November 26, 2025 • 34 mins
This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.
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Speaker 1 (00:09):
Hello, and welcome to Savor Prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Anny Reo and I'm Lauren vogel Baum, and today
we have an episode for you about succotash.
Speaker 1 (00:18):
Yes, and I do believe I know the answer. But
was there a reason this was on your mind? Lauren? Uh?
Speaker 2 (00:25):
Yes, A sucotash is a popular side dish for holiday
meals in the United States, perhaps specifically Thanksgiving. And as
we record this, Thanksgiving is in just a couple of days.
Speaker 1 (00:37):
So yeah, yes, uh, you know, I love talking about this.
I this is not a side dish at my Thanksgiving.
I actually am very tempted to send out a group
text to a bunch of people and ask what are
your what are your side dishes?
Speaker 3 (00:57):
Oh?
Speaker 2 (00:58):
Yeah, yeah, informal poles are one of my favorite things,
and this would be a good one. Yeah, because I'm
I didn't grow up with this one either.
Speaker 1 (01:06):
Yeah, I've I believe I've had it. I believe I've
had it at least once.
Speaker 2 (01:14):
Oh, I've definitely had it any number of times, especially
as especially living in Atlanta, and especially as like Southern
cuisine started becoming a kind of posh like traditional Southern
dishes started becoming a posh thing on menus, but it's
also a thing that I tend to avoid when I
am eating out in restaurants because of the sheer capacity
(01:38):
for it to contain bell peppers, which I have to
avoid for not not for for for not having a
very bad day reasons.
Speaker 1 (01:48):
Yeah. Yeah, doing the research for this one cracked me
up because it was very It reminded me of ambrosia,
where it's like could be literally anything, It could be
anything in there. It also kind of reminded me of
hopping John because at first I thought, Oh, I've had it.
(02:10):
It's we had it when we were in Asheville.
Speaker 3 (02:12):
But I was like, no, that was that was happened John, Yeah, that.
Speaker 1 (02:15):
Was happened John. But I think I have had it,
and if I have not, I'm convinced I would really
like it because it has one of my very favorite things. Yes,
lima beans.
Speaker 2 (02:30):
I still love so much that this is one of
your favorite things, perhaps especially because I also find limba
beans completely delightful, but so many people dislike them so
so strongly.
Speaker 1 (02:42):
Oh yes. As mentioned in that episode SpongeBob, they have
an episode where they have SpongeBob all strung up and
they're threatening him with to eat lama beans, and I
do love that. After we did that episode, so many
listeners wrote in and asked me, like, I never liked
(03:03):
lima beans, How do you?
Speaker 3 (03:04):
How do you cook them? Yeah?
Speaker 2 (03:06):
Yeah, yeah, simply to be honest with you, that's really
the secret.
Speaker 3 (03:11):
Uh yeah, And.
Speaker 1 (03:12):
I'm very happy to share any of those simple recipes.
Speaker 3 (03:16):
You like, cimmarem with some salt and pepper and butter.
That's it. Yeah, maybe maybe like some time or something.
Speaker 1 (03:22):
I don't know, like if you want to get fancy,
put some bacon or like a hamhock in there. I
never do that, Yeah, but if you want to get.
Speaker 2 (03:29):
Fancy, some some some flaked red pepper or something for
a little bit of spice.
Speaker 1 (03:33):
But m mmmmmmmm So I think I would really really
love Yeah.
Speaker 2 (03:41):
Yeah, no, you should definitely seek out some recipes. If
y'all have any recipes. We're going to say this another
nine times throughout this episode, but definitely send them in.
But yeah, you can see our past episode about lima beans. Also,
we've done We've done a lot of things that a
lot of the ingredients that typically go into a suckatasha,
sweet corn, bell peppers, we've done tomatoes, right right, Yeah, sure,
(04:07):
I think we've twice twice.
Speaker 3 (04:08):
There you go. It's it's been a long eight years.
Speaker 2 (04:14):
Also, perhaps Thanksgiving in general, maybe Southern cafeterias.
Speaker 3 (04:18):
Yeah, I don't know.
Speaker 1 (04:20):
Yeah, absolutely, But I guess that does bring us to
our question.
Speaker 3 (04:26):
Oh gosh, it does.
Speaker 1 (04:27):
Okay, okay, scotash, Yeah, what is it?
Speaker 2 (04:35):
Well, suckatash can be a lot of things, but basically
you're looking at a hearty, chunky, savory dish of kernels
of sweetcorn, shelled beans, and whatever vegetables are nicest, chopped
to about the same size as the corn and the beans,
all cooked together with herbs and often a flavorful fat
(04:57):
and bit of protein as seasoning, and served warm. Because
there is no strict recipe, and in fact, the whole
idea is really to use like what's available and or desirable.
No two suckutashes are going to be exactly alike. The
vibe can be like sort of like a warm salad
with lots of contrasting textures and colors. It can be
(05:21):
more soft and stew like. It can be a kitchen
sink kind of thing, or an expression of the season's
freshest flavors. It is often served as a side dish
along with some kind of protein, and especially at holiday
meals like Thanksgiving or other family style dining situations, partially
because it's easily batched to make a lot of it.
(05:43):
And yeah, succotash feels like family to me. Like you
might not like it all the time, but there's there's
so much history and personality there and it can wind
up being like so warm and filling.
Speaker 3 (06:02):
Or a little too salty for your tastes. You know,
it really depends just like family, Just like family.
Speaker 2 (06:12):
So okay, so again, the two fairly necessary ingredients here
are sweet corn and beans of some kind, though in
some interpretations even those are optional, and like any combination
of small chopped vege will do, although I think that
that interpretation is mostly a Southern United States thing, the
dishes generally from what's now the United States. But yeah,
(06:38):
going into those two main ingredients. As sweet corn, see
our whole episode about it, But it's a type of
grain eaten young and fresh. As a vegetable. In succotash,
you use kernels that have been cut from the cobs
that they grow on. You can use fresh corn in
season or canned or frozen corn, and it adds like
little bites of mildly sweet, starchy flavor and some body
(07:00):
to the dish along with that lovely yellow color. The
type of beans that we're talking about here are varieties
of lagomes that are cultivated for their seeds, which are
little crescents or half moons that grow plump with fiber
and protein and a bunch of micronutrients as they develop
all the stuff that a baby plant would need to
(07:21):
sprout and get started. You can buy them fresh in
their pods or frozen, canned or dried. Different types have
different colors from green to like creamy white to various
shades of red to black. Textures can vary a little
bit too, especially depending on how you get them and
how you cook them, but generally they contribute like little
(07:43):
bites of silky, creamy texture and slightly earthy flavor to
the dish. Lots of cooks recommend adding more than one
type of bean to succotash for color variation, and after that, yeah,
you've got your various vegetable components. Cooks will often add
things with bright flavors and colors to contrast with the
(08:05):
yellow of the corn and whatever colored beans you're working with.
You often see either tart green or ripe red tomato,
bell peppers, and any color you know, green, yellow, orange,
or red. Maybe some juicy tender summer squashes like yellow
squash or zucchini. Definitely some aliums like onion and or
(08:26):
garlic for flavor, but you can use anything you like, carrots, celery, okra,
green peas, green beans. You can add some dice potato
in there if you like not a vegetable, but here
we are, you can. You can certainly make suck atash vegetarian.
But one of the main flavor components is sort of
(08:48):
traditionally an animal protein or a fat like bacon, sausage, butter,
and or lard. Beyond that, seasonings are typically pretty light,
like it's a really vegetable forward dish. You're really looking
to emphasize the flavor and texture of the veg. So
you know, like some salt and pepper, some pressure dried
herbs like thyme and basil, maybe some hot chili peppers,
(09:11):
maybe roasted to give you a little bit of extra
flavor in there. Maybe some vinegar for brightness, paprika sweet
or smoky or spicy for extra punch. Yeah, some varieties
of succotash will add a creamy element like milk or cream.
Some are a little brothy, some have a bit of
a thick sauce to them, some aren't saucy at all.
(09:35):
And again you can go for any range of textures,
you know, like some people want to cook this down,
and sometimes you're using a lot of canned ingredients, so
the texture is necessarily going to be softer. Some modern
interpretations go for a more like nouvel approach, like everything
kept more aldente, possibly cooked separately and then combined for
that purpose, or possibly with like the more delicate ingredients
(09:58):
added to the very end to just warm them through.
But really, you can do anything in different regions and
families and cooks have specific concepts of what a succotash
is and would argue with you about yours. But you know, like,
do you want to do a summer succotash with like
(10:20):
some fresh peach in there, like a hit a mint maybe,
or a fall succotash with some diced winter squash and
a hint of warm spices. Make it spicier with chili powder,
cook your beans with rosemary.
Speaker 3 (10:34):
I don't know.
Speaker 2 (10:34):
Add some terragon add extra proteins from like cured ham
in the mix to cceeared seafood on top make it fancy. Yeah,
I mean at that point, like is it a main dish?
Was it a main dish to begin with? Do you
serve it alone or over rice or grits? Succotash can
have a reputation for being like old fashioned or cheap
(10:59):
or like pleasantly cafeteria e. But it really doesn't have
to be any of those things. It can be whatever
you want.
Speaker 1 (11:08):
That's true. Pucotash can be in every point. Which speaking
of what about the nutrition.
Speaker 2 (11:17):
Ah, it really it really depends. I am always saying
to eat a vegetable, and this is a way to
do it. Secotash does typically have like good hits of
protein and fiber and a little bit of fat so
it will fill you up and help keep you going.
But yeah, I mean it depends.
Speaker 1 (11:37):
Yes, it depends. And we have to say, no numbers.
Speaker 2 (11:44):
You a numbers, not even the hope of a number.
I've got nothing for you.
Speaker 1 (11:53):
Yeah. Well, I would love to hear from listeners because,
as I said, this is not this is not a
side that I've ever had at a holiday meal. But
I do know that it is a big side for
people in New England.
Speaker 2 (12:10):
And the Midwest and various parts of the south. And yeah, yeah, so,
and there's so many different interpretations.
Speaker 1 (12:19):
Yes, so again, we would love to hear from you listeners,
but we do have a history for you to get
into in the meantime.
Speaker 2 (12:29):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break forward from our sponsors.
Speaker 1 (12:45):
And we're back, Thank you sponsor, Yes, thank you, okay.
Speaker 3 (12:48):
So.
Speaker 1 (12:49):
Succotash was first mentioned in the written record in the
mid seventeen hundreds, linguistically linked to the Narragansett word meaning
boiled whole current of corn. It was anglicized to pecotash
in seventeen ninety three. The Narragansett were people who lived
in southern New England, and at the time the dish
(13:11):
primarily involved lima beans and corn. Secotash is very frequently
featured at the mythical First Thanksgiving. In sixteen twenty one,
Indigenous peoples allegedly shared the dish and how to make
it with colonists. Yeah, you can see our lima beans
(13:34):
episode for more but they were first cultivated in Central
and South America one thousand years ago. By first century CE,
lima beans and corn were being grown alongside each other
in the Americas, along with squash as part of the
Three Sisters. We've talked about the three sisters before, but essentially,
(13:55):
based on distinctive qualities of structure, soil quality, and weed prevention,
these crops bounced each other out and led to much
more success and growing them together it was a popular
way of growing these crops for indigenous peoples.
Speaker 2 (14:13):
Yeah, it's also very clever in that when you eat
grains and the gooms together, you're getting a complete profile
of the amino acids that humans need to intake through food,
and like a real good dose of them at that
and then you add a nice vegetable in there. Yeah, yes,
very specifically.
Speaker 1 (14:34):
Archaeological evidence suggests that lima beans were being grown alongside
corn in southern Massachusetts in the thirteenth century CE outside
of the seasonal harvest, when these crops were fresh, dried
beans and dried and preserved corn were used as the
base of the dish. So even though it was typically
more of a here's our fresh produce kind of thing,
(14:57):
they still would dry and presu or the beans and
corn to make it later, and you can see our
sweet corn episode for more. But corn was first selectively
cultivated by indigenous peoples in what is now Mexico somewhere
between eight to ten thousand years ago. Migration led to
(15:19):
cultivation in New England as well as other places with
the right environment.
Speaker 2 (15:24):
It did mostly exist as field corn, which are varieties
that you'd let fully mature and dry on the cob
and then use to make something like homoni or corn
flour right up until a round the seventeen hundreds. That's
when people started leaning into varieties meant to be eaten
fresh as a vegetable, probably starting with the indigenous hot
(15:46):
Noisani around what's now upstate New York. But yeah, sweet
corn spread pretty quickly throughout the seventeen hundreds.
Speaker 1 (15:56):
Yes, and while corn and beans of some sort were
pretty common in scotash and some would say a requirement,
whatever was fresh ended up in indigenous secotash preparations. Early
versions included a whole range of meats like shellfish or bear.
Roots and nuts were often in the mix too, and
(16:17):
the dish was simmered in a cooking vessel like a kettle. Meanwhile,
colonists added in ingredients from Europe and or ingredients they
were newly familiar with from the Americas that may not
have necessarily traditionally gone into succotage. This kind of gave
me a headache because the way Golt globalization works. So
(16:39):
I was like, Okay, yeah, this was from the Americas,
but you put it into succotash.
Speaker 2 (16:47):
Yeah, but yeah, you took it overseas and then brought
it back, and then you put it into p secotash,
which came from here to begin with, right exactly.
Speaker 3 (16:54):
Yep, that happens a lot.
Speaker 1 (16:56):
It does. Indeed, the dish soon spread from New England
to the rest of the United States and got a
lot of regional varieties along the way. Because sweetcorn locally
was at its best in early fall in New England,
secotash was generally a fall dish there, but that wasn't
the case elsewhere. Other regions added in their own fresh ingredients,
(17:21):
sometimes specifically ingredients from other seasons like summer. In the South,
Enslaved Americans added in ingredients like tomatoes and okra, and
as we've discussed before, okra was brought to the Americas
with enslaved Africans. It was very much something that was
(17:41):
adaptable based on what was available and to local taste.
As people and perhaps especially newly freed enslaved Africans migrated
around the world, pecotash was spread internationally as well. Secotash
is popularity has ebbed and flowed in the US over
(18:03):
the years, usually spiking during times of economic hardship like
the Great Depression due to its affordability, and then for
our fun pop culture prop culture aside. Sylvester the Cat
for Moony Tunes first uttered his annoyed catchphrase suffering from
(18:27):
succotash in when sometimes I really tried to hunt it down.
But there are a lot of miss around where this
phrase originated. A pops everyone is that it comes from
the Great Depression and people were suffering succotash out of
necessity because it was cheap. There's another much older theory
(18:53):
that during the eighteen hundred's English speaking countries kind of
went through this whole sanitation of curse words or religious phrases,
so suffering savior became suffering sucotash. Yes. The character Sylvester
the Cat first appeared in nineteen forty five, so I
(19:15):
can give you that the phrase was meant to emphasize
his lisp.
Speaker 2 (19:24):
Much later, in twenty twelve, food writer and self described
picky eater Stephanie VW Lucia Novi, I think, used the
phrase suffering sucotash as the title of a nonfiction pop
science book about food dislikes and how we can better
(19:45):
deal with them, because she was suffering sacotash. The subtitle
to that book is a Picky Eater's Quest to understand
why we hate the foods we hate, which I wanted
to say out loud, partially because it sounds like a
really interesting buck and partially because it is so close
to our show description, but just the flip side of it,
(20:08):
like why we like the things we like, why we
hate the foods we hate?
Speaker 3 (20:12):
I love it anyway, I do too.
Speaker 1 (20:15):
I'm gonna have to look into that, because you know,
I've long wanted to do an episode about I'm just
fascinated why people like what they like and hate what
they hate. Yeah, like science wise, what is it?
Speaker 3 (20:28):
And like emotionally, how do we get such strong feelings
about it?
Speaker 1 (20:33):
Yeah, I'm going to look into that. Well. Another random
pop culture fact that I found I guess a pro
wrestler named Roman Reigns used and I think continues to
use suffering sucotash as an insult, you know, when they're
doing the big like.
Speaker 2 (20:55):
Yeahs a pro wrestler, yeah, and the build up, and
I think that's his that's his thing.
Speaker 1 (21:03):
Okay, says very cool, but he definitely used it in
twenty fifteen. I watched the video and now I'm as
the way the algorithm goes, I'm getting a lot of
videos about it, which is unfortunate.
Speaker 4 (21:17):
Oh.
Speaker 2 (21:17):
I think pro wrestling is fascinating. That's a whole thing
that I never got into when I was a kid.
But now I'm like, why didn't I? This is this
is truly bonkers. Anyway, Stepping back away from suffering succotash, apparently,
sucotash was a favorite dish of Dwight D. Eisenhower, specifically
(21:41):
a Kansas variety, and he requested the dish from the
White House kitchen while he was president in the nineteen
fifties and early sixties.
Speaker 1 (21:52):
Another pop culture note, the nineteen ninety song Groove Is
in the Heart by d Light featured the lyric my
supper dish, my sucotash wish.
Speaker 2 (22:05):
It's one of my favorite songs to like bop around to.
And I've literally never heard that lyric.
Speaker 1 (22:12):
I hadn't either. It kept coming up in the research,
and I thought, really really I loved to do it
last night.
Speaker 3 (22:20):
Oh wow, that's great.
Speaker 4 (22:21):
Yeah.
Speaker 1 (22:23):
Yeah, Well, there hasn't been too much written in recent
years that I could find about sucotage other than like
new takes, new recipes, but people do continue to experiment
with it.
Speaker 3 (22:39):
Oh absolutely absolutely.
Speaker 2 (22:42):
And yeah, along along those lines, I wanted to end
with this beautiful quote that I found in the Chicago Tribune.
It was given to them by as chef in Chicago one,
Jimmy Papadopolis, and he said, suck atash is more of
(23:03):
a theory than it is an actual dish, and and
I just I love that. I'm like, oh yeah, yeah,
that's exactly.
Speaker 1 (23:14):
Yeah, I love that too. It could be so many things.
Speaker 2 (23:18):
Right, yeah, it's just you know, do you have around you, right,
what do you like, what's available, what's fresh like? And
how can you showcase those things? And how can you
make how can you make something beautiful with them?
Speaker 1 (23:33):
Yeah? Yeah, that's really that's what it is. That's really nice.
But again We would love to hear from you listeners.
Speaker 2 (23:45):
Oh so much, because I am positive that some of
you have strong suck atash opinions.
Speaker 1 (23:53):
Oh absolutely absolutely, But I think that's what we have
to say about Psycotage for now.
Speaker 4 (24:01):
It is.
Speaker 2 (24:02):
We do already have some listener mill for you, though,
and we are going to get into that as soon
as we get back from one more quick break forward
from our sponsors.
Speaker 1 (24:18):
And we're back. Thank you sponsor, Yes, thank you, and
we're back with a listener.
Speaker 3 (24:30):
Yes.
Speaker 2 (24:31):
I don't know about you, but I had some jazz
hands in there. Yeah, yes, there are some. There are
some moves happening. I have to say, you had some
really great arm gestures in this episode. Oh, then I
appreciate it.
Speaker 3 (24:44):
I don't even remember moving my arms at all, so.
Speaker 1 (24:47):
We yeah, oh I noticed it and I appreciated its. Okay,
So today we are splitting up a longer, a longer
mess such from Rose. We love longer messages, so don't
let that stop.
Speaker 3 (25:03):
Oh of course. Yeah.
Speaker 1 (25:05):
Also Rose took excellent care of me when I was
in Seattle.
Speaker 3 (25:12):
Yeah yeah, oh that's right.
Speaker 1 (25:14):
Yeah, and we got to share a meal together. And
that's as we move into Thanksgiving that's my favorite thing.
The people come through and care about you and go
out of their way for you, and you do the
same for them.
Speaker 3 (25:27):
Yeah.
Speaker 1 (25:28):
Absolutely, but yes, yes, thank you, Rose, and Rose wrote
in about a couple of things quote. You have covered
so many topics I have wanted to write in about
over the past few months, but never found the time
to write in. After listening to your Butterfinger episode in
which you wanted to hear about Halloween stories, I couldn't
(25:49):
resist any longer and needed to share my Halloween experiences.
First off, Halloween in Japan. Even though I am not Japanese,
I have lived and visited Japan for nearly twenty five years,
coming from the US via Germany. I did not initially
grow up in Stuttgart with Halloween traditions. Of course, when
(26:12):
I moved to the US, I quickly adapted to the
idea of public dress up and getting free candy from
random strangers. As a young adult in my early twenties,
living in Tokyo and later Nagoya, Halloween consisted of dressing
up and going out drinking in Shibuya. Mostly people, both
(26:32):
internationals and Japanese would also organize costumed train ridse This
consisted of riding the big Yamanote train loop around Tokyo.
But by far the very best part about Halloween and
Japan is the Kawasaki Halloween Parade. This is a truly
epic Halloween parade filled with the most mundane to the
(26:56):
most fantastical costumes you can imagine fun side note, In
recent years, there is a trend in Japan of people
dressing up as mundane as a costume style, where people
dress up depicting ordinary life events like a person standing
in line at a security checkpoint or a person who
(27:19):
who spills coffee on their shirt before the tenth job interview. Anyway,
it is simply amazing. Anyone and everyone is allowed to
participate and it is so much fun. If I'm in
Tokyo during late October, I always make a point to attend.
Due to the pandemic and to problems with litter, rowdy behavior,
(27:42):
and crime, the train rides and parties in Shibuya were banned,
especially after the tragic crowd crush a few years ago
in Seoul. Tokyo police did not want a similar event
to happen. Even the Kawasaki Parade was banned for a time,
but it looks like it has been allowed to come
back back. Finally, Halloween at Tokyo Disneyland is also a blast.
Speaker 2 (28:07):
Rose continues. So now back to the US. I have
made some very dear Japanese friends that just moved to
Seattle three years ago. They have two children, a then seven,
now eight year old and a then four now five
year old. As is so often the case, they are
experiencing variations of culture shock, especially when the kids go
to school and come back wanting things like pinatas at
(28:29):
birthday parties, Thanksgiving dinners, and of course trick or treating.
It never occurred to me, but with how much Japan
loves Halloween, they simply don't have trick or treating. So
I've had the great pleasure of introducing them to all
of the above, especially the kid's favorite trick or treating.
Last year, I took Mom and the kids trick or
(28:50):
treating for the very first time. It was a typical
Seattle Halloween, cold, wet, and lots and lots of rain.
The kids were not thrilled to have to wear rain
gear over their costumes. That's Seattle Halloween kids. Then I
had to explain to Mom that we are now going
to go to random people's houses, knock on their doors,
say trick or treat, and allow these strangers to give
(29:10):
your children candy. We will trust that these strangers will
not harm your children. My friend was in complete disbelief
that a this actually worked, and b no one got
mad for asking for candy. The children, for their part,
were mad that this is not a daily occurrence. Of course,
I also tried my best to explain the nuances of
(29:30):
selecting the right houses, looking for things like Halloween decre
lights on or off, that kind of stuff. My sweet
friend even asked if she should go to the neighbors
the next day and give them something in return for
their kindness. After we had collected all of the candy,
I then shared the tradition of checking the candy. I
know candy checking has been debunked, but it was a
(29:51):
core memory of my own experience as a kid, just
like me in years past. The kids hovered anxiously until
all candy was approved. This year, I took them around again,
but sadly it's also their last time. Thanks to the
current political situation, my friends will have to self deport
later this month. I'm glad we got to share one
more Halloween together and create more great memories.
Speaker 4 (30:21):
Sorry, that's yeah, yeah, that is I am yep, I
am so so so glad, so glad that you got
to introduce them to these beautiful, bizarre American traditions. Yeah,
truly stuff that is so strange when you actually say
(30:43):
it out loud, you're like, wait what and then you
whom yeah, and yeah, I'm I am really sorry that
you are being that you when your dear friends are
being personally affected by all of this, because I am sure.
(31:08):
I mean, they sound like lovely human people who are
only adding to the beauty that is our extremely diverse
nation and it I you know, yeah there, so there's
no reason they should have to uproot their lives.
Speaker 3 (31:29):
Doesn't sound like.
Speaker 1 (31:31):
Yeah, but yeah, I mean, thank you so much for
writing in. We did ask for different experiences of Haaldween,
and I appreciate that you wrote not only about what
it's like in Japan very fascinated by this mundane quote
(31:59):
unquote and fantastic.
Speaker 2 (32:01):
Yeah, and also a train ride with costumes.
Speaker 1 (32:05):
Yes, yes, yes, but I like that you you also
wrote in with somebody who's never experienced Halloween in the
US their perspective. Yeah, so that that's really cool. We
got kind of two viewpoints. I had.
Speaker 2 (32:26):
It had literally never occurred to me and I and
I love this that that. She was like, Okay, but
do I need to go back? Do I need to
go thank them? Do I need to go give them something?
Because they were nice to my kids? And that's obviously
what society is like.
Speaker 1 (32:40):
So yeah, that makes sense.
Speaker 3 (32:45):
Yeah, like why don't we actually it would be.
Speaker 1 (32:50):
That would be cool, oh kind of because it would
be kind of for the adults. The next day, it
would be like, you didn't get candy.
Speaker 3 (33:01):
Here's this, Yeah, here's my favorite seltzer. I don't know
like that.
Speaker 1 (33:06):
You know, I appreciate what you did. I don't want
to acknowledge it.
Speaker 3 (33:09):
Yeah.
Speaker 1 (33:12):
Yeah, Well, thank you so much Rose for writing in.
We would love to hear from all of you listeners.
We hope that you have a good save, happy holidays,
whatever you're doing.
Speaker 3 (33:28):
Yeah.
Speaker 2 (33:30):
Absolutely, I hope that you get to eat lovely things.
I mean I hope that for you every day.
Speaker 1 (33:35):
Every day. Yes, yes, yes, yes. If you would like
to email us, you can. Our email is hello at
savorpod dot com.
Speaker 2 (33:44):
We're also on social media. You can find us on
Instagram and blue Sky at savor pod and we do
hope to hear from you.
Speaker 3 (33:51):
Savor is a production of iHeartRadio.
Speaker 2 (33:53):
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 always to our super producers
Dylan Fagin and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
your way.
Hello, and welcome to Savor Prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Anny Reo and I'm Lauren vogel Baum, and today
we have an episode for you about succotash.
Speaker 1 (00:18):
Yes, and I do believe I know the answer. But
was there a reason this was on your mind? Lauren? Uh?
Speaker 2 (00:25):
Yes, A sucotash is a popular side dish for holiday
meals in the United States, perhaps specifically Thanksgiving. And as
we record this, Thanksgiving is in just a couple of days.
Speaker 1 (00:37):
So yeah, yes, uh, you know, I love talking about this.
I this is not a side dish at my Thanksgiving.
I actually am very tempted to send out a group
text to a bunch of people and ask what are
your what are your side dishes?
Speaker 3 (00:57):
Oh?
Speaker 2 (00:58):
Yeah, yeah, informal poles are one of my favorite things,
and this would be a good one. Yeah, because I'm
I didn't grow up with this one either.
Speaker 1 (01:06):
Yeah, I've I believe I've had it. I believe I've
had it at least once.
Speaker 2 (01:14):
Oh, I've definitely had it any number of times, especially
as especially living in Atlanta, and especially as like Southern
cuisine started becoming a kind of posh like traditional Southern
dishes started becoming a posh thing on menus, but it's
also a thing that I tend to avoid when I
am eating out in restaurants because of the sheer capacity
(01:38):
for it to contain bell peppers, which I have to
avoid for not not for for for not having a
very bad day reasons.
Speaker 1 (01:48):
Yeah. Yeah, doing the research for this one cracked me
up because it was very It reminded me of ambrosia,
where it's like could be literally anything, It could be
anything in there. It also kind of reminded me of
hopping John because at first I thought, Oh, I've had it.
(02:10):
It's we had it when we were in Asheville.
Speaker 3 (02:12):
But I was like, no, that was that was happened John, Yeah, that.
Speaker 1 (02:15):
Was happened John. But I think I have had it,
and if I have not, I'm convinced I would really
like it because it has one of my very favorite things. Yes,
lima beans.
Speaker 2 (02:30):
I still love so much that this is one of
your favorite things, perhaps especially because I also find limba
beans completely delightful, but so many people dislike them so
so strongly.
Speaker 1 (02:42):
Oh yes. As mentioned in that episode SpongeBob, they have
an episode where they have SpongeBob all strung up and
they're threatening him with to eat lama beans, and I
do love that. After we did that episode, so many
listeners wrote in and asked me, like, I never liked
(03:03):
lima beans, How do you?
Speaker 3 (03:04):
How do you cook them? Yeah?
Speaker 2 (03:06):
Yeah, yeah, simply to be honest with you, that's really
the secret.
Speaker 3 (03:11):
Uh yeah, And.
Speaker 1 (03:12):
I'm very happy to share any of those simple recipes.
Speaker 3 (03:16):
You like, cimmarem with some salt and pepper and butter.
That's it. Yeah, maybe maybe like some time or something.
Speaker 1 (03:22):
I don't know, like if you want to get fancy,
put some bacon or like a hamhock in there. I
never do that, Yeah, but if you want to get.
Speaker 2 (03:29):
Fancy, some some some flaked red pepper or something for
a little bit of spice.
Speaker 1 (03:33):
But m mmmmmmmm So I think I would really really
love Yeah.
Speaker 2 (03:41):
Yeah, no, you should definitely seek out some recipes. If
y'all have any recipes. We're going to say this another
nine times throughout this episode, but definitely send them in.
But yeah, you can see our past episode about lima beans. Also,
we've done We've done a lot of things that a
lot of the ingredients that typically go into a suckatasha,
sweet corn, bell peppers, we've done tomatoes, right right, Yeah, sure,
(04:07):
I think we've twice twice.
Speaker 3 (04:08):
There you go. It's it's been a long eight years.
Speaker 2 (04:14):
Also, perhaps Thanksgiving in general, maybe Southern cafeterias.
Speaker 3 (04:18):
Yeah, I don't know.
Speaker 1 (04:20):
Yeah, absolutely, But I guess that does bring us to
our question.
Speaker 3 (04:26):
Oh gosh, it does.
Speaker 1 (04:27):
Okay, okay, scotash, Yeah, what is it?
Speaker 2 (04:35):
Well, suckatash can be a lot of things, but basically
you're looking at a hearty, chunky, savory dish of kernels
of sweetcorn, shelled beans, and whatever vegetables are nicest, chopped
to about the same size as the corn and the beans,
all cooked together with herbs and often a flavorful fat
(04:57):
and bit of protein as seasoning, and served warm. Because
there is no strict recipe, and in fact, the whole
idea is really to use like what's available and or desirable.
No two suckutashes are going to be exactly alike. The
vibe can be like sort of like a warm salad
with lots of contrasting textures and colors. It can be
(05:21):
more soft and stew like. It can be a kitchen
sink kind of thing, or an expression of the season's
freshest flavors. It is often served as a side dish
along with some kind of protein, and especially at holiday
meals like Thanksgiving or other family style dining situations, partially
because it's easily batched to make a lot of it.
(05:43):
And yeah, succotash feels like family to me. Like you
might not like it all the time, but there's there's
so much history and personality there and it can wind
up being like so warm and filling.
Speaker 3 (06:02):
Or a little too salty for your tastes. You know,
it really depends just like family, Just like family.
Speaker 2 (06:12):
So okay, so again, the two fairly necessary ingredients here
are sweet corn and beans of some kind, though in
some interpretations even those are optional, and like any combination
of small chopped vege will do, although I think that
that interpretation is mostly a Southern United States thing, the
dishes generally from what's now the United States. But yeah,
(06:38):
going into those two main ingredients. As sweet corn, see
our whole episode about it, But it's a type of
grain eaten young and fresh. As a vegetable. In succotash,
you use kernels that have been cut from the cobs
that they grow on. You can use fresh corn in
season or canned or frozen corn, and it adds like
little bites of mildly sweet, starchy flavor and some body
(07:00):
to the dish along with that lovely yellow color. The
type of beans that we're talking about here are varieties
of lagomes that are cultivated for their seeds, which are
little crescents or half moons that grow plump with fiber
and protein and a bunch of micronutrients as they develop
all the stuff that a baby plant would need to
(07:21):
sprout and get started. You can buy them fresh in
their pods or frozen, canned or dried. Different types have
different colors from green to like creamy white to various
shades of red to black. Textures can vary a little
bit too, especially depending on how you get them and
how you cook them, but generally they contribute like little
(07:43):
bites of silky, creamy texture and slightly earthy flavor to
the dish. Lots of cooks recommend adding more than one
type of bean to succotash for color variation, and after that, yeah,
you've got your various vegetable components. Cooks will often add
things with bright flavors and colors to contrast with the
(08:05):
yellow of the corn and whatever colored beans you're working with.
You often see either tart green or ripe red tomato,
bell peppers, and any color you know, green, yellow, orange,
or red. Maybe some juicy tender summer squashes like yellow
squash or zucchini. Definitely some aliums like onion and or
(08:26):
garlic for flavor, but you can use anything you like, carrots, celery, okra,
green peas, green beans. You can add some dice potato
in there if you like not a vegetable, but here
we are, you can. You can certainly make suck atash vegetarian.
But one of the main flavor components is sort of
(08:48):
traditionally an animal protein or a fat like bacon, sausage, butter,
and or lard. Beyond that, seasonings are typically pretty light,
like it's a really vegetable forward dish. You're really looking
to emphasize the flavor and texture of the veg. So
you know, like some salt and pepper, some pressure dried
herbs like thyme and basil, maybe some hot chili peppers,
(09:11):
maybe roasted to give you a little bit of extra
flavor in there. Maybe some vinegar for brightness, paprika sweet
or smoky or spicy for extra punch. Yeah, some varieties
of succotash will add a creamy element like milk or cream.
Some are a little brothy, some have a bit of
a thick sauce to them, some aren't saucy at all.
(09:35):
And again you can go for any range of textures,
you know, like some people want to cook this down,
and sometimes you're using a lot of canned ingredients, so
the texture is necessarily going to be softer. Some modern
interpretations go for a more like nouvel approach, like everything
kept more aldente, possibly cooked separately and then combined for
that purpose, or possibly with like the more delicate ingredients
(09:58):
added to the very end to just warm them through.
But really, you can do anything in different regions and
families and cooks have specific concepts of what a succotash
is and would argue with you about yours. But you know, like,
do you want to do a summer succotash with like
(10:20):
some fresh peach in there, like a hit a mint maybe,
or a fall succotash with some diced winter squash and
a hint of warm spices. Make it spicier with chili powder,
cook your beans with rosemary.
Speaker 3 (10:34):
I don't know.
Speaker 2 (10:34):
Add some terragon add extra proteins from like cured ham
in the mix to cceeared seafood on top make it fancy. Yeah,
I mean at that point, like is it a main dish?
Was it a main dish to begin with? Do you
serve it alone or over rice or grits? Succotash can
have a reputation for being like old fashioned or cheap
(10:59):
or like pleasantly cafeteria e. But it really doesn't have
to be any of those things. It can be whatever
you want.
Speaker 1 (11:08):
That's true. Pucotash can be in every point. Which speaking
of what about the nutrition.
Speaker 2 (11:17):
Ah, it really it really depends. I am always saying
to eat a vegetable, and this is a way to
do it. Secotash does typically have like good hits of
protein and fiber and a little bit of fat so
it will fill you up and help keep you going.
But yeah, I mean it depends.
Speaker 1 (11:37):
Yes, it depends. And we have to say, no numbers.
Speaker 2 (11:44):
You a numbers, not even the hope of a number.
I've got nothing for you.
Speaker 1 (11:53):
Yeah. Well, I would love to hear from listeners because,
as I said, this is not this is not a
side that I've ever had at a holiday meal. But
I do know that it is a big side for
people in New England.
Speaker 2 (12:10):
And the Midwest and various parts of the south. And yeah, yeah, so,
and there's so many different interpretations.
Speaker 1 (12:19):
Yes, so again, we would love to hear from you listeners,
but we do have a history for you to get
into in the meantime.
Speaker 2 (12:29):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break forward from our sponsors.
Speaker 1 (12:45):
And we're back, Thank you sponsor, Yes, thank you, okay.
Speaker 3 (12:48):
So.
Speaker 1 (12:49):
Succotash was first mentioned in the written record in the
mid seventeen hundreds, linguistically linked to the Narragansett word meaning
boiled whole current of corn. It was anglicized to pecotash
in seventeen ninety three. The Narragansett were people who lived
in southern New England, and at the time the dish
(13:11):
primarily involved lima beans and corn. Secotash is very frequently
featured at the mythical First Thanksgiving. In sixteen twenty one,
Indigenous peoples allegedly shared the dish and how to make
it with colonists. Yeah, you can see our lima beans
(13:34):
episode for more but they were first cultivated in Central
and South America one thousand years ago. By first century CE,
lima beans and corn were being grown alongside each other
in the Americas, along with squash as part of the
Three Sisters. We've talked about the three sisters before, but essentially,
(13:55):
based on distinctive qualities of structure, soil quality, and weed prevention,
these crops bounced each other out and led to much
more success and growing them together it was a popular
way of growing these crops for indigenous peoples.
Speaker 2 (14:13):
Yeah, it's also very clever in that when you eat
grains and the gooms together, you're getting a complete profile
of the amino acids that humans need to intake through food,
and like a real good dose of them at that
and then you add a nice vegetable in there. Yeah, yes,
very specifically.
Speaker 1 (14:34):
Archaeological evidence suggests that lima beans were being grown alongside
corn in southern Massachusetts in the thirteenth century CE outside
of the seasonal harvest, when these crops were fresh, dried
beans and dried and preserved corn were used as the
base of the dish. So even though it was typically
more of a here's our fresh produce kind of thing,
(14:57):
they still would dry and presu or the beans and
corn to make it later, and you can see our
sweet corn episode for more. But corn was first selectively
cultivated by indigenous peoples in what is now Mexico somewhere
between eight to ten thousand years ago. Migration led to
(15:19):
cultivation in New England as well as other places with
the right environment.
Speaker 2 (15:24):
It did mostly exist as field corn, which are varieties
that you'd let fully mature and dry on the cob
and then use to make something like homoni or corn
flour right up until a round the seventeen hundreds. That's
when people started leaning into varieties meant to be eaten
fresh as a vegetable, probably starting with the indigenous hot
(15:46):
Noisani around what's now upstate New York. But yeah, sweet
corn spread pretty quickly throughout the seventeen hundreds.
Speaker 1 (15:56):
Yes, and while corn and beans of some sort were
pretty common in scotash and some would say a requirement,
whatever was fresh ended up in indigenous secotash preparations. Early
versions included a whole range of meats like shellfish or bear.
Roots and nuts were often in the mix too, and
(16:17):
the dish was simmered in a cooking vessel like a kettle. Meanwhile,
colonists added in ingredients from Europe and or ingredients they
were newly familiar with from the Americas that may not
have necessarily traditionally gone into succotage. This kind of gave
me a headache because the way Golt globalization works. So
(16:39):
I was like, Okay, yeah, this was from the Americas,
but you put it into succotash.
Speaker 2 (16:47):
Yeah, but yeah, you took it overseas and then brought
it back, and then you put it into p secotash,
which came from here to begin with, right exactly.
Speaker 3 (16:54):
Yep, that happens a lot.
Speaker 1 (16:56):
It does. Indeed, the dish soon spread from New England
to the rest of the United States and got a
lot of regional varieties along the way. Because sweetcorn locally
was at its best in early fall in New England,
secotash was generally a fall dish there, but that wasn't
the case elsewhere. Other regions added in their own fresh ingredients,
(17:21):
sometimes specifically ingredients from other seasons like summer. In the South,
Enslaved Americans added in ingredients like tomatoes and okra, and
as we've discussed before, okra was brought to the Americas
with enslaved Africans. It was very much something that was
(17:41):
adaptable based on what was available and to local taste.
As people and perhaps especially newly freed enslaved Africans migrated
around the world, pecotash was spread internationally as well. Secotash
is popularity has ebbed and flowed in the US over
(18:03):
the years, usually spiking during times of economic hardship like
the Great Depression due to its affordability, and then for
our fun pop culture prop culture aside. Sylvester the Cat
for Moony Tunes first uttered his annoyed catchphrase suffering from
(18:27):
succotash in when sometimes I really tried to hunt it down.
But there are a lot of miss around where this
phrase originated. A pops everyone is that it comes from
the Great Depression and people were suffering succotash out of
necessity because it was cheap. There's another much older theory
(18:53):
that during the eighteen hundred's English speaking countries kind of
went through this whole sanitation of curse words or religious phrases,
so suffering savior became suffering sucotash. Yes. The character Sylvester
the Cat first appeared in nineteen forty five, so I
(19:15):
can give you that the phrase was meant to emphasize
his lisp.
Speaker 2 (19:24):
Much later, in twenty twelve, food writer and self described
picky eater Stephanie VW Lucia Novi, I think, used the
phrase suffering sucotash as the title of a nonfiction pop
science book about food dislikes and how we can better
(19:45):
deal with them, because she was suffering sacotash. The subtitle
to that book is a Picky Eater's Quest to understand
why we hate the foods we hate, which I wanted
to say out loud, partially because it sounds like a
really interesting buck and partially because it is so close
to our show description, but just the flip side of it,
(20:08):
like why we like the things we like, why we
hate the foods we hate?
Speaker 3 (20:12):
I love it anyway, I do too.
Speaker 1 (20:15):
I'm gonna have to look into that, because you know,
I've long wanted to do an episode about I'm just
fascinated why people like what they like and hate what
they hate. Yeah, like science wise, what is it?
Speaker 3 (20:28):
And like emotionally, how do we get such strong feelings
about it?
Speaker 1 (20:33):
Yeah, I'm going to look into that. Well. Another random
pop culture fact that I found I guess a pro
wrestler named Roman Reigns used and I think continues to
use suffering sucotash as an insult, you know, when they're
doing the big like.
Speaker 2 (20:55):
Yeahs a pro wrestler, yeah, and the build up, and
I think that's his that's his thing.
Speaker 1 (21:03):
Okay, says very cool, but he definitely used it in
twenty fifteen. I watched the video and now I'm as
the way the algorithm goes, I'm getting a lot of
videos about it, which is unfortunate.
Speaker 4 (21:17):
Oh.
Speaker 2 (21:17):
I think pro wrestling is fascinating. That's a whole thing
that I never got into when I was a kid.
But now I'm like, why didn't I? This is this
is truly bonkers. Anyway, Stepping back away from suffering succotash, apparently,
sucotash was a favorite dish of Dwight D. Eisenhower, specifically
(21:41):
a Kansas variety, and he requested the dish from the
White House kitchen while he was president in the nineteen
fifties and early sixties.
Speaker 1 (21:52):
Another pop culture note, the nineteen ninety song Groove Is
in the Heart by d Light featured the lyric my
supper dish, my sucotash wish.
Speaker 2 (22:05):
It's one of my favorite songs to like bop around to.
And I've literally never heard that lyric.
Speaker 1 (22:12):
I hadn't either. It kept coming up in the research,
and I thought, really really I loved to do it
last night.
Speaker 3 (22:20):
Oh wow, that's great.
Speaker 4 (22:21):
Yeah.
Speaker 1 (22:23):
Yeah, Well, there hasn't been too much written in recent
years that I could find about sucotage other than like
new takes, new recipes, but people do continue to experiment
with it.
Speaker 3 (22:39):
Oh absolutely absolutely.
Speaker 2 (22:42):
And yeah, along along those lines, I wanted to end
with this beautiful quote that I found in the Chicago Tribune.
It was given to them by as chef in Chicago one,
Jimmy Papadopolis, and he said, suck atash is more of
(23:03):
a theory than it is an actual dish, and and
I just I love that. I'm like, oh yeah, yeah,
that's exactly.
Speaker 1 (23:14):
Yeah, I love that too. It could be so many things.
Speaker 2 (23:18):
Right, yeah, it's just you know, do you have around you, right,
what do you like, what's available, what's fresh like? And
how can you showcase those things? And how can you
make how can you make something beautiful with them?
Speaker 1 (23:33):
Yeah? Yeah, that's really that's what it is. That's really nice.
But again We would love to hear from you listeners.
Speaker 2 (23:45):
Oh so much, because I am positive that some of
you have strong suck atash opinions.
Speaker 1 (23:53):
Oh absolutely absolutely, But I think that's what we have
to say about Psycotage for now.
Speaker 4 (24:01):
It is.
Speaker 2 (24:02):
We do already have some listener mill for you, though,
and we are going to get into that as soon
as we get back from one more quick break forward
from our sponsors.
Speaker 1 (24:18):
And we're back. Thank you sponsor, Yes, thank you, and
we're back with a listener.
Speaker 3 (24:30):
Yes.
Speaker 2 (24:31):
I don't know about you, but I had some jazz
hands in there. Yeah, yes, there are some. There are
some moves happening. I have to say, you had some
really great arm gestures in this episode. Oh, then I
appreciate it.
Speaker 3 (24:44):
I don't even remember moving my arms at all, so.
Speaker 1 (24:47):
We yeah, oh I noticed it and I appreciated its. Okay,
So today we are splitting up a longer, a longer
mess such from Rose. We love longer messages, so don't
let that stop.
Speaker 3 (25:03):
Oh of course. Yeah.
Speaker 1 (25:05):
Also Rose took excellent care of me when I was
in Seattle.
Speaker 3 (25:12):
Yeah yeah, oh that's right.
Speaker 1 (25:14):
Yeah, and we got to share a meal together. And
that's as we move into Thanksgiving that's my favorite thing.
The people come through and care about you and go
out of their way for you, and you do the
same for them.
Speaker 3 (25:27):
Yeah.
Speaker 1 (25:28):
Absolutely, but yes, yes, thank you, Rose, and Rose wrote
in about a couple of things quote. You have covered
so many topics I have wanted to write in about
over the past few months, but never found the time
to write in. After listening to your Butterfinger episode in
which you wanted to hear about Halloween stories, I couldn't
(25:49):
resist any longer and needed to share my Halloween experiences.
First off, Halloween in Japan. Even though I am not Japanese,
I have lived and visited Japan for nearly twenty five years,
coming from the US via Germany. I did not initially
grow up in Stuttgart with Halloween traditions. Of course, when
(26:12):
I moved to the US, I quickly adapted to the
idea of public dress up and getting free candy from
random strangers. As a young adult in my early twenties,
living in Tokyo and later Nagoya, Halloween consisted of dressing
up and going out drinking in Shibuya. Mostly people, both
(26:32):
internationals and Japanese would also organize costumed train ridse This
consisted of riding the big Yamanote train loop around Tokyo.
But by far the very best part about Halloween and
Japan is the Kawasaki Halloween Parade. This is a truly
epic Halloween parade filled with the most mundane to the
(26:56):
most fantastical costumes you can imagine fun side note, In
recent years, there is a trend in Japan of people
dressing up as mundane as a costume style, where people
dress up depicting ordinary life events like a person standing
in line at a security checkpoint or a person who
(27:19):
who spills coffee on their shirt before the tenth job interview. Anyway,
it is simply amazing. Anyone and everyone is allowed to
participate and it is so much fun. If I'm in
Tokyo during late October, I always make a point to attend.
Due to the pandemic and to problems with litter, rowdy behavior,
(27:42):
and crime, the train rides and parties in Shibuya were banned,
especially after the tragic crowd crush a few years ago
in Seoul. Tokyo police did not want a similar event
to happen. Even the Kawasaki Parade was banned for a time,
but it looks like it has been allowed to come
back back. Finally, Halloween at Tokyo Disneyland is also a blast.
Speaker 2 (28:07):
Rose continues. So now back to the US. I have
made some very dear Japanese friends that just moved to
Seattle three years ago. They have two children, a then seven,
now eight year old and a then four now five
year old. As is so often the case, they are
experiencing variations of culture shock, especially when the kids go
to school and come back wanting things like pinatas at
(28:29):
birthday parties, Thanksgiving dinners, and of course trick or treating.
It never occurred to me, but with how much Japan
loves Halloween, they simply don't have trick or treating. So
I've had the great pleasure of introducing them to all
of the above, especially the kid's favorite trick or treating.
Last year, I took Mom and the kids trick or
(28:50):
treating for the very first time. It was a typical
Seattle Halloween, cold, wet, and lots and lots of rain.
The kids were not thrilled to have to wear rain
gear over their costumes. That's Seattle Halloween kids. Then I
had to explain to Mom that we are now going
to go to random people's houses, knock on their doors,
say trick or treat, and allow these strangers to give
(29:10):
your children candy. We will trust that these strangers will
not harm your children. My friend was in complete disbelief
that a this actually worked, and b no one got
mad for asking for candy. The children, for their part,
were mad that this is not a daily occurrence. Of course,
I also tried my best to explain the nuances of
(29:30):
selecting the right houses, looking for things like Halloween decre
lights on or off, that kind of stuff. My sweet
friend even asked if she should go to the neighbors
the next day and give them something in return for
their kindness. After we had collected all of the candy,
I then shared the tradition of checking the candy. I
know candy checking has been debunked, but it was a
(29:51):
core memory of my own experience as a kid, just
like me in years past. The kids hovered anxiously until
all candy was approved. This year, I took them around again,
but sadly it's also their last time. Thanks to the
current political situation, my friends will have to self deport
later this month. I'm glad we got to share one
more Halloween together and create more great memories.
Speaker 4 (30:21):
Sorry, that's yeah, yeah, that is I am yep, I
am so so so glad, so glad that you got
to introduce them to these beautiful, bizarre American traditions. Yeah,
truly stuff that is so strange when you actually say
(30:43):
it out loud, you're like, wait what and then you
whom yeah, and yeah, I'm I am really sorry that
you are being that you when your dear friends are
being personally affected by all of this, because I am sure.
(31:08):
I mean, they sound like lovely human people who are
only adding to the beauty that is our extremely diverse
nation and it I you know, yeah there, so there's
no reason they should have to uproot their lives.
Speaker 3 (31:29):
Doesn't sound like.
Speaker 1 (31:31):
Yeah, but yeah, I mean, thank you so much for
writing in. We did ask for different experiences of Haaldween,
and I appreciate that you wrote not only about what
it's like in Japan very fascinated by this mundane quote
(31:59):
unquote and fantastic.
Speaker 2 (32:01):
Yeah, and also a train ride with costumes.
Speaker 1 (32:05):
Yes, yes, yes, but I like that you you also
wrote in with somebody who's never experienced Halloween in the
US their perspective. Yeah, so that that's really cool. We
got kind of two viewpoints. I had.
Speaker 2 (32:26):
It had literally never occurred to me and I and
I love this that that. She was like, Okay, but
do I need to go back? Do I need to
go thank them? Do I need to go give them something?
Because they were nice to my kids? And that's obviously
what society is like.
Speaker 1 (32:40):
So yeah, that makes sense.
Speaker 3 (32:45):
Yeah, like why don't we actually it would be.
Speaker 1 (32:50):
That would be cool, oh kind of because it would
be kind of for the adults. The next day, it
would be like, you didn't get candy.
Speaker 3 (33:01):
Here's this, Yeah, here's my favorite seltzer. I don't know
like that.
Speaker 1 (33:06):
You know, I appreciate what you did. I don't want
to acknowledge it.
Speaker 3 (33:09):
Yeah.
Speaker 1 (33:12):
Yeah, Well, thank you so much Rose for writing in.
We would love to hear from all of you listeners.
We hope that you have a good save, happy holidays,
whatever you're doing.
Speaker 3 (33:28):
Yeah.
Speaker 2 (33:30):
Absolutely, I hope that you get to eat lovely things.
I mean I hope that for you every day.
Speaker 1 (33:35):
Every day. Yes, yes, yes, yes. If you would like
to email us, you can. Our email is hello at
savorpod dot com.
Speaker 2 (33:44):
We're also on social media. You can find us on
Instagram and blue Sky at savor pod and we do
hope to hear from you.
Speaker 3 (33:51):
Savor is a production of iHeartRadio.
Speaker 2 (33:53):
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 always to our super producers
Dylan Fagin and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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