1 00:00:00,680 --> 00:00:04,600 Speaker 1: My name is Evil Longoria and I am Myra and 2 00:00:04,760 --> 00:00:09,600 Speaker 1: welcome to Hungry for History, a podcast that explores our 3 00:00:09,640 --> 00:00:12,520 Speaker 1: past and present through food. On every episode, we'll talk 4 00:00:12,560 --> 00:00:15,720 Speaker 1: about the history of some of our favorite dishes, ingredients, 5 00:00:15,760 --> 00:00:17,439 Speaker 1: and beverages from our culture. 6 00:00:17,560 --> 00:00:18,640 Speaker 2: So make yourself at home. 7 00:00:19,120 --> 00:00:26,360 Speaker 3: Even you've been wanting to do a canny episode since 8 00:00:26,560 --> 00:00:27,200 Speaker 3: I been. 9 00:00:27,120 --> 00:00:30,360 Speaker 4: Wanting since I did Searching for Spain. When we went 10 00:00:30,400 --> 00:00:37,040 Speaker 4: to Studias, which is a very tough, rugged, hard land 11 00:00:37,320 --> 00:00:41,440 Speaker 4: to live on the canning and preservative game, there was 12 00:00:41,600 --> 00:00:44,440 Speaker 4: like next level. I'm literally like I need to start 13 00:00:44,680 --> 00:00:47,720 Speaker 4: canning and preserving, and it just was like their pantries 14 00:00:47,760 --> 00:00:51,640 Speaker 4: are full of like all these preservatives, and I was like. 15 00:00:51,680 --> 00:00:56,120 Speaker 3: I want to learn this. Do you can at all? 16 00:00:56,480 --> 00:00:57,360 Speaker 3: Do I know? 17 00:00:57,560 --> 00:01:01,240 Speaker 4: I've never canned in my life. That's a lie. That's 18 00:01:01,240 --> 00:01:04,600 Speaker 4: a lie because my dad used to when we were young, 19 00:01:05,000 --> 00:01:10,880 Speaker 4: and I remember like maybe oranges or something. 20 00:01:10,840 --> 00:01:15,560 Speaker 2: Peaches, peaches. It was peaches. We canned peaches in those 21 00:01:15,560 --> 00:01:18,240 Speaker 2: little mason jars. Have you canned before? 22 00:01:19,319 --> 00:01:22,720 Speaker 4: I am I the only exciting excited one about this. 23 00:01:23,440 --> 00:01:26,680 Speaker 3: No, I'm excited about canning too. I mean I always 24 00:01:26,840 --> 00:01:30,039 Speaker 3: have canned. I have lots of canned things in my 25 00:01:30,200 --> 00:01:35,039 Speaker 3: pantry always. But there is my great grandmother's recipe for 26 00:01:35,120 --> 00:01:42,839 Speaker 3: China's chipotless. It's like in vinegar with and peppercorns and cloves, 27 00:01:43,160 --> 00:01:46,440 Speaker 3: so that I make. But but but I don't know 28 00:01:46,480 --> 00:01:50,919 Speaker 3: if it's like the proper canning, like sterilize the cans 29 00:01:50,960 --> 00:01:51,400 Speaker 3: and all of that. 30 00:01:51,520 --> 00:01:53,720 Speaker 2: I just yeah, you just throw it in a mason 31 00:01:53,800 --> 00:01:55,200 Speaker 2: jar and seal. 32 00:01:55,000 --> 00:01:57,520 Speaker 3: It up and seal it up, yeah, and call it 33 00:01:57,560 --> 00:01:59,840 Speaker 3: a day. But I have made pickles. 34 00:02:00,200 --> 00:02:03,440 Speaker 2: Yeah, oh, oh you know what, we made pickles. 35 00:02:03,760 --> 00:02:04,200 Speaker 3: You're right. 36 00:02:04,320 --> 00:02:06,840 Speaker 4: In Texas, we did pepinos. I mean you would do 37 00:02:06,920 --> 00:02:10,200 Speaker 4: cucumbers and then yeah, that was a big thing. They 38 00:02:10,240 --> 00:02:12,240 Speaker 4: never tasted as good as the ones you bought at 39 00:02:12,240 --> 00:02:13,079 Speaker 4: the baseball stadium. 40 00:02:13,160 --> 00:02:15,080 Speaker 2: So I just we never. I was like, this is dumb, 41 00:02:16,520 --> 00:02:17,080 Speaker 2: But it's so. 42 00:02:17,080 --> 00:02:25,080 Speaker 4: Funny because I grew up with canned things, not knowing like, wow, 43 00:02:25,600 --> 00:02:27,520 Speaker 4: there's a lot of like we would open a can 44 00:02:27,560 --> 00:02:28,200 Speaker 4: of soup for dinner. 45 00:02:28,240 --> 00:02:31,440 Speaker 2: We'd open a can of chili, you know, wolf bran chili. 46 00:02:31,480 --> 00:02:34,240 Speaker 4: For dinner. We'd open a can of spinach. I would 47 00:02:34,240 --> 00:02:37,320 Speaker 4: eat spinach out of a can. Oh really, yes, I 48 00:02:37,360 --> 00:02:39,680 Speaker 4: loved I still loved spinach this day. But like the 49 00:02:39,800 --> 00:02:45,120 Speaker 4: Vienna sausages, I grew up on that stuff too. Yes, 50 00:02:45,560 --> 00:02:46,400 Speaker 4: it's a big part. 51 00:02:46,200 --> 00:02:48,799 Speaker 3: Of my life. Loop And now like what do you 52 00:02:48,919 --> 00:02:50,760 Speaker 3: usually have like witter now your staine. 53 00:02:51,120 --> 00:02:53,160 Speaker 4: I don't have a lot of canned stuff. I mean 54 00:02:53,200 --> 00:02:55,440 Speaker 4: you know what I do always. I always have Chipotlet, 55 00:02:55,680 --> 00:03:00,200 Speaker 4: canned chilis. I mean at Chipotlet, I'll have kalapennos, I'll 56 00:03:00,480 --> 00:03:05,200 Speaker 4: those always, Tomato paste and tomato sauce, like that's in 57 00:03:05,200 --> 00:03:11,720 Speaker 4: my pantry, canned because it goes in everything Mexican. And 58 00:03:12,520 --> 00:03:14,520 Speaker 4: I have beans, a lot of canned beans. I love 59 00:03:14,600 --> 00:03:18,720 Speaker 4: cannellini beans. I like northern white beans. I always have 60 00:03:18,800 --> 00:03:22,320 Speaker 4: canned pinto beans, even though I make fresh pinto beans. 61 00:03:22,360 --> 00:03:26,639 Speaker 4: I still it's like in case of emergency. Yeah, yeah, what. 62 00:03:26,600 --> 00:03:29,400 Speaker 3: Do you add I have been? I have usually have 63 00:03:29,480 --> 00:03:34,200 Speaker 3: black beans, the white northern beans, garbonzo beans, all garbonzo. 64 00:03:34,480 --> 00:03:40,320 Speaker 4: Yeah, Tomato sauces, I have to tuna beans. I always 65 00:03:40,320 --> 00:03:41,080 Speaker 4: have cantuna. 66 00:03:41,440 --> 00:03:41,680 Speaker 3: Yeah. 67 00:03:41,920 --> 00:03:45,080 Speaker 4: I don't have anchov rais and sardines or any of that, 68 00:03:45,160 --> 00:03:48,960 Speaker 4: which in Spain it's a huge thing, huge thing. Canned 69 00:03:49,520 --> 00:03:53,760 Speaker 4: seafood in Spain is the best in the world. I 70 00:03:54,160 --> 00:03:59,680 Speaker 4: had canned mussels, I had canned clams, canned oysters, like 71 00:03:59,720 --> 00:04:03,000 Speaker 4: they can everything fresh out of the water. So it's 72 00:04:03,000 --> 00:04:06,560 Speaker 4: a big thing in Spain to have canned seafood. And 73 00:04:07,280 --> 00:04:08,880 Speaker 4: I literally fell in love with it, but only in 74 00:04:09,120 --> 00:04:10,880 Speaker 4: I love that stuff. Yeah, I grew up. 75 00:04:10,920 --> 00:04:12,720 Speaker 3: I grew up with all those canned foods because my 76 00:04:12,760 --> 00:04:16,560 Speaker 3: grandfather always had the canned oysters and canvas and can that, 77 00:04:16,680 --> 00:04:20,119 Speaker 3: so I love it. I often have can sardines, little 78 00:04:20,200 --> 00:04:21,680 Speaker 3: lemon juice and that's my lunch. 79 00:04:22,120 --> 00:04:22,880 Speaker 2: Yes, I love that. 80 00:04:23,120 --> 00:04:25,720 Speaker 4: You know what made me think about doing this episode 81 00:04:26,000 --> 00:04:32,280 Speaker 4: was people think the tomato is endemic to Italy, and 82 00:04:32,400 --> 00:04:35,200 Speaker 4: when I was doing searching for Mexico and they were like, nope, 83 00:04:35,360 --> 00:04:40,520 Speaker 4: tomatoes endemic to meso America and Mexico. That the reason 84 00:04:40,560 --> 00:04:43,120 Speaker 4: why Italians are so famous for it is because they 85 00:04:43,120 --> 00:04:44,520 Speaker 4: were the first to can it. 86 00:04:45,200 --> 00:04:47,680 Speaker 2: And then I thought, oh my god, interesting, and. 87 00:04:47,600 --> 00:04:50,599 Speaker 4: That kind of sparked this whole like when did this 88 00:04:50,760 --> 00:04:57,120 Speaker 4: canning thing begin? And I know food preservation has a 89 00:04:57,120 --> 00:04:59,480 Speaker 4: long history, and like you know, the smoking of meats 90 00:05:00,200 --> 00:05:02,800 Speaker 4: or the what are you calling not the smoke now smoking? 91 00:05:03,120 --> 00:05:04,880 Speaker 2: Like how many batya? What is that? 92 00:05:05,120 --> 00:05:09,200 Speaker 4: Salting, salting, curing, curing, salting, Like I always knew that 93 00:05:09,320 --> 00:05:13,640 Speaker 4: about meats and fish, but I didn't know what about 94 00:05:13,640 --> 00:05:15,800 Speaker 4: like you know, we had like a tomato or a 95 00:05:15,839 --> 00:05:18,000 Speaker 4: peach and when things are out of season. 96 00:05:19,880 --> 00:05:22,760 Speaker 2: How when did that begin? 97 00:05:23,040 --> 00:05:29,360 Speaker 3: Well, the canning specifically, so canning canning kind of emerged 98 00:05:29,480 --> 00:05:32,880 Speaker 3: in the eighteenth century as the sort of the canning 99 00:05:32,920 --> 00:05:37,160 Speaker 3: that we're familiar with today. In the eighteenth century armies 100 00:05:37,320 --> 00:05:40,840 Speaker 3: of revolutionary France, they were setting out to build this empire. 101 00:05:41,279 --> 00:05:44,600 Speaker 3: So generals were encountering this problem of Okay, what are 102 00:05:44,640 --> 00:05:47,719 Speaker 3: we going to feed our troops? So they needed food. 103 00:05:47,920 --> 00:05:50,400 Speaker 3: You can't feed a bunch of troops, you know, fresh 104 00:05:50,960 --> 00:05:56,159 Speaker 3: fish or fresh produce. So in seventeen ninety five, the 105 00:05:56,240 --> 00:05:59,920 Speaker 3: French Directory that was this government during the final years 106 00:06:00,080 --> 00:06:03,880 Speaker 3: of the French Revolution, they offered a prize of twelve 107 00:06:03,880 --> 00:06:06,799 Speaker 3: thousand francs, which is the equivalent of about two hundred 108 00:06:06,800 --> 00:06:10,799 Speaker 3: and forty thousand dollars today for a method of preserving 109 00:06:10,839 --> 00:06:14,680 Speaker 3: food for military campaigns. So this is when it just 110 00:06:14,720 --> 00:06:17,880 Speaker 3: sort of started. So it was one in eighteen oh nine, 111 00:06:18,000 --> 00:06:21,320 Speaker 3: so fourteen years later or fifteen years whatever that math is. 112 00:06:21,640 --> 00:06:28,040 Speaker 3: By a man named Nicholas aper Of. He experimented for 113 00:06:28,120 --> 00:06:30,719 Speaker 3: all of this time and part of his win was 114 00:06:30,800 --> 00:06:32,839 Speaker 3: to write a book on this process. 115 00:06:33,279 --> 00:06:37,680 Speaker 4: So a French dude, a French dude. He was from Champagne, 116 00:06:38,040 --> 00:06:41,080 Speaker 4: the region of Champagne. Oh my gosh, Jane. 117 00:06:41,720 --> 00:06:45,760 Speaker 3: Yeah, so this guy, he didn't have a formal education, 118 00:06:46,000 --> 00:06:48,560 Speaker 3: but he was the son of an innkeeper and he 119 00:06:48,800 --> 00:06:51,240 Speaker 3: was interested in food, and he learned how to brew beer. 120 00:06:51,480 --> 00:06:55,240 Speaker 3: He learned how to pick all from his father. And 121 00:06:55,279 --> 00:06:57,640 Speaker 3: then he moved to Paris in seventeen eighty and he 122 00:06:57,720 --> 00:07:03,240 Speaker 3: became a popular confectioner, been a confessionary slash grocery store, 123 00:07:03,839 --> 00:07:06,920 Speaker 3: and he was very vocal against the monarchy. He donated 124 00:07:06,960 --> 00:07:07,200 Speaker 3: to the. 125 00:07:07,160 --> 00:07:10,160 Speaker 2: Revolutionary seventeen eighty who wasn't in France. 126 00:07:11,040 --> 00:07:14,520 Speaker 3: Yeah, most people were like yeah, except for unless you 127 00:07:14,520 --> 00:07:16,840 Speaker 3: were the one percent, right, but most people were yeah. 128 00:07:17,680 --> 00:07:21,320 Speaker 3: So in the seventeen nineties, he around the time that 129 00:07:21,360 --> 00:07:26,880 Speaker 3: this prize kind of emerged, he began selling fresh produce 130 00:07:27,000 --> 00:07:29,880 Speaker 3: in his grocery store. So this led to his interest 131 00:07:29,920 --> 00:07:32,760 Speaker 3: in food preservation. You're selling produce, it's not selling, so 132 00:07:32,800 --> 00:07:33,840 Speaker 3: this led to his interest. 133 00:07:33,960 --> 00:07:36,280 Speaker 4: He wasn't like a scientist, he was just a dude 134 00:07:36,560 --> 00:07:40,240 Speaker 4: that had a grocery store and ended up like winning 135 00:07:40,280 --> 00:07:45,480 Speaker 4: this prize on preserving food and then documented it in 136 00:07:45,560 --> 00:07:46,119 Speaker 4: this book. 137 00:07:47,360 --> 00:07:51,280 Speaker 3: Yeah. Yeah, he wasn't a scientist. Although scientists had been 138 00:07:51,320 --> 00:07:54,800 Speaker 3: studying and writing about this sort of micro organisms and food, 139 00:07:54,840 --> 00:07:58,679 Speaker 3: but nobody really understood you know, the science of it, right, 140 00:07:58,920 --> 00:08:01,120 Speaker 3: And so he wrote that book. It was called The 141 00:08:01,200 --> 00:08:04,480 Speaker 3: Art of Preserving All Kinds of Animal and Vegetable Substances 142 00:08:04,480 --> 00:08:06,600 Speaker 3: for several years. I love that that's the title. 143 00:08:06,640 --> 00:08:10,560 Speaker 4: It sounds so today, like the art of like all 144 00:08:10,680 --> 00:08:13,440 Speaker 4: kinds of like animal and vegetable. 145 00:08:13,040 --> 00:08:15,880 Speaker 3: Substances for several years. That's a funny t it's like 146 00:08:16,000 --> 00:08:20,240 Speaker 3: keeps going on. And so this book was translated into 147 00:08:20,280 --> 00:08:22,640 Speaker 3: English and it was sold in England and it was 148 00:08:22,640 --> 00:08:26,280 Speaker 3: sold in the US. And he describes, you know, different 149 00:08:26,320 --> 00:08:29,480 Speaker 3: processes for different foods. But I love that. 150 00:08:30,840 --> 00:08:34,880 Speaker 4: I love that he used the money, this prize money 151 00:08:35,400 --> 00:08:37,720 Speaker 4: to open up a canning factory. And he was the 152 00:08:37,760 --> 00:08:41,400 Speaker 4: one in eighteen twelve that switched to these tin plated 153 00:08:41,440 --> 00:08:43,920 Speaker 4: cans basically what we used today. 154 00:08:45,200 --> 00:08:47,480 Speaker 3: It's kind of what we used today. But the original 155 00:08:47,600 --> 00:08:52,520 Speaker 3: tin plated cans were iron cans, so that they have led. 156 00:08:52,640 --> 00:08:55,959 Speaker 2: So this was a problem, a little bit of a 157 00:08:55,960 --> 00:08:56,440 Speaker 2: little bit. 158 00:08:56,320 --> 00:08:59,120 Speaker 3: Of a problem, a slight problem that there was lead 159 00:08:59,280 --> 00:09:02,240 Speaker 3: in your in your can. But this guy was amazing. 160 00:09:02,280 --> 00:09:04,760 Speaker 3: He also developed bouoleon cubes. 161 00:09:04,760 --> 00:09:07,040 Speaker 2: Bon like chicken and beef bouyon. 162 00:09:07,880 --> 00:09:12,160 Speaker 3: Yeah, he wasn't a scientist, but he developed all of 163 00:09:12,200 --> 00:09:17,400 Speaker 3: these you know things, and so and what happened to him, Well, 164 00:09:17,960 --> 00:09:21,480 Speaker 3: he just he spent so much money on his experiments. 165 00:09:22,000 --> 00:09:24,000 Speaker 3: So he died in poverty at age. 166 00:09:24,200 --> 00:09:27,199 Speaker 2: What he didn't die a ga billionaire. 167 00:09:26,840 --> 00:09:29,360 Speaker 3: He didn't die. He wasn't a good businessman. You know, 168 00:09:29,600 --> 00:09:33,400 Speaker 3: his equipment all of this was high. But he never 169 00:09:33,600 --> 00:09:38,719 Speaker 3: he died not really fully understanding how like why his 170 00:09:38,800 --> 00:09:42,240 Speaker 3: method worked. And he was ninety one though, so he 171 00:09:42,920 --> 00:09:46,720 Speaker 3: lived a long long life and so, oh my god, 172 00:09:46,760 --> 00:09:50,520 Speaker 3: all of his inventions were improved by modern devices. 173 00:09:50,640 --> 00:09:54,800 Speaker 4: Well, I love I love that canning made the global 174 00:09:54,840 --> 00:10:00,920 Speaker 4: food supply, you know, more accessible to like different parts 175 00:10:00,920 --> 00:10:03,080 Speaker 4: of the world, like now you can have a Chipotle 176 00:10:03,240 --> 00:10:06,760 Speaker 4: Chile if you live in India, right or whatever. And 177 00:10:07,200 --> 00:10:11,480 Speaker 4: also how it made foods available outside of season and 178 00:10:11,600 --> 00:10:14,200 Speaker 4: if you canned it, And so I really I feel 179 00:10:14,240 --> 00:10:19,679 Speaker 4: like canning is so important because for farming. To farm 180 00:10:20,040 --> 00:10:23,400 Speaker 4: outside of season really screws up the soil and all 181 00:10:23,440 --> 00:10:25,720 Speaker 4: of that stuff, and so too like nope, you know, 182 00:10:25,840 --> 00:10:28,480 Speaker 4: peach season is over. We're now moving on to this. 183 00:10:28,840 --> 00:10:31,200 Speaker 4: But you know we have a storage of that stuff. 184 00:10:31,240 --> 00:10:35,240 Speaker 4: So interesting that this dude is the one that really 185 00:10:36,000 --> 00:10:38,400 Speaker 4: created so much of what we use today. 186 00:10:39,600 --> 00:10:42,680 Speaker 3: Yeah, it's incredible to know that there are just people 187 00:10:42,720 --> 00:10:46,640 Speaker 3: that are that are devoting their lives to improving the 188 00:10:46,720 --> 00:10:50,319 Speaker 3: lives of others just by by preserving, which is something 189 00:10:50,360 --> 00:10:53,760 Speaker 3: that's you know, has been around since prehistoric times. Like 190 00:10:53,800 --> 00:10:57,200 Speaker 3: you said, salting and fermenting and all of this, but 191 00:10:57,480 --> 00:11:00,600 Speaker 3: canning was just a whole other level. 192 00:11:00,800 --> 00:11:03,520 Speaker 4: Well, when we come back, we're going to get into 193 00:11:03,880 --> 00:11:06,160 Speaker 4: when cannon came to the United States and also where 194 00:11:06,200 --> 00:11:08,520 Speaker 4: the word mason jar comes from. 195 00:11:08,920 --> 00:11:09,920 Speaker 3: I'm excited about this. 196 00:11:10,520 --> 00:11:19,280 Speaker 4: Okay, So now we're in the United States because this 197 00:11:19,320 --> 00:11:21,079 Speaker 4: all happened in France and Europe and now in the 198 00:11:21,200 --> 00:11:24,319 Speaker 4: United States. At French revolutions happened, American revolutions happened. 199 00:11:24,640 --> 00:11:28,480 Speaker 3: We are now where are we We're in Pennsylvania. It's 200 00:11:28,520 --> 00:11:32,840 Speaker 3: eighteen forty seven. We're in Pennsylvania and tomatoes. You talked 201 00:11:32,880 --> 00:11:37,119 Speaker 3: about tomatoes native to meso America. At the time, tomatoes 202 00:11:37,160 --> 00:11:40,720 Speaker 3: weren't fully accepted in the English speaking world, right, but 203 00:11:40,960 --> 00:11:43,720 Speaker 3: there was a market. Yeah. They didn't like them, right, No, 204 00:11:43,840 --> 00:11:45,560 Speaker 3: they were well, they were part of the night shade. 205 00:11:45,559 --> 00:11:49,040 Speaker 3: They thought that maybe they were poisonous, so they didn't 206 00:11:49,160 --> 00:11:52,880 Speaker 3: like them. They really like them. They thought they were poisonous. Yeah, 207 00:11:52,960 --> 00:11:57,320 Speaker 3: So there was a marketing campaign by a canner in 208 00:11:57,400 --> 00:12:00,520 Speaker 3: eighteen forty seven that sent samples to President and Poke, 209 00:12:01,200 --> 00:12:05,560 Speaker 3: the US president, and to Queen Victoria, and they became 210 00:12:05,880 --> 00:12:08,880 Speaker 3: a popular food, A common and popular food based on 211 00:12:09,720 --> 00:12:13,800 Speaker 3: canning in Pennsylvania, So that I think is really cool. 212 00:12:13,840 --> 00:12:17,080 Speaker 3: And then the first popular can product was condensed milk 213 00:12:17,320 --> 00:12:20,520 Speaker 3: in eighteen fifty eight. It was in high demand by 214 00:12:20,559 --> 00:12:23,520 Speaker 3: the Union army during the Civil War, and a parent 215 00:12:23,640 --> 00:12:28,080 Speaker 3: in France had experimented with condensed milk before for the 216 00:12:28,120 --> 00:12:31,360 Speaker 3: French government. My favorite thing, one of my favorite things 217 00:12:31,360 --> 00:12:32,679 Speaker 3: in the world, is condensed milk. 218 00:12:33,240 --> 00:12:34,400 Speaker 2: I know, I'm not a fan. 219 00:12:34,880 --> 00:12:36,840 Speaker 3: Oh, it's just I know it's pure sugar. 220 00:12:38,360 --> 00:12:40,839 Speaker 4: I just don't It's like, because you like flaun I 221 00:12:40,880 --> 00:12:45,400 Speaker 4: associate it with flun Yes, I find this weird that 222 00:12:45,440 --> 00:12:48,840 Speaker 4: people didn't know why canning worked, and then sometimes like 223 00:12:48,880 --> 00:12:50,000 Speaker 4: the cans would like. 224 00:12:50,000 --> 00:12:52,640 Speaker 2: Explode and the food would spoil. 225 00:12:54,240 --> 00:12:59,040 Speaker 4: So like when did like these air tight containers work? 226 00:12:59,280 --> 00:13:01,760 Speaker 2: And then when did like killed the microorganisms? 227 00:13:01,800 --> 00:13:02,480 Speaker 3: And like all of. 228 00:13:02,440 --> 00:13:07,680 Speaker 2: This feels like a job somebody figured out totally. 229 00:13:07,760 --> 00:13:09,560 Speaker 3: It was a lot of trial and error, like I'm sure, 230 00:13:09,600 --> 00:13:13,000 Speaker 3: and then iron, you know, cans have iron. So the 231 00:13:13,120 --> 00:13:16,120 Speaker 3: someone that figured this out was Louis Pasteur in eighteen 232 00:13:16,160 --> 00:13:22,520 Speaker 3: sixty four. So he eventually established this link between microbial 233 00:13:22,559 --> 00:13:27,079 Speaker 3: contamination and spoilage, right, And there were earlier scientists that 234 00:13:27,520 --> 00:13:31,680 Speaker 3: were experimenting with this process, right, but he was the 235 00:13:31,679 --> 00:13:34,840 Speaker 3: one that really figured out that there was yeast involved 236 00:13:34,880 --> 00:13:39,800 Speaker 3: in fermentation and discovered that bacteria were contaminating the process 237 00:13:40,120 --> 00:13:42,239 Speaker 3: and this led to the development of pasteurization. 238 00:13:44,200 --> 00:13:47,560 Speaker 4: Now I know that, like this is all fascinating, but 239 00:13:47,640 --> 00:13:51,040 Speaker 4: it feels like home canning is what took off, like 240 00:13:51,559 --> 00:13:55,960 Speaker 4: people at home, not this industrial like not an industrial 241 00:13:56,960 --> 00:13:59,000 Speaker 4: market for it, but it feels like. 242 00:14:00,440 --> 00:14:02,160 Speaker 2: Where this took off was in the home. 243 00:14:02,480 --> 00:14:07,000 Speaker 4: And in eighteen fifty eight, John Mason of Philadelphia patent 244 00:14:07,040 --> 00:14:07,440 Speaker 4: did the. 245 00:14:07,320 --> 00:14:10,040 Speaker 2: First Mason jar and it was made from this. 246 00:14:10,360 --> 00:14:15,200 Speaker 4: Heavyweight glass that could withstand high temperatures during the canning process, 247 00:14:15,240 --> 00:14:19,160 Speaker 4: and his patent expired in eighteen seventy nine, but manufacturers 248 00:14:19,160 --> 00:14:22,080 Speaker 4: like who did similar jars just continue to use his name. 249 00:14:22,440 --> 00:14:24,960 Speaker 4: And that's why even today we say the Mason jar 250 00:14:25,040 --> 00:14:27,800 Speaker 4: because of this dude and then did it and then 251 00:14:27,840 --> 00:14:34,040 Speaker 4: during wartime right Inania. And I could see where this 252 00:14:34,080 --> 00:14:39,400 Speaker 4: came in handy during during American wartime, because when you're 253 00:14:39,600 --> 00:14:42,760 Speaker 4: serving in the military and they're rationing food and there's 254 00:14:42,800 --> 00:14:45,920 Speaker 4: this like pressure to feed all of these people, it 255 00:14:46,000 --> 00:14:50,360 Speaker 4: felt like, you know, canning was the answer. And so 256 00:14:50,400 --> 00:14:54,600 Speaker 4: then artists were called on to make canning seemed patriotic 257 00:14:54,760 --> 00:14:55,800 Speaker 4: with slogans like. 258 00:14:55,840 --> 00:14:59,040 Speaker 2: Can all you can and of course you can. 259 00:15:00,760 --> 00:15:02,840 Speaker 3: Is so funny, but that makes sense. 260 00:15:02,880 --> 00:15:06,680 Speaker 4: I mean, how do you feed that many people fresh 261 00:15:06,680 --> 00:15:07,240 Speaker 4: every day? You know? 262 00:15:07,320 --> 00:15:09,080 Speaker 3: Yeah? But yeah, this is exactly what we said. This 263 00:15:09,160 --> 00:15:11,680 Speaker 3: is when kind of home canning took off. 264 00:15:12,240 --> 00:15:14,120 Speaker 4: I feel like we can't talk about canning without talking 265 00:15:14,120 --> 00:15:15,080 Speaker 4: about spam. 266 00:15:15,280 --> 00:15:18,000 Speaker 3: Do you have do you have a history with spam? 267 00:15:17,720 --> 00:15:21,480 Speaker 3: I still love it as a kid, I love it. 268 00:15:21,520 --> 00:15:24,240 Speaker 3: Do you have it now? Where did it come from? 269 00:15:24,480 --> 00:15:24,560 Speaker 4: No? 270 00:15:24,680 --> 00:15:25,480 Speaker 2: I don't have it now? 271 00:15:25,600 --> 00:15:28,760 Speaker 3: Isn't it isn't it. Well, it's like it's salt. It 272 00:15:28,800 --> 00:15:31,640 Speaker 3: has so much salt, right, but in nights. 273 00:15:31,720 --> 00:15:33,760 Speaker 2: Yeah, that's probably why I liked it when it was little. 274 00:15:33,760 --> 00:15:36,240 Speaker 3: When I was little, we always it was a meal. 275 00:15:36,840 --> 00:15:38,840 Speaker 3: It was a meal. I was like if I had 276 00:15:38,840 --> 00:15:41,200 Speaker 3: a can of spam, it was like it was the 277 00:15:41,280 --> 00:15:43,040 Speaker 3: best thing in the world. Now it's like going, now 278 00:15:43,080 --> 00:15:46,800 Speaker 3: I think about the textures like, oh, but oh my gosh, but. 279 00:15:47,720 --> 00:15:50,720 Speaker 2: That gelatin that comes out with it so gross. 280 00:15:51,400 --> 00:15:55,600 Speaker 3: I know. Well, it's that spam only has seven ingredients 281 00:15:56,080 --> 00:15:58,840 Speaker 3: back when it was developed, and now to today it 282 00:15:58,920 --> 00:16:04,400 Speaker 3: has pork shoulders, hamahawk, salt water, a modified corn starts 283 00:16:04,400 --> 00:16:07,040 Speaker 3: that serves as a binder, and study of nitrate as 284 00:16:07,080 --> 00:16:09,680 Speaker 3: a preservative. But that's it. That's it. 285 00:16:11,160 --> 00:16:12,920 Speaker 2: But still to this day, it all this. 286 00:16:12,960 --> 00:16:14,280 Speaker 3: Day, it only has that. 287 00:16:15,040 --> 00:16:17,400 Speaker 2: But where why was it? Was it amended for them. 288 00:16:18,200 --> 00:16:21,880 Speaker 3: During the Great Depression, But it wasn't specifically. So when 289 00:16:21,880 --> 00:16:24,320 Speaker 3: you mentioned, you know, the artist in this sort of 290 00:16:24,320 --> 00:16:26,680 Speaker 3: sort of marketing campaign can all you can and all 291 00:16:26,680 --> 00:16:31,600 Speaker 3: of that. So pork producers they weren't selling pork shoulder, 292 00:16:31,720 --> 00:16:35,200 Speaker 3: which is a huge cut of meat, and they were like, right, 293 00:16:35,280 --> 00:16:38,280 Speaker 3: I love I love it too, but they they weren't 294 00:16:38,280 --> 00:16:42,520 Speaker 3: selling it, so they made a deal with Hormeal Foods 295 00:16:43,200 --> 00:16:46,840 Speaker 3: to sell them, you know, the pork shoulder, and so 296 00:16:46,920 --> 00:16:50,040 Speaker 3: they came up with spam and it corresponded with the 297 00:16:50,080 --> 00:16:54,400 Speaker 3: Great Depression. So nineteen thirty seven is when Hormel Foods 298 00:16:54,400 --> 00:16:58,600 Speaker 3: introduced spam, and it gave people a meat product during 299 00:16:58,600 --> 00:17:01,040 Speaker 3: the Depression that they could have. It had a long 300 00:17:01,120 --> 00:17:05,119 Speaker 3: shelf life, and then during the Second World War it 301 00:17:05,200 --> 00:17:09,600 Speaker 3: was fed to soldiers. So in the First World War 302 00:17:09,960 --> 00:17:12,480 Speaker 3: there were there was already canned foods, but they were 303 00:17:12,680 --> 00:17:16,760 Speaker 3: kind of mystery meats, and at least with this, they 304 00:17:16,800 --> 00:17:20,400 Speaker 3: knew what it was. Mystery meds, you know, they knew 305 00:17:20,440 --> 00:17:21,200 Speaker 3: what they were. Funny. 306 00:17:21,640 --> 00:17:25,560 Speaker 4: Well, well, look, I think it's still popular today all 307 00:17:25,560 --> 00:17:26,320 Speaker 4: over the globe. 308 00:17:26,760 --> 00:17:29,600 Speaker 3: After the war, even though soldiers had a love hate 309 00:17:29,640 --> 00:17:33,480 Speaker 3: relationship with it, it made its way around the world. 310 00:17:33,520 --> 00:17:35,920 Speaker 3: By nineteen forty five, it was all over the world. 311 00:17:35,960 --> 00:17:41,440 Speaker 3: It's super popular. And like Hawaii and yeah, Hawaii, uh yeah, 312 00:17:41,520 --> 00:17:47,000 Speaker 3: there is a spam museum in Minnesota. I want to go, 313 00:17:48,480 --> 00:17:50,800 Speaker 3: we go, I want to go. I want to go 314 00:17:50,880 --> 00:17:52,960 Speaker 3: to the spam museum, and I want to visit you 315 00:17:52,960 --> 00:17:54,480 Speaker 3: know where princes farm. 316 00:17:54,920 --> 00:17:57,600 Speaker 4: When did ganning arrive to Mexico, Because it feels like 317 00:17:58,680 --> 00:17:59,680 Speaker 4: we were late to the game. 318 00:18:00,119 --> 00:18:04,360 Speaker 3: So canning as a business in Latin America emerged under 319 00:18:04,359 --> 00:18:10,800 Speaker 3: the Portfitiato, so after eighteen seventy six, So this is so. Yes, 320 00:18:10,920 --> 00:18:13,680 Speaker 3: Mexico was late to the game. But they were importing 321 00:18:13,920 --> 00:18:17,240 Speaker 3: a lot of canned goods from Europe. So if you 322 00:18:17,320 --> 00:18:19,920 Speaker 3: mentioned all of those wonderful canned foods that you had 323 00:18:19,920 --> 00:18:22,760 Speaker 3: in Spain, so a lot of those goods were entering 324 00:18:22,760 --> 00:18:28,400 Speaker 3: Mexico from Spain, from France, or just decades after independence 325 00:18:28,440 --> 00:18:32,720 Speaker 3: from Spain. Conservative Mexicans and wealthy expats they longed for 326 00:18:32,760 --> 00:18:38,040 Speaker 3: the days of the European monarchy. So eventually man named Porfirio. Yes, 327 00:18:38,160 --> 00:18:42,000 Speaker 3: he was a mesdiso from Wajaca. He loved everything France, 328 00:18:42,119 --> 00:18:44,359 Speaker 3: everything French. Oh did he I didn't know that. He 329 00:18:44,560 --> 00:18:49,080 Speaker 3: was a huge Francophile, and so he gained power and 330 00:18:49,320 --> 00:18:52,800 Speaker 3: he ruled from eighteen seventy six to nineteen ten. But 331 00:18:53,000 --> 00:18:57,000 Speaker 3: he embraced this notion that Mays had oppressed pre Columbian 332 00:18:57,040 --> 00:19:00,800 Speaker 3: people and that salvation lay in the adoption of europe culture. 333 00:19:01,240 --> 00:19:06,000 Speaker 3: So this was so, this French cuisine became very fashionable 334 00:19:06,240 --> 00:19:10,680 Speaker 3: among urban Mexicans. So we see specialty shops in Mexico 335 00:19:10,760 --> 00:19:15,000 Speaker 3: City and other major cities selling these gourmet pats and 336 00:19:15,080 --> 00:19:18,480 Speaker 3: all of these can goods imported from Europe. And so 337 00:19:18,680 --> 00:19:24,120 Speaker 3: what he did was he expanded foreign investments to Mexico 338 00:19:24,280 --> 00:19:27,359 Speaker 3: and to help modernize the country. So this allowed businesses 339 00:19:27,400 --> 00:19:31,359 Speaker 3: to prosper. Of course, the common people suffered because of 340 00:19:31,480 --> 00:19:35,760 Speaker 3: rising food costs, and so this eventually led to the 341 00:19:35,760 --> 00:19:40,640 Speaker 3: Mexican Revolution. But France played an important part in the 342 00:19:40,640 --> 00:19:45,200 Speaker 3: industrialization of Mexico, and so by nineteen ten, the year 343 00:19:45,240 --> 00:19:47,920 Speaker 3: of the revolution broke out, fifty five percent of foreign 344 00:19:47,960 --> 00:19:51,440 Speaker 3: investment in Mexican industry was French. 345 00:19:51,960 --> 00:19:55,439 Speaker 4: You know, when I was doing searching for Mexico, we 346 00:19:55,520 --> 00:19:59,600 Speaker 4: went to Veracruz and we went to Halapa, and they 347 00:19:59,640 --> 00:20:05,479 Speaker 4: said this was the first place to can Chile. And 348 00:20:05,520 --> 00:20:09,480 Speaker 4: that's why it's called Halapennos. Halapennos. Yeah, because it was 349 00:20:09,520 --> 00:20:11,919 Speaker 4: in the city of Halapa. It's not that the Chile 350 00:20:12,119 --> 00:20:15,320 Speaker 4: is called Alapenno. It was just the place where they 351 00:20:15,320 --> 00:20:20,840 Speaker 4: can this particular Chile cal Halapa. Now it's Allebeno. But 352 00:20:20,840 --> 00:20:24,040 Speaker 4: I'm wondering is this the dude? This Don clemented Jacques, 353 00:20:24,760 --> 00:20:26,080 Speaker 4: French businessman Jacques. 354 00:20:26,119 --> 00:20:29,119 Speaker 3: Yeah, he was importing can goods from Europe and he 355 00:20:29,240 --> 00:20:33,640 Speaker 3: established the first canning factory in eighteen eighty seven, so 356 00:20:33,880 --> 00:20:39,440 Speaker 3: the first kind of large scale canning factory. And he 357 00:20:39,680 --> 00:20:43,640 Speaker 3: also had an ammunition business. This is so random. He 358 00:20:44,400 --> 00:20:49,159 Speaker 3: printed ads invitations, party favors, and he's responsible for the 359 00:20:49,200 --> 00:20:54,520 Speaker 3: Loteria game. What Yeah, so the Loteria game has a 360 00:20:54,600 --> 00:20:57,800 Speaker 3: history that goes, you know, way way way back to Europe. 361 00:20:58,080 --> 00:21:02,480 Speaker 3: But the images on the late game he is responsible for. 362 00:21:03,160 --> 00:21:07,200 Speaker 3: So isn't that interesting? But he was French, he was French, 363 00:21:07,240 --> 00:21:10,359 Speaker 3: he was I remember those ads is when I was 364 00:21:10,400 --> 00:21:13,480 Speaker 3: a kid, Clement dejac Clement dejac, I remember the commercials 365 00:21:13,520 --> 00:21:16,040 Speaker 3: when I was a kid. He was a pioneer in 366 00:21:16,080 --> 00:21:18,719 Speaker 3: the canning industry. He was the first person to have 367 00:21:19,400 --> 00:21:23,879 Speaker 3: a canning business in Latin America. So he started with 368 00:21:23,960 --> 00:21:27,439 Speaker 3: the klapennos in escavech, and then he moved on to 369 00:21:27,560 --> 00:21:32,399 Speaker 3: canned fruit, to jam salsaz petis, you know, tuna. But 370 00:21:32,480 --> 00:21:36,000 Speaker 3: this idea of escavech is the Spanish term for pickling, 371 00:21:36,520 --> 00:21:39,639 Speaker 3: for pickling, and it's this preservation process brought to Spain 372 00:21:39,720 --> 00:21:42,960 Speaker 3: by the Moors, and then the Spanish brought this process 373 00:21:43,040 --> 00:21:46,639 Speaker 3: to America where we start seeing calleween calapennios and escavech 374 00:21:47,080 --> 00:21:51,399 Speaker 3: piggled klapenno's and they're a key in every kitchen. I 375 00:21:51,440 --> 00:21:56,560 Speaker 3: have a huge topperware in my refrigerator always with kilapennos, 376 00:21:56,680 --> 00:21:59,600 Speaker 3: and they vary right brand from brand to brand. They 377 00:21:59,760 --> 00:22:01,879 Speaker 3: they really the flavors. 378 00:22:01,560 --> 00:22:03,639 Speaker 2: They really do. There are certain ones that I like 379 00:22:03,840 --> 00:22:05,000 Speaker 2: more than others. Me. 380 00:22:05,080 --> 00:22:09,320 Speaker 4: Toolapenos are not canna a cannon jarred halapenos are not 381 00:22:09,400 --> 00:22:10,520 Speaker 4: created equal. 382 00:22:10,760 --> 00:22:14,320 Speaker 3: No, not at all. Even can canta canjlapenos. 383 00:22:14,720 --> 00:22:17,600 Speaker 4: So after the break, we're talking about all things pickling, 384 00:22:18,040 --> 00:22:20,600 Speaker 4: my favorite, one of my favorite, my other favorite things 385 00:22:20,680 --> 00:22:28,679 Speaker 4: don't go anywhere. 386 00:22:29,600 --> 00:22:30,639 Speaker 3: Do you love pickles? 387 00:22:31,440 --> 00:22:32,320 Speaker 2: Do I love pickles? 388 00:22:32,320 --> 00:22:34,720 Speaker 4: That's an understatement And it's so funny because Pepa hates 389 00:22:34,760 --> 00:22:36,840 Speaker 4: pickles and he hates the smell. Like if I eat 390 00:22:36,880 --> 00:22:38,639 Speaker 4: a pickle, He's like, did you eat a pickle? And 391 00:22:38,680 --> 00:22:41,600 Speaker 4: it could be like three days later because I love 392 00:22:41,720 --> 00:22:46,040 Speaker 4: vinegar and salt and oh, like my mouth is watering 393 00:22:46,119 --> 00:22:46,879 Speaker 4: just talking about it. 394 00:22:46,920 --> 00:22:47,480 Speaker 3: But I know. 395 00:22:47,680 --> 00:22:49,879 Speaker 4: And so in Texas, pickles were a big part of 396 00:22:49,920 --> 00:22:51,880 Speaker 4: our our diet. 397 00:22:52,680 --> 00:22:55,000 Speaker 2: If you went to a baseball game, you would have pickles. 398 00:22:55,040 --> 00:22:58,199 Speaker 4: If you went to a carnival, they were pickles, and 399 00:22:58,240 --> 00:23:00,800 Speaker 4: we had that big, those big, and then we had 400 00:23:00,880 --> 00:23:03,560 Speaker 4: spicy pickles that were like in a more spicy sauce. 401 00:23:04,000 --> 00:23:07,720 Speaker 4: And I would have pickle with sour cumin onion chips. 402 00:23:08,119 --> 00:23:09,320 Speaker 4: So you eat the chip and the pickle and the 403 00:23:09,359 --> 00:23:10,720 Speaker 4: chip in the pick like this bag and for the 404 00:23:10,720 --> 00:23:13,760 Speaker 4: bag and war and it's I mean, I reckon. I 405 00:23:13,880 --> 00:23:18,680 Speaker 4: highly recommend this snack that actually sounds so good. Oh 406 00:23:18,720 --> 00:23:22,800 Speaker 4: my god, SA sour cumin onion with a pickle, I 407 00:23:22,880 --> 00:23:25,320 Speaker 4: just I can't even so wait, there's two basic categories 408 00:23:25,320 --> 00:23:30,520 Speaker 4: of pickles. One is preserved in vinegar and a and 409 00:23:30,600 --> 00:23:34,000 Speaker 4: a strong acid which which few bacteria can survive. And 410 00:23:34,000 --> 00:23:37,439 Speaker 4: then the other pickles are soaked in a salt brine 411 00:23:37,800 --> 00:23:43,400 Speaker 4: to encourage fermentation and the growth of good bacteria and 412 00:23:43,720 --> 00:23:46,360 Speaker 4: like like kimchi and saurkraut like like that kind of thing. 413 00:23:46,720 --> 00:23:48,840 Speaker 2: So what are we eating today? 414 00:23:49,760 --> 00:23:53,439 Speaker 3: I think it's the preserve the pickles preserved in vinegar. 415 00:23:53,520 --> 00:23:55,400 Speaker 3: I think that that's what you're talking about. And that's 416 00:23:55,440 --> 00:23:58,440 Speaker 3: what I love and I can I can drink that stuff. 417 00:23:58,640 --> 00:24:01,240 Speaker 4: I could drink pickle do I would rather have a 418 00:24:01,280 --> 00:24:03,399 Speaker 4: martini with pickle juice than olive juice. 419 00:24:03,560 --> 00:24:06,000 Speaker 3: Oh my god, I've never had that. We should make it. 420 00:24:06,520 --> 00:24:08,520 Speaker 3: We should make it. Oh my god, that sounds amazing. 421 00:24:08,760 --> 00:24:11,359 Speaker 3: Sometimes when I do like canned tona, I always have 422 00:24:11,440 --> 00:24:15,960 Speaker 3: pickles in my fridge. Yeah, but I think I think 423 00:24:15,960 --> 00:24:19,760 Speaker 3: I'm going to have this for lunch today. Canned tuna. 424 00:24:19,840 --> 00:24:22,679 Speaker 3: I usually I put lots of like lemon juice or 425 00:24:22,720 --> 00:24:25,440 Speaker 3: lime juice, but sometimes I put pickle juice in the cases. 426 00:24:26,080 --> 00:24:29,960 Speaker 4: Yes, yeah, well mustard, I also put pickles. 427 00:24:30,040 --> 00:24:32,280 Speaker 2: I put pickles in my potato salad. Do you put 428 00:24:32,280 --> 00:24:33,440 Speaker 2: pickles in your potato salad? 429 00:24:33,480 --> 00:24:34,480 Speaker 3: I don't eat potato salad. 430 00:24:35,560 --> 00:24:36,600 Speaker 2: Gosh, because of the male. 431 00:24:37,080 --> 00:24:40,560 Speaker 4: I can make you a very mustardy, strong potato salad 432 00:24:40,560 --> 00:24:41,320 Speaker 4: if you would. 433 00:24:41,119 --> 00:24:42,520 Speaker 2: Just eat it for pickles. 434 00:24:42,880 --> 00:24:46,080 Speaker 3: I will, I will, I will. I could do that. 435 00:24:46,160 --> 00:24:48,000 Speaker 3: I could do that, but I feel it. 436 00:24:48,000 --> 00:24:50,639 Speaker 4: It was during the Great Depression when people started pickling things. 437 00:24:50,760 --> 00:24:54,119 Speaker 3: No, yeah, yeah, so it was like the canning was 438 00:24:54,200 --> 00:24:58,359 Speaker 3: more kind of First World War, and then pickling families, 439 00:24:58,440 --> 00:25:01,520 Speaker 3: you know, really started pickling and kept pam families from starving. 440 00:25:01,600 --> 00:25:05,240 Speaker 3: But this process of pickling is something that's been around forever. 441 00:25:05,320 --> 00:25:08,800 Speaker 3: Archaeologists believe that ancient Mesopotamians pickled food as far back 442 00:25:08,800 --> 00:25:13,600 Speaker 3: as twenty four hundred BC. Wow, and sauer kraut, which 443 00:25:13,640 --> 00:25:16,960 Speaker 3: is a kind of fermented cabbage over two thousand years 444 00:25:17,000 --> 00:25:20,440 Speaker 3: ago workers building the Great Wall of China. 445 00:25:21,320 --> 00:25:25,000 Speaker 4: So there's a yeah, so this fermenting pickling thing has 446 00:25:25,040 --> 00:25:27,080 Speaker 4: been around for a minute. There's a fun fact about 447 00:25:27,080 --> 00:25:31,120 Speaker 4: the first can opener was invented in the US by 448 00:25:31,200 --> 00:25:36,119 Speaker 4: Ezra J. Wayner in eighteen fifty eight. But prior to 449 00:25:36,160 --> 00:25:38,280 Speaker 4: the can opener, cans would just be opened with a 450 00:25:38,359 --> 00:25:39,440 Speaker 4: chisel and hammer. 451 00:25:39,720 --> 00:25:41,520 Speaker 3: So the army used. 452 00:25:41,400 --> 00:25:43,000 Speaker 4: The can openers in the Civil Wars it was like 453 00:25:43,000 --> 00:25:47,240 Speaker 4: eighteen fifty eight, but they weren't a big hit with 454 00:25:47,359 --> 00:25:50,040 Speaker 4: the public, and so the grocery stores would open the 455 00:25:50,080 --> 00:25:52,480 Speaker 4: cans for the customers to take home. What. 456 00:25:52,800 --> 00:25:54,120 Speaker 3: Yeah, isn't that interesting? 457 00:25:54,480 --> 00:25:56,440 Speaker 2: I like that idea, like, could you open all my cans? 458 00:25:58,040 --> 00:25:59,280 Speaker 3: I never thing you have to eat them? 459 00:26:00,359 --> 00:26:05,639 Speaker 4: The purpose is the point having pantry you. 460 00:26:05,680 --> 00:26:09,400 Speaker 3: Have all these open cans. Yeah yeah, yeah, but yeah, 461 00:26:09,440 --> 00:26:11,000 Speaker 3: it's like one of those things that you never you 462 00:26:11,000 --> 00:26:12,919 Speaker 3: don't really think about it's like, oh yeah, if you 463 00:26:12,960 --> 00:26:14,920 Speaker 3: have a can you need a can opener. And when 464 00:26:14,920 --> 00:26:16,520 Speaker 3: you look at the can opener, it's kind of a 465 00:26:16,600 --> 00:26:20,399 Speaker 3: cool thing and has the little wheel that it's it's 466 00:26:20,400 --> 00:26:23,359 Speaker 3: a cool invention. So let's check. Let's give some some 467 00:26:23,440 --> 00:26:28,760 Speaker 3: fun pickle facts. Okay. Cleopatrick credited her health and legendary 468 00:26:28,800 --> 00:26:31,480 Speaker 3: beauty to a hearty diet of pickles. Up. 469 00:26:31,560 --> 00:26:34,440 Speaker 2: See maybe that's where you go. Where I get. 470 00:26:34,280 --> 00:26:39,199 Speaker 4: My beauty, my skin from is my love for pickles. 471 00:26:39,600 --> 00:26:40,880 Speaker 3: And another fun fact. 472 00:26:41,000 --> 00:26:44,840 Speaker 4: Shakespeare not only made a lot of references to pickles 473 00:26:44,840 --> 00:26:47,320 Speaker 4: in his plays, but he also introduced the use of 474 00:26:47,359 --> 00:26:53,200 Speaker 4: the word pickle as a metaphor. In Hamlet, he wrote, Oh, Hamlet, 475 00:26:53,520 --> 00:26:57,160 Speaker 4: how chemist thou in such a pickle, introducing a new 476 00:26:57,160 --> 00:27:00,760 Speaker 4: idiom which if you guys remember Sandlot, like I iconic film, 477 00:27:00,840 --> 00:27:04,480 Speaker 4: they're like, they use that word pickle. We've gotten such 478 00:27:04,480 --> 00:27:07,040 Speaker 4: a pickle, you know, which means you're in a bad situation. 479 00:27:08,840 --> 00:27:11,080 Speaker 2: That was Shakespeare, guys, that was Shakespeare. 480 00:27:11,119 --> 00:27:11,879 Speaker 3: Shakespeare. 481 00:27:12,040 --> 00:27:15,960 Speaker 4: Well, look, thank you for allowing me, thank you for 482 00:27:16,119 --> 00:27:18,800 Speaker 4: entertaining my love for canning and allowing. 483 00:27:18,480 --> 00:27:20,160 Speaker 2: Us to do an episode about it. 484 00:27:21,040 --> 00:27:23,960 Speaker 3: I'm so happy that we did it. I think this is. 485 00:27:23,880 --> 00:27:26,000 Speaker 4: So fascinating, and I think I want to ask our 486 00:27:26,000 --> 00:27:29,200 Speaker 4: listeners to share their favorite canned food dishes that they have. 487 00:27:29,560 --> 00:27:31,600 Speaker 4: I don't know if it's in your weekly dinner rotation 488 00:27:32,040 --> 00:27:33,960 Speaker 4: or like a special occasion like Easter. 489 00:27:34,200 --> 00:27:34,600 Speaker 3: I don't know. 490 00:27:34,800 --> 00:27:37,360 Speaker 4: We'd love to hear from y'all you know about your 491 00:27:37,400 --> 00:27:38,359 Speaker 4: canned food dishes. 492 00:27:38,760 --> 00:27:41,160 Speaker 3: And while you're at it, please don't forget to subscribe 493 00:27:41,200 --> 00:27:43,040 Speaker 3: to the podcast. See you next week. 494 00:27:43,080 --> 00:27:45,160 Speaker 2: Thanks for listening, Thanks for listening. 495 00:27:47,680 --> 00:27:50,840 Speaker 4: Hungary for History is a hyphen Media production in partnership 496 00:27:50,880 --> 00:27:53,280 Speaker 4: with Iheart's Michael Pura podcast Network. 497 00:27:53,400 --> 00:27:56,280 Speaker 3: For more of your favorite shows, visit the iHeartRadio app, 498 00:27:56,400 --> 00:27:59,240 Speaker 3: Apple podcast, or wherever you get your podcasts.