1 00:00:08,760 --> 00:00:10,920 Speaker 1: Hello, and welcome to Save for Protection of iHeart Radio. 2 00:00:10,960 --> 00:00:13,520 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:13,600 --> 00:00:18,680 Speaker 1: have an episode for you about conditions. Yes, this is 4 00:00:18,720 --> 00:00:22,439 Speaker 1: another one in which I'm going to do my very 5 00:00:21,680 --> 00:00:27,160 Speaker 1: best pronunciation why all day every day. It's okay, We're 6 00:00:27,200 --> 00:00:32,000 Speaker 1: We're all just working through pronunciations together. Yes, thank you, 7 00:00:32,440 --> 00:00:36,199 Speaker 1: thank you. Uh. And also another one I don't have 8 00:00:36,320 --> 00:00:39,560 Speaker 1: much experience with. I don't think I have any Really, 9 00:00:40,520 --> 00:00:47,120 Speaker 1: you've never had a condition, I don't think I Okay. So, so, 10 00:00:47,960 --> 00:00:51,840 Speaker 1: growing growing up have half of my family um is 11 00:00:51,840 --> 00:00:58,560 Speaker 1: is Jewish and from like the Brooklyn, Jersey kind of area. 12 00:00:59,000 --> 00:01:01,440 Speaker 1: I know that that's all why area, but um but 13 00:01:01,640 --> 00:01:04,959 Speaker 1: y'all know what I'm talking about, um and uh yeah. 14 00:01:05,040 --> 00:01:09,000 Speaker 1: So so I definitely grew up with conditions in my life. 15 00:01:09,000 --> 00:01:12,479 Speaker 1: I also grew up in areas in like in South 16 00:01:12,520 --> 00:01:15,479 Speaker 1: Florida and went to a college that had a high 17 00:01:15,520 --> 00:01:18,880 Speaker 1: Jewish population. And accidentally, the first neighborhood that I moved 18 00:01:18,880 --> 00:01:22,039 Speaker 1: into in Atlanta was Toco Hills, which is like the 19 00:01:22,040 --> 00:01:26,640 Speaker 1: one Jewish neighborhood in Atlanta. And so I was like 20 00:01:27,040 --> 00:01:31,080 Speaker 1: twenty three before I realized that most grocery stores don't 21 00:01:31,120 --> 00:01:35,440 Speaker 1: have Kinsians in their deli, like I had no idea, 22 00:01:36,120 --> 00:01:40,000 Speaker 1: um and uh yeah, and and lots of very very 23 00:01:40,040 --> 00:01:44,800 Speaker 1: fond memories of Oh they're so good. Ah, there's just 24 00:01:45,800 --> 00:01:48,360 Speaker 1: man like like put put put, mashed potato and dough. 25 00:01:51,440 --> 00:01:55,120 Speaker 1: Why wouldn't here it's so good. Oh my gosh. I 26 00:01:55,160 --> 00:01:59,440 Speaker 1: can't wait to hear a description of how they taste. Yeah, 27 00:01:59,480 --> 00:02:03,240 Speaker 1: I mean they out This sounds very very delicious. I 28 00:02:03,320 --> 00:02:06,000 Speaker 1: had heard of them, but I just don't. Yeah, I 29 00:02:06,000 --> 00:02:08,840 Speaker 1: don't think I've ever had them. Um, so we've got 30 00:02:08,960 --> 00:02:12,480 Speaker 1: to fix adding it to the list, to the ludicrously 31 00:02:12,600 --> 00:02:17,560 Speaker 1: long list. It is quite lyudicrously long, oh my gosh. 32 00:02:17,600 --> 00:02:22,080 Speaker 1: But we will. We'll do it someday or another. You 33 00:02:22,120 --> 00:02:28,000 Speaker 1: know what. It's life day next week, everybody. So, yeah, 34 00:02:28,480 --> 00:02:35,600 Speaker 1: you can't see our past episodes on pickles, bagels, lat because, 35 00:02:35,800 --> 00:02:38,919 Speaker 1: jelly donuts, peroguis. I think like some of these might 36 00:02:39,000 --> 00:02:42,040 Speaker 1: seem a bit of a bit off of the path 37 00:02:42,160 --> 00:02:46,480 Speaker 1: that we're going on, but similar threads and burned pieces 38 00:02:46,560 --> 00:02:51,000 Speaker 1: into this story. It's certainly a historically speaking Yeah. Also 39 00:02:51,240 --> 00:02:56,000 Speaker 1: for kind of related food categories, um, maybe empanadas and 40 00:02:56,880 --> 00:03:04,919 Speaker 1: Q and meat pies. Yeah, there there's a lot going 41 00:03:05,000 --> 00:03:07,000 Speaker 1: on here. Yeah, there are a lot of threads. A 42 00:03:07,080 --> 00:03:10,880 Speaker 1: lot of threads there are, which I guess brings us 43 00:03:10,919 --> 00:03:21,880 Speaker 1: to question what are they? Well, A kindish is a 44 00:03:21,919 --> 00:03:26,359 Speaker 1: type of small pie or like large dumpling. Maybe uh. 45 00:03:26,720 --> 00:03:29,440 Speaker 1: It's a filling in a purse of dough that is 46 00:03:29,480 --> 00:03:32,839 Speaker 1: then either baked or fried until golden brown. They are 47 00:03:32,919 --> 00:03:36,400 Speaker 1: single serving, like a snack or a side dish, served warm. 48 00:03:36,520 --> 00:03:40,680 Speaker 1: That filling is perhaps most popularly mashed potato seasoned with onion, 49 00:03:41,120 --> 00:03:45,480 Speaker 1: but seasoned casha, which is buckwheat, or seasoned fresh cheese. 50 00:03:46,120 --> 00:03:48,840 Speaker 1: Both those are also common, and it can be anything 51 00:03:48,920 --> 00:03:53,240 Speaker 1: really um. Although they are almost always savory. Sweet kindshes 52 00:03:53,360 --> 00:03:57,720 Speaker 1: are are rare um. The dough is often more pastry 53 00:03:57,760 --> 00:04:01,520 Speaker 1: like than than bread like, and can range in texture 54 00:04:01,640 --> 00:04:06,080 Speaker 1: from thin and flaky, too thicker and chewier. Uh. Depending 55 00:04:06,080 --> 00:04:08,040 Speaker 1: on the style and the filling, you can get like 56 00:04:08,040 --> 00:04:10,160 Speaker 1: a little bit of a different vibe from a kindish, 57 00:04:10,320 --> 00:04:14,640 Speaker 1: but generally speaking they are. They are tender and comforting 58 00:04:14,800 --> 00:04:18,400 Speaker 1: and carbie and stick to your ribs. It's like, yeah, 59 00:04:18,440 --> 00:04:20,400 Speaker 1: it's like a like a New York and Panada or 60 00:04:20,560 --> 00:04:23,240 Speaker 1: or a or a New York samosa, not that those 61 00:04:23,279 --> 00:04:26,919 Speaker 1: things don't exist in New York City. Um, it's like 62 00:04:27,760 --> 00:04:31,320 Speaker 1: it's like being wrapped in a blanket, but it's like 63 00:04:31,440 --> 00:04:35,400 Speaker 1: you're the filling and the and the knish is wrapping you. 64 00:04:37,560 --> 00:04:42,680 Speaker 1: Mm hmm. Oh you know, my horror brain tried to 65 00:04:42,680 --> 00:04:44,719 Speaker 1: make it into a horror but it was too lovely. 66 00:04:46,279 --> 00:04:54,320 Speaker 1: Should that's a high compliment, right, um? Okay. There are 67 00:04:54,360 --> 00:04:58,440 Speaker 1: two basic varieties of kandesh um. There are ones where 68 00:04:58,480 --> 00:05:01,600 Speaker 1: the dough completely surround is the filling um and often 69 00:05:01,640 --> 00:05:05,279 Speaker 1: these are square and deep fried and usually a little 70 00:05:05,279 --> 00:05:08,960 Speaker 1: denser and chewier in texture. They look like a like 71 00:05:08,960 --> 00:05:13,159 Speaker 1: a big fried ravioli and are sometimes colored deep golden 72 00:05:13,240 --> 00:05:17,039 Speaker 1: yellow on the outside. These are more likely to be 73 00:05:17,400 --> 00:05:20,520 Speaker 1: mass produced. And then there are ones where the filling 74 00:05:20,760 --> 00:05:23,520 Speaker 1: peeks out at the top a little bit, and these 75 00:05:23,560 --> 00:05:27,440 Speaker 1: are often round and baked instead of deep fried, usually 76 00:05:27,520 --> 00:05:30,479 Speaker 1: a little lighter and fluffier in texture, They look like 77 00:05:30,520 --> 00:05:33,800 Speaker 1: a like a big shumai. Yeah. Uh, These are more 78 00:05:33,839 --> 00:05:38,000 Speaker 1: likely to be handmade, and people, I don't know if 79 00:05:38,040 --> 00:05:41,760 Speaker 1: you're going to believe this, have strong opinions about which 80 00:05:42,000 --> 00:05:51,679 Speaker 1: is the correct type of kandesh What like this type 81 00:05:51,720 --> 00:05:54,240 Speaker 1: is the correct one. The other one is not even 82 00:05:54,240 --> 00:05:57,120 Speaker 1: a kinsh. If you're out of this type, I'm not 83 00:05:57,160 --> 00:06:00,400 Speaker 1: even gonna gonna take that other one. I do not 84 00:06:00,520 --> 00:06:03,240 Speaker 1: have time for that kind of direct in my life. Like, 85 00:06:03,400 --> 00:06:09,320 Speaker 1: don't don't come at me with that false finish. Oh 86 00:06:09,480 --> 00:06:14,480 Speaker 1: do you have a preference? Um? I love both. Um. 87 00:06:15,240 --> 00:06:17,400 Speaker 1: I I will say I grew up with the square, 88 00:06:17,480 --> 00:06:20,400 Speaker 1: deep fried ones um. So that's what I think of 89 00:06:20,440 --> 00:06:23,960 Speaker 1: when I think of a kindish. But I'm not both. Yeah, 90 00:06:24,000 --> 00:06:26,720 Speaker 1: if you're going to put a filling in dough and 91 00:06:26,800 --> 00:06:31,760 Speaker 1: give it, give it to me, I'm like, all right, 92 00:06:33,480 --> 00:06:38,279 Speaker 1: sounds good. Yeah. Uh. And and there are also some outliers, 93 00:06:38,360 --> 00:06:40,560 Speaker 1: like I'm like kindishes that are made with like a thicker, 94 00:06:41,040 --> 00:06:45,400 Speaker 1: breadier dough, like almost like hollow like. But yeah, but 95 00:06:45,480 --> 00:06:49,160 Speaker 1: let's talk about the fillings. The fillings. I feel like 96 00:06:49,279 --> 00:06:53,160 Speaker 1: the base flavor of a kinish um. You know, we've 97 00:06:53,200 --> 00:06:55,560 Speaker 1: been talking about these starches that go into them, but 98 00:06:55,560 --> 00:06:59,040 Speaker 1: the base flavor is really just like caramelized onion, like 99 00:06:59,120 --> 00:07:01,880 Speaker 1: like onion that's been cooked down in chicken fat or 100 00:07:02,120 --> 00:07:05,479 Speaker 1: schmaltz um, and that whatever else that's going on is 101 00:07:05,480 --> 00:07:07,640 Speaker 1: sort of just there for the texture, it's really about 102 00:07:07,640 --> 00:07:12,160 Speaker 1: that good strong onion flavor. Uh. Like I said, mashed 103 00:07:12,160 --> 00:07:15,800 Speaker 1: potato is common, or casha, or an unaged cheese like 104 00:07:15,840 --> 00:07:19,160 Speaker 1: cottage cheese or cream cheese um, or maybe uh pre 105 00:07:19,240 --> 00:07:22,040 Speaker 1: cooked ground meat. Um. Generally any of these are going 106 00:07:22,120 --> 00:07:24,440 Speaker 1: to be mixed together with egg to give them a 107 00:07:24,480 --> 00:07:27,440 Speaker 1: sort of spongey coherence. Yeah, like a like a like 108 00:07:27,480 --> 00:07:31,360 Speaker 1: a meatball uh huh um, and seasoned anywhere from from 109 00:07:31,400 --> 00:07:34,320 Speaker 1: simply with salt and pepper to something a little bit 110 00:07:34,320 --> 00:07:37,080 Speaker 1: more complex if you want to go there. These days, 111 00:07:37,120 --> 00:07:40,120 Speaker 1: you can find all kinds of fillings uh, combos of 112 00:07:40,160 --> 00:07:43,760 Speaker 1: the above, with maybe vegetables like a spinach or sweet potato, 113 00:07:43,960 --> 00:07:49,240 Speaker 1: or mushrooms or blended broccoli. I read about one made 114 00:07:49,280 --> 00:07:53,480 Speaker 1: with turnip and kale, maybe bits of straw, may breakfast 115 00:07:53,560 --> 00:07:56,840 Speaker 1: kinnishes with scrambled eggs and corn and beef hash mash 116 00:07:56,880 --> 00:08:01,200 Speaker 1: plantains and moho sauce, sweet fillings like apple or cherry 117 00:08:01,200 --> 00:08:05,560 Speaker 1: and cheese. Basically, whatever you're doing here, you just want 118 00:08:05,600 --> 00:08:09,520 Speaker 1: it to be um, tender and soft and nice on 119 00:08:09,560 --> 00:08:11,960 Speaker 1: the inside, with a little bit of chew and maybe 120 00:08:12,000 --> 00:08:15,120 Speaker 1: a little crisp on the outside. From from that crust 121 00:08:16,120 --> 00:08:19,000 Speaker 1: like pillowy, but but in like a like a wolf. 122 00:08:19,080 --> 00:08:24,160 Speaker 1: I'm full now kind of pillowy way again, Like you 123 00:08:24,160 --> 00:08:27,240 Speaker 1: are the pillow. You have become the pillow. By consuming 124 00:08:27,280 --> 00:08:31,080 Speaker 1: the pillow, you have become the pillow. All right now, 125 00:08:31,120 --> 00:08:34,360 Speaker 1: well now we're entering into horror movie. So it's still 126 00:08:34,440 --> 00:08:38,040 Speaker 1: nice um and that my mouth is like watering. This 127 00:08:38,080 --> 00:08:47,079 Speaker 1: sounds so good. Well what about the nutrition? Umkinsians tend 128 00:08:47,120 --> 00:08:50,959 Speaker 1: to be calorically dense U high and fats and starches. 129 00:08:51,320 --> 00:08:55,520 Speaker 1: They can have a decent punch of protein and micronutrients 130 00:08:55,600 --> 00:08:58,319 Speaker 1: depending on your fillings. They're like they will fill you 131 00:08:58,440 --> 00:09:01,480 Speaker 1: up and help keep you going by unclassified this as 132 00:09:01,520 --> 00:09:05,880 Speaker 1: a treat um, you know, especially if they've been deep fried. Uh, 133 00:09:06,640 --> 00:09:09,840 Speaker 1: eat a eat a vegetable. Yeah yeah, Drink some water, 134 00:09:09,920 --> 00:09:16,600 Speaker 1: Drink some water. You know. You know. I have a 135 00:09:16,679 --> 00:09:21,080 Speaker 1: couple numbers for you. We do um uh as of 136 00:09:22,640 --> 00:09:27,120 Speaker 1: the world record for kindish eating was eleven kindishes in 137 00:09:27,280 --> 00:09:32,600 Speaker 1: eighteen minutes. That's a lot. In interesting, that is a lot. 138 00:09:33,960 --> 00:09:37,600 Speaker 1: And that's okay. There's a history fact that I'm kind 139 00:09:37,600 --> 00:09:43,120 Speaker 1: of comparing this took all right, Yeah, although I don't 140 00:09:43,120 --> 00:09:45,440 Speaker 1: know the size of the condishes in question. I imagine 141 00:09:45,480 --> 00:09:47,360 Speaker 1: that they were on the large size because and I 142 00:09:47,400 --> 00:09:49,959 Speaker 1: guess I should have said like, like these can range 143 00:09:50,000 --> 00:09:53,320 Speaker 1: anywhere from like like an order size too, but but 144 00:09:53,400 --> 00:09:56,520 Speaker 1: more commonly they're sort of like the size of your palm. 145 00:09:56,520 --> 00:10:02,920 Speaker 1: Oh okay, or maybe like the size of like my palm. Yeah, 146 00:10:02,960 --> 00:10:10,359 Speaker 1: but yeah, not a smaller one, but a bigger one. Yeah. 147 00:10:10,400 --> 00:10:16,200 Speaker 1: I hope that clarifies things. Anyway. Um, as of another 148 00:10:16,320 --> 00:10:22,360 Speaker 1: number for you, as of Gabillas, which is a major producer. 149 00:10:23,160 --> 00:10:26,520 Speaker 1: We're producing over fifteen million conditions a year in their 150 00:10:26,559 --> 00:10:32,160 Speaker 1: Long Island factory. Um. Wow. There if if you're unfamiliar 151 00:10:32,600 --> 00:10:36,319 Speaker 1: with them, but maybe for some reason you've been to 152 00:10:36,440 --> 00:10:40,800 Speaker 1: cats As Deli because that's like a really popular tourist deli, 153 00:10:40,920 --> 00:10:43,560 Speaker 1: um in New York because it's where they filmed When 154 00:10:43,559 --> 00:10:46,600 Speaker 1: Harry met Sally anyway, um, or a part of When 155 00:10:46,640 --> 00:10:50,320 Speaker 1: Harry Met Sally, the famous orgasm scene. Um. But but yeah, 156 00:10:50,320 --> 00:10:53,160 Speaker 1: they're they're the conditions that they sell at cats As 157 00:10:53,280 --> 00:10:58,600 Speaker 1: are Gabillas. So there you go. Yeah, that did come 158 00:10:58,960 --> 00:11:00,760 Speaker 1: They did come up a lot in this research, and 159 00:11:00,920 --> 00:11:04,600 Speaker 1: I have been I did not get the condition though, 160 00:11:06,840 --> 00:11:15,080 Speaker 1: well missed opportunity well, next time. But we do have 161 00:11:16,120 --> 00:11:18,800 Speaker 1: a lot of history and a lot of New York 162 00:11:18,920 --> 00:11:21,920 Speaker 1: history specifically, we do, and we are going to get 163 00:11:21,920 --> 00:11:23,280 Speaker 1: into that as soon as we get back from a 164 00:11:23,320 --> 00:11:34,040 Speaker 1: quick break for a word from our sponsors, and we're back. 165 00:11:34,040 --> 00:11:38,840 Speaker 1: Thank you sponsored, Yes, thank you. And this is still 166 00:11:38,880 --> 00:11:44,040 Speaker 1: not the potato episode. Nope, nope, nope no, but one day. 167 00:11:44,200 --> 00:11:46,600 Speaker 1: We've done so many around it. I feel like we're 168 00:11:46,600 --> 00:11:51,320 Speaker 1: in like a spiral. We're slowly closing in. I am 169 00:11:51,360 --> 00:11:55,000 Speaker 1: always in a potato spiral. Yeah, me too. Mm hmmmm. 170 00:11:56,480 --> 00:12:00,440 Speaker 1: Also standard disclaimer, I mean it's not superstandard, but kind 171 00:12:00,480 --> 00:12:04,240 Speaker 1: of standard. Uh. The history of stuffing dough with a 172 00:12:04,320 --> 00:12:09,240 Speaker 1: filling uh usually whatever is available, spicing it and baking 173 00:12:09,240 --> 00:12:11,920 Speaker 1: it or frying it is a long history and it's 174 00:12:11,960 --> 00:12:17,359 Speaker 1: a branching history. It is such a wonderful and overwhelming 175 00:12:17,920 --> 00:12:21,920 Speaker 1: snapshot of a culmination of histories and culture. So this 176 00:12:22,040 --> 00:12:27,000 Speaker 1: is one of the things branching history. Yes, um, And 177 00:12:27,040 --> 00:12:29,360 Speaker 1: I will say that we did go a lot into 178 00:12:29,760 --> 00:12:36,880 Speaker 1: pie history in the Meat Pies episode. Yes, I think 179 00:12:36,920 --> 00:12:39,360 Speaker 1: we've discussed in a few but definitely definitely that one. 180 00:12:39,440 --> 00:12:43,240 Speaker 1: Definitely one. Um. The early history of kinishas is one 181 00:12:43,720 --> 00:12:46,880 Speaker 1: or and I were discussing. It was hard to find 182 00:12:46,920 --> 00:12:50,360 Speaker 1: a lot about it, um, But it is one that 183 00:12:50,600 --> 00:12:55,199 Speaker 1: is entwined with so many of these these traditions, of 184 00:12:55,280 --> 00:13:00,120 Speaker 1: these the fillings in dough that are cooked. Um. But 185 00:13:00,240 --> 00:13:04,679 Speaker 1: many do attribute kindsias to Jewish communities from Eastern Europe, 186 00:13:04,960 --> 00:13:08,520 Speaker 1: perhaps particularly what is now Poland and Ukraine. Um. And 187 00:13:08,559 --> 00:13:11,839 Speaker 1: they were filling like they filled you up, and they 188 00:13:11,880 --> 00:13:14,800 Speaker 1: could stretch for a long time, and they could be 189 00:13:14,840 --> 00:13:17,480 Speaker 1: stuffed with whatever you had on hand. So they were 190 00:13:17,559 --> 00:13:22,080 Speaker 1: very useful in in a lot of ways. Yeah. Yeah. 191 00:13:22,440 --> 00:13:27,880 Speaker 1: The first written record of Kinisias maybe from sixteen fourteen 192 00:13:28,280 --> 00:13:32,600 Speaker 1: and what's now Ukraine. UM. Feelings weren't mentioned in that reference, 193 00:13:32,920 --> 00:13:35,000 Speaker 1: but that would have been a little early in the 194 00:13:35,040 --> 00:13:39,760 Speaker 1: timeline for Potato to have been involved, right. And so 195 00:13:39,920 --> 00:13:43,679 Speaker 1: I most of the information we found and the sources 196 00:13:43,720 --> 00:13:47,080 Speaker 1: we found, do you tell the story of Kindisians in 197 00:13:47,120 --> 00:13:52,719 Speaker 1: New York, right right? Um? And and so there is 198 00:13:52,760 --> 00:13:55,360 Speaker 1: a lot to talk about there too, Yeah, yeah, because 199 00:13:55,360 --> 00:14:00,480 Speaker 1: like however however they originated, um, they really became their 200 00:14:00,520 --> 00:14:03,400 Speaker 1: own specific thing, the thing that we're talking about today 201 00:14:03,800 --> 00:14:09,000 Speaker 1: when they immigrated with Ashkenazi Jews to New York City. Yes, 202 00:14:09,120 --> 00:14:11,640 Speaker 1: and that is something that we've talked about before, because 203 00:14:11,640 --> 00:14:14,439 Speaker 1: there there were these waves of millions of Jewish immigrants, 204 00:14:14,520 --> 00:14:17,480 Speaker 1: largely from Central and Eastern Europe, that arrived to the 205 00:14:17,559 --> 00:14:23,320 Speaker 1: US and perhaps particularly New York in the early nineteen hundreds, 206 00:14:23,880 --> 00:14:27,200 Speaker 1: and we've talked about how they fundamentally impacted and shaped 207 00:14:27,320 --> 00:14:31,360 Speaker 1: the culinary landscape of that city. And kindishes are one 208 00:14:31,440 --> 00:14:34,800 Speaker 1: piece of set um and they do have a long 209 00:14:34,840 --> 00:14:41,720 Speaker 1: and storied history in that city. And one and one 210 00:14:41,880 --> 00:14:47,000 Speaker 1: author Laura Silver documented this whole thing and her book 211 00:14:47,120 --> 00:14:50,680 Speaker 1: Knish in Search of the Jewish Soul Foods, which was 212 00:14:50,800 --> 00:14:53,440 Speaker 1: very helpful in this research. So thank you. Oh yeah, yeah, yeah, 213 00:14:53,480 --> 00:14:56,480 Speaker 1: shout out to that book for sure. M hmmm. And 214 00:14:56,880 --> 00:14:59,920 Speaker 1: the whole inspiration behind this was after her favorite kindish 215 00:15:00,320 --> 00:15:02,440 Speaker 1: shop in New York shut down and it was one 216 00:15:02,480 --> 00:15:06,880 Speaker 1: that like generations of her family had frequented. She just 217 00:15:06,920 --> 00:15:09,960 Speaker 1: started investigating. Yeah, and this was like a seven year 218 00:15:10,000 --> 00:15:13,320 Speaker 1: long project, like like like Mrs Stalls shut down in 219 00:15:13,400 --> 00:15:17,760 Speaker 1: two thousand and five, this book didn't come out until so, 220 00:15:17,880 --> 00:15:23,160 Speaker 1: like the entire journey was nearly a decade. Yes, uh 221 00:15:23,160 --> 00:15:25,720 Speaker 1: and I love this, uh. Silver set in an interview. 222 00:15:25,760 --> 00:15:28,240 Speaker 1: Once people used to say the streets of New York 223 00:15:28,240 --> 00:15:32,160 Speaker 1: are paved in gold. No they're not. They're paved in condishes. 224 00:15:33,880 --> 00:15:43,960 Speaker 1: That's so good, so good. Yes, alright, So some some 225 00:15:44,120 --> 00:15:48,120 Speaker 1: history of the Condisian New York. The first condition bakery 226 00:15:48,280 --> 00:15:52,760 Speaker 1: opened in that city in nine and many others proliferated 227 00:15:52,800 --> 00:15:55,920 Speaker 1: after that, along with the number of delis and groceries 228 00:15:55,960 --> 00:15:59,520 Speaker 1: offering them. Those those also went up. Um. At least 229 00:15:59,520 --> 00:16:01,800 Speaker 1: one of the acres that opened is that that year 230 00:16:01,840 --> 00:16:06,360 Speaker 1: in en Yonah Schimmel. Yonah Schimmel's Knish Bakery is still 231 00:16:06,400 --> 00:16:12,320 Speaker 1: operating and I checked, still going. Yeah. Another thing covered 232 00:16:12,360 --> 00:16:18,760 Speaker 1: in Silver's book is the nineteen sixteen Kandish Wars of 233 00:16:18,760 --> 00:16:21,760 Speaker 1: of the Lower East Side of New York, which was 234 00:16:21,800 --> 00:16:25,320 Speaker 1: reported on by the New York Times with the headline 235 00:16:25,520 --> 00:16:32,800 Speaker 1: Rivington Street sees war. Um. Okay, so there's actually a 236 00:16:32,800 --> 00:16:34,920 Speaker 1: lot going on here, and we're going to condense it, 237 00:16:35,000 --> 00:16:40,160 Speaker 1: but it's really a tale of price wars and intense competition. Okay. 238 00:16:40,200 --> 00:16:45,000 Speaker 1: So the extremely condensed version of this whole thing is 239 00:16:45,040 --> 00:16:49,520 Speaker 1: that several several, a lot of Jewish immigrants, many from 240 00:16:49,520 --> 00:16:52,400 Speaker 1: Eastern and Central Europe, we're living in New York's Lower 241 00:16:52,440 --> 00:16:57,800 Speaker 1: east Side at this time of these Kandish wars. So 242 00:16:58,120 --> 00:17:02,000 Speaker 1: from eighteen eighty to nineteen twenty four, two point four 243 00:17:02,120 --> 00:17:05,560 Speaker 1: million largely impoverished Jewish people settled in the US, and 244 00:17:05,640 --> 00:17:11,000 Speaker 1: an estimated sev in the Lower east Side UM, which 245 00:17:11,040 --> 00:17:14,639 Speaker 1: was seven hundred people per acre, that's from the Library 246 00:17:14,640 --> 00:17:18,960 Speaker 1: of Congress. UM. Many spoke Yiddish, and there was certainly 247 00:17:18,960 --> 00:17:22,440 Speaker 1: a lot of shared culture, including around food. The Lower 248 00:17:22,480 --> 00:17:26,400 Speaker 1: east Side was home to over five million people by nine, 249 00:17:27,720 --> 00:17:30,480 Speaker 1: which if you'll remember, is when the first Kinnish baker 250 00:17:30,480 --> 00:17:34,520 Speaker 1: reopened UM. But the packed nature of that community meant 251 00:17:34,600 --> 00:17:37,159 Speaker 1: that UM over half of the fire deaths in the 252 00:17:37,160 --> 00:17:39,200 Speaker 1: city at the time or out of the Lower east Side. 253 00:17:39,960 --> 00:17:43,119 Speaker 1: Many people didn't have indoor heating, lighting, or plumbing. But 254 00:17:43,200 --> 00:17:49,320 Speaker 1: despite these issues, there was an undeniable sense of community. Okay. 255 00:17:49,359 --> 00:17:54,760 Speaker 1: So against this backdrop, an Austrian man named Max Green 256 00:17:55,600 --> 00:18:00,680 Speaker 1: began selling a knish described as quote, mashed potatoes, onions 257 00:18:00,720 --> 00:18:03,280 Speaker 1: and a sprinkling of cheese, all wrapped up like an 258 00:18:03,320 --> 00:18:07,440 Speaker 1: apple dumpling from his Lower east Side establishment on Rivington 259 00:18:07,520 --> 00:18:12,760 Speaker 1: Street for five cents each okay um, and it was 260 00:18:12,800 --> 00:18:17,440 Speaker 1: really popular. So much so that a competitor named M. 261 00:18:17,600 --> 00:18:22,680 Speaker 1: London set up a restaurant called the United Kinnish Factory 262 00:18:23,200 --> 00:18:29,520 Speaker 1: right across the street. The street so in response, Green 263 00:18:29,640 --> 00:18:32,359 Speaker 1: cut his price for what he deemed the quote real 264 00:18:32,560 --> 00:18:38,360 Speaker 1: and original Kinish from five cents to three cents. London 265 00:18:39,080 --> 00:18:44,680 Speaker 1: debuted a cabarettio for his place. Green hired a German 266 00:18:44,720 --> 00:18:50,480 Speaker 1: band for his London hung up signs proclaiming his Kindish 267 00:18:50,600 --> 00:18:54,280 Speaker 1: to be the very best in the world. Green gave 268 00:18:54,400 --> 00:18:58,320 Speaker 1: customers coupons that the promise of prizes um and the 269 00:18:58,359 --> 00:19:03,440 Speaker 1: story goes. The story goes Lauren that one Kindish eater 270 00:19:03,600 --> 00:19:07,720 Speaker 1: at Green's restaurant, a twenty knishes in one go to 271 00:19:07,800 --> 00:19:10,280 Speaker 1: win a pocket knife and had to be carried home. 272 00:19:10,280 --> 00:19:12,960 Speaker 1: As a story goes, that's why. I don't know how 273 00:19:13,000 --> 00:19:18,080 Speaker 1: long this took um, but that kind of cracks me up. Um. 274 00:19:18,119 --> 00:19:21,159 Speaker 1: How did the Kandish War end? No one seems to know. 275 00:19:21,400 --> 00:19:23,399 Speaker 1: I think it was just this one article that was like, 276 00:19:23,440 --> 00:19:29,560 Speaker 1: look at this competition happen. Yeah, that's amazing. It honestly is. 277 00:19:29,640 --> 00:19:31,840 Speaker 1: I love how they're like, oh, I see your cabaret 278 00:19:31,840 --> 00:19:37,360 Speaker 1: and I'll raise you a German band. Oh, my gosh. Uh. 279 00:19:37,359 --> 00:19:41,760 Speaker 1: And this whole thing was depicted in the recent children's 280 00:19:41,760 --> 00:19:45,520 Speaker 1: book The Kandish War on Rivington Street by Johann Oppenheim, 281 00:19:45,920 --> 00:19:51,760 Speaker 1: so I can learn even more about it. Oh wow, 282 00:19:52,480 --> 00:19:56,240 Speaker 1: mm hmmm. Some of the first push carts selling kanishas 283 00:19:56,320 --> 00:20:01,520 Speaker 1: in New York City started operating in late nineteen tw tease. Uh. 284 00:20:01,680 --> 00:20:05,520 Speaker 1: Several kindish makers that Silver profiled in her book told 285 00:20:05,520 --> 00:20:09,040 Speaker 1: a larger story. And we're almost something of legends, Like 286 00:20:10,200 --> 00:20:12,720 Speaker 1: I was reading about them and they they just have 287 00:20:12,880 --> 00:20:18,240 Speaker 1: that vibe, just the local legend kind of thing. Share. Yeah. 288 00:20:18,280 --> 00:20:22,119 Speaker 1: One named Ruby Oshinsky sold his kindishes out of a 289 00:20:22,160 --> 00:20:25,440 Speaker 1: cart in Brooklyn or out of a van that he'd 290 00:20:25,440 --> 00:20:29,600 Speaker 1: outfitted with an oven in the Catskills and Summers. Um, 291 00:20:29,640 --> 00:20:34,120 Speaker 1: and his reputation led to a song getting written about him. 292 00:20:34,960 --> 00:20:38,760 Speaker 1: I couldn't find the song, so I don't know how 293 00:20:38,800 --> 00:20:40,639 Speaker 1: big of a deal it was. But somebody wrote a 294 00:20:40,680 --> 00:20:46,960 Speaker 1: song about him. Um, all right, yeah, yeah, Gussie Schwible 295 00:20:47,760 --> 00:20:50,360 Speaker 1: and I hope I'm getting close on that. One came 296 00:20:50,440 --> 00:20:53,640 Speaker 1: extremely close to getting Eleanor Roosevelt to try her product, 297 00:20:53,920 --> 00:20:57,880 Speaker 1: to try her kindishes, but crowds outside of Roosevelt's apartment, 298 00:20:58,200 --> 00:21:04,120 Speaker 1: got the delivery turned away. Curses, yes exactly. Uh. Yeah. 299 00:21:04,280 --> 00:21:07,800 Speaker 1: Kindisians were a popular snack at the amusement parks around 300 00:21:07,840 --> 00:21:10,920 Speaker 1: Coney Island around this time as well. Um. And they 301 00:21:10,960 --> 00:21:14,159 Speaker 1: were such a popular food that eating them was like 302 00:21:14,200 --> 00:21:19,320 Speaker 1: a known photo op or campaign trail stop for politicians. Wow, 303 00:21:20,000 --> 00:21:22,520 Speaker 1: it's I gotta go kiss some babies and eat some kindishes. 304 00:21:23,720 --> 00:21:28,840 Speaker 1: Kiss the babies eat uh. New York Chain Kindish nash 305 00:21:29,640 --> 00:21:38,320 Speaker 1: open two uh and uh. Sarah Kasden published her cookbook 306 00:21:38,640 --> 00:21:41,919 Speaker 1: called Love and Kindish is An Irrepressible Guide to Jewish 307 00:21:41,960 --> 00:21:46,720 Speaker 1: Cooking in nineteen fifty six. Um. And this was also 308 00:21:46,800 --> 00:21:50,520 Speaker 1: around the time that some female Jewish comedians started using 309 00:21:51,119 --> 00:21:56,159 Speaker 1: the term kinish as slang for female genitalia. Yeah uh 310 00:21:56,280 --> 00:22:00,480 Speaker 1: huh um. But this was Yeah. The fifties also was 311 00:22:00,520 --> 00:22:03,240 Speaker 1: around the time that we saw a decline of Jewish 312 00:22:03,280 --> 00:22:08,560 Speaker 1: bakeries and delis that sold kinshas um for reasons ranging 313 00:22:08,560 --> 00:22:14,000 Speaker 1: from gentrification to demand to pricing two regulations around food 314 00:22:14,080 --> 00:22:18,160 Speaker 1: carts um. And this decline has recently been reversing. There's 315 00:22:18,240 --> 00:22:22,520 Speaker 1: been a lot of Jewish ships, especially kind of you know, 316 00:22:22,640 --> 00:22:24,720 Speaker 1: being like, no, no, we gotta bring this back. But 317 00:22:24,840 --> 00:22:30,040 Speaker 1: gentrification in particular is still a real issue. Sure. Uh. 318 00:22:30,640 --> 00:22:37,080 Speaker 1: And then Heather Quinland's documentary Delving into Delving into the 319 00:22:37,080 --> 00:22:40,920 Speaker 1: New York Accent was called if These Condisians could talk 320 00:22:41,400 --> 00:22:43,760 Speaker 1: the Story of the New York Accent? And I want 321 00:22:43,800 --> 00:22:47,800 Speaker 1: to watch. I love stuff about it, like accents, So 322 00:22:47,960 --> 00:22:50,680 Speaker 1: I really really want to check that out. Oh yeah, 323 00:22:50,840 --> 00:22:55,720 Speaker 1: all that stuff is so fascinating. Um uh. Yeah. Also, 324 00:22:57,119 --> 00:23:02,479 Speaker 1: there was something of a kindish panic when that popular brand, Gabilla's, uh, 325 00:23:02,800 --> 00:23:06,320 Speaker 1: their factory caught fire. Um. And like this was in 326 00:23:06,359 --> 00:23:09,480 Speaker 1: like October Ish, I think like late September, early October 327 00:23:09,520 --> 00:23:13,240 Speaker 1: maybe um. And it was a couple of months before 328 00:23:13,680 --> 00:23:17,359 Speaker 1: they got going again. Um. There were there were headlines 329 00:23:17,440 --> 00:23:24,440 Speaker 1: about a Knish famine and crisis. Yeah. But as far 330 00:23:24,480 --> 00:23:28,280 Speaker 1: as I can tell, everyone pulled through those those troubled 331 00:23:28,280 --> 00:23:32,840 Speaker 1: times when you need your comfort food. Yeah. And if 332 00:23:32,840 --> 00:23:36,240 Speaker 1: they're Candishes, I understand. And those round kinds will not 333 00:23:36,400 --> 00:23:46,720 Speaker 1: do yes, yes, only the square ones. Oh my gosh, 334 00:23:46,760 --> 00:23:50,520 Speaker 1: I love stuff like that. That. I mean, not your crisis, 335 00:23:50,560 --> 00:23:54,840 Speaker 1: but like your preferences and your I cannot go without 336 00:23:56,400 --> 00:24:00,280 Speaker 1: of the certain type. Um. And it does. I mean, 337 00:24:00,320 --> 00:24:02,760 Speaker 1: as someone who I believe has never had one. It 338 00:24:02,840 --> 00:24:09,440 Speaker 1: does sound like a very comforting, nostalgic Oh yeah, food. Yeah, 339 00:24:09,960 --> 00:24:16,440 Speaker 1: I'll say that the cravings were really personal and yeah, 340 00:24:16,960 --> 00:24:20,800 Speaker 1: well I gotta have some. I would love if listeners, 341 00:24:20,840 --> 00:24:23,560 Speaker 1: if you send in where can I get them? Can 342 00:24:23,560 --> 00:24:27,080 Speaker 1: I make them? Oh? Yeah? Oh yeah. Oh there's so 343 00:24:27,119 --> 00:24:31,000 Speaker 1: many recipes. Yeah, you can definitely make them. Um, I can. 344 00:24:31,119 --> 00:24:33,879 Speaker 1: I can try to find you something around Atlanta. Oh 345 00:24:33,920 --> 00:24:40,560 Speaker 1: my gosh, Lauren, this savor feast is becoming a beast 346 00:24:40,760 --> 00:24:45,359 Speaker 1: that I'm a little worried we cannot tame. I haven't 347 00:24:45,359 --> 00:24:47,280 Speaker 1: even been keeping tracks, so I don't know if you 348 00:24:47,320 --> 00:24:56,399 Speaker 1: have a list Yeah, my voice is doing pitch nervous there. Okay, 349 00:24:56,520 --> 00:25:05,280 Speaker 1: I'm just saying there's a lot on the table. Uh, 350 00:25:05,400 --> 00:25:08,600 Speaker 1: but I very much want to try condisias, and I 351 00:25:08,640 --> 00:25:11,280 Speaker 1: will not let it become a thing of stress. So 352 00:25:13,280 --> 00:25:16,960 Speaker 1: we can do this, Okay, Okay, I think it's going 353 00:25:17,040 --> 00:25:23,280 Speaker 1: to be just fine. I think so too. Still sound 354 00:25:23,280 --> 00:25:28,320 Speaker 1: a little nervous, It's okay. I'm imagining like our savor 355 00:25:28,400 --> 00:25:30,639 Speaker 1: table being all set up and then somehow all the 356 00:25:30,680 --> 00:25:34,919 Speaker 1: food comes alive and that's the end. Listeners, you'll know 357 00:25:34,960 --> 00:25:39,400 Speaker 1: what happened. I don't know. Um, we we flew too 358 00:25:39,440 --> 00:25:47,479 Speaker 1: close the savor soun crushed under the weight of our 359 00:25:47,520 --> 00:25:52,800 Speaker 1: own our own table. There's a there's a message there, 360 00:25:52,840 --> 00:25:58,560 Speaker 1: there's a lesson to be learned. Um. Well, that's what 361 00:25:58,680 --> 00:26:01,480 Speaker 1: we have to say about kindia is I think it is. 362 00:26:02,040 --> 00:26:04,439 Speaker 1: We do have some listener mail for you, though, and 363 00:26:04,440 --> 00:26:06,040 Speaker 1: we are going to get into that as soon as 364 00:26:06,040 --> 00:26:07,679 Speaker 1: we get back from one more quick break for a 365 00:26:07,680 --> 00:26:19,680 Speaker 1: word from our sponsors. And we're back. Thank you, Spencer, Yes, 366 00:26:19,760 --> 00:26:30,160 Speaker 1: thank you, and we're back with a warm hug. That's 367 00:26:30,640 --> 00:26:35,000 Speaker 1: kinds sounds like to me. Um. Also pillow, as you 368 00:26:35,080 --> 00:26:40,480 Speaker 1: said multiple times. Okay, so before we read these listener mails, 369 00:26:41,800 --> 00:26:44,920 Speaker 1: I thank you to all of you who have answered 370 00:26:44,920 --> 00:26:49,840 Speaker 1: our call for pictures of animals in costumes. And we're 371 00:26:49,880 --> 00:26:53,840 Speaker 1: not in costumes because we have a lot of them, 372 00:26:53,880 --> 00:26:57,800 Speaker 1: and they're all so adorable and so cute and in 373 00:26:57,880 --> 00:27:01,600 Speaker 1: the very best, every single one is perfect. They're perfect. 374 00:27:02,080 --> 00:27:06,240 Speaker 1: That being said, I do feel sorry for listeners listening 375 00:27:06,280 --> 00:27:08,359 Speaker 1: because essentially what you're gonna have to deal with is 376 00:27:08,520 --> 00:27:12,359 Speaker 1: us trying to explain these pictures and it's just not 377 00:27:12,440 --> 00:27:15,959 Speaker 1: as good. It's just not the same. Um, we're going 378 00:27:16,000 --> 00:27:21,879 Speaker 1: to do our best. But but just know we appreciate 379 00:27:21,920 --> 00:27:24,959 Speaker 1: it so much, and we we do. We do have 380 00:27:25,000 --> 00:27:26,480 Speaker 1: a lot of them, and I wish we could share 381 00:27:26,480 --> 00:27:29,359 Speaker 1: all of them with you because they're so curious. Um 382 00:27:29,400 --> 00:27:31,439 Speaker 1: and I and I will say, I know that I 383 00:27:31,480 --> 00:27:33,800 Speaker 1: like never post on social. When I say I'm going 384 00:27:33,840 --> 00:27:36,880 Speaker 1: to post on social, I get busy and then I forget. Um. 385 00:27:36,920 --> 00:27:41,600 Speaker 1: But but if you include if anyone in the future 386 00:27:41,720 --> 00:27:47,719 Speaker 1: sends in a photograph, um, and it's okay for us 387 00:27:47,760 --> 00:27:51,400 Speaker 1: to post it on the saver um like Twitter, Instagram, 388 00:27:51,680 --> 00:27:55,600 Speaker 1: um uh, then tell us tell us in the email, 389 00:27:55,640 --> 00:28:00,320 Speaker 1: hit is okay to post? And then I don't know 390 00:28:00,359 --> 00:28:02,239 Speaker 1: if I'm more likely to post it, But you know, 391 00:28:02,440 --> 00:28:07,920 Speaker 1: anything can happen. The universe is full of possibility. It's true. 392 00:28:08,320 --> 00:28:11,600 Speaker 1: It feels like a very dn D thing to say. 393 00:28:14,080 --> 00:28:17,160 Speaker 1: But yeah, yeah, because these are so they're so wonderful 394 00:28:17,200 --> 00:28:20,120 Speaker 1: and we would love to share them. But yeah, we'll 395 00:28:20,119 --> 00:28:22,200 Speaker 1: do We'll do my best. So I'm going to start 396 00:28:22,240 --> 00:28:25,560 Speaker 1: with Colleen, who's cot in a bunch of spider pictures 397 00:28:26,480 --> 00:28:31,560 Speaker 1: after we asked for them specifically yes, yes, um, okay, 398 00:28:31,560 --> 00:28:35,199 Speaker 1: So Colleen wrote, well, you asked for spider pictures and 399 00:28:35,280 --> 00:28:38,200 Speaker 1: as an admirer, I have lots, but try to choose 400 00:28:38,200 --> 00:28:40,960 Speaker 1: the most interesting. One of the spiders I love is 401 00:28:41,000 --> 00:28:44,480 Speaker 1: the European crab spider that can change the color depending 402 00:28:44,480 --> 00:28:47,120 Speaker 1: on where it is, which is often in a flower. 403 00:28:47,600 --> 00:28:51,360 Speaker 1: The duck spider is our largest. They are huge. I 404 00:28:51,400 --> 00:28:56,120 Speaker 1: particularly like the green things and the wolf spider. I 405 00:28:56,240 --> 00:28:59,560 Speaker 1: worked as a professional gardener for many years, so metal 406 00:28:59,680 --> 00:29:05,000 Speaker 1: lat of spiders never been bitten. I am in eastern Ontario, Canada. 407 00:29:05,480 --> 00:29:07,960 Speaker 1: Thanks for your great podcast. I find it very entertaining 408 00:29:07,960 --> 00:29:10,520 Speaker 1: and relaxing. It also gets me to check out new 409 00:29:10,560 --> 00:29:14,239 Speaker 1: foods and dishes. A funny thing I had once with 410 00:29:14,320 --> 00:29:17,320 Speaker 1: your podcast is I noticed you both sounded very chipper 411 00:29:17,680 --> 00:29:20,280 Speaker 1: in some episodes, and I thought, wow, they must have 412 00:29:20,320 --> 00:29:23,440 Speaker 1: been drinking a lot of coffee or something. It turns 413 00:29:23,440 --> 00:29:27,600 Speaker 1: out I was playing you at one speed time speed 414 00:29:27,960 --> 00:29:31,480 Speaker 1: by accident. I figured it out when the music was 415 00:29:31,600 --> 00:29:35,600 Speaker 1: faster too. You don't no worries. Some people like to 416 00:29:35,600 --> 00:29:38,680 Speaker 1: listen to it like that, and I, yeah, whatever you like, 417 00:29:38,800 --> 00:29:41,680 Speaker 1: I don't care. Yeah, if that's what you're into. I mean, 418 00:29:41,760 --> 00:29:44,560 Speaker 1: if you if you like chipper Lauren and Annie, then 419 00:29:44,600 --> 00:29:49,920 Speaker 1: go with it. I will also say coffee is involved. Oh, 420 00:29:49,960 --> 00:29:55,520 Speaker 1: coffee is always involved. I always yes, So it's not 421 00:29:55,600 --> 00:30:00,719 Speaker 1: that there isn't coffee. Um, but perhaps you're listening to 422 00:30:00,760 --> 00:30:02,800 Speaker 1: it like I usually have two cups. Maybe you're hearing 423 00:30:02,840 --> 00:30:06,320 Speaker 1: Annie if she had like six cups or something. Um, 424 00:30:06,400 --> 00:30:08,800 Speaker 1: you know, just the levels of coffee there can be, 425 00:30:08,880 --> 00:30:14,440 Speaker 1: there can certainly be. Yeah, yeah, I'm I'm usually drinking 426 00:30:14,480 --> 00:30:17,600 Speaker 1: a cup while we're recording. Um. And we're usually recording 427 00:30:17,800 --> 00:30:22,560 Speaker 1: at like four in the afternoon. And Annie usually looks 428 00:30:22,600 --> 00:30:28,920 Speaker 1: at me like that is just the wildest thing. I 429 00:30:29,000 --> 00:30:33,600 Speaker 1: stopped drinking coffee by noon, but usually I'm actually done 430 00:30:33,600 --> 00:30:36,520 Speaker 1: by tin. But I noon is my hard cut off 431 00:30:36,560 --> 00:30:41,640 Speaker 1: because caffeine is it affects me very strong. No, hey, 432 00:30:41,680 --> 00:30:46,040 Speaker 1: hey knowing yourself, that's good, that's good. Um. Also these 433 00:30:46,040 --> 00:30:47,880 Speaker 1: spider pictures, I know some of you are listening and 434 00:30:47,880 --> 00:30:52,200 Speaker 1: you're like, oh my gosh, spiders, but they're actually very cute. Um, 435 00:30:52,240 --> 00:30:55,840 Speaker 1: a lot of them are very very cutey. I'm very 436 00:30:55,880 --> 00:30:59,880 Speaker 1: fond of spiders. They're they're adore they can be adorable, 437 00:31:00,720 --> 00:31:06,040 Speaker 1: they absolutely can't and like the coloring, I know, very 438 00:31:06,120 --> 00:31:13,480 Speaker 1: very cool. So thank you for sending that's call. Me um. 439 00:31:14,120 --> 00:31:17,000 Speaker 1: Ashley wrote, I know it's late, but I thought you'd 440 00:31:17,000 --> 00:31:20,920 Speaker 1: appreciate that I dressed at my dogs for Halloween, specifically Blink, 441 00:31:21,080 --> 00:31:24,480 Speaker 1: who was a chef. He's always trying to taste what 442 00:31:24,560 --> 00:31:26,840 Speaker 1: we make or clean the dishes, so I thought being 443 00:31:26,880 --> 00:31:30,400 Speaker 1: a chef for Halloween would be a great costume. Riley 444 00:31:30,960 --> 00:31:34,280 Speaker 1: German shepherd is a referee because he's always refereeing the 445 00:31:34,320 --> 00:31:38,600 Speaker 1: other two dogs playing. Hank, the English Staffordshire bull Terrier, 446 00:31:39,040 --> 00:31:47,120 Speaker 1: is scooped scooby doo. And yes, yes, oh my goodness, 447 00:31:47,200 --> 00:31:49,880 Speaker 1: particularly I I do. I mean like I'm biased because 448 00:31:49,880 --> 00:31:52,600 Speaker 1: this is a food show. But but Blank in his 449 00:31:52,760 --> 00:31:57,080 Speaker 1: little chef's hat that says blank across the front. That's 450 00:31:57,120 --> 00:32:02,440 Speaker 1: pretty good there, you know, it's pretty good. Um. And 451 00:32:02,560 --> 00:32:05,560 Speaker 1: I love how much spot you put into their personalities 452 00:32:05,600 --> 00:32:10,280 Speaker 1: in their costume, like legitimately that is I My heart 453 00:32:10,320 --> 00:32:13,960 Speaker 1: is swelling happiness. Yes, and all three of them are 454 00:32:14,040 --> 00:32:19,600 Speaker 1: are very good boys, very very very adorable. Um. The 455 00:32:19,640 --> 00:32:23,800 Speaker 1: spiders are also good, um whatever, they are good spiders, 456 00:32:23,880 --> 00:32:26,760 Speaker 1: good spiders, spiders, you know. Yeah, So we we have 457 00:32:26,960 --> 00:32:29,800 Speaker 1: received listeners a lot of these, so you're going to 458 00:32:29,960 --> 00:32:33,280 Speaker 1: be hearing as describing people's pets and costumes are just 459 00:32:33,320 --> 00:32:37,240 Speaker 1: spiders not in costume uh in the future, but keep 460 00:32:37,280 --> 00:32:41,160 Speaker 1: those coming. We do love them so yes. Thanks to 461 00:32:41,520 --> 00:32:44,400 Speaker 1: both of these listeners for writing in. If you would 462 00:32:44,400 --> 00:32:46,600 Speaker 1: like to write to us, you can. Our email is 463 00:32:46,680 --> 00:32:49,920 Speaker 1: hello at saborpod dot com. We're also on social media. 464 00:32:50,000 --> 00:32:52,880 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 465 00:32:52,920 --> 00:32:54,720 Speaker 1: saver pod and we do hope to hear from you. 466 00:32:55,160 --> 00:32:57,720 Speaker 1: Savor is production of I Heart Radio. For more podcasts 467 00:32:57,680 --> 00:32:59,480 Speaker 1: from my Heart Radio, you can visit the I Heart 468 00:32:59,560 --> 00:33:02,520 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 469 00:33:02,520 --> 00:33:05,640 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 470 00:33:05,720 --> 00:33:08,160 Speaker 1: Fagan and Andrew Howard. Thanks to you for listening, and 471 00:33:08,200 --> 00:33:10,280 Speaker 1: we hope that lots more good things are coming your way.