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

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Speaker 1: Reese and I'm Lauren Vocalbaum, and today we have an

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Speaker 1: episode for you about blue muscles. M The craving is real,

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Speaker 1: for sure, Oh it is, Oh absolutely, And actually that

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Speaker 1: this is a topic that I suggested because I had

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Speaker 1: just had some very good muscles and I was like,

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Speaker 1: let's talk more about muscles. Jealous I wondered if you

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Speaker 1: suggested it because we recently, the joyous nerds that we are,

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Speaker 1: got our D and D crew together saw the movie

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Speaker 1: I went to a restaurant where a bunch of people

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Speaker 1: were ordering muscles, and I, yeah, I've been craving him.

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Speaker 1: I've been craving. I have a friend who I love

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Speaker 1: this about him. He always orders muscles. Okay, Like the

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Speaker 1: situation is if muscles around the menu, that is, it

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Speaker 1: could be literally like I don't think we have time

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Speaker 1: for you to do this, doesn't matter. Are happening. It's

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Speaker 1: actually really endearing. I really love it. Um. I I

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Speaker 1: do love muscles, but I also every time I have them,

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Speaker 1: I realize how much I love like buttery, savory sauces

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Speaker 1: soaked like bread. Yeah, soaking up those sauces and the muscle,

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Speaker 1: the whole thing. The whole thing is lovely. Yeah, I

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Speaker 1: h it's just a perfect little bite. It's They're just

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Speaker 1: very tasty little creatures. M h. And they do soak

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Speaker 1: up the flavor very well. Nice white wine sauce in there.

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Speaker 1: Oh oh my gosh. Well they're also fascinating. I can't

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Speaker 1: wait to talk about them. Yeah. Yeah, you can see

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Speaker 1: our other episodes on em older seafood things like oysters

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Speaker 1: and scalops I think would be good. Sure, yeah, maybe

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Speaker 1: the big big Seafood Industry Big fish Industry episode. Yeah yeah,

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Speaker 1: maybe even s cargo, which we'll talk about a little bit. Okay, sure, yes, Well,

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Speaker 1: I guess that brings us into a question. Sure, blue

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Speaker 1: muscles what are they? Well, blue muscles are a type

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Speaker 1: of marine mollusk with a hinged, two piece shell that

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Speaker 1: The shell is commonly blue black in color, hence the

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Speaker 1: name blue muscles. They are often served in that shell,

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Speaker 1: as most of the shells will naturally pop open when

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Speaker 1: they're cooked, and the edible bit inside will at least

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Speaker 1: partially loosen from the shell, at which point, yeah, they'll

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Speaker 1: they'll contain just a small bite of meat that's that's

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Speaker 1: tender and slightly sweet and slightly briny and savory. They

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Speaker 1: can be roasted or steamed, and they're often served in

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Speaker 1: a broth or stew of some kind that can be

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Speaker 1: sipped or stopped up with bread. They're like, um, they're

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Speaker 1: like if a pistachio was a seafood. Ah. They're like

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Speaker 1: like like like like a lot of shellfish kind of

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Speaker 1: resists being eaten. Uh, Like crabs, for example, do not

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Speaker 1: want you to consume them. They're kind of mad about it.

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Speaker 1: But I feel like muscles are like, oh, please go ahead,

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Speaker 1: I come in my own serving tray. Here you go. Um.

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Speaker 1: They're just right. They're just a perfect little bite. M Yes,

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Speaker 1: they are antistachios. It's perfect comparison, Lauren. Yeah. Um, and okay,

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Speaker 1: like heck, biology is weird. Um. I was originally gonna say,

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Speaker 1: heck but shellfish are weird. But like, look at us,

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Speaker 1: like we have toes what what's that about? I don't know. Uh,

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Speaker 1: but blue muscles all right, So they're are at least

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Speaker 1: three species in the genus Mytillis that are referred to

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Speaker 1: as blue muscles as opposed to green muscles or other

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Speaker 1: various kinds of muscles. They are filter feeding bivalves that

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Speaker 1: grow in shallow seawater like a coastal areas with the

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Speaker 1: temperate to cold climates. Their shells are sort of teardrop

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Speaker 1: shaped and will be black to blue black to brownish

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Speaker 1: on the outside and white and pearly on the inside.

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Speaker 1: They're they're generally harvested when they're about two to four

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Speaker 1: inches long, but can grow up to about twice that size,

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Speaker 1: and they keep their shells closed or mostly closed, with

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Speaker 1: this strong cylindrical muscle that is not part of what

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Speaker 1: you're eating. Usually as adults, they are mostly sedentary. They

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Speaker 1: sort of lock into place on the seafloor or other

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Speaker 1: available stuff like like ropes that muscle farmers might put

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Speaker 1: out in the water, or even the bottom of ships

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Speaker 1: or other human structures that though they can they can

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Speaker 1: move around if they need to because to lock in,

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Speaker 1: they create these adhesive strings that are called bistle threads.

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Speaker 1: And if you've ever seen on a mussel shell or

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Speaker 1: heard about a muscle's beard, that's that's what we're talking about.

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Speaker 1: And it's not like a full Santa Clause beard. It's

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Speaker 1: a little bit whispy, yeah um from their latched on

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Speaker 1: spot though they eat by filtering water through their shells

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Speaker 1: and pulling out a plankton and other microorganisms little bits

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Speaker 1: of tasty stuff that are floating in the water. And

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Speaker 1: in these ways they're they're actually really great for marine

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Speaker 1: ecosystems because they help keep the water clean through that filtration,

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Speaker 1: and they can they can build up like a pretty

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Speaker 1: serious bed or colony of shells and threads and silt

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Speaker 1: and mud that'll shelter coasts from rough water and also

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Speaker 1: provide habitat for other sea creatures. Because they will also

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Speaker 1: take in pollutants like microplastics, they are also useful for

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Speaker 1: studying pollution in waterways and more on that throughout. But

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Speaker 1: sort of a life cycle, okay. Adults will spawn during

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Speaker 1: the spring and summer. That is, a male's release sperm

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Speaker 1: and females release eggs out into the water, and if

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Speaker 1: they meet under the right conditions, a larva will begin

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Speaker 1: to develop. And I say a larva, but females release

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Speaker 1: like fifty million to two hundred million eggs in a

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Speaker 1: single go so so it's almost certainly going to be

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Speaker 1: plural larvae. And these are also called seed or spat

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Speaker 1: in the fishing industry. Lots of them will get eaten

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Speaker 1: by other larger marine life, but if they make it,

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Speaker 1: they'll develop just free swimming for a couple of weeks

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Speaker 1: and then metamorphize a couple of times, and we'll be

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Speaker 1: ready to settle in around other blue muscles and start

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Speaker 1: growing their protective shell. In nature, they'll do this on

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Speaker 1: the sea floor, but in aquaculture you can encourage them

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Speaker 1: to lock in on a bunch of different kinds of substrates,

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Speaker 1: mostly various forms of rope setups, and for the next

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Speaker 1: two or three years they'll they'll grow and mature. They

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Speaker 1: grow their shells and concentric layers from the inside out,

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Speaker 1: so on the outside you might see little ridges or

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Speaker 1: rings that represent different previous sizes of the animals shell.

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Speaker 1: They're harvested in the winter months, when they're putting their

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Speaker 1: resources towards bulking hum to survive the cold rather than

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Speaker 1: towards spawning. Also useful for winter harvesting. Some microbes that

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Speaker 1: can cause food poisoning in US are less active or

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Speaker 1: less populous during the winter, which brings me to the

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Speaker 1: point that we are ostensibly a food show. So the

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Speaker 1: meat of blue muscles will be like yellow to orange

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Speaker 1: in color, and when cooked, it firms up into a

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Speaker 1: sort of little oblong ball sort of shape and mostly

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Speaker 1: separates off from the shell. And you can roast or

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Speaker 1: steam or boil them right in their shells and serve

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Speaker 1: them like that in a and broth or stew maybe yeah,

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Speaker 1: stuff them with breadcrumbs or other tasty things, and they'll

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Speaker 1: be tender and meaty, like not very chewy, savory, sweet briny.

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Speaker 1: And they're fairly delicate in flavors, so they can go

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Speaker 1: well with either like a really delicate kind of sauce

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Speaker 1: or a really strong kind of sauce, like anything from

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Speaker 1: like a nice bright white wine and butter thing to

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Speaker 1: like a beer an onion thing to like a garlic

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Speaker 1: and tomato thing, or you could, you know, just split

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Speaker 1: them open and pass them under a broiler, fill them

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Speaker 1: with cheese. Yeah, yeah, yeah, whatever you want anything right,

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Speaker 1: sounds so good? All right, we're adding like a full

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Speaker 1: muscle course to our Oh my gosh, oh I'm so excited. Yes, um, Well,

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Speaker 1: what about the nutrition. They're a good source of protein

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Speaker 1: and uh and have a little bit of a good

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Speaker 1: fats to them. Some of those are mega threes that

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Speaker 1: you hear about good source of minerals. You know, your

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Speaker 1: final nutrition mileage may vary based on your like muscle

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Speaker 1: to butter ratio eat a vegetable. Yes, yeah, yes, yes,

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Speaker 1: well we do have some numbers for you. One number

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Speaker 1: I found valued the global blue muscle aquacultural industry at

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Speaker 1: one point five billion dollars billion dollars a year. Yeah. Yeah,

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Speaker 1: the the overall muscle industry is like four times that

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Speaker 1: or something something to that extent, like three to four

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Speaker 1: times that, which is why I cut us down to

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Speaker 1: just blue muscles for today. Yeah. And as of twenty sixteen, anyway,

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Speaker 1: the United States alone was producing about ten million dollars

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Speaker 1: worth of muscles a year, which was equal to some

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Speaker 1: eight hundred and ninety four thousand pounds hoof. There are

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Speaker 1: a number of muscle festivals in places that harvest them

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Speaker 1: with activities like chowder tastings and aquaculture tours. I want

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Speaker 1: to go, yes, yes, yes, some of the some of

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Speaker 1: the contraptions that they come up with, for um, for

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Speaker 1: getting the muscles to grow on on the suspended rope

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Speaker 1: and kind of cage situations are really beautiful and fascinating. Um.

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Speaker 1: And I've seen I've seen a few larger constructions that

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Speaker 1: incorporate that kind of structure with also growth for seaweed um,

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Speaker 1: and also growth for stuff like a steelhead trout. So

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Speaker 1: really fascinating. Yes. Anyway, Um, a single muscle can filter

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Speaker 1: about fifteen gallons of water a day. Wow. That's amazing

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Speaker 1: um and kind of related. More than fifty countries have

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Speaker 1: data collected from muscles to monitor the quality of seawater. Uh.

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Speaker 1: And some of these countries have uninterrupted data starting from

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Speaker 1: the nineteen sixties. Oh wow. Oh that's so cool. Yeah. Yeah,

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Speaker 1: And we are going to be talking more about that

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Speaker 1: because fascinating history behind it we're speaking of. We do

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Speaker 1: have a lot of history for you. Oh, we do.

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Speaker 1: When we're going to get into that as soon as

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Speaker 1: we get back from a 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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Speaker 1: thank you. So, as we've discussed in episodes about oysters

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Speaker 1: things like that, muscles are very old a long time

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Speaker 1: as a creature. They have been around for a while,

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Speaker 1: they have, and humans have been eating them for a while,

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Speaker 1: especially along the Northern Atlantic, the Mediterranean, and the North

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Speaker 1: and South Baltic seas. People have been harvesting them and

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Speaker 1: consuming muscles for thousands of years. Indigenous North Americans use

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Speaker 1: them for food and supplies. Blue muscle shells dating back

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Speaker 1: to at least six thousand BC have been discovered in

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Speaker 1: kitchen middens so long time, but most most of the

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Speaker 1: time they were harvested from wild beds, especially in Europe,

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Speaker 1: which is where a lot of this information I was

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Speaker 1: able to find came from. And people, Yeah, they not

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Speaker 1: only ate them, but they also used them as bait

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Speaker 1: to catch fish and also fertilizer. And I had never

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Speaker 1: heard of this, but they also used the threads that

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Speaker 1: beard that you talked about, Lauren, Yeah, from like really

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Speaker 1: large blue muscles. They would collect it, they would dry it,

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Speaker 1: they would spin it to make something that they called

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Speaker 1: sea silk. Whoa was so cool. That sounds very tedious.

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Speaker 1: It sounds very tedious, and also like something you would

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Speaker 1: read in a fantasy novel, like yes, yes, and it

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Speaker 1: was really really strong, but it was also very fine

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Speaker 1: and light like a lot of accounts described how easily

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Speaker 1: it could be folded up and how easily it could

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Speaker 1: be stored. Some sources suggest that ancient Greek and Roman

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Speaker 1: emperors may have worn robes or cloaks that were made

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Speaker 1: out of sea silk, and perhaps even King Tutankhamon may

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Speaker 1: have worn sea silk garments. Other sources alleged that it

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Speaker 1: was mentioned on the Rosetta stone that perhaps it was

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Speaker 1: the fabric of the cloth that God instructed Moses to

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Speaker 1: lay on the first Altar. A lot, a lot going

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Speaker 1: on with it, However, it's really not commonly made anymore.

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Speaker 1: It wasn't really back then either. But in twenty fifteen,

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Speaker 1: the BBC reported on Yara Vigo, the last woman who

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Speaker 1: makes sea silk, and it was a really, really fascinating,

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Speaker 1: fascinating article. She lives in Sardinia and in spring she

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Speaker 1: would go out on about three hundred to four hundred dives,

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Speaker 1: accompanied by the local coastguard, as the muscles there are

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Speaker 1: a protected species, and she did all of this to

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Speaker 1: collect about two hundred grams of these threads, all without

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Speaker 1: harming the blue muscles. She doesn't sell what she makes,

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Speaker 1: but she gives it away to those who need help.

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Speaker 1: She told the BBC in this article it would be

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Speaker 1: like commercializing the flight of an eagle. The business is

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Speaker 1: the soul of the sea. It is sacred, oh I know. A.

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Speaker 1: Vigo claimed that Haraud the Great's great granddaughter, Princess Barnice,

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Speaker 1: brought the tradition of sea silk to the region in

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Speaker 1: the first century CE, because there was a lot of

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Speaker 1: like how did this tradition start, how did it get

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Speaker 1: tied up with religion, and how her history her understanding

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Speaker 1: of how this got passed down through her family. Until

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Speaker 1: Mussolini came onto the scene, several Italian women did work

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Speaker 1: with these threads, and some even tried to make a

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Speaker 1: business out of it, but it just never worked. It

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Speaker 1: was like basically too complicated. I can see why. Yes, yes, yes,

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Speaker 1: but I had never heard of that. That's really interesting.

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Speaker 1: Listeners as always have any more information about that or

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Speaker 1: any experience, Yeah, or if it has been written into

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Speaker 1: some kind of fantasy story that I've missed, right, yes, yes, yes,

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Speaker 1: please let us know, but let us come back to

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Speaker 1: the main outline. Yes, The Picious included two recipes for muscles.

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Speaker 1: Records suggest that the French were some of the first

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Speaker 1: to farm muscles in the thirteenth century, and to do so,

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Speaker 1: they implanted these wooden poles called bouchau an estuary mud,

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Speaker 1: and the muscles would grow alongside the poles. A popular

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Speaker 1: legend credits a shipwrecked irishman named Patrick Walton for coming

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Speaker 1: up with this idea. As legend has it, he found

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Speaker 1: himself washed up in the Bay of Agullon in the

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Speaker 1: early thirteenth century after fleeing Ireland rather quickly due to

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Speaker 1: some illegal trouble, yes, and he was in need of

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Speaker 1: sustenance to survive, so using what he had on hand

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Speaker 1: and what he could scrounge up, he erected some wooden

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Speaker 1: poles in the mud with a net stretched between them,

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Speaker 1: with the idea that he would catch migrating birds. And

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Speaker 1: it sounds like he didn't have the best luck with that,

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Speaker 1: but he did notice that muscles were growing and flattening

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Speaker 1: alongside the wooden poles, so soon enough he pivoted from

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Speaker 1: trying to catch these migrating seabirds to growing muscles along

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Speaker 1: the poles, and he erected more and more of them

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Speaker 1: to do so, and the technique was adopted throughout the

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Speaker 1: French Atlantic coastline and is still in use in some

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Speaker 1: areas to this day, though with some improvements, perhaps obviously,

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Speaker 1: but other people say he was not the first cultivator

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Speaker 1: of muscles in Europe by a long shot, and that

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Speaker 1: they were cultivated in Italy as far back as five

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Speaker 1: hundred BC, when people would use bundles of sticks or

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Speaker 1: rope lowered into water for the muscles to grow on

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Speaker 1: to other methods originated nearby. I couldn't find as much

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Speaker 1: information as I wanted to about them. But in Spain

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Speaker 1: people figured out how to grow muscles on long, heavy ropes,

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Speaker 1: while in Northern Europe they realized they could grow muscles

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Speaker 1: on bottom culture plots. So people were invested and interested

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Speaker 1: and learning how to get more muscles. Oh yeah, oh yeah,

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Speaker 1: oh yes. Fifteenth century cookbooks out of France contained recipes

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Speaker 1: for muscles. They were typically steamed and seasoned, spiced buttered.

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Speaker 1: They were recommended in stews as well as all kinds

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Speaker 1: of things. Really, it was really interesting, but I did

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Speaker 1: get the vibe, I don't know if you've got this

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Speaker 1: five loren, that they were seen as the poor man's oyster,

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Speaker 1: or even a replacement for s cargo if you couldn't

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Speaker 1: get it, like not necessarily looked down upon. In some instances,

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Speaker 1: people were really saying, like, y'all are missing out not

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Speaker 1: eating these, but seen is not as good or just

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Speaker 1: not as well known. Maybe like a second class protein

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Speaker 1: is sort of like like, well, like they are these

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Speaker 1: sort of fancier ones, and this one is a little

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Speaker 1: bit more common um, not right right, not necessarily like

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Speaker 1: oh common um, but but just you know, it was

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Speaker 1: I don't feel like I've come across the way that

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Speaker 1: they were written about so often in these episodes, because

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Speaker 1: normally it's like, oh, this is a rich person thing

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Speaker 1: or not. Yeah, it's much more kind of like, no,

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Speaker 1: it's really good and we should all be eating it,

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Speaker 1: but also it's not as good as certainly I hadn't.

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Speaker 1: I haven't come across the kind of like waxing poetic

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Speaker 1: about mussels the way that I have about some other

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Speaker 1: food products. So yes, yes, I just thought that was interesting.

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Speaker 1: And this brings us to this, which is also fascinating.

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Speaker 1: Records show that blue muscles were one of the first

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Speaker 1: organisms studied basically to get a read on the environmental

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Speaker 1: health of seawater, going back as far as eighteen eighty six. Wow. Yeah,

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Speaker 1: And the nineteenth century is also when over fishing up

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Speaker 1: blue muscles became a real concern. A part of this

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Speaker 1: was the growing practice of renting muscle culture plots that

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Speaker 1: led to the depletion of natural beds, so just kind

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Speaker 1: of mucking about with the environments of them. Though muscles

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Speaker 1: were available in North America, non native Americans pretty much

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Speaker 1: ignored them as a food source until the twentieth century.

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Speaker 1: Apparently a part of this had to deal with fears

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Speaker 1: around getting sick from eating them. With the price of

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Speaker 1: clams rising though an exposure to different dishes using muscles

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Speaker 1: that came with influxes of immigrants, producers made a concerted

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Speaker 1: effort to make muscles more mainstream in the US, which

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Speaker 1: seems to have paid off. It did not come without consequences,

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Speaker 1: but were paid off. Yeah. In the nineteen seventies, muscle

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Speaker 1: fishing technology improved, especially around suspended rope longlines. That same decade,

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Speaker 1: hatchery produced seeds were used in China for the first time.

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Speaker 1: Back on the environmental side, in nineteen seventy five, the

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Speaker 1: Muscle Watch, as like an official way of monitoring global

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Speaker 1: oceanic ecosystems was proposed though though yeah, note that this

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Speaker 1: does involve many species of muscles, not just blue muscles. Yeah, right,

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Speaker 1: r right, and then jumping way ahead. In two thousand

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Speaker 1: and six, researchers out of the University of New Hampshire

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Speaker 1: discovered that the local blue muscle had evolved new defense

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Speaker 1: mechanisms to combat an invasive predator, the Asian shore crab,

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Speaker 1: in only fifteen years. So when this species of crab

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Speaker 1: invaded the East coast of the US, they were more

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Speaker 1: aggressive and stronger than a lot of the predators the

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Speaker 1: local blue muscle population had faced, so they didn't really

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Speaker 1: have a way to defend themselves against these crabs. However,

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Speaker 1: they evolved so that when they detect the presence of

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Speaker 1: a crab, they grow a thicker shell in a few months,

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Speaker 1: which makes it harder for the crab to crack it

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Speaker 1: open and eat them. This whole thing made headlines because

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Speaker 1: typically evolving like that takes way longer, like way, way

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Speaker 1: way longer than that, and it's so interesting. I really

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Speaker 1: recommend the whole article about how they were able to

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Speaker 1: test this, and also just the defense mechanism is very interesting.

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Speaker 1: It's like a chemical that the muscle picks up on

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Speaker 1: in the water and it's like oh, it's like oh no,

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Speaker 1: correct and thread like yeah. The energy from procreating goes

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Speaker 1: into making the crab thicker. It's really a big crafficker.

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Speaker 1: It goes into making the shell thicker. So it's really

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Speaker 1: really interesting. Huh. Yeah, highly recommend, highly recommend. According to

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Speaker 1: a twenty sixteen report, the wild blue muscle population along

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Speaker 1: the Gulf coastline, which in this case, because I'm from

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Speaker 1: the South, I was like what no, In this case,

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Speaker 1: it means Cape God to the Canadian border has declined

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Speaker 1: by sixty percent. On top of that, these muscles now

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Speaker 1: cover less than fifteen percent of the intertidal zone compared

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Speaker 1: to the two thirds that they used to cover. Researchers

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Speaker 1: believe that this is due to the warming climate and overharvesting.

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Speaker 1: Acidification is also weakening those bissile threads trains. They can't

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Speaker 1: hold on. Yeah, they can't stay lodged as as well

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Speaker 1: as they used to. Yeah. Um, there is a bunch

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Speaker 1: of research into into those bissile threads, a for like

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Speaker 1: materials science, because the way that they're constructed is really fascinating.

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Speaker 1: It's it's like a really uh it's really complex scaffolding

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Speaker 1: of proteins and this and this glue that necessarily works underwater.

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Speaker 1: So it's that's pretty cool. Um. Another cool thing. Research

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Speaker 1: has shown that these bissile threads collect metals from the

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Speaker 1: water um like hypothetically to strengthen themselves makes sense. But

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Speaker 1: it's possible that scientists could collect bissile threads that are

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Speaker 1: either a byproduct of the seafood industry or just of

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Speaker 1: natural populations and use them to purify metal polluted water.

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Speaker 1: Oh that is cool. Yeah yeah, oh oh muscles, oh, muscles.

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Speaker 1: I did not know that we would spend as much

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Speaker 1: of this episode talking about muscle beards as but I've

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Speaker 1: loved it. I've loved it. Oh yeah, oh yeah, oh yes, well,

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Speaker 1: I think that's what we have to say about blue

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Speaker 1: muscles for now. It is. It is. We would love

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Speaker 1: to hear from you, though, And speaking of we do

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Speaker 1: have some listener mail for you, and we will get

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Speaker 1: into that after we get back from one more quick

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Speaker 1: break for a word from our sponsor, and we're back.

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Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with yeah, yeah,

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Speaker 1: yeah muscles. I tried to get to the bottom of

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Speaker 1: the etymology, and then I got so confused I didn't

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Speaker 1: even look. Okay, all right, yeah, there is some theory

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Speaker 1: that it has to do with like muscle musculature. Yeah,

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Speaker 1: but it sounded like no one was too sure about it.

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Speaker 1: I'll see if I can look into it and maybe

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Speaker 1: provide an update. Yes, hopefully, Okay, Mike roate catching up

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Speaker 1: on some recent episodes, and I just finished listening to

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Speaker 1: the Sherry episode and I knew I had to write in.

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Speaker 1: My wife and I live at knew the Fingerlakes wine

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Speaker 1: region here in central New York and frequent the area

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Speaker 1: very often, and one of our favorite wineries, Ravines Wine Cellars,

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Speaker 1: actually produces a sherry style fortified dry wine. We fell

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Speaker 1: in love with it as a nightcap type of drink

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Speaker 1: enjoyed neat just a few years ago when Ravenes released

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Speaker 1: their inaugural vintage of it. The winery fittingly calls it

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Speaker 1: or Yeah Yeah, and it's always a fun one to

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Speaker 1: share with newcomers to the style when we have guests

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00:26:07,119 --> 00:26:09,239
Speaker 1: over at our place if we happen to have it

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Speaker 1: on hand. I also always get a good laugh watching

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Speaker 1: the faces of unsuspecting visitors at the winery when they

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00:26:15,520 --> 00:26:18,760
Speaker 1: choose the Floor as part of their tasting and clearly

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00:26:18,840 --> 00:26:22,880
Speaker 1: had no clue what they were getting themselves into. Now

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Speaker 1: that Ravines just recently released their second vintage of Floor,

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00:26:25,760 --> 00:26:28,480
Speaker 1: I'm super curious about trying it as a substitute for

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00:26:28,600 --> 00:26:32,160
Speaker 1: whiskey in an old fashioned or Manhattan style cocktail, which

394
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Speaker 1: are typically my go tos after listening to the episode.

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Speaker 1: Thanks for all the nerding out and deep dives you

396
00:26:37,920 --> 00:26:40,479
Speaker 1: continue to do. We love the episodes and it's always

397
00:26:40,520 --> 00:26:43,000
Speaker 1: been a great many escape from real life for us

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00:26:43,000 --> 00:26:47,080
Speaker 1: to enjoy. Ps I'd be remiss not to link to

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00:26:47,119 --> 00:26:50,399
Speaker 1: the floor on Ravene's website, as the bottle only costs

400
00:26:50,440 --> 00:26:53,440
Speaker 1: thirty dollars in case you'd like to try even better.

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Speaker 1: My admittedly biased opinion is that you should absolutely come

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Speaker 1: visit in the Finger Lakes region in the future. Incredible

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00:26:59,600 --> 00:27:02,520
Speaker 1: food beverage seen with a primary focus on all local

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00:27:02,640 --> 00:27:05,800
Speaker 1: ingredients and sourcing as true to farm to table as

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00:27:05,840 --> 00:27:09,200
Speaker 1: anywhere in the country, and beautifully moderate temperatures during the

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00:27:09,280 --> 00:27:15,440
Speaker 1: late spring through early autumn. Well worth a trip. Ah

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00:27:14,000 --> 00:27:26,239
Speaker 1: yeah right, Okay, great craving like some nice weather we've had.

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00:27:26,320 --> 00:27:30,520
Speaker 1: Really our weather in Atlanta has been bouncing all over

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00:27:30,560 --> 00:27:33,240
Speaker 1: the place, is what I'll say. That is true as

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00:27:33,400 --> 00:27:37,520
Speaker 1: Atlanta is want to do um. But the past couple

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00:27:37,640 --> 00:27:41,800
Speaker 1: days for sure have been just aggressively gorgeous, just very nice,

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00:27:42,400 --> 00:27:47,680
Speaker 1: just sunny and like and like cool, without being cold. Yeah. Yeah,

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00:27:47,680 --> 00:27:50,400
Speaker 1: it's making me again. I've been I've been craving fresh

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00:27:50,480 --> 00:27:54,160
Speaker 1: seafood for a while, enjoyed outside with a collapse of

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00:27:54,160 --> 00:27:57,840
Speaker 1: wine or something that's I need that my life soon.

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00:27:58,080 --> 00:28:02,320
Speaker 1: So yeah. And I bet that like a nice dry

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00:28:02,400 --> 00:28:06,560
Speaker 1: white sherry would be so good with muscles, yes, oh

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00:28:06,640 --> 00:28:12,879
Speaker 1: my gosh, and in like the sauce. Yeah, okay, alright,

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00:28:12,920 --> 00:28:19,120
Speaker 1: alright goals. U Uric wrote listen to the Box episode

420
00:28:19,119 --> 00:28:21,720
Speaker 1: this morning and loved it. The puns were amazing, so

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00:28:21,760 --> 00:28:26,600
Speaker 1: many good ones and yeased boop. Anyway, it brought back

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00:28:26,640 --> 00:28:29,159
Speaker 1: memories A box are great, but as you mentioned, you

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00:28:29,160 --> 00:28:31,199
Speaker 1: don't see them all that often. I looked at my

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00:28:31,280 --> 00:28:34,600
Speaker 1: untapped list and I've only had nineteen out of the

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00:28:34,840 --> 00:28:38,560
Speaker 1: one thousand, three hundred and fifty plus unique I've checked

426
00:28:38,560 --> 00:28:43,240
Speaker 1: in don't worry, drink responsibly. That number is over nine years,

427
00:28:44,120 --> 00:28:47,560
Speaker 1: nine nine plus years. Also, I like to do tasting flights.

428
00:28:48,080 --> 00:28:50,280
Speaker 1: Now I'm going to be on a search for more Box.

429
00:28:50,440 --> 00:28:53,480
Speaker 1: They can be wonderfully bretty at times and are definitely

430
00:28:53,480 --> 00:28:57,000
Speaker 1: an enjoyable drink. Also, love Elle Lauren keeps giving the

431
00:28:57,080 --> 00:28:59,920
Speaker 1: DM ideas. Can't wait to hear how that turns out.

432
00:29:01,000 --> 00:29:06,200
Speaker 1: Oh no, I can't wait to either. Oh, I can't

433
00:29:06,480 --> 00:29:10,000
Speaker 1: wait either. I have like the the long Con is

434
00:29:10,080 --> 00:29:15,320
Speaker 1: finally coming. Oh god, oh my gosh, I'm so oh no,

435
00:29:16,520 --> 00:29:20,720
Speaker 1: I'm all based on something you said, oh perhaps years ago.

436
00:29:24,200 --> 00:29:29,440
Speaker 1: I look, okay, I know, I know that it's collaborative

437
00:29:29,520 --> 00:29:34,160
Speaker 1: storytelling that we are doing together, that it's not truly

438
00:29:34,440 --> 00:29:41,480
Speaker 1: you versus us, but sometimes it's you versus us and

439
00:29:41,320 --> 00:29:44,720
Speaker 1: I and you are a very kind and gentle DM,

440
00:29:44,720 --> 00:29:46,720
Speaker 1: and I don't think that you're going to do anything.

441
00:29:46,800 --> 00:29:48,880
Speaker 1: You're not going to, like, erm, the party, like you're

442
00:29:48,880 --> 00:29:51,080
Speaker 1: not going to kill us all horribly or anything like

443
00:29:51,120 --> 00:29:56,120
Speaker 1: that unless we do something very very very silly. Um.

444
00:29:56,160 --> 00:30:00,960
Speaker 1: But but I also fear and and I think rightfully

445
00:30:01,080 --> 00:30:03,960
Speaker 1: because I understand the kind of stories that you tell,

446
00:30:06,560 --> 00:30:12,880
Speaker 1: and sometimes they really go places. They certainly new we're

447
00:30:12,960 --> 00:30:19,040
Speaker 1: going places, Lauren, I kind of wait, oh cool, yeah cool? Well,

448
00:30:19,120 --> 00:30:24,960
Speaker 1: And also related, I do try to do related like

449
00:30:25,360 --> 00:30:28,640
Speaker 1: themed beers. Yeah, whatever session we're doing. And I was

450
00:30:28,680 --> 00:30:32,600
Speaker 1: looking the other day for whenever we get to play next,

451
00:30:32,840 --> 00:30:36,120
Speaker 1: but I was looking for box and I could really

452
00:30:36,120 --> 00:30:40,840
Speaker 1: only Finlin two or three, so and that was that

453
00:30:40,960 --> 00:30:45,360
Speaker 1: like a specialty store. Yeah, not just like a grocery store.

454
00:30:45,400 --> 00:30:48,760
Speaker 1: So it is kind of I did not have as

455
00:30:48,840 --> 00:30:50,560
Speaker 1: much success as I thought I was going to have.

456
00:30:50,840 --> 00:30:55,280
Speaker 1: But hmm um. Sometimes yeah, yeah, they can be a

457
00:30:55,280 --> 00:30:57,240
Speaker 1: little bit hidden away. But also right, yeah, they're they're

458
00:30:57,280 --> 00:31:01,360
Speaker 1: just a less popular style than many others. Certainly, when

459
00:31:01,440 --> 00:31:04,360
Speaker 1: I was talking to one of my beer friends about

460
00:31:04,480 --> 00:31:07,760
Speaker 1: the boch episode, he was like, well, we should just

461
00:31:07,800 --> 00:31:12,200
Speaker 1: go to Brickstore in Decatur. It's brick store being if

462
00:31:12,200 --> 00:31:14,040
Speaker 1: you have not heard of it, I assume that everyone

463
00:31:14,040 --> 00:31:16,880
Speaker 1: in the country who's into beer has because it's typically

464
00:31:16,880 --> 00:31:21,000
Speaker 1: listed like at the top of beer bars in the country.

465
00:31:21,640 --> 00:31:23,440
Speaker 1: But yeah, he was like, oh, yeah, they have this

466
00:31:23,480 --> 00:31:24,560
Speaker 1: one on this one and this one over there, so

467
00:31:24,800 --> 00:31:30,720
Speaker 1: we can go. Kay, good to know. Yeah, I will

468
00:31:30,800 --> 00:31:34,760
Speaker 1: say a lot of you listeners have written in about box,

469
00:31:34,920 --> 00:31:40,800
Speaker 1: so it struck a chord. Heck yeah, heck yeah yeah,

470
00:31:40,880 --> 00:31:46,200
Speaker 1: So keep those keep those messages coming, any recommendations, keep

471
00:31:46,240 --> 00:31:50,480
Speaker 1: those coming. If you have muscle recipes, oh yeah, I've

472
00:31:50,520 --> 00:31:54,160
Speaker 1: never cooked muscles myself. No, I don't think I have either,

473
00:31:54,640 --> 00:32:00,640
Speaker 1: and I'm ready all right, yeah, let's tell yeah, please

474
00:32:00,920 --> 00:32:04,800
Speaker 1: let us know. You can email us. Thanks to both

475
00:32:04,800 --> 00:32:07,760
Speaker 1: of these listeners who already did, but you can. Our

476
00:32:07,800 --> 00:32:10,920
Speaker 1: email is hello at saborpod dot com. We are also

477
00:32:10,960 --> 00:32:14,040
Speaker 1: on social media. You can find us on Twitter, Facebook,

478
00:32:14,120 --> 00:32:16,800
Speaker 1: and Instagram at saborpod and we do hope to hear

479
00:32:16,840 --> 00:32:19,800
Speaker 1: from you. Sabor is a production of iHeartRadio. Four more

480
00:32:19,800 --> 00:32:23,080
Speaker 1: podcasts from my Heart Radio. You can visit the iHeartRadio app,

481
00:32:23,160 --> 00:32:26,880
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

482
00:32:26,880 --> 00:32:30,560
Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard.

483
00:32:30,720 --> 00:32:32,480
Speaker 1: Thanks to you for listening, and we hope that lots

484
00:32:32,480 --> 00:32:41,640
Speaker 1: where good things are coming your way