February 1, 2025 • 34 mins
This category of citrus is prized for its small, sweet segments and easy-to-peel rind. Anney and Lauren dig into the botany and history of mandarin oranges.
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Speaker 1 (00:09):
Hello, and welcome to Savor Putch of iHeartRadio. I'm Annie
and I'm Mourn vogel Baum.
Speaker 2 (00:13):
And today we have an episode for you about mandarin oranges.
Speaker 1 (00:17):
Yes, and what a what an episode it is. I
know way more about the prehistory of mandarin oranges than
even I thought I would get to read about today. Yeah.
I it took some real sitting down, brain concentration, focus
(00:39):
up because it's a very old citrus, which is cool.
But heck yeah, yes, oh my gosh, heck indeed, was
there any particular reason this was on your mind, Lauren?
Yes for once.
Speaker 2 (00:56):
All right, So as we record this, the lunar New Year,
as raided by China and several other East Asian cultures,
is upon us, and within many of those traditions, mandarin
oranges are a thing.
Speaker 1 (01:12):
They are and a pretty big thing. Yeah yeah, decorative
and delicious, decorative and delicious. Yeah, So we are going
to talk about some of that, but we are also
gonna get into a pretty complicated history.
Speaker 3 (01:31):
I have to say, yeah, yay, all right, So you
can see our past episodes on oranges, lemons, limes, grapefruit,
yu zoo, Lune or New Year.
Speaker 2 (01:46):
Foods and kum quat. Don't forget kum quat in that list. Yeah,
I can't believe I forgot kumqua I mean half half
of these.
Speaker 1 (01:55):
I'm like, we did do that, and I had to
look it up as yeah.
Speaker 2 (02:01):
Yeah, by I had to search lemons in our sheet,
even though that's the one that we did the most recently.
So that's that's just fine. No, did we do use
it that? It's fine, it's great. It is great as
par the usual. Neither of us have any idea what
we've previously covered.
Speaker 1 (02:20):
But it's a nice reminder sometimes. Yeah, there you go.
That's a way to look at it. Yeah, silver linings.
It's a lunar new year, So I guess that brings
us to our question. Yeah, it brings up several questions,
but it sure go ahead. It does. Mandarin oranges, what
(02:44):
are they?
Speaker 2 (02:45):
Well, Mandarins are a category of oranges that come in
a lot of varieties. But you're basically looking at a small,
slightly squished sphere of a fruit that's a bright reddish
orange in color, with a skin that's fragrant, bitter, and
easy to remove. The fruit inside is made up of
many tiny sacs of juice that are held together in
(03:07):
segments by these thin membranes, and that juice is sweet
in flavor with a little bit of tartness. Most varieties
have few to no seeds. They're often peeled and eaten
fresh as a snack or a treat. You can preserve
the peel by drying it and then use that as
a flavoring and drinks or dishes, or extract oils from
the peel and use that as a flavoring and pretty
(03:28):
much anything. You might also juice them or can the
peeled segments for use later in a salads or dessert
something like that. You know, they're they're a small kind
of sweeter than usual citrus fruit that won't fight you
when you try to peel them. But the peeling process
does add like a whole other dimension of scent to
(03:50):
the flavor. They're like nature gave you, you know, like those
candies were.
Speaker 1 (03:57):
Opening. The packaging is kind of half the fun. It's
like that. It is, And I actually haven't had a
mandarin in a long time, and I forgot how nice
that is. Oh yeah, how easily they are to be peeled, yes,
and enjoyed. I forgot.
Speaker 2 (04:16):
Yeah, I actually do have a little bit of like
a personal grudge against like naval oranges and things kind
of in that sort of category, because every time I
go to Peel.
Speaker 1 (04:26):
And I'm like, why why do you resist me so much?
Why don't you want me to meet you? What is wrong? Yeah,
I've got I've got a got a little clementine sitting
on my desk right now. I ate one earlier, gonna
eat it later. I'm so so excited about it. They're
(04:47):
so good.
Speaker 2 (04:47):
I love citrus. I love citrus anyway. Okay, So there
is a little bit of argument about like what species
and varietals should be considered under the mandarin an umbrella
due to a few factors, like mostly like how much
of other umbrellas of citrus they genetically contain. For our
(05:11):
purposes today, we're counting Satsuma's king and Mediterranean mandarins, clementines,
and tangerines. The common mandarin's botanical name is Citrus particulata.
The rest of those. Some people are like, they should
be also considered in the same species, and other people
are like, they absolutely should not.
Speaker 1 (05:30):
So I love it.
Speaker 2 (05:31):
I love it when botanists argue about stuff like this,
or taxonomists. It makes me really happy. Then they do
argue about it, to be, it's like mostly good natured
arguing from what I you know, It's just they're just
talking about the science of it. They're not like brawling
in the street that I'm personally aware of, y'all right,
(05:53):
in yes, botanist brawl. Okay, So mandarins grow on these
smallish evergreen trees. They can grow up to like eight
meters tall that's about twenty five feet, but are usually
kept a little bit shorter. Their leaves are kind of
long and narrow, dark green in color, and botanically speaking,
mandarins are berries. They develop from these fragrant, white, star
(06:17):
shaped flowers. When those flowers are pollinated and you can
find the remaining green base of the flower that the
sepals on the top of the fruit. It's that little
like star shaped green woody bit. Yeah, they will stop
ripening after they're picked, and they're picked in the winter
in areas that don't really have winters, like they're really
(06:38):
susceptible to cold. But yeah, winter is their harvest season.
And yes, mandarins are just these kind of kind of oblate,
sort of squished balls of these delicate little juice sects
that are contained within segments separated by thin structural membranes,
which are themselves contained within a relatively tough like sort
(06:59):
of like like tender leathery peel. The outer part contains
these highly fragrant and colorful oils, and then the inner
part to the pith, is spongy and protective and just
bitter as heck. Mandarins typically have a very thin pith
that isn't super strongly connected to the inner segments in
(07:20):
all that many places, which means that, yeah, the whole
peel is easy to just kind of shuck, which is
again so nice. Once picked, mandarins meant to be sold
fresh are washed and then given a thin coat of
food grade wax to preserve freshness and add a little
bit of a gloss.
Speaker 1 (07:35):
You know.
Speaker 2 (07:36):
Citrus breathes through its skin and will lose moisture over
time after being picked, so the wax helps. Some varieties
are sometimes packaged and sold with a little bit of
like twig and a couple of leaves still attached, because
that's pretty. It's just pretty, that's it. Nice, Yeah, very bright,
yeah exactly, a nice, nice deep green against that nice
reddish orange contrast color contrast, I love it. Mandarins are
(08:01):
also sometimes canned. They'll be segmented and then those membranes
around each segment will be removed and preserved, and you know,
water or juice or syrup. These can be incorporated into
things like savory or sweet salads, baked goods, gelatin molds,
frozen treats, or used as like an edible decoration on
top of whatever y'all write in. But in the United States,
(08:25):
I cannot explain to you exactly how popular these were
in like maybe like the late sixties through the mid eighties.
Speaker 1 (08:34):
Or like mid like like.
Speaker 2 (08:35):
Early nineties, perhaps as a savory salad topping, and in
the aforementioned jello mold kind of situation.
Speaker 1 (08:44):
Just it was a whole thing. It was. It was
sometimes for the detriment and sometimes for the betterment.
Speaker 2 (09:00):
I don't understand them on savory salads. I like fruit
on a savory salad, but they to me, these canned
ones are always just sort of like squishy in a
way that I don't want my salad to be.
Speaker 1 (09:14):
Yeah, and they're kind of overpowering or the can bey
in a salad situation. Yeah, hard to balance those flavors.
Speaker 2 (09:23):
I think at any rate. The skin can also be
removed and dried and then used to make teas or
jams or wine, or two flavor sauces, as in the
dish orange chicken that's usually the orange in question, or
sweets like red bean soup or mooncakes. It's also used
(09:43):
in spice mixes like shichimi. The peel is really bitter
in flavor, with this little burst of like bright sweetness
and then an almost almost spiciness to it. You can
look for it under the name chen pea in Chinese
or chem pea in Japanese, or make it at home,
or the skin can be expressed for those lovely bitter
(10:04):
sweet oils that can be eased in baked goods, candies.
It's popular in chocolates, like drinks, personal care products, all
kinds of stuff. They are also juiced, but since they're
typically a little bit small and a little bit sweeter
than other varieties of oranges, that juice is usually sold
blended with other juices, maybe to help balance out of flavor.
(10:25):
Depending on the thickness of the pit. You can also
use them whole, like peel and all. For example, one
of my very favorite cakes to make calls for simmering
whole clementines for like an hour plus, maybe like two
ish hours, and then puring them into a paste and
using that paste to flavor the batter.
Speaker 1 (10:47):
Ooh, yes, yes, it is really good.
Speaker 2 (10:52):
You get some almond flour in there. You cover the
top with a chocolate ganash. Oh my goodness. I did
try to figure out why these are called mandarins, but
it's like wrapped up in why. Starting around the sixteen
hundreds or so, Chinese officials, like scholarly officials, were called
(11:13):
mandarins in various European languages like this was not the name,
the native name. And the answer to both of these
queries is that is that no one really knows.
Speaker 1 (11:28):
Yeah, like it has to do with the Portuguese. Yeah,
they kind of made up this word for these officials,
and then it got applied to this fruit. So here
we are. Well, and that's only the beginning of the confusion,
(11:49):
but we'll get into that later. Yeah, yeah, what about
the nutrition?
Speaker 2 (11:57):
You know, by themselves, a mandarin a little bit high
in sugars, but also high in micronutrients, and you know,
they've got a little bit of fiber to them if
you eat them whole or I mean not necessarily with
the peel that does, although that does have fiber in
it too, so right, pair with the fat and a
protein to help keep you going.
Speaker 1 (12:14):
Yeah, yeah, definitely. Okay, well, we do have some numbers
for you.
Speaker 2 (12:20):
Okay, we do so. As of the twenty twenty three
twenty twenty four season, the world was producing some thirty
eight million metric tons of mandarins every year. Over seventy
percent of that is grown in China. Turkey is the
next largest producer, with like one percent.
Speaker 1 (12:40):
Of the world supply. Wow.
Speaker 2 (12:43):
Yeah, yeah, and production really can bounce around due to
like rainfall and temperature, which therefore effects availability mand price.
There is a Mountain Mandarin Festival every November in Roseville,
California that draws some thirty thousand guests over the course
(13:04):
of three days. I think it's in its thirty second
year as of twenty twenty five, but the website that's
a rough estimate. It does mark the beginning of the
harvest season in that area. In twenty twenty a crate
of one hundred high quality Japanese mandarins sold for about
(13:26):
nine thousand, six hundred dollars.
Speaker 1 (13:30):
Yeah.
Speaker 2 (13:31):
Yeah, and a crate is one hundred pieces of fruit,
which means that the price perfruit was about ninety six dollars,
which is actually way lower than the all time high
of about one thousand bucks per fruit, which is a
lot of money for a piece of fruit. If you
thought that your produce prices were getting high. Yep, these
(13:57):
were auctioned off. They were the first batch of the
seas and from this really renowned growing area on chicoku
in Heme prefixture.
Speaker 1 (14:06):
So yeah, it seems like it's one of those like
first of the season. Yeah, it's really well known version
al let's go, let's go, yeah, go for it. They do,
they do. Yeah, there's it's it's it's really it's really cool.
(14:26):
The cultures of giving and receiving mandarins is super fun,
it really is. And we are going to get into
some of that.
Speaker 2 (14:38):
We are, but first we're going to get into a
quick break for a word from our sponsors.
Speaker 1 (14:51):
We're back. Thank you sponsors, Yes, thank you. Okay. So,
as I said, a lot of name confusion on this one,
and research is ongoing to identify the origins of mandarin oranges,
origins and origines. Oh no, I'm doing the thing now.
(15:12):
That being said, Most researchers believe that mandarins originated in China,
perhaps specifically the mountains of South China and maybe northern
India the Himalaya's ish. Yeah, they are one of the
original five types of citrus from where all the rest
(15:33):
of the others evolved from. So, yeah, they're really old,
or at least their descendants are. We're talking millions of years. Yeah,
it's a headache to try to get to the bottom
of these early varieties of wild mandarins were most likely
(15:54):
pretty small and bitter. Current science suggests at least three
ancestral wild mandarins, two native to China and one to Japan.
These areas are believed to be places where they were
first domesticated to.
Speaker 2 (16:09):
Yeah, and just to give you an idea of the scale,
the scale of time that we're talking about here. So
it's thought that there's one native to Japan because early
mandarins evolved before the land bridge from what's now the
Japanese Archipelago to the mainland sank into the ocean.
Speaker 1 (16:27):
So that's a while. It's a long while.
Speaker 2 (16:35):
And so right, these original wild ones were pretty small,
like like the size of olives. Maybe not really super edible.
In the case of Chinese mandarins, an event some four
thousand years ago is thought to have crossed pamelos with
these early mandarins to produce like larger edible types, and
presumably something similar happened with the Japanese variety. Yes, but
(17:01):
as I said, research is ongoing. Oh yeah, yeah, that
last little fact was from two thousand and one, So
I mean, so we're still yes, it is still happening.
Speaker 1 (17:11):
It is still happening, but there's a lot missing from
the early part of this timeline, which is why kind
of jumping ahead, traders transported Chinese mandarins to India and
later to Japan. By the seventeen hundreds, the Satsuma mandarin
developed in Japan, though it could have been earlier. There
is a shrine in Japan to the Shinto god of
(17:32):
the Satsuma mandarin that is believed to go back to
at least the fifteenth century, which it's a really interesting story,
but mysteries history. While numerous varieties of citrus were present
in Europe since ancient Greek and Roman times, the mandarin
arrived to the continent much later than most. Two varieties
(17:56):
of mandarins from Canton, China were introduced to England in
the eighteen hundreds. From there they were adapted and grown
in the Mediterranean, particularly taking off in Italy and becoming
well established there by eighteen fifty. And similar story for
the US. The Italian Console planted two varieties at their
(18:18):
New Orleans consulate sometime in the eighteen forties or fifties.
This is the first known planting of mandarins in the
US on record. The mandarin then spread to other golf
states like Florida. Sometime after that, they made their way
to California, where the commercial industry really grew, really took off.
(18:41):
Over the next few decades, the US received and planted
several other varieties sent from Asian countries. And Okay, I've
a sign from what I read A lot of names
like tangerine were marketing techniques, Like they have a history
people liked to tell, but it was almost certainly marketing. Yeah.
Speaker 2 (19:07):
Like so like Satsuma was this province in Japan through
which what we now know is sat Some Amandarins were
shipped at some point. They're locally known as mikhan, but
probably someone applying the names as to that, yes, is
marketing Similarly, the name tangerine may have been given to
(19:27):
varieties that were being shipped out from the part of Tangiers, Morocco,
but who.
Speaker 1 (19:33):
Knows, who knows? And again, what a fun time for
podcast research here, Oh my goodness. Uh as also discussed
in our Orange episode. It was around this time that
(19:54):
citrus like mandarins became popular stalking stuffers in UH for
risis in North America.
Speaker 2 (20:02):
Yeah, basically because when Japanese people and other immigrants set
up in North America, they began importing mandarins when they
were harvested in the winter season in their home countries,
perhaps you know, especially for Lunar New Year celebrations. But yeah,
you know, the fruit was here, it was expensive, it
was tasty, and so it became a special treat for
(20:22):
other winter holidays as well.
Speaker 1 (20:26):
Which okay, when it comes to the popularity of giving
fruit like mandarins in China, the history is really tough
to pin down and full of a lot of legends.
According to some sources, the practice of parents giving their
children some type of fruit like mandarin oranges alongside a
red envelope with money traces back to at least the
(20:49):
Qing dynasty, which was the last Imperial dynasty. It began
in the sixteen hundreds and ended in the nineteen hundreds,
the early nineteen hundreds, so that's a long window. But
the children would eat the fruit which was placed next
to their pillow the next morning, and this was meant
to provide protection and luck. As discussed during our Lunar
(21:14):
New Year episode, many foods enjoyed during the Lunar New
Year have to do with pronunciation, some kind of the
pun yeah, yeah, which I you know I love. Some
say the pronunciation for the fruit sounds like the Mandarin
word for good luck, while others say it's because the
Cantonese pronunciation of the fruit is the same as the
(21:37):
word for gold. On top of that, the color is
perceived as lucky. The Mandarin word for orange sounds similar
to the word for wealth, and the color is associated
with gold. The practice of giving mandarins during Lunar New
Year has spread to many Southeastern countries, so it's done
(21:59):
in a lot of place in a lot of places
that just have a large population of people from China
from one of these Southeastern countries that does that.
Speaker 2 (22:09):
Sure, yeah, I mean also just want to put in here.
It's harvested. It's a fruit that's harvested right around this holiday.
Speaker 1 (22:18):
So yeah, yeah, okay, So a couple of kind of
random points here at the end. Uh huh. The popular
story goes that the clementine mandarin was selected in Algeria
(22:38):
in the early twentieth century and that it was named
after French missionary father Clement Rodier, who was the one
that picked it. However, as per usual with this large category,
or any category as large as this one, researchers now
think that this is the same as a variety out
(22:59):
of China canton mandarin, so wasn't new. According to the
Korea Times, a new type of tangerine mandarin was introduced
to Korea in nineteen eleven by a French priest. In
the nineteen seventies, Spain started exporting clementines to the Eastern
(23:23):
US and it was really popular and some companies were like,
maybe we should really get in on this. Two companies
invested in California grown mandarins in the nineteen nineties, Sun
Pacific and Wonderful Citrus formerly Paramount Centrists, and this investment
(23:44):
paid off, resulting in qts and halos. And if you
have gone to a grocery store in the US. You know, yeah,
those names, those are two really popular brand names. And
I love that there's brand names of fruit. But yeah,
two popular brand names of small yeah. Yeah, they're the
little ones that are marketed really heavily to like to
like kids, for like lunchboxes or snacks because they are
(24:06):
so small and so easily appeelable. Yeah.
Speaker 2 (24:10):
And then yeah, the Sumo mandarin, which is a largish
variety with bumpy skin and like a prominent lump at
the stem connection point. Yeah, that was first brought as
seedlings to the United States from Japan in nineteen ninety eight, recently,
and they weren't commercially available from that crop until twenty eleven.
Speaker 1 (24:31):
Again research ongoing, Oh yes, changing, Oh yeah, I love it. Yes,
And it was really interesting to read about why these
companies were so invested in let's get her, let's get
her own version of mandarins. And they were like Americans
(24:53):
don't like to peel things, and they don't like seeds.
Speaker 2 (24:57):
Yeah, and they're correct, Yeah, you.
Speaker 1 (25:03):
Got us not No, I not know. And they are
they're so convenient, they're like easily carried as a snack.
I can see why they are so popular. Absolutely, Yeah,
I I haven't. I haven't made that like clementine paste
(25:25):
in a few years. I need to do that. You do?
That sounds amazing. Oh it's so good.
Speaker 2 (25:31):
And if you if you're a human who makes like smoothies,
you can toss a little bit of it in there
any other baked good and a little goes a long way,
if I mean, you can probably imagine that is a
strongly flavored paste.
Speaker 1 (25:44):
And uh oh it's so good. It does sound delicious.
Another thing to try, another thing to try. Well In
the meantime, listeners, if you have any recipe suggestions, any
thoughts about any memories, Yeah, yes, yes, absolutely, then please
(26:07):
write in. But I think that's what we have to
say about Mandarin's for now. It is.
Speaker 2 (26:14):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors. And we're back, Thank you, sponsor, Yes,
thank you, And we're back with the listeners.
Speaker 1 (26:44):
Such a bright flavor. It is so good, so good,
Sheldon wrote, just listen to the lab grown meat episode.
It opened up some philosophical thinking for me in general,
we tend to think that aulture processed foods are not
really good for us, and that the closer to natural
the better. In a sense, lab grown meat is the
(27:06):
epitome of ultra processed, and that's where the terminology breaks down.
While there is a tremendous amount of processing in lab
grown meat, it is still a lot more natural than oh, say,
cheos or all kinds of things where oils are inverted, converted, subverted,
and perverted chemical ultra processing. So we need to change
(27:30):
our terminology. What we have been calling ultra processed we
should now call severely chemically modified. I think that is
a better term for what we used to call ultra processed.
And while I'm talking to you, heard listener mail about chili.
When you come up here for the Cheese Curd Festival,
along with the Montreal bagel, I promised you I'll also
(27:53):
have to give you some of my chili. The sauce
is not a chili flavored tomato sauce. I import. Chili
is from New Mexico, and the sauce is pretty much
only chilies. It'll make your toes open and close waiting
for your visit up here. Sold again, right, I yeah,
(28:17):
you've already sold us like twice, but third time. Yeah,
oh mysh, I I don't.
Speaker 2 (28:28):
I don't think I've heard of this particular category of chili.
So I'm I'm intrigued.
Speaker 1 (28:34):
I'm intrigued and I want to know more. Yeah. Yeah.
And and the whole thing about processing, right, like, I mean,
it's it's really it really is an interesting like like
thought hole to go down of, just like, well, like
what do we mean by processed? When is it bad?
(28:55):
And when is it actually kind of good in some ways? Yeah,
And we run into that a lot on this show,
where some terminology it's just not doesn't cover it consistently used,
it's not, it doesn't cover it. Especially Yeah, with newer
things coming out and you're like, well, this doesn't fit
(29:17):
for this. Yeah. Yeah.
Speaker 2 (29:19):
Well, and also, you know, like like people get a
little bit like squigged out or freaked out by by
a word, like the whole thing with people suddenly drinking
raw milk again, and it's like, no, we invented pasteurization
of milk for a good reason, right, And it's you know,
because because it won't make you sick.
Speaker 1 (29:39):
And that's pretty cool, you know. Yeah, it's nice right
and so and so.
Speaker 2 (29:47):
Just because it's it's the milk it's been processed, doesn't
mean that's a bad thing in that case.
Speaker 1 (29:53):
Yeah, it's it's it's a mess for sure, just the
way it's applied.
Speaker 2 (29:59):
But yeah, yeah, well, John wrote, I've been listening to
your podcast since the beginning. In fact, I remember hearing
the trailer for food Stuff when listening to an episode
of Stuff You Should Know and getting very excited that
a food based podcast was coming to the network. At
the time, I was working in corporate finance in London
(30:22):
and just about to quit my high paid but soulless
office job to retrain as a professional cook. Anyway, fast
forward a few years and I've been on a very
interesting culinary journey with your podcast as a weekly fixture
to keep me company. To condense the timeline into a
few sentences, While you have been doing this podcast, I
have gone to culinary school in London and got my diploma,
(30:45):
traveled to warmer climates to work at an agriturismo in Tuscany,
worked at my favorite one Michelin star French restaurant in
central London, traveled to much colder climbs to work at
a two Michelin Star restaurant in Stockholm, where I fell
in love with, among other things, bacteria pooh. Return to
the UK to work everywhere from central London to rural
(31:07):
Highland Scotland. If this sounds exhausting, you'd be right. It's
been quite the roller coaster, especially the part where in
twenty twenty COVID hit and I was stuck in the
west coast of Scotland living in a caravan park with
just the other kitchen staff or company, and finally got
round to learning to play d and d yes. Like
many others, the lockdown gave me the opportunity to become
(31:29):
a DM. So every cloud and all that, that's awesome.
Speaker 1 (31:37):
Wow, Oh my goodness, that does sound exhausting. I mean
really cool, really cool, like you've gone and done and
seen yeah stuff. I would love to hear kind of
things you were making, all the details right sure? Yeah?
Speaker 2 (31:57):
Also like also like congratulations, like you did the thing,
like you you got out of the soulless job, and
like did not flounder. There's a flounder pun there is
there is. Yeah, I might have cooked flounder.
Speaker 1 (32:14):
Yeah, I don't know. We'll workshop at least yeah. Yeah,
also really cool that you've been listening since you heard
a trailer. Yeah, stuff, the system works, it does. Oh wow,
we were so nervous. I was terrified, So that's really cool.
(32:35):
And also congrats on learning to play Dungeons and Dragons
and being a d M. Yes. Ah, that is such
a lot of work in addition to everything else you do,
so heck yeah, hopefully it's a It sounds like it's
a fun thing. So yeah, yeah, yeah, congrats all around.
(33:00):
M M. Yes, as as always, y'all, y'all get up
to the coolest stuff, like we just kind of talk
about it from our from our closets that.
Speaker 3 (33:11):
We do.
Speaker 1 (33:13):
I miss I do, miss our traveling when we could
see people in their elements. Oh yeah, the amazing things
they created. M hm. Well, the call is issued listeners.
If you have something you want to share you're really
excited about that you're making, whether your professional chef, are
(33:36):
home a home cook, all of it. But thanks to
both of these listeners for writing in. If you would
like to write to us, you can. Our email is
hello at saverpod dot com.
Speaker 2 (33:49):
We're also kind of on social media. We're on Blue
Sky and I guess Instagram, We're.
Speaker 1 (33:56):
At Saber Pod.
Speaker 2 (33:57):
Come find us. We would love to hear from you.
Thanks as always to ours super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Hello, and welcome to Savor Putch of iHeartRadio. I'm Annie
and I'm Mourn vogel Baum.
Speaker 2 (00:13):
And today we have an episode for you about mandarin oranges.
Speaker 1 (00:17):
Yes, and what a what an episode it is. I
know way more about the prehistory of mandarin oranges than
even I thought I would get to read about today. Yeah.
I it took some real sitting down, brain concentration, focus
(00:39):
up because it's a very old citrus, which is cool.
But heck yeah, yes, oh my gosh, heck indeed, was
there any particular reason this was on your mind, Lauren?
Yes for once.
Speaker 2 (00:56):
All right, So as we record this, the lunar New Year,
as raided by China and several other East Asian cultures,
is upon us, and within many of those traditions, mandarin
oranges are a thing.
Speaker 1 (01:12):
They are and a pretty big thing. Yeah yeah, decorative
and delicious, decorative and delicious. Yeah, So we are going
to talk about some of that, but we are also
gonna get into a pretty complicated history.
Speaker 3 (01:31):
I have to say, yeah, yay, all right, So you
can see our past episodes on oranges, lemons, limes, grapefruit,
yu zoo, Lune or New Year.
Speaker 2 (01:46):
Foods and kum quat. Don't forget kum quat in that list. Yeah,
I can't believe I forgot kumqua I mean half half
of these.
Speaker 1 (01:55):
I'm like, we did do that, and I had to
look it up as yeah.
Speaker 2 (02:01):
Yeah, by I had to search lemons in our sheet,
even though that's the one that we did the most recently.
So that's that's just fine. No, did we do use
it that? It's fine, it's great. It is great as
par the usual. Neither of us have any idea what
we've previously covered.
Speaker 1 (02:20):
But it's a nice reminder sometimes. Yeah, there you go.
That's a way to look at it. Yeah, silver linings.
It's a lunar new year, So I guess that brings
us to our question. Yeah, it brings up several questions,
but it sure go ahead. It does. Mandarin oranges, what
(02:44):
are they?
Speaker 2 (02:45):
Well, Mandarins are a category of oranges that come in
a lot of varieties. But you're basically looking at a small,
slightly squished sphere of a fruit that's a bright reddish
orange in color, with a skin that's fragrant, bitter, and
easy to remove. The fruit inside is made up of
many tiny sacs of juice that are held together in
(03:07):
segments by these thin membranes, and that juice is sweet
in flavor with a little bit of tartness. Most varieties
have few to no seeds. They're often peeled and eaten
fresh as a snack or a treat. You can preserve
the peel by drying it and then use that as
a flavoring and drinks or dishes, or extract oils from
the peel and use that as a flavoring and pretty
(03:28):
much anything. You might also juice them or can the
peeled segments for use later in a salads or dessert
something like that. You know, they're they're a small kind
of sweeter than usual citrus fruit that won't fight you
when you try to peel them. But the peeling process
does add like a whole other dimension of scent to
(03:50):
the flavor. They're like nature gave you, you know, like those
candies were.
Speaker 1 (03:57):
Opening. The packaging is kind of half the fun. It's
like that. It is, And I actually haven't had a
mandarin in a long time, and I forgot how nice
that is. Oh yeah, how easily they are to be peeled, yes,
and enjoyed. I forgot.
Speaker 2 (04:16):
Yeah, I actually do have a little bit of like
a personal grudge against like naval oranges and things kind
of in that sort of category, because every time I
go to Peel.
Speaker 1 (04:26):
And I'm like, why why do you resist me so much?
Why don't you want me to meet you? What is wrong? Yeah,
I've got I've got a got a little clementine sitting
on my desk right now. I ate one earlier, gonna
eat it later. I'm so so excited about it. They're
(04:47):
so good.
Speaker 2 (04:47):
I love citrus. I love citrus anyway. Okay, So there
is a little bit of argument about like what species
and varietals should be considered under the mandarin an umbrella
due to a few factors, like mostly like how much
of other umbrellas of citrus they genetically contain. For our
(05:11):
purposes today, we're counting Satsuma's king and Mediterranean mandarins, clementines,
and tangerines. The common mandarin's botanical name is Citrus particulata.
The rest of those. Some people are like, they should
be also considered in the same species, and other people
are like, they absolutely should not.
Speaker 1 (05:30):
So I love it.
Speaker 2 (05:31):
I love it when botanists argue about stuff like this,
or taxonomists. It makes me really happy. Then they do
argue about it, to be, it's like mostly good natured
arguing from what I you know, It's just they're just
talking about the science of it. They're not like brawling
in the street that I'm personally aware of, y'all right,
(05:53):
in yes, botanist brawl. Okay, So mandarins grow on these
smallish evergreen trees. They can grow up to like eight
meters tall that's about twenty five feet, but are usually
kept a little bit shorter. Their leaves are kind of
long and narrow, dark green in color, and botanically speaking,
mandarins are berries. They develop from these fragrant, white, star
(06:17):
shaped flowers. When those flowers are pollinated and you can
find the remaining green base of the flower that the
sepals on the top of the fruit. It's that little
like star shaped green woody bit. Yeah, they will stop
ripening after they're picked, and they're picked in the winter
in areas that don't really have winters, like they're really
(06:38):
susceptible to cold. But yeah, winter is their harvest season.
And yes, mandarins are just these kind of kind of oblate,
sort of squished balls of these delicate little juice sects
that are contained within segments separated by thin structural membranes,
which are themselves contained within a relatively tough like sort
(06:59):
of like like tender leathery peel. The outer part contains
these highly fragrant and colorful oils, and then the inner
part to the pith, is spongy and protective and just
bitter as heck. Mandarins typically have a very thin pith
that isn't super strongly connected to the inner segments in
(07:20):
all that many places, which means that, yeah, the whole
peel is easy to just kind of shuck, which is
again so nice. Once picked, mandarins meant to be sold
fresh are washed and then given a thin coat of
food grade wax to preserve freshness and add a little
bit of a gloss.
Speaker 1 (07:35):
You know.
Speaker 2 (07:36):
Citrus breathes through its skin and will lose moisture over
time after being picked, so the wax helps. Some varieties
are sometimes packaged and sold with a little bit of
like twig and a couple of leaves still attached, because
that's pretty. It's just pretty, that's it. Nice, Yeah, very bright,
yeah exactly, a nice, nice deep green against that nice
reddish orange contrast color contrast, I love it. Mandarins are
(08:01):
also sometimes canned. They'll be segmented and then those membranes
around each segment will be removed and preserved, and you know,
water or juice or syrup. These can be incorporated into
things like savory or sweet salads, baked goods, gelatin molds,
frozen treats, or used as like an edible decoration on
top of whatever y'all write in. But in the United States,
(08:25):
I cannot explain to you exactly how popular these were
in like maybe like the late sixties through the mid eighties.
Speaker 1 (08:34):
Or like mid like like.
Speaker 2 (08:35):
Early nineties, perhaps as a savory salad topping, and in
the aforementioned jello mold kind of situation.
Speaker 1 (08:44):
Just it was a whole thing. It was. It was
sometimes for the detriment and sometimes for the betterment.
Speaker 2 (09:00):
I don't understand them on savory salads. I like fruit
on a savory salad, but they to me, these canned
ones are always just sort of like squishy in a
way that I don't want my salad to be.
Speaker 1 (09:14):
Yeah, and they're kind of overpowering or the can bey
in a salad situation. Yeah, hard to balance those flavors.
Speaker 2 (09:23):
I think at any rate. The skin can also be
removed and dried and then used to make teas or
jams or wine, or two flavor sauces, as in the
dish orange chicken that's usually the orange in question, or
sweets like red bean soup or mooncakes. It's also used
(09:43):
in spice mixes like shichimi. The peel is really bitter
in flavor, with this little burst of like bright sweetness
and then an almost almost spiciness to it. You can
look for it under the name chen pea in Chinese
or chem pea in Japanese, or make it at home,
or the skin can be expressed for those lovely bitter
(10:04):
sweet oils that can be eased in baked goods, candies.
It's popular in chocolates, like drinks, personal care products, all
kinds of stuff. They are also juiced, but since they're
typically a little bit small and a little bit sweeter
than other varieties of oranges, that juice is usually sold
blended with other juices, maybe to help balance out of flavor.
(10:25):
Depending on the thickness of the pit. You can also
use them whole, like peel and all. For example, one
of my very favorite cakes to make calls for simmering
whole clementines for like an hour plus, maybe like two
ish hours, and then puring them into a paste and
using that paste to flavor the batter.
Speaker 1 (10:47):
Ooh, yes, yes, it is really good.
Speaker 2 (10:52):
You get some almond flour in there. You cover the
top with a chocolate ganash. Oh my goodness. I did
try to figure out why these are called mandarins, but
it's like wrapped up in why. Starting around the sixteen
hundreds or so, Chinese officials, like scholarly officials, were called
(11:13):
mandarins in various European languages like this was not the name,
the native name. And the answer to both of these
queries is that is that no one really knows.
Speaker 1 (11:28):
Yeah, like it has to do with the Portuguese. Yeah,
they kind of made up this word for these officials,
and then it got applied to this fruit. So here
we are. Well, and that's only the beginning of the confusion,
(11:49):
but we'll get into that later. Yeah, yeah, what about
the nutrition?
Speaker 2 (11:57):
You know, by themselves, a mandarin a little bit high
in sugars, but also high in micronutrients, and you know,
they've got a little bit of fiber to them if
you eat them whole or I mean not necessarily with
the peel that does, although that does have fiber in
it too, so right, pair with the fat and a
protein to help keep you going.
Speaker 1 (12:14):
Yeah, yeah, definitely. Okay, well, we do have some numbers
for you.
Speaker 2 (12:20):
Okay, we do so. As of the twenty twenty three
twenty twenty four season, the world was producing some thirty
eight million metric tons of mandarins every year. Over seventy
percent of that is grown in China. Turkey is the
next largest producer, with like one percent.
Speaker 1 (12:40):
Of the world supply. Wow.
Speaker 2 (12:43):
Yeah, yeah, and production really can bounce around due to
like rainfall and temperature, which therefore effects availability mand price.
There is a Mountain Mandarin Festival every November in Roseville,
California that draws some thirty thousand guests over the course
(13:04):
of three days. I think it's in its thirty second
year as of twenty twenty five, but the website that's
a rough estimate. It does mark the beginning of the
harvest season in that area. In twenty twenty a crate
of one hundred high quality Japanese mandarins sold for about
(13:26):
nine thousand, six hundred dollars.
Speaker 1 (13:30):
Yeah.
Speaker 2 (13:31):
Yeah, and a crate is one hundred pieces of fruit,
which means that the price perfruit was about ninety six dollars,
which is actually way lower than the all time high
of about one thousand bucks per fruit, which is a
lot of money for a piece of fruit. If you
thought that your produce prices were getting high. Yep, these
(13:57):
were auctioned off. They were the first batch of the
seas and from this really renowned growing area on chicoku
in Heme prefixture.
Speaker 1 (14:06):
So yeah, it seems like it's one of those like
first of the season. Yeah, it's really well known version
al let's go, let's go, yeah, go for it. They do,
they do. Yeah, there's it's it's it's really it's really cool.
(14:26):
The cultures of giving and receiving mandarins is super fun,
it really is. And we are going to get into
some of that.
Speaker 2 (14:38):
We are, but first we're going to get into a
quick break for a word from our sponsors.
Speaker 1 (14:51):
We're back. Thank you sponsors, Yes, thank you. Okay. So,
as I said, a lot of name confusion on this one,
and research is ongoing to identify the origins of mandarin oranges,
origins and origines. Oh no, I'm doing the thing now.
(15:12):
That being said, Most researchers believe that mandarins originated in China,
perhaps specifically the mountains of South China and maybe northern
India the Himalaya's ish. Yeah, they are one of the
original five types of citrus from where all the rest
(15:33):
of the others evolved from. So, yeah, they're really old,
or at least their descendants are. We're talking millions of years. Yeah,
it's a headache to try to get to the bottom
of these early varieties of wild mandarins were most likely
(15:54):
pretty small and bitter. Current science suggests at least three
ancestral wild mandarins, two native to China and one to Japan.
These areas are believed to be places where they were
first domesticated to.
Speaker 2 (16:09):
Yeah, and just to give you an idea of the scale,
the scale of time that we're talking about here. So
it's thought that there's one native to Japan because early
mandarins evolved before the land bridge from what's now the
Japanese Archipelago to the mainland sank into the ocean.
Speaker 1 (16:27):
So that's a while. It's a long while.
Speaker 2 (16:35):
And so right, these original wild ones were pretty small,
like like the size of olives. Maybe not really super edible.
In the case of Chinese mandarins, an event some four
thousand years ago is thought to have crossed pamelos with
these early mandarins to produce like larger edible types, and
presumably something similar happened with the Japanese variety. Yes, but
(17:01):
as I said, research is ongoing. Oh yeah, yeah, that
last little fact was from two thousand and one, So
I mean, so we're still yes, it is still happening.
Speaker 1 (17:11):
It is still happening, but there's a lot missing from
the early part of this timeline, which is why kind
of jumping ahead, traders transported Chinese mandarins to India and
later to Japan. By the seventeen hundreds, the Satsuma mandarin
developed in Japan, though it could have been earlier. There
is a shrine in Japan to the Shinto god of
(17:32):
the Satsuma mandarin that is believed to go back to
at least the fifteenth century, which it's a really interesting story,
but mysteries history. While numerous varieties of citrus were present
in Europe since ancient Greek and Roman times, the mandarin
arrived to the continent much later than most. Two varieties
(17:56):
of mandarins from Canton, China were introduced to England in
the eighteen hundreds. From there they were adapted and grown
in the Mediterranean, particularly taking off in Italy and becoming
well established there by eighteen fifty. And similar story for
the US. The Italian Console planted two varieties at their
(18:18):
New Orleans consulate sometime in the eighteen forties or fifties.
This is the first known planting of mandarins in the
US on record. The mandarin then spread to other golf
states like Florida. Sometime after that, they made their way
to California, where the commercial industry really grew, really took off.
(18:41):
Over the next few decades, the US received and planted
several other varieties sent from Asian countries. And Okay, I've
a sign from what I read A lot of names
like tangerine were marketing techniques, Like they have a history
people liked to tell, but it was almost certainly marketing. Yeah.
Speaker 2 (19:07):
Like so like Satsuma was this province in Japan through
which what we now know is sat Some Amandarins were
shipped at some point. They're locally known as mikhan, but
probably someone applying the names as to that, yes, is
marketing Similarly, the name tangerine may have been given to
(19:27):
varieties that were being shipped out from the part of Tangiers, Morocco,
but who.
Speaker 1 (19:33):
Knows, who knows? And again, what a fun time for
podcast research here, Oh my goodness. Uh as also discussed
in our Orange episode. It was around this time that
(19:54):
citrus like mandarins became popular stalking stuffers in UH for
risis in North America.
Speaker 2 (20:02):
Yeah, basically because when Japanese people and other immigrants set
up in North America, they began importing mandarins when they
were harvested in the winter season in their home countries,
perhaps you know, especially for Lunar New Year celebrations. But yeah,
you know, the fruit was here, it was expensive, it
was tasty, and so it became a special treat for
(20:22):
other winter holidays as well.
Speaker 1 (20:26):
Which okay, when it comes to the popularity of giving
fruit like mandarins in China, the history is really tough
to pin down and full of a lot of legends.
According to some sources, the practice of parents giving their
children some type of fruit like mandarin oranges alongside a
red envelope with money traces back to at least the
(20:49):
Qing dynasty, which was the last Imperial dynasty. It began
in the sixteen hundreds and ended in the nineteen hundreds,
the early nineteen hundreds, so that's a long window. But
the children would eat the fruit which was placed next
to their pillow the next morning, and this was meant
to provide protection and luck. As discussed during our Lunar
(21:14):
New Year episode, many foods enjoyed during the Lunar New
Year have to do with pronunciation, some kind of the
pun yeah, yeah, which I you know I love. Some
say the pronunciation for the fruit sounds like the Mandarin
word for good luck, while others say it's because the
Cantonese pronunciation of the fruit is the same as the
(21:37):
word for gold. On top of that, the color is
perceived as lucky. The Mandarin word for orange sounds similar
to the word for wealth, and the color is associated
with gold. The practice of giving mandarins during Lunar New
Year has spread to many Southeastern countries, so it's done
(21:59):
in a lot of place in a lot of places
that just have a large population of people from China
from one of these Southeastern countries that does that.
Speaker 2 (22:09):
Sure, yeah, I mean also just want to put in here.
It's harvested. It's a fruit that's harvested right around this holiday.
Speaker 1 (22:18):
So yeah, yeah, okay, So a couple of kind of
random points here at the end. Uh huh. The popular
story goes that the clementine mandarin was selected in Algeria
(22:38):
in the early twentieth century and that it was named
after French missionary father Clement Rodier, who was the one
that picked it. However, as per usual with this large category,
or any category as large as this one, researchers now
think that this is the same as a variety out
(22:59):
of China canton mandarin, so wasn't new. According to the
Korea Times, a new type of tangerine mandarin was introduced
to Korea in nineteen eleven by a French priest. In
the nineteen seventies, Spain started exporting clementines to the Eastern
(23:23):
US and it was really popular and some companies were like,
maybe we should really get in on this. Two companies
invested in California grown mandarins in the nineteen nineties, Sun
Pacific and Wonderful Citrus formerly Paramount Centrists, and this investment
(23:44):
paid off, resulting in qts and halos. And if you
have gone to a grocery store in the US. You know, yeah,
those names, those are two really popular brand names. And
I love that there's brand names of fruit. But yeah,
two popular brand names of small yeah. Yeah, they're the
little ones that are marketed really heavily to like to
like kids, for like lunchboxes or snacks because they are
(24:06):
so small and so easily appeelable. Yeah.
Speaker 2 (24:10):
And then yeah, the Sumo mandarin, which is a largish
variety with bumpy skin and like a prominent lump at
the stem connection point. Yeah, that was first brought as
seedlings to the United States from Japan in nineteen ninety eight, recently,
and they weren't commercially available from that crop until twenty eleven.
Speaker 1 (24:31):
Again research ongoing, Oh yes, changing, Oh yeah, I love it. Yes,
And it was really interesting to read about why these
companies were so invested in let's get her, let's get
her own version of mandarins. And they were like Americans
(24:53):
don't like to peel things, and they don't like seeds.
Speaker 2 (24:57):
Yeah, and they're correct, Yeah, you.
Speaker 1 (25:03):
Got us not No, I not know. And they are
they're so convenient, they're like easily carried as a snack.
I can see why they are so popular. Absolutely, Yeah,
I I haven't. I haven't made that like clementine paste
(25:25):
in a few years. I need to do that. You do?
That sounds amazing. Oh it's so good.
Speaker 2 (25:31):
And if you if you're a human who makes like smoothies,
you can toss a little bit of it in there
any other baked good and a little goes a long way,
if I mean, you can probably imagine that is a
strongly flavored paste.
Speaker 1 (25:44):
And uh oh it's so good. It does sound delicious.
Another thing to try, another thing to try. Well In
the meantime, listeners, if you have any recipe suggestions, any
thoughts about any memories, Yeah, yes, yes, absolutely, then please
(26:07):
write in. But I think that's what we have to
say about Mandarin's for now. It is.
Speaker 2 (26:14):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors. And we're back, Thank you, sponsor, Yes,
thank you, And we're back with the listeners.
Speaker 1 (26:44):
Such a bright flavor. It is so good, so good,
Sheldon wrote, just listen to the lab grown meat episode.
It opened up some philosophical thinking for me in general,
we tend to think that aulture processed foods are not
really good for us, and that the closer to natural
the better. In a sense, lab grown meat is the
(27:06):
epitome of ultra processed, and that's where the terminology breaks down.
While there is a tremendous amount of processing in lab
grown meat, it is still a lot more natural than oh, say,
cheos or all kinds of things where oils are inverted, converted, subverted,
and perverted chemical ultra processing. So we need to change
(27:30):
our terminology. What we have been calling ultra processed we
should now call severely chemically modified. I think that is
a better term for what we used to call ultra processed.
And while I'm talking to you, heard listener mail about chili.
When you come up here for the Cheese Curd Festival,
along with the Montreal bagel, I promised you I'll also
(27:53):
have to give you some of my chili. The sauce
is not a chili flavored tomato sauce. I import. Chili
is from New Mexico, and the sauce is pretty much
only chilies. It'll make your toes open and close waiting
for your visit up here. Sold again, right, I yeah,
(28:17):
you've already sold us like twice, but third time. Yeah,
oh mysh, I I don't.
Speaker 2 (28:28):
I don't think I've heard of this particular category of chili.
So I'm I'm intrigued.
Speaker 1 (28:34):
I'm intrigued and I want to know more. Yeah. Yeah.
And and the whole thing about processing, right, like, I mean,
it's it's really it really is an interesting like like
thought hole to go down of, just like, well, like
what do we mean by processed? When is it bad?
(28:55):
And when is it actually kind of good in some ways? Yeah,
And we run into that a lot on this show,
where some terminology it's just not doesn't cover it consistently used,
it's not, it doesn't cover it. Especially Yeah, with newer
things coming out and you're like, well, this doesn't fit
(29:17):
for this. Yeah. Yeah.
Speaker 2 (29:19):
Well, and also, you know, like like people get a
little bit like squigged out or freaked out by by
a word, like the whole thing with people suddenly drinking
raw milk again, and it's like, no, we invented pasteurization
of milk for a good reason, right, And it's you know,
because because it won't make you sick.
Speaker 1 (29:39):
And that's pretty cool, you know. Yeah, it's nice right
and so and so.
Speaker 2 (29:47):
Just because it's it's the milk it's been processed, doesn't
mean that's a bad thing in that case.
Speaker 1 (29:53):
Yeah, it's it's it's a mess for sure, just the
way it's applied.
Speaker 2 (29:59):
But yeah, yeah, well, John wrote, I've been listening to
your podcast since the beginning. In fact, I remember hearing
the trailer for food Stuff when listening to an episode
of Stuff You Should Know and getting very excited that
a food based podcast was coming to the network. At
the time, I was working in corporate finance in London
(30:22):
and just about to quit my high paid but soulless
office job to retrain as a professional cook. Anyway, fast
forward a few years and I've been on a very
interesting culinary journey with your podcast as a weekly fixture
to keep me company. To condense the timeline into a
few sentences, While you have been doing this podcast, I
have gone to culinary school in London and got my diploma,
(30:45):
traveled to warmer climates to work at an agriturismo in Tuscany,
worked at my favorite one Michelin star French restaurant in
central London, traveled to much colder climbs to work at
a two Michelin Star restaurant in Stockholm, where I fell
in love with, among other things, bacteria pooh. Return to
the UK to work everywhere from central London to rural
(31:07):
Highland Scotland. If this sounds exhausting, you'd be right. It's
been quite the roller coaster, especially the part where in
twenty twenty COVID hit and I was stuck in the
west coast of Scotland living in a caravan park with
just the other kitchen staff or company, and finally got
round to learning to play d and d yes. Like
many others, the lockdown gave me the opportunity to become
(31:29):
a DM. So every cloud and all that, that's awesome.
Speaker 1 (31:37):
Wow, Oh my goodness, that does sound exhausting. I mean
really cool, really cool, like you've gone and done and
seen yeah stuff. I would love to hear kind of
things you were making, all the details right sure? Yeah?
Speaker 2 (31:57):
Also like also like congratulations, like you did the thing,
like you you got out of the soulless job, and
like did not flounder. There's a flounder pun there is
there is. Yeah, I might have cooked flounder.
Speaker 1 (32:14):
Yeah, I don't know. We'll workshop at least yeah. Yeah,
also really cool that you've been listening since you heard
a trailer. Yeah, stuff, the system works, it does. Oh wow,
we were so nervous. I was terrified, So that's really cool.
(32:35):
And also congrats on learning to play Dungeons and Dragons
and being a d M. Yes. Ah, that is such
a lot of work in addition to everything else you do,
so heck yeah, hopefully it's a It sounds like it's
a fun thing. So yeah, yeah, yeah, congrats all around.
(33:00):
M M. Yes, as as always, y'all, y'all get up
to the coolest stuff, like we just kind of talk
about it from our from our closets that.
Speaker 3 (33:11):
We do.
Speaker 1 (33:13):
I miss I do, miss our traveling when we could
see people in their elements. Oh yeah, the amazing things
they created. M hm. Well, the call is issued listeners.
If you have something you want to share you're really
excited about that you're making, whether your professional chef, are
(33:36):
home a home cook, all of it. But thanks to
both of these listeners for writing in. If you would
like to write to us, you can. Our email is
hello at saverpod dot com.
Speaker 2 (33:49):
We're also kind of on social media. We're on Blue
Sky and I guess Instagram, We're.
Speaker 1 (33:56):
At Saber Pod.
Speaker 2 (33:57):
Come find us. We would love to hear from you.
Thanks as always to ours super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
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Hosts And Creators
Anney Reese
Lauren Vogelbaum
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