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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bam, and today

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Speaker 1: we have an episode for you about feta cheese. Yes, yes, yes,

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Speaker 1: And I have been on a bit of a fedaki

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Speaker 1: quickly so tailing very nicely. Oh I I feel like

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Speaker 1: I should always be yes, and I am currently not.

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Speaker 1: I've been into a pretty heavy like Bree Comembert kind

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Speaker 1: of kind of situation, which is honestly sort of something

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Speaker 1: that I'm always in the middle of. Um, but yeah,

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Speaker 1: I understood, feel good. It's just cheese is good. I

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Speaker 1: like cheese. I like food. I think I've mentioned that before. Yeah,

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Speaker 1: it makes sense for the show. I'd be really sad otherwise. Yeah.

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Speaker 1: I mean actually, on a day to day basis, eating

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Speaker 1: is a pine in right right in the rear. It's

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Speaker 1: terrible that you have to do it every day. Yeah, yeah,

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Speaker 1: it can be. And you know, the procuring of the food, right,

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Speaker 1: the making of the food every and every day, Like,

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Speaker 1: come on, human body, what are you doing? Yeah? Right

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Speaker 1: up there asleep? No heck I can't. I sleep and

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Speaker 1: then I'm still tired. That's ridiculous. But anyway, I do

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Speaker 1: feel like, you know, there's cheese in our lives, and

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Speaker 1: they come and go, they change. But I am in

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Speaker 1: a feta one right now. I think it's summary. And

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Speaker 1: I've been creaving like chickpeas and tomatoes and launtro so

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Speaker 1: I like make a chickpee salad with feta and that

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Speaker 1: sounds lovely good. Yeah, um okay, all right, well like

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Speaker 1: I'm like a rewriting next week's shopping list. We'll we'll

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Speaker 1: work this out. Mm hmmmm hmmm. Was there any particular reason.

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Speaker 1: Was it just time for a cheese episode? It was

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Speaker 1: it was just time for a cheese episode. I was like, well,

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Speaker 1: it's been at a minute, let's do cheese. Oh always,

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Speaker 1: always uh And I do often think of the we

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Speaker 1: were at a food veestival in Atlanta and we have

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Speaker 1: this watermelon feta. I think there was some basil involved. Yeah.

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Speaker 1: I think it was like a like a pressed watermelon,

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Speaker 1: uh like like bite like just you know, one of

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Speaker 1: those little just just just a little single like amuse

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Speaker 1: bouche style bites that you get at these food festivals

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Speaker 1: and write just like a little bit of feta and

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Speaker 1: some pressed watermelon and write some kind of basil situation

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Speaker 1: in there and it was so good and I don't

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Speaker 1: I'm not sure if I had ever had watermelon and

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Speaker 1: feta and basil together mm hmm. And it was just

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Speaker 1: it was so so lovely, so like aggressively lovely, m

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Speaker 1: so refreshing, and so much flavor packed into one bite. Yeah.

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Speaker 1: Because it was hot, like we were on a rooftop. Yeah. Yeah.

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Speaker 1: Atlanta Food and Wine is a very very very lovely

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Speaker 1: place to be and also very intense because I feel like,

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Speaker 1: I feel like most of it is just booze and

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Speaker 1: and people who think it's funny if you get drunk

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Speaker 1: in the middle of your work day. So uh pof done.

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Speaker 1: It can be quite a lot, it can be. You

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Speaker 1: gotta plan things out very well, you do. But a

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Speaker 1: lot of the food and the drinks are excellent. And

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Speaker 1: I have tried to look up how to make this watermelon.

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Speaker 1: I keep calling it salad, so I don't know what

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Speaker 1: it is, but I keep trying to look up how

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Speaker 1: to make it, and I can't find it exactly. But

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Speaker 1: if anyone a clue or a hint or a recipe,

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Speaker 1: that would be much appreciated. Yes. Well. You can see

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Speaker 1: many of our past episodes on cheeses. We've done quite

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Speaker 1: a few at this point. We've done cheddar Bree, Guda, Greer, Ricata,

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Speaker 1: cream cheese, Rook for mozzarella. I think some more that

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Speaker 1: maybe I missed. We've done a lot. Yeah, that sounds

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Speaker 1: like a list. Sure, I think it was a list.

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Speaker 1: I just know if it wasn't. I'm not sure if

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Speaker 1: it was complete. But I have no idea. There's no

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Speaker 1: way we can look this up either, zero zero ways.

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Speaker 1: So it is a mystery of history of the savor variety. Goodness. Well,

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Speaker 1: this brings us to probably a number of questions, but

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Speaker 1: maybe one specific one. Yes, I would agree. Uh, Feta.

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Speaker 1: What is it? Well, Fetta is a type of cheese

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Speaker 1: that's a semi firm and white and crumbly, but still

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Speaker 1: tastes really smooth. Uh. It's a brined cheese, meaning that

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Speaker 1: it's it's aged in like a slightly acidic saltwater bath

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Speaker 1: instead of being aged free standing, which prevents a rind

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Speaker 1: from developing and gives it a tangy, salty flavor. Feta

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Speaker 1: is traditionally made with sheep's milk, which gives it more

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Speaker 1: tang and a sort of like savory barney nous like

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Speaker 1: a little bit of like like peppery bite to it. Yeah. Um,

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Speaker 1: it's like a it's like if you just put too

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Speaker 1: much flavor in your cheesecake and and it wound up

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Speaker 1: being all like lemony and salty. Uh, it's like a

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Speaker 1: it's like if a pickle were made of cheese. Yeah,

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Speaker 1: like less crisp, like a like an cheese pickle, pickled cheese. Yes,

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Speaker 1: that is literally what it is. That's not even a metaphor,

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Speaker 1: that's just that's a fact. Yeah. Yeah, Still, I feel

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Speaker 1: like it accomplishes. It accomplishes a lot for the brain

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Speaker 1: and for the chase buzz. It tells a story. It

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Speaker 1: tells a story. Well, I'm glad that's what I'm looking

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Speaker 1: to do here. Uh okay, um alright, Uh, to to

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Speaker 1: go a little bit deeper here, let's start with some

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Speaker 1: cheese basics. Uh. And I've done this, like however many

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Speaker 1: times we've done cheese is before. I'm not going to

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Speaker 1: go super deep into the bacteria, poop and everything today.

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Speaker 1: But but okay, cheese is a way of preserving milk

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Speaker 1: past its expiry date and making it more clorically dense

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Speaker 1: and portable. Um by getting some of the water content

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Speaker 1: out of there and condensing the proteins and fats and flavors. Yeah.

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Speaker 1: Um Fetta is a type of cheese that has a

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Speaker 1: protected as a nation of origin these days, which means

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Speaker 1: that like with Champagne, where it can only be properly

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Speaker 1: called Champagne if it is produced with specific traditional methods

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Speaker 1: in the Champagne region of France, Feta is only properly

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Speaker 1: feta if it's made in particular ways in particular parts

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Speaker 1: of Greece. Uh. And this is partially marketing thing, partially

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Speaker 1: a consumer protection thing, like so that you know what

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Speaker 1: you're getting, and partially a producer protection thing so that

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Speaker 1: you're not like getting undercut by inferior products from who

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Speaker 1: knows where mm hmm. So making a proper feta involves

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Speaker 1: grazing native breeds of sheep and maybe goats on local

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Speaker 1: plants and then collecting their milk seasonally. Um Feta can

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Speaker 1: be up to like goat milk, but mostly sheep in there. Yeah.

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Speaker 1: But at any rate, once you've got your milk, it

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Speaker 1: is coagulated or de emulsified uh, either with friendly acid

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Speaker 1: producing bacteria or with rennet, which is an enzyme that

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Speaker 1: baby ruminants like shape and goats have to help them

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Speaker 1: separate and digest milk in their stomachs. It can also

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Speaker 1: be farmed in labs using microbes. Anyway, that the result

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Speaker 1: is that a lot of the fats and proteins in

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Speaker 1: the milk bundle up in kurds, which can then be

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Speaker 1: pressed into molds, and a lot of the water can

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Speaker 1: be a strained and or drained off, leaving you right

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Speaker 1: with the semi firm cheese. It's then sliced and salted,

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Speaker 1: placed in containers like barrels and covered with brine basically

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Speaker 1: just salt water, and then um aged or or ripened

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Speaker 1: in a couple of stages for at least two months,

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Speaker 1: and I think usually less than a year. Uh, like

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Speaker 1: two to nine months, I think is the number that

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Speaker 1: I saw out there, But I couldn't find a firm

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Speaker 1: cap on the ripening time period at any rate. Yeah,

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Speaker 1: that's all, yes, oh, yes, Lauren, um uh. The feta

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Speaker 1: is then packaged and sold, sometimes in a little bit

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Speaker 1: of brine, sometimes canned in an oil like an olive oil,

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Speaker 1: sometimes just wrapped up by itself. You might put some

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Speaker 1: herbs or spices in there, especially in the canned type,

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Speaker 1: and Yeah, Feta can be eaten fresh by itself or

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Speaker 1: with other pickled products, cut into salads, crumbled and stuffed

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Speaker 1: into I don't know, you know, whatever needs some cheese

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Speaker 1: crumbled into it. Uh. You can whip it up and

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Speaker 1: mix it with seasonings to make spreads or dips. You

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Speaker 1: can cook it into any number of savory dishes to

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Speaker 1: add a creamy tang, bake it into or onto savory

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Speaker 1: or sweet breads and pastries. Ah ah m, all right, yeah,

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Speaker 1: Well what about the nutrition. Cheese is a nutritionally dead food. Uh,

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Speaker 1: Fetta has got a good punch of protein, tends to

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Speaker 1: be high and saturated fats and in salt. It's got

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Speaker 1: a good spread of micro nutrients. Like you know, watch

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Speaker 1: your portion sizes, eat a vegetable, drink some water, always yeah, always. Yeah.

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Speaker 1: I do feel like in my experience, and I could

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Speaker 1: be totally wrong, and actually we're going to kind of

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Speaker 1: counterpoint my point in a second, I feel like when

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Speaker 1: you eat fetta, you don't eat a lot of feta. Um,

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Speaker 1: you can, but I feel like a lot of times

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Speaker 1: it's sort of the like fancy thing you only get

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Speaker 1: a little bit of. Yeah whatever, Yeah, I guess I

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Speaker 1: don't write like I usually don't sit down to like

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Speaker 1: a whole block of fetta the way that I sometimes

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Speaker 1: do kind of often do with other cheeses. But you know,

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Speaker 1: it's your mileage may vary depending on Yeah, yes, it's true,

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Speaker 1: because we do have some numbers for we do we do, okay,

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Speaker 1: So Feeda makes up some n of the total production

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Speaker 1: of cheese in Greece, and grease is the largest consumer

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Speaker 1: of Feta cheese. As of two thousand and seven and five,

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Speaker 1: they make up over sev of Feda consumption in the

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Speaker 1: European Union. Um. According to Culture magazine, which is a

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Speaker 1: cheese magazine, cheese Culture get um uh, it is often

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Speaker 1: eaten at every meal in Greece right right in. I've

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Speaker 1: never been to there, so yeah, yes please right in. Uh.

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Speaker 1: Grease also makes up around of global exports. In the

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Speaker 1: estimated value of the export of Greek cheese was around

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Speaker 1: two eighty seven million euros and the industry employed thousands

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Speaker 1: of people. I don't think that was specifically feda. Yeah, yeah,

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Speaker 1: like like yeah. A number that I read from twenty

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Speaker 1: nineteen said that the mark it for feta was worth

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Speaker 1: like globally worth over ten billion dollars a year and growing. Um. Yeah.

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Speaker 1: Feta cheeses from Greece were exported to thirty five countries

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Speaker 1: over five continents by and apparently exports amounted to around

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Speaker 1: thirty thousand tons per year as of uh Germany was

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Speaker 1: consuming most of that around UM. The UK and Italy

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Speaker 1: were the next largest consumers, with fourteen percent and twelve

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Speaker 1: percent of the export market respectively. The United States was

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Speaker 1: a little bit under that UM. As of two thousand

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Speaker 1: and six, we bought a collective fourteen point four million

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Speaker 1: pounds of feta cheese, and according to YouGov dot com,

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Speaker 1: at any rate, two percent of Americans say that feta

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Speaker 1: is in fact their favorite cheese. Mm hmm, yeah, Feta

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Speaker 1: cheese makes up of Greece's food exports overall. Wow. Yeah,

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Speaker 1: so a big deal? Mm hmmm, well historically has it

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Speaker 1: been a big deal? U? Short answer, Yes, Long answers

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Speaker 1: coming at you as soon as we get back from

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Speaker 1: a quick break for a word from our sponsors. Can

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Speaker 1: we're back, thank you sponsored? Yes, thank you so briefly,

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Speaker 1: because yes, we have talked about this so many times

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Speaker 1: in our past cheese episodes, in our yogurt episode. Oh right, yeah, totally. Yes.

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Speaker 1: Cheese is thought to be an accidental discovery invented across

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Speaker 1: multiple continents simultaneously and at multiple times both. The common

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Speaker 1: story is someone traveling in heat and storing milk and

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Speaker 1: an animal bladder container. They're they're traveling along and presto

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Speaker 1: the movement the temperature of the time equals cheese. Yeah. Yeah,

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Speaker 1: blood plus a little help with coagulation from right, either

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Speaker 1: those friendly bacteria that live all around us or those

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Speaker 1: enzymes that some animals bodies make in order to help

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Speaker 1: them digest milk. Yeah yes, um. But also there's there's

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Speaker 1: a plenty of legends about story milk and cold caves

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Speaker 1: or something like that. Um, depending on the cheese that

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Speaker 1: does that does make a difference in these origin stories,

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Speaker 1: of course. Um. And in the case of Feta, you

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Speaker 1: know people, not all people had cold caves just laying

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Speaker 1: about to store their cheese in. So um. Sometimes uh,

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Speaker 1: humans developed brining methods to keep unfriendly microbes out and

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Speaker 1: let's preserve their cheese for a few months or more.

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Speaker 1: Even in slightly warmer, non cave related instances. It sounds

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Speaker 1: like early early like weather productions, weather forecast non gave

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Speaker 1: conditions warm Okay, So the origin of feta specifically is

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Speaker 1: tricky to pin down. I feel like that should be

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Speaker 1: a bingo space if it's not already. Oh yeah. According

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Speaker 1: to food researcher and author Clifford A Right, because Fedda,

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Speaker 1: the word doesn't exist in classical Greek, this cheese may

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Speaker 1: actually be Italian in origin. However, he also notes that

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Speaker 1: there is a brind cheese described in Homer's the Odyssey,

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Speaker 1: written in the ninth century b C. Which I feel

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Speaker 1: like the Odyssey comes up a lot in these episodes. Um,

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Speaker 1: and this cheese maybe an ancestor of feta cheese. In

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Speaker 1: Greek mythology, the gods sent Apollo's son to teach the

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Speaker 1: Greeks how to make cheese. I love that, um And

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Speaker 1: sometimes Fedda is referred to as the oldest cheese in

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Speaker 1: recorded history because of this. Again, I feel like there's

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Speaker 1: a lot of arguments in gray areas what is veta?

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Speaker 1: But absolutely, oh man, and now I want to do now,

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Speaker 1: I want to do a whole episode about the Odyssey.

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Speaker 1: And yes, I feel like most of the food references

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Speaker 1: in there are cannibalism. Um, but you know, why not?

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Speaker 1: Why not? Why not? We'll go places, we'll have discussions,

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Speaker 1: will be great. Well, in the spirit of that, I

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Speaker 1: didn't want to include the quote from the Odyssey. We

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Speaker 1: entered the cave, but he wasn't there. Only his plump

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Speaker 1: sheep graze in the meadow. The woven baskets were full

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Speaker 1: of cheese, The folds were full of sheep and goats,

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Speaker 1: and all his pots, tubs and churns where he drew

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Speaker 1: the milk were full of whey. When half of the

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Speaker 1: snow white milk curdled, he collected it, put it in

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Speaker 1: the woven baskets, and kept the other half in a

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Speaker 1: tempt to drink. Why, my good Ram, are you the

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Speaker 1: last to leave the fold? You have never been left

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Speaker 1: behind by the flock before. You were always first walking

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Speaker 1: ahead to graze the tender sheets of grass. H oh,

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Speaker 1: that's lovely. Yeah. And this was the cyclops, by the way,

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Speaker 1: who was making this cheese? This probable feta um. Yeah,

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Speaker 1: but again, I feel like we may have used this

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Speaker 1: very same quote before to talk about the origin of

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Speaker 1: another day. Well, it's possible, Yeah, it could be. It's

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Speaker 1: up for interpretation, you know, absolutely, mm hmmm. I would

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Speaker 1: love it, just the cheese interpretation of the Odyssey. That's

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Speaker 1: the whole man culture. Mag get in touch with us. Clearly,

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Speaker 1: we're like we like puns, so I think we'll get along.

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Speaker 1: In the fourteenth century, of Venetian cookbook included two recipes

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Speaker 1: for what could have been feta cheeses. Early feta cheeses

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Speaker 1: are pretty close to how we view feta chee us today. Uh.

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Speaker 1: These recipes indicated that their inspirations were from the island

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Speaker 1: of Crete. One of these recipes specifically includes instructions for

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Speaker 1: washing the cheese again, could be another cheese okay, yeah,

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Speaker 1: yeah yeah. The word feta, meaning slice, first appeared in

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Speaker 1: the written record in the seventeenth century. This was most

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Speaker 1: likely in reference to the practice of slicing this cheese

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Speaker 1: in order to place it into barrels. Yeah for the brining. Yeah. M.

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Speaker 1: Many Greeks migrated to different countries, included the United States

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Speaker 1: during the twentieth century, and through that their cuisine further

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Speaker 1: spread around the world and Greek communities were formed across

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Speaker 1: the globe, and this bolstered feta's reputation and also the

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Speaker 1: demand for fata. The international trade of this cheese blossomed,

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Speaker 1: and in the nineteen thirties Greek officials laid out the

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Speaker 1: rules and guidelines for what makes a cheese feta, rules

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Speaker 1: around the milk, um, the milk that was used, and

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Speaker 1: auction methods went into effect in n and Yes, legally,

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Speaker 1: FEDA has been subject to a lot of back and

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Speaker 1: forth around protected designation of Origins r p d o

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Speaker 1: s as you mentioned earlier. Um, basically, FEDA have this

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Speaker 1: protected status as of and then it was revoked based

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Speaker 1: on the argument that FEDA was a common term, and

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Speaker 1: then it was later re registered and ultimately reintroduced in

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Speaker 1: two thousand and two. So argument around, well, good for feda, UM,

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Speaker 1: I will say that she has got a boost in

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Speaker 1: the United States in the early two thousand's with the

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Speaker 1: rise of the so called Mediterranean diet. Yeah, and then

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Speaker 1: we need to talk about viral feta recipes. Oh no,

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Speaker 1: I'm nervous. You're saying this very seriously. Okay, it is,

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Speaker 1: it is very serious, okay, all right. And and and

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Speaker 1: the one that you, dear listener maybe thinking about is

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Speaker 1: not the one I'm going to start this story with.

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Speaker 1: Because there was a recipe blog post in Finland in

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Speaker 1: February of twenty nineteen for this dish of baked feta pasta.

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Speaker 1: It's a real simple recipe. You just like put down

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Speaker 1: a little bit of olive oil and a baking dish,

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Speaker 1: add a bunch of cherry tomatoes, some salt and pepper,

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Speaker 1: some garlic, maybe some other seasonings like a chilies or

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Speaker 1: lemon zest, and plunk in a whole block of feta,

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Speaker 1: like like seven ounces, like two grams of feta, like

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Speaker 1: straight from the package. Just boop it right into the pan.

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Speaker 1: Baked that at like four hundred fahrenheit two hundred celsius

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Speaker 1: for fifteen minutes, Broil it for another ten minutes, pop

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Speaker 1: it out of the oven, mix it together, and that's

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Speaker 1: your pasta sauce. You cook off your pasta separately, toss

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Speaker 1: it with the sauce, maybe some fresh basil. So simple,

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Speaker 1: so photogenic, sounds so good. Yeah, sales of feta in

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Speaker 1: Finland exploded like three d The recipe got two point

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Speaker 1: seven million views in a year and a half. Finland

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Speaker 1: has like five and a half million residents, so so

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Speaker 1: this recipe went places and it was not done. Oh

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Speaker 1: no uh. In February of one, a TikTok video featuring

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Speaker 1: this recipe went viral in the United States and like

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Speaker 1: low key internationally, UM, Fetta was suddenly the top search

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Speaker 1: term on insta cart Um. Demand for the cheese was

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Speaker 1: up between a hundred and two hundred percent among different

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Speaker 1: grocery chains. Um. There were hundreds of millions of views

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Speaker 1: of over forty five thousand videos featuring feda pastas within

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Speaker 1: like a month. Wow, like early early March, these numbers

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Speaker 1: had happened. Um. It has been called the potentially the

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Speaker 1: largest boost in interest in a dairy product in the

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Speaker 1: history of the United States. Oh my good news, Like

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Speaker 1: baked feta pasta was a phenomenon. Now this is the

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Speaker 1: I know we've we threw out a lot of ideas

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Speaker 1: on here, but the HBO Max series we need is this.

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Speaker 1: But I wanted to be really serious serious Yeah, oh,

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Speaker 1: I'm in totally. There's actually sounds good, right right, I

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Speaker 1: never made it either, um and I and I keep

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Speaker 1: meaning to because right it just seems so good. Um.

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Speaker 1: But there was actually a little bit of drama because

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Speaker 1: UM like like to feed this HBO series because I

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Speaker 1: think there were like like before this post, this blog

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Speaker 1: post that went viral, there was another I think blog

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Speaker 1: post recipe from Finland that was basically the same thing

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Speaker 1: that didn't go nearly as far, and then not all

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Speaker 1: of the like TikTok related stuff actually cites either of

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Speaker 1: those people. So yeah, I mean the copyright of recipes

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Speaker 1: is the whole thing we could dig into. Yeah yeah, right,

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Speaker 1: I'm not saying it's going to be like Mrs America,

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Speaker 1: but you know, like probably the same cast. Yeah. Oh yeah, yeah,

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Speaker 1: I mean this rights itself. I'm telling you, I'm picturing

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Speaker 1: like dark neutral colors. Yeah, okay, uh at any rate, Yeah,

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Speaker 1: let us know about your own baked bedapasta, yes please experiences. Um. Also,

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Speaker 1: research was published in a special issue of the journal

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Speaker 1: Applied Sciences. It was the Food Microbiology Dairy Products Microbiota Issue,

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Speaker 1: which I'm so excited about the existence of. I'm like,

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Speaker 1: oh did you did you know? Was this written just

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Speaker 1: for me? Did my birthday come early? Um? Okay, but

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00:24:26,880 --> 00:24:31,119
Speaker 1: so anyway, yes, um this research, this team out of

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Speaker 1: Greece had set about mapping the microbiome of feta. What

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Speaker 1: they did was they took twenty three samples of feta

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Speaker 1: cheese produced in different regions around the country that had

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Speaker 1: been aged three and six months and took a look

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Speaker 1: at what microbial cultures were at work. Um, they found

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Speaker 1: thirty one species from thirteen genera. Whoa what? Yes? And

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Speaker 1: this is just I mean, aside from being exciting because

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Speaker 1: I you know, like microbes, Um, this is really cool

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Speaker 1: because it can help identify how fetas get their flavors

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Speaker 1: and textures and anti spoilage properties and and other qualities.

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Speaker 1: And also like what comes from the intentional edition of

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Speaker 1: specific microbes versus what gets picked up as the cheese

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Speaker 1: is made in different regions. Yeah, that's very cool, very cool.

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Speaker 1: See I said we weren't getting that much into bacteria poop,

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00:25:35,520 --> 00:25:39,960
Speaker 1: but bacteria poop. We know. You can never stay too

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Speaker 1: far away, Lauren. It's never far from my heart. True.

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Speaker 1: I love it. I love it. What a good place

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Speaker 1: to end on, because I think that's what we have

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Speaker 1: to say about Feta cheese for now. It is. We

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Speaker 1: do have some listener mail for you, though, and we

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Speaker 1: are going to get into that as soon as we

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Speaker 1: get back from one more quick break for a word

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Speaker 1: from our sponsors. And we're back. Thank you sponsor, Yes,

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00:26:14,280 --> 00:26:22,200
Speaker 1: thank you, And we're back with SMER. For some reason,

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00:26:22,240 --> 00:26:24,840
Speaker 1: I have I've had the Dexter's Lab theme song stuck

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00:26:24,880 --> 00:26:27,080
Speaker 1: in my head, all right, and then you were talking

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Speaker 1: about like mapping cheese biomes and I was like, yeah,

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00:26:31,600 --> 00:26:39,840
Speaker 1: there we go. Why Yes, So so many of you

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00:26:39,840 --> 00:26:44,520
Speaker 1: have written in about Dr Who and this is very exciting. Yes,

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00:26:44,800 --> 00:26:50,800
Speaker 1: and we have one from Kelsey today. Um Kelsey wrote, Lauren, Annie,

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00:26:50,920 --> 00:26:54,280
Speaker 1: you made an episode just for me. Thank you so

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00:26:54,400 --> 00:26:57,480
Speaker 1: very much. Okay, okay, except that not everything is about me,

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00:26:57,520 --> 00:26:59,920
Speaker 1: but Doctor Who is to me as Star Wars is

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00:27:00,040 --> 00:27:04,679
Speaker 1: to Annie. My favorite podcast covering the Doctor was infinitely satisfying,

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00:27:04,800 --> 00:27:09,960
Speaker 1: So seriously, thank you. One particular food related moment that

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00:27:10,040 --> 00:27:13,040
Speaker 1: I love is in the episode Aliens of London. The

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Speaker 1: scene involves Jackie Rose's mom in the kitchen with Mickey

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00:27:16,600 --> 00:27:20,000
Speaker 1: roses on and off again boyfriend at his apartment. A

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00:27:20,119 --> 00:27:23,800
Speaker 1: clethene attacks and they defend themselves by dousing the alien

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00:27:23,840 --> 00:27:27,199
Speaker 1: fiend with all manner of vinegars and pickle brine. The

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Speaker 1: mix of thrilling, panic, and comedically weaponized food is fantastic.

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00:27:31,720 --> 00:27:34,959
Speaker 1: And yes, despite being meant as family entertainment, The Doctor

390
00:27:35,119 --> 00:27:38,240
Speaker 1: is rather intense. I introduced my son to it starting

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Speaker 1: with the Christopher eccleston season when he was eight. He

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Speaker 1: loves Doctor Who, but requested we only watch it before noon.

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Speaker 1: He is ten now and doesn't cover his eyes as

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00:27:47,760 --> 00:27:50,200
Speaker 1: much anymore, but I am still careful to remind him

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00:27:50,200 --> 00:27:53,359
Speaker 1: it's fiction and we can turn it off anytime he wants.

396
00:27:53,880 --> 00:27:58,760
Speaker 1: Alonzie ps. I have never verbally responded to my invisible

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00:27:58,800 --> 00:28:01,159
Speaker 1: friends on my evening aug roles so much as I

398
00:28:01,200 --> 00:28:04,800
Speaker 1: did listening to this episode of Saver. I love that.

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Speaker 1: Oh goodness, I love about this message, like I love

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00:28:12,480 --> 00:28:15,080
Speaker 1: that your son was like, we have to watch it

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00:28:15,080 --> 00:28:22,760
Speaker 1: before noon. Yeah, gotta put some safety precautions. And also, yes,

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00:28:22,800 --> 00:28:25,800
Speaker 1: that is an excellent food momentum. I remember that episode.

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00:28:26,160 --> 00:28:29,520
Speaker 1: Oh yeah, yeah, yeah, yeah, I mean why and it

404
00:28:29,560 --> 00:28:33,280
Speaker 1: fits with oar feta, you know, but why not throw

405
00:28:33,400 --> 00:28:35,640
Speaker 1: vinegar and pickle brinet? Somebody that gets in your eyes

406
00:28:36,040 --> 00:28:45,520
Speaker 1: over came over. You're right, no matter what planet you're from,

407
00:28:45,840 --> 00:28:49,080
Speaker 1: Victoria wrote. My dad once told me the story of

408
00:28:49,080 --> 00:28:51,600
Speaker 1: a birthday he had when he was little, like around

409
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Speaker 1: ten years old, so this would have been in the

410
00:28:53,320 --> 00:28:56,600
Speaker 1: late fifties or early sixties. When his birthday party plans

411
00:28:56,600 --> 00:28:59,400
Speaker 1: were being discussed. My nanna asked what dessert he wanted

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00:28:59,440 --> 00:29:02,200
Speaker 1: to serve but this party, my dad said, he wanted jello.

413
00:29:02,680 --> 00:29:05,080
Speaker 1: My nana said, okay, and what type of cake to

414
00:29:05,080 --> 00:29:08,040
Speaker 1: go with the jello? So my dad clarified, no cake,

415
00:29:08,400 --> 00:29:13,040
Speaker 1: no ice cream, just jello would be available. Fast forward

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Speaker 1: to the birthday party and there were a bunch of

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00:29:15,160 --> 00:29:19,200
Speaker 1: disappointed kids who were expecting cake. Needless to say, the

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00:29:19,240 --> 00:29:25,920
Speaker 1: following years, jello was not on the party menu. But

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00:29:26,040 --> 00:29:28,440
Speaker 1: you knew what he knew what he wanted. Yeah, and

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00:29:28,560 --> 00:29:31,800
Speaker 1: I really love the specificity of there will be no cake. Yeah,

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00:29:31,800 --> 00:29:36,720
Speaker 1: oh no, no, no my party, yeah jello. Right, No,

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00:29:36,880 --> 00:29:38,800
Speaker 1: I love that, and I and I love and I

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00:29:38,840 --> 00:29:41,280
Speaker 1: think that that's really the element that is like clearly

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00:29:41,360 --> 00:29:44,360
Speaker 1: brought this into like the halls of history that right. Yeah,

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00:29:44,560 --> 00:29:47,320
Speaker 1: you're right. Oh I love this, this type of family

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00:29:47,360 --> 00:29:55,560
Speaker 1: story that's like slightly embarrassing of someone's childhood. Yeah, yeah, yeah,

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00:29:55,600 --> 00:29:58,000
Speaker 1: because I think I responded and said, look, I'm gonna

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00:29:58,000 --> 00:29:59,960
Speaker 1: be real, if I showed up to this birthday part,

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00:30:01,200 --> 00:30:07,360
Speaker 1: I would not have been happy either. But kids, you know,

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00:30:08,280 --> 00:30:11,360
Speaker 1: we have a fun way of making all desserts about us,

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00:30:11,600 --> 00:30:20,360
Speaker 1: so only kids, just I see Laura nice, No, you're right,

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00:30:20,440 --> 00:30:24,640
Speaker 1: that is an excellent point. Actually, we might have reached

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00:30:24,640 --> 00:30:28,720
Speaker 1: a deep truth yeah, it's dessert is a very personal thing.

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00:30:29,720 --> 00:30:33,400
Speaker 1: It's true. It's true. And I love our contentions and

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00:30:33,480 --> 00:30:38,800
Speaker 1: opinions around them where we're like no cake jello, yeah

436
00:30:39,080 --> 00:30:43,320
Speaker 1: and that and that shall be all. You'll like it

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00:30:43,560 --> 00:30:47,840
Speaker 1: or you'll leave. The ten year old has spoken beautiful.

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00:30:48,760 --> 00:30:52,160
Speaker 1: It really is, uh well, thanks to both of those

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00:30:52,160 --> 00:30:54,520
Speaker 1: listeners were writing. If you would like to write to us,

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00:30:54,520 --> 00:30:57,360
Speaker 1: that you can. Our email is hello at savorpod dot com.

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00:30:57,760 --> 00:31:01,240
Speaker 1: We're also on social media. You can find us on Twitter, Facebook,

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00:31:01,280 --> 00:31:03,600
Speaker 1: and Instagram at saver pod and we do hope to

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00:31:03,640 --> 00:31:06,200
Speaker 1: hear from you. Savor is production of I Heart Radio.

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00:31:06,360 --> 00:31:08,520
Speaker 1: For more podcasts from my Heart Radio, you can visit

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00:31:08,560 --> 00:31:11,280
Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

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00:31:11,280 --> 00:31:13,760
Speaker 1: listen to your favorite shows. Thanks as always to our

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00:31:13,800 --> 00:31:17,200
Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:31:17,240 --> 00:31:18,920
Speaker 1: and we hope that lots more good things are coming

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00:31:18,960 --> 00:31:26,840
Speaker 1: your way.