1 00:00:09,039 --> 00:00:11,719 Speaker 1: Hello, and welcome to Savor Putch of iHeartRadio. I'm Annie 2 00:00:12,080 --> 00:00:13,080 Speaker 1: and I'm Mourn vogel Baum. 3 00:00:13,200 --> 00:00:16,480 Speaker 2: And today we have an episode for you about mandarin oranges. 4 00:00:17,400 --> 00:00:23,440 Speaker 1: Yes, and what a what an episode it is. I 5 00:00:23,480 --> 00:00:28,400 Speaker 1: know way more about the prehistory of mandarin oranges than 6 00:00:28,760 --> 00:00:32,920 Speaker 1: even I thought I would get to read about today. Yeah. 7 00:00:33,040 --> 00:00:39,519 Speaker 1: I it took some real sitting down, brain concentration, focus 8 00:00:39,600 --> 00:00:45,560 Speaker 1: up because it's a very old citrus, which is cool. 9 00:00:45,760 --> 00:00:51,400 Speaker 1: But heck yeah, yes, oh my gosh, heck indeed, was 10 00:00:51,440 --> 00:00:54,000 Speaker 1: there any particular reason this was on your mind, Lauren? 11 00:00:54,480 --> 00:00:55,680 Speaker 1: Yes for once. 12 00:00:56,040 --> 00:00:59,560 Speaker 2: All right, So as we record this, the lunar New Year, 13 00:00:59,600 --> 00:01:05,280 Speaker 2: as raided by China and several other East Asian cultures, 14 00:01:05,480 --> 00:01:09,840 Speaker 2: is upon us, and within many of those traditions, mandarin 15 00:01:09,920 --> 00:01:12,120 Speaker 2: oranges are a thing. 16 00:01:12,880 --> 00:01:17,280 Speaker 1: They are and a pretty big thing. Yeah yeah, decorative 17 00:01:17,360 --> 00:01:23,600 Speaker 1: and delicious, decorative and delicious. Yeah, So we are going 18 00:01:23,680 --> 00:01:26,360 Speaker 1: to talk about some of that, but we are also 19 00:01:28,080 --> 00:01:31,680 Speaker 1: gonna get into a pretty complicated history. 20 00:01:31,680 --> 00:01:38,880 Speaker 3: I have to say, yeah, yay, all right, So you 21 00:01:38,920 --> 00:01:43,720 Speaker 3: can see our past episodes on oranges, lemons, limes, grapefruit, 22 00:01:44,200 --> 00:01:46,479 Speaker 3: yu zoo, Lune or New Year. 23 00:01:46,400 --> 00:01:49,920 Speaker 2: Foods and kum quat. Don't forget kum quat in that list. Yeah, 24 00:01:50,440 --> 00:01:55,480 Speaker 2: I can't believe I forgot kumqua I mean half half 25 00:01:55,520 --> 00:01:55,840 Speaker 2: of these. 26 00:01:55,920 --> 00:01:57,840 Speaker 1: I'm like, we did do that, and I had to 27 00:01:57,840 --> 00:02:01,680 Speaker 1: look it up as yeah. 28 00:02:01,320 --> 00:02:03,760 Speaker 2: Yeah, by I had to search lemons in our sheet, 29 00:02:03,800 --> 00:02:05,840 Speaker 2: even though that's the one that we did the most recently. 30 00:02:05,920 --> 00:02:09,200 Speaker 2: So that's that's just fine. No, did we do use 31 00:02:09,240 --> 00:02:13,399 Speaker 2: it that? It's fine, it's great. It is great as 32 00:02:13,400 --> 00:02:15,520 Speaker 2: par the usual. Neither of us have any idea what 33 00:02:15,600 --> 00:02:17,840 Speaker 2: we've previously covered. 34 00:02:20,720 --> 00:02:24,080 Speaker 1: But it's a nice reminder sometimes. Yeah, there you go. 35 00:02:24,160 --> 00:02:27,240 Speaker 1: That's a way to look at it. Yeah, silver linings. 36 00:02:27,360 --> 00:02:34,320 Speaker 1: It's a lunar new year, So I guess that brings 37 00:02:34,400 --> 00:02:36,880 Speaker 1: us to our question. Yeah, it brings up several questions, 38 00:02:36,880 --> 00:02:44,200 Speaker 1: but it sure go ahead. It does. Mandarin oranges, what 39 00:02:44,440 --> 00:02:45,040 Speaker 1: are they? 40 00:02:45,520 --> 00:02:49,640 Speaker 2: Well, Mandarins are a category of oranges that come in 41 00:02:49,760 --> 00:02:53,240 Speaker 2: a lot of varieties. But you're basically looking at a small, 42 00:02:53,400 --> 00:02:57,200 Speaker 2: slightly squished sphere of a fruit that's a bright reddish 43 00:02:57,240 --> 00:03:00,799 Speaker 2: orange in color, with a skin that's fragrant, bitter, and 44 00:03:01,200 --> 00:03:04,640 Speaker 2: easy to remove. The fruit inside is made up of 45 00:03:04,840 --> 00:03:07,560 Speaker 2: many tiny sacs of juice that are held together in 46 00:03:07,639 --> 00:03:11,640 Speaker 2: segments by these thin membranes, and that juice is sweet 47 00:03:11,680 --> 00:03:14,880 Speaker 2: in flavor with a little bit of tartness. Most varieties 48 00:03:14,919 --> 00:03:17,960 Speaker 2: have few to no seeds. They're often peeled and eaten 49 00:03:18,000 --> 00:03:21,000 Speaker 2: fresh as a snack or a treat. You can preserve 50 00:03:21,040 --> 00:03:23,040 Speaker 2: the peel by drying it and then use that as 51 00:03:23,040 --> 00:03:26,560 Speaker 2: a flavoring and drinks or dishes, or extract oils from 52 00:03:26,560 --> 00:03:28,799 Speaker 2: the peel and use that as a flavoring and pretty 53 00:03:28,840 --> 00:03:32,200 Speaker 2: much anything. You might also juice them or can the 54 00:03:32,240 --> 00:03:35,360 Speaker 2: peeled segments for use later in a salads or dessert 55 00:03:35,440 --> 00:03:39,200 Speaker 2: something like that. You know, they're they're a small kind 56 00:03:39,240 --> 00:03:43,040 Speaker 2: of sweeter than usual citrus fruit that won't fight you 57 00:03:43,080 --> 00:03:46,680 Speaker 2: when you try to peel them. But the peeling process 58 00:03:47,000 --> 00:03:49,920 Speaker 2: does add like a whole other dimension of scent to 59 00:03:50,000 --> 00:03:56,720 Speaker 2: the flavor. They're like nature gave you, you know, like those 60 00:03:56,720 --> 00:03:57,280 Speaker 2: candies were. 61 00:03:57,280 --> 00:03:59,520 Speaker 1: Opening. The packaging is kind of half the fun. It's 62 00:03:59,560 --> 00:04:04,160 Speaker 1: like that. It is, And I actually haven't had a 63 00:04:04,200 --> 00:04:08,160 Speaker 1: mandarin in a long time, and I forgot how nice 64 00:04:08,200 --> 00:04:13,680 Speaker 1: that is. Oh yeah, how easily they are to be peeled, yes, 65 00:04:13,880 --> 00:04:16,360 Speaker 1: and enjoyed. I forgot. 66 00:04:16,800 --> 00:04:20,200 Speaker 2: Yeah, I actually do have a little bit of like 67 00:04:20,200 --> 00:04:24,240 Speaker 2: a personal grudge against like naval oranges and things kind 68 00:04:24,279 --> 00:04:26,080 Speaker 2: of in that sort of category, because every time I 69 00:04:26,080 --> 00:04:26,760 Speaker 2: go to Peel. 70 00:04:26,600 --> 00:04:29,679 Speaker 1: And I'm like, why why do you resist me so much? 71 00:04:31,680 --> 00:04:39,719 Speaker 1: Why don't you want me to meet you? What is wrong? Yeah, 72 00:04:39,720 --> 00:04:42,039 Speaker 1: I've got I've got a got a little clementine sitting 73 00:04:42,040 --> 00:04:44,080 Speaker 1: on my desk right now. I ate one earlier, gonna 74 00:04:44,080 --> 00:04:47,400 Speaker 1: eat it later. I'm so so excited about it. They're 75 00:04:47,440 --> 00:04:47,800 Speaker 1: so good. 76 00:04:47,800 --> 00:04:52,760 Speaker 2: I love citrus. I love citrus anyway. Okay, So there 77 00:04:52,839 --> 00:04:56,760 Speaker 2: is a little bit of argument about like what species 78 00:04:56,800 --> 00:05:00,760 Speaker 2: and varietals should be considered under the mandarin an umbrella 79 00:05:01,200 --> 00:05:05,720 Speaker 2: due to a few factors, like mostly like how much 80 00:05:05,720 --> 00:05:11,080 Speaker 2: of other umbrellas of citrus they genetically contain. For our 81 00:05:11,120 --> 00:05:17,279 Speaker 2: purposes today, we're counting Satsuma's king and Mediterranean mandarins, clementines, 82 00:05:17,360 --> 00:05:22,719 Speaker 2: and tangerines. The common mandarin's botanical name is Citrus particulata. 83 00:05:24,000 --> 00:05:26,559 Speaker 2: The rest of those. Some people are like, they should 84 00:05:26,560 --> 00:05:28,880 Speaker 2: be also considered in the same species, and other people 85 00:05:28,880 --> 00:05:30,280 Speaker 2: are like, they absolutely should not. 86 00:05:30,440 --> 00:05:31,840 Speaker 1: So I love it. 87 00:05:31,880 --> 00:05:35,280 Speaker 2: I love it when botanists argue about stuff like this, 88 00:05:35,960 --> 00:05:40,599 Speaker 2: or taxonomists. It makes me really happy. Then they do 89 00:05:41,000 --> 00:05:45,320 Speaker 2: argue about it, to be, it's like mostly good natured 90 00:05:45,440 --> 00:05:47,359 Speaker 2: arguing from what I you know, It's just they're just 91 00:05:47,400 --> 00:05:49,760 Speaker 2: talking about the science of it. They're not like brawling 92 00:05:49,760 --> 00:05:52,920 Speaker 2: in the street that I'm personally aware of, y'all right, 93 00:05:53,000 --> 00:05:59,800 Speaker 2: in yes, botanist brawl. Okay, So mandarins grow on these 94 00:06:00,520 --> 00:06:03,720 Speaker 2: smallish evergreen trees. They can grow up to like eight 95 00:06:03,800 --> 00:06:06,400 Speaker 2: meters tall that's about twenty five feet, but are usually 96 00:06:06,480 --> 00:06:08,800 Speaker 2: kept a little bit shorter. Their leaves are kind of 97 00:06:08,839 --> 00:06:12,880 Speaker 2: long and narrow, dark green in color, and botanically speaking, 98 00:06:12,920 --> 00:06:17,320 Speaker 2: mandarins are berries. They develop from these fragrant, white, star 99 00:06:17,360 --> 00:06:21,039 Speaker 2: shaped flowers. When those flowers are pollinated and you can 100 00:06:21,080 --> 00:06:24,200 Speaker 2: find the remaining green base of the flower that the 101 00:06:24,240 --> 00:06:26,760 Speaker 2: sepals on the top of the fruit. It's that little 102 00:06:26,800 --> 00:06:31,400 Speaker 2: like star shaped green woody bit. Yeah, they will stop 103 00:06:31,480 --> 00:06:35,080 Speaker 2: ripening after they're picked, and they're picked in the winter 104 00:06:35,279 --> 00:06:38,559 Speaker 2: in areas that don't really have winters, like they're really 105 00:06:38,600 --> 00:06:43,320 Speaker 2: susceptible to cold. But yeah, winter is their harvest season. 106 00:06:44,279 --> 00:06:48,120 Speaker 2: And yes, mandarins are just these kind of kind of oblate, 107 00:06:48,240 --> 00:06:51,279 Speaker 2: sort of squished balls of these delicate little juice sects 108 00:06:51,360 --> 00:06:55,520 Speaker 2: that are contained within segments separated by thin structural membranes, 109 00:06:55,960 --> 00:06:59,880 Speaker 2: which are themselves contained within a relatively tough like sort 110 00:06:59,920 --> 00:07:05,120 Speaker 2: of like like tender leathery peel. The outer part contains 111 00:07:05,200 --> 00:07:08,400 Speaker 2: these highly fragrant and colorful oils, and then the inner 112 00:07:08,440 --> 00:07:12,040 Speaker 2: part to the pith, is spongy and protective and just 113 00:07:12,160 --> 00:07:15,960 Speaker 2: bitter as heck. Mandarins typically have a very thin pith 114 00:07:16,160 --> 00:07:20,160 Speaker 2: that isn't super strongly connected to the inner segments in 115 00:07:20,280 --> 00:07:22,360 Speaker 2: all that many places, which means that, yeah, the whole 116 00:07:22,400 --> 00:07:25,000 Speaker 2: peel is easy to just kind of shuck, which is 117 00:07:25,320 --> 00:07:29,720 Speaker 2: again so nice. Once picked, mandarins meant to be sold 118 00:07:29,720 --> 00:07:32,040 Speaker 2: fresh are washed and then given a thin coat of 119 00:07:32,080 --> 00:07:34,960 Speaker 2: food grade wax to preserve freshness and add a little 120 00:07:34,960 --> 00:07:35,600 Speaker 2: bit of a gloss. 121 00:07:35,880 --> 00:07:36,040 Speaker 1: You know. 122 00:07:36,080 --> 00:07:39,520 Speaker 2: Citrus breathes through its skin and will lose moisture over 123 00:07:39,560 --> 00:07:43,160 Speaker 2: time after being picked, so the wax helps. Some varieties 124 00:07:43,200 --> 00:07:45,480 Speaker 2: are sometimes packaged and sold with a little bit of 125 00:07:45,520 --> 00:07:48,360 Speaker 2: like twig and a couple of leaves still attached, because 126 00:07:48,400 --> 00:07:52,480 Speaker 2: that's pretty. It's just pretty, that's it. Nice, Yeah, very bright, 127 00:07:52,840 --> 00:07:55,520 Speaker 2: yeah exactly, a nice, nice deep green against that nice 128 00:07:55,560 --> 00:08:01,960 Speaker 2: reddish orange contrast color contrast, I love it. Mandarins are 129 00:08:01,960 --> 00:08:05,520 Speaker 2: also sometimes canned. They'll be segmented and then those membranes 130 00:08:05,880 --> 00:08:08,800 Speaker 2: around each segment will be removed and preserved, and you know, 131 00:08:08,880 --> 00:08:12,880 Speaker 2: water or juice or syrup. These can be incorporated into 132 00:08:12,920 --> 00:08:17,440 Speaker 2: things like savory or sweet salads, baked goods, gelatin molds, 133 00:08:17,720 --> 00:08:20,840 Speaker 2: frozen treats, or used as like an edible decoration on 134 00:08:20,920 --> 00:08:24,960 Speaker 2: top of whatever y'all write in. But in the United States, 135 00:08:25,000 --> 00:08:28,720 Speaker 2: I cannot explain to you exactly how popular these were 136 00:08:28,800 --> 00:08:33,280 Speaker 2: in like maybe like the late sixties through the mid eighties. 137 00:08:34,320 --> 00:08:35,560 Speaker 1: Or like mid like like. 138 00:08:35,640 --> 00:08:41,439 Speaker 2: Early nineties, perhaps as a savory salad topping, and in 139 00:08:41,520 --> 00:08:43,840 Speaker 2: the aforementioned jello mold kind of situation. 140 00:08:44,360 --> 00:08:53,120 Speaker 1: Just it was a whole thing. It was. It was 141 00:08:54,000 --> 00:08:57,960 Speaker 1: sometimes for the detriment and sometimes for the betterment. 142 00:09:00,080 --> 00:09:03,120 Speaker 2: I don't understand them on savory salads. I like fruit 143 00:09:03,240 --> 00:09:06,800 Speaker 2: on a savory salad, but they to me, these canned 144 00:09:06,800 --> 00:09:09,640 Speaker 2: ones are always just sort of like squishy in a 145 00:09:09,640 --> 00:09:11,520 Speaker 2: way that I don't want my salad to be. 146 00:09:14,520 --> 00:09:17,960 Speaker 1: Yeah, and they're kind of overpowering or the can bey 147 00:09:18,120 --> 00:09:23,120 Speaker 1: in a salad situation. Yeah, hard to balance those flavors. 148 00:09:23,200 --> 00:09:27,400 Speaker 2: I think at any rate. The skin can also be 149 00:09:27,480 --> 00:09:30,880 Speaker 2: removed and dried and then used to make teas or 150 00:09:31,040 --> 00:09:34,600 Speaker 2: jams or wine, or two flavor sauces, as in the 151 00:09:34,600 --> 00:09:38,880 Speaker 2: dish orange chicken that's usually the orange in question, or 152 00:09:39,240 --> 00:09:43,200 Speaker 2: sweets like red bean soup or mooncakes. It's also used 153 00:09:43,240 --> 00:09:47,240 Speaker 2: in spice mixes like shichimi. The peel is really bitter 154 00:09:47,320 --> 00:09:50,680 Speaker 2: in flavor, with this little burst of like bright sweetness 155 00:09:50,880 --> 00:09:55,280 Speaker 2: and then an almost almost spiciness to it. You can 156 00:09:55,280 --> 00:09:57,880 Speaker 2: look for it under the name chen pea in Chinese 157 00:09:58,040 --> 00:10:00,720 Speaker 2: or chem pea in Japanese, or make it at home, 158 00:10:01,920 --> 00:10:04,600 Speaker 2: or the skin can be expressed for those lovely bitter 159 00:10:04,640 --> 00:10:07,880 Speaker 2: sweet oils that can be eased in baked goods, candies. 160 00:10:08,320 --> 00:10:12,160 Speaker 2: It's popular in chocolates, like drinks, personal care products, all 161 00:10:12,240 --> 00:10:15,520 Speaker 2: kinds of stuff. They are also juiced, but since they're 162 00:10:15,520 --> 00:10:18,200 Speaker 2: typically a little bit small and a little bit sweeter 163 00:10:18,360 --> 00:10:21,079 Speaker 2: than other varieties of oranges, that juice is usually sold 164 00:10:21,120 --> 00:10:24,160 Speaker 2: blended with other juices, maybe to help balance out of flavor. 165 00:10:25,800 --> 00:10:29,320 Speaker 2: Depending on the thickness of the pit. You can also 166 00:10:29,520 --> 00:10:33,080 Speaker 2: use them whole, like peel and all. For example, one 167 00:10:33,120 --> 00:10:37,120 Speaker 2: of my very favorite cakes to make calls for simmering 168 00:10:37,200 --> 00:10:41,000 Speaker 2: whole clementines for like an hour plus, maybe like two 169 00:10:41,160 --> 00:10:44,720 Speaker 2: ish hours, and then puring them into a paste and 170 00:10:44,840 --> 00:10:46,559 Speaker 2: using that paste to flavor the batter. 171 00:10:47,400 --> 00:10:52,439 Speaker 1: Ooh, yes, yes, it is really good. 172 00:10:52,520 --> 00:10:54,920 Speaker 2: You get some almond flour in there. You cover the 173 00:10:54,920 --> 00:10:59,120 Speaker 2: top with a chocolate ganash. Oh my goodness. I did 174 00:10:59,160 --> 00:11:02,240 Speaker 2: try to figure out why these are called mandarins, but 175 00:11:02,840 --> 00:11:07,520 Speaker 2: it's like wrapped up in why. Starting around the sixteen 176 00:11:07,559 --> 00:11:13,320 Speaker 2: hundreds or so, Chinese officials, like scholarly officials, were called 177 00:11:13,360 --> 00:11:17,520 Speaker 2: mandarins in various European languages like this was not the name, 178 00:11:19,000 --> 00:11:23,640 Speaker 2: the native name. And the answer to both of these 179 00:11:24,760 --> 00:11:28,160 Speaker 2: queries is that is that no one really knows. 180 00:11:28,840 --> 00:11:34,920 Speaker 1: Yeah, like it has to do with the Portuguese. Yeah, 181 00:11:35,640 --> 00:11:38,280 Speaker 1: they kind of made up this word for these officials, 182 00:11:38,440 --> 00:11:41,320 Speaker 1: and then it got applied to this fruit. So here 183 00:11:41,320 --> 00:11:49,120 Speaker 1: we are. Well, and that's only the beginning of the confusion, 184 00:11:49,280 --> 00:11:55,520 Speaker 1: but we'll get into that later. Yeah, yeah, what about 185 00:11:56,040 --> 00:11:56,679 Speaker 1: the nutrition? 186 00:11:57,400 --> 00:12:00,920 Speaker 2: You know, by themselves, a mandarin a little bit high 187 00:12:00,960 --> 00:12:03,400 Speaker 2: in sugars, but also high in micronutrients, and you know, 188 00:12:03,400 --> 00:12:04,840 Speaker 2: they've got a little bit of fiber to them if 189 00:12:04,840 --> 00:12:07,360 Speaker 2: you eat them whole or I mean not necessarily with 190 00:12:07,400 --> 00:12:09,640 Speaker 2: the peel that does, although that does have fiber in 191 00:12:09,679 --> 00:12:12,079 Speaker 2: it too, so right, pair with the fat and a 192 00:12:12,120 --> 00:12:13,280 Speaker 2: protein to help keep you going. 193 00:12:14,160 --> 00:12:19,400 Speaker 1: Yeah, yeah, definitely. Okay, well, we do have some numbers 194 00:12:19,400 --> 00:12:19,960 Speaker 1: for you. 195 00:12:20,080 --> 00:12:23,120 Speaker 2: Okay, we do so. As of the twenty twenty three 196 00:12:23,200 --> 00:12:27,240 Speaker 2: twenty twenty four season, the world was producing some thirty 197 00:12:27,280 --> 00:12:33,080 Speaker 2: eight million metric tons of mandarins every year. Over seventy 198 00:12:33,200 --> 00:12:37,120 Speaker 2: percent of that is grown in China. Turkey is the 199 00:12:37,160 --> 00:12:40,640 Speaker 2: next largest producer, with like one percent. 200 00:12:40,440 --> 00:12:43,400 Speaker 1: Of the world supply. Wow. 201 00:12:43,679 --> 00:12:48,240 Speaker 2: Yeah, yeah, and production really can bounce around due to 202 00:12:48,360 --> 00:12:53,200 Speaker 2: like rainfall and temperature, which therefore effects availability mand price. 203 00:12:55,360 --> 00:13:00,000 Speaker 2: There is a Mountain Mandarin Festival every November in Roseville, 204 00:13:00,160 --> 00:13:04,040 Speaker 2: California that draws some thirty thousand guests over the course 205 00:13:04,080 --> 00:13:07,160 Speaker 2: of three days. I think it's in its thirty second 206 00:13:07,200 --> 00:13:10,120 Speaker 2: year as of twenty twenty five, but the website that's 207 00:13:10,160 --> 00:13:16,760 Speaker 2: a rough estimate. It does mark the beginning of the 208 00:13:16,800 --> 00:13:22,320 Speaker 2: harvest season in that area. In twenty twenty a crate 209 00:13:22,440 --> 00:13:26,360 Speaker 2: of one hundred high quality Japanese mandarins sold for about 210 00:13:26,559 --> 00:13:29,559 Speaker 2: nine thousand, six hundred dollars. 211 00:13:30,440 --> 00:13:30,760 Speaker 1: Yeah. 212 00:13:31,120 --> 00:13:35,120 Speaker 2: Yeah, and a crate is one hundred pieces of fruit, 213 00:13:35,440 --> 00:13:38,559 Speaker 2: which means that the price perfruit was about ninety six dollars, 214 00:13:39,280 --> 00:13:43,319 Speaker 2: which is actually way lower than the all time high 215 00:13:43,360 --> 00:13:47,640 Speaker 2: of about one thousand bucks per fruit, which is a 216 00:13:47,679 --> 00:13:50,280 Speaker 2: lot of money for a piece of fruit. If you 217 00:13:50,440 --> 00:13:57,280 Speaker 2: thought that your produce prices were getting high. Yep, these 218 00:13:57,280 --> 00:13:59,719 Speaker 2: were auctioned off. They were the first batch of the 219 00:13:59,760 --> 00:14:03,520 Speaker 2: seas and from this really renowned growing area on chicoku 220 00:14:03,720 --> 00:14:05,840 Speaker 2: in Heme prefixture. 221 00:14:06,080 --> 00:14:11,280 Speaker 1: So yeah, it seems like it's one of those like 222 00:14:11,679 --> 00:14:16,280 Speaker 1: first of the season. Yeah, it's really well known version 223 00:14:16,559 --> 00:14:21,840 Speaker 1: al let's go, let's go, yeah, go for it. They do, 224 00:14:22,040 --> 00:14:26,720 Speaker 1: they do. Yeah, there's it's it's it's really it's really cool. 225 00:14:26,800 --> 00:14:33,240 Speaker 1: The cultures of giving and receiving mandarins is super fun, 226 00:14:34,440 --> 00:14:37,120 Speaker 1: it really is. And we are going to get into 227 00:14:37,160 --> 00:14:37,520 Speaker 1: some of that. 228 00:14:38,040 --> 00:14:40,440 Speaker 2: We are, but first we're going to get into a 229 00:14:40,520 --> 00:14:42,239 Speaker 2: quick break for a word from our sponsors. 230 00:14:51,760 --> 00:14:55,280 Speaker 1: We're back. Thank you sponsors, Yes, thank you. Okay. So, 231 00:14:55,480 --> 00:15:01,800 Speaker 1: as I said, a lot of name confusion on this one, 232 00:15:03,200 --> 00:15:08,359 Speaker 1: and research is ongoing to identify the origins of mandarin oranges, 233 00:15:09,120 --> 00:15:11,920 Speaker 1: origins and origines. Oh no, I'm doing the thing now. 234 00:15:12,960 --> 00:15:20,920 Speaker 1: That being said, Most researchers believe that mandarins originated in China, 235 00:15:21,000 --> 00:15:24,960 Speaker 1: perhaps specifically the mountains of South China and maybe northern 236 00:15:25,000 --> 00:15:29,680 Speaker 1: India the Himalaya's ish. Yeah, they are one of the 237 00:15:29,720 --> 00:15:33,440 Speaker 1: original five types of citrus from where all the rest 238 00:15:33,440 --> 00:15:36,840 Speaker 1: of the others evolved from. So, yeah, they're really old, 239 00:15:37,160 --> 00:15:45,000 Speaker 1: or at least their descendants are. We're talking millions of years. Yeah, 240 00:15:45,240 --> 00:15:49,720 Speaker 1: it's a headache to try to get to the bottom 241 00:15:49,760 --> 00:15:54,000 Speaker 1: of these early varieties of wild mandarins were most likely 242 00:15:54,040 --> 00:15:58,920 Speaker 1: pretty small and bitter. Current science suggests at least three 243 00:15:58,960 --> 00:16:04,400 Speaker 1: ancestral wild mandarins, two native to China and one to Japan. 244 00:16:05,480 --> 00:16:07,600 Speaker 1: These areas are believed to be places where they were 245 00:16:07,680 --> 00:16:08,720 Speaker 1: first domesticated to. 246 00:16:09,800 --> 00:16:12,160 Speaker 2: Yeah, and just to give you an idea of the scale, 247 00:16:12,560 --> 00:16:14,600 Speaker 2: the scale of time that we're talking about here. So 248 00:16:14,640 --> 00:16:18,240 Speaker 2: it's thought that there's one native to Japan because early 249 00:16:18,280 --> 00:16:21,480 Speaker 2: mandarins evolved before the land bridge from what's now the 250 00:16:21,560 --> 00:16:25,360 Speaker 2: Japanese Archipelago to the mainland sank into the ocean. 251 00:16:27,400 --> 00:16:32,360 Speaker 1: So that's a while. It's a long while. 252 00:16:35,120 --> 00:16:38,320 Speaker 2: And so right, these original wild ones were pretty small, 253 00:16:38,400 --> 00:16:41,720 Speaker 2: like like the size of olives. Maybe not really super edible. 254 00:16:42,240 --> 00:16:45,840 Speaker 2: In the case of Chinese mandarins, an event some four 255 00:16:45,920 --> 00:16:49,560 Speaker 2: thousand years ago is thought to have crossed pamelos with 256 00:16:49,640 --> 00:16:53,640 Speaker 2: these early mandarins to produce like larger edible types, and 257 00:16:54,160 --> 00:17:00,640 Speaker 2: presumably something similar happened with the Japanese variety. Yes, but 258 00:17:01,080 --> 00:17:04,119 Speaker 2: as I said, research is ongoing. Oh yeah, yeah, that 259 00:17:04,240 --> 00:17:07,479 Speaker 2: last little fact was from two thousand and one, So 260 00:17:07,520 --> 00:17:10,200 Speaker 2: I mean, so we're still yes, it is still happening. 261 00:17:11,200 --> 00:17:13,640 Speaker 1: It is still happening, but there's a lot missing from 262 00:17:13,680 --> 00:17:17,320 Speaker 1: the early part of this timeline, which is why kind 263 00:17:17,320 --> 00:17:22,520 Speaker 1: of jumping ahead, traders transported Chinese mandarins to India and 264 00:17:22,560 --> 00:17:26,720 Speaker 1: later to Japan. By the seventeen hundreds, the Satsuma mandarin 265 00:17:26,880 --> 00:17:30,320 Speaker 1: developed in Japan, though it could have been earlier. There 266 00:17:30,359 --> 00:17:32,720 Speaker 1: is a shrine in Japan to the Shinto god of 267 00:17:32,760 --> 00:17:35,159 Speaker 1: the Satsuma mandarin that is believed to go back to 268 00:17:35,240 --> 00:17:39,920 Speaker 1: at least the fifteenth century, which it's a really interesting story, 269 00:17:39,920 --> 00:17:48,119 Speaker 1: but mysteries history. While numerous varieties of citrus were present 270 00:17:48,200 --> 00:17:51,520 Speaker 1: in Europe since ancient Greek and Roman times, the mandarin 271 00:17:52,160 --> 00:17:56,160 Speaker 1: arrived to the continent much later than most. Two varieties 272 00:17:56,160 --> 00:18:00,040 Speaker 1: of mandarins from Canton, China were introduced to England in 273 00:18:00,080 --> 00:18:03,840 Speaker 1: the eighteen hundreds. From there they were adapted and grown 274 00:18:03,880 --> 00:18:08,000 Speaker 1: in the Mediterranean, particularly taking off in Italy and becoming 275 00:18:08,000 --> 00:18:13,439 Speaker 1: well established there by eighteen fifty. And similar story for 276 00:18:13,600 --> 00:18:18,520 Speaker 1: the US. The Italian Console planted two varieties at their 277 00:18:18,520 --> 00:18:22,600 Speaker 1: New Orleans consulate sometime in the eighteen forties or fifties. 278 00:18:23,320 --> 00:18:26,879 Speaker 1: This is the first known planting of mandarins in the 279 00:18:27,000 --> 00:18:31,080 Speaker 1: US on record. The mandarin then spread to other golf 280 00:18:31,080 --> 00:18:34,560 Speaker 1: states like Florida. Sometime after that, they made their way 281 00:18:34,560 --> 00:18:40,280 Speaker 1: to California, where the commercial industry really grew, really took off. 282 00:18:41,400 --> 00:18:44,240 Speaker 1: Over the next few decades, the US received and planted 283 00:18:44,400 --> 00:18:51,120 Speaker 1: several other varieties sent from Asian countries. And Okay, I've 284 00:18:51,119 --> 00:18:55,560 Speaker 1: a sign from what I read A lot of names 285 00:18:55,600 --> 00:19:00,520 Speaker 1: like tangerine were marketing techniques, Like they have a history 286 00:19:00,960 --> 00:19:06,879 Speaker 1: people liked to tell, but it was almost certainly marketing. Yeah. 287 00:19:07,240 --> 00:19:11,800 Speaker 2: Like so like Satsuma was this province in Japan through 288 00:19:11,920 --> 00:19:16,359 Speaker 2: which what we now know is sat Some Amandarins were 289 00:19:16,359 --> 00:19:20,919 Speaker 2: shipped at some point. They're locally known as mikhan, but 290 00:19:21,440 --> 00:19:24,439 Speaker 2: probably someone applying the names as to that, yes, is 291 00:19:24,480 --> 00:19:27,879 Speaker 2: marketing Similarly, the name tangerine may have been given to 292 00:19:27,960 --> 00:19:31,840 Speaker 2: varieties that were being shipped out from the part of Tangiers, Morocco, 293 00:19:32,359 --> 00:19:34,000 Speaker 2: but who. 294 00:19:33,800 --> 00:19:43,600 Speaker 1: Knows, who knows? And again, what a fun time for 295 00:19:44,119 --> 00:19:51,760 Speaker 1: podcast research here, Oh my goodness. Uh as also discussed 296 00:19:51,760 --> 00:19:54,840 Speaker 1: in our Orange episode. It was around this time that 297 00:19:54,920 --> 00:19:59,800 Speaker 1: citrus like mandarins became popular stalking stuffers in UH for 298 00:20:00,040 --> 00:20:01,560 Speaker 1: risis in North America. 299 00:20:02,160 --> 00:20:05,560 Speaker 2: Yeah, basically because when Japanese people and other immigrants set 300 00:20:05,640 --> 00:20:09,560 Speaker 2: up in North America, they began importing mandarins when they 301 00:20:09,640 --> 00:20:12,480 Speaker 2: were harvested in the winter season in their home countries, 302 00:20:13,400 --> 00:20:17,760 Speaker 2: perhaps you know, especially for Lunar New Year celebrations. But yeah, 303 00:20:17,800 --> 00:20:20,119 Speaker 2: you know, the fruit was here, it was expensive, it 304 00:20:20,119 --> 00:20:22,199 Speaker 2: was tasty, and so it became a special treat for 305 00:20:22,240 --> 00:20:23,320 Speaker 2: other winter holidays as well. 306 00:20:26,240 --> 00:20:30,840 Speaker 1: Which okay, when it comes to the popularity of giving 307 00:20:30,880 --> 00:20:34,920 Speaker 1: fruit like mandarins in China, the history is really tough 308 00:20:35,000 --> 00:20:37,639 Speaker 1: to pin down and full of a lot of legends. 309 00:20:38,640 --> 00:20:41,679 Speaker 1: According to some sources, the practice of parents giving their 310 00:20:41,760 --> 00:20:46,000 Speaker 1: children some type of fruit like mandarin oranges alongside a 311 00:20:46,080 --> 00:20:49,000 Speaker 1: red envelope with money traces back to at least the 312 00:20:49,080 --> 00:20:54,160 Speaker 1: Qing dynasty, which was the last Imperial dynasty. It began 313 00:20:54,200 --> 00:20:56,800 Speaker 1: in the sixteen hundreds and ended in the nineteen hundreds, 314 00:20:56,880 --> 00:21:02,280 Speaker 1: the early nineteen hundreds, so that's a long window. But 315 00:21:02,320 --> 00:21:04,840 Speaker 1: the children would eat the fruit which was placed next 316 00:21:04,840 --> 00:21:07,880 Speaker 1: to their pillow the next morning, and this was meant 317 00:21:07,880 --> 00:21:14,240 Speaker 1: to provide protection and luck. As discussed during our Lunar 318 00:21:14,280 --> 00:21:17,760 Speaker 1: New Year episode, many foods enjoyed during the Lunar New 319 00:21:17,840 --> 00:21:21,200 Speaker 1: Year have to do with pronunciation, some kind of the 320 00:21:21,280 --> 00:21:27,200 Speaker 1: pun yeah, yeah, which I you know I love. Some 321 00:21:27,240 --> 00:21:29,960 Speaker 1: say the pronunciation for the fruit sounds like the Mandarin 322 00:21:30,040 --> 00:21:34,040 Speaker 1: word for good luck, while others say it's because the 323 00:21:34,080 --> 00:21:37,760 Speaker 1: Cantonese pronunciation of the fruit is the same as the 324 00:21:37,800 --> 00:21:41,760 Speaker 1: word for gold. On top of that, the color is 325 00:21:41,800 --> 00:21:45,600 Speaker 1: perceived as lucky. The Mandarin word for orange sounds similar 326 00:21:45,600 --> 00:21:49,119 Speaker 1: to the word for wealth, and the color is associated 327 00:21:49,160 --> 00:21:54,399 Speaker 1: with gold. The practice of giving mandarins during Lunar New 328 00:21:54,480 --> 00:21:59,400 Speaker 1: Year has spread to many Southeastern countries, so it's done 329 00:21:59,440 --> 00:22:01,439 Speaker 1: in a lot of place in a lot of places 330 00:22:01,440 --> 00:22:07,040 Speaker 1: that just have a large population of people from China 331 00:22:07,160 --> 00:22:09,480 Speaker 1: from one of these Southeastern countries that does that. 332 00:22:09,800 --> 00:22:13,000 Speaker 2: Sure, yeah, I mean also just want to put in here. 333 00:22:13,640 --> 00:22:17,960 Speaker 2: It's harvested. It's a fruit that's harvested right around this holiday. 334 00:22:18,240 --> 00:22:28,359 Speaker 1: So yeah, yeah, okay, So a couple of kind of 335 00:22:28,440 --> 00:22:33,080 Speaker 1: random points here at the end. Uh huh. The popular 336 00:22:33,119 --> 00:22:38,280 Speaker 1: story goes that the clementine mandarin was selected in Algeria 337 00:22:38,600 --> 00:22:42,360 Speaker 1: in the early twentieth century and that it was named 338 00:22:42,400 --> 00:22:46,800 Speaker 1: after French missionary father Clement Rodier, who was the one 339 00:22:46,800 --> 00:22:53,240 Speaker 1: that picked it. However, as per usual with this large category, 340 00:22:53,359 --> 00:22:56,560 Speaker 1: or any category as large as this one, researchers now 341 00:22:56,640 --> 00:22:59,399 Speaker 1: think that this is the same as a variety out 342 00:22:59,440 --> 00:23:09,199 Speaker 1: of China canton mandarin, so wasn't new. According to the 343 00:23:09,280 --> 00:23:13,440 Speaker 1: Korea Times, a new type of tangerine mandarin was introduced 344 00:23:13,440 --> 00:23:18,600 Speaker 1: to Korea in nineteen eleven by a French priest. In 345 00:23:18,640 --> 00:23:23,639 Speaker 1: the nineteen seventies, Spain started exporting clementines to the Eastern 346 00:23:23,720 --> 00:23:27,320 Speaker 1: US and it was really popular and some companies were like, 347 00:23:28,080 --> 00:23:33,760 Speaker 1: maybe we should really get in on this. Two companies 348 00:23:33,840 --> 00:23:38,440 Speaker 1: invested in California grown mandarins in the nineteen nineties, Sun 349 00:23:38,440 --> 00:23:44,359 Speaker 1: Pacific and Wonderful Citrus formerly Paramount Centrists, and this investment 350 00:23:44,400 --> 00:23:47,399 Speaker 1: paid off, resulting in qts and halos. And if you 351 00:23:48,280 --> 00:23:52,120 Speaker 1: have gone to a grocery store in the US. You know, yeah, 352 00:23:52,119 --> 00:23:55,080 Speaker 1: those names, those are two really popular brand names. And 353 00:23:55,080 --> 00:23:57,520 Speaker 1: I love that there's brand names of fruit. But yeah, 354 00:23:57,560 --> 00:24:01,639 Speaker 1: two popular brand names of small yeah. Yeah, they're the 355 00:24:01,680 --> 00:24:03,600 Speaker 1: little ones that are marketed really heavily to like to 356 00:24:03,640 --> 00:24:06,360 Speaker 1: like kids, for like lunchboxes or snacks because they are 357 00:24:06,400 --> 00:24:10,280 Speaker 1: so small and so easily appeelable. Yeah. 358 00:24:10,320 --> 00:24:14,000 Speaker 2: And then yeah, the Sumo mandarin, which is a largish 359 00:24:14,160 --> 00:24:17,320 Speaker 2: variety with bumpy skin and like a prominent lump at 360 00:24:17,320 --> 00:24:20,639 Speaker 2: the stem connection point. Yeah, that was first brought as 361 00:24:20,680 --> 00:24:24,920 Speaker 2: seedlings to the United States from Japan in nineteen ninety eight, recently, 362 00:24:25,560 --> 00:24:28,800 Speaker 2: and they weren't commercially available from that crop until twenty eleven. 363 00:24:31,760 --> 00:24:39,720 Speaker 1: Again research ongoing, Oh yes, changing, Oh yeah, I love it. Yes, 364 00:24:41,720 --> 00:24:47,040 Speaker 1: And it was really interesting to read about why these 365 00:24:47,080 --> 00:24:50,760 Speaker 1: companies were so invested in let's get her, let's get 366 00:24:50,760 --> 00:24:53,879 Speaker 1: her own version of mandarins. And they were like Americans 367 00:24:53,880 --> 00:24:56,560 Speaker 1: don't like to peel things, and they don't like seeds. 368 00:24:57,720 --> 00:25:00,960 Speaker 2: Yeah, and they're correct, Yeah, you. 369 00:25:03,000 --> 00:25:09,159 Speaker 1: Got us not No, I not know. And they are 370 00:25:09,160 --> 00:25:13,160 Speaker 1: they're so convenient, they're like easily carried as a snack. 371 00:25:15,080 --> 00:25:20,040 Speaker 1: I can see why they are so popular. Absolutely, Yeah, 372 00:25:20,240 --> 00:25:25,440 Speaker 1: I I haven't. I haven't made that like clementine paste 373 00:25:25,480 --> 00:25:28,600 Speaker 1: in a few years. I need to do that. You do? 374 00:25:29,440 --> 00:25:31,440 Speaker 1: That sounds amazing. Oh it's so good. 375 00:25:31,520 --> 00:25:33,959 Speaker 2: And if you if you're a human who makes like smoothies, 376 00:25:34,080 --> 00:25:35,680 Speaker 2: you can toss a little bit of it in there 377 00:25:37,240 --> 00:25:39,880 Speaker 2: any other baked good and a little goes a long way, 378 00:25:40,119 --> 00:25:42,240 Speaker 2: if I mean, you can probably imagine that is a 379 00:25:42,320 --> 00:25:44,120 Speaker 2: strongly flavored paste. 380 00:25:44,160 --> 00:25:48,240 Speaker 1: And uh oh it's so good. It does sound delicious. 381 00:25:49,840 --> 00:25:54,639 Speaker 1: Another thing to try, another thing to try. Well In 382 00:25:54,680 --> 00:26:00,600 Speaker 1: the meantime, listeners, if you have any recipe suggestions, any 383 00:26:00,640 --> 00:26:07,679 Speaker 1: thoughts about any memories, Yeah, yes, yes, absolutely, then please 384 00:26:07,720 --> 00:26:10,679 Speaker 1: write in. But I think that's what we have to 385 00:26:10,680 --> 00:26:13,719 Speaker 1: say about Mandarin's for now. It is. 386 00:26:14,160 --> 00:26:16,360 Speaker 2: We do already have some listener mail for you, though, 387 00:26:16,359 --> 00:26:17,800 Speaker 2: and we are going to get into that as soon 388 00:26:17,840 --> 00:26:19,639 Speaker 2: as we get back from one more quick break for 389 00:26:19,640 --> 00:26:32,400 Speaker 2: a word from our sponsors. And we're back, Thank you, sponsor, Yes, 390 00:26:32,480 --> 00:26:35,520 Speaker 2: thank you, And we're back with the listeners. 391 00:26:44,080 --> 00:26:48,520 Speaker 1: Such a bright flavor. It is so good, so good, 392 00:26:50,760 --> 00:26:54,520 Speaker 1: Sheldon wrote, just listen to the lab grown meat episode. 393 00:26:55,000 --> 00:26:58,760 Speaker 1: It opened up some philosophical thinking for me in general, 394 00:26:58,800 --> 00:27:01,199 Speaker 1: we tend to think that aulture processed foods are not 395 00:27:01,240 --> 00:27:03,760 Speaker 1: really good for us, and that the closer to natural 396 00:27:03,760 --> 00:27:06,840 Speaker 1: the better. In a sense, lab grown meat is the 397 00:27:06,880 --> 00:27:11,679 Speaker 1: epitome of ultra processed, and that's where the terminology breaks down. 398 00:27:12,280 --> 00:27:14,960 Speaker 1: While there is a tremendous amount of processing in lab 399 00:27:14,960 --> 00:27:18,639 Speaker 1: grown meat, it is still a lot more natural than oh, say, 400 00:27:18,960 --> 00:27:24,920 Speaker 1: cheos or all kinds of things where oils are inverted, converted, subverted, 401 00:27:24,960 --> 00:27:30,200 Speaker 1: and perverted chemical ultra processing. So we need to change 402 00:27:30,200 --> 00:27:33,439 Speaker 1: our terminology. What we have been calling ultra processed we 403 00:27:33,480 --> 00:27:38,119 Speaker 1: should now call severely chemically modified. I think that is 404 00:27:38,119 --> 00:27:41,080 Speaker 1: a better term for what we used to call ultra processed. 405 00:27:42,119 --> 00:27:45,359 Speaker 1: And while I'm talking to you, heard listener mail about chili. 406 00:27:46,400 --> 00:27:49,280 Speaker 1: When you come up here for the Cheese Curd Festival, 407 00:27:49,520 --> 00:27:53,639 Speaker 1: along with the Montreal bagel, I promised you I'll also 408 00:27:53,760 --> 00:27:56,399 Speaker 1: have to give you some of my chili. The sauce 409 00:27:56,440 --> 00:28:00,600 Speaker 1: is not a chili flavored tomato sauce. I import. Chili 410 00:28:00,640 --> 00:28:03,760 Speaker 1: is from New Mexico, and the sauce is pretty much 411 00:28:03,920 --> 00:28:09,800 Speaker 1: only chilies. It'll make your toes open and close waiting 412 00:28:10,440 --> 00:28:17,600 Speaker 1: for your visit up here. Sold again, right, I yeah, 413 00:28:17,720 --> 00:28:25,000 Speaker 1: you've already sold us like twice, but third time. Yeah, 414 00:28:25,400 --> 00:28:27,840 Speaker 1: oh mysh, I I don't. 415 00:28:28,000 --> 00:28:31,600 Speaker 2: I don't think I've heard of this particular category of chili. 416 00:28:31,920 --> 00:28:34,040 Speaker 2: So I'm I'm intrigued. 417 00:28:34,800 --> 00:28:40,320 Speaker 1: I'm intrigued and I want to know more. Yeah. Yeah. 418 00:28:40,400 --> 00:28:43,000 Speaker 1: And and the whole thing about processing, right, like, I mean, 419 00:28:43,200 --> 00:28:48,719 Speaker 1: it's it's really it really is an interesting like like 420 00:28:48,920 --> 00:28:52,400 Speaker 1: thought hole to go down of, just like, well, like 421 00:28:52,480 --> 00:28:55,360 Speaker 1: what do we mean by processed? When is it bad? 422 00:28:55,400 --> 00:29:00,560 Speaker 1: And when is it actually kind of good in some ways? Yeah, 423 00:29:00,600 --> 00:29:02,920 Speaker 1: And we run into that a lot on this show, 424 00:29:02,960 --> 00:29:09,120 Speaker 1: where some terminology it's just not doesn't cover it consistently used, 425 00:29:09,160 --> 00:29:15,040 Speaker 1: it's not, it doesn't cover it. Especially Yeah, with newer 426 00:29:15,080 --> 00:29:17,400 Speaker 1: things coming out and you're like, well, this doesn't fit 427 00:29:17,600 --> 00:29:19,800 Speaker 1: for this. Yeah. Yeah. 428 00:29:19,920 --> 00:29:22,080 Speaker 2: Well, and also, you know, like like people get a 429 00:29:22,120 --> 00:29:25,160 Speaker 2: little bit like squigged out or freaked out by by 430 00:29:25,360 --> 00:29:28,040 Speaker 2: a word, like the whole thing with people suddenly drinking 431 00:29:28,120 --> 00:29:30,680 Speaker 2: raw milk again, and it's like, no, we invented pasteurization 432 00:29:30,720 --> 00:29:35,080 Speaker 2: of milk for a good reason, right, And it's you know, 433 00:29:35,360 --> 00:29:38,600 Speaker 2: because because it won't make you sick. 434 00:29:39,960 --> 00:29:45,000 Speaker 1: And that's pretty cool, you know. Yeah, it's nice right 435 00:29:45,120 --> 00:29:47,240 Speaker 1: and so and so. 436 00:29:47,320 --> 00:29:50,200 Speaker 2: Just because it's it's the milk it's been processed, doesn't 437 00:29:50,240 --> 00:29:52,440 Speaker 2: mean that's a bad thing in that case. 438 00:29:53,280 --> 00:29:58,280 Speaker 1: Yeah, it's it's it's a mess for sure, just the 439 00:29:58,320 --> 00:29:59,440 Speaker 1: way it's applied. 440 00:29:59,560 --> 00:30:08,320 Speaker 2: But yeah, yeah, well, John wrote, I've been listening to 441 00:30:08,360 --> 00:30:11,240 Speaker 2: your podcast since the beginning. In fact, I remember hearing 442 00:30:11,280 --> 00:30:13,960 Speaker 2: the trailer for food Stuff when listening to an episode 443 00:30:14,000 --> 00:30:16,440 Speaker 2: of Stuff You Should Know and getting very excited that 444 00:30:16,440 --> 00:30:19,360 Speaker 2: a food based podcast was coming to the network. At 445 00:30:19,360 --> 00:30:22,000 Speaker 2: the time, I was working in corporate finance in London 446 00:30:22,200 --> 00:30:24,720 Speaker 2: and just about to quit my high paid but soulless 447 00:30:24,880 --> 00:30:29,000 Speaker 2: office job to retrain as a professional cook. Anyway, fast 448 00:30:29,040 --> 00:30:31,400 Speaker 2: forward a few years and I've been on a very 449 00:30:31,400 --> 00:30:35,080 Speaker 2: interesting culinary journey with your podcast as a weekly fixture 450 00:30:35,160 --> 00:30:38,560 Speaker 2: to keep me company. To condense the timeline into a 451 00:30:38,560 --> 00:30:41,320 Speaker 2: few sentences, While you have been doing this podcast, I 452 00:30:41,440 --> 00:30:44,680 Speaker 2: have gone to culinary school in London and got my diploma, 453 00:30:45,120 --> 00:30:48,600 Speaker 2: traveled to warmer climates to work at an agriturismo in Tuscany, 454 00:30:49,200 --> 00:30:51,960 Speaker 2: worked at my favorite one Michelin star French restaurant in 455 00:30:52,000 --> 00:30:55,600 Speaker 2: central London, traveled to much colder climbs to work at 456 00:30:55,600 --> 00:30:58,600 Speaker 2: a two Michelin Star restaurant in Stockholm, where I fell 457 00:30:58,600 --> 00:31:04,120 Speaker 2: in love with, among other things, bacteria pooh. Return to 458 00:31:04,120 --> 00:31:06,920 Speaker 2: the UK to work everywhere from central London to rural 459 00:31:07,000 --> 00:31:12,520 Speaker 2: Highland Scotland. If this sounds exhausting, you'd be right. It's 460 00:31:12,560 --> 00:31:15,400 Speaker 2: been quite the roller coaster, especially the part where in 461 00:31:15,480 --> 00:31:17,720 Speaker 2: twenty twenty COVID hit and I was stuck in the 462 00:31:17,720 --> 00:31:20,360 Speaker 2: west coast of Scotland living in a caravan park with 463 00:31:20,440 --> 00:31:23,240 Speaker 2: just the other kitchen staff or company, and finally got 464 00:31:23,320 --> 00:31:26,800 Speaker 2: round to learning to play d and d yes. Like 465 00:31:26,880 --> 00:31:29,800 Speaker 2: many others, the lockdown gave me the opportunity to become 466 00:31:29,920 --> 00:31:37,440 Speaker 2: a DM. So every cloud and all that, that's awesome. 467 00:31:37,560 --> 00:31:42,920 Speaker 1: Wow, Oh my goodness, that does sound exhausting. I mean 468 00:31:43,000 --> 00:31:49,440 Speaker 1: really cool, really cool, like you've gone and done and 469 00:31:49,520 --> 00:31:54,360 Speaker 1: seen yeah stuff. I would love to hear kind of 470 00:31:54,360 --> 00:31:57,520 Speaker 1: things you were making, all the details right sure? Yeah? 471 00:31:57,600 --> 00:32:00,960 Speaker 2: Also like also like congratulations, like you did the thing, 472 00:32:01,280 --> 00:32:03,960 Speaker 2: like you you got out of the soulless job, and 473 00:32:04,800 --> 00:32:11,880 Speaker 2: like did not flounder. There's a flounder pun there is 474 00:32:12,040 --> 00:32:14,040 Speaker 2: there is. Yeah, I might have cooked flounder. 475 00:32:14,920 --> 00:32:17,800 Speaker 1: Yeah, I don't know. We'll workshop at least yeah. Yeah, 476 00:32:18,440 --> 00:32:21,200 Speaker 1: also really cool that you've been listening since you heard 477 00:32:21,200 --> 00:32:28,360 Speaker 1: a trailer. Yeah, stuff, the system works, it does. Oh wow, 478 00:32:28,640 --> 00:32:35,040 Speaker 1: we were so nervous. I was terrified, So that's really cool. 479 00:32:35,680 --> 00:32:40,200 Speaker 1: And also congrats on learning to play Dungeons and Dragons 480 00:32:40,240 --> 00:32:44,600 Speaker 1: and being a d M. Yes. Ah, that is such 481 00:32:44,680 --> 00:32:49,160 Speaker 1: a lot of work in addition to everything else you do, 482 00:32:49,360 --> 00:32:54,240 Speaker 1: so heck yeah, hopefully it's a It sounds like it's 483 00:32:54,240 --> 00:32:59,840 Speaker 1: a fun thing. So yeah, yeah, yeah, congrats all around. 484 00:33:00,080 --> 00:33:05,400 Speaker 1: M M. Yes, as as always, y'all, y'all get up 485 00:33:05,400 --> 00:33:07,160 Speaker 1: to the coolest stuff, like we just kind of talk 486 00:33:07,200 --> 00:33:09,360 Speaker 1: about it from our from our closets that. 487 00:33:11,560 --> 00:33:11,920 Speaker 3: We do. 488 00:33:13,440 --> 00:33:15,840 Speaker 1: I miss I do, miss our traveling when we could 489 00:33:15,840 --> 00:33:21,560 Speaker 1: see people in their elements. Oh yeah, the amazing things 490 00:33:21,600 --> 00:33:27,960 Speaker 1: they created. M hm. Well, the call is issued listeners. 491 00:33:28,400 --> 00:33:31,440 Speaker 1: If you have something you want to share you're really 492 00:33:31,520 --> 00:33:36,200 Speaker 1: excited about that you're making, whether your professional chef, are 493 00:33:36,320 --> 00:33:41,840 Speaker 1: home a home cook, all of it. But thanks to 494 00:33:42,000 --> 00:33:44,800 Speaker 1: both of these listeners for writing in. If you would 495 00:33:44,840 --> 00:33:46,920 Speaker 1: like to write to us, you can. Our email is 496 00:33:47,080 --> 00:33:49,120 Speaker 1: hello at saverpod dot com. 497 00:33:49,720 --> 00:33:52,720 Speaker 2: We're also kind of on social media. We're on Blue 498 00:33:52,760 --> 00:33:57,240 Speaker 2: Sky and I guess Instagram, We're. 499 00:33:56,280 --> 00:33:57,040 Speaker 1: At Saber Pod. 500 00:33:57,520 --> 00:34:00,240 Speaker 2: Come find us. We would love to hear from you. 501 00:34:01,120 --> 00:34:03,959 Speaker 2: Thanks as always to ours super producers Dylan Fagan and 502 00:34:03,960 --> 00:34:06,200 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 503 00:34:06,200 --> 00:34:15,720 Speaker 2: that lots more good things are coming your way.