: like Eastern European immigrant related areas. Um. Because yeah, like 238 00:14:36,400 --> 00:14:38,720 Speaker 1: you you're saying like you've had it like maybe four 239 00:14:38,760 --> 00:14:43,080 Speaker 1: times in your life. Producer Andrew, before we started rolling 240 00:14:43,280 --> 00:14:45,080 Speaker 1: UM was saying that he's not sure if he's ever 241 00:14:45,160 --> 00:14:48,520 Speaker 1: had it. I've definitely had years where I've eaten more 242 00:14:48,560 --> 00:14:53,200 Speaker 1: Sara Kraut than that. So I wonder too, Like, if 243 00:14:53,240 --> 00:14:56,800 Speaker 1: we're thinking about the overlap of how they possibly got 244 00:14:56,840 --> 00:15:03,640 Speaker 1: this data, I would suspect that people who peruse I 245 00:15:03,680 --> 00:15:09,320 Speaker 1: Love pictures dot org might also love Sara Kraut. You know, 246 00:15:09,400 --> 00:15:14,560 Speaker 1: that's just theory. Maybe, yeah, yeah, there are market reports 247 00:15:14,560 --> 00:15:17,040 Speaker 1: about Sara Kraut out there, but um, these things are 248 00:15:17,120 --> 00:15:20,000 Speaker 1: very expensive. I couldn't I couldn't access them without paying 249 00:15:20,000 --> 00:15:22,960 Speaker 1: thousands of dollars, so I just didn't. Um. But but 250 00:15:23,040 --> 00:15:26,400 Speaker 1: I mean, you know, especially as fermented foods and home 251 00:15:26,400 --> 00:15:30,760 Speaker 1: fermentation products get more popular here in the United States, 252 00:15:31,000 --> 00:15:35,720 Speaker 1: there there is a growing market for things like Sara Kraut. Yes, agreed. 253 00:15:36,320 --> 00:15:37,920 Speaker 1: One of the things that came up when we were 254 00:15:37,960 --> 00:15:41,120 Speaker 1: researching this is it is very closely related to kimchi 255 00:15:41,720 --> 00:15:44,200 Speaker 1: and oh yes, we discussed in our kimchi episode there 256 00:15:44,200 --> 00:15:47,360 Speaker 1: has been that rise in kimchi, and I would not 257 00:15:47,400 --> 00:15:52,240 Speaker 1: be surprised if Sara kraut started experiencing something similar. There 258 00:15:52,400 --> 00:15:57,040 Speaker 1: is an annual Ohio Sara Kraut Festival in Waynesville, Ohio. 259 00:15:58,360 --> 00:16:01,960 Speaker 1: Sounds like a thing of beauty. Yes, And there is 260 00:16:02,000 --> 00:16:05,160 Speaker 1: a Guinness Record UM for the largest serving of Sauer 261 00:16:05,200 --> 00:16:09,960 Speaker 1: Kraut that's from the UK from eighteen for a seven 262 00:16:10,000 --> 00:16:13,880 Speaker 1: hundred and ninety two point eight pound cauldron of Sauer 263 00:16:13,960 --> 00:16:18,640 Speaker 1: Kraut O cauldron cauldron yeah, yeah, which is about a 264 00:16:18,800 --> 00:16:24,040 Speaker 1: three hundred and fifty nine point six kilos so. It 265 00:16:24,120 --> 00:16:28,960 Speaker 1: was created by by two home fermentation aficionados UM fans 266 00:16:29,280 --> 00:16:33,760 Speaker 1: who called the venture to make this Guinness Record winning 267 00:16:33,880 --> 00:16:36,280 Speaker 1: cauldron of Sauer Kraut. They call it um Sauer Kraud 268 00:16:36,280 --> 00:16:41,640 Speaker 1: of Thon. It involved over a hundred volunteers. UM. There 269 00:16:41,680 --> 00:16:44,320 Speaker 1: were like speakers at the event like it was the 270 00:16:44,640 --> 00:16:48,280 Speaker 1: whole thing. Um it seemed delightful. Look, if you've got 271 00:16:48,320 --> 00:16:51,040 Speaker 1: a cauldron of Sauer kraut, it better be a whole thing, 272 00:16:51,160 --> 00:16:53,920 Speaker 1: is what I'm saying. I'm angry. I haven't heard about 273 00:16:53,920 --> 00:16:57,520 Speaker 1: this until now. It's been a bigger thing, right right. 274 00:16:57,560 --> 00:16:59,720 Speaker 1: There's all these lovely photos from the event of like 275 00:17:00,000 --> 00:17:02,840 Speaker 1: I'm like kids like helping, like like like smosh down 276 00:17:02,840 --> 00:17:06,119 Speaker 1: this hour, to smosh down the cabbage, and it seems 277 00:17:06,160 --> 00:17:09,520 Speaker 1: like great fun. It does it does? I love those 278 00:17:09,560 --> 00:17:12,359 Speaker 1: kinds of things, all the people coming together to Yeah. 279 00:17:12,560 --> 00:17:15,280 Speaker 1: I just have this kind of social experience making something 280 00:17:15,359 --> 00:17:19,600 Speaker 1: that's great. Yeah. We do have some history for you, 281 00:17:19,760 --> 00:17:22,359 Speaker 1: Oh we do. But first we have a quick break 282 00:17:22,359 --> 00:17:35,360 Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsor, Yes, 283 00:17:35,440 --> 00:17:39,680 Speaker 1: thank you. So Sara kraw Or the precursor of it 284 00:17:39,720 --> 00:17:44,400 Speaker 1: originated two thousand years ago in China. That's what historians think. 285 00:17:44,760 --> 00:17:47,640 Speaker 1: Laborers working on the Great Wall of China ate shredded 286 00:17:47,960 --> 00:17:51,920 Speaker 1: cabbage fermented in rice wine, practice that people believe originally 287 00:17:51,920 --> 00:17:54,760 Speaker 1: got started. It's a way to preserve cabbage through the winter. 288 00:17:56,280 --> 00:18:00,119 Speaker 1: Some sources speculate that one thousand years after that, at 289 00:18:00,160 --> 00:18:03,000 Speaker 1: Genghis Khan brought permitted shredded cabbage over to Europe. I 290 00:18:03,040 --> 00:18:05,800 Speaker 1: couldn't really find that in too many places, but it 291 00:18:05,800 --> 00:18:08,760 Speaker 1: wasn't enough that I'll mention it in the fifteenth century, 292 00:18:08,960 --> 00:18:11,600 Speaker 1: Germans did away with the wine instead of drawing out 293 00:18:11,640 --> 00:18:14,160 Speaker 1: the liquid in the cabbage with salt, arriving in our 294 00:18:14,160 --> 00:18:20,440 Speaker 1: more modern idea of sara kraut. And it was a 295 00:18:20,480 --> 00:18:24,240 Speaker 1: popular food for sailors because it didn't require refrigeration and 296 00:18:24,359 --> 00:18:29,359 Speaker 1: was believed to prevent scurvy. And they were right. Uh, 297 00:18:29,760 --> 00:18:33,320 Speaker 1: we've discussed this in several episodes, but to reiterate, scurvy 298 00:18:33,680 --> 00:18:38,520 Speaker 1: was devastating, killing millions and in a really miserable way. 299 00:18:38,640 --> 00:18:41,840 Speaker 1: So anything that could prevent that was life saving. And 300 00:18:41,840 --> 00:18:44,199 Speaker 1: I really appreciated all the headlines I found of like 301 00:18:44,280 --> 00:18:50,280 Speaker 1: pet times, Sara krauch saved million um. In seventeen sixty eight, 302 00:18:50,320 --> 00:18:53,639 Speaker 1: Captain James Cook sets cell with four foods to experiment 303 00:18:53,640 --> 00:18:57,199 Speaker 1: with it when it came to scurvy prevention, including seven thousand, 304 00:18:57,320 --> 00:19:00,480 Speaker 1: eight hundred sixty pounds of sara kraut, or as it 305 00:19:00,600 --> 00:19:04,399 Speaker 1: was spelled in the log, sour s o u r 306 00:19:04,560 --> 00:19:07,840 Speaker 1: crowd k r o u t T. So that's a lot. 307 00:19:08,000 --> 00:19:11,280 Speaker 1: That's a lot, yeah, gosh, but the results were good, 308 00:19:11,320 --> 00:19:14,760 Speaker 1: they were pretty yeah, pretty positive, good, good source of 309 00:19:14,800 --> 00:19:19,840 Speaker 1: vitamin C absolutely m in Eastern Europe, families would prepare 310 00:19:19,880 --> 00:19:23,000 Speaker 1: barrels of sarakraut to get through the winter, sometimes fermenting 311 00:19:23,080 --> 00:19:26,959 Speaker 1: up the three hundred heads of cabbage, sometimes adding spices, 312 00:19:27,200 --> 00:19:31,000 Speaker 1: carroy seeds and other vegetables and or wine. Towards the 313 00:19:31,040 --> 00:19:34,640 Speaker 1: end of the eighteen hundreds, Europeans would place shredded cabbage 314 00:19:34,960 --> 00:19:38,200 Speaker 1: in a crock and for those without a shredding tool, 315 00:19:38,920 --> 00:19:43,400 Speaker 1: all was not lost. Enterprising peddlers went door to door 316 00:19:43,920 --> 00:19:48,399 Speaker 1: offering to shred cabbage for a small price. Can you 317 00:19:48,400 --> 00:19:50,320 Speaker 1: only imagine like you get a knock on your door 318 00:19:50,760 --> 00:19:53,160 Speaker 1: at somebody with because these tools look kind of like 319 00:19:53,520 --> 00:19:59,680 Speaker 1: um kind of hook knife, and he's like a cabbage 320 00:19:59,720 --> 00:20:05,200 Speaker 1: for do you have cabbage to shred? Here? This is 321 00:20:05,200 --> 00:20:08,919 Speaker 1: a cabbage shredding house. For some reason, I'm envisioning the 322 00:20:09,000 --> 00:20:13,560 Speaker 1: merchant from Resident Evil four. What cabbage do you need 323 00:20:13,560 --> 00:20:18,240 Speaker 1: to shridden? Anyway, that's a character I'm going to hold 324 00:20:18,240 --> 00:20:24,280 Speaker 1: in my head for D and D purposes because oh gosh, okay, 325 00:20:23,680 --> 00:20:27,920 Speaker 1: well I'm looking forward to that guy. He's gonna be 326 00:20:27,920 --> 00:20:30,639 Speaker 1: a troublemaker. I'm gonna warn you. But I do you 327 00:20:30,960 --> 00:20:35,280 Speaker 1: have characters who aren't troublemakers that you bring into dn T? 328 00:20:35,840 --> 00:20:43,000 Speaker 1: I think there's an argument, or maybe the pineapple looking gnome, 329 00:20:43,880 --> 00:20:50,800 Speaker 1: uh maybe, or an honest the gnome. You're right is 330 00:20:50,920 --> 00:20:54,159 Speaker 1: a very nice gnome. I'm I'm sorry, I did not 331 00:20:54,280 --> 00:20:58,600 Speaker 1: mean to sully her name. Yes, apology excepted more and 332 00:21:01,560 --> 00:21:04,320 Speaker 1: During the eighteenth and nineteenth century, a large number of 333 00:21:04,359 --> 00:21:08,480 Speaker 1: Germans migrated to the United States, about five million by 334 00:21:08,560 --> 00:21:11,159 Speaker 1: the beginning of the nineteen hundreds, Germans were the largest 335 00:21:11,160 --> 00:21:15,320 Speaker 1: immigrant group in the country, and they introduced sara kraut 336 00:21:15,600 --> 00:21:18,760 Speaker 1: to the United States. At first, the Dish States, largely 337 00:21:18,800 --> 00:21:21,479 Speaker 1: in German communities, but it didn't take too long for 338 00:21:21,520 --> 00:21:23,960 Speaker 1: the word to get out and force sauer Kraut to 339 00:21:24,040 --> 00:21:29,040 Speaker 1: spread across the United States. In Fremont, Ohio, and nineteen 340 00:21:29,080 --> 00:21:33,359 Speaker 1: o five, several Saara Kraut manufacturers came together under alan 341 00:21:33,440 --> 00:21:37,560 Speaker 1: assessment to create the Fremont Company, which, if you if 342 00:21:37,560 --> 00:21:39,440 Speaker 1: you don't know, is a pretty big name in Saara 343 00:21:39,480 --> 00:21:43,000 Speaker 1: kraut like grocery store Sauer Kraut that you can buy hm. 344 00:21:44,160 --> 00:21:47,479 Speaker 1: During World War One, American and British soldiers began referring 345 00:21:47,520 --> 00:21:51,440 Speaker 1: to German soldiers as crowds, and eventually its usage brought 346 00:21:51,480 --> 00:21:54,080 Speaker 1: in to refer to all Germans. Um. And this is 347 00:21:54,119 --> 00:22:00,320 Speaker 1: also the time when Americans began calling sara kraut liberty cabbage. Yeah. Yeah, 348 00:22:00,400 --> 00:22:05,720 Speaker 1: by association. The term sauer kraut was kind of just 349 00:22:05,720 --> 00:22:08,120 Speaker 1: just the food and the term and everything was looked 350 00:22:08,160 --> 00:22:11,640 Speaker 1: down upon. It was a very derogatory slur. Um still 351 00:22:11,680 --> 00:22:16,360 Speaker 1: sometimes used fun fun times, fun times with bias. Yes, yes, 352 00:22:16,640 --> 00:22:18,760 Speaker 1: what episode did we talk about that in? It was 353 00:22:18,840 --> 00:22:21,440 Speaker 1: it was like not Hamburger, but it was Sundsbury State, 354 00:22:21,560 --> 00:22:23,439 Speaker 1: That's what it was. Oh, there you go. Yeah, we 355 00:22:23,480 --> 00:22:25,920 Speaker 1: did talk about this before. Um and Yeah. This was 356 00:22:26,160 --> 00:22:30,159 Speaker 1: just one thing among a wave of fanatical anti German 357 00:22:30,240 --> 00:22:33,720 Speaker 1: sentiment that swept across the US during World War One. 358 00:22:34,240 --> 00:22:37,320 Speaker 1: German language books were burned, some German Americans were forced 359 00:22:37,320 --> 00:22:41,199 Speaker 1: to publicly kiss the American flag, some were beaten. Not 360 00:22:41,280 --> 00:22:44,640 Speaker 1: good no, um and it and it led to a 361 00:22:44,640 --> 00:22:50,280 Speaker 1: a downturn in in in sauer kraut consumption for decades 362 00:22:50,400 --> 00:22:53,600 Speaker 1: from from from what I read, it really only in 363 00:22:53,640 --> 00:22:57,399 Speaker 1: the past couple of decades. Um, like since the turn 364 00:22:57,520 --> 00:23:00,399 Speaker 1: of the century has started bouncing back in America to 365 00:23:00,520 --> 00:23:05,560 Speaker 1: previous numbers of conception. Yeah, and that the liberty cabbage 366 00:23:05,600 --> 00:23:08,960 Speaker 1: thing that was grocers and producers calling for that because 367 00:23:09,440 --> 00:23:12,359 Speaker 1: people just weren't buying it, and they thought, you know, 368 00:23:12,680 --> 00:23:16,359 Speaker 1: if we changed the name, maybe people will purchase it. 369 00:23:16,920 --> 00:23:20,200 Speaker 1: They were the only ones, but they were leaving push 370 00:23:20,680 --> 00:23:25,160 Speaker 1: um alright, but pivoting away from that. According to MPR, 371 00:23:25,359 --> 00:23:29,480 Speaker 1: in the nineteen sixties, chocolate serkraut cake was a popular 372 00:23:29,720 --> 00:23:34,600 Speaker 1: April Fool's food. Now. I don't know about you, Lauren, 373 00:23:35,840 --> 00:23:39,560 Speaker 1: I didn't know April fools food. It was a category 374 00:23:39,680 --> 00:23:43,440 Speaker 1: of food. But maybe maybe it was in the sixties. 375 00:23:43,440 --> 00:23:46,720 Speaker 1: Maybe we're missing maybe from having been born in these 376 00:23:46,760 --> 00:23:49,760 Speaker 1: are modern times, we have missed out on an entire 377 00:23:50,480 --> 00:23:55,439 Speaker 1: genre of joke food. Is this true? Does anyone know 378 00:23:55,520 --> 00:23:59,520 Speaker 1: about this? I feel like you would have thrived as 379 00:23:59,720 --> 00:24:02,600 Speaker 1: I'm in many ways both of us would completely fail 380 00:24:02,640 --> 00:24:07,200 Speaker 1: at being sixties housewives. But um, but like you would 381 00:24:07,200 --> 00:24:11,320 Speaker 1: have thrown an amazing party with people fools foods. Yes, 382 00:24:11,520 --> 00:24:14,480 Speaker 1: I mean it's still fun kind you know, well, like 383 00:24:14,960 --> 00:24:17,720 Speaker 1: ser kraut cake, Like it's it's not a bad thing, 384 00:24:17,760 --> 00:24:20,119 Speaker 1: it's it's like, oh, surprised, has Sara Kraut in it? 385 00:24:20,160 --> 00:24:23,600 Speaker 1: You wouldn't have expected that loss. Yeah, that I assume 386 00:24:23,680 --> 00:24:26,040 Speaker 1: that's why it was an able Foods cake because by 387 00:24:26,040 --> 00:24:29,720 Speaker 1: all accounts it tasted great. So yeah, it's just the 388 00:24:29,800 --> 00:24:32,160 Speaker 1: name I suppose. I mean, I guess if you think 389 00:24:32,160 --> 00:24:34,440 Speaker 1: of like joke foods and you kind of an aspect 390 00:24:34,600 --> 00:24:39,439 Speaker 1: level of putting the your sneakler and the jello. I 391 00:24:39,440 --> 00:24:43,560 Speaker 1: wouldn't do things like that. But please write in and 392 00:24:43,640 --> 00:24:46,480 Speaker 1: let us know if this is something we've missed out on. Yeah, 393 00:24:47,119 --> 00:24:50,719 Speaker 1: we need to know very much. Safer needs to know 394 00:24:55,000 --> 00:24:58,440 Speaker 1: about what we have to say on Sara Kraut. Yeah. Yeah, 395 00:24:58,840 --> 00:25:00,680 Speaker 1: and we do have a little bit more for you. 396 00:25:00,760 --> 00:25:02,600 Speaker 1: But but first we've got one more quick break for 397 00:25:02,640 --> 00:25:16,200 Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes, 398 00:25:16,280 --> 00:25:28,080 Speaker 1: thank you. And we're back with like fermentation bubbles. I 399 00:25:28,119 --> 00:25:35,399 Speaker 1: don't know, sorry, especially hard because I don't remember what 400 00:25:35,480 --> 00:25:38,879 Speaker 1: it tastes like, but I tried. I gave it to 401 00:25:38,960 --> 00:25:46,359 Speaker 1: the old college. You did, you did? Josh wrote, ladies, 402 00:25:46,359 --> 00:25:48,720 Speaker 1: thank you both for such a great podcast. Well, thank you. 403 00:25:49,640 --> 00:25:52,080 Speaker 1: Um it's become something I look forward to every week. 404 00:25:52,200 --> 00:25:54,080 Speaker 1: So I have to say I've developed a love hate 405 00:25:54,119 --> 00:25:56,920 Speaker 1: relationship with Saver during quarantine because it just makes me 406 00:25:57,040 --> 00:26:01,640 Speaker 1: hungry for food. I can't get re understand. Um, oh well, 407 00:26:01,680 --> 00:26:03,960 Speaker 1: I guess that just means more food adventuring when things 408 00:26:03,960 --> 00:26:08,600 Speaker 1: get back to normal. Now for the mystery. My mom 409 00:26:08,720 --> 00:26:10,840 Speaker 1: is Latina and her family there's been a long held 410 00:26:10,840 --> 00:26:14,040 Speaker 1: tradition of making chicken molay on special occasions. It's a 411 00:26:14,119 --> 00:26:17,640 Speaker 1: sort of Mexican gravy that's served with rice and tortillas. 412 00:26:17,680 --> 00:26:21,240 Speaker 1: But for some weird reason, the family recipe uses peanut 413 00:26:21,359 --> 00:26:25,960 Speaker 1: butter as one of the ingredients. I've spent hours researching 414 00:26:25,960 --> 00:26:29,280 Speaker 1: traditional Mexican molai. All seem to involve random things like 415 00:26:29,359 --> 00:26:34,000 Speaker 1: chocolate and Chile's but definitely not peanut butter. Anyway, I 416 00:26:34,080 --> 00:26:36,560 Speaker 1: just thought you might come across an answer in all 417 00:26:36,560 --> 00:26:41,160 Speaker 1: of your travels, especially considering how much Annie loves peanut butter. 418 00:26:42,440 --> 00:26:45,320 Speaker 1: I have never heard of this, but I'm into it. 419 00:26:45,520 --> 00:26:49,560 Speaker 1: I think it'd be good. Uh yeah, I mean with 420 00:26:50,160 --> 00:26:53,000 Speaker 1: all kinds are I mean, like, it's a fairly simple 421 00:26:53,040 --> 00:26:59,120 Speaker 1: recipe from what I understand. I mean, coco is usually involved, right, 422 00:26:59,359 --> 00:27:03,520 Speaker 1: but peanut butter. Huh. If any listeners can help solve 423 00:27:03,600 --> 00:27:08,639 Speaker 1: this mystery, we call upon you were flashing the saver. Yeah, 424 00:27:09,840 --> 00:27:12,119 Speaker 1: we or we just need to do a need to 425 00:27:12,160 --> 00:27:18,200 Speaker 1: do a mole a episode. Yeah, alright that both both 426 00:27:20,200 --> 00:27:23,080 Speaker 1: uh Nicole wrote. I wanted to write in about the 427 00:27:23,119 --> 00:27:27,240 Speaker 1: great Pittsburgh Paroche Race and some of their memorable high jinks. 428 00:27:27,640 --> 00:27:30,159 Speaker 1: My family had season tickets to the Pirates for years 429 00:27:30,200 --> 00:27:33,360 Speaker 1: and supported them even during the darkest times. There were 430 00:27:33,359 --> 00:27:37,200 Speaker 1: many times when Jalapeno Hannah used her purse to gain 431 00:27:37,200 --> 00:27:41,199 Speaker 1: an edge or fend off a meddling Pirate parrot. A 432 00:27:41,240 --> 00:27:44,320 Speaker 1: few years ago, I was watching the game from college 433 00:27:44,320 --> 00:27:46,280 Speaker 1: in July. I went to a college with an e 434 00:27:46,359 --> 00:27:49,320 Speaker 1: typical calendar, and they showed a highlight of the parogie 435 00:27:49,400 --> 00:27:54,080 Speaker 1: race in which Cheez Chester was injured and had to 436 00:27:54,119 --> 00:27:56,960 Speaker 1: be carded off of the field. It was great to 437 00:27:56,960 --> 00:27:58,800 Speaker 1: listen to the announcers bring it up when there was 438 00:27:58,840 --> 00:28:01,639 Speaker 1: a lull in the last few innings. The Cheese Chester 439 00:28:01,720 --> 00:28:05,000 Speaker 1: Antics did not stop there. Potato Pete took his spot 440 00:28:05,000 --> 00:28:07,960 Speaker 1: in the races because only for Parodi race at a time, 441 00:28:08,160 --> 00:28:11,320 Speaker 1: and Pete knocked Chester down and stole his crutch when 442 00:28:11,320 --> 00:28:15,680 Speaker 1: he was on the sidelines. Oh, if I remember correctly, 443 00:28:15,800 --> 00:28:18,840 Speaker 1: they had a whole story about Chester's recovery at the 444 00:28:18,960 --> 00:28:24,880 Speaker 1: Altuna Curve. The Pirates a a affiliate in Altuna, Pennsylvania. 445 00:28:25,359 --> 00:28:29,439 Speaker 1: He even raced in the Great American Bagel Race. It 446 00:28:29,480 --> 00:28:32,679 Speaker 1: was a really silly sidebar to normal baseball, but helped 447 00:28:32,800 --> 00:28:35,680 Speaker 1: the homesickness. Also, the curve is home of another food 448 00:28:35,720 --> 00:28:42,200 Speaker 1: slash animal based mascot, l the Tuna. Get it Tuna, 449 00:28:42,560 --> 00:28:49,760 Speaker 1: corny but endearing. All of that is great, yes, ah yeah. 450 00:28:50,000 --> 00:28:53,320 Speaker 1: Also have we talked about the Great American Bagel Race? 451 00:28:53,400 --> 00:28:55,520 Speaker 1: Is that a thing that I've managed to forget about? 452 00:28:56,320 --> 00:28:59,680 Speaker 1: I would be shocked if we talked about it and 453 00:29:00,320 --> 00:29:05,200 Speaker 1: forgotten it. Uh, And it's an outrage we can't believe. Yeah, 454 00:29:05,400 --> 00:29:08,760 Speaker 1: if we have forgotten about it, I am outraged for 455 00:29:09,320 --> 00:29:14,200 Speaker 1: us and at us both both. Yes. Yes, And then 456 00:29:14,240 --> 00:29:16,440 Speaker 1: if we just haven't talked about it, still outrage. So 457 00:29:16,440 --> 00:29:20,520 Speaker 1: it's just a scurrying outrage when it comes to what 458 00:29:20,560 --> 00:29:23,680 Speaker 1: I hope is bagels racing. Yeah, if we did a 459 00:29:23,680 --> 00:29:26,280 Speaker 1: whole episode on bagels and we somehow didn't uncover that 460 00:29:26,320 --> 00:29:29,120 Speaker 1: in our research, then you know we have we have 461 00:29:29,200 --> 00:29:31,959 Speaker 1: some splaining to do, we do. I mean you, you 462 00:29:32,000 --> 00:29:34,640 Speaker 1: were you had a lot of strong opinions in that episode. 463 00:29:34,680 --> 00:29:37,400 Speaker 1: It was a very emotional episode for you. It was 464 00:29:37,480 --> 00:29:42,080 Speaker 1: possible that we you had bigger things on your mind. 465 00:29:42,520 --> 00:29:44,520 Speaker 1: That's true, that's true. I mean, you know, I try 466 00:29:44,560 --> 00:29:48,560 Speaker 1: to be I I try to be an unbiased journalist. 467 00:29:49,560 --> 00:29:53,560 Speaker 1: I don't. I don't at all. That's not Sometimes the 468 00:29:53,600 --> 00:29:56,320 Speaker 1: opinions are too strong, you know, you know, you know, 469 00:29:56,360 --> 00:29:58,200 Speaker 1: I do what I can. We're all world, world, just 470 00:29:58,240 --> 00:30:01,920 Speaker 1: doing what we can. We are we are and I 471 00:30:01,960 --> 00:30:04,959 Speaker 1: am loving all of the listeners sending in what you 472 00:30:05,000 --> 00:30:08,640 Speaker 1: are up to during this quarantine. Yes, so thanks to 473 00:30:08,720 --> 00:30:10,400 Speaker 1: both of them for writing. If you would like to 474 00:30:10,400 --> 00:30:12,959 Speaker 1: write to us, you can. Our email is hello at 475 00:30:13,000 --> 00:30:15,760 Speaker 1: savor pod dot com. We're also on social media. You 476 00:30:15,760 --> 00:30:19,200 Speaker 1: can find us on Twitter and Facebook and Instagram at 477 00:30:19,240 --> 00:30:21,880 Speaker 1: savor pod, and we do hope to hear from you. 478 00:30:22,360 --> 00:30:25,120 Speaker 1: Savor is production of I Heart Radio. For more podcasts 479 00:30:25,200 --> 00:30:27,040 Speaker 1: my heart Radio, you can visit the I Heart Radio 480 00:30:27,080 --> 00:30:30,160 Speaker 1: app or Apple Podcasts or just you know, wherever you 481 00:30:30,200 --> 00:30:32,880 Speaker 1: listen to your favorite shows. Thanks as always to our 482 00:30:32,920 --> 00:30:35,720 Speaker 1: super producers Dylan Fagan and Andrew Howard. Thanks to you 483 00:30:35,760 --> 00:30:37,680 Speaker 1: for listening, and we hope lots more good things are 484 00:30:37,720 --> 00:30:38,360 Speaker 1: coming your way