Today we are foisting more ancient history on you as we return to the Fertile Crescent with fond memories and family ways. Molly explains the rise and fall of carob and its dubious health claims while Mr. Etymology's soul goes on a journey. We hope to avoid a specific smell and deal with our "thwarted desire for what is forbidden" as we learn that sometimes almonds are pecans.
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Molly 0:00
Hi. I'm Molly. And I'm Matt. And this is spilled milk, the show where we cook something delicious. Eat it all and talk about ancient food.
Matthew Amster-Burton 0:12
And yeah, this is you can't have it's your favorite ancient food podcast. That's why we use we're usually talking about what the latest peanut butter variation. Today we're talking about carob and I think we said
Molly 0:25
I think maybe host Molly suggested,
Matthew Amster-Burton 0:29
right? Yeah, I was gonna I was gonna say we foisted. We foisted this upon our own petard cards.
Molly 0:37
Yeah, so I may be the only person of my generation to remember the only I should say like, American of my generation to remember carob fondly.
Matthew Amster-Burton 0:47
Oh, this is I was did not expect you to say that. Yeah, no, I
Molly 0:52
remember. So as I this memory lane that oh, this has memory. Okay. So as I have talked about before, there was a health food store. That was what we called it near the school that I went to from preschool through eighth grade. And there was a period of time when I think there was something my mom liked buying there, probably some vitamins or something. And so we would stop there after school. They would have like, you know, pre cut and wrapped carob brownies in a basket. And I remember getting a carrot brownie and maybe like a clearly Canadian or something. Sure. Oh, I love or maybe it was like a Callisto guy. Yeah, and anyway, I loved those Cara brownies. I loved them. And this place was called the Earth.
Matthew Amster-Burton 1:41
Yeah, no, I remember carob chip cookies being in like Kara bars of some kind being being like and carob chips in trail mix all of these things I associate with the hippie elementary school that I went to from like Grade K to three, which was in Oregon City, Oregon, it was called new outlook early school. It was run by two hippies. And it was it was it was a nice a nice school. Like, you know, the carob didn't ruin it for me. Great. But I did not like care of like, it just made me want chocolate. Well,
Molly 2:15
okay, so I did the research for this episode. And I have to say that I think our our perspective on carob is is a very white American perspective. Sure, because this stuff is so prevalent in so many other parts of the world. I
Matthew Amster-Burton 2:35
don't know anything about this. I know I'm about to be schooled. I still think I don't think I'm gonna like the carob chips that we're gonna try.
Molly 2:43
But I'm gonna point out or it's actually not even me, I learned this from other people that perhaps carob powder and carob chips are not like the best way. Sure. Carob So alright, Matthew No, no
Matthew Amster-Burton 2:58
in the same in the same way that like and I'm sure we can come up with even better examples of this, like, you know, that people put like seaweed powder in a smoothie, you know, for some perceived health benefits. And like, you know, grit their teeth and choke it down. Whereas like, there are lots and lots and lots of ways to eat seaweed, like throughout the world that are delicious. That's
Molly 3:16
right. I mean, I think the main problem is that as we'll discuss at greater length later carob really only got a foothold in the US because of sort of the health food movement that happened after World War Two right and sort of through the 70s So we'll get there but this stuff has been eaten for like easily 4000 years Okay, and it seems like lately we have done nothing but talk about the Fertile Crescent.
Matthew Amster-Burton 3:43
Oh yeah,
Molly 3:44
but we're we're back in the Fertile Crescent baby back into crass so this plant is native to the Mediterranean region in the Middle East so again, we Fertile Crescent ish I didn't
Matthew Amster-Burton 3:55
even know for sure whether it was a plant or just like a particular flavor like like how like cola flavor is like a mix of several different
Molly 4:03
Yeah, let me tell you about this. So this is a flowering evergreen tree or shrub. Matthew you're better at pronouncing like ceratonia siliqua. Yeah, that's that's the Latin name for it. It is cultivated for its edible fruit, which takes the form of the seed pod.
Matthew Amster-Burton 4:20
These are amazing looking seed. Yeah, so
Molly 4:22
you will note they really almost look like a goat horn or look like a goat horn. They're like big they're kind of leathery or maybe even wooden looking. And they're dark dark brown. So So yeah, this flowering evergreen, it produces these fruits which take the form of these seed pods. And you also may be familiar with this plant because it is often used as an ornamental particularly I think in the US is what I was seeing Okay, yeah, no,
Matthew Amster-Burton 4:50
I don't remember ever seeing these seed pods before but maybe I've seen the tree
Molly 4:55
well it grows best in really arid climate. Oh so so when it when it was first brought to the US it was it was brought to California and I think it's done particularly well in the driest parts of California.
Matthew Amster-Burton 5:06
Okay, but we're one of the moistest parts of the hemisphere.
Molly 5:09
That's right, the ripe dried and sometimes toasted pod can be ground into carob powder, which is I think how most of us kind of know of it in the US, right? And because it's been marketed as a substitute for cocoa powder.
Matthew Amster-Burton 5:24
Yeah. And I was so i mali sent me to the Co Op, which is what we would have called you called the health food store. That's right in the 70s and 80s. And said, like get some carob chips and like a care a bar or something. I could not find a single care product at the health food at the co op other than carob chips. Okay, so I think these have really really declined were popular, we're
Molly 5:47
gonna get there. Okay. But so so this tree is native to you know, the the Middle East, the Mediterranean region today, Portugal is actually the largest producer Matthew, I want you to smell it before you eat it. I feel like we need to experience this with all of our senses.
Matthew Amster-Burton 6:03
Okay, yeah, I want to get this over with other there's like little small chips.
Molly 6:07
Oh, yeah, this does not smell great. It smells.
Matthew Amster-Burton 6:10
Oh. Oh,
Molly 6:12
is that a bad thing? Oh, you this is
Matthew Amster-Burton 6:15
this is really taken me back to it tastes exactly like So this reminds me of like trail mix. Like, when I was young. This is not as bad as I don't hate it the way I expected to like the texture is pretty good.
Molly 6:29
I don't I will also say that it has like a lightly chocolaty flavor, but it's a lot sweeter, and has less depth. Yeah, it's got a nutty smell and a nutty flavor. Yeah, I think it's quite delicious.
Matthew Amster-Burton 6:43
I wouldn't go that far, but I don't hate it. Oh, I like it. You can take them home.
Molly 6:48
Okay. All right. Let me hear Hold on. So today Portugal is the largest producer of carob followed by Italy and Morocco. And you can still find it growing wild in the eastern Mediterranean minutes. I will it's become naturalized in the western Mediterranean. Super, super common in southern Portugal in any way in all of these parts of the world and their you know, their company and cuisines. This stuff is so much more common than it is in the US.
Matthew Amster-Burton 7:18
Can you just like break a seed pot off the tree and on it? You can
Molly 7:22
in fact, legend is that St. John of the Christian tradition. subsisted on them in the desert. Okay. Raw pods, hence one of the carob trees common names St. John's bread. Oh, all right. I only knew of his wort.
Matthew Amster-Burton 7:38
Yes, I know. Yeah. You see his word grows a lot around.
Molly 7:45
Anyway, Matthew, we're going to talk a tiny bit about botany here, please. Alright, so this is straight from Wikipedia and I include it only because it's revolting. Most carob trees are dioecious my saying that guy uses this. Can you remind us what? He's
Matthew Amster-Burton 7:59
okay, I'm gonna try because I've gotten it exactly wrong on the show several times before but a dioecious plan is one where the male organs the male flowers and the female flowers are on separate plants.
Molly 8:12
Okay, this that would seem right okay, so most carob trees are dioecious and some are hermaphroditic. Okay. So strictly male trees do not produce fruit. When the trees blossom in autumn the flowers are small and numerous. spirally arranged along the inflorescence axis. They're pollinated by both wind and insects. The male flowers smell like human semen.
Matthew Amster-Burton 8:35
Okay, I think I think that we often hear from listeners that they want us to talk about more.
Molly 8:41
I just was so like, Why does nature do such an awkward thing? I'm
Matthew Amster-Burton 8:46
so glad you mentioned this Oh yeah. Nature is doing is just to bother you. That when I went to school when I went to college in Southern California, there was some like Seaman smelling tree plan that we would that every you know, we were like college students. So like everyone would come? Yeah, of course. This could have been it like I don't think we ever identified like you're the you're like just tree. Yeah,
Molly 9:09
I wonder if it was a male flowering carob tree it might have been. Okay, well, anyway, the word wheat is Mr. entomology here
Matthew Amster-Burton 9:24
Hello. So the word carob comes from middle French cow Holub. Pregnant Oh, modern French cog lube, which borrowed it from the Arabic cow rube locust bean pod and Persian cure noob which ultimately borrowed it from perhaps from the Akkadian language, how rube or Aramaic Haru ba well done.
Molly 9:43
Thank you. So a lot of the names for carob in non English languages refer to the seedpods appearance. Just to
Matthew Amster-Burton 9:51
be clear here the Mr. Mr. etymologies soul just left my body and entered yours.
Unknown Speaker 9:58
It was a beautiful trans,
Matthew Amster-Burton 10:01
exhausting and hairy
Molly 10:03
and holy.
Matthew Amster-Burton 10:08
Exactly, yes. Anyway.
Molly 10:12
A lot of the names for Cara in non English languages refer to the seedpods appearance that it looks a lot like a goat horn and Matthew, I didn't know this but the word carat like as in a unit of mass for gemstones, or like a measurement of purity for gold, it takes its name via the Arab, the Arabic curate from the Greek name for the carob seed, which I'm not going to attempt to pronounce. But that literally means small horn now,
Matthew Amster-Burton 10:38
okay. Yeah, no, I had no idea. Those words were related, right? Keratin? Carob. Yeah, yeah.
Molly 10:43
Anyway, so I missed her. I
Matthew Amster-Burton 10:45
don't know. I'm no longer
Molly 10:47
because I am Mr. entomology. Sorry. Sorry to have sucked him out of you.
Matthew Amster-Burton 10:52
No, no, it's cool. All right, what happened?
Molly 11:00
All right. So basically, like if you if you want to know how this stuff was used historically, honestly, mostly carob pods were used as animal feed, okay. And in times of
Matthew Amster-Burton 11:13
volley, right, in times of family.
Molly 11:17
Does that mean like when you're in the family way, family way? Yeah. What I meant was in times of famine, they weren't the last source that humans would go to. Okay, so
Matthew Amster-Burton 11:29
given these like the hartsdown.
Molly 11:32
And on the Iberian Peninsula, carob pods were historically fed to donkeys. Okay. However, you know, clearly St. John, he wouldn't know donkey. So, but
Matthew Amster-Burton 11:42
but he was lost in the desert, like looking for a family.
Molly 11:51
So in this area, carob was not necessarily always beloved by humans. Okay. But here's the thing at a certain point, they found lots of ways to use it. Okay. It arrived in the US when I think the US actually so there's this wonderful article, Matthew from the New Yorker called how carob traumatized a generation. Hey, by Jonathan Kaufman, friend of
Matthew Amster-Burton 12:13
the show. Yeah, yes. I mean, I don't mean like we've ever talked to him. Like, I mean, I I've talked to him many times, but not in like the last 10 or 15 years.
Molly 12:24
pre show, okay. All right. But anyway, Jonathan Kaufman wrote this in the New Yorker in January of 2018. I like the way he says it. Carob was burdened with good intentions. From the moment it arrived in North America in 1854. The US Patent Office imported 8000 carob trees from Spain, distributing them primarily around California, obviously making California smell like human semen.
Matthew Amster-Burton 12:49
Yep, this explains a lot. Was this covered in the movie Boogie Nights.
Molly 13:06
So here's what I want to say before we dive into into the way that carob is used outside the US, I want to say that basically, when Cara was brought to the US growers here, like couldn't figure out what to do with it, and therefore, they didn't do any of the thing. They didn't even think to ask any of the rest of the world the rest of the world had a lot of ideas for what to do. Why was it brought here at all, because it was very important in other parts of the world. And I think like these things can be quite prolific, like producing a lot of food. Okay, think about this, you've got the this tree covered in these pods. They're mildly sweet because they're roughly 1/3 to one half sugar by weight. All right, okay. And you can use them in many different ways. You can kind of dry it and grind it and make it into a powder. You can turn that powder into chips or you can make a syrup and this as far as I have learned is the most prevalent use of it the syrup the syrup Okay, so it is used all over the Mediterranean and in the Middle East and basically you extract the sugar that's naturally in the pot and there are lots of different ways that different cultures do this like I thought that the Palestinian way sounded particularly delicious so they crushed the pod and then the heat them to caramelize the sugar then they add water and boil all of that and the result is this drink that they serve cold called how rube I don't know if I'm saying that right? That sounds good. Which is sold especially in the summer by juice shops and street vendors. Okay, that sounded pretty delicious. I mean, imagine that served cold like kind of caramel I almost imagine it tasting like Coke. Like yeah, caramelized.
Matthew Amster-Burton 14:46
I wrap my mind is open to this. I would I would definitely try it and I hope I would like
Molly 14:51
okay so we'll check this out in Lebanon. Carob syrup is called Deb's on how goob which is literally molasses of the carrot But it's often shortened to Deb's and it's often mixed with tahini and eaten with bread are used in cake. Good. That sounds good, right? Yeah. Okay in Cyprus, they boil it to make a thick syrup called how Drupal mellow. I may be pronouncing that wrong, translates to carob honey, sometimes called the Black Gold of Cyprus, okay. And there, I mean, I will say I gave you only a smattering of what I found out there about how carob is used in like a syrup type for all right. So basically, I mean, this stuff has been used in sweets and in drinks, and in like molasses and honey type sweetening uses throughout the Middle East for a long time. All right, but when it arrived in the US, which is where we are, yes, basically, yeah, I just want to tell you, they could not figure out what to do with it. All right. And here's the problem is that these things, they're difficult to harvest well,
Matthew Amster-Burton 15:59
so how do you how do you harvest them? Okay,
Molly 16:01
so basically, you know, if these trees grow in the wild, like the pods fall on the ground, and animals eat them and stuff like that, the usual thing, but if we're trying to harvest them and keep them in good condition for food uses, it's pretty labor intensive. So you have to knock the ripe fruit, these are the pods down with a long stick and gather them together with the help of nets on the ground and
Matthew Amster-Burton 16:23
knock it down with the big stick. Sounds pretty fun. It does maybe like the first for the first minute.
Molly 16:27
And there are researchers who've been you know, trying to develop, like strains of carob that are that can withstand mechanical pickers. But I didn't really see that that's been very successful. Okay, so anyway, this is a pretty delicate task not only because you know, you don't want the the fruit to get mutilated, but also fertile ated. These pods, they take a year to develop and ripen. Oh, boy. So as you are harvesting the ripe, ready pods, there are also some like brand new just beginning to develop pods on the tree as well. And so you don't want to disturb the trees that are just beginning to set their pods. VISTA a better be really good. Yeah, right. Yeah. And then of course, once you've got the pod, you've got to like separate it. So imagine to keep them separated. Exactly. I mean, you gotta basically but you got to find a way to make the good stuff come out and play. Yes, there. Is there for the whole journey. So the this edible pot, it has two parts, it's got the pulp, which is like 90% by weight, and then it's got the seeds, which is like 10%. Okay, and you got to separate the seeds from the pulp. And this has this process has a special name called it's called quibbling. Yeah, and it results in seeds. And then also in pieces of carob pods, which are called kibbles.
Matthew Amster-Burton 17:54
So the seeds are called bits.
Molly 17:58
Yeah, exactly. Anyway, the Pope is processed for animal feed, and, and also for roasting and milling for various uses in the human food industry. The seeds, though have to be peeled, which is done by acid or roasting. So like, basically you Wow, no, this is like, so labor intensive. And it takes a long time to grow these pods. But for some reason, the US was like, let's bring in some carob trees in 1854. All right, so then they brought them to California, and they were like, uh, what do we do with this one? So, for like, the first century that carob was in the US, it was used mostly for livestock feed, or as an ornamental because people could not figure out how to use it otherwise, in turn a profit seems quite reasonable, right,
Matthew Amster-Burton 18:46
however, and then the 70s That's
Molly 18:49
right, well, actually, so the uses of carob for like, quote, unquote, health food purposes, actually started in the 1920s. Okay, yeah, started making like basically kind of like plant milk out share stuff, okay. But then after World War Two, when the health food movement or the natural food movement kind of rose up as a rebellion against like, all the processed packaged foods that came in in the 50s Sure. Carob somebody who was writing cookbooks decided chocolate equals bad because it's got caffeine. And because it tastes because it tastes good. Carob is good. It has no caffeine. I mean, another difference is so chocolate or cacao has theobromine, which is that substance that can be toxic to dogs and some other mammals. Carob doesn't. So, you know, we already knew that, that carob could be fed to animals. All right, right, of course. So it must be healthy, therefore, for humans to eat. Basically, the first group of people to find a way to market this stuff. We're like the natural food movement here. People, it all went hand in hand with the idea that chocolate was bad, which honestly, that idea didn't last very long. Like by the 80s by the 80s people were already getting into like chocolate decadence cake or, like,
Matthew Amster-Burton 20:14
well, but I think that was sort of like a transitional phase of like, you know, chocolate is bad. And so let's have it any way to then like kind of brightly in like the 90s. Maybe like what maybe chocolate is good for it. Maybe it's got like, you know, phyto proteins. So
Molly 20:27
that's a good point. That's a good point. Yeah, I guess maybe a clearer way of saying it is that the period of time in which we thought chocolate was bad, and we should uniformly avoid it, right? Very short, short. And that was the period of time in which carob had its chance. I feel
Matthew Amster-Burton 20:42
like they're like, there's an analogy here too, if you ever had like, like, post them is that the thing I'm thinking of? That's like a coffee substitute made from like, toasted grains. I've heard of it. I've like tasted it once or twice. And like it does, it is like, it's similar to this in that like, you can see why it would be used as a substitute for coffee, but it's not going to make anyone happy who was looking for coffee. That's right. And like did not take hold for very long.
Molly 21:08
So I think that that's that's a really great way of explaining why carob rose and fell so hard. Yeah. Because yeah, I mean, as you I don't know, did you say this on air? Did
Matthew Amster-Burton 21:21
you say it only to me, which is that you went to the store to get this guy said it on air? And and there were no like baked goods made? Yeah, because this is like, you know, the co op is like a classic natural food store. And this was the single carom product I could find in the entire store. Yeah, so
Molly 21:37
basically, you know, it seems like a real shame that the only use that the American market was ever able to conceive for this stuff was in the form of powder or chips, which were always marketed as a replacement for chocolate rather than being a flavor of their own. And we never used it like in syrup form or molasses or honey form. Right so prevalent in other parts of the world. Yeah,
Matthew Amster-Burton 22:02
so I should say what I bought here is it's Missy J's brand. carob chips for baking and snacking works great in recipes, just like chocolate. And this was an eight ounce bag. That was $11. God Yeah. Although now that I know what's involved in harvesting and processing. Tara, maybe it should have been like $50. Yeah.
Molly 22:21
Well, so I really like what John Jonathan Kaufman's article says at the end, sort of, because it reminds me of actually what you were saying a minute ago about seaweed powder. And sort of the the compromises that we sometimes are willing to make on behalf of fish oil councils. That's another thing. Yep. Yep. Okay, so so this is the last paragraph of Jonathan Kaufman's article, or part of it. As adults, we make hundreds of carob like dietary substitutions in the name of good health and I'm putting I'm putting quotes around health care. We shave summer squash into long spirals and deceive ourselves that it's anything like pasta. We tip coconut creamer into our coffee ignoring the way it threatens to curdle and project onto it, the memory of Cafe Au Lait. grownups have mastered this acquired taste for the earth sets. But children have no ability to strike the same bargain. Yeah, they taste not the similarities between the foods they are eating and the foods they really want to eat only the thwarted desire for what is forbidden. Yeah. So I think that this is where carob was never going to make it. At least the way that you ask. Marketers sold it right? Because it was always be interested as a substitute for something else, rather than as its own thing.
Matthew Amster-Burton 23:42
So just before this episode, this is mostly just you'll see how this is sort of related, but it's mostly just about like what a good friend I am. Molly asked me to make her a cup of tea PG Tips. And I realized after I like brewed the tea that that we were out of milk, but we did have heavy cream. So I made my cup of tea instead of milk and I basically to get and
Molly 24:05
this is like the opposite of switching. You know switching out chocolate in favor of carob
Matthew Amster-Burton 24:10
Exactly. I'm glad we did this. I was I like I learned more from this episode than most other episodes that we do for sure.
Molly 24:18
Um, well, thank you, man.
Matthew Amster-Burton 24:20
Can we like can we get like the the other the, the, like carob syrup like I know at a I would have a specialty store.
Molly 24:28
I would be very curious to go to any of the stores, you know, in this area that specialize in Mediterranean foods, because I'd venture to guess there is if not a prepared drink using the carob syrup. Maybe some sort of a concentrate. I would love to try carob honey Sure. Okay, yeah, because I actually like like the flavor of this stuff. All
Matthew Amster-Burton 24:54
right, so that's what I was gonna say. You're gonna take this home. Yeah, I'm gonna make chocolate chip cookie. I want to hear like, first of all, like what happens when you try and serve your child carob chip cookies? And do you finish this back? Okay. All right,
Molly 25:08
I want to say that another thing that's like just so dumb about the marketing of carob chips, maybe in particular, or carob, as a chocolate substitute is like both of these products choc or, you know, cacao and carob are both these like pods that grow on trees, their plants, they both start with C, they both have five letters. That's right. And we add sugar to both of them to make them palatable for humans. So like, truly, what did we think we were achieving with? Carob?
Matthew Amster-Burton 25:36
I don't know. Like, we're all like a pile of contradictions. That's true. Like I was gonna say the 70s were a weird time, which is true. Yeah, weird time. Yeah, no, this is like, our things are totally normal now. Oh,
Molly 25:51
Matthew, do we have any spilled mail?
Matthew Amster-Burton 25:54
We sure do. And I'm so excited to read this one.
This is from listener Andres, who writes, I wanted to write today to share with you in Mali, a crazy amazing moment I had while listening to the show, which I just couldn't keep for myself. So I'm listening to the pecans episode. And Molly shares how she used to gather pecans from her school yard and eat them as a kid. Later on the in the episode, you start talking about almonds for some reason and go off in a bit about how they're all over and fall out of a tree. And maybe you can pick them up. And my dear host did that just completely unlock a memory for me. You see, and I haven't thought about this in almost 30 years. Almonds were my pecans my school yard while growing up in coastal Columbia, South America was covered in almond trees. And it all just came back to me. I remembered when I first learned those almonds, which we mainly used as projectiles to pelt each other in the back during recess were the same almonds that you could eat. I remembered my older brother showing me how you could tell they had dried just enough to eat by shaking them to tell that the nut inside was loose. I remember my brother teaching me how to crack them up and with my dad's hammer stolen from his shed against the cement patio and chickening out in fear for my thumb until one day I was brave enough to crack my own. And I was so proud of myself. In short, I went on not just a trip, but a whole excursion down my own memory lane. It made me feel happy and giddy and homesick all at the same time. It made my whole day and I'm so thankful for it. It's a rather personal story. So I don't know if anyone would find it interesting at all. I assure you they will. But I wanted to share it with you because it for me it encapsulates the moments of pure joyful randomness that makes this my favorite podcast. Thank you, Andres. Oh, yes. Cherry on Top was how in the closing joke you asked listeners to share what fell out of a tree and you ate it. Almonds.
Molly 27:37
Oh, bravo. Oh, I love that.
Matthew Amster-Burton 27:39
Thank you so much listener Andres. That we could we could spark that memory. And like I loved hearing it. Yeah. And and a beautifully written email to Yeah,
Molly 27:47
our producer is Abby, sir. Catella. And you know, I don't know if listeners know this. Speaking of writing, but Abby writes all of our show description. Yes. So writes her own newsletter. That's right. It's called the rolling ladder. Yeah. How do you get to it? You find it on sub stack, and we're gonna give you the address right now.
Matthew Amster-Burton 28:04
It's at the rolling ladder.substack.com. And you should sign up because it's a fantastic newsletter all about books, indeed. And you can rate and review us wherever you get your podcasts
Molly 28:15
and you can chat with other spilled milk listeners. I don't know maybe did anybody like eat walnuts that fell out of a tree? Did anybody or anybody has any Have any of you eaten a carob? Pod while thinking of family or
Matthew Amster-Burton 28:31
what was the time of family? The time of family like yeah, is anybody who listens to the show a squirrel? Oh, yeah. Are you in a tree right now?
Molly 28:41
Tell us everything spilled November.
Matthew Amster-Burton 28:43
We heard we remember one time we said sorry, everything spelled out.reddit.com. I interrupted you. Remember when we said that? We believe that most listener of us or our listeners were on land, and then we heard from someone who listens to us on a boat. I want to hear from someone who has listened to the show in a tree. I don't care if you're a human or squirrel or any other species. I have you contacted Spilt Milk podcast.com and put in a tree in the subject line.
Molly 29:09
Perfect. Okay. Well as always, I'm not in a family way.
Matthew Amster-Burton 29:14
But I am up a tree. And I'm Matthew Amster-Burton. And I'm
Molly 29:20
Molly Weissenberg.
Matthew Amster-Burton 29:27
Hello, how's the tea?
Molly 29:29
I haven't tasted it yet because I burned my mouth easily.
Matthew Amster-Burton 29:32
Oh, right. Forgot Yeah, you've got you've got like 10 cans tongue.
Molly 29:37
Yeah.
Transcribed by https://otter.ai