1 00:00:09,560 --> 00:00:11,800 Speaker 1: Hello, and welcome to save reproduction of iHeart Radio. I'm 2 00:00:11,800 --> 00:00:14,600 Speaker 1: Annie Reese and I'm Lauren Vogelbaum, and today we have 3 00:00:14,640 --> 00:00:20,239 Speaker 1: an episode for you about artichokes. I love artichokes. Oh yeah, 4 00:00:20,360 --> 00:00:23,079 Speaker 1: me too, Me too, Lauren. Got to see me do 5 00:00:23,160 --> 00:00:27,040 Speaker 1: a little bit of a happy dance before this one. Yeah. 6 00:00:28,240 --> 00:00:31,320 Speaker 1: I don't have them very often, and so every time 7 00:00:31,360 --> 00:00:34,960 Speaker 1: I see them on a menu, I'm like, oh, yes, 8 00:00:38,159 --> 00:00:39,920 Speaker 1: it is. It is pretty rare to see them on 9 00:00:40,000 --> 00:00:43,080 Speaker 1: menus here on the East Coast. Yeah, exactly. But it's 10 00:00:43,080 --> 00:00:46,440 Speaker 1: not like I couldn't get them, and I did. I 11 00:00:46,520 --> 00:00:50,560 Speaker 1: followed in the in the wake of our very smart listeners, 12 00:00:50,720 --> 00:00:55,240 Speaker 1: and I already bought some artichokes in preparation for the craving. 13 00:00:55,320 --> 00:00:58,000 Speaker 1: I already I'm gonna make this pasta my mom and 14 00:00:58,000 --> 00:01:00,360 Speaker 1: I used to make, because that was kind of It's like, 15 00:01:00,400 --> 00:01:02,320 Speaker 1: my mom and I liked them, and nobody else in 16 00:01:02,320 --> 00:01:04,800 Speaker 1: our family really did, so we didn't eat them a lot, 17 00:01:05,640 --> 00:01:09,200 Speaker 1: but we would make this pasta with artichokes and capers 18 00:01:09,200 --> 00:01:13,840 Speaker 1: and lemon, and it was so good, so bright that 19 00:01:14,600 --> 00:01:18,800 Speaker 1: I'm I'm ready. I'm ready to eat it, even though 20 00:01:19,120 --> 00:01:21,600 Speaker 1: it is not the right season for all the flavors 21 00:01:21,600 --> 00:01:24,959 Speaker 1: I'm describing. Still, No, that sounds like a like a 22 00:01:25,040 --> 00:01:30,560 Speaker 1: lovely little little burst of summer in our dreary winter 23 00:01:30,680 --> 00:01:35,040 Speaker 1: day that we're having here. Oh yeah, yes, this is 24 00:01:35,080 --> 00:01:37,160 Speaker 1: absolutely the kind of weather that makes me want to 25 00:01:37,240 --> 00:01:40,000 Speaker 1: just like build a pillow fort and like live inside 26 00:01:40,000 --> 00:01:42,520 Speaker 1: of it, which a friend just pointed out. I could 27 00:01:42,520 --> 00:01:46,399 Speaker 1: probably easily podcast from inside a pillow fort. You could, 28 00:01:47,040 --> 00:01:49,960 Speaker 1: you know, it would be sort of ideal. Yes. I 29 00:01:50,000 --> 00:01:52,760 Speaker 1: remember in the early days of the pandemic, NPR posted 30 00:01:52,800 --> 00:01:55,480 Speaker 1: an article that was like, if you get a podcast 31 00:01:55,560 --> 00:02:00,480 Speaker 1: from home, put up some pillows, and I was like, yeah, world, 32 00:02:02,520 --> 00:02:07,160 Speaker 1: uh yeah. But artichokes, yes, so delightful. Um. I didn't 33 00:02:07,200 --> 00:02:09,080 Speaker 1: have much experience with them. I don't think I had 34 00:02:09,080 --> 00:02:12,320 Speaker 1: any experience with them growing up until I was in college, 35 00:02:12,400 --> 00:02:15,760 Speaker 1: and then a friend introduced me to uh to eating 36 00:02:15,919 --> 00:02:18,840 Speaker 1: to eating the big ones where you scrape a little 37 00:02:18,880 --> 00:02:21,800 Speaker 1: bit of flesh off the big petals um or or 38 00:02:21,880 --> 00:02:25,880 Speaker 1: bracts as they are more botanically called. Um. But but 39 00:02:25,919 --> 00:02:29,320 Speaker 1: I'm more fond of the baby artichokes. I love those. 40 00:02:29,400 --> 00:02:33,040 Speaker 1: I love those. I love those, And I also bought 41 00:02:33,080 --> 00:02:36,800 Speaker 1: some in preparation for the cravings, and I like just 42 00:02:36,880 --> 00:02:41,720 Speaker 1: adding them to like whatever pasta I'm cooking, and not 43 00:02:41,800 --> 00:02:43,840 Speaker 1: directly to the pasta, like to the sauce, to the 44 00:02:43,840 --> 00:02:46,639 Speaker 1: sauce part. Yeah, oh my gosh, I'm so excited for 45 00:02:46,680 --> 00:02:51,160 Speaker 1: you and for me. Also, this episode has alerted me 46 00:02:51,200 --> 00:02:53,720 Speaker 1: to the fact that some people like to a soft 47 00:02:53,800 --> 00:02:58,080 Speaker 1: fry of artichokes, and that's that's got to happen to 48 00:02:58,800 --> 00:03:03,239 Speaker 1: Oh yeah, yes, what have I been doing? I don't know, 49 00:03:03,840 --> 00:03:11,800 Speaker 1: I don't know. Um. Well, we have spoken about vaguely 50 00:03:11,960 --> 00:03:17,240 Speaker 1: related plants before, so you can see our sunflower episode 51 00:03:17,680 --> 00:03:22,560 Speaker 1: for more information. Strangely enough, I love it, Yes you can, 52 00:03:23,040 --> 00:03:25,640 Speaker 1: which I guess brings us to our question. I it 53 00:03:25,760 --> 00:03:34,160 Speaker 1: certainly does. Artichokes. What are they? Well? Uh? And art 54 00:03:34,240 --> 00:03:38,600 Speaker 1: choke is a type of multiflower bud structure that is 55 00:03:38,640 --> 00:03:42,080 Speaker 1: eaten as vegetable, even though it like really doesn't want 56 00:03:42,080 --> 00:03:46,200 Speaker 1: you to. Uh. Like. Lots of plants have evolved specifically 57 00:03:46,280 --> 00:03:49,160 Speaker 1: to be eaten as part of their genetic plan, and 58 00:03:49,360 --> 00:03:52,400 Speaker 1: artichoke is not one of them. Um. The parts of 59 00:03:52,440 --> 00:03:57,480 Speaker 1: an artichoke that we eat are the flower support structures, um, 60 00:03:58,000 --> 00:04:02,560 Speaker 1: including the bracts, which are sort of specialized leaves. That 61 00:04:02,720 --> 00:04:07,000 Speaker 1: protect the flowers inside. We might eat artichokes when they 62 00:04:07,000 --> 00:04:09,960 Speaker 1: are young and tender. These are sometimes referred to as 63 00:04:10,040 --> 00:04:14,320 Speaker 1: artichoke hearts, or when they are older and more structural um, 64 00:04:14,400 --> 00:04:16,640 Speaker 1: in which case we're really just scooping like a tiny 65 00:04:16,640 --> 00:04:19,719 Speaker 1: bit of flesh off of the center of the bracts 66 00:04:19,800 --> 00:04:22,719 Speaker 1: and then eating that base, which is confusingly also referred 67 00:04:22,720 --> 00:04:27,120 Speaker 1: to as an artichoke heart. Anyway, Uh yeah, m artichokes 68 00:04:27,120 --> 00:04:31,279 Speaker 1: have this like really lovely herbal tart bitter flavor that 69 00:04:31,400 --> 00:04:35,640 Speaker 1: is so bright and sort of citrusy or almost like 70 00:04:36,200 --> 00:04:41,919 Speaker 1: tomato eat in a certain way. Um. The hearts, the 71 00:04:41,920 --> 00:04:44,680 Speaker 1: baby art chokes are sort of like a tart brustle sprout, 72 00:04:45,080 --> 00:04:49,640 Speaker 1: and the older ones are there whole own thing. In practice, 73 00:04:50,040 --> 00:04:53,480 Speaker 1: it's almost like eating like steamed muscles or something, because 74 00:04:53,520 --> 00:04:55,440 Speaker 1: like you're just getting this tiny little bit of food 75 00:04:55,520 --> 00:05:01,720 Speaker 1: off of this naturally grown spoon. Yeah. Um, they're they're 76 00:05:01,760 --> 00:05:08,200 Speaker 1: like they're like if a really good tomato was leafy 77 00:05:08,320 --> 00:05:18,279 Speaker 1: and hated you respect respect artichoke, Right, You're so good. 78 00:05:18,720 --> 00:05:24,880 Speaker 1: They're so good, so worth it, so worth it. Um Okay. 79 00:05:25,240 --> 00:05:33,560 Speaker 1: Botanical name Sonera cardunculus, which is a great botanical name. Um. Yeah, 80 00:05:33,640 --> 00:05:38,120 Speaker 1: artichokes are part of the astorassier or daisy or sometimes 81 00:05:38,120 --> 00:05:41,240 Speaker 1: it's called the sunflower family. Um. And I do find 82 00:05:41,240 --> 00:05:44,760 Speaker 1: a sunflower to be a really useful visual comparison here, okay, Um, 83 00:05:44,800 --> 00:05:47,000 Speaker 1: just just the same way that a sunflower has like 84 00:05:47,040 --> 00:05:51,719 Speaker 1: a big flat disk that hundreds of tiny flower heads 85 00:05:51,760 --> 00:05:54,800 Speaker 1: and seeds develop on top of U with a ring 86 00:05:55,120 --> 00:05:58,320 Speaker 1: of different petals around the head. So it does an artichoke. 87 00:05:58,720 --> 00:06:02,560 Speaker 1: Um all, So, just just out of saying, both artichokes 88 00:06:02,560 --> 00:06:06,800 Speaker 1: and sunflowers do grow their flowers and bracts in fibnaci spirals, 89 00:06:07,000 --> 00:06:13,000 Speaker 1: so fun map funat. But in an artichoke that that 90 00:06:13,120 --> 00:06:16,960 Speaker 1: disc upon which the tiny flowers grow is protected by 91 00:06:17,000 --> 00:06:23,640 Speaker 1: these huge structural stiff like scale armor like bracts or 92 00:06:23,760 --> 00:06:26,920 Speaker 1: leaves Yeah that uh, that are deep green to purple 93 00:06:26,960 --> 00:06:30,120 Speaker 1: in color and will grow up in in that rosebud 94 00:06:30,200 --> 00:06:33,560 Speaker 1: style spiral around the disk, forming a sort of a 95 00:06:33,839 --> 00:06:38,040 Speaker 1: like a like a hollow tipped scepter. Yeah. Um. And 96 00:06:38,080 --> 00:06:41,760 Speaker 1: as the artichoke develops, the bracts get stiffer and larger, 97 00:06:41,839 --> 00:06:44,440 Speaker 1: and each will be tipped with a spine, and this 98 00:06:44,520 --> 00:06:47,840 Speaker 1: is meant to protect the tiny flowers inside as they develop. 99 00:06:48,560 --> 00:06:51,640 Speaker 1: If left alone, eventually the wee flowers will develop into 100 00:06:51,720 --> 00:06:56,240 Speaker 1: these long, colorful threads, often bright violet in color, so 101 00:06:56,320 --> 00:06:59,919 Speaker 1: vivid um. And then if pollinated, each will form the 102 00:07:00,160 --> 00:07:03,480 Speaker 1: stiff little seed with a stiff little thread attached, which 103 00:07:03,560 --> 00:07:05,400 Speaker 1: let it drift away on the wind like a like 104 00:07:05,440 --> 00:07:08,840 Speaker 1: a dandelion seed. But we eat them before they get 105 00:07:08,880 --> 00:07:13,880 Speaker 1: to this point. Um, those flower threads are stiff, like 106 00:07:14,040 --> 00:07:16,800 Speaker 1: stick in your throat sort of things. So we either 107 00:07:17,120 --> 00:07:19,760 Speaker 1: eat baby artichokes before they've had a chance to develop, 108 00:07:19,920 --> 00:07:23,840 Speaker 1: or we carefully work around them. Um. So yeah, so 109 00:07:23,880 --> 00:07:27,280 Speaker 1: it's a full grown artichoke will have this fleshy base 110 00:07:27,360 --> 00:07:31,040 Speaker 1: with these little developing hairs, and then these big bracts 111 00:07:31,240 --> 00:07:34,120 Speaker 1: um sometimes called petals coming up off of it. And 112 00:07:34,160 --> 00:07:36,120 Speaker 1: so if you cook the whole thing and then pull 113 00:07:36,160 --> 00:07:38,360 Speaker 1: a bract off, it'll have just a little bit of 114 00:07:38,400 --> 00:07:41,880 Speaker 1: that flesh at the base of the petal. When they 115 00:07:41,880 --> 00:07:44,840 Speaker 1: are older like that, the most common way to eat 116 00:07:44,880 --> 00:07:48,640 Speaker 1: them is to steam or roast them whole, and then yeah, 117 00:07:48,720 --> 00:07:51,880 Speaker 1: pull off each individual petal and scrape the tender inner 118 00:07:51,880 --> 00:07:55,280 Speaker 1: bit off with your teeth. Um, perhaps after having dipped 119 00:07:55,280 --> 00:07:57,760 Speaker 1: it in melted butter. Or or some other kind of 120 00:07:57,800 --> 00:08:01,520 Speaker 1: dipping sauce. Yeah. Uh, sometimes you might stuff the whole 121 00:08:01,640 --> 00:08:05,120 Speaker 1: artichoke with bread crumbs or something before you roast it. 122 00:08:05,680 --> 00:08:07,760 Speaker 1: And then after you pull off all of the bracts, 123 00:08:07,800 --> 00:08:10,880 Speaker 1: you're you're left with just the tender base. Um, you 124 00:08:10,920 --> 00:08:13,800 Speaker 1: just have to scrape off the little spiky, spiny bits 125 00:08:13,880 --> 00:08:16,600 Speaker 1: and then you can eat the just a little tender 126 00:08:16,680 --> 00:08:21,320 Speaker 1: heart of the artichoke. Oh my gosh, m hmm. That's 127 00:08:21,320 --> 00:08:25,360 Speaker 1: really good. It's really good. Um. When they're immature, you 128 00:08:25,400 --> 00:08:28,360 Speaker 1: have a little bit more leeway because yeah, they're they're 129 00:08:28,400 --> 00:08:30,400 Speaker 1: not as fibrous, and they can be cooked up the 130 00:08:30,400 --> 00:08:32,559 Speaker 1: way that you would any other kind of like firm 131 00:08:32,720 --> 00:08:35,160 Speaker 1: leafy vegetable, think like a like a cabbage or like 132 00:08:35,200 --> 00:08:38,280 Speaker 1: a brussel sprout or maybe a leak something like that. 133 00:08:38,880 --> 00:08:42,240 Speaker 1: So yeah, you can do them steamed, sauteed, roasted fried. 134 00:08:42,840 --> 00:08:46,360 Speaker 1: It does seem like everyone on the planet who is 135 00:08:46,480 --> 00:08:50,280 Speaker 1: really into artichokes agrees that the very best way, which 136 00:08:50,320 --> 00:08:54,280 Speaker 1: apparently you have been missing and you know, is to 137 00:08:54,400 --> 00:08:57,360 Speaker 1: like very lightly bread them and then deep fry them 138 00:08:57,600 --> 00:08:59,800 Speaker 1: and serve them with like some kind of creamy sauce 139 00:08:59,840 --> 00:09:06,559 Speaker 1: for dipping. Oh, gosh. If you are in Atlanta there 140 00:09:06,679 --> 00:09:10,920 Speaker 1: there's a chain of pubs called Corner tavern Um that 141 00:09:11,160 --> 00:09:16,360 Speaker 1: do an appetizer of fried artichokes in this style. It's 142 00:09:16,400 --> 00:09:20,040 Speaker 1: a whole, it's a ludicrous number of them late and 143 00:09:20,080 --> 00:09:25,640 Speaker 1: I will eat the entire thing. Yeah, that sounds about 144 00:09:25,760 --> 00:09:32,600 Speaker 1: right for Corner tavern but noted, thank you for the tip. Yeah. Baby. 145 00:09:32,679 --> 00:09:37,559 Speaker 1: Artichokes are also often preserved either pickled or marinated and canned. Um. 146 00:09:37,640 --> 00:09:41,480 Speaker 1: You can also get them frozen, which I love. And uh, Generally, 147 00:09:41,520 --> 00:09:45,040 Speaker 1: an artichoke is considered a savory food um, because it's 148 00:09:45,040 --> 00:09:48,000 Speaker 1: got that that bitter note and and also they're they're 149 00:09:48,040 --> 00:09:52,320 Speaker 1: kind of quite tart um. But especially at a festival, 150 00:09:52,800 --> 00:09:57,360 Speaker 1: you might find artichokes blended or infused into desserts like 151 00:09:57,520 --> 00:10:00,760 Speaker 1: cheesecake or ice cream or cupcakes. Um, you know they 152 00:10:00,800 --> 00:10:02,680 Speaker 1: have they do have that tartness, like I can see 153 00:10:02,880 --> 00:10:07,480 Speaker 1: it working if you're careful, If you're careful, agreed. Um. 154 00:10:07,520 --> 00:10:09,960 Speaker 1: They are known for being one of the few foods 155 00:10:10,080 --> 00:10:13,079 Speaker 1: that doesn't really pair well with a lot of wine 156 00:10:13,280 --> 00:10:16,560 Speaker 1: because they are so tart um. But but I would 157 00:10:16,559 --> 00:10:20,199 Speaker 1: say that a dry, acidic white wine is real nice. Yeah, 158 00:10:20,360 --> 00:10:24,560 Speaker 1: I mean you can ye, drink what you like, eat 159 00:10:24,559 --> 00:10:26,640 Speaker 1: what you like both both. We can't tell you what 160 00:10:26,679 --> 00:10:32,440 Speaker 1: to do exactly. I think you can make it work. Yeah, Well, 161 00:10:32,480 --> 00:10:37,200 Speaker 1: what about the nutrition by themselves? Artichokes are pretty good 162 00:10:37,240 --> 00:10:40,000 Speaker 1: for you, you know, lots of micronutrients, lots of fiber 163 00:10:40,480 --> 00:10:43,240 Speaker 1: once you dip them in butter or deep fry them 164 00:10:43,280 --> 00:10:45,440 Speaker 1: and then dip them in like ranch dressing. That's that's 165 00:10:45,440 --> 00:10:52,280 Speaker 1: a separate that's a separate issue, gosh, but a delicious issue. Well, 166 00:10:52,600 --> 00:10:55,160 Speaker 1: we do have some numbers for you, we do, all right. 167 00:10:55,240 --> 00:10:58,040 Speaker 1: So here in the US, California grows about one h 168 00:10:59,640 --> 00:11:05,440 Speaker 1: of our artichokes. In the California artichoke crop was worth 169 00:11:05,440 --> 00:11:10,320 Speaker 1: about sixty five million dollars, but globally, the United States 170 00:11:10,360 --> 00:11:15,760 Speaker 1: is only number twelve in terms of artichoke production. UM Italy, Egypt, Spain, China, 171 00:11:15,840 --> 00:11:19,800 Speaker 1: and Peru produce the most in in that in that order, 172 00:11:20,040 --> 00:11:23,640 Speaker 1: um art chokes are also grown to produce medicinal extracts, 173 00:11:23,720 --> 00:11:26,200 Speaker 1: which have been popular in Europe kind of forever but 174 00:11:26,280 --> 00:11:30,640 Speaker 1: never caught on here in the US. As though UM 175 00:11:31,440 --> 00:11:36,200 Speaker 1: artichoke extracts were the third most popular herbal supplement in 176 00:11:36,280 --> 00:11:42,600 Speaker 1: like several European countries. Wow. Yeah. M At the center 177 00:11:42,800 --> 00:11:47,199 Speaker 1: of the California artichoke business though is Monterey County UM 178 00:11:47,240 --> 00:11:51,199 Speaker 1: and a town called Castorville UM. Sometimes called the artichoke 179 00:11:51,320 --> 00:11:55,480 Speaker 1: capital of the world. It is home to the self 180 00:11:55,520 --> 00:11:59,240 Speaker 1: proclaimed world's largest artichoke, which is a concrete sculpture that 181 00:11:59,320 --> 00:12:02,040 Speaker 1: is about twenty feet tall and twelve feet wide. That's 182 00:12:02,120 --> 00:12:05,800 Speaker 1: like six by three and a half meters UM. Each 183 00:12:05,840 --> 00:12:10,680 Speaker 1: pedal is like five or six ft wide. Yeah. Um. 184 00:12:10,679 --> 00:12:16,360 Speaker 1: Monterey hosts an annual artichoke festival every June. Was its 185 00:12:16,400 --> 00:12:20,280 Speaker 1: sixty second year. Yeah. Um a few years ago. I 186 00:12:20,280 --> 00:12:23,320 Speaker 1: got too big for Castorville to handle. So it's like 187 00:12:23,360 --> 00:12:27,040 Speaker 1: in a nearby town. UM. In addition to the food 188 00:12:27,080 --> 00:12:28,800 Speaker 1: and the music and all of that, there is a 189 00:12:28,920 --> 00:12:34,960 Speaker 1: quilt challenge UM, a car show, farm tours, a competitive 190 00:12:35,240 --> 00:12:40,319 Speaker 1: artichoke harvesting race, yes and eating contest UM, and an 191 00:12:40,320 --> 00:12:45,360 Speaker 1: aggro art competition. Agro is an agricultural not as an 192 00:12:45,480 --> 00:12:52,319 Speaker 1: aggressive but both could intersect absolutely absolutely. Uh yeah. This 193 00:12:52,400 --> 00:12:56,880 Speaker 1: is this is sculptures made from from from fresh fruit 194 00:12:56,920 --> 00:13:00,240 Speaker 1: and vegetables UM. And in this particular case, and trees 195 00:13:00,400 --> 00:13:05,319 Speaker 1: must be at least six fresh produce and artichoke. Oh 196 00:13:05,360 --> 00:13:08,680 Speaker 1: my gosh, again, I want to see this movie where 197 00:13:08,720 --> 00:13:15,640 Speaker 1: there's like the driving piano music is some calculation drawing 198 00:13:15,640 --> 00:13:18,000 Speaker 1: out this, Yeah, it could be like Best in Show, 199 00:13:18,040 --> 00:13:21,760 Speaker 1: but with artichoke sculpture. Yes, oh my gosh, I'm telling 200 00:13:21,800 --> 00:13:24,040 Speaker 1: you we have a lot of good ideas, Hollywood. Why 201 00:13:24,120 --> 00:13:29,360 Speaker 1: you haven't contacted us? Um, this Artichoke Festival does have 202 00:13:29,600 --> 00:13:34,360 Speaker 1: a mascot. His name is ari Ari the Artichoke. He 203 00:13:34,480 --> 00:13:38,560 Speaker 1: looks he looks like a ninja turtle. That's an artichoke. 204 00:13:39,280 --> 00:13:46,120 Speaker 1: Oh my god, beautiful. He's wearing like a little like 205 00:13:46,120 --> 00:13:52,839 Speaker 1: like purple mask and like a little purple sash and yep, 206 00:13:53,080 --> 00:13:56,920 Speaker 1: it's glorious. I mean, I don't know, we need to 207 00:13:56,920 --> 00:13:59,640 Speaker 1: do our food mascot episode because so many of these 208 00:13:59,760 --> 00:14:05,240 Speaker 1: man scots are just a site of the whole they. Yeah, 209 00:14:05,440 --> 00:14:08,720 Speaker 1: it's hard, it's hard in podcasting, it's hard on audio. 210 00:14:08,880 --> 00:14:11,760 Speaker 1: But but we can we can make it work. Um. 211 00:14:11,920 --> 00:14:14,120 Speaker 1: The same festival also does host events at other times 212 00:14:14,120 --> 00:14:16,840 Speaker 1: of the year, including a Haunted House every October that, 213 00:14:16,880 --> 00:14:22,200 Speaker 1: as far as I can tell, is not explicitly artichoke themed. O. 214 00:14:23,560 --> 00:14:26,280 Speaker 1: I know, I know, I know. Um. They also have 215 00:14:26,320 --> 00:14:29,160 Speaker 1: a charity golf tournament in November. It's all run by 216 00:14:29,160 --> 00:14:31,480 Speaker 1: this nonprofit that seems like it really puts earnings back 217 00:14:31,520 --> 00:14:34,920 Speaker 1: into like education and art support in the local community. 218 00:14:35,080 --> 00:14:40,320 Speaker 1: They raised dollars. It seems it seems nice. It seems good. Yeah. 219 00:14:40,680 --> 00:14:44,040 Speaker 1: And they are not the world's only artichoke festival. UM. 220 00:14:44,160 --> 00:14:48,160 Speaker 1: There are at least three that I've read about in Italy. 221 00:14:48,560 --> 00:14:52,400 Speaker 1: UM One outside of Realm has been running every April 222 00:14:52,440 --> 00:14:57,000 Speaker 1: since nine UM and it also features an artichoke sculpture 223 00:14:57,040 --> 00:15:01,360 Speaker 1: contest key key to the artist festival. It seems I 224 00:15:01,760 --> 00:15:08,320 Speaker 1: love this. Meanwhile, the world record for the largest serving 225 00:15:08,680 --> 00:15:12,360 Speaker 1: of cooked artichokes was achieved in tween in Spain UM 226 00:15:12,400 --> 00:15:15,280 Speaker 1: with one thousand, one hundred and fifty kilos of it 227 00:15:15,320 --> 00:15:19,200 Speaker 1: appears to be roasted artichokes. That's two thousand, five thirty 228 00:15:19,240 --> 00:15:26,160 Speaker 1: five pounds. Yeah wow, Okay. And and the world record 229 00:15:26,240 --> 00:15:30,120 Speaker 1: for the largest artichokes salad was achieved in twenty nineteen 230 00:15:30,440 --> 00:15:35,520 Speaker 1: in Peru. The salad wade seven hundred and eighty four kilos. 231 00:15:35,560 --> 00:15:40,800 Speaker 1: That's one thousand, seven hundred and twenty nine pounds nine ounces. Yeah, 232 00:15:42,080 --> 00:15:48,400 Speaker 1: it was fifty eight percent artichoke by weight. The rest 233 00:15:48,440 --> 00:15:51,920 Speaker 1: of the salad was made up of peppers, carrots, green 234 00:15:52,040 --> 00:15:55,200 Speaker 1: and black olives, and an unspecified salad dressing that I 235 00:15:55,920 --> 00:16:00,240 Speaker 1: think was olive oil based. M m, yeah, unspecified. It's 236 00:16:00,240 --> 00:16:09,800 Speaker 1: salad dressing. Sounds very menacing it, Okay, jeez. You know, 237 00:16:10,200 --> 00:16:13,400 Speaker 1: if you saw an artichoke just hanging around and you 238 00:16:13,440 --> 00:16:15,440 Speaker 1: didn't know what it was, they can look quite menacing. 239 00:16:15,520 --> 00:16:19,200 Speaker 1: And they do, they genuinely do. This is another plant 240 00:16:19,320 --> 00:16:25,280 Speaker 1: that looks vaguely like Audrey too. And we are not 241 00:16:25,320 --> 00:16:29,360 Speaker 1: the only ones that have thought that throughout history. Actually, no, no, 242 00:16:29,520 --> 00:16:31,320 Speaker 1: not at all. And we are going to get into 243 00:16:31,360 --> 00:16:32,840 Speaker 1: that history as soon as we get back from a 244 00:16:32,920 --> 00:16:43,280 Speaker 1: quick break. For a word from our sponsors, and we're back. 245 00:16:43,280 --> 00:16:46,560 Speaker 1: Thank you sponsored, Yes, thank you, And we're back with 246 00:16:46,600 --> 00:16:50,320 Speaker 1: a note. Uh, we're not talking about the Jerusalem artichoke. 247 00:16:51,320 --> 00:16:53,640 Speaker 1: That is a different episode. I did not know that 248 00:16:53,720 --> 00:16:56,000 Speaker 1: was a thing. But it is a different thing. Yes, 249 00:16:56,080 --> 00:16:59,400 Speaker 1: it is a different thing. Not for today, not for today, no, 250 00:17:00,680 --> 00:17:04,480 Speaker 1: but okay. Artist chokes are widely considered to be one 251 00:17:04,520 --> 00:17:08,439 Speaker 1: of our oldest foods um They most likely originated in 252 00:17:08,480 --> 00:17:12,720 Speaker 1: the Mediterranean. One of their ancestors, though, the North African thistle, 253 00:17:12,920 --> 00:17:14,719 Speaker 1: still grows in the wild to this day. So it's 254 00:17:14,760 --> 00:17:17,080 Speaker 1: one of those things that maybe popped up in multiple 255 00:17:17,119 --> 00:17:21,320 Speaker 1: places at different times. Um historians think they were first 256 00:17:21,320 --> 00:17:24,879 Speaker 1: harvested by folks in the Middle East over two thousand, 257 00:17:24,960 --> 00:17:27,600 Speaker 1: five hundred years ago. They made their way to Egypt 258 00:17:27,680 --> 00:17:30,960 Speaker 1: and the surrounding area. At first, people were more likely 259 00:17:31,000 --> 00:17:34,080 Speaker 1: to eat the leaves as opposed to the flower head, 260 00:17:34,080 --> 00:17:37,439 Speaker 1: which is actually pretty common for a good portion of 261 00:17:37,480 --> 00:17:42,240 Speaker 1: their history. The artis choke was popular by seventy c. E. 262 00:17:42,560 --> 00:17:45,520 Speaker 1: In Rome and in Greece, though it was grown in 263 00:17:45,520 --> 00:17:49,480 Speaker 1: that area before then, a popularity they enjoyed until the 264 00:17:49,600 --> 00:17:53,040 Speaker 1: Roman Empire fell. People people at this time we're still 265 00:17:53,040 --> 00:17:55,560 Speaker 1: probably eating the leaves and the stems instead of the 266 00:17:55,600 --> 00:17:58,600 Speaker 1: head of the flower, because as you said, it wasn't 267 00:17:58,640 --> 00:18:01,879 Speaker 1: the easiest thing, wasn't using to eat? Yeah no, no, 268 00:18:02,640 --> 00:18:06,080 Speaker 1: it was used in things like salads. Wealthy Romans liked 269 00:18:06,359 --> 00:18:09,919 Speaker 1: like to eat artichokes, these leaves and stems with honey, 270 00:18:10,080 --> 00:18:14,600 Speaker 1: vinegar and human which sounds very nice, yeah right, but 271 00:18:14,800 --> 00:18:19,960 Speaker 1: was very crazy for the time. Uh. Theophrostis and Diascurieties 272 00:18:20,000 --> 00:18:24,680 Speaker 1: both wrote about artichokes and the potential medicinal uses of them, 273 00:18:24,800 --> 00:18:31,160 Speaker 1: while Plenty described them as quote one of Earth's monstrosities, which, honestly, 274 00:18:31,359 --> 00:18:35,440 Speaker 1: if I was artichokes, I'd be like, thank you. Yeah, 275 00:18:35,480 --> 00:18:38,400 Speaker 1: that's that is what I was going for. You're welcome. 276 00:18:38,840 --> 00:18:45,280 Speaker 1: I feel seen. But Plenty also touted the artichokes many 277 00:18:45,320 --> 00:18:49,520 Speaker 1: believed medicinal benefits as well, including increasing the chance of 278 00:18:49,600 --> 00:18:53,440 Speaker 1: conception of a boy, which at this time was viewed 279 00:18:53,480 --> 00:18:58,520 Speaker 1: as a positive thing. All right, Yes, indeed, I have 280 00:18:58,600 --> 00:19:03,399 Speaker 1: a poem you know we love food poems that was 281 00:19:03,480 --> 00:19:07,560 Speaker 1: published during the time of the Roman Empire about artichokes. Okay, 282 00:19:08,000 --> 00:19:12,200 Speaker 1: so here we go. Let the prickly artichoke be planted, 283 00:19:12,240 --> 00:19:15,280 Speaker 1: which to Bacchus when he drinks is grateful, not to 284 00:19:15,359 --> 00:19:18,920 Speaker 1: Phoebus when he sings. This sometimes rises with a purple head, 285 00:19:19,119 --> 00:19:23,639 Speaker 1: sphere like, with scales close and compactly set, Sometimes with 286 00:19:23,760 --> 00:19:28,119 Speaker 1: myrtle hair and bended neck. It verdant grows, sometimes with 287 00:19:28,240 --> 00:19:32,200 Speaker 1: pungent top like pine tree cone expanded some up here. 288 00:19:32,600 --> 00:19:37,879 Speaker 1: Sometimes tis like an osier, baked shaped with threatening prickles, horrid, 289 00:19:38,119 --> 00:19:45,880 Speaker 1: sometimes pale. It imitates bracker signs, crooked leaves. Sorry, oh 290 00:19:46,040 --> 00:19:49,720 Speaker 1: these yeah, I was with it until those last couple 291 00:19:49,720 --> 00:19:51,159 Speaker 1: of lines and then I would have to google a 292 00:19:51,240 --> 00:19:55,479 Speaker 1: number of those words. Yes, well we can, based on 293 00:19:55,560 --> 00:19:59,800 Speaker 1: context guess that it's related to other things during this 294 00:20:00,000 --> 00:20:03,440 Speaker 1: time that might have looked similar. But the whole poem 295 00:20:03,520 --> 00:20:08,720 Speaker 1: feels very threatening but also respect you know again, Yeah, yeah, 296 00:20:08,880 --> 00:20:12,639 Speaker 1: very fond and very like like that one might bite you, Yeah, 297 00:20:12,800 --> 00:20:18,520 Speaker 1: exactly like we see you. I would like to eat you, 298 00:20:18,560 --> 00:20:23,480 Speaker 1: but understand it's not the easiest thing. Ah. And speaking 299 00:20:23,520 --> 00:20:28,919 Speaker 1: of there is quite the Greek legend about the origin 300 00:20:28,960 --> 00:20:33,920 Speaker 1: of artichokes. Alright, So the story goes that one day Zeus, 301 00:20:34,119 --> 00:20:38,719 Speaker 1: yes that one Um, saw a beautiful young woman named 302 00:20:38,920 --> 00:20:45,280 Speaker 1: Kennara or Sinara the botanical name basically um when visiting 303 00:20:45,320 --> 00:20:48,639 Speaker 1: Poseidon on the island of Scenari, and of course he 304 00:20:48,680 --> 00:20:52,040 Speaker 1: set about seducing this mortal woman, offering to make her 305 00:20:52,080 --> 00:20:55,320 Speaker 1: a goddess Um and his head, of course full of 306 00:20:55,359 --> 00:20:58,199 Speaker 1: all of this extra marital relations he could have with 307 00:20:58,240 --> 00:21:04,720 Speaker 1: her while his wife Era was away. However, Sonara Cana 308 00:21:05,800 --> 00:21:09,159 Speaker 1: soon grew homesick missed her mortal life and friends, so 309 00:21:09,240 --> 00:21:11,760 Speaker 1: she snuck out to visit them. Zeus did not like 310 00:21:11,840 --> 00:21:15,480 Speaker 1: this and threw her back to Earth, turning her into 311 00:21:15,560 --> 00:21:20,679 Speaker 1: an artichoke as a punishment. Wow, I know, man, the 312 00:21:20,800 --> 00:21:24,800 Speaker 1: sheer number of things that folks were like, yeah, we've 313 00:21:24,800 --> 00:21:30,120 Speaker 1: got that because Zeus Zeus was horny, and then someone 314 00:21:30,240 --> 00:21:33,840 Speaker 1: got mad about it. It's like a lot of things, 315 00:21:34,720 --> 00:21:37,560 Speaker 1: I know. And there's a part of me. I don't 316 00:21:37,560 --> 00:21:39,600 Speaker 1: know if I should be embarrassed about this, Lauren, but 317 00:21:39,640 --> 00:21:41,960 Speaker 1: I tried to think of like the true punishment of 318 00:21:42,040 --> 00:21:45,520 Speaker 1: being turned into an artichoke. I suppose it would suck. 319 00:21:46,840 --> 00:21:49,639 Speaker 1: You can't visit your friends, her family that you wanted to. 320 00:21:49,920 --> 00:21:51,720 Speaker 1: You're not a goddess anymore. But I was kind of like, 321 00:21:51,800 --> 00:21:57,239 Speaker 1: what an interesting punishment, huh? I mean yeah, because like 322 00:21:57,720 --> 00:22:01,560 Speaker 1: you're you're real pretty, and you're also like don't touch 323 00:22:01,600 --> 00:22:05,480 Speaker 1: me exactly like And at that point, that's how that's 324 00:22:05,480 --> 00:22:07,960 Speaker 1: how I feel. I mean, at a lot of points, 325 00:22:08,000 --> 00:22:12,119 Speaker 1: that's how I feel. Anyway, We're all artichokes at some 326 00:22:12,240 --> 00:22:18,480 Speaker 1: point in our lives. That's the truth of it. M 327 00:22:20,000 --> 00:22:24,440 Speaker 1: uh Well. The popularity of the artichokes in Europe really 328 00:22:24,480 --> 00:22:27,520 Speaker 1: didn't start to recover until the fourteen hundreds, when citizens 329 00:22:27,560 --> 00:22:32,800 Speaker 1: of Florence, Italy specifically, we're really taken with artichokes, though 330 00:22:32,960 --> 00:22:36,600 Speaker 1: documentation shows that they were being grown in Spain during 331 00:22:36,640 --> 00:22:40,560 Speaker 1: the eight hundred CE at least. UM. Both of these 332 00:22:40,600 --> 00:22:44,360 Speaker 1: instances of artichokes in Europe are believed to have been 333 00:22:44,400 --> 00:22:48,080 Speaker 1: introduced by Arab traders and people's um which I couldn't 334 00:22:48,080 --> 00:22:50,120 Speaker 1: really find a lot of information about that. That's we've 335 00:22:50,119 --> 00:22:52,680 Speaker 1: spoke about that before, the kind of just a lot 336 00:22:52,720 --> 00:22:54,639 Speaker 1: of information about what was going on in Europe, but 337 00:22:54,680 --> 00:22:59,520 Speaker 1: not so much outside of Europe. Yeah h but this 338 00:22:59,720 --> 00:23:02,520 Speaker 1: is we see the emergence of the type of artichoke 339 00:23:02,960 --> 00:23:07,200 Speaker 1: with an edible flower head that we're more familiar with. UM. 340 00:23:07,240 --> 00:23:11,679 Speaker 1: From there, these artichokes were adopted by nearby regions fairly quickly, 341 00:23:12,080 --> 00:23:16,000 Speaker 1: perhaps particularly France, where they were common by the fifteen hundreds. 342 00:23:16,560 --> 00:23:19,760 Speaker 1: UM artichokes were probably introduced to England in the sixteen 343 00:23:19,840 --> 00:23:23,560 Speaker 1: hundreds around this time to the Spanish sometimes used an 344 00:23:23,600 --> 00:23:27,639 Speaker 1: extract from dried artichoke flowers to curdle milk for cheesemaking, 345 00:23:27,640 --> 00:23:31,240 Speaker 1: and from what I understand still is a practice. Yeah, 346 00:23:33,119 --> 00:23:36,920 Speaker 1: a lot of European cookbooks started including recipes using artichokes, 347 00:23:36,920 --> 00:23:41,320 Speaker 1: and sixteen hundreds from pies to just simply boiling them 348 00:23:41,680 --> 00:23:44,600 Speaker 1: with one recipe even claiming that they went well with 349 00:23:44,640 --> 00:23:50,959 Speaker 1: a glass of wine. See see, Oh my, I love this. 350 00:23:51,000 --> 00:23:59,160 Speaker 1: I wasn't expecting this. Okay, So Italian Renaissance pader Caravaggio, 351 00:23:59,280 --> 00:24:00,879 Speaker 1: who I guess was a bit of He had a 352 00:24:00,880 --> 00:24:04,640 Speaker 1: bit of a reputation for being combative. Once got into 353 00:24:04,680 --> 00:24:10,600 Speaker 1: a tussle with a waiter over artichokes um and according 354 00:24:10,640 --> 00:24:13,600 Speaker 1: to the waiter's statement to the police, which is in 355 00:24:13,640 --> 00:24:18,800 Speaker 1: the historical record, quote, I brought them eight cooked artichokes, 356 00:24:18,840 --> 00:24:21,240 Speaker 1: four cooked in butter and four fried in oil. The 357 00:24:21,320 --> 00:24:23,680 Speaker 1: accused asked me which were cooked in butter and which 358 00:24:23,680 --> 00:24:26,120 Speaker 1: were fried in oil, and I told him to smell them, 359 00:24:26,320 --> 00:24:29,040 Speaker 1: which would easily enable him to tell the difference. He 360 00:24:29,160 --> 00:24:32,800 Speaker 1: got angry and without saying anything more, grabbed an earthenware 361 00:24:32,840 --> 00:24:34,800 Speaker 1: dish and hit me on the cheek at the level 362 00:24:34,800 --> 00:24:38,320 Speaker 1: of my mustache, injuring me slightly. And then he got 363 00:24:38,400 --> 00:24:41,320 Speaker 1: up and grabbed his friend's sword which was lying on 364 00:24:41,400 --> 00:24:44,199 Speaker 1: the table, intending perhaps to strike me with it. But 365 00:24:44,320 --> 00:24:46,439 Speaker 1: I got up and came here to the police station 366 00:24:46,560 --> 00:24:52,199 Speaker 1: to make a formal complaint. Wow, there's a part of 367 00:24:52,200 --> 00:24:55,040 Speaker 1: me that thinks can't be true. But there's a part 368 00:24:55,080 --> 00:24:59,240 Speaker 1: of me that it's hard. I can see it happening. 369 00:24:59,240 --> 00:25:06,160 Speaker 1: I can se it seems just exactly petty enough. It's 370 00:25:06,200 --> 00:25:08,240 Speaker 1: like it's like reading Reddit posts and you're like, is 371 00:25:08,280 --> 00:25:11,920 Speaker 1: this for real? For real or right? Like I can't 372 00:25:11,960 --> 00:25:17,159 Speaker 1: envision it in my circle of friends. Sure, but I'm 373 00:25:17,200 --> 00:25:21,080 Speaker 1: I'm given to understand that it does happen sometimes things 374 00:25:21,160 --> 00:25:24,480 Speaker 1: like this. Yeah, you're like, you know, I can't get 375 00:25:24,520 --> 00:25:27,920 Speaker 1: the fingers right and just poof. Yeah, well, I'd love 376 00:25:27,960 --> 00:25:30,760 Speaker 1: to imagine the idea. What what throws me off the 377 00:25:30,800 --> 00:25:34,439 Speaker 1: most is that he pulls the sword and then the waiter, 378 00:25:34,600 --> 00:25:37,879 Speaker 1: from what we're to understand, runs from the restaurant straight 379 00:25:37,920 --> 00:25:44,400 Speaker 1: to the police station. If a famous and famously combative 380 00:25:45,480 --> 00:25:48,280 Speaker 1: artist came at me with a sword as a waiter, 381 00:25:48,400 --> 00:25:55,280 Speaker 1: I would definitely go straight to the police station. That's relatable. Um. Also, 382 00:25:55,400 --> 00:25:58,119 Speaker 1: I guess good good time to note, Hey y'all, Like, like, 383 00:25:58,200 --> 00:26:01,479 Speaker 1: if you're if you're dealing with with service industry humans 384 00:26:01,560 --> 00:26:04,880 Speaker 1: during these are holiday times, be nice to them. They're 385 00:26:04,640 --> 00:26:08,080 Speaker 1: they're working so hard, they're working so hard, and they 386 00:26:08,240 --> 00:26:10,320 Speaker 1: you know, if they ask you to smell your own artichokes, 387 00:26:10,400 --> 00:26:18,640 Speaker 1: do it. I smell your own artichokes is our next shirt. Wow. 388 00:26:19,200 --> 00:26:23,600 Speaker 1: Perfect um. But yes, don't pull a sword on your 389 00:26:23,640 --> 00:26:30,879 Speaker 1: service people, don't. Yeah, it's okay. I can smell your artichokes. 390 00:26:30,880 --> 00:26:37,080 Speaker 1: It's okay. Yeah, smell your own artichokes. It's gonna be great. Um, Okay, 391 00:26:37,119 --> 00:26:41,720 Speaker 1: moving on, Okay, Yes, Catherine de Medici factor of the 392 00:26:41,760 --> 00:26:46,920 Speaker 1: episode awesome Okay. As with many things, she often gets 393 00:26:46,960 --> 00:26:50,120 Speaker 1: credited with boosting the popularity of artichokes in the fift 394 00:26:50,280 --> 00:26:53,879 Speaker 1: hundreds in Europe, when she introduced them to French King Henry. 395 00:26:53,920 --> 00:26:58,760 Speaker 1: The Second Chronicler wrote in fifty six, the Queen mother 396 00:26:59,040 --> 00:27:02,080 Speaker 1: ate so much she thought she would die and was 397 00:27:02,240 --> 00:27:05,240 Speaker 1: very ill with diarrhea. They said it was from eating 398 00:27:05,359 --> 00:27:08,280 Speaker 1: too many artichoke bottoms and the combs and kidney of 399 00:27:08,320 --> 00:27:12,760 Speaker 1: cock rolls, of which she was very fond. Look, chroniclers, 400 00:27:15,000 --> 00:27:17,080 Speaker 1: if this is my situation, I just don't need you 401 00:27:17,119 --> 00:27:23,320 Speaker 1: to talk about my diarrhea based on artichokes. Okay, Yeah, 402 00:27:23,760 --> 00:27:26,040 Speaker 1: you can leave that one out of the history books. 403 00:27:26,240 --> 00:27:34,000 Speaker 1: You have my permission, yes, unless I say otherwise, No needed. Uh. 404 00:27:34,040 --> 00:27:38,000 Speaker 1: That same year, the Book of Nature included this quote 405 00:27:38,000 --> 00:27:41,919 Speaker 1: about the artichoke. It has the virtue of provoking venus 406 00:27:41,920 --> 00:27:45,160 Speaker 1: for both men and women. For women making them more 407 00:27:45,160 --> 00:27:48,200 Speaker 1: desirable and helping the men who are in these matters 408 00:27:48,680 --> 00:27:55,359 Speaker 1: rather tardy. Mm hmm, goodness, I know. And in fact, 409 00:27:56,000 --> 00:27:58,880 Speaker 1: some sources I found indicated that in the sixteenth century 410 00:27:58,920 --> 00:28:02,919 Speaker 1: in Europe women were discouraged from eating artichokes due to 411 00:28:02,920 --> 00:28:15,280 Speaker 1: the fact that they were perceived to be an afro duzyac. Wow. Jeez, okay, um, 412 00:28:15,480 --> 00:28:17,960 Speaker 1: kind of throw my arms up at that one. But okay, 413 00:28:18,920 --> 00:28:24,320 Speaker 1: Washington and Jefferson grew artichokes, and Jefferson used the keyword 414 00:28:24,480 --> 00:28:28,239 Speaker 1: artichoke as part of his cipher for his correspondences with 415 00:28:28,359 --> 00:28:31,880 Speaker 1: Lewis and Clark, And there's a whole website about it 416 00:28:32,080 --> 00:28:34,880 Speaker 1: where you can read about it. It was very interesting. 417 00:28:34,920 --> 00:28:40,720 Speaker 1: But um, French immigrants bought artit chokes with them to 418 00:28:40,760 --> 00:28:43,400 Speaker 1: the U s and the eighteen hundreds, and at first 419 00:28:43,480 --> 00:28:48,000 Speaker 1: artichoke cultivation was pretty localized to Louisiana in in the US, 420 00:28:48,560 --> 00:28:52,080 Speaker 1: but with the help of Italian immigrants growing artichokes in 421 00:28:52,120 --> 00:28:55,320 Speaker 1: the US and the nineteen hundreds, the US commercial artichoke 422 00:28:55,360 --> 00:28:59,560 Speaker 1: market really started to take off, especially in the twentieth century. Um, 423 00:28:59,600 --> 00:29:02,520 Speaker 1: and yeah, much of it was in California. One big 424 00:29:02,600 --> 00:29:06,960 Speaker 1: name in this conversation is that of California landowner Andrew Malea, 425 00:29:07,160 --> 00:29:11,080 Speaker 1: who in n least some of his land previously set 426 00:29:11,120 --> 00:29:13,320 Speaker 1: aside for growing sugar beets, which, hey, we have an 427 00:29:13,360 --> 00:29:16,880 Speaker 1: episode about that. Uh so that Italian immigrants could grow 428 00:29:16,920 --> 00:29:22,040 Speaker 1: a quote new vegetable artichokes, mostly because the crop was 429 00:29:22,360 --> 00:29:27,480 Speaker 1: pretty lucrative. Yeah, yeah, and this was in the aforementioned Castroville. Yes, 430 00:29:27,800 --> 00:29:30,240 Speaker 1: and then something else that I was like, this is 431 00:29:30,240 --> 00:29:32,440 Speaker 1: a whole other episode, but I'm going to mention the 432 00:29:32,480 --> 00:29:36,239 Speaker 1: briefest thing here. In the nineteen twenties, member of the 433 00:29:36,280 --> 00:29:41,400 Speaker 1: mafia Cheiro Terra Nova Whitey, earned the name the Artichoke 434 00:29:41,520 --> 00:29:44,720 Speaker 1: King when he cornered the artichoke market by buying up 435 00:29:44,760 --> 00:29:47,080 Speaker 1: all of the shipments from California meant for New York 436 00:29:47,560 --> 00:29:51,600 Speaker 1: and selling them at a thirty profit um, and he 437 00:29:51,640 --> 00:29:56,320 Speaker 1: would like harass suppliers and growers. He had artichoke crops destroyed. 438 00:29:57,040 --> 00:30:00,400 Speaker 1: This eventually led to then New York Mayor to Claire 439 00:30:00,600 --> 00:30:05,479 Speaker 1: quote the sale, display, and possession of artichokes illegal. However, 440 00:30:05,640 --> 00:30:08,720 Speaker 1: as a big fan and with dropping profits, I'm sure 441 00:30:08,720 --> 00:30:10,480 Speaker 1: there was a lot of other things going on. He 442 00:30:10,520 --> 00:30:15,000 Speaker 1: crumbled pretty quickly lifted the bands who after. In fact, 443 00:30:15,080 --> 00:30:19,160 Speaker 1: I read in some place in a week I think, so, 444 00:30:19,360 --> 00:30:21,520 Speaker 1: I don't know. It seems like it was sort of 445 00:30:21,560 --> 00:30:24,240 Speaker 1: a maybe a political thing and it didn't work out. 446 00:30:24,760 --> 00:30:28,800 Speaker 1: So yeah, yeah, but still food crime, food crime crime. 447 00:30:29,080 --> 00:30:35,280 Speaker 1: M Yeah, I wasn't expecting this either. In Marilyn Monroe 448 00:30:35,440 --> 00:30:40,240 Speaker 1: was named the inaugural Artichoke Queen at the Castroville Artichoke 449 00:30:40,280 --> 00:30:44,760 Speaker 1: Festival in Cashaville, California. As you said, the artichoke Center 450 00:30:44,960 --> 00:30:47,520 Speaker 1: of the world. From what I understand, this was an 451 00:30:47,520 --> 00:30:50,920 Speaker 1: honorary title. She did not participate in a pageant. Yeah. 452 00:30:50,960 --> 00:30:53,160 Speaker 1: A lot of the head titles were night titles. A 453 00:30:53,240 --> 00:30:59,120 Speaker 1: lot of the headlines were very passive, aggressive almost. It's interesting. 454 00:30:59,400 --> 00:31:02,240 Speaker 1: It's it's one of the stories that does sound so 455 00:31:02,240 --> 00:31:07,240 Speaker 1: so apocryphal. And I've seen, I've I've read in so 456 00:31:07,280 --> 00:31:11,240 Speaker 1: many different ways of like how exactly this happened, um 457 00:31:11,320 --> 00:31:13,719 Speaker 1: that it sounds like one of those stories that just 458 00:31:13,760 --> 00:31:20,200 Speaker 1: got made up and then yeah, distributed strangely through weird 459 00:31:20,240 --> 00:31:22,200 Speaker 1: games of telephone. And I think some of that telephone 460 00:31:22,240 --> 00:31:24,240 Speaker 1: thing is happening. But there's totally a photo of her 461 00:31:24,440 --> 00:31:31,160 Speaker 1: with this sash so yeah, I too thought, Am I 462 00:31:31,240 --> 00:31:36,800 Speaker 1: being bunket in my podcast research? Yeah? Uh, well you 463 00:31:36,840 --> 00:31:39,959 Speaker 1: can look it up. Um, there are some even like 464 00:31:40,160 --> 00:31:44,040 Speaker 1: ties like back to this whole mafia situation, like the 465 00:31:44,040 --> 00:31:46,640 Speaker 1: way that some stories tell it. They're like, well, they 466 00:31:46,640 --> 00:31:49,320 Speaker 1: had to hire Marilyn Monroe to come out and like 467 00:31:49,440 --> 00:31:54,920 Speaker 1: smooth over this whole artichoke kerfuffle. I think that I 468 00:31:54,960 --> 00:31:57,480 Speaker 1: think that one is apocryphal. But she but she wore 469 00:31:57,480 --> 00:32:01,400 Speaker 1: a sash at something anyway, she did. I guess the 470 00:32:01,760 --> 00:32:04,880 Speaker 1: implication I got for most of the passive aggressive what 471 00:32:05,040 --> 00:32:08,080 Speaker 1: felt passive aggressive things I read was she didn't win it. 472 00:32:09,080 --> 00:32:13,400 Speaker 1: I was given it through various nefarious purposes. There was 473 00:32:13,440 --> 00:32:19,160 Speaker 1: an ulterior motive. But you know, listeners, if you have 474 00:32:19,240 --> 00:32:25,959 Speaker 1: any information to crack this case. Which speaking of okay 475 00:32:26,720 --> 00:32:31,800 Speaker 1: artichoke dip, um, I couldn't find too much about it. 476 00:32:31,840 --> 00:32:35,760 Speaker 1: I admittedly did not dig too hard. But uh, and 477 00:32:35,800 --> 00:32:38,760 Speaker 1: I bet we could do a whole dip episode including 478 00:32:38,800 --> 00:32:43,640 Speaker 1: artichoke dip later. But spinach and artichoke dip, which if 479 00:32:43,640 --> 00:32:46,840 Speaker 1: you're not familiar, is kind of a creamy artichoke spinach 480 00:32:46,920 --> 00:32:49,720 Speaker 1: dip is delicious took off in the us in the 481 00:32:49,800 --> 00:32:53,320 Speaker 1: nineteen fifties when Americans were all about finger foods and 482 00:32:53,360 --> 00:32:56,280 Speaker 1: dips and chips, and I bet like our fondue episode 483 00:32:56,320 --> 00:33:00,960 Speaker 1: as it's kind of going on. Um. Yeah, yeah, I've 484 00:33:01,000 --> 00:33:03,800 Speaker 1: tried to look into it a couple of times. Because 485 00:33:03,800 --> 00:33:07,280 Speaker 1: I've tried to. I feel like every time we do 486 00:33:07,320 --> 00:33:10,760 Speaker 1: like a like a super Bowl related episode, uh like 487 00:33:10,840 --> 00:33:13,080 Speaker 1: that's one of the subjects that kind of comes up. 488 00:33:14,360 --> 00:33:16,840 Speaker 1: And I don't think there's enough for a full episode, 489 00:33:16,840 --> 00:33:20,480 Speaker 1: but we could certainly do a mini episode about about 490 00:33:20,520 --> 00:33:22,320 Speaker 1: that because right like, and I think that it really 491 00:33:22,320 --> 00:33:26,320 Speaker 1: comes down to like a frozen spinach producer was like, Hey, 492 00:33:26,600 --> 00:33:29,520 Speaker 1: mixed this with sour cream and maybe this other tart 493 00:33:29,600 --> 00:33:33,920 Speaker 1: stuff and maybe some like ranched powder, and uh, it's 494 00:33:33,920 --> 00:33:36,280 Speaker 1: a dip now. And people are like, yeah, it's a 495 00:33:36,320 --> 00:33:39,800 Speaker 1: dip now. Um, as far as I can tell, that's 496 00:33:39,800 --> 00:33:44,240 Speaker 1: the whole story. Um. But yeah, yeah, I have a 497 00:33:44,240 --> 00:33:46,640 Speaker 1: friend who always shows up with spinach and artichip dip 498 00:33:46,640 --> 00:33:50,440 Speaker 1: And it's one of those like very specific, defining details 499 00:33:50,480 --> 00:33:55,479 Speaker 1: that makes me love people. Yeah, it's I had I 500 00:33:55,520 --> 00:33:57,840 Speaker 1: love this stuff. It's so like like comforting and like 501 00:33:57,960 --> 00:34:04,760 Speaker 1: nostalgic for me. Yeah, uh. California named the artichoke their 502 00:34:04,800 --> 00:34:10,359 Speaker 1: official state vegetable. And I'm so impressed by this because 503 00:34:10,400 --> 00:34:13,600 Speaker 1: for for everything, for for all of the produce that 504 00:34:13,800 --> 00:34:17,319 Speaker 1: California has going on, it really means that they are 505 00:34:17,360 --> 00:34:22,120 Speaker 1: serious about this artichoke stuff. Yes, yes, indeed I had 506 00:34:22,320 --> 00:34:30,000 Speaker 1: a similar reaction. I mean, it's impressive. I think that's 507 00:34:30,040 --> 00:34:32,239 Speaker 1: what we have to say about the artichoke for now. 508 00:34:33,200 --> 00:34:35,440 Speaker 1: I think it is. I think it is. We do 509 00:34:35,600 --> 00:34:37,879 Speaker 1: have some listener mail for you, though, and we are 510 00:34:37,920 --> 00:34:39,799 Speaker 1: going to get into that as soon as we get 511 00:34:39,800 --> 00:34:41,520 Speaker 1: back from one more quick break for a word from 512 00:34:41,520 --> 00:34:53,359 Speaker 1: our sponsors. And we're back. Thank you, sponsor, Yes, thank you, 513 00:34:53,800 --> 00:35:03,400 Speaker 1: and we're back with I feel like those kind of 514 00:35:03,440 --> 00:35:07,640 Speaker 1: creepy opening flowers and movies, they like slowly open like 515 00:35:07,680 --> 00:35:12,120 Speaker 1: that and then the tongued darts out. The vibe artichokes 516 00:35:12,200 --> 00:35:14,800 Speaker 1: give me in a way that I like, yeah, yeah, 517 00:35:15,160 --> 00:35:18,520 Speaker 1: or maybe they've got an eyeball inside. Yeah, I love 518 00:35:18,520 --> 00:35:20,920 Speaker 1: a flower with an eyeball. Yeah, me too. I do 519 00:35:21,120 --> 00:35:23,439 Speaker 1: your description earlier of like the scepter top, I think 520 00:35:23,440 --> 00:35:27,360 Speaker 1: that's that's on point. We could make a really good 521 00:35:27,400 --> 00:35:34,440 Speaker 1: like living sculpture, I guess costume of produce involving artichokes, 522 00:35:34,560 --> 00:35:36,520 Speaker 1: because I think you can make like a crown out 523 00:35:36,520 --> 00:35:39,600 Speaker 1: of the leaves and stuff. Absolutely, yeah, and some of 524 00:35:39,640 --> 00:35:42,480 Speaker 1: the right, um, A lot of the sculptures that I 525 00:35:42,520 --> 00:35:45,320 Speaker 1: saw when I was reading about these festivals that feature 526 00:35:45,360 --> 00:35:49,600 Speaker 1: these sculpture contests, Yeah, have um right, like the petals 527 00:35:49,680 --> 00:35:52,320 Speaker 1: or bracts pulled off and then used like like scales 528 00:35:52,400 --> 00:35:55,399 Speaker 1: to create like animal shapes or stuff like that. So 529 00:35:55,800 --> 00:35:58,920 Speaker 1: really cool, really beautiful. Yes, I'm going to look that 530 00:35:59,040 --> 00:36:04,320 Speaker 1: up later, but in the meantime, Kelsey wrote, my family 531 00:36:04,360 --> 00:36:06,799 Speaker 1: and I are blessed with a large mature hazel tree 532 00:36:06,800 --> 00:36:09,480 Speaker 1: in her backyard and another across the street next to 533 00:36:09,520 --> 00:36:13,840 Speaker 1: an alley in her neighborhood. Ours produces longer, slightly narrower nuts. 534 00:36:13,880 --> 00:36:18,799 Speaker 1: The neighborhood tree produces chubbier, shorter nuts. Those shapes are delicious. 535 00:36:19,040 --> 00:36:21,480 Speaker 1: We are currently in the middle of processing the approximately 536 00:36:21,520 --> 00:36:26,520 Speaker 1: one of nuts we harvested from the two trees. There 537 00:36:26,680 --> 00:36:30,400 Speaker 1: is a reason these delectable morsels are pricey. Our first 538 00:36:30,480 --> 00:36:33,759 Speaker 1: round of buy hand processing yielded over one kg of 539 00:36:33,880 --> 00:36:38,480 Speaker 1: roasted hazel nuts, but this was accomplished after several weeks 540 00:36:38,560 --> 00:36:41,680 Speaker 1: of in shell drying and a handful of hours of shelling. 541 00:36:42,160 --> 00:36:44,480 Speaker 1: From there, it's an easy, peasy twenty minutes at three 542 00:36:44,880 --> 00:36:49,080 Speaker 1: fifty degrees fahrenheit for approximately forty worth of crunchy tree butter. 543 00:36:50,120 --> 00:36:54,560 Speaker 1: Now to do it one hundred more times. Attached or 544 00:36:54,680 --> 00:36:57,400 Speaker 1: pictures of the hazel nuts in question. The jar was 545 00:36:57,480 --> 00:37:00,160 Speaker 1: once so full I could not lit it. Snack have 546 00:37:00,280 --> 00:37:03,759 Speaker 1: been had and our dog Hazel, Yes, she is named 547 00:37:03,800 --> 00:37:07,760 Speaker 1: after the tree and the snack and hazel. Super cute 548 00:37:07,800 --> 00:37:13,560 Speaker 1: of course. Uh wow, Yeah, this is amazing. That's a 549 00:37:13,560 --> 00:37:19,160 Speaker 1: lot of hazelnuts. Is overwhelming, conceptually overwhelming amount of hazelnuts. 550 00:37:19,440 --> 00:37:22,200 Speaker 1: It is, it is, and it is a lot of 551 00:37:22,200 --> 00:37:27,320 Speaker 1: work I can see to get, uh, you know, some 552 00:37:27,320 --> 00:37:29,680 Speaker 1: some tree butter. As you said, crunchy tree butter. But 553 00:37:31,080 --> 00:37:34,920 Speaker 1: I bet it's delicious. I have no experience with this, 554 00:37:34,960 --> 00:37:38,360 Speaker 1: so that's super cool to hear from you. Um it 555 00:37:38,400 --> 00:37:40,880 Speaker 1: did remind me of I play a lot of Mario 556 00:37:41,000 --> 00:37:45,879 Speaker 1: party and there is a Mario party board where it's 557 00:37:46,120 --> 00:37:50,719 Speaker 1: Peach's birthday cake and there's a there's a juncture where 558 00:37:50,719 --> 00:37:54,200 Speaker 1: you have to choose a nut and hopes that bowser 559 00:37:54,360 --> 00:37:58,440 Speaker 1: you won't draw a bowser's attention. And they always reminded 560 00:37:58,440 --> 00:37:59,839 Speaker 1: me of hazel nuts, but some of them are kind 561 00:37:59,840 --> 00:38:03,640 Speaker 1: of like chubby ears. I thought when I read this, 562 00:38:04,760 --> 00:38:07,319 Speaker 1: huh oh, and it did occur to me, Annie that 563 00:38:07,400 --> 00:38:10,279 Speaker 1: I'm nearly positive that you have, in fact had a 564 00:38:10,320 --> 00:38:12,920 Speaker 1: whole hazelnut before, because have you ever had a Ferrero 565 00:38:13,040 --> 00:38:17,680 Speaker 1: rochet um one of the candies that's like, um, they're 566 00:38:17,680 --> 00:38:20,600 Speaker 1: in the little golden wrappers and there there may be 567 00:38:20,640 --> 00:38:22,960 Speaker 1: about an inch and a half across, and they're they're 568 00:38:23,000 --> 00:38:25,040 Speaker 1: like a little like bond bond, like a little round 569 00:38:25,040 --> 00:38:28,080 Speaker 1: bond bond, and then there's like a chocolate layer and 570 00:38:28,080 --> 00:38:31,320 Speaker 1: then a crunchy layer, and then some hazel nut cream 571 00:38:31,480 --> 00:38:35,399 Speaker 1: and like a whole hazelnut inside there. Commercials come out 572 00:38:35,440 --> 00:38:38,640 Speaker 1: every holiday season, like especially around like Christmas and New 573 00:38:38,719 --> 00:38:42,160 Speaker 1: Year's as like a this is the fanciest party candy 574 00:38:42,239 --> 00:38:48,120 Speaker 1: you can have a fancy party with, but in a 575 00:38:48,239 --> 00:38:50,720 Speaker 1: very like Italian like in their champagne in the background 576 00:38:50,840 --> 00:38:55,720 Speaker 1: kind of way. Okay, I probably have. It's not ringing 577 00:38:55,760 --> 00:38:58,960 Speaker 1: any bells, but I mean I probably okay, I probably 578 00:38:58,960 --> 00:39:02,799 Speaker 1: feel I feel if you had had one, it would 579 00:39:03,080 --> 00:39:14,560 Speaker 1: there there would be a bell, but oh no, sorry, well, um, 580 00:39:15,640 --> 00:39:18,759 Speaker 1: Danielle wrote, I'm from northern New Jersey. I grew up 581 00:39:18,760 --> 00:39:21,759 Speaker 1: in Jersey City and the only type of pork roll 582 00:39:21,840 --> 00:39:25,239 Speaker 1: at our supermarkets growing up was Taylor Ham Or maybe 583 00:39:25,239 --> 00:39:28,680 Speaker 1: that's all my family bought brand loyalty. It's the only 584 00:39:28,760 --> 00:39:31,560 Speaker 1: kind I will buy. I have since moved away from 585 00:39:31,560 --> 00:39:33,879 Speaker 1: my hometown, but I'm still in New Jersey and I'm 586 00:39:33,920 --> 00:39:36,040 Speaker 1: a little behind on my podcast listening. But saw this 587 00:39:36,080 --> 00:39:38,759 Speaker 1: episode on the menu see what I did there? And 588 00:39:38,960 --> 00:39:40,640 Speaker 1: went to our local shop right which is one of 589 00:39:40,640 --> 00:39:45,040 Speaker 1: our local supermarkets, and only found cases. I didn't buy it. 590 00:39:45,400 --> 00:39:49,120 Speaker 1: I'm Taylor Ham girl through and through. As for the taste, 591 00:39:49,840 --> 00:39:53,320 Speaker 1: it's a salty, tangy. The texture is soft and chewy, 592 00:39:53,360 --> 00:39:56,080 Speaker 1: but not like bacon. A bacon is stringy. This is 593 00:39:56,120 --> 00:39:59,239 Speaker 1: more like a like a thinly sliced meat loaf. Yes, 594 00:39:59,600 --> 00:40:01,560 Speaker 1: you do have to cut slits in it. I've never 595 00:40:01,600 --> 00:40:05,399 Speaker 1: requested slits. The local deli knows better. And when you order, 596 00:40:05,719 --> 00:40:08,120 Speaker 1: it's Tailor Ham egg cheese on a roll with salt, pepper. 597 00:40:08,120 --> 00:40:10,240 Speaker 1: Catch up all one word. We are in New Jersey. 598 00:40:10,320 --> 00:40:13,920 Speaker 1: We ain't got time for grammar anyway. An ex boyfriend 599 00:40:13,960 --> 00:40:16,040 Speaker 1: of mine and I would argue about it is he 600 00:40:16,160 --> 00:40:19,520 Speaker 1: called it pork roll. In his defense, he lives in 601 00:40:19,600 --> 00:40:24,520 Speaker 1: some imaginary place called Central New Jersey. I kid, I kid, 602 00:40:24,600 --> 00:40:27,400 Speaker 1: and Central New Jersey is another thing us New Jersey 603 00:40:27,400 --> 00:40:32,480 Speaker 1: and argue about. As for my grandma's tomato soupcake, I 604 00:40:32,560 --> 00:40:34,759 Speaker 1: was talking with my mom about it. My mom said 605 00:40:34,800 --> 00:40:36,680 Speaker 1: she made it with tomato soup at some point, but 606 00:40:36,760 --> 00:40:39,440 Speaker 1: just switched to a spiced cake mix as it was 607 00:40:39,480 --> 00:40:42,640 Speaker 1: easier for her. But the magic was the icing. A 608 00:40:42,680 --> 00:40:46,440 Speaker 1: whole container of chocolate icing and a whole bar of 609 00:40:46,480 --> 00:40:49,920 Speaker 1: Philadelphia cream cheese had to be Duncan Hind's cake mix too. 610 00:40:50,440 --> 00:40:52,480 Speaker 1: She would soften the cream cheese and dump the icing 611 00:40:52,520 --> 00:40:54,640 Speaker 1: into a bowl and beat with a hand mixer. If 612 00:40:54,640 --> 00:40:56,760 Speaker 1: you knew she made it, you didn't tell anyone because 613 00:40:56,760 --> 00:40:58,680 Speaker 1: everyone would come over and have a piece. And I 614 00:40:58,680 --> 00:41:00,840 Speaker 1: don't mean a small piece. I'm in like an Italian 615 00:41:00,880 --> 00:41:04,960 Speaker 1: grandma's sized piece. Anyway, have a happy holiday, look forward 616 00:41:05,000 --> 00:41:07,920 Speaker 1: to writing it again soon. PS come to New Jersey. 617 00:41:08,160 --> 00:41:10,600 Speaker 1: We have an incredible food scene here and you can 618 00:41:10,640 --> 00:41:17,680 Speaker 1: get a tailor HAMMG cheese salt pepper catch up. Sold sold. 619 00:41:18,200 --> 00:41:20,239 Speaker 1: We asked for people to write in about how you 620 00:41:20,360 --> 00:41:26,040 Speaker 1: order it and you delivered. That is wonderful. It's so 621 00:41:26,120 --> 00:41:32,000 Speaker 1: specific a local and brand loyalty throughout. Um. Yeah, because 622 00:41:32,000 --> 00:41:36,759 Speaker 1: you've also got duck in Hines cake mixing here, cream cheese. 623 00:41:37,760 --> 00:41:40,880 Speaker 1: I also I've never um, ordering salt and pepper on 624 00:41:40,920 --> 00:41:43,960 Speaker 1: a sandwich is never something I've done, but I but 625 00:41:44,000 --> 00:41:45,400 Speaker 1: I know that it's a thing that you do with 626 00:41:45,440 --> 00:41:48,480 Speaker 1: Deli sandwiches. And I especially love the combination of it 627 00:41:48,520 --> 00:41:50,799 Speaker 1: with catch up here and that that is the way 628 00:41:50,840 --> 00:41:53,799 Speaker 1: to to do it. That's great. Yeah, And I like 629 00:41:53,880 --> 00:41:56,040 Speaker 1: that there's this kind of understood like I don't need 630 00:41:56,080 --> 00:41:59,080 Speaker 1: to ask for the slits. We know that's what's going down. 631 00:41:59,400 --> 00:42:01,960 Speaker 1: Oh sure, yeah, well because other otherwise it curls up 632 00:42:02,000 --> 00:42:07,080 Speaker 1: and then yeah, I'm determined to try this. I actually 633 00:42:07,080 --> 00:42:09,200 Speaker 1: looked the other day. I didn't see any I saw 634 00:42:09,239 --> 00:42:13,160 Speaker 1: a product that I think is a I could be wrong, 635 00:42:13,200 --> 00:42:17,560 Speaker 1: but I think was a Southern attempt at it. They 636 00:42:17,600 --> 00:42:20,760 Speaker 1: had some vague language. I was like, maybe that maybe, 637 00:42:20,880 --> 00:42:23,680 Speaker 1: but I'm determined to try it. I'm determined. Yeah, We've 638 00:42:23,680 --> 00:42:27,319 Speaker 1: got a lot of ham products in the South, but 639 00:42:27,480 --> 00:42:29,680 Speaker 1: I don't think because this is again right like like 640 00:42:29,760 --> 00:42:31,840 Speaker 1: more like a meatloaf kind of situation or like a 641 00:42:31,840 --> 00:42:34,920 Speaker 1: Maloney situation. Um that I'm so sorry. I know that 642 00:42:34,960 --> 00:42:36,880 Speaker 1: some of you are like yelling at me all over again. 643 00:42:37,040 --> 00:42:41,919 Speaker 1: I'm saying that it is similar in texture and formation, 644 00:42:42,239 --> 00:42:47,279 Speaker 1: not that it is the same product. Careful, I I'm 645 00:42:47,320 --> 00:42:50,279 Speaker 1: trying to be I'm trying to be um. But yeah, 646 00:42:50,360 --> 00:42:52,080 Speaker 1: I've I've never I've never seen that kind of thing. 647 00:42:52,160 --> 00:42:55,200 Speaker 1: Like most of our Ham products are more like whole 648 00:42:55,440 --> 00:43:01,040 Speaker 1: smithm products. So well, we'll keep looking. Um. Oh yeah, 649 00:43:01,360 --> 00:43:05,200 Speaker 1: your your invitation is noted. I love this further debate 650 00:43:05,239 --> 00:43:08,680 Speaker 1: about central New Jersey. Um. And I also love that 651 00:43:08,719 --> 00:43:13,080 Speaker 1: your grandma switched out the tomato soup cake. If the 652 00:43:13,200 --> 00:43:19,280 Speaker 1: spice cakes makes that so funny, it's great, all of those, 653 00:43:19,640 --> 00:43:22,560 Speaker 1: all of it. Yes, thank you. Thanks to both of 654 00:43:22,600 --> 00:43:24,520 Speaker 1: you for writing. If you would like try to see 655 00:43:24,560 --> 00:43:27,040 Speaker 1: you can or emails hello at saberpod dot com. We 656 00:43:27,080 --> 00:43:30,280 Speaker 1: are also on social media. You can find us on Twitter, Facebook, 657 00:43:30,320 --> 00:43:32,840 Speaker 1: and Instagram at saver pod and we do hope to 658 00:43:32,880 --> 00:43:35,360 Speaker 1: hear from you. Saver is production of I Heart Radio. 659 00:43:35,520 --> 00:43:37,759 Speaker 1: For more podcasts my heart Radio, you can visit the 660 00:43:37,800 --> 00:43:40,719 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 661 00:43:40,760 --> 00:43:44,000 Speaker 1: to your favorite shows. Thanks as always to our superproducers 662 00:43:44,080 --> 00:43:46,880 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 663 00:43:46,960 --> 00:43:48,640 Speaker 1: and we hope that lots more good things are coming 664 00:43:48,680 --> 00:43:50,200 Speaker 1: your way.