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

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

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Speaker 1: we have an episode for you about Dill. So many punds,

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Speaker 1: so many goodness? Oh yes, any reason this one was

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Speaker 1: on your mind? Uh? We hadn't done an herb and

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Speaker 1: or spice in just a second. I was thinking about

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Speaker 1: this earlier this summer, but then Russia invaded Ukraine and

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Speaker 1: I didn't really want to think about them for a minute,

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Speaker 1: so I've been putting it off. Ah, well, but here

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Speaker 1: we are here, we are here, we are well. I

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Speaker 1: will tell you my family is big into dill. Yeah us.

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Speaker 1: I think I've talked about this before. My brother loves

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Speaker 1: Dill pickles so much that he has a pickle Christmas ornament,

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Speaker 1: which apparently is a German tradition hiding the pickle. I

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Speaker 1: think when we did that episode, we talked about it.

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Speaker 1: We just throw it in and confirmed that it's a thing.

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Speaker 1: I don't think my mom knew that when she got

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Speaker 1: him in an ornament. I don't think it's a deep,

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Speaker 1: deep tradition, but right, yeah, it is. It was certainly

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Speaker 1: a thing. I have had a Dill pickle ornament. I'm

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Speaker 1: not sure if it's just in storage or if it broke,

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Speaker 1: but but one way or another, why not hang a

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Speaker 1: pickle ornament from your tree? Why? Why not? Why not? Um? Well,

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Speaker 1: we can fix this. When can we get to the

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Speaker 1: bottom of what happened to your ornament? Lauren? We'll figure

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Speaker 1: it out one way or the other. Yes, my brother's

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Speaker 1: favorite chips are dil deal chips, dill pickle chips. Um.

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Speaker 1: I just gave my mom a dill bloody mary mix

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Speaker 1: and she loved it. And I love it too. I

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Speaker 1: I love it in things like chick be salad. Um.

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Speaker 1: Oh yeah yeah, fresh fresh dill the like yeah yeah.

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Speaker 1: I was thinking while I was writing the outline for

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Speaker 1: this one, and I'm not sure if I've ever cooked

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Speaker 1: with dill seed before. And now I'm like, why haven't I?

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Speaker 1: That sounds delicious? Um. Usually I only break out fresh

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Speaker 1: dill when I'm making um chicken soup because to me,

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Speaker 1: it's like an integral part of Matz the Ball soup.

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Speaker 1: So so if that's what I'm if that's what I'm

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Speaker 1: up to, then I break out the fresh dill. But

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Speaker 1: I don't know why I don't use it all the time.

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Speaker 1: It's delightful. It is delightful, and now I want to

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Speaker 1: put it in my soup. You know I love soup,

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Speaker 1: and it is soup season now officially. Yes, Happy fall y'all,

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Speaker 1: Happy fall y'all. Uh. It is hard to break apart

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Speaker 1: the history of dill without talking about pickles, so definitely

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Speaker 1: see our pickle episode Yep, yep, yep, and shout out

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Speaker 1: to our coworker and friend Ramsey and his amazing homemade pickles,

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Speaker 1: which we talk about in that delicious I love them

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Speaker 1: very much. But there's fresh still in those in the

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Speaker 1: jar for sure. Um. Yeah, yeah, we are. Uh, we're unionizing, y'all.

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Speaker 1: The I Heart Podcast team is working on bargaining a

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Speaker 1: union contract with the company and two our first in

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Speaker 1: person bargaining meeting, Ramsey in fact brought a jar pickles,

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Speaker 1: and I bet it improved everything all the more for it,

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Speaker 1: shared him across the table. It was lovely. Oh gosh,

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Speaker 1: that's so jealous. They are so good, so good they

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Speaker 1: really are, they really are. I think we were eating

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Speaker 1: them with chopsticks because we just didn't have any forks.

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Speaker 1: I love that. I think that's fantastic. Anyway, yes, anyway,

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Speaker 1: all right. I guess this brings us to walk question still,

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Speaker 1: what is it? Well? Dill is a plant used for

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Speaker 1: both its feathery leaves as an herb and it's tiny

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Speaker 1: seeds as a spice, both of which add a little savory, lemony,

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Speaker 1: pungent kick to just all kinds of savory dishes around

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Speaker 1: the world. It's like a like a milder happy medium

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Speaker 1: between phennel and caraway. It's like, I'm biased because this

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Speaker 1: just happened, but it's like the first day of fall.

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Speaker 1: It's like a little crisp and bracing, but still so

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Speaker 1: bright and warming, kind of sunny. Yeah. Yeah, it's kind

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Speaker 1: of like a cool sunshine like yeah, I agree, I

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Speaker 1: think that again. Excellent job, Lauren. Um the dill plant

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Speaker 1: botanical name uh aneath them graviolins. I think let's go

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Speaker 1: with it. Yeah. Dill is a member of the Apiacea,

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Speaker 1: or carrot family, along with other herbs like parsley, caraway,

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Speaker 1: and fennel Um. Dill looks a lot like fennel from

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Speaker 1: the ground up. It grows these skinny stocks about one

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Speaker 1: to four ft tall, like a third of a meter

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Speaker 1: to a little bit over a meter, with these deep

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Speaker 1: bluish green leaves that grow in long, soft, fine needle

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Speaker 1: shapes in these big feathery clusters. Um, it'll flower with

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Speaker 1: these big firework bursts of tiny little yellow blooms, a

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Speaker 1: similar to carrot or fennel or Queen anne s lace

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Speaker 1: if you're familiar with that. If pollinated, dill will produce

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Speaker 1: these small, dry fruits, each of which contains a single seed.

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Speaker 1: The seeds could be used culinarily a whole or ground

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Speaker 1: to season any number of dishes, and the feathery leaves

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Speaker 1: are also used fresh or dried. However you use herbs,

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Speaker 1: fresh is generally preferred because you do lose a lot

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Speaker 1: of the flavor when you dry dill. So it's just

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Speaker 1: pretty m That flavor is both um herbal savory and

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Speaker 1: a little bitter or bracing, um, a little bit of

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Speaker 1: like licorice in there, um, a little bit lemony. Uh.

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Speaker 1: The seeds taste a little bit warmer. Um. The fresh

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Speaker 1: herb can have like a grassy, slightly sweet note to it.

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Speaker 1: Oh gosh, but I'm pretty sure the whole plant is edible,

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Speaker 1: like including the flowers. Dill plants do grow a wee

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Speaker 1: little tap root that looks it looks sort of like

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Speaker 1: a like a vampire got to an already anemic carrot.

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Speaker 1: Yeah yeah, nicula added again, damn you lar, but yeah yeah,

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Speaker 1: dill has just right, all kinds of savory applications. Um

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Speaker 1: in cuisines around the world. Um, you know, people put

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Speaker 1: it in meat or bean or fish dishes. UM, in

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Speaker 1: rice or potato or vegetable or salad dishes, in savory

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Speaker 1: pastries and breads, in dairy based sauces and dips. Um

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Speaker 1: it's great and pickling right. Uh, just just a sampling

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Speaker 1: of a few dishes that have dill as as sort

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Speaker 1: of a main flavor component. Swedish cured salmon, Greek stuffed

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Speaker 1: grape leaves and suziki sauce, some kinds of Eastern European

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Speaker 1: and or Russian borsched um, and some German style pickles. Yeah,

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Speaker 1: but right, dill pickles, whole separate, whole separate situation. Episode.

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Speaker 1: It's a similar situation. It's all kinds of things, to

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Speaker 1: be honest. Well, what about the nutrition. Uh, Dill seeds

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Speaker 1: and fronds are used as seasonings because they pack such

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Speaker 1: a big flavor punch, which means that like you're not

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Speaker 1: generally eating enough for them to have a very large

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Speaker 1: dietary impact, though, they are a great way to to

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Speaker 1: add flavor for a low caloric buck if that's something

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Speaker 1: that you're looking to do. And that being said, um

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Speaker 1: as we will get into in the history section pretty deeply.

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Speaker 1: Dill has been used medicinally to treat all kinds of

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Speaker 1: things for thousands of years, and it does indeed contain

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Speaker 1: a really good spread of vitamins and minerals and various

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Speaker 1: other micronutrients with antioxidant and anti microbial properties. So and

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Speaker 1: its extracts are under investigation for a number of potential

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Speaker 1: medicinal applications. But as always savor motto, you know, bodies

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Speaker 1: are complicated, more research is necessary before consuming a medicinal

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Speaker 1: amount of anything you should you should check with health

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Speaker 1: professional who is not us. I love this. I love

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Speaker 1: that it's become like the very tired version of the

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Speaker 1: like legal ease on any prescription commercial. You're just like,

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Speaker 1: I have to admit today, I'm a very tired version

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Speaker 1: of myself. So yes, you know it happens. I enjoy it.

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Speaker 1: I thought it was funny. Yeah yeah, So we have

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Speaker 1: kind of a number for you, man. This is one

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Speaker 1: of those things where I okay, so there is like

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Speaker 1: a huge global market for certainly dill seed and dill oil.

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Speaker 1: But it's one of the things that I couldn't access

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Speaker 1: the precise numbers to unless I paid thousands and thousands

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Speaker 1: of dollars for the market report, which I I wasn't

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Speaker 1: I honestly wasn't going to do ever. So so it's

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Speaker 1: it's grown and used fresh in a lot of places.

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Speaker 1: It's also processed for its seeds and its oils in

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Speaker 1: a lot of places. Furthermore, UM, I couldn't find any

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Speaker 1: deal specific festivals, but there are a bunch of dill

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Speaker 1: pickle festivals around the United States, many of which incorporate

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Speaker 1: a dill pun in their name, such as the Big Deal,

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Speaker 1: uh huh, and and just deal with It. And you

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Speaker 1: can look forward to many of those funds coming your way, Lauren,

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Speaker 1: I'm brainstorming for the title of this episode. I do,

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Speaker 1: in fact look forward to that deeply. That's plant to

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Speaker 1: be a very bright spark in my week. Yes, just

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Speaker 1: like a deal can add to all the kinds of

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Speaker 1: things people like to add it to ice cream. Um.

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Speaker 1: But yes, we've got quite a bit of history for you.

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Speaker 1: We do, and we are going to get into that

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Speaker 1: as soon as we get back from a quick break

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Speaker 1: for a word from our sponsors, and we're back. Thank

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Speaker 1: you sponsors, Yes, thank you. So deal's history it's a

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Speaker 1: bit of a mystery, but historians generally think it originated

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Speaker 1: in the Mediterranean and or Western Asia. The first known

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Speaker 1: written mention of dill comes out of an Egyptian medical

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Speaker 1: text from three thousand BC. Dial was grown in Babylonian

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Speaker 1: gardens by this time as well. According to some sources

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Speaker 1: I found, the ancient Egyptians might have also used it

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Speaker 1: like to keep which is in the like way? Um,

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Speaker 1: and also say it with me how as a yep,

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Speaker 1: I love it, I love it. Mark off that bingo card.

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Speaker 1: But I appreciate that this one is both which repellents

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Speaker 1: and aphrodisiac. Right, it's multifunctional. You don't want which is

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Speaker 1: bothering you when you want an aphrodisiac. How Wy. Dill

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Speaker 1: weed might have been seen as a sign of good

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Speaker 1: luck during first century CE Rome, and the ancient Egyptians

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Speaker 1: might have considered it as a symbol of wealth. Um.

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Speaker 1: They used dil and their scented oils, and the oil

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Speaker 1: was sometimes utilized in wine making. UH and the ancient

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Speaker 1: Egyptians were not the only ones by far who used

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Speaker 1: dil medicinally, and it was often used specifically for stomach issues. Um.

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Speaker 1: It was used for all kinds of things which gett

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Speaker 1: into for a minute, but a lot of stomach stuff,

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Speaker 1: like as an appetite suppressant. I called I thought it

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Speaker 1: called something really funny to me, like a basically like

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Speaker 1: you use it in public so your stomach won't grow

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Speaker 1: in public. Um, so it's called like a public quieting something.

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Speaker 1: But yes, it was used for that, and also for

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Speaker 1: freshening breath. Um. There is mentioned of something that is

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Speaker 1: probably dill in the Bible. There's a little bit of

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Speaker 1: a argument about what exactly, because it's a translation error.

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Speaker 1: Basically are those two different translations. One is dill and

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Speaker 1: one is like something that is not deal, But most

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Speaker 1: people seem to think it was dial anyway. Deus varieties

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Speaker 1: wrote about the healing power of scorched dill seeds, particularly

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Speaker 1: for wounded soldiers. Our plow plenty wrote about it too,

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Speaker 1: Um that among other things that could stayeth the hiccups

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Speaker 1: which I put, I put the hiccups. I know, I

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Speaker 1: love that hycops Um. It was called something else, but

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Speaker 1: I put the hiccups in because no one would have known.

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Speaker 1: I didn't know what it was, but it was. It

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Speaker 1: was a different word, but it was hiccups. Um. The

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Speaker 1: Romans used dill for their soldiers, and gladiators were fed

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Speaker 1: meals covered in dill and the hopes of boosting their courage.

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Speaker 1: But yeah, it has. Dill has been used to treat

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Speaker 1: all kinds of ailments. Um. An ancient Egyptian medical document

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Speaker 1: recommends it as a pain killer. The ancient Green makes

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Speaker 1: me have placed dill over their eyes as a sleep aide,

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Speaker 1: which I love. Um. I mean that sounds nice. Dill

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Speaker 1: water might have been used to soothe babies with colic,

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Speaker 1: and it was often prescribed for women who are breastfeeding.

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Speaker 1: Some accounts suggest that Charlemagne demanded that bottles of dill

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Speaker 1: oil were available at meals to combat hiccups or stomach

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Speaker 1: issues or stomach noises, particularly because he hated those. I

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Speaker 1: guess he really detested it. Um. Later, Herbalis Nicholas Culpepper

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Speaker 1: described dil as a tonic for the brain. So, yeah,

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Speaker 1: a lot of things, A lot of things. And then okay,

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Speaker 1: so I always a tad hesitant to include miss and

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Speaker 1: folklore from places and time periods that I don't really

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Speaker 1: have a lot of experience with um, just because a

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Speaker 1: lot of times I think it can I can only

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Speaker 1: find it in like one or two places. The details

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Speaker 1: are vague, UM, and I think there can sort of

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Speaker 1: be this vibe of like, look at this silly people

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Speaker 1: in there but leaves. Oh yes, those other people and

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Speaker 1: their ridiculous ideas. Let's buy in n f t um. Yeah, yeah,

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Speaker 1: exactly exactly. It's a little hard to explain, but UM,

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Speaker 1: I have to include a few of them around dill

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Speaker 1: that I found because they are quite fun and listeners.

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Speaker 1: If you have any more info, please let us know.

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Speaker 1: As always, and we do genuinely. We we love this stuff.

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Speaker 1: We genuinely love this stuff. UM. So we are not

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Speaker 1: making fun so much is sharing something grain of salts?

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Speaker 1: Also it's delightful. Yeah exactly exactly so, which is all right.

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Speaker 1: As mentioned, dill was often used to fend off witchcraft.

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Speaker 1: Historians think this might be because of the strong smell.

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Speaker 1: Perhaps um people might have hung it up around their

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Speaker 1: houses a wart and a charm, and they might have

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Speaker 1: thought that if you know they've been cursed, let's drink

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Speaker 1: this dill water and that would read you of the curse. However,

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Speaker 1: it was awesome belief that which is used dill in

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Speaker 1: their spills, So multifaceted again. Um aphrodisiacs also has mentioned earlier.

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Speaker 1: Some cultures thought that dil was an aphrodisiac, and as

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Speaker 1: an extension of that, they might have used it in

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Speaker 1: love potions. On top of that, yes, disbelieved connection to

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Speaker 1: love may have translated to some wedding ceremonies. So based

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Speaker 1: on this, I found this in two places. Um, some

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Speaker 1: European brides might have worn a sprig of dill and

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Speaker 1: or included them in their bouquets on their wedding day

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Speaker 1: to bless their marriage with happiness. But but on the

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Speaker 1: other hand, for a woman who wanted to be in

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Speaker 1: charge of the household, she might have secretly carried seeds

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Speaker 1: of mustard and dil to the wedding and say I

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Speaker 1: have you mustard and dill husband. When I speak you

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Speaker 1: stay still? Oh okay again, listeners if you know more

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Speaker 1: off this, Because I read that and I was like,

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Speaker 1: I don't know, it's interesting, I like it, but I

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Speaker 1: don't know. I think we have talked about that before

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Speaker 1: I can't it was another herb, So I guess that's

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Speaker 1: sort of a maybe it's a popular legend or maybe practice,

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Speaker 1: but of putting the thing in for the woman to

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Speaker 1: be the in charge of the household. Um. European monks

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Speaker 1: might have thought that dill would keep away the incubus

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Speaker 1: or male demons looking to pray on sleeping women as well.

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Speaker 1: So there's quite a few legends stories around ill which

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Speaker 1: I enjoy. Um. And Yeah, because dill was prized in Europe,

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Speaker 1: as we move out of our kind of miss not

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Speaker 1: not just for which is and incuby, etcetera, exactly, I

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Speaker 1: love that which is incuby, etcetera. Uh No, it was

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Speaker 1: quite prized um and in Europe. Because of that, it

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Speaker 1: was often the subject of taxation and or tithing, although

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Speaker 1: I believe that mentioned in the Bible was about tithing

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Speaker 1: using deals um and tithing but um. Edward the First

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Speaker 1: of England, for instance, he needed money to repair the

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Speaker 1: London Bridge during the late twelve hundred's and early undreds.

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Speaker 1: Somewhere in there, um he implemented a few initiatives to

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Speaker 1: fund these repairs, including a tax on dill and other

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Speaker 1: spices and herbs, which One of the fun things about

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Speaker 1: this show is I feel like I know a lot

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Speaker 1: more about like old timey taxes now, but I feel

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Speaker 1: like we've talked about this before. I think we have.

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Speaker 1: Dil was a popular urban England in the seventeenth century,

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Speaker 1: and it was a staple of many kitchen gardens. When

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Speaker 1: Eastern Europeans arrived to America in the sixteen and seventeen hundreds,

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Speaker 1: they brought their recipes with them. Many of these recipes

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Speaker 1: incorporated dil and yes um. As I said, for a

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Speaker 1: lot of our history, it's almost impossible to separate dill

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Speaker 1: from pickles, especially when you're a food podcaster googling it.

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Speaker 1: But you can see your pickle episode for a lot

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Speaker 1: more information. But very very briefly, um pickles, at their

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Speaker 1: simplest are brind fruits and vegetables. They've been around since

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Speaker 1: ancient times. Um. They start popping up in the written

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Speaker 1: record around when Bill does UM, and Bill probably showed

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Speaker 1: up in the mix four pickles pretty early on. Pickles

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Speaker 1: often made with bill or a staple for Jewish people

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Speaker 1: in Eastern Europe, and when many of them immigrated to

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Speaker 1: the US in the eighteen and nineteen hundreds, they introduced

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Speaker 1: these pickles to the country are localized areas in the

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Speaker 1: country at least um on a larger scale, and to

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Speaker 1: this day, Dale pickles is what comes to mind for

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Speaker 1: a lot of Americans when they think about pickles. Um.

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Speaker 1: So yes, a big deal indeed. Um. And I will say, like,

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Speaker 1: this was one there wasn't that much on it, And

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Speaker 1: I couldn't tell this because it's one of those things

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Speaker 1: that people just were it is around and they didn't

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Speaker 1: write about it that much. Um. But I do know

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Speaker 1: for a fact like this was a very kind of

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Speaker 1: Western European look at dill. And so there's a lot missing.

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Speaker 1: So again, listeners, if you have any information resources, stories,

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Speaker 1: please let us know. Yeah. I think that with a

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Speaker 1: lot of these herbs, part of the reason that it's

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Speaker 1: hard to dig up historical information about them is that

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Speaker 1: they were so common and so so easily moved around.

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Speaker 1: You know, the seeds are portable, and so when people moved,

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Speaker 1: they moved with the seeds, and so therefore they made

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Speaker 1: their way into all of these different cuisines and through

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Speaker 1: all of these different trade routes. And because the people,

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Speaker 1: in the case of English language histories writing about them,

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Speaker 1: you know, they didn't come from some exotic place. Um,

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Speaker 1: they just came from Europe. So therefore we weren't bowled

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Speaker 1: over by them like we were by say, cinnamon, um. Right,

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Speaker 1: and so without that boost of exoticism, it was just like, oh,

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Speaker 1: yeah it's ill. It's still is everywhere cool. Yeah, I

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Speaker 1: don't need to write about that, it's just still yeah. Yeah.

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Speaker 1: I mean I didn't really look into it, but because

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Speaker 1: it's called dill weed, I did assume like it must

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Speaker 1: have been pretty like yeah, yeah, there it is. Um.

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Speaker 1: And also like, no joke, it was so much of

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Speaker 1: the results when I was searching, we're about pickles. So

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Speaker 1: I think that makes it a bit difficult as well,

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Speaker 1: because people are more excited to write about pickles, I

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Speaker 1: guess about dill least that was my experience. Yeah, and

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Speaker 1: and yeah, it's for sure right, it's it's incorporated in

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Speaker 1: so many different cuisines. Um. Please please, if you have

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Speaker 1: a recipe from your neck of the world that incorporates

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Speaker 1: still seeds or fresh still, let us know yes, yes, es, yes,

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Speaker 1: but all right. I think that brings us to the

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Speaker 1: end of what we have to say about dil for now.

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Speaker 1: It does. We do have some listener mail for you, though,

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

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Speaker 1: as we get back from one more quick break for

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

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Speaker 1: thank you, and we're back with listen like the Falling

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Speaker 1: of the Leaves. Yes, Um, Barbie Root. I just finished

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Speaker 1: listening to another podcast with the two of you talking

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Speaker 1: about fictional foods in the show I've Never Heard Of.

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Speaker 1: Got me wondering why there's not an episode about any

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Speaker 1: of the fictional food that is my world. The obvious

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Speaker 1: answer is that I am a reader rather than a

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Speaker 1: watcher of TV or film. One of my favorite fictional

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Speaker 1: foods is from Sue Grafton's novels about private investigator Kinsey Milhone.

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Speaker 1: Kinsey is too busy to eat much food at her

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Speaker 1: house and frequently comes home late at night, and her

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Speaker 1: only choice is a peanut, butter and pickle sandwich made

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Speaker 1: with chunky peanut butter and bread and butter pickles. Since

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Speaker 1: I keep neither of those items or bread at my house,

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Speaker 1: it is always a fantasy for me to have one.

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Speaker 1: I love that you can talk about things totally unknown

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Speaker 1: to me and make them so much fun. Well, that's

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Speaker 1: good to know. I know, I know you've written in

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Speaker 1: about that before, and it continues to be a relief

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Speaker 1: because we do get so excited about those episodes, and

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Speaker 1: I mean we joke about it when we do them,

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Speaker 1: but we're always like, who if you don't know what

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Speaker 1: we're talking about, I don't know that this makes anything. Yeah,

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Speaker 1: oh yeah, although I don't know, man, there there's any

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Speaker 1: number of topics that we go into about real foods

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Speaker 1: in the real world that that one or both of

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Speaker 1: us have very little experience with. That We're like, oh,

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Speaker 1: this could be anything, like what truth? That is very

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Speaker 1: very true. Um. But also I've never heard of this.

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Speaker 1: I've never heard of this particular fictional property. But the

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Speaker 1: peanut butter and pickle sandwich I have heard of. Tried

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Speaker 1: it was pretty good. Did we did we make one it?

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Speaker 1: Or was that a we did mayo peanut butter pickle. Yeah,

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Speaker 1: and I wasn't happy about the mayo part. But the

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Speaker 1: pickle peanut butter I get. I get that. Yeah, salty

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Speaker 1: and sweet, it's delicious. Yeah, yeah, but I love that.

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Speaker 1: That's like a I didn't know to me that kind

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Speaker 1: of came out of the internet. A couple of years ago.

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Speaker 1: I like that it's included in this and that it's

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Speaker 1: also kind of a fantasy for you items. M hm

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Speaker 1: should add it to the list. Yeah, bread and butter pickles.

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Speaker 1: I've been thinking about dill pickles all episode, and now

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Speaker 1: I'm like, oh, but bread and butter pickles. Yeah, people

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Speaker 1: have their pickle preferences, that is for sure. Oh yeah,

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Speaker 1: it's like okay anyway, anyway, uh, Julia wrote growing up

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Speaker 1: in St. Petersburg, I remember constantly going to Tampa for

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Speaker 1: authentic Cubans, Cuban sandwiches, that is, and there were so

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Speaker 1: many old, well established sandwich shops using La Segunda bread

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Speaker 1: and making an amazing traditional Cuban sandwich. I never even

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Speaker 1: new Miami tried to pretend it had something to do

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Speaker 1: with it until I was older, and I immediately recognized

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Speaker 1: it as hogwash. While it is less prominent now, the

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Speaker 1: Tampa Bay area was awash in Cuban culture and cuisine.

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Speaker 1: Most of the coffee shops sold Cuban coffee, and many

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Speaker 1: of the pastries were Cuban derived. I distinctly remember the

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Speaker 1: difference between my mom's American style sugar cookies and the

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Speaker 1: amazing Cuban style sugar cookies we would get at the

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Speaker 1: beach or went out and about Cuban sugar cookies have

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Speaker 1: this wonderful, crunchy sandy top layer that's just so text

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Speaker 1: really exciting, and I'm getting nostalgic thinking about it. While

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Speaker 1: Albertson's is no longer in Florida, I distinctly remember that

400
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Speaker 1: they had big hot cases full of fresh baked Cuban

401
00:25:58,480 --> 00:26:01,359
Speaker 1: bread by the registers, and I later learned it's normally

402
00:26:01,400 --> 00:26:04,480
Speaker 1: French bread. Seeing how much Cuban histories in the area,

403
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Speaker 1: I can't imagine anyone believing swampy Miami could have created

404
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Speaker 1: this sandwich. I think the news media willingly printing such

405
00:26:12,600 --> 00:26:16,199
Speaker 1: blatant lies helped a road the public trust in the media.

406
00:26:16,680 --> 00:26:20,280
Speaker 1: The idea of fake news was born in Miami when

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Speaker 1: they tried to steal a classic Tampa sandwich and claim

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00:26:24,040 --> 00:26:30,920
Speaker 1: it as their own strong opinions. I think some people

409
00:26:30,960 --> 00:26:34,240
Speaker 1: have written about this recently, because there was an article

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00:26:34,760 --> 00:26:38,960
Speaker 1: that got published about this whole thing pretty pretty recently,

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Speaker 1: And I love it. You all are like, no, wait

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00:26:43,600 --> 00:26:50,800
Speaker 1: a minute, it's so great, it's so great, that's wonderful. Yeah,

413
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Speaker 1: I love um. There's one of the like office park

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Speaker 1: food courts that I went to recently by our new

415
00:26:58,200 --> 00:27:03,199
Speaker 1: offices has a Cuban sandwich place and they offer like

416
00:27:03,240 --> 00:27:06,080
Speaker 1: a sandwich press place, and they've got two varieties of

417
00:27:06,119 --> 00:27:09,560
Speaker 1: the Cuban, the Miami variety and the Tampa variety, And

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Speaker 1: I adore, I adore that they're not even choosing. They're

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00:27:13,040 --> 00:27:14,840
Speaker 1: just like, look y'all, like like order what you want,

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00:27:15,080 --> 00:27:18,879
Speaker 1: Like yeah, but that's essentially us. In that episode, we

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Speaker 1: did Cuban Sandwich in an actual shot form where we're

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Speaker 1: just like raising your hands up, backing away what you want.

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Speaker 1: I'm not going to tell you. I'm not going to

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Speaker 1: tell you know, it's fantastic. Oh my gosh. Yes, well

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Speaker 1: definitely check out that episode if if like the fictional

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Speaker 1: food you're listening to this and aren't entirely sure we're

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Speaker 1: talking about because we talked about it in Cuban Sandwich

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Speaker 1: episode and length, but yes, thanks to both of these

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Speaker 1: listeners of her writing in If you would like to

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Speaker 1: write to us, you can our email as hello at

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Speaker 1: savor pot dot com. You can also find us on

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Speaker 1: social media. We are on Facebook, Instagram, and Twitter at

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Speaker 1: savor pod and we do hope to hear from you.

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Speaker 1: Savor is production of I heart Radio. For more podcasts

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Speaker 1: from my heart Radio, you can visit the i heart

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Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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Speaker 1: favorite shows. Thanks as always to our super producers Dylan

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Speaker 1: Fagin and Andrew Howard. Thanks to you for listening, and

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Speaker 1: we hope that lots more good things are coming your

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Speaker 1: way