The Punchy Sangria Episode

This summery cocktail of wine and fruit (or fruit flavorings) is adapted ad infinitum, from light handmade draughts to sweet bottled drinks. Anney and Lauren dip into the history and culture of sangria.

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Episode Transcript

Speaker 1 (00:08):
Hello, and welcome Savor production of I Heart Radio. I'm
Annie Reese and I'm Lauren Vogelbaum, and today we have
an episode for you about san Gria. Yes, so as
always a drink responsibly, yes, um. And I actually remember
the very first time I had sangria. I believe I've
talked about this night before because it's also the very
first time I had pa and gin and tonic. Wow.

(00:30):
Okay um. Because I was lucky enough that I got
to go on a trip. I had to save up money,
but I got to go on a trip to France
and Spain. When I was in high school. We did
like this whole night that was a class on um,
popular Spanish foods and drinks, and we made and both

(00:50):
white wine and red wine based sangria. And I remember
it being a lovely time. And I also remember being
very childish, like I'm not a legal drinking age in
the US, but i am here. Oh that that does.
That does sound delightful though, Um, When when you were
in Spain, did you see a lot of san Gria

(01:11):
when you were like out and about. I think I did.
But also I think it was one of those things
where after I went to this class. I was like, oh,
Spanish tradition. So I was looking for it on every list,
and I'm sure that I went to a lot of
places that were at least somewhat touristy Um, I did.

(01:32):
I did order it a lot. I think of the
alcohol I drink when I was in Spain, most of
it was either sangria or wine. I did not I
liked the gin and tonic, but I was like, this
is my jam, this is the thing. Yeah, yeah, yeah,
I love I love Spanish wine. Um, really good, really
good stuff, really good. Oh yeah, just nice, dry, fruity
kind of things. Yes. Um. And then when I was

(01:56):
in college, I had a friend who actually met in Europe,
and then she came and we met again in college,
and uh, we used to do this like Harry Potter
viewing party because she'd never seen any Potter. She'd read
the books, didn't seen the movies, and we were working
through them and she would always make this huge joke
of san Gria that was a way too ambitious. Luckily,
we were pretty good about being like, okay, we can't

(02:18):
drink all of this, okay for that cut off, But
it was always like so much so it was fun.
It was a fun time because I never I've never
made it other than that first class in Spain. She
was like, I've got my recipe and at all kinds
of fruits in it. I'm not positive that I've ever
sat down and just made san gria for the heck

(02:39):
of it. I probably have at some point, um, but
but I do pretty frequently, um, just add sliced fruit
to the wine that I'm drinking, especially if it's like
not a particularly great wine, right, I'll be like, you know,
it's going to improve this literally anything, let's try let's
try it. Yeah, but that's a that's a different vibe.

(03:01):
I do. I do like a sangria, but a lot
of them are so sweet, Like I Yeah, if I'm
going to order it out, I usually specifically ask I'm like,
so like, can you tell me, like what the flavor
profile is? Is it's sweeter, dryer? Because yeah, I cannot
handle that much sugar. Yeah yeah, And we're going to
talk about that, um about how sa became so sweet.

(03:22):
But I do like the feeling of just putting also
sliced froot in there just feels fancy to me, even
though it's really bob It does feel that way though. Well,
when you get a snack, you finish your one and
then he has yack, it's delightful. I agree, I agree. Um,
December twentie is National sangre a day, which I guess

(03:46):
makes sense. I can see it being a holiday drink
based on the color. To me, it does feel more
like a summer thing. But you know, yeah, and depending
on how you You know, if you had some some
some like nutmeg or cinnamon spices like that, you sure
sure sure, Well, I guess this brings us too awk question?

(04:10):
What is it? Well? Uh? Sangrea is a type of
alcoholic punch made from wine mixed with fruity stuff and
maybe other stuff. Uh. I know I'm being vague. That's
because the ingredients can vary widely. But but yeah, I'd
say that a that a fruit or fruit juice or
fruit flavoring, or fruity distilled alcohol like brandy is a

(04:33):
necessary component after the wine. Other ingredients can include right spices,
sparkling water, sweeteners. Um. The wine can also vary. A dry,
fruity Spanish red like Temperate Neo is classic, but you
can find singreas made with all kinds of reds. Whites
Rose's bubbles. Whatever you want. It's often homemade um or

(04:55):
housemaid by mixing various ingredients to taste in a multi
serving match see above read jug um and has then
served out individually um, including chunks of fresh fruit and
eat in each glass. Um. But there's also a market
for prepackaged sangreas that include fruit flavoring uh instead of
fresh fruit right in the bottle UM. In the United States,
these tend to be on the sweet side and on

(05:18):
the inexpensive side, with a with a lower alcohol content
than than straight wine. Both types, though that the homemade
and the prepackaged are very frequently served over ice in
the United States. I know that different different cultures have
different levels of like dedication to ice. We have a
pretty serious dedication to ice here. This is true. I

(05:40):
do not unless it's my fancy star wars ice tea
not a nice person cheese. I love an ice anyway.
I do love how people have their ice preferences. And
I know not a sponsor, but Zaxby's often gets brought
up in this conversation for my friends where they like
the like, the like, the like chip dice dice. Yeah,

(06:01):
oh see, I like I like it both ways, Like
I mean, it depends on it depends on your application,
you know. I like anything from the giant fancy cubes
made of like of like purely frozen water with no bubbles, um,
right down to yeah, like like like normal freezer cubes,
right down to chip dice. I don't know, I just
like them. You know a lot of people do, and

(06:22):
you can see our Ees episode for that. But I
do know that it's a big culture shock for Americans
when we go to Europe or I don't think Australia
had that much ice easier. I don't think anywhere else
I've been't had that much ice. Yeah, um, yeah, yeah,
y'all write you'll write it and tell us like like
specifically in San Gria, as that is the topic of
the day, but also right yeah everywhere anyway, Sangria. Yes,

(06:45):
UM is strongly associated with Spain, but apparently is mostly
a tourist drink, especially in Madrid's bar scene. Like it's
not something I've read UM that the locals order out
but rather would make at home for parties. UM and
I have seen a parallel type of wine punch called
Tinto de Verano, cited as being the more popular wine

(07:08):
punch over there. Um, and this is just just red
wine and lemon soda or sweetened soda water of rice.
I think I've heard of that one me neither. Uh.
Folks do get creative with the ingredients in the homemade
or housemade stuff. You know, all kinds of flavored syrups, sorbets,

(07:28):
fruit from apples and pears to stone fruit, to berries,
to citrus to tropical fruits. UM. Teas make their way
in their other liquors, like rum or maybe a flavored
vodka or a liqueur. Um. The word sangria has been
applied to totally different punches as well, involving bases of
other fruity alcohols like like lambix insiders. If you are

(07:51):
making your own at home, UM, I would say to
probably avoid using as your wine base UM older or
complex wines there. Just just drink that straight. It's gonna
get lost in the mix. Um. Also, any red with
like a lot of tannin um might taste like sort
of sour or like weirdly woody. Um, probably not what

(08:12):
you want. Sort of. Similarly, heavily oaked whites might clash
with your with your kind of fruity sweet notes. Um. Yeah,
if you're if you're using fresh fruit or herbs or spices,
let the wine masserrate indoor steep for a little while
to let the flavors meld. Um. And if you're using
a sparkling wine as as your base wine, UM, then
use either a bit of flat wine or liquor or

(08:33):
liquor to do to do the melding and mass rating part,
and then add your sparkle at the last minute to
preserve those bubbles. Um. But you know, as with anything, um,
the best drink is whatever you enjoy drinking, So experiment
figure it out. Yeah, I like that sentiment. I remember
when we were in Hawaii. We're at a nice sushi

(08:54):
restaurant and super producer Andrews asking a way to like
what goes well with this sushi, and the weirder kind
of gave an answer, but then said, you know, whatever
you like is what goes it goes well with it?
What do you want? Yeah? Yeah, yeah, what are you into?
That's that's the that's going to be the best one,
which I appreciate it. Um. So So with with all

(09:19):
of those different possibilities, um, the result will vary. UM,
but generally a Sangrea is a fruity and yeah, like
like summery um on the sweet end, rounded out with
some acids and tannins from the fruit in the wine,
whatever flavorings you add. Um. So it's sort of tangy
and sweet. Um. But yeah, you can really tailor it
with the ingredients for any type of experience that you want.

(09:42):
That's true. Could be Harry Potter movie night in college
or night hanging out in the nice weather of summer
in Spain. Who knows, who knows, who knows? Well? What
about the nutrition, drink responsibly yeah, um. Also, Singria can
have a lot of sugar, especially that packaged stuff, so um,

(10:05):
so watch out for that, you know. Hydrate always always hydrate.
Mm hmmm. We do have some numbers for you, a few. Um,
it's you know, it's hard to track numbers for handmade cocktails,
especially like batch style ones. Um. But for prepackaged sangria. Yes.
As of AUGUSTE, Nielsen listed twas in the United States,

(10:30):
with sales amounting to seventeen million dollars that month alone. Yeah.
US sales of sangria cases increased about thirteen from over
seventy of those sales were imports. Yeah. Especially back then
most of the packaged Sangria that we were getting here
in the States was from Spain. Yeah. Um, and right,

(10:52):
those those numbers of cases UM. As of UM, some
two million cases were sold here in the United dates. UM.
By eighteen, that number had increased to three and a
quarter million cases, which isn't like in terms of the
overall wine industry, like a lot a lot. But you know,
I'm impressed. I'm first, Yeah, favors and first, which is

(11:16):
easy to do, but um, we just take joy in
small things. It's all we do. Um. Over overall, UM
sales of prepackaged sanria just about doubled from I don't
think I've ever done that. I don't think i've ever
bought I've seen it me neither. I've always gone that's

(11:37):
going to be overly sweet and miserable, and I don't
want any part of it. I really think it's just
been like if people made it for me, I drink it. Uh.
But yeah, I haven't had it since college, but I
remember really enjoying it. Uh Yeah, well yeah, I don't know,
like like my my tastes just run like so so
dry and so better. As we've talked about on the

(11:59):
show before my favor flavor is bitter and so right,
Like I I really I'm very dubious of mixed cocktails
um or punches or whatever in prepackaged formats because I'm
just like, oh, I don't I don't know about this. Yeah, yeah,
that's fair, But a couple a couple numbers in terms

(12:21):
of housemaid Sangria. There was this interview with the with
the publication Spanish Wine Lover, in which a representative from
um local Atlanta restaurant Iberian Pig reported that they would
make like a forty gallon batch of sangria for the
whole weekend on like Friday or Saturday morning, um, and

(12:43):
then sell out of it by Saturday night and have
to make more. Wow, it's a good restaurant, right, Yeah.
Oh they're all that that Harmona bericle is sound so good,
so good? Um uh. And a restaurant group called um
Fox Restaurant Concepts out of Phoenix reported in that among

(13:07):
some of their restaurant brands, UM housemaid Sangria accounted for
fully half of their wine sales dang, which seems impressive
to me. But I guess cocktails are a pretty popular thing,
so I don't know. I don't know who's to say. Um, well,
san Gria does have a very interesting past. It does,

(13:29):
and we are going to get into that as soon
as we get back from a quick break. For a
word from our sponsor, Hey, we're back, Thank you sponsored, Yes,
thank you. So Sangria has a pretty long history. Uh,
pretty much since people have been drinking wine, they have

(13:52):
been adding stuff to it. It's one of those things where,
depending on the definition you use, it could go back
way further, be more recent. Um. Ancient Greeks and Romans
added whatever spices they had on hand to wine and
sometimes served it heated like mold wine. It was called hippocrats.
I know we've talked about stuff like this in past episodes.

(14:12):
Yeah yeah, it's um reminding me of our butter beer
episodes specifically, Yeah yeah, and I think sailing Yeah yeah,
yeah that one. Um. And, as we've discussed before, at
the time, for mented drinks were often safer to drink
the water, so a lot of folks turn to things

(14:33):
like flavored wine, which typically didn't have as high of
an alcohol content is what we drink these days. Sometimes
the wine itself was diluted with water and the wine
used was aha, not so great wine flavor wise, like
you were talking about lauren um that people were looking
to spice it up or make it a little bit
better palatable, things like that. By the Phoenicians had planted

(14:57):
grapevines and what is now Spain and they were already
made something sangria alike in these early days. When the
Arabs invaded what would become Spain in the seven hundred CE,
wine making and by extension sangria went down and didn't
really bounce back until after the Arabs left in the
fourteen hundreds. Uh yeah, Yeah. These were people from the
Islamic backgrounds and so um so within the Islamic belief system,

(15:20):
alcohol is prohibited so that that tracks that makes sense,
it doesn't. For the most part, Sangria was made with
red wines, typically Spanish grapes from Yoha like temporario, with
local citrus edit in maybe lemons or apples, oranges, grapes
or pears, sometimes fortified with brandy. As the Spanish established

(15:40):
colonies around the world, they spread this love of sangria
and their recipes, recipes that were adapted based on what
was available locally. By the seventeen hundreds and eighteen hundreds
records show sangrio is being made in the UK and
France using French grapes, although again, people have been making
something similar since wine was a thing definition and they

(16:00):
get messy um. Not just red wine either, but people
were experimenting with sparkling wine and white wine and it
kind of sangria made from peaches called zura. Around this time,
san gria became a popular drink among affluent Europeans, especially
at parties and get togethers. Yeah. Punches in general were
popular among this crowd, and like showy punch bowls were

(16:22):
posh um. Recipes probably got sweeter around this time as
a sugar became more widely available thanks to colonization and slavery. Okay,
yeah um, and stories abound about where exactly the name
comes from. Some say it was named after blood letting,
due to the drink's resemblance to slightly watered down blood.

(16:44):
According to one Catalan dictionary, sangria or red wine with
fruit and sweeteners, was actually the invention of the British. Um,
I don't know something they drink at various colonies that
they owned around the world during the summer. I'm laughing
because I capitalized summer and outline and that feels so official. Um.

(17:07):
At the time, a drink called the Claret Cup, which
was wine, fizzy water, lemon and sugar, was popular in
the UK, which interestingly is pretty much what Tinto de
Verano is so m. Jerry Thomass eighteen sixty two Bartender's
Guide contained a recipe for sungaree, which was a drink

(17:28):
that some people believe was a part of Sangrea's evolution.
And sungara was essentially a punch in single serving four
and it was kind of the definition explanation I could
find for it. And here's a quote from an eighteen
seventy two article out of the Fort Worth Gazette. Her
servant's hand around trays of glasses filled with sparkling water

(17:48):
or with what is called sangria, a very refreshing drought
composed of equal portions of wine and water, with sugar
ad libitum and sufficient lemon juice to give it a
pungent flavor. Um. But mainstream US got its introduction to
san Gria at the nineteen sixty for World's Fair held
in New York City, when the pavilion from Spain offered

(18:10):
some of this drink. Prior to that, sangria have been
popular in pockets in the US, particularly pockets of Spanish immigrants,
But this was really when Americans at large got a
taste for it, Like people had it here, they loved
it words yeah, yeah, yeah. It was marketed as part
of the typical cuisine in Madrid at the pavilions um
Taberna Madrid or or Madrid tavern. Yeah yes. And the

(18:33):
san grias served at this pavilion have been crafted to
have a mass appeal with sugar, brandy and fruit, so
I guess specifically a mass appeal to Americans in this case. Um.
This was part of a push by Spain to elevate
the reputation of Spanish wine, which was viewed as a
cheaper not as quality wine when compared to the wines
of other European countries like specifically France or Italy at

(18:54):
this time. Uh yeah um. And that was in turn
part of a greater pushed by the ruling regime of
Spain of the time under a dictator Francisco Franco, to
promote Spain through through this kind of soft diplomacy. Yeah.
They spent seven million dollars in that day's money on

(19:16):
the pavilion, which just by the way, is a million
dollars more than it cost to produce Mary Poppins that
same year. WHOA, So the regime was serious about the
soft diplomacy. Wow yeah, okay, um, well, another story doesn't

(19:38):
credit them at all. It's angriest popularity here. It credits
Lorenzo Granados for introducing sangreato New Yorkers by serving it.
He was serving it out of his Greenwich Village restaurant.
Like I said, you know, people were drinking it in
the US. It just it just maybe didn't right, didn't
hit it big right exactly, but apparent in the in

(20:00):
the nineteen sixties, there was a whole fashion trend around
Sangria style dresses which I googled, and I can't really
tell you. I tried to. I couldn't find anything, um
other than like, these dresses are kind of burgundy colored. Yeah,
and some of them they seemed to like in general,
have like a kind of rap situation going a little
bit of maybe some flu I think you're right and

(20:27):
that we don't know anything about O. Goodness, we should
get the lovely ladies from dressed on the case. Yes,
tell us about sangria sty a dresses. Um. And by
this time sangria was available to Americans in prepackaged glass bottles.
But yes, as Americans often do, we added more sugar
to sangrea and it became associated with college drinking, which

(20:50):
I didn't really know. But then I had my own experience.
I was like, oh, yeah, that's when you were drinking it,
but I didn't know it was like a college thing,
um And and because of that often became something that
was down upon. We talked about this a lot nearn
cocktail hours with the eighties and adding sugar and the
prepackaged mixes. Only recently has this kind of view of
san Gria changed in the United States. Swept up in

(21:12):
the craft cocktail boom. In the European Union laid down
some stipulations around what can be labeled as sangria, including
the fact that it has to be made in Spain
and or Portugal, or or it has to state where
it was made on the label if it was not

(21:33):
made in Spain and or Portugal. It also caps the
the the alcohol bi volume limit for bottled sangria at
under twelve percent. Yes, and there was around this time
a lot of buzz no pun intended um around Sangria
in general with them, with industry insights pointing to to

(21:54):
write the popularity of sweeter wine beverages in younger demographic
UM across across both the United States and Europe as well,
UM and people starting to look for lower alcohol options too.
There was apparently something that wine market folks call moscato
madness going on time. Well, I'm like you, lord, I

(22:20):
have similar Like I don't really like sweeter, sweeter wines
in general, but um, my dad really did and he
didn't drink a lot, so I always associate those kinds
of things with him. Yeah, And I have friends, some
good friends of mine, they really like those sweeter wines.
And it's kind of a running joke, as you know,
I don't like having stuff around like stacks stacks snacks.

(22:46):
And I have a friend who she's like slowly making
my pantry hers and leaping snacks, um, And she has
like this case of like sweet frozen wine pops and
it's just building up and it's like what I said
with the twizzlers, or there's clearly one flavor that's not
there's one in there. That is not the winner. I

(23:09):
have so much of it. I'm like, you need to
take this back, because I'm certainly not. This is you,
this is for you. Why my whole ice case is
filled with I think it's like a great moscato something
I had a winner. Apparently yeah apparently not um uh

(23:32):
great great great flavoring can be real, real touch and go.
Um uh. But but yeah then um then after I
think kind of bolstered by this this uh, this news
out of the European Union, the United States started getting
in on the prepackaged san Gria market. UM. Lots of

(23:55):
big wine brands, UM, black Box, yellow Tail, Barefoot, stuff
like that got in on this this prepackaged Sangria game
in the late twenty teens. UM. The trend also coincided UM,
and I think kind of like like dovetailed boosted each
other with UM with wine spritzers and boozy seltzer's and
single serving cocktails becoming available and then gaining traction in

(24:17):
the United States. Ah, it does feel I don't have
a lot of the perceptions people seem to have about
Sangria other than yeah, you know, sweeter, But it does
feel to me like a party drink, and a lot
of times when I'm hanging out with friends, and these
friends who bring like a case of these frozen wine
pops or whatever, it's kind of a celebration. So yeah,

(24:38):
I don't normally drink this thing, but I would like to,
especially like if you're at the beach or something or
outdoors vibe. Oh yeah, yeah, that's a real good that's
a real good outdoors vibe drink. Yes, yes, well, perhaps
I'll try my hand at making some in the future. Yeah, yes,

(25:00):
But in the meantime, I think that's what we have
to say about Sangria for now. It is um. We
do have some listener mail for you. We do, but
first we have one more quick for word from responsors
and we're back. Thank you, sponsored, Yes, thank you, and

(25:22):
we're back with celebration. Yeah, I'm celebration. Um. Shannon wrote,
thank you for your negrowning episode. I am not a
fan of jans and negronies are not for me, but

(25:43):
this episode did help solve a bit of a mysteries
history between me and my mother from our trip to
Florence when I was in high school. When we first arrived,
our hotel highly recommended that we make a reservation at
the nice restaurant down the street for later in the week.
In the following days we discovered our hotel bar it's
wonderful bar tender, and had many after all sprits is
before many other dinners out and around Florence. Then came

(26:06):
the fateful night of our reservation, and my mother asked
the very charismatic bartender if she could have a drink
with campari instead of aperall. So he suggested a negroni.
One negroni turned into multiple negronies. Now she remembers them
as being sparkling in some way, and I did not
think well until your episode Mry solved. Of course, after

(26:27):
seven negronies of any kind, my mom was pretty tipsy
by the time we got down the block for dinner.
When we sat down, I told our server my mom
had been drinking negronies as an affair TIF and his
reaction was, you don't drink negronies before dinner. You drink
negronies to get drunk, and drunk she was to this day.

(26:48):
I remember the food being pretty damn good at that place,
and my mom claims it was overhyped. I blame the
negronies now that I am older, while I am still
a big fan of the occasional summer April sprits I
prefer drink is definitely than a growning riff the Boulevardier.
Thank you both for a show that both makes me laugh,
learn and want to jump into my car and try
out all my local restaurants every time. You both do

(27:10):
sort of feel like friends after all these years. When
I hear Lauren's voice, if it is not Lauren, it
is a voice twin in show on Stuff you Should
Know twice a week, I do sometimes say hi to
her in my head. I'm also a D and D
player in dyming my first self print campaign right out.
Oh yeah, congrats, and I love all of that so much. Yeah,

(27:31):
oh goodness. That is that. That can be a very
dangerous game when you when you have you're like, oh,
I'll just have a cocktail before dinner, and then you're like,
I haven't eaten dinner yet. This is a terrible plan. Yeah. Yeah, uh,
that is. That is. That is my voice in the
intro to Stuff you Should Know and a number of
other Heart Podcast Network shows. Um, it's one of my

(27:55):
one of my side gigs around the office here. Um,
they're like, hey, would you read this into a microphone,
and I'm like, yes, I think every time listeners you
say hi to Lauren, she gets her wings. So keep
it up. Keep they they regenerate really quickly, like they
fall off and regenerate its little a lot of times.

(28:17):
That's true. Thank you. She doesn't like talking about it,
but I'm trying to help her out and we appreciate
your efforts. Yes, yes, thank you, thank you, hype man Annie,
that's really I'm here for you. I'm here for you.
Like every time you say my name, I fall over
and stuff my toe, but I have a few immediate

(28:38):
like someone's there for me, you know, in my heart.
So yeah, that's what happens, which is like getting your wings,
but it does more. It's like a warmth in your heart,
a warmth. Yeah, not just from the bruise, exactly. Goodness. Um.

(28:58):
Megan wrote first, as I think I've told you before,
my dad's family is Chilean, so we love empanadas, and
I was so excited about your recent episode. I love
learning more about my favorite foods. To answer your question
about how the world's largest empanada was made and if
they just scaled up a family recipe. I went to
check my Chilean cookbook and at least based on how
my family makes them, no, it's just a giant version

(29:22):
of a typical recipe. First of all, the traditional and
panada de pino, which sounds most similar to what you describe,
doesn't have chicken in it, so a little different right
from the start. The filling in my grandma's and panadas
is beef cooked with raisins, onions, and spices, one whole olive.
The cookbook has olives cooked into the beef next year,
but my family doesn't do that to keep the flavor

(29:42):
from being overpowering um at the center of the empanada
and boiled egg slices arranged around the olive. For the
rest of my comparison, I looked at the number of
eggs and the amount of beef. I like this science.
Based on my recipe, the number of eggs used in
the world record would make around five hundred normal sized
and banatas and overestimates since some eggs go in the

(30:06):
dough and I didn't account for those, But the amount
of beef in the record holder is enough for more
than two thousand, so at least they didn't use my
family's recipe to get the proportions. Also, I almost got
to try ice wine at a restaurant a few months ago,
but they were unfortunately sold out since I lived near
the Finger Lakes region of New York. Though I think

(30:27):
there's a nearby ice wine festival, so I want to
go to that if it's held this year. The gelato
episode was also wonderful. There's a gelatia in the small
town I live in, and they did a Hairy Potter
week where all the flavors were related to the books.
My favorites were butter beer and crystallized pineapple. They also
had a fizzing whis Bees flavor which had pop rocks
in it. Um great fresh, but kind of weird after

(30:49):
a week in the freezer. Related to the bunk cake
and blueberry episodes. Like Annie, I also have strong preferences
for pie over cake and grew up with berry bushes.
In my case, they were black raspberry bushes on my
grandparents farm, which were turned into birthday pie, a tradition
in my mom's family because we all prefer pie to cake.
My grandma usually makes two pies for everyone's birthday want

(31:11):
to share, which goes fast because we all love it
and wanted to take home for just yourself. My mom
even planted raspberry bushes in her yard so that she
could have more to make herself pie throughout the year,
and so she doesn't have to mow the hill they're on. Finally,
I'm in the middle of an episode on zatar Um.
I skipped ahead when I saw the one on in Panadas,
and it reminded me that I have a jar of

(31:32):
it in my spice cabinet that a friend sent me.
So now I'm inspired to make some delicious things with it. Yes, ah,
that's also good. It is it is um. Somebody recently
asked me what my favorite kind of pie was, and
I legit add like an existential crisis. Oh yeah, well

(31:52):
I like this kind, but what about this? What about like?
What about Oh no, oh no, oh yeah, she's still
waiting for an answer, so I got it. Yeah, I
mean that's a that's a serious thing, though, no, like
I mean, like you stare into the face of pie
and pie stares back, and yeah, it's waiting for me

(32:12):
every night when I try to sleep. The grape ye
in the sky. But yeah, I love this infanata. The
Infanata an at that's so great and they sounds so delicious.
Also your family's recipe right the single right right right?
I love that. I love the single Olive in the center.
That's terrific. Um. Oh I want to make I want

(32:35):
to make that right now? Yes, me too, Me too.
I was really excited because I went out to safely
eat at a restaurant recently with some friends and they
had the menu and I was like, here it is.
It's time they were out feeling when you're like yes
and then no, that's a real up and down roller coaster.

(33:00):
So someday you're Inmpanata will come. Annie, Thank you, thank you,
The panadas come for us all um. Thanks to both
of those listeners who are writing to us. If you
would like to write to us, you can or emails
hello at savor pod dot com. We're also on social media.
You can find us on Twitter, Facebook, and Instagram at

(33:22):
savor pod and we do hope to hear from you.
Savor is production of I Heart Radio. For more podcasts
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Thanks as 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.