496: What Cheeses are in your Fridge?
Matthew Amster-Burton 0:05
And I'm Matthew.
And this is spilled milk, the show where we cook something delicious. Eat it all and you can't have any.
Matthew Amster-Burton 0:11
And today we're doing a topic suggested by wife of the show Laurie called what cheeses are in your fridge.
That's a catchy title.
Matthew Amster-Burton 0:20
Or just I think it was just what Jesus what Jesus? It's a kind of an existential question. Yeah,
I think that sounds great. And depending on your inflection, it can mean so many different things. This show contains multitudes
Matthew Amster-Burton 0:34
yes of Jesus.
Did you say of Jesus or of Jesus?
Matthew Amster-Burton 0:38
You said of cheeses.
You gotta really enunciate that ch.
Matthew Amster-Burton 0:42
That's That's true.
Okay, so Matthew, is there anything we need to say right off the bat?
Matthew Amster-Burton 0:46
Right off the bat? I like cheese.
Oh, good. Me too. Okay. Matthew, you did the agenda for this episode and I loved how many like different sections or different sections there were it made me really think about the cheese's in my life.
Matthew Amster-Burton 1:03
Okay, that's that's kind of the point. The point isn't that like we really needed to like we were running low on episode inventory. Or something that's not the point. This is this is very pre What do you call it when you like plan a murder ahead of time? premeditated? Yes. There you go. Okay, well, we had malice aforethought.
Matthew, what let's go down memory lane. What cheese's did you grow up having in the fridge?
Matthew Amster-Burton 1:29
Okay, I had to ask mom of the show, Judy amster. For some help with this, because I couldn't really remember except I knew there was chatter and string cheese. I was not much of a string cheeser but my brothers were and
with the cheddar have been made by was it Tila muck?
Matthew Amster-Burton 1:45
I think it was probably usually Tillamook I think probably depending on like the budget. Sometimes it would be storebrand like dairy gold or something.
Matthew Amster-Burton 1:53
So according to acquainted Judy amster, cheddar string cheese, Kraft singles, of course. yarrells Burg, which was my dad's favorite cheese, cream cheese, and borsen. Ah, the only ones of these I would ever go near would be chatter and Kraft singles as a kid.
Okay. And the cream cheese. Would this be used? primarily on bagels?
Matthew Amster-Burton 2:18
I think probably bagels and for making cheese cakes. Okay,
and then what about the borsen? Or balsa?
Matthew Amster-Burton 2:24
I don't know. I was surprised that that was that. That was a cheese that was I don't think I knew that cheese existed before her like 1998. But apparently it's been around since like the 50s. I don't know Probably. Probably my parents would spread it on crackers or something.
Did your parents have like, like when you're when your parents got home from from their day? Did they have like a cocktail and some like crackers with borsen?
Matthew Amster-Burton 2:52
I mean, my dad would have a beer. I I do not remember. Like, I feel like cheese and crackers would be a thing that like I wouldn't really have been into as a kid. I definitely wouldn't need what she's spread. And just like it would be like if it was going on. Like I would tune it out. It's just kind of like a boring adult thing that I didn't care about. Absolutely. Yeah, like okay, cheese and crackers and sex.
Yeah, who cares about those things.
Matthew Amster-Burton 3:18
But now, but now that I'm now that I'm fully grown, it turns out both of those things are good.
Oh, I'll have to try them.
Matthew Amster-Burton 3:26
You should. Okay. Guess what?
Okay, so I'm in my childhood fridge. There was always Velveeta because my dad used to make mac and cheese.
Matthew Amster-Burton 3:39
There was also always cheddar, some kind of orange sharp cheddar, but I don't know what the brand would have been. There was always cottage cheese, because it was the 80s Yeah, and I loved cottage cheese answered my mom.
Matthew Amster-Burton 3:55
I think I think there was cottage cheese in my fridge sometimes too. Like that would have been something I was genuinely scared of as a kid. No like in the same way I was scared of like killer bees. Yeah, tell me two things.
Okay. there I'm pretty sure there was occasionally string cheese because I remember eating string cheese as a kid. I have like a very visceral memory of like kind of poking my fingernail into the top like the the short end of the stick and kind of pulling chunk of cheese down. You
Matthew Amster-Burton 4:27
really got the short end of the stick
the short end of the stick. And I of course there was occasionally cream cheese always Philadelphia, always Philadelphia. But never whipped cream cheese. That is something that I've come to really enjoy as an adult.
Matthew Amster-Burton 4:41
Okay, I that's not something that I that I like buy or really eat but I really like the packaging and like the assortment of flavors that are available.
I also like the ease of access because like a block of Philadelphia cream cheese is so messy to deal with if you're not going to use it all at all.
Matthew Amster-Burton 5:00
Yeah for sure
like the packaging is horrible cuz I'm putting
Matthew Amster-Burton 5:03
them to the foil. Yeah, you're really putting them on blast. This is like a former advertiser they might not come back because what you said about their packaging? Well
I love the product I mean I've been eating it for all of my decades
Matthew Amster-Burton 5:15
but it should come in a squeeze bottle.
No, no, that I really can't stand
Matthew Amster-Burton 5:21
you know what I love
you know when you hold on Matthew you know when you're like at the airport and and you're desperate and you get like a bagel and cream cheese or something. And they give you like a squeeze like a little squeezy packet like you would get of ketchup. But it was filled with cream cheese that makes me want to die. Like that is so gross. I never
Matthew Amster-Burton 5:40
put cream cheese on anything, but like if I did I feel like that would be kind of fun to squeeze it out of a panel.
Well, you know how Philadelphia has a little bit of like a shine to it. Yeah. Okay, so the shine is even more pronounced a sheen. When you squeeze it out of like a thin like foil lined, squeezy thing. I can't wait. Is
Matthew Amster-Burton 6:03
it bad to have a shine? I
don't like that. I don't want it to be shiny. No. What
Matthew Amster-Burton 6:07
do you feel about the movie shine? I Geoffrey Rush. I haven't I haven't seen it either. There's no player. He's
jumping on a trampoline or something like that's the freeze frame. Everybody sees
Matthew Amster-Burton 6:18
now you're thinking of pirates of the caribbean? Secret of the Black Pearl. Curse of the Black Pearl. I
don't know. Hold on. Matthew. I'm not done talking about my memory lane though.
Matthew Amster-Burton 6:28
I know. It seems like that episode airs like I got a reason episode I said I thought Spider Man was like part of one of the comic universes. But I was wrong. It was the other one. And like, I thought I was gonna get so many emails about that. So either that episode hasn't aired yet. Or like people have chilled out comic books, right?
I feel like I can't. I can't talk about cheese's of my childhood fridge.
Matthew Amster-Burton 6:50
That's all about
without mentioning Mediterranean imports. Yes. Because this was the first time that I ever encountered cheese that was cut to order. You know? Yes. Especially I mean, like growing up in Oklahoma in the 80s. Like, if there was no, like, there was no like, French cheese shop or anything ridiculous like that. When Mediterranean imports came on the scene, it felt revolutionary that you would like they would cut the cheese to order.
Matthew Amster-Burton 7:19
Yeah. And what I
particularly remember was my parents coming home with a block of data from there, because you would go up to the counter where the cash register was, and they had fed up in these long loaves. Okay, would sit in like a tray of, you know, sort of milky looking brine.
Matthew Amster-Burton 7:41
And they would, they would sort of hold the knife over the block and you would be like, Okay, a little to the right little to the left. You tell them how thick a slice to cut. And then and then
Matthew Amster-Burton 7:53
to write a little faster
and wrap it up in like this little plastic bag with a twist tie at the top. And so the cheese's from there, we're always in a plastic bag never like never plastic wrapped. They were always a bag with a twist tie. I always think of that.
Matthew Amster-Burton 8:09
I do like storing cheeses in a Ziploc bag today.
I like storing cheeses in a Tupperware Yeah, sure. Like my own little cheese cave.
Matthew Amster-Burton 8:18
I'm so glad I've been to Mediterranean imports, right? Yeah. And they could have gone to Crescent market
they still have like real like regular cash registers their
Matthew Amster-Burton 8:30
old school cash registers are so cool we I've talked about this before but when I'm when I'm in Japan, there's this little stationery shop that my family loves to shop at stationery Ojai and they have a section of this is tied in the sun mall right in the sun mall. Okay, as a section I don't like like, I guess if you're like have a small business maybe you need a time clock for your employees to like clock in and out of with their time cards. I see of like, like, that is sort of like the old fashioned thing, kind of old fashioned thing that I imagined definitely still happens in like small shops in Japan. And these time clocks are such beautiful industrial objects. Like I you know, they cost probably like, over $100 and like, every time I go in there, I think I think like, I want to kind of want one of these. They're just so beautiful.
So Matthew, let's talk about the cheeses that we always try to have on hand now. Okay, for me, Sara Lee what you have in the fridge today but what you always try
Matthew Amster-Burton 9:23
to have a Jai like name all of mine and then you'll name all of yours are going are we gonna like go back and forth like we're like we're doing like a draft pick.
You go ahead and start because I think that where there's going to be some overlap so I'll jump in.
Matthew Amster-Burton 9:37
Okay. Sharp chatter almost always tell them look, sometimes Cabot
and Is it the one the Tilak one that's like in the red plastic yapping?
Matthew Amster-Burton 9:46
Yeah, one. If the baby loaf the two pound loaf is on sale, we'll get that if it's not then the one pound package is cheaper and we'll get that.
Hmm. I really like I mean, I love very sharp chatters, but that ticular Telemark is the best one for melting and fast, don't you think? Yeah, just the regular Tila mug sharp cheddar. Okay, go on.
Matthew Amster-Burton 10:08
mozzarella, whole milk, low moisture, mozzarella. Okay. Although I have to say like I usually will try and insist on whole milk mozzarella, but like during the pandemic, sometimes all we've been able to get is like a two pound block of Kroger, low moisture part skim mozzarella, which is absolutely not bad at all.
Oh, really? I accidentally bought part skim mozzarella at one point during the pandemic and I was so bummed It was not as good.
Matthew Amster-Burton 10:35
I thought it was fine. Okay, go on. Parmigiano Reggiano. Yeah, or grana padano. But usually Parmigiano Reggiano usually will get a chunk from from the UFC counter or Trader Joe's.
Yeah. Okay. Well, so. So yeah, I buy the same cheddar you do. I also always keep Parmigiano Reggiano or granna. around.
Matthew Amster-Burton 10:57
I have a question. Yeah. How do you pronounce the word Pa? RMESAN. Parmesan. Me too. And someone at work made fun of me the other day for saying parmesan and not Parmesan.
I feel like if you're gonna say at the American way, just say it the American way, which is parmesan Parmesan, like either. I'm gonna go full on italiano and be like Parmesan Reggiano. Or, I'm gonna say parm, or Parmesan. Yeah,
Matthew Amster-Burton 11:23
yeah. When I'm reading on the shopping list. All right, parm,
yeah. All right, parm, two or gronau. I always keep pecorino around Pecorino Romano, because I like to be able to make catchy Pepe anytime I want. And if I've got parm, and if I've got pecorino, I like to make catchy Pepe with both. I,
Matthew Amster-Burton 11:44
for me, for me, usually pecorino like straight in a recipe is too strong for me. And so I like to mix it up.
Okay, I also like to keep feda around. I tend to I like cheese's that store for a long time so that I can forget about them and then find them again. And that is not
Matthew Amster-Burton 12:02
like your birthday.
Yes, that is not the case so much with fetta but it keeps for long enough. And the other thing is my child really likes cucumber. And she will like absolutely chow down on a salad of cucumber and fetta and like just my regular vinegar that that I make and keep an a jar on the counter. And so it's like a kind of slam dunk kid vegetable for I
Matthew Amster-Burton 12:31
don't think you could get meaty that salad Really? Cuz I don't like fadda Okay, when we did the spanakopita episode, like that's got a lot of fat in it. I did like that. So I don't know.
It's kind of concealed and spanic is kind of concealed. Anyway, um,
Matthew Amster-Burton 12:48
I do conceal from people.
I consider fed to be a cheese that I am a little bit picky about though. Like I can be kind of grossed out by it. And some fat I really don't like I tend to buy Valparaiso brand fetta Okay, which some grocery stores like some sort of higher end grocery stores like have almost sort of in like a bulk thing near the olives. Okay, one of my local or some of my local stores do but I can you can also by it just like wrapped in a plastic thing in the package Jesus often.
Matthew Amster-Burton 13:23
So yeah, I'm gonna buy it. But I think I think some of our listeners will be pleased to know how to buy a good Fattah.
I also, especially during the warmer months of the year, I try to always have like a little little, you know, deli container of fresh mozzarella in the fridge. Oh,
Matthew Amster-Burton 13:42
that's good stuff. I don't mind that as often as I should.
Here's the thing if I've got a loaf of bread, or some like even leftover starting to go stale bread and I've got a ball of mozzarella. And I've got like maybe some sort of vegetable or olives or something like I've got lunch. Like That sounds good. torn up fresh mozzarella, olive oil, salt, maybe a little bit of pepper, like so. Yeah, even if you
Matthew Amster-Burton 14:07
tear up your mozzarella. Do you do it in sort of like an animalistic way with like, like rip it apart with your talents?
Yeah, and I scream the whole time I'm doing is while
Matthew Amster-Burton 14:19
Okay, so if you become a subscriber at the $75 a month level, we'll send you a video of that.
Okay, but Lastly, so I keep a lot of cheeses around if I can. Yeah, okay. Anyway, lastly, I want to mention double cream Gouda, which is like it's not an artisanally made cheese but you usually find it like in the fancy cheese section cutting edge at cheese Island. Island.
Matthew Amster-Burton 14:45
I love that fancy cheese Island.
And what I love about this cheese is you know, it's it's kind of it's a semi firm like cheddar, but it's got kind of a creamier feeling in your mouth.
Matthew Amster-Burton 14:58
Yeah, I know what you're talking about.
And I like that it's not crazy expensive for a cheese that feels a little special.
Matthew Amster-Burton 15:05
Yeah, I know. So yeah, cuz it's I have one on my list that feels very special to me, but it's not at all expensive. Yeah, yeah. So I had in the fridge as a kid that my mom didn't mention was laughing cow cheese. Oh, eat that all the time as a kid and like we talked about I think we did an episode where we ate laughing cow cheese. I don't know if it was devoted to that cheese or what but like, when I was a kid, they sold it in like a package of like tiny individually wrapped cubes.
I remember that. That seems so dumb.
Matthew Amster-Burton 15:33
It was so dumb. And I loved him. That was like a favorite snack when I was a kid.
I don't remember ever getting the cubes, but I do remember the wedges and the thrill of opening them when they opened? Well,
Matthew Amster-Burton 15:45
yes. Oh, yeah. Cuz they because they're like top and bottom foil kind of right. I think.
I think there's like a little red pole tab and a right. I think the whole thing is wrapped in foil. But there's something about the texture of the cheese that like, if you do it just right, you can pop the whole triangle out of there.
Matthew Amster-Burton 16:04
Sure. Know the little cubes each had an individual red pole tab.
And could you manage to get the stuff out of there without like mutilating the cube?
Matthew Amster-Burton 16:14
I could. Wow, I was a very dexterous child.
So this is what I aspire to have on here. Right? But what do you actually have in your fridge today?
Matthew Amster-Burton 16:34
Okay, are you ready? Yeah, there's seven cheeses in my demo. Go Go. There and there were eight until we finished off some fontina recently. Okay, a whole milk mozzarella. Okay, tell them look sharp cheddar, sliced American cheese from the deli counter, which I do think is better than Kraft singles. Okay, a tub of pub cheese, which is a favorite snack and sometimes lunch for wife of the show, Laurie? Ah, okay, mask our poan which I want to discuss whether it is a cheese or not. Okay. pepperjack which is great for snacking or grilled cheese sandwiches. And probably currently my number one favorite cheese Trader Joe's unexpected chatter
Ah, the unexpected chatter you've mentioned that
Matthew Amster-Burton 17:18
sometimes I call it unexplained chatter and sometimes I forget whether the real name is unexplained chatter or unexpected chatter, but either way,
I currently have Tupperware that has my pecorino in it. I have like a brand new Peck arena that I haven't opened yet and kind of a little like, but end of one and again that Tupperware I also have the butt end of a really like cheap gron I think I might have bought it at Trader Joe's. Okay, so
Matthew Amster-Burton 17:43
you got a tub full of butts.
I got a tub full of butts. I also have Parmigiano Reggiano, which is like I don't want to always have it I often default to getting grana because it's way cheaper. And
Matthew Amster-Burton 17:54
I we have Parmesan Reggiano and I didn't put it on this list. We have eight cheese's I just forgot to put it down.
You are insane. Okay, so I've got granna I've got Pecorino Romano. I've got Parmigiano Reggiano. I've got Tilak sharp cheddar just like you Matthew. I've got a tub of Philadelphia whipped cream cheese.
Matthew Amster-Burton 18:13
I've got a Tupperware of whole milk, low moisture mozzarella that is starting to mold and which I'm going to get rid of after this episode I
Matthew Amster-Burton 18:24
yeah, like of all the cheeses that we keep on hand like mozzarella is the most perishable but I do use it pretty get through it pretty quickly. So I usually have a problem.
I buy it for something like lasagna or stuffed shells or something like that and inevitably only need part of the the package and so then I like kind of shove the rest into like a deli container and inevitably forget that it's there and it molds and yeah, I just make pizza all the time. Okay. The other cheese that I have that I don't usually have is mimolette which is a French cow's milk cheese. If you see a whole one It looks like a cantaloupe. And it's usually sold in wedges cut up and it looks I mean it is bright orange and it's hard like Parmesan.
Matthew Amster-Burton 19:13
We had some on our cheese plate episode doesn't does it the when you see it a hole doesn't sort of have like a nipple like an onion dome kind of arm. I think if something
happened nipple, that's tech tech to one or
Matthew Amster-Burton 19:25
maybe there's something that does have a little nipple. Yeah. But anyway, yeah, I've got some mimolette right now and I'm all out of double cream Gouda because we had friends visiting this past weekend,
Matthew Amster-Burton 19:37
and you booted them up.
Hi, since COVID began. And my friend Ben really liked the double cream Gouda and we ate it all.
Matthew Amster-Burton 19:45
Yeah. So I have 1234567 I have seven
Matthew Amster-Burton 19:53
and you're you're coming over next week.
I am I'm coming over a week from today, Matthew, we're going to record in person
Matthew Amster-Burton 20:00
I know it's gonna be real weird.
Matthew, what else do we need to discuss about cheese's in our fridge?
Matthew Amster-Burton 20:05
Do you have any aspirational cheese's that you wish? Wish you had in your fridge? But I'll tell
you I so fancy little aged goat cheeses are one of my favorite things and they're so ridiculous to buy. It's like $11.99 for this little thing of cheese. It's like the oxtail of cheese. It's the oxtail of cheese. But when I am feeling flush, and I purchased one of these for myself, I feel better about my whole life because the cheese is so good. It infuses its goodness into my being. Yeah, I know. I love it so much. I don't know why I don't you know, just like budget for it and buy it more often because the truth is I never waste that cheese.
Matthew Amster-Burton 20:53
Like I know you should have lived out budget category for goat cheese.
I should like you could do it dollars a month. My weekly goat cheese purchase. But yeah, aged goat cheese not
Matthew Amster-Burton 21:06
if you're really gonna get every week maybe there's like a goat cheese subscription service. Like if you run a goat cheese conscription service. Yeah. Didn't get in touch. Like you can advertise on spelled back.
Um, that sounds excessive, but I wouldn't mind.
Matthew Amster-Burton 21:22
Yeah, but if I've been making a budget category for goat cheese isn't excessive.
No, no, no, I was saying that. Like, you know, the whole thing sounds excessive. Yeah. Anyway, all right. Now this was inspirational cheese.
Matthew Amster-Burton 21:36
Do I have an aspirational cheese to legio like, every time we've ever had Colegio in the house, like it's so good and so creamy. And and like it's got just the right level of funk to it for me. But yeah, like, I need to, like go out to the fancy cheese counter. And then like, pay a bunch for it. And then like, you know, make sure to like eat a bunch of it over before it goes bad. Which is which happens pretty quickly.
But the thing is, I mean, I think what both of you, both of you. Look, I'm outside myself right now.
Matthew Amster-Burton 22:08
Oh, sorry. Are you astrally projecting?
What both of us are saying here is that there is something about a really good cheese eaten just in an ordinary everyday scenario. That feels
Matthew Amster-Burton 22:23
so good. Are you starting to say ordinary that you're gonna say orgiastic? No, I don't think I've ever said that word out.
I've never used that word. Um, I should start. Anyway. But yeah, no, I mean, if you have to issue around, don't you feel like it's like us special day? Yeah, somehow savor that moment. Like more than you do other delicious foods. I do.
Matthew Amster-Burton 22:49
Yeah. I mean, it's like the I talked about last week, the fancy crackers that we got for $8 a bag like they just I like I'm gonna remember that fancy cracker day for the rest of my life.
Yeah, I think that you talked about the fancy crackers OFF AIR actually, before we start Oh.
Matthew Amster-Burton 23:07
That's probably true. Well, we got some fancy expensive fancy cracker sourdough crackers from from a local artisan Sarah ag cracker pop up. And they were very good crackers. They were extremely aspirational crackers. But yeah, we should do a homemade cracker episode because I want to try and make sourdough crackers.
Matthew Amster-Burton 23:25
I'll be right over. Okay, so this this episode is just just a little palate cleanser. And, but I I'm happy about it.
I'm thrilled with it. I
Matthew Amster-Burton 23:35
will still do segments. You know what I think I think next week we need to have like a serious talk about whether it's time to like call some segments
Yeah, now that we're coming out of the pandemic the the segments
Matthew Amster-Burton 23:45
they all like segments got us through segment still need them?
I don't know. I mean, maybe maybe listeners could write in and and talk to us about the segments and their feelings about them. Maybe listeners might have ideas for other segments that maybe would feel new and fun.
Matthew Amster-Burton 24:02
That's true. Like I mean, with chili chat. We can always do chili chat. Where to where to friends talk about chili. Like what you do on a cold day, like how you layer that could also be chilly chat. So
Matt, do we have any spilled mail?
Matthew Amster-Burton 24:18
Now said send us contact. It's filled out podcast.com Do we have a cute animal you
need to know we do have a cute animal.
I really I texted you yesterday as I was deciding which cute animal we were going to do because I wasn't I can't believe we haven't done this yet. So what I want to share with you Matthew is owl legs in general. I think everyone should see our legs because they're actually quite long. So we'll link to like a post office on some humor site where they've got a lot of photos of owls but so not only do owls have really long legs are you scrolling Down math.
Matthew Amster-Burton 25:00
Yes. I love this.
Like these. The legs are shockingly long.
Matthew Amster-Burton 25:05
This one that taking off into into flight is so weird and majestic. It's like a gray.
Look at but aren't these legs like, um, teddy bear legs? There's three and fluffy.
Matthew Amster-Burton 25:20
I love animals. This one is like stocking like, like, like one leg raised like it's marching. I'm gonna I'm gonna give you what's for Yeah. I love that. We'll link to this in the show notes like something I love his his animals that are super cute and also like murderously violent. And I think owls are a perfect example. Wow, God,
did you scroll down further? There's another one that's marching around. And what does this owl mean? Oh, yeah,
Matthew Amster-Burton 25:47
the one is marching, like directly toward the camera.
Um, no, this one's marching a bit off to the right. But there is one that's marching directly to the camera.
Matthew Amster-Burton 25:56
And there's here's one marching off to the left. Wow, people. Everyone's gonna write into say how much they love this segment. No.
No, but seriously, Matthew, look at how long their legs are.
Matthew Amster-Burton 26:09
I know. I like how it says they have unnecessarily long legs if they'd like they evolved long legs. Just for fun.
I want to put out there that I think there's one that has like for what looked like baby owls or pygmy owls, and I'm pretty sure they're needle felted stuffed animals. Oh, yeah. Yeah,
Matthew Amster-Burton 26:27
yeah. Right. This
is not real. Straight up needle felted. This is a craft project.
Matthew Amster-Burton 26:34
It is a craft. Yeah, this this state. This is like a museum exhibit from like, the 70s. Whereas like, you know, we this is the technology we have and we can't get real owls. So
hold on. Yeah, I love this. Somebody did point out one of these photos is actually felted wool sculptures, not actual owls.
Matthew Amster-Burton 26:53
I think we know which one
anyway, look at these owls. They're like somewhere these legs are so long and shapely. And they're they're like a cross between big birds legs. Remember Big Bird? Yes, a bird, but also like teddy bear legs.
Matthew Amster-Burton 27:11
I've moved on to the to the pay page on the same side of disappointed owls silently judging your poor life choices.
Okay, Matthew, it's your turn for now. But Wow.
Matthew Amster-Burton 27:30
nabba Wow. This week. There is a great new graphic novel by friend of the show Tamika new Maura and Frank Ave. illustrated by Ross Ishikawa and Matt Sasaki. Sasaki, it's called, We hereby refuse Japanese American resistance to wartime incarceration. And it is a is a graphic novel about three people who resisted Japanese incarceration during during World War Two, it is compulsively readable and it focuses on not just a part of American history that is that is ignored too often, but like a particular aspect of that, that is a story that I have never really heard told in this way before. Wow. And it's a true story.
Fantastic. Okay, so we'll link to that will link to the our legs. And and our producer, our long suffering producer is Abby, sir. catella.
Matthew Amster-Burton 28:21
Yeah, please rate and review us wherever you get your podcasts.
And you can you can also talk to other spilled milk listeners or maybe even suggest a segment tell us what you like or don't like about segments.
Matthew Amster-Burton 28:35
I'm a little nervous that I'm gonna get emails for a lot of people who don't like segments, but that's okay. Yes. All right. Let's
re record this then. No, no, no, it's
Matthew Amster-Burton 28:43
fine. No, no, it's okay. I need to know and like and then like if we feel like we're tired of segments and we want an excuse to do fewer segments we can we can just point out that a lot of people didn't like them.
Great. Okay. Anyway, go to reddit.com slash are slash everything spilled milk to chat with fellow spilled milk listeners. And it's a lot of fun over there.
Matthew Amster-Burton 29:04
I and until next time, thank you for listening to spilled milk the show with disturbingly human like butts up Eisenberg, and I'm Matthew Amster-Burton.
There's also frogs with human like butts. Okay, on this website. Oh, these bots are so human like, this is a little intense for me. I don't recommend this one.