1 00:00:08,520 --> 00:00:10,680 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,760 --> 00:00:13,119 Speaker 1: I'm any Rees and I'm Lauren bog Obam and today 3 00:00:13,160 --> 00:00:16,759 Speaker 1: we have an episode for you about Keenela. We do 4 00:00:17,040 --> 00:00:20,360 Speaker 1: we do oh And I just just want to say 5 00:00:20,440 --> 00:00:23,680 Speaker 1: sometimes when we do these intros, Laura knows, I always 6 00:00:23,680 --> 00:00:26,880 Speaker 1: pointed myself like, this is who I am. I almost 7 00:00:26,920 --> 00:00:29,480 Speaker 1: forgot my name, so it sounded like I was stumbling 8 00:00:29,520 --> 00:00:32,160 Speaker 1: of it. I was like, oh my god, what's the name. 9 00:00:32,520 --> 00:00:36,360 Speaker 1: What's like that episode of SpongeBob where he he becomes 10 00:00:36,360 --> 00:00:37,920 Speaker 1: only a waiter and he forgets his name and the 11 00:00:37,920 --> 00:00:40,840 Speaker 1: guys like, what's your name, great waiter, and it goes 12 00:00:40,880 --> 00:00:43,959 Speaker 1: into his brain and they're like, what's the name. It's 13 00:00:43,960 --> 00:00:47,760 Speaker 1: all these little Spongebobs to exemplify the brain and everything 14 00:00:47,760 --> 00:00:51,400 Speaker 1: catches on fire. That's what essentially just happened to me. Um, 15 00:00:51,400 --> 00:00:55,080 Speaker 1: But it's all okay, it is, It is all okay, um. 16 00:00:55,120 --> 00:00:57,200 Speaker 1: I and I and I know I know that it 17 00:00:57,240 --> 00:00:59,680 Speaker 1: can be you know, sometimes switching from your from your 18 00:00:59,720 --> 00:01:02,120 Speaker 1: smith to your stuff. Mom never told you intro to 19 00:01:02,400 --> 00:01:08,200 Speaker 1: your Savor intro can trip you up a little bit. Yes, yes, Um, 20 00:01:08,240 --> 00:01:11,280 Speaker 1: it's amazing. I stopped writing out because I write out 21 00:01:11,319 --> 00:01:12,959 Speaker 1: that line every time, even though I should know it 22 00:01:13,240 --> 00:01:16,360 Speaker 1: the entry, the opening line, it's I used to write 23 00:01:16,360 --> 00:01:19,039 Speaker 1: out my name because I would have that struggle. But 24 00:01:19,160 --> 00:01:22,679 Speaker 1: I thought i'd passed it. Apparently I have apparently not 25 00:01:22,800 --> 00:01:27,000 Speaker 1: apparently not. That's fine, that's fine. I and and full disclosure, 26 00:01:27,120 --> 00:01:28,920 Speaker 1: like like Annie is not alone in this this I 27 00:01:29,160 --> 00:01:32,520 Speaker 1: I when I do that outro spiel, y'all, like I 28 00:01:32,560 --> 00:01:35,520 Speaker 1: have to do it like with my eyes closed. Frequently 29 00:01:35,680 --> 00:01:39,120 Speaker 1: I forget what order it goes in I sometimes I 30 00:01:39,240 --> 00:01:42,080 Speaker 1: say it the way that I say it in brain stuff. 31 00:01:42,280 --> 00:01:45,839 Speaker 1: I forget our producer's names all the time. I it's 32 00:01:48,680 --> 00:01:51,120 Speaker 1: thank goodness for our producers because they make us sound 33 00:01:51,200 --> 00:01:56,760 Speaker 1: like we don't know. Yes, oh my goodness. I I 34 00:01:57,080 --> 00:02:00,040 Speaker 1: four serious. Um. Our producers are the best team and 35 00:02:00,160 --> 00:02:03,440 Speaker 1: people on the entire planet. And also they make us 36 00:02:03,440 --> 00:02:13,800 Speaker 1: sound good. Yes um, but yeah, I do love quinoa. UM. 37 00:02:13,840 --> 00:02:16,560 Speaker 1: I recently just had some and it was so so 38 00:02:16,560 --> 00:02:20,639 Speaker 1: so good. I love to like crunch the texture of it. M. 39 00:02:21,400 --> 00:02:25,080 Speaker 1: I used to make this um stuffed baked acorn squash 40 00:02:25,160 --> 00:02:27,800 Speaker 1: with goat cheese, cranberries and chema, and it was so good. 41 00:02:28,440 --> 00:02:32,200 Speaker 1: It was like full um and yeah, I used to 42 00:02:32,200 --> 00:02:34,960 Speaker 1: make pretty good Queenma burgers and those were delicious. I 43 00:02:34,960 --> 00:02:37,360 Speaker 1: say used to make because I don't make Cheenma that 44 00:02:37,480 --> 00:02:41,800 Speaker 1: often anymore. Um, but I used to use it all 45 00:02:42,240 --> 00:02:44,440 Speaker 1: the time. Yeah. Yeah, me too. I went through a 46 00:02:44,480 --> 00:02:47,040 Speaker 1: pretty big like kind of yeah yeah, just like just 47 00:02:47,080 --> 00:02:51,959 Speaker 1: like grain bowl face um and gosh, yes, there's some 48 00:02:52,040 --> 00:02:58,640 Speaker 1: cheese in there, maybe some arugla, yes, squash or root vegetables, 49 00:02:58,680 --> 00:03:03,320 Speaker 1: I don't know, yeah, stuff that yeah. I mean, I 50 00:03:03,400 --> 00:03:08,680 Speaker 1: believe several people have requested this one. Um for some reason, 51 00:03:09,000 --> 00:03:11,400 Speaker 1: both Lauren and I thought we had already done it. 52 00:03:11,600 --> 00:03:15,000 Speaker 1: But yep, I think it's because we we started an 53 00:03:15,000 --> 00:03:19,600 Speaker 1: outline like two years ago and then really yeah, because 54 00:03:19,600 --> 00:03:22,640 Speaker 1: I eventually deleted it. It felt like like when you 55 00:03:22,680 --> 00:03:25,560 Speaker 1: have something on your board like whisp whishpiration or whatever 56 00:03:25,600 --> 00:03:28,160 Speaker 1: that's called. You keep telling yourself like, one day, I'm 57 00:03:28,160 --> 00:03:31,000 Speaker 1: going to do this. It felt like that because the 58 00:03:31,200 --> 00:03:34,440 Speaker 1: years so I deleted it. Yeah. Yeah, well they're they're 59 00:03:34,520 --> 00:03:36,760 Speaker 1: okay that that that explains it or a little bit 60 00:03:36,840 --> 00:03:38,200 Speaker 1: or I mean, and I know that I've talked about 61 00:03:38,200 --> 00:03:41,680 Speaker 1: it on other shows as well, so I'm I'm not sure, 62 00:03:41,880 --> 00:03:44,000 Speaker 1: but but no, no, I had to, Like, I looked 63 00:03:44,040 --> 00:03:47,520 Speaker 1: in our like giant document of everything we've ever done, 64 00:03:47,840 --> 00:03:50,720 Speaker 1: and I still wasn't convinced that I just hadn't recorded 65 00:03:50,720 --> 00:03:54,080 Speaker 1: it in that giant document. So I was like on 66 00:03:54,080 --> 00:04:01,040 Speaker 1: on Apple Podcasts, going like, really, yeah, I've That's one 67 00:04:01,040 --> 00:04:05,800 Speaker 1: of the dangers of being a long running shows sometimes 68 00:04:05,840 --> 00:04:08,400 Speaker 1: you keep track of those things. I would it would 69 00:04:08,400 --> 00:04:11,600 Speaker 1: be hilarious if a long lost episode came out and 70 00:04:11,640 --> 00:04:17,640 Speaker 1: we were both, oh, yeah, I'm like weird, and then 71 00:04:17,680 --> 00:04:21,800 Speaker 1: we could compare them. Okay, well, I I guess that 72 00:04:21,800 --> 00:04:30,039 Speaker 1: should bring us to our question quina. What is it? Well, 73 00:04:30,600 --> 00:04:33,680 Speaker 1: quinoa is a type of seed that's often used as 74 00:04:33,720 --> 00:04:38,160 Speaker 1: a grain because when cooked, it resembles broken rice or 75 00:04:38,200 --> 00:04:41,359 Speaker 1: like a small form pasta like couscous and size and 76 00:04:41,480 --> 00:04:44,800 Speaker 1: shape and texture and color kind of um with maybe 77 00:04:44,839 --> 00:04:47,000 Speaker 1: just a little bit more of a nutty and or 78 00:04:47,080 --> 00:04:50,680 Speaker 1: bitter flavor profile than like a wheat pasta or or 79 00:04:50,960 --> 00:04:54,160 Speaker 1: or a white rice would have. So yeah, quinoa is 80 00:04:54,200 --> 00:04:57,080 Speaker 1: a is a grass adjacent type of plant that will 81 00:04:57,120 --> 00:05:02,039 Speaker 1: put off these these tiny, dry paper fruits that each 82 00:05:02,080 --> 00:05:05,800 Speaker 1: contain a single relatively large seed. So the fruit, which 83 00:05:05,839 --> 00:05:07,920 Speaker 1: is which is basically a hole at that point is 84 00:05:08,160 --> 00:05:11,520 Speaker 1: removed and what we get in the store is UM 85 00:05:11,680 --> 00:05:15,160 Speaker 1: is just the seeds. These are these little flattish circles, 86 00:05:15,200 --> 00:05:18,120 Speaker 1: pretty tiny, creamy white to yellow to red to black 87 00:05:18,160 --> 00:05:22,080 Speaker 1: in color UM with a darker thread usually wrapped around 88 00:05:22,360 --> 00:05:25,479 Speaker 1: the circumference UM. And that darker thread is a wee 89 00:05:25,560 --> 00:05:30,960 Speaker 1: little embryo of potential root and potential leaves. You can 90 00:05:31,160 --> 00:05:35,400 Speaker 1: germinate uncooked canoa to see this potential little plant bit 91 00:05:35,400 --> 00:05:37,320 Speaker 1: in action. If you want to, you can just dampen 92 00:05:37,360 --> 00:05:39,239 Speaker 1: the seeds, spread them out on a wet paper towel, 93 00:05:39,680 --> 00:05:42,320 Speaker 1: loosely cover them in like a clear glass or plastic 94 00:05:42,320 --> 00:05:45,040 Speaker 1: container until they start to sprout. Then I mean, if 95 00:05:45,040 --> 00:05:47,080 Speaker 1: you want to keep growing them, you can uncover them 96 00:05:47,080 --> 00:05:50,520 Speaker 1: to give them sunlight. That's so cool, I know, right, 97 00:05:50,680 --> 00:05:56,040 Speaker 1: I've never tried this, and now I really want to. Yeah. 98 00:05:56,120 --> 00:05:59,880 Speaker 1: During during processing UM, these seeds will be washed to 99 00:06:00,160 --> 00:06:03,360 Speaker 1: remove some compounds that the plant has evolved to to 100 00:06:03,520 --> 00:06:06,520 Speaker 1: code its seed with to prevent herbivoys and microbes from 101 00:06:06,520 --> 00:06:10,480 Speaker 1: eating them. Um. They're called saponins or sappenin's. I didn't 102 00:06:10,480 --> 00:06:13,360 Speaker 1: look up the pronunciation, so they're um. But yeah, they 103 00:06:13,440 --> 00:06:15,039 Speaker 1: taste better and can cause a little bit of like 104 00:06:15,080 --> 00:06:20,680 Speaker 1: digestive upset in humans. UM, potential leftover sappening compounds are 105 00:06:20,720 --> 00:06:25,840 Speaker 1: are why it is recommended that you rinse quinoa before cooking. Oh. 106 00:06:27,080 --> 00:06:31,760 Speaker 1: The botanical name is Chena podium quinoa. It's related to 107 00:06:31,800 --> 00:06:35,320 Speaker 1: stuff like spinach, beets and charred um in a branch 108 00:06:35,440 --> 00:06:41,760 Speaker 1: of the amaranth family. And yes, podium means goose foot. No, 109 00:06:42,000 --> 00:06:45,400 Speaker 1: I'm not sure why. I don't. I don't know why 110 00:06:45,440 --> 00:06:50,120 Speaker 1: that is. Is goose foot a thing? Goose goosefoot is 111 00:06:50,120 --> 00:06:54,600 Speaker 1: is the prior family name of of all of these 112 00:06:54,720 --> 00:06:58,760 Speaker 1: related plants UM that are now kind of reclassified as 113 00:06:58,800 --> 00:07:04,200 Speaker 1: part of this larger group UM. And yeah, I there 114 00:07:04,200 --> 00:07:06,200 Speaker 1: there are many things I didn't take the time to 115 00:07:06,240 --> 00:07:09,920 Speaker 1: look up today because I was busy reading like a 116 00:07:10,000 --> 00:07:13,840 Speaker 1: lot of research papers, like more than the usual number 117 00:07:14,400 --> 00:07:17,640 Speaker 1: of research papers, which is fabulous, but also at a 118 00:07:17,640 --> 00:07:21,000 Speaker 1: certain juncture, I was kind of like, Okay, that one's 119 00:07:21,040 --> 00:07:23,560 Speaker 1: not for today. We're going to have to explore goose 120 00:07:23,600 --> 00:07:27,680 Speaker 1: feet later. Well you're we're definitely going to have to 121 00:07:27,720 --> 00:07:31,520 Speaker 1: explore goose feet later. Yeah, yeah, coming back to you 122 00:07:32,080 --> 00:07:38,520 Speaker 1: in our upcoming Shard episode. Oh, I would like to 123 00:07:38,520 --> 00:07:45,440 Speaker 1: know more about shared actually right right goodness. UM. Anyway, 124 00:07:45,680 --> 00:07:48,840 Speaker 1: so plants in this family evolved to be pretty tolerant 125 00:07:48,920 --> 00:07:53,200 Speaker 1: to both high salinity in the soil from like local waterways, 126 00:07:53,320 --> 00:07:57,360 Speaker 1: and also um the possibility of drought, which means that 127 00:07:57,400 --> 00:08:00,280 Speaker 1: they're really good for growing in areas where other ants 128 00:08:00,360 --> 00:08:02,880 Speaker 1: do not like growing. UM and quene one in particular 129 00:08:03,040 --> 00:08:05,960 Speaker 1: is pretty sturdy um and has been adapted for like 130 00:08:06,000 --> 00:08:09,520 Speaker 1: a really impressive number of environments, from like sea level 131 00:08:09,600 --> 00:08:13,240 Speaker 1: Chilean farms to the highlands of the Andes valleys in between. 132 00:08:14,000 --> 00:08:17,400 Speaker 1: It's really cool stuff UM. And yeah, these seeds are 133 00:08:17,480 --> 00:08:20,760 Speaker 1: used for all kinds of things. Um as a side 134 00:08:20,760 --> 00:08:24,040 Speaker 1: dish plane or seasoned as the starchy base of meals 135 00:08:24,080 --> 00:08:28,040 Speaker 1: involving stews or saute's um in pull offs, as a mixing, 136 00:08:28,160 --> 00:08:31,840 Speaker 1: and salads both warm and cold. In soups. You can 137 00:08:31,880 --> 00:08:35,520 Speaker 1: also appare. I didn't know this. You can pop quinoa 138 00:08:35,640 --> 00:08:37,640 Speaker 1: the way that you would popcorn and use it to 139 00:08:37,679 --> 00:08:40,400 Speaker 1: like make like a puffed grain kind of thing. Yeah, 140 00:08:40,640 --> 00:08:42,680 Speaker 1: I didn't know that either, And I kept seeing it 141 00:08:42,679 --> 00:08:44,560 Speaker 1: in the research and I was like, this, you know, 142 00:08:45,400 --> 00:08:49,520 Speaker 1: some kind of it's popcorn, but it's really just like 143 00:08:49,640 --> 00:08:53,000 Speaker 1: quinoa that's flavored like popcorn. Now then I saw that. 144 00:08:53,120 --> 00:08:55,800 Speaker 1: I was like, this could be the whole new world 145 00:08:55,800 --> 00:08:59,679 Speaker 1: for me. Yes, I really I really want to try 146 00:08:59,720 --> 00:09:04,080 Speaker 1: doing that. Um. I'm just cure. I'm just curious. I 147 00:09:04,120 --> 00:09:08,280 Speaker 1: need to know. Okay. Anyway, UM, if you do sprout 148 00:09:08,440 --> 00:09:11,080 Speaker 1: the seeds, the sprouts can be eaten as well, like 149 00:09:11,080 --> 00:09:13,280 Speaker 1: like you would like alfalfa sprouts or something like that. 150 00:09:13,800 --> 00:09:16,360 Speaker 1: The seeds can also be ground into flour and used 151 00:09:16,360 --> 00:09:19,960 Speaker 1: in baked goods um or in a dumplings steamed or fried, 152 00:09:20,200 --> 00:09:24,040 Speaker 1: or to make noodles. Um uh. Quinoa flower is often 153 00:09:24,240 --> 00:09:28,559 Speaker 1: mixed with other flowers or um or will involve the 154 00:09:28,600 --> 00:09:31,280 Speaker 1: careful use of leaveners, as it does not contain gluten, 155 00:09:31,480 --> 00:09:33,480 Speaker 1: so it's not going to bake up quite the same 156 00:09:33,520 --> 00:09:36,400 Speaker 1: way it's like a wheat flower would. Kin was also 157 00:09:36,480 --> 00:09:40,679 Speaker 1: traditionally used in drinks, either ground or macerated. I've only 158 00:09:40,679 --> 00:09:44,440 Speaker 1: read about cold drinks. Um, but anyone with experience here 159 00:09:44,520 --> 00:09:48,680 Speaker 1: please do right in Yes and um and the starches 160 00:09:48,720 --> 00:09:51,600 Speaker 1: in quinoa can also be extracted and used as um 161 00:09:51,840 --> 00:09:56,080 Speaker 1: stabilizers and thickeners, and in not just food, in cosmetics 162 00:09:56,120 --> 00:09:59,520 Speaker 1: and industrial applications like a like for rubber mold release. 163 00:10:00,800 --> 00:10:07,199 Speaker 1: Oh cool, yeah, how interesting go it all over the 164 00:10:07,240 --> 00:10:14,079 Speaker 1: place already. Uh huh well okay, what about the nutrition 165 00:10:14,440 --> 00:10:18,200 Speaker 1: right because we are a food show. Um uh Kinoa 166 00:10:18,360 --> 00:10:23,000 Speaker 1: is pretty good for you, as you have probably been told. Um, 167 00:10:23,080 --> 00:10:25,360 Speaker 1: since it is a seed, it contains all of the 168 00:10:25,440 --> 00:10:28,800 Speaker 1: nutrients that are growing plant would need to get started, 169 00:10:28,840 --> 00:10:32,720 Speaker 1: which hey are similar to what a growing you needs 170 00:10:32,800 --> 00:10:35,520 Speaker 1: just kind of every day. Um. It's got good punches 171 00:10:35,559 --> 00:10:38,559 Speaker 1: of protein and fiber and carbs, a bit of fat, 172 00:10:38,600 --> 00:10:43,680 Speaker 1: a smattering of minerals and other micronutrients. And unlike many plants, um, 173 00:10:43,840 --> 00:10:46,720 Speaker 1: quinoa seeds do contain all of the amino acids that 174 00:10:46,720 --> 00:10:50,280 Speaker 1: our bodies um a cannot make but be need in 175 00:10:50,360 --> 00:10:53,120 Speaker 1: order to do stuff. Um, so it is considered a 176 00:10:53,160 --> 00:10:56,640 Speaker 1: complete protein. Um. It's got a better balance in fact 177 00:10:56,679 --> 00:11:00,160 Speaker 1: of amino acids than wheat, barley or soy. Um has 178 00:11:00,160 --> 00:11:04,160 Speaker 1: more fat than corn, less than soy if you're comparing um. 179 00:11:04,240 --> 00:11:07,040 Speaker 1: So Yeah, overall, quenwa will help fill you up and 180 00:11:07,160 --> 00:11:09,079 Speaker 1: keep you going. Um. You know, pair with a bit 181 00:11:09,080 --> 00:11:11,400 Speaker 1: of fat and a vegetable to like fill a meal 182 00:11:11,440 --> 00:11:15,679 Speaker 1: out and uh and yeah, quenea seeds do not contain 183 00:11:15,920 --> 00:11:19,439 Speaker 1: gluten molecules UM, which helped give it a boost of 184 00:11:19,480 --> 00:11:25,520 Speaker 1: popularity UM in the US in the like like lates 185 00:11:25,520 --> 00:11:33,400 Speaker 1: early right. Yeah, this reminds me with that line from 186 00:11:33,440 --> 00:11:38,439 Speaker 1: the Matrix wh they're eating that like synthetic stuff. He's 187 00:11:38,520 --> 00:11:44,880 Speaker 1: like everything the body needs, you know, sythetic amino acid, 188 00:11:45,200 --> 00:11:52,920 Speaker 1: vitamins and minerals. I so chewy and delicious that that 189 00:11:53,000 --> 00:11:56,400 Speaker 1: stuff looked like slop it did. I don't know why 190 00:11:56,400 --> 00:12:00,960 Speaker 1: I got mad about it? No, no, thank you. Um, 191 00:12:01,000 --> 00:12:05,439 Speaker 1: we do have some numbers for you if we do. Yeah. UM. 192 00:12:05,559 --> 00:12:08,480 Speaker 1: Peru and Bolivia are the leading producers of keenoa, accounting 193 00:12:08,480 --> 00:12:12,559 Speaker 1: for about eighty percent. UM. Production in those two countries 194 00:12:13,040 --> 00:12:19,080 Speaker 1: rose by three hundred percent between nineteen eighty and eleven UM. 195 00:12:19,160 --> 00:12:21,959 Speaker 1: Ecuador is also a major producer, and then the United 196 00:12:22,000 --> 00:12:26,760 Speaker 1: States in China. But yeah, like Peru and Bolivia. Yeah, um. 197 00:12:26,800 --> 00:12:29,360 Speaker 1: But the rise in demand four kema has recently led 198 00:12:29,360 --> 00:12:33,760 Speaker 1: to over seventy countries to try their hand at producing it. Yeah, 199 00:12:34,080 --> 00:12:38,440 Speaker 1: at least nine five as of twenty fifteen UM. And 200 00:12:38,520 --> 00:12:41,480 Speaker 1: this was a real rapid increase. UM. There were eight 201 00:12:41,600 --> 00:12:47,440 Speaker 1: countries growing it in nine, eight forty and seventy five 202 00:12:48,920 --> 00:12:54,920 Speaker 1: and then yeah up to nineteen so wow. Um. Keema 203 00:12:55,000 --> 00:12:59,720 Speaker 1: prices surged by two hundred and two percent from fifteen, 204 00:13:00,200 --> 00:13:03,440 Speaker 1: and from twelve to twenty seventeen, the value of quenema 205 00:13:03,559 --> 00:13:06,800 Speaker 1: exported from Peru jumped from thirty four point five million 206 00:13:06,840 --> 00:13:12,559 Speaker 1: dollars to one d and twenty four million dollars. Yeah, 207 00:13:12,920 --> 00:13:17,880 Speaker 1: so a lot of growth. Yeah yeah yeah. An estimated 208 00:13:17,920 --> 00:13:20,960 Speaker 1: fifty three percent of Olivia's quena exports go to the 209 00:13:21,040 --> 00:13:24,720 Speaker 1: United States. At the same time, Bolivion consumption of keene 210 00:13:24,720 --> 00:13:27,800 Speaker 1: wa increased three times over from two thousand nine to thirteen, 211 00:13:28,000 --> 00:13:30,640 Speaker 1: and from two thousand three to twenty twelve, export sales 212 00:13:30,679 --> 00:13:33,600 Speaker 1: shot up from three point one million dollars to seventy 213 00:13:33,679 --> 00:13:38,360 Speaker 1: five million dollars for that country UM. From two thousand 214 00:13:38,360 --> 00:13:41,480 Speaker 1: eight to twenty ten, prices tripled and then doubled again 215 00:13:41,920 --> 00:13:48,280 Speaker 1: by yeah, and demand increased eighteen times from two thousand 216 00:13:48,280 --> 00:13:56,360 Speaker 1: four to eighteen times. That's wild yeah yeah. Um. In Peru, 217 00:13:56,840 --> 00:14:00,200 Speaker 1: keene one consumption per person was about four point fine 218 00:14:00,360 --> 00:14:03,360 Speaker 1: kilograms in twelve, down from six point oh seven in 219 00:14:03,400 --> 00:14:06,079 Speaker 1: two thousand four. Um. Some attribute that to the rise 220 00:14:06,120 --> 00:14:10,160 Speaker 1: in price that people can't afford it, although the usually 221 00:14:10,160 --> 00:14:12,480 Speaker 1: in these same papers they also point out that in 222 00:14:12,520 --> 00:14:16,839 Speaker 1: some areas of through the consumption rate actually did go up. Yeah, 223 00:14:17,280 --> 00:14:19,440 Speaker 1: it's a it's a pretty complicated issue and we'll talk 224 00:14:19,440 --> 00:14:23,200 Speaker 1: about that a little bit later on. UM And yeah 225 00:14:23,360 --> 00:14:26,840 Speaker 1: it is. It is super fascinating. Um And not not 226 00:14:26,880 --> 00:14:30,640 Speaker 1: to sound callous about it, but but Quinwa is such 227 00:14:30,680 --> 00:14:34,280 Speaker 1: an interesting case study in um in terms of like 228 00:14:34,440 --> 00:14:40,640 Speaker 1: a a locally grown and consumed product that very suddenly 229 00:14:40,880 --> 00:14:44,720 Speaker 1: received a very large amount of attention on the global stage. UM. 230 00:14:44,880 --> 00:14:47,640 Speaker 1: And so that's that's part of why. Yeah, like like 231 00:14:47,760 --> 00:14:51,680 Speaker 1: sometimes pulling together outlines for these episodes is is real 232 00:14:51,800 --> 00:14:54,840 Speaker 1: scrappy because just like not a lot has been written 233 00:14:54,880 --> 00:14:59,320 Speaker 1: about some of these things. UM and uh and you 234 00:14:59,360 --> 00:15:02,040 Speaker 1: know we're we're not we're not researchers, you know, like 235 00:15:02,040 --> 00:15:05,440 Speaker 1: we're not out there doing like original first source research. 236 00:15:05,640 --> 00:15:10,720 Speaker 1: So um. So right, it's it's a wonderful boon when 237 00:15:10,800 --> 00:15:15,960 Speaker 1: people have written these beautiful, in depth scientific papers about stuff. 238 00:15:16,000 --> 00:15:20,040 Speaker 1: But um, but it's it usually means that something has 239 00:15:20,040 --> 00:15:24,160 Speaker 1: gone terribly wrong. If if someone is writing those kind 240 00:15:24,200 --> 00:15:26,360 Speaker 1: of papers, it means like, oh man, you got you 241 00:15:26,440 --> 00:15:31,880 Speaker 1: got interesting and getting interesting is not necessarily pleasant for 242 00:15:31,960 --> 00:15:38,440 Speaker 1: everybody involved in a production production chain. So yeah, yeah, 243 00:15:38,520 --> 00:15:43,920 Speaker 1: and especially so quickly. Yeah yeah. It's the interesting the 244 00:15:44,400 --> 00:15:49,920 Speaker 1: forces at play in this one, which we will get 245 00:15:49,960 --> 00:15:53,080 Speaker 1: into in our history section. Yes, but first we're going 246 00:15:53,120 --> 00:15:54,680 Speaker 1: to get into a quick break for a word from 247 00:15:54,680 --> 00:16:08,360 Speaker 1: our sponsor. M am back, thank you sponsored, Yes, thank you. So. 248 00:16:09,200 --> 00:16:12,479 Speaker 1: Keema is believed to have originated and been first domesticated 249 00:16:12,680 --> 00:16:15,920 Speaker 1: in the Andes, where it has been growing over five 250 00:16:15,920 --> 00:16:19,000 Speaker 1: thousand years, and some experts believe humans have been selecting 251 00:16:19,120 --> 00:16:24,040 Speaker 1: keenwa for fifteen thousand years. The Inca called it mother 252 00:16:24,200 --> 00:16:27,400 Speaker 1: grain um, and they and others with access to quenwa 253 00:16:27,760 --> 00:16:29,800 Speaker 1: used the grains and season all kinds of foods and 254 00:16:29,880 --> 00:16:33,160 Speaker 1: drinks um. And yes, this was a pretty like regional 255 00:16:34,160 --> 00:16:39,240 Speaker 1: localized history in these early times, just in this area. 256 00:16:39,280 --> 00:16:44,600 Speaker 1: That's the chema was um. One source recounted an Andian 257 00:16:44,640 --> 00:16:47,160 Speaker 1: folk tale called the Fox and the Condor that demonstrated 258 00:16:47,240 --> 00:16:50,600 Speaker 1: keenwa significance in the region Um. And the tail goes 259 00:16:50,640 --> 00:16:54,360 Speaker 1: that the fox, the titular fox, who wanted to go 260 00:16:54,440 --> 00:16:57,040 Speaker 1: to the sky, so he met up with the condor, 261 00:16:57,240 --> 00:17:00,400 Speaker 1: and the condor agreed, but only if the fox promise 262 00:17:00,520 --> 00:17:04,000 Speaker 1: not to touch anything and to be really respectful. So 263 00:17:04,280 --> 00:17:07,800 Speaker 1: the fox accepts these terms and they make their way 264 00:17:07,880 --> 00:17:12,120 Speaker 1: up to the sky. However, the fox immediately breaches their agreement, 265 00:17:12,520 --> 00:17:17,159 Speaker 1: immediately eating all the food in sight, food that was 266 00:17:17,240 --> 00:17:22,480 Speaker 1: meant for a ceremony. Yes. When folks arrived to find 267 00:17:22,520 --> 00:17:25,359 Speaker 1: no food, they decided to send the fox back to 268 00:17:25,400 --> 00:17:29,199 Speaker 1: Earth using a rope. But halfway down this wiley fox 269 00:17:29,920 --> 00:17:32,919 Speaker 1: starts slinging some insults at the people. Uh, so they 270 00:17:32,960 --> 00:17:36,639 Speaker 1: cut the rope, sending him plodding to his death, his 271 00:17:36,800 --> 00:17:40,879 Speaker 1: body splitting open and spilling out some keen wa food 272 00:17:41,080 --> 00:17:47,320 Speaker 1: of the gods on Earth. Yes, oh that's wonderful. Yeah, 273 00:17:47,440 --> 00:17:49,200 Speaker 1: I really I love when you find a good folk 274 00:17:49,240 --> 00:17:52,240 Speaker 1: to all for these Yeah, these food episodes, especially with 275 00:17:52,280 --> 00:17:54,800 Speaker 1: the tricksie fox that just as like, oh, yeah, I'll 276 00:17:54,800 --> 00:17:58,280 Speaker 1: behave myself and then eats literally everything. Yeah, like no, 277 00:17:59,480 --> 00:18:07,840 Speaker 1: I'm a walks. When Spanish conquisadors arrived, they made note 278 00:18:07,840 --> 00:18:11,720 Speaker 1: of the local populations in the Antian area cultivating quenewa. 279 00:18:12,359 --> 00:18:16,240 Speaker 1: In theft undreds, Carcelaso de la Vega described quinoa as 280 00:18:16,240 --> 00:18:20,720 Speaker 1: the second grain ever cultivated on Earth. Um. Yeah, on 281 00:18:20,800 --> 00:18:24,400 Speaker 1: top of that, he discussed how the alleged first shipment 282 00:18:24,440 --> 00:18:26,920 Speaker 1: of quenoa seeds to Europe died on the way they're 283 00:18:27,000 --> 00:18:32,400 Speaker 1: possibly due to humidity. Around the same time, others reported 284 00:18:32,400 --> 00:18:34,760 Speaker 1: on the cultivation of quinoa in this region and how 285 00:18:34,760 --> 00:18:38,840 Speaker 1: it was a staple there. However, foreigners often looked down 286 00:18:38,920 --> 00:18:41,679 Speaker 1: on quinoa as a food for the poor, and the 287 00:18:41,720 --> 00:18:45,800 Speaker 1: Spanish may have associated keema with indigenous ceremonies that they 288 00:18:45,840 --> 00:18:51,320 Speaker 1: sought to oppress or just do away with. So um, yeah, 289 00:18:51,560 --> 00:18:56,639 Speaker 1: not so great attitude towards quinoa. No, And it had 290 00:18:56,680 --> 00:18:59,080 Speaker 1: been used in the area um for a long time 291 00:18:59,160 --> 00:19:02,320 Speaker 1: as as a as a sustence crop because it's a 292 00:19:02,359 --> 00:19:06,480 Speaker 1: really great one, because it can substitute um for or 293 00:19:06,600 --> 00:19:09,760 Speaker 1: or even replace animal products like meats and dairy in 294 00:19:09,800 --> 00:19:13,040 Speaker 1: the diet um and for a much lower cost of 295 00:19:13,200 --> 00:19:18,119 Speaker 1: growing and processing time, um and and and effort. But yeah, 296 00:19:18,280 --> 00:19:21,880 Speaker 1: um so so the Spanish colonizers introduced grains from Europe 297 00:19:21,880 --> 00:19:26,280 Speaker 1: and encouraged their use instead of quinoa, and in a 298 00:19:26,359 --> 00:19:30,080 Speaker 1: roundabout way, this did encourage the growing of quinoa in 299 00:19:30,080 --> 00:19:34,320 Speaker 1: these small local pockets of land um and thus lead 300 00:19:34,359 --> 00:19:38,280 Speaker 1: to farmers in those areas developing their their own varieties 301 00:19:38,359 --> 00:19:41,399 Speaker 1: of quinoa over the centuries, which means that for a 302 00:19:41,440 --> 00:19:45,320 Speaker 1: really long time quinoa stayed bio diverse, which is a 303 00:19:45,320 --> 00:19:50,560 Speaker 1: good thing. Yes. In seventeen ninety seven, German botanists and 304 00:19:50,560 --> 00:19:55,560 Speaker 1: pharmacist Carl Luckwig Bilda Now described quenea um. But stepping 305 00:19:55,560 --> 00:20:00,359 Speaker 1: back a bit to fifty five, the Spanish discovered silver 306 00:20:00,520 --> 00:20:03,560 Speaker 1: and Bolivia and the surrounding areas and enslaved many of 307 00:20:03,560 --> 00:20:06,760 Speaker 1: the nearby indigenous peoples to work in the mines, which 308 00:20:06,800 --> 00:20:11,880 Speaker 1: disrupted the cultivation of keuenwa. Some keenwa growers in this 309 00:20:11,920 --> 00:20:13,919 Speaker 1: area were able to keep doing what they were doing, 310 00:20:14,359 --> 00:20:18,200 Speaker 1: growing their keenwa on hillside terraces. Um. The lands were 311 00:20:18,240 --> 00:20:22,280 Speaker 1: communally managed and allocated. The Spanish were officially ousted with 312 00:20:22,320 --> 00:20:28,199 Speaker 1: the Bolivian National Revolution of nineteen o nine fifty two. 313 00:20:28,400 --> 00:20:32,440 Speaker 1: That is a long way away from the beginning, Yeah, 314 00:20:32,480 --> 00:20:37,560 Speaker 1: of that point, yes um. And so the situation changed 315 00:20:37,600 --> 00:20:40,959 Speaker 1: again when we're talking about Quenoa. In the following few decades, 316 00:20:41,000 --> 00:20:42,960 Speaker 1: when the Cold War was in full swing in the 317 00:20:43,040 --> 00:20:47,520 Speaker 1: US was doing everything it could to stop communism the 318 00:20:47,560 --> 00:20:51,840 Speaker 1: world over, including by providing aid, hybrid seeds, pesticides, and 319 00:20:51,840 --> 00:20:55,800 Speaker 1: other farming equipment and in this case in Bolivier areas 320 00:20:55,840 --> 00:21:01,840 Speaker 1: that we're producing quenwa. Yeah. Meanwhile, um, some researchers from 321 00:21:01,880 --> 00:21:05,640 Speaker 1: outside of the Andies had taken notice of keenwa um 322 00:21:05,640 --> 00:21:10,719 Speaker 1: starting around in nine and so nutritional and agricultural experiments 323 00:21:10,760 --> 00:21:14,720 Speaker 1: were slowly we're slowly starting to take place. Um. During 324 00:21:14,760 --> 00:21:18,280 Speaker 1: this whole time, Yes, and by the seventies, tractors reached 325 00:21:18,280 --> 00:21:22,560 Speaker 1: Bolivia's chema growing region and that transformed the chema industry. 326 00:21:22,640 --> 00:21:24,800 Speaker 1: I bet, I bet you and I read the same 327 00:21:25,200 --> 00:21:28,240 Speaker 1: very in depth paper about this, which I had never 328 00:21:28,359 --> 00:21:33,280 Speaker 1: really uh given too much thought about tractors in specific 329 00:21:33,400 --> 00:21:36,119 Speaker 1: and how they can really change an industry. But oh 330 00:21:36,160 --> 00:21:41,080 Speaker 1: oh yeah, absolutely they did. Um. Because the tractors couldn't 331 00:21:41,119 --> 00:21:44,240 Speaker 1: operate on the traditional hill terraces that chema had historically 332 00:21:44,240 --> 00:21:47,800 Speaker 1: been grown on, Keeenwa cultivation had to be relocated to 333 00:21:47,840 --> 00:21:52,800 Speaker 1: flat areas where lama's usually grazed tractors also aren't great 334 00:21:52,960 --> 00:21:55,480 Speaker 1: or at least according to this paper, um for soil 335 00:21:55,520 --> 00:21:58,760 Speaker 1: fertility as compared to more traditional methods, at least in 336 00:21:58,840 --> 00:22:03,199 Speaker 1: this region's pacifically. Yeah. Yeah, any any time that you 337 00:22:03,280 --> 00:22:08,720 Speaker 1: move away from traditional farming methods and into uh at 338 00:22:08,760 --> 00:22:13,639 Speaker 1: anything new and especially mechanized, you're going to disrupt um. 339 00:22:13,880 --> 00:22:17,360 Speaker 1: It's going to have more disruptions than you think, probably, yes, 340 00:22:17,920 --> 00:22:21,199 Speaker 1: or or or perhaps than you would hope. It reminds me. 341 00:22:21,280 --> 00:22:25,320 Speaker 1: Have you ever read or seen The Secret of Nim? Oh? Yeah, 342 00:22:25,800 --> 00:22:28,280 Speaker 1: the Secret of Mim movie is a scary movie, and 343 00:22:28,280 --> 00:22:31,640 Speaker 1: I watched it recently and it's still scary. Wow. Yeah, 344 00:22:31,680 --> 00:22:36,960 Speaker 1: there's that tractor and it's like painted so menacingly. I 345 00:22:37,000 --> 00:22:40,440 Speaker 1: remember the book a lot better than I remember the film, 346 00:22:40,520 --> 00:22:44,120 Speaker 1: but um, but now I remember the film being really scary. Oh, 347 00:22:44,200 --> 00:22:46,320 Speaker 1: that tractor was scary too. It's like a beast and 348 00:22:46,359 --> 00:22:54,840 Speaker 1: it's coming. Let's change topics. I'm getting the chills. So 349 00:22:54,920 --> 00:22:58,080 Speaker 1: as all of this is happening, US aid meant Olivia 350 00:22:58,240 --> 00:23:02,119 Speaker 1: was being flooded with American staples um, which slowly surpassed 351 00:23:02,480 --> 00:23:06,359 Speaker 1: Andian foods in terms of availability traditional Andean foods. So 352 00:23:06,359 --> 00:23:11,240 Speaker 1: it's kind of going building on what Spanish conquistadors had 353 00:23:11,280 --> 00:23:16,120 Speaker 1: already been doing, which was introducing these more like European grains, 354 00:23:16,400 --> 00:23:19,680 Speaker 1: and then we get American staples on top of that. 355 00:23:19,960 --> 00:23:23,040 Speaker 1: In the nineteen eighties, austerity drove a lot of farmers out, 356 00:23:23,359 --> 00:23:26,399 Speaker 1: but some did continue and they did continue to to 357 00:23:26,560 --> 00:23:31,480 Speaker 1: farm quenwa in Keenwa from the region was exported to 358 00:23:31,560 --> 00:23:34,640 Speaker 1: the US. The processing was difficult and the m product 359 00:23:34,760 --> 00:23:38,680 Speaker 1: often bitter and sometimes mildly toxic um, sometimes with a 360 00:23:38,800 --> 00:23:41,479 Speaker 1: rock in the mix in there. To deal with all 361 00:23:41,520 --> 00:23:45,000 Speaker 1: these obstacles, a cooperative of growers came together and they 362 00:23:45,040 --> 00:23:48,760 Speaker 1: traveled to Peru and Brazil studying processing equipment and figuring 363 00:23:48,800 --> 00:23:53,080 Speaker 1: out how to adapt this equipment to Keenewa. That same decade, 364 00:23:53,200 --> 00:23:56,080 Speaker 1: farmers in Colorado started growing keenwa and saw the first 365 00:23:56,119 --> 00:23:58,520 Speaker 1: signs of healthy growth of the crop um and it 366 00:23:58,600 --> 00:24:01,240 Speaker 1: was sold in health food stores spelled keene wall like 367 00:24:01,240 --> 00:24:04,800 Speaker 1: how we traditionally see it, because manufacturers thought it looked nicer. 368 00:24:05,119 --> 00:24:06,960 Speaker 1: I couldn't go back and find up. I believe it 369 00:24:07,000 --> 00:24:11,960 Speaker 1: had an extra vowel in there somewhere. Okay, Yeah, I 370 00:24:12,040 --> 00:24:17,280 Speaker 1: got removed. Huh huh um um. And yeah, you said 371 00:24:17,320 --> 00:24:20,679 Speaker 1: that they were starting to grow quinoa in Colorado, and 372 00:24:20,680 --> 00:24:24,560 Speaker 1: that is because Colorado State University was the leader in 373 00:24:24,680 --> 00:24:29,320 Speaker 1: quinwa cultivation research outside of its native region around that time. 374 00:24:29,359 --> 00:24:32,359 Speaker 1: And yeah, that started in the nineteen eighties. Um and 375 00:24:33,080 --> 00:24:37,040 Speaker 1: reminder here that agricultural research is a big business. Um. 376 00:24:37,119 --> 00:24:40,679 Speaker 1: You can make a lot of money off of developing 377 00:24:41,200 --> 00:24:46,320 Speaker 1: and patenting and selling different varieties of foods and uh 378 00:24:46,600 --> 00:24:50,640 Speaker 1: see you can see our our interview with with Dan 379 00:24:50,720 --> 00:24:54,560 Speaker 1: Pashman about about that. We talked about those apples. Oh, 380 00:24:54,600 --> 00:25:00,479 Speaker 1: those apples, them apples yep. Moving into the ninet nineties, 381 00:25:00,520 --> 00:25:03,480 Speaker 1: the U N helped pay for the construction of plants 382 00:25:03,480 --> 00:25:06,760 Speaker 1: for keenwa in in the Andean area, and the US 383 00:25:06,800 --> 00:25:09,480 Speaker 1: and Denmark work to improve the efficiency of available quinoa 384 00:25:09,600 --> 00:25:13,400 Speaker 1: processing technology in two thousand five. A lot of experiments 385 00:25:13,400 --> 00:25:16,520 Speaker 1: were done around the time to increase yields and keep 386 00:25:16,600 --> 00:25:21,240 Speaker 1: up with growing demand. Uh and in international report by 387 00:25:21,320 --> 00:25:24,760 Speaker 1: NASA found that keena was suitable for astronauts on long 388 00:25:24,880 --> 00:25:30,120 Speaker 1: term missions and then yes in the two thousand's, quene 389 00:25:30,160 --> 00:25:33,119 Speaker 1: wa took off in the US and other Western countries 390 00:25:33,240 --> 00:25:37,000 Speaker 1: as a healthy super food. It got caught up in 391 00:25:37,040 --> 00:25:39,639 Speaker 1: the desire for gluten free options as well, and this 392 00:25:39,760 --> 00:25:42,840 Speaker 1: put pressure on traditional farmers and the market at large, 393 00:25:43,119 --> 00:25:45,720 Speaker 1: pushing the price of keena out of reach for those 394 00:25:45,720 --> 00:25:48,720 Speaker 1: that had been eating it as a stable for generations. 395 00:25:49,520 --> 00:25:53,160 Speaker 1: It's um it's a really complicated issue because it's it's 396 00:25:53,160 --> 00:25:57,400 Speaker 1: not necessarily too expensive for all locals to eat because 397 00:25:58,040 --> 00:26:02,760 Speaker 1: partially because the boom has brought money into the region. Um. 398 00:26:02,800 --> 00:26:06,600 Speaker 1: But yeah, the the the influx of outside interests have 399 00:26:06,760 --> 00:26:10,359 Speaker 1: had a bunch of concerning effects, um, including a westernization 400 00:26:10,520 --> 00:26:15,040 Speaker 1: of local diets, which yeah, includes fewer traditional foods and 401 00:26:15,400 --> 00:26:18,359 Speaker 1: that's less quinoa. Um. But it does have to be 402 00:26:18,400 --> 00:26:22,560 Speaker 1: considered as like part of larger trends um. And also 403 00:26:22,880 --> 00:26:25,760 Speaker 1: you know, like like as much as as much as 404 00:26:25,800 --> 00:26:29,200 Speaker 1: like an American diet is not something that I would 405 00:26:29,240 --> 00:26:33,359 Speaker 1: recommend nutritionally, people start copying, Like I think it's a 406 00:26:33,359 --> 00:26:36,960 Speaker 1: little bit like paternalistic and gross to be like, oh, 407 00:26:37,040 --> 00:26:40,240 Speaker 1: we're ruining the world with doritos, like we are. But like, 408 00:26:40,280 --> 00:26:42,360 Speaker 1: I'm also not going to tell anyone to not eat doritos. 409 00:26:42,359 --> 00:26:44,719 Speaker 1: They're delicious, like you know, like, and if someone can 410 00:26:44,760 --> 00:26:48,720 Speaker 1: afford doritos, I want them to have them, um, if 411 00:26:48,720 --> 00:26:53,600 Speaker 1: they want them. Right. There are other complications um, as 412 00:26:53,680 --> 00:26:58,080 Speaker 1: as with most agriculture. UM, when you start trying to 413 00:26:58,160 --> 00:27:02,960 Speaker 1: mass produce a crop, you wind up selecting fewer varieties 414 00:27:03,000 --> 00:27:06,520 Speaker 1: of a plant to grow on that larger scale. UM. 415 00:27:06,520 --> 00:27:12,080 Speaker 1: Thus reducing bio diversity UM, thus making those crops that 416 00:27:12,160 --> 00:27:16,320 Speaker 1: you're growing more susceptible to any given disease or pest outbreak, 417 00:27:17,160 --> 00:27:20,800 Speaker 1: which in turn, UM tends to encourage greater use of 418 00:27:20,840 --> 00:27:26,800 Speaker 1: potentially harmful pesticides, herbicides, fungicides, um UH, fertilizers, stuff like that. 419 00:27:27,560 --> 00:27:30,040 Speaker 1: On top of all of that UM, there are other 420 00:27:30,200 --> 00:27:35,040 Speaker 1: environmental concerns UM, like potential need for irrigation infrastructure in 421 00:27:35,119 --> 00:27:38,040 Speaker 1: places that didn't previously need it and right the the 422 00:27:38,080 --> 00:27:42,600 Speaker 1: introduction of mechanized farming equipment and the reallocation of land 423 00:27:42,680 --> 00:27:48,960 Speaker 1: away from other uses that previously housed whole ecosystems UM. 424 00:27:49,000 --> 00:27:52,600 Speaker 1: In the case of quinoa, this also ties into lama 425 00:27:52,600 --> 00:27:57,800 Speaker 1: farming UM. Lama manure has traditionally been used as a 426 00:27:57,840 --> 00:28:02,560 Speaker 1: fertilizer in many areas for for for quina UM. But 427 00:28:03,480 --> 00:28:07,080 Speaker 1: this increasing acreage going to quinoa means less grazing land, 428 00:28:07,200 --> 00:28:11,320 Speaker 1: which means fewer lamas, which means less manure for a 429 00:28:11,400 --> 00:28:16,159 Speaker 1: growing amount of quinwa crops. UM. Also, sacks woven from 430 00:28:16,240 --> 00:28:19,280 Speaker 1: lama wool have traditionally been used in post harvest production 431 00:28:19,359 --> 00:28:22,880 Speaker 1: and and and shipping, And so how are those resources 432 00:28:22,880 --> 00:28:26,840 Speaker 1: going to be replaced. Can all of this be environmentally sustainable? Um? 433 00:28:26,920 --> 00:28:31,040 Speaker 1: And won't anyone think of the Lamas, think of the Llamas, 434 00:28:31,320 --> 00:28:38,040 Speaker 1: Always think of the Llamas, Always think of the Lamas. Um. 435 00:28:38,120 --> 00:28:41,400 Speaker 1: And yeah, and there have also been both intra and 436 00:28:41,640 --> 00:28:47,000 Speaker 1: international conflicts over over land and exports and um. Yeah, 437 00:28:47,040 --> 00:28:52,640 Speaker 1: it's it's a really it was such a boom and 438 00:28:52,680 --> 00:28:57,040 Speaker 1: if it's created so many sticky issues. Yeah, and it's 439 00:28:57,040 --> 00:28:59,920 Speaker 1: really hard to untangle any one thing because they all 440 00:29:00,480 --> 00:29:04,880 Speaker 1: impact and touch each other. Yeah. Yeah, and and from 441 00:29:05,000 --> 00:29:07,440 Speaker 1: and and and also like like from an outside perspective, 442 00:29:07,480 --> 00:29:10,000 Speaker 1: it's it's really you know, like like it's really hard 443 00:29:10,040 --> 00:29:12,719 Speaker 1: to say, like I would like like in an ideal world, 444 00:29:12,760 --> 00:29:17,360 Speaker 1: we would be in Bolivia right now talking with a 445 00:29:17,440 --> 00:29:20,479 Speaker 1: producer about all of this, um, you know, and and 446 00:29:20,560 --> 00:29:23,800 Speaker 1: getting that kind of input. Um, because you know, us 447 00:29:23,800 --> 00:29:26,640 Speaker 1: sitting here in Atlanta, there's a limited amount that we 448 00:29:26,720 --> 00:29:34,480 Speaker 1: can really say about what what it all means exactly. Yes. Um. Well, 449 00:29:35,000 --> 00:29:41,360 Speaker 1: the u N declared the International Year of Keemwa partially 450 00:29:41,480 --> 00:29:44,760 Speaker 1: because it grows in a variety of conditions. It's low maintenance, 451 00:29:45,160 --> 00:29:49,160 Speaker 1: and wheat, which is a staple around the world, UM 452 00:29:49,200 --> 00:29:52,240 Speaker 1: is under threat. However, like so much we talked about 453 00:29:52,280 --> 00:29:56,880 Speaker 1: climate change has impacted keema production as well. It has 454 00:29:56,920 --> 00:30:01,600 Speaker 1: it has um uh yeah um that that declaration was 455 00:30:01,640 --> 00:30:07,160 Speaker 1: also a little bit about um uh some some contemporary 456 00:30:07,240 --> 00:30:12,480 Speaker 1: research and and publication about how global diets need to 457 00:30:12,520 --> 00:30:16,719 Speaker 1: start shifting away from as much meat consumption as we 458 00:30:16,800 --> 00:30:20,960 Speaker 1: do and finding these alternate sources of protein. Um. Which 459 00:30:21,000 --> 00:30:22,720 Speaker 1: is great, which is which is a great a great 460 00:30:22,760 --> 00:30:30,160 Speaker 1: goal um uh but yeah complicated uh in um. Bolivian 461 00:30:30,320 --> 00:30:36,160 Speaker 1: officials spurred by local producers who were angry about cheaper 462 00:30:36,280 --> 00:30:41,480 Speaker 1: quinoa being imported um and mixed in with their more 463 00:30:41,520 --> 00:30:48,480 Speaker 1: sustainably produced expensive quinwa then going for export um. Local 464 00:30:48,480 --> 00:30:53,280 Speaker 1: producers were mad about this, and in response these this, 465 00:30:53,280 --> 00:30:57,680 Speaker 1: this Boliving authority seized twenty three metric tons of quinoa 466 00:30:57,800 --> 00:31:00,800 Speaker 1: at the border and burned it as a media stunt 467 00:31:00,920 --> 00:31:07,840 Speaker 1: to show their support for their local farmers. Whoa oh yeah, 468 00:31:10,240 --> 00:31:16,840 Speaker 1: d yeah it's that was a lot of quinoa. Uh 469 00:31:17,240 --> 00:31:23,960 Speaker 1: yep mhm. In alone, um, twenty new countries tried growing 470 00:31:24,000 --> 00:31:27,080 Speaker 1: quenoa for the first time, adding themselves to yes, the 471 00:31:27,120 --> 00:31:32,240 Speaker 1: list of seventy five countries already growing it, and in 472 00:31:33,200 --> 00:31:41,280 Speaker 1: May of um, Indian Quinua producers won this anti patent 473 00:31:41,400 --> 00:31:49,520 Speaker 1: campaign that they had been conducting for years against Colorado 474 00:31:49,560 --> 00:31:54,400 Speaker 1: State University UM. Basically, what happened here is that CSU 475 00:31:54,800 --> 00:32:00,720 Speaker 1: had patented this hybridization method UM that specifically named forty 476 00:32:00,800 --> 00:32:05,880 Speaker 1: four keen one varieties traditionally grown across the andes UM 477 00:32:05,920 --> 00:32:09,600 Speaker 1: and that CSUS researchers had gone to their and collected 478 00:32:09,960 --> 00:32:13,000 Speaker 1: in order to work with UM. And so the producers 479 00:32:13,040 --> 00:32:17,280 Speaker 1: there were like, uh, you can't, please don't copyright what 480 00:32:17,560 --> 00:32:25,840 Speaker 1: we've spent generations and generations developing UM because we that's 481 00:32:25,920 --> 00:32:33,680 Speaker 1: that's ours. We made it. Yeah. And then yeah, yeah, 482 00:32:33,720 --> 00:32:37,280 Speaker 1: it's it's considered a really a really big win UM. 483 00:32:37,360 --> 00:32:43,479 Speaker 1: And but but but yeah, I've that's the second patent. 484 00:32:43,560 --> 00:32:50,480 Speaker 1: In two episodes we've talked about that got yeah, dipen 485 00:32:50,600 --> 00:32:58,760 Speaker 1: dot some key who know who know UM. To keep 486 00:32:58,760 --> 00:33:02,080 Speaker 1: in mind, can't just it a patent? Willy nilly, you can't. 487 00:33:02,360 --> 00:33:07,720 Speaker 1: You can't o no UM. But yeah, that's that's what 488 00:33:07,760 --> 00:33:11,080 Speaker 1: we have to say about quinoa. And it is really 489 00:33:11,120 --> 00:33:13,880 Speaker 1: fascinating if you want to go. And like Lauren said, 490 00:33:13,920 --> 00:33:17,480 Speaker 1: there's a lot of great research out there about this 491 00:33:17,960 --> 00:33:21,720 Speaker 1: UM and it's pretty new and like kind of still 492 00:33:23,040 --> 00:33:26,680 Speaker 1: we're still figuring out what it all means, so yeah, yeah, 493 00:33:28,200 --> 00:33:31,480 Speaker 1: and yeah, it just intersects with so many, so many 494 00:33:31,520 --> 00:33:37,560 Speaker 1: of these um issues of globalization and commercialization that we 495 00:33:37,600 --> 00:33:42,880 Speaker 1: talk about sometimes and that affect the entire food supply chain. 496 00:33:43,280 --> 00:33:49,640 Speaker 1: And yeah, yeah, oh well, we do have some listener 497 00:33:49,640 --> 00:33:52,680 Speaker 1: mail for you, we do, um. But first we've got 498 00:33:52,680 --> 00:33:54,520 Speaker 1: one more quick break for a word from our sponsor. 499 00:34:03,680 --> 00:34:06,880 Speaker 1: We're back, Thank you, sponsor, Yes, thank you, And we're 500 00:34:06,920 --> 00:34:17,640 Speaker 1: back with It's all around the World. And then it 501 00:34:17,719 --> 00:34:21,200 Speaker 1: was the ups and downs. Okay, okay, yeah, because I 502 00:34:21,520 --> 00:34:24,640 Speaker 1: don't really I want to see this Keenwa sprout thing, 503 00:34:24,680 --> 00:34:28,080 Speaker 1: because I don't have a good visual how keemak grows. 504 00:34:28,840 --> 00:34:32,200 Speaker 1: But I had to. I had to compromise, had to 505 00:34:32,200 --> 00:34:39,800 Speaker 1: make some artistic compromises myself for that one. That's okay, 506 00:34:39,880 --> 00:34:43,160 Speaker 1: that's all right, that's okay. Uh yeah, well, if you, 507 00:34:43,280 --> 00:34:48,200 Speaker 1: if you, if you have some quenua in that danger cupboard. Um, 508 00:34:51,600 --> 00:34:53,719 Speaker 1: I mean, that's honestly one of the reasons I don't 509 00:34:53,760 --> 00:34:57,160 Speaker 1: get Keena anymore. I don't care anymore, said my cover. 510 00:34:58,000 --> 00:35:02,640 Speaker 1: It's a nightmare. That's perhaps a sign I should I 511 00:35:02,640 --> 00:35:07,520 Speaker 1: should change some things I I think. So, you know 512 00:35:07,520 --> 00:35:09,839 Speaker 1: what's gonna happen. If I try to open that bag 513 00:35:09,880 --> 00:35:15,680 Speaker 1: of couzies, It's gonna be like it's over. Yeah, boozies 514 00:35:15,760 --> 00:35:23,239 Speaker 1: fly all over the police. Yeah, it's to myself. I'm 515 00:35:23,280 --> 00:35:26,319 Speaker 1: picturing this rapid expansion of couzies similar to like a 516 00:35:26,320 --> 00:35:31,640 Speaker 1: big bang, like just filling your entire apartment. It'll be 517 00:35:31,719 --> 00:35:36,160 Speaker 1: like a case study, a scientific case study. What happens 518 00:35:36,200 --> 00:35:38,359 Speaker 1: when you put like a hundred couzies in a lunch 519 00:35:38,400 --> 00:35:41,759 Speaker 1: box that's really not meant to hold one on trade buzies. 520 00:35:44,800 --> 00:35:48,960 Speaker 1: I guess we'll find out one day, But not today, 521 00:35:49,160 --> 00:35:54,239 Speaker 1: Not today, Not today. M Brian wrote, I recently listened 522 00:35:54,239 --> 00:35:57,080 Speaker 1: to your recent episode on corn dogs, and like you guys, 523 00:35:57,160 --> 00:35:59,879 Speaker 1: I am also not a fan of corn dogs. Corn 524 00:35:59,880 --> 00:36:03,080 Speaker 1: to are also not that popular where I'm from in Canada. However, 525 00:36:03,440 --> 00:36:05,959 Speaker 1: I am a huge fan of hot dogs. I also 526 00:36:05,960 --> 00:36:08,600 Speaker 1: think hot dogs are delicious with ketchup and Dijon mustard. 527 00:36:08,880 --> 00:36:12,320 Speaker 1: They're also extremely popular Canadian malls called New York Fries 528 00:36:12,560 --> 00:36:15,720 Speaker 1: Um they have the world's most delicious fries hot dog 529 00:36:15,880 --> 00:36:18,440 Speaker 1: poutine And I know I'm pretty sure as potent, but 530 00:36:18,600 --> 00:36:23,000 Speaker 1: I always say poutine. When I go to my local mall, 531 00:36:23,080 --> 00:36:24,640 Speaker 1: I get a hot dog and I always have it 532 00:36:24,760 --> 00:36:27,919 Speaker 1: with an orange Julius. That is such a mall experience. Yeah, 533 00:36:29,360 --> 00:36:32,120 Speaker 1: um continued, I am looking forward to returning to this 534 00:36:32,160 --> 00:36:34,840 Speaker 1: restaurant now that I am fully vaccinated. I've also attached 535 00:36:34,840 --> 00:36:37,640 Speaker 1: some pictures of my Star Wars celebration from this year. 536 00:36:38,360 --> 00:36:40,120 Speaker 1: And I also think you guys should do an episode 537 00:36:40,120 --> 00:36:42,040 Speaker 1: on the food of down Abbey. I love the show 538 00:36:42,360 --> 00:36:47,399 Speaker 1: and the feasts on it are amazing. Yeah, that would 539 00:36:47,440 --> 00:36:50,120 Speaker 1: be fun. Yeah. Oh, I never finished that series because 540 00:36:50,120 --> 00:36:55,479 Speaker 1: I got depressed. Um. Yeah, I didn't finish it either, 541 00:36:55,600 --> 00:36:58,719 Speaker 1: because I feel like there was a rush, a whirlwind 542 00:36:58,800 --> 00:37:00,640 Speaker 1: rush of like all my friends, you've got to watch it, 543 00:37:01,040 --> 00:37:03,120 Speaker 1: and then I did and I liked it, but then 544 00:37:03,160 --> 00:37:04,759 Speaker 1: there was a break in the seasons and I just 545 00:37:04,800 --> 00:37:07,680 Speaker 1: never came back. Oh yeah, yeah, yeah. And I know 546 00:37:07,680 --> 00:37:10,080 Speaker 1: there's a movie and everything, but I would love to 547 00:37:10,120 --> 00:37:12,440 Speaker 1: do I bet that would be really interesting because there's 548 00:37:12,480 --> 00:37:17,239 Speaker 1: some some historical bits that too. Yeah yeah, some some 549 00:37:17,280 --> 00:37:21,680 Speaker 1: pretty some pretty like Keystone moments, sure yes. And also yeah, 550 00:37:21,680 --> 00:37:29,400 Speaker 1: hot dogs right. Oh No, I've never I've never dared 551 00:37:29,440 --> 00:37:32,880 Speaker 1: to dream about a hot dog in a poutine situation. 552 00:37:33,040 --> 00:37:37,840 Speaker 1: But we got to open our minds limited. We limited 553 00:37:37,840 --> 00:37:46,799 Speaker 1: ourselves in this area. Gosh, shoot for the stars. Um, 554 00:37:47,160 --> 00:37:49,759 Speaker 1: Jessica wrote, I just wanted to say that I loved 555 00:37:49,760 --> 00:37:52,319 Speaker 1: your show on corn dogs, which is one of my 556 00:37:52,400 --> 00:37:55,520 Speaker 1: favorite foods. I'm an Oregon native and just made a 557 00:37:55,520 --> 00:37:58,560 Speaker 1: trip two weeks ago to Rockaway Beach and visited the 558 00:37:58,640 --> 00:38:01,120 Speaker 1: Toronto Pub there. I have been a few times and 559 00:38:01,120 --> 00:38:03,760 Speaker 1: it's always a delicious meal. The restaurant has a huge 560 00:38:03,800 --> 00:38:06,919 Speaker 1: Pronto pub on the roof and a mechanical Pronto pub 561 00:38:06,960 --> 00:38:10,680 Speaker 1: with a real saddle out front. And Jessica sent a 562 00:38:10,760 --> 00:38:16,560 Speaker 1: picture and it's just as glorious as you can imagine. 563 00:38:17,200 --> 00:38:24,640 Speaker 1: I love goodness. Yes, um, Well, thanks to both of 564 00:38:24,680 --> 00:38:26,719 Speaker 1: those listeners for writing. If you would like to write 565 00:38:26,760 --> 00:38:28,440 Speaker 1: to us, you can and we would love to hear 566 00:38:28,440 --> 00:38:30,959 Speaker 1: from you. Our email as Hello at savor pod dot com. 567 00:38:31,280 --> 00:38:33,359 Speaker 1: We are also on social media. You can find us 568 00:38:33,400 --> 00:38:36,600 Speaker 1: on Facebook, Twitter, and Instagram at saver pod and we 569 00:38:36,680 --> 00:38:39,160 Speaker 1: do hope to hear from you. Savor is production of 570 00:38:39,200 --> 00:38:41,680 Speaker 1: I Heart Radio. For more podcasts my heart Radio, you 571 00:38:41,760 --> 00:38:44,440 Speaker 1: can visit the I Heart Radio app Apple Podcasts or 572 00:38:44,480 --> 00:38:47,760 Speaker 1: wherever you listen to your favorite shows. Thanks as always 573 00:38:47,760 --> 00:38:50,840 Speaker 1: to our superproducers Dylan Fagan and Andrew Howard. Thanks to 574 00:38:50,840 --> 00:38:52,560 Speaker 1: you for listening, and we hope that lots more good 575 00:38:52,600 --> 00:38:53,680 Speaker 1: things are coming your way.