Julia Child, la Grandes Gourmande

Julia Child is one of the most recognizable names in the cooking world, but even still so many of her accomplishments aren’t widely known. And the impacts she had on American culture, whoa! Join Josh and Chuck as they savor the flavor of Julia Child!

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Episode Transcript

Speaker 1 (00:01):
Welcome to Stuff you Should Know, a production of iHeartRadio.

Speaker 2 (00:11):
Hey, and welcome to the podcast. I'm Josh, and there's
Chuck and Jerry's here too, and we're stuffed on turkey,
wearing aprons gollotle gravy on the sides of our mouths,
and it's stuff you should know.

Speaker 3 (00:23):
That's right. Happy Thanksgiving for those who celebrate Thanksgiving here.

Speaker 2 (00:28):
In the US, and happy belated Thanksgiving to our Canadian
listeners who celebrate it early.

Speaker 3 (00:34):
That's right. And since we're talking about Thanksgiving, we wanted
to mention you know, we have been working with co ED,
the Cooperative for Education for many, many years since they
took us down to Guatemala, and they're you know, if
you haven't heard us talk about them, I'd be surprised.
But their mission is to help eradicate poverty through education

(00:54):
and largely through the children of Guatemala. It's a great
organization that we've been working with for a long long time,
and we're working with them again this year.

Speaker 2 (01:03):
Yeah. They see too that kids who would almost certainly
otherwise not have gotten any real education at all, get
a really great education for fairly cheap too. They're a really,
really great effective charity, which is why we've been working
with them for so long. And one of the ways
we work with them every year is to raffle off

(01:23):
a chance to hang out with us online.

Speaker 3 (01:27):
Yeah, virtually, that's how we do things. But we've done
this for a few years in a row now like
a zoom a co ed zoom hangout and it's always
super fun. We look forward to it. And this is
how you can do that. You can join the Cooper
for Education for twenty bucks a month and you can
collectively sponsor students in the Rise Youth Development Program And
twenty twenty six, more than twelve hundred students are going

(01:49):
to start school in rural Guatemala through this program and
that's their biggest class ever and they really count on
us and you guys to help make that happen.

Speaker 2 (01:57):
Yeah, you can also give any nation that you like.
They're happy with that. But do this by December nineteenth
and you will be entered into a chance to hang
out with us. I think in January at some point.
And also just a little fyi, giving Tuesday is December second,
so that could be a good day to do it too.

(02:18):
And whenever you're ready, go to Cooperative for Education dot
org slash sysk and you can make your donations there.

Speaker 3 (02:26):
That's right. Twenty bucks a month can really go a
long way. And just to brag a little bit about
the stuff you should know, Army, since we've been working
with co ED, over one point four million dollars and
charitable contributions have come from the stuff you should Know
Army sponsoring a total of one hundred and seventy two
RISE students over that time.

Speaker 2 (02:44):
So cool. Thanks you guys for me supporting co ED.
So well, that's right. Well, Chuck, I say we get
cracking with our episode today because I'm excited about this one.
We're talking about Julia Child, arguably one of the most
well known cooks chefs of all time.

Speaker 3 (03:05):
Yeah, but I have to step out real quick because
I've got the dickens out of my finger.

Speaker 2 (03:11):
That was pretty good. Actually I wasn't even gonna try it.
But that was a dead on Julia's Child.

Speaker 3 (03:16):
Well, that was a dead on. Dan Ackroyd as Julia Child.

Speaker 2 (03:19):
I think you topped him, to tell you the truth.

Speaker 3 (03:22):
Yeah, you know, if you grew up in the seventies,
in the eighties and even into the nineties, and you
ever surfed around your cable TV to and cross PBS,
there was a good chance that the wonderful Julia Child
came into your life in some way. I remember watching
her a little bit when I was a kid even

(03:43):
and just thinking like, who is this giant, tall woman
that talks funny cooking in front of my face?

Speaker 2 (03:50):
But you were never intimidated by her, were you?

Speaker 3 (03:53):
No? I mean, she was always just so friendly and gregarious.
I just had an instant liking.

Speaker 2 (03:59):
Yes, she was a very very likable person. But even
if you're not familiar with Julia Child and you live
in the United States and you like decent food that's
not processed, you owe an enormous det to Julia Child
because you can argue that she almost single handedly introduced
America to real food through French cuisine. Yeah.

Speaker 3 (04:23):
I mean, these days, it's taken for granted that you know,
farmed a table and ingredients that matter, and food preparation
and sort of taking pride and cooking at home like
that is just so commonplace. But that was not the
case when Julia Child was coming into things. She really
revolutionizes and sort of rocked America's culinary world.

Speaker 2 (04:45):
Yeah, like this was the time when she came around,
when people were making jello molds with like ground beef
in them, like that was nice. That was like showing
off for a dinner party kind of stuff.

Speaker 3 (04:59):
Yeah, for sure.

Speaker 2 (05:01):
So we'll talk about all the impacts she had and
why she was so beloved. But to start, we'll go
a little further back toward the beginning. And if you've
ever heard her speak, you really did do a pretty
good impression. A lot of people think that she was British,
and she was not British. She was American. She was
born in Pasadena. Apparently her accent was one of those

(05:24):
mid Atlantic accents that she was taught growing up in
private schools and private college, Smith College in Massachusetts.

Speaker 3 (05:32):
Yeah, she was Julia McWilliams. That's how she was born,
and didn't have British parents either. They had some money though.
Her parents were pretty well to do. Her dad was
a financier and her mom was an heiress of a
paper company. So she grew up with the cook in
the house. But it wasn't that that did it. As
you'll see, she had quite a circuitous route to becoming

(05:56):
the most famous cook in the world and had a
pretty interesting life up until that point.

Speaker 2 (06:04):
She really did like a surprisingly interesting one. She was
apparently a disaster in the kitchen and really didn't start
cooking until I think she was in her forties, maybe
late thirties. I saw that the closest brush she had
with being a gormand and a host was when she

(06:24):
was the chair of the refreshment committee for the senior
prom and the fall dance one year at Smith College.
And that's not really much of an exaggeration. That really
probably is the closest she came to being a foodie
before she got into cooking later on in life.

Speaker 3 (06:40):
Yeah, she was a history student. She was going to
be a writer. And like I said, she was tall.
She was six foot two, and she was athletic. She
played basketball, she played tennis, she played golf. She graduated
in nineteen thirty four and moved to New York and
was you know, I said, she wanted to be a writer.
She was an advertising copywriter for Sloan's, which was a
burn at your company. So that was her first gig.

(07:03):
But she was always a well liked person. She was
very like I said, gregarious, That wasn't just a TV
persona very very sociable people really seemed to like her
her whole life. She was a life of the party.
But she wasn't like just you know, even though she
loved her wine. She wasn't just some some souse at
the party. She was apparently pretty you know, responsible human
early on.

Speaker 2 (07:23):
Like if she put a lampshade on her head, she
remembered doing it the next time.

Speaker 3 (07:27):
It was on purpose, yeah, exactly.

Speaker 2 (07:29):
She also had a really great work ethic, which served
her well throughout the rest of her career. But really
from the outset helped her because when World War two
broke out, She's like, I want to become a spy.
So she joined the OSS, the Office of Strategic Services,
the direct predecessor of the CIA, and worked directly under

(07:50):
no less than wild Bill Donovan, the guy who founded
the OSS.

Speaker 3 (07:54):
Yeah, he was a general and apparently that she didn't
you know, have a whole lot of like direct interaction
with him. But it was a a very big gig
for her. It was pretty menial work. Even though it
was a job of you know, responsibility that she was
put in. It was kind of pre computer work, like
they needed human beings to do stuff that computers would do.

(08:15):
So she would type up profiles on note cards of
OSS officers just to keep sort of in the file
cabinet before they had you know, computers to do that
kind of thing, along with several other women that she
worked with. And like I said, she was charming. You said,
she had a great work ethic, and she got promoted
like several times through that job.

Speaker 2 (08:37):
Yeah, and she actually was promoted to become a member
of the Emergency CEE Rescue Equipment Section, which was tasked
with coming up with a shark repellent because sharks were
a problem for down pilots shipwrecked sailors. I think at
least twenty sailors had been attacked by sharks since the

(08:57):
beginning of the war, and this is only a couple
of years. So they needed some sort of shark repellent
that would keep sharks away, but that was also highly portable.
Apparently shark repellent did not exist to this point, and
the shark repellent they came up with was so effective
it's still the shark repellent that's used today.

Speaker 3 (09:15):
Yeah. They would also you know, bump into c mines
that were supposed to hit German U boats and detonate
those which is no good for the cause or for
the shark obviously.

Speaker 2 (09:24):
Yeah, so you son of them?

Speaker 3 (09:28):
So man, what a line. So she was in the
test kitchen essentially trying to come up with a shark repellent.
Obviously had a lot of different tries on this. I
think there were over one hundred different attempts at this recipe,
and what they came up with ultimately was a mix
of decayed shark meat, organic acids, and what was the

(09:53):
copper acetate was sort of the main ingredient that capped
it all off.

Speaker 2 (09:57):
Yeah, copper acetate. They figured out with black dye mimics
the scent of a dead shark, and I guess sharks
don't like to go near other dead sharks. And they
figured out how to bake it, basically make this into
a little cake, you know, a cake meaning like a
little puck, not a cake like a birthday cake, right,
And you could attach it to your life vest and

(10:19):
it would apparently keep shark's way for six to seven hours.
It's not bad, no, And she very facetiously but also charmingly,
referred to that shark repell and as her first big recipe.

Speaker 3 (10:30):
You say it like her?

Speaker 2 (10:32):
I okay, my first big recipe.

Speaker 3 (10:37):
Oh that's perfect. That's also sounds like half of your
Halloween characters.

Speaker 2 (10:41):
Yeah, it really was pretty bad. Wait, hold on, let
me do it andsly bar first.

Speaker 3 (10:46):
Per We had one person that wrote in and said
they couldn't get through it.

Speaker 2 (10:51):
I know, I felt kind of bad for him.

Speaker 3 (10:53):
Oh that's right. From forty four to forty five, I
think these were her last two years in the OSS.
She served as chief of THESS Registry and was sent
to some pretty far away places. She went to China
and Ceylon which is modern day Sri Lanka, and had
some really top notch security clearance. It was you know,

(11:15):
she really worked her way up the ladder in the OSS.

Speaker 2 (11:18):
I saw that she had top secret, the highest level
security clearance for that assignment, which is it's just nuts.
One thing that we'll see later on is that she's
basically always considered herself a feminist, and that's a good
example that she worked her way to the top of
the OSS to have the highest possible security clearance during
the forties at a time when women were not really

(11:40):
I know that women worked a lot to support the
war effort, but that seems like an unusual position for
a woman at the time.

Speaker 3 (11:47):
Yeah, for sure, you know, due to her hard work.
One of the biggest things that happened though, in the
OSS was that she met her future husband, Paul Child.
He was an officer and I say that not you know,
and like, oh, she met her husband there, so that's
what matters. But she met her life partner and love
of her life who helped nurture her career and serve

(12:11):
her and they, by all accounts, they just seem like
this really really wonderful couple, like the kind that you always,
you know, want to be in yourself, that kind of relationship,
you know.

Speaker 2 (12:21):
Yeah. I saw from basically every source that talked about
it that they were the envy of their friends.

Speaker 3 (12:26):
Yeah.

Speaker 2 (12:28):
So yeah, they stayed together. They were married for almost
fifty years, from nineteen forty six until Paul died in
nineteen ninety four.

Speaker 3 (12:35):
That's right. And the takeaway here is is they landed
in France at one point in nineteen forty eight as
part of his assignment in the USS. And when they
were in France, they and you know, it's that sliding
doors thing. Had they not gotten station in France, who
knows if we ever would have gotten Julia Child. Yeah,
because he was a foodie and she wasn't. And he said, hey,

(12:57):
I'm going to take you out to a real French
meal and see what you think. So he took her
to this very famous restaurant. How do you pronounce that, Josh,
La Couron la Choron, which is the Crown. This is
in the Normandy region along the river there in northern
France and it has been a restaurant since the thirteen forties,

(13:18):
so it is legit. Some people claim it's the oldest
inn in all of France.

Speaker 2 (13:24):
That's pretty cool, so they know what they're doing with
French cuisine, which, by the way, if you don't really
understand French cuisine, and I don't really claim to, I
appreciate it, but it's not like that's what you mean,
and I are making on Tuesday night at Rome yet
because I got her cookbook recently and I'm really about it.

(13:45):
But just to kind of like a little back of
the envelope sketch of it, French cuisine French cooking was
the first cuisine in the world to be recognized as
a World Heritage by UNESCO. That's how distinct and important
French cuisine is, and this is the moment when Julia
Child was introduced to it, this lunch at La Couron.

Speaker 3 (14:08):
Yeah, and as I understand it, French cuisine, I've watched
a lot of Top Chef over the years, all of it.
In fact, French cuisine is very humble, a very basic ingredients.
It's not this fancy thing you think of, you know,
French food if you don't know much about it, as
being like super super fancy. But it's actually very humble,
with very basic ingredients, but really quality ingredients, really perfect technique,

(14:32):
real fats, real butters, real cream. That's French cuisine. Basically,
it's like impeccable technique, you know, paired with very simple,
humble but very well sourced ingredients. Well put, I hope.

Speaker 2 (14:46):
So made by frenchies. You forgot that part.

Speaker 3 (14:49):
Yeah, generally so.

Speaker 2 (14:50):
At this lunch in nineteen forty eight, her first French meal,
she had oysters, all right, pule fume wine, which is
the official savat okay, and soul Moniere Mounier means Miller's wife. So,
like you were saying, humble, simple dishes, it's a soul
fish that's floured and made with capers, lemon, butter, parsley,

(15:14):
and not much more. And she said that that first
true culinary experience. There's a few quotes I think we
should trade off with. She said that it was an
opening up of the soul and spirit for me that
first meal. It changed her life quite literally.

Speaker 3 (15:32):
Yeah. She also said it was a kind of coming
to Jesus and what else.

Speaker 2 (15:37):
She said, it was the most exciting meal of my life.

Speaker 3 (15:41):
Yeah. And then that dish that dover soul that you
know you it's fried fish, you flower some soul, fry
it up in some butter, put some I think. I
think the lemon and parsley and capers is part of
any what is it the miniere, mouniere moniere, I think moniere.
That's basically what it is. But a very simple dish,

(16:03):
and that became one of her, you know, one of
her big signature dishes.

Speaker 2 (16:06):
Yeah. Put a little ketchup on there. You're in hog heaven.

Speaker 3 (16:09):
Oh man, you and my daughter.

Speaker 2 (16:11):
So because she was moved by she likes ketchup. Huh.

Speaker 3 (16:14):
Oh, God is so annoying.

Speaker 2 (16:15):
She's very cool, I know. But in common it gets.

Speaker 3 (16:18):
Her to eat some stuff she would normally eat.

Speaker 1 (16:21):
Uh.

Speaker 3 (16:21):
So that's good.

Speaker 2 (16:22):
I guess like broccoli.

Speaker 3 (16:24):
No, she didn't put it on brocle She don't like brocoli, but.

Speaker 2 (16:26):
She eats I don't like broccoli either. Does she hate peas.

Speaker 3 (16:28):
Too, No, she loves peas. She in fact, she eats
frozen peas as a snack.

Speaker 2 (16:33):
Well they're really that's probably like that distinction erases all
of the similarities because I hate peas so much. Oh yeah,
I hate them so much, chuck.

Speaker 3 (16:43):
Yeah, she loves sushi now, which was a big surprise
for us.

Speaker 2 (16:45):
That's awesome.

Speaker 3 (16:46):
She just kind of started eating it when I got it,
and uh, because I think she likes stealing my food.
M So it started as a joke and then now
she's just eating it.

Speaker 2 (16:54):
Do you remember what kind she eats? Is it like
California hotels or gear Man?

Speaker 3 (16:59):
Like, yeah, Nacgeary and just any kind of crazy role
I get, Julie.

Speaker 2 (17:03):
Man, that's awesome.

Speaker 3 (17:04):
That's great soy sauce.

Speaker 2 (17:05):
Though you're not supposed to eat much soy sauce if
any with it.

Speaker 3 (17:09):
I don't care supposed to her not. I'm telling you
what I like.

Speaker 2 (17:12):
Oh that's fine. I'm just saying like she's actually she
could go to Japan, right, now and they wouldn't bat
an eyelash at her for it.

Speaker 3 (17:19):
Hey, you think I don't remember our sushi episode. I
didn't know.

Speaker 2 (17:23):
We did the black Hole episode twice.

Speaker 3 (17:25):
That's a good point, all right, So where are we?
Julia Child has eaten this meal. It blew her mind
because she was raised on American food, like you said,
was not a foodie, and not only American food, but
in recent years post war American food, which is when
stuff started to get really sort of mass produced and
not very good, like very processed, and this French food

(17:48):
just blew her mind.

Speaker 2 (17:49):
Yeah, so she wanted to understand how that could happen, right, Yeah,
So she started taking cooking classes and again like she's
a total novice here, and I think she's again in
the late thirty So this is nineteen forty eight. She's
about thirty six at this time, and her life has
just changed, like she's just figured out what she wants
to do in life. So she starts taking classes, ends

(18:11):
up enrolled in the Cordon Bleue in nineteen fifty one.
That same year, she founds her own cooking school that
she runs out of her own kitchen with her who
would become long longtime collaborators Simone Beck and Louise at Bertol,
and they founded the school called Lecole de Toois Gormond,

(18:32):
which means the School of the Three Gourmands.

Speaker 3 (18:35):
That's right. I didn't get this verified, but I did
read somewhere that she was either the only woman in
her class at La Cordon Blue or one of only two.
Maybe m It just you know back then, and you know,
there's still a lot of sexism in the in chef's
kitchens and restaurants. It's come a long way, but for many,
many years it was a profession of white men. Yeah,

(18:57):
you know, I feel like that's something we say a
lot on the show, but that's the case. Within ten
years of being at Locordon Blue, she had sold her
best selling cookbook that you just bought. I guess, did
you get the og?

Speaker 2 (19:09):
Yeah?

Speaker 3 (19:10):
Yeah, what's the name of.

Speaker 2 (19:11):
That, Mastering the Art of French Cooking.

Speaker 3 (19:14):
That's right, seven hundred plus pages. And then about fifty
years after she enrolled at Licordon Blue, her actual kitchen
that she cooked in would be in the Smithsonian Museum
of American History as a permanent exhibit. Pretty neat, pretty amazing.

Speaker 2 (19:30):
I say, we take a break and we'll come back
and we'll talk about that cookbook that I got, because
it was groundbreaking, to say the least.

Speaker 1 (19:36):
All right, learn and Stuff with Joshua John stuff fishin up.

Speaker 2 (20:14):
So Chuck. You said, you mentioned the Mastering the Art
of French Cooking, this cookbook that Julia Child maade with
Simone Beck and Louisette Bertol, and it was designed specifically
for America, for the United States, to introduce them to
French cooking. And up to this point, cookbooks were basically like,

(20:36):
take a little handful of flour and throw it at
you know, the elf that's helping you, and put a
little oil in there and fold it together and voila like.
They were not very helpful, and they assumed that you
already had some sort of training, maybe apprenticeship something like that.
The Mastering the Art of French Cooking did the exact

(20:57):
opposite because, having not that long ago in a total novice,
Julia Child realized what people who are being exposed to
this new way of cooking, new foods, new techniques, new ingredients,
would need to know, and that was essentially everything. So
they laid out everything that you would need to know
to make these recipes in this cookbook training anyone who

(21:19):
bought this cookbook on French cuisine.

Speaker 3 (21:23):
Yeah, like, you know, a recipe might have said, Julian
these carrots and then put them in butter, and she
would say, well, what if they don't know what that means,
here's how you, Julianne, right, And not only that, but
here's the kind of knife that's ideal for that kind
of thing.

Speaker 2 (21:36):
And butter too.

Speaker 3 (21:37):
Yeah, and the boy she talked a lot about butter. Yes,
but like, here are the tools, here are the techniques,
and here's how you do all of these for these
five hundred and twenty four recipes. And it really just
sort of it broke down a wall in that it demystified,
you know, sort of high class cooking because she's like,
this is something that you can do in your kitchen. Yeah,

(21:59):
you know, sheboygan exactly.

Speaker 2 (22:01):
Oh, sheboygan went nuts for this. Of course, all the
men grew up pencil thin mustaches and war berets. The
women all wore pencil pencil pants.

Speaker 3 (22:11):
Pencil pants, pencil skirts.

Speaker 2 (22:14):
Now what are the little short almost clam diggers, but
they were much more salt. I thought they were pencils something.

Speaker 3 (22:19):
Oh, I don't know. Maybe I know what you're talking
about though.

Speaker 2 (22:21):
Culottes No, no, I don't think those are French. I
think those those no country will claim those.

Speaker 3 (22:29):
Uh. The coach of the Falcons wearsos, which is probably
why it sucks so bad.

Speaker 2 (22:32):
It's crazy.

Speaker 3 (22:35):
So on the book, you know, where she's demystifying the
process and talking about quality ingredients and quality fresh herbs
and high quality butters and good meats, you would think
that'd be like a slam dunk because they would say,
no one's ever done anything like this before. But it
got rejected, you know, like most success stories in the
book world, there's usually like, yeah, I got rejected by

(22:57):
like eight publishers, and she got rejected quite a bit
before she finally landed with an editor named jud The
Jones at Alfred Knopp Publishing.

Speaker 2 (23:07):
Yeah. So Judith Jones was already a legend by this
time because just a few years before she kind of
discovered this obscure French book and recognized how important it
was and had it translated into English and published it
as the Diary of am Frank. So she was the
editor who got the Diary of a Frank out to
the English speaking world. So she already had a pretty

(23:29):
great nose for this kind of thing, and she recognized
that in mastering the Art of French cooking, not that
it would be as important necessarily as the Diary of
Am Frank, but not necessarily that it would be that
far behind as far as changing the world goes, or
at least the United States.

Speaker 3 (23:47):
Yeah, man, we should do a short stuff on Judith Jones. Okay,
can you imagine, like walking into any publishing event, She's like,
by the way, Diary Van Frank and the art what
it meant the mastery of French cooking?

Speaker 2 (24:01):
What is it mastering the art of French cooking?

Speaker 3 (24:03):
You? Yeah? She would say it better than that, she'd
say both those those are mine.

Speaker 2 (24:06):
Those We should also do an episode on Anne Frank sometime.

Speaker 3 (24:11):
Yeah. I'm surprised we have it.

Speaker 2 (24:12):
Actually I am a little bit too.

Speaker 3 (24:13):
Yeah, let's let's do that.

Speaker 2 (24:15):
So one of the other things that made the cookbook
finally successful when it did get published, and boy was
it successful. I saw in one place that had spent
five years on the bestseller list, but I couldn't find
any other place to verify. It's still worth mentioning.

Speaker 3 (24:29):
But we were on there for two weeks.

Speaker 2 (24:31):
We sure were, Buddy, I think more than that, actually,
I think it was due. Okay, let's say two and
a half. We'll split the difference. But frenchiness was very
chic at the time.

Speaker 3 (24:41):
Yeah, there was a French chef in the White House kitchen.
Of course, you had you mentioned Audrey Hepburn and wearing
those French clothes. French designers Jackie Kennedy was as well.
Pencil pants, pencil pants. That French wine was starting to
be a thing at a time when you know, again,
now wine is so popular, but it wasn't that hugely
popular popular in the United States at the time. So

(25:04):
French wine kind of became a thing.

Speaker 2 (25:06):
Yeah, and the first volume was so successful. A few
years later, I think nine years later, in nineteen seventy,
they released volume two to had another two hundred and
fifty seven recipes and apparently you can spend up to
ten k Actually I saw more than that to buy
assigned volumes one and two together.

Speaker 3 (25:25):
Oh wow, of the first edition, that's awesome.

Speaker 2 (25:28):
Yeah, I mean they became bibles for cooks in America.
And again, this it wasn't like people were already primed
for this, This was what made people primed to consider
cookbooks Bibles in their kitchen in the United States.

Speaker 3 (25:42):
Yeah, and you know Judith Jones also the Bible, that's right,
she helped write it. So everyone's probably saying like, yeah,
this book's great, But what about television, because that's where
I remember her from my childhood. Here's where we get
to TV because she moved around Europe during the nineteen
fifties with her husband Paul, came back to the States

(26:04):
in the sixties. I believe they had come back before
on some if you want to say, visits, maybe some
forced visits. When her husband Paul was called for the
blacklisting blacklisted McCarthy hearings, so that was a thing. I
don't think he got in trouble though, right.

Speaker 2 (26:22):
No, they were friends with a woman who was a
suspected communist in the government and they wanted to know
about her.

Speaker 3 (26:29):
Right, so they brought him in. But they ultimately landed
for good in Cambridge, mass And when she was, you know,
promoting her cookbook Mastering the Art of French Cooking, I
finally got it. She went on PBS at WGBH there
in Boston for a book review show called I've been
reading ellipses and she was just doing a little demonstration

(26:51):
on how to make an omelet. She brought everything with her,
you know, her a little hot plate and saw tape
in her tools and her eggs, and everyone loved it.
Everyone was like writing into the station saying, like, this
woman that you had on cooking that omelet was funny
and gregarious and we just loved her and we also
learned something. And so they said, hey, we should give
you your own TV show.

Speaker 2 (27:12):
Yeah. Within a year, the French Chef, her first cooking show,
was on the air on WGBH. And this was at
a time where cooking shows were not a thing. A
lot of people say, the fact that cooking shows are
so widespread today you can essentially thank Julia Child for
that too, and thank the French Chef. It had a
ten year run, and because it was a PBS joint,

(27:34):
other PBS stations around the United States picked it up.
It made its way to Europe and the UK via
the BBC. It became a really big show very quickly,
and Julia Child became the most widely recognized chef in
the entire world, at the very least in the United States.
During this period, the early sixties to the early seventies.

Speaker 3 (27:55):
Yeah, we had a TV show for a year.

Speaker 2 (27:57):
We did. We became the most widely known koochs in
the world, if not at least the United States.

Speaker 3 (28:04):
One thing I'm learning is it to compare our career
to Julia Child's humbling experience.

Speaker 2 (28:11):
You were a spy for that little while, or you
pretended that you were at parties.

Speaker 3 (28:15):
Yeah, that's right. She won an Emmy and a Peabody
Award for that show, and this is just a little
feather in her cap. I think it was the first
TV show in the United States to feature closed captioning
for the death and heart appearing community.

Speaker 2 (28:29):
Yeah, open captioning. I saw where it was for everybody.
Everyone read it.

Speaker 3 (28:34):
But yeah, oh is that what close captioning means?

Speaker 2 (28:36):
Yeah, where you have to select it to sw Yeah.
I didn't know that either, so I guess it was
open captioning. But yes, that didn't exist on TV until then.

Speaker 3 (28:45):
I'm just learning so much because of you, my friend.

Speaker 2 (28:48):
Hey, right back at you, buddy.

Speaker 3 (28:52):
So you know, the TV show was a big hit.
She because she was just so lovable and she wasn't patronizing,
and she you know, had her closing phrase, bon appetite,
and she would just she would get in there and
get dirty and make mistakes, and like she would want
people to leave the you know, the editors, to leave
the mistakes in therese She's like, that's part of cooking.

Speaker 2 (29:12):
Yeah, that's a big deal because it also not only
made her approachable, it made the people watching who were
trying these recipes too, realized that she wasn't infallible and
therefore they didn't need to worry about not being infallible too, Like,
mistakes are part of it. You just learned from them. Yeah,
but like that was she made it way more approachable

(29:34):
to people by doing that. Yeah.

Speaker 3 (29:36):
And I also read that this is from I believe
the women who made the documentary about her, Julia, which
is really really good. Okay, that another reason that she
left the mistakes in was especially for women, because she
felt like women felt like they needed to always feel
bad when they messed something up in life, period, but

(29:58):
especially in the kitchen. And she was like, no, it's
okay to mess up and and while you're in that kitchen,
like you know, it was kind of an opposition in
a way to like the feminist movement at the time,
which is like get out of the kitchen, Juli. Your
child was saying like, no, like, get in that kitchen
and own it and cook for you and learn to

(30:18):
make stuff that you want to make and not just
like maybe what your husband and kids are yelling at
you to make, like like take over the kitchen as
something that you love doing and that's for yourself.

Speaker 2 (30:30):
Right. I saw a Bustle magazine describer as a vamp,
which I'm not familiar with, but they based on context,
it seemed like it was a good thing.

Speaker 3 (30:40):
What does that stand for? All right? Well, Josh just
told me if air what it stood for, and I agree.

Speaker 2 (30:49):
My joke. So you mentioned mistakes. There's actually some famous
mistakes that she made. One was she was pulling a
cake from the oven and apparently it fell flat on camera.
She said something like, well, that didn't work out. Can
you say it?

Speaker 3 (31:05):
Well, that didn't work out?

Speaker 2 (31:07):
Very nice? And then everybody knows that she once dropped
an entire raw turkey on the floor on camera. Let
this in. Pick the turkey up off the floor, kind
of brushed it off and put it in the oven
and baked it like nothing ever happened.

Speaker 3 (31:23):
Apparently I would do that.

Speaker 2 (31:25):
Well, yeah, we did a whole episode on the five
second rule.

Speaker 3 (31:28):
Yeah, but I mean for a raw thing like that.
I know it sounds gross, but you can wash that
thing off and bake it and it's fine.

Speaker 2 (31:34):
Yes, that you don't have a cooking show.

Speaker 3 (31:38):
No, exactly.

Speaker 2 (31:39):
So yes, the fact that she did this, well, I
should say not the fact, because that's actually an urban legend,
a rumor. It's something did happen, but it morphed into
like the most spectacular version of itself. No, it wasn't.
Snope stated it back to at least nineteen eighty nine,
but she wants. The closest they could find was that

(32:01):
she was flipping a potato pancake and flipped it out
of the pan onto the countertop and it crumbled. Yeah,
and she said, like I think, she said, when you're
in the kitchen, nobody can see you. And she pushed
it back together and put it back in the pan
and cooked it. Yeah.

Speaker 3 (32:19):
I love that because that's how it goes when you're
cooking in your house. You know.

Speaker 2 (32:22):
Yeah, I've never not flipped a potato pancake onto the countertop.

Speaker 3 (32:29):
She had, you know, a string of successful cooking shows
after that first one, all the way from the seventies
through the eighties into the nineties. I believe she had
twelve Emmy nominations total and seven wins. And by the
time she got into the nineteen nineties, they were shooting

(32:49):
that show in her home kitchen in Cambridge. Her husband
Paul designed this kitchen that was like part kitchen, part
TV studio, and you know, just so they could in
time at home, and he was heavily involved. Apparently at
times he was on the floor with Q cards and
he helped design the original patch for the three Gormands

(33:10):
that when she worked with the other two chefs, and
so they were really a sort of a power couple
working together to enrich her career.

Speaker 2 (33:18):
Yeah, chuck us say we take our second break and
come back and talk about why Julia Child is so beloved?

Speaker 1 (33:25):
All right, We'll be right back, learn and stuff with
Joshua John stuff.

Speaker 4 (33:43):
You shine up, all right?

Speaker 3 (34:04):
Why was Julia Child so beloved? I feel like we've
already made a case, but let's talk about it some more,
all right.

Speaker 2 (34:11):
I Mean we've covered some of it, but not at all.
A big one is that she introduced fresh ingredients to America.
This is really kind of we hit on this, but
it's worth saying. This is a time when people were
using canned soup as an ingredient, not just the can soup, right,
So everything was very processed, and she insisted on fresh ingredients,
like there was no way around it. You had to

(34:33):
use these or else these things were going to turn
out very well. But at the same time, she also said, like,
you need to let the food stand on its own, Like, yes,
you want herbs, but you want the herbs to compliment it.
You don't want the ribs to cover up. You don't
want to use a bunch of a one on your
soul muniere. Like you let the thing stand on its own.
You let the fish taste like fish. Like that was

(34:57):
kind of like a like a sub I guess of
introducing fresh ingredients, teaching people to enjoy the thing that
they were cooking rather than the thing that they were cooking.
Plus again a one.

Speaker 3 (35:09):
Sauce, Yeah, exactly, and that technique. You know, if you
cook a piece of fish perfectly, you don't need anything
more than a little salt and pepper and butter and
maybe a squirt of lemon. Even telapia yeah. But despite
all this, she was not a food snob. She was
very approachable. She loved in and out Burger. She used

(35:29):
Helman's mayo and her tuna salad. Apparently she like Costco
hot dogs even.

Speaker 2 (35:35):
I don't blame her.

Speaker 3 (35:37):
I never had one.

Speaker 2 (35:38):
What's Oh, they're great. They're like a.

Speaker 3 (35:40):
What's different though, isn't it just a hot dog?

Speaker 2 (35:43):
Yes, it's just a hot dog. But do you know
how every once in a while, your school lunch would
give you something that you're like, this is amazing. Yeah,
that's like, they're hot dogs. They have their own taste,
and it's an amazing taste. But they are on par
with like a school lunch type hot dog.

Speaker 3 (36:00):
In the best way I got you.

Speaker 2 (36:01):
Yeah, people go to Costco just to eat the hot dogs.
And the pizza's not bad too, but it's worth going
to just for the hot dogs, which technically, in a
weird way, gives it one Michelin star.

Speaker 3 (36:14):
Well, you know, buddy, our friend Joe Garden, a friend
of the show, a former writer of The Onion. Joe
lives there in Woodstock and he posts pictures on his
Instagram eating those Costco hot dogs.

Speaker 2 (36:26):
See, he knows what's going on.

Speaker 3 (36:28):
Joe always knows what's up.

Speaker 2 (36:29):
He's got his finger on the pulse of Julia Child.

Speaker 3 (36:33):
That's right.

Speaker 2 (36:34):
So she also reintroduced America to wine. At the time America,
Americans were drinking the stuff that's now on the bottom
shelf of grocery stores.

Speaker 3 (36:44):
Yeah, the jug wine.

Speaker 2 (36:45):
Yeah. So not only did she reintroduce America to wine,
she normalized She normalized it by doing the same thing
she did with mistakes. She drank wine on camera as
part of her show on some episodes. Apparently she was
started to get a little tipsy. She never got drunk
or sloppy or anything like that. But the fact that
she was drinking this wine, and by the way, pretty

(37:07):
good wine, made Americans realize what they were drinking was
just bottom of the barrel stuff and let's see what
else we've got. And as a result, California wine became
super dominant, essentially in part from her normalizing it. Yeah.

Speaker 3 (37:24):
I think that happened in the seventies when California started
making good wine on par with the French according to
everyone but the French. She also liked beer, and this
sounds very gross to me, but she enjoyed something called
an upside down Martini, which is you swap themouth parts
in the gin, so it's much more of amooth than gin.

Speaker 2 (37:44):
Yeah. It's also lower ABV, so you don't kick yuh're
trashed as quickly.

Speaker 3 (37:49):
Yeah, but man, that's kind of one of the good
parts about a Martini.

Speaker 2 (37:52):
Right for sure. She also had a really great sense
of humor, apparently, another long standing rumor that sometimes fans
would confront with. They were like, I remember that time
you drank some wine directly out of the bottle on
one of your episodes, and that apparently never happened either. Again,
it was just the extreme version of what she was
actually doing, which is kicking wine out of her glass.

(38:14):
But she said I would never do that on television.

Speaker 3 (38:18):
Right, Yeah. And you know I opened with the dan
Ackroid bit if you didn't know what I was doing.
It was a very famous SNL skitch from back in
the day in seventy eight where dan Akroid portrayed Julia
Child where he cut the dickens on up his finger
and you know, blood's just going everywhere. Of course, they
have the blood pack just squirting blood all over everything.

(38:40):
And he was a big fan apparently, and that was
a real incident. I think about a month before that
sketch where she was working with Jacques Papin on Tom
Snyder's Tomorrow Show, where she had cut herself pretty bad,
and I guess that was the inspiration for that.

Speaker 2 (38:55):
She also apparently was very proud of that sketch and
thought it was hilarious. So the videotape of and would
show people sometimes and then at a really particularly fun
enthusiastic dinner party, she might act it out like words
for her by heart.

Speaker 3 (39:09):
Can you imagine?

Speaker 2 (39:10):
Oh, I would have loved to have seen that.

Speaker 3 (39:12):
Yeah, incredible.

Speaker 2 (39:13):
She was also super charming and funny on TV appearances,
but particularly Letterman. You can watch compilations of her on Letterman.
She could hold her own against Letterman, no problem.

Speaker 3 (39:24):
Yeah you sent me that one clip. I actually think
I remember seeing that in high school. But Letterman was,
you know, I love Letterman, he was. I felt like
he was not being too kind about the food.

Speaker 2 (39:36):
Sometimes he's cranky.

Speaker 3 (39:37):
Yeah, so I felt a little bad for her and
that she was serving him. Kind of a version in
this one of a tartar what do you called, Yeah,
a of a steak tartar. But it was with ground
beef and melted cheese, and he just sort of kept
making fun of it and then he spit it out.
And at the end I think she said something that
kind of made me feel bad. She was like, well,
maybe next time I can serve something you like or

(39:57):
something like that.

Speaker 2 (39:58):
Well, she used in a seedling tour to melt the cheese,
which is pretty hilarious. I had the impression that they
didn't have the equipment she needed to make a burger,
so she made the most out of it.

Speaker 3 (40:09):
Oh interesting, Well, using a torch is very commonplace in
kitchens now, but Dave made it. I guess back then
it was unusual because Dave was like, thought it was
the weirdest thing you'd ever seen.

Speaker 2 (40:18):
Sure. One other thing we mentioned too that we have
to touch on is she was known for her love
of butter. She taught America to cook all through the
decades where America started to become health conscious and fat
free and all that stuff, and so she would become
criticized for pushing things like real butter on people, and
she would say things like, well, if you're afraid of butter,

(40:39):
use cream instead, which is at least as butter. And
her whole thing was like, yes, she shouldn't just be
gorging yourself on butter all the time. But if you're
going to make a meal, use the real butter and
enjoy every bite of it. Like, that's the point is
enjoying every single bite of this stuff, not enjoying every

(40:59):
single bite until you start eating mindlessly because you eat
this ten times a day. Right, Yeah, And she had
she quote she quoted Oscar Wilde, which I thought was great,
but she said everything in moderation, including moderation.

Speaker 3 (41:14):
Yeah, that's a great quote. I got a little kitchen
tip if you're health conscious and you're thinking, like I
don't want to use a lot of butter, I use
olive oil or whatever.

Speaker 4 (41:24):
Use that olive oil.

Speaker 3 (41:25):
But you can also throw in like one pad of
butter in with that olive oil. You can mix those
two things and it's great. Sure, and it adds just
a little unctuousness that olive oil won't give you.

Speaker 2 (41:35):
I love that. Yeah, and don't forget the A one.

Speaker 3 (41:40):
My friend Clay still loves that stuff so well.

Speaker 2 (41:43):
It's it's classy.

Speaker 3 (41:45):
Yeah, I mean it's a very specific taste. I love
that tart, tangy A one. I just don't use it, so.

Speaker 2 (41:51):
Chuck, we talked about volumes one and two of Mastering
the Art of French Cooking. We should say, in addition
to the string of successful TV shows, she had a
bunch of cook but bo but these were her two classics,
and put together is seven hundred and eighty one recipes
between the two of them. But if you go on
to food sites and you look up something like Julia
Child's best recipes, some of them kind of percolate to

(42:15):
the top where you're like, you see them on just
about every list, And I think that we should go
over a few of those starting now.

Speaker 3 (42:23):
Yeah, for sure. If you've ever seen the movie Julia
and Julia, did you see that?

Speaker 2 (42:28):
I haven't.

Speaker 3 (42:28):
I heard it was great. It's really good. That is
the story of a woman named Julie Powell who I
think was sort of felt lost in life and wanted
to dive into this project of cooking every recipe. I
think she had a blog or something. Maybe. Yeah, it
was a really good movie though. Amy Adams played Julie Powell,
who very sadly passed away a few years ago at

(42:50):
the young age of forty nine, and Meryl Streep, I
don't know if she won the Academy Award. I know
she was nominated for playing Julia Child. So it sort
of tells those two stories together. And it's a wonderful
movie from Nora Ephron. But in that movie, she's cooking
all the recipes. And one, the big, big one from
the book that she was most well known for that

(43:12):
she really wanted to master out of the gate was.

Speaker 2 (43:14):
The buff Bogagnon, which is essentially a beef stew with
red wine. But again, take some deceptively simple ingredients and
put them together in the right way, it's going to
produce a smash hit dish. And that's what Beeborgangnon is.
What else keish lorraine, which everybody knows you can get
keish lorraine at the grocery store by the slice. Yeah,

(43:37):
because Julia Child introduced it to the United States with
her cookbook.

Speaker 3 (43:42):
That's right, very again, very simple clean recipe. Bacon, onions,
egg cream, a few cheeses, some spices of course, eggs.

Speaker 2 (43:51):
Well, I just real quick about bacon. Remember I said
that she didn't want to cover up the taste. She
wanted to let things to stand on their own.

Speaker 3 (43:57):
Yeah.

Speaker 2 (43:57):
One of the things she talks about mastering the art
of French cooking was that with American bacon, you have
to blanchet first to remove the smoky flavor. So you
actually lightly boil it for a little bit until you
get the smoky flavor off, and then you start to
use bacon, which I think is actually a huge tip
for a lot of people out there.

Speaker 3 (44:17):
Believe me, if they don't like smoky flavors, I guess.

Speaker 2 (44:20):
Or But the problem is is the bacon smoke smokin
This is going to take over like that's all you're
gonna taste, whereas you're not. If you can get rid
of that smoky flavor, then you're you're in hog heaven.
As she always said.

Speaker 3 (44:33):
I don't mind. I like that apple with and I
also cook it in the oven. I think that is
the best way to cook bacon, agreed. And they on
a baking feet.

Speaker 2 (44:41):
With the little elf laying on it to keep it flat.

Speaker 3 (44:45):
Uh what about a cassoulet. That's a very classic French dish.

Speaker 2 (44:48):
Yeah, it's pork and beans, poultry sausage. There's a dark
brown crust on the top of the whole thing. She
had a great quote about that.

Speaker 3 (44:57):
Uh yeah, cassoulet that best of bean feast is everyday
fair for a peasant, but ambrosia for a gastronome. Though
it's ideal consumer is at three hundred pound blocking back,
who's been splitting firewood NonStop for the last twelve hours
on a sub zero day in Manitoba.

Speaker 2 (45:14):
And like, if you look at pictures of the caselet,
it's like, I want one so bad.

Speaker 3 (45:20):
Yeah, it looks really good.

Speaker 2 (45:21):
And what about chocolate Moose.

Speaker 3 (45:24):
Yeah, that's another one that apparently she made a mistake
on air. It didn't set correctly, and you know that
moose has to set. But good chocolate moose is out
of this world.

Speaker 2 (45:35):
Yeah. I couldn't find the episode, but apparently a nineteen
ninety two WAPO article mentioned it. But supposedly it is
surprisingly easy to make and the outcome is just amazing.
I saw light airy, silky smooth. It says, the endless meal,
and it's just a few ingredients including rum, chocolate coffee.

(45:56):
And she teaches you these techniques of how to make,
how to fold it, how to win the egg whites,
and just get it just right. And yeah, yeah, every
time I hear chocolate moose, I think of chocolate moose
from top secret.

Speaker 3 (46:09):
Oh yeah, he's great. This is good movie. Rip Val Kilmer.

Speaker 2 (46:14):
Oh yeah, I forgot about that.

Speaker 3 (46:17):
And then, of course French onion soup. I know that
you and I both talked on the air about our
love for French onion soup. If it's on a menu.
There's two things in my life. If it's on a menu,
I will get it. One is French onion soup and
the other is a French dip sandwich.

Speaker 2 (46:31):
You love the French, two of.

Speaker 3 (46:33):
My favorite things, and it's not on you know, the
most menu. So when I see it, I order it.
And that French onion soup a crusty on top and
that delicious oniony broth in the bread. It's just one
of life's treats.

Speaker 2 (46:45):
Have you ever made it?

Speaker 3 (46:46):
I've never made it myself. I should try that.

Speaker 2 (46:48):
It's really good. All it takes is patience. It's not hard,
but it takes a while for everything to come together.
It takes a while to like genuinely caramelize the onions.
But man, it is so it's really good.

Speaker 3 (47:02):
Don't you just get one of those Lipton packets?

Speaker 2 (47:04):
Yeah, out of the cayn that's how I do it.

Speaker 3 (47:08):
Well, you take one those Lipton packets and you put
it in a turkey burger. That's what you do.

Speaker 2 (47:12):
Uh. Yeah, that's supposed to be pretty good. I've not
had that. I found a recipe for a roast that
has a packet of ojou, you know, the dry oju packet,
a packet of ranch dry ranch mix, pepperccini, and like
maybe one other thing and a roast and you put
in a slow cooker and it's supposed to be a

(47:33):
knockout dish. And I can't wait to try it.

Speaker 3 (47:36):
Man, we got you got to watch Julia and Julie
and Julia and then start cooking that stuff and let
me know how it goes.

Speaker 2 (47:43):
Okay, Yeah, I definitely plan to make some stuff, so
I'll let you know for sure, all right.

Speaker 3 (47:47):
Uh. Sadly we're at the end of this episode.

Speaker 2 (47:50):
Uh.

Speaker 3 (47:50):
And Julia Child met the end of her life at
the almost age of ninety two. I think she was
just a couple of days short of her ninety second
birthday when she passed away at her home at the
time in Monticito, California, in August two thousand and four
of liver failure.

Speaker 2 (48:06):
Yeah, l Ain Ducasso, I think is the only three
star Michelin, Chef in the World, said today the entire
community of cooks is sad and feels like orphans.

Speaker 3 (48:17):
Oh man, I know.

Speaker 2 (48:19):
And that's sad, that's brutal.

Speaker 3 (48:20):
Yeah.

Speaker 2 (48:20):
So she's actually buried in one of the more interesting
places I've ever heard of. Had you heard of the
Neptune Memorial Reef before?

Speaker 3 (48:28):
No? That sounds kind of cool though.

Speaker 2 (48:29):
Yeah. So they took her cremated remains mixed together with
some concrete and formed a headstone out of it, put
it underwater. I can't remember how deep it is, but
this is an acre long underwater cemetery off a Key
Key Biscayne in Florida. And on the headstone, again made
from her cremated remains, there's a plaque with a knife

(48:51):
and a fork inscribed on it and a quote from
her fat gives things flavor.

Speaker 3 (48:56):
I love it.

Speaker 2 (48:57):
Yep.

Speaker 3 (48:57):
That's pretty fun for a scuba diver to see, I
bet for sure.

Speaker 2 (49:01):
So rip Julia Child, and thanks for everything.

Speaker 3 (49:05):
That's right. Our berets are off to you.

Speaker 2 (49:09):
Let's see, we talked about Julia Child. You took off
your brain. Yeah, that means it's time for listener mail.

Speaker 3 (49:17):
All right. So this is from Nathan Weinger and Carmel Indiana,
and Nathan went through the trouble of calculating how many
Olympic pools deep and how many big macs we are
Okay as a show, he loves it. He says, I
love nerd math. So I did some calculations using my
trustee search engine. I found out there are over twenty

(49:39):
six hundred episodes of stuff you should know. We're just
going to use twenty six hundred to make it simply.
So okay, all told, the average length is forty five minutes,
which that makes me feel good because that's what we'rehooting for. Yeah,
he said, I'm going to He said that seems low though,
so I'm going to adjust it up to fifty five.
I think these days is forty five. They used to
be longer, so that's probably what he's witnessing. At average

(50:01):
conversational speed, humans speak about one hundred and thirty words
a minute. So you guys do a great podcast, and
as pros, have honed your conversational skills to not be
fast nor slow. So I'm going to stick with that
median figure.

Speaker 2 (50:11):
Thanks.

Speaker 3 (50:12):
The average number of letters per English word is five,
but since you often talk about subjects that require words
like spectacular and hint or kaifex. I'm going to up
your average to six. And finally, we're going to convert
your speech into inches based on the size of a
standard size twelve font, which is point one sixty seven inches.
I'd love this stuff. So based on all that, we

(50:33):
can get inches per word, one inches per minute a speech,
one hundred and thirty inches per episode, seventy one to
fifty total episode inches, eighteen million, five hundred ninety thousand
in total episode feet, which is one point five four
nine one sixty seven feet. That equates so one episode
of stuff you should know equates to the depth of

(50:55):
two hundred and thirty eight thousand, three hundred and thirty
three Olympic swimming pools, a bit short of Josh's estimate
of ten to fifteen million, and for the sake of
transparency and Chuck's liking, that is seven point seven four
five and change million, big max at an average of
two point five interest per Burger.

Speaker 2 (51:18):
Wo Man, who is this?

Speaker 3 (51:20):
This is Nathan Wenger or Winger? Okay, I'd say Winger.

Speaker 2 (51:24):
I think it's Winger in the tradition of Kip Winger.

Speaker 3 (51:28):
Well, it's w E though, so that's Nathan. He's in Carmel, Indiana.
That's a lot of work to go through names.

Speaker 2 (51:33):
Yeah, Nathan, I could tell you're a true fan with
that little trusty search engine aside, I caught that.

Speaker 3 (51:38):
I love it.

Speaker 2 (51:39):
Thank you for doing that. I always wanted to know
how many big Max we are and Olympic pools. So
thanks a lot, Nathan, and happy Thanksgiving to you, and
happy Thanksgiving to all of you out there, including our
Canada friends. And if you want to send us an
email like Nathan did, send it off to Stuff Podcasts
at iHeartRadio dot com.

Speaker 3 (52:02):
Stuff you Should Know is a production of iHeartRadio. For
more podcasts myheart Radio, visit the iHeartRadio

Speaker 1 (52:07):
App, Apple Podcasts, or wherever you listen to your favorite shows.