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Speaker 1: Hello, and welcome to save our production of iHeart Radio.

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Speaker 2: I'm Annie Red and I'm Lauren Vogelbaum, and today we

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Speaker 2: have an episode for you about turmeric.

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Speaker 1: Yes, which we discussed. I have been mispronouncing my entire life.

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Speaker 1: I have left out that are been spelling my entire life.

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Speaker 2: The first not turmeric. It is turmeric, turmeric, turmic.

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Speaker 1: We're gonna try our best. We're gonna try our best.

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Speaker 1: You know, it's always the one. Do you think you

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Speaker 1: know that twists the knife? Yeah? Was there any particular

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

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Speaker 2: Oh, and there could have been. I think I was

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Speaker 2: looking for a spice And this one has been on

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Speaker 2: our list for a long time because I haven't wanted

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Speaker 2: to tackle it because it's a little bit intensive and

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Speaker 2: I've forgot that and did not give myself enough time

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Speaker 2: to research. And that's why this episode is going up

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Speaker 2: a little bit late. So here we are, Here we are.

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Speaker 1: Yeah. I feel like that's the twenty twenty four so far.

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Speaker 1: I'm like, oh, yeah, oh yeah, this one's a lot.

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Speaker 2: Yeah.

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Speaker 1: I was ambitious. Well look where it got me. Well,

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Speaker 1: here we are now, Yes, And you can see our

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Speaker 1: past episode on spices perhaps saffron.

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Speaker 2: Specifically ginger Yeah, yeah, other rhizomes with sabi, I don't know.

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Speaker 1: M Yes, I do use turmeric pretty often, but I

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Speaker 1: don't even a specific It's usually kind of like I'm

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Speaker 1: feeling it, like I'm like this, I think it'll go

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Speaker 1: good here. I don't have like one thing that stands

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Speaker 1: out okay, this one.

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Speaker 2: I use it very little to none, to be honest,

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Speaker 2: I've just never really gotten a hang for like what

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Speaker 2: I want to put it in. But but after doing

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Speaker 2: this reading and like reading a bunch of different recipes

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Speaker 2: from around the world for different dishes that incorporated, I'm like, well,

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Speaker 2: I should put it in more things like why aren't

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Speaker 2: I let's go.

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Speaker 1: Let's go, let's be ambitious about this.

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Speaker 3: Lam Yes, oh, don't say that, Laura, No, No.

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Speaker 1: Sole episode is just be trying to talk about.

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Speaker 3: Well.

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Speaker 1: Okay, I guess that brings us to right question. Yes, turmeric.

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Speaker 2: Well, turmeric is a type of spice made from the

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Speaker 2: fresh or dried and powdered underground stem of the turmeric plant.

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Speaker 2: It grows these these fleshy underground stems, called rhizomes, as

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Speaker 2: a source of nutrition for itself. But sucker, we like

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Speaker 2: eating them too, because because it's got this like lovely, warm, bitter, earthy, peppery,

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Speaker 2: citrusy sort of flavor. These rhizomes have a thin brownish

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Speaker 2: skin encasing a bright yellow orange flesh that's juicy and

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Speaker 2: like crunchy tough when it's raw, but is often processed

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Speaker 2: into a dried ground powder. It's used in both of

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Speaker 2: those formats to add gentle, bright heat to soups and stews,

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Speaker 2: and the powder format often shows up in mostly savory

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Speaker 2: spice blends like curries for all kinds of additional applications

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Speaker 2: like like rubs and marinades and sauces. Both are also

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Speaker 2: popular in beverages from cold juices to hot herbal teas

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Speaker 2: and beyond, and can be used in sweet applications like

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Speaker 2: drinks or baked goods. Turmeric is sometimes also used more

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Speaker 2: as a coloring than is a flavoring because of that

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Speaker 2: really vivid orange yellow kind of color. It's like it's

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Speaker 2: like if Ginger had a sibling that was way more

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Speaker 2: outwardly wild, but like actually more mellow once you get

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Speaker 2: to know him. You know. Uh, It's like if that

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Speaker 2: if that specific kind of glowing orange sunset, that that's

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Speaker 2: just simmering on the edge of the horizon. It's like

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Speaker 2: if that type of sunset had a flavor.

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Speaker 1: Hmm, you paint a picture, line, you paint a picture. Okay.

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Speaker 2: So turmeric is a member of the ginger family, and

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Speaker 2: its botanical name is a kirkma longa. Sure there are

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Speaker 2: about one hundred wild and or alternate species in the

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Speaker 2: same genus that are also sometimes used as turmeric is used.

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Speaker 2: Scientists like to argue about the taxonomy, which I always love.

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Speaker 2: I love reading taxonomical articles where they're like, well, but

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Speaker 2: really we should think about and I'm like, yes, we should.

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Speaker 1: So cool.

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Speaker 2: Anyway, it is a tropical plant that grows these fleshy,

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Speaker 2: bulbous rhizomes underground, running horizontally, and then more secondary rhizomes

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Speaker 2: will grow down off of those, like like weird knobby fingers.

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Speaker 2: From those rhizomes, the true roots shoot down, and then

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Speaker 2: above ground pseudostems will shoot up. Meanwhile, more horizontal rhizomes

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Speaker 2: will shoot off to the sides. And that is actually

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Speaker 2: the only way that turmeric reproduces.

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Speaker 1: It does not.

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Speaker 2: Create viable seeds. Yeah yeah right. Those above ground pseudostems

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Speaker 2: will grow large, oblong pointed green leaves really pretty up

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Speaker 2: to about three feet tall, that's around a meter or so,

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Speaker 2: and some will grow these clusters of flowers that are

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Speaker 2: in sort of like a cob or a cone shape,

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Speaker 2: in shades of white, with either like green, yellow, or

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Speaker 2: pink to purple coloration. Though they don't flower consistently because

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Speaker 2: that's not how they spread. They don't really need to,

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Speaker 2: so they're like, yeah, hecket. The nubs on the rhizome

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Speaker 2: itself are where from either those pseudostems shot up or

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Speaker 2: where it was like thinking about sending up new ones.

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Speaker 2: The whole plant is edible. The leaves are used as

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Speaker 2: a leafy green addition to soups and stews, and apparently

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Speaker 2: have like a sort of grassy mint tart flavor.

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Speaker 1: Yeah.

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Speaker 2: They're also used as wrappers to steam other foods in

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Speaker 2: and can be pickled. During my reading, I ran across

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Speaker 2: a recipe for Malaysian style rendang that uses turmeric leaves,

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Speaker 2: and I was like, ooh, all right, Yeah. The flowers

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Speaker 2: apparently have like a sweet scent and a mild sort

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Speaker 2: of peppery flavor and a real like delicate crispness to them.

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Speaker 2: They're often used in salads or sauces or are steamed

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Speaker 2: with rice to add their flavor to the rice. I know, right,

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Speaker 2: I had never even thought about eating heck and turmeric flowers,

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Speaker 2: and now I really want to. I've never gotten my

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Speaker 2: ginger plant to flour either. I oh oh no, Now

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Speaker 2: I'm like, but I could eat ginger flowers.

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Speaker 1: What okay? Okay? Turmeric?

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Speaker 2: Yeah, the star of the show here really is that rhizome.

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Speaker 2: They are themselves pretty sturdy to transport, though they go

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Speaker 2: dormant during cold temperatures and otherwise unideal growing conditions, but

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Speaker 2: will often start sprouting new roots and stems once they

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Speaker 2: get back to a favorable condition type of place. The

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Speaker 2: rhizome can be sliced or grated fresh into whatever application

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Speaker 2: you like, or once ground and dried, it'll I mean,

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Speaker 2: you know, it'll dull a little bit over time, but

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Speaker 2: basically keep really well. So as a food, it is

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Speaker 2: used in curries all over the world, and lots of

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Speaker 2: other foods from the Indian subcontinent and nearby regions, but

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Speaker 2: you know, kind of everywhere. It lends a depth of

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Speaker 2: flavor to things, a sort of mildly bitter, peppery.

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Speaker 1: Earthy spice.

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Speaker 2: Yeah, some of The compounds responsible for that flavor are

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Speaker 2: called termerons, named after the plant. As a dye, it

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Speaker 2: can be used to create these beautiful shades of yellow

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Speaker 2: or yellow orange in both homemade foods like steamed rice

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Speaker 2: or pickles, or in processed foods like check the ingredient

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Speaker 2: label of essentially anything that is yellow, from mustard to

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Speaker 2: mac and cheese. If it's yellow, there's a decent chance

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Speaker 2: that turmeric is in it. It is also used to

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Speaker 2: create edible or inedible dyes and paints, and in textiles,

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Speaker 2: sometimes with religious or other cultural significance. For example, in

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Speaker 2: some sects of Buddhism, turmeric might be used to dye

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Speaker 2: cloth for monk's robes, or in some Hindu cultures it

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Speaker 2: might be used to dye ceremonial wearables or festive throwing

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Speaker 2: powders for weddings for the former and various holidays like

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Speaker 2: Holy for the latter. The color is pH sensitive. It

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Speaker 2: will turn red in very alkaline conditions, and the red

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Speaker 2: format of it is used for similar applications. It's also

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Speaker 2: sometimes used in like litmus test strips. So fun ostensibly

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Speaker 2: a food show. Here we are, I will say that

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Speaker 2: the coloration of turmeric will totally stain your skin, your

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Speaker 2: cook wear, your clothing, and linens. You can try wearing

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Speaker 2: gloves when working with fresh turmeric, or or like rubbing

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Speaker 2: down your wooden cooking utensils with cooking oil before using

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Speaker 2: them with a turmeric mix. But once you get it

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Speaker 2: in your in your linens. I am not a laundry expert.

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Speaker 2: You ask the Internet about that one, I'm not. I'm

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Speaker 2: not even gonna try.

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Speaker 1: You air out your dirty laundry on the air. Yeah, yeah,

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Speaker 1: here on I will.

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Speaker 2: I haven't tried it for turmeric, but I will say

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Speaker 2: that that frequent sponsor oxy clean.

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Speaker 1: They're not paying me to say this right now.

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Speaker 2: But like it really is heck and effective on most

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Speaker 2: things that I throw at it anyway.

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Speaker 1: H again ostensibly a food show. Yeah, well what about

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Speaker 1: the nutrition? Hoof? Hoof?

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Speaker 2: Okay, let me start by saying that that oof. If

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Speaker 2: you have not been to the aforementioned Internet, turmeric has

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Speaker 2: had like a very popular moment in the sun as

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Speaker 2: a cure all for everything that everyone wants to tell

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Speaker 2: you about and possibly sell you. That is why I

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Speaker 2: am sighing right now. I will say, Okay, as with

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Speaker 2: many spices, you are generally not eating enough turmeric for

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Speaker 2: it to have any kind of major nutritive effect in

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Speaker 2: your system. In that it provides a lot of flavor

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Speaker 2: and color bang for for a low caloric buck. It's

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Speaker 2: a really great addition to foods and drinks to make

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Speaker 2: them more fun. Yeah, all right, but let's let's dip

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Speaker 2: into those health claims just a little bit deeper. So

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Speaker 2: historically and modernly, turmeric has been used for all dang

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Speaker 2: kinds of potential health benefits. Now, turmeric gets its color

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Speaker 2: from compounds called kircuminoids, yes, named after the genus. The

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Speaker 2: main one is called curcumen, and kurcumin has been shown

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Speaker 2: to have various useful effects, mostly in lab research that is,

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Speaker 2: not in living creatures, that is, studies in vitro, but

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Speaker 2: occasionally in human or other animal subjects. It can be antimicrobial, antioxidant,

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Speaker 2: anti inflammatory, and anti cancer. Unfortunately, kurcumen also is not

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Speaker 2: very bioavailable when you ingest it, meaning that that our

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Speaker 2: bodies have a hard time getting to it and using

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Speaker 2: it when we eat it. Researchers are working on ways

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Speaker 2: to improve that, but for right now, basically turmeric and

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Speaker 2: cercumen gives really promising results in the lab in vitro

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Speaker 2: sometimes when applied to animals intravenously, but when we eat it,

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Speaker 2: it just does not last long enough in our bodies

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Speaker 2: to actually get used. So all that being said, if

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Speaker 2: you enjoy it, if it makes you feel better, go

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Speaker 2: on ahead, do yeah, eat that thing, drink that golden latte.

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Speaker 1: I want you to.

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Speaker 2: But you know, just like as always, you know, be

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Speaker 2: wary of anyone selling you an expensive cure all and furthermore,

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Speaker 2: taking too much as a supplement is probably going to

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Speaker 2: give you a kidney disorder, so.

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Speaker 1: Don't do that.

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Speaker 2: As with anything save or motto, bodies are complicated. More

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Speaker 2: research is necessary before ingesting a medicinal dose, little anything,

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Speaker 2: you should consult a doctor who is not us.

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Speaker 1: Nope, well we are not that ambitious in this new year. No, No,

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Speaker 1: certainly never.

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Speaker 2: No.

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Speaker 1: Well, we do have a couple numbers for you.

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Speaker 2: We do.

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Speaker 1: India accounts were around seventy five percent of the world's

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Speaker 1: turmeric production.

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Speaker 2: I've read up to eighty percent, but somewhere right around there.

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Speaker 1: Yeah.

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Speaker 3: Yeah.

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Speaker 2: Other major producers do include China, me and mar Nigeria, Bangladesh, Fiji, Peru,

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Speaker 2: and Ethiopia. The United States imports the most, accounting for

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Speaker 2: around a fifth of the total import market value around

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Speaker 2: the world. I don't have a really good number for

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Speaker 2: this one, but I really wanted to mention it because, Okay,

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Speaker 2: I mentioned Holy earlier, but there is another religious festival

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Speaker 2: at this one Hindu temple in like central southeast India

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Speaker 2: in the city Jeijuri, where whenever a new moon falls

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Speaker 2: on a Monday, practitioners come and just dows the temple

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Speaker 2: in turmeric powder, just throwing it all the heck.

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Speaker 1: Over the place.

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Speaker 2: It's it's a big, wild, beautiful celebration, like actual tons

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Speaker 2: of powder are used. From what I can tell, it

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Speaker 2: happens like two or three times a year.

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Speaker 1: Wow. So cool. And sources vary.

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Speaker 2: But I read that the global market for turmeric is

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Speaker 2: worth some four and a half billion dollars a year.

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Speaker 1: Wow. Yeah. Yeah, people are into it and they have

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Speaker 1: been for a while. Oh my heck.

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Speaker 2: Yes, yes, we do have a good bit of history

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Speaker 2: for you, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break.

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Speaker 2: For a word from our sponsors, and we're back. Thank

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Speaker 2: you sponsoring, Oh yes, thank you.

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Speaker 1: Okay. So, turmeric is native to Southern Asia and so

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Speaker 1: Pacific islands, and its history is thousands of years old. Particularly,

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Speaker 1: it has been cultivated for a long time in India,

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Speaker 1: and from there it spread along trade routes and through

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Speaker 1: the travel of monks as well to places like China

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Speaker 1: by seven hundred CE, East Africa by eight hundred CE,

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Speaker 1: West Africa by twelve hundred CE, and then much later

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Speaker 1: to Jamaica in the eighteenth century. More on that in

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Speaker 1: a bit. It also spread to the Middle East and

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Speaker 1: eventually Europe, and pretty early on people discovered the process

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Speaker 1: of boiling and drying the rhizomes or the underground stems,

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Speaker 1: and then grinding them into this powder. Yes, so throughout

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Speaker 1: much of its history in India for at least four thousand,

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Speaker 1: five hundred years, based on residue found on pots in

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Speaker 1: the area. I love when we get this kind of

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Speaker 1: like archaeological archeological evidence. Yes, it has been used as

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Speaker 1: a culinary spice, but also medicinally and in religious ceremonies.

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Speaker 1: By five hundred BCE, it was integrated as an integral

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Speaker 1: part of the Aravedic medicine, which is different podcasts, but

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Speaker 1: essentially this is an ancient system of natural healing. That

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Speaker 1: was developed and practiced in India, so it was a

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Speaker 1: big part of that, and turmeric was believed to alleviate

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Speaker 1: all kinds of ailments inhaling. The smoke as it burned

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Speaker 1: was thought to act as a decongestant. As a decongestant,

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Speaker 1: the juice used to treat bruises and cuts, the paste

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Speaker 1: was a treatment for a whole range of skin conditions,

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Speaker 1: including things like chicken pox, and that's really just like

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Speaker 1: the tip of the ice per.

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Speaker 2: Yes.

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Speaker 1: Literature from the time boasted over one hundred medicinal uses

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Speaker 1: for turmeric, and on top of that, it was used

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Speaker 1: as a dye for clothing or things like that, and

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Speaker 1: in many cultures the color was viewed as.

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Speaker 2: Symbolic, sure symbolic for all kinds of different things. In

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Speaker 2: Hindu cultures it is some time associated specifically with prosperity, fertility,

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Speaker 2: and sort of general good luck. It was also one

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Speaker 2: of the plants brought to the Hawaiian Islands with one

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Speaker 2: of the waves of Polynesian canoe immigration and became revered

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Speaker 2: there for its flavor and color as well.

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Speaker 1: And going back to China, places like China also had

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Speaker 1: extensive medicinal uses for it. Allegedly Marco Polo wrote about

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Speaker 1: turmeric and its likeness to saffron in twelve AIGHTCE. Through

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Speaker 1: colonization and globalization, turmeric was introduced to the West in

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Speaker 1: the fifteen hundreds.

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Speaker 2: Which brings us to how no one is sure at

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Speaker 2: all how we got the English word turmeric. The sort

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Speaker 2: of romantic story is that it comes from this French

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Speaker 2: via Latin tera merita, meaning meritorious or worthy earth. But

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Speaker 2: some et homology point to an Arabic name for it, Kirkham,

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Speaker 2: and think that turmeric was like a folk etymology corruption

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Speaker 2: of that word. Kirkham is definitely where we got the

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Speaker 2: genus name from, though that's sort of confusing too, because

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Speaker 2: Kirkham has also been used as a word for saffron.

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Speaker 2: It seems it seems that in a bunch of different

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Speaker 2: languages throughout history, the name for turmeric has either been

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Speaker 2: the same word as the color yellow okay, or it's

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Speaker 2: been a sort of a like a phrase meaning not

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Speaker 2: quite saffron. The true entry of tera into the picture

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Speaker 2: might have, in fact been from a Portuguese name for

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Speaker 2: turmeric that basically meant to like dirt saffron, so.

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Speaker 1: Any or turmeric always getting compared just saffron and know.

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Speaker 2: Right, like, come on, they're both real nice, They're both

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Speaker 2: real nice.

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Speaker 1: They are is this is this reigniting your desire for

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Speaker 1: an etymology show, Laura, Oh y, yes, turn right, oh.

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Speaker 2: No oh no, this this is a shortened version. I

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Speaker 2: found an entire an entire academic paper about the etymology

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Speaker 2: of turmeric, and it made me so happy.

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Speaker 1: I love it. A lot of times when I see

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Speaker 1: those etymological notes, I'm like, I'll let Lauren, it'll give

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Speaker 1: her some joy. And it's complicated for me.

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Speaker 2: So.

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Speaker 1: Yeah, yes, anyway, all right, anyway. So many early English

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Speaker 1: publications indicated a fascination with the color of turmeric. Specifically,

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Speaker 1: an herbal from sixteen ninety four mentioned that the English

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Speaker 1: believed it to be novel and perhaps even weird, and

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Speaker 1: a part of this, given the writings at the time,

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Speaker 1: was rooted in sort of a racist exoticism. I'm like ooh,

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Speaker 1: and that when used culinarily, it acted as a marker

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Speaker 1: to differentiate those dishes as not traditional English should because

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Speaker 1: the color was clear. Sure, European recipes from this time

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Speaker 1: indicate that it was not infrequently used more for color

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Speaker 1: than for flavor. Again, Hannah glasses seventeen forty seven book

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Speaker 1: The Art of Cookery Made Plain and Easy included a

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Speaker 1: recipe for an Indian pickle with turmeric, and a later

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Speaker 1: edition called for turmeric as an ingredient in Indian curry.

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Speaker 1: Mary Randolph's eighteen thirty one edition of The Virginia Housewife

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Speaker 1: also had a recipe for an Indian curry with turmeric

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Speaker 1: as one of the ingredients. And this is about when

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Speaker 1: commercial curry powders started to become available, and many of

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Speaker 1: the advertisements for them lauded their purported medicinal properties for

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Speaker 1: things like digestion. I can really find more about it

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Speaker 1: than that, other than industrially industrialization powdered form to share,

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Speaker 1: we go yeah, yep, yep.

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Speaker 2: Well. The compound Kerkuemen was first isolated in eighteen fifteen.

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Speaker 1: Okay, okay. As people from India immigrated around the world

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Speaker 1: during the nineteenth and twentieth centuries, sometimes against their will,

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Speaker 1: they brought turmeric with them to places like the Caribbean,

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Speaker 1: where it was adopted into the local cuisine and sometimes

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Speaker 1: used medicinally. And as you alluded to Lauren at the top,

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Speaker 1: in the US, turmeric is having its superfood health food

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Speaker 1: moment has been for a couple of years in my experience,

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Speaker 1: especially in like a tea form or other beverage form

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Speaker 1: like a golden latte.

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Speaker 2: Right, which is yeah, yeah yeah, which is a which

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Speaker 2: which I mentioned earlier and then did not explain if

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Speaker 2: you have not heard of this, it's milk or often

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Speaker 2: coconut milk steeped with turmeric.

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Speaker 1: Yes, yes, it has been incorporated into a lot of

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Speaker 1: health foods, but the popularity came with the price. At

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Speaker 1: twenty seventeen study led by an environmental researcher found widespread

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Speaker 1: lead contamination and turmeric purchased in stores. And this is

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Speaker 1: because to meet demand, some producers have started adding the

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Speaker 1: industrial paint pigment chromate to give turmeric that vibrant color.

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Speaker 1: Fadeed't have enough or if they're cutting it with something else.

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Speaker 1: The study primarily looked at samples being sold in the US,

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Speaker 1: but found some being sold in Bangladesh as well. Yeah yeah, yep.

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Speaker 1: And the practice goes back to at least the nineteen eighties,

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Speaker 1: when a massive flood left a lot of Bangladesh's turmeric

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Speaker 1: dull in color and everybody really wanted that vibrant turmeric.

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Speaker 1: The producers added in some chromates, which we've talked about

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Speaker 1: before with mac and cheese. I believe Sharon talked about

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Speaker 1: the sort of adding and of something that is not

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Speaker 1: the thing to get the color that you expect. Yeah. Yes,

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Speaker 1: so that's unfortunate because you know, number one, you don't

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Speaker 1: want that. No, No, that's bad. Number two, if it's

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Speaker 1: you think you're doing a healthy thing, and then that's

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Speaker 1: not the case because you're being misled by producers, that's

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Speaker 1: not good either. And then I would assume that a

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Speaker 1: lot of the people behind behind it are not getting

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Speaker 1: any of the profits, are not being paid for this

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Speaker 1: loss of due to flood turmer crop. So it's not good.

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Speaker 2: But here we are, Yeah, still increasingly popular and hopefully

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Speaker 2: hopefully some regulatory services people will clean up their acts.

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Speaker 1: Hopefully. Yeah, just need more ambition to you. You're right,

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Speaker 1: you're right.

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Speaker 2: We all need to be just a little bit more ambitious.

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Speaker 1: Yeah, that's right.

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Speaker 2: Okay, all right, Well you got me on that one, Reese.

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Speaker 1: I don't know if I did, but I'll accept the wind.

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Speaker 1: I'll accept the wind. Listeners. If you have any turmeric

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Speaker 1: recipes ways that you use it, we would love to

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Speaker 1: hear from you, but I think that's what we have

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Speaker 1: to say about turmeric for now. It is, it is.

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Speaker 2: We do already have some listener mail for you, though,

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Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break for

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Speaker 2: a word from our sponsors.

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

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Speaker 1: we're back with listeners like a sunset. Yeah. Oh, I

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Speaker 1: love this person so short, but it's a brief but

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Speaker 1: chilling message and we needed to share. Christine wrote, we

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Speaker 1: are getting a new US fast food chain looking to

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Speaker 1: move into Australia, Chuck E Cheese. I am officially scared

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Speaker 1: indoor message you should be. Yeah, yeah, see, I love

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Speaker 1: There's so much of our job that is like kind

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Speaker 1: of bizarre and funny to me. But one of the

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Speaker 1: things is once you research something, you get a lot

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Speaker 1: of updates about it. I get a lot of updates

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Speaker 1: about check E Cheese. And from what I understand, they've

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Speaker 1: gotten rid. We talked about it in the episode, but

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Speaker 1: from what I understand, they've completely gotten rid of the animatronics,

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Speaker 1: in part hilariously due to five nights at Freddy's, which

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Speaker 1: I love. That is great. We don't need kids being

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Speaker 1: scared these things.

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Speaker 2: They were scared before that video game.

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Speaker 1: I promise they were.

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Speaker 2: Yes, I speak from a personal experience.

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Speaker 1: I yep, it was unsettling. But now, Christine, I mean,

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Speaker 1: I'm not saying you need to go to Chuck E Cheese,

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Speaker 1: but if you get any other news or updates about

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Speaker 1: the Chuck E Cheese in Australia, we're counting on you.

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Speaker 2: I I need to know everything about this. This is

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Speaker 2: very important to me.

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Speaker 1: As well.

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Speaker 2: How I mean, is Australia really ready for an anthropomorphic

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Speaker 2: mouse that skateboarding, that skateboards and loves pizza?

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Speaker 1: I think they might be.

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Speaker 2: Is it the best place for that mouse? I don't know,

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Speaker 2: I feel all let us.

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Speaker 1: Pullee. Oh okay.

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Speaker 2: Laurie wrote regarding funny stories on regional foods that we

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Speaker 2: in western Pennsylvania Pittsburgh area just assume were standard everywhere.

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Speaker 2: A woman from the area was invited to a wedding

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Speaker 2: of friends in the South. She said she would help

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Speaker 2: out with cookies. The family assumed a few cookies to

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Speaker 2: stock on while decorating for the wedding, or in the

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Speaker 2: room with the bride and bridesmaids to get ready the

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Speaker 2: woman and her daughter baked for days. Every possible area

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Speaker 2: of the motorhome had boxes and containers of cookies. The

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Speaker 2: bride's family was flabbergasted. They had no idea what to

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Speaker 2: do with so many cookies, and the venue was not

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Speaker 2: set up with a space traysed tables for the cookies,

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Speaker 2: nor were their plans for cookie plates for guests to use.

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Speaker 2: Second story involves chicken salad. In western Pennsylvania. Your chicken

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Speaker 2: or steak salad has the normal lettuce, veggies, meat, and cheese,

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Speaker 2: but also has French fries. My sister in law was

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Speaker 2: traveling and ordered a chicken salad. It's brought out to

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00:28:25,640 --> 00:28:28,479
Speaker 2: her and she instantly asks the waitress where her fries are.

434
00:28:29,160 --> 00:28:32,119
Speaker 2: The waitress said she didn't order fries. My sister in

435
00:28:32,200 --> 00:28:36,280
Speaker 2: law said she ordered a chicken salad. The waitress said yeah.

436
00:28:37,720 --> 00:28:41,440
Speaker 2: They were both so confused. Now, when traveling, my sister

437
00:28:41,600 --> 00:28:44,400
Speaker 2: in law specifically asks if it comes with fries, and

438
00:28:44,640 --> 00:28:47,880
Speaker 2: if not, orders a side of fries on the salad.

439
00:28:50,400 --> 00:28:51,360
Speaker 1: That's amazing.

440
00:28:51,440 --> 00:28:56,880
Speaker 2: This entire fries on salads and sandwiches thing is fascinating

441
00:28:56,960 --> 00:28:57,160
Speaker 2: to me.

442
00:28:57,400 --> 00:28:59,840
Speaker 1: I love it. It's like such a specific thing.

443
00:29:00,560 --> 00:29:03,520
Speaker 2: My family lived in Ohio and in Pennsylvania for a

444
00:29:03,520 --> 00:29:05,600
Speaker 2: few years when I was growing up. At one point

445
00:29:06,280 --> 00:29:09,760
Speaker 2: Dad was working in the hotel restaurant industry and was

446
00:29:09,840 --> 00:29:13,240
Speaker 2: traveling a lot for that, so he traveled around western

447
00:29:13,280 --> 00:29:15,760
Speaker 2: Pennsylvania quite a bit and really got a taste for

448
00:29:15,840 --> 00:29:18,400
Speaker 2: the fries on a sandwich kind of situation, to the

449
00:29:18,480 --> 00:29:22,320
Speaker 2: point that decades later, when we were living in South Florida,

450
00:29:22,440 --> 00:29:24,080
Speaker 2: he was living in South Florida. I went to visit

451
00:29:24,160 --> 00:29:26,160
Speaker 2: him and he was like, I have to take you

452
00:29:26,320 --> 00:29:28,800
Speaker 2: to this deli. I was like, what's so cool about

453
00:29:28,800 --> 00:29:31,400
Speaker 2: the deli? He was like, they put fries on the sandwiches.

454
00:29:35,840 --> 00:29:38,040
Speaker 1: It was like a forty minute drive out to the beach.

455
00:29:38,160 --> 00:29:46,520
Speaker 1: He was so psyched. It was really I love this

456
00:29:46,960 --> 00:29:50,840
Speaker 1: so much because you know, if you told me chicken salad,

457
00:29:50,920 --> 00:29:53,840
Speaker 1: I'm not envisioning fries at all. There's this is the

458
00:29:53,920 --> 00:29:58,640
Speaker 1: first time I've heard of it. I think it's probably delicious.

459
00:29:58,920 --> 00:30:00,240
Speaker 1: Oh yeah, oh yea yeah.

460
00:30:00,400 --> 00:30:03,200
Speaker 2: There are very few things that honestly, like like deep

461
00:30:03,240 --> 00:30:06,800
Speaker 2: fried potatoes don't improve at a certain point, like.

462
00:30:08,640 --> 00:30:15,240
Speaker 1: Right, oh absolutely, And I just love like I hope

463
00:30:15,240 --> 00:30:17,360
Speaker 1: that The waitress later was like, you know what I

464
00:30:17,360 --> 00:30:20,680
Speaker 1: should try that, but I would be I would be

465
00:30:20,720 --> 00:30:29,120
Speaker 1: flummoxed as well. What are you talking about? I love

466
00:30:29,200 --> 00:30:32,240
Speaker 1: it so much. And then the thing with the cookies

467
00:30:32,360 --> 00:30:32,840
Speaker 1: is great too.

468
00:30:33,160 --> 00:30:37,000
Speaker 2: Yeah, that's such a good, so sweet, oh goodness, that

469
00:30:37,200 --> 00:30:39,200
Speaker 2: is very very endearing.

470
00:30:40,960 --> 00:30:44,400
Speaker 1: And I just adore so much. Again, like we we

471
00:30:44,520 --> 00:30:47,080
Speaker 1: come from these different places, we have these different experiences.

472
00:30:47,120 --> 00:30:49,240
Speaker 1: If you say cookies to me, I'm envisioning a certain

473
00:30:49,280 --> 00:30:55,040
Speaker 1: amount yeah, ties. To someone else, they're visioning a different amount,

474
00:30:55,160 --> 00:31:01,600
Speaker 1: a confusing amount of cookies to you. Yes, yes, yes, hopefully.

475
00:31:01,680 --> 00:31:08,080
Speaker 1: Though I love these like, I find them very very cute.

476
00:31:08,120 --> 00:31:11,080
Speaker 1: It's kind of like differences in our regions. Oh yeah,

477
00:31:11,120 --> 00:31:14,600
Speaker 1: that we assume our universities. Yeah, because they're like well

478
00:31:14,720 --> 00:31:15,720
Speaker 1: everywhere where I'm from.

479
00:31:16,680 --> 00:31:17,080
Speaker 3: Mm hmm.

480
00:31:17,520 --> 00:31:21,160
Speaker 1: Yeah. If I say I'm making cookies, you better be ready.

481
00:31:22,520 --> 00:31:27,640
Speaker 1: I love it. Oh well. Thank you so much to

482
00:31:27,760 --> 00:31:30,520
Speaker 1: both of those listeners for writing in. If you would

483
00:31:30,560 --> 00:31:33,080
Speaker 1: like to write to us, you can our emails hello

484
00:31:33,200 --> 00:31:35,680
Speaker 1: at savorpod dot com. And we're also in social media.

485
00:31:35,720 --> 00:31:38,479
Speaker 2: You can find us on Twitter, Facebook, and Instagram at

486
00:31:38,680 --> 00:31:40,480
Speaker 2: saver pod and we do hope to hear from you.

487
00:31:41,040 --> 00:31:44,240
Speaker 2: Savor is production of iHeartRadio. For more podcasts my heart Radio,

488
00:31:44,400 --> 00:31:47,480
Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

489
00:31:47,560 --> 00:31:50,040
Speaker 2: you listen to your favorite shows. Thanks as always to

490
00:31:50,080 --> 00:31:53,000
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

491
00:31:53,040 --> 00:31:54,480
Speaker 2: you for listening, and we hope that lots of more

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00:31:54,520 --> 00:31:55,720
Speaker 2: good things are coming your way.