1 00:00:00,000 --> 00:00:10,800 Hi everyone, welcome to Potluck Food Talks. Today we have a special guest, Molly Gore. 2 00:00:10,800 --> 00:00:16,400 She used to be a food journalist, now she's kind of like a satirist and activist. 3 00:00:16,400 --> 00:00:17,400 Hi Molly, how are you? 4 00:00:17,400 --> 00:00:20,880 I'm good, I'm good. Happy to be here, thanks for having me. 5 00:00:20,880 --> 00:00:27,920 The topic we wanted to talk today is about dairy. You have like a special thing towards 6 00:00:27,920 --> 00:00:30,760 dairy. Is that the reason why you moved to the Basque Country? 7 00:00:30,760 --> 00:00:33,440 About 95% of the reason, yeah. 8 00:00:33,440 --> 00:00:37,440 Could you explain us why that is? What is it so special about Basque dairy? 9 00:00:37,440 --> 00:00:43,760 Oh my gosh, well okay, so I think for me, it's funny, I said yes to this idea of talking 10 00:00:43,760 --> 00:00:48,880 about dairy because I had, you know of course it's not the full reason I moved here, but 11 00:00:48,880 --> 00:00:56,440 I did have this moment when I was visiting, you know, a year ago before I came and I walked 12 00:00:56,440 --> 00:01:01,400 past the milk vending machine in Plaza Ayazo in Donosti. Do you know the one I'm talking 13 00:01:01,400 --> 00:01:02,400 about? 14 00:01:02,400 --> 00:01:05,840 Yeah, actually I didn't know what it was. You explained this to me and I've been living 15 00:01:05,840 --> 00:01:08,960 here for five years and you were like, you don't know what this is? 16 00:01:08,960 --> 00:01:12,080 It's the best thing in Donosti. 17 00:01:12,080 --> 00:01:13,440 I've never used them actually. 18 00:01:13,440 --> 00:01:17,560 Oh my god, you just go and you just press the button and you put your mouth under it 19 00:01:17,560 --> 00:01:22,280 and you just kind of let it, you know, just drink from it. 20 00:01:22,280 --> 00:01:25,040 You get a milk bath in the middle of the street, nice. 21 00:01:25,040 --> 00:01:31,680 It's incredible. It's this small little kind of like kiosk vending machine in Plaza Ayazo 22 00:01:31,680 --> 00:01:36,480 that's fresh milk. And so you can bring a bottle or you just pay 50 cents for, you know, 23 00:01:36,480 --> 00:01:41,480 a liter bottle. And I think it's just a euro 60 for a liter and like half of that for a 24 00:01:41,480 --> 00:01:45,560 half liter and it's fresh milk and the farmers come down, they fill it every morning and 25 00:01:45,560 --> 00:01:50,120 then they take the excess away at night. So they milk the cows at like 430 in the morning, 26 00:01:50,120 --> 00:01:54,360 bring the milk down at 7am, there's fresh milk in the vending machine and you go down 27 00:01:54,360 --> 00:01:55,360 and get your milk. 28 00:01:55,360 --> 00:01:56,360 Yeah. 29 00:01:56,360 --> 00:01:57,360 I didn't know anything about this. 30 00:01:57,360 --> 00:02:02,680 Yeah, amazing. You know, and it's just like there's like a sharpie sign on it that's 31 00:02:02,680 --> 00:02:06,000 like, you know, if anything's wrong here, just call in Yaki. 32 00:02:06,000 --> 00:02:10,280 Yeah. And I was looking it up and I was like, I was like, oh, Yaki is like the maintenance 33 00:02:10,280 --> 00:02:15,800 guy. It's the farmer. And so I think it sounds like the city sort of like half subsidized 34 00:02:15,800 --> 00:02:20,200 this, but it's mostly direct sales, right? To the farmers. And so it's their way of trying 35 00:02:20,200 --> 00:02:25,840 to like kind of keep up the small, you know, small farming standard by eliminating, you 36 00:02:25,840 --> 00:02:30,600 know, a lot of the kind of middle brokerage and just supporting farmers more directly, 37 00:02:30,600 --> 00:02:35,680 which sounds like it's working because it's been around for a while. But yeah, to me, 38 00:02:35,680 --> 00:02:36,680 that's dreamy. 39 00:02:36,680 --> 00:02:42,760 Are there like any other dairy products you're a fan of here in the Basque Country? Because 40 00:02:42,760 --> 00:02:46,680 I mean, if you ask me about it, I would say first of all, Ilyasawal cheese. 41 00:02:46,680 --> 00:02:47,680 Yeah, I know. 42 00:02:47,680 --> 00:02:53,920 Which is an amazing sheep milk cheese. And the cheesecake, of course, which I'm addicted 43 00:02:53,920 --> 00:02:54,920 to. 44 00:02:54,920 --> 00:03:00,960 Of course. So here's the thing. You're going to be so disappointed. So I'm I like cheese, 45 00:03:00,960 --> 00:03:05,560 but I'm not fanatical about cheese, I think, in the way some people are. And of course, 46 00:03:05,560 --> 00:03:09,240 you know, you talk about dairy in the Basque Country and you have to talk about cheese, 47 00:03:09,240 --> 00:03:14,760 right? It's so it's so woven into the dairy culture here. And I think what, you know, 48 00:03:14,760 --> 00:03:19,880 especially romance to me is like coming from the US, you know, and I was I was born in 49 00:03:19,880 --> 00:03:25,480 the 80s. And so I grew up in the era of like drinking, you know, our parents gave us skim 50 00:03:25,480 --> 00:03:30,840 milk, you like nonfat milk, because everyone was afraid of fat, because the sugar lobby 51 00:03:30,840 --> 00:03:34,520 basically convinced everyone that fat was the bad thing, not the sugar. So they could 52 00:03:34,520 --> 00:03:38,640 sell more Coca Cola and you know, the whole capitalist disaster. And so, you know, I grew 53 00:03:38,640 --> 00:03:45,040 up in like with all these kind of anemic, like super industrial dairy products and then 54 00:03:45,040 --> 00:03:53,000 moved to California and our side sort of equivalent, I think, in California to like what's happening 55 00:03:53,000 --> 00:03:58,200 here is the Nicosia Valley. And it's mostly, you know, farms. People came over 100 years 56 00:03:58,200 --> 00:04:04,280 ago from France, from Italy, from Europe, and basically started up a cheese making tradition 57 00:04:04,280 --> 00:04:09,360 there. And it's, you know, it's a beautiful place to do it because a the climate is temperate 58 00:04:09,360 --> 00:04:13,520 year round. So there's milk production year round and there's like an extraordinary amount 59 00:04:13,520 --> 00:04:18,000 of microclimates. And so you have this local variation in the cheeses, which is really 60 00:04:18,000 --> 00:04:24,440 interesting. But there, you know, like America is in this great and horrible moment of trying 61 00:04:24,440 --> 00:04:30,720 to reclaim its food soul after the industrial revolution destroyed it. So when we have those 62 00:04:30,720 --> 00:04:38,080 moments like in the US, there's a lot of small producers who are kind of trying to reclaim 63 00:04:38,080 --> 00:04:44,340 old traditions like that. Right. And then coming here and having this sense of especially 64 00:04:44,340 --> 00:04:49,760 in the Basque country, there's been such a sense of preservation, right? It's like the 65 00:04:49,760 --> 00:04:54,640 traditions have been held on to so tightly and have been preserved so strongly, even 66 00:04:54,640 --> 00:05:00,240 in the face of so much attempted, you know, assimilation and like all of these different 67 00:05:00,240 --> 00:05:04,560 forces coming in and trying to overtake Basque country and the language and the, you know, 68 00:05:04,560 --> 00:05:09,160 everything. Actually, the cheesecake is like an invading species. Can you say that? An 69 00:05:09,160 --> 00:05:13,920 invasive species? Yeah, it's not something from here. And it's like a new tradition. 70 00:05:13,920 --> 00:05:20,080 It's about 20 years old. So like the really conservative people say like, that's not really 71 00:05:20,080 --> 00:05:24,800 Basque. Where did that come from? Is that a, was it an American thing? No, no, no, no, 72 00:05:24,800 --> 00:05:28,600 because it's completely different than American cheesecake. It is. Yeah. I don't know where 73 00:05:28,600 --> 00:05:34,000 the origins are. I know that Sugueroa made a first cheesecake in the late eighties or 74 00:05:34,000 --> 00:05:40,040 nineties. Yeah. And La Viña in the mid nineties. So it's something relatively new. Ah, yeah. 75 00:05:40,040 --> 00:05:45,360 Another dessert that I thought of that is probably more your style is the Mamilla. Have 76 00:05:45,360 --> 00:05:51,160 you tried that? I have tried Mamilla. Yeah. Because it's just curd milk, right? With honey. 77 00:05:51,160 --> 00:05:54,440 That's it. Yeah, that's it. Right. And then there's like, they'll do walnuts or a little 78 00:05:54,440 --> 00:05:58,320 bit of honey on top. Yeah. But those are the toppings. The dessert as such is just the 79 00:05:58,320 --> 00:06:03,200 curd. And this says a lot about like Basque food culture. They're really trying towards 80 00:06:03,200 --> 00:06:07,560 flavors that could appear plain to foreigners, but they're actually, they have their own 81 00:06:07,560 --> 00:06:14,040 complexity. Right. And many times it's a lot about the texture and not just the aroma. 82 00:06:14,040 --> 00:06:19,480 And in this case, you just want to explore the milk aromas. Like also in the Basque 83 00:06:19,480 --> 00:06:23,040 country, it's the only place I've seen like in fine dining restaurants where they serve 84 00:06:23,040 --> 00:06:29,120 milk ice cream, just milk ice cream. I haven't had that yet. Yeah. You can find it in Bodegon 85 00:06:29,120 --> 00:06:32,360 Alejandro, for instance. They have a really good one. Yeah. It's interesting. The thing 86 00:06:32,360 --> 00:06:39,320 that struck me about the Mamilla was the texture. I tasted it. I was like, Oh, it's just curd. 87 00:06:39,320 --> 00:06:45,960 Like nothing going on here except the milk. But yeah, there is a real sort of like delightful 88 00:06:45,960 --> 00:06:51,960 simplicity and freshness to it, which does feel very, very Basque. And I like finishing 89 00:06:51,960 --> 00:06:56,720 a meal with a Mamilla because it's super light. You know, it's like you're just having a curd 90 00:06:56,720 --> 00:07:04,600 and then to clean your mouth. Yeah. I like cheesecake more. Do you have any interesting 91 00:07:04,600 --> 00:07:12,200 like anecdote that you have experienced around the world of dairy, curds and milk and cheese? 92 00:07:12,200 --> 00:07:19,760 Yeah, I think I have one. I think it was probably my second week here. I, you know, and I moved 93 00:07:19,760 --> 00:07:25,800 here with very basic Spanish and zero Basque and constantly working on it. But I went to 94 00:07:25,800 --> 00:07:31,400 the grocery. It's like tiny little very Basque grocer near me. And I was just going to pick 95 00:07:31,400 --> 00:07:36,800 up a bottle of milk. And so I go to the dairy section, you know, looking around and there's, 96 00:07:36,800 --> 00:07:40,040 you know, something that looks like milk in a milk bottle in the bottom shelf. And it 97 00:07:40,040 --> 00:07:44,120 has a picture of a sheep on it. I was like, Oh, okay. You know, sheep's milk. I like sheep's 98 00:07:44,120 --> 00:07:48,800 milk. I'll get the sheep's milk. So I got the sheep's milk and I take it home. And the 99 00:07:48,800 --> 00:07:53,480 first thing I do is I make tea with it. Right. And that's, that's like mostly for most of 100 00:07:53,480 --> 00:07:59,640 my milk. I was like on my oatmeal or in my tea and I drank my tea that day and it tasted 101 00:07:59,640 --> 00:08:03,720 really burnt. And this was confusing, but it was also really concerning because this 102 00:08:03,720 --> 00:08:09,280 was like in the thick of a wave of COVID. And I was like, Oh, whatever this talk about 103 00:08:09,280 --> 00:08:13,840 how it messes up your taste. And I was like, Oh my God, I hope that my tea tastes burnt. 104 00:08:13,840 --> 00:08:17,560 And so the next day, the same thing happened. And by that point, I, you know, it occurred 105 00:08:17,560 --> 00:08:21,360 to me, I should probably look at the milk. And so I looked at it and it was all in Basque 106 00:08:21,360 --> 00:08:26,960 and I translated the Basque and it was milk for cojada, but it was extra burnt flavor. 107 00:08:26,960 --> 00:08:32,680 You know, cause I guess there's, you know. Yeah. They, they do this like with a red gluing 108 00:08:32,680 --> 00:08:38,720 hot iron. They put it inside the milk and it generates this burn like in the, in the 109 00:08:38,720 --> 00:08:44,240 best case caramelized flavors, like kind of like an atofi direction. Yeah. In this case, 110 00:08:44,240 --> 00:08:48,240 it tasted maybe like a little bit even more synthetic. I don't know how they did it, but 111 00:08:48,240 --> 00:08:55,080 it was just very burnt tasting milk. Burn aroma, basically in drops. That was my hazing 112 00:08:55,080 --> 00:09:00,800 moment as a foreigner in the store. And it's good news that I didn't have COVID, but I 113 00:09:00,800 --> 00:09:05,600 learned about what cojada was at that moment. When done properly, burning milk is something 114 00:09:05,600 --> 00:09:09,800 really delicious and it's something really traditional also here in Spain. Yeah. Yeah. 115 00:09:09,800 --> 00:09:14,680 And I didn't try to make cojada actually, which I don't, I haven't tried it yet, but 116 00:09:14,680 --> 00:09:20,560 I was like, cool. Me neither. To be honest, I I've known that in I think in a Calaver 117 00:09:20,560 --> 00:09:26,240 or in some Michelin star place, it was probably a Calaver many years ago. They would curd 118 00:09:26,240 --> 00:09:32,000 it in front of you. They would bring the liquid milk into the curd and then perhaps you eat 119 00:09:32,000 --> 00:09:38,600 two more courses. And at the end of the dinner, it was yeah, cojada, gelatinized. Oh, we should 120 00:09:38,600 --> 00:09:43,280 go eat some of that. Well, that's a super expensive place. I haven't been there actually 121 00:09:43,280 --> 00:09:48,600 to Aguilar. It's one of the big classics of the city. Yeah. I haven't been either. What 122 00:09:48,600 --> 00:09:54,520 about non-food application? Have you discovered any other things done with milk besides taking 123 00:09:54,520 --> 00:10:02,280 a milk bath in the streets of San Sebastian? Rubbing cheese on my face. Yeah. It's probably 124 00:10:02,280 --> 00:10:08,640 some good oils in there actually. But no, I mean, yeah, you know, I do like yogurt masks 125 00:10:08,640 --> 00:10:14,040 on my face sometimes. Things like that. But I know there's some interesting stuff you 126 00:10:14,040 --> 00:10:19,120 can do with whey though. A lot of people doing like vodka and this kind of things using whey 127 00:10:19,120 --> 00:10:24,840 instead of water. Really? And it generates a completely different flavor profile. Yeah. 128 00:10:24,840 --> 00:10:29,920 It's pretty cool. Oh, that's super interesting. Yeah. And I even saw once this wasn't like 129 00:10:29,920 --> 00:10:36,440 in a kitchen lab, they would put like just a tiny bouquet of sheep's hair inside the 130 00:10:36,440 --> 00:10:42,040 bottle. So you know that sometimes you have like a flower or a herb. Yeah, it was sheep 131 00:10:42,040 --> 00:10:49,760 hair. What's the purpose with that? I guess showing where it comes from, probably communicating. 132 00:10:49,760 --> 00:10:55,520 So this is whey based booze. I do that with my own hair in my cooking sometimes actually. 133 00:10:55,520 --> 00:11:05,200 Some people never made it, you know. To put your identity in your stews. What about in 134 00:11:05,200 --> 00:11:11,880 your daily work as a satirist and activist? Have you found like any inspiration like in 135 00:11:11,880 --> 00:11:22,440 the Basque dairy system? Inspiration. Well, okay, here's an interesting connection. You 136 00:11:22,440 --> 00:11:27,520 know, oh gosh, I'm going to forget their name. But when Napoleon's armies were coming through, 137 00:11:27,520 --> 00:11:32,880 there was the way that the sheep herders hid themselves by like hiding under the pelts. 138 00:11:32,880 --> 00:11:36,320 And then I think that's how they could like organize and coordinate ambushes and stuff 139 00:11:36,320 --> 00:11:41,720 like that. But to me, it's really interesting because our work a lot of the time is about 140 00:11:41,720 --> 00:11:46,480 shape shifting and satire and pretending to be the enemy. And like we, in short, we a 141 00:11:46,480 --> 00:11:50,360 lot of the times will like prank giant oil companies or governments to hold them accountable 142 00:11:50,360 --> 00:11:57,580 for doing bad things, which is like an old kind of even mythological sort of way of interacting 143 00:11:57,580 --> 00:12:03,160 with power. And so I, whenever I see this out in the world, like the ways that the underdogs 144 00:12:03,160 --> 00:12:08,760 have shape shifted or disguise themselves or sort of like played with the rules of the 145 00:12:08,760 --> 00:12:13,720 game in order to shift the power dynamics, I find it super, super interesting. And so 146 00:12:13,720 --> 00:12:19,880 when I saw that, that story about the sheep herders, I was like, Oh, here's another, what's 147 00:12:19,880 --> 00:12:20,880 happening again? 148 00:12:20,880 --> 00:12:28,120 I saw a super nice video from Basque shepherds, like explaining their, their day to day life. 149 00:12:28,120 --> 00:12:34,000 And they have like this ancient walls that are probably thousands of years old and they 150 00:12:34,000 --> 00:12:39,620 still use them today. And they were the shepherds talking about like, yeah, this is our heritage. 151 00:12:39,620 --> 00:12:45,680 We don't even know who built this walls and how old are they? And we've been using them 152 00:12:45,680 --> 00:12:48,360 for centuries, you know? Yeah, it's crazy. 153 00:12:48,360 --> 00:12:53,920 What has been your experience with the food system, sustainability practices in the Basque 154 00:12:53,920 --> 00:12:59,280 country in general, like in comparison with food systems in America and the United States? 155 00:12:59,280 --> 00:13:04,400 What's been interesting to me is that there's not as much like obvious transparency, like 156 00:13:04,400 --> 00:13:11,080 in the U S we're sort of because, because we went through this horrid kind of industrial 157 00:13:11,080 --> 00:13:17,720 period and then had this reckoning starting, I don't know, like 15, 20 years ago when everyone 158 00:13:17,720 --> 00:13:22,760 realized how all of the goodness had been bred out of our food and you know, how much 159 00:13:22,760 --> 00:13:28,760 it's so, so preserved and toxically overloaded and you know, all the life has been like bread 160 00:13:28,760 --> 00:13:35,080 and boiled out of it, you know? And, and so now there's sort of this movement to assure 161 00:13:35,080 --> 00:13:39,980 the public of the provenance of where their food is coming from. So there's like huge strides 162 00:13:39,980 --> 00:13:49,680 towards letting people know what, you know, towards transparency, at least, you know, for the folks who are really interested in that. 163 00:13:49,680 --> 00:13:55,400 And here I don't think because there hasn't been the same legacy, there hasn't been a 164 00:13:55,400 --> 00:14:00,960 need right to do all of this kind of storytelling around where the food comes from. Because 165 00:14:00,960 --> 00:14:05,840 there's this, just this assumption that like it's from right here. It's good. It's fresh. 166 00:14:05,840 --> 00:14:10,480 And there's none of the same kinds of horrible industrial practices that I'm familiar with 167 00:14:10,480 --> 00:14:15,120 in the U.S., although I know there has been conglomeration and there is like, you know, 168 00:14:15,120 --> 00:14:19,400 large scale kind of stuff going on. So that's been one of the interesting things is me going 169 00:14:19,400 --> 00:14:25,040 to the farmers market and asking some questions and feel very surprised at the questions because 170 00:14:25,040 --> 00:14:28,760 I think other folks just have a general sense of like where the food's coming from and how 171 00:14:28,760 --> 00:14:33,240 it's grown. And for me, I'm in the habit of wanting to know and finding out when they're, 172 00:14:33,240 --> 00:14:37,560 when it's not obvious to me because of where I come from. And so that's, that's just been 173 00:14:37,560 --> 00:14:38,560 very interesting. 174 00:14:38,560 --> 00:14:44,280 Yeah. Like I would add to that, for instance, tomato salad. That's something that you see 175 00:14:44,280 --> 00:14:50,200 in most restaurants here, but in Bar Nestor, there is like a newspaper article wall with 176 00:14:50,200 --> 00:14:55,880 an interview to Nestor himself. And he says like eating raw tomato, that's something that 177 00:14:55,880 --> 00:15:01,240 comes from the Spaniards. They serve like one of the best tomato salads in town. But 178 00:15:01,240 --> 00:15:05,480 he admits that this is not something that you would find here, let's say a hundred years 179 00:15:05,480 --> 00:15:12,400 ago, that it's something that somehow it evolved at some point in the 20th century. And now 180 00:15:12,400 --> 00:15:18,040 it's part of the culture, just as cheesecake and as many other elements, so to say, modern 181 00:15:18,040 --> 00:15:23,080 elements. But when you say that tomato salad and cheesecake are the modern elements, you 182 00:15:23,080 --> 00:15:27,640 can tell that it's a really, when it comes to food, a really conservative culture, I 183 00:15:27,640 --> 00:15:28,640 would say. 184 00:15:28,640 --> 00:15:32,760 What I think about when I think about like the difference between the sort of like sustainability 185 00:15:32,760 --> 00:15:42,720 aspect here and in the States is just that I think, okay, so for example, I was in, well, 186 00:15:42,720 --> 00:15:48,560 this was actually Galicia and I was in like a little Galician seafood pub. They just did 187 00:15:48,560 --> 00:15:53,280 smoked fish. That was it. Like little kind of tostadas, they have smoked fish. And I 188 00:15:53,280 --> 00:15:58,880 was there with a couple of people and one of them was another American from Oregon, 189 00:15:58,880 --> 00:16:04,960 like along the West coast. You know, I think we've, we've all developed like a really deep 190 00:16:04,960 --> 00:16:10,520 sensitivity to wanting to know where things are from, right? Because that's, that's the 191 00:16:10,520 --> 00:16:16,560 place in the U S that really started reclaiming good local food first, I think. And it spread 192 00:16:16,560 --> 00:16:20,720 from like Northern California because for many years we didn't know where anything came 193 00:16:20,720 --> 00:16:25,600 from because again, industrialization. So anyway, he, you know, we're in this little 194 00:16:25,600 --> 00:16:32,600 pub and he asked us the waiter, he was like, Oh, you know, I think I want, you know, how 195 00:16:32,600 --> 00:16:37,120 the sardines are not sardines. It was like a monkfish or something. He's like, but where, 196 00:16:37,120 --> 00:16:41,320 where is it from? You know, is it from here? Which is classic habit question from where 197 00:16:41,320 --> 00:16:45,920 we're from. And the waiter kind of looks at him. He's like, I'll go ask. And he goes back, 198 00:16:45,920 --> 00:16:50,440 ask the chef. And then we hear some like bickering, like we hear them kind of arguing in the kitchen 199 00:16:50,440 --> 00:16:55,200 and the waiter comes back and he's like, it's like the chef wants me to tell you that he's 200 00:16:55,200 --> 00:17:01,040 not going to tell you where it's from, but it's good. He's like offended because the 201 00:17:01,040 --> 00:17:05,200 assumption it's like, well, of course, you know, we talked to him more and it was like, 202 00:17:05,200 --> 00:17:09,440 no, no, no, it's from right off the coast, 15 miles that way, but he's not going to tell 203 00:17:09,440 --> 00:17:13,480 you where it's from because he has his spot. He has his fishermen. He's been sourcing this 204 00:17:13,480 --> 00:17:19,600 fish. Okay. Okay. That's the reason. Okay. Good. Yeah. The reason was like, of course, 205 00:17:19,600 --> 00:17:24,560 it's from right here, but I'm not going to tell you where. And so it was just this really 206 00:17:24,560 --> 00:17:30,200 kind of funny moment of these two cultural expectations clashing up against each other 207 00:17:30,200 --> 00:17:35,840 because we're used to such very different standards of, you know, food production. And 208 00:17:35,840 --> 00:17:45,280 so, yeah, that was funny. Well, this reminds me of cider houses. I've asked and I know 209 00:17:45,280 --> 00:17:54,280 for fact that most of the boned ribeye states, the chuletones. Yeah. They're mostly, they 210 00:17:54,280 --> 00:17:59,760 come from East Europe, from Poland. Oh really? Yeah. And the reason is the production here 211 00:17:59,760 --> 00:18:06,200 is not on, it can supply the demand of so many chuletones that are eaten. And same, 212 00:18:06,200 --> 00:18:11,600 when you see the cider barrels, there are some that have like a red apple sticker. And 213 00:18:11,600 --> 00:18:16,920 that means that that is made out of Basque apples because there are also many apples 214 00:18:16,920 --> 00:18:23,000 imported to produce enough cider. Like the Orchards are not as productive enough as they 215 00:18:23,000 --> 00:18:29,360 were, let's say 500 years ago in the golden age of cider. And is that because just the 216 00:18:29,360 --> 00:18:34,640 way land is being used has changed around here or is that because the population has 217 00:18:34,640 --> 00:18:42,520 grown? It was probably an economical shift after the golden age of nautical enterprises. 218 00:18:42,520 --> 00:18:51,000 Yeah, because they would drink cider. Right. And the ships to avoid getting scurry. Right. 219 00:18:51,000 --> 00:18:58,960 Yeah. Like this archetype of the drunken sailor is because they were drinking whatever they 220 00:18:58,960 --> 00:19:06,880 were drinking all the time, but it wasn't water. That's it for this week's episode of 221 00:19:06,880 --> 00:19:11,840 potluck food talks. If you like what we're doing, make sure to subscribe to the podcast 222 00:19:11,840 --> 00:19:16,400 so you never miss an episode. You can also find us on Instagram and Tik Tok as potluck 223 00:19:16,400 --> 00:19:29,920 food talks. The show airs every Monday.