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

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Speaker 1: Reese and.

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Speaker 2: I'm Lauren Vogel Bam, and today we have an episode

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Speaker 2: for you about spaghetti.

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Speaker 1: Yes, and for a seemingly simple ingredient us on face value,

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Speaker 1: this is the longest outline we've written in a while.

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Speaker 2: Yep, yep, I knew it was going to be a

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Speaker 2: little bit of a tangle, and yet I did not.

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Speaker 2: Yeah that was a pun, and yeah, I did not

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Speaker 2: know exactly how much of one. And that is why

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Speaker 2: this episode is coming to you a little bit later

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Speaker 2: than it normally would be, because.

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Speaker 1: That pretty much sums it up. That sounds I don't know,

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Speaker 1: but there's a lot. There is a lot about it

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Speaker 1: which is great, which is really fun.

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Speaker 2: Now love that and many interesting things that I was like, well,

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Speaker 2: I can't not say this. I have to talk about this.

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Speaker 1: I think I think you're in for a treat. Listeners.

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Speaker 1: If you don't know much about spaghetti, this is a

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Speaker 1: fun one. Was there any particular reason this was on

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Speaker 1: your mind?

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Speaker 2: Lauren, Well, it is the holiday season and we've been

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Speaker 2: doing a lot of things that are like directly in

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Speaker 2: North America recently, and so I kind of wanted to

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Speaker 2: expand into a more global comfort food, and spaghetti is

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Speaker 2: absolutely that is. It is one of my very favorite things.

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Speaker 2: I really I really like like chewy foods, that that

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Speaker 2: texture is so satisfying to me, and yeah, and you

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Speaker 2: can just do so many things with it and it's

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Speaker 2: so nice and that it just has that bite and

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Speaker 2: it's all. Also, I do have very fond memories of

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Speaker 2: friend's dad always bringing a spaghetti pie to holidays and.

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Speaker 1: So yeah, yeah, so many possibilities. I tried to stop myself. Okay,

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Speaker 1: I also love, love, love love spaghetti, and I've loved

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Speaker 1: it for a long time. When I was in kindergarten,

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Speaker 1: I made this. It was like a little recipe paddle

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Speaker 1: thing and I wrote out the recipe for spaghetti and

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Speaker 1: meat sauce. And my mom still has it and we

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Speaker 1: used to make it together. I love to make it

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Speaker 1: with her. My favorite part was because we usually made

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Speaker 1: it with meat sauce and so admittedly my favorite part

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Speaker 1: was putting in all the ingredients and string it together.

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Speaker 1: Less the boiling of the noodles. But I did have

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Speaker 1: a song for when the noodles were ready, because we

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Speaker 1: would throw them against the cabinet, and if they stuck,

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Speaker 1: that meant they are ready, And so it was spaghetti

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Speaker 1: is ready when it sticks to the wall. La la

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Speaker 1: la la. Anyway, I still can remember the song. It's

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Speaker 1: very embarrassing. It's very embarrassing. That's amazing.

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Speaker 2: Yeah, you can just try eating a piece to see

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Speaker 2: if it's ready. You don't have to throw it. But

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Speaker 2: but I'm glad that you had a song. I'm glad

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Speaker 2: that you enjoyed it.

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Speaker 1: Yes, I very much did. I'm sure my mom probably

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Speaker 1: was like, just let her get some energy out.

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Speaker 2: Throw it at the wall. Yeah, this is easy to clean.

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Speaker 2: To be honest, let's go.

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Speaker 1: Yes, she's having fun. It probably wasn't really helping her

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Speaker 1: make the dish. But anyway, I really enjoyed it. I've

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Speaker 1: told the story before, but now that I've done this research,

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Speaker 1: I don't think this is true. But in my family,

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Speaker 1: I quote ate it weird because I liked to keep

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Speaker 1: the noodle separate from the sauce and then I can

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Speaker 1: control how much.

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Speaker 2: Sauce went into the noodle.

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Speaker 1: But I think if I just had a straight tomatoes sauce,

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Speaker 1: that's what I really like, is the tomato with butter

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Speaker 1: and some like herbs as opposed to the meat sauce.

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Speaker 1: I felt like the meat kind of overwhelmed the the noodles.

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Speaker 2: I strongly believe that, like Italian traditionists would agree with you.

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Speaker 1: I feel kind of validated. To be honest, I've sort

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Speaker 1: of been teased about this most of my life, but

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Speaker 1: now I'm like, hmm, I was onto something.

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Speaker 2: Yeah, I don't mind having like like kind of like

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Speaker 2: chunks of stuff in a spaghetti dish to kind of

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Speaker 2: like like spear along with a nice little nest of

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Speaker 2: spaghetti that I've twirled up. But yeah, like a thick

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Speaker 2: sauce belongs on a different noodle.

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Speaker 1: Yeah, I'm very happy about this. Feel good. Also, just

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Speaker 1: want to know both Lauren and I have already satisfied

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Speaker 1: the craving.

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Speaker 2: Oh yeah, no, like yeah, last night I was. I

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Speaker 2: had spent all day looking at pictures of spaghetti as

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Speaker 2: I was reading about and I was like, well, this

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Speaker 2: is what we're doing.

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Speaker 1: Absolutely, we do go in a lot of tangents on

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Speaker 1: this episode. I have to say one I stopped myself

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Speaker 1: from going on is spaghetti squash. So just a note

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Speaker 1: good for you.

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Speaker 2: Yeah, I had to stop at a certain point there

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Speaker 2: is so much Yeah, different, different episode for sure.

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Speaker 1: Absolutely, And speaking of you can see our past pasta episodes.

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Speaker 2: Like fifty Shapes of Pasta and also Macaroni Salad. Also,

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Speaker 2: perhaps it sounds weird, but it makes sense when you

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Speaker 2: think about it. Our Satan episode for more on.

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Speaker 1: Glutens interesting, I'd say tomato. Maybe our Tetrazini episode, which

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Speaker 1: is a great use for leftover turkey by the way.

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Speaker 2: If you're still looking for something with that, yep. Also

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Speaker 2: Forks always a fun episode, and our farewell episode from

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Speaker 2: our New Orleans trip, wherein we tell the tale of

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Speaker 2: mister Ferreira the spaghetti ghost.

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Speaker 1: Yes, it's excellent, Yeah, very fun.

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Speaker 2: After that, we did make sure to ask people about

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Speaker 2: any ghosts in the immediate presence of the podcasting team. Yes,

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Speaker 2: but it was the first time that we had ever

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Speaker 2: been presented with a ghost mid recording.

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Speaker 1: Yes, and it's very difficult to predict a spaghetti ghost

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Speaker 1: coming up in an interview. That's just quite a thing,

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Speaker 1: to be honest.

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Speaker 2: It was No Orleans. I feel like we should have

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Speaker 2: expected it like that, but but yes, so definitely check

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Speaker 2: that out if your curiosity is it all peaked.

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Speaker 1: I mean mine would if I heard spaghetti ghost. I

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Speaker 1: would want more information, but that's just me perhaps, which

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Speaker 1: I guess does bring us to our question.

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Speaker 2: A number of them, but one specific one for right now.

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Speaker 1: Yes, yes, spaghetti, what is it? Well?

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Speaker 2: Spaghetti is a type of pasta that is extruded in

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Speaker 2: a thin, long cylindrical shape and typically manufactured in a

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Speaker 2: dried format to be rehydrated during cooking. It's traditionally made

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Speaker 2: with just two ingredients, water plus a coarse ground flower

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Speaker 2: of a specific variety of wheat called Durham, though it

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Speaker 2: can be made with other flowers, and the idea is

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Speaker 2: that you wind up with this shelf stable, portable, relatively

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Speaker 2: inexpensive staple grain that you only have to boil in

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Speaker 2: water for several minutes in order to cook, and from

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Speaker 2: that you wind up with just a lovely, tender, chewy,

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Speaker 2: slippy pile of noodles that's like real, mild and flavor,

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Speaker 2: a little sweet and earthy. And therefore it can be

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Speaker 2: expounded upon by adding all kinds of different savory sauces

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Speaker 2: that will coat the pasta and add whatever flavor or

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Speaker 2: flavors that you like. And you're looking for a sauce

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Speaker 2: to pasta ratio that lets both shine, and that really

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Speaker 2: depends on the sauce at hand. But yeah, you can

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Speaker 2: also bake boiled or parboiled spaghetti into casserole dishes, and

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Speaker 2: it can thus be served in a small portion as

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Speaker 2: like an early course in a meal, or as a

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Speaker 2: side dish, or can be portioned up and paired with

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Speaker 2: a heftier sauces or toppings as a main dish. Spaghetti

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Speaker 2: is endlessly adaptable and so pleasingly tender, chewy, and like

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Speaker 2: satisfyingly filling. It's like laying out and picking shapes out

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Speaker 2: of the clouds with someone dear to you, just like

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Speaker 2: really nice and completely what you make it.

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Speaker 1: Yeah, it's really lovely. It's like lovely dish to share

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Speaker 1: with someone too.

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Speaker 2: Oh it is, yeah, good spaghetti dinner. Oh man. But okay,

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Speaker 2: I threw a lot of words at y'all in that

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Speaker 2: first sentence, so let's unpack some of this, Okay. Pasta

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Speaker 2: just basic definition is a thick, unleavened dough cooked by

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Speaker 2: boiling or baking, usually in liquid to help it expand

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Speaker 2: and tenderize that it winds up being appliable, not like crisp. Yeah,

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Speaker 2: it's your cooking preferences can vary there, but anyway, Yeah,

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Speaker 2: in traditional spaghetti, the dough is made from just flour

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Speaker 2: and water, and as I said above, this specific type

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Speaker 2: of flour is made from Durham wheat, which is a

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Speaker 2: type of hard wheat that contains a little more protein

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Speaker 2: most other wheats, including glutens, which are this like sticky

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Speaker 2: elastic type of protein that can really glom onto water

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Speaker 2: and then set up into a flexible but stable matrix.

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Speaker 2: Glutens are generally what gives things like breads and pastas

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Speaker 2: their chew, and for spaghetti, that wheat is ground into

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Speaker 2: a coarse flower called semlina. Semalina refers to the coarse texture,

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Speaker 2: and the flour will be yellow in color. So you

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Speaker 2: take that flour and nat it with water to make

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Speaker 2: a thick but pliable dough. The needing helps develop the glutens,

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Speaker 2: which form up in flexible chains, and also some starches

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Speaker 2: which will form up in kind of little balls. You

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Speaker 2: then extrude the dough into the spaghetti shape, and extrusion

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Speaker 2: is the really unsexy term in food manufacturing that means

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Speaker 2: that you're pushing a dough through a mold or a

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Speaker 2: dye that will give it a shape. And you've probably

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Speaker 2: done this with play dough, you know, like you push

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Speaker 2: the dough through a mold and it streams out in

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Speaker 2: strings that are round or square or triangular, the skinnier

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Speaker 2: or thicker depending on the aperture the width of the

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Speaker 2: opening of the mold. Yeah, And as the dough extrudes

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Speaker 2: through the mold, you can cut it off at any

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Speaker 2: length that you like. For spaghetti, you're using a dye,

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Speaker 2: don't call it a mold. You're using a dye with

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Speaker 2: a round aperture between like one to two millimeters in

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Speaker 2: diameter about up to a tenth of an inch, and

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Speaker 2: thus creating a very long strand that will be cut

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Speaker 2: to a standard length either as it comes out of

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Speaker 2: the extruder or after drying. And again, spaghetti is most

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Speaker 2: often manufactured as a dried product. And note here that

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Speaker 2: the type of dye, like the material of the dye

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Speaker 2: that you use to extrude your pasta, will affect the

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Speaker 2: surface of the finished pasta. So if you use something

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Speaker 2: modern and extremely smooth, like a like teflon, you'll wind

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Speaker 2: up with smooth noodles. If you use something with more texture,

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Speaker 2: even on a microscopic level, like bronze. You'll wind up

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Speaker 2: with texture on the surface of your noodles, which generally

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Speaker 2: speaking is real good. It'll give it little nooks and

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Speaker 2: crannies that the sauce can adhere to you after you've

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Speaker 2: cooked them. But okay, drying. Drying occurs in two steps,

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Speaker 2: a shorter pre drying or wrapping stage to firm up

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Speaker 2: the outer surface the wrapping of the noodle, and then

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Speaker 2: like a low and slow stage to totally dry them out.

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Speaker 2: And this prevents the surface from cracking and preserves all

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Speaker 2: of the starches and glutens in there. After drying, if

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Speaker 2: you have not already cut your pasta, it will be

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Speaker 2: cut to length which is about ten to twelve inches

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Speaker 2: that's twenty five to thirty and then packaged and then

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Speaker 2: it is ready for sale. I will say this is

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Speaker 2: a very basic idea of the process, but both both

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Speaker 2: large and small scale manufacturers have really specific ratios of

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Speaker 2: flower to water and temperatures at which all this should

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Speaker 2: be done, and timings of how long it should be

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Speaker 2: done for and special equipment to create quality product at

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Speaker 2: whatever scale they're doing it at. And I also do

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Speaker 2: want to say that there are different ways of making pasta.

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Speaker 2: You know, you can include egg in the dough for

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Speaker 2: richness and tenderness. You can roll and cut the noodles

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Speaker 2: by hand if you'd like. I do believe, I mean,

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Speaker 2: I think from what I have read, rather that, strictly speaking,

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Speaker 2: adding egg or doing this by hand instead of extrusion,

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Speaker 2: makes a different type of pasta than a spaghetti. But

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Speaker 2: I cannot tell you what to do or what to

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Speaker 2: call your food. Nope, nope, nope, that's up to you.

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Speaker 1: Not what we're here for.

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Speaker 2: Uh No. But okay, So you buy some dried spaghetti,

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Speaker 2: it's gonna be a little poky if you just eat

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Speaker 2: it right out of the box. So you cook it.

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Speaker 2: Typically that's going to be by getting water to a

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Speaker 2: vigorous boil and then boiling the pasta until it's al

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Speaker 2: dente or a tender but with a like toothsome bite

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Speaker 2: to it. Yeah. What happens while it's cooking is that

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Speaker 2: those balls of starches will swell up with water, and

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Speaker 2: the glutens will swell a bit as well, and then

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Speaker 2: firm up or coagulate into a sort of meshy network

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Speaker 2: that traps entangles the balls of starch throughout so you

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Speaker 2: wind up with these flexible and chewy but still tender noodles,

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Speaker 2: the kind of chewy from the glutens and the tender

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Speaker 2: from the starches. But yeah, yeah, you then drain the

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Speaker 2: water and can further coat the spaghetti and whatever kind

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Speaker 2: of sauce that you like. And if you've ever wondered

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Speaker 2: why the texture of gluten free noodles tends to be

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Speaker 2: a little bit off, okay, research has been done into

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Speaker 2: this so that meshy gluten network prevents the starches from

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Speaker 2: overswelling and breaking apart during cooking. And that's yeah, why

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Speaker 2: gluten free noodles tend to get too soft and or

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Speaker 2: sort of dissolve or wind up kind of gummy due

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Speaker 2: to whatever sticky stuff you've swapped the gluten out for.

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Speaker 2: Researchers are working on it, though. A note here you

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Speaker 2: do not need to break spaghetti in half before you

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Speaker 2: add it to boiling water. You heathens, you put the

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Speaker 2: whole strands in the pot. Yes, the tops will be

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Speaker 2: sticking out. What you do is you stand there for

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Speaker 2: about thirty seconds, maybe up to sixty, and then and

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Speaker 2: then push around the submerged parts of the noodles with

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Speaker 2: the with the big spoon or something, because they'll have

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Speaker 2: softened in that time enough that they will bend and

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Speaker 2: allow the entire strands to submerge. Just just give it

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Speaker 2: another few stirs after that to ensure that they're not

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Speaker 2: sticking together, and repeat that stir once every couple of

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Speaker 2: minutes or so. The extra thirty seconds that only part

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Speaker 2: of the spaghetti it's boiled will not affect the final

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Speaker 2: texture of the pasta. You absolute heathens. Learn learn, learn

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Speaker 2: how to twirl it with a fork while you're at it.

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Speaker 1: I listen, listeners, this is Lauren holding back on some

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Speaker 1: fasta opinions, which we know you all have.

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Speaker 2: I and yeah, and look, man, if you enjoy breaking

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Speaker 2: your pasta, if you enjoy eating a shorter strand of pasta,

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Speaker 2: I don't understand you, but I support you and your choices.

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Speaker 1: Some real hesitation.

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Speaker 2: But yeah, yeah, if you ever do that in Italy,

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Speaker 2: people will be like, are you two years old? What's happening?

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Speaker 1: But yeah, and now you can buy the half strands

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Speaker 1: of the store. The face Lauren just me, I'm just

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Speaker 1: needling her now.

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Speaker 2: This is like when my friends say to me, but

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Speaker 2: I like a raisin bagel. But okay, Okay, we were

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Speaker 2: talking about spaghetti. Yes, speaking of sauce. Traditionally the sauces

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Speaker 2: that go with spaghetti are fairly thin because spaghetti is

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Speaker 2: fairly thin. But yeah, you can do whatever you want.

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Speaker 2: Another science tip here, best science tip for making spaghetti

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Speaker 2: and coating it with a so is that when the

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Speaker 2: pasta is like almost done and you're just about ready

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Speaker 2: to drain it, carefully scoop out like at least half

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Speaker 2: a cup of the starchy cooking water first. And pasta

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Speaker 2: water looks a little bit cloudy because some of the

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Speaker 2: starches from the dough will have like booped out before

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Speaker 2: the gluten network had a chance to trap them. Yeah,

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Speaker 2: so you save that starchy water and then you add

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Speaker 2: some of it to your sauce. It will help thicken

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Speaker 2: the sauce up and adhere to the pasta in the

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Speaker 2: same way that you might add corn starch to a

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Speaker 2: sauce or something like that thicken it up. It's generally

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Speaker 2: most effective to heat the cooked pasta, the sauce, and

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Speaker 2: the reserved water together, so that, yeah, like the sauce

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Speaker 2: soaks into the pasta a bit as it thickens. Lovely, lovely.

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Speaker 1: I've always wanted to know how that works, So thank you, Lauren.

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Speaker 2: Yeah, yeah, of course, of course. But beyond that, like, look,

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Speaker 2: this is not an episode about spaghetti. Sauces caccioi pepe

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Speaker 2: is a different episode. As much as everything that I

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Speaker 2: was reading wanted me to talk about it, it's a

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Speaker 2: different episode. There's a lot to read about spaghetti by itself.

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Speaker 2: There absolutely is, she says defensively. And one other note,

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Speaker 2: if you are wondering about the numbers on some like

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Speaker 2: spaghetti or pot or other pasta labels, those are not

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Speaker 2: an industry standard, but rather any given company's reference number

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Speaker 2: for the dye that they use to extrude that particular

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Speaker 2: pasta shape. So it's only really useful if you're like

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Speaker 2: familiar with the company. The names for different sizes of

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Speaker 2: spaghetti are also not standardized. Generally, a thin spaghetti is

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Speaker 2: called spaghettini and a thick spaghetti is spaghettoni. But beyond that,

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Speaker 2: you kind of have to look at the product to

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Speaker 2: see what's going going on. Just for one example, in

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Speaker 2: the United States, vermicelli means a long pasta that's very thin,

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Speaker 2: like thinner than spaghetti, and in Italy it means a

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Speaker 2: long pasta that's thicker than spaghetti.

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Speaker 1: Fun so fun, love it, love it? Well, what about the.

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Speaker 2: Nutrition that depends on what your spaghetti is made of

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Speaker 2: and what you put on them? Yeah, yeah, to choose

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Speaker 2: your own adventure there it is.

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Speaker 1: Well, we do have some numbers for you. We do.

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Speaker 2: In the US, federal regulations say that a product labeled

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Speaker 2: spaghetti must be between zero point zero six and zero

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Speaker 2: point one one inches in diameter. That's it. Anything else

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Speaker 2: gets a different name. Uh. There's a company called the

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Speaker 2: Egyptian Swiss Group that produces pastas for the global and apparently,

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Speaker 2: as of last year, twenty twenty four, they were working

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Speaker 2: to expand their production capacity for spaghetti from two tons

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Speaker 2: an hour a mere two tons an hour to four

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Speaker 2: tons an hour. So good for them. Good look, and

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Speaker 2: we have some world records. Hoo void, We have some

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Speaker 2: world records, all right. The Guinness record for the most

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Speaker 2: pasta eaten in three minutes was achieved question mark in

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Speaker 2: twenty twenty one in Germany with a medium thickness spaghetti.

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Speaker 2: That record was for two point h nine pounds of

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Speaker 2: medium thickness spaghetti to be specific, which is nine hundred

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Speaker 2: and fifty grams.

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Speaker 1: Whoa mm hmm, yep, quite an accomplishment.

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Speaker 2: It sure I couldn't do that. Yeah.

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Speaker 1: No.

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Speaker 2: The record for the most couples individually sharing a single

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Speaker 2: strand of spaghetto, which yes, is the singular of spaghetti simultaneously.

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Speaker 2: Not couples all sharing the same piece, but each sharing

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Speaker 2: their own piece.

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Speaker 1: You got it.

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Speaker 2: Yeah, that number of couples is four hundred and sixty three.

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Speaker 2: If you're unfamiliar for some reason, there's a scene in

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Speaker 2: the Disney animated classic Lady in the Tramp where this

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Speaker 2: happens between two dogs. It's real cute. This one was

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Speaker 2: achieved by a German restaurant group in twenty twenty three

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Speaker 2: in a Berlin airplane hangar.

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Speaker 1: Two German records about spaghetti.

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Speaker 2: You know interesting, you know? The largest bowl of spaghetti

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Speaker 2: was achieved in twenty ten in California when restaurant chain

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Speaker 2: Buca di Beppo put together a bowl that was three

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Speaker 2: and a half feet high and fifteen feet across and

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Speaker 2: filled it with thirteen thousand, seven hundred and eighty six

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Speaker 2: pounds of fresh spaghetti. For our metric friends, that's the

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Speaker 2: bowl measures one by four and a half meters and

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Speaker 2: that's six two hundred and fifty three kilos of pasta.

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Speaker 2: Six six chefs worked together to prepare it. It along

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Speaker 2: with over one hundred gallons of marinerasauce, which is some

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Speaker 2: four hundred meters, and they filled up the bowl using

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Speaker 2: a bucket brigadeo shop employees.

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Speaker 1: I love all these records make me anxious. I don't

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Speaker 1: know why. I mean, watch spaghetti.

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Speaker 2: If that bowl of spaghetti came to life, there would

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Speaker 2: be no defeating it, No would be done for.

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Speaker 1: Little noodle appendages. No, what are we doing?

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Speaker 2: And lastly, I am so sorry, but there is a

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Speaker 2: Guinness record for the furthest that someone has shot a

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Speaker 2: standard strand of spaghetti out of their nose. This record

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Speaker 2: is from nineteen ninety eight in the UK and the

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Speaker 2: distance achieved again with a question mark, is seven and

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Speaker 2: a half inches. That's about nineteen centimeters.

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Speaker 1: So no one's tried to topple this record since nineteen

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Speaker 1: ninety eight, is what I'm hearing.

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Speaker 2: Apparently not. Apparently not, And I believe that that occurred

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Speaker 2: on there. There was like a Guinness TV show for

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Speaker 2: a minute right around that time. I see, I'm very

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Speaker 2: slightly I'm really pretty sure that it's the distance shot,

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Speaker 2: not the length of the spaghetto, but I could be mistaken.

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Speaker 2: I haven't watched the clip because I don't like you

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Speaker 2: guys that much. And I say that I love y'all.

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Speaker 2: Mm hmm, just not enough to seek out that clip.

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Speaker 1: Yeah, you've got to have some boundaries. Shooting a spaghetto

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Speaker 1: noodle out of the nose is one.

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Speaker 2: That's all right, Yeah, yeah, that's boundaries are healthy. You're right,

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Speaker 2: thank you, Thank you. Well. I wanted to end on

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Speaker 2: that one for our top section here, just to give

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Speaker 2: everyone a little palate cleanser of an ad break.

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Speaker 1: Yeah, smart, always thinking of you listeners, right, yeah, yes,

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Speaker 1: And we have so much history for you, oh.

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Speaker 2: My heck, we do, and we are going to get

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Speaker 2: into that as soon as we get back from a

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

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

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Speaker 1: So the history of pasta is it is long, it

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Speaker 1: has ancient roots. There's a lot of equivalent dough based

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Speaker 1: things that it's really hard to untangle, and there's so

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Speaker 1: many varieties around the around the world. So this was

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Speaker 1: a difficult one. This was one where I not only

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Speaker 1: was facing the hey, we're a food show problem, but

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Speaker 1: I was also facing this is an episode about spaghetti.

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Speaker 1: Stop getting drawn into other things like you were talking

401
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Speaker 1: about born.

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Speaker 2: Focus.

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Speaker 1: Yeah, focus, But we are going to have a very

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Speaker 1: very brief discussion about the history of pasta in Italy specifically,

405
00:27:02,280 --> 00:27:04,560
Speaker 1: which is a huge topic that could be a whole podcast.

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Speaker 2: Oh, entirety of the podcast, not even an episode, right, no, yeah,

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00:27:09,920 --> 00:27:11,080
Speaker 2: exactly exactly.

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Speaker 1: So. Archaeological research suggests that noodles first originated in Asia

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Speaker 1: thousands of years ago and then spread west from there,

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Speaker 1: but no one is quite sure how pasta arrived in Europe.

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Speaker 1: Case in point, I'm sure many of you listeners have

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Speaker 1: heard this story. Many sources claim that pasta was first

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Speaker 1: introduced to Italy after Marca Polo was in China in

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Speaker 1: the thirteenth century and he witnessed the production of noodles

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Speaker 1: in Asia. He allegedly wrote a passage about it in

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00:27:41,560 --> 00:27:44,600
Speaker 1: his book The Travels of Marco Polo, but it has

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Speaker 1: been lost to time, so a lot of this is

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Speaker 1: based on what other sources from the time wrote about

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Speaker 1: what Polo wrote about it. However, many point out that

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00:27:56,320 --> 00:28:00,119
Speaker 1: this almost certainly is not true because pasta production was

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Speaker 1: already pretty well underway in Italy at the time. One

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00:28:04,680 --> 00:28:07,439
Speaker 1: of the first known written references of dried pasta in

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Speaker 1: Italy is from eleven fifty four by Rigeio. The first.

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Speaker 1: He used an Arabic word that loosely translates to thin

425
00:28:15,119 --> 00:28:19,720
Speaker 1: strips of focaca, also fun with pronunciation. In this one,

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Speaker 1: I apologize in advance to describe this pasta. According to

427
00:28:25,520 --> 00:28:30,080
Speaker 1: his writings, a small town near Peralermo produced and exported

428
00:28:30,240 --> 00:28:34,679
Speaker 1: large amounts of this pasta in the Mediterranean. Another theory

429
00:28:35,160 --> 00:28:39,720
Speaker 1: is that pasta spread to the Mediterranean via Arab traders,

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Speaker 1: and that once it arrived there, Durham wheat became the

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00:28:42,680 --> 00:28:45,640
Speaker 1: go to choice for making pasta, and this was because

432
00:28:45,640 --> 00:28:48,800
Speaker 1: of its relatively high levels of gluten, low moisture, and

433
00:28:48,840 --> 00:28:52,080
Speaker 1: the fact that once Duram pasta was dried, it boasted

434
00:28:52,120 --> 00:28:56,800
Speaker 1: a very long shelf life. It's also possible that Arabic

435
00:28:56,880 --> 00:29:00,560
Speaker 1: rulers of Sicily during the eight hundred CE introduced dried

436
00:29:00,680 --> 00:29:04,480
Speaker 1: Durham pastas, along with the techniques required for production and

437
00:29:04,760 --> 00:29:09,280
Speaker 1: manufacturing of them. Air physician Isho bar Ali described a

438
00:29:09,360 --> 00:29:13,800
Speaker 1: string like dried Durham pasta in the ninth century CE.

439
00:29:14,720 --> 00:29:18,320
Speaker 1: There are also records from one thousand to eight hundred

440
00:29:18,320 --> 00:29:21,680
Speaker 1: BCE out of ancient Greece for thin strips of pasta

441
00:29:21,760 --> 00:29:27,760
Speaker 1: sheets called laganon, believe to be a precursor to lasagna.

442
00:29:27,880 --> 00:29:31,760
Speaker 1: So again, nobody's foreshore.

443
00:29:30,840 --> 00:29:33,360
Speaker 2: It could have been a little bit of all of these.

444
00:29:33,880 --> 00:29:37,040
Speaker 1: It absolutely could have been. But however it got to

445
00:29:37,120 --> 00:29:42,320
Speaker 1: Italy because of its convenience, last ability, ease of adaptation,

446
00:29:42,640 --> 00:29:46,320
Speaker 1: with a variety of flavors, and affordable access, pasta became

447
00:29:46,360 --> 00:29:50,400
Speaker 1: popular throughout the country. Due to the abundance of fresh produce,

448
00:29:50,440 --> 00:29:54,280
Speaker 1: people could really experiment with what they added into their pastas.

449
00:29:56,080 --> 00:30:02,440
Speaker 1: At first, making spaghetti involved annually extruding pasta through dies,

450
00:30:03,000 --> 00:30:06,560
Speaker 1: and that wouldn't change until the mechanization and industrialization of

451
00:30:06,600 --> 00:30:08,880
Speaker 1: production during the eighteen hundreds.

452
00:30:09,400 --> 00:30:14,960
Speaker 2: Yeah, those manual hand cranked extruding machines were developed sometime

453
00:30:15,120 --> 00:30:18,520
Speaker 2: around like the fifteen to sixteen hundreds. There are different designs,

454
00:30:18,560 --> 00:30:22,200
Speaker 2: but generally you place the dough in a chamber and

455
00:30:22,240 --> 00:30:25,200
Speaker 2: then use like a giant screw to force it down

456
00:30:25,480 --> 00:30:29,760
Speaker 2: through your die of choice. And today small producers or

457
00:30:29,880 --> 00:30:32,680
Speaker 2: people at home may still use hand cranked machines for

458
00:30:32,760 --> 00:30:36,600
Speaker 2: extrusion by the way, I couldn't find a better place

459
00:30:36,600 --> 00:30:40,480
Speaker 2: to add this note. In Italian, the word used for

460
00:30:40,560 --> 00:30:46,800
Speaker 2: this action, for this extrusion to extrude. The word is trafalare,

461
00:30:47,760 --> 00:30:52,000
Speaker 2: which directly translates as to draw, as in to draw

462
00:30:52,040 --> 00:30:57,040
Speaker 2: something through something. Yeah, which is a little less clear

463
00:30:57,600 --> 00:30:59,960
Speaker 2: than extrude in English, but sounds so much.

464
00:31:00,160 --> 00:31:06,560
Speaker 1: Sir, I'm picking up that you really don't like extrude extrusion.

465
00:31:06,800 --> 00:31:09,200
Speaker 1: I look, I it's not It's okay.

466
00:31:09,440 --> 00:31:12,720
Speaker 2: It's not a great word, or I mean, it's an

467
00:31:12,840 --> 00:31:15,720
Speaker 2: interesting word. It's not like, oh, man, I want this

468
00:31:15,760 --> 00:31:17,520
Speaker 2: applied to my food products.

469
00:31:17,880 --> 00:31:23,520
Speaker 1: Yeah, yeah, I see you, I see you. The first

470
00:31:23,640 --> 00:31:27,320
Speaker 1: license for a commercial pasta manufacturing plant was issued in

471
00:31:27,440 --> 00:31:32,600
Speaker 1: Venice in seventeen forty, and by the eighteen hundreds Naples

472
00:31:32,760 --> 00:31:36,240
Speaker 1: was a hub of pasta production. This is also when

473
00:31:36,240 --> 00:31:39,560
Speaker 1: the word spaghetti, meaning string our thread, a diminutive of

474
00:31:39,600 --> 00:31:42,440
Speaker 1: the Italian word for cord, first appeared in a poem

475
00:31:42,520 --> 00:31:45,640
Speaker 1: by Neapolitan Antonio Viviani.

476
00:31:46,760 --> 00:31:49,360
Speaker 2: Before then, this type of noodle would have been called

477
00:31:49,400 --> 00:31:56,200
Speaker 2: vermicelli literal meaning little worms, or the more general term macaroni,

478
00:31:56,400 --> 00:31:59,560
Speaker 2: which in Italy indicates a dried pasta product made from

479
00:32:00,080 --> 00:32:01,480
Speaker 2: and wheat.

480
00:32:02,040 --> 00:32:06,240
Speaker 1: Yes, and in the early days spaghetti preparations were done

481
00:32:06,280 --> 00:32:09,240
Speaker 1: simply with only a few ingredients like pepper, cheese and

482
00:32:09,280 --> 00:32:13,160
Speaker 1: olive oil. Though the tomato was brought over to Italy

483
00:32:13,400 --> 00:32:16,520
Speaker 1: in the sixteen hundreds by colonizers, it took some time

484
00:32:16,600 --> 00:32:18,800
Speaker 1: for it to end up in pasta. You can see

485
00:32:18,800 --> 00:32:21,880
Speaker 1: our tomato episodes for more on that. But there were

486
00:32:21,920 --> 00:32:26,160
Speaker 1: some health concerns, some other concerns, especially amongst the upper class.

487
00:32:26,720 --> 00:32:30,000
Speaker 1: But once the ingredient was accepted, it became a favored

488
00:32:30,040 --> 00:32:33,000
Speaker 1: one in sauceas for pasta's like spaghetti, at least in

489
00:32:33,040 --> 00:32:36,320
Speaker 1: some areas, because I read in some places it still

490
00:32:36,400 --> 00:32:38,440
Speaker 1: was not you didn't add it to pasta. But yeah,

491
00:32:38,480 --> 00:32:40,640
Speaker 1: it became popular in some areas. I think it was

492
00:32:40,680 --> 00:32:45,880
Speaker 1: specifically a Neapolitan thing. Yes. By the late eighteen hundreds,

493
00:32:45,920 --> 00:32:49,400
Speaker 1: the first recipe for spaghetti with a tomato sauce was published.

494
00:32:50,120 --> 00:32:53,200
Speaker 1: While at first pasta in Italy was viewed as something

495
00:32:53,240 --> 00:32:56,400
Speaker 1: for the lower class, it soon became a thing enjoyed

496
00:32:56,400 --> 00:32:59,360
Speaker 1: by all classes and a source for experimentation.

497
00:33:01,000 --> 00:33:05,200
Speaker 2: There was also, around this time just an absolute proliferation

498
00:33:05,600 --> 00:33:10,400
Speaker 2: of dried pasta factories around Italy here in the mid

499
00:33:10,400 --> 00:33:16,840
Speaker 2: eighteen hundreds. Also note that the late eighteen hundreds is

500
00:33:16,880 --> 00:33:21,280
Speaker 2: also when forks as dining implements really came into use

501
00:33:21,320 --> 00:33:25,240
Speaker 2: by common folks throughout Europe and Europe's territories. Before then,

502
00:33:25,280 --> 00:33:29,880
Speaker 2: I understand that people ate spaghetti with their hands.

503
00:33:29,920 --> 00:33:34,600
Speaker 1: And then we have European colonizers who first brought pasta

504
00:33:34,640 --> 00:33:37,440
Speaker 1: to the Americas in the seventeen hundreds.

505
00:33:37,000 --> 00:33:39,320
Speaker 2: But it would take a while and a few waves

506
00:33:39,320 --> 00:33:42,680
Speaker 2: of immigration for pastas to really take hold over here.

507
00:33:43,360 --> 00:33:46,480
Speaker 2: So like in the mid eighteen hundreds, Italian immigrants to

508
00:33:46,680 --> 00:33:51,160
Speaker 2: places like Peru and Mexico brought spaghetti and kind of

509
00:33:51,160 --> 00:33:57,560
Speaker 2: like redeveloped dishes and sauces with local tastes like talia

510
00:33:57,600 --> 00:34:00,720
Speaker 2: renes verdes, which is a spaghetti with a pesto ish

511
00:34:00,760 --> 00:34:05,320
Speaker 2: sauce topped with grilled meat usually and espagweite verde, which

512
00:34:05,360 --> 00:34:08,440
Speaker 2: is a spaghetti with like a cheesy cream sauce seasoned

513
00:34:08,440 --> 00:34:10,799
Speaker 2: with roasted Peblano peppers that are blended up with some

514
00:34:10,880 --> 00:34:18,560
Speaker 2: cilantro two just lovely green spaghetti sauces, just really gorgeous.

515
00:34:19,719 --> 00:34:24,360
Speaker 1: Sounds so good. Yes, oh okay, so it was with

516
00:34:24,480 --> 00:34:27,640
Speaker 1: a large influx of Italian immigrants to the US towards

517
00:34:27,640 --> 00:34:30,920
Speaker 1: the end of eighteen hundreds that pasta grew in popularity

518
00:34:31,000 --> 00:34:35,960
Speaker 1: in the United States, particularly spaghetti. This was after decades

519
00:34:35,960 --> 00:34:39,239
Speaker 1: of negative stereotypes against Italian immigrants in America, so it

520
00:34:39,280 --> 00:34:42,359
Speaker 1: did take some time and sort of a US rebranding

521
00:34:42,400 --> 00:34:44,960
Speaker 1: that happened in the early nineteen hundreds to paint it

522
00:34:45,000 --> 00:34:49,520
Speaker 1: as a quote, non ethnic item. It was a cheap

523
00:34:49,560 --> 00:34:53,799
Speaker 1: food during the Great Depression, and later post World War Two,

524
00:34:54,000 --> 00:34:57,120
Speaker 1: with the return of American soldiers, it was rebanded once

525
00:34:57,160 --> 00:35:02,160
Speaker 1: again as sort of a romantic Old World Italian food,

526
00:35:02,280 --> 00:35:06,920
Speaker 1: and the popularity skyrocketed. It was affordable and easy to

527
00:35:06,960 --> 00:35:09,319
Speaker 1: adapt to local taste, which led to a lot of

528
00:35:09,360 --> 00:35:13,880
Speaker 1: regional varieties and what some call a real americanization of

529
00:35:13,920 --> 00:35:17,120
Speaker 1: spaghetti and dishes like spaghetti and meatballs and spaghetti and

530
00:35:17,160 --> 00:35:24,280
Speaker 1: tomato based sauces. Interestingly, in post war Italy, spaghetti also

531
00:35:24,320 --> 00:35:27,360
Speaker 1: seemed to shift from an affordable dish into something that

532
00:35:27,600 --> 00:35:32,759
Speaker 1: symbolized prosperity, and through this we got dishes like spaghetti

533
00:35:32,760 --> 00:35:36,920
Speaker 1: a la carbonara and spaghetti al palmondoro, and these became

534
00:35:37,239 --> 00:35:40,399
Speaker 1: iconic Italian dishes and spaghetti is sometimes referred to as

535
00:35:40,440 --> 00:35:43,240
Speaker 1: an international ambassador of Italy and its food.

536
00:35:45,880 --> 00:35:50,080
Speaker 2: Also, apparently this was around the time that spaghetti's current

537
00:35:50,239 --> 00:35:57,200
Speaker 2: standard length really formed up, because before mid century, the

538
00:35:57,239 --> 00:35:59,840
Speaker 2: pasta might have been about twice as long as it

539
00:35:59,920 --> 00:36:02,560
Speaker 2: is today, around twenty inches or fifty centimeters.

540
00:36:04,400 --> 00:36:09,920
Speaker 1: Wow. Another thing that fuels spaghetti's rise in popularity was

541
00:36:10,000 --> 00:36:13,760
Speaker 1: growing tourism to Italy in the mid twentieth century or later.

542
00:36:14,239 --> 00:36:17,160
Speaker 1: So tourists would try these spaghetti dishes and they would

543
00:36:17,200 --> 00:36:20,840
Speaker 1: try to find them or make them when they returned home.

544
00:36:21,480 --> 00:36:24,719
Speaker 1: And by this time spaghetti had gone pretty much worldwide.

545
00:36:24,719 --> 00:36:25,880
Speaker 1: You could find it all over.

546
00:36:25,920 --> 00:36:29,320
Speaker 2: Yeah, and it was very much part of the popular

547
00:36:29,719 --> 00:36:33,920
Speaker 2: culture or consciousness in a lot of places. For example,

548
00:36:35,000 --> 00:36:39,200
Speaker 2: in nineteen forty nine, American physicist George F. Krrier published

549
00:36:39,280 --> 00:36:43,560
Speaker 2: this scientific article in the journal the American Mathematical Monthly,

550
00:36:44,320 --> 00:36:48,959
Speaker 2: posing what he called the spaghetti problem, having to do

551
00:36:49,200 --> 00:36:54,239
Speaker 2: with the oscillations of flexible cords of finite length and

552
00:36:54,280 --> 00:36:59,160
Speaker 2: how to control them. Basically, he was using the fact

553
00:36:59,200 --> 00:37:02,800
Speaker 2: that strands of spaghetti often slap you in the face

554
00:37:02,840 --> 00:37:05,720
Speaker 2: as you slurp them up in order to talk about

555
00:37:05,719 --> 00:37:11,120
Speaker 2: physics to like the common person. I haven't read the

556
00:37:11,120 --> 00:37:14,400
Speaker 2: full article, but the solution to the spaghetti problem is

557
00:37:14,440 --> 00:37:17,520
Speaker 2: to not slurp your noodles, but to twirl them into

558
00:37:17,600 --> 00:37:22,479
Speaker 2: a steady nest like bite when you do slurp noodles

559
00:37:22,560 --> 00:37:25,280
Speaker 2: in other cultures, as in like if you're eating ramen,

560
00:37:25,760 --> 00:37:28,279
Speaker 2: you use your chopsticks to control the oscillations of the

561
00:37:28,280 --> 00:37:33,080
Speaker 2: noodles during the slurps. So there are multiple methods of fixing.

562
00:37:32,880 --> 00:37:37,440
Speaker 1: This, so many scientific ways to not get hit in

563
00:37:37,520 --> 00:37:39,200
Speaker 1: the face of the noodle as you're eating.

564
00:37:39,560 --> 00:37:42,160
Speaker 2: He was like, this is a problem, let's talk about it.

565
00:37:43,480 --> 00:37:47,960
Speaker 1: I enjoy it. Thank you. We do have a couple

566
00:37:47,960 --> 00:37:50,799
Speaker 1: of pop culture notes, although again that could be a

567
00:37:50,800 --> 00:37:55,200
Speaker 1: whole episode, absolutely, but yes. One of the big ones

568
00:37:55,320 --> 00:37:58,560
Speaker 1: is in the nineteen fifty five Disney film The Lady

569
00:37:58,560 --> 00:38:02,160
Speaker 1: in the Tramp, there was an iconic, kind of romantic

570
00:38:02,239 --> 00:38:06,200
Speaker 1: scene of Lady and the tramp sharing a connection over

571
00:38:06,239 --> 00:38:11,080
Speaker 1: a plate of spaghetti. And yes, one noodle very sweet.

572
00:38:11,680 --> 00:38:14,799
Speaker 1: It's very sweet. This one I'd never heard of neither,

573
00:38:15,920 --> 00:38:20,440
Speaker 1: Oh my goodness. In nineteen fifty seven, the BBC ran

574
00:38:20,480 --> 00:38:24,360
Speaker 1: a broadcast about the spaghetti tree, the source of all spaghetti.

575
00:38:25,280 --> 00:38:28,880
Speaker 1: It came out on April Fool's Day and received some

576
00:38:28,960 --> 00:38:33,720
Speaker 1: criticism later for using a serious platform for a joke. Yes,

577
00:38:34,400 --> 00:38:37,160
Speaker 1: and a few people felt really duped by the whole thing.

578
00:38:38,200 --> 00:38:42,400
Speaker 1: The broadcast depicted families in Switzerland harvesting spaghetti from a

579
00:38:42,440 --> 00:38:44,560
Speaker 1: tree and by the way, you can still see it,

580
00:38:44,600 --> 00:38:48,160
Speaker 1: you can. Yeah, it's online. Yeah, it's pretty wild, and

581
00:38:48,200 --> 00:38:51,160
Speaker 1: there was a lot of spaghetti to harvest because of

582
00:38:51,200 --> 00:38:57,120
Speaker 1: a spaghetti weavil. At the time, spaghetti was relatively unknown

583
00:38:57,160 --> 00:39:00,600
Speaker 1: in the UK, and hundreds of people allegedly called in

584
00:39:01,320 --> 00:39:05,000
Speaker 1: asking how to grow their own spaghetti trees. I have

585
00:39:05,040 --> 00:39:06,600
Speaker 1: to say, if I saw that, I thought it was

586
00:39:06,640 --> 00:39:08,920
Speaker 1: true and I could grow spaghetti on a tree, I

587
00:39:08,920 --> 00:39:10,600
Speaker 1: would be mad to find out that was.

588
00:39:10,600 --> 00:39:15,239
Speaker 2: Like yeah, no, absolutely Yeah. When April Fool's jokes are

589
00:39:15,280 --> 00:39:18,600
Speaker 2: not appropriately tagged, I get pretty out of hand about it.

590
00:39:20,800 --> 00:39:24,359
Speaker 1: You know, the BBC has had a couple of these instances,

591
00:39:24,480 --> 00:39:27,000
Speaker 1: They've done a couple of daring things of the years.

592
00:39:27,160 --> 00:39:31,480
Speaker 1: But I hadn't not heard of the spaghetti tree. That's

593
00:39:31,520 --> 00:39:37,279
Speaker 1: a new one. Spaghettio's debuted in nineteen sixty five, and

594
00:39:37,400 --> 00:39:44,080
Speaker 1: frozen Spaghetti Dinners came out in the nineteen fifties, and Okay,

595
00:39:44,600 --> 00:39:47,800
Speaker 1: over this period of popularization of spaghetti around the globe,

596
00:39:47,840 --> 00:39:51,960
Speaker 1: we start to see a whole roster of spaghetti dishes

597
00:39:52,000 --> 00:39:57,840
Speaker 1: being invented or taking off. And so I'm just going

598
00:39:57,920 --> 00:40:00,600
Speaker 1: to touch on some of these they hold up episodes.

599
00:40:00,800 --> 00:40:02,799
Speaker 2: Oh absolutely, yeah, but.

600
00:40:02,840 --> 00:40:07,680
Speaker 1: Yes, stepping back a bit. In nineteen fifteen, President Wood

601
00:40:07,719 --> 00:40:11,640
Speaker 1: Joe Wilson orchestrated the American occupation of Haiti, which lasted

602
00:40:11,719 --> 00:40:15,120
Speaker 1: until nineteen thirty four, and this involved the presence of

603
00:40:15,160 --> 00:40:19,160
Speaker 1: American marines in Haiti. It's believed that these American soldiers

604
00:40:19,239 --> 00:40:22,160
Speaker 1: introduced spaghetti with some type of tomato sauce to Haiti,

605
00:40:22,239 --> 00:40:27,399
Speaker 1: where it was adopted and adapted into spaghetti a dish

606
00:40:27,400 --> 00:40:31,040
Speaker 1: of noodles tossed with tomato sauce and or ketchup sausage

607
00:40:31,040 --> 00:40:35,440
Speaker 1: and or hot dogs and spices. Listeners, please write in

608
00:40:35,520 --> 00:40:38,719
Speaker 1: about any of these, please please please. Some of you've

609
00:40:38,719 --> 00:40:42,760
Speaker 1: already written in about this one, so whole episode for sure.

610
00:40:42,840 --> 00:40:47,719
Speaker 1: But Cincinnati chili served over spaghetti was allegedly invented in

611
00:40:47,800 --> 00:40:51,880
Speaker 1: nineteen twenty two. After a brief Italian occupation in the

612
00:40:51,960 --> 00:40:56,480
Speaker 1: nineteen thirties, Ethiopians adapted spaghetti to their taste and spices,

613
00:40:56,680 --> 00:40:59,160
Speaker 1: enjoying it with injera, which I actually just had recently.

614
00:41:00,880 --> 00:41:08,600
Speaker 1: Yeah yeah. According to a quick search, Japan, spaghetti Neapolitan

615
00:41:08,960 --> 00:41:11,960
Speaker 1: was created by a Japanese chef during the American occupation

616
00:41:12,040 --> 00:41:14,920
Speaker 1: of Japan post World War Two. It was part of

617
00:41:14,920 --> 00:41:18,080
Speaker 1: a long wave of a push for westernization in Japan,

618
00:41:18,440 --> 00:41:21,960
Speaker 1: all while preserving tradition, and the legend goes that the

619
00:41:22,040 --> 00:41:25,240
Speaker 1: chefs saw American soldiers eating spaghetti with ketchup and pepper,

620
00:41:25,320 --> 00:41:28,880
Speaker 1: so he whipped up some spaghetti with ketchup, bacon, onion, peppers,

621
00:41:28,880 --> 00:41:36,239
Speaker 1: and mushrooms stir fried together totably, and then assassin spaghetti.

622
00:41:36,440 --> 00:41:41,239
Speaker 1: Spaghetti al Assassinina was reportedly invented in the nineteen sixties,

623
00:41:41,680 --> 00:41:45,040
Speaker 1: according to one of the alleged inventors of the dish.

624
00:41:45,120 --> 00:41:49,600
Speaker 1: Again very brief search, so that'd be a whole different episode.

625
00:41:49,719 --> 00:41:53,840
Speaker 1: It was an accidental discovery after the chefs burned some spaghetti,

626
00:41:53,880 --> 00:41:57,560
Speaker 1: tomatoes and chili and decided to eat it anyway, and

627
00:41:57,600 --> 00:42:01,640
Speaker 1: then they found they actually liked the crunchy bits, so

628
00:42:02,000 --> 00:42:03,879
Speaker 1: they put it on the menu and added some more

629
00:42:03,920 --> 00:42:07,560
Speaker 1: spice and some more crunch It was a relatively local

630
00:42:07,600 --> 00:42:09,680
Speaker 1: dish for a long time, but it started to gain

631
00:42:09,719 --> 00:42:13,399
Speaker 1: more outside attention in the twenty tens, and apparently part

632
00:42:13,400 --> 00:42:15,759
Speaker 1: of the reason why is there was this physicist by

633
00:42:15,800 --> 00:42:19,080
Speaker 1: the name of Massimo del Eraba and he tried some

634
00:42:19,120 --> 00:42:21,560
Speaker 1: of the original and loved it so much he started

635
00:42:21,600 --> 00:42:25,600
Speaker 1: a Facebook group that translated to Academy of the Assassin,

636
00:42:26,480 --> 00:42:29,360
Speaker 1: dedicated to tasting and rating all the offerings of this

637
00:42:29,480 --> 00:42:33,080
Speaker 1: dish available to him locally, and the group reached hundreds

638
00:42:33,120 --> 00:42:36,000
Speaker 1: of members and word of the dishbread. I feel like, personally,

639
00:42:36,040 --> 00:42:38,800
Speaker 1: I've seen this a lot lately, so it's.

640
00:42:38,680 --> 00:42:42,960
Speaker 2: Still it's still kicking. Yeah, it's still kicking. But yeah,

641
00:42:43,000 --> 00:42:48,359
Speaker 2: these are only a few, only a few, yes, a

642
00:42:48,400 --> 00:42:49,080
Speaker 2: bear few.

643
00:42:49,360 --> 00:42:52,439
Speaker 1: So yes, So let us know if we missed one

644
00:42:52,719 --> 00:42:54,640
Speaker 1: from your neck of the woods, or if you want

645
00:42:54,760 --> 00:42:58,080
Speaker 1: us to expound on any of these, we would love to, obviously, or.

646
00:42:58,080 --> 00:43:02,360
Speaker 2: If you have a more traditional favorite or anything. Yeah, yeah, absolutely.

647
00:43:04,840 --> 00:43:10,400
Speaker 2: During this entire period of globalization, spaghetti also became a

648
00:43:10,440 --> 00:43:17,000
Speaker 2: popular metaphor so like in English referential terms like spaghetti

649
00:43:17,080 --> 00:43:20,960
Speaker 2: junction popped up by nineteen sixty three, you know, meaning

650
00:43:21,000 --> 00:43:25,760
Speaker 2: a twisty, loopy roadway interchange. Yeah, we got spaghetti Western

651
00:43:25,880 --> 00:43:29,200
Speaker 2: by nineteen sixty nine, meaning a film set in the

652
00:43:29,520 --> 00:43:33,840
Speaker 2: American Old West but filmed in Italy, and spaghetti strap

653
00:43:34,000 --> 00:43:38,240
Speaker 2: by nineteen seventy two, meaning a thin cord like shoulder

654
00:43:38,239 --> 00:43:43,239
Speaker 2: strap on a garment. Yeah, then spaghetification by nineteen eighty eight,

655
00:43:43,560 --> 00:43:45,879
Speaker 2: meaning what might happen to matter as it goes into

656
00:43:45,920 --> 00:43:46,479
Speaker 2: a black hole.

657
00:43:47,320 --> 00:43:52,879
Speaker 1: Oh my, that is cool though, I'm glad to put

658
00:43:52,880 --> 00:43:53,359
Speaker 1: that in there.

659
00:43:53,440 --> 00:43:58,960
Speaker 2: Yeah, my second of three science communication notes for this

660
00:43:59,080 --> 00:44:01,000
Speaker 2: episode about pasta.

661
00:44:01,480 --> 00:44:07,279
Speaker 1: Yes, it's fantastic. It's fantastic. Food media like television and

662
00:44:07,360 --> 00:44:11,200
Speaker 1: the Internet really helped increase the popularity of spaghetti as well.

663
00:44:11,239 --> 00:44:15,400
Speaker 1: We've talked about that before. And then there's the Church

664
00:44:15,440 --> 00:44:19,279
Speaker 1: of the Flying Spaghetti Monster, which went mainstream in two

665
00:44:19,320 --> 00:44:23,280
Speaker 1: thousand and six after an open letter from the organization

666
00:44:23,320 --> 00:44:27,960
Speaker 1: behind this to the Kansas school Board. Very basically, it

667
00:44:28,000 --> 00:44:30,600
Speaker 1: was a way to comment on teaching religion and schools

668
00:44:30,640 --> 00:44:34,759
Speaker 1: and the arguments frequently used to do. So you can

669
00:44:34,800 --> 00:44:36,160
Speaker 1: look into it. They have a whole website.

670
00:44:36,360 --> 00:44:40,440
Speaker 2: Yeah. Yeah, it's very very cheeky. It's saying, you know, yeah,

671
00:44:40,719 --> 00:44:42,600
Speaker 2: why not teach about the Flying Spaghetti Monster?

672
00:44:43,200 --> 00:44:48,319
Speaker 1: Exactly, and those who follow the Flying Spaghetti Monster are

673
00:44:48,360 --> 00:44:52,800
Speaker 1: called Pastafarians. They regularly appear at Dragon Con. And you

674
00:44:53,040 --> 00:44:56,160
Speaker 1: there's someone who dresses as the Flying Spaghetti Monster, and

675
00:44:56,200 --> 00:44:57,320
Speaker 1: it's a really good costume.

676
00:44:57,320 --> 00:44:59,560
Speaker 2: I have to say, yeah, yeah, if you've never seen

677
00:44:59,640 --> 00:45:04,520
Speaker 2: an of this, it's kind of a amorphous body made

678
00:45:04,600 --> 00:45:08,399
Speaker 2: up of spaghetti and with two meat balls as kind

679
00:45:08,440 --> 00:45:13,399
Speaker 2: of the eyes, and many, many, many noodle appendages. Yes,

680
00:45:13,560 --> 00:45:21,680
Speaker 2: may you be touched by his noodle appendages. Also in

681
00:45:21,800 --> 00:45:28,480
Speaker 2: two thousand and six, the Ignoble Prize winner was spaghetti related.

682
00:45:29,480 --> 00:45:32,840
Speaker 2: The Ignoble Prize, if you're unfamiliar, is a science prize

683
00:45:32,880 --> 00:45:38,480
Speaker 2: given to particularly silly or useless, but nonetheless rad scientific research.

684
00:45:39,160 --> 00:45:41,680
Speaker 2: They started up back in nineteen ninety one at MIT

685
00:45:41,920 --> 00:45:44,960
Speaker 2: a sort of parody of the Nobel Prizes and also

686
00:45:45,000 --> 00:45:50,520
Speaker 2: like a fun vehicle for science communication. And Okay, I

687
00:45:50,560 --> 00:45:52,319
Speaker 2: need to explain this one a little bit, because there's

688
00:45:52,360 --> 00:45:55,880
Speaker 2: been this question in physics for decades about why spaghetti

689
00:45:55,920 --> 00:45:59,919
Speaker 2: does not break in just two pieces when you grab

690
00:46:00,120 --> 00:46:06,000
Speaker 2: spit from either end and bend it. Yeah, Rather, the

691
00:46:06,040 --> 00:46:10,040
Speaker 2: two halves tend to further fragment into three or more pieces.

692
00:46:10,920 --> 00:46:13,480
Speaker 2: The legend goes that this question was raised by no

693
00:46:13,600 --> 00:46:17,840
Speaker 2: less than Richard Feynman, a physicist who won a regular

694
00:46:17,920 --> 00:46:20,680
Speaker 2: Nobel Prize in nineteen sixty five for his work in

695
00:46:20,760 --> 00:46:25,400
Speaker 2: like quantum physics. Apparently, dude love spaghetti. One day he

696
00:46:25,480 --> 00:46:27,440
Speaker 2: was like, why does it not split in two? And

697
00:46:27,480 --> 00:46:34,000
Speaker 2: spent a whole night just littering his kitchen with spaghetti fragments. Yes,

698
00:46:35,000 --> 00:46:39,279
Speaker 2: so he raised this question, and much later in two

699
00:46:39,320 --> 00:46:42,760
Speaker 2: thousand and five, these researchers from France did some work

700
00:46:42,880 --> 00:46:45,800
Speaker 2: and published a theory for how when you break a

701
00:46:45,840 --> 00:46:49,839
Speaker 2: strand of spaghetti with even pressure from both ends, it's

702
00:46:49,880 --> 00:46:54,480
Speaker 2: long enough and thin enough that the initial center break

703
00:46:54,840 --> 00:47:00,000
Speaker 2: creates a vibration through the two halves of the strand,

704
00:46:59,760 --> 00:47:04,560
Speaker 2: and it's further brittle enough that that vibration will cause

705
00:47:04,800 --> 00:47:05,600
Speaker 2: further fracture.

706
00:47:10,480 --> 00:47:11,120
Speaker 1: Interesting.

707
00:47:11,520 --> 00:47:15,480
Speaker 2: Uh huh, yeah, yeah, it's it's well. They well documented

708
00:47:15,520 --> 00:47:24,720
Speaker 2: it via slow motion photography and physical modeling. Then, following

709
00:47:24,840 --> 00:47:27,759
Speaker 2: up on all of this in twenty eighteen, a team

710
00:47:27,800 --> 00:47:31,280
Speaker 2: out of MIT published a study showing how to prevent

711
00:47:31,360 --> 00:47:35,719
Speaker 2: this from happening. Basically, you have to twist the noodles

712
00:47:36,160 --> 00:47:39,960
Speaker 2: as you bend them, and that way when the vibration

713
00:47:40,239 --> 00:47:44,520
Speaker 2: from the snap moves through the two halves, the two

714
00:47:44,640 --> 00:47:47,920
Speaker 2: new halves of the strand, its energy is sort of

715
00:47:48,040 --> 00:47:52,239
Speaker 2: canceled out by the strand attempting to untwist itself, you know,

716
00:47:52,239 --> 00:47:58,360
Speaker 2: to return to its original state as a straight rod. Yeah,

717
00:47:58,400 --> 00:48:01,239
Speaker 2: this might not be useful at home, because like, the

718
00:48:01,280 --> 00:48:05,080
Speaker 2: most effective twist is precisely two hundred and seventy degrees

719
00:48:05,320 --> 00:48:12,520
Speaker 2: applied to each strand individually. But but it may help

720
00:48:12,680 --> 00:48:18,960
Speaker 2: future researchers better understand cracks and fractures in like non

721
00:48:19,160 --> 00:48:25,640
Speaker 2: pasta materials like steel rods in structural engineering to help

722
00:48:25,719 --> 00:48:32,640
Speaker 2: prevent damage in buildings or even in microtubules in cells,

723
00:48:33,160 --> 00:48:37,880
Speaker 2: which are these microscopic rods that help provide a cell's structure.

724
00:48:39,239 --> 00:48:42,840
Speaker 2: And so one of the avenues of cancer research is

725
00:48:42,880 --> 00:48:47,000
Speaker 2: figuring out how to destabilize those microtubules.

726
00:48:49,880 --> 00:48:58,120
Speaker 1: Wow, spaghetti, spaghetti potentially saving lives. That's this yesterday we

727
00:48:58,120 --> 00:49:00,360
Speaker 1: were going to record this yesterday at Lauren sent me

728
00:49:00,360 --> 00:49:02,879
Speaker 1: a note like, there's so much science involved. Who might

729
00:49:02,960 --> 00:49:07,440
Speaker 1: have to push this one? There is? And it's so

730
00:49:07,640 --> 00:49:09,000
Speaker 1: cool it is.

731
00:49:09,600 --> 00:49:11,880
Speaker 2: I couldn't not say that, Like, once I knew that

732
00:49:11,920 --> 00:49:21,959
Speaker 2: this was a thing, I had to go with it. Ah, yeah, yes, yeah, anyway. Hu. Also,

733
00:49:22,080 --> 00:49:25,400
Speaker 2: I did really try to figure out why spaghetti of

734
00:49:25,520 --> 00:49:29,400
Speaker 2: all heck and pasta shapes became the one, you know,

735
00:49:29,560 --> 00:49:32,319
Speaker 2: like the icon that it is. And I think it's

736
00:49:32,320 --> 00:49:34,400
Speaker 2: really just that it's a very simple shape to make.

737
00:49:36,360 --> 00:49:41,160
Speaker 1: That makes sense, and people people love it, they're familiar

738
00:49:41,160 --> 00:49:44,000
Speaker 1: with it. It's affordable. Yeah, it's easy to do what you

739
00:49:44,080 --> 00:49:44,600
Speaker 1: want with it.

740
00:49:44,600 --> 00:49:45,680
Speaker 2: It's a fun word to say.

741
00:49:46,560 --> 00:49:50,680
Speaker 1: It is a fun word to say. Yeah, but it's

742
00:49:50,800 --> 00:49:56,520
Speaker 1: it's it's really gotta it's iconic. Spaghetti is iconic.

743
00:49:56,640 --> 00:49:58,480
Speaker 2: Yeah, yep, yeps.

744
00:50:00,920 --> 00:50:05,840
Speaker 1: And we really only touched on We tried our best,

745
00:50:05,920 --> 00:50:07,640
Speaker 1: and it was already our longest outline.

746
00:50:07,680 --> 00:50:11,560
Speaker 2: But in a while, in a while, yeah, I'm sure

747
00:50:11,600 --> 00:50:14,200
Speaker 2: we've had longer at some point, but this this ranks

748
00:50:14,280 --> 00:50:14,560
Speaker 2: up there.

749
00:50:14,719 --> 00:50:20,279
Speaker 1: Yeah, it's But yes, listeners, if we if there is

750
00:50:20,320 --> 00:50:22,600
Speaker 1: something we missed or that you would love us to

751
00:50:22,719 --> 00:50:29,600
Speaker 1: revisit and expound upon any local spaghetti based dishes, oh

752
00:50:29,719 --> 00:50:30,600
Speaker 1: please write it.

753
00:50:30,760 --> 00:50:36,680
Speaker 2: Oh oh absolutely. We do already have some listener mill

754
00:50:36,719 --> 00:50:38,480
Speaker 2: for you though, and we are going to get into

755
00:50:38,480 --> 00:50:40,000
Speaker 2: that as soon as we get back from one more

756
00:50:40,080 --> 00:50:52,239
Speaker 2: quick break for word from our sponsors, and we're back.

757
00:50:52,280 --> 00:50:56,120
Speaker 2: Thank you sponsor, Yes, thank you, and we're back with Listener.

758
00:51:05,920 --> 00:51:09,600
Speaker 1: I did have a friend who had Italian heritage, and

759
00:51:09,640 --> 00:51:11,600
Speaker 1: she would make fun of me because I was not

760
00:51:11,680 --> 00:51:15,799
Speaker 1: good at the twirl. She would always like, give me

761
00:51:15,920 --> 00:51:18,920
Speaker 1: tips and tell me I'm correctly.

762
00:51:18,920 --> 00:51:22,760
Speaker 2: It's I'm not. I'm not very accomplished with it without

763
00:51:22,840 --> 00:51:25,279
Speaker 2: using a spoon, which I understand is also a thing

764
00:51:25,320 --> 00:51:32,600
Speaker 2: that babies do. But but to be fair, I usually

765
00:51:32,640 --> 00:51:35,960
Speaker 2: have a spaghetti. I usually serve mine to myself in

766
00:51:36,000 --> 00:51:38,520
Speaker 2: a bowl, which doesn't really have a good surface for

767
00:51:38,560 --> 00:51:39,319
Speaker 2: a towirl on it.

768
00:51:39,480 --> 00:51:42,359
Speaker 1: So yeah, yeah, but yeah, you just.

769
00:51:42,280 --> 00:51:44,800
Speaker 2: Get a few strands on your fork, just just just

770
00:51:44,800 --> 00:51:48,080
Speaker 2: just a couple, less than several perhaps.

771
00:51:49,000 --> 00:51:52,080
Speaker 1: Yeah, okay, maybe I was trying to go too big.

772
00:51:52,239 --> 00:51:54,240
Speaker 2: Yeah, no, you go too big. You get the whole plate,

773
00:51:54,520 --> 00:51:56,719
Speaker 2: Get the whole plate on your fork. It's too many.

774
00:51:56,880 --> 00:52:03,040
Speaker 1: You're right, You're right. I'll visit this. So we have

775
00:52:03,400 --> 00:52:09,720
Speaker 1: two messages from Connie, both about Halloween. Oh yeah, yes,

776
00:52:10,600 --> 00:52:12,840
Speaker 1: and they came in quick succession, and I wanted I

777
00:52:12,840 --> 00:52:15,680
Speaker 1: thought we should read them both. As the person who

778
00:52:15,800 --> 00:52:18,319
Speaker 1: chooses listener mail, I'm going to read the one that

779
00:52:18,360 --> 00:52:24,720
Speaker 1: came in second first, because I like to make Lauren

780
00:52:24,880 --> 00:52:28,040
Speaker 1: read the longer ones. Since I'm the one who chooses these,

781
00:52:29,640 --> 00:52:30,400
Speaker 1: It's okay.

782
00:52:30,160 --> 00:52:32,600
Speaker 2: That's my lot in life because I make you choose them.

783
00:52:32,680 --> 00:52:37,160
Speaker 1: So here we go. Yes, But also this first one

784
00:52:37,200 --> 00:52:42,880
Speaker 1: was kind of specifically addressing me. So here's the first

785
00:52:42,920 --> 00:52:45,960
Speaker 1: message that we received from Connie. I can't believe I'm

786
00:52:45,960 --> 00:52:47,839
Speaker 1: writing in two episodes in a row, but I had

787
00:52:47,840 --> 00:52:50,799
Speaker 1: to share this with you, especially Annie. Back during the

788
00:52:50,880 --> 00:52:54,640
Speaker 1: time they were changing the butterfinger recipe, I was listening

789
00:52:54,719 --> 00:52:58,600
Speaker 1: to a comedy podcast by Paula Poundstone. She was one

790
00:52:58,600 --> 00:53:03,719
Speaker 1: of those truly in by the change of the butterfinger recipe.

791
00:53:04,320 --> 00:53:06,799
Speaker 1: As a result, she wrote a song about it. I've

792
00:53:06,840 --> 00:53:11,560
Speaker 1: attached to YouTube link enjoy. I did, in fact enjoy.

793
00:53:12,880 --> 00:53:17,680
Speaker 1: So the song is called not My Butterfinger. You can

794
00:53:17,680 --> 00:53:21,680
Speaker 1: look it up. The lyrics are very funny, but the

795
00:53:21,800 --> 00:53:24,600
Speaker 1: chorus is essentially, some things need to change, some things

796
00:53:24,640 --> 00:53:28,560
Speaker 1: need to change, but not my butterfingers. But not my butterfingers,

797
00:53:28,800 --> 00:53:30,880
Speaker 1: and later we deserve the truth.

798
00:53:35,080 --> 00:53:41,640
Speaker 2: I like the conspiratorial bent that that takes. Eventually, that's yeah.

799
00:53:40,840 --> 00:53:45,680
Speaker 1: It's pretty good. She's like having this interface with the

800
00:53:45,719 --> 00:53:47,919
Speaker 1: person she's checking out with and they're like, you can't

801
00:53:47,920 --> 00:53:51,880
Speaker 1: get your money back, and it's a funny it's a

802
00:53:51,920 --> 00:53:52,600
Speaker 1: funny song.

803
00:53:53,120 --> 00:54:01,280
Speaker 2: Yeah, okay, So this is the first message from Connie Technic. Hi.

804
00:54:01,360 --> 00:54:03,280
Speaker 2: I know this is late. I'm running a few weeks

805
00:54:03,280 --> 00:54:07,279
Speaker 2: behind on my podcast listening, but I'm older seventy ish

806
00:54:07,320 --> 00:54:10,239
Speaker 2: and wanted to relate my general experience with Halloween in

807
00:54:10,280 --> 00:54:13,839
Speaker 2: the nineteen sixties. I lived in central New Jersey. We

808
00:54:13,880 --> 00:54:15,719
Speaker 2: all went door to door then, as this was before

809
00:54:15,760 --> 00:54:17,840
Speaker 2: all the parents got paranoid that everyone was out to

810
00:54:17,840 --> 00:54:20,880
Speaker 2: poison their darlings, though my mom did inspect all my

811
00:54:20,960 --> 00:54:23,719
Speaker 2: candy before I got to eat any of it. Apples

812
00:54:23,760 --> 00:54:26,240
Speaker 2: were a big thing back then, and well meaning older

813
00:54:26,280 --> 00:54:29,560
Speaker 2: people used to put quarters in them. Almost every year.

814
00:54:29,600 --> 00:54:31,680
Speaker 2: There were reports of a kid having cracked a tooth

815
00:54:31,680 --> 00:54:34,279
Speaker 2: by biting into an apple and hitting a quarter. A

816
00:54:34,320 --> 00:54:38,200
Speaker 2: few reports of razors found also occurred, but rarely. Another

817
00:54:38,239 --> 00:54:41,000
Speaker 2: big thing was Halloween mini bags. I don't know if

818
00:54:41,000 --> 00:54:43,760
Speaker 2: they're still around, but they were small, decorated paper sleeves

819
00:54:43,800 --> 00:54:47,600
Speaker 2: that people would put in candy corn, hard candies, mini

820
00:54:47,600 --> 00:54:50,719
Speaker 2: tootsi rolls in the like hand them out. Occasionally we

821
00:54:50,719 --> 00:54:53,760
Speaker 2: would get candy apples on a stick, but mostly smaller

822
00:54:53,800 --> 00:54:56,640
Speaker 2: candy bars like you see now. Sometimes we'd get a

823
00:54:56,640 --> 00:54:59,720
Speaker 2: full size bar, and those houses were popular as words

824
00:54:59,719 --> 00:55:03,759
Speaker 2: spread throughout the neighborhood. There was one other aspect that

825
00:55:03,800 --> 00:55:06,440
Speaker 2: I did not hear you mention. The night before Halloween

826
00:55:06,600 --> 00:55:09,640
Speaker 2: was known as mischief Night. That was the evening that

827
00:55:09,719 --> 00:55:12,200
Speaker 2: the older kids would go out and write things, or

828
00:55:12,280 --> 00:55:15,560
Speaker 2: draw pictures, or just scrawl anything on car windows with soap.

829
00:55:16,040 --> 00:55:18,200
Speaker 2: The polite kids would be sure to use ivory soap

830
00:55:18,280 --> 00:55:21,160
Speaker 2: since it would scratch the windows of the car. Also,

831
00:55:21,280 --> 00:55:22,920
Speaker 2: there would be lots of trees in the area that

832
00:55:22,960 --> 00:55:26,120
Speaker 2: would sport lots of toilet paper. It was slightly annoying

833
00:55:26,120 --> 00:55:27,719
Speaker 2: for the adults who had to clean the mess the

834
00:55:27,719 --> 00:55:30,360
Speaker 2: next day, but it was generally viewed as kids just

835
00:55:30,400 --> 00:55:33,719
Speaker 2: having fun. And that's pretty much my remembrance of Halloween

836
00:55:34,120 --> 00:55:36,400
Speaker 2: back in the day.

837
00:55:36,920 --> 00:55:39,799
Speaker 1: Well, thank you sure for sending this to us.

838
00:55:40,080 --> 00:55:43,440
Speaker 2: Oh the quarters thing, Yeah, I had not heard about that.

839
00:55:44,480 --> 00:55:47,279
Speaker 1: I had not heard about that either, And that does

840
00:55:48,360 --> 00:55:52,719
Speaker 1: I get the intent, sure, but it does sound like

841
00:55:52,760 --> 00:55:54,000
Speaker 1: a way for someone to break.

842
00:55:53,800 --> 00:55:57,439
Speaker 2: There, to really crack a tooth. Yeah, yeah, yeah. I

843
00:55:57,880 --> 00:56:01,320
Speaker 2: this is also like like like firming up my concept

844
00:56:01,440 --> 00:56:04,440
Speaker 2: of not just chowing into whole fruit without cutting it

845
00:56:04,520 --> 00:56:05,160
Speaker 2: up first.

846
00:56:07,520 --> 00:56:10,520
Speaker 1: Well, it's interesting how many because New Year's used to

847
00:56:11,040 --> 00:56:13,080
Speaker 1: I'm sure some people still do it, but it used

848
00:56:13,120 --> 00:56:16,640
Speaker 1: to be you'd put a coin in there in like

849
00:56:16,680 --> 00:56:18,040
Speaker 1: your black eyed peas or something.

850
00:56:18,080 --> 00:56:21,400
Speaker 2: Oh, or I always thought that was risky or a

851
00:56:21,480 --> 00:56:24,240
Speaker 2: thing in the kincake for Carnival exactly.

852
00:56:24,680 --> 00:56:28,839
Speaker 1: Yeah, it's like a fun I get it's a fun thing,

853
00:56:28,920 --> 00:56:30,160
Speaker 1: but it does seem.

854
00:56:30,360 --> 00:56:34,520
Speaker 2: Slight danger, slight danger for your good luck, you know,

855
00:56:34,560 --> 00:56:38,120
Speaker 2: because it usually represents yeah, good luck.

856
00:56:37,920 --> 00:56:40,280
Speaker 1: But it doesn't feel that way.

857
00:56:41,239 --> 00:56:47,840
Speaker 2: Oh and and mischief night being allowed, that's terrific, Yeah.

858
00:56:47,760 --> 00:56:51,040
Speaker 1: That is. I don't think that would fly to people

859
00:56:51,080 --> 00:56:57,680
Speaker 1: would call the cops, I think, yeah, but angry ransom online. Yeah,

860
00:56:57,719 --> 00:56:58,800
Speaker 1: the kids these days.

861
00:56:58,880 --> 00:57:01,440
Speaker 2: Yeah, And when I was a kid, they did. They

862
00:57:01,440 --> 00:57:05,719
Speaker 2: did still have the little Halloween mini bags. That was

863
00:57:05,760 --> 00:57:07,360
Speaker 2: still definitely a thing when I was a kid, but

864
00:57:07,440 --> 00:57:10,960
Speaker 2: I think, as I like, by the time I hit

865
00:57:11,040 --> 00:57:15,440
Speaker 2: high school, it was more relegated to like using that

866
00:57:15,480 --> 00:57:18,840
Speaker 2: as a party favor rather than like at someone's house

867
00:57:18,840 --> 00:57:21,240
Speaker 2: that you know, rather than giving it out to people

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00:57:21,240 --> 00:57:21,840
Speaker 2: who you don't know.

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00:57:23,520 --> 00:57:26,560
Speaker 1: Yeah, I think so. I've seen that before, but I

870
00:57:26,600 --> 00:57:29,880
Speaker 1: think it was usually my town used to do go

871
00:57:30,000 --> 00:57:33,440
Speaker 1: trick or treating at the college or going.

872
00:57:32,720 --> 00:57:38,320
Speaker 2: These publica public spaces. Yeah, where you don't have some rando. Yeah, yeah,

873
00:57:38,520 --> 00:57:39,760
Speaker 2: you have a known rando.

874
00:57:41,040 --> 00:57:46,760
Speaker 1: Yeah exactly, exactly. But thank you, thank you so much

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00:57:46,760 --> 00:57:50,160
Speaker 1: for writing it about that, and we have loved hearing

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00:57:50,200 --> 00:57:53,200
Speaker 1: about all of your Halloween memories or traditions. So even

877
00:57:53,240 --> 00:57:55,080
Speaker 1: if we're outside of that season.

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00:57:55,080 --> 00:57:58,360
Speaker 2: Oh no, keep them going. Yeah, Halloween, Halloween and Easter.

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00:57:58,480 --> 00:58:04,720
Speaker 1: Let's go. Oh yes, well, thank you so much too,

880
00:58:04,800 --> 00:58:06,800
Speaker 1: Connie for writing in. If you would like to write

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00:58:06,800 --> 00:58:09,280
Speaker 1: to us, you can. Our email is Hello at favoritepod

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00:58:09,360 --> 00:58:11,360
Speaker 1: dot com. We're also on social media.

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00:58:11,440 --> 00:58:14,680
Speaker 2: You can find us on Blue Sky and Instagram at

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00:58:14,720 --> 00:58:16,720
Speaker 2: saver pod and we do hope to hear from you.

885
00:58:17,160 --> 00:58:20,040
Speaker 2: Save is a production of iHeartRadio. For more podcasts from

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00:58:20,040 --> 00:58:23,920
Speaker 2: my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,

887
00:58:24,000 --> 00:58:26,800
Speaker 2: or wherever you listen to your favorite shows. Thanks as

888
00:58:26,800 --> 00:58:29,760
Speaker 2: always to our super producers Dylan Fagan and Andrew Howard.

889
00:58:30,040 --> 00:58:31,840
Speaker 2: Thanks to you for listening, and we hope that lots

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00:58:31,840 --> 00:58:41,200
Speaker 2: more good things are coming your way.