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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annirie and.

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Speaker 2: I'm Lauren vogel Baum, and today we have an episode

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Speaker 2: for you about Parsley.

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Speaker 1: Yes, was there any particular reason this was on your mind?

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Speaker 2: Learn, Well, it's been on the list for a really

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Speaker 2: long time, but bears enough similarity to a bunch of

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Speaker 2: other stuff that I was trying to kind of space

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Speaker 2: it out from those. But it's been a minute since

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Speaker 2: we've talked about a carrot family herb.

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Speaker 1: And also, I.

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Speaker 2: Guess it was kind of it kind of caught my

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Speaker 2: attention as opposed to other herbs and spices that are

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Speaker 2: still on the list, because Passover is coming up, and

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Speaker 2: Passover being a Jewish holiday that involves, among other things,

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Speaker 2: a satyr or like a like a ritual feast night

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Speaker 2: with a lot of historical storytelling and symbolism, food and drink,

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Speaker 2: and in substuous traditions, Parsley shows up on the Passover

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Speaker 2: sat or plate as a as a vegetable meant to

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Speaker 2: be dipped in salt water or sometimes vinegar, to to

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Speaker 2: remind us of the sorrow of the tears that got

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Speaker 2: us all here. There are other interpretations and traditions, but

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Speaker 2: that's one that that I grew up with and I

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Speaker 2: think it's lovely. And also parsley is just a nice

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Speaker 2: springtime kind of herb.

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Speaker 1: I love parsley. Oh yeah, I love parsley. My mom

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Speaker 1: has a big pot of parsley that she grows, and

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Speaker 1: it used to be a really simple fresh meal we

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Speaker 1: would prepare where we would get fish and just like butter, garlic, salt, pepper,

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Speaker 1: and then parsley at the end. Oh yeah, so good.

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Speaker 1: It's so nice. I miss it so much. Done that,

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Speaker 1: but I want to get some parsley. And I made

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Speaker 1: this huge, huge dish of spaghetti the other day. Oh yeah,

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Speaker 1: I want to get some parsley to top it.

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Speaker 2: Yeah, totally. Oh man, Yeah, I haven't have I ever

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Speaker 2: grown parsley. I don't think I have, but but it's delicious.

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Speaker 1: Yeah.

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Speaker 2: I sometimes I get little, you know, like bundles of

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Speaker 2: herbs from the grocery store, and whenever parsley is in there,

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Speaker 2: I'm always like.

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Speaker 1: Oh man, yeah, parsley. Right, why don't I see more

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Speaker 1: of this? Uh?

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Speaker 2: You can also see other episodes about like herbs and

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Speaker 2: spices like caraway, cilantro and coriander and dill. Also vegetables

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Speaker 2: like carrots, celery, and fennel. Also are episodes on Like

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Speaker 2: French Cuisine, including a scoffie. If you want to hear

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Speaker 2: a little bit more about passover, you can listen to

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Speaker 2: our episode on Matza.

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Speaker 1: Yeah, a lot to choose from, but I suppose this

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Speaker 1: does bring us to our question, sure parsley, what is it?

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Speaker 2: Well? Parsley is a type of herb used for its delicate,

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Speaker 2: pretty dark green leaves, and it's like fresh herbaceous, simultaneously

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Speaker 2: warming and cooling flavors. There are three main categories of parsley.

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Speaker 2: The mild, curly leafed type with deep frills compacting its

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Speaker 2: leaves into like sort of rosettes. This type is often

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Speaker 2: used as a garnish. Then there's the stronger flavored flat

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Speaker 2: leafd parsley, sometimes called Italian parsley in American English, which

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Speaker 2: is just really great as a flavoring agent for all

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Speaker 2: kinds of savory dishes and is used anywhere from like

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Speaker 2: chopped raw into salads or dressings, to simmered into soups

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Speaker 2: to providing yeah, like a little bright spot in fritters

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Speaker 2: or yeah, basically a garnish on roasted vegetables or meat. Finally,

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Speaker 2: there is root parsley, sometimes called Hamburg parsley, grown for

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Speaker 2: its creamy white taproot, which is used as a root

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Speaker 2: vegetable in like roasts and pures, stuff like that. All

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Speaker 2: of these have like varying amounts and blends of this

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Speaker 2: just like really pleasant, bittersweet, slightly tart spiced but cooling flavor.

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Speaker 2: Set with its popularity as a garnish, parsley can sometimes

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Speaker 2: feel like an afterthought, but it really can just make

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Speaker 2: all the difference in dishes like soups and salads, in

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Speaker 2: condiments like herb butter, Parsley parsley is like if spring

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Speaker 2: dew could hold a form and grow.

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Speaker 1: Yeah, it's very invigorating. It has the tart bite. It's

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Speaker 1: kind of the cooling sensation.

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Speaker 2: Yeah, oh it's so nice. Ah okay. Botanical name Petras

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Speaker 2: salinum crisp. Parsley is in the carrot family, which means

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Speaker 2: that it is related in fact to all of those

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Speaker 2: herbs and vegetables I mentioned up top, along with parsnips,

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Speaker 2: which we have not done an episode on yet yet.

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Speaker 2: Parsley is a biennial, meaning that it has this two

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Speaker 2: year life cycle. During its first year of life, it

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Speaker 2: will grow leaves to collect energy and store that in

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Speaker 2: a tap root that it forms underground along with its

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Speaker 2: true roots, and then in its second year it uses

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Speaker 2: that stored energy in the tap root to produce flowers

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Speaker 2: and seeds. We've mostly cultivated parsley for those leaves, but

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Speaker 2: the whole plant is edible. Side note, apparently American swallowtail

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Speaker 2: butterfly caterpillars love parsley at least as much as Annie

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Speaker 2: and I do, and we'll like really go to town

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Speaker 2: on it. So either watch out for that or encourage it.

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Speaker 2: And just like plants and extra parsley and encourage it.

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Speaker 2: If you want to see some butterflies.

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Speaker 1: Yeah, yeah, up to you. Yeah, choose your own butterfly adventure.

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Speaker 2: Parsley plants will grow up to about a foot and

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Speaker 2: a half tall, that's up to forty five centimeters. During

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Speaker 2: their first year, there are different varieties developed for things

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Speaker 2: like extra flavor or like extra curliness in the leaves.

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Speaker 2: During that second year, parsley will not leaf out as much,

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Speaker 2: but will put up these tall flower stalks with many

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Speaker 2: clusters of small flowers that look sort of like little

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Speaker 2: floral fireworks. Yeah, if pollinated, those flowers will each develop

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Speaker 2: a small, hard, oval shape ribbed fruit that basically consists

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Speaker 2: of like two seeds that are snuggled up to each other.

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Speaker 2: We don't typically use parsley seeds as a spice the

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Speaker 2: way that we do related seeds, but I guess you could.

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Speaker 2: You can also press these for their strongly parsley flavored oils,

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Speaker 2: if that's what you're looking for. Parsley oil is used

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Speaker 2: both as a flavoring in like the food and beverage industry,

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Speaker 2: and also as an ingredient in pharma and cosmetics. But

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Speaker 2: we're ostensibly a food show, and you can find the

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Speaker 2: herb fresh or dried in stores. It's generally not difficult

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Speaker 2: to grow yourself, either outdoors if you live in a

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Speaker 2: temperate climate, or indoors if you do not, though the

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Speaker 2: seeds I've read are a little bit finicky to start,

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Speaker 2: so you might want to grab a seedling. I've never

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Speaker 2: seen the root for sale in the United States, but

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Speaker 2: I've never really looked for it, so I might have

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Speaker 2: just glazed right over it. I'm not sure. Right in

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Speaker 2: The leaves are key in some levn dishes, like tibule.

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Speaker 2: They're really terrific too, in like fresh sauces like pesto

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Speaker 2: or chimmy cherry, and just like side note advice tip,

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Speaker 2: if you're garnishing with parsley leaf and you've got a

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Speaker 2: container of like stock starter in your freezer, you know,

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Speaker 2: save the stems. Save the stems because they are super flavorful.

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Speaker 2: Do the same thing with the leaves from celery and

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Speaker 2: carrots because they all kind of share that familial flavor family.

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Speaker 1: Yeah, oh, nice tip. I like it. I like it.

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Speaker 1: A stock starter, love a stockstarter. I do as well. Well,

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Speaker 1: what about the nutrition by itself?

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Speaker 2: Parsley is pretty good for you, not that you're usually

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Speaker 2: eating it by itself, but you know, I don't know

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Speaker 2: your life. It's got lots and lots of micronutrients packed

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Speaker 2: in there, so adding it is a great thing to do.

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Speaker 2: Researchers are looking into parsley extracts for all kinds of things,

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Speaker 2: and I guess have been for a very long time.

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Speaker 2: As we'll get into in the history section. One interesting

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Speaker 2: paper that I did not read, I like read the

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Speaker 2: abstract from was about potentially reducing the infection rate of

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Speaker 2: viruses with parsley extract. Viruses like COVID nineteen, so I

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Speaker 2: don't know they're looking at it.

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Speaker 1: That's cool. Yeah, more researchers needed, but very cool. Yeah,

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Speaker 1: we have a number for you. Okay. Yes.

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Speaker 2: The Guinness Record for the tallest parsley plant was achieved

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Speaker 2: in twenty seventeen in Canada. It grew to eight feet

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Speaker 2: four inches tall. That's two point four to five meters.

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Speaker 2: Apparently the record winner just like bought the plant at

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Speaker 2: her local greenhouse and it just took the heck off

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Speaker 2: and kept growing, and she kept let it growing across

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Speaker 2: like five years. She does not like eating parsley.

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Speaker 1: Wow.

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Speaker 2: She also told Global News at the time that she

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Speaker 2: expected the previous record holder at Iowa State University to

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Speaker 2: fight back against this record, but she has not been

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Speaker 2: dethroned yet. I'm not sure what type of parsley she

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Speaker 2: was growing, but the variety from Iowa State was a

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Speaker 2: flat leaf that they got the seeds from from Hungary.

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Speaker 1: I love this. This is a mixture of like. It

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Speaker 1: could be a curse. She doesn't like parsley an yet

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Speaker 1: it continues to grow or be a wonderful like miracle

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Speaker 1: growing growing. Maybe she got magic seeds.

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Speaker 2: A little bit of both. Maybe I don't know. Maybe

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Speaker 2: what a delightful curse.

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Speaker 1: Yeah, yeah, an eight foot tall curse. Good for you, Parsley, Yeah,

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Speaker 1: good for you. That would also be pretty funny if

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Speaker 1: people were like, oh, do you love Parsley? Is that

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Speaker 1: why you have the record? And you're like, no, not

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Speaker 1: at all. Maybe that's why I have the record, so

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Speaker 1: I don't eat any of it. Well, we do have

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Speaker 1: quite a history to get into for you.

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Speaker 2: Oh we do, but first we are going to get

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

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Speaker 1: And we're back. Thank you, so fun yes, thank you. Okay.

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Speaker 1: So parsley originated in the Mediterranean thousands of years ago.

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Speaker 1: Both the ancient Greeks and Romans used similar, if not

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Speaker 1: the same, words for celery and parsley, which has caused

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Speaker 1: a lot of historical confusion though.

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Speaker 2: Yeah. So the Greek term for celery was selenon, and

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Speaker 2: they combined that with a term for rocks or stones, petros,

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Speaker 2: to form their word for parsley petro selenon. And they

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Speaker 2: did that because parsley is a hearty little thing and

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Speaker 2: we'll spring up among rocks. And they were like, this

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Speaker 2: is kind of the same flavor as celery. Sure, totally

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Speaker 2: and sort of resembles it. Yeah, eventually through the ages

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Speaker 2: and several languages. That's in fact where our word parsley

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Speaker 2: comes from petro Selenon.

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Speaker 1: But yeah, it can.

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Speaker 2: Be a little bit sticky historically figuring out which ones

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Speaker 2: folks were referring to at different times, especially as what

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Speaker 2: we consider celery developed.

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Speaker 1: Yes, which is a problem we run into a lot

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Speaker 1: with these produce episodes or episodes. It can get very confusing, yes,

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Speaker 1: but trying our best. Yeah, okay. So in three hundred BCE,

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Speaker 1: Greek writer Theophrostis described what resembles the two types of

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Speaker 1: modern parsley, curly and flat. Our pal Plenty wrote about

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Speaker 1: the medicinal and culinary uses of parsley two, describing the

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Speaker 1: love that ancient Romans had for it, and he also

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Speaker 1: mentioned that it could perk up sick fish, which I love. Okay, sure, yeah,

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Speaker 1: I don't know. Maybe it does, like on a plate

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Speaker 1: or in the water. I okay, I think the water,

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Speaker 1: but who can tell? And yes, parsley was all also

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Speaker 1: used medicinally for a wide range of things, just so

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Speaker 1: many things. The Romans are often credited with spreading parsley

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Speaker 1: throughout Europe. Potentially through dried powders or dust at first,

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Speaker 1: so not the fresh plant. According to what I read,

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Speaker 1: the ancient Greeks bestowed Olympic winners with crowns made at

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Speaker 1: least in part with parsley, and Homer claimed that they

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Speaker 1: fed chariot horses parsley for strength, and possibly the Romans

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Speaker 1: used it as a symbol of mourning, maybe because it

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Speaker 1: masks the scent scent of death. Yeah.

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Speaker 2: Yeah, all of.

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Speaker 1: That being said, there are a lot of myths about parsley.

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Speaker 1: Oh yeah, oh yeah, Yes. The Greeks had an origin

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Speaker 1: story around it that it came from the blood of

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Speaker 1: a mythical hero Arc Morris, whose name meant the beginning

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Speaker 1: of bad luck. They allegedly had a saying quote to

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Speaker 1: need Parsley, which meant someone was near death. So a

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Speaker 1: lot of bad luck myths, death, misfortune, bad love, life,

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Speaker 1: the devil, and some of them you can look into it.

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Speaker 1: This is just one, but there were a lot of them.

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Speaker 2: Yeah, And I had a hard time tracking down like

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Speaker 2: a kind of root of any of these, Like there's

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Speaker 2: sort of a lot of riffs on them, but in

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Speaker 2: the way of the Internet, I was like, did one

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Speaker 2: of you just make this up and the rest of

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Speaker 2: y'all kind of copy pasted. I you know, it's hard

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Speaker 2: to say.

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Speaker 1: Yeah, that's the problem with myths like this is they're

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Speaker 1: so fun, but you can't get to the bottom of

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Speaker 1: where they came from. And you're like, is it because

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Speaker 1: it's fun and that's the only reason it's here or somebody, Yeah,

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Speaker 1: they just made it up. But yeah, look into it, listeners,

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Speaker 1: or if you if you have resources that we didn't find. Yeah,

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Speaker 1: let us know. Historians believe that prior to the Middle Ages,

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Speaker 1: most of Europe treated parsley as more of a medicinal item,

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Speaker 1: but then it's started ending up in kitchens as a

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Speaker 1: more seasoning thing after that. During that time, from what

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Speaker 1: I read, a lot of monasteries and royal gardens started

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Speaker 1: growing it. John Gerard's fifteen ninety seven work The Herball

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Speaker 1: described the various medicinal properties of parsley and the culpeper herbal.

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Speaker 1: I just put a different pronunciations on both of those,

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Speaker 1: but you know, out of sixteen fifty three discussed those

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Speaker 1: medicinal properties as well. Relatively newer Hamburg parsley was first

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Speaker 1: cultivated in Germany by the sixteenth century, yes, the root

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Speaker 1: is the more sought after part of this plant, and

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Speaker 1: those roots are used similarly to something like parsnips. It's

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Speaker 1: never really gained attention outside of Europe from what I saw,

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Speaker 1: but in some European cuisines it is very very popular.

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Speaker 1: So write in about that too, listeners.

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Speaker 2: Oh yeah, definitely, definitely. I looked just a little bit

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Speaker 2: into why parsley is included on the passover sat or

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Speaker 2: plate in some traditions, and y'all, it would take a

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Speaker 2: whole different episode or episodes or like show really to

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Speaker 2: get into the various symbolic foods of passover, but basically,

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Speaker 2: parsley and celery both came up as like the dipped

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Speaker 2: vegetable in Ashkenazi traditions in Central and Eastern Europe as

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Speaker 2: a contrast to the root vegetables, specifically horse radish, that

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Speaker 2: were being used as the bitter herb on the plate

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Speaker 2: in those places at that point. And this was all

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Speaker 2: happening sometime around the period that Annie has just been

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Speaker 2: talking about, like the fourteenth to sixteenth century or so.

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Speaker 1: Yes, yes, Europeans brought Italian parsley with them to the

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Speaker 1: Americas in the sixteenth and seventeenth centuries. Thomas Jefferson, Yes,

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Speaker 1: that guy, wrote about curly and flatlee varieties of parsley

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Speaker 1: in his seventeen seventy four garden book. The eighteen oh

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Speaker 1: six The American Gardener's Calendar featured a description of parsley.

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Speaker 1: In nineteen thirty seven, along the border of Haiti and

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Speaker 1: the Dominican Republic, Dominican soldiers killed anywhere between nine thousand

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Speaker 1: to twenty thousand Haitians. This was called the Parsley Massacre,

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Speaker 1: so named because the soldiers, the Dominican soldiers would carry

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Speaker 1: a sprig of parsley with them and ask anyone they

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Speaker 1: suspected to be Haitian to pronounce it in Spanish. Dominicans

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Speaker 1: and Haitians pronounced the trill over the r differently in

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Speaker 1: the Spanish word. The Dominican Republic's leader at the time,

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Speaker 1: dictator at the time, Raphael Leonidas Chohillo, was a big

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Speaker 1: follower of Hitler's and wanted to quote whiten the Dominican Republic.

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Speaker 1: And so the pain of this is still around to

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Speaker 1: this day. And that obviously we are a food podcast.

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Speaker 1: I can honestly say I didn't know about this, and

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Speaker 1: I was expecting it when I was researching parsley. But

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Speaker 1: there is a lot of really great research and discussion

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Speaker 1: and conversation about it. There was a really good one

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Speaker 1: I found from NPR if you want to learn more.

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Speaker 1: But yes, that was a thing that happened. Moving back

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Speaker 1: to the more food aspect. By the twentieth century, both

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Speaker 1: curly and flat parsley were known in the United States.

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Speaker 1: The curly leaf version was more readily embraced, perhaps because

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Speaker 1: of esthetics. It wasn't until after World War Two that

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Speaker 1: the flat variety became more utilized in the United States

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Speaker 1: outside of Italian communities in the country. And I hadn't

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Speaker 1: really thought about it until doing this research. But the

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Speaker 1: curly leaf parsley garnish it was ubiquitous in the United

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Speaker 1: States in the sixties through the eighties. But I saw

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Speaker 1: it when I was a kid in the nineties, so

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Speaker 1: I remember this.

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Speaker 2: Yeah, it was especially in the sixties or the eighties,

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Speaker 2: but that was not the end of its reign.

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Speaker 1: It was not at all. But it would be on

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Speaker 1: your steak, on your burger, on your fish, a topping

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Speaker 1: for your soup. It decorated buffets and cheese plates. This

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Speaker 1: trend was in part influenced by French cuisine on American

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Speaker 1: culture at the time and the weight a lot of

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Speaker 1: folks gave that French cuisine. However, many American chefs didn't

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Speaker 1: use it like the French did, not as a true

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Speaker 1: culinary element, but as primarily a visual one.

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Speaker 2: Yeah, so parsley was an important herb in a cuisine

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Speaker 2: the French movement that really came up in the early

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Speaker 2: nineteen hundreds thanks to the chef and restauranteur august Escofier.

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Speaker 2: Parsley commonly appears in herbal cooking bundles, a bouquet garnee,

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Speaker 2: and parsley was especially key in Fiend's Herbs, which is

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Speaker 2: a fine chopped blend of parsley, chives, tarragon, and chrville. Traditionally,

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Speaker 2: fiends heerbs is used to season and or garnish delicately

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Speaker 2: flavored dishes, you know, fish, eggs, white sauces, stuff like that.

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Speaker 2: So it's a little difficult to track, but what I

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Speaker 2: think happened is that, like somewhere over the course of

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Speaker 2: the mid eighteen to mid nineteen hundreds, parsley alone first

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Speaker 2: became a shortcut to like proper Fiends herbs including in

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Speaker 2: French cuisine, which Escoffier himself kind of complained about, and

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Speaker 2: then an American cuisine through association with like fancy French cooking,

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Speaker 2: Parsley alone morphed to become this ubiquitous garnish.

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Speaker 1: Yes, it's a really interesting journey actually that we It

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Speaker 1: is difficult to track, but just the evolution of how

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Speaker 1: Americans have used Parsley, it is fascinating to.

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Speaker 2: Oh yeah, yeah, no, I mean you're right, Like the

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Speaker 2: side on a burger and fry plate is really like

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Speaker 2: at like your ruby Tuesdays or whatever. That is like

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Speaker 2: it is absolutely an image that has burned into my

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Speaker 2: brain and I'm like, why why is that there? Why

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Speaker 2: was anyone eating it? I don't think they were.

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Speaker 1: You just picked it up and you moved it up.

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Speaker 1: It looks pretty fancy.

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Speaker 2: I mean it could be used as like kind of

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Speaker 2: a breath freshener at the end of a meal. Was

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Speaker 2: anyone doing that?

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Speaker 1: No, nope, But we did it anyway. We played it anyway. Yep,

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Speaker 1: certainly did. However, there were people in the United States

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Speaker 1: who were you know, we can do more than this

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Speaker 1: with Parsley. In the seventies, there was a shift in

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Speaker 1: the United States, where big names in the American culinary

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Speaker 1: scene like James Beard and Craig Claiborne praised the flat

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Speaker 1: leaf parsley for its flavor, and so people pivoted towards

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Speaker 1: that as opposed to the curly kind. An article from

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Speaker 1: the La Times out of nineteen seventy six proclaimed that

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Speaker 1: parsley was so abundant that restaurants and hotels were overusing

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Speaker 1: parsley as a garnish, and several articles from around this

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Speaker 1: time were urging people to think outside of the garnish box.

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Speaker 1: And they're very dramatic listeners. They're so dramatic. I recommend

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Speaker 1: if you're looking for just something to distract you go

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Speaker 1: look up what people were saying about parsley.

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Speaker 2: Yeah, there's a really really good page on it on

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Speaker 2: the website food timeline dot org, which is always a

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Speaker 2: treasure trove of wonderful historical references.

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Speaker 1: Yes, but they were being very dramatic about it. It

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Speaker 1: was fantastic. As Italian parsley became more available in the

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Speaker 1: United States in the eighties and nineties, more and more

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Speaker 1: chefs did turn towards it, and not just as a garnish.

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Speaker 1: This was during a time of shifting taste in the

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Speaker 1: US too, less significance placed on French cuisine and more

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Speaker 1: curiosity and what was going on in places like Italy

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Speaker 1: and Japan.

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Speaker 2: And the rest of the Mediterranean, including the Levant.

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Speaker 1: Yes, and that was also a rabbit hole I wanted

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Speaker 1: to go down, but I couldn't. I would have to

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Speaker 1: be a whole episode. But kind of the shift from

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Speaker 1: the French take in America with Parsley and then the

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Speaker 1: Italian takes that became more like oh Italy though.

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Speaker 2: Oh oh yeah, yeah yeah, And then I mean, you know,

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Speaker 2: that's also right around the time when like you know,

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Speaker 2: hummus got really big, so loikita was everywhere, to bula

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Speaker 2: salad was available in different places, and yeah, so these

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Speaker 2: dishes from like more like the like Lebanon, Syria kind

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Speaker 2: of side of things started coming over as well.

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Speaker 1: Yes, And this is also when, thanks to increased food

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Speaker 1: television programming in the nineties, the mainstream was being exposed

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Speaker 1: to a lot of cooking that was new to them.

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Speaker 1: And I feel like we mentioned that all the time,

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Speaker 1: but that was a big deal of suddenly you're seeing

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Speaker 1: things maybe you hadn't seen or hadn't heard of. Yeah

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Speaker 1: on TV and you were like, you know what, I

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Speaker 1: want to try that. Yeah, well now so you can

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Speaker 1: get it at stores where you couldn't have before.

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Speaker 2: Yeah, I am craving a mess plate.

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Speaker 1: I meet you, so I love to bulet.

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Speaker 2: I could never eat as much of it as I

383
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Speaker 2: want to because it does generally contain onion. And for

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00:25:45,840 --> 00:25:47,720
Speaker 2: some reason, I've never made it myself. Why I never

385
00:25:47,720 --> 00:25:50,000
Speaker 2: made it myself? I should probably make it myself.

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Speaker 1: But this is your next project after red beans and rice.

387
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Speaker 1: Here you go?

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Speaker 2: That is that would be a really good like spring

389
00:25:59,160 --> 00:26:02,520
Speaker 2: into summer in a project like make your own messe plate,

390
00:26:02,880 --> 00:26:06,159
Speaker 2: you lazy weirdo? Like, why have you never made your

391
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Speaker 2: own Hammas?

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Speaker 1: It's so easy? Yeah, that'd be lovely. I'm assigning this

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Speaker 1: homework to you.

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00:26:16,280 --> 00:26:16,639
Speaker 2: I don't know.

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Speaker 1: I'm not sure if I'm done with red beans and

396
00:26:18,200 --> 00:26:23,000
Speaker 1: rice yet. That's fair if you want to specialize, I

397
00:26:23,040 --> 00:26:23,520
Speaker 1: won't start.

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Speaker 2: I kind of like it's sort of like when you

399
00:26:27,400 --> 00:26:28,719
Speaker 2: get to the end of a good book and you

400
00:26:28,760 --> 00:26:31,800
Speaker 2: just immediately start over again because like you kind of

401
00:26:31,840 --> 00:26:35,919
Speaker 2: want to like see how the book works. Yeah, Like,

402
00:26:35,920 --> 00:26:38,000
Speaker 2: like I I do still have a container of red

403
00:26:38,040 --> 00:26:40,600
Speaker 2: beans and rice in my freezer, but I want to

404
00:26:40,640 --> 00:26:44,600
Speaker 2: make it again to like yeah, like see in hone

405
00:26:44,680 --> 00:26:46,160
Speaker 2: in right exactly exactly.

406
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Speaker 1: No, I'm a big believer if you like something twice

407
00:26:51,960 --> 00:26:55,440
Speaker 1: because the second time, now that you know how it ends.

408
00:26:56,080 --> 00:26:58,200
Speaker 2: Oh, you pick up so many things.

409
00:26:58,680 --> 00:27:03,880
Speaker 1: Yes, and you've got more understanding. I'm right there with you. Well,

410
00:27:05,280 --> 00:27:08,040
Speaker 1: we'll report back whenever you decide.

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00:27:07,720 --> 00:27:10,840
Speaker 2: To do Yes, I will, I will, And I mean

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Speaker 2: eventually you know, like I can't. It's not going to

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Speaker 2: be red beans and rice forever.

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00:27:16,560 --> 00:27:21,280
Speaker 1: You never know. Well, that's true, you could become the

415
00:27:21,320 --> 00:27:22,840
Speaker 1: red beans and lady.

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Speaker 2: I don't I mean, considering that what I make isn't

417
00:27:26,880 --> 00:27:29,879
Speaker 2: really technically red beans and rice, I don't think that

418
00:27:30,040 --> 00:27:34,959
Speaker 2: I should have that label applied to me. But certainly,

419
00:27:35,320 --> 00:27:37,480
Speaker 2: you know, like I'm willing to try a bunch of

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00:27:37,560 --> 00:27:38,240
Speaker 2: different things.

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00:27:41,359 --> 00:27:43,000
Speaker 1: Yes, I did. I did.

422
00:27:43,000 --> 00:27:45,000
Speaker 2: While I was eating some of it, have the thought

423
00:27:45,080 --> 00:27:48,800
Speaker 2: I was like, did I just make the like most

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00:27:48,920 --> 00:27:53,280
Speaker 2: time consuming beans and francs on the planet? Is that

425
00:27:53,320 --> 00:27:56,880
Speaker 2: what I have done with a solid sixteen hours.

426
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Speaker 1: Of a day. These are the important questions, Lauren. This

427
00:28:05,359 --> 00:28:07,240
Speaker 1: is what we must ask ourselves, and this is what

428
00:28:07,359 --> 00:28:11,359
Speaker 1: Saber tries to tackle people put different labels on food

429
00:28:11,400 --> 00:28:13,399
Speaker 1: and then they argue about it. That happens in like

430
00:28:13,480 --> 00:28:14,280
Speaker 1: every episode.

431
00:28:14,520 --> 00:28:20,720
Speaker 2: Yeah, it's delightful, really, Yes, it's impassioned.

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00:28:22,440 --> 00:28:30,640
Speaker 1: People care, people care. Well, yes, well, I think that's

433
00:28:30,640 --> 00:28:32,720
Speaker 1: what we have to say about Parsley for now.

434
00:28:33,440 --> 00:28:36,399
Speaker 2: It is, but we would love to hear from y'all

435
00:28:36,760 --> 00:28:40,920
Speaker 2: about right Root Parsley. Do you have any Parsley's sauce

436
00:28:41,360 --> 00:28:46,320
Speaker 2: or dressing or salad dishes? Do you have strong opinions

437
00:28:46,360 --> 00:28:49,320
Speaker 2: about Bouquet Garnee or Fiend's herbs?

438
00:28:49,840 --> 00:28:53,440
Speaker 1: Uh dude, yeah, yeah.

439
00:28:53,520 --> 00:28:57,320
Speaker 2: Any any thoughts or feelings or arguments we would love

440
00:28:57,360 --> 00:29:01,960
Speaker 2: to hear, but yes, uh, that is what we have

441
00:29:02,080 --> 00:29:04,560
Speaker 2: to say for now, And we do already have some

442
00:29:04,680 --> 00:29:06,520
Speaker 2: listener mail for you, which we are going to get

443
00:29:06,560 --> 00:29:08,320
Speaker 2: into as soon as we get back from one more

444
00:29:08,400 --> 00:29:10,120
Speaker 2: quick break for a word from our sponsors.

445
00:29:20,040 --> 00:29:23,360
Speaker 1: And we're back, Thank you, sponsor, Yes, thank you, And

446
00:29:23,400 --> 00:29:35,560
Speaker 1: we're back with a listener spring right, sure, we're officially

447
00:29:35,560 --> 00:29:38,720
Speaker 1: in spring. Yeah. Yeah, I was gonna try to do

448
00:29:38,760 --> 00:29:40,840
Speaker 1: a sound of music thing, but it was a risk,

449
00:29:41,040 --> 00:29:42,920
Speaker 1: So that's what you get.

450
00:29:45,360 --> 00:29:49,400
Speaker 2: Yeah, yeah, without like without like spinning and like curtains

451
00:29:49,400 --> 00:29:50,160
Speaker 2: made into clothes.

452
00:29:50,160 --> 00:29:53,960
Speaker 1: It's a little difficult to follow. Yeah, but yes, yeah,

453
00:29:54,000 --> 00:29:55,960
Speaker 1: and I won't forget the time I did try to

454
00:29:56,000 --> 00:30:00,280
Speaker 1: spin and almost took down my whole studio. So I

455
00:30:00,320 --> 00:30:01,360
Speaker 1: have learned my lesson.

456
00:30:01,600 --> 00:30:03,480
Speaker 2: It's a dangerous business spinning.

457
00:30:05,320 --> 00:30:14,160
Speaker 1: Indeed, Lauren, indeed our crup. So after hearing the Vietnamese

458
00:30:14,200 --> 00:30:16,160
Speaker 1: fish Shaus episode, I had to look into things a

459
00:30:16,200 --> 00:30:20,760
Speaker 1: little closer. Talk about a rabbit hole. I use fish

460
00:30:20,760 --> 00:30:23,800
Speaker 1: Shaus and a lot of things, but it is Lucky brand,

461
00:30:23,840 --> 00:30:27,200
Speaker 1: which is thie. Seeing how different the Vietnamese versus the

462
00:30:27,280 --> 00:30:30,200
Speaker 1: Tie versus the Chinese fish shauce are makes me think

463
00:30:30,400 --> 00:30:33,760
Speaker 1: some taste testing needs to be done in my recipes.

464
00:30:34,680 --> 00:30:37,680
Speaker 1: I love the wonderful world of food culture. We need

465
00:30:37,720 --> 00:30:42,200
Speaker 1: more kindness and sharing and caring these days. I would

466
00:30:42,240 --> 00:30:47,200
Speaker 1: not call Lipton te basic. Okay, In doing some more

467
00:30:47,280 --> 00:30:52,280
Speaker 1: thinking about basic, I personally have moved to baseline. Basic

468
00:30:52,520 --> 00:30:54,680
Speaker 1: well not a bad thing, tends to still have a

469
00:30:54,760 --> 00:30:59,360
Speaker 1: somewhat negative connotation. I personally think baseline works better. This

470
00:30:59,400 --> 00:31:01,520
Speaker 1: is the start point that you need to get to.

471
00:31:03,400 --> 00:31:06,160
Speaker 1: Lipton really makes me think of sun tea on a

472
00:31:06,200 --> 00:31:10,040
Speaker 1: hot summer day. As for the cold brew bags, I

473
00:31:10,080 --> 00:31:12,360
Speaker 1: think they work pretty well. I tend to use them

474
00:31:12,400 --> 00:31:14,520
Speaker 1: in the summer, throw a bag or two in a

475
00:31:14,520 --> 00:31:17,560
Speaker 1: pitcher and throw that in the fridge before heading out.

476
00:31:17,760 --> 00:31:20,719
Speaker 1: I'm not sure what the exact TA difference is, but

477
00:31:20,800 --> 00:31:25,000
Speaker 1: the cold brew seems a little smoother. That's probably the

478
00:31:25,040 --> 00:31:28,600
Speaker 1: best way to describe it in my mind. Always nice

479
00:31:28,600 --> 00:31:30,760
Speaker 1: to have a cold glass of tea available.

480
00:31:33,040 --> 00:31:36,720
Speaker 2: Oh absolutely, yes, that is that is a truth.

481
00:31:37,000 --> 00:31:42,959
Speaker 1: Yeah. Can you imagine if we started saying like, it's baseline,

482
00:31:43,440 --> 00:31:47,840
Speaker 1: this baseline. Yeah, but not in a negative way.

483
00:31:47,840 --> 00:31:53,040
Speaker 2: Just like no, no, no, no, no, no, it's baseline, baseline,

484
00:31:53,320 --> 00:31:54,160
Speaker 2: that's where you need to go.

485
00:31:54,320 --> 00:31:59,640
Speaker 1: What it is, that's just jumping off point. Absolutely absolutely.

486
00:31:59,760 --> 00:32:02,000
Speaker 1: I well, thank you for sharing your thoughts on Lipten,

487
00:32:02,040 --> 00:32:05,920
Speaker 1: because we did ask if people had the nostalgic thoughts

488
00:32:06,200 --> 00:32:10,320
Speaker 1: or how they used it. And they have so many products, so.

489
00:32:10,800 --> 00:32:14,640
Speaker 2: Yeah, oh yeah, oh yes, yeah, no, good to know

490
00:32:14,800 --> 00:32:19,600
Speaker 2: about the cold bree bags. Yeah. Oh sun tea, sun

491
00:32:19,640 --> 00:32:20,240
Speaker 2: tea for sure.

492
00:32:21,120 --> 00:32:24,880
Speaker 1: M And yes, let us know how your taste test

493
00:32:24,960 --> 00:32:29,800
Speaker 1: goes with these different fish sauces. Yeah, if you get together. Absolutely,

494
00:32:30,200 --> 00:32:33,840
Speaker 1: Oh my gosh, I got right after that episode, I

495
00:32:33,880 --> 00:32:37,480
Speaker 1: got one of the brands. We mentioned Vietnamese fish sauce,

496
00:32:38,600 --> 00:32:41,160
Speaker 1: but I saw that a popular tie fish sauce was

497
00:32:41,200 --> 00:32:44,440
Speaker 1: there too, and I was like, hmm, I could also

498
00:32:44,560 --> 00:32:46,520
Speaker 1: do a taste test and.

499
00:32:46,640 --> 00:32:52,840
Speaker 2: See yes, yes, oh oh. All y'all report back. This

500
00:32:52,880 --> 00:32:54,680
Speaker 2: is important information.

501
00:32:55,600 --> 00:32:57,800
Speaker 1: Giving all of ourselves homework.

502
00:32:57,920 --> 00:33:04,840
Speaker 2: Yes, yes, Ralph wrote, I'm writing about your podcast episode

503
00:33:04,880 --> 00:33:07,160
Speaker 2: on spruce beer. I know I'm a bit late to

504
00:33:07,200 --> 00:33:09,680
Speaker 2: the conversation. I've been working my way through a backlog

505
00:33:09,720 --> 00:33:12,720
Speaker 2: of episodes. Some places still make this kind of beer.

506
00:33:13,080 --> 00:33:16,160
Speaker 2: I realized that my favorite winter beer is a spruce beer.

507
00:33:16,280 --> 00:33:18,480
Speaker 2: I only discovered it this year when I read the.

508
00:33:18,400 --> 00:33:19,080
Speaker 1: Back of the can.

509
00:33:19,640 --> 00:33:23,160
Speaker 2: It's made by Einstock, an Iceland it company, and it's

510
00:33:23,200 --> 00:33:26,240
Speaker 2: called winter Ale, or if you're asking at the store,

511
00:33:26,480 --> 00:33:29,720
Speaker 2: the one with the red can. Anyway, I just wanted

512
00:33:29,760 --> 00:33:31,480
Speaker 2: to say that I really enjoy the discussion.

513
00:33:32,880 --> 00:33:33,440
Speaker 1: PS.

514
00:33:33,680 --> 00:33:38,040
Speaker 2: Here is the cat tax enclosed are three of my cats. Okay,

515
00:33:38,120 --> 00:33:42,040
Speaker 2: we've got Oreo white with black spots. He was a

516
00:33:42,080 --> 00:33:44,720
Speaker 2: result of the cat distribution system. He was a stray

517
00:33:44,800 --> 00:33:47,200
Speaker 2: kitten that befriended my five year old son at a

518
00:33:47,240 --> 00:33:50,360
Speaker 2: local state park on a cold President's Day in twenty

519
00:33:50,360 --> 00:33:53,320
Speaker 2: twenty two. We were about to leave when this kitten

520
00:33:53,360 --> 00:33:55,840
Speaker 2: came out of the woods and bonded with my son

521
00:33:56,080 --> 00:33:58,800
Speaker 2: to the point that he jumped into our car. We

522
00:33:58,840 --> 00:34:01,080
Speaker 2: took him home, had a vetch him out, and scanned

523
00:34:01,120 --> 00:34:06,120
Speaker 2: him for a chip Nune. Then there's Cookie, a black

524
00:34:06,160 --> 00:34:09,640
Speaker 2: cat with a white nose, our COVID cat. We adopted

525
00:34:09,680 --> 00:34:12,560
Speaker 2: her after our cat of ten years passed away. She

526
00:34:12,680 --> 00:34:15,359
Speaker 2: hates all other cats, so she has to be kept

527
00:34:15,440 --> 00:34:20,960
Speaker 2: separate from the rest. And then Frisky the orange. He

528
00:34:21,080 --> 00:34:23,560
Speaker 2: came home after my wife told me about a local

529
00:34:23,640 --> 00:34:28,600
Speaker 2: farm that had a basket of kittens and so yes

530
00:34:28,920 --> 00:34:33,440
Speaker 2: photos are attached. Their Oreo.

531
00:34:34,719 --> 00:34:36,840
Speaker 1: Oreo is posed in a car.

532
00:34:37,160 --> 00:34:39,799
Speaker 2: I don't know if it was that cold President's Day

533
00:34:39,800 --> 00:34:42,160
Speaker 2: of twenty twenty two, but yes.

534
00:34:42,239 --> 00:34:45,040
Speaker 1: Very adorable little tuxedo.

535
00:34:44,560 --> 00:34:48,399
Speaker 2: Buddy with a very pink nose and appears to be

536
00:34:49,120 --> 00:34:52,600
Speaker 2: actively mind melding with someone in order to tell them

537
00:34:52,920 --> 00:34:54,200
Speaker 2: you bring me home and.

538
00:34:54,200 --> 00:34:55,880
Speaker 1: You give me cables.

539
00:34:56,960 --> 00:35:00,279
Speaker 2: I don't know if that's Oreo's voice, but in the pit, sure,

540
00:35:00,600 --> 00:35:01,839
Speaker 2: I don't know that's what I was getting.

541
00:35:03,120 --> 00:35:03,680
Speaker 1: Mm hmmmm.

542
00:35:07,360 --> 00:35:15,840
Speaker 2: And then Cookie, Yes, uh is napping blissfully free of

543
00:35:15,920 --> 00:35:23,480
Speaker 2: other cats. Uh? Uh with yeah, yeah, with just cute

544
00:35:23,520 --> 00:35:27,320
Speaker 2: little white socks and a cute little white white muzzle.

545
00:35:28,520 --> 00:35:31,520
Speaker 2: And uh, you know, I get that I need my

546
00:35:31,560 --> 00:35:34,560
Speaker 2: space too. Sometimes sometimes I'm like, I don't want any

547
00:35:34,560 --> 00:35:38,160
Speaker 2: other cats around me today. I'm gonna go nap all

548
00:35:38,200 --> 00:35:38,680
Speaker 2: on my own.

549
00:35:41,200 --> 00:35:45,080
Speaker 1: I mean, cookie got their own space out of it.

550
00:35:45,440 --> 00:35:48,480
Speaker 1: You know, they got like this little pillow next to

551
00:35:48,520 --> 00:35:50,120
Speaker 1: the window and a little cat house.

552
00:35:50,440 --> 00:36:01,400
Speaker 2: Yeah hey, And then yes, a tiny orange kitten frisky. Uh,

553
00:36:01,680 --> 00:36:04,040
Speaker 2: I believe also has little white socks and a little

554
00:36:04,040 --> 00:36:06,760
Speaker 2: bit of white concentrated on the muscle on the muzzle.

555
00:36:07,520 --> 00:36:11,160
Speaker 2: And uh oh, I love oranges. Oh gosh, they're just

556
00:36:12,000 --> 00:36:14,480
Speaker 2: they're so ridiculous looking all the time, even when they're

557
00:36:14,600 --> 00:36:17,439
Speaker 2: kind of being serious, they're just I'm just like, you're

558
00:36:17,920 --> 00:36:23,319
Speaker 2: you're a goofball. You can you can tell. Also, oh gosh,

559
00:36:23,400 --> 00:36:26,640
Speaker 2: the phrase basket of kittens, I yeah, I would be like, yeah,

560
00:36:26,719 --> 00:36:29,799
Speaker 2: that's I guess we're getting at least one kitten. I

561
00:36:29,800 --> 00:36:32,719
Speaker 2: mean they're in a basket. Like, what else are you

562
00:36:32,800 --> 00:36:37,239
Speaker 2: going to do? We're legally obligated. I think.

563
00:36:40,040 --> 00:36:46,160
Speaker 1: These are also excellent names. Oh yes, yes, two food

564
00:36:46,280 --> 00:36:47,759
Speaker 1: names in there. And I think you could make an

565
00:36:47,840 --> 00:36:57,080
Speaker 1: argument that frisky could you know frisky whiskey. Yeah, but yes,

566
00:36:57,719 --> 00:37:00,680
Speaker 1: thank you so much.

567
00:37:00,840 --> 00:37:04,560
Speaker 2: Oh yes, yeah for for these and for the spruce

568
00:37:04,600 --> 00:37:05,200
Speaker 2: beer thoughts.

569
00:37:06,200 --> 00:37:11,040
Speaker 1: Yes, yes, your your pet tax has been paid in full.

570
00:37:11,280 --> 00:37:15,200
Speaker 1: It is tax season, it is. Yeah, so listeners, keep

571
00:37:15,239 --> 00:37:18,040
Speaker 1: that coming. Uh if we, if Savor had the power,

572
00:37:18,120 --> 00:37:21,719
Speaker 1: would send you some kind of refund, but we don't

573
00:37:21,760 --> 00:37:28,080
Speaker 1: have that. Yeah, just know we appreciate it and we're

574
00:37:28,160 --> 00:37:30,279
Speaker 1: sending yeah good thoughts your way.

575
00:37:30,400 --> 00:37:34,200
Speaker 2: Yeah, and if you oh gosh, absolutely, and if you

576
00:37:34,239 --> 00:37:38,799
Speaker 2: find me on social media. I also have pictures of

577
00:37:38,840 --> 00:37:41,759
Speaker 2: my cats up, so you know, sort of like a

578
00:37:41,840 --> 00:37:42,560
Speaker 2: tax refund.

579
00:37:43,520 --> 00:37:49,200
Speaker 1: Yeah, Laurence cats. I love hearing about Laurence cats. So

580
00:37:50,080 --> 00:37:53,359
Speaker 1: you should go check that out.

581
00:37:57,040 --> 00:37:59,680
Speaker 2: I believe I am vocal Bomb v O G E

582
00:37:59,840 --> 00:38:04,520
Speaker 2: L Bomb on Blue Sky and Instagram.

583
00:38:05,360 --> 00:38:09,120
Speaker 1: Yes, well, listeners, go check that out. I also have

584
00:38:09,120 --> 00:38:12,440
Speaker 1: an apartment building Kat who's adorable, but I have not

585
00:38:12,680 --> 00:38:14,239
Speaker 1: taken any pictures of him yet.

586
00:38:14,719 --> 00:38:20,920
Speaker 2: But okay, the sweetest all buddy, yeah.

587
00:38:19,239 --> 00:38:23,960
Speaker 1: H I love him. Well, listeners. Okay, thank you so

588
00:38:24,080 --> 00:38:26,400
Speaker 1: much to both of these listeners for writing in. If

589
00:38:26,440 --> 00:38:29,160
Speaker 1: you would like to write to us, you can our emails.

590
00:38:29,160 --> 00:38:30,880
Speaker 1: Hello at savorpod dot com.

591
00:38:31,000 --> 00:38:33,319
Speaker 2: We're also on social media. You can find us on

592
00:38:33,360 --> 00:38:36,239
Speaker 2: Instagram and blue Sky at savor pod, and we do

593
00:38:36,280 --> 00:38:39,200
Speaker 2: hope to hear from you. Savor is production of iHeartRadio.

594
00:38:39,400 --> 00:38:41,640
Speaker 2: For more podcasts from my Heart Radio, you can visit

595
00:38:41,680 --> 00:38:44,680
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever.

596
00:38:44,360 --> 00:38:45,760
Speaker 1: You listen to your favorite shows.

597
00:38:46,080 --> 00:38:48,799
Speaker 2: Thanks as always to our super producers Dylan Fagan and

598
00:38:48,800 --> 00:38:51,399
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

599
00:38:51,400 --> 00:39:01,000
Speaker 2: that lots of more good things are coming your way