August 11, 2020 • 48 mins
Anney and Lauren once again dig into the virtual listener mail bag and discuss the good, the bad, and the vodka.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor Protection of I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have another listener mail episode for you. Yes, because as always,
you continue listeners to send us amazing, amazing letters that
just build up and we we've we want to read
(00:28):
them all. And I love too how so many of
you listeners right in responding to other listener mail that right,
I it makes me wish that I had ever built
up a stronger social media presence like some of our
(00:49):
brother and sister shows have done, so that we could
have like a like a real forum for y'all to
hang out on. Maybe, ah, maybe we'll work on that. Yeah,
I mean we can have some goals. That's good to have. Sure, Yes,
I will say this one isn't as dramatic as the
last one because we don't have the storm happening, but
(01:12):
who knows the storm it could happen in the middle.
Oh sure, yeah, yeah, that that whole that whole hurricane
thing is is kind of happening, so right it could
it could thunder at any moment. It could, It could,
And I think that you should kick this one off, Lauren.
(01:33):
Oh yeah, okay, oh jeez, all right, well, uh so,
Nathan wrote. So in your most recent Listener Mail episode,
Lauren mentioned how she is afraid of deer. I want
to warn you all, do not, and I repeat, do not,
come to St. Louis. We are overrun by them. Every
(01:53):
day I look out of my back window. I see
no less than five deer hanging around back there. When
I go my nightly walks, it's very common to see
thirty five deer hanging around in a large patch of
common ground. It is totally crazy. And keep in mind
I live in west Country, just out of the city,
not on some farm. We have so many and they
(02:14):
eat my plants, so I have to use anti dear soaps. Ah. Anyways,
all joking aside, y'all are always welcome here. Don't you
want to go? Lauren sold it to you. Um, yeah,
I'll say, I'll say that the emphasis there was mine.
Um I think it was lightly implied. But man, that
(02:38):
I would if I left my house and there were
thirty five deer, I wouldn't leave. I would never leave
my house again. I would That would be it. Well,
it'd be good for quarantine for you. You're right, You're right.
(02:59):
Sees over silver lining, silver deer lining. Yes, I I
too grew up in a place had a lot of deer,
but not that many. And antider soaps blows my mind.
Oh there's a lot of anti deer products, not that
I've like researched it deeply. I have family who live
in areas that have a lot of deer, and so
(03:20):
they try to keep them off their plants. But um,
I didn't want to put in another note here. This
is sort of a random creative thing, but I wrote
a story once where like the final apocalyptic battle took
place in St. Louis, and I had to really research St.
Louis and so I know, like a bunch of random
(03:42):
weird facts about St. Louis about like the big streets
and the statues, like the tourist attractions. All right, yeah, yeah,
so it's funny. It's it's funny when you haven't. I've
been to St. Louis, but I was. I didn't spend
much time there, but I feel like I know it's well,
(04:02):
but this dear thing I didn't know, So yeah, I
might have to go back, and yeah, totally, it's those
those details are really what bring bring a story of life.
I know, I know you appreciate that. Lord Connor wrote,
I love your show, and I've listened to this beginning.
(04:23):
I have also been a cheesemonger for the last five
years seven years in total. Yeah, I know. I absolutely
loathe blue cheese. It smells bad in a non cheese way.
It's sticky, it gets everywhere, it makes you smell bad. Oh.
I will sometimes push past this once avertise a year
(04:44):
for a teen spoonful of rock for Gabrielle. Cool is
my favorite import brand, but only the blackfoil One is gamy,
sweet and slightly funky without being overwhelming. Pepillon is more
widely available and edible. Hope you get some for your
next cheese giving and you can have my share, thank you.
(05:07):
I will always gladly take cheese advice and oh right,
so gladly. Oh that's fascinating. I'm pretty into humans who
are into cheese enough that they take it on as
a career. Oh me too, Me too, because I, as
(05:28):
people know, I'm very passionate about cheese. Um, but I
have not become a cheesemonger yet. Yeah, but I do. Yeah,
I love like I'm going to look out for these.
I'm definitely I loved Drop four when I tried it,
but I believe I had pepignon because that's the most
common UM. But I would love to try UM. Yeah.
(05:54):
I wonder they have a really excellent um cheese program
over at Star Provisions. I wonder if they would carry it. Yes, yes,
they have a cheesemonger over there, they do. Um oh,
Star Provisions. I haven't been over there in a minute.
Quarantine um. Alicia wrote when listening to the Willy Wonka episode,
(06:15):
I remembered that the actor that plays Charlie in the
movie with Gene Wilder actually lives about an hour away
from me. He became a veterinarian and upstate New York.
And after listening to the peanut Butter episode, I also
have issues with peanut butter. When I was younger, I
ate too much and developed a really terrible taste aversion
to it. However, I found I can eat peanut butter,
but it has to be skippy natural. In addition to this,
(06:38):
I think I found Annie a new best friend. One
of my really good friends from college Acapella, is obsessed
with Reese's. He makes posts and videos sharing his Reese's
Love with All. His name is Andrew the Reese's Guy
is what he's known as, and he is from New Jersey.
There have even been newspaper articles about him. Furthermore, I
(06:58):
love hearing you both talk about at history with the
f d A, and I particularly get excited when you
all talk about UNI Leaver. I'm a customs broker and
do data entry for shipments of goods coming into the US.
I have to make sure these goods comply with US regulations,
and since food is a large import, I have to
be very familiar with FDA rules. It just so happens
that UNI Lever is the biggest client for my office.
(07:20):
It's really awesome to hear some of these things on
the show. You never realize how interconnected everything can be. Okay,
so I have several thoughts. Yeah, there's a lot to
unpack here. Yes, yes, Skapy Natural, Yes that is also
Annie's brand. Yeah yes, yes, So I am with you
(07:41):
on there. Also totally with you that I would be
great friends with Reese's Guy. I loved the article, Lauren,
if you haven't looked at it, it's a thing of beauty.
I was blown away. Also, he's a fan of Marvel,
and he does a lot of like Marvel Reese's mashups.
I don't think you can fully appreciate until you've seen them,
(08:04):
Like he does win where Loki's walking away and ignoring
everything and he's holding out a Reese's to the TV
and then he switches up the reese Is to a
different one, and then Loki stops and looks at the Ress.
So it seems u Yeah, it's fantastic, and he seems
like such a delightful person because he was entering this
(08:26):
competition to to win, Uh, like Reese's had launched a
competition biggest Reess fan or something, and he was afraid
he was gonna lose because somebody had named their daughter
I believe Reese's cup. Yeah, and he was like, well,
it's not fair because I'm clearly the biggest Reess fan,
(08:47):
but I can't compete with that. But he did go
on to win another competition, So yeah, absolutely, congratulations that
that's is so delightful. M hm m M. Vincenzo wrote,
I just wanted to say I loved your episode on
(09:08):
seed banks. As a plant breeding graduate student, these are
hugely exciting and important to me. I love that you
touched on two of the biggest, if not the biggest
names in the history of the field, Nikolai Vavilov and
tangentially Norman boor Law by bringing up the Green Revolution.
I'm sure you're busy constantly researching new topics, but there
are some great books I've read about these topics that
(09:31):
I'd recommend about. Vavlov is The Murder of Nikolai Vavlov
by Peter Pringle, The Prophet and the Wizard by Charles C. Man,
And if you want a left wing, anti imperialist critique
of the history of American plant breeding, I'd recommend first
The Seed. Honestly, it could be interesting to do episodes
on Vavlov and boor Law since they were both focused
on getting people enough food to eat. Yeah, oh yeah, yeah,
(09:55):
I know. Those were all All of this stuff is
stuff that as we were putting together that episode, I
was like, I really really really want to read more
about this right now, but we have to go into
the studio so soon. So yeah, topic for a future
day and time, for for sure. Yes, And I always
(10:16):
love book recommendations, So oh yeah, Anthony wrote, I believe
in your recent cast for scallions. There was a wonderful
listener who wrote in regarding her sour dough. I'm writing
to submit my praise to her, as we both worship
in the same house of sour dough. Like many of us,
I too have a sour dough culture. But I have
(10:37):
the honor of saying my culture just had its ninth
birthday and has traveled with me across the nation to
my current home in Florida. And yes, I do feed
it every night for me. My starter was born in Boston, Massachusetts,
and was very difficult to start, using King Arthur's unbleached
all purpose flower. I was worried if my starter was
a failure, but I left it alone for almost three
(10:59):
weeks before it started to bubble if it once a week,
As I know from experience, if there were no bubbles,
then they are not eating the sugars from the flower.
The bacteria needed more time to multiply a plus. It
was during New England winter. Once in a while I
poured off the liquid that laid on the surface. Once
it took off, it was a few months before I
learned its behavior, what it liked and disliked. My culture
(11:21):
enjoys seventy five degrees fahrenheit or above. Temperatures mostly and
humidity doesn't bother it much as long as the feeding
is more of a paste than porrible. I've found that
my feeding routine is best accomplished using two thirty two
ounce containers, you know the ones you get soup in
from Chinese restaurants. I took two lids and punctured them
all over to allow air. If we were to start
(11:42):
a new feed, I would stir up the culture and
its current container, then measure by weight two point four
ounces of that into the second container. To that I
found four ounces of flour works well, along with three
point five ounces of water. I stopped short on water.
Depending on the day's humidity. If it's how I then
three point five ounces is usually enough. Drier days are
(12:03):
around four to four point two ounces water by weight.
This gives me a nice paste I mixed together. I
slap on a lid and stick it on the top
of my fridge. The second container with the waist goes
into the fridge. This is my disaster recovery, my backup.
If the fed culture finds its demise, I know I
have a perfect copy in the fridge. That's ready to go.
(12:24):
Twenty four hours later, the process repeats, with the backup
culture getting rinsed out and that container is used to
host the new round of feeding. My method works very
well for my culture, as about twelve to fourteen hours in,
it rises happily, leaving only a half inch or so
left in the container before starting its drop back to
its original volume. Sour dough is alive and part of
(12:45):
the family. You need to know it, nurture it, and
love it. There's something spiritual about the experience, and I
hope it never stops. Oh that's lovely. I adore this.
Oh oh, it's so specific and so nice. Heck yes,
(13:07):
I could listen to you listeners right in about your
sour dough starter and how much care you put into it,
and how it's like a pet or part of the
family forever. I love it. Yeah, just and right. Oh gosh,
I I love. I love when our hobbies become these
bizarre science projects. Um, that that becomes so specific and
(13:30):
and that you have to garner all of this knowledge
about it. It's good. It's good times. And then you
get to eat bread. Got and then you get to
eat bread, and then you bake your pet and you
make bread out of it and it's so good. The
pet gives back to you also the backup. That's a
(13:53):
good idea. Yeah right right, mm hmmmm um. Karin or
Corene perhaps wrote about our Girl Scout cookie episode, I've
reminded of our Australian experience of Girl Guide biscuits. We
don't have Girl Scouts. When I was in retail, I
used to work for a lady who was high up
in the local guides and we would sell hundreds of
(14:14):
boxes of cookies a year through our shop as a bookshop.
It was the only food item we sold all year.
Customers and staff arelike, we're bonkers for them. We only
had two varieties, plain shortbread type and a variety covered
in chocolate compound, which was actually pretty good, although presumably
not enough cocoae to the actual chocolate. They also brought
(14:37):
in a gluten free variety of the plain short breads,
and these were really tasty and much sought after, and
only done in limited numbers. We had to rash in
those two customers we knew needed gluten free, otherwise regular
eaters would snaffle the lot. A decade later, my own
daughter was in Guys and also sold Guide biscuits. The
(14:58):
first year she did it, she went up a small
suburban street in uniform and quickly sold her entire allocation
in twenty minutes flat whoa one neighbor had also had
a daughter and the Guides and missed the biscuits. When
she left, this lady bought numerous packets. It was so
much fun to see my daughter glow with pride at
her success. She isn't in Guides anymore, but her best
(15:20):
friend is, so we still have a main line through
these yummy treats that pop up only a few weeks
a year. Can't wait for next year. I love it.
I love how popular these cookies are. All right, all right,
and that is a tremendous success. Gosh, I I feel
like I feel like most humans I know who are
(15:43):
who are I don't know, maybe maybe maybe Girl Scouts
is more aggressive with their with their numbers or something
like that, but uh, I feel like most of my
friends who have kids who are in the Scouts are
always like, will you please, will you please just get
some of these boxes of cookies out of my house? Please?
I need I need to not have this many boxes
(16:04):
of cookies in my house. Yeah, I I agree, and
I I do love that in twenty minutes, all those cookies,
and I'm glad. It's nice to hear that your daughter
felt so proud of it, as you should be glad,
of course, glad to hear that. Yeah, that's that's that's
(16:25):
kind of the point, right. We love our cookies, man,
we do, We do, um and we do have more
listener mail for you, but first we've got a quick
break for a word from our sponsor, and we're back.
(16:46):
Thank you, sponsor, Yes, thank you. Megan wrote, I recently
finished your episode on your Mate and thought you might
like to see pictures of my grandma's mate. Gord. Yes,
I think it must have been a souven year from
one of my grandma's trips to South America, since it
says Argentina and our family is Chilean American, so it's
definitely not some kind of family heirloom. Even though my
(17:09):
family is Chilean, we never drank matte or had traditions
around it, so it wasn't until I took a trip
to Chile after college that I tried it. The host
group that I went with held a mate creo for
us um a party where traditional foods and matte are served,
and I discovered that I don't like matte, at least
not unsweetened. Also, I can't remember in your Meat Pies
(17:29):
episode if you talked about empanadas or not us, since
I listened to that four months ago and never got
around to writing in. But they are a huge part
of my memories of my grandma. Chilean empanada's de pino
are coveted in my family since they're very time consuming
to make and we have a very precise way to
do it, So my grandma rarely made them when I
was a kid. Whenever she did, she would bring over
(17:50):
tons of freezer pegs full of them so we would
have enough to hold us over until the next time
she felt like making some. They never lasted very long,
no matter how we planned to rash them though. The
empanadas are filled with ground beef cooked with onion and raisins,
usually made the day before. Then one black olive is
placed in the center of the meat, but only one
olive because more than that would be too overpowering. I
(18:13):
think any is overpowering because I hate olives. Half of
a hard boiled egg is then sliced and fanned around
the olive like sunbeams before the dough is folded over
and the empanadas are baked. My dad has lots of
stories of Grandma and her friends spending all day on
weekends putting them together like a factory, an assembly line
of delicious food preparation. Next, I was so shocked listening
(18:36):
to the sauer Kraut episode by the idea that there
might be people in the US who don't eat it.
All of my ancestors other than my Chilean grandma are
German immigrants, and basically everyone where I grew up in
western Ohio has the same heritage. So sauer kraut has
always been a part of my life, showing up on
the table anytime there was pork chops or sausages to
go with it. I even thought about making some a
(18:57):
few years ago after my mom impulse bought some crows
from the local Amish store, but didn't have the time.
On the Food Banks podcast, another food podcast I listened to,
a Taste of the Past. Recently did an interview with
Stephen Henderson, who wrote the book The Twenty four Hour
Soup Kitchen on gastrophilanthropy. The interview was a really interesting
look into the history of food kitchens and the many
(19:18):
different ways communities around the world work to feed those
in need. Between your episode and There's I learned so
much about food banks. I love the mention of the
aristocats during the rock Fort episode. It was one of
my favorite Disney movies when I was little, and I
always wanted to make my own version of Creme Della
Creme della Edgar to see what was so special about
(19:39):
it other than the sleeping pills. Have you done a
fictional foods episode on Disney yet? I would love to
hear about that, the gray stuff from Beauty and the Beast, Cronks,
finish puffs and all of the other food in the
background of Disney movies. Well we have not, but after
(20:00):
revolutely we to get Holly in on that. I think
our coworker, Holly Fry over at stuff you miss in
history class. Um. Yeah, the one who alerted us to
alerted at least Laura into this aristocrat. Rock four mentioned
that a lot of you wrote in about and a
lot of you shared. I believe it was binging with
(20:20):
Babbish did a video where they made this crime Della
Cramella Edgar. So yes. Also, Laura and I had we
had the gray stuff at Disney. Yeah, we had the
gray stuff. It's delicious. Um at Bell's at Bell's Castle, Um,
(20:41):
there their dessert lineup includes the gray stuff. Um. It's
kind of it's kind of like a little um like
like a moose or almost like a like a marshmallowy
kind of like a cross between like a marshmallow cream
and a moose. Maybe. Yeah, it was really light and lovely.
It was Oh, I that was a that was a
(21:01):
very nice dinner. It was Yeah, I was oh gosh,
yeah anyway, yes, yes, And now I am craving and panadas.
Oh yeah, yeah, absolutely, yeah I am. I I've had
I've had friends who's whose grandma's would bring over big
(21:25):
old freezer bags of impanadas and it is so delightful.
I've never had that particular kind before. Ah. But oh gosh,
oh gosh. Indeed, Well, another craving dad to the list
all or continual yes, turn around his fair play though,
(21:46):
so yeah, gosh, always always give us cravings, please yes please,
Paige Route. I recently got to the Peach episode, which
was a bit of perfect timing, as peaches were on
sale last week. While listening to that episode and a
couple more, I ended up making seven pounds of peach jam. Well,
it turned out great, and I even sold a small
(22:06):
jar to a friend. About a month ago, I was
listening to the audio book The Cigarette of Political History,
and you'll never guess who showed up in it. Kellogg
fised that guy. He said that smoking cigarettes was even
worse for women because it dried up their lady parts. Huh,
not saying smoking is good for any genders, but the
(22:29):
pop up from Kellogg made me laugh. Recently, I started
to date my very sweet boyfriend. We were playing cards
and I started up your podcast for something to listen to.
He was skeptical at first, as he didn't think he
would enjoy a food podcast, but quickly changed his mind
when he went into the history and culture significance of
what you were talking about. I think the bonus points
(22:49):
came from all the pumps and when Annie talked about
her d NI characters. But I knew he was into
the show when we picked up food and we're talking
about the Monte Cristo sandwich and how it came about.
I did find that it was started in the United States,
but other than that not much else. He said you
should email your food podcast about it. Later today, I'll
(23:12):
be making a kish because my mom gave me two
dozen eggs on top of the two dozen I bought.
Telling my boyfriend this, I found out he's never even
heard of keish, let alone had one. Naturally, I'm going
to play that episode. I Finally, if you need help
with a Pokemon episode, I would gladly like to my services.
(23:34):
I've been a fan of Pokemon since it first aired
in the US, and as I've gotten older, the more
I've enjoyed the lore around the Pokemon universe, and also
the puns that pop up with many of the Pokemon names.
I'm going to give you a quick rundown of the
slow pope tail. Slow Poke is a pink Pokemon that
(23:55):
quote resembles a cross between a salamander and a hippopotamus,
and in the game of the villainous team Rocket cuts
off their tail and sells it as a food delicacy.
It's sad for multi series of reasons. But what is
because without a tail, Slowpoke can't evolve into slow brow. Normally,
(24:18):
a slow polke will chill with its tail and a
body of water to fish for another pokemon called Shelter,
and eventually a Shelterer will clamp onto slope folks tail,
and together they will evolve into slow allowing for Shelter
to travel outside of water and for slow Polke to
become by pedal. But not to worry, there is also
(24:40):
slow King, where the shelter attaches to the slow Polke's
head instead. I this is really great. Um, this emotional
roller coaster slowpoke. Gosh, I feel like I feel like
maybe my friend Cody was telling me about this team
(25:03):
rocket eats the tail thing. Um, but I don't think
I had put together exactly how sad that is. That
that's really sad. Although slow King is a really is
a really cool uh pok a dude as well. So
um well, slow Bro is an excellent name. I have
to say. It makes me smile whether I watch you
(25:26):
or not. Um, Slope becomes slow Bro. I like that. Also, Yeah,
I hope. When I was thinking back to the keyche episode,
I remember that there was that weird gendering of keys.
What your boyfriends? Right? Yeah? Give us a follow up.
(25:48):
I'm curious about all of this and the Pokemon episode
is coming. Enough of you have written in it's going
to happen. It's definitely going to happen. Do not fear
it is. It is like a lot um and and
I we we we we try and we try to
kind of kind of space out the pop culture episodes.
(26:08):
So it's not just because left to our own devices,
Annie and I would just do like nothing but that
so we're like, Okay, let's not do entirely that m
hm on this show today. We try. Suffy and the
Simpsons were pretty close. But look, look we're all having
(26:29):
a hard time. Alright. We're doing the best that we
can as nerdy food podcasters. We are doing the best
that we can. Vivian wrote, quarantine related. Quarantine has me
bored and pondering, And I was wondering if you would
(26:49):
consider doing an episode or two covering the history of
cooking techniques. Specifically, I've been musing on baking and steaming
and why one are the others more prevalent in certain cultures.
As a Chinese American, I grew up with steaming. To
this day, my grandma reheats leftovers via steaming instead of microwaving. Conversely,
we almost never touched the oven. Like the dishwasher, it
(27:10):
was used for storage. It wasn't until college and I
started exploring baking and roasting on my own that I
really got to know the oven. This has led me
to wonder about the extent to which steaming versus oven
baking is used in cuisines across the world, and how
it became that way. Through the Great British Bake Off,
I observed that steaming appears to be much more common
for desserts in Britain than in America, and through a friend,
(27:32):
I learned that the Dutch historically did not use ovens uh,
thus Dutch oven. It's a huge topic without, as far
as I can tell, extensive scholarship, and I know there
are many nuances depending on local region and socioeconomic status. Um,
but I thought it would be an appropriate subject for
Savored to tackle. I thought about some hypotheses for why
steaming is so common in China. Well, ovens are almost
(27:55):
unknown to the average Chinese grandparents. In southern China, rice
was the dominant grain, and that's a lot more amenable
to boiling or steaming than baking. In general, Chinese people
from a grarian areas eat smaller, non reminant animals like
poultry and pork and rabbit, which Americans are totally missing
out on. Beef and large game are traditionally rare, and
(28:16):
even when I grew up, I didn't need a lot
of beef. Perhaps as a result, roasting, which I figure
is closer to oven than stove, was less common. Ovens
in general seemed to be more energy intensive than stove,
and my impression from traveling China is that thick, dense
woods are less common than in say, Western Europe. Gastropod
(28:36):
did a history of the oven that goes into this.
I was really bored one day, and in an effort
to feel productive, I dove into pro Quest looking for
material on the history of steaming globally and baking in China.
Thought i'd share what I found on the off chance
that you do end up podcasting about this PS out
of curiosity. How long does it take you to research
and write the typical episode PPS? Would you ever consider
(28:59):
doing a saver fact or behind the scenes episode or
f a Q if that's how you choose to pronounce
that I've always pronounced it back. I understand that I
am alone in this but anyway, so I always said
game facts like the web the website, but I say
F a Q and every other circumstance. Really interesting. Thank you,
(29:21):
thank you. Um Well, first of all, that's fascinating. I've
never really given too much thought to it. Yeah, steaming
versus baking. But now that you point those things out,
I've definitely noticed them in my life. UM So for
sure be curious to dig into that absolutely. Yeah. Yeah,
and thank you for those links. Yeah yes, oh yeah,
(29:44):
you've done a lot of You've given us a good
starting points, which we appreciate. Um. As far as typical episode,
I think that varies wildly. Oh yeah. On the topic
how much research goes into it, I would say twenty
to thirty hours. Oh my, oh my, gosh, hoof, I
(30:07):
read a lot of books. I actually I haven't post
it note because I got mad at myself because I'm like,
I never read anymore. And then I stopped and thought
about it for a second. I was like, you read
all the time constantly. Yeah, So I started to post
it note of like how many books I read for work?
It's a lot. Wow, I'd say, I'm I'm more like
(30:29):
I feel terrible saying this. Now I'd say I'm more
like like six to eight hours solidly well of research
per episode. Um but uh, but again it depends yeah, yeah,
and I think, like I so much of what I
research doesn't end up in these So I think if
(30:51):
I was better at being like, do you necessarily need
to read this entire book on fishing? No, but I will.
You are also a completionist. So I am absolutely a completionist. Yeah,
I've gotten better, but I still catch myself being like,
I won't go to bed until I've read these two books.
(31:11):
Oh my gosh. Oh yeah. Now, I tend to be
fairly choosy about what I actually read completely like uh like,
I feel like, especially the longer that I've been doing this,
this kind of research for podcasting, um like, within like
(31:32):
I'll like, I'll like read the first paragraph and if
I feel like it's crap, then I just closed the tab.
And if I feel like it might not be crap,
then I like quickly scanned the rest of the article.
And yeah, yeah, I'm frequently working for speed though, because
I will also say, you are a lot better at
(31:54):
not procrastinating than I am, So you give yourself a
lot our time. We balanced each other out. It's definitely
a skill I would like and I am working on
actively un procrastinating well a little bit. It's like we'll
choose a topic in within you know. I'm like, yeah, so,
(32:20):
so as far as a behind the scenes back or
f a Q episode, Yeah, yeah, I mean perhaps one day.
We've definitely been bandying about the idea of doing a
bonus not serious at all Saturday episode maybe once in
a while. So yeah, yeah, for sure I can do that. Yeah,
(32:41):
that would be that would be fun. And yeah, and uh,
I would love to eat y'all have heard them a
little bit. But I always love getting uh super producers
Andrew and Dylan h On here too, and uh yeah,
just just get a little bit more of an idea
of how how it's made. Um, I will give you
a very brief behind the scenes. Uh. Finishing out this
(33:03):
these two simple questions, UM was actually relatively complicated because
Gray Cat decided that he needed to be standing on
my laptop, um twice twice. Ut yeah yep, on the
video screen. Yeah. He was like unnecessary, No, you don't
(33:26):
need to talk anymore human. UM. So, if you if
you hear any errand purring or like cat washing noises.
That's because that's what is going on in my lap
right now. Um, that's true, it's behind the scenes. Would
be slightly different now than it would have been normally
if we're in studio. But I, yeah, I've never been
(33:49):
interrupted by a cat while we were recording in a studio. No,
m there was that time that there were kids in
the office. I was about to say there were kittens
one time, but we were not interrupted. No, no, we
all stopped everything we were doing and went and played
with the kids. Yes, but that was our own that
(34:12):
was our own issue. Yeah, yeah, yes, so yeah, maybe
one day we will do that. Oh but in the meantime,
we have some We got in a lot of suggestions
about what to do about our apricot and vodka surpluses.
But before we get into that, we're gonna pause her
one more quick break for a word from our sponsor,
(34:43):
and we're back. Thank you sponsor, Yes, thank you, so yes.
In a recent episode, I can't remember exactly which one,
Um Lauren and I. Lauren said that she had a
surplus of apricots and I, on the other hand, have
a surplus of vodka. We were trying to figure out
(35:05):
what can we do with these things? Can we combine
them somehow? And we asked for suggestions, and you listeners,
as always, you did not disappoint. Oh no, never, never,
And so we've got we've got a couple of suggestions
and hear people send to him. Allen wrote, when I
have apricots, I really like to make apricots upside down cake.
(35:27):
Just take your favorite pineapple upside down cake and use
apricot house instead of the pineapple and cherries. M m yeah,
Asha wrote, and I hope I'm pronouncing that correctly. So
last year I found a recipe for brandied peaches. You
could do that with the vodka and apricots, skin them,
pit them or not, and preserve them in jars of
(35:47):
the vodka. M okay okay. Rose wrote, I'm listening to
one of the most recent episodes. Lauren mentioned you have
a glot of apricots, and he mentioned you have a
lot of vodka. You didn't request room to livery true. Jokingly,
you two said something about combining them to make some
kind of beverage, and well, you two are not wrong
at all. And she sent a recipe. The recipe says
(36:10):
you need one kilogram of apricot, stem pieces and other
debris removed. One point eight leaders of white alcohol like vodka,
gin or showed to you, three grams of rock sugar.
Rock sugar is key as it dissolves solely extracting the
flavor of the fruit as it does so, and two lemons.
You also need a big jar with a tight fitting lid.
Bring some water in a pot to boil and quickly
(36:32):
place your apricots in the water to sanitize them for
about thirty seconds. You're not trying to cook the apricots.
Remove from water, drain and dry completely. While the apricots dry,
cut the peels off of the lemon and remove most
of the pith. Then slice into disk and remove any
seeds you find. Now layer the apricots, sugar, and lemon slices.
Start with the apricots, then the lemons, then sugar. Once
(36:54):
all the lemon, sugar and apricots are in the jar,
pour over the vodka or other alcohol. Fit the it
on tight and wait at least three months. Three store
anywhere you like. The longer the au shoe sits, the
better it gets. Be sure to label it too, Yes bonus.
You can eat the fruits still and it is the
(37:14):
best part. Oh yeah, that's um. That's quite similar to
the recipe that I used UM when I made a
sour orange wine. Um, and it was delicious. It was
like that waiting part was impossible but um, but the
result was delicious. Mm hmmm, sounds good. She also shared
(37:35):
a bonus recipe. If you replace the white alcohol with
dark rum, you can make German rum tof rump toof
means rumpot and German. Basically, you follow the same guidelines
as above, but don't include the citrus fruit. Aside from
the rum, the only other difference is that you can
use a variety of fruits. Typically, a rum top has
started in the spring when fruit begins to ripen, and
(37:55):
as the fruit ripens, you add some extra to the rumpot.
As time goes is on, you can take the older
fruit out and eat it as a compote, ice cream
or cake topping. Berries and stone fruit are the best
to use, really, though you can start a room top
any time of the year. I also like to include
warm spices like ginger, to mine, clove, and cinnamon. I've
(38:16):
had the same room tough going for six years now.
I always keep a little bit of leftover to start
the new round next spring to deepen the flavor like
a master sauce. Oh wow, I've never heard of that,
and I love it. I had heard of it either.
Sounds amazing, right, So we have some options. We have
some options to Lauren, and more options yet. Aaron wrote,
(38:42):
I can help you use up some of that excess vodka.
Vodka is a fantastic deodorizer. No really, put vodka in
a spray bottle and liberally sprits anything you either can't
wash or don't have time to wash to get the
stink out. This is a well known theater trick for costumes,
and it's thought to originate with the Russian Ballet when
they needed to quick, clely and easily deodorized the crotches
and pits of two TuS between shows. The alcohol kills
(39:05):
odor causing bacteria, evaporates quickly, and doesn't leave behind water marks.
A spray bottle full of vodka is really a household essential.
We always keep a handle of the cheap stuff on
hand for freshening up things like jim bags, sneakers, and
dry clean only winter coats. It was an absolute lifesaver
when my son has spilled milk in the back seat
of my car and didn't bother to tell me. A
(39:26):
week later, when I got in the car to go somewhere,
there was a mystery smell that was so bad I
had to drive with the windows down. It took me
days to pinpoint the source of the stench, and when
I tracked it down to the middle of the back seat,
my son asked if he had forgotten to tell me
that he spilled the milk. I tried in vain to
use the carpet cleaner machine with an upholstery attachment several
(39:47):
times over, but at that point it was so baked
into the fabric of the seat that I considered getting
rid of the whole car. Then what popped into my
brain but good old vodka. I completely saturated the backs
seat with half a handle worth and left it to dry. Unfortunately,
we had a series of rainy days and it doesn't
exactly dry fast in a closed up, damp space, so
(40:08):
I was afraid to drive anywhere for a few days
until the fumes were completely gone, for fear that if
I got pulled over for something innocuous like a burned
out tail light, that I would have a heck of
a time talking my way out of a sobriety test.
When the vodka fumes eventually cleared, the car was once
again fresh and I didn't have to dig it after all. Hooray. Anyway,
(40:28):
spray vodka liberally to deodorize, but make sure there's enough
ventilation so it actually drives quickly. Hope that helps use
up some of your surplus. Wow, Oh my gosh. Yeah,
and I'm and I'm I'm always surprised when I don't
like that. That's never the first thing that comes to
my mind. But that's definitely a thing that like my
(40:51):
household being a theater household, yes, we always have a
spray bottle of vodka around for various stuff. That's so interesting.
Um So, I was talking about my excess of vodka
with a bunch of my friends, several of whom are
nurses or teachers, and they sprung on it like, do
you not realize how valuable that is when people can't
(41:13):
get like hand sanitizer, And clearly they were they were like,
oh my god, we can make that. But they were
so exciting, and it's just not It wasn't the first
thing that came to my mind either. But yes, I
suppose I could make a lot of things out of
it that are not necessarily drinks our food. Yeah. Yeah,
(41:35):
the uh, the CDC has godlines up for how to
make your own hand sanitizer out of el alcohol. So yeah, okay, well, well,
well I'm glad your car, say your car didn't go
yeah waste because goodness? Oh yeah, but man, old spilled
milk smell really is something spectacular? It is. Yeah, I've
(42:01):
smelled it as well. I won't soon forget it. I
thought a red had died in my It's just old
spilled milk. Yeah, vodka, all right, okay? Uh and this
this last one, yes, So the listeners have been asking Lauren,
(42:26):
they've got some questions about just snails. They want to
know what's going on with the snails? Uh? And Alicia
who we We read her the entirety of her message earlier,
but she also included this in all caps, in what
ways do aquatic snails behave in various degrees? What does
(42:47):
an aquatic snail do to misbehave? Uh? Okay, all right,
um the snails are doing okay? Um, I can't I
believe I talked about the snail eggs? Did I talk
about the sas on the show. Okay, um, uh, well,
(43:07):
if just in case I hadn't or if anyone hasn't
listened to that one. Um, I have these two aquatic
snails P. Bridges c. I I believe is the species
name gold golden apple snails. They're sometimes called, although one
isn't gold, one is purple noodle and Felix are the
two snails name Felix is the orange one. Uh. Yeah,
(43:29):
they As it turns out, Um, these snails are not hermaphroditic,
and uh they are one of each sex. Probably because
a whole bunch of snail eggs showed up in the
tank at some point, um, but none of them hatched.
It turns out that I don't think any of them
were viable, or perhaps the tank environment did not stay
(43:52):
moist enough for them. I'm not sure. I'm not sure,
but but at any rate, Um, yeah, snails are doing
just fine. Um. And the snails themselves actually behave in
all kinds of ways that I continually find surprising. My
favorite thing, um is when they are climbing up the
glass or up one of the structures in the tank,
and then they just suddenly push off and let go
(44:16):
and release and just kind of slowly float down to
the bottom of the tank. Um, like gliding like like
elegantly like surfing, but their own body is the surfboard. Um.
And that's really fun in but the ways in which
they misbehave it's not really them per se. But like
having if if anyone has never had an aquarium, like
(44:39):
as an adult that you actually had to really take
care of, Um, it's a lot. It's a lot. I
just I chose to have twenty gallons of water that
I have to keep heated to like seventy nine degrees
in my living room. Um. And the bacteria in the
water has to has to be like a really thriving
(45:03):
colony um of good bacteria. So dealing with that can
cause smells sometimes, is what is what I meant by that, um,
Although at this point I will say that said bacterial
colony is doing an aces job because there is um
(45:25):
no noah, no no mold at all on the on
the lid of the tank. Um. Everything is not too
much algae bloom in the water, like enough to give
the snails something to to to munch on and stuff.
But yeah, very proud of my tank bacteria and the
snails both are doing a great job. That's great. Yeah,
(45:48):
And if you guys hear any me owing in the background,
like I said that, this is Sava is the great
cat's name and he um uh. If you're thinking, why
don't you just luck him out of your podcasting space, um,
that would be great. But the whole reason that he's
my cat is that he was so insistent that he
(46:09):
be in my space whenever he wants to that Eventually
I just gave up and was like, well, I guess
you're my cat now, so and if I lock him out,
he just does this for hours. I'm allergic to cats
and I sleep with a cat and I don't entirely
know why aside from this. So it's delightful. And he's
(46:30):
a jerk. That's the cat way, isn't it. It is?
It really is. Yeah. Well, I'm glad the cats and
snails situation seems to be going well, or about as
well as it can be going. Yeah. Yeah know, they
(46:51):
really are, they really are. All of the above brings
me intense continual pleasure. That is wonderful. Well, I'm always
excited about updates on the snails, so just keep me
posted if you. If the odor becomes too much, maybe
we can use some of the vodka. I don't know.
(47:12):
Oh no, I don't think that would get the snails
really drunk. No, I mean outside. I won't tend your
snails any harm, Lauren. I want to be a good Okay.
I mean that doesn't sound being the one that brings
(47:32):
the vodka, but I won't. I won't share it. You
can trust me, Okay, good good. I don't think the
snails want to be drunk. I don't. I don't think
so either. From what I know about snails, it's not
their speed. Well, um, thank you for updating as Lauren.
(47:55):
Thank you to all the listeners who right in. We'd
really do love read and sharing your your letters and messages,
and please please please keep those coming. Yeah. Um. You
can email us at hello at favorite pod dot com.
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at savor pod and we do hope to
(48:16):
hear from you. Savor is a production of I Heart Radio.
For more podcasts from my Heart Radio, you can visit
the heart Radio app, Apple Podcasts, or wherever you listen
to your favorite shows. Thanks, as always to our super
producers Dylan Fagin 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 Protection of I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have another listener mail episode for you. Yes, because as always,
you continue listeners to send us amazing, amazing letters that
just build up and we we've we want to read
(00:28):
them all. And I love too how so many of
you listeners right in responding to other listener mail that right,
I it makes me wish that I had ever built
up a stronger social media presence like some of our
(00:49):
brother and sister shows have done, so that we could
have like a like a real forum for y'all to
hang out on. Maybe, ah, maybe we'll work on that. Yeah,
I mean we can have some goals. That's good to have. Sure, Yes,
I will say this one isn't as dramatic as the
last one because we don't have the storm happening, but
(01:12):
who knows the storm it could happen in the middle.
Oh sure, yeah, yeah, that that whole that whole hurricane
thing is is kind of happening, so right it could
it could thunder at any moment. It could, It could,
And I think that you should kick this one off, Lauren.
(01:33):
Oh yeah, okay, oh jeez, all right, well, uh so,
Nathan wrote. So in your most recent Listener Mail episode,
Lauren mentioned how she is afraid of deer. I want
to warn you all, do not, and I repeat, do not,
come to St. Louis. We are overrun by them. Every
(01:53):
day I look out of my back window. I see
no less than five deer hanging around back there. When
I go my nightly walks, it's very common to see
thirty five deer hanging around in a large patch of
common ground. It is totally crazy. And keep in mind
I live in west Country, just out of the city,
not on some farm. We have so many and they
(02:14):
eat my plants, so I have to use anti dear soaps. Ah. Anyways,
all joking aside, y'all are always welcome here. Don't you
want to go? Lauren sold it to you. Um, yeah,
I'll say, I'll say that the emphasis there was mine.
Um I think it was lightly implied. But man, that
(02:38):
I would if I left my house and there were
thirty five deer, I wouldn't leave. I would never leave
my house again. I would That would be it. Well,
it'd be good for quarantine for you. You're right, You're right.
(02:59):
Sees over silver lining, silver deer lining. Yes, I I
too grew up in a place had a lot of deer,
but not that many. And antider soaps blows my mind.
Oh there's a lot of anti deer products, not that
I've like researched it deeply. I have family who live
in areas that have a lot of deer, and so
(03:20):
they try to keep them off their plants. But um,
I didn't want to put in another note here. This
is sort of a random creative thing, but I wrote
a story once where like the final apocalyptic battle took
place in St. Louis, and I had to really research St.
Louis and so I know, like a bunch of random
(03:42):
weird facts about St. Louis about like the big streets
and the statues, like the tourist attractions. All right, yeah, yeah,
so it's funny. It's it's funny when you haven't. I've
been to St. Louis, but I was. I didn't spend
much time there, but I feel like I know it's well,
(04:02):
but this dear thing I didn't know, So yeah, I
might have to go back, and yeah, totally, it's those
those details are really what bring bring a story of life.
I know, I know you appreciate that. Lord Connor wrote,
I love your show, and I've listened to this beginning.
(04:23):
I have also been a cheesemonger for the last five
years seven years in total. Yeah, I know. I absolutely
loathe blue cheese. It smells bad in a non cheese way.
It's sticky, it gets everywhere, it makes you smell bad. Oh.
I will sometimes push past this once avertise a year
(04:44):
for a teen spoonful of rock for Gabrielle. Cool is
my favorite import brand, but only the blackfoil One is gamy,
sweet and slightly funky without being overwhelming. Pepillon is more
widely available and edible. Hope you get some for your
next cheese giving and you can have my share, thank you.
(05:07):
I will always gladly take cheese advice and oh right,
so gladly. Oh that's fascinating. I'm pretty into humans who
are into cheese enough that they take it on as
a career. Oh me too, Me too, because I, as
(05:28):
people know, I'm very passionate about cheese. Um, but I
have not become a cheesemonger yet. Yeah, but I do. Yeah,
I love like I'm going to look out for these.
I'm definitely I loved Drop four when I tried it,
but I believe I had pepignon because that's the most
common UM. But I would love to try UM. Yeah.
(05:54):
I wonder they have a really excellent um cheese program
over at Star Provisions. I wonder if they would carry it. Yes, yes,
they have a cheesemonger over there, they do. Um oh,
Star Provisions. I haven't been over there in a minute.
Quarantine um. Alicia wrote when listening to the Willy Wonka episode,
(06:15):
I remembered that the actor that plays Charlie in the
movie with Gene Wilder actually lives about an hour away
from me. He became a veterinarian and upstate New York.
And after listening to the peanut Butter episode, I also
have issues with peanut butter. When I was younger, I
ate too much and developed a really terrible taste aversion
to it. However, I found I can eat peanut butter,
but it has to be skippy natural. In addition to this,
(06:38):
I think I found Annie a new best friend. One
of my really good friends from college Acapella, is obsessed
with Reese's. He makes posts and videos sharing his Reese's
Love with All. His name is Andrew the Reese's Guy
is what he's known as, and he is from New Jersey.
There have even been newspaper articles about him. Furthermore, I
(06:58):
love hearing you both talk about at history with the
f d A, and I particularly get excited when you
all talk about UNI Leaver. I'm a customs broker and
do data entry for shipments of goods coming into the US.
I have to make sure these goods comply with US regulations,
and since food is a large import, I have to
be very familiar with FDA rules. It just so happens
that UNI Lever is the biggest client for my office.
(07:20):
It's really awesome to hear some of these things on
the show. You never realize how interconnected everything can be. Okay,
so I have several thoughts. Yeah, there's a lot to
unpack here. Yes, yes, Skapy Natural, Yes that is also
Annie's brand. Yeah yes, yes, So I am with you
(07:41):
on there. Also totally with you that I would be
great friends with Reese's Guy. I loved the article, Lauren,
if you haven't looked at it, it's a thing of beauty.
I was blown away. Also, he's a fan of Marvel,
and he does a lot of like Marvel Reese's mashups.
I don't think you can fully appreciate until you've seen them,
(08:04):
Like he does win where Loki's walking away and ignoring
everything and he's holding out a Reese's to the TV
and then he switches up the reese Is to a
different one, and then Loki stops and looks at the Ress.
So it seems u Yeah, it's fantastic, and he seems
like such a delightful person because he was entering this
(08:26):
competition to to win, Uh, like Reese's had launched a
competition biggest Reess fan or something, and he was afraid
he was gonna lose because somebody had named their daughter
I believe Reese's cup. Yeah, and he was like, well,
it's not fair because I'm clearly the biggest Reess fan,
(08:47):
but I can't compete with that. But he did go
on to win another competition, So yeah, absolutely, congratulations that
that's is so delightful. M hm m M. Vincenzo wrote,
I just wanted to say I loved your episode on
(09:08):
seed banks. As a plant breeding graduate student, these are
hugely exciting and important to me. I love that you
touched on two of the biggest, if not the biggest
names in the history of the field, Nikolai Vavilov and
tangentially Norman boor Law by bringing up the Green Revolution.
I'm sure you're busy constantly researching new topics, but there
are some great books I've read about these topics that
(09:31):
I'd recommend about. Vavlov is The Murder of Nikolai Vavlov
by Peter Pringle, The Prophet and the Wizard by Charles C. Man,
And if you want a left wing, anti imperialist critique
of the history of American plant breeding, I'd recommend first
The Seed. Honestly, it could be interesting to do episodes
on Vavlov and boor Law since they were both focused
on getting people enough food to eat. Yeah, oh yeah, yeah,
(09:55):
I know. Those were all All of this stuff is
stuff that as we were putting together that episode, I
was like, I really really really want to read more
about this right now, but we have to go into
the studio so soon. So yeah, topic for a future
day and time, for for sure. Yes, And I always
(10:16):
love book recommendations, So oh yeah, Anthony wrote, I believe
in your recent cast for scallions. There was a wonderful
listener who wrote in regarding her sour dough. I'm writing
to submit my praise to her, as we both worship
in the same house of sour dough. Like many of us,
I too have a sour dough culture. But I have
(10:37):
the honor of saying my culture just had its ninth
birthday and has traveled with me across the nation to
my current home in Florida. And yes, I do feed
it every night for me. My starter was born in Boston, Massachusetts,
and was very difficult to start, using King Arthur's unbleached
all purpose flower. I was worried if my starter was
a failure, but I left it alone for almost three
(10:59):
weeks before it started to bubble if it once a week,
As I know from experience, if there were no bubbles,
then they are not eating the sugars from the flower.
The bacteria needed more time to multiply a plus. It
was during New England winter. Once in a while I
poured off the liquid that laid on the surface. Once
it took off, it was a few months before I
learned its behavior, what it liked and disliked. My culture
(11:21):
enjoys seventy five degrees fahrenheit or above. Temperatures mostly and
humidity doesn't bother it much as long as the feeding
is more of a paste than porrible. I've found that
my feeding routine is best accomplished using two thirty two
ounce containers, you know the ones you get soup in
from Chinese restaurants. I took two lids and punctured them
all over to allow air. If we were to start
(11:42):
a new feed, I would stir up the culture and
its current container, then measure by weight two point four
ounces of that into the second container. To that I
found four ounces of flour works well, along with three
point five ounces of water. I stopped short on water.
Depending on the day's humidity. If it's how I then
three point five ounces is usually enough. Drier days are
(12:03):
around four to four point two ounces water by weight.
This gives me a nice paste I mixed together. I
slap on a lid and stick it on the top
of my fridge. The second container with the waist goes
into the fridge. This is my disaster recovery, my backup.
If the fed culture finds its demise, I know I
have a perfect copy in the fridge. That's ready to go.
(12:24):
Twenty four hours later, the process repeats, with the backup
culture getting rinsed out and that container is used to
host the new round of feeding. My method works very
well for my culture, as about twelve to fourteen hours in,
it rises happily, leaving only a half inch or so
left in the container before starting its drop back to
its original volume. Sour dough is alive and part of
(12:45):
the family. You need to know it, nurture it, and
love it. There's something spiritual about the experience, and I
hope it never stops. Oh that's lovely. I adore this.
Oh oh, it's so specific and so nice. Heck yes,
(13:07):
I could listen to you listeners right in about your
sour dough starter and how much care you put into it,
and how it's like a pet or part of the
family forever. I love it. Yeah, just and right. Oh gosh,
I I love. I love when our hobbies become these
bizarre science projects. Um, that that becomes so specific and
(13:30):
and that you have to garner all of this knowledge
about it. It's good. It's good times. And then you
get to eat bread. Got and then you get to
eat bread, and then you bake your pet and you
make bread out of it and it's so good. The
pet gives back to you also the backup. That's a
(13:53):
good idea. Yeah right right, mm hmmmm um. Karin or
Corene perhaps wrote about our Girl Scout cookie episode, I've
reminded of our Australian experience of Girl Guide biscuits. We
don't have Girl Scouts. When I was in retail, I
used to work for a lady who was high up
in the local guides and we would sell hundreds of
(14:14):
boxes of cookies a year through our shop as a bookshop.
It was the only food item we sold all year.
Customers and staff arelike, we're bonkers for them. We only
had two varieties, plain shortbread type and a variety covered
in chocolate compound, which was actually pretty good, although presumably
not enough cocoae to the actual chocolate. They also brought
(14:37):
in a gluten free variety of the plain short breads,
and these were really tasty and much sought after, and
only done in limited numbers. We had to rash in
those two customers we knew needed gluten free, otherwise regular
eaters would snaffle the lot. A decade later, my own
daughter was in Guys and also sold Guide biscuits. The
(14:58):
first year she did it, she went up a small
suburban street in uniform and quickly sold her entire allocation
in twenty minutes flat whoa one neighbor had also had
a daughter and the Guides and missed the biscuits. When
she left, this lady bought numerous packets. It was so
much fun to see my daughter glow with pride at
her success. She isn't in Guides anymore, but her best
(15:20):
friend is, so we still have a main line through
these yummy treats that pop up only a few weeks
a year. Can't wait for next year. I love it.
I love how popular these cookies are. All right, all right,
and that is a tremendous success. Gosh, I I feel
like I feel like most humans I know who are
(15:43):
who are I don't know, maybe maybe maybe Girl Scouts
is more aggressive with their with their numbers or something
like that, but uh, I feel like most of my
friends who have kids who are in the Scouts are
always like, will you please, will you please just get
some of these boxes of cookies out of my house? Please?
I need I need to not have this many boxes
(16:04):
of cookies in my house. Yeah, I I agree, and
I I do love that in twenty minutes, all those cookies,
and I'm glad. It's nice to hear that your daughter
felt so proud of it, as you should be glad,
of course, glad to hear that. Yeah, that's that's that's
(16:25):
kind of the point, right. We love our cookies, man,
we do, We do, um and we do have more
listener mail for you, but first we've got a quick
break for a word from our sponsor, and we're back.
(16:46):
Thank you, sponsor, Yes, thank you. Megan wrote, I recently
finished your episode on your Mate and thought you might
like to see pictures of my grandma's mate. Gord. Yes,
I think it must have been a souven year from
one of my grandma's trips to South America, since it
says Argentina and our family is Chilean American, so it's
definitely not some kind of family heirloom. Even though my
(17:09):
family is Chilean, we never drank matte or had traditions
around it, so it wasn't until I took a trip
to Chile after college that I tried it. The host
group that I went with held a mate creo for
us um a party where traditional foods and matte are served,
and I discovered that I don't like matte, at least
not unsweetened. Also, I can't remember in your Meat Pies
(17:29):
episode if you talked about empanadas or not us, since
I listened to that four months ago and never got
around to writing in. But they are a huge part
of my memories of my grandma. Chilean empanada's de pino
are coveted in my family since they're very time consuming
to make and we have a very precise way to
do it, So my grandma rarely made them when I
was a kid. Whenever she did, she would bring over
(17:50):
tons of freezer pegs full of them so we would
have enough to hold us over until the next time
she felt like making some. They never lasted very long,
no matter how we planned to rash them though. The
empanadas are filled with ground beef cooked with onion and raisins,
usually made the day before. Then one black olive is
placed in the center of the meat, but only one
olive because more than that would be too overpowering. I
(18:13):
think any is overpowering because I hate olives. Half of
a hard boiled egg is then sliced and fanned around
the olive like sunbeams before the dough is folded over
and the empanadas are baked. My dad has lots of
stories of Grandma and her friends spending all day on
weekends putting them together like a factory, an assembly line
of delicious food preparation. Next, I was so shocked listening
(18:36):
to the sauer Kraut episode by the idea that there
might be people in the US who don't eat it.
All of my ancestors other than my Chilean grandma are
German immigrants, and basically everyone where I grew up in
western Ohio has the same heritage. So sauer kraut has
always been a part of my life, showing up on
the table anytime there was pork chops or sausages to
go with it. I even thought about making some a
(18:57):
few years ago after my mom impulse bought some crows
from the local Amish store, but didn't have the time.
On the Food Banks podcast, another food podcast I listened to,
a Taste of the Past. Recently did an interview with
Stephen Henderson, who wrote the book The Twenty four Hour
Soup Kitchen on gastrophilanthropy. The interview was a really interesting
look into the history of food kitchens and the many
(19:18):
different ways communities around the world work to feed those
in need. Between your episode and There's I learned so
much about food banks. I love the mention of the
aristocats during the rock Fort episode. It was one of
my favorite Disney movies when I was little, and I
always wanted to make my own version of Creme Della
Creme della Edgar to see what was so special about
(19:39):
it other than the sleeping pills. Have you done a
fictional foods episode on Disney yet? I would love to
hear about that, the gray stuff from Beauty and the Beast, Cronks,
finish puffs and all of the other food in the
background of Disney movies. Well we have not, but after
(20:00):
revolutely we to get Holly in on that. I think
our coworker, Holly Fry over at stuff you miss in
history class. Um. Yeah, the one who alerted us to
alerted at least Laura into this aristocrat. Rock four mentioned
that a lot of you wrote in about and a
lot of you shared. I believe it was binging with
(20:20):
Babbish did a video where they made this crime Della
Cramella Edgar. So yes. Also, Laura and I had we
had the gray stuff at Disney. Yeah, we had the
gray stuff. It's delicious. Um at Bell's at Bell's Castle, Um,
(20:41):
there their dessert lineup includes the gray stuff. Um. It's
kind of it's kind of like a little um like
like a moose or almost like a like a marshmallowy
kind of like a cross between like a marshmallow cream
and a moose. Maybe. Yeah, it was really light and lovely.
It was Oh, I that was a that was a
(21:01):
very nice dinner. It was Yeah, I was oh gosh,
yeah anyway, yes, yes, And now I am craving and panadas.
Oh yeah, yeah, absolutely, yeah I am. I I've had
I've had friends who's whose grandma's would bring over big
(21:25):
old freezer bags of impanadas and it is so delightful.
I've never had that particular kind before. Ah. But oh gosh,
oh gosh. Indeed, Well, another craving dad to the list
all or continual yes, turn around his fair play though,
(21:46):
so yeah, gosh, always always give us cravings, please yes please,
Paige Route. I recently got to the Peach episode, which
was a bit of perfect timing, as peaches were on
sale last week. While listening to that episode and a
couple more, I ended up making seven pounds of peach jam. Well,
it turned out great, and I even sold a small
(22:06):
jar to a friend. About a month ago, I was
listening to the audio book The Cigarette of Political History,
and you'll never guess who showed up in it. Kellogg
fised that guy. He said that smoking cigarettes was even
worse for women because it dried up their lady parts. Huh,
not saying smoking is good for any genders, but the
(22:29):
pop up from Kellogg made me laugh. Recently, I started
to date my very sweet boyfriend. We were playing cards
and I started up your podcast for something to listen to.
He was skeptical at first, as he didn't think he
would enjoy a food podcast, but quickly changed his mind
when he went into the history and culture significance of
what you were talking about. I think the bonus points
(22:49):
came from all the pumps and when Annie talked about
her d NI characters. But I knew he was into
the show when we picked up food and we're talking
about the Monte Cristo sandwich and how it came about.
I did find that it was started in the United States,
but other than that not much else. He said you
should email your food podcast about it. Later today, I'll
(23:12):
be making a kish because my mom gave me two
dozen eggs on top of the two dozen I bought.
Telling my boyfriend this, I found out he's never even
heard of keish, let alone had one. Naturally, I'm going
to play that episode. I Finally, if you need help
with a Pokemon episode, I would gladly like to my services.
(23:34):
I've been a fan of Pokemon since it first aired
in the US, and as I've gotten older, the more
I've enjoyed the lore around the Pokemon universe, and also
the puns that pop up with many of the Pokemon names.
I'm going to give you a quick rundown of the
slow pope tail. Slow Poke is a pink Pokemon that
(23:55):
quote resembles a cross between a salamander and a hippopotamus,
and in the game of the villainous team Rocket cuts
off their tail and sells it as a food delicacy.
It's sad for multi series of reasons. But what is
because without a tail, Slowpoke can't evolve into slow brow. Normally,
(24:18):
a slow polke will chill with its tail and a
body of water to fish for another pokemon called Shelter,
and eventually a Shelterer will clamp onto slope folks tail,
and together they will evolve into slow allowing for Shelter
to travel outside of water and for slow Polke to
become by pedal. But not to worry, there is also
(24:40):
slow King, where the shelter attaches to the slow Polke's
head instead. I this is really great. Um, this emotional
roller coaster slowpoke. Gosh, I feel like I feel like
maybe my friend Cody was telling me about this team
(25:03):
rocket eats the tail thing. Um, but I don't think
I had put together exactly how sad that is. That
that's really sad. Although slow King is a really is
a really cool uh pok a dude as well. So
um well, slow Bro is an excellent name. I have
to say. It makes me smile whether I watch you
(25:26):
or not. Um, Slope becomes slow Bro. I like that. Also, Yeah,
I hope. When I was thinking back to the keyche episode,
I remember that there was that weird gendering of keys.
What your boyfriends? Right? Yeah? Give us a follow up.
(25:48):
I'm curious about all of this and the Pokemon episode
is coming. Enough of you have written in it's going
to happen. It's definitely going to happen. Do not fear
it is. It is like a lot um and and
I we we we we try and we try to
kind of kind of space out the pop culture episodes.
(26:08):
So it's not just because left to our own devices,
Annie and I would just do like nothing but that
so we're like, Okay, let's not do entirely that m
hm on this show today. We try. Suffy and the
Simpsons were pretty close. But look, look we're all having
(26:29):
a hard time. Alright. We're doing the best that we
can as nerdy food podcasters. We are doing the best
that we can. Vivian wrote, quarantine related. Quarantine has me
bored and pondering, And I was wondering if you would
(26:49):
consider doing an episode or two covering the history of
cooking techniques. Specifically, I've been musing on baking and steaming
and why one are the others more prevalent in certain cultures.
As a Chinese American, I grew up with steaming. To
this day, my grandma reheats leftovers via steaming instead of microwaving. Conversely,
we almost never touched the oven. Like the dishwasher, it
(27:10):
was used for storage. It wasn't until college and I
started exploring baking and roasting on my own that I
really got to know the oven. This has led me
to wonder about the extent to which steaming versus oven
baking is used in cuisines across the world, and how
it became that way. Through the Great British Bake Off,
I observed that steaming appears to be much more common
for desserts in Britain than in America, and through a friend,
(27:32):
I learned that the Dutch historically did not use ovens uh,
thus Dutch oven. It's a huge topic without, as far
as I can tell, extensive scholarship, and I know there
are many nuances depending on local region and socioeconomic status. Um,
but I thought it would be an appropriate subject for
Savored to tackle. I thought about some hypotheses for why
steaming is so common in China. Well, ovens are almost
(27:55):
unknown to the average Chinese grandparents. In southern China, rice
was the dominant grain, and that's a lot more amenable
to boiling or steaming than baking. In general, Chinese people
from a grarian areas eat smaller, non reminant animals like
poultry and pork and rabbit, which Americans are totally missing
out on. Beef and large game are traditionally rare, and
(28:16):
even when I grew up, I didn't need a lot
of beef. Perhaps as a result, roasting, which I figure
is closer to oven than stove, was less common. Ovens
in general seemed to be more energy intensive than stove,
and my impression from traveling China is that thick, dense
woods are less common than in say, Western Europe. Gastropod
(28:36):
did a history of the oven that goes into this.
I was really bored one day, and in an effort
to feel productive, I dove into pro Quest looking for
material on the history of steaming globally and baking in China.
Thought i'd share what I found on the off chance
that you do end up podcasting about this PS out
of curiosity. How long does it take you to research
and write the typical episode PPS? Would you ever consider
(28:59):
doing a saver fact or behind the scenes episode or
f a Q if that's how you choose to pronounce
that I've always pronounced it back. I understand that I
am alone in this but anyway, so I always said
game facts like the web the website, but I say
F a Q and every other circumstance. Really interesting. Thank you,
(29:21):
thank you. Um Well, first of all, that's fascinating. I've
never really given too much thought to it. Yeah, steaming
versus baking. But now that you point those things out,
I've definitely noticed them in my life. UM So for
sure be curious to dig into that absolutely. Yeah. Yeah,
and thank you for those links. Yeah yes, oh yeah,
(29:44):
you've done a lot of You've given us a good
starting points, which we appreciate. Um. As far as typical episode,
I think that varies wildly. Oh yeah. On the topic
how much research goes into it, I would say twenty
to thirty hours. Oh my, oh my, gosh, hoof, I
(30:07):
read a lot of books. I actually I haven't post
it note because I got mad at myself because I'm like,
I never read anymore. And then I stopped and thought
about it for a second. I was like, you read
all the time constantly. Yeah, So I started to post
it note of like how many books I read for work?
It's a lot. Wow, I'd say, I'm I'm more like
(30:29):
I feel terrible saying this. Now I'd say I'm more
like like six to eight hours solidly well of research
per episode. Um but uh, but again it depends yeah, yeah,
and I think, like I so much of what I
research doesn't end up in these So I think if
(30:51):
I was better at being like, do you necessarily need
to read this entire book on fishing? No, but I will.
You are also a completionist. So I am absolutely a completionist. Yeah,
I've gotten better, but I still catch myself being like,
I won't go to bed until I've read these two books.
(31:11):
Oh my gosh. Oh yeah. Now, I tend to be
fairly choosy about what I actually read completely like uh like,
I feel like, especially the longer that I've been doing this,
this kind of research for podcasting, um like, within like
(31:32):
I'll like, I'll like read the first paragraph and if
I feel like it's crap, then I just closed the tab.
And if I feel like it might not be crap,
then I like quickly scanned the rest of the article.
And yeah, yeah, I'm frequently working for speed though, because
I will also say, you are a lot better at
(31:54):
not procrastinating than I am, So you give yourself a
lot our time. We balanced each other out. It's definitely
a skill I would like and I am working on
actively un procrastinating well a little bit. It's like we'll
choose a topic in within you know. I'm like, yeah, so,
(32:20):
so as far as a behind the scenes back or
f a Q episode, Yeah, yeah, I mean perhaps one day.
We've definitely been bandying about the idea of doing a
bonus not serious at all Saturday episode maybe once in
a while. So yeah, yeah, for sure I can do that. Yeah,
(32:41):
that would be that would be fun. And yeah, and uh,
I would love to eat y'all have heard them a
little bit. But I always love getting uh super producers
Andrew and Dylan h On here too, and uh yeah,
just just get a little bit more of an idea
of how how it's made. Um, I will give you
a very brief behind the scenes. Uh. Finishing out this
(33:03):
these two simple questions, UM was actually relatively complicated because
Gray Cat decided that he needed to be standing on
my laptop, um twice twice. Ut yeah yep, on the
video screen. Yeah. He was like unnecessary, No, you don't
(33:26):
need to talk anymore human. UM. So, if you if
you hear any errand purring or like cat washing noises.
That's because that's what is going on in my lap
right now. Um, that's true, it's behind the scenes. Would
be slightly different now than it would have been normally
if we're in studio. But I, yeah, I've never been
(33:49):
interrupted by a cat while we were recording in a studio. No,
m there was that time that there were kids in
the office. I was about to say there were kittens
one time, but we were not interrupted. No, no, we
all stopped everything we were doing and went and played
with the kids. Yes, but that was our own that
(34:12):
was our own issue. Yeah, yeah, yes, so yeah, maybe
one day we will do that. Oh but in the meantime,
we have some We got in a lot of suggestions
about what to do about our apricot and vodka surpluses.
But before we get into that, we're gonna pause her
one more quick break for a word from our sponsor,
(34:43):
and we're back. Thank you sponsor, Yes, thank you, so yes.
In a recent episode, I can't remember exactly which one,
Um Lauren and I. Lauren said that she had a
surplus of apricots and I, on the other hand, have
a surplus of vodka. We were trying to figure out
(35:05):
what can we do with these things? Can we combine
them somehow? And we asked for suggestions, and you listeners,
as always, you did not disappoint. Oh no, never, never,
And so we've got we've got a couple of suggestions
and hear people send to him. Allen wrote, when I
have apricots, I really like to make apricots upside down cake.
(35:27):
Just take your favorite pineapple upside down cake and use
apricot house instead of the pineapple and cherries. M m yeah,
Asha wrote, and I hope I'm pronouncing that correctly. So
last year I found a recipe for brandied peaches. You
could do that with the vodka and apricots, skin them,
pit them or not, and preserve them in jars of
(35:47):
the vodka. M okay okay. Rose wrote, I'm listening to
one of the most recent episodes. Lauren mentioned you have
a glot of apricots, and he mentioned you have a
lot of vodka. You didn't request room to livery true. Jokingly,
you two said something about combining them to make some
kind of beverage, and well, you two are not wrong
at all. And she sent a recipe. The recipe says
(36:10):
you need one kilogram of apricot, stem pieces and other
debris removed. One point eight leaders of white alcohol like vodka,
gin or showed to you, three grams of rock sugar.
Rock sugar is key as it dissolves solely extracting the
flavor of the fruit as it does so, and two lemons.
You also need a big jar with a tight fitting lid.
Bring some water in a pot to boil and quickly
(36:32):
place your apricots in the water to sanitize them for
about thirty seconds. You're not trying to cook the apricots.
Remove from water, drain and dry completely. While the apricots dry,
cut the peels off of the lemon and remove most
of the pith. Then slice into disk and remove any
seeds you find. Now layer the apricots, sugar, and lemon slices.
Start with the apricots, then the lemons, then sugar. Once
(36:54):
all the lemon, sugar and apricots are in the jar,
pour over the vodka or other alcohol. Fit the it
on tight and wait at least three months. Three store
anywhere you like. The longer the au shoe sits, the
better it gets. Be sure to label it too, Yes bonus.
You can eat the fruits still and it is the
(37:14):
best part. Oh yeah, that's um. That's quite similar to
the recipe that I used UM when I made a
sour orange wine. Um, and it was delicious. It was
like that waiting part was impossible but um, but the
result was delicious. Mm hmmm, sounds good. She also shared
(37:35):
a bonus recipe. If you replace the white alcohol with
dark rum, you can make German rum tof rump toof
means rumpot and German. Basically, you follow the same guidelines
as above, but don't include the citrus fruit. Aside from
the rum, the only other difference is that you can
use a variety of fruits. Typically, a rum top has
started in the spring when fruit begins to ripen, and
(37:55):
as the fruit ripens, you add some extra to the rumpot.
As time goes is on, you can take the older
fruit out and eat it as a compote, ice cream
or cake topping. Berries and stone fruit are the best
to use, really, though you can start a room top
any time of the year. I also like to include
warm spices like ginger, to mine, clove, and cinnamon. I've
(38:16):
had the same room tough going for six years now.
I always keep a little bit of leftover to start
the new round next spring to deepen the flavor like
a master sauce. Oh wow, I've never heard of that,
and I love it. I had heard of it either.
Sounds amazing, right, So we have some options. We have
some options to Lauren, and more options yet. Aaron wrote,
(38:42):
I can help you use up some of that excess vodka.
Vodka is a fantastic deodorizer. No really, put vodka in
a spray bottle and liberally sprits anything you either can't
wash or don't have time to wash to get the
stink out. This is a well known theater trick for costumes,
and it's thought to originate with the Russian Ballet when
they needed to quick, clely and easily deodorized the crotches
and pits of two TuS between shows. The alcohol kills
(39:05):
odor causing bacteria, evaporates quickly, and doesn't leave behind water marks.
A spray bottle full of vodka is really a household essential.
We always keep a handle of the cheap stuff on
hand for freshening up things like jim bags, sneakers, and
dry clean only winter coats. It was an absolute lifesaver
when my son has spilled milk in the back seat
of my car and didn't bother to tell me. A
(39:26):
week later, when I got in the car to go somewhere,
there was a mystery smell that was so bad I
had to drive with the windows down. It took me
days to pinpoint the source of the stench, and when
I tracked it down to the middle of the back seat,
my son asked if he had forgotten to tell me
that he spilled the milk. I tried in vain to
use the carpet cleaner machine with an upholstery attachment several
(39:47):
times over, but at that point it was so baked
into the fabric of the seat that I considered getting
rid of the whole car. Then what popped into my
brain but good old vodka. I completely saturated the backs
seat with half a handle worth and left it to dry. Unfortunately,
we had a series of rainy days and it doesn't
exactly dry fast in a closed up, damp space, so
(40:08):
I was afraid to drive anywhere for a few days
until the fumes were completely gone, for fear that if
I got pulled over for something innocuous like a burned
out tail light, that I would have a heck of
a time talking my way out of a sobriety test.
When the vodka fumes eventually cleared, the car was once
again fresh and I didn't have to dig it after all. Hooray. Anyway,
(40:28):
spray vodka liberally to deodorize, but make sure there's enough
ventilation so it actually drives quickly. Hope that helps use
up some of your surplus. Wow, Oh my gosh. Yeah,
and I'm and I'm I'm always surprised when I don't
like that. That's never the first thing that comes to
my mind. But that's definitely a thing that like my
(40:51):
household being a theater household, yes, we always have a
spray bottle of vodka around for various stuff. That's so interesting.
Um So, I was talking about my excess of vodka
with a bunch of my friends, several of whom are
nurses or teachers, and they sprung on it like, do
you not realize how valuable that is when people can't
(41:13):
get like hand sanitizer, And clearly they were they were like,
oh my god, we can make that. But they were
so exciting, and it's just not It wasn't the first
thing that came to my mind either. But yes, I
suppose I could make a lot of things out of
it that are not necessarily drinks our food. Yeah. Yeah,
(41:35):
the uh, the CDC has godlines up for how to
make your own hand sanitizer out of el alcohol. So yeah, okay, well, well,
well I'm glad your car, say your car didn't go
yeah waste because goodness? Oh yeah, but man, old spilled
milk smell really is something spectacular? It is. Yeah, I've
(42:01):
smelled it as well. I won't soon forget it. I
thought a red had died in my It's just old
spilled milk. Yeah, vodka, all right, okay? Uh and this
this last one, yes, So the listeners have been asking Lauren,
(42:26):
they've got some questions about just snails. They want to
know what's going on with the snails? Uh? And Alicia
who we We read her the entirety of her message earlier,
but she also included this in all caps, in what
ways do aquatic snails behave in various degrees? What does
(42:47):
an aquatic snail do to misbehave? Uh? Okay, all right,
um the snails are doing okay? Um, I can't I
believe I talked about the snail eggs? Did I talk
about the sas on the show. Okay, um, uh, well,
(43:07):
if just in case I hadn't or if anyone hasn't
listened to that one. Um, I have these two aquatic
snails P. Bridges c. I I believe is the species
name gold golden apple snails. They're sometimes called, although one
isn't gold, one is purple noodle and Felix are the
two snails name Felix is the orange one. Uh. Yeah,
(43:29):
they As it turns out, Um, these snails are not hermaphroditic,
and uh they are one of each sex. Probably because
a whole bunch of snail eggs showed up in the
tank at some point, um, but none of them hatched.
It turns out that I don't think any of them
were viable, or perhaps the tank environment did not stay
(43:52):
moist enough for them. I'm not sure. I'm not sure,
but but at any rate, Um, yeah, snails are doing
just fine. Um. And the snails themselves actually behave in
all kinds of ways that I continually find surprising. My
favorite thing, um is when they are climbing up the
glass or up one of the structures in the tank,
and then they just suddenly push off and let go
(44:16):
and release and just kind of slowly float down to
the bottom of the tank. Um, like gliding like like
elegantly like surfing, but their own body is the surfboard. Um.
And that's really fun in but the ways in which
they misbehave it's not really them per se. But like
having if if anyone has never had an aquarium, like
(44:39):
as an adult that you actually had to really take
care of, Um, it's a lot. It's a lot. I
just I chose to have twenty gallons of water that
I have to keep heated to like seventy nine degrees
in my living room. Um. And the bacteria in the
water has to has to be like a really thriving
(45:03):
colony um of good bacteria. So dealing with that can
cause smells sometimes, is what is what I meant by that, um,
Although at this point I will say that said bacterial
colony is doing an aces job because there is um
(45:25):
no noah, no no mold at all on the on
the lid of the tank. Um. Everything is not too
much algae bloom in the water, like enough to give
the snails something to to to munch on and stuff.
But yeah, very proud of my tank bacteria and the
snails both are doing a great job. That's great. Yeah,
(45:48):
And if you guys hear any me owing in the background,
like I said that, this is Sava is the great
cat's name and he um uh. If you're thinking, why
don't you just luck him out of your podcasting space, um,
that would be great. But the whole reason that he's
my cat is that he was so insistent that he
(46:09):
be in my space whenever he wants to that Eventually
I just gave up and was like, well, I guess
you're my cat now, so and if I lock him out,
he just does this for hours. I'm allergic to cats
and I sleep with a cat and I don't entirely
know why aside from this. So it's delightful. And he's
(46:30):
a jerk. That's the cat way, isn't it. It is?
It really is. Yeah. Well, I'm glad the cats and
snails situation seems to be going well, or about as
well as it can be going. Yeah. Yeah know, they
(46:51):
really are, they really are. All of the above brings
me intense continual pleasure. That is wonderful. Well, I'm always
excited about updates on the snails, so just keep me
posted if you. If the odor becomes too much, maybe
we can use some of the vodka. I don't know.
(47:12):
Oh no, I don't think that would get the snails
really drunk. No, I mean outside. I won't tend your
snails any harm, Lauren. I want to be a good Okay.
I mean that doesn't sound being the one that brings
(47:32):
the vodka, but I won't. I won't share it. You
can trust me, Okay, good good. I don't think the
snails want to be drunk. I don't. I don't think
so either. From what I know about snails, it's not
their speed. Well, um, thank you for updating as Lauren.
(47:55):
Thank you to all the listeners who right in. We'd
really do love read and sharing your your letters and messages,
and please please please keep those coming. Yeah. Um. You
can email us at hello at favorite pod dot com.
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at savor pod and we do hope to
(48:16):
hear from you. Savor is a production of I Heart Radio.
For more podcasts from my Heart Radio, you can visit
the heart Radio app, Apple Podcasts, or wherever you listen
to your favorite shows. Thanks, as always to our super
producers Dylan Fagin and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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