1 00:00:08,280 --> 00:00:10,080 Speaker 1: Hell though, And welcome to Savor production of I Heart 2 00:00:10,160 --> 00:00:12,760 Speaker 1: Radio and Annie Reese and I'm Lauren Vogelbaum, and today 3 00:00:12,800 --> 00:00:14,760 Speaker 1: we have an episode for you about on a Geary. 4 00:00:15,520 --> 00:00:23,880 Speaker 1: Oh so many cravings, yes, gosh, very intense and specific 5 00:00:23,920 --> 00:00:28,200 Speaker 1: cravings I am having right now. Yes, And this episode 6 00:00:29,200 --> 00:00:31,840 Speaker 1: uh happened to be like perfect timing for me. It 7 00:00:31,920 --> 00:00:34,919 Speaker 1: was a suggestion from you. Did you have any like 8 00:00:36,479 --> 00:00:39,680 Speaker 1: any impetus behind it or was it just like, oh, 9 00:00:39,880 --> 00:00:43,880 Speaker 1: this is one that's been on our suggestion list for 10 00:00:44,000 --> 00:00:47,920 Speaker 1: an untold amount of time. Yes, I'm told there's no 11 00:00:48,000 --> 00:00:56,560 Speaker 1: way of knowing eons ago, since the beginning of time. Yes, 12 00:00:57,960 --> 00:01:02,520 Speaker 1: well as it should be. Uh, okay. So I have 13 00:01:02,840 --> 00:01:06,839 Speaker 1: so much nori right now, like, oh yeah, an embarrassing 14 00:01:06,880 --> 00:01:08,640 Speaker 1: amount because it was the only amount I could get. 15 00:01:08,680 --> 00:01:11,040 Speaker 1: I needed it for some recipe I was doing that 16 00:01:11,120 --> 00:01:13,319 Speaker 1: was very delicious. But now I have a ton of it, 17 00:01:13,880 --> 00:01:17,360 Speaker 1: and so I've been trying to find recipes on how 18 00:01:17,400 --> 00:01:21,360 Speaker 1: to use it, and through that I have found a 19 00:01:21,440 --> 00:01:25,680 Speaker 1: lot of on a Geary recipes And at first I thought, 20 00:01:27,040 --> 00:01:29,560 Speaker 1: you know him a little rice phobic. I'm a little 21 00:01:29,640 --> 00:01:33,800 Speaker 1: scared of cooking with rice. Um, And I've just always 22 00:01:33,800 --> 00:01:37,560 Speaker 1: assumed this would be too difficult for me. But reading 23 00:01:37,600 --> 00:01:40,960 Speaker 1: through the research, I I feel confident and I'm gonna 24 00:01:41,000 --> 00:01:42,880 Speaker 1: give it a go. And in fact, I want to 25 00:01:42,920 --> 00:01:45,160 Speaker 1: do a whole Like I want to do some pan 26 00:01:45,240 --> 00:01:50,880 Speaker 1: fried versions, panmfied versions. I want to do a whole spread. Yeah. Yeah, 27 00:01:51,320 --> 00:01:52,840 Speaker 1: it is one of the things that, like, you you 28 00:01:52,920 --> 00:01:54,880 Speaker 1: might as well make a lot if you're making it, 29 00:01:55,920 --> 00:01:58,040 Speaker 1: because like once you get molding, just just kind of 30 00:01:58,120 --> 00:02:02,360 Speaker 1: keep going, you know, Well that's the plan more I 31 00:02:02,440 --> 00:02:08,960 Speaker 1: hope it's. And this episode did bring back many fond 32 00:02:09,000 --> 00:02:12,800 Speaker 1: memories of our time in Hawaii. Yeah, absolutely one of 33 00:02:12,840 --> 00:02:15,880 Speaker 1: the one of the things like we we like landed 34 00:02:16,200 --> 00:02:20,919 Speaker 1: and got to our hotel in Waikiki and realized that 35 00:02:21,240 --> 00:02:23,880 Speaker 1: one piece of our luggage was still at the airport, 36 00:02:24,360 --> 00:02:27,440 Speaker 1: and so we just had this like this like cool 37 00:02:27,560 --> 00:02:29,760 Speaker 1: like and and also like our rooms weren't ready, so 38 00:02:29,800 --> 00:02:32,360 Speaker 1: like we just had this like cool stretch of maybe 39 00:02:32,360 --> 00:02:35,000 Speaker 1: an hour where we were sitting out on the patio 40 00:02:35,800 --> 00:02:39,280 Speaker 1: of this of this hotel and we were right across 41 00:02:39,280 --> 00:02:41,800 Speaker 1: the street from I think it was a seven eleven, 42 00:02:42,760 --> 00:02:46,360 Speaker 1: and I ran across and just grabbed like a bunch 43 00:02:46,400 --> 00:02:51,720 Speaker 1: of like masubi and a gary and drinks and just 44 00:02:51,960 --> 00:02:56,239 Speaker 1: and there was like a brief, beautiful rain storm and 45 00:02:57,639 --> 00:03:00,360 Speaker 1: it was like like the the act of sitting on 46 00:03:00,400 --> 00:03:05,440 Speaker 1: this hotel patio eating convenience store snacks was so lovely. 47 00:03:06,560 --> 00:03:12,600 Speaker 1: It was. Yeah, it was like a really special moment 48 00:03:12,600 --> 00:03:15,079 Speaker 1: where we're like, oh, we got to enjoy that time 49 00:03:15,080 --> 00:03:19,000 Speaker 1: with each other foods and just yeah, it was really lovely. 50 00:03:19,800 --> 00:03:24,519 Speaker 1: It was uh for this one. You can see r 51 00:03:24,680 --> 00:03:28,240 Speaker 1: Rice episode, which still like I remember how much it 52 00:03:28,240 --> 00:03:31,520 Speaker 1: broke my brain, but yeah you can. And also our 53 00:03:31,600 --> 00:03:38,360 Speaker 1: donut episode. Surprisingly that's because of stuff we mentioned in 54 00:03:38,360 --> 00:03:42,520 Speaker 1: our Pokemon episode and we'll get into more later on. 55 00:03:42,720 --> 00:03:47,440 Speaker 1: But but yes, yes, yes, you seriously never know where 56 00:03:47,480 --> 00:03:52,480 Speaker 1: the research is going to take you never. Okay, So 57 00:03:53,080 --> 00:03:56,440 Speaker 1: I guess this brings us to walk question. Sure on 58 00:03:56,480 --> 00:04:03,800 Speaker 1: a giddy what is it? Well? On a geary are 59 00:04:03,960 --> 00:04:08,080 Speaker 1: a category of handheld food items that can be a 60 00:04:08,120 --> 00:04:12,520 Speaker 1: lot of things, but at base are cooked rice and 61 00:04:12,720 --> 00:04:16,960 Speaker 1: some kind of seasoning and or filling, packed furmish into 62 00:04:16,960 --> 00:04:19,360 Speaker 1: a into a ball or triangle or maybe kind of 63 00:04:19,400 --> 00:04:22,160 Speaker 1: like a puck so that you can pick it up. Um, 64 00:04:22,200 --> 00:04:25,800 Speaker 1: often partially wrapped in nori, which are which are dried 65 00:04:26,240 --> 00:04:30,040 Speaker 1: paper like sheets made of seaweed on a geary, are 66 00:04:30,040 --> 00:04:32,719 Speaker 1: almost always savory. They can be served warm or room 67 00:04:32,720 --> 00:04:36,400 Speaker 1: temperature or cool. They can be a snack or part 68 00:04:36,400 --> 00:04:39,839 Speaker 1: of a meal, or like a whole meal into themselves. Um, 69 00:04:39,880 --> 00:04:44,560 Speaker 1: they're like a They're like a hardy tea sandwich, but 70 00:04:44,640 --> 00:04:49,960 Speaker 1: with rice instead of bread. They're like less fatty, are 71 00:04:50,000 --> 00:04:55,080 Speaker 1: in cheeni? Okay that they're They're like a They're like 72 00:04:55,080 --> 00:04:59,159 Speaker 1: a dumpling made of grains of rice is saying to you, 73 00:04:59,720 --> 00:05:06,839 Speaker 1: it's not safe to go alone. Bring me all always. 74 00:05:07,000 --> 00:05:10,719 Speaker 1: It does. It does kind of have that vibe of, like, 75 00:05:12,560 --> 00:05:14,080 Speaker 1: I don't know, it kind of reminds me of my 76 00:05:14,120 --> 00:05:16,599 Speaker 1: mom when she's like, you've gotta what if you don't 77 00:05:16,600 --> 00:05:20,760 Speaker 1: have enough food? Take this stick this. Yeah, it's so 78 00:05:20,800 --> 00:05:27,200 Speaker 1: easily portable and pretty filling. Yeah, I get that vibe. Um. 79 00:05:27,279 --> 00:05:31,240 Speaker 1: The rice in question is usually like regular old steamed 80 00:05:31,520 --> 00:05:35,080 Speaker 1: white rice, not not sticky glutenous rice. Usually, though you 81 00:05:35,200 --> 00:05:39,080 Speaker 1: can use that. The rice is seasoned with anything from 82 00:05:39,120 --> 00:05:41,640 Speaker 1: a little bit of salt to like a blend of 83 00:05:41,680 --> 00:05:44,960 Speaker 1: more complex things like sesame seeds and dried fish flake 84 00:05:45,160 --> 00:05:48,840 Speaker 1: um and flakes of nori. Maybe some other herbs or 85 00:05:48,880 --> 00:05:51,600 Speaker 1: spices like She's so leaf for bits of dried veg. 86 00:05:52,320 --> 00:05:55,680 Speaker 1: You can also mix in more substantial ingredients to the rice, 87 00:05:55,800 --> 00:05:59,760 Speaker 1: like like cooked red beans or different grains like barley, 88 00:05:59,880 --> 00:06:02,240 Speaker 1: or you could use like a pan fried rice with 89 00:06:02,279 --> 00:06:05,560 Speaker 1: bits of cooked veget it if you wanted to um. 90 00:06:05,600 --> 00:06:09,080 Speaker 1: In some cases, generally, when you have not mixed anything 91 00:06:09,200 --> 00:06:12,480 Speaker 1: in with the rice um, the rice will be pressed 92 00:06:12,520 --> 00:06:16,520 Speaker 1: around a filling of some kind, usually a chopped filling, 93 00:06:16,600 --> 00:06:19,120 Speaker 1: so it's kind of easy to to bite into. Um 94 00:06:19,240 --> 00:06:23,320 Speaker 1: something like cooked or preserved seafood or meat, sometimes dressed 95 00:06:23,320 --> 00:06:26,600 Speaker 1: in a sauce. Sometimes just plain or pickled fruit or 96 00:06:26,680 --> 00:06:32,360 Speaker 1: vegetables um. For example, umboshi, which are tarts salted pickled plums, 97 00:06:32,880 --> 00:06:37,679 Speaker 1: one of my favorite things, very strong in flavor, real weird. 98 00:06:37,839 --> 00:06:40,839 Speaker 1: If you've never experienced them, I want you to and 99 00:06:40,880 --> 00:06:44,200 Speaker 1: I'm sorry. Yeah, I believe when we went to that 100 00:06:44,279 --> 00:06:47,320 Speaker 1: big mall where I felt like on this Hawaiti chrip 101 00:06:47,360 --> 00:06:49,440 Speaker 1: where I felt kind of like all of y'all's bobs 102 00:06:49,520 --> 00:06:52,000 Speaker 1: where you're like, I can't please any can we go 103 00:06:52,080 --> 00:06:57,680 Speaker 1: to these? You immediately saw one of one with Mubashi 104 00:06:58,520 --> 00:07:01,400 Speaker 1: in it, and you were like we're getting it. That's it. 105 00:07:01,120 --> 00:07:07,160 Speaker 1: That's it. It was delicious. I loved it. I think 106 00:07:07,200 --> 00:07:09,240 Speaker 1: they're great. It's I I don't think there's there's a 107 00:07:09,240 --> 00:07:12,480 Speaker 1: lot of things in um An American cuisine that have 108 00:07:12,600 --> 00:07:16,480 Speaker 1: the same combination of both very tart and very salty. 109 00:07:16,560 --> 00:07:19,120 Speaker 1: So it can be it can be a little bit startling, 110 00:07:19,320 --> 00:07:21,640 Speaker 1: but but in a way that I love anyway. UM, 111 00:07:22,200 --> 00:07:25,520 Speaker 1: that's a that's an option. UM. Also, cooked vegetables like 112 00:07:25,680 --> 00:07:28,040 Speaker 1: mushroom or sweet potato might be used as a filling 113 00:07:28,520 --> 00:07:30,600 Speaker 1: or just like a like a dollop of miso paste. 114 00:07:30,960 --> 00:07:34,560 Speaker 1: Any kind of filling goes really so you you take 115 00:07:34,720 --> 00:07:38,520 Speaker 1: your your your your rice, and you're filling, and you 116 00:07:38,640 --> 00:07:42,040 Speaker 1: hand pack uh this this thing into shape into whatever 117 00:07:42,120 --> 00:07:44,160 Speaker 1: shape it is that you're going for, or you can 118 00:07:44,280 --> 00:07:47,840 Speaker 1: use a mold if you want to. UM. And then 119 00:07:48,040 --> 00:07:52,880 Speaker 1: because even a non sticky rice is like a little 120 00:07:52,920 --> 00:07:57,000 Speaker 1: sticky to the touch, you usually apply UM a partial 121 00:07:57,280 --> 00:08:01,960 Speaker 1: wrapper sort of like a handle of nori. Uh nori 122 00:08:02,960 --> 00:08:06,400 Speaker 1: is definitely a whole other episode onto itself. UM. But 123 00:08:06,600 --> 00:08:11,000 Speaker 1: very basically, this is a product wherein seaweed is pulped 124 00:08:11,200 --> 00:08:15,160 Speaker 1: and pressed into thin sheets like you would do to 125 00:08:15,120 --> 00:08:18,160 Speaker 1: to would to make paper. Um. And then those sheets 126 00:08:18,160 --> 00:08:22,720 Speaker 1: are roasted dry, yielding something that will break and crumble 127 00:08:22,840 --> 00:08:25,280 Speaker 1: on its own, um, but has a little bit of 128 00:08:25,280 --> 00:08:27,520 Speaker 1: a chew to it when it's wettened, and it's got 129 00:08:27,560 --> 00:08:32,680 Speaker 1: this this savory vegetal kind of toasty, roasty flavor. So 130 00:08:32,960 --> 00:08:34,959 Speaker 1: what you get when you apply this to on a 131 00:08:35,000 --> 00:08:37,719 Speaker 1: geary um when when you take it, when you take 132 00:08:37,720 --> 00:08:40,040 Speaker 1: a fresh sheet and apply it and serve it immediately, 133 00:08:40,679 --> 00:08:42,920 Speaker 1: it's almost like a like a paper thin crunch trap. 134 00:08:43,960 --> 00:08:50,679 Speaker 1: M m uh. And yes I'm using tacobout it. There's 135 00:08:50,720 --> 00:08:54,319 Speaker 1: a ground reference here, um. But hopefully you'll understand what 136 00:08:54,360 --> 00:08:57,520 Speaker 1: I'm talking about. Um. If you let if you let 137 00:08:57,520 --> 00:09:01,280 Speaker 1: the ungeary sit a while, um, then the nori will 138 00:09:01,360 --> 00:09:04,959 Speaker 1: moisten from the rice and attain the sort of snap 139 00:09:05,040 --> 00:09:09,000 Speaker 1: and chew almost like a like a sausage casing. Um. 140 00:09:09,080 --> 00:09:11,360 Speaker 1: Some people really dislike that and want it to be 141 00:09:11,520 --> 00:09:14,360 Speaker 1: super fresh. I don't mind it either way. Um uh. 142 00:09:14,679 --> 00:09:17,080 Speaker 1: Not that I want you to have as many preferences 143 00:09:17,120 --> 00:09:21,440 Speaker 1: as you want to have. We like a strong preference here, 144 00:09:21,720 --> 00:09:25,080 Speaker 1: we do. This is one case where I'm like, I 145 00:09:25,120 --> 00:09:27,880 Speaker 1: want to eat the food like I would like to 146 00:09:28,280 --> 00:09:30,640 Speaker 1: I would like to eat it, I don't care um 147 00:09:30,679 --> 00:09:33,200 Speaker 1: at any rate. Uh. You can also instead of nori, 148 00:09:33,520 --> 00:09:38,120 Speaker 1: use other edible wrappings UM, different leafy green vegetables or 149 00:09:38,240 --> 00:09:41,200 Speaker 1: herbs to preference. She's so leaf is is another one 150 00:09:41,240 --> 00:09:44,600 Speaker 1: that shows up sometimes UM or a type of mustard 151 00:09:44,600 --> 00:09:49,000 Speaker 1: greens or maybe like a steamed cabbage kind of situation. UM. 152 00:09:49,160 --> 00:09:52,640 Speaker 1: Or instead of doing any of those things um, or 153 00:09:52,840 --> 00:09:56,760 Speaker 1: maybe an addition, uh, you can take your shaped on 154 00:09:56,880 --> 00:10:01,120 Speaker 1: a geary um just the rice and grill it or 155 00:10:01,320 --> 00:10:05,360 Speaker 1: grittle it so that it gets this crisp golden crust um, 156 00:10:05,480 --> 00:10:08,320 Speaker 1: sort of like the pan crust on paia or bibumbat 157 00:10:08,800 --> 00:10:14,200 Speaker 1: m Yeah so good. Oh um. Those are called yucky 158 00:10:14,240 --> 00:10:16,720 Speaker 1: on a geary um because yucky is a word for 159 00:10:16,720 --> 00:10:20,480 Speaker 1: for cooked basically um. And you can make on a 160 00:10:20,480 --> 00:10:23,160 Speaker 1: gearry at home um. But they are also a very 161 00:10:23,200 --> 00:10:27,000 Speaker 1: popular to go convenience food and a common snack at 162 00:10:27,040 --> 00:10:31,360 Speaker 1: bars and restaurants if you make them at home. UM. 163 00:10:31,440 --> 00:10:34,959 Speaker 1: You can get molds in the kind of like standard 164 00:10:35,200 --> 00:10:39,920 Speaker 1: like triangular or circular shapes, or in all kinds of 165 00:10:40,120 --> 00:10:43,520 Speaker 1: cute see silly shapes for for lunch boxes, like like 166 00:10:43,600 --> 00:10:48,320 Speaker 1: panda faces or whatever um bento culture bento being a 167 00:10:48,360 --> 00:10:52,280 Speaker 1: word for this kind of like like fancified lunchbox situation. 168 00:10:52,600 --> 00:10:57,440 Speaker 1: Um is a whole thing, also a whole other episode. Yes, oh, 169 00:10:57,480 --> 00:10:59,600 Speaker 1: I can't wait to do that, but I did. I did. 170 00:10:59,679 --> 00:11:02,839 Speaker 1: That's the rabbit hole for the episode. Look up these 171 00:11:02,840 --> 00:11:05,640 Speaker 1: shapes and I found like a soccer bumbled you can 172 00:11:05,720 --> 00:11:13,160 Speaker 1: buy oh yeah, yeah, I don't know it, and all 173 00:11:13,240 --> 00:11:16,000 Speaker 1: kinds of co branded things. I mean, you need your 174 00:11:16,040 --> 00:11:18,880 Speaker 1: ungary to look like hello, Kitty's face. Like that's a 175 00:11:18,960 --> 00:11:25,320 Speaker 1: thing anyway. Um uh, the young geary sold inconvenience stores. Um. 176 00:11:25,880 --> 00:11:30,120 Speaker 1: These days are are packaged really ingeniously with this double 177 00:11:30,200 --> 00:11:34,000 Speaker 1: layer of cellophane type plastic um and the outer one 178 00:11:34,240 --> 00:11:36,600 Speaker 1: you know, keeps like the whole thing sanitary, but there's 179 00:11:36,600 --> 00:11:40,320 Speaker 1: this clever inner one that keeps the nori separate from 180 00:11:40,640 --> 00:11:44,120 Speaker 1: the rice but pulls away easily so that when you 181 00:11:44,200 --> 00:11:47,880 Speaker 1: unwrap it, that's the first time that the nori touches 182 00:11:48,000 --> 00:11:51,840 Speaker 1: the rice. So the nori stays crisp until you eat it. 183 00:11:54,800 --> 00:11:57,240 Speaker 1: That's fantastic. I read about that and I was like, 184 00:11:57,559 --> 00:12:02,280 Speaker 1: I could envision it. Um, that is pretty cool that 185 00:12:02,520 --> 00:12:05,520 Speaker 1: the first time I they definitely had that in the 186 00:12:05,559 --> 00:12:14,040 Speaker 1: ones that we bought in Hawaii. Uh, and I hate 187 00:12:14,120 --> 00:12:16,280 Speaker 1: what I'm like, I want to go to a seven eleven, 188 00:12:16,480 --> 00:12:22,480 Speaker 1: Like so silly. I don't think it's silly at all. 189 00:12:22,640 --> 00:12:26,240 Speaker 1: Or what I'm really missing right now is there's a 190 00:12:26,240 --> 00:12:30,040 Speaker 1: few Ishakiah's around town, um, like Japanese like pubs around 191 00:12:30,080 --> 00:12:32,600 Speaker 1: town that um, I haven't been to in a long 192 00:12:32,640 --> 00:12:35,840 Speaker 1: time because of the pandemic, and I really really really 193 00:12:35,880 --> 00:12:41,120 Speaker 1: missed them. Yeah, oh my gosh. Yes, Well maybe if 194 00:12:41,200 --> 00:12:44,440 Speaker 1: my my experiments aren't a disaster, I'll bring some to 195 00:12:44,480 --> 00:12:54,520 Speaker 1: the next Okay, right, Okay, it'll be fine. Well what 196 00:12:54,600 --> 00:12:58,160 Speaker 1: about the nutrition. Oh, it depends on how you make them, 197 00:12:58,200 --> 00:13:01,080 Speaker 1: you know. Um it's it's a all of rice at 198 00:13:01,120 --> 00:13:03,000 Speaker 1: the end of the day. Like it's kind of carb heavy, 199 00:13:03,840 --> 00:13:05,680 Speaker 1: but I can't have a good boost of protein to it. 200 00:13:05,760 --> 00:13:08,680 Speaker 1: Depending on what else you do there, um, you know. 201 00:13:08,720 --> 00:13:12,200 Speaker 1: And they will fill you up, um, can can keep 202 00:13:12,240 --> 00:13:16,720 Speaker 1: you going. Uh, you know, eat a vegetable, drink of water. Definitely, 203 00:13:16,760 --> 00:13:18,200 Speaker 1: drink of water. A lot of these are kind of 204 00:13:18,200 --> 00:13:21,840 Speaker 1: salt bombs. Yeah yeah, I mean again, I remember we 205 00:13:21,840 --> 00:13:24,560 Speaker 1: took them to a beach in Maui. We like got 206 00:13:24,559 --> 00:13:26,200 Speaker 1: went to the store and we took the beach and 207 00:13:26,240 --> 00:13:32,080 Speaker 1: I remember eating just one and thinking whoa, yeah, yeah, 208 00:13:32,200 --> 00:13:34,960 Speaker 1: those might have been a mass sub um. And like 209 00:13:35,080 --> 00:13:40,880 Speaker 1: spam missubi, which are a very related category, omissubi can 210 00:13:40,920 --> 00:13:45,559 Speaker 1: be a synonym um for on a geary, But generally 211 00:13:46,000 --> 00:13:50,360 Speaker 1: the Hawaiian concept of mass subi is a little bit more, 212 00:13:51,000 --> 00:13:53,559 Speaker 1: a little a little bit different and specific. But at 213 00:13:53,559 --> 00:13:57,040 Speaker 1: any rate, a large amount of rice. You're like, this 214 00:13:57,120 --> 00:14:01,320 Speaker 1: is a snack like and it's like a large amount 215 00:14:01,320 --> 00:14:07,280 Speaker 1: of packed rice. Like, yeah, well, we don't have many 216 00:14:07,320 --> 00:14:09,840 Speaker 1: numbers for you, but we do have a few. Yeah, 217 00:14:10,000 --> 00:14:11,520 Speaker 1: not not right here, there's a few. There's a few 218 00:14:11,559 --> 00:14:13,400 Speaker 1: more in the history part, but but here at the top, 219 00:14:13,520 --> 00:14:18,120 Speaker 1: just a couple. Yes. According to Elizabeth Ando, a scholar 220 00:14:18,160 --> 00:14:22,840 Speaker 1: of Japanese culinary history and culture, one point six billion 221 00:14:23,520 --> 00:14:28,720 Speaker 1: on a geary were sold in Japanese seven eleven. Oh 222 00:14:28,960 --> 00:14:31,680 Speaker 1: that's a lot um And it came out to be 223 00:14:31,760 --> 00:14:35,120 Speaker 1: about twelve on a geary per person on average that year. 224 00:14:36,520 --> 00:14:39,400 Speaker 1: I read that by twenty nineteen that number was up 225 00:14:39,440 --> 00:14:46,640 Speaker 1: to two point three billion. Wow. Yeah, my mind is 226 00:14:46,680 --> 00:14:56,160 Speaker 1: trying to grapple with this. Dang. Yeah, yeah, it's um. 227 00:14:56,200 --> 00:15:01,280 Speaker 1: Oh I can see why. Yeah, well, clearly they're popular, 228 00:15:03,280 --> 00:15:07,040 Speaker 1: and there's a history onto how and why they have 229 00:15:07,160 --> 00:15:11,000 Speaker 1: become so popular. Absolutely, and we are going to get 230 00:15:11,040 --> 00:15:12,720 Speaker 1: into that history right after we get back from a 231 00:15:12,800 --> 00:15:24,200 Speaker 1: quick break for a word from our sponsors. Then we're back. 232 00:15:24,240 --> 00:15:28,360 Speaker 1: Thank you, sponsor, Yes, thank you. So this one's gonna 233 00:15:28,400 --> 00:15:31,240 Speaker 1: be a bit of fun with Japanese pronunciations, but Lauren's 234 00:15:31,240 --> 00:15:34,040 Speaker 1: going to help me out. I'll see what I can do. 235 00:15:34,240 --> 00:15:37,200 Speaker 1: I it's been a hot minute since I was in 236 00:15:37,320 --> 00:15:43,080 Speaker 1: college taking Japanese language classes. But we'll see. We'll see 237 00:15:43,120 --> 00:15:46,640 Speaker 1: if we can not butcher anything. I think we can 238 00:15:46,680 --> 00:15:49,240 Speaker 1: do it, okay. I felt pretty confident, and then I 239 00:15:49,280 --> 00:15:51,200 Speaker 1: just looked down at something I wrote. I was like, 240 00:15:51,200 --> 00:15:54,360 Speaker 1: oh no, but we're gonna I think we can do this. 241 00:15:54,440 --> 00:15:58,720 Speaker 1: I think we can do this, okay, And again ce 242 00:15:59,000 --> 00:16:02,760 Speaker 1: r Rice episode for more information on rice, but for 243 00:16:02,840 --> 00:16:05,760 Speaker 1: our purposes in this episode. Historians think that rice was 244 00:16:05,840 --> 00:16:09,280 Speaker 1: introduced to Japan around six thousand BC, and by about 245 00:16:09,280 --> 00:16:13,480 Speaker 1: three thousand b C, rice cultivation had spread through much 246 00:16:13,480 --> 00:16:15,160 Speaker 1: of the country, and in fact, there's a whole thing 247 00:16:15,240 --> 00:16:18,800 Speaker 1: about like wind round rice is popular when grains of 248 00:16:18,840 --> 00:16:24,560 Speaker 1: black rice is popular and it's too much, but just no, Yeah, 249 00:16:24,720 --> 00:16:28,880 Speaker 1: find the information should you desire. Yeah, and we can. 250 00:16:29,200 --> 00:16:31,680 Speaker 1: I feel like we're giving ourselves so much homework this 251 00:16:31,800 --> 00:16:33,840 Speaker 1: this episode, but right, all right, we can. We can 252 00:16:33,880 --> 00:16:36,320 Speaker 1: do so many different episodes about all these specific types 253 00:16:36,360 --> 00:16:41,560 Speaker 1: of rice and it would be fascinating and horrifying. Nothing 254 00:16:42,600 --> 00:16:45,720 Speaker 1: horrifying from a reading point of view, just like, there's 255 00:16:45,760 --> 00:16:49,840 Speaker 1: a lot of intricacies here and it's really cool. But 256 00:16:49,920 --> 00:16:55,440 Speaker 1: a lot indeed quite a lot, quite a lot um 257 00:16:55,480 --> 00:17:00,520 Speaker 1: but for this episode. While the word on a geary 258 00:17:00,640 --> 00:17:04,440 Speaker 1: can be traced back to fifte century Japan, most experts 259 00:17:04,480 --> 00:17:07,800 Speaker 1: looking into these portable rice balls believe that they go 260 00:17:07,840 --> 00:17:11,000 Speaker 1: back much further, perhaps as far back as the sixth century, 261 00:17:11,040 --> 00:17:13,159 Speaker 1: and perhaps even further. I'll get to them a second, 262 00:17:13,480 --> 00:17:17,320 Speaker 1: when a similar item went by a different name. On 263 00:17:17,400 --> 00:17:20,320 Speaker 1: top of that, a seven twenty one c e book 264 00:17:20,480 --> 00:17:28,040 Speaker 1: made mention of the guinie sure yeah yeah, which which meant, 265 00:17:28,040 --> 00:17:30,240 Speaker 1: folks in that area we're making rice balls by then, 266 00:17:30,880 --> 00:17:33,520 Speaker 1: and another book published around the same time seems to 267 00:17:33,560 --> 00:17:36,840 Speaker 1: make mention of them to the context, seemingly that the 268 00:17:36,960 --> 00:17:40,760 Speaker 1: rich would feed this item to their servants and farm workers, 269 00:17:40,760 --> 00:17:43,360 Speaker 1: both as a convenience item for the workday, but also 270 00:17:43,400 --> 00:17:46,679 Speaker 1: as a gift and um. As with many episodes, this 271 00:17:46,720 --> 00:17:49,240 Speaker 1: is an ongoing confusion. They were called by so many 272 00:17:49,240 --> 00:17:53,480 Speaker 1: different names and it's sort of hard to trace, uh 273 00:17:53,520 --> 00:17:55,800 Speaker 1: and know exactly what they were. But it seems like 274 00:17:55,880 --> 00:18:00,720 Speaker 1: kind of this rice ball, perhaps with protein, has been 275 00:18:01,520 --> 00:18:04,560 Speaker 1: historically these things were mentioning. Was there, like the it was? 276 00:18:04,840 --> 00:18:08,359 Speaker 1: It was there? Yeah, yeah, not not by the same name, 277 00:18:08,520 --> 00:18:11,280 Speaker 1: but right right. The culture of making and eating these 278 00:18:11,280 --> 00:18:15,840 Speaker 1: things goes way back. Indeed, a twelfth century woodcarving seems 279 00:18:15,840 --> 00:18:21,000 Speaker 1: to feature something resembling on a geary. And yeah. Also, 280 00:18:21,200 --> 00:18:23,000 Speaker 1: as with all of our topics, there are a couple 281 00:18:23,000 --> 00:18:26,960 Speaker 1: of theories and explanations surrounding on a geary. One popular 282 00:18:27,680 --> 00:18:30,880 Speaker 1: reasoning or story behind it believes that they originated as 283 00:18:30,880 --> 00:18:34,680 Speaker 1: a convenient way to feed traveling soldiers, sometimes between seven 284 00:18:36,119 --> 00:18:42,800 Speaker 1: and one thousand, acting as a sort of preservative. Others 285 00:18:42,840 --> 00:18:46,119 Speaker 1: suggest that nobles would sometimes give peasants who lingered just 286 00:18:46,240 --> 00:18:50,199 Speaker 1: outside of their gates rice balls. During a rebellion that 287 00:18:50,240 --> 00:18:53,800 Speaker 1: happened in twelve hundred c E. Up to two hundred thousand, 288 00:18:53,880 --> 00:18:57,440 Speaker 1: on a geary were distributed for soldiers. UM and rice 289 00:18:57,480 --> 00:19:01,520 Speaker 1: balls have continually provided sustenance for Japanese soldiers during conflicts. 290 00:19:01,560 --> 00:19:06,320 Speaker 1: That's been a thread throughout The name on a guery 291 00:19:06,720 --> 00:19:10,880 Speaker 1: came out of fifteen century Japanese banquets, not to describe 292 00:19:10,920 --> 00:19:14,480 Speaker 1: something eaten by those attending, but instead of food that 293 00:19:14,640 --> 00:19:17,320 Speaker 1: used up leftovers while feeding the servants after the banquet 294 00:19:17,359 --> 00:19:21,080 Speaker 1: was over. So these early on a geary usually contained 295 00:19:21,080 --> 00:19:23,720 Speaker 1: a bit of protein like seafood or small scraps of meat, 296 00:19:24,040 --> 00:19:27,200 Speaker 1: combined with whatever rice and or other grains that was 297 00:19:27,320 --> 00:19:31,400 Speaker 1: left over from this banquet. Um. They were designed specifically 298 00:19:31,600 --> 00:19:34,840 Speaker 1: so that they could be eaten by hand, no chopsticks required, 299 00:19:35,320 --> 00:19:38,200 Speaker 1: and they may have also been wrapped in bamboo leaves 300 00:19:38,240 --> 00:19:43,160 Speaker 1: and heated on A geary were popular for workers during 301 00:19:43,240 --> 00:19:46,960 Speaker 1: huge construction projects during the eighteen hundreds uh and they 302 00:19:46,960 --> 00:19:50,520 Speaker 1: were not infrequently depicted an art which I love, you know, 303 00:19:50,600 --> 00:19:55,480 Speaker 1: we love some good food art around here. This is 304 00:19:55,520 --> 00:19:57,440 Speaker 1: also around the time people started wrapping there on a 305 00:19:57,480 --> 00:20:01,359 Speaker 1: geary and Nori as opposed you the band boat that 306 00:20:01,720 --> 00:20:05,000 Speaker 1: as opposed to the band believes though historians from what 307 00:20:05,040 --> 00:20:07,960 Speaker 1: I read, are precisely sure why. And yes, I cannot 308 00:20:07,960 --> 00:20:12,920 Speaker 1: wait to do a norise I'm so excited to look 309 00:20:12,960 --> 00:20:15,719 Speaker 1: into it because my package contains kind of a sinister warning. 310 00:20:15,840 --> 00:20:23,520 Speaker 1: So I'm like, cannot wait to learn more about that. Okay, right, 311 00:20:25,000 --> 00:20:27,640 Speaker 1: Sometimes these rice balls were coated in something like mis 312 00:20:27,920 --> 00:20:31,360 Speaker 1: and baked, and sometimes hot tea was poured over them. 313 00:20:31,359 --> 00:20:33,399 Speaker 1: From what I read, which I'm also really interested in. 314 00:20:34,680 --> 00:20:37,399 Speaker 1: At this point to rice was fairly accessible to the 315 00:20:37,440 --> 00:20:40,919 Speaker 1: average person, which was not always the case in Japan. 316 00:20:41,000 --> 00:20:43,840 Speaker 1: Has not always been the case. Um And further, this 317 00:20:43,880 --> 00:20:46,920 Speaker 1: is around the time when rice ball started. And further, 318 00:20:47,000 --> 00:20:49,000 Speaker 1: this is around the time when rice ball started becoming 319 00:20:49,080 --> 00:20:53,600 Speaker 1: key in binto boxes. Yes, I also want to learn 320 00:20:53,600 --> 00:20:57,960 Speaker 1: more about that. Here's the snippet about on a Geary 321 00:20:58,000 --> 00:21:01,240 Speaker 1: published around that time. In this life, the palm is 322 00:21:01,280 --> 00:21:04,439 Speaker 1: dipped in salt water and held in the hand. Although 323 00:21:04,440 --> 00:21:06,720 Speaker 1: there is no fixed shape. In the three capitals and 324 00:21:06,840 --> 00:21:09,280 Speaker 1: Kyoto and Osaka, there are some that are made in 325 00:21:09,280 --> 00:21:11,840 Speaker 1: the shape of a bale with a little black sesame 326 00:21:11,920 --> 00:21:15,080 Speaker 1: seeds sprinkled on the surface. In Edo, most of them 327 00:21:15,160 --> 00:21:18,200 Speaker 1: are around are triangular, about one inch and five minutes 328 00:21:18,240 --> 00:21:21,560 Speaker 1: in diameter and five or six minutes thick. Sesame seeds 329 00:21:21,600 --> 00:21:23,720 Speaker 1: are rarely used. Many of them are held in a 330 00:21:23,760 --> 00:21:28,320 Speaker 1: bowl and roasted afterwards. There's a lot of legends about 331 00:21:28,320 --> 00:21:35,040 Speaker 1: the shape, uh, which I love also, Uh, I don't know. 332 00:21:35,400 --> 00:21:37,120 Speaker 1: It makes me happy when I learned about these kind 333 00:21:37,119 --> 00:21:40,840 Speaker 1: of regional differences and why people do make it the 334 00:21:40,880 --> 00:21:44,160 Speaker 1: way they make it where they do. Um, but the 335 00:21:44,320 --> 00:21:48,080 Speaker 1: shape has definitely been part of it, which yeah, I 336 00:21:48,240 --> 00:21:52,080 Speaker 1: very much enjoy. Yeah. On a geary we're part of 337 00:21:52,119 --> 00:21:55,080 Speaker 1: some of the first school lunches for Japanese impoverished children 338 00:21:55,080 --> 00:21:58,040 Speaker 1: in the late nineteenth century. But though they have this 339 00:21:58,160 --> 00:22:01,240 Speaker 1: history of being in an item of human the something 340 00:22:01,280 --> 00:22:04,160 Speaker 1: for the less well off, by this time pretty much 341 00:22:04,200 --> 00:22:08,160 Speaker 1: everyone ate them for all sources of occasions from everyday lunches. 342 00:22:08,480 --> 00:22:15,240 Speaker 1: Two celebrations in the first seven eleven opened in Japan 343 00:22:15,680 --> 00:22:18,359 Speaker 1: and they offered on a geary uh. And this was 344 00:22:18,440 --> 00:22:20,560 Speaker 1: kind of a changeup of the idea that you had 345 00:22:20,600 --> 00:22:22,719 Speaker 1: to make them at home, Like now you could just 346 00:22:23,520 --> 00:22:26,720 Speaker 1: buy them at a convenience store super easily. And there 347 00:22:26,920 --> 00:22:30,080 Speaker 1: was a fascinating article I read about seven eleven and 348 00:22:30,440 --> 00:22:33,040 Speaker 1: technology around on a geary to like make this happen, 349 00:22:33,440 --> 00:22:35,960 Speaker 1: which is really cool. Seven eleven might be a fun episode. 350 00:22:35,960 --> 00:22:40,520 Speaker 1: Two oh No, I'm giving us so much, no, but 351 00:22:40,600 --> 00:22:46,280 Speaker 1: absolutely m h and this is cool, okay. So a 352 00:22:46,359 --> 00:22:51,200 Speaker 1: blackened cone shaped item was uncovered at an archaeological site 353 00:22:51,200 --> 00:22:54,560 Speaker 1: in Japan seven and this item is believed to be 354 00:22:54,600 --> 00:22:59,639 Speaker 1: the oldest known rice ball, believed to date back to 355 00:22:59,840 --> 00:23:04,960 Speaker 1: the first century CE. Similar items called zoons shaped carbonized 356 00:23:05,119 --> 00:23:08,960 Speaker 1: rice balls have been found around the area, some containing 357 00:23:09,000 --> 00:23:12,600 Speaker 1: coins inside of them, and experts looking into it think 358 00:23:12,600 --> 00:23:16,159 Speaker 1: that they have these like finger shaped dants, suggesting that 359 00:23:16,160 --> 00:23:19,840 Speaker 1: people ate them just like we eat them today with 360 00:23:19,880 --> 00:23:24,760 Speaker 1: their Well, yeah, it's a it's a pretty flawless design, 361 00:23:24,920 --> 00:23:28,040 Speaker 1: I mean, true truth. But that like going back to 362 00:23:28,040 --> 00:23:30,359 Speaker 1: what I said earlier when I made mention of like 363 00:23:30,960 --> 00:23:33,440 Speaker 1: sixth century CE s sort of when a lot of 364 00:23:33,440 --> 00:23:37,080 Speaker 1: people said on a Geary that's where it started. This 365 00:23:37,200 --> 00:23:42,159 Speaker 1: to me suggest it's even older than that. Yeah, but 366 00:23:42,280 --> 00:23:48,320 Speaker 1: now let's dark about don't. So we have mentioned this 367 00:23:48,359 --> 00:23:50,440 Speaker 1: in a couple of episodes, but we got to mention 368 00:23:50,480 --> 00:23:53,200 Speaker 1: it again because it cracks me up every time. So 369 00:23:53,400 --> 00:23:57,960 Speaker 1: in ish uh, an episode of the Pokemon series aired 370 00:23:58,000 --> 00:24:02,639 Speaker 1: in America, uh, and it called on a Geary jelly 371 00:24:02,680 --> 00:24:07,800 Speaker 1: donuts because they didn't think American audiences would know what 372 00:24:07,920 --> 00:24:09,760 Speaker 1: on a Geary or rice balls were so like this 373 00:24:09,920 --> 00:24:14,400 Speaker 1: character was like, oh, these are so good, these jelly donuts. 374 00:24:14,520 --> 00:24:16,800 Speaker 1: But it was on a Geary. It was clearly on 375 00:24:16,880 --> 00:24:20,720 Speaker 1: a Geary. Yes, yep. And it has become a popular meme, 376 00:24:22,119 --> 00:24:24,880 Speaker 1: very very popular. And you can find recipes for Bros 377 00:24:25,160 --> 00:24:29,960 Speaker 1: jelly donuts um sort of jokingly but also bros on 378 00:24:30,040 --> 00:24:36,000 Speaker 1: a Geary from this episode. Yes, Oh gosh, I love it. 379 00:24:36,000 --> 00:24:37,920 Speaker 1: I was reading some of the memes yesterday when it 380 00:24:38,000 --> 00:24:42,480 Speaker 1: was a research It's funny, it is. It is a 381 00:24:42,480 --> 00:24:45,359 Speaker 1: as I said in our Pokemon episode, like it is 382 00:24:46,240 --> 00:24:50,080 Speaker 1: a very funny sequence in the American dub because it's 383 00:24:50,119 --> 00:24:56,560 Speaker 1: just like they are holding these absolutely savory rice balls 384 00:24:57,080 --> 00:25:00,600 Speaker 1: that have a failing in them that is not jelly, right, 385 00:25:00,640 --> 00:25:02,959 Speaker 1: they are not donuts and the filling is not jelly, 386 00:25:03,440 --> 00:25:06,919 Speaker 1: and everyone says the phrase jelly donuts like twenty times 387 00:25:07,040 --> 00:25:11,080 Speaker 1: and it's just increasingly surreal every single time it happens. 388 00:25:11,200 --> 00:25:17,280 Speaker 1: It's high quality. Yep. Recommend, recommend if you haven't seen it. 389 00:25:17,800 --> 00:25:22,960 Speaker 1: Mm hmmmm mmm. After the March two thousand eleven tsunami, 390 00:25:23,040 --> 00:25:26,040 Speaker 1: earthquake and nuclear disaster in Japan, on a Geary became 391 00:25:26,080 --> 00:25:30,320 Speaker 1: an instrumental source of comfort and food for survivors because again, 392 00:25:30,359 --> 00:25:34,920 Speaker 1: they're easy to transport, easy to hand out. Yeah. Um. 393 00:25:34,960 --> 00:25:42,280 Speaker 1: In Japanese developer cyber Step released it's MMO RPG by 394 00:25:42,320 --> 00:25:45,399 Speaker 1: the name of on a Geary, which later spawned an 395 00:25:45,400 --> 00:25:48,920 Speaker 1: anime series. I have no idea what it's about. No idea, 396 00:25:49,119 --> 00:25:51,600 Speaker 1: no idea. Listeners right in your our only hope we 397 00:25:51,600 --> 00:26:00,399 Speaker 1: can't search um then I think in. A non profit 398 00:26:00,440 --> 00:26:04,479 Speaker 1: group out of Japan called Table for two started up 399 00:26:04,560 --> 00:26:09,760 Speaker 1: this Yearly on a Geary action campaign and it runs 400 00:26:09,800 --> 00:26:14,000 Speaker 1: in October ish of every year and raises awareness and 401 00:26:14,040 --> 00:26:17,480 Speaker 1: funds for the United Nations World Food Day. And this 402 00:26:17,640 --> 00:26:21,960 Speaker 1: campaign specifically encourages people to uh to make on a 403 00:26:22,000 --> 00:26:24,600 Speaker 1: Geary and post pictures of on a Geary. And they 404 00:26:24,720 --> 00:26:28,680 Speaker 1: chose this food as a symbol for this campaign because 405 00:26:28,680 --> 00:26:33,159 Speaker 1: it's like homey and comforting and sustaining. They partner with 406 00:26:33,440 --> 00:26:37,960 Speaker 1: sponsors to provide school lunches for every picture that gets posted. Um. 407 00:26:38,000 --> 00:26:42,440 Speaker 1: They sometimes call it the one million documas campaign m 408 00:26:42,520 --> 00:26:45,600 Speaker 1: et documas being like a phrase of like a phrase 409 00:26:45,640 --> 00:26:49,119 Speaker 1: of gratitude that you say before you dig into a meal. Um. 410 00:26:50,240 --> 00:26:55,200 Speaker 1: They received over two thousand pictures of on a geary 411 00:26:55,720 --> 00:27:00,399 Speaker 1: and don't donated over one million, six d thousand meals, 412 00:27:01,040 --> 00:27:05,800 Speaker 1: feeding eight thousand school kids for a whole year. Wow. Yeah, 413 00:27:05,920 --> 00:27:13,919 Speaker 1: it's oppressive. I love it. In seven eleven, switched to 414 00:27:14,200 --> 00:27:19,280 Speaker 1: a bioplastic cellophane wrapper for their own geary um, reducing 415 00:27:19,280 --> 00:27:24,960 Speaker 1: its plastic use by two hundred and sixty tons a year. Wow. Nice. 416 00:27:24,840 --> 00:27:30,639 Speaker 1: Yeah yeah yeah. Uh. In two I want to Nabby 417 00:27:30,800 --> 00:27:35,400 Speaker 1: and Samuel Chifaux arts. Now the French is stripping them. 418 00:27:35,400 --> 00:27:38,679 Speaker 1: I don't I don't know. Their restaurant is located in Paris, 419 00:27:38,680 --> 00:27:41,040 Speaker 1: but I don't believe he's actually French. But anyway, whatever. 420 00:27:41,080 --> 00:27:43,720 Speaker 1: They published their book called on a Guilty and I 421 00:27:43,720 --> 00:27:48,240 Speaker 1: think as thirty six on recipes. I believe that's correct. 422 00:27:48,280 --> 00:27:50,640 Speaker 1: I was looking into it. Yeah, yeah, it's a recipe book. 423 00:27:50,680 --> 00:27:57,720 Speaker 1: It seems it seems quite dear, really it does. I 424 00:27:58,080 --> 00:28:00,520 Speaker 1: just look into it for my grand experiment time about 425 00:28:00,600 --> 00:28:06,600 Speaker 1: your Yeah, yes, m m m m m m m. 426 00:28:08,119 --> 00:28:10,280 Speaker 1: And I also got a bunch of fewer cockades to try, 427 00:28:10,359 --> 00:28:15,280 Speaker 1: like a bunch of different ones. Oh yeah, yeah, yeah, right, 428 00:28:15,280 --> 00:28:17,320 Speaker 1: because I think a listener sent in a whole bunch 429 00:28:17,320 --> 00:28:24,000 Speaker 1: of different things and oh that's amazing. Gosh. Sorry, I 430 00:28:24,080 --> 00:28:25,960 Speaker 1: just like I just like stopped talking because I was 431 00:28:26,000 --> 00:28:29,880 Speaker 1: thinking about rice. That's about where I am too. That's 432 00:28:29,920 --> 00:28:34,479 Speaker 1: about where I am too. It's exciting and exciting all 433 00:28:34,520 --> 00:28:42,960 Speaker 1: at once. Absolutely absolutely well, oh the cravings. I think 434 00:28:43,040 --> 00:28:44,960 Speaker 1: that's what we have to say about on a Guinea 435 00:28:45,040 --> 00:28:49,720 Speaker 1: for now. It is um. We do have some listener 436 00:28:49,760 --> 00:28:52,240 Speaker 1: mail for you, but first we've got one more quick 437 00:28:52,240 --> 00:29:04,800 Speaker 1: break for a word from our sponsors. We're back, Thank you, sponsor, Yes, 438 00:29:04,880 --> 00:29:16,760 Speaker 1: thank you, And we're back with just yeah, yeah that 439 00:29:16,840 --> 00:29:21,480 Speaker 1: it is right. It is. Oh gosh, I'm so excited 440 00:29:21,480 --> 00:29:25,560 Speaker 1: to make it. I'm scared, but I'm excited. But okay, okay, okay, 441 00:29:26,960 --> 00:29:29,560 Speaker 1: Bart wrote, I always squee a little inside when a 442 00:29:29,560 --> 00:29:32,160 Speaker 1: new episode of Savor appears in my podcast app but 443 00:29:32,240 --> 00:29:35,160 Speaker 1: that goes double when you cover one of my passion foods. 444 00:29:35,880 --> 00:29:38,840 Speaker 1: I'm in it, and I joke that I'm a machine 445 00:29:39,040 --> 00:29:44,440 Speaker 1: for turning caffeine into code. I have strong opinions on 446 00:29:44,520 --> 00:29:48,280 Speaker 1: all forms of caffeine. European coke is just better, but 447 00:29:48,640 --> 00:29:51,640 Speaker 1: coffee is the king of my caffeine hill, and espresso 448 00:29:51,960 --> 00:29:55,280 Speaker 1: is the pinnacle of coffee. My test for any new 449 00:29:55,320 --> 00:29:58,760 Speaker 1: coffee place is a black espresso. If that's good, they 450 00:29:58,800 --> 00:30:02,320 Speaker 1: have good coffee. If not, move on anyway. I'm a 451 00:30:02,320 --> 00:30:04,040 Speaker 1: picky guy when it comes to my coffee, and the 452 00:30:04,080 --> 00:30:06,720 Speaker 1: perfect cup for me is equal parts of espresso and water. 453 00:30:06,960 --> 00:30:09,840 Speaker 1: Black appear espresso is a little too strong for my taste. 454 00:30:09,840 --> 00:30:13,400 Speaker 1: An Americano much too weak. I struggled for ages to 455 00:30:13,400 --> 00:30:16,200 Speaker 1: find an a for this perfect drink. Much googling later, 456 00:30:16,440 --> 00:30:21,120 Speaker 1: I found it Cafe Zoro. How cool is that? Sadly, 457 00:30:21,160 --> 00:30:24,000 Speaker 1: almost no barista has ever heard of it, though, so 458 00:30:24,040 --> 00:30:26,800 Speaker 1: it doesn't actually solve my problem of easily ordering my 459 00:30:26,840 --> 00:30:30,400 Speaker 1: perfect coffee. For now, I've settled on an extremely short 460 00:30:30,440 --> 00:30:35,760 Speaker 1: Americano like halfway up a flat white cup. Yeah, I 461 00:30:35,760 --> 00:30:39,960 Speaker 1: mean that does sound good to me. Um, you know 462 00:30:40,040 --> 00:30:43,800 Speaker 1: we love these strong preferences. Oh yeah, yeah, I've never 463 00:30:43,880 --> 00:30:45,640 Speaker 1: I've never tried. I've never tried to drink like that. 464 00:30:45,680 --> 00:30:48,320 Speaker 1: I also, I dislike Americanos. I feel like they get 465 00:30:48,320 --> 00:30:51,040 Speaker 1: really bitter when you add that much water to them 466 00:30:51,120 --> 00:30:52,600 Speaker 1: for some reason or like I don't I don't know, 467 00:30:52,680 --> 00:30:55,400 Speaker 1: like I or bitter in a bad way, which I 468 00:30:55,600 --> 00:31:00,640 Speaker 1: never say. So. Yeah, yeah, but but maybe I should 469 00:31:00,760 --> 00:31:03,240 Speaker 1: maybe I should try this sounds I mean, it sounds 470 00:31:03,240 --> 00:31:07,200 Speaker 1: good to me. Cafe Zoro is a great name, so yeah, 471 00:31:07,200 --> 00:31:10,840 Speaker 1: I'm in on that. But also more memories of Hawaii. 472 00:31:10,880 --> 00:31:15,000 Speaker 1: I remember when we talked to Doctor Coffee Simon. He 473 00:31:15,080 --> 00:31:17,560 Speaker 1: was like, I think he did the same thing, Like, 474 00:31:17,600 --> 00:31:21,880 Speaker 1: we got to try the espresso. Yeah, if that's good, 475 00:31:21,920 --> 00:31:24,400 Speaker 1: we could hang Yeah, and we all got the espresso. 476 00:31:24,520 --> 00:31:26,960 Speaker 1: I think one person didn't get it. Anybody else were like, 477 00:31:27,040 --> 00:31:33,240 Speaker 1: we'll do what you say, sir, you lead. It was good, 478 00:31:33,280 --> 00:31:40,120 Speaker 1: it was delicious, it was good. Yeah, you know, I 479 00:31:40,120 --> 00:31:44,720 Speaker 1: I agree. Espresso just like black espresso is my panicle 480 00:31:44,960 --> 00:31:50,960 Speaker 1: of coffee as well. Yeah. Yeah, uh, Caitlin wrote, I 481 00:31:51,200 --> 00:31:54,360 Speaker 1: never responded to you a year plus ago after you 482 00:31:54,400 --> 00:31:58,680 Speaker 1: actually did the old Meal episode. Oh my goodness. I 483 00:31:58,760 --> 00:32:01,240 Speaker 1: was so happy and showed in all the good feelings. 484 00:32:01,400 --> 00:32:04,800 Speaker 1: Thank you so much. You'll never believe the timing of 485 00:32:04,800 --> 00:32:07,640 Speaker 1: the Oatmeal episode. The weekend after that episode dropped, I 486 00:32:07,680 --> 00:32:10,400 Speaker 1: was actually helping my younger sister, who is a total badass, 487 00:32:10,640 --> 00:32:16,120 Speaker 1: move from South Carolina to wait for it her she Pennsylvania. 488 00:32:16,400 --> 00:32:17,960 Speaker 1: I got to spend the weekend with one of my 489 00:32:18,000 --> 00:32:20,800 Speaker 1: favorite people listening to one of my favorite podcasts. It 490 00:32:20,960 --> 00:32:24,520 Speaker 1: was great. My sister is a food science slash safety 491 00:32:24,560 --> 00:32:27,360 Speaker 1: wizard and as part of the Mammi system that keeps 492 00:32:27,360 --> 00:32:29,959 Speaker 1: our food safe to eat. I'm in awe of how 493 00:32:30,000 --> 00:32:32,280 Speaker 1: amazing she is every day and I'm so proud of her. 494 00:32:32,520 --> 00:32:35,800 Speaker 1: So I wanted to take this opportunity to brag in 495 00:32:35,800 --> 00:32:38,040 Speaker 1: a complete non sequitur. I wanted to share that my 496 00:32:38,120 --> 00:32:40,560 Speaker 1: husband and I also live in Atlanta, and I get 497 00:32:40,560 --> 00:32:43,320 Speaker 1: super excited whenever we get a hometown shout out. We're 498 00:32:43,360 --> 00:32:46,760 Speaker 1: in the Dicator area. Oh hi, um so homegrown farm 499 00:32:46,800 --> 00:32:49,800 Speaker 1: burger and Raging Burrito. I'll have our hearts keep the 500 00:32:49,840 --> 00:32:52,440 Speaker 1: local suggestions coming. I can't wait to try the seesh 501 00:32:52,520 --> 00:32:55,800 Speaker 1: one place you recommended several episodes ago, which brings me 502 00:32:55,880 --> 00:32:59,000 Speaker 1: to another amazing lady. I want to brag on my 503 00:32:59,160 --> 00:33:02,200 Speaker 1: sister in law and only goal. I think that would 504 00:33:02,240 --> 00:33:04,480 Speaker 1: be how you'd say it. Let me know um Founded 505 00:33:04,520 --> 00:33:07,920 Speaker 1: and operates the local meal kit delivery service Garnish and 506 00:33:08,000 --> 00:33:10,719 Speaker 1: Gather right here in Atlanta. If you've ever got an 507 00:33:10,720 --> 00:33:13,240 Speaker 1: itch to do a meal kit delivery service episode. Emily 508 00:33:13,240 --> 00:33:16,040 Speaker 1: would be an amazing candidate for an interview. She works 509 00:33:16,040 --> 00:33:18,280 Speaker 1: closely with local farmers and is well plugged into the 510 00:33:18,320 --> 00:33:21,200 Speaker 1: Atlanta food scene. She does it all while looking flawless 511 00:33:21,280 --> 00:33:26,360 Speaker 1: and raising three children. Seriously, she's a superwoman. I'll end 512 00:33:26,440 --> 00:33:29,719 Speaker 1: with a bit of life news. My cornbread less husband 513 00:33:29,720 --> 00:33:33,360 Speaker 1: and I are expecting our first child. We decided we 514 00:33:33,400 --> 00:33:36,560 Speaker 1: had had enough relaxing Saturday mornings during the pandemic, so 515 00:33:36,600 --> 00:33:40,200 Speaker 1: we thought we'd ruin that forever. It has been so 516 00:33:40,200 --> 00:33:43,840 Speaker 1: so interesting exploring what I, as a pregnant foodie, cannot 517 00:33:43,840 --> 00:33:46,720 Speaker 1: eat and why. In talking with my mother and mother 518 00:33:46,760 --> 00:33:49,640 Speaker 1: in law, they've commented how there's just so much more 519 00:33:49,680 --> 00:33:51,959 Speaker 1: to think about now than there used to be. They 520 00:33:52,000 --> 00:33:53,840 Speaker 1: didn't even have to think about sushi in the eighties. 521 00:33:54,000 --> 00:33:56,880 Speaker 1: What was kombucha? Soft cheese is or is not? Okay? 522 00:33:57,160 --> 00:34:00,240 Speaker 1: No coffee or two milligrams one glass of wine to 523 00:34:00,320 --> 00:34:03,000 Speaker 1: day or don't even sniff it. Go back even further 524 00:34:03,080 --> 00:34:06,120 Speaker 1: and you get even weirder suggestions like that wine is 525 00:34:06,160 --> 00:34:09,080 Speaker 1: good for the baby, raw meat is good for something. 526 00:34:09,760 --> 00:34:12,480 Speaker 1: An episode on the history of what is suggested to 527 00:34:12,520 --> 00:34:15,719 Speaker 1: eat during pregnancy by the prevalent medical knowledge of the 528 00:34:15,800 --> 00:34:20,160 Speaker 1: day would be fascinating and probably mildly horrifying. I know 529 00:34:20,239 --> 00:34:22,680 Speaker 1: it's slightly out of your wheelhouse upper the saver motto, 530 00:34:22,719 --> 00:34:25,640 Speaker 1: always check with your medical professional, But heck would it 531 00:34:25,680 --> 00:34:29,080 Speaker 1: be interesting. Just be warned when you dip your toe 532 00:34:29,120 --> 00:34:32,520 Speaker 1: into anything pregnancy related that you're waiting into a pool 533 00:34:32,800 --> 00:34:36,960 Speaker 1: of judgment. Everyone has an opinion, so caveat the heck 534 00:34:37,000 --> 00:34:40,200 Speaker 1: out of it. Gird your inbox, and hide your women 535 00:34:40,200 --> 00:34:46,560 Speaker 1: and children. Literally. I that is a winning argument, Caitlin, 536 00:34:47,080 --> 00:34:50,759 Speaker 1: be terrified, but do it. No, No, that's good your inbox. 537 00:34:50,880 --> 00:34:57,960 Speaker 1: It's true. You are very correct that it would be fascinating. Yeah, 538 00:34:58,160 --> 00:35:01,160 Speaker 1: because even me, someone who has never been pregnant, but 539 00:35:01,200 --> 00:35:03,239 Speaker 1: I've had pregnant friends. I've just heard them be like 540 00:35:03,239 --> 00:35:05,680 Speaker 1: I've heard I can't use the microwave, but like all 541 00:35:05,719 --> 00:35:14,840 Speaker 1: these things like oh my goodness, yeah yeah. Also congratulations, yes, yes, congratulations. 542 00:35:14,840 --> 00:35:21,759 Speaker 1: Though I'm sorry that you're waiting through this pool of 543 00:35:21,840 --> 00:35:28,799 Speaker 1: judgment right now. Oh, but that's very exciting. Oh, and 544 00:35:28,880 --> 00:35:32,520 Speaker 1: thank you so much for telling us about your Your 545 00:35:32,560 --> 00:35:36,239 Speaker 1: sister's job sounds completely amazing, and thank you to her 546 00:35:36,320 --> 00:35:40,040 Speaker 1: for her work, and thanks for shouting out your friend. 547 00:35:40,160 --> 00:35:42,920 Speaker 1: I haven't tried garnishing gather, but I've got friends who 548 00:35:42,920 --> 00:35:45,000 Speaker 1: have tried it and have really enjoyed it. So I 549 00:35:45,160 --> 00:35:48,719 Speaker 1: tried it after um we did our beats episode. I 550 00:35:48,719 --> 00:35:51,040 Speaker 1: think because I really wanted to try fresh beats and 551 00:35:51,080 --> 00:35:54,480 Speaker 1: I couldn't find them in store. So I was like 552 00:35:54,600 --> 00:35:59,000 Speaker 1: desperately searching and it was difficul I got a bunch 553 00:35:59,040 --> 00:36:03,120 Speaker 1: of stuff. Oh but yeah, that was pretty great. And yeah, 554 00:36:03,200 --> 00:36:08,759 Speaker 1: it's always we love shouting out local Atlanta things. Meal 555 00:36:08,840 --> 00:36:11,320 Speaker 1: Kit has been on our list for a long time, 556 00:36:12,920 --> 00:36:15,720 Speaker 1: which if if you didn't pick up on it listeners, 557 00:36:15,760 --> 00:36:18,520 Speaker 1: the oatmel comment at the top is because Caitlin requested 558 00:36:18,520 --> 00:36:23,040 Speaker 1: oatmeal a year before we actually got So again, we 559 00:36:23,080 --> 00:36:26,279 Speaker 1: do have this. We will do it, but it might 560 00:36:26,280 --> 00:36:33,920 Speaker 1: be a year or more or more, you know. Yeah, 561 00:36:33,960 --> 00:36:35,600 Speaker 1: I mean there's things like this, like you said, the 562 00:36:36,840 --> 00:36:40,120 Speaker 1: uh like pregnancy foods that that's gonna be a big one. 563 00:36:40,200 --> 00:36:45,000 Speaker 1: Some of them are just intimidating, but I am fascinated 564 00:36:45,040 --> 00:36:48,840 Speaker 1: and very curious. Yeah, yeah, and and doing it like 565 00:36:48,840 --> 00:36:51,680 Speaker 1: like I I try to, like again, like I like, 566 00:36:51,719 --> 00:36:55,360 Speaker 1: I really try to stray away from giving out medical 567 00:36:55,600 --> 00:36:58,560 Speaker 1: advice on the show because that's I'm not We're not 568 00:36:59,239 --> 00:37:02,799 Speaker 1: we are not medical professionals, um, and so it can 569 00:37:02,840 --> 00:37:04,799 Speaker 1: be so tricky getting into you know, like we've got 570 00:37:04,800 --> 00:37:07,759 Speaker 1: a few episodes like that um in in in our 571 00:37:08,680 --> 00:37:13,280 Speaker 1: idea sphere, like a sports nutrition um specifically running nutrition. 572 00:37:13,440 --> 00:37:17,120 Speaker 1: Runners have a lot of very specific ideas about what 573 00:37:17,160 --> 00:37:18,360 Speaker 1: to do and what not to do, and most of 574 00:37:18,400 --> 00:37:22,680 Speaker 1: it seems to be contradictory. Um and and write things 575 00:37:22,719 --> 00:37:25,279 Speaker 1: like that. Um. But right, but going at it from 576 00:37:25,280 --> 00:37:29,480 Speaker 1: a historical angle is always super fascinating because right, just 577 00:37:29,520 --> 00:37:33,080 Speaker 1: like going back in time and talking about what the 578 00:37:33,280 --> 00:37:40,279 Speaker 1: medical establishment didn't didn't know about human biology, especially where 579 00:37:40,280 --> 00:37:44,400 Speaker 1: it relates to women. Oh yes, super fascinating. And also 580 00:37:44,600 --> 00:37:48,080 Speaker 1: it always makes me think of like the hundred years 581 00:37:48,120 --> 00:37:53,759 Speaker 1: from now podcasters version of us then and Lauren, They're 582 00:37:53,760 --> 00:37:59,480 Speaker 1: gonna be like, what did they think? Right? That's not correct? 583 00:38:01,960 --> 00:38:08,359 Speaker 1: Mm hmm yeah probably yeah, h wow what We will 584 00:38:08,360 --> 00:38:13,280 Speaker 1: add it to our list yes. In the meantime, thanks 585 00:38:13,320 --> 00:38:15,400 Speaker 1: so much to bet that those listeners for writing to us. 586 00:38:15,400 --> 00:38:16,560 Speaker 1: If you would like to write to us that you 587 00:38:16,640 --> 00:38:20,080 Speaker 1: can our emails hello at savorpod dot com. We're also 588 00:38:20,120 --> 00:38:22,800 Speaker 1: on social media. You can find us on Twitter, Facebook, 589 00:38:22,840 --> 00:38:25,440 Speaker 1: and Instagram at saver pod. And we do hope to 590 00:38:25,480 --> 00:38:28,000 Speaker 1: hear from you. Saver is production of I Heart Radio. 591 00:38:28,160 --> 00:38:30,520 Speaker 1: For more podcasts my heart Radio, you can visit the 592 00:38:30,520 --> 00:38:33,560 Speaker 1: I Heart Radio Apple Apple Podcasts, or wherever you listen 593 00:38:33,600 --> 00:38:36,560 Speaker 1: to your favorite shows. Thanks as always for our superproducers 594 00:38:36,680 --> 00:38:39,320 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 595 00:38:39,400 --> 00:38:41,040 Speaker 1: and we hope that lots more good things are coming 596 00:38:41,080 --> 00:38:42,040 Speaker 1: your way