March 7, 2023 • 35 mins
We return to the not-so-distant world of our inbox for tales of friendship and magic from you, dear listeners! This iteration involves mostly more sports mascots, but with a smattering of peanut lore, effective in-home food marketing, and Anney’s best lima bean recommendations.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor Prediction of iHeartRadio. I'm Annie
Reese and I'm more in Vocal Bomb and today we
have another episode full of listener mail for you. Yes,
you know, we love these listener mail episodes so very
favorite things. And we've got a lot of fun ones
in this one. I can't wait. Oh yeah. We require
describing of imagery, which I love every time. I believe
(00:33):
this is fifteen. I'm like confident this is fifteen. That
is what I thought as well. So we are in agreement,
and we're gonna go ahead and call it fifteen, okay,
listener Mail fifteen, which means we're going to have more
and more fun obscure Star Wars represents. It's just all
Star Wars puns from here on out. And I mean,
I mean, maybe there could be something else in the future.
We just like puns, girl, but we might mess with you,
(00:55):
but I think they're gonna be But I am looking
forward to digging real deep, So no worries, right, I
have I have some of the past title suggestions that
you've given me. Had to like like google around the
suggestion to figure out what what title you could possibly
(01:16):
be making a reference to because I didn't recognize it
at all, and then invariably went on like a thirty
minute rabbit hole about whatever that title was about, because
I was like, how can I make some kind of
weird pun or reference to that in my title description?
I love this teamwork, very convoluted and almost not teamwork,
(01:38):
teamwork necessarily complicated. Yeah, yeah, yeah, I mean, I'm happy
to talk about Shadows of the Empire. If you ever
need any that into it, well, we'll meet up about
that later. Perfect, Yes, let's us get into this. A
(01:59):
mail starting with Sheldon, who wrote, here's me again, replying
to an old rebroadcast. One of the advantages of being
old is that I don't remember listening to the original,
and it's all new to me again. Honestly, Yes, we've
talked before. We forget what episodes we've even done right
(02:19):
there with you, Sheldon continues, My computer tells me that
I did listen back then. Not really peanut butter, but
the peanut. You can't talk about peanut butter without talking
about peanuts anyway. And this one is more for Annie,
since I felt guilty about leaving her in the background
with the bagel stuff. Do you know about the Santa
Claus and the peanut. My father told me about this
(02:42):
over sixty years ago. I thought it was something that
everyone knew, but everyone I talked to you about it
didn't know. Take a peanut and split it in half.
One of the halves will have that little nub in it.
Take that half and eat the other. Look at the
little nub. It looks like Santa You can see his
beard and hat, and the rest of the peanut is
(03:04):
his large sack that's on his back. Huh. I can't
say I've heard in the shelter. Um. I'm fascinated by it,
and honestly, I'm having a little trouble envisioning it. So
I think I'm going to have to just do it. Yeah,
I can't see it in my mind's I like, I
know the nut, but you're talking about it, but I
can't picture it. And I'm like, and I don't have
any peanuts in the house. Well, I think we can pick.
(03:30):
I think we can figure this out. Yeah. And again,
this is like the cuts to the montage of us
and like the goggles, the lab coats. Yeah, little pipe, Yeah,
camera's various scientific equipment. We don't know what it does,
but yeah, I have lasers. Well, we'll figure it out. Yeah,
we need the lasers, for sure, I think so. I
(03:53):
think Yeah, it makes it extra science, for sure, it does.
It does. That's what we need. Yeah, we're going to
figure it out. M m okay. Quick note from Murna
about peanut butter cookies. Yeah, quote a better recipe. Cut
the peanut butter in half and substitute tahini sesame butter.
(04:15):
It makes the cookie more crisp and delicately flavored. Right,
I thought that is really good. I haven't. I don't
use a lot of peanut butter in baking or cooking,
but now I my whole mind is just like expanding
into this universe where I use a blend of peanut
butter and tihini and everything that I do that with. Yeah,
(04:40):
because I feel like I and you. I mean, I
don't have to tell anybody here, but I love peanut butter.
But sometimes it's like, um, it's a lot. Yeah, it's
very heavy, it's very rich, and so lightening that up
a little bit could be really great, especially a lot
of times I see U SAPs you know, sort of
in the pad tie realm that are like use peanut butter,
(05:01):
and I'm like, I think that's two that's not what
I want. Like I do love peanut butter and noodles,
and oh yeah it'd be great. But what I kind
of wanted something much like that has that flavor, but
it is lighter, it's too clinging to the noodles or anything.
Maybe this is just me not doing well cookie peanut butter.
But I also when we got this note from Urner,
(05:21):
I was like, wait a minute, Well, there's so many
things I could try, right yeah, yeah, um, oh gosh.
And I and I do love sesame so much. Uh
those those cookies that we did the ads for that
one time, uh leaven. Yeah. One of the ones that
they sent us was like a double chocolate chip cookie
(05:47):
that also had peanut butter chips in it and had
a little bit of sesame oil and the recipe. Oh
those were Those were my favorite. They're not currently a sponsor.
I am not being paid to say this right now.
Those were and delicious. Yes, I mean I'm biased in
a certain way because they sent me free product one time,
(06:07):
but they were well that one was really short, So
I am thank thank you though, holy heck, thank you.
But but yeah, I'll do the next one to a
Chad wrote, I loved listening to the recent episode on
turtle soup. However, when I saw the episode, I had
the smallest sliver of hope that you were going to
(06:29):
be talking about the real turtle soup, real and heavy quotes.
Growing up, we had split peace soup in our house
on at least a monthly basis. It was filling and
fairly cheap to make. As a kid, though that was
a dreaded meal. This all changed when my mom started
to call split peace soup turtle soup due to me
being a late eighties early nineties kid and my obsession
(06:52):
with all things teenage Mutant Ninja turtles. After it was
named that in our house, I looked forward to turtle
soup night. She also helped me find my love for
beans by calling them cowboy beans due to one of
my favorite movies growing up, The Three Amigos. As a
parent of young kids, we still call split pea soup
turtle soup in our house. Our kids both enjoy it,
and there is an added bonus of them liking the
(07:13):
teenage Mutant Ninja turtles now as well. I'm glad my
mom changed the name and helped me love such a
tasty soup. We do this with our kids as well,
with other dishes like us spinach, banana muffins, hulk muffins,
anything colored red with beets, iron man, whatever, etc. Whatever
you can do to get a vegetable down them sometimes
shrug emoji. I love this so much, right, Oh, that's wonderful.
(07:42):
It's wonderful in a lot of ways, because, first of all,
I love this is such a fascinating insight into the
human psyche, especially child Oh yeah, yes, And I mean
there's a lot of pros and cons of like maccaronia
cheese shaped like SpongeBob SquarePants. But we're gonna be there
onto something. But also I love that you loved teenage
(08:05):
mutant ninja turtles, but you were totally into maybe eating
them in a turtle soup or eating their brethren. Oh yeah, okay,
so right, So this this bears the question, or bears
the question rather right, like did you think that the
soup was made with turtles or was it just like
turtle themed? Was it like, right, this is what makes
(08:27):
them green? Maybe I can be more like a turtle.
I can become one of the teenagers yeah, turtles, that's true.
That's true. I mean it's a lot to think about it.
And this email I do too, and it's such like
a creative smart parenting. Yeah, just just marketing, just like yeah,
(08:52):
oh well this you don't like this muff and it's
whole muffing. Oh yeah, yeah, well then I must have it.
I love it. Honestly, I could do this to myself
to this day. I'll just start naming my meals. I
still do themed meals, you know I do. Clearly, it
(09:13):
still works, It still works, it still works for me. Well, listeners,
if you have any meals like this, please let us know. Yeah,
I love them, Yes, Eric or Eric Route So yes,
I'm still catching up. I'm trying to avoid getting in
front to avoid spoilers. Anyway, I finally crossed into the
(09:34):
twenty twenty one episodes in the Lima Bean episode, I
was wondering if you had any recipe slash cookie instructions
for them. I've never liked them, as every time I've
had them they have been mealy and bitter. It sounds
like I have never had a good one cooked properly.
While I can see there are a ton of recipes
out there, I'm more likely to try one from a
couple of hosts who I enjoy and who love the food,
(09:56):
still enjoying everything about the show. Don't know if you've
gotten to the Cannady yet, but if you do, plan
to go to Toronto. My daughter is in law school
there and can direct you to places, especially vegetarian ones.
Oh yes, okay, Well, first of all, thank you for Benjing.
It's been great here. Wah Yeah updates. Yes, I actually
(10:19):
am very fond of how many people have sent a
similar version to this very email, which is like, I
don't really like lima beans. Please tell me what am
I doing wrong? How can I what's what? What are
the alps? My friend? Yeah, yes, I feel like I
forgot to mention in that episode. I might have said
(10:39):
it in the later episode, but it's kind of a
funny scene in SpongeBob again SpongeBob were there that like,
these bullies are torturing him and they're feeding him lima
beans and he's like anything but that. Yeah, I would
love to hear if you have any recipes, Lauren. I
have like three answers I give people very quick. Okay,
(11:00):
I do not, so go for it. Okay, Okay. The
main way I eat them is essentially I get a
frozen I get a frozen bag of them. I cook
them with the instructions, and usually it gives you like
a ten to twelve minutes, and I do like ten
because I like a crisper. Okay, I'm a bean. And
then I just sometimes I'll put a chicken boullion in there,
(11:20):
but that's not necessary. That's a fun, feeling fancy. And
then I just like put way too much of that
Tony's Creole seasoning in there in the water, all right,
And then when it's done, I really like kind of
eating them with some of the broth. But if you
don't like, you can drain them or however you want
to do that, add more seasoning to taste of I
(11:42):
use the creole seasoning, and then if you want add butter.
I rarely do that, but it's like sample easy, very flavorful.
I love the texture. That's my number one way to
eat them. I really like them. In this oxtail stew
recipe that I found, spoilers are you, but we did
talk about this in enough episode, But basically it's really
(12:05):
it's not the easiest recipe and It's not the easiest
thing to find oxtails, but if you can. It is
like one of my favorite recipes I've discovered through this show.
And it's basically like a four hour stew that involves
a can of lima beans. Okay, and then I really
like and this one's harder to pull off, and I
actually have never made it myself, but I've had friends
(12:26):
who've made it, but like a lima beans salad with
fresher kind of lima beans and that like a bright
flavors and herbs and lemon and stuff like that. It's
usually like a summertime thing, but I love it when
I've had it. I have never made it, but now
I want to experiment. Yeah. Yeah, I can't say that
I personally cook with lima beans, but i've I've loved
(12:46):
them when they've been prepared pretty much the way that
Annie was describing with that first with that first thing,
that is I imagine like the directions on how those
things are made. Um, So yeah, yeah, yeah, I keep
looking keep I keep looking at bags in the frozen
food aisle and thinking of you Annie, my emergency, yeah,
(13:10):
and like thinking about getting some and then going like
I already have like so much frozen spinach, and like
I get those bags of a mixed piece and carrots
and then just throw them into literally everything. Yes, but
I do, um hm, so that I feel like I'm
eating a vegetable, right, but yeah, but yeah, maybe maybe
(13:30):
my Lina time is coming. Oh I hope. So it's
so good, honestly, like every It's one of those things
that every time I make it, it's so simple, and
then I eat it. I'm like, this is the best thing. Yeah,
I don't want to eat this more offing delicious. That
could be just I hope that one of those recipes
or you find a recipe that you like to you
(13:50):
and all of the other listeners who have written in
about those, and I've given essentially the same three three things.
But let us know. In the meantime, we do have
some more listener mail for we do. But first we've
got a quick break for a word from our sponsors
(14:12):
and we're back. Thank you, yes, thank you, Aaron wrote
long time no right number one saver fan Aaron here
months ago. I started to write you about my spoons
but got derailed, so let's try again. As a child,
I collected souvenir spoons from every state and country I
had ever visited where I could find one. But I
(14:33):
never stopped to wonder why this all started in the
first place. It was just something I did as long
as I can remember. Due to space constraints, I sold
them all when I cleared out my mother's estate a
few years ago, But your spoon episode clarified a little
bit of that history for me, which brings me to
my next spoon story. Along with my mother's estate, I
inherited what is perhaps my oldest family heirloom, a set
(14:57):
of solid silver spoons engraved with the married initial of
my great great grandmother. These six fancy little spoons were
supposedly a wedding gift that has now been passed down
through the ages. Growing up staring at these in my
mother's china cabinet, and on the unfortunate occasion I was
the house elf assigned to polish the silver for holidays,
I always wondered, why spoons? Why not the whole set
(15:19):
of silverware? If for the cost, why not one or
two full play settings instead of spoons. Thank you for
clarifying some of the strange history of this flatwear. In
any case, please enjoy the attached photo of my precious spoons,
and they are very beautiful spoons, high quality, good spoons,
high quality. Also, I just have to say I love
(15:42):
that we get emails that were like I started to
write to you about my spoons, but I got derailed
perfect perfect, Oh yeah, understood and lovely. Yeah. Yes, yes,
I had questions like these two when I was a kid.
I kind of didn't get the whole sure, yeah, the
(16:03):
whole spoon thing, or just like the I didn't get
the like old these are really nice plates and we
bring them out at this time, but we're just going
to break them. I don't understand. Yeah, yeah, but yeah,
I'm glad we could answer some spoon related queries for you.
Always Always Aaron did have some other notes, though, Aaron
(16:26):
continues next. Your limburger cheese episode reminded me not so
fondly of my childhood. When my dad would walk around
the house snacky on limburger. He would proffer a slice
under the nose of anyone unfortunate enough to be in range, saying,
stinky cheese, stinky cheese, smells like feet, taste like gold.
Even the cat would take a one wife and run
(16:48):
the other way as a very picky eater. I could
never even attempt to taste a bit of it, but
my dad he remains fond of that funk to this
day and well into his golden years. And finally, because
I had no real reason to write to you after
the blue crab episode, but thought you'd enjoy it anyway,
attached are also a few picks of me and my
family enjoying one of our very favorite weekend activities, catching
(17:11):
blue crabs at our home in Chinquatigue Island, Virginia. I
hope I did not butcher that where a few chicken necks,
a piece of string, a net, and a bit of
patients are all you need to catch a dinner fit
for a king. Unfortunately, changing climate and overfishing by those
who do not abide by minimum size limits have caused
a drastic drop in the population of crabs in recent years.
(17:33):
I don't like to be a tattletale, but I can't
count the number of times I have called the game
warden on those who refuse to throw back buckets full
of baby crabs, even after we kindly inform them of
size restrictions. For the last three or four years, we
have hardly had an acceptable catch to make dinner. So
I'd like to take this opportunity to remind folks that
seafood sized restrictions exist for very good reason. Foods or
(17:54):
sea creatures need to reach breeding age and have a
chance to repopulate before harvest. If they are eaten before
they are mature, there will be none left to breed.
Please abide by the rules to protect the future of
not only our food supply, but our ecosystems too. I
only hope these happy little boys in my pictures can
grow up to share the joy of crabbing with their children. Yeah. Yeah,
(18:17):
all of that indeed. Yeah. Sustainability, yeah, it's the rules
exist for reasons. Yes, yes, just yes they do. Um
And I feel like a lot of times people get
so like, well, surely it's just me by to me,
But it does, it does, it does. Yeah. Also, your
limburger cheese story is very cute, and my dad used
(18:40):
to do that with buttermilk. Oh oh yeah. It kind
of almost became a game, like now I've had buttermilk,
and I like it because it was him being like
butter milk, no, no, no, yes, beans, yeah exactly. Chris
Road just wanted to make a quick note and add
(19:03):
another food related sports mascot to your list. Here in Kalamazoo, Michigan,
we have a local baseball team called the Growlers. I
know that doesn't seem to be food related on first glance,
but Kalamazoo is a big craft beer town, so the
type of Growlers we usually think about here are these
sixty four ounce glass jugs that can be used to
(19:24):
take beer home from the brewery. My wife and I
are huge craft beer fans, and we seek them out
every time we travel. Through the years, we've amassed an
immense collection of Growlers, but we had to stop collecting
them when we ran out of shelf space. Despite that,
our quest to get as many breweries as possible continues.
We hope to make it to brewery number three hundred
(19:44):
by the end of the summer. Okay, back to mascot stuff.
The Growler's actual mascot's name is Porter, like the style
of dark beer. He used to be called Barley with
two Ease, but that name had to be changed after
a legal dispute between in the Growlers and the Hillsboro Hops.
One of the mascots that you mentioned in the podcast,
(20:05):
I have strong opinions about naming a hop cone Barley.
But this is probably the wrong podcast for that discussion.
Maybe you can do one about food based legal disputes
in the future. I can't tell you how badly I
want to do that. Let me free and oh oh yeah.
Every time we find one of those in a history,
(20:27):
we are so excited. And I would I would say
that this might be precisely the right podcast for your
strong opinions about naming a hop cone Barley. I agree.
I cannot think of one better. I can't either, and
I want to know all about it. This is hilarious
to me that they got an illegal Barley Hillsboro. Yeah,
(20:50):
Barley versus Barley fight. Love it. Have you seen the
puppet Christmas Carol? Marley and Marley's my favorite song? Now
I could have Barley and Barley. Oh okay, yes. Also,
Chris included pictures of the Growler collection that was described
and it is very impressive, and also had a note
(21:11):
about nightmares that it would collapse. Oh oh that's fair. Yeah, yeah,
but you know this is great. I love the Growlers.
The first thing you go to, the thing from a brewery,
that's amazing, wonderful, A very large souvenir, but I appreciate it. Yes, yes, es, yes.
(21:32):
And something else we appreciated is this is but one
of several emails we have to read about food based
mascot Yes, and we are going to get into the
rest of those after we get back from one more
quick break for a word from our sponsors, and we're back.
(21:57):
Thank you, all right, so let's get into some of
these mascots. Yeah, yeah, yeah, yeah, okay, all right. Caitlin wrote,
thank you both for this great detour from edible food
to cheerable possibly dancing fans. I stumbled on Reese's I
Hope so are Maybe Rose travel show recently, and she's
on a sports team mascot, but she's close enough for
(22:19):
me to bring it up. He has a short show
about traveling in Japan which was fun to watch, but
important to this email is it did involve creating a
mascot to promote travel to New Zealand based on their
prize dessert, the Pavlova. There's so much dedicated to him,
meeting other mascots and trying to figure out Pabu Chan's
personality as a tourism mascot. She's super cute, has a
(22:42):
song and even a super jump. I have yet to
find out if anyone else has donned the costume. All right,
she is super cute. Yeah, so this is a Pavlova,
a mascot that is a Pavlova. Yes, pablutan is uh
(23:03):
is pink um and her like her main body is
just a big head head pavlova with with with the
cream and the strawberries, and it looks like little kiwi
sections and a big a big grape, a big chocolate,
a big I'm not sure what in the center on
(23:25):
the top, Yeah, the centerpiece, I don't know either. Yeah,
and her eyes are really big and like cute stars pupils. Yeah,
she looks like she's having a really nice time and
that she wants you to have a nice time as well. Yes,
she's very cute and not even in a fegy way,
to be honest, Like, this is genuinely adorable, very very
(23:46):
much so. And this set me down a hole. We
didn't even touch on Japan's oh food mascots. No, that
is just a separate that's a separate thing than what
we were talking about. But that is a whole other
avenue We're going to have twenty thousand and percent. Yes, absolutely,
some of my favorite weird brands in Japan do these
(24:09):
weird cute food things. So yes, yes, Honestly, if this
is the rabbit hole of the episode, I think if
you haven't looked into like Japan's mascot culture, this is
time here you go. Yeah, do it. They say mascots
were like everything. It's astonishing. Yeah yeah. And the entire
(24:33):
right like like kawaii kind of kind of culture is
really strong and intense and intense. Yes, so yeah, this
was a perfect a cute example food based super jump
Bavlova all right, um uh. Mary Bell wrote, I'm listening
(24:58):
to your mascot episode and ha to stop to write.
We live in southern Maryland and have a small team
called the Blue Crabs. I know, could be food, could
be an animal. They have a mascot named Pinch. This
mascot looks nothing like a blue Crab, so I had
to share for a giggle. Thank you for all you do.
I've been a fan since episode one. You are my
(25:19):
go to podcasts one on road trips with my family
because you make puns on par with mine and my
husband just rolls his eyes as he learns keep it up,
so he realizes that it's normal to be this way.
Easy can do. Oh yeah, you can't stop us. I
love the menacing note. It's appropriate. It is great. So
(25:42):
many of you have written in that you've been with
us since like the early days. Oh, I know you're right,
that's amazing. But yes, I'd love so many things about
this email. Like first of all, now, it doesn't look
anything like a blue crab. No, this this falls into
the to the like like like Muppet monster kind of
category of its mascots. It's like a big blue furry.
(26:03):
It could be a bear, it might be a paw.
I'm not sure. I'm not sure what's going on with them,
you know. Yeah, yeah, Pinch does have a lot going on,
but it doesn't seem to be claws. No. Um. Also
like kind of orange ish protrusions on the head, furry
orange producers. And then you know, yeah, big muppet shoes.
(26:27):
The jersey does say blue crabs, and that tells me simpthing.
But I love these mascots where you're like, I'm not
really sure what's going on here. I don't know what
I'm supposed to be taken away. Yeah, it is sort
of fun. It is sort of fun. I like it. Yeah, yes,
all right, here's another good one. Um David wrote, I
am shocked, shocked. I tell you that you didn't mention
(26:49):
the Milwaukee Brewers racing sausage. It's five food mascots for
the price of one. They are also the original and
best mascot race in the leagues. They are one Brought Worse,
two Polish sausage, three Italian sausage, four hot dog, and
five chreso. They have been a delightful part of every
(27:09):
Brewer's home game since I was a kid, and occasionally
have a relay race with kids dressed as many sausages.
All right, now, before we try to describe these, I
think we have mentioned these before briefly. Um. Also Stephen
Colbert has participated. Okay, that's one of these sausages. But
(27:33):
they are. You're right, we should have mentioned them again.
There's no like limit no how many times we should
mention they're racing sausages. And this is the thing that
I butchered so badly because I was tired and I
don't know sports. The seventh inning stretch, not that. Oh
it's not halftime, No, it's not halftime. Yes, but yeah, yeah,
so you know when they have those kind of like
(27:54):
fun bring out your tools and they race. That's Atlanta,
but yes, I love that. It's sausages here. Uh huh. Yeah,
there's a lot going on there, Okay, there is. Yeah.
So so each of these heck um uh, each of
these sausages. Okay, So so the costume is like a
(28:14):
is like a big oblong vertical sausage with like you know,
the little human legs at the bottom, just little skinny
human legs, um uh and little skinny human arms. But
then these very large elongated sausage faces like faces on
the sausage with like really um, really big noses, um,
(28:39):
really big noses, and like sometimes like like facial hair
or like eyebrows um and uh. And and hats of
different kinds. Each one has a different hat, and like
the clothing that they're wearing is like vaguely related to
whatever sausage type they are, like um uh, Like like
(29:00):
the Italian sausage is kind of wearing like a little
like Italian Delhi uniform. Um yeah, and like like the
brat worst is wearing like a little leader hosen kind
of situation. Yeah. So so like it just sort of
goes like that. Yeah, it's definitely something you need to
look up and see each I believe, I think hard,
(29:24):
agree hard, agree, Um, I need to I need to
let you all know, like like I like, Annie's the
one who compiles these episodes. But I do always read
through them before we come into the studio. I usually do. Um,
it depends on how my day is going. But but
but I did read through these earlier and I laughed
(29:44):
even harder the first time. Yes, that was a genuine reaction.
I mean it's quite funny. Yeah, the only natural reaction.
Oh so yeah, thank you for that. Yes, yes, all right,
(30:05):
we have one more. Dan and Gina wrote Evergreen State College, alum,
here go fighting gooey Ducks, undefeated in football since nineteen
sixty seven, and responding to your request for former students
to write in and provide feedback on the two Speedies. Okay,
when I was there from twenty seven to twenty ten,
(30:28):
we had the all green body speedy with the white shell.
Looks like the new Speedy you referenced white body and
green shell I was introduced around twenty fourteen. The older
one is much better in my opinion, and looks way
more Evergreen. Evergreen is a tiny school with a very
basic sports program, so we didn't get the luxury of
(30:50):
seeing Speedy much except for merch at the campus bookstore.
Oh and we have eaten gooey duck once in China.
It was pretty good. Oddly see it in grocery stores,
but not on menus much. And please, it's Washington, not
Washington State. No one says Washington state except for people
on the East coast. This is from someone who grew
(31:12):
up in Washington and it's now living in Washington, d C. Thanks.
And can you give a shout out to my wife, Gina.
We've been listening since the pineapple and champagne days of
food stuff. We always wanted to write in and never had,
but couldn't pass this one up of course. Yes, hey Gina, Hey, yes,
(31:33):
thank you for a vision. Oh my goodness, thank you
for writing in. Thanks for sticking around with us all
of this time. I love it. I love when we
hear from people who've been listening since the beginning and
they're like, I we've never written in. Here's the time.
I'm glad that we could give you your time. Yeah, yes, yes,
and I mean this. We called we wanted answers about
(31:54):
the two different Gooey Ducks. Yeah, mascots that we were
running across in that episode, and you have given them
to us. I love the strong opinion about the better one. Huh. Yeah.
It's also quite as site listeners. If you haven't look
it up, please do. It's hard to describe. To be honest,
(32:14):
I think it is. I think, as with many things
Gooey Duck, you truly have to see it for yourself. Agreed,
heart agreed. Yeah, also noted about Washington State. But in
our and fairness, does we are on the east Yeah,
and so right, so like to us, like when when
someone says Washington, it's more likely that they are referring
(32:36):
to Washington, d C. Which is what we call Washington
d C. We just call it Washington, and so like
in our brains, I think that we're doing an opposite thing,
where yeah, if someone says Washington, they mean Washington, DC.
And if you specify Washington State, then that's when you're
talking about Washington. It's a mess the human language of dialects, linguistics. Yeah, fascinating, Yeah,
(33:02):
a lovely fun mess. Love it it is. It is
oh so much of these mascots is that. Um, but
this as always has been a delight and we truly
appreciate hearing from all of you. Um, it's just it's
so fun, Like we just have so much fun connecting
over these things, seeing and hearing from you, like these
(33:24):
pictures are hearing what your thoughts are around this thing
or especially like locally, what's going on? Oh yeah, yeah,
And I know that I say this in like pretty
much every Listener Mail episode, but but y'all, like podcasting
is such a weirdly like like I don't want to
say lonely because that makes it sound sad, but like
it's it's a very just like just like sheltered medium.
Like right, it's literally just like me in this weird
(33:48):
little slap dash studio that I'm in, like like in
my house and Annie in her house and closet. Yeah yeah,
right right, and just talking to each other on a
skype call. And so the fact that people listen it
gets a little lost sometimes, right, right, especially like the
fact that people are like, oh this is I like this,
(34:10):
this is fun. Yeah, this is like meaningful to me
in literally any way. I'm like, we'll realists, huh. Us,
that's amazing to hear. Thank you someone else like thinking
about food shaped sports bask us. Yes, it's wonderful to hear. Also,
(34:31):
final note, I think we will have a D and
D update soon because we kind of started playing again. Yeah. Yes,
and we busted out our listener dice. They're so cool.
That's so cool. So they were the hit where everyone
(34:52):
loved them. Yeah. Superproducer Dylan Um said, is that a macaron?
And it was? And listener yeah so good, oh so good.
Um wow. Thank you from the bottom of our hearts,
Um for writing in, for taking this time. Um. If
(35:13):
you would like to write to us, you can. Our
email is hello at saborpod dot com. We are also
on social media sometimes we are on Twitter, Facebook, and
Instagram at saborpod and we do hope to hear from you.
Sabor is a production of iHeartRadio. For more podcasts from
my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
(35:34):
always to our superproducers 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 Prediction of iHeartRadio. I'm Annie
Reese and I'm more in Vocal Bomb and today we
have another episode full of listener mail for you. Yes,
you know, we love these listener mail episodes so very
favorite things. And we've got a lot of fun ones
in this one. I can't wait. Oh yeah. We require
describing of imagery, which I love every time. I believe
(00:33):
this is fifteen. I'm like confident this is fifteen. That
is what I thought as well. So we are in agreement,
and we're gonna go ahead and call it fifteen, okay,
listener Mail fifteen, which means we're going to have more
and more fun obscure Star Wars represents. It's just all
Star Wars puns from here on out. And I mean,
I mean, maybe there could be something else in the future.
We just like puns, girl, but we might mess with you,
(00:55):
but I think they're gonna be But I am looking
forward to digging real deep, So no worries, right, I
have I have some of the past title suggestions that
you've given me. Had to like like google around the
suggestion to figure out what what title you could possibly
(01:16):
be making a reference to because I didn't recognize it
at all, and then invariably went on like a thirty
minute rabbit hole about whatever that title was about, because
I was like, how can I make some kind of
weird pun or reference to that in my title description?
I love this teamwork, very convoluted and almost not teamwork,
(01:38):
teamwork necessarily complicated. Yeah, yeah, yeah, I mean, I'm happy
to talk about Shadows of the Empire. If you ever
need any that into it, well, we'll meet up about
that later. Perfect, Yes, let's us get into this. A
(01:59):
mail starting with Sheldon, who wrote, here's me again, replying
to an old rebroadcast. One of the advantages of being
old is that I don't remember listening to the original,
and it's all new to me again. Honestly, Yes, we've
talked before. We forget what episodes we've even done right
(02:19):
there with you, Sheldon continues, My computer tells me that
I did listen back then. Not really peanut butter, but
the peanut. You can't talk about peanut butter without talking
about peanuts anyway. And this one is more for Annie,
since I felt guilty about leaving her in the background
with the bagel stuff. Do you know about the Santa
Claus and the peanut. My father told me about this
(02:42):
over sixty years ago. I thought it was something that
everyone knew, but everyone I talked to you about it
didn't know. Take a peanut and split it in half.
One of the halves will have that little nub in it.
Take that half and eat the other. Look at the
little nub. It looks like Santa You can see his
beard and hat, and the rest of the peanut is
(03:04):
his large sack that's on his back. Huh. I can't
say I've heard in the shelter. Um. I'm fascinated by it,
and honestly, I'm having a little trouble envisioning it. So
I think I'm going to have to just do it. Yeah,
I can't see it in my mind's I like, I
know the nut, but you're talking about it, but I
can't picture it. And I'm like, and I don't have
any peanuts in the house. Well, I think we can pick.
(03:30):
I think we can figure this out. Yeah. And again,
this is like the cuts to the montage of us
and like the goggles, the lab coats. Yeah, little pipe, Yeah,
camera's various scientific equipment. We don't know what it does,
but yeah, I have lasers. Well, we'll figure it out. Yeah,
we need the lasers, for sure, I think so. I
(03:53):
think Yeah, it makes it extra science, for sure, it does.
It does. That's what we need. Yeah, we're going to
figure it out. M m okay. Quick note from Murna
about peanut butter cookies. Yeah, quote a better recipe. Cut
the peanut butter in half and substitute tahini sesame butter.
(04:15):
It makes the cookie more crisp and delicately flavored. Right,
I thought that is really good. I haven't. I don't
use a lot of peanut butter in baking or cooking,
but now I my whole mind is just like expanding
into this universe where I use a blend of peanut
butter and tihini and everything that I do that with. Yeah,
(04:40):
because I feel like I and you. I mean, I
don't have to tell anybody here, but I love peanut butter.
But sometimes it's like, um, it's a lot. Yeah, it's
very heavy, it's very rich, and so lightening that up
a little bit could be really great, especially a lot
of times I see U SAPs you know, sort of
in the pad tie realm that are like use peanut butter,
(05:01):
and I'm like, I think that's two that's not what
I want. Like I do love peanut butter and noodles,
and oh yeah it'd be great. But what I kind
of wanted something much like that has that flavor, but
it is lighter, it's too clinging to the noodles or anything.
Maybe this is just me not doing well cookie peanut butter.
But I also when we got this note from Urner,
(05:21):
I was like, wait a minute, Well, there's so many
things I could try, right yeah, yeah, um, oh gosh.
And I and I do love sesame so much. Uh
those those cookies that we did the ads for that
one time, uh leaven. Yeah. One of the ones that
they sent us was like a double chocolate chip cookie
(05:47):
that also had peanut butter chips in it and had
a little bit of sesame oil and the recipe. Oh
those were Those were my favorite. They're not currently a sponsor.
I am not being paid to say this right now.
Those were and delicious. Yes, I mean I'm biased in
a certain way because they sent me free product one time,
(06:07):
but they were well that one was really short, So
I am thank thank you though, holy heck, thank you.
But but yeah, I'll do the next one to a
Chad wrote, I loved listening to the recent episode on
turtle soup. However, when I saw the episode, I had
the smallest sliver of hope that you were going to
(06:29):
be talking about the real turtle soup, real and heavy quotes.
Growing up, we had split peace soup in our house
on at least a monthly basis. It was filling and
fairly cheap to make. As a kid, though that was
a dreaded meal. This all changed when my mom started
to call split peace soup turtle soup due to me
being a late eighties early nineties kid and my obsession
(06:52):
with all things teenage Mutant Ninja turtles. After it was
named that in our house, I looked forward to turtle
soup night. She also helped me find my love for
beans by calling them cowboy beans due to one of
my favorite movies growing up, The Three Amigos. As a
parent of young kids, we still call split pea soup
turtle soup in our house. Our kids both enjoy it,
and there is an added bonus of them liking the
(07:13):
teenage Mutant Ninja turtles now as well. I'm glad my
mom changed the name and helped me love such a
tasty soup. We do this with our kids as well,
with other dishes like us spinach, banana muffins, hulk muffins,
anything colored red with beets, iron man, whatever, etc. Whatever
you can do to get a vegetable down them sometimes
shrug emoji. I love this so much, right, Oh, that's wonderful.
(07:42):
It's wonderful in a lot of ways, because, first of all,
I love this is such a fascinating insight into the
human psyche, especially child Oh yeah, yes, And I mean
there's a lot of pros and cons of like maccaronia
cheese shaped like SpongeBob SquarePants. But we're gonna be there
onto something. But also I love that you loved teenage
(08:05):
mutant ninja turtles, but you were totally into maybe eating
them in a turtle soup or eating their brethren. Oh yeah, okay,
so right, So this this bears the question, or bears
the question rather right, like did you think that the
soup was made with turtles or was it just like
turtle themed? Was it like, right, this is what makes
(08:27):
them green? Maybe I can be more like a turtle.
I can become one of the teenagers yeah, turtles, that's true.
That's true. I mean it's a lot to think about it.
And this email I do too, and it's such like
a creative smart parenting. Yeah, just just marketing, just like yeah,
(08:52):
oh well this you don't like this muff and it's
whole muffing. Oh yeah, yeah, well then I must have it.
I love it. Honestly, I could do this to myself
to this day. I'll just start naming my meals. I
still do themed meals, you know I do. Clearly, it
(09:13):
still works, It still works, it still works for me. Well, listeners,
if you have any meals like this, please let us know. Yeah,
I love them, Yes, Eric or Eric Route So yes,
I'm still catching up. I'm trying to avoid getting in
front to avoid spoilers. Anyway, I finally crossed into the
(09:34):
twenty twenty one episodes in the Lima Bean episode, I
was wondering if you had any recipe slash cookie instructions
for them. I've never liked them, as every time I've
had them they have been mealy and bitter. It sounds
like I have never had a good one cooked properly.
While I can see there are a ton of recipes
out there, I'm more likely to try one from a
couple of hosts who I enjoy and who love the food,
(09:56):
still enjoying everything about the show. Don't know if you've
gotten to the Cannady yet, but if you do, plan
to go to Toronto. My daughter is in law school
there and can direct you to places, especially vegetarian ones.
Oh yes, okay, Well, first of all, thank you for Benjing.
It's been great here. Wah Yeah updates. Yes, I actually
(10:19):
am very fond of how many people have sent a
similar version to this very email, which is like, I
don't really like lima beans. Please tell me what am
I doing wrong? How can I what's what? What are
the alps? My friend? Yeah, yes, I feel like I
forgot to mention in that episode. I might have said
(10:39):
it in the later episode, but it's kind of a
funny scene in SpongeBob again SpongeBob were there that like,
these bullies are torturing him and they're feeding him lima
beans and he's like anything but that. Yeah, I would
love to hear if you have any recipes, Lauren. I
have like three answers I give people very quick. Okay,
(11:00):
I do not, so go for it. Okay, Okay. The
main way I eat them is essentially I get a
frozen I get a frozen bag of them. I cook
them with the instructions, and usually it gives you like
a ten to twelve minutes, and I do like ten
because I like a crisper. Okay, I'm a bean. And
then I just sometimes I'll put a chicken boullion in there,
(11:20):
but that's not necessary. That's a fun, feeling fancy. And
then I just like put way too much of that
Tony's Creole seasoning in there in the water, all right,
And then when it's done, I really like kind of
eating them with some of the broth. But if you
don't like, you can drain them or however you want
to do that, add more seasoning to taste of I
(11:42):
use the creole seasoning, and then if you want add butter.
I rarely do that, but it's like sample easy, very flavorful.
I love the texture. That's my number one way to
eat them. I really like them. In this oxtail stew
recipe that I found, spoilers are you, but we did
talk about this in enough episode, But basically it's really
(12:05):
it's not the easiest recipe and It's not the easiest
thing to find oxtails, but if you can. It is
like one of my favorite recipes I've discovered through this show.
And it's basically like a four hour stew that involves
a can of lima beans. Okay, and then I really
like and this one's harder to pull off, and I
actually have never made it myself, but I've had friends
(12:26):
who've made it, but like a lima beans salad with
fresher kind of lima beans and that like a bright
flavors and herbs and lemon and stuff like that. It's
usually like a summertime thing, but I love it when
I've had it. I have never made it, but now
I want to experiment. Yeah. Yeah, I can't say that
I personally cook with lima beans, but i've I've loved
(12:46):
them when they've been prepared pretty much the way that
Annie was describing with that first with that first thing,
that is I imagine like the directions on how those
things are made. Um, So yeah, yeah, yeah, I keep
looking keep I keep looking at bags in the frozen
food aisle and thinking of you Annie, my emergency, yeah,
(13:10):
and like thinking about getting some and then going like
I already have like so much frozen spinach, and like
I get those bags of a mixed piece and carrots
and then just throw them into literally everything. Yes, but
I do, um hm, so that I feel like I'm
eating a vegetable, right, but yeah, but yeah, maybe maybe
(13:30):
my Lina time is coming. Oh I hope. So it's
so good, honestly, like every It's one of those things
that every time I make it, it's so simple, and
then I eat it. I'm like, this is the best thing. Yeah,
I don't want to eat this more offing delicious. That
could be just I hope that one of those recipes
or you find a recipe that you like to you
(13:50):
and all of the other listeners who have written in
about those, and I've given essentially the same three three things.
But let us know. In the meantime, we do have
some more listener mail for we do. But first we've
got a quick break for a word from our sponsors
(14:12):
and we're back. Thank you, yes, thank you, Aaron wrote
long time no right number one saver fan Aaron here
months ago. I started to write you about my spoons
but got derailed, so let's try again. As a child,
I collected souvenir spoons from every state and country I
had ever visited where I could find one. But I
(14:33):
never stopped to wonder why this all started in the
first place. It was just something I did as long
as I can remember. Due to space constraints, I sold
them all when I cleared out my mother's estate a
few years ago, But your spoon episode clarified a little
bit of that history for me, which brings me to
my next spoon story. Along with my mother's estate, I
inherited what is perhaps my oldest family heirloom, a set
(14:57):
of solid silver spoons engraved with the married initial of
my great great grandmother. These six fancy little spoons were
supposedly a wedding gift that has now been passed down
through the ages. Growing up staring at these in my
mother's china cabinet, and on the unfortunate occasion I was
the house elf assigned to polish the silver for holidays,
I always wondered, why spoons? Why not the whole set
(15:19):
of silverware? If for the cost, why not one or
two full play settings instead of spoons. Thank you for
clarifying some of the strange history of this flatwear. In
any case, please enjoy the attached photo of my precious spoons,
and they are very beautiful spoons, high quality, good spoons,
high quality. Also, I just have to say I love
(15:42):
that we get emails that were like I started to
write to you about my spoons, but I got derailed
perfect perfect, Oh yeah, understood and lovely. Yeah. Yes, yes,
I had questions like these two when I was a kid.
I kind of didn't get the whole sure, yeah, the
(16:03):
whole spoon thing, or just like the I didn't get
the like old these are really nice plates and we
bring them out at this time, but we're just going
to break them. I don't understand. Yeah, yeah, but yeah,
I'm glad we could answer some spoon related queries for you.
Always Always Aaron did have some other notes, though, Aaron
(16:26):
continues next. Your limburger cheese episode reminded me not so
fondly of my childhood. When my dad would walk around
the house snacky on limburger. He would proffer a slice
under the nose of anyone unfortunate enough to be in range, saying,
stinky cheese, stinky cheese, smells like feet, taste like gold.
Even the cat would take a one wife and run
(16:48):
the other way as a very picky eater. I could
never even attempt to taste a bit of it, but
my dad he remains fond of that funk to this
day and well into his golden years. And finally, because
I had no real reason to write to you after
the blue crab episode, but thought you'd enjoy it anyway,
attached are also a few picks of me and my
family enjoying one of our very favorite weekend activities, catching
(17:11):
blue crabs at our home in Chinquatigue Island, Virginia. I
hope I did not butcher that where a few chicken necks,
a piece of string, a net, and a bit of
patients are all you need to catch a dinner fit
for a king. Unfortunately, changing climate and overfishing by those
who do not abide by minimum size limits have caused
a drastic drop in the population of crabs in recent years.
(17:33):
I don't like to be a tattletale, but I can't
count the number of times I have called the game
warden on those who refuse to throw back buckets full
of baby crabs, even after we kindly inform them of
size restrictions. For the last three or four years, we
have hardly had an acceptable catch to make dinner. So
I'd like to take this opportunity to remind folks that
seafood sized restrictions exist for very good reason. Foods or
(17:54):
sea creatures need to reach breeding age and have a
chance to repopulate before harvest. If they are eaten before
they are mature, there will be none left to breed.
Please abide by the rules to protect the future of
not only our food supply, but our ecosystems too. I
only hope these happy little boys in my pictures can
grow up to share the joy of crabbing with their children. Yeah. Yeah,
(18:17):
all of that indeed. Yeah. Sustainability, yeah, it's the rules
exist for reasons. Yes, yes, just yes they do. Um
And I feel like a lot of times people get
so like, well, surely it's just me by to me,
But it does, it does, it does. Yeah. Also, your
limburger cheese story is very cute, and my dad used
(18:40):
to do that with buttermilk. Oh oh yeah. It kind
of almost became a game, like now I've had buttermilk,
and I like it because it was him being like
butter milk, no, no, no, yes, beans, yeah exactly. Chris
Road just wanted to make a quick note and add
(19:03):
another food related sports mascot to your list. Here in Kalamazoo, Michigan,
we have a local baseball team called the Growlers. I
know that doesn't seem to be food related on first glance,
but Kalamazoo is a big craft beer town, so the
type of Growlers we usually think about here are these
sixty four ounce glass jugs that can be used to
(19:24):
take beer home from the brewery. My wife and I
are huge craft beer fans, and we seek them out
every time we travel. Through the years, we've amassed an
immense collection of Growlers, but we had to stop collecting
them when we ran out of shelf space. Despite that,
our quest to get as many breweries as possible continues.
We hope to make it to brewery number three hundred
(19:44):
by the end of the summer. Okay, back to mascot stuff.
The Growler's actual mascot's name is Porter, like the style
of dark beer. He used to be called Barley with
two Ease, but that name had to be changed after
a legal dispute between in the Growlers and the Hillsboro Hops.
One of the mascots that you mentioned in the podcast,
(20:05):
I have strong opinions about naming a hop cone Barley.
But this is probably the wrong podcast for that discussion.
Maybe you can do one about food based legal disputes
in the future. I can't tell you how badly I
want to do that. Let me free and oh oh yeah.
Every time we find one of those in a history,
(20:27):
we are so excited. And I would I would say
that this might be precisely the right podcast for your
strong opinions about naming a hop cone Barley. I agree.
I cannot think of one better. I can't either, and
I want to know all about it. This is hilarious
to me that they got an illegal Barley Hillsboro. Yeah,
(20:50):
Barley versus Barley fight. Love it. Have you seen the
puppet Christmas Carol? Marley and Marley's my favorite song? Now
I could have Barley and Barley. Oh okay, yes. Also,
Chris included pictures of the Growler collection that was described
and it is very impressive, and also had a note
(21:11):
about nightmares that it would collapse. Oh oh that's fair. Yeah, yeah,
but you know this is great. I love the Growlers.
The first thing you go to, the thing from a brewery,
that's amazing, wonderful, A very large souvenir, but I appreciate it. Yes, yes, es, yes.
(21:32):
And something else we appreciated is this is but one
of several emails we have to read about food based
mascot Yes, and we are going to get into the
rest of those after we get back from one more
quick break for a word from our sponsors, and we're back.
(21:57):
Thank you, all right, so let's get into some of
these mascots. Yeah, yeah, yeah, yeah, okay, all right. Caitlin wrote,
thank you both for this great detour from edible food
to cheerable possibly dancing fans. I stumbled on Reese's I
Hope so are Maybe Rose travel show recently, and she's
on a sports team mascot, but she's close enough for
(22:19):
me to bring it up. He has a short show
about traveling in Japan which was fun to watch, but
important to this email is it did involve creating a
mascot to promote travel to New Zealand based on their
prize dessert, the Pavlova. There's so much dedicated to him,
meeting other mascots and trying to figure out Pabu Chan's
personality as a tourism mascot. She's super cute, has a
(22:42):
song and even a super jump. I have yet to
find out if anyone else has donned the costume. All right,
she is super cute. Yeah, so this is a Pavlova,
a mascot that is a Pavlova. Yes, pablutan is uh
(23:03):
is pink um and her like her main body is
just a big head head pavlova with with with the
cream and the strawberries, and it looks like little kiwi
sections and a big a big grape, a big chocolate,
a big I'm not sure what in the center on
(23:25):
the top, Yeah, the centerpiece, I don't know either. Yeah,
and her eyes are really big and like cute stars pupils. Yeah,
she looks like she's having a really nice time and
that she wants you to have a nice time as well. Yes,
she's very cute and not even in a fegy way,
to be honest, Like, this is genuinely adorable, very very
(23:46):
much so. And this set me down a hole. We
didn't even touch on Japan's oh food mascots. No, that
is just a separate that's a separate thing than what
we were talking about. But that is a whole other
avenue We're going to have twenty thousand and percent. Yes, absolutely,
some of my favorite weird brands in Japan do these
(24:09):
weird cute food things. So yes, yes, Honestly, if this
is the rabbit hole of the episode, I think if
you haven't looked into like Japan's mascot culture, this is
time here you go. Yeah, do it. They say mascots
were like everything. It's astonishing. Yeah yeah. And the entire
(24:33):
right like like kawaii kind of kind of culture is
really strong and intense and intense. Yes, so yeah, this
was a perfect a cute example food based super jump
Bavlova all right, um uh. Mary Bell wrote, I'm listening
(24:58):
to your mascot episode and ha to stop to write.
We live in southern Maryland and have a small team
called the Blue Crabs. I know, could be food, could
be an animal. They have a mascot named Pinch. This
mascot looks nothing like a blue Crab, so I had
to share for a giggle. Thank you for all you do.
I've been a fan since episode one. You are my
(25:19):
go to podcasts one on road trips with my family
because you make puns on par with mine and my
husband just rolls his eyes as he learns keep it up,
so he realizes that it's normal to be this way.
Easy can do. Oh yeah, you can't stop us. I
love the menacing note. It's appropriate. It is great. So
(25:42):
many of you have written in that you've been with
us since like the early days. Oh, I know you're right,
that's amazing. But yes, I'd love so many things about
this email. Like first of all, now, it doesn't look
anything like a blue crab. No, this this falls into
the to the like like like Muppet monster kind of
category of its mascots. It's like a big blue furry.
(26:03):
It could be a bear, it might be a paw.
I'm not sure. I'm not sure what's going on with them,
you know. Yeah, yeah, Pinch does have a lot going on,
but it doesn't seem to be claws. No. Um. Also
like kind of orange ish protrusions on the head, furry
orange producers. And then you know, yeah, big muppet shoes.
(26:27):
The jersey does say blue crabs, and that tells me simpthing.
But I love these mascots where you're like, I'm not
really sure what's going on here. I don't know what
I'm supposed to be taken away. Yeah, it is sort
of fun. It is sort of fun. I like it. Yeah, yes,
all right, here's another good one. Um David wrote, I
am shocked, shocked. I tell you that you didn't mention
(26:49):
the Milwaukee Brewers racing sausage. It's five food mascots for
the price of one. They are also the original and
best mascot race in the leagues. They are one Brought Worse,
two Polish sausage, three Italian sausage, four hot dog, and
five chreso. They have been a delightful part of every
(27:09):
Brewer's home game since I was a kid, and occasionally
have a relay race with kids dressed as many sausages.
All right, now, before we try to describe these, I
think we have mentioned these before briefly. Um. Also Stephen
Colbert has participated. Okay, that's one of these sausages. But
(27:33):
they are. You're right, we should have mentioned them again.
There's no like limit no how many times we should
mention they're racing sausages. And this is the thing that
I butchered so badly because I was tired and I
don't know sports. The seventh inning stretch, not that. Oh
it's not halftime, No, it's not halftime. Yes, but yeah, yeah,
so you know when they have those kind of like
(27:54):
fun bring out your tools and they race. That's Atlanta,
but yes, I love that. It's sausages here. Uh huh. Yeah,
there's a lot going on there, Okay, there is. Yeah.
So so each of these heck um uh, each of
these sausages. Okay, So so the costume is like a
(28:14):
is like a big oblong vertical sausage with like you know,
the little human legs at the bottom, just little skinny
human legs, um uh and little skinny human arms. But
then these very large elongated sausage faces like faces on
the sausage with like really um, really big noses, um,
(28:39):
really big noses, and like sometimes like like facial hair
or like eyebrows um and uh. And and hats of
different kinds. Each one has a different hat, and like
the clothing that they're wearing is like vaguely related to
whatever sausage type they are, like um uh, Like like
(29:00):
the Italian sausage is kind of wearing like a little
like Italian Delhi uniform. Um yeah, and like like the
brat worst is wearing like a little leader hosen kind
of situation. Yeah. So so like it just sort of
goes like that. Yeah, it's definitely something you need to
look up and see each I believe, I think hard,
(29:24):
agree hard, agree, Um, I need to I need to
let you all know, like like I like, Annie's the
one who compiles these episodes. But I do always read
through them before we come into the studio. I usually do. Um,
it depends on how my day is going. But but
but I did read through these earlier and I laughed
(29:44):
even harder the first time. Yes, that was a genuine reaction.
I mean it's quite funny. Yeah, the only natural reaction.
Oh so yeah, thank you for that. Yes, yes, all right,
(30:05):
we have one more. Dan and Gina wrote Evergreen State College, alum,
here go fighting gooey Ducks, undefeated in football since nineteen
sixty seven, and responding to your request for former students
to write in and provide feedback on the two Speedies. Okay,
when I was there from twenty seven to twenty ten,
(30:28):
we had the all green body speedy with the white shell.
Looks like the new Speedy you referenced white body and
green shell I was introduced around twenty fourteen. The older
one is much better in my opinion, and looks way
more Evergreen. Evergreen is a tiny school with a very
basic sports program, so we didn't get the luxury of
(30:50):
seeing Speedy much except for merch at the campus bookstore.
Oh and we have eaten gooey duck once in China.
It was pretty good. Oddly see it in grocery stores,
but not on menus much. And please, it's Washington, not
Washington State. No one says Washington state except for people
on the East coast. This is from someone who grew
(31:12):
up in Washington and it's now living in Washington, d C. Thanks.
And can you give a shout out to my wife, Gina.
We've been listening since the pineapple and champagne days of
food stuff. We always wanted to write in and never had,
but couldn't pass this one up of course. Yes, hey Gina, Hey, yes,
(31:33):
thank you for a vision. Oh my goodness, thank you
for writing in. Thanks for sticking around with us all
of this time. I love it. I love when we
hear from people who've been listening since the beginning and
they're like, I we've never written in. Here's the time.
I'm glad that we could give you your time. Yeah, yes, yes,
and I mean this. We called we wanted answers about
(31:54):
the two different Gooey Ducks. Yeah, mascots that we were
running across in that episode, and you have given them
to us. I love the strong opinion about the better one. Huh. Yeah.
It's also quite as site listeners. If you haven't look
it up, please do. It's hard to describe. To be honest,
(32:14):
I think it is. I think, as with many things
Gooey Duck, you truly have to see it for yourself. Agreed,
heart agreed. Yeah, also noted about Washington State. But in
our and fairness, does we are on the east Yeah,
and so right, so like to us, like when when
someone says Washington, it's more likely that they are referring
(32:36):
to Washington, d C. Which is what we call Washington
d C. We just call it Washington, and so like
in our brains, I think that we're doing an opposite thing,
where yeah, if someone says Washington, they mean Washington, DC.
And if you specify Washington State, then that's when you're
talking about Washington. It's a mess the human language of dialects, linguistics. Yeah, fascinating, Yeah,
(33:02):
a lovely fun mess. Love it it is. It is
oh so much of these mascots is that. Um, but
this as always has been a delight and we truly
appreciate hearing from all of you. Um, it's just it's
so fun, Like we just have so much fun connecting
over these things, seeing and hearing from you, like these
(33:24):
pictures are hearing what your thoughts are around this thing
or especially like locally, what's going on? Oh yeah, yeah,
And I know that I say this in like pretty
much every Listener Mail episode, but but y'all, like podcasting
is such a weirdly like like I don't want to
say lonely because that makes it sound sad, but like
it's it's a very just like just like sheltered medium.
Like right, it's literally just like me in this weird
(33:48):
little slap dash studio that I'm in, like like in
my house and Annie in her house and closet. Yeah yeah,
right right, and just talking to each other on a
skype call. And so the fact that people listen it
gets a little lost sometimes, right, right, especially like the
fact that people are like, oh this is I like this,
(34:10):
this is fun. Yeah, this is like meaningful to me
in literally any way. I'm like, we'll realists, huh. Us,
that's amazing to hear. Thank you someone else like thinking
about food shaped sports bask us. Yes, it's wonderful to hear. Also,
(34:31):
final note, I think we will have a D and
D update soon because we kind of started playing again. Yeah. Yes,
and we busted out our listener dice. They're so cool.
That's so cool. So they were the hit where everyone
(34:52):
loved them. Yeah. Superproducer Dylan Um said, is that a macaron?
And it was? And listener yeah so good, oh so good.
Um wow. Thank you from the bottom of our hearts,
Um for writing in, for taking this time. Um. If
(35:13):
you would like to write to us, you can. Our
email is hello at saborpod dot com. We are also
on social media sometimes we are on Twitter, Facebook, and
Instagram at saborpod and we do hope to hear from you.
Sabor is a production of iHeartRadio. For more podcasts from
my Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
(35:34):
always to our superproducers Dylan Fagan 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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