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Speaker 1: Brought to you by the reinvented two thousand twelve Camray.

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Speaker 1: It's ready. Are you welcome to stuff Mom never told you?

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Speaker 1: From House top works dot com. Hello, and welcome to

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Speaker 1: the podcast. This is Molly and I'm Kristen. Kristen. I'm

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Speaker 1: gonna read you a little bit of an email that

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Speaker 1: came into us from one of our wonderful listeners. Her

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Speaker 1: name is Sarah, and it caught my eye because the

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Speaker 1: subject line was eleven hours of Sminty in the prep

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Speaker 1: closet today. What I know, even I can't stand myself

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Speaker 1: for eleven hours and she was talking about it, so

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Speaker 1: I had to. I had to read on and uh.

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Speaker 1: She goes a little bit into how she followed sort

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Speaker 1: of a weird career path just settled on cooking, and

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Speaker 1: she writes, I spend many, many hours a day trimming lamb,

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Speaker 1: cooking the crap out of our awesome bass food, and

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Speaker 1: listening to Sminty while doing it. I'm actually lucky enough

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Speaker 1: to work in a restaurant where there's an even fifty

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Speaker 1: fifty split of females to males. Total two prep girls

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Speaker 1: three female cooks to zero prop guys, and five male

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Speaker 1: cooks that being said, the culinary side of employment is

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Speaker 1: heavily skewed towards males, which makes a whole lot of

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Speaker 1: crap sense when one considers who does most of the

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Speaker 1: cooking outside a restaurant, not most men. My life and

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Speaker 1: food is blessed and full of amazingly respectful lady friend

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Speaker 1: of guys who know I can kick just as much booty.

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Speaker 1: She's uses it on the word, and I can't remember

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Speaker 1: whether we can stay on the podcast or not on

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Speaker 1: the line as they can. But I think with just

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Speaker 1: a bit of research you'll find plenty of fodder for

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Speaker 1: a fine, encouraging podcast about the differences between male and

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Speaker 1: female chefs and lo and behold we did. Boy was

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Speaker 1: Sarah right? Yeah? There was so much information about this

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Speaker 1: very topic that Molly, we could just start having a

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Speaker 1: cooking show, like a cooking podcast. Um. So, today, like

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Speaker 1: Sarah requested, we're going to talk about if women and

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Speaker 1: men indeed cooked differently, and also dig into why it

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Speaker 1: is that head chefs are often men. Why are restaurant

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Speaker 1: kitchens often dominated by men, because, like she points out,

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Speaker 1: women are traditionally the cooks. We've been cooking for people

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Speaker 1: since we started cooking food as people how don't gather

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Speaker 1: they haven't cooked the food we did. So with no

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Speaker 1: further ado, Molly, let's get into this and let's start

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Speaker 1: at the top. Let's start with the executive chefs and

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Speaker 1: maybe work our way from the restaurant kitchen into the

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Speaker 1: home kitchen, because it's all going to come back there.

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Speaker 1: So I found this article from New York Magazine interviewing

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Speaker 1: seven prominent women chefs in New York about this very issue,

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Speaker 1: and they say they confirmed the fact that yes, as

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Speaker 1: a woman chef, not only are they among a very

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Speaker 1: small minority, but also they encounter different issues such as, um,

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Speaker 1: you know, male mailman coming into the room and looking

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Speaker 1: for someone else to hand the mail too, because a

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Speaker 1: woman certainly couldn't be the head chef. But they have

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Speaker 1: a lot of trouble getting financial backing because financiers are

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Speaker 1: more hesitant to give money to women chefs. And they

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Speaker 1: also discussed this issue of whether or not men and

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Speaker 1: women cook differently, which will be the main topic of today.

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Speaker 1: But let's let's dive into that financial thing a little

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Speaker 1: bit more, Christen, because that to me was the most

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Speaker 1: interesting thing and it made a lot of sense maybe

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Speaker 1: we talked about women in business before. In fact, memb

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Speaker 1: our very first podcast was about women in negotiation, about

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Speaker 1: how women are more fearful to ask for money to

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Speaker 1: do something, in that case a raise. But that's what

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Speaker 1: all these women chefs say is that it's a lot

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Speaker 1: harder to go into a group of investors, people who

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Speaker 1: are looking to invest in a restaurant and say, hey,

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Speaker 1: I'm going to run this restaurant. I'm the chef, here's

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Speaker 1: my food. It's much harder for a woman to do

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Speaker 1: that as opposed to a man. The investors seemed to

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Speaker 1: seek the men out. They want to see men with

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Speaker 1: business experience that some of these female chefs don't have.

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Speaker 1: And uh, that was what they saw as the real

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Speaker 1: boys club, not necessarily the coming up in the training kitchens.

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Speaker 1: That's what people say is often the boys club. But

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Speaker 1: they said it was more the investment financial side that

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Speaker 1: was hard to do. Right. The guys are going out,

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Speaker 1: they're playing golf together, they're playing poker together, and next

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Speaker 1: thing you know, you know their male colleagues. As Alex

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Speaker 1: Gorna Shelley from Butter put it, she says, um, you

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Speaker 1: know she'll have male colleagues come up to her and say, yeah,

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Speaker 1: I just met with a big group of investors to

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Speaker 1: open a restaurant. And she says, I'm looking at them

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Speaker 1: trying to sit my coffee, like, yeah, bro, that must

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Speaker 1: be rough. And I go home and trade in the

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Speaker 1: coffee for tequila, wondering if I did something wrong, you know,

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Speaker 1: because they're working just as hard. Um, And somehow these

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Speaker 1: these men are still getting more of a leg up.

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Speaker 1: But it might have to do too with the nature

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Speaker 1: of being a chef, because it's it kind of caters

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Speaker 1: more two men in terms of families and in terms

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Speaker 1: of marriages, because with being ahead chef, you have to

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Speaker 1: be open and available on nights and weekends and often

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Speaker 1: pulling late night shifts and uh for and some chefs

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Speaker 1: say that that's exactly why you don't see more women

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Speaker 1: executive chefs and uh. In the New York Times article

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Speaker 1: the group of magazine or Sorry, and then in the

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Speaker 1: New York Magazine article Yeah, these seven women chefs point

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Speaker 1: out that that pastry chef is often kind of the

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Speaker 1: the reserve spot for women because it doesn't demand quite

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Speaker 1: the same intensive hours and there's lots of a sense

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Speaker 1: of competition. Now they also asked the chefs about their

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Speaker 1: training and coming up through professional kitchens. They ask those

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Speaker 1: kitchens seems sort of traditionally shamelessly sexist. Is that true?

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Speaker 1: And these women sort of made a point of not

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Speaker 1: wanting to play a victim card. Absolutely, they you know,

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Speaker 1: they did have experiences where they've been sort of discriminated against,

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Speaker 1: or the people that they were working with for betting

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Speaker 1: against them, you know, straight out if they didn't think

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Speaker 1: the women would be able to cut it, but all

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Speaker 1: this would just put their head down and worked through

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Speaker 1: it and uh and persevered, right, because they want to

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Speaker 1: be respected as chefs, not respected as women chefs. Kind

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Speaker 1: of like when we were talking about women directors in Hollywood,

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Speaker 1: you know, they don't want to be seen as, oh,

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Speaker 1: you're so great for a woman. No, they just want

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Speaker 1: to be respected for their art. And the same thing

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Speaker 1: with these women in food. And just to throw out

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Speaker 1: a couple of stats to back up what we're saying,

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Speaker 1: according to star chefs dot com, which is run by

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Speaker 1: Antoninete Bruno, um, a poll found that of executive chefs

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Speaker 1: or men people and then um there was an article

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Speaker 1: on the Huffington's Post talking about food and Wines annual

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Speaker 1: list of the best new chefs, and the author points

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Speaker 1: out that in the Best New Chefs two thousand nine,

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Speaker 1: there was one out of ten of these chefs who, um,

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Speaker 1: who was a woman, Naomi Pomeroy. And it's just kind

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Speaker 1: of how it's always been. They'll have, she says, they

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Speaker 1: had one woman chef in two thousand nine, two thousand seven,

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Speaker 1: two thousand six, two thousand five and onward. So they

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Speaker 1: still aren't even getting um, aren't even getting a lot

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Speaker 1: of recognition for what they're doing coming up through the ranks.

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Speaker 1: But speaking of rank smally, the history of the kitchen brigade,

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Speaker 1: that hierarchy that is in the kitchen most like high

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Speaker 1: end kitchens that you'll see, might explain why the restaurant

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Speaker 1: atmosphere is dominated by men. And let's talk a little

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Speaker 1: bit about what that brigade is before we explained that, because, um,

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Speaker 1: all of my experience of what it's like in a

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Speaker 1: kitchen is based on movies. Okay, Um, so it took me,

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Speaker 1: so it's my head or it's true to life, right,

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Speaker 1: so I'm sure it is. So we have as an

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Speaker 1: executive chef assisted by a Sioux chef, and then below

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Speaker 1: that are chefs who are in charge of certain production stations.

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Speaker 1: So um, you know, based on how the restaurant has

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Speaker 1: their kitchen structure, you could have a ton of these stations.

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Speaker 1: You could have a sauce station, a fish station, a

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Speaker 1: guerrilla station, fried items, roast, cold foods, pastries, um. And

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Speaker 1: they talk about how working your way up is basically

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Speaker 1: putting in your time at all of these stations and

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Speaker 1: getting the go ahead too, you know, ascend to another station. Yeah,

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Speaker 1: because a kitchen has to operate like a well oiled machine,

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Speaker 1: you know, sort of like an assembly line. So of

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Speaker 1: course you have the saucy a who is busily working

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Speaker 1: on sauces while the shoes shox chef is doing more

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Speaker 1: the prep. The head chef is sort of the general

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Speaker 1: in charge of everything, um keeping, keeping all of the

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Speaker 1: different stations in line. And if it sounds kind of

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Speaker 1: like a military brigade, that's because lo and behold, the

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Speaker 1: kitchen system is based on European military organization. And we

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Speaker 1: found a great article in the Austin Chronicle written by

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Speaker 1: m Impact which walks us through the history of the

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Speaker 1: kitchen brigade and um Pack says that from the fourteenth

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Speaker 1: century on traveling armies had to be fed and cokes

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Speaker 1: were selected from among the ranks. And so as these

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Speaker 1: kind of cooking brigades expanded, and these military cookes would

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Speaker 1: end up cooking for kings and nobility, and so they

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Speaker 1: would have to prepare these complicated meals and feasts for

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Speaker 1: huge numbers of people. So it became a pretty significant position.

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Speaker 1: Um and Trade guild soon developed, and then you had

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Speaker 1: uniforms for people, and these gills and the rigid hierarchies

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Speaker 1: started to take place of you know, the head chefs

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Speaker 1: of the time down to the people doing the prep

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Speaker 1: work and the more menial tasks. Um and Pack says it.

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Speaker 1: Until after the French Revolution and the rise of restaurants,

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Speaker 1: this cast of cooks continued to work exclusively for the aristocracy.

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Speaker 1: And the classic double breasted white jacket and the hat

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Speaker 1: the chefs wear even goes back to these times. And

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Speaker 1: you know, I think that this really helped me understand

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Speaker 1: why we think of so many chefs as male Kristen.

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Speaker 1: It's because starting you know, back from these times when

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Speaker 1: the was tied to going to battle, cooking was a

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Speaker 1: profession for men, whereas it something we expect women to

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Speaker 1: do just as part of their nurturing role. Someone's got

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Speaker 1: to feed that family. You know, the mother starts out

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Speaker 1: feeding the family through breastfeeding and selling natural that she

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Speaker 1: would continue to oversee the children's meals as they grow.

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Speaker 1: And the idea that you brought up that women of

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Speaker 1: women cooking as an act of love is the concept

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Speaker 1: that Mike Wise from the San Francisco Chronicle dug into

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Speaker 1: in this two thousand seven article because he had the

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Speaker 1: same idea of well, you know, like, do men and

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Speaker 1: women cook differently? In his theory going into this little

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Speaker 1: culinary adventure was that, yes, women do cook differently because

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Speaker 1: they put more of a nurturing air into it, and

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Speaker 1: he refers to it as mama food. Now we should

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Speaker 1: note that, you know, as as the title of the

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Speaker 1: paper might imply San Francisco Chronicle, this is happening in California,

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Speaker 1: And many of these articles who read made a note

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Speaker 1: that California is one place where women have really achieved

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Speaker 1: some culinary equality in the kitchen, most notably Alice Waters.

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Speaker 1: Christen's favorite things she found out about Alice Waters as

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Speaker 1: her nickname, her nickname the renegade lunch Lady. But you know,

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Speaker 1: all the articles point out that she chose not to

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Speaker 1: run her kitchen in that traditional kitchen style brigade. Everyone

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Speaker 1: sort of just worked together and uh, you know, her

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Speaker 1: restaurants acclaimed. And so he was basically going around to

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Speaker 1: these different restaurants in San Francisco because he had had

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Speaker 1: his most memorable meals there and coincidentally, all his most

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Speaker 1: memorable meals were cooked by women, and so it was

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Speaker 1: kind of surprising to me when he went and interviewed

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Speaker 1: the female chefs who cooked his memorable meals. They kind

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Speaker 1: of agreed with his with his hypothesis to an extent

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Speaker 1: that yes, women did have uh creativity around food, but

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Speaker 1: it was usually based on their desire to put something

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Speaker 1: good in your body, to really nurture your body with

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Speaker 1: what they were giving you, whereas guys who pursued becoming

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Speaker 1: a chef more interested in like the molecular gastronomy, uh

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Speaker 1: cooking with the science set. They called it the show

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Speaker 1: off cooking, right, was show off cooking too. Um. There

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Speaker 1: was a fat in the nineties of having tall food

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Speaker 1: like plates that were kind of where the dishes were

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Speaker 1: built up. Um had a and i'll had a vertical

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Speaker 1: element to it. And that was kind of the prime

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Speaker 1: example of this show off food that was really promoted

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Speaker 1: by male chefs, whereas women were really focusing more and

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Speaker 1: on the flavors. And I would say, just from the

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Speaker 1: research that I've done, Molly, that this this idea of

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Speaker 1: mama food versus show off food, it's something that's pretty

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Speaker 1: It's a pretty pervasive notion in the culinary world. For instance,

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Speaker 1: there was a blog post on Serious Eats by um

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Speaker 1: ed Levine who went to who participated actually in a

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Speaker 1: panel UM investigating whether it was a taste to panel

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Speaker 1: to find out whether or not you know men, if

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Speaker 1: you could tell the difference between men's food and women's food,

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Speaker 1: and food cooked by men and women. UM. And he

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Speaker 1: pointed out that there are a lot of preconceived notions

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Speaker 1: and cliches about the differences between male and female chefs,

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Speaker 1: and among them, for instance, Living points out that there's

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Speaker 1: the thought that women chefs will use spices more subtly

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Speaker 1: than men men's. Male chefs will use a lot of

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Speaker 1: toys in their cooking, for instance, with all of the

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Speaker 1: molecular gastronomy stuff that's going on now. Uh, female chefs

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Speaker 1: like to nurture and feed people's souls, while male chefs

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Speaker 1: are looking to compete and impress. UM and women's chefs

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Speaker 1: will be more precise and follow more instructions, whereas men

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Speaker 1: will kind of go a little more haywire. And then

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Speaker 1: I thought this was kind of funny. Um Levin says

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Speaker 1: that male chefs like to cook red meat, whereas female

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Speaker 1: chefs are more likely to cook pink food and use

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Speaker 1: edible flowers. And the interesting thing is from the panel,

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Speaker 1: Levin concluded that, um, while gender does kind of affect

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Speaker 1: all chef's cook they couldn't discern whether or not a

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Speaker 1: meal was cooked by male chef or female chefs. And

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Speaker 1: he says that the thing that has the most influence

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Speaker 1: over someone's cooking style isn't gender, but rather how they

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Speaker 1: were trained. And so I think it's interesting that Alice

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Speaker 1: waters Uh doesn't follow the brigade style and kind of

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Speaker 1: molds her soux chefs and the other cooks under her

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Speaker 1: to a different style. And I bet that influences how

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Speaker 1: the male chefs in her restaurant are cooking. And you know,

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Speaker 1: one thing that came out of that that Lavian piece

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Speaker 1: that struck me was that you know, they're talking about

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Speaker 1: whether they could tell which meal was cooked by which gender,

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Speaker 1: and they talked about how there was some culinary cross dressing,

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Speaker 1: and that the male chef produced something that was very pink,

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Speaker 1: that did have a flour I think, and the female

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Speaker 1: chef produced, you know, a hardcore meat dish. And I

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Speaker 1: don't remember what the dishes were at this exact moment,

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Speaker 1: but um, I think that there does need to be

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Speaker 1: that awareness that we're cooking differently, we may be cooking

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Speaker 1: for different reasons. Um. But you know, even in the

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Speaker 1: in the White article, the San Francisco Chronicle article, there

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Speaker 1: was a little bit of discomfort and admitting that because

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Speaker 1: it seems like such a weird backwards thing to admit.

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Speaker 1: But like I said, when you read some of these

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Speaker 1: quotes by the female chefs, you're like, wow, I button.

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Speaker 1: I wouldn't have said that myself, but I guess that's true.

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Speaker 1: And it might seem like a silly topic to even discuss,

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Speaker 1: like as long as food tastes good, like who cares

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Speaker 1: whether or not men and women cooked differently? But I

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Speaker 1: think that it's also important to talk about because, um,

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Speaker 1: I think it's one of this idea of you know,

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Speaker 1: men being the head chefs and restaurants, whereas women are

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Speaker 1: the head chefs at home. It's kind of fascinating because

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Speaker 1: you know, for so long, like we've said, cooking has

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Speaker 1: been completely reserved for women. It kind of embodies this

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Speaker 1: idea of you know, kind of our like socialized idea

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Speaker 1: of women as like the nurturers and the givers and um,

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Speaker 1: the ones who are raising at home, raising the families, um.

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Speaker 1: Whereas on the flip side, you know, men are able

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Speaker 1: to pursue cooking as a career, right. And you know,

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Speaker 1: one of the things that would point out in that

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Speaker 1: article from San Francisco was that the whole reason we

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Speaker 1: have show off cooking was because the men had to

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Speaker 1: do something to differentiate it from cooking for the home,

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Speaker 1: right he had They had to do something in terms

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Speaker 1: of adding more toys, the equation, adding more exotic ingredients,

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Speaker 1: adding something so that when that food got to your plate,

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Speaker 1: it was almost like you'd have to admit a woman

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Speaker 1: couldn't have done this. I mean, that's how it sort

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Speaker 1: of seemed to me. I don't know if I'm reading

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Speaker 1: too much into it, but yeah, I mean that was

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Speaker 1: never overly stated, but I think I think you're exactly right.

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Speaker 1: But whereas today restaurant kitchens are absolutely dominated by men.

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Speaker 1: You know, we go back to that stat that I

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Speaker 1: threw out earlier. Nine one of kitchens are run by

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Speaker 1: male executive chefs. But I think what is going to

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Speaker 1: be interesting to watch for it's sort of how the

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Speaker 1: um this male element in the restaurant kitchen is affecting

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Speaker 1: the male element and kitchens at home. Okay, because, uh,

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Speaker 1: Time magazine pointed out that there has sort of been

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Speaker 1: a rise lately in quote unquote dude food, and we're

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Speaker 1: talking about um all of these male food personalities that

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Speaker 1: have risen up kind of the male Rachel Ray's, if

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Speaker 1: you will, UM who have become pretty prominent on UM

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Speaker 1: food television. For instance, we have people like Anthony Bourdaine.

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Speaker 1: We have Andrew Zimmern, the cake Boss, Bobby Flay, Um,

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Speaker 1: Ted Allen, all these guys who have who have become

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Speaker 1: really prominent not just for you know, being male chefs,

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Speaker 1: but cooking more. What Time magazine calls dude food sort

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Speaker 1: of this bringing the making cooking accessible for guys at home.

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Speaker 1: And it's not just the grill thing, you know, like

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Speaker 1: men have been the grill masters since the days of

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Speaker 1: Don Draper, but now they're actually transitioning men into the kitchen,

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Speaker 1: making it more fashionable, more accessible, and I would say,

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Speaker 1: molly more masculine for men to get into the kitchen

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Speaker 1: and make a fabulous meal. And speaking of all these

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Speaker 1: sort of alpha male chefs that are on television, I

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Speaker 1: want I want to throw out some statistics from an

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Speaker 1: article from ad Week that kind of blew my mind.

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Speaker 1: I was actually an article about toys, what we're gonna

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Speaker 1: get into a minute, but they were talking about how

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Speaker 1: the male audience for a show like Iron Chef. Overall

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Speaker 1: male audience for Iron Chef America is thirty six percent overall.

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Speaker 1: But if you just look at the two to eleven

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Speaker 1: age break, so boys age two to eleven, it jumps

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Speaker 1: to forty And they say that holds true for quite

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Speaker 1: a few of these cooking shows, is that young boys

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Speaker 1: are the biggest fans of them. And this was relevant

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Speaker 1: to this article about toys because if you think about

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Speaker 1: things like easy bake ovens, like plastic kitchens, all that

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Speaker 1: is marketed to girls. And so it was really saying

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Speaker 1: that these boys want to be part of this from

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Speaker 1: a young age. They're seeing how cool it is on television.

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Speaker 1: They basically want, you know, one of those plastic kitchens

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Speaker 1: from Toys r Rest to play with. But they'll get there,

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Speaker 1: They'll get to the store and it's there between the

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Speaker 1: barbies and the other dolls, and that's when they get

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Speaker 1: the message, oh, cooking is a girl thing. I'll have

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Speaker 1: you know, you can't do that. And it was about, um,

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Speaker 1: how some of these toy companies are trying to bring

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Speaker 1: boys more into this, but they're still encountering resistance from

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Speaker 1: the dad's still encounting some resistance from the dads, and

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Speaker 1: some of the companies are still holding fast to no, no, no.

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Speaker 1: We have the most marketing success with targeting these toys

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Speaker 1: at girls. We're gonna stick with it. But you know,

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Speaker 1: I think that, uh, I think that that's changing a lot,

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Speaker 1: at least according to the ad age articles. So I

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Speaker 1: guess the question in my mind is that while yes,

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Speaker 1: when in certainly do the line share of the cooking

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Speaker 1: at home, it's still exactly the way it is. But

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Speaker 1: I kind of wonder whether, um, this movement to bring

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Speaker 1: more men into the kitchen um and get more men

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Speaker 1: interested in cooking at home, if that's going to have

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Speaker 1: any impact at all on the situation kind of the

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Speaker 1: gender politics in restaurant kitchens, because I think that it's

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Speaker 1: kind of going to dismantle this divide between you know,

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Speaker 1: cooking home cooking as a woman's purview and professional cooking

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Speaker 1: as you know, something reserved for men. You know what

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Speaker 1: I'm saying. I do. I do think that where you

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Speaker 1: might be in the middle. It's a broad statement to make,

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Speaker 1: but perhaps a generational shift, and that all these young

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Speaker 1: boys who are growing up with these shows a very

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Speaker 1: strong male personalities will get interested in cooking and may

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Speaker 1: do the cooking from a young age in their house.

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Speaker 1: Whether it's something they go on to pursue professionally, but

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Speaker 1: that could remain to be seen. But the fact that

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Speaker 1: we do have more our boys in the kitchen may

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Speaker 1: help sort of drive that. I agree, Yeah, Smalling, I

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Speaker 1: think that we've talked about you and I have talked

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Speaker 1: enough about this topic. I'm curious to know what our

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Speaker 1: listeners think about this, and especially I'm sure that we've

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Speaker 1: got plenty of listeners out there, Molly, who are working

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Speaker 1: in kitchens right now, and I would love to hear

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Speaker 1: from you guys and see a guy's and girls goodness

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Speaker 1: listen to me. Um, Molly is shaking her head. Um,

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Speaker 1: we would love to hear from you and and kind

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Speaker 1: of know whether or not you know, Molly and I

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Speaker 1: aren't working in a kitchen. Maybe we're totally off the mark,

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00:21:33,680 --> 00:21:36,200
Speaker 1: or maybe we're spot on. Let us know your thoughts

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Speaker 1: on this, this idea of male cooking versus female cooking.

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Speaker 1: And really we have just hit on the tip of

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Speaker 1: the iceberg. Let us the appetizer, course of the appetizer. Yes, Um,

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Speaker 1: when it comes to gender and cooking, there's so much

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Speaker 1: more that we could talk about. This is really just

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Speaker 1: the start of the conversation. So let us hear from you. Mom.

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Speaker 1: Stuff at how stuff works dot com. And I'll read

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Speaker 1: an email from someone who wrote in this is from Sarah,

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Speaker 1: but not the Sarah that I mentioned at the beginning

400
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Speaker 1: of the show. Um. Another Sarah wrote about the podcast

401
00:22:13,040 --> 00:22:17,200
Speaker 1: episode why do Men Propose? And she writes, not all

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00:22:17,200 --> 00:22:19,560
Speaker 1: of us lads are afraid to kick the norms. My

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00:22:19,880 --> 00:22:22,680
Speaker 1: now fiance mentioned that after we've been dating about six months,

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Speaker 1: that he wasn't interested in relationships that aren't marriage and

405
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Speaker 1: family bound. No pressure. But if I ever realized that

406
00:22:27,920 --> 00:22:30,280
Speaker 1: I wasn't that serious would be time for quits. I

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00:22:30,320 --> 00:22:32,200
Speaker 1: took another six months to think about it, and one

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00:22:32,240 --> 00:22:35,080
Speaker 1: morning I propose appo of nothing. I have a full

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Speaker 1: time salary while he scrapes by on music commission. So

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Speaker 1: we both knew it was going to have to be

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Speaker 1: my decision. We went together and picked matching copper rings

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Speaker 1: for five dollars. Is now a year later and when

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Speaker 1: we married this Saturday, so happy wedding. Yeah. Absolutely, I'm

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Speaker 1: the bread winner while he stays home intense the garden,

415
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Speaker 1: does the laundry and dishes and fixes up the house

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Speaker 1: and makes a little money with his music. We both

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Speaker 1: cook and clean. And yes, I am wearing a white

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Speaker 1: dress and taking his name, so I say her. Ladies

419
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Speaker 1: in the world, don't you dare marry a man you

420
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Speaker 1: couldn't propose to, even if it happens that you didn't,

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Speaker 1: And don't less selly magazines and blogs tell you not

422
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Speaker 1: to pull the trigger yourself. They certainly don't speak for everyone.

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Speaker 1: All right, I've got an email here from Kristen not muscles.

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Speaker 1: She says, when I was a young wife and mother living, oh,

425
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Speaker 1: I should mention this is in relation to our condoms.

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Speaker 1: Condoms Condoms episode She fell a little story for us

427
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Speaker 1: about when she was a young wife and mother living

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Speaker 1: in rural West Cork, Ireland. So she went to the

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Speaker 1: village and to visit the Kennists, which is what they

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Speaker 1: call pharmacy over there, and she screwed up her courage

431
00:23:40,640 --> 00:23:43,200
Speaker 1: to the sticking point and boldly asked for some condoms.

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00:23:43,520 --> 00:23:46,280
Speaker 1: So my husband had bought condoms in Dublin and Cork City,

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00:23:46,520 --> 00:23:48,720
Speaker 1: so even though Ireland is a Catholic state, I knew

434
00:23:48,720 --> 00:23:51,800
Speaker 1: the condoms are available. This was the late ninety nineties.

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00:23:51,840 --> 00:23:55,600
Speaker 1: For crying out loud any who, the elderly lady behind

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00:23:55,600 --> 00:23:58,119
Speaker 1: the counter gave me the dirtiest look I've ever been given,

437
00:23:58,280 --> 00:24:01,920
Speaker 1: in a scandalized voice with a thick West Cork accent, said,

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00:24:02,160 --> 00:24:05,399
Speaker 1: we certainly don't sell such things. Just try to imagine

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00:24:05,440 --> 00:24:07,960
Speaker 1: how embarrassing that was. And it was crowded at the

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00:24:08,000 --> 00:24:10,879
Speaker 1: cash register, and it was my own tiny village, my

441
00:24:10,920 --> 00:24:14,200
Speaker 1: neighbors crowding around the register to see me turn beat red.

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00:24:14,520 --> 00:24:17,639
Speaker 1: Turns out In Ireland, individual pharmacies can choose whether to

443
00:24:17,680 --> 00:24:22,119
Speaker 1: sell condoms and facilitate their customers going to Hell, or

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00:24:22,160 --> 00:24:25,520
Speaker 1: they can take the moral high ground. Thank you, Kristen

445
00:24:25,720 --> 00:24:28,600
Speaker 1: for maybe one of the most unique condom buying stories

446
00:24:28,600 --> 00:24:31,120
Speaker 1: I've ever heard, so there are some more coming. Yeah,

447
00:24:31,280 --> 00:24:34,679
Speaker 1: you guys have some unique condom buying storm story. They

448
00:24:34,680 --> 00:24:39,080
Speaker 1: are wonderful. So whether you want to talk about condoms

449
00:24:39,080 --> 00:24:42,160
Speaker 1: are cooking, give us an email. It's mom Stuff how

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00:24:42,240 --> 00:24:44,800
Speaker 1: stuff first dot com. You can also follow us on

451
00:24:44,840 --> 00:24:48,040
Speaker 1: Twitter and Facebook and so anytime you're on the internet,

452
00:24:48,080 --> 00:24:50,840
Speaker 1: we should be close to you. Stalk us online basically

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00:24:50,920 --> 00:24:53,879
Speaker 1: including our blog It's called Stuff Momar told you, and

454
00:24:53,920 --> 00:24:58,960
Speaker 1: it's at how stuff works dot com for moral this

455
00:24:59,160 --> 00:25:01,640
Speaker 1: and thousands of other topics. Is it how staff works

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Speaker 1: dot com. Want more how stuff works? Check out our

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Speaker 1: blocks on the house stuff works dot com home page.

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