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Speaker 1: Hello, and welcome to Food Stuff. I'm Annyrees and I'm

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Speaker 1: Lauren voc Obama, and it's time friends to talk about

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Speaker 1: one of Annie's favorite foods and also yet another food

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Speaker 1: that Lauren cannot really eat, which is just a tragedy

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Speaker 1: of tragedies in my my humble opinion, I'm very sorry, Lauren,

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Speaker 1: but we're talking about peanut butter. And yes it's it's

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Speaker 1: in my top five, it might be my top three,

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Speaker 1: it might mean my number one. I love peanut butter.

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Speaker 1: I always have an emergency jar of peanut butter on

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Speaker 1: my person, oh like like in the studio, like right now,

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Speaker 1: just I have just like little pouches ready to go. Now,

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Speaker 1: I have a jar. Um. I normally don't dig into it,

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Speaker 1: but it's there just in case, just in case, because

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Speaker 1: I haven't been I've been in an emergency peanut butter situation.

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Speaker 1: Oh yeah, times, especially when traveling abroad where it's hard

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Speaker 1: to find. Oh. Absolutely, I always carry a R peanut

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Speaker 1: butter good. Yes, thank you, it's just smart. Just be prepared. Yeah,

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Speaker 1: people with peanut allergies stay away from me. And speaking

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Speaker 1: of peanuts plus peanut allergies is going to be a

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Speaker 1: different episode and I'm actually really excited to talk about

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Speaker 1: that too. Yeah. Yeah. The little bit that I glanced

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Speaker 1: through about how peanuts work was so fascinating that I

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Speaker 1: had to keep stopping myself and going, like, you're talking

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Speaker 1: about peanut butter today, Lauren, you can't look at this

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Speaker 1: right now. You don't have time. I did the same thing. Yeah,

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Speaker 1: I was like, this episode is going to become a

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Speaker 1: three hour long thing if we don't rain ourselves in right. Um,

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Speaker 1: but if at the end of this you you want

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Speaker 1: to hear some more, steph, you miss in history class.

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Speaker 1: Our sister podcast did an episode on peanut butter a

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Speaker 1: couple of years back, in case you've yeah, in case

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Speaker 1: you're you're like me and just get enough, yep enough.

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Speaker 1: It's called a Brief History of Peanut Butter. Yes, all right,

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Speaker 1: peanut butter? What is it? It's amazing into podcast. Thank

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Speaker 1: you for joining us. That's it's this has been food

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Speaker 1: stuff thanks to Dylan Bagan us super producing. Peanut butter

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Speaker 1: is kind of a butter of peanuts, if you will. Um,

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Speaker 1: but I would like to start out with the peanut

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Speaker 1: is not a nut. It's a cute that is very

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Speaker 1: correct and it's kind of cool how that came to be? Yes, yes,

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Speaker 1: it is. It is true. The peanut is neither a

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Speaker 1: pean nor a nut um, though it is a lot

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Speaker 1: closer to peas than two nuts. Botanically speaking, it's in

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Speaker 1: the family fabaccier as our peas, and in these specific

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Speaker 1: genus and species Arakis, Hypogaea and Hypogaea. Okay, because peanuts

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Speaker 1: grow underground. The plant itself looks like this small shrub,

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Speaker 1: and it grows these we delicate yellow flowers that look

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Speaker 1: a little bit like orchids. But those flowers, those flowers

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Speaker 1: wither and then instead of fruiting right there, like most

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Speaker 1: peas or beans do, they send out a little shoot

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Speaker 1: called a peg, and and the peg grows down into

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Speaker 1: the ground kind of like a banyon tree, like like

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Speaker 1: the ropes off of a Banian tree, and and forms

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Speaker 1: under the ground a peanut um, a woody shell in

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Speaker 1: casing one or more kernels. And these kernels are the

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Speaker 1: plants seeds, and they also happen to be pretty tasty.

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Speaker 1: Really well, I mean it's you know that you're aware. Um.

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Speaker 1: Peanut butter, therefore, is a shelled cooked ground peanuts um,

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Speaker 1: usually flavored with a little bit of sugar and salt

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Speaker 1: and with maybe a little oil added to stabilize the mixture,

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Speaker 1: because even though peanuts do have a high oil content,

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Speaker 1: if you want to homogenize the thing that you're going

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Speaker 1: to create an emulsion with some hydrogenated oil. Yes, it's

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Speaker 1: sweet and savory and salty. And as Annie is like

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Speaker 1: making little like like twitter painted vases over she's like

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Speaker 1: sort of mooning over the idea of it over there. Um,

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Speaker 1: it's intensely cravable and snack able. It's also a huge

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Speaker 1: nostalgia item on its own for many Americans, and a

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Speaker 1: common ingredient in some other cuisines around the world. Yes,

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Speaker 1: remember my peanut butter ice sand forever ago, and the

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Speaker 1: listener wrote in the recipe on how to make it,

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Speaker 1: I still think about that sky, Thank you really changed

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Speaker 1: my life. But how how does one make peanut butter?

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Speaker 1: Which you can make your own peanut butter, but industrially

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Speaker 1: industrially speaking, Um, to get peanut butter, you first have

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Speaker 1: to obtain a crop of whole peanuts in their shells.

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Speaker 1: It crack those shells open great amount for color defects, spots,

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Speaker 1: broken skins, the ones that don't pass mustard go on

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Speaker 1: to to be made into peanut oil, but the ones

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Speaker 1: that do are then dry roasted. Dry roasting means that

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Speaker 1: no additional oil is added during the process. They're simply

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Speaker 1: heated to around fahrenheit that's about one sixty celsius for

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Speaker 1: about six minutes until they're done. Um. And done is

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Speaker 1: when a photometer a light meter says that they've gone

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Speaker 1: from their starter color of white or red to the

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Speaker 1: appropriate color of brown. I love that they're Yeah, it's

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Speaker 1: color coded. Um. They're then cooled to stop the cooking process.

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Speaker 1: The skins are removed by either heat blanching or water blanching.

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Speaker 1: Both processes kind of have their downsides. Heat blanching removes

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Speaker 1: some of the antioxidants that make them nutritious. Water blanching

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Speaker 1: retains the peanut hearts, which are sort of bitter. You know.

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Speaker 1: So depending on what you're going for, UM, you then

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Speaker 1: grind the peanuts, either in increasing grades of fineness or

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Speaker 1: for chunky style UM with like an end addition of

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Speaker 1: those less fine bits um, or by removing a rib

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Speaker 1: from the grinder and think of the grinder like a

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Speaker 1: like a giant screw that has a bunch of ribs

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Speaker 1: wrapped around it that are sharp and pointy. Yeah. And

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Speaker 1: so if you remove one of those ribs from the

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Speaker 1: grinder but leave the rest of them, then you'll get

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Speaker 1: a naturally uh slightly cree me slightly chunky combination m h.

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Speaker 1: And then you pack it. Uh. One of the enemies

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Speaker 1: of peanut butter is oxygen. More on that later. So

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Speaker 1: bakers take steps to keep working peanut butter at pressure

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Speaker 1: and uh in the vacuum, seal it during packaging. In

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Speaker 1: the US, anyway, peanut butter must be at least peanuts

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Speaker 1: unless you want to label it imitation peanut butter or

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Speaker 1: otherwise like adulterated peanut butter, which I mean, you know,

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Speaker 1: companies can turn into marketing opportunities, but but no one

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Speaker 1: really like wants to do with the get go right,

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Speaker 1: unless you're going for a totally different product. Yeah, I

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Speaker 1: like that powdered peanut butter. Sure different thing, yeah, or

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Speaker 1: you know, a chocolate peanut butter. Oh yeah. And and

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Speaker 1: this is like, and he said, totally easy to do

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Speaker 1: at home. You just roast your own peanuts in the oven,

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Speaker 1: grind him in a blender food processor. Towards the end,

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Speaker 1: you throw in some sugar, salt and oil, any other

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Speaker 1: flavorings you want, and you just keep grinding it until

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Speaker 1: it's peanut butter. Yeah, that's it. Yeah, there's there's lots

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Speaker 1: of recipes online. Um as usual. The kitchen dot com

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Speaker 1: that's a kitchen spelled without the final E has a

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Speaker 1: pretty good one. So yeah, yeah, totally give it a

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Speaker 1: try if you're if you're so inclined. UM. Nutrition wise,

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Speaker 1: it's it's a little bit contentious about how nutritious peanut

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Speaker 1: butter is for you, because it is really high and fat,

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Speaker 1: but both good fats and bad fats. It's about fat

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Speaker 1: in terms of like calories proportion um. It's also a

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Speaker 1: good source of protein though, and has some dietary fiber,

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Speaker 1: usually a little bit of added sugar, so so it

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Speaker 1: will fill you up and it will keep you feeling

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Speaker 1: full for a while. But because of that high fat content,

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Speaker 1: it's really best when paired with other sources of fiber

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Speaker 1: and of protein. Yes, because your body doesn't want just butter.

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Speaker 1: It wants it well, but it does not need it

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Speaker 1: well your brains it makes your brain feel better than

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Speaker 1: I think it makes your body feel. For me anyway, eventually,

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Speaker 1: I'm like, can I have a salad? Can I please

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Speaker 1: just have peanut butter does also have a good amount

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Speaker 1: of several vitamins and minerals, including vitamins E and B six,

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Speaker 1: nice and full ate, manganese, phosphorus, magnesium, and copper, So

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Speaker 1: you know, good good stuff in there. Um. There's an

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Speaker 1: article on how stuff works dot Com called what would

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Speaker 1: happen if I just ate? If I ate nothing but

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Speaker 1: peanut butter for the rest of my life? And it

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Speaker 1: brings up these very points. Um, so you know, like

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Speaker 1: heat your serving sizes, don't eat just peanut butter for

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Speaker 1: the rest of your life, You're gonna get scurvy. Yeah,

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Speaker 1: my brain was like, but but what a great way

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Speaker 1: to go great we um as you've probably heard of

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Speaker 1: speak about. We recently took a road ship UM Dylan

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Speaker 1: Lauren and I super producer. Dylan and I went through.

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Speaker 1: We recorded audio pretty much the entire way up and

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Speaker 1: I went through and listened to the whole thing and

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Speaker 1: made like topics, possible topics, breakout episodes that could come

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Speaker 1: from what we were talking about. Yeah, a little little

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Speaker 1: add on segments or bonus episodes. We talked about peanut

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Speaker 1: butter for probably ten minutes and super producer Dylan used

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Speaker 1: to eat half a jar of Skippy a day, essentially.

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Speaker 1: All right, I've forgotten about that story. Oh we'll have

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Speaker 1: to We'll have to pull up the audio for that.

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Speaker 1: Oh we will. Um, maybe that'll be our peanut Bonus episode,

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Speaker 1: her peanut Bonus episode. And UM, I have a rule

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Speaker 1: called the evening out where I only let myself even

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Speaker 1: out the top of the peanut butter. That's what I

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Speaker 1: do with ice cream. The evening out. It's a thing. Um.

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Speaker 1: But there has been, um, a blind taste test. I

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Speaker 1: think it was thrillisted, a blind taste test of like

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Speaker 1: ten types of peanut butter, and um, they did find

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Speaker 1: that they liked Skippy Natural the most. And that's someone

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Speaker 1: who loves peanut butter. I've actually never had Skippy brand.

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Speaker 1: So now I'm like going to get, Wow, what's what's

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Speaker 1: your preferred peanut butter. It's funny because I feel like

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Speaker 1: I have an evolution. I used to like crunchy Peter Pan,

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Speaker 1: and then I went to smooth Jeff, and now I've

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Speaker 1: been some kind of weird like I guess, uh, fancy

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Speaker 1: peanut butter territory. It's pretty expensive but I have a

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Speaker 1: jar of jif and a jar of the fancy stuff,

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Speaker 1: So jeff for like the desperation the fancy stuff for

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Speaker 1: when I'm really gonna enjoy my peanut butter. Um. Okay,

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Speaker 1: all right, um, let's let's let's run some peanut butter numbers. Yes,

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Speaker 1: peanut butter numbers. Um. The US is actually not the

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Speaker 1: largest producer of peanuts. That would be China and India.

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Speaker 1: In the US, Georgia are our state of Georgia that

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Speaker 1: we right now is the largest producer comes from George's

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Speaker 1: peanut belt, which is a little little south. Um. Over

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Speaker 1: half of the peanuts produced domestically, do you end up

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Speaker 1: in peanut butter? Making one twelve ounce jar takes five

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Speaker 1: hundred and forty peanuts. Oh yeah, Okay. However, in two

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Speaker 1: thousand twelve, US peanut farmers churned out over six point

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Speaker 1: one billion pounds of peanuts, So I quite a lot

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Speaker 1: of peanuts. Yeah, Peanuts and peanut butter are a big

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Speaker 1: thing in the US. Not one but two US presidents

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Speaker 1: were peanut farmers, which out of forty five is pretty impressive.

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Speaker 1: Thomas Jefferson and Jimmy Carter should mention if you got

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Speaker 1: that Bingo card. Get it out because this episode has

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Speaker 1: a lot around of American homes contain a jar or

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Speaker 1: more of peanut butter. That's me. Um and I side note,

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Speaker 1: I was sort of kind of dating this dude once

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Speaker 1: while I was working in Belgium and one I was

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Speaker 1: feeling homesick and he made me a meal of what

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Speaker 1: he considered traditional American foods and this included mac and

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Speaker 1: cheese and peanut butter and jelly sandwiches and it was

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Speaker 1: really quite lovely. Um. And it's expensive over there, it's

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Speaker 1: expensive in most places I've been outside the US. UM.

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Speaker 1: And something similar happened when I was in China after

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Speaker 1: ran out of my traveling jar peanut butter and discovered

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Speaker 1: a tiny jar was going to run me about twenty

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Speaker 1: dollars USD, which I bought it anyway, but then another

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Speaker 1: intern ate my jar peanut butter. I still think about

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Speaker 1: that job. I haven't forgotten about it. And because of

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Speaker 1: my upset, an expat friend of mine through It was

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Speaker 1: the fourth of July and he made sure that they

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Speaker 1: were peanut butter and jelly sandwiches there and also pizza,

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Speaker 1: spaghetti and meatballs, hamburgers, hot dogs and mac and cheese.

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Speaker 1: So that is a very American spread. Yeah, it really is.

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Speaker 1: I hadn't really thought about it before, but yeah, it was.

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Speaker 1: It was a wonderful experience. Yeah, the average American consumes

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Speaker 1: about three pounds of peanut butter a year, amounting to

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Speaker 1: an annual seven hundred million pounds seven hundred million pounds

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Speaker 1: of peanut butter. To put that sort of into perspective

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Speaker 1: from we bought over five hundred and seventy eight million

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Speaker 1: jars of peanut butter. It's about one eight jars per person. Collectively,

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Speaker 1: all of that peanut butter is worth about eight hundred

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Speaker 1: million dollars. And if you're wondering how much of that

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Speaker 1: ends up in peanut butter and jelly sandwiches, well before

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Speaker 1: graduating from high school, most American children will have had

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Speaker 1: somewhere around fifteen hundred p b and j's. That sounds

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Speaker 1: that sounds slow to me, to be super honest. That

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Speaker 1: was my go to four years and years and years. Yeah,

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Speaker 1: me too. And while peanut butter is seen as American,

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Speaker 1: we are certainly not the only country that enjoys it.

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Speaker 1: In Canada, folks might need it for breakfast and Haiti,

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Speaker 1: you can find freshly made peanut butter called Mamba from

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Speaker 1: street then ners in in the Netherlands you can find

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Speaker 1: it under the name of peanut Cheese, which I really enjoy.

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Speaker 1: And in Saudi Arabia, where it's growing in popularity, largely

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Speaker 1: because of expats in the oil industry. It's still not

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Speaker 1: big in Europe though, and this is not for lack

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Speaker 1: of trying. On the side of the American peanut farmers,

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Speaker 1: the average r Pean eats less than a tablespoon per

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Speaker 1: year of peanut butter. I guess they've got their new Tella,

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Speaker 1: your speculus, your marmite, other things outside of peanut butter,

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Speaker 1: And there's all kinds of peanut butter and peanut butter

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Speaker 1: and jelly related products, and Reese's peanut butter cupt related products,

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Speaker 1: pretty much any kind of dessert you can imagine. And

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Speaker 1: also you've got van Go, Vodkas, pp and j flavored liquor. Yeah.

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Speaker 1: As sort of a publicity stunt, one researcher made perhaps

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Speaker 1: the most expensive peanut butter product, a diamond. What it

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Speaker 1: wasn't an edible diamond, or I mean, no more so

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Speaker 1: than any other diamond is. But yeah. A team of

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Speaker 1: German scientists who were study how Earth's mantle works ran

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Speaker 1: a number of experiments creating diamonds in the lab, and

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Speaker 1: for one of these experiments, at the behest of a

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Speaker 1: local TV station, they used peanut butter as the carbon

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Speaker 1: rich source material for creating the diamond. It apparently didn't

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Speaker 1: work like great, but like it kind of the whole

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Speaker 1: experiment sort of fell apart due to the amount of

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Speaker 1: off gassing that was going on, But it didn't fall

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Speaker 1: apart before that made Before they made a diamond. I

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Speaker 1: will tell you if I were ever imprisoned for stealing

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Speaker 1: like a piece of jewelry in a museum, it would

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Speaker 1: be a peanut butter diamond. I know that just deep

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Speaker 1: in my bones. I think we all know that deep

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Speaker 1: in our bones. Anny, Well, we've got a lot of

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Speaker 1: peanut butter history for you do. But first we're going

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Speaker 1: to pause to a quick break for a word from

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Speaker 1: more sponsor, and we're back. Thank you sponsor, Yes, thank you.

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Speaker 1: Now it's time for some peanut butter history. Yes, and

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Speaker 1: some abbreviated peanut history. Extremely abbreviatedly. While the peanut plant

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Speaker 1: goes way back, pottery suggests possibly as far back as

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Speaker 1: three thousand, five years ago, but probably even further back

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Speaker 1: than that, like seven thousand, six hundred years ago. Peanut

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Speaker 1: butter is relatively new. Both the plant and the butter

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Speaker 1: most likely first came from Peru or Brazil roundabouts there.

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Speaker 1: In Peru, the Incans offered peanuts as sacrifices to the

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Speaker 1: gods and would bury them with mummies to help them

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Speaker 1: through their after while through their passage, Native South Americans

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Speaker 1: were grinding up peanuts in ancient times. In Brazil, the

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Speaker 1: indigenous tribes made a drink out of ground up peanuts

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Speaker 1: and corn. Sounds so good. I had I had to

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Speaker 1: drink like this in Japan from ending machine. It actually

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Speaker 1: was really good. You had to get over. Like for me,

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Speaker 1: when I take a drink, I'm expecting something probably like

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Speaker 1: sweet or crisp, and this was like very buttery, savory

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Speaker 1: experience in a can. Yeah, but it was good. The

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Speaker 1: ancient Incans and Aztecs roasted peanuts and ground them up

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Speaker 1: to make a paste. So depending on how you define

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Speaker 1: peanut butter, but you're closing in already. Um. When the

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Speaker 1: Spanish arrived to the New World, they found peanuts as

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Speaker 1: far north as Mexico. From there, the Spanish brought the

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Speaker 1: peanut back with them to Europe, and with the help

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Speaker 1: of traders and explorers, the peanut made the journey to

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Speaker 1: Asia and Africa. Portugal promoted the spread of peanuts in

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Speaker 1: Africa because at the time Sub Saharan Africa did not

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Speaker 1: have much in the way of an wheel plant. Peanuts

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Speaker 1: are about fifty percent oil, so um and it's from Africa,

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Speaker 1: not South America that the peanut arrived to North America

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Speaker 1: in the seventeen hundreds through slave ships from West Africa

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Speaker 1: sent to the British colonies. Peanuts were most likely fed

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Speaker 1: to slaves to survive the journey um and they weren't

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Speaker 1: the easiest crop to grow in North America at the time,

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Speaker 1: and most of what they could grow they allocated to

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Speaker 1: their livestock or to the poor. And there's someone we

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Speaker 1: got to talk about in this conversation because his name

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Speaker 1: frequently comes up when talking about peanuts, and that is

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Speaker 1: George Washington Carver. Once a slave, Carver used his new

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Speaker 1: found freedom to become a successful botanist, even in the

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Speaker 1: face of all the obstacles designed to keep African Americans

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Speaker 1: from success and we're talking meeting with world leaders like

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Speaker 1: Gandhi and Roosevelt level of success. Poor Southern Southerners all

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Speaker 1: over benefited from his innovative crop rotation system, primarily rotating

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Speaker 1: big crops like tobacco and cotton out for lesser grown

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Speaker 1: cops like peanuts, because those first two things deplete the soil,

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Speaker 1: but peanuts give a lot back to it. Exactly. Doing

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Speaker 1: this involved a lot of educating people about all the

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Speaker 1: things peanuts were good for. Don't you want to grow them?

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Speaker 1: They do all of this, and Carver came up with

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Speaker 1: over three hundred ways to use up peanuts, both food

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Speaker 1: wise and industry wise, from peanut paint to peanut laxatives.

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Speaker 1: He imagined a world where you could fuel cars with peanuts,

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Speaker 1: you could make a real substitute with peanuts, asparagus substitute

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Speaker 1: with peanuts, and peanut orange punch. But out of all

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Speaker 1: of those three hundred things, peanut butter was not one

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Speaker 1: of the things he invented. Uh. Yeah, it's frequently attributed

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Speaker 1: to him, but he did not did not invent it.

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Speaker 1: He did have a recipe for peanut paste in the

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Speaker 1: nineteen sixteen bulletin, similar to what the Aztecs and Incans

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Speaker 1: had been doing. Carvers called for pulverizing roasted peanuts and

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Speaker 1: a meat grinder, but not quite peanut butter yet. Um

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Speaker 1: and Ken Jennings of our sister podcast, Omnibus wrote an

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Speaker 1: entire article about this if you're interested of all the

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Speaker 1: things he came up to do with peanuts, which is

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Speaker 1: really it's overwhelming and terrific. But if Carver didn't invent

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Speaker 1: the peanut butter, who did? Who? Indeed who? Indeed, you're

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Speaker 1: not going to believe this, but some people credit John

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Speaker 1: Harvey kill Killogg. Yes, that killog don dun villainous Kellogg,

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Speaker 1: one of my historical nemeses, may be invented one of

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Speaker 1: my favorite foods. My brain was like, this cannot be,

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Speaker 1: this cannot be. In he patented a method of using

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Speaker 1: raw pey nuts to make pretty much peanut butter as

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Speaker 1: a non ut chewable protein source for the wealthy attendees

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Speaker 1: of John Harvey Kellogg's Western Health Reform Institute, or for

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Speaker 1: patients without teeth, or for both. Um, but history suggests

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Speaker 1: it was around before that. I think I can white

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Speaker 1: my brow. Yeah, yeah, because the whole year before that, Yes,

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Speaker 1: in businessman out of St. Louis by the name of

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Speaker 1: George Bale produced and commercially old the first peanut butter.

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Speaker 1: But some my histories dispute at Lauren, Oh no, it's

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Speaker 1: still I'm kind of clinging to the cling away away um.

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Speaker 1: So he's a contender. Some of the others that you

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Speaker 1: might see. Other inventors you might see credited for coming

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Speaker 1: up with peanut butter um as Marcellus Gilmore of Canada

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Speaker 1: patented a peanut paste made with roasted peanuts mailed between

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Speaker 1: two hot services. In another St. Louis peanut butter innovation

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Speaker 1: came from Dr Ambrose and his patent for a peanut

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Speaker 1: butter making machine. So there's a lot of a lot

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Speaker 1: of names in the mix. Whatever the case. Peanut butter

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Speaker 1: could be found at St. Louis's nineteen o four World Fare,

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00:21:43,320 --> 00:21:47,000
Speaker 1: where it coffee Eye of company's Beechnut and High, who

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Speaker 1: then made peanut butter available nationally. At first, peanut butter

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Speaker 1: was a luxury food served in tea rooms along with

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Speaker 1: pimiento cheese, watercress, and celery on crackers. Which is really

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Speaker 1: funny because I remember when I was reading that article

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Speaker 1: the author was kind of like could you imagine? But

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Speaker 1: to me that sounds like I think all of those

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Speaker 1: pairings are kind of still around today, common in the

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Speaker 1: South anyway. Yeah, and like peanut butter and cheese, peanut

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00:22:09,720 --> 00:22:14,480
Speaker 1: butter and celery, that's a pretty popular snack, yeah anyway. Um,

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Speaker 1: but it didn't stay relegated to the wealthy for long. Um.

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Speaker 1: Just three years later, in nineteen o seven, companies were

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Speaker 1: producing thirty four million pounds of peanut butter, and for context,

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Speaker 1: in that number was two million pounds. That boom, A

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Speaker 1: drastic jump. The next step, and peanut butter's evolution, came

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Speaker 1: in ninety two with Joseph rose Field and his discovery

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Speaker 1: of a method to prevent peanut butter from separating and

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Speaker 1: going rancid. To do this, rose Field converted peanut oil

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Speaker 1: into a saturated fat. This both kept peanut butter from

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Speaker 1: separating and also didn't stick to the roof of your

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Speaker 1: mouth as much, but it did sacrifice on some health

380
00:22:53,200 --> 00:22:57,520
Speaker 1: depending on who you ask in. He licensed this process

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Speaker 1: out to a company behind a peanut butter brand. You

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Speaker 1: probably heard of Peter pen Tins of peanut butter because

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Speaker 1: peanut butter was sold and metal tins before the wartime

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00:23:07,160 --> 00:23:13,119
Speaker 1: required all the metal and before you know, plastics were true, yes,

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00:23:13,560 --> 00:23:20,399
Speaker 1: boasted on the front, improved by hydrogenation. In Roseveld started

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Speaker 1: producing his own peanut butter that he called Skippy. As

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Speaker 1: the American economy became more commercial, peanut butter became more

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Speaker 1: accessible for lower income families. This is when more sugar

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Speaker 1: was introduced to the mix to appeal to kids. And

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Speaker 1: speaking of sugar, let's talk about Reese's Peanut butter Cup.

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Speaker 1: Is this a thing that like you got you got

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Speaker 1: flack four from a very young age. Yes, but I

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00:23:47,640 --> 00:23:49,920
Speaker 1: I I went with it. I said that I was

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Speaker 1: like the heiress of the company. And kids believed me

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Speaker 1: because silly kids, and a part of me hoped inside

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Speaker 1: that maybe I really was. Yeah, alas they haven't called

397
00:24:01,359 --> 00:24:03,720
Speaker 1: you yet, not yet. Maybe this is They're gonna be

398
00:24:03,800 --> 00:24:05,800
Speaker 1: like there she is, she has we been looking for

399
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Speaker 1: her forever. It's like my princess diary tree. Yes, all right.

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Speaker 1: In Reese's Peanut butter Cup made its debut, it showed

401
00:24:18,280 --> 00:24:21,159
Speaker 1: up on shelves and here is a nutshell or a

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Speaker 1: candy shell story of how that happened. Former Hershey employee

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Speaker 1: H B. Reese founded Reese's in nineteen twenty three, and

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Speaker 1: of note, he was the father of sixteen children or

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Speaker 1: ten depending on your source, or possibly it was ten

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Speaker 1: surviving children, but either way, a lot of tru yeah,

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00:24:38,640 --> 00:24:40,359
Speaker 1: and this is why he was looking to make some

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Speaker 1: money by getting in the chocolate business. Um. When they

409
00:24:44,440 --> 00:24:47,880
Speaker 1: first entered the market, peanut butter cups were sometimes called

410
00:24:47,960 --> 00:24:51,280
Speaker 1: penny cups because they only cost one cent, and they

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Speaker 1: were kind of an instant hit. According to family legend,

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Speaker 1: the overroasting of the peanuts um they made their own

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00:24:56,960 --> 00:25:00,720
Speaker 1: peanut butter was the secret. Reese oversaw the construction of

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Speaker 1: a one hundred thousand square foot factory on Chocolate Avenue

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Speaker 1: and Hershey, Pennsylvania. We have got to visit hershe goodness.

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Speaker 1: It wasn't until nineteen three customers could buy the cups individually,

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Speaker 1: because before that they came in an assortment are in

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Speaker 1: bulk for store displays. But people specifically wanted the Reese's

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Speaker 1: peanut butter cup. The company turned out other things to

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Speaker 1: like raising clusters, or at least they did until the

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00:25:23,960 --> 00:25:26,320
Speaker 1: scarcity brought on by World War Two forced them to

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00:25:26,359 --> 00:25:30,080
Speaker 1: focus solely on the cups. Their most successful product, and

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00:25:30,080 --> 00:25:33,400
Speaker 1: it helps that peanut butter wasn't rationed and automation made

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Speaker 1: production easier and cheaper. One story goes, the situation got

425
00:25:37,040 --> 00:25:40,160
Speaker 1: so dire the sheriff came looking for Reese for unpaid

426
00:25:40,200 --> 00:25:44,720
Speaker 1: bills and found that Reset absconded from as far the

427
00:25:45,119 --> 00:25:48,359
Speaker 1: consolidation of product paid off, but Reese died suddenly of

428
00:25:48,400 --> 00:25:51,400
Speaker 1: a heart attack in nineteen fifty six. Once seven years

429
00:25:51,400 --> 00:25:54,440
Speaker 1: had passed, six of Reese's sons sold the hb Rees

430
00:25:54,680 --> 00:25:58,320
Speaker 1: Candy Company to Hershey's Chocolate Company for twenty three point

431
00:25:58,359 --> 00:26:02,440
Speaker 1: five million in nineteen sixty three. The Reese's children also

432
00:26:02,560 --> 00:26:05,639
Speaker 1: got a five percent share in the company, worth today

433
00:26:05,760 --> 00:26:12,000
Speaker 1: about one billion dollars. Who billion dollars um? Milton her

434
00:26:12,080 --> 00:26:14,119
Speaker 1: She was a big fan of races. There was a

435
00:26:14,200 --> 00:26:16,359
Speaker 1: rumor that he had a secret stash in his desk,

436
00:26:16,880 --> 00:26:19,439
Speaker 1: and he saw the company before her. She's bought it

437
00:26:19,480 --> 00:26:21,840
Speaker 1: as a customer instead of a competitor, since the cups

438
00:26:21,960 --> 00:26:25,639
Speaker 1: used her She's Chocolate, Reese and Milton Hershey are buried

439
00:26:25,960 --> 00:26:31,680
Speaker 1: meters apart in the Hershey Cemetery. Yeah, Reese's have branched

440
00:26:31,680 --> 00:26:34,480
Speaker 1: out beyond peanut butter, filling since her she's acquired them,

441
00:26:34,640 --> 00:26:38,080
Speaker 1: but have also spawned Reese's Pieces in Night, which do

442
00:26:38,160 --> 00:26:41,159
Speaker 1: have a different filling than the cups, Reese's Puffs, cereal,

443
00:26:41,520 --> 00:26:44,720
Speaker 1: it's Reese's for breakfast. My parents never let me try that,

444
00:26:45,359 --> 00:26:48,920
Speaker 1: never had it um and Reese's cups with Reese's Pieces

445
00:26:48,960 --> 00:26:51,239
Speaker 1: in them, and never a friend who loves these and

446
00:26:51,400 --> 00:26:52,919
Speaker 1: were the first time she showed them to me, she

447
00:26:53,040 --> 00:26:55,480
Speaker 1: cut them as if it was a fancy like piece

448
00:26:55,480 --> 00:26:57,520
Speaker 1: of chocolate. She cut it down the middle, and she

449
00:26:57,600 --> 00:27:00,600
Speaker 1: showed me the inside, and she said, it's like looking

450
00:27:00,640 --> 00:27:09,440
Speaker 1: at a damn sunrise. It was beautiful. These days, Reese's

451
00:27:09,480 --> 00:27:13,320
Speaker 1: are the most popular candy in America, but they're kind

452
00:27:13,320 --> 00:27:16,760
Speaker 1: of niche most everywhere else. Japan is experiencing a surge

453
00:27:16,760 --> 00:27:20,760
Speaker 1: in Reese's popularity, though they're like most international countries. The

454
00:27:20,800 --> 00:27:23,160
Speaker 1: cups don't come with a preservative that has been found

455
00:27:23,200 --> 00:27:25,840
Speaker 1: to do some damage to DNA and is a precursor

456
00:27:25,920 --> 00:27:30,040
Speaker 1: to stump tumors tb h Q. The u S allows

457
00:27:30,119 --> 00:27:33,840
Speaker 1: small amounts since doses of the allowed point zero two

458
00:27:33,840 --> 00:27:36,960
Speaker 1: percent are less do not seem to cause any negative

459
00:27:36,960 --> 00:27:40,959
Speaker 1: side effects, and that's how much is in um Reese's Cups?

460
00:27:41,520 --> 00:27:45,480
Speaker 1: Is this the allowed amount? Um? May is I love

461
00:27:45,520 --> 00:27:48,760
Speaker 1: Reese's Day. This became about by a fan petition of

462
00:27:49,119 --> 00:27:53,400
Speaker 1: believe five hundred thousand signatures. Sales of Reese's comes out

463
00:27:53,400 --> 00:27:57,919
Speaker 1: to an annual five hundred million. And yes, the film

464
00:27:57,960 --> 00:28:01,280
Speaker 1: et did pretty much save Reese's. P says after the

465
00:28:01,359 --> 00:28:04,360
Speaker 1: movie sales went up by six And I read one

466
00:28:04,359 --> 00:28:07,199
Speaker 1: stat that said sales of Reese's products overall went up

467
00:28:07,200 --> 00:28:12,639
Speaker 1: by three. H t came out, and yes, eminem was

468
00:28:12,720 --> 00:28:16,280
Speaker 1: Pielberg's first choice, and Mars, the company behind Eminem's, turned

469
00:28:16,320 --> 00:28:19,200
Speaker 1: them down. And if you're curious, there are way more

470
00:28:19,240 --> 00:28:26,840
Speaker 1: orange ones. The breakout is about orange each yellow and brown. Yeah.

471
00:28:27,160 --> 00:28:29,840
Speaker 1: When the new Harry Potter movies came out, as a kid,

472
00:28:29,880 --> 00:28:32,199
Speaker 1: I would make chocolate frogs and I would use the

473
00:28:32,200 --> 00:28:35,080
Speaker 1: same type of peanut butter filling used by Ess which

474
00:28:35,960 --> 00:28:38,720
Speaker 1: for me it was for a homemaker. It was essentially

475
00:28:38,760 --> 00:28:42,280
Speaker 1: peanut butter with with butter and powdered sugar, oh sure,

476
00:28:42,440 --> 00:28:47,880
Speaker 1: mixed in. Yeah. The scientific reason, by the way, that

477
00:28:48,280 --> 00:28:51,800
Speaker 1: that people love Reese's so much Reese's Cup so much

478
00:28:51,840 --> 00:28:55,040
Speaker 1: is that it's a combination of textures, the slightly chunky

479
00:28:55,240 --> 00:28:57,760
Speaker 1: peanut butter with the smooth chocolate, and so that that

480
00:28:58,400 --> 00:29:01,880
Speaker 1: novel combination, or that combination of two novel sensations makes

481
00:29:01,880 --> 00:29:06,720
Speaker 1: your brain go, oh what what what do more this? Yeah? Totally, Um, yeah,

482
00:29:06,880 --> 00:29:10,880
Speaker 1: there was. I found an article that was basically asking

483
00:29:10,920 --> 00:29:13,240
Speaker 1: why is there why has no one else been able

484
00:29:13,240 --> 00:29:17,320
Speaker 1: to compete with Reese's. Um, there really is. I didn't

485
00:29:17,360 --> 00:29:21,640
Speaker 1: think about it, but there's not really competitor at all. Nope,

486
00:29:22,560 --> 00:29:27,120
Speaker 1: good job, guys. Call me. I'm here. I'm waiting for

487
00:29:27,120 --> 00:29:30,560
Speaker 1: those royalty checks roll in. I'm pretty sure that's how

488
00:29:30,560 --> 00:29:35,440
Speaker 1: that works. Um. Okay, So Reese's peanut butter cup story

489
00:29:35,480 --> 00:29:40,640
Speaker 1: aside over, let's step back a bit to Okay. Hind's

490
00:29:40,640 --> 00:29:43,680
Speaker 1: brand peanut Butter was the first to include hydrogenated vegetable

491
00:29:43,720 --> 00:29:46,440
Speaker 1: oils on the ingredient list to solve that separation thing,

492
00:29:46,800 --> 00:29:49,640
Speaker 1: but also to make it more spreadable and longer lasting.

493
00:29:50,080 --> 00:29:53,040
Speaker 1: With three big brands boasting now more spreadable peanut butter

494
00:29:53,320 --> 00:29:57,719
Speaker 1: and slice bread available as well, peanut butter sandwiches. Peanut

495
00:29:57,760 --> 00:30:01,800
Speaker 1: butter sandwiches were popular food during the Great Depression. What

496
00:30:01,880 --> 00:30:07,080
Speaker 1: does that mean? Is it? Is it peanut butter jelly time.

497
00:30:08,640 --> 00:30:14,400
Speaker 1: Could it be? Is it? Is? It? It is? The

498
00:30:14,480 --> 00:30:16,800
Speaker 1: first written recipe for the peanut butter and jelly sandwich

499
00:30:16,800 --> 00:30:20,120
Speaker 1: appeared in the edition of Boston Cooking School, magazine of

500
00:30:20,160 --> 00:30:24,040
Speaker 1: Culinary Science and Domestic Economics. Still not quite though, because

501
00:30:24,040 --> 00:30:27,080
Speaker 1: it used peanut paste as opposed to peanut butter. It

502
00:30:27,120 --> 00:30:30,120
Speaker 1: wasn't until World World War Two that those peanut butter

503
00:30:30,160 --> 00:30:33,080
Speaker 1: sandwiches got the addition of jelly. It was included in

504
00:30:33,080 --> 00:30:35,400
Speaker 1: the Soldiers Rations, as with peanut butter and bread. Just

505
00:30:35,480 --> 00:30:38,280
Speaker 1: makes sense. Soldiers returned to the US after the war

506
00:30:38,360 --> 00:30:40,600
Speaker 1: and wanted to recreate some of the foods they'd had abroad,

507
00:30:40,680 --> 00:30:44,880
Speaker 1: and vola the poeb and j The standard Poe B

508
00:30:45,000 --> 00:30:48,480
Speaker 1: and J by the way, is two tablespoons each of

509
00:30:48,480 --> 00:30:51,560
Speaker 1: peanut butter and jelly. And the US, the most popular

510
00:30:51,560 --> 00:30:56,280
Speaker 1: flavor is grape boo, followed by strawberry. But when you

511
00:30:56,280 --> 00:30:59,120
Speaker 1: think about it, everyone probably has a really personalized favorite

512
00:30:59,120 --> 00:31:02,520
Speaker 1: crust versus no us diagonally slice, cruntry versus smooth, and

513
00:31:02,560 --> 00:31:05,640
Speaker 1: I find it kind of lovely and adorable and super

514
00:31:05,680 --> 00:31:08,600
Speaker 1: producer Dylan and I were discussing before we started podcasting

515
00:31:09,440 --> 00:31:12,000
Speaker 1: our our sandwich of choice, and they were very personal

516
00:31:12,240 --> 00:31:16,480
Speaker 1: and funny to me. Um So listeners you should send

517
00:31:16,480 --> 00:31:20,000
Speaker 1: in if you've got a preferred way of P V

518
00:31:20,160 --> 00:31:23,840
Speaker 1: and J. By the nineteen fifties, Thinks in Part two

519
00:31:24,000 --> 00:31:27,440
Speaker 1: big companies like ConAgra and Procter and Gamble. Peanut butter

520
00:31:27,520 --> 00:31:32,080
Speaker 1: was a billion dollar business. However, not always well on

521
00:31:32,160 --> 00:31:35,880
Speaker 1: the peanut butter worlds. A survey conducted in nineteen fifty

522
00:31:35,960 --> 00:31:40,080
Speaker 1: nine found that Jeff peanut butter was only seventy five peanuts.

523
00:31:40,840 --> 00:31:45,400
Speaker 1: The rest was hydrogenated oil and sugar. The survey was

524
00:31:45,440 --> 00:31:48,000
Speaker 1: all part of the FDA's ongoing struggle to rid the

525
00:31:48,000 --> 00:31:52,160
Speaker 1: shelves of inferior peanut butters. Legally, peanut butter went through

526
00:31:52,480 --> 00:31:57,040
Speaker 1: kind of an intense definition process so to keep the

527
00:31:57,040 --> 00:31:59,240
Speaker 1: oil from separating. Producers want to know if they could

528
00:31:59,360 --> 00:32:02,520
Speaker 1: get away with adding glycer into the mix, and the

529
00:32:02,560 --> 00:32:07,280
Speaker 1: FDA was kinding me, and to specify me means that

530
00:32:07,360 --> 00:32:11,240
Speaker 1: they responded with the term peanut butter is generally understood

531
00:32:11,240 --> 00:32:14,160
Speaker 1: to mean a product consisting solely of ground roasted peanuts,

532
00:32:14,440 --> 00:32:18,880
Speaker 1: with or without a small quantity of added salt. Basically,

533
00:32:19,320 --> 00:32:22,000
Speaker 1: you could add it, but you'd have to note on

534
00:32:22,040 --> 00:32:26,880
Speaker 1: the label that you did prominently Okay, So the FDA

535
00:32:27,000 --> 00:32:29,840
Speaker 1: proposed that to be recognized as peanut butter, a product

536
00:32:29,920 --> 00:32:34,400
Speaker 1: had to be peanuts along with additional sweeteners. In one

537
00:32:34,800 --> 00:32:37,840
Speaker 1: they actually wanted the peanut requirement to be but found

538
00:32:37,840 --> 00:32:41,280
Speaker 1: that the average American consumer preferred a sweeter, more easily

539
00:32:41,320 --> 00:32:45,480
Speaker 1: spreadable product. Jeff Peter Pan and Skippy entered the regulations

540
00:32:45,520 --> 00:32:49,720
Speaker 1: phrase soon after. Over the next ten years a decade

541
00:32:50,120 --> 00:32:53,920
Speaker 1: complete with a twenty week long public evidentiary hearing with

542
00:32:54,200 --> 00:32:58,520
Speaker 1: nearly eight thousand page long transcript, the peanut butter hearing

543
00:32:58,600 --> 00:33:03,240
Speaker 1: is waged. One attorney joke that they quote put many

544
00:33:03,360 --> 00:33:07,760
Speaker 1: lawyers children through college. Most of this whole thing revolved

545
00:33:07,800 --> 00:33:10,800
Speaker 1: around a difference in a proposed peanut content of merely

546
00:33:11,000 --> 00:33:16,680
Speaker 1: three percent in YEP. An entire decade later, the f

547
00:33:16,840 --> 00:33:21,000
Speaker 1: d A one out, requiring more peanut content coming out

548
00:33:21,800 --> 00:33:25,959
Speaker 1: less fat. The process took so long and was so

549
00:33:26,040 --> 00:33:30,000
Speaker 1: difficult and so expensive, the f d A was like, Nope,

550
00:33:30,120 --> 00:33:33,640
Speaker 1: never again, and decided to focus less on defining foods

551
00:33:33,800 --> 00:33:37,600
Speaker 1: and more on safe and transparent food labeling. Without this shift,

552
00:33:38,240 --> 00:33:41,880
Speaker 1: mayonnaise may never have come to be. Oh wait, wait wait,

553
00:33:41,920 --> 00:33:44,960
Speaker 1: First we have this John Harvey Kellogg thing, and now

554
00:33:45,600 --> 00:33:48,760
Speaker 1: Manna's was able to be created because of peanut butter,

555
00:33:49,120 --> 00:33:54,240
Speaker 1: my food nemesis, my hero food led to my villain food.

556
00:33:54,640 --> 00:33:58,160
Speaker 1: I have so much, so much to think about. Isn't

557
00:33:58,200 --> 00:34:01,880
Speaker 1: that how the story goes? The Avengers, They've almost everyone

558
00:34:01,920 --> 00:34:04,400
Speaker 1: it's a Covia, but not that one dude's family who

559
00:34:04,400 --> 00:34:07,800
Speaker 1: tears them apart in Civil War. My brain is almost

560
00:34:07,800 --> 00:34:11,279
Speaker 1: all peanut butter, popcorn, and Marvel and Harry Potter. I

561
00:34:11,320 --> 00:34:16,000
Speaker 1: hope like two people understood that reference, but I got it. Yeah, lord,

562
00:34:16,160 --> 00:34:19,960
Speaker 1: it was just for you al write peanut butter. I

563
00:34:20,000 --> 00:34:22,040
Speaker 1: guess I would rather have peanut butter in the world

564
00:34:23,320 --> 00:34:27,840
Speaker 1: and deal with mayonnaise. Yeah, but I do need to

565
00:34:27,880 --> 00:34:31,600
Speaker 1: think on things. Um. And while this whole thing was

566
00:34:31,640 --> 00:34:35,759
Speaker 1: going on, Smuckers introduced a new product called goober In

567
00:34:37,320 --> 00:34:38,799
Speaker 1: and I llowed when I read this, and then I

568
00:34:38,840 --> 00:34:41,960
Speaker 1: realized it's still around. If you don't recognize the name,

569
00:34:42,000 --> 00:34:44,359
Speaker 1: goober is the combo of peanut butter and jelly in

570
00:34:44,400 --> 00:34:48,120
Speaker 1: one jar, usually like stripes. Yeah, you can find them

571
00:34:48,160 --> 00:34:53,399
Speaker 1: in strawberry crepe and chocolate flavors. Okay, here's another fun

572
00:34:53,440 --> 00:34:56,760
Speaker 1: side story. I can't can't mention peanut butter without mentioning

573
00:34:56,800 --> 00:35:03,080
Speaker 1: Elvis Presley. No, apparently not. Legend goes in nine six one,

574
00:35:03,200 --> 00:35:06,480
Speaker 1: Elvis Presley was entertaining some friends from out of town

575
00:35:06,520 --> 00:35:09,120
Speaker 1: at his home in Graceland, and these friends worked for

576
00:35:09,160 --> 00:35:12,439
Speaker 1: the Denver, Colorado Police Force. They got to talking about

577
00:35:12,440 --> 00:35:15,040
Speaker 1: a favorite sandwich of theirs back in Denver, and Elvis

578
00:35:15,080 --> 00:35:17,239
Speaker 1: did that rich person thing. I was like, you know,

579
00:35:17,320 --> 00:35:19,319
Speaker 1: that sounds good. Let's go. And they hopped on his

580
00:35:19,400 --> 00:35:23,840
Speaker 1: private jet sometime around midnight and left for Denver, and

581
00:35:23,880 --> 00:35:26,280
Speaker 1: the couple that owned the restaurant that made the sandwich

582
00:35:26,320 --> 00:35:28,759
Speaker 1: that these hungry fellows were talking about met them in

583
00:35:28,880 --> 00:35:32,239
Speaker 1: the hangar and they all spent three hours eating sandwiches

584
00:35:32,280 --> 00:35:36,280
Speaker 1: washed down with champagne. What a life. Um. The sandwich

585
00:35:36,320 --> 00:35:39,040
Speaker 1: was called the Fool's Gold Loaf, and the price tag

586
00:35:39,040 --> 00:35:41,840
Speaker 1: would run you around sixty five dollars at its highest.

587
00:35:42,320 --> 00:35:45,160
Speaker 1: And what was it to you? Ask? A hollowed out

588
00:35:45,239 --> 00:35:49,040
Speaker 1: loaf that was stuffed with an entire jar of peanut butter,

589
00:35:49,719 --> 00:35:52,759
Speaker 1: a jar of jelly, and a pound of bacon. Oh

590
00:35:52,800 --> 00:35:56,640
Speaker 1: my goodness. Well, and then you like slice it like

591
00:35:56,640 --> 00:35:59,200
Speaker 1: like like a peanut butter, jelly and bacon. G od

592
00:35:59,320 --> 00:36:01,880
Speaker 1: oh man, it looked I mean it looked like a

593
00:36:01,920 --> 00:36:04,840
Speaker 1: sandwich you'd get a subway, like a six edge, but

594
00:36:05,360 --> 00:36:10,520
Speaker 1: it was stuffed, hollowed out and stuffed. Um. Nowadays, when

595
00:36:10,560 --> 00:36:13,960
Speaker 1: you see an Elvis named sandwich is usually peanut, butter, bacon,

596
00:36:14,040 --> 00:36:16,640
Speaker 1: and banana. I find he was pretty well known for

597
00:36:16,680 --> 00:36:19,640
Speaker 1: loving peanut, butter and banana sandwiches. Um, but that's in

598
00:36:19,680 --> 00:36:22,000
Speaker 1: general where it comes from. Although his mom said he'd

599
00:36:22,040 --> 00:36:24,600
Speaker 1: eat peanut, butter, bacon and banana sandwich is pretty feverishly

600
00:36:24,600 --> 00:36:27,279
Speaker 1: according to one cookbook. I've actually never had one, but

601
00:36:27,320 --> 00:36:29,959
Speaker 1: I mean it sounds just nice. Well, it's pretty good.

602
00:36:30,440 --> 00:36:35,600
Speaker 1: There's a a burger joint rounds about Atlantic called the Vortex.

603
00:36:36,480 --> 00:36:39,560
Speaker 1: They have a lot of sandwiches that, um, when you read,

604
00:36:39,600 --> 00:36:42,759
Speaker 1: you're like, that's terrible for you, stunt sandwiches. Yeah, but

605
00:36:42,880 --> 00:36:46,160
Speaker 1: I want it nonetheless. Um. And they have a like

606
00:36:46,239 --> 00:36:50,479
Speaker 1: Elvis Burger and it's like a burger but peanut, butter,

607
00:36:50,560 --> 00:36:54,759
Speaker 1: bacon and banana. Yeah, it's good, I believe you. I mean,

608
00:36:55,000 --> 00:36:56,640
Speaker 1: it's one of those things where like three bites in

609
00:36:56,719 --> 00:37:00,400
Speaker 1: you're like, well, I've had enough. I really like it

610
00:37:00,680 --> 00:37:03,520
Speaker 1: while it lasted, but this has got to come to

611
00:37:03,560 --> 00:37:10,359
Speaker 1: an end. Um And speaking kind of health concerns, health

612
00:37:10,400 --> 00:37:12,880
Speaker 1: concerns around Peanut Better caused a sales slump in the

613
00:37:12,920 --> 00:37:15,799
Speaker 1: eighties and nineties, but they picked back up again in

614
00:37:15,840 --> 00:37:18,959
Speaker 1: the recession. Since it still long lasting, healthy ish, cheap

615
00:37:18,960 --> 00:37:21,920
Speaker 1: food stuff. Kids like it. However, with the dawn of

616
00:37:21,960 --> 00:37:25,520
Speaker 1: the new millennium and more and more artisanal and organic

617
00:37:25,520 --> 00:37:31,480
Speaker 1: peanut butter hitting the shelves, it's a it's a whole

618
00:37:31,520 --> 00:37:36,399
Speaker 1: new world kind of peanut butter is just it's there

619
00:37:36,440 --> 00:37:39,480
Speaker 1: to stay, but also doing a lot of experimentation. It's

620
00:37:39,520 --> 00:37:42,600
Speaker 1: for everybody's there's a market for anything that you're in

621
00:37:42,640 --> 00:37:44,960
Speaker 1: the market for. It's for everybody that doesn't have a

622
00:37:44,960 --> 00:37:50,640
Speaker 1: peanuts well, yes, absolutely, it's for people that it's that

623
00:37:50,680 --> 00:37:55,719
Speaker 1: can eat it without dying. These health concerns didn't stop

624
00:37:55,760 --> 00:38:00,120
Speaker 1: the opening of Manhattan's Peanut Butter and Co. It was

625
00:38:00,160 --> 00:38:02,400
Speaker 1: in sixteen, but they used to have all kinds of

626
00:38:02,400 --> 00:38:03,920
Speaker 1: fancy takes on the p B and J. And you

627
00:38:03,920 --> 00:38:05,680
Speaker 1: can still find the menu online if you're just kind

628
00:38:05,680 --> 00:38:10,120
Speaker 1: of curious like I was. The peanut butter jelly time

629
00:38:10,200 --> 00:38:13,520
Speaker 1: meme viral flash clip made a splash in two thousand two.

630
00:38:13,800 --> 00:38:16,279
Speaker 1: I'm not gonna sing it, but you've probably seen it.

631
00:38:16,360 --> 00:38:18,960
Speaker 1: I'm sure you know that you know what we're talking about.

632
00:38:19,000 --> 00:38:21,319
Speaker 1: If not, I guess google it. If that's how you

633
00:38:21,320 --> 00:38:23,680
Speaker 1: want to spend the rest of your life is having

634
00:38:23,719 --> 00:38:26,759
Speaker 1: that in your head. In the early two thousands, increasing

635
00:38:26,800 --> 00:38:31,400
Speaker 1: diagnoses of anaphylactic peanut allergies caused some school systems, mostly

636
00:38:31,600 --> 00:38:34,440
Speaker 1: in the US and Canada, but another spots worldwide to

637
00:38:34,440 --> 00:38:38,600
Speaker 1: totally ban peanut butter and other peanut products. Research, by

638
00:38:38,600 --> 00:38:40,520
Speaker 1: the way, has found that total bands don't really work.

639
00:38:40,680 --> 00:38:43,760
Speaker 1: Um schools with bands have the same number of EpiPen

640
00:38:43,880 --> 00:38:49,120
Speaker 1: emergencies as schools without bands, but establishing peanut free tables

641
00:38:49,239 --> 00:38:52,960
Speaker 1: in lunch rooms does work, so research to look at

642
00:38:53,120 --> 00:38:56,440
Speaker 1: if this is a cause for concerning your community. Starting

643
00:38:56,480 --> 00:39:00,359
Speaker 1: in two thousand seven, there were a number of large

644
00:39:00,360 --> 00:39:03,399
Speaker 1: scale outbreaks of salmonella due to peanut butter and other

645
00:39:03,400 --> 00:39:07,200
Speaker 1: products containing it. One of the largest of these, traced

646
00:39:07,239 --> 00:39:12,080
Speaker 1: to ConAgra Foods brands Peter Pan and Great Value, sickened

647
00:39:12,080 --> 00:39:15,440
Speaker 1: between six hundred and seven hundred people across forty seven

648
00:39:15,440 --> 00:39:18,279
Speaker 1: states and resulted in what the Justice Department said was

649
00:39:18,360 --> 00:39:22,480
Speaker 1: the highest criminal fine ever in a food investigation, eleven

650
00:39:22,480 --> 00:39:28,560
Speaker 1: point two million dollars. Whoa uh. Salmonella are are bacteria

651
00:39:28,600 --> 00:39:31,560
Speaker 1: that can infect your guts and cause all kinds of unpleasantness.

652
00:39:31,760 --> 00:39:34,160
Speaker 1: They're passed along through feces and can can hitch a

653
00:39:34,239 --> 00:39:38,520
Speaker 1: ride on meats or plants via contamination during processing. For

654
00:39:38,520 --> 00:39:41,160
Speaker 1: for a chicken breast, that might be contamination with chicken

655
00:39:41,160 --> 00:39:43,520
Speaker 1: guts during butchery. For peanuts, it might be like a

656
00:39:43,600 --> 00:39:47,120
Speaker 1: leaky roof and infected bird droppings getting into the factory.

657
00:39:47,640 --> 00:39:50,680
Speaker 1: Cooking foods to recommended temperatures usually over like a hundred

658
00:39:50,680 --> 00:39:54,320
Speaker 1: and thirty degrees fahrenheit. That's fifty four degrees celsius will

659
00:39:54,440 --> 00:39:59,960
Speaker 1: kill salmonella and basically all other pathogenic or disease causing bacteria.

660
00:40:00,360 --> 00:40:03,240
Speaker 1: Um And that's part of why peanuts are generally roasted

661
00:40:03,320 --> 00:40:06,520
Speaker 1: before being made into peanut butter. I mean, the other

662
00:40:06,560 --> 00:40:09,920
Speaker 1: reason is that it makes them tasty. But yeah, However,

663
00:40:10,440 --> 00:40:13,760
Speaker 1: if the bacteria get into peanut butter after that roasting

664
00:40:13,800 --> 00:40:17,480
Speaker 1: part of the process, it's like game over, man, It's

665
00:40:17,520 --> 00:40:20,800
Speaker 1: it's bad news. Um uh. Fats tend to protect these microbes.

666
00:40:20,840 --> 00:40:24,040
Speaker 1: From the acids of our stomach that might otherwise kill them.

667
00:40:24,080 --> 00:40:28,319
Speaker 1: So food safety experts generally agreed that that eleven point

668
00:40:28,320 --> 00:40:30,880
Speaker 1: two million dollar fine in that peter Pan case was

669
00:40:30,880 --> 00:40:33,319
Speaker 1: a really good thing. Is it hopefully put them and

670
00:40:33,400 --> 00:40:37,600
Speaker 1: other big manufacturers on their toes, Hey buddies, let's watch

671
00:40:37,680 --> 00:40:39,960
Speaker 1: out for this one. Yeah, yeah, I remember that because

672
00:40:40,320 --> 00:40:44,520
Speaker 1: I believe there's a big peter Pan factory in Georgia. Yeah,

673
00:40:44,520 --> 00:40:48,160
Speaker 1: it was from one of the Georgia facilities. Basically, as

674
00:40:48,200 --> 00:40:51,680
Speaker 1: far as I'm aware, all of the major outbreaks were

675
00:40:51,719 --> 00:40:54,680
Speaker 1: from Georgia facilities. But that's not terribly surprising because we're

676
00:40:54,680 --> 00:40:59,800
Speaker 1: the largest producers. So yeah, I remember it, though it's like,

677
00:41:00,000 --> 00:41:02,839
Speaker 1: oh yeah, there was a huge recall. Yeah, the news

678
00:41:02,840 --> 00:41:05,160
Speaker 1: broken like two thousand seven. Then they recalled all of

679
00:41:05,200 --> 00:41:08,360
Speaker 1: their peanut butter that had been made back to Yeah

680
00:41:08,400 --> 00:41:13,400
Speaker 1: that's massive. Yeah. Uh. These days, snack and recipe sized

681
00:41:14,000 --> 00:41:16,840
Speaker 1: portions individual cups of peanut butter are pretty common in

682
00:41:16,880 --> 00:41:22,240
Speaker 1: grossery stores, tapping into those convenience markets. Yeah, and of course,

683
00:41:22,560 --> 00:41:26,880
Speaker 1: researchers are trying to build better peanut butter with better peanuts.

684
00:41:27,360 --> 00:41:30,960
Speaker 1: Newly developed varieties are more disease resistant stay fresh longer,

685
00:41:31,160 --> 00:41:36,920
Speaker 1: and have a higher percentage of the good fats. M

686
00:41:33,880 --> 00:41:37,719
Speaker 1: m m m m m m m uh. And that's

687
00:41:37,880 --> 00:41:41,239
Speaker 1: verging on science, but we have not quite reached our

688
00:41:41,239 --> 00:41:45,040
Speaker 1: science portion yet yet. We will do. After a quick

689
00:41:45,040 --> 00:41:57,000
Speaker 1: break for a word from our sponsor, and we're back.

690
00:41:57,000 --> 00:42:01,480
Speaker 1: Thank you, sponsor, Yes, thank you. So Scientifically speaking, peanut

691
00:42:01,520 --> 00:42:05,120
Speaker 1: butter is pretty cool for a number of reasons. It's

692
00:42:05,239 --> 00:42:07,600
Speaker 1: high fat and low water content mean that it is

693
00:42:07,640 --> 00:42:10,799
Speaker 1: an unfriendly environment for bacteria and molds to grow in,

694
00:42:11,280 --> 00:42:14,719
Speaker 1: even for prolonged periods hanging out at room temperature. And

695
00:42:14,760 --> 00:42:16,840
Speaker 1: by low water content, I mean like really low, like

696
00:42:16,880 --> 00:42:20,360
Speaker 1: peanut butter is only about two percent water. The oils

697
00:42:20,360 --> 00:42:22,919
Speaker 1: in it, the unsaturated oils in it, anyway, will start

698
00:42:22,960 --> 00:42:25,680
Speaker 1: to go rancid after a year or so a room temperature,

699
00:42:25,960 --> 00:42:28,320
Speaker 1: but that's generally all you really have to worry about.

700
00:42:28,760 --> 00:42:34,440
Speaker 1: And this this is going to be a sidebar about rancidity.

701
00:42:34,600 --> 00:42:40,600
Speaker 1: Rancidity sidebar that sounds like a band and I want

702
00:42:40,600 --> 00:42:42,400
Speaker 1: to go to their show. I'm pretty sure I've been

703
00:42:42,440 --> 00:42:47,879
Speaker 1: to that show, all right. Rancidity is what happens when

704
00:42:48,000 --> 00:42:52,359
Speaker 1: unsaturated oils interact with oxygen. The the oxygen breaks down

705
00:42:52,400 --> 00:42:56,200
Speaker 1: some of the lipid compounds, turning the tasty kind of bright,

706
00:42:56,320 --> 00:43:00,600
Speaker 1: fatty flavors into these gross, sour, bitter a sheet or

707
00:43:00,640 --> 00:43:06,520
Speaker 1: even soapy flavors bad times. And this process can be

708
00:43:06,560 --> 00:43:09,800
Speaker 1: kick started by exposure to air. Of course, the oxygen

709
00:43:09,880 --> 00:43:12,719
Speaker 1: is in the air, but also heat, light, and humidity

710
00:43:12,960 --> 00:43:15,799
Speaker 1: will speed it up. And it's not just when an

711
00:43:15,800 --> 00:43:19,160
Speaker 1: oil is like old that um. Have you ever noticed

712
00:43:19,239 --> 00:43:21,400
Speaker 1: that kind of off fishy smell that you start to

713
00:43:21,400 --> 00:43:23,400
Speaker 1: get when you use the same pan of oil to

714
00:43:23,520 --> 00:43:27,239
Speaker 1: fry like a whole bunch of batches of food, Even

715
00:43:27,239 --> 00:43:29,600
Speaker 1: if it's not fish, you could get that fishy note.

716
00:43:29,600 --> 00:43:32,240
Speaker 1: And that's that's rancidity. That's the heat of the oil

717
00:43:32,520 --> 00:43:34,680
Speaker 1: starting to make the oil, the heat of the pan

718
00:43:34,760 --> 00:43:36,560
Speaker 1: starting to make the oil go a little bit rancid.

719
00:43:38,000 --> 00:43:41,800
Speaker 1: But peanut butter resists rancidity better than many other products

720
00:43:41,880 --> 00:43:43,640
Speaker 1: because they've got a lot of vitamin E, which is

721
00:43:43,680 --> 00:43:46,520
Speaker 1: an antioxidant, which means that it can help block the

722
00:43:46,560 --> 00:43:51,040
Speaker 1: oxygen from breaking down those lipid molecules. And and don't

723
00:43:51,120 --> 00:43:55,240
Speaker 1: don't panic. Slightly rancid oils like those in old peanut

724
00:43:55,239 --> 00:43:59,040
Speaker 1: butter kins still be just perfectly okay to eat um,

725
00:43:59,120 --> 00:44:01,520
Speaker 1: though some of the same compounds that smell and taste

726
00:44:01,520 --> 00:44:04,400
Speaker 1: weird can also break down some of the vitamins in

727
00:44:04,440 --> 00:44:07,480
Speaker 1: the product, making it less nutritious, and there have been

728
00:44:07,520 --> 00:44:12,120
Speaker 1: cases of like very rancid oils causing digestive upset. I

729
00:44:12,120 --> 00:44:14,919
Speaker 1: mean basically, if it smells bad or tastes bad, don't

730
00:44:14,960 --> 00:44:19,120
Speaker 1: don't eat it. Pretty decent, decent advice, except for like

731
00:44:19,200 --> 00:44:24,160
Speaker 1: my favorite cheeses, true and beers and maybe pickles and

732
00:44:24,200 --> 00:44:27,080
Speaker 1: a lot of other things. But in the case of

733
00:44:27,239 --> 00:44:32,920
Speaker 1: maybe peanut butter oils, yes, yes. To prevent the rancidity

734
00:44:32,920 --> 00:44:37,200
Speaker 1: of peanut butter and other oil based products, including oils, um,

735
00:44:37,360 --> 00:44:41,400
Speaker 1: store them tightly sealed in a cool, dry, dark place,

736
00:44:42,480 --> 00:44:45,640
Speaker 1: you know, like a cupboard. Oh yeah, maybe not like

737
00:44:45,719 --> 00:44:49,439
Speaker 1: right over the stove. Yeah. Yeah. Um. Storing peanut butter

738
00:44:49,480 --> 00:44:54,440
Speaker 1: in the fridge will extend its lifespan, but it's not necessary. Yeah,

739
00:44:55,239 --> 00:44:57,440
Speaker 1: especially if you're going through it, like in less than

740
00:44:57,480 --> 00:44:59,040
Speaker 1: a year. I was about to say, Dylan was like,

741
00:44:59,080 --> 00:45:00,520
Speaker 1: how much do you think you've out through? I go

742
00:45:00,560 --> 00:45:02,880
Speaker 1: about through two or three jars here, And I was like,

743
00:45:03,280 --> 00:45:05,359
Speaker 1: I'm pretty sure I go through at least one on one.

744
00:45:07,480 --> 00:45:09,920
Speaker 1: I don't think I have to worry about this. Yeah, no, no, no, no,

745
00:45:09,960 --> 00:45:12,960
Speaker 1: you're you're absolutely fine. UM. But yeah, the whole rancidity

746
00:45:13,040 --> 00:45:15,600
Speaker 1: issue is part of why manufacturers will add a little

747
00:45:15,600 --> 00:45:18,600
Speaker 1: bit of those saturated fats in to um to to

748
00:45:18,760 --> 00:45:21,279
Speaker 1: a get get the emulsion going where it's going to

749
00:45:21,360 --> 00:45:24,719
Speaker 1: be a smooth, consistent product in the jar without doing

750
00:45:24,719 --> 00:45:27,400
Speaker 1: that separation of oils that you see in natural peanut

751
00:45:27,400 --> 00:45:32,040
Speaker 1: butters and be to um to to help offset the UH.

752
00:45:32,360 --> 00:45:35,200
Speaker 1: The tendency of those unsaturated oils that are naturally in

753
00:45:35,239 --> 00:45:41,160
Speaker 1: peanuts from going rancid, yes, UM peanut butters, shelf stability

754
00:45:41,239 --> 00:45:44,520
Speaker 1: and high energy density from all that oil content also

755
00:45:44,600 --> 00:45:49,239
Speaker 1: make it a great candidate for emergency nutritive care UH.

756
00:45:49,360 --> 00:45:52,200
Speaker 1: During the nineteen nineties, in the midst of hunger epidemics

757
00:45:52,200 --> 00:45:55,440
Speaker 1: around the world, the French Institute of Research for Development

758
00:45:55,520 --> 00:45:59,200
Speaker 1: and food manufacturer Nutriset developed what would be the first

759
00:45:59,400 --> 00:46:03,960
Speaker 1: peanut bay ready to Use Therapeutic food UM or are

760
00:46:04,120 --> 00:46:06,400
Speaker 1: U t F, which is sort of like an m

761
00:46:06,520 --> 00:46:08,759
Speaker 1: r E, a meal ready to eat intended not as

762
00:46:08,760 --> 00:46:14,120
Speaker 1: a ration but for treating severe acute malnutrition, and it's

763
00:46:14,160 --> 00:46:17,520
Speaker 1: a packet of basically like super peanut butter um ground peanuts,

764
00:46:17,560 --> 00:46:20,920
Speaker 1: sugar and oil, plus milk powder for protein and added

765
00:46:21,000 --> 00:46:25,120
Speaker 1: vitamins and minerals and these. The stuff has a leg

766
00:46:25,160 --> 00:46:28,480
Speaker 1: up on other therapeutic foods because it doesn't require preparation

767
00:46:28,680 --> 00:46:30,600
Speaker 1: or water. You could just hand them out to families

768
00:46:30,880 --> 00:46:32,799
Speaker 1: who can use them at home, and they pack about

769
00:46:32,840 --> 00:46:36,000
Speaker 1: five calories into this really small unit. If you've ever

770
00:46:36,040 --> 00:46:38,320
Speaker 1: seen a photo of a of a hungry kid eating

771
00:46:38,320 --> 00:46:41,520
Speaker 1: from like a brightly colored packet since the bid nineties,

772
00:46:41,560 --> 00:46:45,040
Speaker 1: it was probably a peanut based our ut f um,

773
00:46:45,080 --> 00:46:48,160
Speaker 1: though other lagoons like like chickpeas and lentils are used,

774
00:46:48,960 --> 00:46:52,520
Speaker 1: and organizations like UNICEF distribute a lot of it, some

775
00:46:52,640 --> 00:46:56,759
Speaker 1: thirty five thousand metric tons per year, which is enough

776
00:46:56,800 --> 00:47:00,400
Speaker 1: to treat about two point five million children. It's not

777
00:47:00,440 --> 00:47:03,840
Speaker 1: the best long term plan because it's it's expensive do

778
00:47:03,920 --> 00:47:06,400
Speaker 1: that milk powder. Um. You know, it's foreign aid based,

779
00:47:06,400 --> 00:47:10,160
Speaker 1: which isn't helping people UM in the long term, and

780
00:47:10,400 --> 00:47:14,280
Speaker 1: it's better for for emergencies than as a permanent nutritional supplement.

781
00:47:14,600 --> 00:47:20,799
Speaker 1: But it's pretty great that it exists. Yeah, absolutely, UM

782
00:47:20,840 --> 00:47:24,319
Speaker 1: and I we didn't really go into this but from

783
00:47:24,320 --> 00:47:28,400
Speaker 1: what I have read doing the research for this, and

784
00:47:28,440 --> 00:47:30,680
Speaker 1: also kind of outside because I do love peanut butter,

785
00:47:30,719 --> 00:47:33,920
Speaker 1: so I'll read pretty much any of like peanut butter. Um,

786
00:47:33,960 --> 00:47:39,920
Speaker 1: there's no real difference peanut butter, says organic. UM Like

787
00:47:40,120 --> 00:47:44,840
Speaker 1: health wise, there's at least not a lot of proved

788
00:47:44,880 --> 00:47:48,680
Speaker 1: to back that up. We still we still need a

789
00:47:48,840 --> 00:47:52,279
Speaker 1: whole episode about organics and what that term doesn't does

790
00:47:52,280 --> 00:47:56,319
Speaker 1: not mean um in the United States, because it means

791
00:47:56,360 --> 00:48:01,360
Speaker 1: that certain kinds of treatments can't be applied two plants.

792
00:48:01,360 --> 00:48:05,480
Speaker 1: But yeah, others still can. Yeah, but if you like,

793
00:48:05,719 --> 00:48:08,680
Speaker 1: I mean, it's usually more expensive, um the work in

794
00:48:08,719 --> 00:48:10,040
Speaker 1: it kind of peanut butter. But I do have an

795
00:48:10,120 --> 00:48:13,759
Speaker 1: organic kind of peanut butter that I just prefer so,

796
00:48:13,960 --> 00:48:16,200
Speaker 1: you know, I mean from the manufacturing process probably not

797
00:48:16,280 --> 00:48:19,920
Speaker 1: from yeah, yeah, yeah, just taste wise. I like it.

798
00:48:22,040 --> 00:48:25,799
Speaker 1: I like a lot of peanut butters. Though this has

799
00:48:25,840 --> 00:48:29,200
Speaker 1: been a very delightful episode for me. I'm sorry, Lauren,

800
00:48:29,200 --> 00:48:30,839
Speaker 1: you did get to try a little bit on that

801
00:48:30,920 --> 00:48:33,120
Speaker 1: sand Yeah, No, I mean I can. I can have

802
00:48:33,160 --> 00:48:35,239
Speaker 1: a little bit without it upsetting my stomach too much.

803
00:48:35,280 --> 00:48:37,920
Speaker 1: It's it's just it's an intolerance, not a not an allergy,

804
00:48:38,200 --> 00:48:41,160
Speaker 1: but so I can I can have a little that. Um.

805
00:48:41,200 --> 00:48:43,439
Speaker 1: It was so good though, like I had forgotten because

806
00:48:43,520 --> 00:48:45,840
Speaker 1: I've been having like almond butter and cashe butter, stuff

807
00:48:45,880 --> 00:48:48,560
Speaker 1: like that sun butter. And it's not the same, y'all.

808
00:48:48,680 --> 00:48:51,640
Speaker 1: It's not. It's delicious in its own right, but it's

809
00:48:51,640 --> 00:48:54,719
Speaker 1: not the same. It's not the same. Um that story

810
00:48:54,760 --> 00:48:57,160
Speaker 1: I told earlier about the guy in Europe who did

811
00:48:57,200 --> 00:49:01,040
Speaker 1: that like American theme meal for me my um. I

812
00:49:01,080 --> 00:49:06,360
Speaker 1: was living with another exchange student who um had a

813
00:49:06,520 --> 00:49:10,160
Speaker 1: very severe peanut allergy and I wasn't allowed to have

814
00:49:10,200 --> 00:49:13,560
Speaker 1: peanut butter in the house. UM, so I have my

815
00:49:13,640 --> 00:49:18,840
Speaker 1: emergency jar and I remember having a moment of like

816
00:49:18,840 --> 00:49:22,160
Speaker 1: like sad music is playing. I ate all that peanut butter.

817
00:49:22,200 --> 00:49:24,680
Speaker 1: I left it at my office. There you go. But

818
00:49:25,560 --> 00:49:30,160
Speaker 1: that was another thing exacerbating my desire for peanut butter.

819
00:49:30,840 --> 00:49:36,040
Speaker 1: You literally couldn't. I couldn't. Oh man, Yeah, this has

820
00:49:36,080 --> 00:49:38,759
Speaker 1: been a really fun one, and there's a I definitely

821
00:49:39,280 --> 00:49:41,120
Speaker 1: really do want to come back and talk about peanuts

822
00:49:41,320 --> 00:49:44,399
Speaker 1: and peanut allergies and I really could do a whole

823
00:49:44,760 --> 00:49:48,080
Speaker 1: Just let me have a peanut butter side side podcast,

824
00:49:48,160 --> 00:49:52,399
Speaker 1: any kind of peanut butter related thing, I'll talk about it.

825
00:49:54,440 --> 00:49:58,480
Speaker 1: Reese's get in touch with this, right, come on. I

826
00:49:59,600 --> 00:50:02,000
Speaker 1: narrowed that down to you. I was like, Annie, this

827
00:50:02,080 --> 00:50:03,960
Speaker 1: is just kind of related to peanut butter. You need

828
00:50:04,080 --> 00:50:09,239
Speaker 1: to chill out, self contained exactly. But I couldn't stop

829
00:50:09,280 --> 00:50:12,960
Speaker 1: myself from putting a story. It's a good story, it

830
00:50:13,000 --> 00:50:15,719
Speaker 1: really is. And speaking of good stories, this brings us

831
00:50:15,719 --> 00:50:26,480
Speaker 1: to listen. Man, I'm not sure how that went. That

832
00:50:26,560 --> 00:50:33,160
Speaker 1: was okay, So Ashley wrote, I just listened to your

833
00:50:33,200 --> 00:50:35,120
Speaker 1: pasta episode and I wanted to share with you how

834
00:50:35,120 --> 00:50:37,920
Speaker 1: I like to eat my pasta. Similar to Annie, I

835
00:50:38,000 --> 00:50:40,719
Speaker 1: prefer to have my pasta somewhat without sauce. However, the

836
00:50:40,719 --> 00:50:42,920
Speaker 1: older I get, the more I'm willing to experience my

837
00:50:42,960 --> 00:50:46,680
Speaker 1: noodles smothered and sauce. However, here's how I prepare it.

838
00:50:46,960 --> 00:50:49,239
Speaker 1: Once the noodles are made, I put butter on them

839
00:50:49,280 --> 00:50:51,600
Speaker 1: to get them all slippery. Then I add salt and

840
00:50:51,600 --> 00:50:54,080
Speaker 1: pepper to taste. Once that is done, I will put

841
00:50:54,080 --> 00:50:56,560
Speaker 1: the tiniest bit of sauce on them, like literally a

842
00:50:56,600 --> 00:50:59,040
Speaker 1: teaspoon worth, and then mix the sauce into my noodles.

843
00:50:59,080 --> 00:51:03,560
Speaker 1: So the noodles have the tiniest bit of rendness to them. Mmmmmmmmm,

844
00:51:04,320 --> 00:51:07,920
Speaker 1: so delicious. The butter add that delicious fat taste to this,

845
00:51:08,000 --> 00:51:11,200
Speaker 1: and it's literally the best thing ever all caps. It's

846
00:51:11,239 --> 00:51:13,200
Speaker 1: hard to make a tea spoon's worth of pasta when

847
00:51:13,200 --> 00:51:16,840
Speaker 1: I make it for just myself, But when I have

848
00:51:16,880 --> 00:51:18,840
Speaker 1: a bunch of people over or I'm visiting my parents,

849
00:51:18,920 --> 00:51:24,319
Speaker 1: I'll eat my pasta this way. This sounds delicious. I did.

850
00:51:24,480 --> 00:51:27,920
Speaker 1: I used to like, I would scoot the noodles along

851
00:51:27,960 --> 00:51:31,120
Speaker 1: the verge of the all along the outside borders of

852
00:51:31,160 --> 00:51:33,480
Speaker 1: the sauce and get a little tinge it, just a

853
00:51:33,480 --> 00:51:36,239
Speaker 1: little hint, and uh I did love that. So I

854
00:51:36,320 --> 00:51:39,560
Speaker 1: think I'm going to try this out for sure. And again,

855
00:51:39,600 --> 00:51:41,560
Speaker 1: thanks to everyone who wrote in it's like I do

856
00:51:41,680 --> 00:51:43,640
Speaker 1: this too, and also to the people who wrote in

857
00:51:43,680 --> 00:51:47,480
Speaker 1: her like You're a monster, but it's okay. I appreciate

858
00:51:47,560 --> 00:51:53,440
Speaker 1: that absolutely. Um Alyssa wrote, Hi, my name is Alyssa

859
00:51:53,560 --> 00:51:56,960
Speaker 1: and I come from Guatemala. Apologies right off the bat

860
00:51:57,000 --> 00:51:59,960
Speaker 1: because my Spanish is okay, but I may or may

861
00:52:00,040 --> 00:52:02,479
Speaker 1: not butcher some of these words. Alissa and everyone else

862
00:52:02,600 --> 00:52:05,799
Speaker 1: from Spanish speaking everywhere anyway, um. I listened to your

863
00:52:05,800 --> 00:52:08,640
Speaker 1: Tomali's podcast a few weeks ago and found it very interesting.

864
00:52:08,840 --> 00:52:11,160
Speaker 1: Tomalies are a very important part of our culture and

865
00:52:11,200 --> 00:52:14,000
Speaker 1: we have different varieties depending on the region they are made.

866
00:52:14,360 --> 00:52:16,160
Speaker 1: I want to tell you a little bit about my

867
00:52:16,160 --> 00:52:20,359
Speaker 1: favorite Guatemalan tomalies patches uh. The massa is made out

868
00:52:20,400 --> 00:52:23,520
Speaker 1: of potatoes with the traditional chicken or pork filling, a

869
00:52:23,560 --> 00:52:26,880
Speaker 1: little spicy, and wrapped in plantain leaves. These are mostly

870
00:52:26,920 --> 00:52:32,640
Speaker 1: eaten on Thursdaysaves of patches clearly uh tomaless uh. These

871
00:52:32,640 --> 00:52:35,200
Speaker 1: are the most traditional, made for celebrations. The massa is

872
00:52:35,239 --> 00:52:37,160
Speaker 1: made out of a mixture of rice and corn, or

873
00:52:37,200 --> 00:52:39,279
Speaker 1: maybe just rice, which gives the tamali is a kind

874
00:52:39,320 --> 00:52:44,160
Speaker 1: of fluffy texture with the traditional plantain wrap tamalito peeling.

875
00:52:44,760 --> 00:52:48,279
Speaker 1: Traditional corn massa mixed with peeling which is a delicious

876
00:52:48,320 --> 00:52:51,480
Speaker 1: small green leaf and wrapped in corn leaves. These are

877
00:52:51,520 --> 00:52:55,400
Speaker 1: made without the meat filling. The Guatemalan corn leaf tamales

878
00:52:55,440 --> 00:52:58,400
Speaker 1: are traditionally bigger than the ones from Mexico and tied

879
00:52:58,440 --> 00:53:02,120
Speaker 1: over the end to avoid spilling cheetos. Traditional corn maussa

880
00:53:02,520 --> 00:53:06,800
Speaker 1: chicken filling with a ricato sauce and wrapped in corn leaves.

881
00:53:07,040 --> 00:53:09,879
Speaker 1: These are served with a special tomato sauce, a dry

882
00:53:09,920 --> 00:53:12,560
Speaker 1: crumbled cheese on top, with a little bit of onions

883
00:53:12,560 --> 00:53:15,959
Speaker 1: and celery for garnish. This sounds so good. There are many,

884
00:53:16,000 --> 00:53:19,239
Speaker 1: many more. Some are filled with black beans. Some are sweet, yes,

885
00:53:19,280 --> 00:53:21,719
Speaker 1: they add chocolate and plum raisins. Or the massa is

886
00:53:21,760 --> 00:53:24,480
Speaker 1: made sweet without any filling. Not a fan, but people

887
00:53:24,480 --> 00:53:28,520
Speaker 1: love them. And finally we also include these tomales actually

888
00:53:28,600 --> 00:53:31,200
Speaker 1: the ones made out of the traditional corn mesa and

889
00:53:31,360 --> 00:53:34,480
Speaker 1: make different dishes out of them. Please please, as a favor,

890
00:53:34,719 --> 00:53:35,880
Speaker 1: I want to ask you if you can give a

891
00:53:35,880 --> 00:53:38,160
Speaker 1: shout out for people to raise awareness and funds for

892
00:53:38,200 --> 00:53:40,280
Speaker 1: the people that have been affected by the recent volcano

893
00:53:40,360 --> 00:53:44,879
Speaker 1: eruption in Guatemala. Lots of people would really appreciate it. Absolutely. Yes,

894
00:53:45,160 --> 00:53:49,520
Speaker 1: If you google um Guatemala volcano relief then it will

895
00:53:49,760 --> 00:53:52,960
Speaker 1: be the internet will kindly hook you up with with

896
00:53:53,040 --> 00:53:56,520
Speaker 1: stuff that you can donate to or do in your area. Absolutely.

897
00:53:57,080 --> 00:54:00,200
Speaker 1: Oh yeah, those sounds so good. I'm hungry again. Now

898
00:54:00,880 --> 00:54:05,040
Speaker 1: I'm so hungry. Well, I think we're gonna go find

899
00:54:05,040 --> 00:54:09,080
Speaker 1: some food. Yes, oh goodness, yes, But thanks to both

900
00:54:09,080 --> 00:54:10,880
Speaker 1: of them for writing in if you would like to

901
00:54:10,880 --> 00:54:13,280
Speaker 1: write to you, Ken our emails food stuff at astaf

902
00:54:13,320 --> 00:54:15,560
Speaker 1: works dot com. We're also on social media. You can

903
00:54:15,600 --> 00:54:19,120
Speaker 1: find us on Facebook and Twitter at food stuff hs W.

904
00:54:19,560 --> 00:54:22,359
Speaker 1: Also on Instagram at food stuff. We hope to hear

905
00:54:22,400 --> 00:54:25,920
Speaker 1: from you. Thank you as always to super producer Dylan Fagan,

906
00:54:26,440 --> 00:54:28,200
Speaker 1: Thank you to you for listening and we hope that

907
00:54:28,200 --> 00:54:42,920
Speaker 1: lots more good things are coming your way