May 8, 2020 • 32 mins
These spicy, crunchy root vegetables can grow to amazing sizes and give a kick to all kinds of dishes. Anney and Lauren dig into the history and science behind radishes.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Hello, and welcome to Savor Prediction of I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we're
talking about radishes, radishes. Radishes. Radishes is also a very
fun word to say. It is I relish saying radish.
I radish raddish. So this one was kind of inspired
(00:28):
by I have been doing a CSA from a local
establishment here in Atlanta called eight Arm. Like a lot
of restaurants that are closed up, they pivoted to doing
a CISA every week where you can get uh produced
from local farmers all kinds of things. And I love it.
(00:50):
I love it. It's so exciting. I love trying to
figure out Lauren's gotten some text from me what is
the I don't know, and then I had to figure
out to cook with it, and it's really exciting. It's
been good for me in a lot of ways. I
do love cooking and I love trying new recipes. Um
and if you follow me or Savor on social I
have posted about it a few times. But anyway, recently,
(01:14):
one of the ingredients I've been getting is radishes, and
that's I don't think I'd ever cooked with radishes before.
I'd had them raw, but sure, like in a salad
or something, but you'd never right right, Um, And it
turns out I love them and I love cooking with them,
and I'm trying to grow. I'm trying to grows some
(01:35):
now because I've definitely become a person. That's everything that
I could I once would have thrown away. I'm like,
maybe I could grow this. Um. The Internet tells me
I won't be able to because I am in a
small space. I probably won't be able to get the radish,
but I can grow the greens. And it looks pretty good.
It looks pretty good out there. Hey, awesome, And radish
(01:55):
greens are delicious too. Yes, So that's the recipe I've
been doing. Is I just saw te the radish and
the radish greens, a little bit of butter, a little lemon,
and it's so good. It's so simple, it's so good.
Oh yeah, yeah, yeah. I I love a radish. Um.
I've liked him raw this next since I was a
teen er. So I think the first time that I
ever really like noticed the potential of radishes was when
(02:20):
a friend of mine, a cook and bar tender by
the name of Darryl, prepared this uh radish butter for
a like trend family dinner. Um. And it's just butter
and like fine diced radish and salt and pepper and
it's transcendent. Um. Uh. You squeeze a bunch of the
water out of the diced radish first, just blended all together, transcendent,
(02:41):
spread it on toast. It's amazing. It's just so nice.
That sounds wonderful. Wonderful. Well, I know what if I
get radish this again this week? I know where they're going. Yeah, yes,
I one of them. I had some a couple of
nights ago, and one of them the most peppery like
(03:04):
burning sensation. It was light, it was light. And I
had my random fandom pop culture reference because they wouldn't
be an episode of Saver if I didn't bring up
something completely unrelated and useless. Um. And it's from one
of my go to you comfort movies, Kung Fu Panda.
Yeah yeah, so if you haven't seen it, um, Kung
(03:27):
Foo Panda po. He is adopted and his father, who's
a goose of course, found him in a crate of radishes,
and it's a really sweet story. And in the second one,
when Poe is trying to, you know, to find out
who he is. Uh, he has a nightmare that. Um,
(03:49):
there's like this radish Kung fu warrior. He has to
fight and he's better that the Radish is better at
and it's really well animated. It's really cool. Oh um,
I have not seen kung Fu panda. Um, but I
but I love your note that that his father is
the goose of course, um that I'm like, yeah, sure, okay,
(04:15):
Well it's a joke because Poe doesn't realize until I
don't know, way way far in that he's adopted. Okay, okay, alright, alright,
I get it. But but yes, added to the list definitely,
to our favorite watchless Yes, all right, But in the meantime,
let's get to your question. Radishes what are they? Well,
(04:43):
Radishes are crispy, crunchy, slightly juicy root vegetable with a
with a spicy kick, sort of like a like a
underground fire apple. Botanical name Rapinus sativus sativus, meaning cultivated,
and you may have noticed it's the species name of
a whole lot of plants that we talk about. And
you might recognize that bite of heat in radishes because
(05:06):
they're a member of the Brassicassier family, along with things
like turnips, mustard, arugula, and wasabi um. So when you
when you plant a radish seed, it grows some leafy
greens maybe two or three feet high up to a meter,
and pretty quickly starts to develop a tuber underground or
a tap root along with its true root system. The
(05:27):
roots and the leaves taken raw growth materials, and the
tuber stores them up water and sugar and stuff in
preparation for surviving um either dry summers or lean winters,
and then growing flowers and seeds later on. Like other
Brassicassier plants, radishes even produce a few compounds that are
irritants to a lot of mammals and insects and even
(05:49):
microbes to help prevent anyone from eating that tap root
before they get a chance to flower. But suckers humans
decided that we like those ere too, so so we
harvest them and edom. Depending on the variety of radish uh,
the skin of that taproot might range in color from
red to pink, to white to green to purple to
(06:11):
black um, and the interior flesh may range from white
to green to pink. They can be quite small. Some
of them are just eighty bitty when they're harvested, like
the size of your pinky joint, or really quite large
diacon radishes can grow two feet or longer. That's at
least two thirds of a meter um. Small radishes can
(06:31):
go from seed to food in like a month. Um.
Big ones might take a few months. And dikon, by
the way, literally means dicon big root in Japanese. Um
and prior to the influx of English loan words in
in Japanese, small small red radishes were supposedly called twenty
(06:53):
day die coons because that's how long they took to grow. Wow,
I love yeah, um uh yeah and and uh so.
Radishes in shape can be around or cylindrical or kind
of weirdly bulbous. I mean, we can't tell them what
to do. Uh. And in the United States, the kinds
that you find most often and probably what you've been
getting in your c s A s are um sort
(07:15):
of reddish or pinkish and round and the size of
anything from like a cherry to a ping pong ball
somewhere in there. Yeah yeah, some of them are a
little an pity. Oh yeah, I like them. We're so cute.
The whole plant can be used, though the true roots
and the tuber root and the shoots and the greens
and the seed pods can be used raw or cooked.
(07:37):
The seeds can be used for oil. The flowers are
lovely edible, slightly spicy garnish. Um. The leaves and flowers
look a lot like arugola because they're related. Also, like arugula,
it's considered basically a weed. Once it escapes gardens by
a seed spread, it'll just grow anywhere. Oh really yeah yeah,
um and uh, all parts of ratched plants do have
(08:00):
a little bit of that kick, though how much kick
will depend on the variety and the specific planting question.
You know. Um. They can be mild and sort of sweet,
or they can really sneak up on you. I love
finding that one radish in a bunch that's just like
whole Okay, that's what we're doing. That's what happened to
me the other day. I had never had the sensation
to that degree in my life. It kind of went
(08:23):
on for a while and I yeah, yeah, it's very
much like taking like taking like a hit of a
sabi and just being like, oh all right, I forgot
I've forgotten there it is going to write this out. Um,
radishes are eating all kinds of ways, pickled, shredded, salted, saute,
stir fried, roasted, spiralized raw with beer and salads and
(08:44):
soups and tacos, risotto on sandwiches, endless, endless. Yes, yes,
a graded raw as a condiment is a popular one
in Japan. M m M. And what about the nutrition, Well, um,
you know it's gonna depend a little bit based on
the type of radish your talking about specifically, but in general,
radishes are super low in calories and fat. They've got
(09:05):
a good punch of dietary fiber, a really good smattering
of vitamins and minerals, particularly vitamin c UH. They will
helpfully up and will add a lot of flavor for
a low cloric buy in. Um, but you definitely need
to pair them with fats and proteins to help keep
you going. And those kind of bernie tasting compounds, those
are glucosinolates, and they're being investigated for a number of
(09:27):
potentially helpful properties UM. In studies, radishes and or radish
extracts have been shown to have antique cancer, anti inflammatory antioxidant,
cholesterol lowering and anti diabetic effects. Bodies are complicated. More
researches needed. Consulted doctor before adding a medicinal quality of
anything to your diet. But um, but certainly if you
(09:49):
like ratshes eat them. Uh Greed agreed. Every time I
hear we talk about glucosinolates, I always think back to
you are very sick an episode cauliflower. Yeah, of course,
we were like, let's start with sparkling wine. Our boss said,
what next, cauliflower? This's the too sexiest of foods. It
(10:11):
looks like a two hour original cut that was back
when I was the editor and my boss you might
want to whittle that down a little bit. Look, we
had a lot of fascinating things to say about cauliflower,
and I stand by that. I do too. Maybe one
day it's probably gone. I'd be so funny if we
had like a director's cut of the Favorite Flower episode.
(10:36):
Who if I say ooof Indeed, speaking off numbers, Japan's
Ministry of Health, Labor and Welfare named the dike On
radish as Japan's most popular vegetable and the heaviest radish
in the Guinness Records. Is from Japan from two thousand three.
(10:56):
It waited thirty one point one kilos that's sixty eight
nine ounces and was a hundred and nineteen centimeters around
that's almost four ft around. Whoa, I know, I love it. Uh.
It was presented at the annual Um Sakurajima Radish contest Um,
Sacarta Jima being this former island now a peninsula where
(11:18):
the largest variety of Dikon Radish sometimes called Soccara jimas Um,
where it was originally cultivated. And apparently, yeah, there's a
yearly contest and they're gigantic and I'm so taken with
this entire idea. I am too. That's fantastic, all right,
oh gosh um. Meanwhile, the record for the longest radish
(11:39):
is from the United Kingdom from It measured six point
seven meters that's twenty one ft and eleven inches. Wow,
And it was presented at the UK National Giant Vegetable Championships,
which I'm pretty sure we've mentioned before. But either way, gosh,
(12:03):
I need to go to there. That. Yes, that sounds amazing,
sounds so amazing, Yes, so much one day and then
there's this something else I really want to check out.
Apparently in Wahaka, Mexico, folks carve radishes around Christmas time. Um.
(12:26):
I looked at pictures. It's amazing. Oh it's spectacular. If
you've been or you've done it, have pictures. Oh please
right in please write um. From what I read, it
got started as a way for shops to entice shoppers
into stores after Christmas services, and one blogger who wrote
about it her experience covering it said spectators waited in
(12:48):
line for hours, hours to view the carve radishes for
miles long. Oh gosh. Yeah, and the whole thing only
lasts a few hours because it's really only as long
as these carved radishes stay unwilted and unbrowned. So it's
it's not like a multi day, it's just that night. Um. Yeah,
and it's December twenty three. It is the Night of
(13:08):
the Radishes. Sheisbabanos. Oh my gosh, I love it. Okay,
speaking of deep cuts, we need to bring back the Dunker,
which a long time listeners will know. This is our
serialized cartoon about a doughnut who is a police officer
(13:31):
to take Yes, I think we need a character in
there called Night of the Radishes, but with a k Okay,
I can't argue with your logic at all. Yeah, I'm
super into that. Perfect. I'll get started right away. I'll
draw up some character designs. Excellent. Yeah, oh my gosh,
(13:53):
we actually do have images of these. I could probably
put oh yeah, and Annie in things uh crayon coloring crayon. Yeah,
has has created depictions of these characters. So yes, they
are works of art. They belong in museums. So yes,
(14:16):
I'm not over selling it at all. Yours will be
completely met absolutely. Yeah. Something else cool. NASA has experimented
with growing radishes in space. Ah. Yeah, because they grow
so quickly, radishes are good for a number of experiments,
and including home garden experiments. They're, like I said, like
(14:39):
they're kind of weeds, like you can like most most
humans who try to grow radishes succeeding growing radishes. So
we shall see. I'm not doing it from the seed though, Yeah,
we'll see. Might feet might be harder that way. Um.
But but yeah, yeah, I'm eager to see what you
come up with. Um. But in the meanwhile, we do
(15:01):
have some history for you. But first we've got a
quick break for a word from our sponsor and we're back.
Thank you, sponsor. Yes, thank you. So historians think radishes
(15:21):
originated in China or the Mediterranean way back like prehistoric times.
Records indicate that radishes were a thing in ancient Egypt
as far back as two thousand seven. And this is
also when Chinese text started mentioning them too. Uh yeah,
and I said, I have seen both China and the Mediterranean.
(15:42):
But one of the clues that point towards the modern
day China theories that, um, wild radishes that are believed
to be like related to like ancestors, distant cousins of
the domesticated varieties are found in southern Asia. So, but
who knows mystery's history. You know what we say, mysteries histories.
(16:05):
Ancient Greeks loved radishes enough so that replicas were made
of them out of gold. I want that. Yeah, I
love that. Oh and oh and that that reminds me
of a goods radish era. Yes, yes, Lauren, thank you,
(16:26):
I do love those. Those are pretty fantastic too. Um.
Multiple Greek works, including those of galand Plenty, who wrote
Demo Critis, thinks that as a food, radishes are aphrodisiac.
Oh my gosh, yep um, the frostis and descarietes um.
They mentioned the crop during the third century BC, and
(16:48):
one Greek physician authored a whole book on them. Writings
out of ancient Rome described multiple types of radishes. The
ancient Greeks and Romans may have eaten them with vinear
ger and hunting. Seems like they did that with a
lot of food. Sure it's a good combination. Um also
a good like start to a to a pickle. We
get the English word radish from the Latin term from
(17:12):
the plant, going back to those ancient Roman times radiss um,
I believe, which itself comes from a proto Indo European
route for root. Ah. Get that etymology show one day, Lauren, No,
I want it so bad if we look back. Even
(17:33):
before the Middle Ages, sailors eight radishes to combat scurvy,
do it yep And that wasn't their only perceived medicinal use.
Monks thought that radishes could cure all kinds of things,
from gallbladder problems to rheumatism to bronchitis. Also, yes, afrodusiacum.
Records of large radishes popped up in England and Northern
(17:54):
Europe in the thirteenth century, while the smaller variety wasn't
really documented until the sixteenth century. In German botanist detailed
radishes weighing up to a hundred pounds by eight six
At least radishes were common in England around this time.
Swiss physician and botanist Otto Brunfeld's wrote the radish is
(18:16):
also said to encourage unchastity. Chastity. Unchastity is a fun word.
That's a great word. Not only that, the radish was
largely perceived as a symbol of strife and conflict during
the Middle Ages, to the point that they were sometimes
consecrated to control the evil spirits. I have never once
(18:39):
seen this in a horror movie, and I am so upset.
I know what are we doing? Come on, demonology related
horror filmmakers. Let's okay this okay, I have some phone
calls to make after this. Um, use your connections, use
your connections. Can I imagine like a slow zoom on
just a radish and like really intense music playing ominous Yes,
(19:04):
this is person and like monks chanting and like oh
of the fire. Yeah, some kind of like like pentagram,
but like with I don't like more radishy I don't know,
I uh, pentagram, but more radishy like it. Um. Meanwhile,
(19:26):
over in Japan, around the same time, ish die con
cultivation took root. I wrote that without meaning it, but
I'm keeping it um. Some to sometime in the early
fourteen hundreds or so, radishes, perhaps introduced by Columbus and
those that followed closely after him, were known in Mexico
by hundred and in Haiti by fifteen sixty five by
(19:50):
some accounts, And I hope this is true. Handful of
the French aristocracy grew radishes and gave them noble names,
but these names were dropped through the French Revolution. Yeah.
During Japan's Edo period, which is sixteen three to eight,
people eight raw graded dike on radish, believing it to
(20:10):
be good for digestion. Mm hmm. And remember that Christmas
time radish carving thing in the Mayor of Wahaka dubbed
December the Night of the Radishes. Possibly the idea for
carving human figures out of radishes came from um, a
varietal of like multi pronged radishes that like sort of
(20:33):
resembled people to begin with, sort of like a sort
of like a jin sing or garlic root or not
garlic ginger roots sometimes does um Diego Rivera painted such
radishes in his ninety seven work at the Temptations of
Saint Anthony. And yeah that that festival continues to this day.
Um Wallhaka has a municipal land grant for growing radishes
(20:55):
UM for this festival. As of seventeen fourteen, my tricked
tons of radishes were harvested for the festival from that land,
with some specimens weighing around three kilos over like six
and a half pounds UM. And that year a hundred
and forty three Radish crafters displayed their carved works at
(21:16):
the festival, including eighty two kids. It's really really impressive.
If you have not beautiful look it up that rabbit
hole of the episode. Yeah, oh yes, that is that
is what it is. Oh um. Yeah, that the carvings
can can represent um animals, real and imaginary, religious figures,
(21:36):
historical figures, everyday people and activities, just about anything. Um,
it's beautiful, it really is. Uh. Meanwhile, in the nineteen eighties,
radishes featured heavily in Fraggle Rock Um. They were pretty
much like the main like like eco system like uh,
radish of Fraggle Rock. Yeah, yeah, it was. It was
(21:59):
a food stuff. It was a trade item. It was
used to to make different different cosmetics and stuff like that. Yeah,
radishes everywhere. I don't remember much at all about Fraggle
Rock except this feeling that I is very hard to
describe of both being very afraid but also very like happy.
(22:30):
It's like it was it's afraid. It's too strong a word.
It's like uncertain. I didn't know where this was going,
and a part of me was nervous about it, and
a part of me was like really excited about it. Yeah. Well,
I mean, well it was. It was scary because there
were so many way bigger creatures than the Fraggles that
were always trying to like catch them, and and it
was like the Smurfs, but I was way more endeared
(22:54):
of the Fraggles than I ever was at the Smurfs.
The Smurfs were always pretty annoying and the Fraggles were
really sweet. So some strong words from Lauren, I'm sorry, man.
I was always sort of like, well, if Gilgamesh eats
a few Smurfs, like, I can't say that I blame him, um,
but wow, probe smurfying episode. Sorry, just took a turn. Yeah,
(23:25):
I tried. I tried very briefly to figure out why
radishes were the thing in Fraggle Rock. I could not
immediately find anything about it. Um, maybe we'll maybe we'll
have to tap our our our resources and see if
see if someone knows you mean not by resources are
exceptionally nerdy office and co workers. Is that what you're thinking?
(23:50):
And and and like our friend Rest who worked here
in Atlanta, And yeah, okay, I see, yeah, you know
people who have contact with the Jim Hansen company. Yeah,
also also them, but also our nerdy co workers. I did.
The last thing I did before quarantine was I went
(24:11):
to that puppet festival. So I got some connections. Now,
yeah you do. Goodness, I'll ask them this very important question.
Report back. Thank you, thank you. Uh and um yeah,
going back to that NASA thing. As of around two
thousand five, ratchetes were one of the plants being actively
(24:32):
investigated by NASA for potential use as a food crop
for astronauts on longer missions in the future, because like
like and actively investigated because like, sure they grow easily
in their nutritious but there are a lot of factors
in space that you have to account for, like different
types of radiation than we get here on Earth, different
compounds in the air. For example, Um, astronauts use disinfectant wipes.
(24:56):
We're all becoming more like astronauts, y'all. Wow, well yeah,
silver lining. Um, but yeah, those alcohol wipes that they use, um,
are infused with alcohol that that evaporates into the spacecraft's air.
And while the amount that ends up in that air
is totally safe for humans, at like ten of our
(25:20):
allowable alcohol and air limit, a radish will wind up
a lot smaller than usual, and of our limit the
plant will die. Uh So yeah, yeah, they're they're just
all kinds of considerations. UM like that so interesting staff
cool research radishes in space. M hmm, there's a lot.
(25:41):
If anyone is looking for an art project to undertake,
this episode has been full of them, because I could
see like an astronaut with a big radish in the helmet.
Oh yeah, yeah, I mean, but we put it out there.
We've got a pentagramish horror movie idea, all kinds of things.
(26:03):
We got Knights of the Raddishes. They're they're all up
in the air for you. Yeah, yeah, take, take them
and run with them. Yell yes, yes, and if you do,
please send us some pictures of it. Please. We do
have some listener mail for you. We do, but first
(26:24):
we've got one more quick break for a word from
our sponsor, and we're back. Thank you, sponsor, Yes, thank you,
and we're back with like the raddish from comfort Right,
(26:48):
she totally followed you on that one, right, clearly. I
don't know how I could have been more clear with
my karate shoppic action. I was that she she was, folks,
she really was. I gotta get my podcaster work out
in somehow. Yes, Philip wrote, or maybe Philip, My family
(27:10):
has been doing Eastern egg tapping competition since I was born.
We are from the Republic of Macedonia or the Republic
of Northern Macedonia as a last year, though I was
born in the US. I asked my dad and he
says they've been doing it there since at least when
he was a kid, and his father, my grandfather, told
stories about doing it in his childhood too, so it's
been a thing for quite some time. Apparently, traditionally they
(27:33):
would do it with red painted eggs, which is supposedly
an old Greek tradition of some sort. Also, he just said,
and I quote, there are some old customs that we've
lost and don't practice them anymore, something about egg hung
on a string, then the father dangling it like a
pendulum in front of the kids and teasing the kids
around the table to bite it. So that's pretty interesting.
(27:54):
I actually like Easter solely because of the egg tapping.
It was and still is my favorite part of the holiday. Once,
when I was maybe nine or ten, I painted a
certain egg orange and yellow gradient that somehow was inexplicably
like three times as dense as an ordinary large egg.
It destroyed every egg beat it encountered without a single crack.
(28:14):
It was probably the single shrunk's egg ever to be
laid by a chicken. Actually saved the egg for years
afterwards by sticking it in the back of the freezer,
since I couldn't bear to part with it, and also
because it probably wasn't very safe or appetizing to eat,
seeing as it was too ordinary eggs what the X
men are too ordinary humans. But eventually our fridge broke
(28:35):
and my invincible egg was sadly thrown away. Oh I
like to think it's still out there, man, the invincible
egg and it lives on it has to its invincible
out there doing eggs men things. Oh but I couldn't
stop myself. I couldn't stop myself. Lord, I know you're not.
(29:04):
Oh my heck, I kid you not. Listeners, we have
so many emails about this egg tapping. You're going to
be hearing more of them. I love, It's beautiful. Is
so good, Thank you, thank you. Huh uh. Nina wrote,
of all the episodes I've thought about writing to you
(29:24):
in regard to I never would have guessed asparagus would
be the one I couldn't resist. I grew up in
the mountains of Colorado, and some of my favorite childhood
memories were picking wild asparagus that grew in ditches on
the side of the country roads. Oh my goodness. My
brother and I would watch from the school bus for
the first shoots to spring out of the grass and
go back with our parents to pick what we saw
and what was hidden in the weeds. Anything we would
(29:46):
miss would leave a tall, dried out stock to look
for next year. Marking the sweet spots the key to picking,
as well as prepping to cook. The store bought varieties
start at the bottom of the stock and attempt to
snap it in half. If it bends and to breaking
that bite would be stringy. Work your way up the
stock until it snaps, and eat from there up. You'll
never have a bad bite. While picking green asparagus was
(30:08):
a big part of my youth, white asparagus was my
grandmother's childhood. She grew up in northern Italy, where it originated.
According to Delicious Italy dot com, the story of the
vegetable is accidental. In the Pisano was hit with a hailstorm,
destroying the asparagus crop, forcing the farmers to harvest the
part underground. Upon tasting the asparagus its white color due
(30:29):
to the lack of sunlight, the farmer was astounded to
find how tasty and tender it was and began to
cultivate it underground. Asparagus tasting is almost a religion in Bassano.
Everyone has something to say about the correct way to
serve it. Family members always bring it back pickled and
canned in decorative glass vases when they travel there, along
with plenty of grappa. Of course, as much as I
(30:49):
would have considered myself an expert on the topic, there
is one thing your episode cleared up for me. I
don't have the gene to smell it. I remember watching
Austin Powers and gold Member as a kid, and there's
a joke or from saying the asparagus ere in smell
that had my whole family and stitches. I giggled along
but never understood. And now I know I never will. Nope,
(31:09):
never will. Gosh, but you've got other You've got plenty
of other asparagus experience to make up you do you do,
and you know maybe science will work on that for you,
so specifically for you. They've got nothing else important to
going on right now. Zero zero Yeah thing boring days
(31:33):
and science were had by all. Gosh. I love the
description of tasting it like it's a religion. Yes, so much.
I this whole thing. I really really really we we
really need to get some white asparagus very important. It
is extremely extremely I think we can do this. I
(31:53):
think we can. I I believe in us. I do too.
But in the meantime, thanks to both of them for writing.
If you would like to write to us, we would
love to hear from you. Our email is Hello at
favorite pod dot com. We are also on social media
You can find us on Twitter, Instagram, and Facebook, where
our handle is at savor pod and we do hope
(32:14):
to hear from you. Savor is 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 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 I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we're
talking about radishes, radishes. Radishes. Radishes is also a very
fun word to say. It is I relish saying radish.
I radish raddish. So this one was kind of inspired
(00:28):
by I have been doing a CSA from a local
establishment here in Atlanta called eight Arm. Like a lot
of restaurants that are closed up, they pivoted to doing
a CISA every week where you can get uh produced
from local farmers all kinds of things. And I love it.
(00:50):
I love it. It's so exciting. I love trying to
figure out Lauren's gotten some text from me what is
the I don't know, and then I had to figure
out to cook with it, and it's really exciting. It's
been good for me in a lot of ways. I
do love cooking and I love trying new recipes. Um
and if you follow me or Savor on social I
have posted about it a few times. But anyway, recently,
(01:14):
one of the ingredients I've been getting is radishes, and
that's I don't think I'd ever cooked with radishes before.
I'd had them raw, but sure, like in a salad
or something, but you'd never right right, Um, And it
turns out I love them and I love cooking with them,
and I'm trying to grow. I'm trying to grows some
(01:35):
now because I've definitely become a person. That's everything that
I could I once would have thrown away. I'm like,
maybe I could grow this. Um. The Internet tells me
I won't be able to because I am in a
small space. I probably won't be able to get the radish,
but I can grow the greens. And it looks pretty good.
It looks pretty good out there. Hey, awesome, And radish
(01:55):
greens are delicious too. Yes, So that's the recipe I've
been doing. Is I just saw te the radish and
the radish greens, a little bit of butter, a little lemon,
and it's so good. It's so simple, it's so good.
Oh yeah, yeah, yeah. I I love a radish. Um.
I've liked him raw this next since I was a
teen er. So I think the first time that I
ever really like noticed the potential of radishes was when
(02:20):
a friend of mine, a cook and bar tender by
the name of Darryl, prepared this uh radish butter for
a like trend family dinner. Um. And it's just butter
and like fine diced radish and salt and pepper and
it's transcendent. Um. Uh. You squeeze a bunch of the
water out of the diced radish first, just blended all together, transcendent,
(02:41):
spread it on toast. It's amazing. It's just so nice.
That sounds wonderful. Wonderful. Well, I know what if I
get radish this again this week? I know where they're going. Yeah, yes,
I one of them. I had some a couple of
nights ago, and one of them the most peppery like
(03:04):
burning sensation. It was light, it was light. And I
had my random fandom pop culture reference because they wouldn't
be an episode of Saver if I didn't bring up
something completely unrelated and useless. Um. And it's from one
of my go to you comfort movies, Kung Fu Panda.
Yeah yeah, so if you haven't seen it, um, Kung
(03:27):
Foo Panda po. He is adopted and his father, who's
a goose of course, found him in a crate of radishes,
and it's a really sweet story. And in the second one,
when Poe is trying to, you know, to find out
who he is. Uh, he has a nightmare that. Um,
(03:49):
there's like this radish Kung fu warrior. He has to
fight and he's better that the Radish is better at
and it's really well animated. It's really cool. Oh um,
I have not seen kung Fu panda. Um, but I
but I love your note that that his father is
the goose of course, um that I'm like, yeah, sure, okay,
(04:15):
Well it's a joke because Poe doesn't realize until I
don't know, way way far in that he's adopted. Okay, okay, alright, alright,
I get it. But but yes, added to the list definitely,
to our favorite watchless Yes, all right, But in the meantime,
let's get to your question. Radishes what are they? Well,
(04:43):
Radishes are crispy, crunchy, slightly juicy root vegetable with a
with a spicy kick, sort of like a like a
underground fire apple. Botanical name Rapinus sativus sativus, meaning cultivated,
and you may have noticed it's the species name of
a whole lot of plants that we talk about. And
you might recognize that bite of heat in radishes because
(05:06):
they're a member of the Brassicassier family, along with things
like turnips, mustard, arugula, and wasabi um. So when you
when you plant a radish seed, it grows some leafy
greens maybe two or three feet high up to a meter,
and pretty quickly starts to develop a tuber underground or
a tap root along with its true root system. The
(05:27):
roots and the leaves taken raw growth materials, and the
tuber stores them up water and sugar and stuff in
preparation for surviving um either dry summers or lean winters,
and then growing flowers and seeds later on. Like other
Brassicassier plants, radishes even produce a few compounds that are
irritants to a lot of mammals and insects and even
(05:49):
microbes to help prevent anyone from eating that tap root
before they get a chance to flower. But suckers humans
decided that we like those ere too, so so we
harvest them and edom. Depending on the variety of radish uh,
the skin of that taproot might range in color from
red to pink, to white to green to purple to
(06:11):
black um, and the interior flesh may range from white
to green to pink. They can be quite small. Some
of them are just eighty bitty when they're harvested, like
the size of your pinky joint, or really quite large
diacon radishes can grow two feet or longer. That's at
least two thirds of a meter um. Small radishes can
(06:31):
go from seed to food in like a month. Um.
Big ones might take a few months. And dikon, by
the way, literally means dicon big root in Japanese. Um
and prior to the influx of English loan words in
in Japanese, small small red radishes were supposedly called twenty
(06:53):
day die coons because that's how long they took to grow. Wow,
I love yeah, um uh yeah and and uh so.
Radishes in shape can be around or cylindrical or kind
of weirdly bulbous. I mean, we can't tell them what
to do. Uh. And in the United States, the kinds
that you find most often and probably what you've been
getting in your c s A s are um sort
(07:15):
of reddish or pinkish and round and the size of
anything from like a cherry to a ping pong ball
somewhere in there. Yeah yeah, some of them are a
little an pity. Oh yeah, I like them. We're so cute.
The whole plant can be used, though the true roots
and the tuber root and the shoots and the greens
and the seed pods can be used raw or cooked.
(07:37):
The seeds can be used for oil. The flowers are
lovely edible, slightly spicy garnish. Um. The leaves and flowers
look a lot like arugola because they're related. Also, like arugula,
it's considered basically a weed. Once it escapes gardens by
a seed spread, it'll just grow anywhere. Oh really yeah yeah,
um and uh, all parts of ratched plants do have
(08:00):
a little bit of that kick, though how much kick
will depend on the variety and the specific planting question.
You know. Um. They can be mild and sort of sweet,
or they can really sneak up on you. I love
finding that one radish in a bunch that's just like
whole Okay, that's what we're doing. That's what happened to
me the other day. I had never had the sensation
to that degree in my life. It kind of went
(08:23):
on for a while and I yeah, yeah, it's very
much like taking like taking like a hit of a
sabi and just being like, oh all right, I forgot
I've forgotten there it is going to write this out. Um,
radishes are eating all kinds of ways, pickled, shredded, salted, saute,
stir fried, roasted, spiralized raw with beer and salads and
(08:44):
soups and tacos, risotto on sandwiches, endless, endless. Yes, yes,
a graded raw as a condiment is a popular one
in Japan. M m M. And what about the nutrition, Well, um,
you know it's gonna depend a little bit based on
the type of radish your talking about specifically, but in general,
radishes are super low in calories and fat. They've got
(09:05):
a good punch of dietary fiber, a really good smattering
of vitamins and minerals, particularly vitamin c UH. They will
helpfully up and will add a lot of flavor for
a low cloric buy in. Um, but you definitely need
to pair them with fats and proteins to help keep
you going. And those kind of bernie tasting compounds, those
are glucosinolates, and they're being investigated for a number of
(09:27):
potentially helpful properties UM. In studies, radishes and or radish
extracts have been shown to have antique cancer, anti inflammatory antioxidant,
cholesterol lowering and anti diabetic effects. Bodies are complicated. More
researches needed. Consulted doctor before adding a medicinal quality of
anything to your diet. But um, but certainly if you
(09:49):
like ratshes eat them. Uh Greed agreed. Every time I
hear we talk about glucosinolates, I always think back to
you are very sick an episode cauliflower. Yeah, of course,
we were like, let's start with sparkling wine. Our boss said,
what next, cauliflower? This's the too sexiest of foods. It
(10:11):
looks like a two hour original cut that was back
when I was the editor and my boss you might
want to whittle that down a little bit. Look, we
had a lot of fascinating things to say about cauliflower,
and I stand by that. I do too. Maybe one
day it's probably gone. I'd be so funny if we
had like a director's cut of the Favorite Flower episode.
(10:36):
Who if I say ooof Indeed, speaking off numbers, Japan's
Ministry of Health, Labor and Welfare named the dike On
radish as Japan's most popular vegetable and the heaviest radish
in the Guinness Records. Is from Japan from two thousand three.
(10:56):
It waited thirty one point one kilos that's sixty eight
nine ounces and was a hundred and nineteen centimeters around
that's almost four ft around. Whoa, I know, I love it. Uh.
It was presented at the annual Um Sakurajima Radish contest Um,
Sacarta Jima being this former island now a peninsula where
(11:18):
the largest variety of Dikon Radish sometimes called Soccara jimas Um,
where it was originally cultivated. And apparently, yeah, there's a
yearly contest and they're gigantic and I'm so taken with
this entire idea. I am too. That's fantastic, all right,
oh gosh um. Meanwhile, the record for the longest radish
(11:39):
is from the United Kingdom from It measured six point
seven meters that's twenty one ft and eleven inches. Wow,
And it was presented at the UK National Giant Vegetable Championships,
which I'm pretty sure we've mentioned before. But either way, gosh,
(12:03):
I need to go to there. That. Yes, that sounds amazing,
sounds so amazing, Yes, so much one day and then
there's this something else I really want to check out.
Apparently in Wahaka, Mexico, folks carve radishes around Christmas time. Um.
(12:26):
I looked at pictures. It's amazing. Oh it's spectacular. If
you've been or you've done it, have pictures. Oh please
right in please write um. From what I read, it
got started as a way for shops to entice shoppers
into stores after Christmas services, and one blogger who wrote
about it her experience covering it said spectators waited in
(12:48):
line for hours, hours to view the carve radishes for
miles long. Oh gosh. Yeah, and the whole thing only
lasts a few hours because it's really only as long
as these carved radishes stay unwilted and unbrowned. So it's
it's not like a multi day, it's just that night. Um. Yeah,
and it's December twenty three. It is the Night of
(13:08):
the Radishes. Sheisbabanos. Oh my gosh, I love it. Okay,
speaking of deep cuts, we need to bring back the Dunker,
which a long time listeners will know. This is our
serialized cartoon about a doughnut who is a police officer
(13:31):
to take Yes, I think we need a character in
there called Night of the Radishes, but with a k Okay,
I can't argue with your logic at all. Yeah, I'm
super into that. Perfect. I'll get started right away. I'll
draw up some character designs. Excellent. Yeah, oh my gosh,
(13:53):
we actually do have images of these. I could probably
put oh yeah, and Annie in things uh crayon coloring crayon. Yeah,
has has created depictions of these characters. So yes, they
are works of art. They belong in museums. So yes,
(14:16):
I'm not over selling it at all. Yours will be
completely met absolutely. Yeah. Something else cool. NASA has experimented
with growing radishes in space. Ah. Yeah, because they grow
so quickly, radishes are good for a number of experiments,
and including home garden experiments. They're, like I said, like
(14:39):
they're kind of weeds, like you can like most most
humans who try to grow radishes succeeding growing radishes. So
we shall see. I'm not doing it from the seed though, Yeah,
we'll see. Might feet might be harder that way. Um.
But but yeah, yeah, I'm eager to see what you
come up with. Um. But in the meanwhile, we do
(15:01):
have some history for you. But first we've got a
quick break for a word from our sponsor and we're back.
Thank you, sponsor. Yes, thank you. So historians think radishes
(15:21):
originated in China or the Mediterranean way back like prehistoric times.
Records indicate that radishes were a thing in ancient Egypt
as far back as two thousand seven. And this is
also when Chinese text started mentioning them too. Uh yeah,
and I said, I have seen both China and the Mediterranean.
(15:42):
But one of the clues that point towards the modern
day China theories that, um, wild radishes that are believed
to be like related to like ancestors, distant cousins of
the domesticated varieties are found in southern Asia. So, but
who knows mystery's history. You know what we say, mysteries histories.
(16:05):
Ancient Greeks loved radishes enough so that replicas were made
of them out of gold. I want that. Yeah, I
love that. Oh and oh and that that reminds me
of a goods radish era. Yes, yes, Lauren, thank you,
(16:26):
I do love those. Those are pretty fantastic too. Um.
Multiple Greek works, including those of galand Plenty, who wrote
Demo Critis, thinks that as a food, radishes are aphrodisiac.
Oh my gosh, yep um, the frostis and descarietes um.
They mentioned the crop during the third century BC, and
(16:48):
one Greek physician authored a whole book on them. Writings
out of ancient Rome described multiple types of radishes. The
ancient Greeks and Romans may have eaten them with vinear
ger and hunting. Seems like they did that with a
lot of food. Sure it's a good combination. Um also
a good like start to a to a pickle. We
get the English word radish from the Latin term from
(17:12):
the plant, going back to those ancient Roman times radiss um,
I believe, which itself comes from a proto Indo European
route for root. Ah. Get that etymology show one day, Lauren, No,
I want it so bad if we look back. Even
(17:33):
before the Middle Ages, sailors eight radishes to combat scurvy,
do it yep And that wasn't their only perceived medicinal use.
Monks thought that radishes could cure all kinds of things,
from gallbladder problems to rheumatism to bronchitis. Also, yes, afrodusiacum.
Records of large radishes popped up in England and Northern
(17:54):
Europe in the thirteenth century, while the smaller variety wasn't
really documented until the sixteenth century. In German botanist detailed
radishes weighing up to a hundred pounds by eight six
At least radishes were common in England around this time.
Swiss physician and botanist Otto Brunfeld's wrote the radish is
(18:16):
also said to encourage unchastity. Chastity. Unchastity is a fun word.
That's a great word. Not only that, the radish was
largely perceived as a symbol of strife and conflict during
the Middle Ages, to the point that they were sometimes
consecrated to control the evil spirits. I have never once
(18:39):
seen this in a horror movie, and I am so upset.
I know what are we doing? Come on, demonology related
horror filmmakers. Let's okay this okay, I have some phone
calls to make after this. Um, use your connections, use
your connections. Can I imagine like a slow zoom on
just a radish and like really intense music playing ominous Yes,
(19:04):
this is person and like monks chanting and like oh
of the fire. Yeah, some kind of like like pentagram,
but like with I don't like more radishy I don't know,
I uh, pentagram, but more radishy like it. Um. Meanwhile,
(19:26):
over in Japan, around the same time, ish die con
cultivation took root. I wrote that without meaning it, but
I'm keeping it um. Some to sometime in the early
fourteen hundreds or so, radishes, perhaps introduced by Columbus and
those that followed closely after him, were known in Mexico
by hundred and in Haiti by fifteen sixty five by
(19:50):
some accounts, And I hope this is true. Handful of
the French aristocracy grew radishes and gave them noble names,
but these names were dropped through the French Revolution. Yeah.
During Japan's Edo period, which is sixteen three to eight,
people eight raw graded dike on radish, believing it to
(20:10):
be good for digestion. Mm hmm. And remember that Christmas
time radish carving thing in the Mayor of Wahaka dubbed
December the Night of the Radishes. Possibly the idea for
carving human figures out of radishes came from um, a
varietal of like multi pronged radishes that like sort of
(20:33):
resembled people to begin with, sort of like a sort
of like a jin sing or garlic root or not
garlic ginger roots sometimes does um Diego Rivera painted such
radishes in his ninety seven work at the Temptations of
Saint Anthony. And yeah that that festival continues to this day.
Um Wallhaka has a municipal land grant for growing radishes
(20:55):
UM for this festival. As of seventeen fourteen, my tricked
tons of radishes were harvested for the festival from that land,
with some specimens weighing around three kilos over like six
and a half pounds UM. And that year a hundred
and forty three Radish crafters displayed their carved works at
(21:16):
the festival, including eighty two kids. It's really really impressive.
If you have not beautiful look it up that rabbit
hole of the episode. Yeah, oh yes, that is that
is what it is. Oh um. Yeah, that the carvings
can can represent um animals, real and imaginary, religious figures,
(21:36):
historical figures, everyday people and activities, just about anything. Um,
it's beautiful, it really is. Uh. Meanwhile, in the nineteen eighties,
radishes featured heavily in Fraggle Rock Um. They were pretty
much like the main like like eco system like uh,
radish of Fraggle Rock. Yeah, yeah, it was. It was
(21:59):
a food stuff. It was a trade item. It was
used to to make different different cosmetics and stuff like that. Yeah,
radishes everywhere. I don't remember much at all about Fraggle
Rock except this feeling that I is very hard to
describe of both being very afraid but also very like happy.
(22:30):
It's like it was it's afraid. It's too strong a word.
It's like uncertain. I didn't know where this was going,
and a part of me was nervous about it, and
a part of me was like really excited about it. Yeah. Well,
I mean, well it was. It was scary because there
were so many way bigger creatures than the Fraggles that
were always trying to like catch them, and and it
was like the Smurfs, but I was way more endeared
(22:54):
of the Fraggles than I ever was at the Smurfs.
The Smurfs were always pretty annoying and the Fraggles were
really sweet. So some strong words from Lauren, I'm sorry, man.
I was always sort of like, well, if Gilgamesh eats
a few Smurfs, like, I can't say that I blame him, um,
but wow, probe smurfying episode. Sorry, just took a turn. Yeah,
(23:25):
I tried. I tried very briefly to figure out why
radishes were the thing in Fraggle Rock. I could not
immediately find anything about it. Um, maybe we'll maybe we'll
have to tap our our our resources and see if
see if someone knows you mean not by resources are
exceptionally nerdy office and co workers. Is that what you're thinking?
(23:50):
And and and like our friend Rest who worked here
in Atlanta, And yeah, okay, I see, yeah, you know
people who have contact with the Jim Hansen company. Yeah,
also also them, but also our nerdy co workers. I did.
The last thing I did before quarantine was I went
(24:11):
to that puppet festival. So I got some connections. Now,
yeah you do. Goodness, I'll ask them this very important question.
Report back. Thank you, thank you. Uh and um yeah,
going back to that NASA thing. As of around two
thousand five, ratchetes were one of the plants being actively
(24:32):
investigated by NASA for potential use as a food crop
for astronauts on longer missions in the future, because like
like and actively investigated because like, sure they grow easily
in their nutritious but there are a lot of factors
in space that you have to account for, like different
types of radiation than we get here on Earth, different
compounds in the air. For example, Um, astronauts use disinfectant wipes.
(24:56):
We're all becoming more like astronauts, y'all. Wow, well yeah,
silver lining. Um, but yeah, those alcohol wipes that they use, um,
are infused with alcohol that that evaporates into the spacecraft's air.
And while the amount that ends up in that air
is totally safe for humans, at like ten of our
(25:20):
allowable alcohol and air limit, a radish will wind up
a lot smaller than usual, and of our limit the
plant will die. Uh So yeah, yeah, they're they're just
all kinds of considerations. UM like that so interesting staff
cool research radishes in space. M hmm, there's a lot.
(25:41):
If anyone is looking for an art project to undertake,
this episode has been full of them, because I could
see like an astronaut with a big radish in the helmet.
Oh yeah, yeah, I mean, but we put it out there.
We've got a pentagramish horror movie idea, all kinds of things.
(26:03):
We got Knights of the Raddishes. They're they're all up
in the air for you. Yeah, yeah, take, take them
and run with them. Yell yes, yes, and if you do,
please send us some pictures of it. Please. We do
have some listener mail for you. We do, but first
(26:24):
we've got one more quick break for a word from
our sponsor, and we're back. Thank you, sponsor, Yes, thank you,
and we're back with like the raddish from comfort Right,
(26:48):
she totally followed you on that one, right, clearly. I
don't know how I could have been more clear with
my karate shoppic action. I was that she she was, folks,
she really was. I gotta get my podcaster work out
in somehow. Yes, Philip wrote, or maybe Philip, My family
(27:10):
has been doing Eastern egg tapping competition since I was born.
We are from the Republic of Macedonia or the Republic
of Northern Macedonia as a last year, though I was
born in the US. I asked my dad and he
says they've been doing it there since at least when
he was a kid, and his father, my grandfather, told
stories about doing it in his childhood too, so it's
been a thing for quite some time. Apparently, traditionally they
(27:33):
would do it with red painted eggs, which is supposedly
an old Greek tradition of some sort. Also, he just said,
and I quote, there are some old customs that we've
lost and don't practice them anymore, something about egg hung
on a string, then the father dangling it like a
pendulum in front of the kids and teasing the kids
around the table to bite it. So that's pretty interesting.
(27:54):
I actually like Easter solely because of the egg tapping.
It was and still is my favorite part of the holiday. Once,
when I was maybe nine or ten, I painted a
certain egg orange and yellow gradient that somehow was inexplicably
like three times as dense as an ordinary large egg.
It destroyed every egg beat it encountered without a single crack.
(28:14):
It was probably the single shrunk's egg ever to be
laid by a chicken. Actually saved the egg for years
afterwards by sticking it in the back of the freezer,
since I couldn't bear to part with it, and also
because it probably wasn't very safe or appetizing to eat,
seeing as it was too ordinary eggs what the X
men are too ordinary humans. But eventually our fridge broke
(28:35):
and my invincible egg was sadly thrown away. Oh I
like to think it's still out there, man, the invincible
egg and it lives on it has to its invincible
out there doing eggs men things. Oh but I couldn't
stop myself. I couldn't stop myself. Lord, I know you're not.
(29:04):
Oh my heck, I kid you not. Listeners, we have
so many emails about this egg tapping. You're going to
be hearing more of them. I love, It's beautiful. Is
so good, Thank you, thank you. Huh uh. Nina wrote,
of all the episodes I've thought about writing to you
(29:24):
in regard to I never would have guessed asparagus would
be the one I couldn't resist. I grew up in
the mountains of Colorado, and some of my favorite childhood
memories were picking wild asparagus that grew in ditches on
the side of the country roads. Oh my goodness. My
brother and I would watch from the school bus for
the first shoots to spring out of the grass and
go back with our parents to pick what we saw
and what was hidden in the weeds. Anything we would
(29:46):
miss would leave a tall, dried out stock to look
for next year. Marking the sweet spots the key to picking,
as well as prepping to cook. The store bought varieties
start at the bottom of the stock and attempt to
snap it in half. If it bends and to breaking
that bite would be stringy. Work your way up the
stock until it snaps, and eat from there up. You'll
never have a bad bite. While picking green asparagus was
(30:08):
a big part of my youth, white asparagus was my
grandmother's childhood. She grew up in northern Italy, where it originated.
According to Delicious Italy dot com, the story of the
vegetable is accidental. In the Pisano was hit with a hailstorm,
destroying the asparagus crop, forcing the farmers to harvest the
part underground. Upon tasting the asparagus its white color due
(30:29):
to the lack of sunlight, the farmer was astounded to
find how tasty and tender it was and began to
cultivate it underground. Asparagus tasting is almost a religion in Bassano.
Everyone has something to say about the correct way to
serve it. Family members always bring it back pickled and
canned in decorative glass vases when they travel there, along
with plenty of grappa. Of course, as much as I
(30:49):
would have considered myself an expert on the topic, there
is one thing your episode cleared up for me. I
don't have the gene to smell it. I remember watching
Austin Powers and gold Member as a kid, and there's
a joke or from saying the asparagus ere in smell
that had my whole family and stitches. I giggled along
but never understood. And now I know I never will. Nope,
(31:09):
never will. Gosh, but you've got other You've got plenty
of other asparagus experience to make up you do you do,
and you know maybe science will work on that for you,
so specifically for you. They've got nothing else important to
going on right now. Zero zero Yeah thing boring days
(31:33):
and science were had by all. Gosh. I love the
description of tasting it like it's a religion. Yes, so much.
I this whole thing. I really really really we we
really need to get some white asparagus very important. It
is extremely extremely I think we can do this. I
(31:53):
think we can. I I believe in us. I do too.
But in the meantime, thanks to both of them for writing.
If you would like to write to us, we would
love to hear from you. Our email is Hello at
favorite pod dot com. We are also on social media
You can find us on Twitter, Instagram, and Facebook, where
our handle is at savor pod and we do hope
(32:14):
to hear from you. Savor is 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 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
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.