1 00:00:08,200 --> 00:00:10,399 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,440 --> 00:00:12,760 Speaker 1: I'm any reason I'm more in folk bum and today 3 00:00:12,800 --> 00:00:16,520 Speaker 1: we have an episode for you about green beans. M 4 00:00:16,760 --> 00:00:22,080 Speaker 1: hm any any particular reason why? Oh I don't know. 5 00:00:23,000 --> 00:00:26,960 Speaker 1: Why do any of us do anything anymore? Annie? Who 6 00:00:27,000 --> 00:00:31,080 Speaker 1: needs a reason to talk about? Great? Right? I think 7 00:00:31,120 --> 00:00:34,640 Speaker 1: I was. I was thinking about a vegetable and uh 8 00:00:34,880 --> 00:00:40,680 Speaker 1: and they're they're They're a nice seasonal summer vegetable. And 9 00:00:41,800 --> 00:00:44,479 Speaker 1: I really thought that we had done them already, and 10 00:00:44,520 --> 00:00:47,839 Speaker 1: we have not. So there you go, there you go. 11 00:00:49,159 --> 00:00:54,040 Speaker 1: I do I love I love green beans. Um. And 12 00:00:54,080 --> 00:00:57,200 Speaker 1: the research for this was fun because I grew up 13 00:00:57,200 --> 00:01:01,400 Speaker 1: eating kind of a really strong Southern style of green Yeah. Yeah, 14 00:01:01,520 --> 00:01:05,560 Speaker 1: same like cooks and it's got to ham hawking is 15 00:01:06,520 --> 00:01:09,400 Speaker 1: just like very very salty and mushi, which I actually 16 00:01:09,480 --> 00:01:13,920 Speaker 1: enjoy and yeah, but yeah, the very very good. However, 17 00:01:13,959 --> 00:01:18,600 Speaker 1: when I got to college, I remember very vividly a 18 00:01:18,680 --> 00:01:20,840 Speaker 1: friend of mine. She was actually like my mentor in 19 00:01:20,880 --> 00:01:24,240 Speaker 1: this program, but anyway, I'll say we were friends. She 20 00:01:24,680 --> 00:01:30,039 Speaker 1: cooked me green beans and they were so like crisp 21 00:01:30,800 --> 00:01:39,319 Speaker 1: and freshener, being like whoa wow, right, yeah, very vibrant. 22 00:01:39,319 --> 00:01:42,319 Speaker 1: I also I loved that too. Um. I do have 23 00:01:42,360 --> 00:01:45,680 Speaker 1: a lot of memories, as your listeners know, of stringing 24 00:01:45,720 --> 00:01:51,560 Speaker 1: them and preparing them and blanching them with my mom. 25 00:01:51,560 --> 00:01:58,440 Speaker 1: Not fun, the blanching, the bch I still remembered it. 26 00:01:58,440 --> 00:02:02,560 Speaker 1: It halts me every day. However, I were really good, 27 00:02:02,640 --> 00:02:05,840 Speaker 1: like you know, you're still the kind of like I 28 00:02:05,920 --> 00:02:07,560 Speaker 1: remember the pain you caused me. But then I would 29 00:02:07,560 --> 00:02:11,840 Speaker 1: bite into it and be like wow, okay it ghos um, 30 00:02:12,680 --> 00:02:15,520 Speaker 1: and then I remembered. I have a lot of good 31 00:02:15,520 --> 00:02:17,520 Speaker 1: memories of eating them in China. But when I was 32 00:02:17,560 --> 00:02:21,840 Speaker 1: doing this research, maybe I'm talking about long beans and 33 00:02:21,880 --> 00:02:28,080 Speaker 1: I had an existential being crisis. Oh no, um yeah, 34 00:02:28,240 --> 00:02:32,240 Speaker 1: long long beans are one of the names for um 35 00:02:32,360 --> 00:02:38,400 Speaker 1: for I mean, it's it's still look green being vegetal product. 36 00:02:38,600 --> 00:02:41,680 Speaker 1: It's just a different a different genus. It's a variety 37 00:02:41,760 --> 00:02:45,919 Speaker 1: of cow pea um, which are African in origin rather 38 00:02:46,000 --> 00:02:49,840 Speaker 1: than American in origin. Uh. It's it's also where we 39 00:02:49,840 --> 00:02:52,760 Speaker 1: get like black eyed peas from cow peas. Yeah. Um, 40 00:02:52,800 --> 00:02:55,799 Speaker 1: but but right, but quite similar in concept. You're you're 41 00:02:55,840 --> 00:03:00,960 Speaker 1: dealing with a green being, so yeah, yeah, oh yeah, 42 00:03:01,120 --> 00:03:08,280 Speaker 1: well I spiral, Lauren. Actually there was quite a few 43 00:03:08,320 --> 00:03:10,640 Speaker 1: points in this episode where I had to be like, Okay, 44 00:03:10,639 --> 00:03:15,000 Speaker 1: but which being are we talking about? Oh yeah, serious, 45 00:03:15,760 --> 00:03:18,959 Speaker 1: it is serious. It is something else I realized is 46 00:03:19,120 --> 00:03:22,079 Speaker 1: very serious. Um So in my family this is sort 47 00:03:22,080 --> 00:03:25,000 Speaker 1: of a newer development, but we make green beans every Thanksgiving, 48 00:03:26,000 --> 00:03:28,680 Speaker 1: which is kind of Yeah, it's a newer thing. I 49 00:03:28,720 --> 00:03:32,000 Speaker 1: was doing it because I just wanted something that was 50 00:03:32,120 --> 00:03:36,880 Speaker 1: light and not like just carbs and salt um. And 51 00:03:37,120 --> 00:03:40,160 Speaker 1: it's it's very simple the recipe I do. But through 52 00:03:40,200 --> 00:03:43,640 Speaker 1: those research I have learned this is an extremely controversial 53 00:03:43,680 --> 00:03:47,160 Speaker 1: thing and I can't wait to talk about it. Oh yeah, no. 54 00:03:47,280 --> 00:03:51,560 Speaker 1: The green bean cast role um in particular is uh 55 00:03:52,120 --> 00:03:54,320 Speaker 1: quite a quite a thing. I and something that I 56 00:03:54,400 --> 00:03:56,120 Speaker 1: think I've talked about on here before, like something that 57 00:03:56,160 --> 00:04:02,000 Speaker 1: I get like actual cratings for dramatically of season um, 58 00:04:02,000 --> 00:04:04,320 Speaker 1: out of the Thanksgiving season, out of the green bean 59 00:04:04,360 --> 00:04:07,160 Speaker 1: growing season. Just like I'm like, what I want right 60 00:04:07,200 --> 00:04:10,160 Speaker 1: now is cream of mushroom soup smothering a bunch of 61 00:04:10,160 --> 00:04:12,520 Speaker 1: green beans. And I couldn't really tell you why other 62 00:04:12,560 --> 00:04:15,640 Speaker 1: than the fact that it's delicious like that, It's one 63 00:04:15,640 --> 00:04:18,240 Speaker 1: of those nostalgia foods where I'm like, oh, man, like 64 00:04:18,320 --> 00:04:23,120 Speaker 1: everything must be okay, if I'm eating this, yeah, I've 65 00:04:23,160 --> 00:04:26,920 Speaker 1: definitely got It's a minor craving, but it's a craving 66 00:04:26,960 --> 00:04:29,360 Speaker 1: for it. After doing this research. It's been a minute 67 00:04:29,360 --> 00:04:32,440 Speaker 1: since I've had it. Oh yeah, yeah, m m m. 68 00:04:33,600 --> 00:04:36,680 Speaker 1: I believe I've said this before, but beans is one 69 00:04:36,680 --> 00:04:42,200 Speaker 1: of my most search terms. It pops up on my homepage, 70 00:04:43,279 --> 00:04:45,200 Speaker 1: so you know, like Google has those icons, and it's 71 00:04:45,279 --> 00:04:47,680 Speaker 1: like for me, it's like fan fiction, star Wars news. 72 00:04:49,720 --> 00:04:56,919 Speaker 1: All right, it's it sounds weirder than it is. Okay, 73 00:04:57,880 --> 00:05:01,320 Speaker 1: I'll take your word for that. I yeah, I've debated 74 00:05:01,360 --> 00:05:03,800 Speaker 1: like explaining it or leaving the mystery. I don't know. 75 00:05:04,080 --> 00:05:06,680 Speaker 1: I the mystery is kind of fun. Do you just 76 00:05:06,839 --> 00:05:09,160 Speaker 1: like cooking beans but you're not sure how to cook them? 77 00:05:09,200 --> 00:05:12,480 Speaker 1: Every time you cook them? Is that basically it? It's 78 00:05:12,520 --> 00:05:16,039 Speaker 1: a little weirder than that, but not too much weirder. 79 00:05:16,160 --> 00:05:24,240 Speaker 1: I'm all right, yeah, okay, I'll tell you. I'll tell you. Um. So, 80 00:05:25,040 --> 00:05:28,359 Speaker 1: when I'm doing like the listeners, when I send Lauren 81 00:05:28,480 --> 00:05:33,719 Speaker 1: title puns, I think there's usually like fifteen too, sometimes thirty. Yeah, 82 00:05:33,920 --> 00:05:38,120 Speaker 1: it's quite a few. Um. Most of them are very 83 00:05:38,160 --> 00:05:42,080 Speaker 1: specific at cultural references no one but me would get, 84 00:05:42,360 --> 00:05:44,279 Speaker 1: but I send them anyway because I find it important 85 00:05:44,279 --> 00:05:47,400 Speaker 1: and I hope that it gives you a laugh. Um. 86 00:05:47,440 --> 00:05:49,800 Speaker 1: But at the end, when I get to the end 87 00:05:49,839 --> 00:05:53,040 Speaker 1: of sort of my own thoughts, in my own pun 88 00:05:53,920 --> 00:05:59,360 Speaker 1: just like trying to find anything that corn ideas. Yeah, yeah, yeah, yeah. 89 00:05:59,600 --> 00:06:04,039 Speaker 1: I search this Idiom website to make sure I'm not 90 00:06:04,080 --> 00:06:08,920 Speaker 1: missing like an easy one. Good. Yeah, And I just 91 00:06:09,000 --> 00:06:14,039 Speaker 1: favorited the page and beans is the page. So I 92 00:06:14,120 --> 00:06:17,599 Speaker 1: just type in beans in the search brings me to 93 00:06:17,640 --> 00:06:22,359 Speaker 1: the Idiom page. So that's it. That is that is 94 00:06:22,600 --> 00:06:26,320 Speaker 1: very that is very specific. That is very specific to 95 00:06:27,760 --> 00:06:37,279 Speaker 1: our strange, wonderful jobs. It just cracks me up because 96 00:06:37,279 --> 00:06:40,159 Speaker 1: every time I like go to search something that's like beans. No, 97 00:06:40,320 --> 00:06:45,120 Speaker 1: not today, Google, Sorry, Google, I don't need the beans 98 00:06:45,160 --> 00:06:51,800 Speaker 1: today tomorrow definitely. Well, Well, now that that mystery is 99 00:06:51,920 --> 00:06:55,640 Speaker 1: solves a little peak behind the curtain. Okay, I guess 100 00:06:55,680 --> 00:06:59,000 Speaker 1: that brings us to your question. I suppose it brings 101 00:06:59,040 --> 00:07:07,359 Speaker 1: us somewhere. It does, Yes, it does. Green beans what 102 00:07:07,480 --> 00:07:12,840 Speaker 1: are they? Well, green beans are the fresh green fruit 103 00:07:13,360 --> 00:07:17,240 Speaker 1: of the common bean plant. Uh. Fruit fruit is the 104 00:07:17,240 --> 00:07:20,720 Speaker 1: botanical term. They're kind of like savory or vegetable, so 105 00:07:20,800 --> 00:07:24,560 Speaker 1: we eat them as a vegetable anyway. Um, if you 106 00:07:24,640 --> 00:07:28,800 Speaker 1: let green beans develop, their seeds might grow into what 107 00:07:28,880 --> 00:07:32,040 Speaker 1: we know as kidney beans or pinto beans, or black 108 00:07:32,080 --> 00:07:35,160 Speaker 1: beans or white beans, among a few others, depending on 109 00:07:35,200 --> 00:07:37,840 Speaker 1: the varietal that you're dealing with. But we are not 110 00:07:37,960 --> 00:07:41,760 Speaker 1: letting those seeds develop today. No, no, we are plucking 111 00:07:42,000 --> 00:07:45,440 Speaker 1: that seed pod when it is like lay under, ripe green, 112 00:07:45,880 --> 00:07:49,960 Speaker 1: probably in color um. The flesh of the pod still 113 00:07:49,960 --> 00:07:54,080 Speaker 1: tender and juicy. The seeds inside just barely. They're like 114 00:07:54,200 --> 00:07:57,320 Speaker 1: sort of soft, little little pips like the side the 115 00:07:57,360 --> 00:08:01,000 Speaker 1: size of sesame seeds at this stage of growth. The 116 00:08:01,080 --> 00:08:05,200 Speaker 1: seeds of the common bean ain't nothing, but the pods 117 00:08:05,240 --> 00:08:09,559 Speaker 1: that protect and nourish them are long, skinny and plump 118 00:08:09,640 --> 00:08:13,280 Speaker 1: with nutrients um good raw or just heated through and 119 00:08:13,360 --> 00:08:16,680 Speaker 1: still snappy or cooked down into that nice mushy softness. 120 00:08:17,200 --> 00:08:20,600 Speaker 1: They're like they're like if the wrapping paper is better 121 00:08:20,640 --> 00:08:22,880 Speaker 1: than the present, but you don't even care because the 122 00:08:22,960 --> 00:08:26,680 Speaker 1: wrapping paper is like so good. Um, But we're not. 123 00:08:26,720 --> 00:08:29,720 Speaker 1: We're not. We're not eating wrapping paper. Um. They're there. 124 00:08:30,360 --> 00:08:40,600 Speaker 1: The abundance and promise of summer yeah, yeah, yeah, great bean. 125 00:08:41,679 --> 00:08:44,520 Speaker 1: That's fun. No, right, Like, this was not one that 126 00:08:44,559 --> 00:08:48,400 Speaker 1: I expected to get like intense cravings during the reading for. 127 00:08:48,640 --> 00:08:51,080 Speaker 1: But every time I saw a photo of any of 128 00:08:51,120 --> 00:08:53,120 Speaker 1: those different kinds of green beans, I was like, Yes, 129 00:08:53,200 --> 00:09:01,920 Speaker 1: I want that right now. Yes. Botanical name Fasilis vulgaris, 130 00:09:02,120 --> 00:09:06,240 Speaker 1: which just means common bean um. They are a member 131 00:09:06,320 --> 00:09:09,280 Speaker 1: of the Lagume or fabossier family um. And this is 132 00:09:09,320 --> 00:09:14,000 Speaker 1: a pretty wide species with lots of different cultivars used 133 00:09:14,000 --> 00:09:16,920 Speaker 1: for different purposes. But if you're going to grow them 134 00:09:16,960 --> 00:09:20,120 Speaker 1: for green beans, you're usually looking at a plant that 135 00:09:20,200 --> 00:09:24,200 Speaker 1: you plant annually every year from seeds or seedlings. They're 136 00:09:24,240 --> 00:09:27,440 Speaker 1: a viny, climbing plant with a broad green leaves and 137 00:09:27,559 --> 00:09:30,880 Speaker 1: little tendrils that help them attached to stuff. Uh. They'll 138 00:09:30,880 --> 00:09:33,920 Speaker 1: flower in warm weather with pretty little white to gold 139 00:09:33,920 --> 00:09:38,360 Speaker 1: to red flowers and if pollinated, fruit with these pods 140 00:09:38,400 --> 00:09:43,079 Speaker 1: that are sort of like like long canoe shaped, maybe 141 00:09:43,320 --> 00:09:46,320 Speaker 1: maybe three to six inches in length, that's like seven 142 00:09:46,320 --> 00:09:49,160 Speaker 1: to fifteen centimeters and up to about half an inch 143 00:09:49,240 --> 00:09:52,920 Speaker 1: wide as about a centimeter or so. And now when 144 00:09:52,960 --> 00:09:57,080 Speaker 1: those pods are mature, uh, they dry out into sort 145 00:09:57,080 --> 00:10:00,520 Speaker 1: of husks, often white to yellow to purple in color 146 00:10:01,160 --> 00:10:04,840 Speaker 1: and with like big meaty seeds inside. But for for 147 00:10:04,920 --> 00:10:07,880 Speaker 1: green beans, right, you pick the pods when they're still 148 00:10:08,160 --> 00:10:12,960 Speaker 1: immature and green or usually green. Some varietals will start 149 00:10:12,960 --> 00:10:16,160 Speaker 1: to show those colors when they're still like green, like immature. 150 00:10:16,559 --> 00:10:22,080 Speaker 1: But yeah, yeah, uh, So in order to consume them, 151 00:10:22,600 --> 00:10:25,679 Speaker 1: you snap or cut off the tough stem um. One 152 00:10:25,679 --> 00:10:29,480 Speaker 1: of their nicknames is snap beans. Another nickname is string beans, 153 00:10:29,800 --> 00:10:32,679 Speaker 1: as older varietals in the past often had like a 154 00:10:32,679 --> 00:10:35,559 Speaker 1: tough string running down the seam of the bean that 155 00:10:35,600 --> 00:10:38,000 Speaker 1: you'd want to pull away along with the stem. But anyway, 156 00:10:38,760 --> 00:10:40,640 Speaker 1: you do not have to snap off the other end, 157 00:10:41,520 --> 00:10:45,040 Speaker 1: but a lot of people do. Yeah, I can't tell 158 00:10:45,080 --> 00:10:48,520 Speaker 1: you one way or another. You do you uh? And 159 00:10:48,559 --> 00:10:51,440 Speaker 1: then you might do just about anything with them, um, 160 00:10:51,520 --> 00:10:55,559 Speaker 1: chop them fresh into salads, pickle them, saute or stir 161 00:10:55,679 --> 00:10:59,800 Speaker 1: fry them alone as a side or incorporated into a dish. 162 00:11:00,160 --> 00:11:02,440 Speaker 1: You can slice them up into a creamy or a 163 00:11:02,480 --> 00:11:06,000 Speaker 1: spicy casserole. You can steam or roast them, boil them 164 00:11:06,040 --> 00:11:09,440 Speaker 1: down until they've lost their snap and springy to, preferably 165 00:11:09,480 --> 00:11:12,920 Speaker 1: with some kind of cured pork product um. Their taste 166 00:11:12,960 --> 00:11:16,720 Speaker 1: is mild and write vegetable, a little earthy and sweet 167 00:11:16,840 --> 00:11:20,160 Speaker 1: and green or kind of herbal. Uh. They're a good 168 00:11:20,160 --> 00:11:29,560 Speaker 1: platform for other like strong, straightforward flavors sesame, garlic, chilies, bacon. Um. 169 00:11:29,760 --> 00:11:35,160 Speaker 1: I know it sounds so good, right. And although you 170 00:11:35,280 --> 00:11:39,000 Speaker 1: can grow or buy them fresh, they're also often chopped 171 00:11:39,000 --> 00:11:42,840 Speaker 1: into bite sized pieces and then frozen or canned for distribution. 172 00:11:43,360 --> 00:11:46,160 Speaker 1: They can also be fried or dried and sold as 173 00:11:46,160 --> 00:11:49,920 Speaker 1: a snack or incorporated into any number of processed foods. 174 00:11:51,080 --> 00:11:53,840 Speaker 1: The leaves are technically edible I think, but like not 175 00:11:53,880 --> 00:11:56,120 Speaker 1: really interesting, so it's more often used as like animal 176 00:11:56,120 --> 00:12:01,880 Speaker 1: fodder than in human cuisine. Ah and uh. Speaking of farming, 177 00:12:02,160 --> 00:12:06,640 Speaker 1: as we discussed recently in our butterfly pea flower episode, 178 00:12:07,120 --> 00:12:10,760 Speaker 1: bean plants are really good to grow as a rotational 179 00:12:10,760 --> 00:12:14,520 Speaker 1: crop or in your garden because they fix nitrogen in 180 00:12:14,559 --> 00:12:18,760 Speaker 1: the soil with help from these symbiotic bacteria. The bacteria 181 00:12:19,040 --> 00:12:21,280 Speaker 1: set up shop in the plants fruits and get nutrients 182 00:12:21,320 --> 00:12:24,360 Speaker 1: from the plant, and as they grow and die, they 183 00:12:24,440 --> 00:12:27,400 Speaker 1: take up nitrogen from the environment. Um, which is difficult 184 00:12:27,440 --> 00:12:29,240 Speaker 1: for a lot of living things to do, even though 185 00:12:29,240 --> 00:12:31,720 Speaker 1: we generally need to do it in some way shape 186 00:12:31,760 --> 00:12:34,240 Speaker 1: or form um and then that nitrogen winds up in 187 00:12:34,280 --> 00:12:37,280 Speaker 1: the soil when they die for that plant or other 188 00:12:37,320 --> 00:12:42,080 Speaker 1: plants to take up. M m mm hmmm mm hm. 189 00:12:42,240 --> 00:12:48,560 Speaker 1: Well what about the nutrition. It depends on how you 190 00:12:48,679 --> 00:12:54,080 Speaker 1: cook them. Uh. But but by themselves, green beans are 191 00:12:54,080 --> 00:12:56,920 Speaker 1: pretty good for you. Lots of fiber, decent spread of 192 00:12:56,960 --> 00:12:59,839 Speaker 1: micro nutrients, we tiny bit of protein um, not a 193 00:13:00,000 --> 00:13:03,200 Speaker 1: lot of sugar, practically no fat. So they will help 194 00:13:03,240 --> 00:13:05,520 Speaker 1: fill you up. But to keep you going, I'd say 195 00:13:05,600 --> 00:13:11,400 Speaker 1: pair with some more protein and some fat. Yeah mm hmm. Well, 196 00:13:11,800 --> 00:13:14,439 Speaker 1: we do have a couple of numbers for you, we do, 197 00:13:14,720 --> 00:13:19,600 Speaker 1: um okay. So so this first set of numbers is 198 00:13:19,640 --> 00:13:26,880 Speaker 1: for both green beans and long beans, okay, because we 199 00:13:26,920 --> 00:13:29,920 Speaker 1: are not the only people who have difficulty teasing out 200 00:13:30,160 --> 00:13:35,080 Speaker 1: the differences here, um so okay. World production of these 201 00:13:35,120 --> 00:13:39,680 Speaker 1: two types of fresh served beans UM as of was 202 00:13:39,760 --> 00:13:44,640 Speaker 1: over twenty eight million metric tons One report that I 203 00:13:44,679 --> 00:13:48,120 Speaker 1: saw said that UM that is worth thirty one billion 204 00:13:48,160 --> 00:13:53,040 Speaker 1: dollars a year UM and that both production and value 205 00:13:53,400 --> 00:13:59,560 Speaker 1: of production are growing. China produces some seventy cent of 206 00:13:59,640 --> 00:14:08,160 Speaker 1: that right, but until they didn't really export much UM. 207 00:14:08,240 --> 00:14:11,800 Speaker 1: Morocco is another major producer because it's warm climate allows 208 00:14:11,840 --> 00:14:14,760 Speaker 1: for year round production, and they export a lot to Europe. 209 00:14:15,000 --> 00:14:20,120 Speaker 1: Spain in particular, France is both a major exporter and importer. However, 210 00:14:20,840 --> 00:14:25,120 Speaker 1: despite being a commonly produced vegetable, only a little over 211 00:14:25,480 --> 00:14:29,040 Speaker 1: half a million metric tons of that like twenty eight 212 00:14:29,080 --> 00:14:34,040 Speaker 1: million um, we're being traded around the world as so 213 00:14:34,120 --> 00:14:38,440 Speaker 1: most green beans are consumed domestically wherever they're grown. Oh 214 00:14:38,480 --> 00:14:43,560 Speaker 1: that's interesting. Yeah, from something I read about. Green beans 215 00:14:43,600 --> 00:14:46,000 Speaker 1: produced in the United States are eaten fresh, but the 216 00:14:46,040 --> 00:14:50,720 Speaker 1: rest are canned and or frozen. Yeah, or frozen. I 217 00:14:50,800 --> 00:14:53,920 Speaker 1: guess you could can and freeze. I'm likely if you 218 00:14:54,000 --> 00:14:58,680 Speaker 1: wanted to that would be odd, but sure. Part of 219 00:14:58,720 --> 00:15:01,440 Speaker 1: the reason for this is the um. If green beans 220 00:15:01,520 --> 00:15:03,880 Speaker 1: are to be eaten fresh, they pretty much have to 221 00:15:03,880 --> 00:15:07,080 Speaker 1: be harvested by hand. Uh. They don't all ripen all 222 00:15:07,120 --> 00:15:10,720 Speaker 1: at once, like, they'll keep flowering and producing throughout the 223 00:15:10,720 --> 00:15:14,400 Speaker 1: warm season, so like mechanical harvest is too damaging to 224 00:15:14,600 --> 00:15:19,360 Speaker 1: the plants to let that continue to happen. Also, Uh, 225 00:15:19,440 --> 00:15:23,120 Speaker 1: the dehydrated green bean market alone was worth some three 226 00:15:23,160 --> 00:15:30,400 Speaker 1: billion dollars a Yeah, so apparently it's being incorporated in 227 00:15:30,400 --> 00:15:35,440 Speaker 1: a lot of different things anyway, I don't know. Uh. Well, uh, 228 00:15:35,520 --> 00:15:38,040 Speaker 1: something else I read claimed that green beans are one 229 00:15:38,040 --> 00:15:40,680 Speaker 1: of the most grown vegetables in home gardens in the 230 00:15:40,760 --> 00:15:43,680 Speaker 1: United States and that it might be in the top 231 00:15:44,000 --> 00:15:50,120 Speaker 1: three most Yeah yeah uh. The Guinness record for the 232 00:15:50,280 --> 00:15:56,000 Speaker 1: longest green bean was recorded in in the United States. 233 00:15:56,160 --> 00:15:59,400 Speaker 1: It was for a green bean grown in North Carolina 234 00:16:00,040 --> 00:16:04,240 Speaker 1: to forty eight point seven five, which is a hundred 235 00:16:04,360 --> 00:16:07,880 Speaker 1: twenty one point nine centimeters. That is a four ft 236 00:16:07,920 --> 00:16:14,120 Speaker 1: long green bean. People. Whoa. My older brother he had 237 00:16:14,160 --> 00:16:16,680 Speaker 1: a grossbert when he was I don't know around the 238 00:16:16,680 --> 00:16:19,640 Speaker 1: time gross ferts happened. He was a real like thin 239 00:16:19,720 --> 00:16:22,600 Speaker 1: and tall, and my dad used to call him either 240 00:16:22,600 --> 00:16:28,040 Speaker 1: green bean or string bean string so he might have 241 00:16:28,040 --> 00:16:35,920 Speaker 1: been around this size. Yeah, right, child. Another Guinness record 242 00:16:36,000 --> 00:16:42,440 Speaker 1: for you in the processed vegetable producer Green Giant broke 243 00:16:42,480 --> 00:16:47,239 Speaker 1: its own record for the largest green bean casserole um. 244 00:16:47,280 --> 00:16:53,200 Speaker 1: The previous record from was a six hundred thirty seven 245 00:16:53,240 --> 00:16:58,800 Speaker 1: pound cast role that's two eight nine kilos. The new 246 00:16:58,920 --> 00:17:05,040 Speaker 1: record was for a one thousand and nine pound uh 247 00:17:05,359 --> 00:17:13,119 Speaker 1: casserole that's four hundred and fifty eight kilos um. Whoa uh. 248 00:17:13,200 --> 00:17:16,960 Speaker 1: It used an estimated a hundred and twenty five thousand 249 00:17:17,040 --> 00:17:21,560 Speaker 1: green beans um from one thousand and sixty nine cans 250 00:17:21,600 --> 00:17:25,479 Speaker 1: of the brand's cut green beans nice um, along with 251 00:17:25,560 --> 00:17:28,639 Speaker 1: four hundred and eighty five cans of mushroom soup, sixty 252 00:17:28,680 --> 00:17:32,200 Speaker 1: five quarts of milk, and nine pounds of French fried 253 00:17:32,320 --> 00:17:40,920 Speaker 1: on you. That's right, those things are light right heck 254 00:17:42,560 --> 00:17:48,000 Speaker 1: ah um. At any rate, it got a portioned out 255 00:17:48,080 --> 00:17:51,440 Speaker 1: and sent to seniors and senior centers around New York 256 00:17:51,480 --> 00:17:55,160 Speaker 1: City through City Meals on wheels UM with the idea 257 00:17:55,240 --> 00:17:58,760 Speaker 1: of feeding some three thousand people for the Thanksgiving holiday 258 00:17:58,880 --> 00:18:09,080 Speaker 1: that year. Wow. That is massive gas role. Wow. All right, well, 259 00:18:09,080 --> 00:18:11,000 Speaker 1: I'm going to apologize in advance, but I have to 260 00:18:11,000 --> 00:18:14,399 Speaker 1: include this terrible joke. Okay, I want you to Okay, 261 00:18:14,640 --> 00:18:16,600 Speaker 1: I have to include it in part because it was 262 00:18:16,880 --> 00:18:22,720 Speaker 1: part of an official government document about green bean This 263 00:18:22,840 --> 00:18:26,760 Speaker 1: was an official documentary. Okay, all right, all right, Lauren, 264 00:18:26,760 --> 00:18:29,320 Speaker 1: will you help me out? Of course? Sure? Sure, sure, 265 00:18:29,800 --> 00:18:37,560 Speaker 1: here we go. Knock knock, who's there being being? Who 266 00:18:38,680 --> 00:18:45,919 Speaker 1: being to any good movies lately? I don't know what 267 00:18:45,960 --> 00:18:50,720 Speaker 1: that voice was, but yeah, yeah, that's I love that. 268 00:18:50,800 --> 00:18:53,440 Speaker 1: I love that. This This is from like the genre 269 00:18:53,640 --> 00:18:57,600 Speaker 1: of knock knock joke that like you're just like it's 270 00:18:58,080 --> 00:19:00,159 Speaker 1: you know, when you're having a conversation with like a 271 00:19:00,200 --> 00:19:04,440 Speaker 1: four year old and and you're not positive that they 272 00:19:04,560 --> 00:19:09,359 Speaker 1: understand the concept of the joke yet, but they're willing 273 00:19:09,400 --> 00:19:15,000 Speaker 1: to do it forever. Yes, And you're like, well, that 274 00:19:15,200 --> 00:19:20,280 Speaker 1: was funny, but yeah, I think i've I've said before 275 00:19:20,440 --> 00:19:23,359 Speaker 1: I wrote a knock knock joke when I was eight. 276 00:19:24,200 --> 00:19:28,000 Speaker 1: I performed it with great pride at my family dinner table, 277 00:19:28,000 --> 00:19:31,560 Speaker 1: and it was who's there the garbage truck, garbage truck? 278 00:19:31,560 --> 00:19:38,560 Speaker 1: Who the garbage truck stinks? Yeah? Yeah, yeah, hilarious. I 279 00:19:38,600 --> 00:19:41,720 Speaker 1: mean it is funny, but in like a data is 280 00:19:42,040 --> 00:19:50,879 Speaker 1: kind of like my older brother tear tore me apart 281 00:19:50,920 --> 00:19:52,920 Speaker 1: for that joke, and my mom was like, let her 282 00:19:52,960 --> 00:20:00,320 Speaker 1: be her tell her jokes. Wow, at remember you haven't 283 00:20:00,320 --> 00:20:06,760 Speaker 1: thought about in a while going places? Yeah. Also quick 284 00:20:06,800 --> 00:20:09,480 Speaker 1: culture note, it was going to take up way too 285 00:20:09,560 --> 00:20:12,199 Speaker 1: much time to dig into this, but Jack and the 286 00:20:12,200 --> 00:20:15,600 Speaker 1: bean Stock is believed to be one of the oldest 287 00:20:15,680 --> 00:20:19,280 Speaker 1: fairy tales ever told, and it is in the public domain, 288 00:20:19,400 --> 00:20:25,760 Speaker 1: so perhaps food fairy tale. Oh man, that's a you 289 00:20:25,800 --> 00:20:28,240 Speaker 1: know some of these are tricksye, because like although although 290 00:20:28,280 --> 00:20:31,040 Speaker 1: like the tale itself is in the public domain, like 291 00:20:31,280 --> 00:20:36,520 Speaker 1: if you like, specific tellings of it are very much copyrighted. 292 00:20:37,200 --> 00:20:40,560 Speaker 1: So I don't know. So maybe, yeah, well we'll have 293 00:20:40,600 --> 00:20:44,439 Speaker 1: to have to work something out. I have faith in 294 00:20:44,520 --> 00:20:48,040 Speaker 1: us we can do those. Yes, we can make this 295 00:20:48,160 --> 00:20:56,679 Speaker 1: green bean vaguely related fairy tale. Yeah, I believe it. Well, 296 00:20:56,720 --> 00:20:59,480 Speaker 1: we do have quite a bit of green bean history 297 00:20:59,520 --> 00:21:02,119 Speaker 1: for you. We do, and we will get into that 298 00:21:02,200 --> 00:21:03,720 Speaker 1: as soon as we get back from a quick break. 299 00:21:03,720 --> 00:21:15,480 Speaker 1: For a word from our sponsors. We're back. Thank you sponsor, Yes, 300 00:21:15,560 --> 00:21:22,600 Speaker 1: thank you. And beans. Why are you so complicated? Why? 301 00:21:23,600 --> 00:21:27,359 Speaker 1: Just they knew podcasters were coming and they were like, hey, 302 00:21:29,240 --> 00:21:34,000 Speaker 1: I know what will be funny. Yeah, darn you bean, 303 00:21:35,080 --> 00:21:39,720 Speaker 1: so delicious, but so complicated. M Yes, I got a 304 00:21:39,800 --> 00:21:43,040 Speaker 1: little confused in the research with this one, because separating 305 00:21:43,040 --> 00:21:45,640 Speaker 1: out the type of bean that we were specifically talking 306 00:21:45,640 --> 00:21:55,160 Speaker 1: about versus those other beans, it was pretty tricky. Um, 307 00:21:55,200 --> 00:21:59,439 Speaker 1: but here we go. The wild ancestor of the modern 308 00:21:59,480 --> 00:22:02,600 Speaker 1: day green bean has been chased back to Mesoamerica in 309 00:22:02,600 --> 00:22:06,479 Speaker 1: South America, where it was domesticated, probably in separate events 310 00:22:06,680 --> 00:22:11,280 Speaker 1: around eight thousand BC. Seeds of cultivated green beans were 311 00:22:11,280 --> 00:22:14,040 Speaker 1: found in Peru going back to seven thousand six d 312 00:22:14,119 --> 00:22:16,679 Speaker 1: b c E, and seeds going back to seven thousand 313 00:22:16,760 --> 00:22:19,600 Speaker 1: b C have been found in Mexico, although I saw 314 00:22:19,640 --> 00:22:22,960 Speaker 1: some conflicting numbers, like really conflicting on her that perhaps 315 00:22:23,040 --> 00:22:25,600 Speaker 1: it was more recent like two thousand to six d 316 00:22:25,760 --> 00:22:29,760 Speaker 1: b C. Which is a huge difference. Still old, I 317 00:22:29,760 --> 00:22:34,399 Speaker 1: guess we can agree, old. Yeah, yeah. Uh. Indigenous peoples 318 00:22:34,440 --> 00:22:37,919 Speaker 1: from this region spread these beans across the continent and 319 00:22:38,000 --> 00:22:40,720 Speaker 1: much later up to North America, where Native Americans grew 320 00:22:40,800 --> 00:22:45,200 Speaker 1: them alongside corn. Yeah. Beans are part of the three 321 00:22:45,240 --> 00:22:48,480 Speaker 1: sisters crops that we talked about sometimes, Um, you'd plant 322 00:22:48,520 --> 00:22:53,399 Speaker 1: a corn and squash and beans together. The corn stalks 323 00:22:53,440 --> 00:22:56,320 Speaker 1: grow tall and sturdy, providing a surface for the beans 324 00:22:56,359 --> 00:23:00,600 Speaker 1: to climb. The squash provides groundcover, and the beans fixed 325 00:23:00,680 --> 00:23:04,080 Speaker 1: nitrogen in the soil U plus when you harvest, you're 326 00:23:04,119 --> 00:23:07,399 Speaker 1: getting a grain of vegetable and a protein. So just 327 00:23:07,520 --> 00:23:12,000 Speaker 1: really smart, really smart. Yeah, m hm. Green Beans were 328 00:23:12,040 --> 00:23:15,400 Speaker 1: introduced to Europe from the America's in the late fourteen hundreds. 329 00:23:16,040 --> 00:23:19,560 Speaker 1: In fifteen forty three, Leonard Fuchs published an herbal featuring 330 00:23:19,600 --> 00:23:21,639 Speaker 1: what is believed to be the earliest known depiction of 331 00:23:21,720 --> 00:23:26,760 Speaker 1: this new world being in Europe. Um By the seventeenth century, 332 00:23:26,960 --> 00:23:30,240 Speaker 1: green beans were being grown in Turkey, Italy, and Greece, 333 00:23:31,080 --> 00:23:34,840 Speaker 1: and then in the eighteen hundreds, growers really started experimenting 334 00:23:34,880 --> 00:23:39,440 Speaker 1: with breeding green beans, especially in regards to that stringiness. 335 00:23:39,680 --> 00:23:42,000 Speaker 1: And you were talking about Lauren, which my dad, by 336 00:23:42,000 --> 00:23:45,320 Speaker 1: the way, hated like it was one of the equivalent 337 00:23:45,320 --> 00:23:47,080 Speaker 1: of finding a hair in your food. That's how much 338 00:23:47,160 --> 00:23:51,720 Speaker 1: he hated that's green bean. Yeah, so we really had 339 00:23:51,760 --> 00:23:53,680 Speaker 1: to my mom and I would just be like, he sure, 340 00:23:53,720 --> 00:23:59,560 Speaker 1: there's no strings. And we have this guy, Calvin Keeney, 341 00:23:59,600 --> 00:24:03,399 Speaker 1: who is frequently credited with being the father of the 342 00:24:03,480 --> 00:24:08,200 Speaker 1: stringless green being due to his contributions in this area. 343 00:24:09,440 --> 00:24:12,400 Speaker 1: At the time, Americans of all classes ate a variety 344 00:24:12,400 --> 00:24:17,080 Speaker 1: of beans, some dried, some pickles, and more rarely fresh. 345 00:24:17,440 --> 00:24:20,359 Speaker 1: A few Southern cookbooks published around this time recommended cooking 346 00:24:20,400 --> 00:24:23,280 Speaker 1: green beans for hours until they were soft and tender. 347 00:24:23,320 --> 00:24:25,600 Speaker 1: And I think that's my big I think that's my 348 00:24:25,600 --> 00:24:27,520 Speaker 1: big craving of the episode, because I haven't had this 349 00:24:27,600 --> 00:24:33,919 Speaker 1: Southern style in a long time. Yeah. Same, Okay, Now 350 00:24:34,400 --> 00:24:38,600 Speaker 1: for a controversial order, of business as promised the green 351 00:24:38,640 --> 00:24:45,800 Speaker 1: bean castle role Um. Okay, so yeah, this is a 352 00:24:45,960 --> 00:24:49,520 Speaker 1: dish typically composed of canned green beans, canned cream of 353 00:24:49,600 --> 00:24:53,760 Speaker 1: mushroom soup, possibly topped with prepackaged fried onions, and sometimes 354 00:24:53,760 --> 00:24:56,000 Speaker 1: a few other things get in there, like like milk 355 00:24:56,119 --> 00:24:58,960 Speaker 1: or some kind of dairy. Um. We talked about it 356 00:24:59,000 --> 00:25:02,639 Speaker 1: a bit in our Can bowls Soup episode, but here's 357 00:25:02,640 --> 00:25:06,280 Speaker 1: a quick refresher. Story goes it was invented by one 358 00:25:06,440 --> 00:25:10,040 Speaker 1: Dorcas Riley, a woman who worked for the Campbell's Soup 359 00:25:10,119 --> 00:25:14,240 Speaker 1: company in She was looking for an easy recipe that 360 00:25:14,320 --> 00:25:18,159 Speaker 1: utilized campbell soup and other ingredients Americans were likely to 361 00:25:18,200 --> 00:25:22,919 Speaker 1: have on hand, like canned green beans. According to the company, 362 00:25:22,960 --> 00:25:29,159 Speaker 1: about of Campbell's soup sold in went to this soup. Okay, 363 00:25:29,560 --> 00:25:32,200 Speaker 1: I find that hard to believe, but I don't know. 364 00:25:32,840 --> 00:25:36,120 Speaker 1: People do love a good casule um. And in two 365 00:25:36,160 --> 00:25:40,480 Speaker 1: thousand two, Riley presented the recipe to the National Inventors 366 00:25:40,520 --> 00:25:46,560 Speaker 1: Hall of Fame, which I kind of enjoy. Yeah, yeah, yep. 367 00:25:47,000 --> 00:25:50,840 Speaker 1: While it was never exactly intended to be a Thanksgiving 368 00:25:51,040 --> 00:25:54,320 Speaker 1: or holiday dish due to the time, the timing of 369 00:25:54,400 --> 00:25:57,760 Speaker 1: the article when it came out it very much did 370 00:25:57,840 --> 00:26:03,600 Speaker 1: become one. Yes, and there are such strong opinions about 371 00:26:03,600 --> 00:26:10,080 Speaker 1: this dish and about serving green beans at all on Thanksgiving. Um, 372 00:26:10,119 --> 00:26:15,480 Speaker 1: and some articles, very strongly opinionated articles even made historical 373 00:26:15,640 --> 00:26:18,760 Speaker 1: arguments about it, like, you know, they haven't traditionally been 374 00:26:18,920 --> 00:26:22,760 Speaker 1: on Thanksgiving menus their summer weather crop here in America. 375 00:26:22,920 --> 00:26:28,439 Speaker 1: Why are you bringing out the green beans now? Right? Yeah? Um, 376 00:26:28,720 --> 00:26:33,320 Speaker 1: most likely a dependence or preference for canned goods helps 377 00:26:33,359 --> 00:26:36,080 Speaker 1: them show up the few times that they did on 378 00:26:36,200 --> 00:26:39,800 Speaker 1: menus from like the eighteen hundreds when these canned green 379 00:26:39,840 --> 00:26:44,399 Speaker 1: beans were becoming more accessible. So it's like not unheard of, 380 00:26:44,520 --> 00:26:50,440 Speaker 1: but it's definitely not traditionally one of the iss in 381 00:26:50,440 --> 00:26:52,680 Speaker 1: in what is now the United States. You're I mean, 382 00:26:52,760 --> 00:26:55,199 Speaker 1: unless you're dealing with like a hothouse situation, you're not 383 00:26:55,240 --> 00:27:00,440 Speaker 1: going to get a fresh green bean in November. Yes. Yes. 384 00:27:00,520 --> 00:27:02,639 Speaker 1: I didn't enjoy reading those articles though, because they were like, 385 00:27:02,680 --> 00:27:04,760 Speaker 1: if you need a lighter vegetable, and they would listen 386 00:27:04,760 --> 00:27:08,000 Speaker 1: like if you just have all these other options. Up. 387 00:27:08,119 --> 00:27:11,080 Speaker 1: I didn't know this was such a controversy and now 388 00:27:11,119 --> 00:27:15,399 Speaker 1: I do. Um, Well, we love a strong opinion, hey, 389 00:27:15,560 --> 00:27:17,760 Speaker 1: we do. I did enjoy reading about it, That is 390 00:27:18,440 --> 00:27:22,840 Speaker 1: the honest truth. And this is also something I found interesting. 391 00:27:23,200 --> 00:27:26,560 Speaker 1: The idea around the proper way to cook green beans 392 00:27:26,560 --> 00:27:30,800 Speaker 1: began to evolve in the nineteen seventies um empress, particularly 393 00:27:30,840 --> 00:27:33,960 Speaker 1: here in the United States, largely thanks to nouvelle cuisine 394 00:27:34,720 --> 00:27:39,760 Speaker 1: that placed major emphasis on fresh ingredients and cooking vegetables 395 00:27:39,800 --> 00:27:44,600 Speaker 1: like green beans as little as possible. You want that crisp. Yeah, 396 00:27:45,680 --> 00:27:48,679 Speaker 1: And through all of this it sort of became a 397 00:27:48,720 --> 00:27:50,639 Speaker 1: marker of Southern culture, like if you didn't cook it 398 00:27:50,680 --> 00:27:54,480 Speaker 1: that way, these like mushy green beans meant you were 399 00:27:54,640 --> 00:28:01,720 Speaker 1: like a backwards Southerner. Yeah, if you liked them, solve Yeah, 400 00:28:01,880 --> 00:28:07,960 Speaker 1: how how backwoods hell uneducated of you for cooking food 401 00:28:08,040 --> 00:28:11,439 Speaker 1: the way that you're family has for generations. That's a 402 00:28:11,560 --> 00:28:15,520 Speaker 1: terrible thing. Yeah, that's my sarcasm voice, by the way, 403 00:28:17,200 --> 00:28:20,440 Speaker 1: super checking, just super super putting that out there because 404 00:28:20,440 --> 00:28:22,639 Speaker 1: I know that my sarcasm voice is very close to 405 00:28:22,640 --> 00:28:28,760 Speaker 1: my regular voice. Always good to have that note. Yeah, 406 00:28:28,760 --> 00:28:32,399 Speaker 1: And there were some Southerners who fought back, including Lewis 407 00:28:32,480 --> 00:28:35,600 Speaker 1: Grizzard at the Atlanta Journal Constitution, who wrote in the 408 00:28:35,680 --> 00:28:39,880 Speaker 1: nineteen eighties about new fancy Atlanta restaurants. And I love 409 00:28:39,920 --> 00:28:42,800 Speaker 1: this quote. I had to include it. They serve their 410 00:28:42,840 --> 00:28:46,360 Speaker 1: green beans raw and then they cook their tomatoes. This 411 00:28:46,440 --> 00:28:55,200 Speaker 1: is an unholy aberration. I cannot abide. That's beautiful. That 412 00:28:55,320 --> 00:29:01,760 Speaker 1: is beautiful. Um. Yeah, And you know, and it's you know, 413 00:29:02,000 --> 00:29:04,719 Speaker 1: like like like why not both right? Like exactly, I 414 00:29:04,760 --> 00:29:07,880 Speaker 1: like both both versions. It's it's a separate dish. Like 415 00:29:07,920 --> 00:29:10,600 Speaker 1: when you cook something with a hamhock for two three 416 00:29:10,800 --> 00:29:13,720 Speaker 1: two to three hours, like that is clearly a different 417 00:29:13,760 --> 00:29:20,000 Speaker 1: dish than if you blanche something m hm uh, if 418 00:29:20,040 --> 00:29:22,160 Speaker 1: you like boil it and then give it an ice 419 00:29:22,240 --> 00:29:28,920 Speaker 1: bath for a total prep time of like three minutes, yes, yes, 420 00:29:29,200 --> 00:29:33,160 Speaker 1: and then yeah, like that's that's total two separate things. Yeah, 421 00:29:33,200 --> 00:29:38,840 Speaker 1: And I think, like I when people tell me they 422 00:29:38,880 --> 00:29:41,560 Speaker 1: don't like kind of the mushy preparation, I think I 423 00:29:41,560 --> 00:29:44,960 Speaker 1: know they're talking about, and I think it's actually I 424 00:29:44,960 --> 00:29:46,320 Speaker 1: could be totally wrong, but I think in a lot 425 00:29:46,320 --> 00:29:51,640 Speaker 1: of cases it just wasn't seasoned very well. Yeah, because 426 00:29:51,640 --> 00:29:56,560 Speaker 1: I've had gross machine green beans too, but I've also 427 00:29:56,640 --> 00:30:03,440 Speaker 1: had the amazing like salty bomb yeah, yeah, like many 428 00:30:03,440 --> 00:30:07,239 Speaker 1: other stewed to that point, vegetables. What you're kind of 429 00:30:07,240 --> 00:30:09,800 Speaker 1: what you're looking to consume is not even the vegetables 430 00:30:09,840 --> 00:30:11,960 Speaker 1: so much at that point, as much as like the 431 00:30:12,000 --> 00:30:15,600 Speaker 1: pot liquor um, like the like the kind of broth 432 00:30:15,920 --> 00:30:20,160 Speaker 1: that you wind up making from a combination of salt 433 00:30:20,320 --> 00:30:25,760 Speaker 1: and again some kind of usually cured pork product and 434 00:30:25,760 --> 00:30:29,080 Speaker 1: and that vegetable. So yeah, yeah, yeah, it's um. Yeah, 435 00:30:29,240 --> 00:30:33,880 Speaker 1: it's so good. It's it's it's lovely, it is it is. 436 00:30:34,640 --> 00:30:37,480 Speaker 1: I definitely went through a period where I was like, oh, 437 00:30:37,600 --> 00:30:40,960 Speaker 1: I should be ashamed of eating that um, because it 438 00:30:41,080 --> 00:30:45,360 Speaker 1: just seemed like that was the right, that was like 439 00:30:45,400 --> 00:30:49,880 Speaker 1: the appropriate, like societally. Yeah, and I do get the 440 00:30:49,960 --> 00:30:51,880 Speaker 1: like I've heard people say, well, if I want to 441 00:30:51,880 --> 00:30:53,320 Speaker 1: eat a vegetable, I want to be healthy. I think 442 00:30:53,320 --> 00:30:56,160 Speaker 1: that's sort of a separate argument. But yeah, I like your, 443 00:30:57,000 --> 00:30:59,880 Speaker 1: I like your They're two different things, and I think 444 00:31:00,040 --> 00:31:06,720 Speaker 1: you go in knowing that both both can be Oh 445 00:31:06,720 --> 00:31:11,400 Speaker 1: my gosh, well now yeah, the craving is strong now. 446 00:31:11,520 --> 00:31:14,400 Speaker 1: It was minor at the beginning, and now it's like, yeah, 447 00:31:14,600 --> 00:31:17,760 Speaker 1: now I'm like I'm like thinking through my canned goods 448 00:31:17,920 --> 00:31:20,840 Speaker 1: and my cabinet right now, and I'm like oh, maybe 449 00:31:21,240 --> 00:31:24,680 Speaker 1: maybe there's some green beans, and I definitely don't. Okay, okay, 450 00:31:24,920 --> 00:31:32,480 Speaker 1: I just need hamhocks. I need like a lot of hamhocks. Yeah, agreed, Lauren. 451 00:31:34,400 --> 00:31:36,640 Speaker 1: I love this. I love I feel like every episode 452 00:31:37,200 --> 00:31:39,000 Speaker 1: I go in thinking I'll be fine, I don't need 453 00:31:39,040 --> 00:31:40,600 Speaker 1: to get this one in. At the end I'm like, oh, 454 00:31:40,640 --> 00:31:46,720 Speaker 1: I need to cook this. Yep, find some hamhoks. You 455 00:31:46,760 --> 00:31:50,680 Speaker 1: can make it happen. Well, all right, I think that's 456 00:31:50,680 --> 00:31:52,600 Speaker 1: what we have to say about green beans for now, 457 00:31:52,640 --> 00:31:55,400 Speaker 1: although I would love if listeners wrote in, if you've 458 00:31:55,400 --> 00:31:58,560 Speaker 1: got some good recipes, yeah, oh yeah, yeah, yeah, if 459 00:31:58,600 --> 00:32:00,440 Speaker 1: you have recipes, if you have memory, is I know, 460 00:32:00,520 --> 00:32:02,680 Speaker 1: like like like you said, like right, the kind of 461 00:32:02,720 --> 00:32:08,240 Speaker 1: like horrors, but but but fond horror memories of of blanching. Um. 462 00:32:08,600 --> 00:32:12,280 Speaker 1: I also like my my grandma Lou grew green beans 463 00:32:12,320 --> 00:32:14,800 Speaker 1: in her garden and so like I've got fond childhood 464 00:32:14,800 --> 00:32:19,320 Speaker 1: memories of snapping them before dinner and oh goodness, yeah 465 00:32:19,400 --> 00:32:22,360 Speaker 1: yeah yeah yeah. But we do have uh some listener 466 00:32:22,440 --> 00:32:26,160 Speaker 1: mail already prepared for you right now, simmered for two 467 00:32:26,240 --> 00:32:31,720 Speaker 1: or three hours. That's correct, and we will get into it, 468 00:32:31,760 --> 00:32:33,760 Speaker 1: but first we have one more quickick for word from 469 00:32:33,800 --> 00:32:45,880 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you, 470 00:32:46,400 --> 00:32:54,960 Speaker 1: We're back with mail. Snap. Yeah did You're right? They 471 00:32:54,960 --> 00:32:58,880 Speaker 1: are like summer. I just I do love when you 472 00:32:59,280 --> 00:33:01,920 Speaker 1: those fond memor reason like yeah, picking them right before, 473 00:33:01,920 --> 00:33:08,360 Speaker 1: and it's just from the ground. They're so good. All right, Okay, 474 00:33:08,400 --> 00:33:11,880 Speaker 1: all right, okay, okay, I love this. So many of 475 00:33:11,920 --> 00:33:15,240 Speaker 1: you have written in about soda and regional sodas and 476 00:33:15,280 --> 00:33:21,120 Speaker 1: local sodas and it's awesome. It's so good. Okay, So 477 00:33:22,080 --> 00:33:25,040 Speaker 1: I hope this is from Jennifer. The message wasn't signed, 478 00:33:25,080 --> 00:33:32,080 Speaker 1: but that was the uh yeah okay, yeah, yeah, okay, 479 00:33:32,240 --> 00:33:35,920 Speaker 1: So I hope that is correct. Wrote. I was listening 480 00:33:35,920 --> 00:33:38,560 Speaker 1: to your episode about espresso, and the listener Mail mentioned 481 00:33:38,640 --> 00:33:41,800 Speaker 1: wanting to have a tasting of lesser known or local sodas. 482 00:33:41,800 --> 00:33:44,760 Speaker 1: Here in southern California, there is a shop called Galcos 483 00:33:45,200 --> 00:33:47,760 Speaker 1: near the Echo Park Glendale area that is basically a 484 00:33:47,760 --> 00:33:53,480 Speaker 1: small grocery store of only soda. It's lots of fun, 485 00:33:53,640 --> 00:33:56,160 Speaker 1: even if they sadly no longer carry my favorite brand 486 00:33:56,200 --> 00:33:58,479 Speaker 1: of Birch beer, which I can now only get when 487 00:33:58,520 --> 00:34:02,360 Speaker 1: I visit family in Pennsylvan. Yeah. They also ship, but 488 00:34:02,440 --> 00:34:05,680 Speaker 1: being local, I have no idea how expensive it is. However, 489 00:34:05,760 --> 00:34:09,160 Speaker 1: it might be cheaper than shipping internationally. Their website is 490 00:34:09,360 --> 00:34:13,600 Speaker 1: Soda pop Stop dot com. Nice. Nice. I listened to 491 00:34:13,760 --> 00:34:17,319 Speaker 1: enough podcast in you guys podcast family that I don't 492 00:34:17,360 --> 00:34:19,719 Speaker 1: remember if you enjoyed cat pictures as much as the 493 00:34:19,760 --> 00:34:22,120 Speaker 1: stuff you missed in history class, ladies. But on the 494 00:34:22,160 --> 00:34:24,600 Speaker 1: off chance you do, I've included a couple of pictures 495 00:34:24,640 --> 00:34:27,800 Speaker 1: of my Genie and Pumpkin both enjoying a cross country 496 00:34:27,880 --> 00:34:29,719 Speaker 1: r V road trip from a couple of years ago. 497 00:34:30,480 --> 00:34:36,080 Speaker 1: Oh yeah, yes, we always pet pictures, always, always, always 498 00:34:36,200 --> 00:34:40,560 Speaker 1: pet pictures. I can't I cannot compare our love of 499 00:34:40,600 --> 00:34:44,560 Speaker 1: them to uh, the stuff you minst in history class, ladies, 500 00:34:44,600 --> 00:34:49,360 Speaker 1: because Holly and Tracy are a little bit intense about cats, 501 00:34:49,440 --> 00:34:52,800 Speaker 1: and I wouldn't want I wouldn't want to step on 502 00:34:52,840 --> 00:34:58,880 Speaker 1: any tails um here, but yeah, never. But we're big fans. Also, 503 00:35:00,000 --> 00:35:03,520 Speaker 1: Oh yeah, oh my goodness, Oh what what lovely human people? 504 00:35:03,600 --> 00:35:07,640 Speaker 1: What what a good family to be a part of. Yeah, yeah, 505 00:35:07,680 --> 00:35:10,200 Speaker 1: and we do. When when you all send pet pictures, 506 00:35:10,239 --> 00:35:13,120 Speaker 1: it's like a it's like a bright spot in the day. 507 00:35:13,160 --> 00:35:18,560 Speaker 1: So absolutely, yeah, And I I looked at this. I 508 00:35:18,600 --> 00:35:22,000 Speaker 1: went to this website, um, and I had so much 509 00:35:22,000 --> 00:35:25,000 Speaker 1: fun just perusing, Like I had no intention of buying anything, 510 00:35:25,600 --> 00:35:30,360 Speaker 1: but I was just like looking through and so shocked 511 00:35:30,440 --> 00:35:37,600 Speaker 1: and happy at the variety options available. Cool. Yeah, mmmm, 512 00:35:39,280 --> 00:35:42,160 Speaker 1: oh that's beautiful. I recently, since very since we are 513 00:35:42,200 --> 00:35:46,359 Speaker 1: moving offices, I recently brought home the bizarre contents of 514 00:35:46,440 --> 00:35:49,960 Speaker 1: my desk, among which I did have a bottle of 515 00:35:50,280 --> 00:35:55,799 Speaker 1: um like novelty ranch flavored soda. So my roommates got 516 00:35:55,800 --> 00:36:00,400 Speaker 1: to appreciate the fact that that exists, so that it 517 00:36:00,520 --> 00:36:03,160 Speaker 1: haunted me. I see it on your desk and I'd 518 00:36:03,160 --> 00:36:10,160 Speaker 1: be like, nobody's yeah, yeah, wondering about the shelf life 519 00:36:10,160 --> 00:36:12,760 Speaker 1: on that one. I mean, it's soda, it's hypothetically forever. 520 00:36:13,120 --> 00:36:19,879 Speaker 1: But Annie's Annie's face right now is perhaps the most 521 00:36:20,000 --> 00:36:24,319 Speaker 1: dubious face I've ever seen Annie make, which like, we 522 00:36:24,400 --> 00:36:32,680 Speaker 1: get ourselves into some vaguely dubious food related situations. I 523 00:36:32,800 --> 00:36:35,839 Speaker 1: just I don't know about that, Lauren, Yeah, yeah, yeah, 524 00:36:35,920 --> 00:36:38,520 Speaker 1: Usually you're like gung how about it? But like that 525 00:36:38,719 --> 00:36:47,840 Speaker 1: was an extremely dubious face. Um at any rate, Uh, 526 00:36:48,200 --> 00:36:52,520 Speaker 1: let's move into safer territory. Claire wrote, I just listened 527 00:36:52,560 --> 00:36:55,800 Speaker 1: to your Hunger Games fictional food episode fantastic as always 528 00:36:55,840 --> 00:36:58,600 Speaker 1: and had to drop everything to right in when I 529 00:36:58,640 --> 00:37:01,920 Speaker 1: heard your pie crust woe discussion in the listener mail segment. 530 00:37:02,520 --> 00:37:06,759 Speaker 1: Let me help you love making homemade pie crust. This 531 00:37:06,800 --> 00:37:09,319 Speaker 1: recipe was passed down from my French grandmother to my 532 00:37:09,360 --> 00:37:13,880 Speaker 1: foodie father to me. It's a patte brisset. I always 533 00:37:13,960 --> 00:37:16,960 Speaker 1: make my crusts from scratch because this method is virtually 534 00:37:17,040 --> 00:37:20,320 Speaker 1: painless and super duper delicious. The trick is that you 535 00:37:20,400 --> 00:37:22,920 Speaker 1: mix it in a food processor. A blender would probably 536 00:37:22,920 --> 00:37:26,280 Speaker 1: work too, so you'll need two cups of all purpose flour, 537 00:37:26,600 --> 00:37:28,880 Speaker 1: pinch of salt, a couple of tablespoons of sugar if 538 00:37:28,920 --> 00:37:31,560 Speaker 1: you're making a sweet pie rather than like keish or 539 00:37:31,560 --> 00:37:34,720 Speaker 1: something like that, one stick of butter. I like it frozen, 540 00:37:34,760 --> 00:37:38,120 Speaker 1: but you can use refrigerated butter too, and one third 541 00:37:38,239 --> 00:37:43,279 Speaker 1: two half a cup of cold water so directions. Put 542 00:37:43,280 --> 00:37:45,960 Speaker 1: the flour, salt, and sugar, if using, into the bowl 543 00:37:45,960 --> 00:37:48,200 Speaker 1: of a food processor and store around a little with 544 00:37:48,200 --> 00:37:50,680 Speaker 1: a spoon or pulse a couple of times to distribute. 545 00:37:51,640 --> 00:37:54,120 Speaker 1: Slice up your butter. Use a sharp knife if the 546 00:37:54,160 --> 00:37:56,480 Speaker 1: butter is frozen. I cut it into about a quarter 547 00:37:56,520 --> 00:37:59,800 Speaker 1: inch slices. Dump all the slices into the flour, and 548 00:37:59,840 --> 00:38:02,360 Speaker 1: make sure and blend until you get like a gravelly 549 00:38:02,480 --> 00:38:05,680 Speaker 1: textured mixture. If the butter is frozen, you'll still have 550 00:38:05,840 --> 00:38:09,080 Speaker 1: some little butter pebbles that didn't get completely broken down. 551 00:38:09,440 --> 00:38:12,040 Speaker 1: That's totally fine. It will give your crust a laminated 552 00:38:12,160 --> 00:38:16,080 Speaker 1: flake equality when it bakes. Next, add in the cold 553 00:38:16,120 --> 00:38:19,440 Speaker 1: water and blend. Be careful not to overmix at this stage. 554 00:38:19,800 --> 00:38:22,440 Speaker 1: My food processor isn't the best, so I often finished 555 00:38:22,440 --> 00:38:24,839 Speaker 1: this part off by mixing it by hand. It makes 556 00:38:24,880 --> 00:38:27,839 Speaker 1: it a bit easier to judge how much water you need. 557 00:38:28,000 --> 00:38:30,960 Speaker 1: That way to uh, start with the one third cup 558 00:38:31,000 --> 00:38:32,839 Speaker 1: and see if you need a little more. This will 559 00:38:32,880 --> 00:38:35,640 Speaker 1: depend on the humidity of your environment. You're going for 560 00:38:35,680 --> 00:38:38,919 Speaker 1: a dough that's malleable but not too sticky, something along 561 00:38:38,960 --> 00:38:41,920 Speaker 1: the lines of fresh plato. Again doesn't have to be perfect. 562 00:38:42,160 --> 00:38:44,239 Speaker 1: Mind comes out a tiny bit different every time, but 563 00:38:44,400 --> 00:38:47,879 Speaker 1: it's always delicious. Use it immediately or let it rest 564 00:38:47,920 --> 00:38:50,279 Speaker 1: wrapped in plastic wrap or waxed paper for a few 565 00:38:50,280 --> 00:38:53,799 Speaker 1: hours or twenty four hours in the fridge. Roll out 566 00:38:53,800 --> 00:38:55,920 Speaker 1: on a flowered surface and place in your pie pan. 567 00:38:56,320 --> 00:38:59,120 Speaker 1: Your dough should be moist enough that even cold from 568 00:38:59,160 --> 00:39:01,520 Speaker 1: the fridge rolling it out won't make you want to swear. 569 00:39:02,440 --> 00:39:06,040 Speaker 1: Optional pre bake. I'm usually making keish when I use 570 00:39:06,120 --> 00:39:08,760 Speaker 1: this crust, and it was always too wet in the middle. 571 00:39:08,880 --> 00:39:11,319 Speaker 1: So I've started pre baking the crust for about ten 572 00:39:11,320 --> 00:39:13,959 Speaker 1: minutes before filling, stabbed a few times with a fork 573 00:39:14,080 --> 00:39:21,319 Speaker 1: so it doesn't bubble up. Okay, So so uh, you 574 00:39:21,360 --> 00:39:25,920 Speaker 1: are completely correct, clear this is uh In my opinion, 575 00:39:26,160 --> 00:39:29,040 Speaker 1: the best way to make a crust um like the 576 00:39:29,080 --> 00:39:30,759 Speaker 1: only way to do one at home. Like, using a 577 00:39:30,760 --> 00:39:35,440 Speaker 1: food processor is so much better than cutting butter into 578 00:39:35,440 --> 00:39:40,279 Speaker 1: anything by hand. Um, just so infinitely better. And every 579 00:39:40,280 --> 00:39:42,399 Speaker 1: time I go to cut something cut cut butter into 580 00:39:42,400 --> 00:39:44,600 Speaker 1: something by hand, I'm like, oh, it's gonna be so fun. 581 00:39:44,640 --> 00:39:47,920 Speaker 1: I'm gonna feel like a like an old timy lady, 582 00:39:47,960 --> 00:39:52,640 Speaker 1: and I'm going to have it. I hate it, I 583 00:39:52,719 --> 00:39:57,759 Speaker 1: despise it, and I forget every time. Um. Using a 584 00:39:57,800 --> 00:40:01,520 Speaker 1: food processor is a serious game. JA. Owning a decent 585 00:40:01,560 --> 00:40:05,960 Speaker 1: food processor is a thing of love and beauty. Um. 586 00:40:06,160 --> 00:40:09,960 Speaker 1: I inherited one that I'm nearly positive still works. Um 587 00:40:10,000 --> 00:40:11,920 Speaker 1: like a like a good queens in art from my dad, 588 00:40:12,040 --> 00:40:15,839 Speaker 1: and uh oh, it's the only way to go. I 589 00:40:15,880 --> 00:40:19,560 Speaker 1: haven't tried in like a blender blender. Um, but you know, 590 00:40:19,800 --> 00:40:22,359 Speaker 1: I don't know, y'all, if if any if anyone has 591 00:40:22,480 --> 00:40:24,600 Speaker 1: right in and let us know. Um, but you know 592 00:40:24,680 --> 00:40:28,480 Speaker 1: that is like that that is a really good recipe. 593 00:40:28,800 --> 00:40:35,920 Speaker 1: You're right, yeah, And it's not that hard to roll out. Okay. 594 00:40:36,000 --> 00:40:38,040 Speaker 1: So this is interesting to me because I think I've 595 00:40:38,080 --> 00:40:41,719 Speaker 1: shared my recipe before, but I essentially do the same thing, 596 00:40:41,760 --> 00:40:44,000 Speaker 1: but I don't. I don't have a food processor, so 597 00:40:44,840 --> 00:40:48,120 Speaker 1: I freeze the butter and then I use a grinder 598 00:40:48,480 --> 00:40:54,080 Speaker 1: graded But the problem with that is, like the recipe 599 00:40:54,120 --> 00:40:56,280 Speaker 1: I use, it is like everything has to be cold. 600 00:40:56,320 --> 00:40:58,399 Speaker 1: This tool has to be cold blow water rescipe coold. 601 00:40:58,400 --> 00:41:00,840 Speaker 1: So my hands get so cold when I and that's 602 00:41:00,880 --> 00:41:03,799 Speaker 1: the miserable part for me. Yeah, yeah, I can see 603 00:41:03,840 --> 00:41:07,880 Speaker 1: how this is my game. Yeah yeah, Annie, I feel 604 00:41:07,920 --> 00:41:09,799 Speaker 1: like I feel like we need to get you a 605 00:41:09,840 --> 00:41:13,479 Speaker 1: pair of like temperature proof kitchen gloves because I feel 606 00:41:13,520 --> 00:41:16,239 Speaker 1: like all of your food wees could be solved by 607 00:41:16,280 --> 00:41:20,320 Speaker 1: like a decent pair of silicon gloves. Like it's true, 608 00:41:23,080 --> 00:41:25,880 Speaker 1: you you have you have these issues, and I just 609 00:41:26,160 --> 00:41:28,200 Speaker 1: I want I want your hands too. I know that 610 00:41:28,239 --> 00:41:30,399 Speaker 1: you're like a little bit temperature sensitive to begin with, 611 00:41:30,480 --> 00:41:32,440 Speaker 1: and like I want I want you to have a 612 00:41:32,440 --> 00:41:37,880 Speaker 1: better time. Thank you. That's very kind of you. It 613 00:41:38,040 --> 00:41:40,480 Speaker 1: is true. It's one of those things like now that 614 00:41:40,520 --> 00:41:42,200 Speaker 1: you pointed out, I'm like, yeah, there are things I 615 00:41:42,200 --> 00:41:46,600 Speaker 1: could do. However, I'm also somebody like speaking of dubious. 616 00:41:47,239 --> 00:41:48,799 Speaker 1: I have these gloves that are supposed to be like 617 00:41:48,880 --> 00:41:51,279 Speaker 1: anti you can never get cut while wearing them. I 618 00:41:51,320 --> 00:41:54,840 Speaker 1: don't trust that. I don't trust that. So yeah, I 619 00:41:54,880 --> 00:41:57,800 Speaker 1: think that's also part of it where I'm like, oh yeah, yeah, 620 00:41:58,440 --> 00:42:04,200 Speaker 1: little suspicious. You're like, you're like, don't tell me what 621 00:42:04,239 --> 00:42:06,200 Speaker 1: I can't do. I can still cut myself with those 622 00:42:06,200 --> 00:42:11,799 Speaker 1: gloves on. If there's a way I will find it. Yeah. Yeah, 623 00:42:13,400 --> 00:42:15,359 Speaker 1: So it's kind of similar. There are certain things where 624 00:42:15,360 --> 00:42:17,360 Speaker 1: I'm like, I'm afraid I'd get so used to the 625 00:42:17,400 --> 00:42:26,280 Speaker 1: gloves that I'd forget about. Yeah. So it's a balancing act, 626 00:42:28,600 --> 00:42:31,960 Speaker 1: but perhaps I will experiment with it. I do this 627 00:42:32,040 --> 00:42:36,719 Speaker 1: recipe sounds great. I'm also like, I won't swear when 628 00:42:36,760 --> 00:42:42,280 Speaker 1: making pride crust. Then what am I even doing? Dubiousness 629 00:42:42,280 --> 00:42:45,160 Speaker 1: in this in this one, but yeah, I'm excited about 630 00:42:45,160 --> 00:42:54,040 Speaker 1: the possibility high crust. Oh yeah, well, we always appreciate recipes, 631 00:42:55,280 --> 00:42:58,480 Speaker 1: pet pictures, all of the all of this is excellent. 632 00:42:58,760 --> 00:43:00,880 Speaker 1: Thank you so much both of these listeners for writing in. 633 00:43:01,440 --> 00:43:02,840 Speaker 1: If you would like to write to us that you 634 00:43:02,880 --> 00:43:05,320 Speaker 1: can our emails hello at saver pod dot com, and 635 00:43:05,440 --> 00:43:08,719 Speaker 1: we're also on social media. You can find us on Twitter, Facebook, 636 00:43:08,719 --> 00:43:11,239 Speaker 1: and Instagram at saver pod and we do hope to 637 00:43:11,280 --> 00:43:13,920 Speaker 1: hear from you. Safer is a production of I Heart Radio. 638 00:43:14,080 --> 00:43:16,360 Speaker 1: For more podcasts my Heart Radio, you can visit the 639 00:43:16,400 --> 00:43:19,439 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 640 00:43:19,480 --> 00:43:22,880 Speaker 1: to your favorite shows. Thanks as always to our superproducers 641 00:43:23,000 --> 00:43:25,760 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 642 00:43:25,840 --> 00:43:27,560 Speaker 1: and we hope that lots more good things are coming 643 00:43:27,640 --> 00:43:35,880 Speaker 1: your way.