Avocados: It's Not Easy Being Green

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.

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Episode Transcript

Speaker 1 (00:08):
Hello, and welcome to Sabor production of iHeartRadio.

Speaker 2 (00:10):
I'm Anny Reece and I'm Lauren vocal Baum, and today
we have an episode for you about avocados. Yeah, yay,
avocados delicious.

Speaker 1 (00:20):
Delicious and complicated. There's a reason we put them off
until the end. Oh yeah. Yeah.

Speaker 2 (00:26):
We were always kind of like, maybe we'll get to
that a day that we have like extra days to
do extra reading, and that has never happened until now.

Speaker 1 (00:37):
No, no, and forever ago we were supposed to go
to like a conference about avocados, like an early.

Speaker 2 (00:45):
Early Oh yeah, oh I don't even remember that one.

Speaker 1 (00:47):
Oh yeah, I remember because I was panicking about it slightly.
Oh no, Well, was there any particular reason this was
on your mind, Lauren?

Speaker 2 (00:59):
Yeah, it's been on the list for forever. It's one
of the things we definitely wanted to cover. And also,
I mean, right now is a really good season for avocados.
I've just been they've been inexpensive, they have.

Speaker 1 (01:17):
Been really good quality.

Speaker 2 (01:20):
One of my very favorite kind of like easy lunches
is maybe if I have some like leftover brown rice,
I'll throw it in. But basically just like take an avocado,
take a good like honey mango kind of situation. Chop
both up and eat that and just eat that, just
put them in a bowl together, maybe maybe add some

(01:40):
like hardy cake or hot sauce or something and just
consume that.

Speaker 1 (01:44):
And that's so nice. Yeah, that is nice. I love avocado.
I think I can eat it like I usually will
just make the simplest form of glacka where I just
smush smush it together with salt and garlic and lime

(02:06):
and cilantro and that's it, and I'll just eat it.

Speaker 2 (02:08):
Nothing else, nothing else, like not on toat, like you're
not making avocado toast, like you're.

Speaker 1 (02:13):
Just yep, yes, by the spoon. But I do like
that it has the pit, so if you take out
the pit, you've got kind of that divet you can
put something in. So I used to put like my
version of a chicken salad or something in there. Oh cute, yeah, rush,

(02:36):
so good. They're a really nice fruit. They're very delicious.
Do you still have didn't you have an avocado tree?

Speaker 2 (02:45):
Yeah?

Speaker 1 (02:45):
Yeah, I did.

Speaker 2 (02:46):
Used to have two avocado trees, and now I have one.
They're technically my roommate's avocado tree singular. And during we
had like an interesting moving process over the last five years.
But one of them has in fact survived. It's really
hanging in there. It has never flowered, let alone fruit.

(03:09):
But it's a good buddy.

Speaker 1 (03:13):
I enjoy it. Yeah, and you never know. Yeah, episode
is gonna shine some light on Yeah.

Speaker 2 (03:23):
They do take a They do take their sweet time
to figure out the fruiting process and to be so.
Oh I'm not totally sure how long she's had this guy,
but we took it kind of back to zero circa
twenty twenty two, so.

Speaker 1 (03:43):
A reset, a reset.

Speaker 2 (03:45):
So it could take another, you know, two to ten
years for it to decide it wants to flower.

Speaker 1 (03:55):
The avocado tree does what it wants as it will.
It moves within its own time. Yes, we must respect that.
Oh yeah, yeah, m hm, Well I want updates, Lord.

Speaker 2 (04:12):
I shall send them.

Speaker 1 (04:14):
Excellent. I guess this does bring us to our question. Sure, avocados,
what are they? Well?

Speaker 2 (04:26):
An avocado is a type of oily fruit with a
creamy yellowish green flesh encased in a thin, inedible, leathery
like greenish brown to black purple skin. They are roundish
to pear shaped to oblong, depending on the variety, and
usually about small fist sized with a large pit in

(04:48):
the center. They have this kind of mild nutty, slightly
fruity green woodsy sort of flavor and are really prized
for that buttery texture. There to eaten fresh and in
mostly savory applications, like sliced into saucy dishes or salads
or smashed into thick spreads or just spooned out of

(05:10):
a bowl at that point, but also sometimes blended into
sweetened cold drinks or desserts. The fruit can also be
processed to make cooking oil avocados. Avocados are like tree butter.
No like like like tree.

Speaker 1 (05:28):
Ghee tree ghee, tree ghee very good, Lord, I like
it a lot, and I love avocados.

Speaker 2 (05:38):
It fits yeah, okay. Botanical name Persia americana. The avocado
plant is a subtropical to tropical evergreen tree in the
Laurel family, meaning it's related to things like cinnamon, bay
leaves and sassafras. It has like broad, glossy dark green

(05:59):
leaves and will grow multiple kind of skinny trunks or stems.
It can reach some sixty feet tall that's about twenty meters,
but is often like half that or shorter. There are
three main groups of avocado varieties. The so called West
Indian varieties tend to be larger, with smoother scent, with
smoother skin. I say so called West Indian because I

(06:21):
really hate the term West Indies. If someone wants to
say that about themselves or their area, that's cool. I
think that people who are not from there probably shouldn't
use that phrase anymore. But that was the botanical one
that I ran across, so here we are anyway. Mexican varieties, meanwhile,
are smaller with smoother skin, and Guatemalin varieties are smaller

(06:42):
with a more pebbled, thicker skin. Lots of cultivars do
come from a combination of these groups, though, So if
you're looking at a particular avocado and you're like, it
doesn't really fit any of those three that she just said.

Speaker 1 (06:55):
Yeah, could be a combination of all. I don't know.
I don't know that avocado.

Speaker 2 (07:00):
It's true, Avocado trees will bloom with these big, spindily
clusters of like tiny white to yellow green flowers, which,
if pollinated, mic grow fruit. Apparently, only zero point one
percent of flowers will actually fruit. Also, lots of varieties
only fruit well, like every other year. This is partially

(07:23):
because they are so slow growing. So an avocado fruit
will start out as this like leathery, little green globe
that writes slowly, slowly grows in matures over the course
of about ten months. They will not ripen on the tree.
After they're picked, some enzymes in the fruit will kick in,
and then they will start ripening and getting softer. They're

(07:45):
soft enough to be super tasty without getting over ripe.
That is like developing brown spots and off flavors and
starting to get eaten by microbes for a notoriously brief
period of time. It's like more a vibe than a
repeatable science. But an unripe avocado will still be firm

(08:09):
at the stem end, like if you kind of poke
where the stem used to be, It'll be firm, it'll
be tender, sort of like touching the tip of a
finger when it's ready, and it will be soft and
mushy when it's over ripe. Some avocado varieties do stay
green when they ripe in and some turn purplish black.
More on that in the history section, and furthermore, if

(08:32):
you have ever thought to yourself, gee, I am stressed
out about avocado ripeness. I promise you that the avocado
industry is way more stressed, Like they work real hard
to get avocado's peak maturity and then through our food
infrastructure to you before they are ripe, because again, once

(08:53):
they are ripe, you have like a day or two
to actually consume them before they are over ripe. You
can install this for a couple of days by putting
them in the fridge. And you can speed up ripening
by putting them in a paper bag at room temperature
to contain the gas off enzymes that help the fruit soften.
If you add a banana or apple or something like

(09:15):
that to the bag, it will speed it further because
they're adding those enzymes to the bag. Do not microwave avocados.
That does not ripen them. That cooks them, and there
are reasons why we generally don't cook avocados. Doesn't bring
out their best. No, no, like many of us, putting

(09:35):
us in the microwave would not help. By the way,
if you've ever cut open an avocado and found kind
of like tough, brownish strings running through it, that is
the fruit's vascular system, and it means that the fruit
was picked slightly past ideal maturity. It's like an unfortunate
downside of that push pull of the industry wanting to

(10:01):
get fruit at peak and get it to you and
do that year round just happens. Sometimes it's more likely
to happen in the dead of winter wherever you are.

Speaker 1 (10:12):
So, yeah, that's probably.

Speaker 2 (10:14):
Also when avocados are real expensive. Yeah, sense, I'm a
big fan of shopping for produce when it is less
expensive and therefore probably more in season. Botanically, avocados are
considered berries that have single seeds. I was sure it
would be a droup. I was so prepared for this

(10:36):
to be a droop y'all, you know, like a peach.
But okay, basically, even though we call the large seed
in an avocado a pit, that pit is not protected
enough like the way that you see in a peach
pit or an almond pit that like hard shell. It's
not protected enough to be considered a droup.

Speaker 1 (11:00):
Always always a surprise, It's never what I think.

Speaker 2 (11:08):
No, bananas are berries, Avocados are berries. Strawberries are not berries.

Speaker 1 (11:14):
Here we are, oh, here we are.

Speaker 2 (11:21):
Those avocado pits are not edible as such, but can
be processed in order to make like extracts for use
in food manufacturing or.

Speaker 1 (11:29):
Cosmetics or whatever.

Speaker 2 (11:32):
By the way, if you're trying to get the pit
out of a halved avocado, like, yes, you can do
the thing that you might have seen on the internet
where you sort of like hack a knife at the
pit and try to like pull it out that way
like you're some kind of avocado action star. But honestly,
like you can just press on the pit through the fruit,
like like press on the skin on the other side

(11:54):
of the pit and just push and it will usually
just pop right out. You don't need to endanger your
or anyone else's life with a knife to get the
pit out of an avocado. It pretty much wants to
come out.

Speaker 1 (12:11):
Isn't that there's a term for that, right, avocado hands
of what? Yeah, because it's a big enough injury that
hospitals have a term for it, avocado hand.

Speaker 2 (12:24):
Okay, well I didn't know that, but I'm gonna go
on and double down on what.

Speaker 1 (12:28):
I just said. No, I completely agree with you. I
usually just squeeze it out, squish it a little.

Speaker 2 (12:34):
It's fine, I mean, especially if you're I mean maybe
if you want like a super crisps nice Yeah, yeah,
then be very gentle but or right yeah, yeah, scoop
around it with a spoon and then slice from there.

Speaker 1 (12:47):
But safety first, always, safety first. No avocado hand here,
No avocado hand gosh.

Speaker 2 (12:58):
Meanwhile, avocado oil is made from the fruit, which can
be like up to thirty percent oil by fresh weight,
which is a lot. The finished oil can be clear
to yellow to green in color and neutral to sort
of fruity flavored, depending on how it's made. Cold pressed
is what you're usually looking for if you want that

(13:19):
color and flavor for use in like salad dressings or cooking.
The flavor is nice in dressings, but it also has
a high smoke point, so it can be used for
high heat cooking as well.

Speaker 1 (13:31):
Sort of side note.

Speaker 2 (13:32):
Most of the rest of the fresh weight of an
avocado is water like, like sixty five percent, so it's
often dried before the oil is extracted. Dried avocado is
a really interesting mental path to go down, I think,
but especially going to be dried if you're going to
be refining it afterwards for cosmetic use rather than cooking.

(13:54):
I found a whole review paper about different scientific processes
to extract oil out of avocados and got really excited
because it ranges from like just like like chemical to
physical and one method uses ultrasonic waves to acoustically break
down oil containing cell walls. Ah, but that's not really

(14:14):
relevant for us today. I just wanted I'm sure someone
else gets to kick out of that.

Speaker 1 (14:20):
There are some things we just have to we have
to note. We can't go into.

Speaker 2 (14:25):
It, right, Oh yeah no, but sensibly a food show.
But avocados can be grown as a houseplant from pits. However,
so like A, avocados don't grow true from seeds because
any kind of cross pollination that's happened with an avocado

(14:48):
is right, it's gonna muck up what fruit grows from
that seed. And b they don't usually fruit or flour
unless they're allowed to grow pretty large. So so right, so
like if you plant a has avocado pit, you're never
going to be growing your own has avocados.

Speaker 1 (15:07):
That's not what's up.

Speaker 2 (15:07):
But they are a pretty plant. You do have to
take them inside for the winter, and once you do,
you have to remember to water them.

Speaker 1 (15:16):
Key lessons learned listens practice.

Speaker 2 (15:22):
Basic gardening gardening tips from Lauren, but also so in
addition to interesting notes for home gardeners. Yes, this does
mean that specific varieties of avocado, like a has, are
vegetatively propagated from cuttings and graftings, meaning that they are

(15:44):
clones of the original fruit.

Speaker 1 (15:48):
Yes, yep.

Speaker 2 (15:51):
But yeah, once you get an avocado, you can eat
it lots of different ways. Put that in a curry
that's nice, just sliced right on top. They're so creamy,
so delicious. Use it in a sandwich, I don't know,
chop it up with some mango, put some ferd cape
on it.

Speaker 1 (16:10):
And I was in college. Me and my roommate had
a kind of cheap Mexican restaurant we would eat at
once a week. Sure, and uh, normally I'm somebody who
I try to branch out. I try multiple dishes. But
I loved their soap with dapoyos so much. Oh yeah,
I would get it every time, and I loved that

(16:31):
it would come to the fresh avocado and I would
put it on top, and I just it's.

Speaker 2 (16:36):
Such a nice little bite along with the with that
like like warm savory soup.

Speaker 1 (16:40):
Yes, and then the strips of tortilla for the car.
Oh my gosh. Yes, many ways to enjoy my avocado.

Speaker 2 (16:50):
I've never really dove into the dessert that you could
make with it. So if anyone has experience doing like
a like an avocado.

Speaker 1 (16:57):
Moose, yeah, please write in.

Speaker 2 (17:00):
I still have yet to order like a like an
avocado smoothie, but every time I see one, I'm like,
why am I not consuming a lot of those?

Speaker 1 (17:10):
Probably? But yeah, because you would think it would be
like a thickener, a good like.

Speaker 2 (17:17):
Smooth addition to the yeah, yeah, yeah, yeah, yeah, And
that is I have read advice on the internet that
if you just have extra avocado lying around and you're
making a smoothi, you should definitely throw throw a couple
of cubes in for that creaminess.

Speaker 1 (17:32):
Yeah. Yeah, well certainly listeners right in. Well, what about
the nutrition?

Speaker 2 (17:43):
Avocado is a nutrient dense food. It's got a lot
of good fats, a lot of fiber, a little bit
of protein, and excellent smattering of micronutrients. It will help
fill you up and keep you going. I don't know,
maybe pair with a little bit more protein.

Speaker 1 (17:58):
Always always drink water, Yeah, waters, solid choice, solid choice.
We do have some numbers for you, we do.

Speaker 2 (18:11):
Okay, there are over a thousand named varieties of avocado,
but just about a dozen varieties are the ones that
are like mainly commercially grown, and has and fuerte are
the most popular. As of twenty fourteen, the world was
producing some five million metric tons of avocado a year.

(18:35):
Mexico was producing the most, like over a fifth of
that and three times the amount that anyone else was producing,
but the Dominican Republic, Peru, and Indonesia were also major
producers at that time. As of twenty nineteen, the United
States was consuming one point one million metric tons of

(18:57):
avocados every year. That's about two and a half billion
pounds if that if that helps, I don't know if
that helps. Both of those numbers are just very big,
and actually it's only gone up since then. We are
currently importing more than that every year and growing our own,

(19:17):
So about ninety percent of what we import is from Mexico.
In the United States, California accounts for about ninety five
percent of commercially grown avocados.

Speaker 1 (19:29):
Of those, eighty.

Speaker 2 (19:30):
Percent are has avocados. Yeah, yeah, lots more on that
in the history section records.

Speaker 1 (19:41):
There's again this record for the heaviest avocado.

Speaker 2 (19:44):
It was grown by a family on Maui and Hawaii
in twenty eighteen. It weighed five point six pounds, which
is two point six kilos. Your average avocado is like
a little under half a pound, so that is pretty impressive.
It wound up making coom only for like twenty people.

Speaker 1 (20:02):
Nice, all right.

Speaker 2 (20:06):
I will say that every couple of years there's a
new record set in this category, and a lot of
them do come out of Hawaii.

Speaker 1 (20:15):
I'm thinking about the pit the avocado hand more careful,
the bigger the avocado gets, right, yes, danger, all right.

Speaker 2 (20:28):
Uh. Guinness's record for the largest display of fruit by
weight involved avocados, specifically almost eighty seven thousand pounds of avocados. Fuck,
it's like, I don't know, man, it's nearly forty thousand kilos.
That's three hundred and one thousand avocados heaped carefully into

(20:58):
like a market, like a like a normal stall at
a market over the course of seven hours. The display
was constructed by this market in Texas ahead of Sincle
to my own Wow.

Speaker 1 (21:14):
Okay, all right.

Speaker 2 (21:16):
I believe that was in twenty twenty four.

Speaker 1 (21:20):
So records still being broken.

Speaker 2 (21:23):
Oh oh absolutely, okay, speaking of uh, there's also a
record for the largest serving of guacamole. It was achieved
in Mexico in April of twenty twenty six, in Tensatata,
which is in a major avocado production area. It was
six eight hundred kilos of guacamole. No, that's like a

(21:49):
smidge under fifteen thousand pounds. It was like constructed in
this like slightly larger than like a standing jacuzzi.

Speaker 1 (21:58):
Oh my god.

Speaker 2 (22:03):
More like more like like creeping from jacuzzi into like
into like above ground swimming pool territory. Whoa over eight
hundred people helped produce just the guac. I think another
like two hundred or so were involved in like actually
growing and transporting all of those avocados. The actual production

(22:28):
of the guacamole took about two and a half hours,
moving very quickly to help prevent browning.

Speaker 1 (22:36):
That's what I was concerned about.

Speaker 2 (22:38):
Oh yeah, oh yeah, yeah, yeah yeah. And to put
this a little bit into perspective, a previous record holder,
which was a mirror two nine hundred kilo serving of
guacamole made from some like area neighbors back in twenty seventeen.
That one involved some twenty five thousand avocados ony five

(23:00):
hundred tomatoes three thousand lemons. Maybe that's a mistranslation of limes.
I'm not totally sure. Seven hundred and fifty onions and
ninety bundles of cilantro.

Speaker 1 (23:12):
Wow.

Speaker 2 (23:15):
Nothing yeah, no, no, I yep, nothing no, no input
on that. The new winner, I will say, was crowned
during ten Toatato's annual Avocado Festival. The festival was in
its thirteenth year this year. It has a parade, music,

(23:36):
a Queen of the Avocado Blossom pageant, and traditional Mexican
rodeo events.

Speaker 1 (23:42):
Listeners, if you've been oh.

Speaker 2 (23:45):
My goodness, oh and yes, other festivals there is Okay,
So there's this music and family festival held the first
weekend of October in Santa Barbara County called the California
Avocado Festival. It's currently in its four fortieth year. It
hosts some like thirty to forty thousand visitors every year. Honestly,
I don't think it has a lot to do with avocados,

(24:09):
but the area is one of the top producers in
the United States, and one of its slogans is peace,
Love in Guacamole. It does have a guacamole contest every year.
There's an avocado festival every September in black Butt, Australia
that attracts some eight thousand attendees and is celebrating its

(24:29):
tenth anniversary in twenty twenty six. Its mascots are Alvin,
which is an avocado with like it's like a halved
avocado with like arms and legs and like eyes and
a big toothy grin, and it's wearing an Australian style
cowboy or like like outback hat. And then apparently there's

(24:51):
a second mascot called Avo Joe, but I haven't seen
photographs of that one, so I can't cannot speak to Avojoe.
At this festival, you could enjoy a slice of avocado
cheesecake and take part in contests like the Avo Roll,
which I understand is a game where like the goal
is to roll a thing near another thing and you're

(25:11):
rolling like round read avocados near a post. I think
that's the idea. They're also AVO strong Man and Strong
Woman contests and AVO Golf. Didn't learn more about Avo Golf.

(25:31):
I'm like, are you playing with the fruit? Are you
playing with a pit?

Speaker 1 (25:35):
How does this work? Questions Questions Lauren that need to
be answered.

Speaker 2 (25:40):
Again, y'all write in Okay, one more festival. There's there's
one in April in Fallbrook, California that apparently hosts some
like one hundred thousand people a year there. It involves
a little miss or Mister Avocado contest for kids ages
five ten. There's music and food and drinks. A contest

(26:03):
for who can hold a bag of avocados with their
arm out stretched for the longest.

Speaker 1 (26:08):
Wow. Yep.

Speaker 2 (26:11):
There are contests for dressing up and avocado like like
bringing from home. This one's for kids, but like you
bring from home your fancified avocado. There's also a contest
for dressing as a person, like like for you dressing
up like an avocado. Y. The flyer for that event says,

(26:32):
you avocad don't want to miss out on this contest.

Speaker 1 (26:37):
I don't. They're right.

Speaker 2 (26:43):
There's also an avocado themed art competition with categories in
two D, three D and photographic art, and the winner
in three D this year was a fused glass piece
titled I avocad do this all day?

Speaker 1 (27:01):
And the exclamation point. I just want to point out
there's an exclamation point. There's an exclamation point. Yeah, yeah,
just to convey the proper emotion. This is fantastic. I
love this. I thought about dressing up an avocado. Right,
we're dressing as.

Speaker 2 (27:23):
The other I mean, but right, but it's but it's
kind of like a mister potato head at a certain point,
you know, like you can dress up in any number
of ways.

Speaker 1 (27:34):
I didn't see.

Speaker 2 (27:36):
I didn't see what people usually come up with for
the costumes. I only saw like a couple of very
simple examples of you know, like a like a Onesie
kind of situation. But you know, it's sort of green
and you just kind of got a pit on your belly.

Speaker 1 (27:52):
There's going to be like a contingent of pregnant women
who come.

Speaker 2 (27:56):
As this, oh, highly pregnant belly is the Yeah, adorable.

Speaker 1 (28:01):
Yeah, yeah, all of this sounds adorable. Again. If anyone
has been please let us know. Send pictures.

Speaker 2 (28:12):
Oh yes, if you have oh puns, if you if
you have an avocado costume.

Speaker 1 (28:19):
Yes, if you've dressed an avocado, if you've dressed an avocado, amazing.
You gotta let us know you've got But in the meantime,
we do have quite a history for you.

Speaker 2 (28:33):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break for a word from our sponsors.

Speaker 1 (28:48):
And we're back. Thank you sponsor, Yes, thank you. Okay. So,
the history of avocados is a long one. Historians believe
that they originated in Africa and then made their to
Mexico and Central America, or that they in fact originated
in meso America.

Speaker 2 (29:06):
There's some argument about this one, there is, and one
of the most fascinating things about the argument is this.

Speaker 1 (29:13):
Okay. So those looking into avocados have argued about how
the avocados spread in the early days. Normally, animals help
spread crops like this after consuming and defecating the seeds. However,
the pit of an avocado is fairly substantial, right, Like,
no bird is going to be swalled.

Speaker 2 (29:31):
I mean, very few birds would be capable of swallowing that.

Speaker 1 (29:35):
Yeah, so, yes exactly, meaning that the animal in question
would have to be quite large. So there's speculation that
prehistoric megafauna like mammoths would eat the entire avocado travel
a while poop out the seed, thus spreading the trees.
But it's sort of a mystery history situation as to

(29:58):
how that avocado trees revived because there's a long period
we don't have.

Speaker 2 (30:03):
Any any information really about huh.

Speaker 1 (30:06):
Yeah, but I think that's really that's cool. You're so nerdy, like, oh,
mamos might have pooped out the avocado seed and that's
how it spread. Yeah, Oh that's great. I think it's cool.
Research suggest that as far back as ten thousand years
ago in modern day Central Mexico or meso America, people

(30:27):
were eating wild avocados, and that avocado cultivation, or at
the least the conditions allowing for it, may go back
at least as far to sixteen hundred BCE. Recent radiocarbon
dating research suggests that farmers were selecting for size and
thicker rines thousands of years ago.

Speaker 2 (30:48):
Yeah, like over seven thousand years ago. Like peoples in
the area seem to have domesticated and farmed avocados before corn.

Speaker 1 (31:00):
Yeah, and this is like from twenty twenty five, this research. Yeah,
it's really cool. Yeah, yes, so look that up if
you want to know more. Numerous pieces of evidence out
of this region, from paintings to tombs, indicate that avocados
were significant amongst several cultures in the area. Researchers have

(31:20):
found multiple instances of using avocado as currency or part
of a tribute. The name comes from the Nahwat language
spoken by the indigenous peoples in parts of Mexico and
El Salvador at the time.

Speaker 2 (31:34):
Yeah, in a in a roundabout way, Okay, So the
Nahwat word for the fruit was ahuat. The Spanish turned
that into alacate or aguacate, and the English turned that
into a mess of different things, including all vocata and

(31:55):
ago vago before an Irish naturalist by the name of
Sara Hans Sloan visited Jamaica and described the avocado in
sixteen ninety six. That's where we got avocado from. Anyway,
we were talking about the Nahawa word ahawact yes.

Speaker 1 (32:16):
Which according to sources translates to testicle, both because of
its appearance and the fact that avocados often grew in
a drooping pair. So yeah, you're welcome for that. Yeah.
It was also believed to be and say it with

(32:37):
me now in afrodig When the Spanish arrived in South
America in the fifteen hundreds, avocado consumption had spread from
meso America to Peru. Some Spanish accounts from this time
describe how delicious they found the fruit. They also relayed
the potential medicinal properties back to Spanish royalty. A store

(33:00):
traveling with Hernando Cortez penned the first believed written instance
of avocado, generally praising it, declaring it it was great
with cheese, declaring that it was cheese. Yeah, I mean yeah,
not now. Yeah, but he also pointed out that it
spoiled quickly. That kind of made me laugh. More than
one account specifically praised the texture of avocado and buttery

(33:23):
or some form of that was thrown around a lot
when people were describing makes sense. Yep, as you mentioned, Lauren,
Irish naturalist Hans Sloan pinned the first known English mention
of avocado in sixteen ninety six in an index that
he did chronicling Jamaican plants. He also used the term

(33:46):
alligator pair, which we're going to get more into later.
A year later, English buccaneer William Dampier made the case
for avocados in England. He loved them, but despite his
passionate please, they mostly stayed confined to European hothouses as
an ornamental or a conversation piece. Yeah yeah, yeah. The

(34:12):
Spanish transported the avocado to their other colonies, especially subtropical
ones where the fruit might grow. They have been planted
in Florida and Hawaii by the eighteen thirties, and by
the eighteen fifties they were being grown in California. The
first commercial avocado orchard in California was planted in nineteen
oh eight, though a frieze almost destroyed the crop entirely

(34:33):
in nineteen thirteen. If you want a history of avocados
in California, they have got you.

Speaker 2 (34:42):
Oh yeah, that is uh huh ye. First, a truly
exhaustive amount of information.

Speaker 1 (34:49):
Yes, yes, so this is just just a taste and
a taste. Okay, so avocados. Going back to the naming business,
they were sometimes sold under the name Alligator pair. From
what I understand, that was mostly in Florida. Okay, at
least according to the California producers. Later we no more

(35:14):
shall we do? This in part because the Spanish name
aquacat was too difficult for Americans to pronounce, but some producers,
especially in California, did use it anyway. But alvocados just
weren't getting a lot of traction for whatever the reason.
But advertisers suspected the name, so a group of farmers

(35:37):
growing the crop came together to form the California Avocado Society.
Determined to boost sales of this, they tackled the branding
problem head on, and they landed on the name avocado.
Apparently they just contacted publishers of dictionaries and informed them
of the change. They were just like, to whom it

(35:59):
may concern, they're alvocados. House is the word.

Speaker 2 (36:03):
Now you're welcome.

Speaker 1 (36:06):
With that done, they set about branding the avocado as
the quote aristocrat of fruit salads in a couple of
ads in both Vogue and The New Yorker in the
nineteen twenties. Wow, that is such a specific royalty. Yeah,
love it, top dog when it comes to fruit salads.

(36:28):
And in doing this, they were really trying to paint
the avocado as something almost luxurious and worth the price,
because they were quite pricey at the time. Oh yeah, yes.
And this brings us to the Haas Avocado. So around
the same time, California mailman Rudolph Haas purchased avocado seedlings,

(36:50):
possibly three of them, from a California farmer to plant
in his own grove, or was given or sold them
by a plant researcher with a without stipulations. Oh, there
are many versions of this story, Okay. In one version
he was given avocado pits out of the garbage. Anyway,

(37:13):
whatever happened here, legend goes he had one tree that
came out of this whole thing that just would not cooperate.
It wouldn't produce fruit, it wouldn't take any graphs, and
Has was sorely tempted to cut it down. Instead, he
decided to just leave it be. Eventually, his kids discovered

(37:34):
that fruit was growing on it, and they tried the fruit,
and they decided that they actually preferred these avocados compared
to the ones growing on the other trees. So Has
approached some local restaurants about it. They expressed how good
they thought they were. He's like, I'm onto something here,
So he filed a patent for the variety he was

(37:56):
growing in nineteen thirty five. It was difficult to however,
and other growers got in on it, producing their own.
The has avocado was popular due to its flavor, It
shipped well due to its thicker skin. The trees produced
more than other cultivars and grew more quickly. By the seventies,

(38:17):
it was one of the best selling varieties and the
hasavocado was making its way around the world due to
that improved ship ability. In the beginning, producers were worried
that the darker skin of this avocado would be a
detriment because it had long been this kind of darker
skin associated with rotting fruit.

Speaker 2 (38:39):
Sure, like, if you get a banana that's that color,
that's not your best banana, unless you really want to
make some banana bread exactly.

Speaker 1 (38:46):
However, it turned out to be a benefit in this case.
It hid blemishes and after marketing campaigns like Ripe for
Tonight taught Americans how to tell when avocado was ripe.
The darker skinned avocados solidified its place as the norm
for a lot of people. So when a later variety

(39:07):
came out and it was green skinned, people were like,
We're like, what's that. I don't want it. We don't
know what that is, we don't know how to deal
with it. Yeah, which I find very fascinating. M h. Yes.
Quick aside, In the early nineteen hundreds, researchers were looking
into the possibility of avocado oil and how to extract it.

(39:28):
Wartime shortages and rationing further kickstarted the interest and figuring
out how to produce this oil on a larger scale.

Speaker 2 (39:37):
Yeah, and for decades the methods of extraction used didn't
produce a particularly tasty oil, but it was good in
other industries like personal care products.

Speaker 1 (39:47):
Right. Stepping back a bit, According to UK supermarket Marks
and Spencer, they should get the credit for introducing avocados
to the UK and nineteen sixty eight. However, there was
name and confusion in this case. Too awesome, Yes, because
they sold avocado pears and some customers had a certain

(40:09):
idea of how to cook pears. Oh no, yes, at
least one purchaser allegedly stewed the avocados and served them
with custard, as you would a pair pair. Yes. In
response to this, Marks and Spencer started offering little instructionals
about how to eat them. Oh yeah, yeah, we all

(40:31):
sometimes we all need something like that.

Speaker 2 (40:33):
Oh.

Speaker 1 (40:34):
Absolutely. By the late nineties, avocado was pretty much well
known around the world. There were a lot of pieces
to how this happened. One has to do with California
avocado farmers who were looking to find a way to
market their product, so they landed on a huge American event.

(40:56):
And I'm going to say it for the first time
on this show. I'm going to do it.

Speaker 2 (40:59):
Goodness, the super Bowl, Yes, what he said it lawyers,
not me, Lauren.

Speaker 1 (41:08):
No, I don't know. Super Bowl, super Bowl, super Bowl,
the super Bowl. We're five now, you've said it three times.
You're gonna summon some kind of super Bowl demon. So
what better dip to add into the mix of your
big gay lineup than guacamole. So these farmers pushed a

(41:30):
large campaign that included free guacamole samples and recipes, and
it was really really successful. It pretty much like when
you think of the Super Bowl, guacamoley is probably one
of the things you think of in the US.

Speaker 2 (41:45):
At least, and it's because of this marketing push.

Speaker 1 (41:50):
Absolutely yep yep. That being said, early Meso Americans were
very likely eating a version of guacamole. I don't think
any of our listeners would think that these man invented it,
But I just want to be clear, they just kind
of marketed it successfully. Yes, yes, yes. The avocado continued

(42:13):
to experience just huge viral growth beginning in the two thousands,
and it didn't stop really. It ended up in all
kinds of things and all around the world too. I
was thinking about this when I was in Australia in
two thousand and eight. I was pleased to see avocado
as an option at subway, like kind of an avocado spread,

(42:38):
which is not a thing where I was from, which
admittedly I had come from a small town, so I
don't know, but I remember thinking like, avocado.

Speaker 2 (42:47):
Okay, delicious, thank you.

Speaker 1 (42:50):
Yes. Avocado oil was a part of this too to
some extent.

Speaker 2 (42:55):
Yeah, certainly, like the timing lines up because the cold
pressing process that leads to the good culinary oil was
pioneered right around the year two thousand in New Zealand,
and so that is why avocado cooking oil started popping
up in stores during the early two thousands there. It

(43:15):
was really helped along by like the zeitgeist concept of
plant based oils being healthier that was right, just booming
around that time, right.

Speaker 1 (43:29):
And on top of that, avocados just really really got
swept up into multiple diets, health culture, wellness trends. In
twenty thirteen, actress Quinneth Paltrow released her clean eating cookbook
called It's All Good. In this best selling work, she

(43:49):
featured a recipe for avocado on toast. She was an
unofficial spokesperson for this type of California health lifestyle that
was going on, and this recipe fit right into that.
And this is one of many things that placed avocado
solidly in the super food category for many in Western cultures,

(44:11):
avocados became a whole thing, like not just a health
food but a brand almost Yeah yes, And in fact,
California declared avocados that it was their state fruit that
same year. Well yes, And as we've discussed before on
this show, this does come with serious repercussions when something

(44:32):
blows up like this.

Speaker 2 (44:34):
Yeah.

Speaker 1 (44:35):
Investigation suggests that drug cartels out of Central America control
the avocado supply in Mexico. The avocado industry led to
illegal deforestation. Since avocado is more profitable than most crops
grown in Mexico, or it was in twenty sixteen, folks
weren't scentivized to ignore laws against deforestation so that they

(44:58):
could plant avocado trees. And this has a lot of
environmental implications, including irrigation and the water supply yeah yeah like.

Speaker 2 (45:07):
And pollution from agricultural runoff into the already avocado strapped
water supply like. Such wide ranging concerns because ecosystems are
really complex, like some of the forest being cut down
to make room for more Avocado is home to monarch
butterflies during their annual migration south for the winter, So

(45:31):
how are they going to adjust to this changing landscape?
We don't know. Also, definitely those drug cartels range up
or the supposed activity that I can neither personally confirm
nor deny, definitely ranges up into Mexico as well.

Speaker 1 (45:48):
Yeah. Yeah. And then on top of that, there are
concerns that haas avocados could become a monoculture as other
wild varieties, or having their trees cut down and replaced
with has as. We know, the risk with a monoculture
is that a parasite or disease or what have you
could wipe out their whole population and then you there's

(46:13):
no more banana anymore.

Speaker 2 (46:15):
You to find a whole different banana.

Speaker 1 (46:18):
Yes, and then climate change too, which I know we'll
talk more about later, but hey, yeah, and avocado theft
also spiked alongside avocado's growing popularity. In twenty seventeen, three
men were arrested in Ventura County for allegedly stealing three
hundred thousand dollars worth of avocados and selling them illegally.

Speaker 2 (46:41):
Yeah. I feel like we talked about that in our
maybe not that instance in particular, but avocado crime and
our food crime episode.

Speaker 1 (46:49):
Yeah it was a minute ago. So yeah, yes, still
think it could be a good a good TV show.

Speaker 2 (46:58):
Yeah yeah, right man, But this brings us to another
bit of cultural crime.

Speaker 1 (47:04):
I would say, Oh, I can't wait to get your
thoughts on this. Okay. So there was a bit of
a debate that was sparked when a baby boomer columnist
for an Australian newspaper asserted that millennials should stop buying
avocado toast and buy a house instead. The author wrote quote,
I can afford to eat this for lunch because I

(47:26):
am middle aged and have raised my family. But how
can young people afford to eat like this? Shouldn't they
be economizing by eating at home? How often are they
eating out? Twenty two dollars several times a week could
go towards a deposit on a house. Listen. A lot
of very biting memes came out of this. Would you

(47:52):
pick up? Oh?

Speaker 2 (47:53):
Yeah, yeah, I just I think he owes me reparations?

Speaker 1 (48:03):
What a way to phrase it, too? Like geez economized
by eating at home, you're bad twenty two dollars several
times a week. I get it like avocado's Australia is
expensive because it's an island. Yeah yeah, but I just

(48:26):
feel like, come on, come on man?

Speaker 2 (48:30):
Which was which was the general response to it? It was?

Speaker 1 (48:34):
It was, And I do think avocado toast became sort
of a signifier for a specific type of person lifestyle.
I think it kind of in this case, is fitting
into the stop buying your lattes conversation. So there is
some truth to some aspect of the avocado toast lifestyle
Gwyneth Paltrow's style. Sure, yeah, but avocado toast is good,

(48:59):
and never buying it in your life is not going
to get you enough money for a house. No, that's
just not That's not the thing holding you back, I suspect.
And it's also worth noting that a part of the
frustration around this item has to do with how much
restaurants charge for it.

Speaker 2 (49:18):
Oh sure, yeah, And I mean you know, like like
I'm a big fan of making my avocado toast at home,
but also if something makes you happy in this The
Year of Our Dark Lord twenty twenty six, or even
back then, even in what was it twenty eighteen?

Speaker 1 (49:39):
Yeah, sometimes you want avocado toasts at a restaurant.

Speaker 2 (49:46):
You've got to do nice things for yourself, just to
just to hold back the horrors, you know, right.

Speaker 1 (49:55):
Just want a thing to say to a whole group
of people too. Just I can eat this because I
have done the thing.

Speaker 2 (50:04):
I have you already taken care of all of I've right,
My financial ducks are in a row.

Speaker 1 (50:10):
But y'all are messy because of toast. No consideration into
how things have changed. Yeah, yeah, any way, I actually
wasn't expecting to find this, but I In twenty eighteen,
the BBC reported about how people were using the husk

(50:33):
of the avocado in a bunch of ways to like
serve lattes or as a container to propose in Oh
that's adorable. Yeah, a little messy but adorable. I love
it again. A little messy, but yeah, use the husk. Yeah,
and research is ongoing, yeah, yeah, uh as always. Climate

(51:01):
change is an issue.

Speaker 2 (51:03):
You know, Like avocado trees root shallowly and generally need
like a lot of water and really mild subtropical temperatures
in order to thrive.

Speaker 1 (51:14):
So if it gets.

Speaker 2 (51:15):
Too hot or too cold or too dry, they don't
do very well. There's extra concern because right, because so
much of the global crop, like ninety percent of the
commercial industry is the HAS variety. However, researchers completed sequencing

(51:35):
the avocado genome in twenty nineteen, and they do hope
that this will lead to future development of like hardier
avocados that do better in a wider range of conditions.
And for example, just in twenty twenty three, researchers out
of UC Riverside released a new variety called the Luna
uc Are. The combines avocado trees that are smaller and

(51:57):
like well pollinating the bear tasty fruit with a fruit
rind that does turn black when it's ready to go,
And it is the result of like seventy years of
development off of the HAS. One of the folks who
worked on it for basically that entire time was this

(52:18):
guy named Bob Berg and he apparently planted some seventy
thousand different seedlings of Gwen avocados before they found the
Luna Gwen being one of those green spinoffs of a spinoff.

Speaker 1 (52:32):
Of the HAS.

Speaker 2 (52:34):
Right, and because the skin is green when it's ripe,
researchers thought that they were doing themselves a favor, but
then Americans figured out that black skin means it's ripe,
and then they got confused about the green skin ones. Anyway,
they were working on this poor avocado, this poor, good
tasting green skinned avocado, for like thirty years, and by

(52:56):
the time it came out, people were like, no, we
like the haws.

Speaker 1 (53:01):
Yeah, avo drama. Anyway.

Speaker 2 (53:06):
Uh Berg unfortunately passed away just a couple of years
before the Luna's debut. But but, but what I mean,
it's agricultural work is a long and arduous process, and
we always have to remember and be grateful to our
extremely hard working researchers and farmers and harvesters and et

(53:30):
cetera who bring all of this to us so that
we can waste our lives away making avocado toast.

Speaker 1 (53:40):
I'll never have a house, Lauren, What have I done? Yes,
that's all involved, and the research is really cool. It's
so cool.

Speaker 2 (53:56):
Yeah. Yeah, I You're welcome, by the way, for not
including like a thirty minute diatribe about different oil processing
procedures alas a thing that I would like to come
back to at some point in time if we can

(54:17):
is all of the avocado crime because it is a deep,
weird world out there, and yeah, yeah, absolutely there would
be a lot to talk about for sure, for sure,
but I think for today, hmm, that is what we
have to say about the avocado. Yes, yes, we would

(54:43):
love so much to hear from you, if you guys
have favorite recipes, if you, you know, have never bought
a house because of your avocado habit, if you've bought
a house despite your avocado habit, those avocado costumes. Genuinely, however,
we do already have some listener mouth for you, and

(55:04):
we are going to get into that as soon as
we get back from one more quick break for a
word from our sponsors.

Speaker 1 (55:20):
And we're back. Thank you sponsor, Yes, thank you, And
we're back with smooth. Yeah, no avocado hand here. Oh yeah,

(55:41):
I hope none of you listeners have ever experienced this.

Speaker 2 (55:45):
Oh jeez, yeah, yes, just push on it just a
little bit softly.

Speaker 1 (55:51):
It's okay, it's okay, just a little tender touch. Okay.
So Bart wrote, I'm sad to hear the show with sunsetting,
but I want to give you a double thinks first
for all your years of fun and informed of shows
I learned as much as I smile, and there's lots
and lots of both. And second for winding down rather

(56:15):
than stopping with the short final episode, I wish you all,
including the super producers, nothing but the best, and I
look forward to hearing your forses elsewhere in the podcast sphere.
I was going to write anyway about the fun Liichi episode,
but I wanted to start with the most important part.
Leichi hold a very special place in my heart. Our

(56:37):
modern world of abundance has lessened the magic of many
once special treat foods, but Leichie remained special, at least
here in Ireland. I discovered them as a once a
year Christmas treat on family trips home to Belgium. I
literally got to enjoy them once a year at the
family Christmas feast, and now I buy them every chance

(56:57):
I get. For me, they are double delicious. They are
objectively wonderful to eat, but for me, their deliciousness is
amplified by our rich helping of nostalgia. I get them
more than once a year now, but not much more
than that. They show up on our supermarket shelves for
just a handful of weeks each year and when I

(57:18):
see them, they're straight into the basket. As we say
here in Ireland, slan go full, which roughly translates as
farewell for now, but slan is a word that has
no direct translation. It means wellness in terms of health
and happiness. Well, thank you, so yes, so nice, my

(57:38):
goodness and hopefully I didn't butcher it completely. Thank you
for the pronunciation included. Any mistakes are always our own, yes,
but no, thank you so much. And we've loved hearing
from you, yes, over the years. A lot of it's

(57:58):
like you're our friend and so we get to, yeah,
check in what you're up to and all this stuff.
And you've been our Irish correspondent for a long time.
So thank you. And yeah, Leichi does have kind of
that special vibe to me every time I see it.

(58:21):
It feels pretty special. Yeah. Oh and I love that
they became a family holiday tradition. Yeah yeah. And you're
totally right that nostalgia helps with that too, if you
have that association with the holidays Christmas, oh sure, yeah. Yeah.

Speaker 2 (58:41):
Part of why I get really excited about like fresh
seasonal citrus every year is that like it does come
like right around the winter holidays and I'm like, ooh
oh man, yeah.

Speaker 1 (58:52):
Kind of brings out these memories, gets you in the
seasonal mood. H yeah, oh well, thank you so much. Yes,
oh so so much, so much.

Speaker 2 (59:06):
Justin wrote, I had started writing this mail before I
listened to your latest announcement. I'm devastated that this show
will come to an end. It's been one of my
faves for many years, and I will miss you guys
very very much. Your dynamic is unmatched and such a
nice example of female friendship and support. I love that
we've gotten to know your distinct personalities, and it has
shown me time and time again that it is good

(59:28):
to have niche hobbies and strong opinions. Now onto my
original email. I just listened to your Bone Marrow episode
from twenty twenty four head Explode Emoji and wanted to
share some tales from the butcher counter where I work.
Some people seem to believe that eating like our earliest
ancestors is the way to go, and according to some

(59:50):
very niche internet wisdom, this apparently means mostly raw meat.
In Germany, it is totally safe to eat some amounts
of raw beef and porn, but maybe not over a
pound a day every day. They clearly did not listen
to the Saber motto. A young woman and a young
man around twenty years old with these interests, how did

(01:00:12):
I know? They told us started showing up at around
the same time in November December. Aside from mostly beef,
the boy also bought chicken to eat raw. Me and
several colleagues pleaded with him not to do this. He
also likes organ meats they're healthy and sustainable. After all,
chopped raw liver is somewhat common in certain fitness communities,

(01:00:35):
but he would also purchase beef, heart, kidneys and bowl testibles.

Speaker 1 (01:00:40):
Yes, to eat.

Speaker 2 (01:00:41):
Raw, I just don't know anymore. They also bought marrowbones.
At their peak, they each bought two to four bones
a week, sometimes bringing us to our limit as a
small business that slaughters their own animals. We had to
turn away customers who hadn't pre ordered, who just wanted
a few pieces for stock or sauce, especially annoying during

(01:01:03):
the holiday period. The problem the guy wanted the bones
to be cut open lengthwise, which would put the bone
saw through some serious damage. A new blade every week
meant we had to up the price for his marrow bones,
and yes, the two of them would even eat bone marrow.
Raw bone marrow is at a higher risk of contamination

(01:01:25):
than raw meat. It's different from the spinal marrow, which
legally cannot be sold in Germany, just like beef brains
because of mad cow disease, and because it's mostly unrendered fat,
it's hard to break down for the human body. Unsurprisingly,
the kids were sick all the time and wouldn't be
able to come pick up their pre orders. At some point,

(01:01:45):
the girl placed her usual order for meat but no bones.
I asked her what was up with that, and she
confessed that she had been sick a lot and would
now cook her meat and skip the marrow altogether because
it was too fatty. By the way, she had previously
been vegan. Sorry, y'all have readings when cold. I okay,

(01:02:07):
I keep coming to points. Okay, we're going to continue.
She had previously been vegan, even raw vegan for a
while until she had developed some serious defficiencies. It's almost
like a balanced very diet is the way to go.
But oh well, if we jump between extremes quickly enough,
it's almost balanced.

Speaker 1 (01:02:25):
Right.

Speaker 2 (01:02:28):
Funny how life goes Sometimes I started work at the
butcher shop during COVID lockdowns, when restaurants and cafes were
closed for months. On end twenty twenty meters. Would never
have guessed that this would one day be a problem
in my life that I would have to deal with
and that I could write my possibly last email to
you about thank you for our time together and I
hope that lots more good things are coming your way.

Speaker 1 (01:02:52):
Oh, thank you once again you've written in over the years.
It's been wonderful hearing from you. Yes, catching up in
you know we're not going way like they will be there.

Speaker 2 (01:03:05):
Oh yeah, yeah, as far as we know, they like
aren't going to turn it off. And uh and certainly
like I'm the one in charge of not responding to
the social media accounts, so you can always vaguely get
a hold of us there. I'm not going to turn
those off unless something like really drastic happens to them,
like happened with Twitter. But uh yeah, so yes, you

(01:03:29):
can always write into us. The other point where so,
so I was, I I have I have a little
bit of a thing where I have a tiny bit
of a difficulty with with like sounds like K sounds,
and so uh. I was going to clear my throat
anyway before I said the word chicken. But I was
reading cold. I was cold reading, and I saw the

(01:03:50):
word chicken, and before my brain processed what that meant,
I stopped to clear my throat, and then I just
looked into the middle.

Speaker 1 (01:03:56):
I just I just stopped. I just stopped entirely, like
my whole brain and just went, oh, no, true, it's true. Yeah,
don't eat raw chicken.

Speaker 2 (01:04:11):
Like Salmonella is like really on the down tick, like
like like most especially like your local butcher shop, right,
you know, like you're getting from from good sources, like
farming practices have come a long way, you know, like
we've really got a decent handle as a species on
that kind of thing right now. But there are things

(01:04:35):
that you shouldn't do to yourself on purpose.

Speaker 1 (01:04:40):
Many of them showcased in this email all at the
same time. Heck me, yeah, yep, yep.

Speaker 2 (01:04:51):
There's just there's just no saving some people from themselves.
Except I'm so glad that it least this nice lady
decided to help herself out.

Speaker 1 (01:05:04):
That's that's great. Yeah, yeah, And I do think, you know,
it is that kind of trend diet thing where people
just go.

Speaker 2 (01:05:14):
All in, oh yeah, yeah, and certainly, I mean, you know,
like this is a we talked about this way back
in our Juice cleanse episodes. Yea, from way from like
like first month that we were doing this.

Speaker 1 (01:05:31):
You know, like it's.

Speaker 2 (01:05:33):
Culturally speaking, there are a lot of factors that encourage
people to behave in these kind of out there ways.
And the Internet doesn't help, no, because you get some
influencer talking about how it made their skin and hair glow,

(01:05:54):
or like how much more they can bench now that
they're eating nothing but raw meat or whatever it is,
and people believe them. And maybe and maybe, I mean,
I'm not discounting the fact that it could have possibly
worked for that one human, but like probably probably they're lying.
It's they're probably lying to you because they're being paid

(01:06:16):
to do so by someone, or they're just not very
intelligent and they're just saying things because it makes the
money for clicks.

Speaker 1 (01:06:25):
Yeah yeah, And you know, it's it's one of those
things too that I get because sometimes you're so desperate,
you're like I just want to change Oh my gosh.

Speaker 2 (01:06:36):
Right right, you see this very symmetrical person with like
good hair who is telling you this thing and you're like, oh, oh,
try that one. Yeah, and it is and it is
so easy to fall into. And I mean and unfortunately right,
like I mean, like the the real advice is so
much less sexy. The real advice is like, eat.

Speaker 1 (01:06:57):
A balanced diet, right, yeah, try to drink some water. Yeah,
that's it.

Speaker 2 (01:07:08):
That's a lot trickier to figure out than just going like, oh, well, okay,
if I make my local butcher buy a new bone
saw once a week, I can probably have a better life.

Speaker 1 (01:07:19):
Yeah, you know, I can only hope. And I know
you didn't, but if you had, you could have put
up a sign that said bone Saw is ready from
Spider Man two thousand and one, and it would have
been an excellent little not to both that film and
to your poor bone saw. But that is pretty wild

(01:07:44):
that you're having to buy. And also, you know that
had to be a lot of money. They respect me, right,
You've given us like a whole case to unpack.

Speaker 2 (01:07:58):
Like I've got avocado toast money, but not this kind
of money.

Speaker 1 (01:08:04):
It's true, because we're spending all the money on the avocadovocados.

Speaker 2 (01:08:09):
Yeah yeah, oh my goodness, oh my heck uh again, right,
like I like, I like, I don't want to like
make I kind of want to make fun of these
two humans a little bit. But I but you know,
but I but I like again, like I don't want
to make fun of anyone for just falling into something
that they don't mean to because it's easy to But yeah, yeah,
heck critical thinking, critical thinking, y'all. And also yes, just

(01:08:33):
oh my goodness, thank you so much for writing in
with this.

Speaker 1 (01:08:39):
Yes, thank you gob stopping story. Yes, which I purposely
was like, I'm gonna have Lauren read this with no
prep no preparation time. Just see how she reacts. How
that go? Was it good?

Speaker 2 (01:08:58):
Yeah?

Speaker 1 (01:08:59):
No, I think it was excellent. Thank you know, going
back to the female friendship and support, the support is
what I was showing in that moment.

Speaker 2 (01:09:10):
We are in a safe place. I can experience this
kind of horror safely.

Speaker 1 (01:09:17):
I wouldn't put you in a bad situation without it. No, no, no, no, Well,
thank you so much to both of these listeners for
writing in. If you have liked to write to us,
you can our emails hello at saberpod dot com.

Speaker 2 (01:09:33):
Oh, we are also on social media. You can find
us on Instagram and Blue Sky at savor Pod and
we do hope to hear from you. Sare is a
production of iHeartRadio. For more podcasts my heart Radio, you
can visit the iHeartRadio app, Apple Podcasts, or wherever you
listen to your favorite shows. Thanks as always to our
super producers Dylan Fagan and Andrew Howard. Thanks to you

(01:09:55):
for listening, and we hope that lots more good things
are coming your way.