1 00:00:09,119 --> 00:00:11,200 Speaker 1: Hello, and welcome to favor prediction of iHeartRadio. 2 00:00:11,240 --> 00:00:13,319 Speaker 2: I'm Annie Reach and I'm more in vocal Baum and 3 00:00:13,400 --> 00:00:15,960 Speaker 2: today we have an episode for you about SISO. 4 00:00:17,440 --> 00:00:22,000 Speaker 1: Yes, a difficult one in some ways it was. 5 00:00:22,160 --> 00:00:24,080 Speaker 2: It was the reading for this one was a little 6 00:00:24,600 --> 00:00:28,640 Speaker 2: tough to track down, as it can be for some 7 00:00:28,680 --> 00:00:34,560 Speaker 2: types of produce that are just just really common. People 8 00:00:34,560 --> 00:00:37,000 Speaker 2: are like, oh, yeah, I don't need to write about that. 9 00:00:37,159 --> 00:00:39,159 Speaker 2: I just pick it out of the ground where it 10 00:00:39,200 --> 00:00:45,360 Speaker 2: grows everywhere. And compounding upon that, products that are not 11 00:00:46,320 --> 00:00:51,400 Speaker 2: from Europe are more difficult to read about in English. 12 00:00:52,840 --> 00:00:56,760 Speaker 1: Yes, indeed they are. Indeed they are the lament of 13 00:00:56,840 --> 00:01:01,600 Speaker 1: a podcaster in the U. But was there a particular 14 00:01:01,640 --> 00:01:04,280 Speaker 1: reason this was on your mind, Lauren? Oh? 15 00:01:04,920 --> 00:01:09,200 Speaker 2: Was there? I should be more for this. 16 00:01:09,200 --> 00:01:11,560 Speaker 1: It's always a shocking question to you. 17 00:01:13,800 --> 00:01:17,959 Speaker 2: Oh my goodness. Maybe I ordered sushi. 18 00:01:18,440 --> 00:01:18,920 Speaker 1: Uh. 19 00:01:19,080 --> 00:01:20,800 Speaker 2: I think. I think it's been on the list for 20 00:01:20,840 --> 00:01:25,320 Speaker 2: a long time, and I had never suggested it before 21 00:01:25,560 --> 00:01:30,840 Speaker 2: because of the aforementioned difficulty in finding good sources about it. 22 00:01:31,480 --> 00:01:34,240 Speaker 2: But finally I was like, Eh, let's do it. Now 23 00:01:34,319 --> 00:01:35,240 Speaker 2: is the time, let's be. 24 00:01:35,280 --> 00:01:40,880 Speaker 1: Bold, being bold in the new year. And I have 25 00:01:40,959 --> 00:01:44,000 Speaker 1: to say I think I believe this is true. As 26 00:01:44,040 --> 00:01:48,760 Speaker 1: a team at Savor, we adore sheiso. Yeah, I think 27 00:01:48,800 --> 00:01:51,480 Speaker 1: that's correct. It's definitely one of the things. Like I 28 00:01:51,600 --> 00:01:54,440 Speaker 1: love siso a lot, and it's one of the things 29 00:01:54,480 --> 00:01:56,360 Speaker 1: that like, I'm still not sick of it on a 30 00:01:56,400 --> 00:01:59,960 Speaker 1: drink menu if I see it like like labeled as 31 00:02:00,080 --> 00:02:01,360 Speaker 1: like and it's garnished. Was she so? 32 00:02:01,440 --> 00:02:04,600 Speaker 2: I'm like that one. Whoever made that one knows what 33 00:02:04,640 --> 00:02:05,040 Speaker 2: I'm about. 34 00:02:05,120 --> 00:02:05,560 Speaker 1: Let's go. 35 00:02:07,680 --> 00:02:11,840 Speaker 2: It's just so nice. It's just so nice. 36 00:02:12,040 --> 00:02:15,160 Speaker 1: It is so nice, and I got all kinds of cravings. 37 00:02:15,160 --> 00:02:17,760 Speaker 1: I was not expecting doing this research because I'm like, 38 00:02:17,800 --> 00:02:22,600 Speaker 1: she's so pesto, right, Yes, I think I will. 39 00:02:22,800 --> 00:02:27,519 Speaker 2: I haven't even considered it before. I have some very 40 00:02:27,560 --> 00:02:31,120 Speaker 2: dear friends who who grow she so and gave me 41 00:02:31,160 --> 00:02:33,839 Speaker 2: a couple of plants last year, and so I had 42 00:02:34,400 --> 00:02:39,720 Speaker 2: fresh sheiso like all summer. I do have some some 43 00:02:39,880 --> 00:02:42,239 Speaker 2: fri cake. Was she so in it? And like it's 44 00:02:42,280 --> 00:02:44,160 Speaker 2: normal to just eat that out of the jar? 45 00:02:44,400 --> 00:02:48,720 Speaker 1: Right, I'm not going to tell you it's not normal. 46 00:02:49,840 --> 00:02:55,280 Speaker 1: Also normals overrated ah each year for out of the jar. 47 00:02:55,280 --> 00:02:58,240 Speaker 2: Lauren, I probably will indeed. 48 00:02:59,040 --> 00:03:03,600 Speaker 1: Yeah. Yeah. 49 00:03:03,880 --> 00:03:08,239 Speaker 2: Also going along with the with the difficulty and reading 50 00:03:08,280 --> 00:03:14,320 Speaker 2: materials here. There's a bit of nomenclature difficulty in this episode. 51 00:03:14,560 --> 00:03:20,720 Speaker 2: So if you hear my initial definition of this culinary 52 00:03:20,880 --> 00:03:25,000 Speaker 2: ingredient and start wanting to argue with me about terminology, 53 00:03:25,040 --> 00:03:27,560 Speaker 2: I just ask that you wait until I expand upon 54 00:03:27,600 --> 00:03:31,840 Speaker 2: it in my more involved description, like a minute later, 55 00:03:32,280 --> 00:03:33,680 Speaker 2: and then if you want to argue with me, go 56 00:03:33,800 --> 00:03:34,120 Speaker 2: for it. 57 00:03:36,120 --> 00:03:39,680 Speaker 1: Yeah. I used to love this doesn't happen so much anymore. 58 00:03:39,720 --> 00:03:43,120 Speaker 1: But when we first started, we'd get like an email 59 00:03:43,120 --> 00:03:46,240 Speaker 1: from a listener that would have a correction, and then 60 00:03:46,280 --> 00:03:48,680 Speaker 1: two minutes later they would respond and be like, oh 61 00:03:48,720 --> 00:03:50,559 Speaker 1: you answered, Okay. 62 00:03:50,360 --> 00:03:53,200 Speaker 2: You covered that, Okay, yeah, thanks. 63 00:03:53,080 --> 00:03:55,600 Speaker 1: Just give it some time. Just give it some time. 64 00:03:56,400 --> 00:03:58,680 Speaker 1: You never know what's going to come up in the 65 00:03:58,720 --> 00:04:04,320 Speaker 1: outline in the episode. So yeah, yeah, uh. For past episodes, 66 00:04:04,360 --> 00:04:07,000 Speaker 1: I would say the sushi can bear built episode. 67 00:04:07,040 --> 00:04:15,800 Speaker 2: Actually sure, yeah, other herbs like mint and basil. 68 00:04:14,760 --> 00:04:18,839 Speaker 1: Yes, probably many other things, but those are top of mind. 69 00:04:19,680 --> 00:04:22,400 Speaker 1: We've done a lot of topics at this point. We have, 70 00:04:22,480 --> 00:04:26,679 Speaker 1: as it turns out, we have, which I guess brings 71 00:04:26,760 --> 00:04:34,279 Speaker 1: us to our question. Sure, she's so, what is it? 72 00:04:34,839 --> 00:04:38,599 Speaker 2: Well? She so is a type of large leafed herb 73 00:04:38,720 --> 00:04:41,560 Speaker 2: that comes in a few varieties that have a sort 74 00:04:41,600 --> 00:04:45,400 Speaker 2: of heart shape with serrated edges and can be green 75 00:04:45,600 --> 00:04:48,800 Speaker 2: to red violet to like deep purple in color, with 76 00:04:48,839 --> 00:04:51,280 Speaker 2: a set of flavors that will vary, but within a 77 00:04:51,520 --> 00:04:57,480 Speaker 2: complex of like cooling, pike and nutty, bittersweet, earthy, savory. 78 00:04:58,279 --> 00:04:59,800 Speaker 2: And I know that I just basically said all of 79 00:04:59,839 --> 00:05:03,480 Speaker 2: the flavors, but yeah, that's they can all be in there. 80 00:05:04,560 --> 00:05:07,320 Speaker 2: She so can be used raw in salads or as 81 00:05:07,360 --> 00:05:10,600 Speaker 2: an edible garnish or a leaf wrap. It can be pickled, 82 00:05:10,880 --> 00:05:14,960 Speaker 2: cooked in, cooked like a delicate green into dishes because 83 00:05:14,960 --> 00:05:17,840 Speaker 2: it is a delicate green ground and dried for using 84 00:05:17,960 --> 00:05:22,039 Speaker 2: condiments or steeped into drinks. The red purple varieties give 85 00:05:22,080 --> 00:05:25,520 Speaker 2: off a lot of like nice ruby to pink to 86 00:05:25,600 --> 00:05:29,320 Speaker 2: orange color in drinks and in a pickles or other ferments. 87 00:05:30,279 --> 00:05:34,200 Speaker 2: She still leaves add a really lovely offset to both 88 00:05:34,520 --> 00:05:40,560 Speaker 2: sweet and rich flavors that like herbal, slightly bitter nuttiness 89 00:05:40,600 --> 00:05:44,760 Speaker 2: just adds so much dimension to dishes it feels like 90 00:05:45,800 --> 00:05:49,160 Speaker 2: it feels like eating something out of a myth or 91 00:05:49,200 --> 00:05:51,720 Speaker 2: a fairy tale, kind of like a fay food, Like 92 00:05:52,000 --> 00:05:54,720 Speaker 2: you never know exactly what combination of flavors you're going 93 00:05:54,760 --> 00:05:57,320 Speaker 2: to get, but it's just real pleasant and feels a 94 00:05:57,320 --> 00:05:58,640 Speaker 2: little bit magical. 95 00:06:00,040 --> 00:06:02,880 Speaker 1: And generally very pretty. Oh yeah, I have kind of 96 00:06:02,880 --> 00:06:06,000 Speaker 1: a fairy tale look to it does. Yeah. 97 00:06:06,200 --> 00:06:08,200 Speaker 2: Yeah, that just in pretty shape and those really pretty 98 00:06:08,200 --> 00:06:13,720 Speaker 2: like ruffled edges. Yeah. But yeah, linguistic confusion. So in 99 00:06:13,800 --> 00:06:17,279 Speaker 2: modern English, we tend to broaden the term sheiso to 100 00:06:17,400 --> 00:06:23,000 Speaker 2: mean any cultivar in the species Perilla fruituscans in Japanese, 101 00:06:23,160 --> 00:06:26,880 Speaker 2: which is where we borrowed the words sheiso from. I 102 00:06:26,920 --> 00:06:30,440 Speaker 2: think I'm correct in saying that she so specifically refers 103 00:06:30,480 --> 00:06:36,480 Speaker 2: to the all red or purple leaf cultivar variety crispa. 104 00:06:37,680 --> 00:06:40,760 Speaker 2: Japanese has other words for the green leaf and mixed 105 00:06:40,960 --> 00:06:45,360 Speaker 2: color leaf varieties, although those words are often a compound 106 00:06:45,480 --> 00:06:48,840 Speaker 2: building off of the words she so, although the sound 107 00:06:49,040 --> 00:06:54,080 Speaker 2: is transposed to giso in these compounds and other cultures 108 00:06:54,120 --> 00:06:55,839 Speaker 2: where these herbs have been used for a long time, 109 00:06:56,120 --> 00:07:00,360 Speaker 2: there are sometimes linguistic distinctions, Like I believe in both 110 00:07:00,440 --> 00:07:04,120 Speaker 2: Chinese and Korean, but I'm not totally positive because I'm 111 00:07:04,160 --> 00:07:07,880 Speaker 2: not I don't speak any of those languages anyway. Yeah, 112 00:07:08,600 --> 00:07:12,560 Speaker 2: the different varieties do have different traditional uses, and they 113 00:07:12,680 --> 00:07:15,840 Speaker 2: are all a single species because they can all interbreed. 114 00:07:17,400 --> 00:07:21,960 Speaker 2: And so, just as in our episodes on mint and 115 00:07:22,000 --> 00:07:25,040 Speaker 2: basil we covered different varietales of those things, we're gonna 116 00:07:25,080 --> 00:07:32,400 Speaker 2: do the same thing here. That's right, Yes, further linguistic confusion. 117 00:07:32,480 --> 00:07:35,360 Speaker 2: In English, you can also find Siso under the names 118 00:07:35,400 --> 00:07:39,760 Speaker 2: Perilla after the genus, or by the name the beefsteak 119 00:07:39,800 --> 00:07:42,920 Speaker 2: plant after the red purple color of some of their leaves, 120 00:07:43,240 --> 00:07:47,840 Speaker 2: and sometimes confusingly a sesame leaf, even though it's not 121 00:07:48,680 --> 00:07:49,960 Speaker 2: the leaf of a sesame plant. 122 00:07:52,160 --> 00:07:54,040 Speaker 1: I was looking where to buy some today and it 123 00:07:54,080 --> 00:07:56,120 Speaker 1: was named it was under the name sesame leaf. 124 00:07:56,800 --> 00:08:03,200 Speaker 2: Yep. Fun stuff that makes our jobs easier. It's great, 125 00:08:03,200 --> 00:08:06,400 Speaker 2: it's still crazy, dream job, all right. So yes, botanical 126 00:08:06,480 --> 00:08:11,880 Speaker 2: name perilla fruituscans. She's is in the mint family alongside basil. 127 00:08:12,000 --> 00:08:15,520 Speaker 2: Those were related examples. The plants will grow to about 128 00:08:16,120 --> 00:08:18,000 Speaker 2: one to three feet tall, like up to a meter. 129 00:08:18,320 --> 00:08:22,480 Speaker 2: They have stiff, square shaped stems. The leaves are broad pointed. 130 00:08:22,520 --> 00:08:25,760 Speaker 2: OVAL's kind of heart shaped dish that can be pretty big, 131 00:08:25,960 --> 00:08:28,680 Speaker 2: like four to five inches long up to about twelve centimeters, 132 00:08:29,080 --> 00:08:31,560 Speaker 2: and different varieties do come in those different colors like 133 00:08:31,720 --> 00:08:35,240 Speaker 2: all red, purple, all green, or a combination of both. 134 00:08:35,840 --> 00:08:38,559 Speaker 2: The leaves can be flat or ruffled, some are a 135 00:08:38,559 --> 00:08:42,320 Speaker 2: little bit fuzzy, and yeah, each stem will send up 136 00:08:42,360 --> 00:08:45,880 Speaker 2: a tall flower shoot with many tiny white to pink 137 00:08:45,920 --> 00:08:48,880 Speaker 2: to purple flowers that, if pollinated, will each develop a 138 00:08:48,920 --> 00:08:52,120 Speaker 2: small dry seed pod. You can harvest the leaves as 139 00:08:52,160 --> 00:08:55,439 Speaker 2: they grow, or the whole plant if that's easier. The 140 00:08:55,520 --> 00:08:58,520 Speaker 2: leaves will die off during the winter. In warmer climates, 141 00:08:58,559 --> 00:09:01,120 Speaker 2: the plants can take root and back year after year, 142 00:09:01,200 --> 00:09:04,360 Speaker 2: but a frost will kill them, so in more temperate 143 00:09:04,400 --> 00:09:07,800 Speaker 2: climates they need to be replanted or broad inside for 144 00:09:07,840 --> 00:09:10,839 Speaker 2: the winter, which I wish I had looked up before 145 00:09:10,880 --> 00:09:14,000 Speaker 2: winter occurred here. Though apparently they self seed real easy, 146 00:09:14,120 --> 00:09:17,080 Speaker 2: so maybe my pot or like my lawn, we'll just 147 00:09:17,160 --> 00:09:21,280 Speaker 2: regrow itself come this spring. I will note here that 148 00:09:21,320 --> 00:09:24,840 Speaker 2: she so are fairly sturdy and easy to grow, as 149 00:09:24,840 --> 00:09:28,599 Speaker 2: many mint family plants are, and they do attract pollinators. 150 00:09:28,920 --> 00:09:34,319 Speaker 2: They're tasty weeds. Really. I do understand that Sheiso can 151 00:09:34,360 --> 00:09:37,920 Speaker 2: be toxic to grazing ruminants, though, so if you like 152 00:09:38,000 --> 00:09:41,200 Speaker 2: raise cattle or whatever, just watch out for that, especially 153 00:09:41,280 --> 00:09:46,600 Speaker 2: because yes, mint family plants can get invasive. The whole 154 00:09:46,640 --> 00:09:51,480 Speaker 2: plant is edible to humans, and the buds, flowers and 155 00:09:51,559 --> 00:09:54,680 Speaker 2: seed pods have similar flavors to the leaves and can 156 00:09:54,720 --> 00:09:58,160 Speaker 2: be used as herbs. The pretty little violet flowers are 157 00:09:58,200 --> 00:10:01,400 Speaker 2: sometimes used as sushi garnish. The seeds are sometimes dried 158 00:10:01,440 --> 00:10:04,200 Speaker 2: and ground to use as a seasoning or pressed for oil, 159 00:10:05,600 --> 00:10:09,400 Speaker 2: but those leaves are what people usually go for. Different 160 00:10:09,480 --> 00:10:12,520 Speaker 2: varieties and crops do have different flavors. You might have 161 00:10:12,559 --> 00:10:14,240 Speaker 2: a mix of like or like. 162 00:10:14,320 --> 00:10:14,600 Speaker 1: Okay. 163 00:10:14,880 --> 00:10:18,040 Speaker 2: Comparative flavors that I read about in the past couple 164 00:10:18,080 --> 00:10:23,320 Speaker 2: days include mint, basil, cilantro, citrus, clove, annis, cinnamon, cuman, 165 00:10:23,520 --> 00:10:29,120 Speaker 2: and sesame. So there you go, clears it right up. 166 00:10:30,040 --> 00:10:30,520 Speaker 1: Definitely. 167 00:10:31,720 --> 00:10:34,920 Speaker 2: No less than Mark Bittman once described the aroma as 168 00:10:35,160 --> 00:10:37,839 Speaker 2: the smell of a mountain meadow after a rainstorm. 169 00:10:38,800 --> 00:10:38,920 Speaker 1: Oo. 170 00:10:40,400 --> 00:10:42,560 Speaker 2: I almost use that for my poetical opening, but I 171 00:10:42,600 --> 00:10:46,160 Speaker 2: was like, no, Lauren, you you have your own poetry 172 00:10:46,200 --> 00:10:46,560 Speaker 2: to say. 173 00:10:47,320 --> 00:10:47,840 Speaker 1: That's right. 174 00:10:48,120 --> 00:10:58,480 Speaker 2: Yeah, take that Mark Bitman, Yeah, who is he? The 175 00:10:58,520 --> 00:11:01,040 Speaker 2: green leaf varieties tend to be a little bit more 176 00:11:01,080 --> 00:11:04,000 Speaker 2: mild and grassy flavored. The red to purple ones tend 177 00:11:04,040 --> 00:11:07,719 Speaker 2: to be a little bit more like bright and bitter. Yeah, 178 00:11:08,160 --> 00:11:11,720 Speaker 2: the leaves are like tender crisp and texture like mintter basil, 179 00:11:11,800 --> 00:11:14,520 Speaker 2: but yeah bigger. Usually that they can be grown as 180 00:11:14,520 --> 00:11:17,959 Speaker 2: microgreens to be used as garnishes, and the larger leaves 181 00:11:17,960 --> 00:11:21,680 Speaker 2: are often sold in bunches or in like fresh packages. Yeah, 182 00:11:21,800 --> 00:11:25,520 Speaker 2: just the leaves green chies so can be used raw 183 00:11:25,679 --> 00:11:28,400 Speaker 2: as a leaf wrap for handheld foods like maybe like 184 00:11:28,400 --> 00:11:31,200 Speaker 2: a Korean style like plate of proteins and sides and 185 00:11:31,240 --> 00:11:34,160 Speaker 2: condiments where you make your own little tasty bites. It 186 00:11:34,200 --> 00:11:36,439 Speaker 2: can be used as the wrap on on gari, which 187 00:11:36,480 --> 00:11:40,960 Speaker 2: are Japanese style shaped and stuffed rice balls. It can 188 00:11:41,000 --> 00:11:44,679 Speaker 2: be an ingredient in Vietnamese style fresh rice paper rolls. 189 00:11:45,440 --> 00:11:49,560 Speaker 2: It's often used as a garnish or boundary on plates 190 00:11:49,600 --> 00:11:52,320 Speaker 2: of like sushi type dishes, and can also be an 191 00:11:52,480 --> 00:11:56,440 Speaker 2: ingredient in sushi rolls. It can be deep fried temporous style. 192 00:11:56,800 --> 00:12:00,000 Speaker 2: It can be marinated and preserved and like soy sauce 193 00:12:00,160 --> 00:12:03,760 Speaker 2: flavored with garlic and hot peppers for Korean ban chan. 194 00:12:05,120 --> 00:12:07,000 Speaker 2: And now that I've just said that paragraph out loud, 195 00:12:07,040 --> 00:12:09,000 Speaker 2: I realize where I got the idea for this episode, 196 00:12:09,200 --> 00:12:11,360 Speaker 2: and it's that I went to a really fun Vietnamese 197 00:12:11,400 --> 00:12:14,800 Speaker 2: restaurant and where you make your own little rice paper rolls, 198 00:12:15,160 --> 00:12:16,520 Speaker 2: and there was some chiso on the plate. 199 00:12:18,000 --> 00:12:21,400 Speaker 1: There you go, there you go. I'm so jealous. I'm 200 00:12:21,440 --> 00:12:24,839 Speaker 1: jealous of that. I'm jealous of anybody who's enjoying any 201 00:12:24,880 --> 00:12:29,160 Speaker 1: of these dishers right now. So many crat VIGs. 202 00:12:29,559 --> 00:12:31,720 Speaker 2: Yeah, I really need to get some and make some 203 00:12:31,800 --> 00:12:37,120 Speaker 2: of that bon chan that is, yes, okay, but that's 204 00:12:37,160 --> 00:12:41,880 Speaker 2: all typical uses for green chiso. Red to purple chiso 205 00:12:42,240 --> 00:12:45,360 Speaker 2: is what makes a bunch of different pickled foods like 206 00:12:45,440 --> 00:12:49,760 Speaker 2: purply pink in color, like Japanese umubushi and pickled ginger 207 00:12:50,360 --> 00:12:54,760 Speaker 2: mubushi being salted pickled plums, they're pickled along with red 208 00:12:54,880 --> 00:12:57,600 Speaker 2: chizo leaves to give them this color they've got. By 209 00:12:57,640 --> 00:12:59,360 Speaker 2: the way, if you've never had an umubushi, they've got 210 00:12:59,360 --> 00:13:02,920 Speaker 2: like an amazing sweet, sour, salty flavor. And I understand 211 00:13:02,960 --> 00:13:05,720 Speaker 2: it's very grandparent coded of me to like them as 212 00:13:05,800 --> 00:13:07,920 Speaker 2: much as I do, but it just kind of goes 213 00:13:07,960 --> 00:13:11,080 Speaker 2: with my vibe. Pickle ginger, you know, is often what 214 00:13:11,120 --> 00:13:13,920 Speaker 2: you find is a sushi garnish. Pickled CHIESA leaves can 215 00:13:13,960 --> 00:13:16,839 Speaker 2: also be made and used on their own. Red chiza 216 00:13:17,000 --> 00:13:19,880 Speaker 2: is further chopped, dried, and used in some types of 217 00:13:19,880 --> 00:13:24,040 Speaker 2: seasonings like fri kake and shishimi tograshi, which is like 218 00:13:24,080 --> 00:13:27,560 Speaker 2: a seven spice blend. Hari Kake is a rice seasoning. 219 00:13:28,720 --> 00:13:31,320 Speaker 2: And yeah, the red purple ones are used to make 220 00:13:31,720 --> 00:13:37,480 Speaker 2: like bright, summery non alcoholic drinks. Acid helps to set 221 00:13:37,600 --> 00:13:41,040 Speaker 2: that like ruby pink color, So something like a lemonade 222 00:13:41,120 --> 00:13:43,920 Speaker 2: or like a shrub based cocktail like an apple cider, 223 00:13:43,960 --> 00:13:47,960 Speaker 2: vinegar or something works well. This is sometimes called schiso juice. 224 00:13:48,800 --> 00:13:51,880 Speaker 2: I've most often seen red chiso used in ice drinks, 225 00:13:51,880 --> 00:13:53,640 Speaker 2: but it can be made into hot teas as well, 226 00:13:55,440 --> 00:14:01,840 Speaker 2: And yeah, those are like traditional uses. But either whatever 227 00:14:01,960 --> 00:14:04,640 Speaker 2: color of chiso can be used for whatever you like. 228 00:14:05,559 --> 00:14:07,960 Speaker 2: I can't tell you what to do, no one really can. 229 00:14:09,240 --> 00:14:11,960 Speaker 2: The red type can make a whole dish kind of pinkish, 230 00:14:12,000 --> 00:14:15,560 Speaker 2: so if that's what you don't want, you don't use it. 231 00:14:16,480 --> 00:14:18,840 Speaker 2: But yeah, it's very nice as a garnish or like 232 00:14:18,880 --> 00:14:23,440 Speaker 2: a last minute addition to rice pastas other grain dishes, 233 00:14:23,560 --> 00:14:27,160 Speaker 2: on salads or soups. You can add some fresh to 234 00:14:27,320 --> 00:14:32,040 Speaker 2: dressings and dips. Pesto you can treat the leaves like 235 00:14:32,240 --> 00:14:35,640 Speaker 2: delicate grape leaves in making cooked wraps. You can add 236 00:14:35,680 --> 00:14:38,680 Speaker 2: them to other ferments like kimchi, or you can use 237 00:14:38,720 --> 00:14:41,920 Speaker 2: them as a garnish on cocktails or desserts. 238 00:14:43,560 --> 00:14:47,640 Speaker 1: The possibilities are endless. I was talking about somebody who 239 00:14:47,760 --> 00:14:53,880 Speaker 1: may they make like pork shrimped dumplings. Yeah, and I 240 00:14:53,960 --> 00:14:58,160 Speaker 1: was so furious. I wasn't eating it as I was 241 00:14:58,160 --> 00:15:04,960 Speaker 1: reading about it. Yeah, sounds fantastic. Well, what about the 242 00:15:05,080 --> 00:15:09,280 Speaker 1: nutrition by itself? She so packs a lot of flavor 243 00:15:09,320 --> 00:15:11,920 Speaker 1: for a low chloric punch and does have some fiber 244 00:15:11,960 --> 00:15:15,720 Speaker 1: and good micronutrients. You're usually not eating enough to make 245 00:15:15,760 --> 00:15:18,880 Speaker 1: that much of a difference. But I will say that 246 00:15:18,920 --> 00:15:22,720 Speaker 1: different varieties have a long history of use in traditional 247 00:15:22,800 --> 00:15:26,560 Speaker 1: Chinese medicine and other medicinal traditions, perhaps especially as a 248 00:15:26,600 --> 00:15:32,080 Speaker 1: digestive aid. There is lots of research being done actually, 249 00:15:32,120 --> 00:15:36,000 Speaker 1: But yeah, saber motto, bodies are complicated and nutrition is complicated. 250 00:15:36,040 --> 00:15:39,240 Speaker 1: Before you ingest a medicinal amount of anything, you should 251 00:15:39,360 --> 00:15:43,840 Speaker 1: check with a medical doctor who is not us. Nope, Nope, 252 00:15:43,880 --> 00:15:50,840 Speaker 1: still haven't gotten that degree. Well, have a number ish 253 00:15:50,920 --> 00:15:51,360 Speaker 1: for you. 254 00:15:52,280 --> 00:15:55,680 Speaker 2: I tried, y'all, it's oh my goodness. Okay, yeah, No, 255 00:15:56,040 --> 00:15:57,880 Speaker 2: The one number I have for you is that taste 256 00:15:57,920 --> 00:16:02,400 Speaker 2: atless dot com currently as of January of twenty twenty 257 00:16:02,400 --> 00:16:06,080 Speaker 2: six has she so down as the number seven best 258 00:16:06,160 --> 00:16:10,240 Speaker 2: ranked HERB in the world. For whatever that means. 259 00:16:12,800 --> 00:16:15,520 Speaker 1: I'm going to have to look at these rankings. Now 260 00:16:15,560 --> 00:16:20,080 Speaker 1: you've got me all curious. I didn't know this existed, 261 00:16:20,120 --> 00:16:22,560 Speaker 1: and now I need to know who's number one, which 262 00:16:22,600 --> 00:16:29,200 Speaker 1: herb is at the top. Well, we do have some 263 00:16:29,480 --> 00:16:33,280 Speaker 1: history for you, as convoluted as it may be. 264 00:16:34,360 --> 00:16:36,760 Speaker 2: We do, and we're going to get into that as 265 00:16:36,800 --> 00:16:38,440 Speaker 2: soon as we get back from a quick break for 266 00:16:38,440 --> 00:16:49,440 Speaker 2: a word from our sponsors, and we're back. 267 00:16:49,440 --> 00:16:53,600 Speaker 1: Thank you sponsor, Yes, thank you, and yes we are 268 00:16:53,680 --> 00:16:57,760 Speaker 1: back with the history. As Lauren said, this one was 269 00:16:59,080 --> 00:17:04,160 Speaker 1: kind of a pain because there was just a lack 270 00:17:04,200 --> 00:17:08,480 Speaker 1: of resources that I was able to find that were 271 00:17:08,800 --> 00:17:14,960 Speaker 1: legitimate resources frankly, honestly even like not so legitimate once. 272 00:17:17,520 --> 00:17:21,320 Speaker 1: So as always, you know, that's kind of the We 273 00:17:21,560 --> 00:17:23,560 Speaker 1: do run into this a lot with something that might 274 00:17:23,560 --> 00:17:25,640 Speaker 1: have been around for a while and people weren't writing about. 275 00:17:25,680 --> 00:17:31,880 Speaker 1: But also as English speakers and maybe there are more 276 00:17:31,960 --> 00:17:35,320 Speaker 1: resources in other languages. So if you do know more, 277 00:17:36,280 --> 00:17:40,480 Speaker 1: please let us know. Oh yeah, yeah, yes absolutely, but 278 00:17:41,160 --> 00:17:41,879 Speaker 1: here's what we have. 279 00:17:42,240 --> 00:17:42,760 Speaker 2: Yeah. 280 00:17:43,600 --> 00:17:48,159 Speaker 1: Historians believe that the shisho leif originated in China. 281 00:17:48,480 --> 00:17:51,760 Speaker 2: Perhaps specifically what's now southern China and me and mar 282 00:17:52,280 --> 00:17:54,040 Speaker 2: up through the Himalayas. 283 00:17:54,840 --> 00:17:57,800 Speaker 1: The first known mention of sheisho is from a pharmaceutical 284 00:17:57,840 --> 00:18:02,680 Speaker 1: writing out of eleven hundred BC China. It grew wild 285 00:18:02,720 --> 00:18:06,440 Speaker 1: in ancient Japan, perhaps after being introduced by Chinese merchants, 286 00:18:06,480 --> 00:18:09,040 Speaker 1: but it was cultivated by the Japanese on a decent 287 00:18:09,080 --> 00:18:13,879 Speaker 1: scale by the seven hundred CE. According to a few sources, 288 00:18:14,440 --> 00:18:17,080 Speaker 1: it did take a while for shiso to be incorporated 289 00:18:17,080 --> 00:18:22,159 Speaker 1: into Japanese cuisine. Instead, the seed oil was used for lamps, 290 00:18:22,200 --> 00:18:25,800 Speaker 1: while the leaves were just not widely utilized. It was 291 00:18:25,920 --> 00:18:28,720 Speaker 1: kind of expensive though to make that oil and other 292 00:18:28,840 --> 00:18:32,960 Speaker 1: alternatives were found over time. However, once people discovered the 293 00:18:33,000 --> 00:18:35,760 Speaker 1: culinary uses of the leaves, it started appearing in more 294 00:18:35,800 --> 00:18:40,200 Speaker 1: and more food applications. At least one source I found 295 00:18:40,240 --> 00:18:44,520 Speaker 1: suggests that siso leaves have been found in Japanese pottery 296 00:18:44,840 --> 00:18:47,160 Speaker 1: from over twenty five hundred years ago. 297 00:18:48,520 --> 00:18:51,200 Speaker 2: I read that as well. I also read the prehistoric 298 00:18:51,240 --> 00:18:54,480 Speaker 2: stashes of schiso seeds had been found in Korea, so. 299 00:18:57,200 --> 00:19:01,119 Speaker 1: Sheiso has been used both culinarily medicinally in parts of 300 00:19:01,160 --> 00:19:04,080 Speaker 1: East and Southeast Asia for hundreds of years, if not 301 00:19:04,200 --> 00:19:07,760 Speaker 1: much longer than that. A lot of the early medicinal 302 00:19:07,840 --> 00:19:11,359 Speaker 1: uses were allegedly for food poisoning, and some believe that 303 00:19:11,400 --> 00:19:14,560 Speaker 1: the antibacterial properties of the leaves were the reason it 304 00:19:14,640 --> 00:19:18,040 Speaker 1: was served with sushi, both to slow down spoilage of 305 00:19:18,119 --> 00:19:22,920 Speaker 1: the fish and prevent food poisoning. So yes, tracking down 306 00:19:23,880 --> 00:19:27,600 Speaker 1: specifics was very tricky for this one, but once people 307 00:19:27,640 --> 00:19:30,760 Speaker 1: got on board with eating sheis, so it ended up 308 00:19:30,760 --> 00:19:33,239 Speaker 1: in all kinds of dishes in many Asian countries that 309 00:19:33,359 --> 00:19:37,680 Speaker 1: had access to it. Stir fries, sushi noodles, marinated over 310 00:19:37,760 --> 00:19:41,679 Speaker 1: steamed rice as a sort of wrapper. It was stewed, 311 00:19:41,720 --> 00:19:45,560 Speaker 1: it was pickled, so many different preparations based on the 312 00:19:45,600 --> 00:19:48,480 Speaker 1: taste and ingredients of the region, as well as the 313 00:19:48,600 --> 00:19:51,880 Speaker 1: rietal being used. From what I read, the color might 314 00:19:51,880 --> 00:19:55,359 Speaker 1: have played into the presentation standpoint as well. The bright 315 00:19:55,440 --> 00:19:57,080 Speaker 1: pop of color, yeah, totally. 316 00:19:58,000 --> 00:20:01,240 Speaker 2: The first recipe for umiboshi made with bread chiso comes 317 00:20:01,240 --> 00:20:05,960 Speaker 2: from the seventeen hundreds, right around then may also when 318 00:20:05,960 --> 00:20:09,600 Speaker 2: schiso maki developed, which is a snack made with like 319 00:20:09,720 --> 00:20:12,480 Speaker 2: a sheiso leaf wrapped around a filling of miso paste, 320 00:20:12,480 --> 00:20:15,600 Speaker 2: with other stuff like a ground walnuts, sesame seeds, modernly 321 00:20:15,640 --> 00:20:18,840 Speaker 2: stuff like sugar and hot peppers. They're usually fried. And 322 00:20:19,400 --> 00:20:21,800 Speaker 2: this is the thing, out of all the things today 323 00:20:21,840 --> 00:20:24,120 Speaker 2: that I'm like, why have I ever had that? Why 324 00:20:24,119 --> 00:20:25,920 Speaker 2: am I not eating it right now? 325 00:20:27,320 --> 00:20:33,680 Speaker 1: Agreed? Agreed, Lauren. The leaf was introduced to the West 326 00:20:33,800 --> 00:20:37,280 Speaker 1: during the eighteen hundreds. This is when it was brought 327 00:20:37,320 --> 00:20:40,000 Speaker 1: to the US with Asian immigrants, and in some places 328 00:20:40,000 --> 00:20:42,560 Speaker 1: it was picked up as an ornamental plant. 329 00:20:43,000 --> 00:20:45,320 Speaker 2: Yeah, and it grows really easily in a lot of 330 00:20:45,320 --> 00:20:49,600 Speaker 2: America's climates, too easily, perhaps given the Yeah, as said above, 331 00:20:49,680 --> 00:20:51,400 Speaker 2: it's not good for grazing ruminants. 332 00:20:52,800 --> 00:20:55,600 Speaker 1: Yes, And in nineteen eighty four it was flagged as 333 00:20:55,600 --> 00:21:01,480 Speaker 1: an invasive species in Georgia or home state specifically. Large 334 00:21:01,480 --> 00:21:04,760 Speaker 1: scale cultivation of green shiso leaves in Japan really got 335 00:21:04,840 --> 00:21:06,399 Speaker 1: underway in the nineteen. 336 00:21:06,160 --> 00:21:09,760 Speaker 2: Sixties, and that is when one of the Japanese words 337 00:21:09,800 --> 00:21:14,880 Speaker 2: for culinary use, leaf shiso oba, came into use. 338 00:21:16,480 --> 00:21:18,439 Speaker 1: And this brings us to one of one of my 339 00:21:18,560 --> 00:21:23,120 Speaker 1: favorite parts. I wasn't expecting to research this. I've never 340 00:21:23,160 --> 00:21:26,800 Speaker 1: really considered it. But from what I understand, the green 341 00:21:26,880 --> 00:21:30,360 Speaker 1: plastic dividers with spiked edges that you might find separating 342 00:21:30,400 --> 00:21:32,600 Speaker 1: different types of sushi today if you get it delivered 343 00:21:32,600 --> 00:21:36,000 Speaker 1: to you or takeout or something like that were modeled 344 00:21:36,080 --> 00:21:38,800 Speaker 1: and or inspired by shiso leaves, or at least in 345 00:21:38,880 --> 00:21:43,200 Speaker 1: part because many also credit barren grass too. So there's 346 00:21:43,200 --> 00:21:46,159 Speaker 1: a couple of things, a couple of different leaves that 347 00:21:46,240 --> 00:21:48,440 Speaker 1: might have been the case, but sheiso comes up a lot. 348 00:21:48,960 --> 00:21:53,840 Speaker 1: So this usage of these types of plastic dividers in 349 00:21:53,960 --> 00:21:56,560 Speaker 1: sushi really started taking off in Japan in the nineteen 350 00:21:56,680 --> 00:22:01,840 Speaker 1: sixties when things like takeout Sushi, We're Exploding and you 351 00:22:01,880 --> 00:22:04,760 Speaker 1: can see our Conveyor Belt Sushi episode for more on 352 00:22:04,840 --> 00:22:07,720 Speaker 1: that and what was going on there. And so this 353 00:22:07,840 --> 00:22:11,920 Speaker 1: plastic grass was cheaper and easier to mass produce than 354 00:22:11,960 --> 00:22:16,439 Speaker 1: something like sheiso leaves. I also read the term she 355 00:22:16,640 --> 00:22:19,520 Speaker 1: so became popular in the US in the nineteen nineties 356 00:22:20,040 --> 00:22:23,240 Speaker 1: due to the growing popularity of sushi in the US. 357 00:22:23,720 --> 00:22:26,719 Speaker 2: Yeah, I do think that that's why I'm most familiar 358 00:22:27,119 --> 00:22:30,479 Speaker 2: with the name for this plant being shei so for 359 00:22:30,520 --> 00:22:33,560 Speaker 2: that reason, you know, like the spread of Japanese cuisine 360 00:22:33,600 --> 00:22:37,480 Speaker 2: and culture here in the US before other regional cuisines 361 00:22:37,520 --> 00:22:44,280 Speaker 2: that use it. So meanwhile, package tarikake was also taking 362 00:22:44,280 --> 00:22:47,800 Speaker 2: off in Japan around this time, the nineteen sixties to 363 00:22:47,840 --> 00:22:51,480 Speaker 2: seventies in all kinds of flavors. In nineteen seventy, the 364 00:22:51,480 --> 00:22:55,280 Speaker 2: brand Mishima debuted It's Yukari blend, which is red she 365 00:22:55,400 --> 00:22:58,840 Speaker 2: so leaf pickled with plum vinegar, than dried and ground 366 00:22:58,840 --> 00:23:05,240 Speaker 2: with salt. It's really lovely like herbal and fruity. Yeah. 367 00:23:05,280 --> 00:23:09,919 Speaker 1: And then in two thousand and nine, Pepsi Japan released 368 00:23:09,960 --> 00:23:13,480 Speaker 1: a limited edition run of Schiso Pepsi, which people seem 369 00:23:13,560 --> 00:23:16,919 Speaker 1: to be into. If you've tried a listeners, let us know. 370 00:23:19,960 --> 00:23:23,680 Speaker 1: More and more American chefs and mixologists started using schiso 371 00:23:24,000 --> 00:23:26,280 Speaker 1: in their dishes and beverages in the US in the 372 00:23:26,280 --> 00:23:27,440 Speaker 1: early two thousands. 373 00:23:27,880 --> 00:23:30,680 Speaker 2: Dishes first there was going back to nineteen ninety five 374 00:23:30,720 --> 00:23:33,199 Speaker 2: in New York Times, articles cited sheiso as like a 375 00:23:33,240 --> 00:23:37,040 Speaker 2: hot new ingredient in the restaurant scene. And it was 376 00:23:37,080 --> 00:23:39,840 Speaker 2: a little bit later, I think for the cocktails, like 377 00:23:39,960 --> 00:23:44,159 Speaker 2: the twenty teens, there was a big Siso Garnish boom 378 00:23:44,359 --> 00:23:48,359 Speaker 2: in American cocktails like to the point. The Punch magazine 379 00:23:48,960 --> 00:23:54,640 Speaker 2: in twenty nineteen published this incredibly snarky obituary to Sheiso Garnish, 380 00:23:54,800 --> 00:23:57,160 Speaker 2: with its cause of death being over use. 381 00:24:00,880 --> 00:24:03,680 Speaker 1: I think we had someone we were in Hawaii, absolutely 382 00:24:03,880 --> 00:24:06,200 Speaker 1: and some cocktails that had she said lethan I was. 383 00:24:06,480 --> 00:24:08,680 Speaker 1: I was in love with it. Obituary from me. 384 00:24:09,119 --> 00:24:10,000 Speaker 2: I was very pleased. 385 00:24:10,040 --> 00:24:17,439 Speaker 1: I still am, yes, exactly. Well, unfortunately, that's all we 386 00:24:17,600 --> 00:24:20,760 Speaker 1: have to say about she So for now. But we 387 00:24:20,800 --> 00:24:25,120 Speaker 1: would really really love to hear from you listeners if 388 00:24:25,200 --> 00:24:30,639 Speaker 1: you know anything we didn't mention, recipes, uses, memories. 389 00:24:30,320 --> 00:24:33,720 Speaker 2: All, yes, yes, yes, yes please mm hmm. 390 00:24:34,800 --> 00:24:36,480 Speaker 1: But that's what we have to say for now. M 391 00:24:36,640 --> 00:24:37,520 Speaker 1: h Yes. 392 00:24:37,640 --> 00:24:39,879 Speaker 2: We do already have some listener mail for you, though, 393 00:24:39,920 --> 00:24:41,280 Speaker 2: and we are going to get into that as soon 394 00:24:41,280 --> 00:24:43,080 Speaker 2: as we get back from one more quick break for 395 00:24:43,080 --> 00:24:44,200 Speaker 2: a word from our sponsors. 396 00:24:53,600 --> 00:24:56,480 Speaker 1: And we're back, Thank you, sponsors, Yes, thank you, and 397 00:24:56,520 --> 00:24:58,240 Speaker 1: we're back with listeners. 398 00:25:00,920 --> 00:25:03,639 Speaker 2: May love. 399 00:25:05,680 --> 00:25:12,879 Speaker 1: Lovely Okay, so Segal wrote, and I'm so sorry if 400 00:25:12,920 --> 00:25:15,080 Speaker 1: I mispronounced that, Just please write in and let me know. 401 00:25:15,920 --> 00:25:18,919 Speaker 1: Greetings from Israel. Hope you were doing good. I've just 402 00:25:18,960 --> 00:25:21,800 Speaker 1: finished listening to your episode about cottage cheese. I am 403 00:25:21,880 --> 00:25:24,200 Speaker 1: lactose intolerance, so I don't have anything to share about 404 00:25:24,200 --> 00:25:26,879 Speaker 1: the actual cheese, though I remember it fondly from the 405 00:25:26,960 --> 00:25:31,119 Speaker 1: days before being diagnosed. However, in Israel, the summer of 406 00:25:31,160 --> 00:25:34,960 Speaker 1: twenty eleven was labeled with the cottage cheese boycott in 407 00:25:35,160 --> 00:25:38,480 Speaker 1: Israel over the cost of living, starting with the cost 408 00:25:38,520 --> 00:25:41,960 Speaker 1: of the popular cottage cheese, and involved into people setting 409 00:25:42,000 --> 00:25:45,800 Speaker 1: up tents and Rothschild Boulevard and Tel Aviv, my cousin included, 410 00:25:46,080 --> 00:25:48,439 Speaker 1: and every Saturday night there'd be a big protest in 411 00:25:48,480 --> 00:25:52,320 Speaker 1: Tel Aviv. So I didn't run across this in my research, 412 00:25:52,480 --> 00:25:54,920 Speaker 1: but I looked it up, and yes, it was a 413 00:25:55,000 --> 00:25:58,720 Speaker 1: things are too expensive, cottage cheese being one of them, 414 00:26:00,240 --> 00:26:03,240 Speaker 1: cottage cheese being important into a lot of Israeli cuisine, 415 00:26:04,400 --> 00:26:08,119 Speaker 1: so it became kind of this cottage cheese protest. 416 00:26:08,280 --> 00:26:10,440 Speaker 2: Oh that is wild. Yeah, I didn't run across that either, 417 00:26:10,480 --> 00:26:13,960 Speaker 2: but that's that's a really cool cultural note. 418 00:26:14,160 --> 00:26:16,720 Speaker 1: Yeah, yeah, because that does happen. I feel like in 419 00:26:16,720 --> 00:26:18,679 Speaker 1: the US it kind of happened recently with eggs, Like 420 00:26:18,680 --> 00:26:23,040 Speaker 1: the price of eggs, it became a whole thing. So yeah, 421 00:26:23,080 --> 00:26:24,480 Speaker 1: thanks for letting goes. 422 00:26:24,560 --> 00:26:30,320 Speaker 2: No, I'm not that, Kristen wrote. As soon as I 423 00:26:30,359 --> 00:26:32,840 Speaker 2: started the mocha pot episode, I ran to the kitchen 424 00:26:32,840 --> 00:26:35,280 Speaker 2: to pull out our collection to take a picture for 425 00:26:35,320 --> 00:26:38,280 Speaker 2: you guys. It's more of an accumulation than a collection. 426 00:26:38,760 --> 00:26:41,360 Speaker 2: I actually don't know how or why we have so many. 427 00:26:42,119 --> 00:26:44,960 Speaker 2: My husband is Cuban and a mocha pot better known 428 00:26:45,000 --> 00:26:48,480 Speaker 2: as a cafetta in Miami, is an integral part of 429 00:26:48,520 --> 00:26:52,160 Speaker 2: any Cuban kitchen. We moved last month and actually narrowed 430 00:26:52,200 --> 00:26:56,159 Speaker 2: our selection down to four in varying sizes. As you 431 00:26:56,240 --> 00:26:58,800 Speaker 2: mentioned in the episode, I agreed that Cuban coffee would 432 00:26:58,800 --> 00:27:01,439 Speaker 2: make a great episode topic. There's a whole method to 433 00:27:01,560 --> 00:27:05,240 Speaker 2: master to make legit Cuban coffee that involves pouring the 434 00:27:05,240 --> 00:27:07,560 Speaker 2: first few drops of the coffee as it's brewing, into 435 00:27:07,640 --> 00:27:09,960 Speaker 2: a little metal caraffe of sugar, and you stir it 436 00:27:10,080 --> 00:27:12,919 Speaker 2: vigorously into an airy paste, so when you pour the 437 00:27:12,920 --> 00:27:15,240 Speaker 2: rest of the coffee in, you get this perfect little 438 00:27:15,320 --> 00:27:19,920 Speaker 2: layer of sweet foam called esplumita on top. Every family 439 00:27:20,080 --> 00:27:22,720 Speaker 2: or office has one person who's the best at it, 440 00:27:22,880 --> 00:27:26,600 Speaker 2: so they always have to make the coffee. In my experience, 441 00:27:26,680 --> 00:27:29,760 Speaker 2: the preparation and drinking of cavazzito is a really special 442 00:27:29,840 --> 00:27:34,080 Speaker 2: communal activity or ritual. Mid morning at the hair salon, 443 00:27:34,240 --> 00:27:37,080 Speaker 2: mid afternoon at the office, or after dinner with the family, 444 00:27:37,400 --> 00:27:40,439 Speaker 2: the resident expert whips up a pot and walks around 445 00:27:40,520 --> 00:27:44,160 Speaker 2: pouring thimble sized shots of the strong, sweet good stuff 446 00:27:44,200 --> 00:27:47,000 Speaker 2: for everyone around. All this talk has me craving some 447 00:27:47,160 --> 00:27:53,000 Speaker 2: now time to go put on a pot. Oh yes, yep, 448 00:27:53,200 --> 00:27:56,840 Speaker 2: yeper's yeah. One of the few things, to be super honest, 449 00:27:56,840 --> 00:27:59,360 Speaker 2: that I miss about living in South Florida is the 450 00:28:00,080 --> 00:28:06,560 Speaker 2: absolute proliferation of amazing Cuban restaurants that have and write 451 00:28:06,600 --> 00:28:08,200 Speaker 2: really good Cuban coffee is. 452 00:28:08,119 --> 00:28:14,280 Speaker 1: So good, yeah, And I do love every time we 453 00:28:14,320 --> 00:28:18,159 Speaker 1: hear about these rituals where you're having these moments with people, 454 00:28:18,280 --> 00:28:21,560 Speaker 1: you're kind of slowing down and catching up and having coffee. 455 00:28:22,800 --> 00:28:25,679 Speaker 1: And I do love this. It's so true. There is 456 00:28:25,720 --> 00:28:28,959 Speaker 1: the person that makes the coffee. Even outside of this 457 00:28:29,080 --> 00:28:30,879 Speaker 1: and my friend group, one of my friend groups, we 458 00:28:30,960 --> 00:28:34,000 Speaker 1: have someone who does it, and I feel bad for her. 459 00:28:34,040 --> 00:28:37,560 Speaker 1: Sometimes You're like, you're just the best at it. Sorry, 460 00:28:38,040 --> 00:28:38,640 Speaker 1: I don't know why. 461 00:28:39,320 --> 00:28:41,400 Speaker 2: Why When I do it? It tastes worse, but it 462 00:28:41,440 --> 00:28:42,960 Speaker 2: does so please. 463 00:28:42,880 --> 00:28:45,960 Speaker 1: Yeah, yep, well yeah, all those dynamics are just really 464 00:28:46,000 --> 00:28:46,720 Speaker 1: beautiful to me. 465 00:28:47,000 --> 00:28:49,920 Speaker 2: Yeah, oh yeah, and right and then that like collection 466 00:28:50,280 --> 00:28:55,719 Speaker 2: of sights and sounds and smells and oh, it's just 467 00:28:56,200 --> 00:28:58,880 Speaker 2: it really is. It really is a ritual. And yes, 468 00:28:58,920 --> 00:29:03,600 Speaker 2: and the attached photo of just an array of coffee 469 00:29:03,600 --> 00:29:05,960 Speaker 2: making supplies is really cool. 470 00:29:07,040 --> 00:29:07,560 Speaker 1: I love it. 471 00:29:07,600 --> 00:29:11,440 Speaker 2: I love I love that you downsized to only for 472 00:29:11,840 --> 00:29:12,960 Speaker 2: MUCHA pods. 473 00:29:13,560 --> 00:29:17,200 Speaker 1: Yes, they all look very epic, as if they're going 474 00:29:17,280 --> 00:29:17,920 Speaker 1: into battle. 475 00:29:18,040 --> 00:29:20,760 Speaker 2: Oh yeah, you know they're prepared. They are prepared to 476 00:29:21,000 --> 00:29:21,720 Speaker 2: do their duty. 477 00:29:22,480 --> 00:29:28,920 Speaker 1: Yes, as they as they should be. Well, thank you 478 00:29:29,120 --> 00:29:31,360 Speaker 1: so much to both of these listeners for writing in. 479 00:29:31,440 --> 00:29:33,440 Speaker 1: If you would like to write to us, you can. 480 00:29:33,640 --> 00:29:36,120 Speaker 1: Our email is Hello at savorpod dot com. 481 00:29:36,240 --> 00:29:38,400 Speaker 2: You can also find us on social media. We are 482 00:29:38,440 --> 00:29:41,800 Speaker 2: on Blue Sky and Instagram at savor pod and we 483 00:29:41,840 --> 00:29:45,000 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 484 00:29:45,200 --> 00:29:47,480 Speaker 2: For more podcasts from my Heart Radio, you can visit 485 00:29:47,520 --> 00:29:50,680 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 486 00:29:50,760 --> 00:29:53,680 Speaker 2: your favorite shows. Thanks as always to our super producers 487 00:29:53,800 --> 00:29:56,680 Speaker 2: Dylan Fagan and Andrew Howard thanks to you for listening, 488 00:29:56,720 --> 00:29:58,560 Speaker 2: and we hope that lots more good things are coming 489 00:29:58,600 --> 00:29:58,960 Speaker 2: your way.