Banh Mi: More Than the Crumb of Its Parts

This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.”

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Episode Transcript

Speaker 1 (00:07):
Hello, and welcome Savor production of I Heart Radio. I'm
Annie Reese and I'm Lauren volke Bum and today we're
talking about fun me Yes, Yes, and the cravings, Oh,
the cravings. Yes, we are still coming to you from
our COVID nineteen related isolation and oh my gosh, I am.

(00:30):
I'm pretty sure I'm going to order some Vietnamese delivery
for tonight because this was a lot Yes, yes, and
tonight is the Great American take Out Part two, So
we're doing your part by ordering. Yeah, I don't think
it's what would would you explain that that that concept
to us? The Great American Takeout is a hashtag that

(00:53):
started I believe two weeks ago. They did it for
the first time and it was a Tuesday, and there
was this push to order from local restaurants in your
area and then tag your whatever you got delivered on
social media with Great American Takeout. And it's just this
way to try to support local businesses that are struggling

(01:14):
in this time. And I did it last time. I
ordered from local restaurant cooks and soldiers and I got
a bottle of prosecco and a cocktail delivered to me
and it was the best. Yeah, you did. That's great. Also,
remember if you take part of this, which if you're listening,
then it's already happened, but you know you can still participate.

(01:37):
Um not on Great American takeout tip tip tip. Well, yeah,
so are more important than ever for in these are
uncertain times for supporting your local service industry. Yes, yes,
Um and bund me this the craving it would be,
I might satisfy it to Laura. And I tell you,

(02:02):
I don't think I had bunned me until I got
this job right out of college. And our co worker
UH and friend Ben bolan Um back when our office
was in Buckhead and I used to work and what
we called the fish Bowl, which is sort of this
large glass office. It was originally meant for one guy,

(02:24):
but after he left it was seven or eight members
of the video team in there. Um and he Ben
would go to Lee's Bakery on Beauford Highway and get
us all bund me is because they had a buy five,
get one free deal and I think you could also
get a baggett as part of that. And it's still
it was glorious still on my face. Yeah. In Atlanta,

(02:47):
Oh my gosh. But I think that was the first
time I had a fun me. Oh wow, gosh, I was.
I was lucky enough to have a wonderful friend who
happens to be from Vietnam when I was in college
and uh and so she introduced me to fun and
bond me around that point. But I used to live
within walking distance of Lee's Bakery, and that it was

(03:10):
it was dangerous. Um, but I also miss it very
very dearly. Yes, there all the time. I took my
parents there. Actually, oh yeah, oh that's great. Did they
did they like it? How did they feel about it?
They really did like it. They got so there you
can get a fun plus like half a bonny deal.
So that's what we all got because I wanted them

(03:31):
to try both, and it was one of those things
where they would kind of randomly bring it up, like
you'll remember when we ate that that was so good,
and I would feel warmth in my heart. Yes, yes, yeah,
both are still some of my favorite comfort foods, which
is what inspired us to do this episode right now,
And you can check out our Fun episode for some

(03:51):
more context when it comes to the history part on
this one, because they do have a very similar kind
of parallel story, so that is an option for you. Also, recently,
the Google doodle or some may call it a foodle,
and that's not me. People on the inside called it that.
When it's a food thing, they call it a foodle

(04:11):
on Marsh twenty four. It's true, Lauren um on Mark.
I think a hundred years ago, yeah, was anyone even
alive then? Gosh, that was the time of dinosaurs. But
the Google doodle that day was the bond me on
that date in the Oxford English Dictionary added bond Me

(04:36):
to the dictionary, so if you saw it, it was
pretty cute, very colorful. I love I love a good
Google doodle, and especially a foodle, but that brings us silence.
I don't. I don't like portmanteaus of the of the

(04:57):
word food with other things. It kind of I'm just
I don't know, I don't I don't appreciate it. What's
another one or like just like foodie, like I guess
it's not a but you know, but to stuff like,
I'm just like just I don't know. It's it's the
word food. It's just so weird already, so I'm just like,
just just leave that one alone. Food Okay, I'll ponder

(05:21):
this and I'll gather my thoughts. Okay, I'll send you
a detailed report. Oh man, I love a detailed report. Excellent. Okay.
I've been making a lot of them on what I
would some would call useless things during this time of
self quarantine, so you can eagerly await it. Yes, yes,
I've been reading a lot of such things during this

(05:44):
time of self quarantine. So perfect. But I interrupted you
when you were about to bring us to our question. Yes,
bond me what are they? Oh? Well? A bond me
is a type of sandwich. It's served on a soft
oblong roll that's a sliced lengthwise and toasted or baked

(06:05):
to a chewy crisp on the outside. And the fillings.
The fillings can be a lot of things, but the
combo that's really like propagated around the world is um
uh slices of some kind of like cold cut style
protein like a like roast ham or sausage up and
or tureen um, topped with a crunchy shredded pickled vegetables

(06:27):
like carrots and dichod radish, slices of mildly hot chili
peppers and fresh cucumber and chopped cilantro and a swipe
of mayo and or butter and or patte. There are
strong opinions about this just just roll with it um,
and then a drizzle of savory sauce classically Maggie sauce um,

(06:49):
which is like a slightly vegetable herbal salt heavy sauce
along the lines of a soy sauce or worst to
shear or liquid bullion um. And so the result is
this ab salute bomb of complimentary flavors and textures, a
soft and chewy and crunchy and savory and salty and
pungent and spicy and a little bit sweet. Ah. Yes,

(07:12):
I love all of the I love everything that's going on,
but I especially love all the textures. I'm a big
texture person, and I like a good crunch. But then
it's the bread is soft in the middle, right, and
the vegetables are crunchy. So it's just it's it's like
an exciting experience bining into upun me it is. It is.
It's very Oh, it's very pleasing in that uh in

(07:33):
that in that brain area that we've talked about previously
on the show, that like the the the exact right
combination of just makes your brain go like, who oh,
I wasn't expecting that. That's great. Yes. Uh. In their
homeland of Vietnam, bun me are often a breakfast food
or a heavy snack on the go kind of food,

(07:55):
either made at home or sold by street vendors. And oh,
there are just tons of varie it ds, including sweet
ones like scoops of ice cream laid out in a
roll for an ice cream sandwich, maybe like sprinkled with
some chopped peanuts. I want to try that right now.
Fun Me, by the way, is also the word for
the type of bread that's used, like that this long

(08:17):
roll made of wheat flour with additives like maybe a
bit of rice flour or I did this to myself
or exorbit acid or or other stuff to give it
like a thinner crust and a softer sort of sponge
ear crumb that like a traditional French baggett. But the
possibilities are truly endless, especially as bond me have traveled

(08:39):
out from Vietnam to the rest of the world. Uh.
You know, proteins from shrimp to chicken, to tofu to fish,
to pull pork to pork belly beef, meatballs, tofu mushrooms,
tempa eggs, curried, marinated, barbecued, seared, deep fried, whatever veg
and pickle you want, whatever spicy, creamy or pungent sauce

(09:00):
you can get ahold of. So for sure, some of
these things will get you a little bit of a
side eye from traditionalists. Yeah. I I definitely read many
articles where, well not many, maybe like four where it
ended with somebody saying something along the lines of that's
not fun me. You can call it something else, but

(09:20):
it's not bun me, you know. I I encourage iteration
on ideas and innovation. They're all delicious, yes, but there
but there is definitely a more traditional way to do it.
And that's nice too, indeed, and kind of and the

(09:41):
other path. On the other side of that, I feel
like nowadays you can find bun me flavored all kinds
of things. And I was trying to think of the examples,
because I know I've seen it around where I'm just
kind of like, huh, maybe bun me bowls or like
a salad or yeah, yeah, yeah, exact please. So I
think we are seeing that sort of thing as well

(10:03):
as people have at least here in the States, discovered
how awesome bonny are and wanted to replicate that and
have that flavor experience in other ways. Um also bond
me in New Orleans sometimes called the Vietnamese po boy.
Uh yeah, yeah, such on that a little bit more later,

(10:24):
But it's a popular item down there, absolutely and very
much parallels the creation story of the po boy in
terms of multicultural influence on a dish. Yes, absolutely, well,
I guess we need to talk about the nutrition, Okay,
So it really depends on your ingredients and like the

(10:46):
size of the sandwich at hand. But the the international
like classic is pretty okay for you. I mean, you know,
it's got protein and fats and veg and starch and
can thus give you a pretty like rounded profile of
both macro and micro nutrients. Though for sure it's easy
for these things to go overboard on the fatty ingredients,

(11:07):
you know, and bread is not a health food, but
as street foods go, I think it's a pretty great option. Um.
You know, it'll fill you up, it'll keep you going,
it's got vegi on there. Good for your mental health, oh,
absolutely good for your mental health, and that is more
important than ever these days. I mean, speaking of comfort food,

(11:30):
we do have some numbers for you. Uh yeah, so
some of those of the numbers that I ran across,
we're talking just all about the bread involved, because those
those purists, as traditionalists, will argue that bond Me rolls
go to stale for use after like three hours after baking,

(11:55):
so short window. There's a chain in California that um
that prides itself on producing fresh rolls every twenty minutes
of service. Wow, I know, right, how delicious? Yes, And
kind of going off of that. In interview with The
Wall Street Journal, Vietnamese resident Mrs Trong said, given that

(12:15):
the bond Me is eaten within five minutes of being made, quote,
every hour is bond Me hour, there's something close to alchemy.
When the bagad is still hot and has lint, it's
warmth to the patte and the sausage while not wilting
the cilantro or cucumber spears. So eat it quickly. Official recommendation. Absolutely,

(12:36):
and writer Andrew Lamb calls the perfect melting of ingredients
and a bond Me quote a moment of rapture. Oh
I agree, I cannot. I cannot argue with that in
any way. Shape or form. The craving is getting worse.
It's getting worse. It's it's it's all, it's all craving
year from here. That's aer you heard it here first

(12:59):
on saying we're pioneering the ways and new uses of language.
We we are the music makers and we are the
dreamers of the dreams. Indeed, we do have some history
for you, we we do. But first we've got a
quick break for a word from our sponsor, and we're back.

(13:29):
Thank you sponsor, Yes, thank you. So Like as we
mentioned at the top, bond Me is a combination of
French and Vietnamese cuisine, a product of French colonization and
the eventual establishment of French Indo China in eight right,
So okay, As all of the European powers were doing

(13:51):
during the age of exploration and colonization, France engaged in
these serious attempts to conquer and profit from places around
the world, starting in like the late fifteen and early
sixteen hundreds. King Louis the created the French East India
Company in sixteen sixty four to compete with other trading
companies working in Asia, but due to a number of

(14:13):
conflicts both with Britain and internally like the French Revolution UM,
the French government didn't really get started attempting to colonize
around Asia until the mid eighteen hundreds. However, all that
time UM there had been Catholic missionaries attempting to make
cultural in roads and UH and French Catholics UM and

(14:35):
traders perhaps concentrated on Indo, China what's now Vietnam, Cambodia
and Laos because of the relative lack of success there
by other nations. Yes, and French missionaries looking to spread
Catholicism were often met with suspicion and hostility, so France
sent soldiers to accompany them, and this was to totally

(15:00):
fair by this point. Certainly, missionaries going to the area
were strongly connected with their nation's governments and commercial interests
and militaries UM. The Vietnamese government realized this, and, depending
on who was in charge at the time, either saw
it as a good thing like trade equals power yes, UM,

(15:20):
or as a bad thing like trade equals potential takeover
Uh no, no, thank you. And meanwhile, the French authorities
saw the treatment of overseas missionaries as an excellent way
to manipulate relations with the governments involved. After the Emperor
of Vietnam executed two Spanish missionaries in eighteen fifty seven,

(15:43):
the French, who had ships nearby fighting in the Second
Opium War, retaliated. A series of skirmishes followed, and when
French forces were freed up at the end of the
Second Opium War, they consolidated their hold on Vietnam. Yeah,
they took serious advantage of the situation. Um and this
became the French colony of Coach in China, which would

(16:04):
become part of the larger Indochinese Union established by France
a couple decades later. In seven, after conquering neighboring areas,
to save money, the French established European staples in Vietnam
instead of paying to have them shipped over from Europe.
These items were expensive and only the French could afford them,

(16:24):
reinforcing the French notion that European things were better and
only worthy of the French. Oh and and this is
just It was this very ugly, very ingrained, pseudo scientific
like us versus them concept that helped a lot of
Europeans excuse their subjugation of South and Southeast Asian people's

(16:47):
um this idea that like bread and beata superior and
eating them made European superior to the rice and fish
diets um and the people who ate them in those
places right. However, Um, some things were still difficult to
create in Indo China, like like wheat flour, because wheat

(17:08):
wheat was not psyched about growing there, so so flour
for bread had to be shipped in and was thus
perhaps especially expensive. French people living in or stationed in
Vietnam it took to buttering the much beloved baguette and
stuffing it with patte or or serving it with a
plate of of basically charcuterie ham and other cold cuts patte, cheese, butter,

(17:32):
et cetera. The Vietnamese depth the French baggette bonte or
foreign cake or western bread. I've seen a couple of
different translations, and they were something that the upper class
in Vietnam could afford. They were only ones who could
afford them, other than the French, and they enjoyed dipping
them in condensed sweetened milk. Oh, I want sweetened condensed

(17:54):
milk and baguette right now. That's never a craving that
I thought that I would have but yes, please, agreed, agreed,
But moving on, More European ingredients were introduced to Vietnam
during World War One, and at a lower price. Right
upon upon the outbreak of World War One, French authorities

(18:16):
in Indo China seized a couple of German owned import
facilities there that were stocked with all of these European goods,
and simultaneously, like thousands of French military personnel were being
shipped back to Europe to aid in the war effort,
meaning that suddenly the Vietnamese market was absolutely flooded with
these European goods and with way fewer French people to

(18:39):
consume them. Among these goods was almost certainly a condiment
called Magi sauce, which is this like lagoon protein based
liquid seasoning created in Switzerland back in six that was
meant to be a cheap substitute for meat based stock
in working class cooking. Um, and it would go and

(19:00):
to enjoy popularity like everywhere. Really, we could do a
whole episode on it, I'd want to. Now. I feel
I feel like it's got these interesting cultural ties or
like or like cultural similarities to like vegemite and marmite.
Oh yeah, yeah, and so I really I really want
to go into that. But but at any rate, this
puts the sauce in Vietnam. Sometime around this time rights,

(19:23):
with all these ingredients more available, more and more Vietnamese
bakers started making European style bread and baggetts themselves. Vietnam's humidity,
though more intense than what you'd find into France, was
an obstacle and getting dough to rise, oh yeah, And
and that's where various additives came in um and the
sometime use of rice flour in the dough because during

(19:45):
and especially after World War One, supply chains in and
and from Europe were seriously disrupted. Rights. As the years passed,
people began calling these baggetts bon me Me means weak, huh.
There's also speculation, which we mentioned in our episode, that
bon me is a linguistic take on the French word

(20:07):
for soft sandwich bread pandam like pandam bun me. I
don't know. It could be there, it could be both,
could could be either. French rule in Vietnam came to
an end in nineteen four, and the country was split
into the communist North and capitalist US backed South Vietnam.
This is when the Vietnamese people really started putting their

(20:27):
own spin on the bun me, largely setting out the
patte for slices of pork or as an addition to pete.
Before that, the French discouraged an alteration to their quote
superior cuisine. There were distinctions between the bon me of
the North and the south, the northern variety leaning towards
a simpler presentation of bread, meat, salt and pepper, whereas

(20:48):
in the south or more vegetables, some of them pickled
and herbs in the mix. Many refugees fleeing the communist
north started selling bon me from street carts. The climate
was hotter in the s outh and not as suited
for USA today, and a few other sources even credit
a specific shop with our more modern iteration of the

(21:10):
bond me hoamma out of District three in the owners
Mr and Mrs Leigh were a part of the refugee
migration from the North to the south. And we're not
positive about that pronunciation. We did look it up, but
a quick Google didn't come up with their particular families
pronunciation of it, and the diacritical marks are present. But anyway, yes, uh,

(21:32):
Mrs Ley had worked in Hannoy for this French company
that made European style cold cuts that would have been
served with baguette. They settled in Saigon now Hoshi Minh City.
They wanted to provide a cheap, convenient takeaway option with
fresh ingredients in direct contrast to the expensive French version
UH and with more stable mayonnaise replacing imported UH and

(21:57):
less shelf stable butter. They also may have innovated, or
at the very least popularized, the the tradition of stacking
the ingredients into sandwiches rather than serving them alongside on platters.
You know, easier for eating on the go, Very convenient, yes, yes,
and the family still owns the shop. It's just a
couple of blocks over from the original location. After the

(22:19):
end of the Vietnam War and reunification in food shortages
once again put bond Me in the luxury category, and
this didn't change until some free market reforms in the
eighties spring up entrepreneurs and allowing the bond Me to
emerge as a cheap street food. The arrival of American
wheat helped as well, and this is when the world
at large learned about the sandwich um as folks from

(22:43):
mainly South Vietnam settled all over, moving to the US
and physically in New Orleans, Australia, and Europe, bringing their
recipes with them. In a rich sugar merchant who had
lost quite a bit in the communist takeover of Vietnam
relocated to California's Silicon Valley with sons. They set up
a food truck outside of a plant that made computer parts,

(23:04):
specifically focusing on providing cheap, nostalgic lunch options to Vietnamese
workers employed. They're including fun me. Soon everyone was trying
to get a taste of the sandwich is, leading to
the creation of Lee Brothers Food Services, Inc. And they
americanized their name for that title. Um these days they
provide over five hundred California food trucks with their services.

(23:26):
Their success also spawned the fast food chain these sandwiches.
And then I didn't know about this. The folks behind
Chipotle opened shop House South Asian Kitchen in largely focused
on bund me. It later closed all fourteen locations in Seen.
I completely missed this whole thing. Yeah, me too. It
must not have been. It must out have gotten to Atlanta.

(23:48):
Probably not. And then in Yum, incorporated of KFC, Pizza
Hut and Taco Bell Fame, launched bond Shop, also centered
around bun Me. Currently all of the locations are inside airports,
so I think it's like ballas in Toronto. Yeah, well

(24:09):
you're probably not right now, but later. True enough. I
also haven't seen any of those, and now I'm oh,
I'm so curious, but uhh yeah. Then in there was
this whole kerfuffle that I also missed um at Oberlin
College in Ohio over a number of dishes from Asian cuisines,
including BoNT Me and Tan dory and and sushi. These

(24:33):
dishes were being served in the Oberlin College food court
in very americanized, very like inexpensive food hall forms that
didn't resemble or even like reflect their origins, and some
students took deep offense and called it disrespectful at best
and appropriation at worst. And the internet called them social

(24:53):
justice warriors, and it was this whole thing. Did you
remember this? I know, Oh, I'm to completely. But the
upside here is that Oberlin officials took the students seriously,
especially insofar as they were you know, they were complaining
about low quality food in this expensive university's food courts

(25:13):
and and there was a few like specific things like hey,
you put beef in the tendory for DOLLI you probably
shouldn't do that kind of stuff. Um, yeah, so I
don't know, Like apparently a lot of internet pendence got
all riled about it as as this demonstration of like
wealthy students privilege to protest campus life versus like the

(25:37):
very real oppression and appropriation of cultures that happens in
more real world environments. Heavy scare quotes there, but you know, uh,
I don't know. The people were calling it bond megate
or sandwich ghazi. I like how you can just put
gate at the end of anything. That's I mean, just

(26:01):
a simple way of communicating scandal, right right. Uh. It
strikes me as as like linguistically similar to to using
a holic as like, oh man, yeah, I'm a sure
to holic, I'm a chocoholic. Like that's not what that

(26:22):
meant originally, but sure you know, we aren't the only
ones paving a path in the English language. Hey, I
I I do strongly believe that that language evolves and
we're all part of it, and that that's very important.
I understand being irritated by specific things though. Um but anyway,

(26:47):
uh yeah, you know, the popularity of bon Me in
its various forms outside of Vietnam has helped the culture
of bond Me thrive in Vietnam itself, as as tourists
and food writers and bless them Instagrammers seek out local iterations. Yeah.

(27:08):
I definitely feel and I know this is come up
in so many podcasts, and it's really made me appreciate
how sheltered I was in my small town. But uh yeah,
for me, I feel like I just had never heard
about it, and then this, and then it was everywhere. Yeah. Yeah,

(27:29):
there's a definitely a beautiful, beautiful boom of of Vietnamese
cuisine around that time, around Atlanta especially. Yeah, and I'm
so grateful for it. Yes, oh so much. Yes, Oh
I need to Yeah, that's dinner. I think it might
be mine too. The cravings are real. Yes. Well, that's

(27:55):
about what we have to say on the bond Me
for now. It is m and we do have a
little bit more for you, but first we've got one
more quick break for a word from our sponsor. And
we're back. Thank you, sponsor, Yes, thank you, And we're

(28:17):
back with listeners. That's how I feel about bond me
like a fetty. Yes, it's a party in your mouth,
Mariah wrote, and I hope I'm pronouncing your name correctly,

(28:38):
Maria Maria. As I was listening to the Classics Aspects episode,
a memory from a couple of years ago popped into
my mind. I can honestly say I have no recollection
of what inspired me to create such a cursed meal,
and clearly had it mostly blocked from my memory for
obvious reasons. But I made a spaghettio and hot dog aspect.

(29:00):
It was as horrible to eat as it was to
look at it. I did not get a good sheet
on it, although that probably wouldn't have helped it any.
On a related note, I also thought i'd be fun
to share some photos from my visit to the Jello
Gallery Museum in Leroy, New York. I was driving back

(29:21):
from a trip to Niagara Falls with my ex and
we saw some roadside signs advertising it as an attraction.
It was a little out of the way, but we
figured we probably wouldn't ever be driving through again, and
why not make a pit stop at the Jellow Museum.
It was as strange and charming as you might imagine
small museum. But my favorite part was the variety of
antique vintage molds they had displayed on the wall. Again,

(29:44):
I can't stress enough how bizarre this whole place was.
If you ever find yourselves an upstate New York, I
strongly encourage swinging by one of the best five dollar
memories I've ever had. Oh yes, oh, I you know,
I a family and Upstate New York, and I am
offended that they have never brought me there. Oh yes,

(30:06):
you should give them a long talking to then make
them go with you. Yes, Oh absolutely, huh okay, Jessica wrote,
I was listening to the Aspect episode and immediately had
to stop what I was doing to write this email.
At the first mention of Gallantine, a rush of flashbacks ensued.

(30:28):
In culinary school, we were offered a competition class. These
competitions included hot food, pastry, mystery baskets, and cold food platters.
I myself had entered several cold platters because I am insane.
You see, these platters take weeks to plan and prepare,
always ending in a rushed all nighter glazing each gross piece,

(30:49):
each slice, each individual vege, cut, every shelf of the
walk in was filled trays of sliced tureens and potatoes,
studded with toothpicks, holding carefully razed veggies, and the smell
Dear Lord, I will never be free of the memory.
We used a very concentrated ratio of gelatine to water,
which takes on the unmistakable aroma of dog breath. Ah.

(31:15):
This step absolutely needs to be done at the last
possible minute, as the aspect would degrade on the two
hour trip to the competition if done too far in
advance insanity. Yet I did this for eight competitions. Pairs
of students would pick a theme to build a menu
from to create these platters with maddeningly elaborate detail, separating
the crazy from the truly insane among us. The American

(31:38):
Culinary Federation hosts these competitions as well as philanthropic declinaire.
Each platter needs three main pieces galantines, balantines, trenes, peteencrut
et cetera, two main garnishes carefully composed one bite snacks
or amuse bushes, a vegged salad, a sauce, a judge's

(31:59):
play eight, and each platter should serve no one eight
these sixteen people. Oh my gosh, try googling them with
terms like a CF and Culinary Olympics. It should make
them easier to find. Also, here are some old photos
of some of my platters from my competition days, including
my first platter, my chosen theme, Alice in Wonderland. If

(32:22):
you're wondering why my gallanteen is bright pink, I wrapped
it in sliced watermelon radishes. Oh, and there was something
so terrifying and mesmerizing and beautiful about them. It's like
it's like great and terrible. Like it's like it's like Gladriel,
Like it's like you're you're sort of in love with it,

(32:44):
but it is like a truly terrible beauty to behold.
It changes you, It changes We're actually just discussing that
we're loosely planning on doing our next food fairy tale,
l us in Wonderland, So yes, we it is. I

(33:05):
am so excited about that. Um, I think it's going
to be I was. I was rereading them recently, the
two Alice books, and the first one is just kind
of all about food, So I think we could just
do the whole book. But I don't. I don't. I
don't know if I don't know, if we should, I
don't know, if our superproducers would appreciate you. Probably not

(33:29):
thinking not yeah yeah, but still something to look forward to. Yeah,
I'm loving. Please keep sending in these pictures of these
beautiful and terrible things every day, all the time. Please. Yes.
Thanks to both of them for writing, and if you
would like to write to us, you can. Our email

(33:51):
is hello at savor pod dot com. Well, we are
also on social media. You can find us on Facebook, Twitter,
and Instagram at savor pod and we do hope to
hear from you. Savor is production of I Heart Radio.
For more podcast in my Heart Radio, visit the iHeart
Radio app, Apple Podcasts, or wherever you listen to your
favorite shows. As always, so many thanks to our super producers,

(34:12):
Dylan Fagan and Andrew Howard. Thanks to you for listening.
We hope you're doing okay and we hope that lots
were good things are coming your way