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

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Speaker 1: Reese and I'm Mourned vogel Baum.

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Speaker 2: And today we have an episode for you about carrot cake.

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Speaker 1: Yes, yep, yeah, yes we do. I was there. I'll

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Speaker 1: ask it even though at the answer. Was there any

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Speaker 1: particular reason this was on your mind? Lauren? Yeah?

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Speaker 2: Yeah, we just had Easter weekend, and an association of

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Speaker 2: mine with Easter weekend is carrot cake. I think because

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Speaker 2: of like the Easter bunny and bunnies in cartoons liking carrots.

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Speaker 1: I think that that's the the extent.

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Speaker 2: Yeah, I can't remember the last time I had a

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Speaker 2: piece of carrot cake. It certainly wouldn't have been at

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Speaker 2: an Easter, not in the last like ten years, So

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Speaker 2: I don't know.

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Speaker 1: Yeah, I would love to hear from listeners about this.

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Speaker 1: I find traditions fascinating around food, and Easter traditions are

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Speaker 1: sort of all across the map. Yeah, we were just

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Speaker 1: talking about lamb cakes, how fun they are. Yes, I

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Speaker 1: typically associate carrot cake with fall, I think because of

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Speaker 1: the spices.

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Speaker 2: But okay, yeah, that tracks nice warm fall spices in there.

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Speaker 1: Sure. I did find a really funny article that was

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Speaker 1: about how carrot cake is one of the few desserts

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Speaker 1: that they like decorate with carrots. You know it's yeah cake?

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Speaker 2: Yeah, well, I mean, you know, like it's sort of

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Speaker 2: you know, you can you can decorate a strawberry cake

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Speaker 2: with real strawberries, right, It's harder to decorate a carrot

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Speaker 2: cake with real carrot it is.

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Speaker 1: I thought it was fascinating because I've never really ponded

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Speaker 1: that before. I do have. I've mentioned before I have

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Speaker 1: a list of desserts that I keep for friends of mine,

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Speaker 1: just like things they mentioned and super producer Ramsey friend

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Speaker 1: of the show favorite dessert carrot cake.

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Speaker 2: Really okay, Yeah, I mean I like it. I don't

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Speaker 2: dislike it.

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Speaker 1: I don't dislike it either, but it's pretty rare for me.

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Speaker 1: I think that's a first for someone to say that's

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Speaker 1: their favorite. But yeah, he loves it. Right.

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Speaker 2: Cool into that, Well, National Carrot Cake Day is February third,

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Speaker 2: meaning that we've straight missed that one.

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Speaker 1: And it's near neither of our associations No carrot cake, okay? Cool?

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Speaker 1: You can see our carrot episode, our lamb cake episode,

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Speaker 1: just because fruitcake maybe suresh ish cream cheese, pumpkin pie.

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Speaker 1: Maybe it's in that space. Yeah, a vague fin diagram

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Speaker 1: of a lot of those things.

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Speaker 2: Yeah, maybe some of our spice episodes, cinnamon or cloves

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Speaker 2: or nutmeg.

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Speaker 1: Sure, all right, Well, I guess that brings us to

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Speaker 1: our question. I guess it does. Carrot cake, what is it?

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Speaker 2: Well, carrot cake is a type of dessert baked good

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Speaker 2: that uses grated carrots to add moisture and sweetness and

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Speaker 2: a little bit of earthiness, helping create a fluffy, delicate,

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Speaker 2: kind of weird cake. These cakes are often further flavored

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Speaker 2: with warm spices like ginger, cinnamon, and nutmeg, maybe a

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Speaker 2: touch of bright citrus and smooth vanilla. They're also studded

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Speaker 2: with mixins like raisins or currants and some kind of

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Speaker 2: chopped nuts, and then topped with a rich, creamy frosting

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Speaker 2: like a butter cream or a cream cheese frosting. They

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Speaker 2: are often decorated with a little frosting carrot, I don't know.

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Speaker 2: It's often a layer cake format, meaning that you stack

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Speaker 2: multiple individually baked cakes on top of each other, with

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Speaker 2: frosting in between the layers, and it's usually served as

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Speaker 2: a dessert or snack at kind of special occasions like

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Speaker 2: birthdays or holidays. It's like it's like if you've ever

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Speaker 2: roasted carrots with honey and some spices, it's like the

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Speaker 2: ultimate form of that. Yeah, it's like a really clever

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Speaker 2: way actually to get moisture and sweetness into a cake.

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Speaker 2: It's like the least healthy iteration of a salad carrot cake.

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Speaker 2: A carrot cake is like snuggling down into a little

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Speaker 2: anthropomorphic animal's burrow and then tucking up under a nice

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Speaker 2: fluffy comforter. There.

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Speaker 1: Oh, I can see it like the a children's book

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Speaker 1: image snuggled up caart cake. So nice.

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Speaker 2: Also, I really like cream cheese frosting. I have to

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Speaker 2: admit I'm low key in it for the frosting in

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Speaker 2: this particular cake iteration. That's usually not my case with cake,

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Speaker 2: but at any rate, okay, ah, so I would pause

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Speaker 2: it that One of the primary science problems that you

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Speaker 2: have to solve when making baked goods is that you

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Speaker 2: don't want the finished product to be dry. Usually it

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Speaker 2: tends to be gross, like there are exceptions, but you know,

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Speaker 2: you're also literally baking the good. You're subjecting the good

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Speaker 2: in question to heat. That's half again or twice the

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Speaker 2: temperature at which water boils, so you are actively removing

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Speaker 2: moisture from the good There are a number of ways

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Speaker 2: to combat this, but one of them is to use

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Speaker 2: ingredients that themselves contain water and are like decent at

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Speaker 2: holding on to it. Many fruits and vegetables do this

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Speaker 2: all on their own as part of the process of living,

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Speaker 2: because it turns out that water is like more or

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Speaker 2: less necessary to make life happen. Life as we know

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Speaker 2: it mostly anyway gosh different show. But so by adding

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Speaker 2: shredded or grated or even ground carrots to your cake batter,

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Speaker 2: you can help retain moisture in your finished cake. This

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Speaker 2: is also part of why we have things like apple

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Speaker 2: cake or banana bread or zucchini bread, or part of

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Speaker 2: why recipes sometimes call for substituting apple sauce in for

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Speaker 2: sugar and or eggs. All that being said, there are

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Speaker 2: a lot of preferences about what exactly goes into a

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Speaker 2: carrot cake. I know, raisins or currants and chopped nuts

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Speaker 2: are both like contentious dessert inclusions. The nuts are usually

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Speaker 2: walnuts or pecans, but there's no reason not to use

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Speaker 2: almonds or I don't know, whatever else you like. Pine

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Speaker 2: nuts maybe I don't know. Other dried fruit could be used,

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Speaker 2: like dates, or coconut or pineapple. Some people add fresh pineapple.

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Speaker 2: Americans do put vanilla in like everything, but sometimes it's

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Speaker 2: nice to let the spices or zest from lemons or

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Speaker 2: oranges shine. Those spices can be anything warm, like clothes

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Speaker 2: or allspice or black pepper.

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Speaker 1: Maybe.

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Speaker 2: Most recipes call for vegetable oil as you're fat, but

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Speaker 2: why not melt butter? Why not brown butter. People also

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Speaker 2: get passionate about the type of frosting they prefer. As aforementioned,

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Speaker 2: I love the tang of a nice cream cheese frosting,

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Speaker 2: but butter cream can be great, and you could use

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Speaker 2: a cultured butter to make it a little bit tangy.

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Speaker 1: Yeah.

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Speaker 2: There are also strong opinions about whether carrotcake should just

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Speaker 2: go in the trash. Strong opinions are welcome here. It

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Speaker 2: does have a reputation for being a little bit old

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Speaker 2: fashioned in the United States. I've also read that it's

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Speaker 2: very popular in England, Switzerland, and Denmark, though y'all ride

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Speaker 2: in and apparently Swiss versions use nutflour instead of wheat flour,

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Speaker 2: and the carrot decoration is going to be made of Marzapan.

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Speaker 1: This is what I've read, y'all. Let me know. H okay, wow,

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Speaker 1: what about the nutrition?

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Speaker 2: Okay, y'all, I know I always say eat a vegetable. Yes,

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Speaker 2: that is not what I This is not what I

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Speaker 2: mean by that.

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Speaker 1: Yeah.

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Speaker 2: Sorry, By the time you add that much butter and

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Speaker 2: frosting to anything, it's not it doesn't count anymore. But hey,

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Speaker 2: yeah it's a treats are nice.

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Speaker 1: Sorry, I feel like you find a loophole and then

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Speaker 1: and then we do have some numbers for you. Okay.

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Speaker 2: Yes, there is a Guinness record for the largest care cake.

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Speaker 2: The record went to a bakery in Canada that in

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Speaker 2: twenty sixteen baked a cake measuring six meters square and

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Speaker 2: weighing two thousand and seventy kilos that's a little under

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Speaker 2: twenty feet square and about forty five hundred pounds. The bakery,

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Speaker 2: the Saint Germain Bakery, employed some ten bakers for about

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Speaker 2: ten days and used around five hundred kilos of carrots

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Speaker 2: that's about one thousand pounds. It was not baked in

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Speaker 2: a single piece, but rather assembled from six hundred pieces.

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Speaker 2: The bakery did it in honor of their thirtieth anniversary,

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Speaker 2: and the co owner said that carrot cake was the

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Speaker 2: first type of cake he ever baked, so it was

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Speaker 2: like personal and nostalgia to him. Yeah, then, okay, this

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Speaker 2: is a very specific one that I found. In twenty fifteen,

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Speaker 2: there was an invitation put out by the Swiss television

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Speaker 2: channel SRF one for fans to come out to the

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Speaker 2: two hundredth episode filming of matches of this card game.

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Speaker 2: Because this episode was being filmed in this one region

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Speaker 2: of Switzerland famous for carrot cake, the TV station challenged

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Speaker 2: fans to bring at least two hundred cakes for the

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Speaker 2: two hundredth episode, but they wound up with four hundred

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Speaker 2: and eighty two cakes.

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Speaker 1: You should know better. You know, you issue a challenge

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Speaker 1: like that, people are going to show up.

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Speaker 2: It sounds it sounds like a delightful surplus.

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Speaker 1: Well, indeed, there is quite a history behind carrot cakes.

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Speaker 2: Oh, this one went places. Yes, and we are going

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Speaker 2: to get into that as soon as we get back

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Speaker 2: from a quick break. For a word from our sponsors.

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Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and yes,

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Speaker 1: definitely see our care episode. We had a listener send

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Speaker 1: in a lot of postcards about carrots after we did

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Speaker 1: that one, and I still have them on my fridge.

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Speaker 1: But it was a pleasant reminder while I was doing

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Speaker 1: this research. But yes, carrots have a long past of

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Speaker 1: historical confusion, often mixed up with parsnips in early records,

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Speaker 1: among other things. When it comes to carrot cakes specifically,

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Speaker 1: records indicate that carrots may have been used as sweeteners

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Speaker 1: in tenth century Arabic desserts.

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Speaker 2: Yeah, there are a couple recipes from around that time

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Speaker 2: that are custard type recipes that call for carrots along

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Speaker 2: with spices like cloves, ginger, and nutmeg.

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Speaker 1: Some speculate that when sugar was prohibitively expensive and hard

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Speaker 1: to come by for many in Europe during the Middle Ages,

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Speaker 1: they would turn to things like carrots as a sweetener instead.

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Speaker 1: It was not uncommon at the time to use sweet

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Speaker 1: vegetables in the place of sugar. A lot of these

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Speaker 1: early care cart cakes or carrot desserts would not use

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Speaker 1: sugar at all, unlike our modern iterations. According to some sources,

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Speaker 1: the first recipe for carrot cake was featured in a

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Speaker 1: French cookbook that was published in Britain in eighteen twenty seven. However,

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Speaker 1: important caveat. A part of this confusion surrounding carrot cake

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Speaker 1: also surrounds our confusion or disagreement around the term cake. Yeah.

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Speaker 2: So, as we've talked about in our episodes on cream

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Speaker 2: of tartar and various baked goods, perhaps especially muffins. Before

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Speaker 2: chemical leveners started becoming commercially available in like the eighteen fifties,

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Speaker 2: baking a nice fluffy cake was hard. Moderaten dish ovens,

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Speaker 2: which debut around the eighteen thirties really helped too.

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Speaker 1: Before all that, if you.

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Speaker 2: Did not have the time or energy to hand whip

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Speaker 2: air into your batter in one way or another, you

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Speaker 2: were probably going for a steamed or boiled cake or

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Speaker 2: a baked custard often called an English a pudding.

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Speaker 1: Rites. So these may not fit what a lot of

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Speaker 1: us think of as carrot cake today, but they do

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Speaker 1: check a lot of those boxes. Yeah.

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Speaker 2: So, going back to fifteen eighty four, an English cookbook

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Speaker 2: called A Book of Cookery had this recipe for a

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Speaker 2: putting in a carrot root that was both sweet and savory,

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Speaker 2: involving fine shopped goose or pig liver, breadcrumbs, cloves, mace, dates, salt, pepper,

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Speaker 2: and sugar, all stuffed into a holid up carrot and

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Speaker 2: boiled in like a seasoned mutton broth. So early, not

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Speaker 2: quite what we're thinking about. But then there was a

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Speaker 2: recipe for a dessert putting a carrot that appeared in

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Speaker 2: sixteen ninety nine in John Evelyn's Acetaria, a Discourse in Salads,

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Speaker 2: which was published in London.

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Speaker 1: Two recipes for carrot pudding pie were published in the

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Speaker 1: Art of Cookery Made Plain and Easy in seventeen forty seven, and.

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Speaker 2: These sweet recipes involved making a mix out of bread crumbs,

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Speaker 2: carrots that you've boiled, and then grated milk or cream, eggs, sugar,

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Speaker 2: and flavorings like nutmeg and lemon peel, and then either

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Speaker 2: boiling or baking that mixture. The pie versions call for

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Speaker 2: a pastry crust on the top or bottom. Read I've

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Speaker 2: read that these things are sort of like a modern

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Speaker 2: bread pudding, except you know, with bread crumbs instead of

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Speaker 2: chunks of bread. But yeah. A similar recipe appeared in

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Speaker 2: Amelia Simmons American Cookery in seventeen ninety six, with cinnamon

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Speaker 2: instead of nutmeg, and by the eighteen forties at least

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Speaker 2: currants and raisins were also called for.

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Speaker 1: But meanwhile, George Washington, George Washington was apparently serving carrot

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Speaker 1: cakes at parties, and some sources further suggest they because

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Speaker 1: of that, they must have still been like a luxury

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Speaker 1: item or retreat. But this doesn't fit in with the

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Speaker 1: rest of the narrative that it was a cheaper alternative

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Speaker 1: to cakes made with sugar.

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Speaker 2: I guess carrot cake it can be luxurious. Sure, I

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Speaker 2: had to get to the bottom of this. So historically

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Speaker 2: it's one party and a version of carrot cake was

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Speaker 2: probably served. Like this isn't one of the recipes that

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Speaker 2: we have from Washington's estate. It's from this pub in

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Speaker 2: New York City called the Francis Tavern. So it's eighteen

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Speaker 2: seventy three. After the Revolutionary War was officially over, the

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Speaker 2: British were being evacuated from the newly minted United States,

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Speaker 2: and New York was the last official city of evacuation.

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Speaker 2: As part of the commotion and celebration, there were a

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Speaker 2: couple events at this tavern. There was a big dinner

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Speaker 2: party on the twenty fifth of November, which is the

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Speaker 2: official evacuation day, and then a farewell party for Washington

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Speaker 2: on December fourth, as.

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Speaker 1: He was on his way out of the city.

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Speaker 2: Strictly speaking, there is no evidence that carrot cake was

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Speaker 2: served at either of these parties, but it's likely that

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Speaker 2: a carrott pudding along the lines of what we just

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Speaker 2: discussed was on the menu here because it was a

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Speaker 2: common and popular dessert at the time.

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Speaker 1: Mysteries histories.

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Speaker 2: Yeah, uh, fun fact though, Washington was definitely there and

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Speaker 2: definitely wrote a testimonial for the owner of this tavern,

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Speaker 2: won Samuel Francis because he probably helped spy on British

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Speaker 2: officers who frequented his tavern.

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Speaker 1: Spy chef. Spy chef cool.

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Speaker 2: Later, when Washington was president, he employed Francis in his households.

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Speaker 2: Second fun fact. To this day, historians argue about whether

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Speaker 2: Francis was a black dude.

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Speaker 1: We're not sure. Spy Chef another great mini series. See, honestly,

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Speaker 1: you could get a lot of good gossip in a restaurant,

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Speaker 1: so oh yeah, right, come on, see I see it,

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Speaker 1: especially if the alcohol is flowing. Oh yeah, gets some gossip. Oh.

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Speaker 2: I always like, sometimes a server will walk away from

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Speaker 2: my table and I'm kind of like, oh, you're welcome, buddy,

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Speaker 2: Like that was probably some weird, juicy stuff that we

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Speaker 2: just said in front of you.

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Speaker 1: You're welcome, and we're sorry.

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Speaker 2: The confusion about this entire side note here about Washington

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Speaker 2: and whatever is because a lot of the articles on

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Speaker 2: the internet mix up the details. Because of this perfectly

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Speaker 2: lovely carrot cake recipe and the snippet of a story

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Speaker 2: in a recent cookbook and Burned American Cake, which is

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Speaker 2: a great cookbook, and right, it's a lovely recipe. It's

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Speaker 2: a lovely little bit of a story, but it just

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Speaker 2: doesn't give that many details. On the internet, you know,

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Speaker 2: just kind of ran with it in different incorrect ways.

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Speaker 1: Anyway, if if you want to hear more.

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Speaker 2: About the book or the author, Stuffy misted in history

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Speaker 2: class interviewed her about that book.

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Speaker 1: Yes, and cake great one.

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Speaker 2: But okay, that first actual carrot cake recipe that you

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Speaker 2: were talking about from eighteen twenty seven is the English

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Speaker 2: version of the recipe that early French restaurant tour oh.

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Speaker 1: In twine beolviere. What do you is that kind of

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Speaker 1: how it's said a little bit yeah, oh great, thank.

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Speaker 3: You Annie, oh thank you?

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Speaker 2: Okay, well cheap yeah, oh gosh. Anyway, he's the guy

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Speaker 2: who wrote the Art of Cuisine in eighteen fourteen two

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Speaker 2: volume books super Opus Really Really Cool and Yes, his

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Speaker 2: recipe for carrot cakes are much fancier than all of

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Speaker 2: the boiled and or steamed puddings that we've been talking about,

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Speaker 2: but still not exactly what would think of its carrot

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Speaker 2: cake today. Like this recipe involves boiling care and then

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Speaker 2: making a sort of thick paste from them, almost like

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Speaker 2: a petiet de fruit like kind of kind of thing. Yeah,

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Speaker 2: and then mixing that carrot paste with pastry cream, flour, sugar, eggs,

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Speaker 2: melted butter, whipped egg whites, and a sprinkle of sugared

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Speaker 2: orange flowers as you do, and then you bake that

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Speaker 2: like in a water bath like you might do for

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Speaker 2: a cheesecake or a souple. So very fancy, sounds delicious.

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Speaker 2: Interested in having someone else make it for me?

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Speaker 1: I think we can make it out well here in

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Speaker 1: the US. Cake recipes using vegetables like beets, potatoes, and

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Speaker 1: carrots started appearing frequently in cookbooks in the nineteen twenties,

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Speaker 1: including the nineteen twenty nine The twentieth Century Bride's Cookbook,

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Speaker 1: a recipee that was found in part when Pillsbury yes

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Speaker 1: that one see that episode was conducting a nationwide search

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Speaker 1: for the first American traditional carrot cake recipe. In nineteen

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Speaker 1: thirty nine, Prudence Pennies Cookbook out of New York published

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Speaker 1: one of the first quote modern recipes for carrot cake. However,

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Speaker 1: others think that modern carrot cake crispies stemmed from post

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Speaker 1: World War One current cake recipes that someone was read.

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Speaker 1: Whatever the case, a lot of these early recipes involved flour, eggs, spices,

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Speaker 1: and steamed or boiled carrots. Even though carrots had been

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Speaker 1: mentioned and used as a sweetener previously in the West,

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Speaker 1: it wasn't until World War II rationing around things like

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Speaker 1: sugar gave rise to more widespread use of carrots as

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Speaker 1: a sweetener, at least in the popularly reported narrative. One

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Speaker 1: of the big things behind this thought is that in

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Speaker 1: nineteen forty three, the British Ministry of Foods wore cookery

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Speaker 1: Leaflit Number four included the recipe for Doctor Carrots Healthy Cake, which,

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Speaker 1: going back to that listener who sent those postcards, it

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Speaker 1: was a lot of stuff around this.

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Speaker 2: Yeah, yeah, Doctor Carrott is this great character who is

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Speaker 2: a carrot and a doctor, and good for.

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Speaker 1: Him, good for him, yeah.

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Speaker 2: But okay, this type of subsistence cooking probably was not

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Speaker 2: what made carrot cake like a thing we've seen in

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Speaker 2: lots of episodes. How that's not how those types of

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Speaker 2: foods usually work. Usually, like after the war is over,

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Speaker 2: people are like, oh, kale and don't want anything to

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Speaker 2: do with it anymore. What seems to have happened with

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Speaker 2: carrot cake is George Seapage. Okay, he's the dude who

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Speaker 2: founded the museum at the Librea tar Pits in Los Angeles. Okay,

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Speaker 2: George Seapage was a successful businessman in southern California who

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Speaker 2: made just a wild amount of money during World War

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Speaker 2: Two and immediately afterwards basically renting warehouses to the war

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Speaker 2: effort and buying beachfront property in Malibu when a bunch

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Speaker 2: of people bounced for fear that the Japanese were going

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Speaker 2: to try to invade there. That part isn't related to

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Speaker 2: carrot cake. I was just entertained by the detail. But

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Speaker 2: also during the war, okay, he got this government contract

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Speaker 2: selling them dehydrated carrots, I imagine, for rations. But then

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Speaker 2: the war ended and he just had this warehouse of

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Speaker 2: tins full of dehydrated carrots and apparently what happened was

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Speaker 2: he called up this restaurant that he had washed dishes

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Speaker 2: in when he was just off the bus from Nebraska,

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Speaker 2: and the owner there had the idea to use rehydrated

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Speaker 2: carrots in a cake. Maybe he hired the baker or

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Speaker 2: like maybe there was a team of bakers involved. He

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Speaker 2: might have also started selling the cakes through this like

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Speaker 2: gourmet mail order market that he also owned. I don't

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Speaker 2: know whether to believe this story, but I really want to. Also,

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Speaker 2: he was interviewed about it in The Good War, The

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Speaker 2: Oral History of World War Two, which is like Pulitzer

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Speaker 2: Prize winning, So I really want to really want.

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Speaker 1: To believe it.

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Speaker 2: But at any rate, yeah, the idea just got real popular,

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Speaker 2: and that was perhaps thanks to an element that has

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Speaker 2: thus far been missing, that cream cheese frosting.

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Speaker 1: Yes, oh yes, it wasn't until the nineteen sixties that

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Speaker 1: the pairing of cream cheese frosting and carrot cake would

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Speaker 1: come together. And that's when, yeah, cream cheese was coming

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Speaker 1: up in America, and thanks in particular to an ad

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Speaker 1: campaign from the Philadelphia Cream Cheese Company. We've talked about

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Speaker 1: this all the time. Companies come out with these pamphlets

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Speaker 1: and are like, here's how you can use this thing

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Speaker 1: we want you to sell. Make a carrot cake and

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Speaker 1: put the cream cheese on it, and for some reason

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Speaker 1: it hits big. Yeah.

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Speaker 2: The Food Network once called carrot cake one of the

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Speaker 2: top five food fads of the nineteen seventies.

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Speaker 1: Interesting, Like, going back to what you said that it

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Speaker 1: feels kind of old fashioned here in the US. Yeah,

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Speaker 1: I did read from some sources that it became associated

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Speaker 1: with spring celebrations in the US, including Easter and Mother's Day.

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Speaker 1: I'm guessing in part because of what you said, Lauren,

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Speaker 1: of like our association with bunnies and carrots. I don't know, man,

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Speaker 1: I don't know. For the Mother's Day one, I couldn't

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Speaker 1: help but thinking like maybe it's because it's viewed as

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Speaker 1: a healthier dessert, even though not necessarily true at all now,

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Speaker 1: but you know, like that idea that women of course

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Speaker 1: can't just have a dessert. It has to be likes

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Speaker 1: a vegetable in it. Yeah, it has to be a

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Speaker 1: healthier one.

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Speaker 3: Yeah.

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Speaker 1: Yeah, I couldn't find anything behind that, but that was

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Speaker 1: just like my immediate gut instinct.

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Speaker 2: Was, yeah, if you've done enough reading around stuff, like

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Speaker 2: that for stuff. Mom never told you that. I trust

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Speaker 2: your gut instinct on that one. Yeah, your women's intuition.

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Speaker 1: Perhaps, But like I said at the top, I do

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Speaker 1: associate it more with fall or like even a Christmas

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Speaker 1: like holiday dessert. I don't really put it in a spring,

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Speaker 1: but I get why people do. It's interesting, yeah, interesting

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Speaker 1: all around. What a I was not expecting George c.

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Speaker 1: Page to pop up in this one, but here we are,

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Speaker 1: or the amount of research or the amount of reading

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Speaker 1: that I did into George Washington, I.

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Speaker 3: Was like, huh, okay, yeah, you really can never tell

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Speaker 3: you can't you cannot.

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Speaker 1: But listeners, you can tell us have any memories with

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Speaker 1: carrot cake, recipes with carrot cake. I would love to

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Speaker 1: hear about it.

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Speaker 2: We do already have some listener mill for you. But

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00:25:52,840 --> 00:25:55,040
Speaker 2: first we have one more quick break for a word

408
00:25:55,040 --> 00:25:55,840
Speaker 2: from our sponsors.

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Speaker 1: And we're back. Thank you, sponsors, Yes, thank you, And

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Speaker 1: we're back with the snoop, right bunny hopping around. That

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Speaker 1: was really hard to follow. I'm sorry, No, it's my fault.

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Speaker 1: I'm sorry, Lauren. Good times, good times. I've been up

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Speaker 1: very late. Okay, yes, fine, yeah, we're doing great. We

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Speaker 1: have two wonderful messages about our anniversary special, and I

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00:26:39,840 --> 00:26:44,359
Speaker 1: have to say we've gotten even more asking for the

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Speaker 1: curse cut Savor so can wear Lauren's curse words or

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Speaker 1: let loose. So that's been great. Yes for now, Eric

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Speaker 1: wrote seven years already. Congrats Because I binged into the show,

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Speaker 1: it doesn't feel like it. I hope the show continues

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00:27:08,200 --> 00:27:10,880
Speaker 1: to keep on going for a long time. I enjoy

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Speaker 1: the nerdiness, the fun, the down to earth feel of everything.

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00:27:14,400 --> 00:27:17,400
Speaker 1: The way you present things makes it enjoyable. I think

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Speaker 1: it was Dylan who said that when you talk about things,

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00:27:19,960 --> 00:27:23,120
Speaker 1: it creates cravings to learn and try more about it.

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00:27:23,280 --> 00:27:26,840
Speaker 1: And I definitely second that. I'll hear about something that

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Speaker 1: maybe I was not familiar with or have not had

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Speaker 1: in a long time, and I'll find a way to

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00:27:31,280 --> 00:27:33,719
Speaker 1: get to it in the next week or two. Lima

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00:27:33,760 --> 00:27:37,760
Speaker 1: beans are a perfect example. Annie. Once you started talking

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Speaker 1: about them and then provided some recommendations, I gave them

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00:27:41,040 --> 00:27:44,520
Speaker 1: a try. They are good. Not something I make regularly,

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Speaker 1: but we'll add dishes when looking to change some things up.

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Speaker 1: I think you hit on something with poop. You have

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00:27:53,760 --> 00:28:02,040
Speaker 1: the SPU Savor Poop universe. Don't cringe from the early episodes. Either,

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00:28:02,119 --> 00:28:04,280
Speaker 1: I love it when a classic pops up. We need

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00:28:04,320 --> 00:28:07,400
Speaker 1: to see Lauren and the Perogy T shirt and we

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00:28:07,480 --> 00:28:11,320
Speaker 1: still want the live show. Cursing won't bother me, and

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00:28:11,800 --> 00:28:15,879
Speaker 1: it would be hysterical to see. Here's to another seven

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00:28:15,960 --> 00:28:22,480
Speaker 1: years at a minimum, hopefully. And here's two more food Yes,

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Speaker 1: I mean the spu.

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00:28:25,520 --> 00:28:30,960
Speaker 2: Oh yeah, oh yes, yeah, we're already in it.

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00:28:31,080 --> 00:28:33,080
Speaker 1: We just haven't branded it yet. Yeah.

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00:28:33,200 --> 00:28:38,400
Speaker 2: Yeah, it's a really impressively critical part of our food show.

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00:28:39,200 --> 00:28:46,360
Speaker 1: It is it is. I love how many people who

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00:28:46,400 --> 00:28:47,680
Speaker 1: are fans will bring that up.

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00:28:47,720 --> 00:28:55,360
Speaker 3: They're like, yes, that's our brand.

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00:28:56,160 --> 00:29:01,080
Speaker 1: Cool, No, it is cool. It was cool. It's great.

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00:29:04,720 --> 00:29:07,600
Speaker 2: Shelley wrote, I just listened to your anniversary episode, and

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00:29:07,640 --> 00:29:09,840
Speaker 2: it was fun to hear how much delight and enjoyment

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00:29:09,880 --> 00:29:12,800
Speaker 2: has been had on your end, because there's definitely plenty

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00:29:12,800 --> 00:29:13,760
Speaker 2: of that created when I.

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00:29:13,720 --> 00:29:15,480
Speaker 1: Listened to the podcast. Thank you for that.

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Speaker 2: I was also hoping to bug you to pass along

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00:29:18,200 --> 00:29:22,160
Speaker 2: both recipes from the Orgette episode listener mails pretty please.

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Speaker 1: Yes we will, we will, and thank you because you,

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00:29:28,240 --> 00:29:31,360
Speaker 1: Shelley have sent in coffee to us before. Oh oh

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00:29:31,360 --> 00:29:35,840
Speaker 1: that was good coffee. Yes, yeah, oh, thank you. Yeah,

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00:29:35,880 --> 00:29:38,720
Speaker 1: that was during my period where remember I kept running

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00:29:38,720 --> 00:29:42,360
Speaker 1: out of coffee in a grocery store. Shelley came to

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00:29:42,400 --> 00:29:47,520
Speaker 1: the rescue. Yeah, that really saved the day. It definitely did.

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00:29:49,160 --> 00:29:52,080
Speaker 1: But thank you. That's very kind. Glad it's bringing you

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00:29:52,160 --> 00:29:54,840
Speaker 1: joy and it definitely has brought our teen joy as well.

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00:29:55,160 --> 00:29:56,600
Speaker 1: Oh yeah, oh yeah, it really.

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00:29:57,680 --> 00:30:02,040
Speaker 2: It's again, it's just so awesome working with these humans

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00:30:02,160 --> 00:30:05,760
Speaker 2: and getting to do cool stuff with them, and yeah,

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00:30:05,920 --> 00:30:08,120
Speaker 2: eating food and then talking into a microphone about it.

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Speaker 1: Yeah, pretty nice, very nice. Yes, well, thanks to both

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00:30:15,360 --> 00:30:17,280
Speaker 1: of these listeners for writing in. If you would like

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Speaker 1: to write to us, you can. Our email is hello

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Speaker 1: at saverrpod dot com. We're also on social media.

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Speaker 2: You can find us on Twitter, Facebook, and Instagram at

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00:30:25,240 --> 00:30:26,960
Speaker 2: saver pod and we do hope to hear from you.

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Speaker 2: Savor is production of iHeartRadio. For more podcasts from my

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Speaker 2: Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,

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00:30:33,480 --> 00:30:36,120
Speaker 2: or wherever you listen to your favorite shows. Thanks as

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00:30:36,160 --> 00:30:39,120
Speaker 2: always to our super producers Dylan Fagan and Andrew Howard.

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Speaker 2: Thanks to you for listening, and we hope that lots

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Speaker 2: more good things are coming your way.