1 00:00:08,720 --> 00:00:11,600 Speaker 1: Hello, and welcome to food Stuff. I'm Anyrees and I'm 2 00:00:11,680 --> 00:00:16,720 Speaker 1: Lauren bogel Bum and today we're talking about Ketchup. Oh yes, 3 00:00:17,000 --> 00:00:20,279 Speaker 1: way more about Ketchup than I thought was there. It's 4 00:00:20,360 --> 00:00:24,239 Speaker 1: really fascinating, it really is. It touched on so many 5 00:00:24,320 --> 00:00:27,440 Speaker 1: things I never would have guessed. It's part of the 6 00:00:27,440 --> 00:00:30,400 Speaker 1: reason why we have the f d A. Yeah, it 7 00:00:30,440 --> 00:00:33,880 Speaker 1: really is. It's such a fascinating story. And it's also 8 00:00:34,040 --> 00:00:38,000 Speaker 1: one of my weirdest favorite foods that I have one 9 00:00:38,040 --> 00:00:42,480 Speaker 1: of your favorite foods in general, or I've I've kind 10 00:00:42,520 --> 00:00:44,760 Speaker 1: of grown out of it. But when I was a kid, 11 00:00:44,960 --> 00:00:49,879 Speaker 1: I would eat ketchup sandwiches, and I think that's a 12 00:00:49,880 --> 00:00:53,360 Speaker 1: common kid thing to do. I've never heard of it, 13 00:00:53,400 --> 00:00:55,360 Speaker 1: but I'm I wouldn't be surprised because kids do like 14 00:00:55,400 --> 00:00:58,320 Speaker 1: those weird things like pickled juice. I feel like kids 15 00:00:58,360 --> 00:01:02,400 Speaker 1: really like pickle juice anyway. I would also I preferred 16 00:01:02,440 --> 00:01:05,080 Speaker 1: ketchup to French fries that I knew it wasn't socially 17 00:01:05,080 --> 00:01:08,399 Speaker 1: acceptable to just get catch up ketchup, so I would 18 00:01:08,520 --> 00:01:12,280 Speaker 1: order fries and then not really eat them and just 19 00:01:12,319 --> 00:01:14,119 Speaker 1: kind of like try to be subtle about the fact 20 00:01:14,120 --> 00:01:18,639 Speaker 1: that I was mostly eating, just catch up up until 21 00:01:18,720 --> 00:01:21,720 Speaker 1: what age? Because you say that you ordered the fries, 22 00:01:21,800 --> 00:01:24,360 Speaker 1: so you were old enough to be like verbal and 23 00:01:24,440 --> 00:01:29,600 Speaker 1: perhaps like have your own money. Yeah, I was definitely. 24 00:01:29,840 --> 00:01:33,840 Speaker 1: I remember very vividly being called out on this in college. 25 00:01:34,480 --> 00:01:40,679 Speaker 1: That's amazing. Yeah, I also like ketchup. I can't profess 26 00:01:40,800 --> 00:01:44,840 Speaker 1: to have that level. Well, it's weird and it's It 27 00:01:44,840 --> 00:01:46,520 Speaker 1: brings me to a topic I really want to talk 28 00:01:46,560 --> 00:01:48,720 Speaker 1: about one day, is why do we like the foods 29 00:01:48,760 --> 00:01:51,560 Speaker 1: we like? Because that's strange. I know that's strange. Why 30 00:01:51,680 --> 00:01:55,640 Speaker 1: is my body like? Yeah, ketchup, get me more of this. 31 00:01:57,240 --> 00:02:00,880 Speaker 1: It's very bizarre. But anyway, we should are talking about 32 00:02:00,960 --> 00:02:03,560 Speaker 1: what it is. It's right, ketch up. What is it? 33 00:02:03,560 --> 00:02:07,680 Speaker 1: It's a condiment that uses tomatoes as a base, usually 34 00:02:07,720 --> 00:02:11,160 Speaker 1: with vinegar, sweetener, and spices like onions, are garlic. Other 35 00:02:11,200 --> 00:02:16,880 Speaker 1: common spices include pepper, cayenne, pepper, paprika, also a pepper, mustard, cloves, allspice, 36 00:02:16,960 --> 00:02:21,360 Speaker 1: and cinnamon. And you can find it pretty much on 37 00:02:21,440 --> 00:02:25,200 Speaker 1: every hamburger, every hot dog or not. I've I've found 38 00:02:25,200 --> 00:02:27,600 Speaker 1: some very heated opinions about that one. I have a 39 00:02:27,680 --> 00:02:30,040 Speaker 1: very heated opinion about that one. Do you remind me 40 00:02:30,080 --> 00:02:33,840 Speaker 1: to ask you about it later? Um, every diner table 41 00:02:33,960 --> 00:02:36,160 Speaker 1: in the US at least, um, or is it dipping 42 00:02:36,160 --> 00:02:39,000 Speaker 1: sauce for front fries or pretty much any kind of 43 00:02:39,040 --> 00:02:42,320 Speaker 1: potatoes and potato product, right, Yeah, And as far as 44 00:02:42,320 --> 00:02:45,040 Speaker 1: taste goes, I'm going to imagine you've had it, but 45 00:02:45,120 --> 00:02:48,600 Speaker 1: if you haven't, it's kind of a sweet, savory, sort 46 00:02:48,639 --> 00:02:54,840 Speaker 1: of twangy barbecue sauce esque taste. Sure. Yeah. Oh, and 47 00:02:56,400 --> 00:02:59,359 Speaker 1: we like to talk about spelling on this podcast. It's 48 00:02:59,360 --> 00:03:01,720 Speaker 1: a great audio of things I know, isn't it. It's 49 00:03:01,720 --> 00:03:06,840 Speaker 1: so fun to explain. But so you've probably seen catchup 50 00:03:07,080 --> 00:03:10,680 Speaker 1: k E T c h up. That's the more common spelling, 51 00:03:10,880 --> 00:03:13,760 Speaker 1: but also cats up like c A T s e 52 00:03:13,880 --> 00:03:17,240 Speaker 1: P still pronounced catchup. Yeah, but I say in my 53 00:03:17,280 --> 00:03:21,600 Speaker 1: head though, it's cats up too, And basically the reason 54 00:03:21,680 --> 00:03:24,919 Speaker 1: this whole thing exists, Um, it was mostly cats up 55 00:03:25,000 --> 00:03:29,639 Speaker 1: until Hynes of Catchup fame came along and wanted to 56 00:03:29,720 --> 00:03:33,440 Speaker 1: stand out from the crowd, and they marketed their product 57 00:03:33,480 --> 00:03:36,280 Speaker 1: as ketchup. Yeah. More on that a little bit later. Oh, yes, 58 00:03:36,840 --> 00:03:40,400 Speaker 1: but first, how do we get catch up? Does it 59 00:03:40,520 --> 00:03:43,480 Speaker 1: spring fourth whole from I'm not sure what it would 60 00:03:43,480 --> 00:03:46,480 Speaker 1: spring forth from. I don't like what's what's what's the 61 00:03:46,560 --> 00:03:51,440 Speaker 1: zeus of of of catchup of condiments? Oh, the first condiment. 62 00:03:51,960 --> 00:03:54,040 Speaker 1: I don't know if a condment family tree would be 63 00:03:54,120 --> 00:03:58,600 Speaker 1: very interesting. Actually, okay regardless. Um, first you've got to 64 00:03:58,640 --> 00:04:01,600 Speaker 1: grow some tomatoes. Those tomatoes are then graded and the 65 00:04:01,640 --> 00:04:05,320 Speaker 1: ones that pass ketchup mustard are washed, chopped, and scaled. 66 00:04:05,440 --> 00:04:09,920 Speaker 1: That is pre cooked for preservation and sterilization purposes. Then 67 00:04:09,960 --> 00:04:13,680 Speaker 1: you pump them into a cyclone. It's a it's an 68 00:04:13,720 --> 00:04:16,440 Speaker 1: industry term for a machine that separates and filters the 69 00:04:16,440 --> 00:04:18,560 Speaker 1: pulp and the juice out from all the stems and 70 00:04:18,640 --> 00:04:23,120 Speaker 1: skins and seeds. Still cool, Still pretty cool. Yeah. You 71 00:04:23,200 --> 00:04:26,560 Speaker 1: then cook the pulp for about thirty minutes, adding in 72 00:04:27,080 --> 00:04:30,720 Speaker 1: various flavorings as you go. The whole thing is then 73 00:04:30,800 --> 00:04:32,920 Speaker 1: filtered through a finishing machine to get rid of any 74 00:04:33,040 --> 00:04:38,039 Speaker 1: chunks um and or maybe milled for texture consistency. Excess 75 00:04:38,080 --> 00:04:41,560 Speaker 1: air is removed and it's packaged hot to prevent bacteria growth, 76 00:04:41,680 --> 00:04:45,840 Speaker 1: then cooled to prevent flavor loss from from overcooking. M hmm. 77 00:04:46,279 --> 00:04:48,839 Speaker 1: And there is a crazy amount of science that goes 78 00:04:48,920 --> 00:04:53,360 Speaker 1: into when you add different flavorings and in what formats. 79 00:04:53,920 --> 00:04:57,160 Speaker 1: Uh Onions and garlic can be steeped in in bags 80 00:04:57,240 --> 00:05:00,320 Speaker 1: like like tea. Spices can be added ground or as 81 00:05:00,360 --> 00:05:03,159 Speaker 1: essential oils. Adding your sugar too soon can create a 82 00:05:03,240 --> 00:05:06,440 Speaker 1: burnt taste, and vinegar and any oils will evaporate if 83 00:05:06,440 --> 00:05:09,080 Speaker 1: you let them cook too long. There's a lot going 84 00:05:09,120 --> 00:05:11,040 Speaker 1: on there. There's a lot going on there, more more 85 00:05:11,080 --> 00:05:14,720 Speaker 1: than I had personally thought about previous to reading long 86 00:05:14,800 --> 00:05:18,200 Speaker 1: industry papers. I really thought it was just like blended 87 00:05:18,200 --> 00:05:22,560 Speaker 1: tomatoes with sugar in there. Right, no, very complicated. Kind 88 00:05:22,560 --> 00:05:25,200 Speaker 1: of makes me appreciate it more. Speaking of sugars, there 89 00:05:25,200 --> 00:05:28,120 Speaker 1: has been something of an industry kerfuffle over the type 90 00:05:28,160 --> 00:05:31,640 Speaker 1: of sweeteners used in Ketchup, partially because your typical tomato 91 00:05:31,760 --> 00:05:35,520 Speaker 1: Ketchup is almost a quarter sugar by weight. As health 92 00:05:35,520 --> 00:05:38,480 Speaker 1: professionals and the public at large have become more concerned 93 00:05:38,520 --> 00:05:42,320 Speaker 1: about added sugars, sneaky sugar foods like Ketchup have become 94 00:05:42,400 --> 00:05:45,840 Speaker 1: a target, and so different brands use different types, from 95 00:05:45,880 --> 00:05:49,480 Speaker 1: beat sugar to high fructose corn syrup. Oh man, we 96 00:05:49,520 --> 00:05:52,080 Speaker 1: need to do an episode about high fructose corn syrup sometime. 97 00:05:52,560 --> 00:05:55,599 Speaker 1: We do. I feel like We've tackled a lot of 98 00:05:55,600 --> 00:05:59,080 Speaker 1: sweetening things because we're just so into it, so into 99 00:05:59,120 --> 00:06:04,119 Speaker 1: things tasting sweet. But yes, I freaked toast corn syrup. Yeah. 100 00:06:04,640 --> 00:06:10,080 Speaker 1: And speaking of health, um, it's complicated. Ketchup is about 101 00:06:10,120 --> 00:06:13,360 Speaker 1: fifteen calories per tablespoon, and each tablespoon has about four 102 00:06:13,400 --> 00:06:16,400 Speaker 1: grams of sugar, mostly from added sugars, although the label 103 00:06:16,480 --> 00:06:20,200 Speaker 1: doesn't differentiate between added and natural sugars because tomatoes do 104 00:06:20,320 --> 00:06:24,479 Speaker 1: have but we I think we can we can guess 105 00:06:24,520 --> 00:06:28,960 Speaker 1: it's mostly added. Yeah. Um, and eight tablespoons of ketchup 106 00:06:28,960 --> 00:06:32,359 Speaker 1: will put you at the recommended daily sodium limit. I 107 00:06:32,360 --> 00:06:34,880 Speaker 1: feel like you could get to eight pretty quickly. You 108 00:06:34,880 --> 00:06:40,280 Speaker 1: could certainly get um. It does have some vitamin A, 109 00:06:40,400 --> 00:06:44,120 Speaker 1: vitamin C, and lycopene. A two thousand four study from 110 00:06:44,120 --> 00:06:47,159 Speaker 1: the Harvard School of Public Health suggested that women who 111 00:06:47,200 --> 00:06:50,839 Speaker 1: had elevated blood levels of lycopene lower their risk Aparte 112 00:06:50,839 --> 00:06:54,680 Speaker 1: disease by fi UM. I think it's also been there's 113 00:06:54,720 --> 00:06:59,400 Speaker 1: studies about it being good for preventing cancer. Mmm. So 114 00:06:59,480 --> 00:07:01,679 Speaker 1: people use at as an excuse to eat more Ketchup 115 00:07:01,920 --> 00:07:04,919 Speaker 1: and catch up companies capitalized on it as well. But 116 00:07:05,000 --> 00:07:08,120 Speaker 1: as we often say on this show bodies are complicated, 117 00:07:08,400 --> 00:07:10,800 Speaker 1: more research is needed, and there are better ways to 118 00:07:10,800 --> 00:07:14,600 Speaker 1: get your lecopine than catch up, probably like tomatoes. Um. Okay, 119 00:07:14,600 --> 00:07:16,880 Speaker 1: we don't say that last bit too often, but it's 120 00:07:16,920 --> 00:07:20,640 Speaker 1: still true. It's still true. Yes, if we look at 121 00:07:21,160 --> 00:07:26,640 Speaker 1: catchup by the numbers of US households reported having a 122 00:07:26,640 --> 00:07:31,480 Speaker 1: bottle of Ketchup in the refrigerator in Yeah, Americans buy 123 00:07:31,520 --> 00:07:35,120 Speaker 1: about ten billion ounces a year, which comes out to 124 00:07:35,400 --> 00:07:41,040 Speaker 1: around three bottles per person, which is a lot of ketchup. Yeah. 125 00:07:41,240 --> 00:07:43,680 Speaker 1: I kind of wonder, like, I don't know why, but 126 00:07:43,880 --> 00:07:46,760 Speaker 1: meat loaf or or things recipes that have catch up 127 00:07:46,840 --> 00:07:49,040 Speaker 1: Because for me it's a condiment. I'm not using it 128 00:07:49,040 --> 00:07:52,200 Speaker 1: in recipes, but I bet if you used it for 129 00:07:52,280 --> 00:07:56,040 Speaker 1: something like that, I don't know. Thoughts for another podcast. 130 00:07:56,240 --> 00:07:58,160 Speaker 1: We do make most of our catch up here, but 131 00:07:58,280 --> 00:08:02,040 Speaker 1: also import a lot from Cada. This is way more 132 00:08:02,080 --> 00:08:04,640 Speaker 1: Ketchup than the rest of the world consumes, by the way, 133 00:08:04,680 --> 00:08:08,480 Speaker 1: as we were responsible for about thirty seven of the 134 00:08:08,520 --> 00:08:12,920 Speaker 1: global ketchup market. Wow. Of course, there there are other 135 00:08:13,120 --> 00:08:18,200 Speaker 1: tomato based condiments in other countries, but ketchup is very local. 136 00:08:18,360 --> 00:08:20,880 Speaker 1: According to the U s d A and unopened bottle 137 00:08:20,920 --> 00:08:23,920 Speaker 1: of Ketchup will last a year in your pantry, and 138 00:08:23,960 --> 00:08:27,040 Speaker 1: an opened one a month, and if you refrigerate them, 139 00:08:27,080 --> 00:08:30,840 Speaker 1: an opened bottle is good for six months. I feel 140 00:08:30,880 --> 00:08:33,079 Speaker 1: like I've had the bottle of Ketchup in my refrigerator 141 00:08:33,160 --> 00:08:36,839 Speaker 1: for far longer than that. Oh yeah, I can't, I 142 00:08:37,640 --> 00:08:41,320 Speaker 1: shuddered to think. Moving on, if we just look at 143 00:08:41,440 --> 00:08:45,120 Speaker 1: Hines branded Ketchup per year, they sell six hundred fifty 144 00:08:45,200 --> 00:08:50,520 Speaker 1: million bottles. They are I believe the leader of the industry. Well, 145 00:08:50,520 --> 00:08:52,160 Speaker 1: I mean, there's certainly the leader in the industry is 146 00:08:52,200 --> 00:08:55,480 Speaker 1: a single brand, but I think about like fifty of 147 00:08:55,520 --> 00:08:58,480 Speaker 1: the Ketchup that we buy as Hines. Yeah, I would 148 00:08:58,520 --> 00:09:01,880 Speaker 1: believe it. Salt Out sold Ketchup for the first time 149 00:09:01,880 --> 00:09:06,360 Speaker 1: a couple of years ago. I know. Ketchup is currently 150 00:09:06,400 --> 00:09:09,640 Speaker 1: the third best selling condiment in the US, behind salsa 151 00:09:10,040 --> 00:09:13,760 Speaker 1: and the number one mayonnaise, which is one of my 152 00:09:13,840 --> 00:09:16,559 Speaker 1: four foods that I don't like. Really, yeah, I totally 153 00:09:16,600 --> 00:09:20,000 Speaker 1: forgot about it because I just never have mayonnaise. Until 154 00:09:20,040 --> 00:09:25,400 Speaker 1: I was reading this, I was like, oh, oh, yeah, 155 00:09:22,520 --> 00:09:28,040 Speaker 1: I'll see. I like dipping my fries and mayonnaise. I 156 00:09:28,360 --> 00:09:30,920 Speaker 1: can understand it. And I watch people in the joy 157 00:09:30,960 --> 00:09:33,280 Speaker 1: in their eyes, and I wish I could. I wish 158 00:09:33,360 --> 00:09:35,959 Speaker 1: I could enjoy it, but sometimes I like it mixed 159 00:09:35,960 --> 00:09:38,640 Speaker 1: in other things, you know. Okay, alright, it's not a 160 00:09:38,679 --> 00:09:41,840 Speaker 1: total alright, yeah, we'll have to okay, whole other again, 161 00:09:41,920 --> 00:09:45,439 Speaker 1: whole other episodes. Okay, um uh yeah. The greatest share 162 00:09:45,480 --> 00:09:47,439 Speaker 1: of the ketchup market is not the home market, which 163 00:09:47,679 --> 00:09:50,840 Speaker 1: we have just been talking about, but the fast food industry. 164 00:09:51,320 --> 00:09:54,680 Speaker 1: Different analysts are reporting different futures for the market, with 165 00:09:55,200 --> 00:09:58,880 Speaker 1: maybe decreases in the United States as young consumers are 166 00:09:58,920 --> 00:10:03,760 Speaker 1: shying away from sational fast food, but increases globally as 167 00:10:03,840 --> 00:10:08,160 Speaker 1: the global middle class kind of expands and French fries 168 00:10:08,160 --> 00:10:10,839 Speaker 1: are eaten by more other people. This is true. You're 169 00:10:10,920 --> 00:10:19,200 Speaker 1: welcome world, Yeah, question mark. In the United States, ketchup, 170 00:10:19,480 --> 00:10:22,080 Speaker 1: no matter how you spell it, has been defined specifically 171 00:10:22,120 --> 00:10:25,640 Speaker 1: as tomato ketchup since at least the nineties, like legally, 172 00:10:26,480 --> 00:10:31,280 Speaker 1: but there's been all kinds of flavors of ketchup. Banana 173 00:10:31,320 --> 00:10:34,400 Speaker 1: ketchup using bananas in the place of tomatoes is popular 174 00:10:34,440 --> 00:10:37,080 Speaker 1: in the Philippines. In our fridge at work, there is 175 00:10:37,080 --> 00:10:41,640 Speaker 1: saracha ketchup. I find that interesting. Uh, there's pear, sweet mustard, 176 00:10:41,840 --> 00:10:46,280 Speaker 1: also funny mango, cranberry, carrot, apple, plum, goes on and on, 177 00:10:46,600 --> 00:10:50,920 Speaker 1: cucumber and grape. Where the two great that I ran across. 178 00:10:50,960 --> 00:10:53,840 Speaker 1: I'm not sure what that looks like. But yeah. Oh, 179 00:10:53,880 --> 00:10:57,319 Speaker 1: by the way, what makes some ketchup fancy? If it's 180 00:10:57,360 --> 00:11:01,959 Speaker 1: homemade and you're at a hipster rip stock? No, well, 181 00:11:01,960 --> 00:11:04,080 Speaker 1: I mean that too, but no, it's a grading term. 182 00:11:04,440 --> 00:11:07,439 Speaker 1: The U s d A defines three grades of ketchup 183 00:11:07,840 --> 00:11:11,560 Speaker 1: see through A or standard, extra standard, which is a 184 00:11:11,559 --> 00:11:16,120 Speaker 1: great phrase, and fancy um Better color, consistency and uniformity 185 00:11:16,320 --> 00:11:20,280 Speaker 1: make better grades of ketchup. So fancy catchup is the 186 00:11:20,280 --> 00:11:25,560 Speaker 1: best noted. The world's largest Ketchup bottle, because you know 187 00:11:25,600 --> 00:11:29,640 Speaker 1: there is one is located in Collinsville, Illinois, which at 188 00:11:29,679 --> 00:11:33,040 Speaker 1: one time was home of the largest Ketchup bottling plant. 189 00:11:33,559 --> 00:11:37,679 Speaker 1: It's a combination water tower ketchup bottle that measures in 190 00:11:37,720 --> 00:11:42,000 Speaker 1: total one and seventy feet or fifty two meters, and 191 00:11:42,040 --> 00:11:47,199 Speaker 1: it has quite the fan club. There's literally a fan club. Um, 192 00:11:47,320 --> 00:11:50,800 Speaker 1: it's got a website and an annual festival. It looks 193 00:11:50,800 --> 00:11:54,160 Speaker 1: really cool and I love ketchup. So who field chip 194 00:11:54,760 --> 00:11:57,240 Speaker 1: always every episode, how We're going to fit in all 195 00:11:57,240 --> 00:11:59,679 Speaker 1: these field chips. It was built way back in nine 196 00:12:00,000 --> 00:12:02,440 Speaker 1: forty nine. It was almost torn down in the nineteen 197 00:12:02,520 --> 00:12:05,760 Speaker 1: nineties after the town's ketchup operations were moved elsewhere and 198 00:12:05,920 --> 00:12:08,960 Speaker 1: the property that it sits on was sold, but a 199 00:12:09,040 --> 00:12:14,080 Speaker 1: restoration and preservation effort saved it still there. The same 200 00:12:14,120 --> 00:12:17,720 Speaker 1: town also built the world's the world's largest ketchup packet, 201 00:12:18,320 --> 00:12:20,640 Speaker 1: and this one actually held ketchup onlike this water tower, 202 00:12:20,679 --> 00:12:24,640 Speaker 1: which never was never filled with ketchup. To my personal knowledge, 203 00:12:24,920 --> 00:12:27,800 Speaker 1: um about a hundred and twenty seven gallons went into 204 00:12:27,840 --> 00:12:31,120 Speaker 1: the world's largest ketchup packet. That's about four and eighty 205 00:12:31,200 --> 00:12:34,680 Speaker 1: one leaders. It measured four by eight feet or one 206 00:12:34,760 --> 00:12:38,560 Speaker 1: point two by two point four meters, and to fill it, 207 00:12:38,760 --> 00:12:43,680 Speaker 1: Hines donated four thousand normal ketchup bottles to the town. 208 00:12:44,679 --> 00:12:48,360 Speaker 1: The town sold the chance to to pour those bottles 209 00:12:48,360 --> 00:12:50,040 Speaker 1: in for a buck apiece to raise money for a 210 00:12:50,080 --> 00:12:55,679 Speaker 1: local school. Okay, and the packet, hypothetically and unless someone 211 00:12:55,800 --> 00:12:59,000 Speaker 1: something has changed, lives at the Hines corporate headquarters in 212 00:12:59,000 --> 00:13:01,800 Speaker 1: Pittsburgh and listed in the Guinness Book of Records as 213 00:13:01,840 --> 00:13:06,960 Speaker 1: the world's largest condiment satchet satchet sachet that it's not 214 00:13:07,120 --> 00:13:09,559 Speaker 1: a term I would have used, but I do enjoy it. 215 00:13:10,640 --> 00:13:13,839 Speaker 1: And one more record for you. The fastest anyone has 216 00:13:13,920 --> 00:13:18,760 Speaker 1: drank a bottle of ketchup on record, anyway, is in 217 00:13:19,320 --> 00:13:24,080 Speaker 1: twenty five point three seven seconds. The record holder used 218 00:13:24,080 --> 00:13:28,400 Speaker 1: a straw. Oh man, see, I like ketchup and my 219 00:13:28,440 --> 00:13:31,319 Speaker 1: stomach is not on board with that. Yeah. I made 220 00:13:31,360 --> 00:13:33,439 Speaker 1: the same face that Annie is making right now when 221 00:13:33,480 --> 00:13:36,560 Speaker 1: I read about that one. There's a photograph attached. It's great, 222 00:13:37,040 --> 00:13:42,600 Speaker 1: as all of this might indicate, ketchup today is seen rightfully, 223 00:13:42,640 --> 00:13:46,000 Speaker 1: so I would say has very much an American condiment. 224 00:13:46,600 --> 00:13:49,640 Speaker 1: But that was not always the case, and the first 225 00:13:49,679 --> 00:13:53,360 Speaker 1: catchups were not invented in the US. Nope. The story 226 00:13:53,400 --> 00:13:56,320 Speaker 1: of ketchup is frequently described as a prime example of 227 00:13:56,360 --> 00:14:02,600 Speaker 1: globalization and shifting global political power. Catch Up, catch up? Yep. 228 00:14:03,320 --> 00:14:05,440 Speaker 1: More on that after a quick break for a word 229 00:14:05,440 --> 00:14:18,000 Speaker 1: from our sponsor, and we're back. Thank you, sponsor, Yes, 230 00:14:18,080 --> 00:14:21,200 Speaker 1: thank you. Let's start our history segment with one of 231 00:14:21,200 --> 00:14:28,040 Speaker 1: our favorite things, etymology. Yes, catch up. We're so excited 232 00:14:28,080 --> 00:14:30,520 Speaker 1: about it. I hope that you were just as pumped 233 00:14:30,560 --> 00:14:33,440 Speaker 1: as we are. Catch Up probably comes from the Chinese 234 00:14:33,440 --> 00:14:38,800 Speaker 1: word which, um, what did kits yap mean? You ask? 235 00:14:39,880 --> 00:14:47,400 Speaker 1: It was the name for a fermented fish sauce. That's 236 00:14:47,400 --> 00:14:50,200 Speaker 1: the car going off the road. By the way, I'm 237 00:14:50,240 --> 00:14:55,040 Speaker 1: really good at sound offense. Yeah. Wait wait so fish 238 00:14:55,280 --> 00:14:59,880 Speaker 1: fish sauce. Yeah, fermented fish, fermented fish back Darya poo. 239 00:15:00,280 --> 00:15:03,880 Speaker 1: I know another thing we love. Yes, Ketchup in its 240 00:15:03,880 --> 00:15:07,520 Speaker 1: original form did not have tomatoes. If you've ever looked 241 00:15:07,520 --> 00:15:10,000 Speaker 1: at a catchup bottle, and I'm guessing you have, maybe 242 00:15:10,000 --> 00:15:12,960 Speaker 1: you recall it. The label reads tomato ketchup, which, until 243 00:15:13,000 --> 00:15:14,960 Speaker 1: someone pointed this out when I was researching it, I 244 00:15:15,000 --> 00:15:18,040 Speaker 1: had never never like clicked yeah that it does in 245 00:15:18,040 --> 00:15:21,760 Speaker 1: fact say tomato ketchup, as in ketchup isn't or it 246 00:15:21,880 --> 00:15:26,760 Speaker 1: wasn't always tomato based. The first written mention of a 247 00:15:26,800 --> 00:15:30,040 Speaker 1: fermented fish paste our sauce in China dates back to 248 00:15:30,200 --> 00:15:34,400 Speaker 1: three BC. It might be made with fish and trails, 249 00:15:34,520 --> 00:15:37,640 Speaker 1: meat by products, or soy beans, and the things I 250 00:15:37,720 --> 00:15:41,640 Speaker 1: read said it was good at complimenting savory flavors. I 251 00:15:41,640 --> 00:15:44,240 Speaker 1: feel like fish sauce. There's there's a whole garum thing 252 00:15:44,440 --> 00:15:48,880 Speaker 1: in Roman times. Need to anyway, Yeah, please continue, here's 253 00:15:48,920 --> 00:15:54,400 Speaker 1: one of the first recipes from five four BC. Take 254 00:15:54,440 --> 00:15:57,520 Speaker 1: the intestine, stomach and bladder of the yellow fish, shark 255 00:15:57,560 --> 00:16:00,800 Speaker 1: and mullet and wash them well, mix them with a 256 00:16:00,840 --> 00:16:03,240 Speaker 1: moderate amount of salt, and place them in a jar 257 00:16:03,720 --> 00:16:07,600 Speaker 1: sealed tightly, and incubate in the sun. It will be 258 00:16:07,640 --> 00:16:10,800 Speaker 1: ready in twenty days in summer, fifty days in spring 259 00:16:10,800 --> 00:16:14,080 Speaker 1: our fall, and in one hundred days in winter. Who 260 00:16:15,680 --> 00:16:18,600 Speaker 1: incubate in the sun? I do. I've never had a 261 00:16:18,640 --> 00:16:22,280 Speaker 1: recipe that said incubate and the sun preferably far away 262 00:16:22,560 --> 00:16:26,400 Speaker 1: from anywhere where you hang out, I would imagine, But 263 00:16:26,520 --> 00:16:33,240 Speaker 1: then someone might steal here. You can't. So this sauce 264 00:16:33,280 --> 00:16:36,160 Speaker 1: stored and kept easily, meaning it was popular on long 265 00:16:36,240 --> 00:16:39,960 Speaker 1: journeys and trade routes. From China. It traveled to Malaysia 266 00:16:40,040 --> 00:16:44,040 Speaker 1: and Indonesia via traders picking up the names could chop 267 00:16:44,080 --> 00:16:48,880 Speaker 1: and catch chop, respectively. After sailors from England encountered it 268 00:16:48,920 --> 00:16:52,720 Speaker 1: in the seventeenth century, they tried to recreate the condiment 269 00:16:52,800 --> 00:16:56,440 Speaker 1: in their own country. The word catch up like catch 270 00:16:56,640 --> 00:16:59,200 Speaker 1: c A T C H plus up you pee was 271 00:16:59,280 --> 00:17:02,120 Speaker 1: first record did in the New Dictionary of the terms 272 00:17:02,160 --> 00:17:06,720 Speaker 1: Ancient and modern of the canting crew the title with 273 00:17:06,760 --> 00:17:13,320 Speaker 1: the description High East India Sauce. In sixt a British 274 00:17:13,400 --> 00:17:17,199 Speaker 1: merchant gave this advice on buying ketchup. Soy comes in 275 00:17:17,280 --> 00:17:20,600 Speaker 1: tubs from Japan and the best ketchup from northern Vietnam. 276 00:17:21,000 --> 00:17:24,360 Speaker 1: Yet good of both sorts are made and sold very 277 00:17:24,480 --> 00:17:28,720 Speaker 1: cheap in China. I know not a more profitable commodity. 278 00:17:29,359 --> 00:17:33,880 Speaker 1: Wow in seventy seven are in some places I read? 279 00:17:33,920 --> 00:17:37,760 Speaker 1: It appeared in the seventeen fifty reprint The Complete Housewife 280 00:17:37,760 --> 00:17:41,200 Speaker 1: included a recipe for a sauce called English ketchup, made 281 00:17:41,240 --> 00:17:45,240 Speaker 1: out of twelve to fourteen anchovi's, ten to twelve shallots, 282 00:17:45,240 --> 00:17:49,080 Speaker 1: white wine, vineager, white wine, mace, ginger clothes, whole peppers, 283 00:17:49,119 --> 00:17:52,719 Speaker 1: a whole nutmeg, lemon peel, and horse radis mixed together 284 00:17:52,960 --> 00:17:55,160 Speaker 1: and then shaking a bottle once or twice a day 285 00:17:55,320 --> 00:17:59,560 Speaker 1: for a week and toda. This recipe was frequently reprinted 286 00:17:59,640 --> 00:18:02,720 Speaker 1: up until the nineteenth century, so people must have liked it. 287 00:18:03,240 --> 00:18:07,520 Speaker 1: And key here too. Something I I forget a lot um. 288 00:18:07,600 --> 00:18:10,800 Speaker 1: People didn't have refrigeration at this time, right, so you 289 00:18:10,880 --> 00:18:16,760 Speaker 1: either had like cold ish sellar. Right are we're making 290 00:18:16,800 --> 00:18:21,360 Speaker 1: this like shrug, yeah, you fresh food exactly. So, just 291 00:18:21,400 --> 00:18:25,080 Speaker 1: like the sailors, they appreciated the long shelf life of ketchup, 292 00:18:25,760 --> 00:18:29,240 Speaker 1: and early attempts to recreate ketchup in England included beer, because, 293 00:18:29,280 --> 00:18:32,840 Speaker 1: of course they did, of course they did a little 294 00:18:32,920 --> 00:18:36,560 Speaker 1: over a decade later in the seventeen forties, spiced sauce, 295 00:18:36,840 --> 00:18:39,480 Speaker 1: as ketchup was known in England was a regular condiment 296 00:18:39,520 --> 00:18:42,679 Speaker 1: at the dinner table. Still not how we'd think of it, 297 00:18:42,720 --> 00:18:46,600 Speaker 1: though the consistency was thinner, the color was a lot darker, 298 00:18:46,920 --> 00:18:49,080 Speaker 1: and on top of the stuff we just mentioned in 299 00:18:49,119 --> 00:18:52,840 Speaker 1: that recipe, the English might add cinnamon, mustard, seeds are chien, 300 00:18:52,920 --> 00:18:58,679 Speaker 1: pepper or walnuts, oysters, muscles, celery, plums, peaches, or mushrooms. 301 00:18:59,359 --> 00:19:04,520 Speaker 1: Jane Austen was a fan of mushroom ketchup. Another sip 302 00:19:04,640 --> 00:19:07,160 Speaker 1: I found called for not one, not to but one 303 00:19:07,359 --> 00:19:12,119 Speaker 1: hundred oysters, three points of white wine, lemon peels and 304 00:19:12,280 --> 00:19:16,520 Speaker 1: mace and clothes. That's a lot of oysters. That is many, 305 00:19:17,359 --> 00:19:21,720 Speaker 1: okay h. It wasn't until eighteen twelve that the first 306 00:19:21,800 --> 00:19:25,280 Speaker 1: recipe for ketchup using tomatoes was published, courtesy of James 307 00:19:25,480 --> 00:19:29,399 Speaker 1: mice Nice was a horticulturist and a scientist, and the 308 00:19:29,440 --> 00:19:34,040 Speaker 1: recipe referred to tomatoes as love apples. That's one of 309 00:19:34,040 --> 00:19:38,000 Speaker 1: my favorite episodes. That was such a good one. Uh. Anyway, 310 00:19:38,040 --> 00:19:41,680 Speaker 1: who knows how long Mes worked on perfecting his tomato ketchup, 311 00:19:41,800 --> 00:19:46,040 Speaker 1: because he mentioned it in eighteen o four, eight years earlier, 312 00:19:46,720 --> 00:19:50,040 Speaker 1: and he mentioned it that he believed love apples would 313 00:19:50,119 --> 00:19:54,040 Speaker 1: make a fine catsup. I'm just gonna use cats up 314 00:19:54,080 --> 00:19:56,440 Speaker 1: to differentiate so I don't have to spell it every time. 315 00:19:58,440 --> 00:20:00,960 Speaker 1: One thing I read positive that all of the things 316 00:20:01,000 --> 00:20:04,960 Speaker 1: added and ketchup at this time, and currently tomatoes, mushrooms, 317 00:20:05,040 --> 00:20:09,360 Speaker 1: oysters are big on that fifth taste or savory yeah, 318 00:20:09,480 --> 00:20:14,359 Speaker 1: which I thought was interesting. Meanwhile, speaking of our tomato episode, 319 00:20:14,720 --> 00:20:18,000 Speaker 1: tomatoes were growing in popularity around this time. There was 320 00:20:18,040 --> 00:20:20,959 Speaker 1: this kind of stunt that happened in eighteen twenty in 321 00:20:20,960 --> 00:20:24,600 Speaker 1: which one Colonel Robert Gibbon Johnson stood on the steps 322 00:20:24,680 --> 00:20:29,560 Speaker 1: of a local New Jersey courthouse and eight tomatoes. He 323 00:20:29,640 --> 00:20:33,280 Speaker 1: just went through tomatoes until the crowd, which had gathered, 324 00:20:33,960 --> 00:20:36,320 Speaker 1: which was convinced that they were poisonous, was like, Oh, 325 00:20:36,359 --> 00:20:39,280 Speaker 1: I guess, I guess he's fine. I guess they're not poisons. 326 00:20:39,280 --> 00:20:42,399 Speaker 1: I guess they're not poisonous this whole time. Yeah, yeah, 327 00:20:42,720 --> 00:20:45,480 Speaker 1: it's a great it's a great story and uh you 328 00:20:45,480 --> 00:20:47,720 Speaker 1: can check out our tomato episode to learn more. And 329 00:20:47,720 --> 00:20:51,320 Speaker 1: if you haven't heard it, I highly recommend it. Recipes 330 00:20:51,359 --> 00:20:54,240 Speaker 1: for ketchup or tomato soy as it was now called, 331 00:20:54,520 --> 00:20:57,720 Speaker 1: were present in many of the first American cookbooks, including 332 00:20:58,720 --> 00:21:02,800 Speaker 1: The Virginia Housewife by Mary Randolph around eighteen thirty four, 333 00:21:02,840 --> 00:21:06,400 Speaker 1: and Ohio and doctor John Cook. Bennett got the idea 334 00:21:06,520 --> 00:21:12,320 Speaker 1: that tomatoes were this universal gut pansia that they could 335 00:21:12,359 --> 00:21:14,840 Speaker 1: like treat all sorts of digestion problems, and he started 336 00:21:14,840 --> 00:21:19,560 Speaker 1: publishing recipes for tomato ketchup, which was then concentrated into 337 00:21:19,600 --> 00:21:25,040 Speaker 1: pillform and sold as patent medicine. It's kind of fascinating 338 00:21:25,040 --> 00:21:27,520 Speaker 1: how it went from don't eat these SNAs pores and 339 00:21:27,600 --> 00:21:31,080 Speaker 1: it will kill you too. Here their medicinal take a 340 00:21:31,160 --> 00:21:36,080 Speaker 1: film very quickly, humans are we can just pop around 341 00:21:36,160 --> 00:21:40,400 Speaker 1: in that mind um. Miss Beaton's book of household Management 342 00:21:41,119 --> 00:21:44,560 Speaker 1: and eighteen sixty one bestseller King with several ketchup recipes, 343 00:21:44,880 --> 00:21:48,439 Speaker 1: mostly of the mushroom and oyster variety, and over the 344 00:21:48,440 --> 00:21:52,679 Speaker 1: next few decades, tomato ketchups medicinal popularity would grow to 345 00:21:52,760 --> 00:21:55,840 Speaker 1: the point that people apparently thought of tomato ketchup as 346 00:21:55,880 --> 00:21:59,720 Speaker 1: being like a health tonic. Wow. There was a problem 347 00:22:00,000 --> 00:22:03,760 Speaker 1: odd on by addition of tomatoes, though, it didn't preserve 348 00:22:03,800 --> 00:22:06,960 Speaker 1: as well, and that whole long lasting thing was an 349 00:22:07,080 --> 00:22:10,679 Speaker 1: enormous part of ketchups appeal. The tomato growing season was 350 00:22:10,760 --> 00:22:14,000 Speaker 1: short too, so growers needed a way to keep tomato 351 00:22:14,080 --> 00:22:18,840 Speaker 1: preserves all year long. A lot of companies attempted to 352 00:22:18,840 --> 00:22:22,040 Speaker 1: commercialize tomato ketchup, but they ran into a a lot 353 00:22:22,080 --> 00:22:26,800 Speaker 1: of problems, sometimes deadly ones with yeast, mold, and bacteria. 354 00:22:26,960 --> 00:22:30,760 Speaker 1: Oh and they also contained cold tar to get that 355 00:22:30,840 --> 00:22:35,560 Speaker 1: red color, and boric acid that were not good for 356 00:22:35,600 --> 00:22:38,800 Speaker 1: you know, um, Okay. The thing here is that you 357 00:22:38,880 --> 00:22:41,320 Speaker 1: had like two months out of the year to produce 358 00:22:41,480 --> 00:22:45,600 Speaker 1: fresh tomato pulp for catchup, and you couldn't make a 359 00:22:45,640 --> 00:22:48,320 Speaker 1: year supply of catchup very quickly, and you didn't have 360 00:22:48,400 --> 00:22:53,080 Speaker 1: good refrigeration or even reliable canning technology yet, so you 361 00:22:53,119 --> 00:22:56,520 Speaker 1: wound up with people adding various chemicals to preserve the pulp. 362 00:22:56,760 --> 00:22:59,880 Speaker 1: Stuff that is not super good for you. Boric acid formula, 363 00:23:00,080 --> 00:23:04,840 Speaker 1: which is a solution of formaldehyde and water um benzoic acid. Also, 364 00:23:04,880 --> 00:23:08,000 Speaker 1: the acids in ketchups would interact with the copper tubs 365 00:23:08,040 --> 00:23:12,200 Speaker 1: that they were often cooked in. Uh huh. In eighteen 366 00:23:12,240 --> 00:23:16,200 Speaker 1: sixty six, Pierre Blott, a French cookbook author, called commercially 367 00:23:16,240 --> 00:23:22,119 Speaker 1: available ketchup filthy, decomposed, and putrid. A study out of 368 00:23:22,160 --> 00:23:26,600 Speaker 1: California conducted in eight six found that ketchup brands contained 369 00:23:26,600 --> 00:23:31,520 Speaker 1: injurious ingredients like salasilic acid, you know, like known carcinogens, 370 00:23:32,160 --> 00:23:35,679 Speaker 1: known carcinogens in the eighteen hundreds. Something had to be 371 00:23:35,720 --> 00:23:40,080 Speaker 1: pretty bad at that anyway. Yeah. One of the guys 372 00:23:40,280 --> 00:23:44,719 Speaker 1: leading the effort to rid ketchup of benzoates was Dr 373 00:23:45,000 --> 00:23:50,080 Speaker 1: Harvey Washington Wiley. Oh man, this guy, Yeah, more on 374 00:23:50,160 --> 00:23:52,359 Speaker 1: him in a minute. But he was so passionate about 375 00:23:52,359 --> 00:23:55,600 Speaker 1: this that in eighteen seventy six he joined forces with 376 00:23:55,640 --> 00:24:01,000 Speaker 1: a fella in Pittsburgh named Henry J. Hydes, Yes that Hides, 377 00:24:01,480 --> 00:24:05,159 Speaker 1: who by that time was already making ketchup. He started 378 00:24:05,200 --> 00:24:07,720 Speaker 1: selling the stuff in eighteen seventy one and running H. J. 379 00:24:08,000 --> 00:24:13,000 Speaker 1: Hines Company. He are more likely his chief food scientist GF. 380 00:24:13,040 --> 00:24:17,800 Speaker 1: Mason got the idea to use ripe tomatoes. Previously, they've 381 00:24:17,840 --> 00:24:20,959 Speaker 1: been using green and yellow in hopes that they'd last longer, 382 00:24:21,320 --> 00:24:23,800 Speaker 1: resulting in a brownish type sauce that they would then 383 00:24:23,880 --> 00:24:27,880 Speaker 1: die red um and these red tomatoes they have more pectin. 384 00:24:28,480 --> 00:24:31,040 Speaker 1: He also upped the vinegar and his product, which which 385 00:24:31,080 --> 00:24:34,240 Speaker 1: helped it last longer, and added sugar. He was so 386 00:24:34,440 --> 00:24:37,040 Speaker 1: confident in his product he sold it with the money 387 00:24:37,040 --> 00:24:41,320 Speaker 1: back guarantee. Now that it no longer had preservatives, it 388 00:24:41,359 --> 00:24:44,520 Speaker 1: was seen as sort of a health product again, and 389 00:24:44,600 --> 00:24:48,960 Speaker 1: it was marketed as tomato ketchup. And part of the 390 00:24:49,040 --> 00:24:52,280 Speaker 1: recipe that Mason came up with was really processed, not 391 00:24:52,560 --> 00:24:57,560 Speaker 1: ingredients like clean manufacturing practices and quality control. What's weird, 392 00:24:58,000 --> 00:25:00,240 Speaker 1: but but let's let's back up just a little bit here. 393 00:25:00,520 --> 00:25:04,879 Speaker 1: So Hines had gotten his start bottling and selling horse 394 00:25:04,960 --> 00:25:08,600 Speaker 1: ranish that his mother made a humble business that by 395 00:25:08,640 --> 00:25:12,680 Speaker 1: the nineties had grown into a large food processing firm. 396 00:25:12,720 --> 00:25:14,920 Speaker 1: The story goes around that time he got the idea 397 00:25:15,000 --> 00:25:20,000 Speaker 1: to market Hines fifty seven varieties matchup from a sign 398 00:25:20,000 --> 00:25:22,919 Speaker 1: in New York City advertising twenty one varieties of shoes, 399 00:25:23,520 --> 00:25:25,120 Speaker 1: and he thought that adding a number was a cool 400 00:25:25,160 --> 00:25:27,800 Speaker 1: idea and that fifty seven was a cool number, possibly 401 00:25:28,240 --> 00:25:31,280 Speaker 1: because it combined his favorite number five with his wife's 402 00:25:31,320 --> 00:25:35,200 Speaker 1: favorite number seven. Okay, although, to be fair, when he 403 00:25:35,240 --> 00:25:38,760 Speaker 1: first started marketing at the company already produced over sixty products, 404 00:25:38,760 --> 00:25:42,359 Speaker 1: so there were certainly enough varieties to count. Most of 405 00:25:42,359 --> 00:25:43,920 Speaker 1: it wasn't types of catchup though. It was like rice 406 00:25:43,960 --> 00:25:46,520 Speaker 1: flakes and olives and pickles and mustard and vinegars and 407 00:25:46,600 --> 00:25:51,160 Speaker 1: stuff like that. Hines seems like he was this legit 408 00:25:51,320 --> 00:25:54,800 Speaker 1: good person who genuinely cared about people's health and welfare 409 00:25:55,440 --> 00:25:58,399 Speaker 1: and about making money, and he managed to turn his 410 00:25:58,520 --> 00:26:02,159 Speaker 1: enthusiasm for that first thing into like a lot of 411 00:26:02,200 --> 00:26:06,080 Speaker 1: that second thing. In the late eighteen hundreds, he was 412 00:26:06,119 --> 00:26:10,120 Speaker 1: giving his factory employees free access to medical and dental care, 413 00:26:10,600 --> 00:26:13,879 Speaker 1: on site emergency care, and life and death insurance. The 414 00:26:13,920 --> 00:26:17,879 Speaker 1: company provided uniforms and laundry service, and washrooms and on 415 00:26:18,040 --> 00:26:21,320 Speaker 1: site manicures to make sure that employees came to the 416 00:26:21,359 --> 00:26:23,760 Speaker 1: line clean. They didn't just get a lunch break. There 417 00:26:23,840 --> 00:26:26,639 Speaker 1: was art in the cafeteria. The Pittsburgh factory had a 418 00:26:26,680 --> 00:26:30,720 Speaker 1: swimming pool, a gymnasium, and a rooftop garden. I kind 419 00:26:30,760 --> 00:26:33,640 Speaker 1: of want to bottle ketchup in the eighteen hundreds in Pennsylvania. 420 00:26:33,880 --> 00:26:37,600 Speaker 1: It sounds lovely, right and Hines what was marketing this? 421 00:26:38,240 --> 00:26:41,199 Speaker 1: He He opened his factories to public tours. He sold 422 00:26:41,200 --> 00:26:45,000 Speaker 1: his products in clear glass bottles. He hired traveling salesman 423 00:26:45,040 --> 00:26:48,520 Speaker 1: to display Hines products in local grocery stores like on China, 424 00:26:48,760 --> 00:26:52,679 Speaker 1: with fine linen and a spouse. The quality of these foods. 425 00:26:52,680 --> 00:26:57,440 Speaker 1: They were more expensive, but they were purer and amidst 426 00:26:57,440 --> 00:27:00,240 Speaker 1: all of this, Dr Wiley, who by the end of 427 00:27:00,280 --> 00:27:03,359 Speaker 1: the century was the chief chemist at the Federal Bureau 428 00:27:03,400 --> 00:27:08,200 Speaker 1: of Chemistry, was on this public campaign to bring pure 429 00:27:08,280 --> 00:27:12,600 Speaker 1: foods to the public by regulating the ever increasingly industrial 430 00:27:13,080 --> 00:27:19,040 Speaker 1: food industry. He hired a poison squad that apparently voluntarily 431 00:27:19,440 --> 00:27:22,280 Speaker 1: ate whatever he gave them to help him prove that 432 00:27:22,400 --> 00:27:26,280 Speaker 1: highly processed foods made under unsanitary conditions were bad for 433 00:27:26,280 --> 00:27:32,400 Speaker 1: your health. Oh wow, they volunteered apparently, Yeah, government employees. 434 00:27:32,480 --> 00:27:36,199 Speaker 1: Good times. Uh. He went on speaking tours railing against 435 00:27:36,240 --> 00:27:40,639 Speaker 1: big business cost cutters as the hosts of Satan, and 436 00:27:40,840 --> 00:27:44,480 Speaker 1: promoting a pure food act as necessary for the survival 437 00:27:44,600 --> 00:27:48,959 Speaker 1: of the human race. He had quite a rhetoric. The 438 00:27:48,960 --> 00:27:52,440 Speaker 1: public and perhaps especially religious folks connected with the larger 439 00:27:52,480 --> 00:27:58,120 Speaker 1: temperance movement loved it. They were super into this, apparently 440 00:27:58,200 --> 00:28:00,720 Speaker 1: to to get then President Teddy rose Belt on board. 441 00:28:00,960 --> 00:28:04,480 Speaker 1: He pointed to fillers being used in Scotch, so you know, 442 00:28:04,600 --> 00:28:14,080 Speaker 1: whatever works. And Hines was also all about it, you know, like, 443 00:28:14,600 --> 00:28:17,240 Speaker 1: oh man, you want to pass some laws demanding sanitary 444 00:28:17,320 --> 00:28:22,200 Speaker 1: manufacturing conditions, come at me, bro I'm ready. The company 445 00:28:22,240 --> 00:28:25,440 Speaker 1: was already a leader there and would nothing but profit 446 00:28:25,520 --> 00:28:30,080 Speaker 1: at forcing their competitors to start shaping up. Hines's son, Howard, 447 00:28:30,080 --> 00:28:31,960 Speaker 1: who by that time was working in the company, was 448 00:28:32,040 --> 00:28:35,960 Speaker 1: quoted as telling Roosevelt that such laws would inspire a 449 00:28:36,040 --> 00:28:39,600 Speaker 1: confidence in commercially prepared foods, and as my company would 450 00:28:39,600 --> 00:28:42,160 Speaker 1: get its full share of the larger business in helping 451 00:28:42,160 --> 00:28:46,760 Speaker 1: the industry, we should be helping ourselves. Mm hmmm. And 452 00:28:46,880 --> 00:28:51,400 Speaker 1: then Upton Sinclair's The Jungle came out, yeah, in February 453 00:28:51,400 --> 00:28:55,680 Speaker 1: of and all all of this kind of like simmering 454 00:28:56,240 --> 00:29:00,640 Speaker 1: upset at all of the malpractice going on in the 455 00:29:00,640 --> 00:29:04,800 Speaker 1: food manufacturing industry came to a boil. The Pure Food 456 00:29:04,840 --> 00:29:07,360 Speaker 1: and Drug Act would be passed in June of that year. 457 00:29:08,000 --> 00:29:11,840 Speaker 1: It enforced proper labeling of ingredients on packaging and paved 458 00:29:11,880 --> 00:29:15,000 Speaker 1: the way for the Food and Drug Administration to be created. 459 00:29:15,320 --> 00:29:20,640 Speaker 1: It's astounding ketchup ketchup um. And after this, ketch ups 460 00:29:20,640 --> 00:29:25,520 Speaker 1: popularity really increased, especially after the American Civil War Merchants 461 00:29:25,560 --> 00:29:30,240 Speaker 1: Review named ketchup the sauce of sauces in the New 462 00:29:30,320 --> 00:29:34,040 Speaker 1: York Tribune named ketch up the national condiment of eighteen 463 00:29:34,560 --> 00:29:38,520 Speaker 1: six quote on every table in the land, and Hines 464 00:29:38,720 --> 00:29:41,800 Speaker 1: really cornered the market. Five million bottles sold by nineteen 465 00:29:41,800 --> 00:29:45,480 Speaker 1: o five. By nineteen o eight, they'd sold two point 466 00:29:45,520 --> 00:29:49,360 Speaker 1: five million dollars worth. According to Hines, to separate himself 467 00:29:49,400 --> 00:29:52,040 Speaker 1: from his confeditors, he chose the spelling ketchup, as they 468 00:29:52,040 --> 00:29:54,720 Speaker 1: mentioned at the top, instead of Catsup. The more and 469 00:29:54,760 --> 00:29:58,080 Speaker 1: more ketchup people bought from stores, the less and less 470 00:29:58,120 --> 00:30:02,600 Speaker 1: recipes for it appeared in cook Hinz company was pouring 471 00:30:02,640 --> 00:30:07,920 Speaker 1: money into morality based ketchup advertising after that Pure Food 472 00:30:07,920 --> 00:30:10,640 Speaker 1: and Drug Act passed, and that's part of how they 473 00:30:10,720 --> 00:30:13,880 Speaker 1: started making so much more money. UH. One ad read 474 00:30:14,040 --> 00:30:16,440 Speaker 1: you can avoid the danger of drugged food by getting 475 00:30:16,520 --> 00:30:21,120 Speaker 1: Hines pure food products. Uh. Some ads apparently suggested that 476 00:30:21,160 --> 00:30:24,120 Speaker 1: the government was going to start confiscating any foods that 477 00:30:24,160 --> 00:30:27,280 Speaker 1: contained preservatives, so you know, grocers should start replacing their 478 00:30:27,320 --> 00:30:31,040 Speaker 1: stock with Hines products. Stat whoa that was? That was 479 00:30:31,080 --> 00:30:36,080 Speaker 1: not true. Then in the nineteen thirties, Hines Company began 480 00:30:36,200 --> 00:30:40,160 Speaker 1: tomato breeding programs to create hybrids that were sturdier and 481 00:30:40,240 --> 00:30:45,239 Speaker 1: more prolific, and this would become huge, huge, Like by 482 00:30:45,280 --> 00:30:48,400 Speaker 1: the nineties, they had started commercially selling seeds, and hind 483 00:30:48,480 --> 00:30:52,840 Speaker 1: Seed became the market leader in tomato seeds. They started 484 00:30:52,840 --> 00:30:57,040 Speaker 1: out looking for disease resistant tomatoes, but the research capacity 485 00:30:57,200 --> 00:31:00,000 Speaker 1: that they set up let them flow with all kinds 486 00:31:00,040 --> 00:31:04,040 Speaker 1: of different marketing changes over the next few decades. For example, 487 00:31:04,120 --> 00:31:08,360 Speaker 1: in nineteen sixty five, mechanical tomato harvesters became available, which 488 00:31:08,360 --> 00:31:11,120 Speaker 1: would greatly reduce the time and cost of picking tomatoes 489 00:31:11,360 --> 00:31:14,200 Speaker 1: if you had a crop that could withstand the force 490 00:31:14,280 --> 00:31:17,600 Speaker 1: of the machine a little bit rougher than a human picker. 491 00:31:18,160 --> 00:31:23,280 Speaker 1: So Hines developed that crop. These days, they developed hundreds 492 00:31:23,320 --> 00:31:26,360 Speaker 1: of new tomato varieties every year and choose a few 493 00:31:26,440 --> 00:31:32,320 Speaker 1: to advance on. Wow. Well, uh, speaking of Wow and 494 00:31:32,440 --> 00:31:37,280 Speaker 1: Nixon made headlines in sixteen not sixteen and nineteen sixty nine. 495 00:31:37,640 --> 00:31:41,360 Speaker 1: It came out that his breakfast of choice was cottage 496 00:31:41,440 --> 00:31:45,160 Speaker 1: cheese and ketchup. And when I read that, I made 497 00:31:45,160 --> 00:31:49,040 Speaker 1: a very loud, audible sound of disgust that drew worry 498 00:31:49,240 --> 00:31:54,400 Speaker 1: from my nearby co workers. It's not the worst thing 499 00:31:54,400 --> 00:31:57,600 Speaker 1: I've ever thought of, but I don't like thinking about it. No, 500 00:31:57,680 --> 00:32:01,400 Speaker 1: it's just not a pleasant image or taste sensation in 501 00:32:01,440 --> 00:32:05,520 Speaker 1: my brain. Let's move on. Individual ketchup backets came on 502 00:32:05,600 --> 00:32:09,800 Speaker 1: the scene in nineteen Two years later, in nineteen seventy, 503 00:32:09,920 --> 00:32:14,360 Speaker 1: the thirty two ounce bottle is introduced. By the nineteen eighties, 504 00:32:14,520 --> 00:32:16,920 Speaker 1: ketchup is the butt of a joke in pulp fiction 505 00:32:17,480 --> 00:32:20,960 Speaker 1: and the source of letters of advice to and landers. 506 00:32:21,000 --> 00:32:24,160 Speaker 1: My husband is eating too much ketchup by where he's uncultured. 507 00:32:24,800 --> 00:32:26,680 Speaker 1: I did read it, and I got kind of a 508 00:32:26,760 --> 00:32:30,840 Speaker 1: laugh out of it. And under Reagan, the US government 509 00:32:30,880 --> 00:32:34,880 Speaker 1: attempted to get ketchup classified as a vegetable to meet 510 00:32:34,920 --> 00:32:39,040 Speaker 1: the vegetable component of school lunch requirements. Hi, yeah, YEAHI 511 00:32:39,840 --> 00:32:43,360 Speaker 1: The plastic squeeze bottle came out in nineteen eighties three. 512 00:32:43,960 --> 00:32:48,840 Speaker 1: There are innovations ongoing, some were successful than others. In 513 00:32:49,000 --> 00:32:51,760 Speaker 1: two thousand, there was a green Ketchup and pink and 514 00:32:52,040 --> 00:32:55,640 Speaker 1: blue and teal and orange and purple, and in two 515 00:32:55,640 --> 00:32:59,080 Speaker 1: thousand two, the upside down Ketchup bottle. Those upside down 516 00:32:59,080 --> 00:33:03,440 Speaker 1: bottles are quick with a specially designed silicone valve with 517 00:33:03,440 --> 00:33:05,520 Speaker 1: slits arranged at right angles to each other so that 518 00:33:05,560 --> 00:33:08,040 Speaker 1: they part with pressure with a squeeze of the bottle 519 00:33:08,200 --> 00:33:11,560 Speaker 1: and seal back up when relaxed. Keep your Ketchup fresher. 520 00:33:11,880 --> 00:33:18,160 Speaker 1: Oh And then, in amidst public concerns about corn syrups 521 00:33:18,200 --> 00:33:21,680 Speaker 1: pervasive use as a sweetener, both Hines and other leading 522 00:33:21,720 --> 00:33:26,200 Speaker 1: brand Hunts started offering ketchups sweetened with sugar instead of 523 00:33:26,240 --> 00:33:29,720 Speaker 1: high frucdose corn syrup. Hunts replaced high frucdose corn syrup 524 00:33:29,760 --> 00:33:32,840 Speaker 1: across their entire line of ketchups, while Hines introduced a 525 00:33:32,920 --> 00:33:37,600 Speaker 1: ketchup called Simply Hines, which had reduced sodium and replaced 526 00:33:37,760 --> 00:33:40,640 Speaker 1: the corn syrup. And according to research, albeit from the 527 00:33:40,680 --> 00:33:43,120 Speaker 1: corn industry, this is a good case study about how 528 00:33:43,120 --> 00:33:46,200 Speaker 1: consumers care more about the amount of added sweeteners and 529 00:33:46,200 --> 00:33:50,160 Speaker 1: a product overall than than what kind of sweeteners being used. 530 00:33:50,560 --> 00:33:52,560 Speaker 1: But sales numbers do appear to bear that out, and 531 00:33:52,640 --> 00:33:55,360 Speaker 1: Hunts eventually went back to using high frucdose corn syrup 532 00:33:55,400 --> 00:33:59,280 Speaker 1: after a dip in sales. Huh. Hines meanwhile, put extra 533 00:33:59,320 --> 00:34:02,680 Speaker 1: money into that breeding research and development to build a 534 00:34:02,800 --> 00:34:09,040 Speaker 1: sweeter tomato and reduce dependence on corn syrup overall. Huh. 535 00:34:09,040 --> 00:34:18,239 Speaker 1: That's very interesting catchup? Who knew? Uh? That is our 536 00:34:18,600 --> 00:34:23,640 Speaker 1: history portion. But ketchup has more surprises for us in 537 00:34:23,680 --> 00:34:27,719 Speaker 1: a science bit, and more about that after one last 538 00:34:27,760 --> 00:34:40,560 Speaker 1: quick break for a word from our sponsor, and we're back, 539 00:34:40,960 --> 00:34:47,560 Speaker 1: Thank you sponsor. Okay, Lauren, let's talk about non Newtonian fluids. 540 00:34:48,600 --> 00:34:50,719 Speaker 1: Is this like non Euclidean geometry? Do I need to 541 00:34:50,719 --> 00:34:54,319 Speaker 1: be scared? Terrified? Oh? Heck, she's very scared. I can 542 00:34:54,360 --> 00:34:57,440 Speaker 1: tell no, it's not scary at all. Uh. As I 543 00:34:57,520 --> 00:35:01,040 Speaker 1: mentioned earlier, the fifty seven part of HINS fifty seven, 544 00:35:01,120 --> 00:35:04,080 Speaker 1: Ketchup is definitely just a just a marketing thing, but 545 00:35:04,160 --> 00:35:07,480 Speaker 1: the placement of the fifty seven label on the bottle 546 00:35:07,800 --> 00:35:10,960 Speaker 1: is absolutely not. And that's because ketchup is a non 547 00:35:11,120 --> 00:35:16,400 Speaker 1: Newtonian fluid. Really, let's unpack that. A Newtonian fluid is 548 00:35:16,480 --> 00:35:20,000 Speaker 1: one that has a viscosity, a thickness, or a resistance 549 00:35:20,000 --> 00:35:24,840 Speaker 1: to flowing related only to its temperature. Water and oil 550 00:35:24,920 --> 00:35:29,000 Speaker 1: are Newtonian fluids. Uh you know, pressure and non heat 551 00:35:29,040 --> 00:35:32,160 Speaker 1: related agitation don't affect the rate of which they flow. 552 00:35:32,760 --> 00:35:35,640 Speaker 1: So like, no matter how hard you shake water, it 553 00:35:35,640 --> 00:35:39,120 Speaker 1: always flows the same way, right right right. This has 554 00:35:39,200 --> 00:35:42,000 Speaker 1: nothing to do with density, mind you. Like honey is 555 00:35:42,239 --> 00:35:45,320 Speaker 1: both more dense and more viscous than water. It takes 556 00:35:45,360 --> 00:35:48,160 Speaker 1: longer to pour and it's also heavier. It'll it'll sink 557 00:35:48,160 --> 00:35:51,440 Speaker 1: and tea or something like that. But think of cream. 558 00:35:51,480 --> 00:35:54,840 Speaker 1: It takes longer to pour than water, so it's more viscous, 559 00:35:54,920 --> 00:35:59,680 Speaker 1: but it would also float on top of water anyway. 560 00:36:00,080 --> 00:36:04,840 Speaker 1: Unlike water and other Newtonian fluids, non Newtonian fluids are 561 00:36:04,880 --> 00:36:10,680 Speaker 1: affected by pressure and agitation. Think about quicksand or Okay, 562 00:36:10,719 --> 00:36:14,120 Speaker 1: maybe you've never really thought about quicksand, but it's about 563 00:36:14,160 --> 00:36:17,080 Speaker 1: twice as dense as you are, meaning that you can 564 00:36:17,120 --> 00:36:19,560 Speaker 1: float on top of it, but only if you don't struggle. 565 00:36:20,040 --> 00:36:22,600 Speaker 1: If you struggle in quicksand, you agitate it and it 566 00:36:22,680 --> 00:36:26,200 Speaker 1: makes it less viscous and you'll sink. That is why 567 00:36:26,239 --> 00:36:28,759 Speaker 1: you should always stay calm and move slowly should you 568 00:36:28,800 --> 00:36:32,759 Speaker 1: get trapped in quicksand Survival tip of the episode you 569 00:36:33,280 --> 00:36:37,120 Speaker 1: here on food stuff exactly where you expect to get 570 00:36:37,120 --> 00:36:41,840 Speaker 1: your quicksand survival tips. You should also stay calm and 571 00:36:41,880 --> 00:36:44,759 Speaker 1: move slowly if you ever get trapped in toothpaste or 572 00:36:44,840 --> 00:36:47,600 Speaker 1: catch up. More practically, though, you can put this to 573 00:36:47,760 --> 00:36:49,719 Speaker 1: use when you're trying to get catchup out of a 574 00:36:49,719 --> 00:36:53,600 Speaker 1: glass bottle. Uh, it's so viscous that it gets jammed 575 00:36:53,680 --> 00:36:58,040 Speaker 1: up at the neck. But by applying agitation sheer stress, 576 00:36:58,120 --> 00:37:00,520 Speaker 1: that is, to the ketchup at the neck, you can 577 00:37:00,560 --> 00:37:03,400 Speaker 1: make it less viscous and it will flow faster. And 578 00:37:03,440 --> 00:37:05,400 Speaker 1: you can do that by just tapping the neck of 579 00:37:05,440 --> 00:37:08,400 Speaker 1: the bottle right on that fifty seven label, or if 580 00:37:08,400 --> 00:37:10,799 Speaker 1: you're using different brands, sort of like midway up the 581 00:37:10,880 --> 00:37:13,720 Speaker 1: glass neck, tapping it at the bottom of the bottle 582 00:37:14,120 --> 00:37:16,759 Speaker 1: does not work because that only affects the viscosity of 583 00:37:16,760 --> 00:37:18,960 Speaker 1: the ketchup at the bottom of the bottle, which is 584 00:37:19,000 --> 00:37:22,239 Speaker 1: not where the problem is, right, And yet that's what 585 00:37:22,320 --> 00:37:25,360 Speaker 1: almost all of us do. Yeah, it seems it seems illogical. 586 00:37:25,400 --> 00:37:28,480 Speaker 1: It does, doesn't it. Nope, not logical at all, according 587 00:37:28,520 --> 00:37:34,839 Speaker 1: to non Newtonian fluid physics, I say it again, catchup. Um. 588 00:37:35,000 --> 00:37:38,400 Speaker 1: You may also have seen videos online about how you 589 00:37:38,440 --> 00:37:42,279 Speaker 1: can use ketchup to clean or polish things, particularly on 590 00:37:42,360 --> 00:37:45,400 Speaker 1: objects that are metal because of the acidity and the 591 00:37:45,440 --> 00:37:48,360 Speaker 1: tomatoes and the vinegars. From the things I read, because 592 00:37:48,440 --> 00:37:51,359 Speaker 1: I have never tried this, it can clean pots and 593 00:37:51,400 --> 00:37:54,480 Speaker 1: pans and minutes. It can remove the tarnish off copper. 594 00:37:55,000 --> 00:37:58,880 Speaker 1: It's good for polishing brass and steel shining cars. And 595 00:37:59,239 --> 00:38:02,200 Speaker 1: I do kind of want to try it because for me, 596 00:38:03,880 --> 00:38:06,600 Speaker 1: putting ketchup on something, it's gonna make it worse. But 597 00:38:06,840 --> 00:38:09,879 Speaker 1: I believe that it is true. Um. I think they'll 598 00:38:09,880 --> 00:38:12,959 Speaker 1: I'll start really small with like a penny. Yeah, maybe 599 00:38:13,000 --> 00:38:16,400 Speaker 1: not like an antique or anything like my my cousin's 600 00:38:16,520 --> 00:38:19,200 Speaker 1: very nice car or something. Oh yeah, probably not that. No, 601 00:38:19,480 --> 00:38:23,560 Speaker 1: I just put ketchup on your car. It's gonna be fine. Um. 602 00:38:23,600 --> 00:38:26,319 Speaker 1: And if you want to make it, it's relatively easy 603 00:38:26,360 --> 00:38:29,520 Speaker 1: to make and to customize to your own taste, should 604 00:38:29,560 --> 00:38:33,520 Speaker 1: you be interested. The consistency is a little tricky to imitate, 605 00:38:33,960 --> 00:38:36,080 Speaker 1: but it's totally worth your while if you're a ketchup 606 00:38:36,120 --> 00:38:40,120 Speaker 1: fan and recipes abound online or worth worth your while, 607 00:38:40,120 --> 00:38:42,480 Speaker 1: I don't know. I I was talking with a with 608 00:38:42,520 --> 00:38:45,960 Speaker 1: a food industry friend about this before we came in here, 609 00:38:46,040 --> 00:38:47,759 Speaker 1: not immediately before we came in, and it's not like 610 00:38:47,840 --> 00:38:50,959 Speaker 1: hiding in the office. But there's a little bit of 611 00:38:50,960 --> 00:38:53,759 Speaker 1: of an argument in the food industry about whether or 612 00:38:53,760 --> 00:38:56,080 Speaker 1: not one should make their own house catch up. I 613 00:38:56,160 --> 00:38:58,279 Speaker 1: have heard that yet, because yeah, because the flavor of 614 00:38:58,360 --> 00:39:03,279 Speaker 1: ketchup is so when people ask times yeah, and so 615 00:39:03,360 --> 00:39:06,040 Speaker 1: anything else is kind of I mean, it can be delightful, yes, 616 00:39:06,160 --> 00:39:08,520 Speaker 1: but it's like, oh, this doesn't taste like ketchup, and 617 00:39:08,560 --> 00:39:10,520 Speaker 1: that's a lot of people's experiences, I think making it 618 00:39:10,560 --> 00:39:12,680 Speaker 1: at home, they're like, well, this is nice, but right. 619 00:39:13,320 --> 00:39:15,880 Speaker 1: I definitely think that in restaurants you are running a 620 00:39:16,000 --> 00:39:20,839 Speaker 1: risk if you don't offer also bottled ketchup, because people 621 00:39:20,880 --> 00:39:23,000 Speaker 1: will be angry that they're not getting what they what 622 00:39:23,120 --> 00:39:27,400 Speaker 1: they think of ketchup as um. But yeah, like I've 623 00:39:27,440 --> 00:39:31,000 Speaker 1: made it once and all I did was add like more, 624 00:39:31,360 --> 00:39:34,799 Speaker 1: I made it spici here and I liked it. But yeah, 625 00:39:35,000 --> 00:39:38,600 Speaker 1: if you're looking for hins like that sweet ketchup, you're 626 00:39:38,600 --> 00:39:41,440 Speaker 1: never gonna get it. Yeah, just buy it, just buy it. 627 00:39:41,600 --> 00:39:43,720 Speaker 1: That's why all the recipes, like we said, they started 628 00:39:43,760 --> 00:39:46,319 Speaker 1: disappearing out of the recipe books because people were like, 629 00:39:46,480 --> 00:39:48,920 Speaker 1: I want this thing and I can't do it, so 630 00:39:48,920 --> 00:39:52,480 Speaker 1: so even try al Ever, don't let that discourage you. 631 00:39:52,480 --> 00:39:54,720 Speaker 1: Should you want to try a different type of ketchup, 632 00:39:55,080 --> 00:39:58,360 Speaker 1: especially something like banana ketchup. Yeah, I know, I'm very 633 00:39:58,680 --> 00:40:03,640 Speaker 1: I really want to try that. Yeah, that's our catchup episode. Yes, 634 00:40:03,719 --> 00:40:11,040 Speaker 1: and that brings us to listeners. We really need to 635 00:40:11,080 --> 00:40:13,319 Speaker 1: record that one day because we all including Bill, and 636 00:40:13,320 --> 00:40:17,439 Speaker 1: we do like a hand motion look off in a direction. Yeah, 637 00:40:17,719 --> 00:40:20,480 Speaker 1: Dylan did really good muppet arms. Yeah, this one. It's 638 00:40:20,600 --> 00:40:23,799 Speaker 1: very exciting. Yeah, it is exciting, he wrote about our 639 00:40:23,800 --> 00:40:27,120 Speaker 1: cupcakes episode. I worked at a typical East Coast dinner 640 00:40:27,200 --> 00:40:29,400 Speaker 1: for a couple of years in college, and we always 641 00:40:29,400 --> 00:40:32,839 Speaker 1: had muffins, which I was like, why who would pick 642 00:40:32,880 --> 00:40:35,760 Speaker 1: a muffin? Well, I had an order for a muffin 643 00:40:35,800 --> 00:40:37,520 Speaker 1: and I found out that you can grill them on 644 00:40:37,600 --> 00:40:41,399 Speaker 1: the flat top, which makes any muffin amazing. The cooks 645 00:40:41,440 --> 00:40:43,560 Speaker 1: would slice it down the middle, spread on some butter, 646 00:40:43,640 --> 00:40:45,839 Speaker 1: and lay them down onto the hot flat top and 647 00:40:45,880 --> 00:40:48,800 Speaker 1: cover them for a couple of minutes. What you get 648 00:40:49,120 --> 00:40:51,720 Speaker 1: is a warmed up muffin that now has a crispy, 649 00:40:51,800 --> 00:40:55,080 Speaker 1: savory kind of French toast side to it. Listeners can 650 00:40:55,120 --> 00:40:57,000 Speaker 1: do it at home with a good hot pan on 651 00:40:57,160 --> 00:41:01,120 Speaker 1: snowtop two. Definitely elevates the muffin game aim and great 652 00:41:01,160 --> 00:41:02,919 Speaker 1: for the day olds you probably don't want to eat 653 00:41:03,040 --> 00:41:06,360 Speaker 1: by themselves. That sounds really good. I want to do 654 00:41:06,400 --> 00:41:09,000 Speaker 1: that right now. I gotta say I've appreciated everyone who's 655 00:41:09,000 --> 00:41:13,440 Speaker 1: written in about Team Muffin or Team Cupcakes. It's been excellent. 656 00:41:14,960 --> 00:41:18,839 Speaker 1: Christie wrote, just listened to your banana episode. I don't 657 00:41:18,840 --> 00:41:22,319 Speaker 1: know how true it is, but my husband, who has 658 00:41:22,360 --> 00:41:24,719 Speaker 1: worked on boats most of his life, once told me 659 00:41:24,800 --> 00:41:27,160 Speaker 1: that bananas were bad luck on ships because of the 660 00:41:27,200 --> 00:41:30,439 Speaker 1: ethylene gas they omit while ripening. When stored in large 661 00:41:30,440 --> 00:41:33,720 Speaker 1: amounts in small spaces, this does not make a great combo. 662 00:41:33,880 --> 00:41:36,040 Speaker 1: If the bananas are kept with other fruits or veggies, 663 00:41:36,120 --> 00:41:38,719 Speaker 1: the gas causes them to ripen too quickly. This is 664 00:41:38,760 --> 00:41:40,840 Speaker 1: also why you can put a bunch of unripe bananas 665 00:41:40,840 --> 00:41:44,120 Speaker 1: in a paper bag to help them ripen faster. True story. Also, 666 00:41:44,200 --> 00:41:47,520 Speaker 1: banana bunches like to house bugs, spiders, et cetera, which 667 00:41:47,520 --> 00:41:50,640 Speaker 1: are incredibly hard to get rid of on vessels. Fun 668 00:41:50,719 --> 00:41:53,239 Speaker 1: ish fact. We used to work on private yachts, and 669 00:41:53,280 --> 00:41:55,480 Speaker 1: when we got supplies, if it came in a cardboard 670 00:41:55,640 --> 00:41:58,600 Speaker 1: cardboard box, it had to be unloaded before coming on 671 00:41:58,600 --> 00:42:01,719 Speaker 1: board because roaches and other bugs like to lay eggs 672 00:42:01,760 --> 00:42:05,200 Speaker 1: in the corrugated cardboard. This maybe where the crabbers and 673 00:42:05,200 --> 00:42:10,520 Speaker 1: fisherman got the superstition of bananas are bad on boats. Yeah, 674 00:42:10,640 --> 00:42:14,160 Speaker 1: I could see that, absolutely. No, I certainly I don't 675 00:42:14,200 --> 00:42:18,560 Speaker 1: want any of those things. And um also thank you 676 00:42:18,680 --> 00:42:22,680 Speaker 1: Christie for my landlord wants. Um gave me a bit 677 00:42:22,680 --> 00:42:25,439 Speaker 1: of a slap on the wrist for keeping around too 678 00:42:25,440 --> 00:42:29,160 Speaker 1: many cardboard boxes. He said cockroaches like to lay eggs 679 00:42:29,160 --> 00:42:31,880 Speaker 1: on them, and I was kind of like, really, but 680 00:42:32,960 --> 00:42:36,040 Speaker 1: it seems that at least he didn't just make it 681 00:42:36,160 --> 00:42:40,160 Speaker 1: up as I suspected. I hope you're not listening, but 682 00:42:40,200 --> 00:42:44,160 Speaker 1: if you are, hello, Landlord. I did get rid of 683 00:42:44,200 --> 00:42:46,959 Speaker 1: the boxes. Yeah, we'll see you're doing such a good job. 684 00:42:47,080 --> 00:42:51,960 Speaker 1: I did. I absolutely did. Oh boy. Anyway, that brings 685 00:42:52,040 --> 00:42:55,440 Speaker 1: us to the end of this episode. But if you 686 00:42:55,520 --> 00:42:58,000 Speaker 1: would like to write them and think thanks to both 687 00:42:58,000 --> 00:43:00,319 Speaker 1: of them for writing you can. Our email is food 688 00:43:00,360 --> 00:43:02,960 Speaker 1: Stuff at how stuff works dot com, where also on 689 00:43:03,080 --> 00:43:06,279 Speaker 1: social media you can find us on Twitter and Facebook 690 00:43:06,360 --> 00:43:09,399 Speaker 1: at food Stuff h s W and on Instagram at 691 00:43:09,640 --> 00:43:13,719 Speaker 1: food Stuff. Thank you so much to our amazing producer, 692 00:43:13,840 --> 00:43:17,120 Speaker 1: Dylan Fagan, and to you for listening, and we hope 693 00:43:17,120 --> 00:43:20,640 Speaker 1: that lots more good things are coming your way