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Turtle Soup, Part 2: Rise of the Mock Turtle · Ridiculous History

• 0:00
  Speaker 1: Ridiculous History is a production of I Heart Radio. Welcome
• 0:27
  Speaker 1: to the show Ridiculous Historians. Thank you, as always for
• 0:30
  Speaker 1: tuning in. This is part two of our strange dive
• 0:35
  Speaker 1: into a Tureen of Turtle Soup history. What's a tureen?
• 0:39
  Speaker 1: A tarin is like a thing where you hold soup, right,
• 0:44
  Speaker 1: I didn't know that. It's like like a gravy boat. Yeah,
• 0:46
  Speaker 1: I guess it's like a super gravy boat. So like
• 0:49
  Speaker 1: in Secret of the Ooze, you know, when the animals
• 0:52
  Speaker 1: get accelerated by the mutagen. Maybe a tarin is like
• 0:56
  Speaker 1: a gravy boat with like a mutagen powered gravy boat.
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  Speaker 1: If you look up to read their fancy Oh my god,
• 1:04
  Speaker 1: but you're right. It's like a leveled up gravy boat,
• 1:08
  Speaker 1: or like a casserole or something. Also seemingly a requirement
• 1:11
  Speaker 1: is for it to be ornately decorated with flowers and
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  Speaker 1: leaves and decorative handles. Well, anyway, we digress. Here's the episode.
• 1:20
  Speaker 1: Recipes for the fake or mock turtle soup appear right
• 1:25
  Speaker 1: around the time that real turtle soup recipes appear so
• 1:31
  Speaker 1: interesting because like, yeah, you're right, I mean, like you said, uh,
• 1:33
  Speaker 1: it was mock turtle soup that was served Abraham Lincoln's
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  Speaker 1: first inauguration because the times were a little tighter and uh,
• 1:40
  Speaker 1: you know, turtles were not as easy to come back.
• 1:42
  Speaker 1: I don't know that doesn't make sense in terms of
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  Speaker 1: like the scarcity of the actual turtles, but they were
• 1:45
  Speaker 1: expensive and it was just much more austere times. Um,
• 1:49
  Speaker 1: but okay, yeah, mock turtle soup had already become already
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  Speaker 1: a British classic. Hines, Like we said at the earlier
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  Speaker 1: in the show, when when something really starts to break through, uh,
• 2:00
  Speaker 1: in the zeit guys, in terms of culinary stuff, it
• 2:02
  Speaker 1: ends up in mass produced cookbooks, and Hindes was one
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  Speaker 1: of the big ones. Um. It was in their cookbook
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  Speaker 1: and then they eventually even canned it and made a
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  Speaker 1: version that was like mass marketed. And even if it
• 2:15
  Speaker 1: was something that you know, more people could have access to,
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  Speaker 1: it didn't mean that it was something that your average
• 2:21
  Speaker 1: home chef could just whip up because some part some
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  Speaker 1: of the stuff is like literal butchery, you know, where
• 2:28
  Speaker 1: you really have to know what you're doing. Uh. Some
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  Speaker 1: of the process involved dressing a calf's head, which started
• 2:34
  Speaker 1: with opening the skull no, no, no, small task, uh,
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  Speaker 1: and extracting the brains and then the face meat and
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  Speaker 1: the tongue, and then the meat has to be boiled
• 2:45
  Speaker 1: before letting it stand overnight. So this is really quite
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  Speaker 1: disgusting to do, but it was hugely popular. This whole
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  Speaker 1: idea of boiling a calf's head seemed for some reason
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  Speaker 1: to be really a pe length. It was considered high end,
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  Speaker 1: even though it was essentially trash meat, kind of like
• 3:05
  Speaker 1: the way Edward Edward Burnet has made bacon popular amongst
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  Speaker 1: the plebs. Interesting point. Yes, also shout out to Fergus Henderson,
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  Speaker 1: the luminary behind one of my favorite restaurants, St. John
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  Speaker 1: in London. Fergus, if you're hearing this, you'll love the
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  Speaker 1: following part. Mock turtle soup took the world by storm.
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  Speaker 1: And really, when we talk about mock turtle soup, we're
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  Speaker 1: talking about calves head soup. We're talking about a name change, right,
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  Speaker 1: We're talking about branding, because when people started making mock
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  Speaker 1: turtle soup, what they're doing is they're reproducing that rendering
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  Speaker 1: of fat, the green fat of the turtle's body versus
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  Speaker 1: the fat of the head of this calf. There's a
• 3:56
  Speaker 1: long tradition of sheep or cow head soup. We have
• 4:01
  Speaker 1: to remember, even though it might be cheaper than a
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  Speaker 1: gigantic turtle, a calves head is still kind of high end,
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  Speaker 1: you know what I mean, you're buying the whole head.
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  Speaker 1: When's the last time you walked into a supermarket and said,
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  Speaker 1: I'll buy the whole head. Yeah. No, that's not something
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  Speaker 1: I would ever hope to find myself doing. But I
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  Speaker 1: see the I see the logic. Even though it is
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  Speaker 1: typically the part that gets thrown away, it does feel
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  Speaker 1: like a big to do, you know, when you're getting
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  Speaker 1: the entire head, brains and all um. You know, it's
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  Speaker 1: all on how you sell it. It's all on how
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  Speaker 1: you spin it and when it starts ending up on
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  Speaker 1: menus at places like the Waldorf Astoria or the Plaza Hotel,
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  Speaker 1: the St. Regis Hotel, even in the White House is
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  Speaker 1: seven official cookbook. And that's when you start to see
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  Speaker 1: the more like kind of fancy um spice blend and
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  Speaker 1: and seasoning with sherry, cayenne, pepper, lemon, sugar, salt and
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  Speaker 1: mace um. And that is kind of what I believe
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  Speaker 1: is considered the classic recipe for both turtle and mock
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  Speaker 1: turtle soup in terms of like the bass seasonings. And
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  Speaker 1: it's so interesting because you know, what essentially is just
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  Speaker 1: a totally different soup unto itself, was created, you know,
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  Speaker 1: not to trick people, right like not, it wasn't trying
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  Speaker 1: to mislead people. It was called mock turtle soup. But
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  Speaker 1: it was just like such a it had such a
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  Speaker 1: place in people's hearts and minds, this turtle soup that
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  Speaker 1: it just really sort of took hold in and of itself. Um.
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  Speaker 1: And maybe where when even when turtle soup fell out
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  Speaker 1: of fashion, mock turtle soup became more popular then the
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  Speaker 1: original turtle soup to the point where Lewis Carroll you'll
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  Speaker 1: probably remember in his eighteen sixty five Alice in Wonderland
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  Speaker 1: had a character called the mock Turtle. Um. And Alice
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  Speaker 1: says in the the story, I don't even know what
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  Speaker 1: a mock turtle is, and they're there in kind of
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  Speaker 1: lies the joke because aside from the boiled calf's head,
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  Speaker 1: I think that's sort of the point, isn't you don't
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  Speaker 1: really know what's in mock turtle soup? What is a
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  Speaker 1: mock turtle is the thing mock turtle soup is made from. Uh.
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  Speaker 1: Lewis Carroll also, by the way, very creepy dude, A
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  Speaker 1: very very creepy guy. I'm sure that many of our
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  Speaker 1: listeners today are aware of this. Yeah, you're right, though,
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  Speaker 1: mock turtle soup became its own sort of acknowledged thing
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  Speaker 1: that had very little to do with actual turtles. I
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  Speaker 1: know you guys have not eaten turtle or mock turtle,
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  Speaker 1: maybe yourself, but I have. I have eaten both. Actually,
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  Speaker 1: I guess technically I've eaten multiple things that will qualify
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  Speaker 1: as mock turtle soup. But I've eaten actual turtles as well. Uh.
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  Speaker 1: I would still do it if it were not for
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  Speaker 1: their endangered status. Well, Ben, does it taste? Is it
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  Speaker 1: as advertised in the lore? It does? It tastes like
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  Speaker 1: a combination of shrimp, pork, veal, beef, and chicken all
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  Speaker 1: rolled into one. I think it depends on how you
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  Speaker 1: cook it, man. Uh. Also, why soup? Why soup? And
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  Speaker 1: why not say freaking sea of filet, etcetera. It's because
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  Speaker 1: this was a way to culturally frame the consumption of
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  Speaker 1: awful O F F A L all that stuff that
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  Speaker 1: you usually don't see on a restaurant menu, right, yeah,
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  Speaker 1: and that's because in the forties, you know, uh, it was,
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  Speaker 1: it was, it sort of mattered. It was almost like
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  Speaker 1: a national campaign to try to convince regular folks, you know,
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  Speaker 1: civilians to eat all those leftover bits, because the you know,
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  Speaker 1: the tastier bits, the chops and the steaks and all
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  Speaker 1: the cuts people are used to seeing. We're being shipped
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  Speaker 1: overseas to feed soldiers during the war um and they
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  Speaker 1: were left with a surplus. You know, we as a country,
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  Speaker 1: left with a surplus of hearts and kidneys and brains
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  Speaker 1: that were you know, they are ultimately sources of protein,
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  Speaker 1: so it seems a shame to waste them. So you're
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  Speaker 1: left with the situation, and how do I package this
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  Speaker 1: up so that people can stomach it? Literally? Right? How
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  Speaker 1: do we make it seem fancy to eat these things
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  Speaker 1: that are ordinarily treated as throw away cuts? How do
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  Speaker 1: we persuade people two enjoy this? Right? How do we
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  Speaker 1: make it acceptable and bonus points or stretch goal they
• 8:36
  Speaker 1: would call it. How do we make it aspirational? With marketing?
• 8:42
  Speaker 1: There is the shadow of exactly and so instead of
• 8:47
  Speaker 1: calling it awful, or trash meat or gutty parts. They
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  Speaker 1: coined the term. It was actually Margaret Mead, this cultural
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  Speaker 1: anthropologist who was working with the Department of Defense with
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  Speaker 1: some food sciencests, some homemack experts, and they created this
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  Speaker 1: marketing campaign around this awful the gutty bits, uh, And
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  Speaker 1: they coined the term. And I think this is pure genius.
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  Speaker 1: Variety meets. I think it's pretty good. I think it's
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  Speaker 1: I think it's seven point three out of ted. It's
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  Speaker 1: like the same reasoning with Halloween candy, with the little
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  Speaker 1: candies they call fund size. I speak for every childhood
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  Speaker 1: trick or treater when I say, how how can something
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  Speaker 1: be fun when there's less of it? So anyway, yes,
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  Speaker 1: variety meets, they're doing their best. Uh. And this is
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  Speaker 1: a product of austerity during World War two. But after
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  Speaker 1: World War two ends, the US encounters this huge economic boom.
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  Speaker 1: It's one of the few countries that didn't have its
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  Speaker 1: infrastructure bombed into ruins. So people in the US just
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  Speaker 1: go back to steaks and burgers and they keep skipping
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  Speaker 1: you know this sweetbreads, the pancreas, the trotters, the food,
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  Speaker 1: the awfuls, the you know, the the Rocky Mountain oysters
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  Speaker 1: were probably still a thing because people will always be weird.
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  Speaker 1: But but one there was one exception to this rule
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  Speaker 1: was the calf's head in mock turtle soup. The real
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  Speaker 1: name for this soup should have been cow head soup
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  Speaker 1: calf's head soup, but that also didn't last forever. Mock
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  Speaker 1: turtle soup was popular till about the late nineteen fifties.
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  Speaker 1: By the nineteen sixties, it was considered increasingly anachronistic. It
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  Speaker 1: was fancy anachronistic, like a double breasted uh soup coat
• 10:54
  Speaker 1: or a monocle, yeah, or like aspect or you know,
• 10:58
  Speaker 1: cooking make savory gelatins. For example, Um, there's a restaurant
• 11:03
  Speaker 1: in Atlanta. It's actually, I think in danger of closing.
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  Speaker 1: It's called the Colonnade. It's like an old meat and
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  Speaker 1: three type, you know, super old school restaurant, and they
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  Speaker 1: have aspect on the menu still because it's just a
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  Speaker 1: hold over. Some people just don't change with the times,
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  Speaker 1: and that can actually be charming in small doses, but
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  Speaker 1: you know, uh, society can't sustain just a ton of those.
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  Speaker 1: There's like the few little holdouts, and in this case,
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  Speaker 1: the holdouts were luxury passenger liners like the s S
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  Speaker 1: United States and the carriage House in Fort Worth, which
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  Speaker 1: was a fancy French restaurant. Um. Because this is the
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  Speaker 1: kind of thing, like the aspect that I could see
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  Speaker 1: the French, you know, kind of hanging onto for a
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  Speaker 1: little longer. Um. But there are reasons that we can
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  Speaker 1: pretty easily pinpoint as to why people aren't into eating
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  Speaker 1: gutty parts so much anymore. It's because we don't have to,
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  Speaker 1: and they're kind of gross, and they seem like the
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  Speaker 1: parts you should leave. I like a tongue taco. I'm
• 11:58
  Speaker 1: not gonna lie I. I've talked about my history with
• 12:01
  Speaker 1: eating liver pudding and brains and eggs, not something I
• 12:04
  Speaker 1: would go for on purpose these days. But I also
• 12:07
  Speaker 1: like liver. I do like fried liver and onions. Uh
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  Speaker 1: So that's probably the most acceptable of what would be
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  Speaker 1: considered the awful. But all the rest of that stuff
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  Speaker 1: still available from your local butcher um, but usually more
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  Speaker 1: by request. Right, It's not like there's a whole keeping
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  Speaker 1: caste full of awful parts, right. Well, it depends on
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  Speaker 1: where you go in different countries. It's a different story too, sure, Yes,
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  Speaker 1: And the grocery stores I go to have awful of plenty.
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  Speaker 1: But you're right, I talked about this on stuff. They
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  Speaker 1: don't want you to know the soft cultural taboos of
• 12:45
  Speaker 1: what is or is not acceptable to eat, and these
• 12:49
  Speaker 1: are relatively arbitrary things. Why do I not see turtle
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  Speaker 1: soup on my menu? Ben? You might be asking yourself,
• 12:58
  Speaker 1: you sort of a fish? Uh? Why did you all
• 13:02
  Speaker 1: spend h two episodes talking about this turtle suit and
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  Speaker 1: I cannot order any of it? Well, the explanation lies
• 13:15
  Speaker 1: in a couple of factors. First, courtesy of our friend Gabelusier,
• 13:20
  Speaker 1: one of the answers, maybe indoor plumbing. Indoor plumbing decreased
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  Speaker 1: the average homestead interaction with the turtle because you're not
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  Speaker 1: going to creeks, you're not going into swamps, you're not
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  Speaker 1: going into the wild to grab your water, which means
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  Speaker 1: you may not be seen turtle. And then, also going
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  Speaker 1: back to what I said earlier about the soft cultural
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  Speaker 1: taboos of what is or is not to be eaten,
• 13:52
  Speaker 1: turtles started to enter the realm of dogs and cats
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  Speaker 1: in that they were they were becoming somewhat anthropomorphized. You
• 14:03
  Speaker 1: know what I mean? Well, sure, the aff formentioned teenage
• 14:06
  Speaker 1: mutant Ninja turtles. You got your urtle, the turtle you got?
• 14:10
  Speaker 1: What what other turtles you got? There's that turtle in
• 14:13
  Speaker 1: the Tusti role pop commercial that everyone like, so well, yeah,
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  Speaker 1: it's I I you know, I've brought this before, even
• 14:20
  Speaker 1: on this show. But I think on stuff that I
• 14:21
  Speaker 1: want you to know, where it's like the cultural taboos
• 14:24
  Speaker 1: around eating certain animals. I always feel like there's not
• 14:28
  Speaker 1: a clear line in the sand with that because I
• 14:30
  Speaker 1: know plenty of people that have pet rabbits, and rabbits
• 14:33
  Speaker 1: are uniformly cuddly and and and sweets, even though they
• 14:37
  Speaker 1: can be a little bity and and feral. But you know,
• 14:40
  Speaker 1: people still eat rabbit stu, mainly at higher end restaurants,
• 14:43
  Speaker 1: but that's still definitely on the menu. Rabbits that are
• 14:46
  Speaker 1: bred for slaughter. Uh. Turtles, on the other hand, you know,
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  Speaker 1: people can still keep turtle as a pet. You can
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  Speaker 1: still find a traditional type of box turtle like you
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  Speaker 1: might have when you were a kid. But now that's
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  Speaker 1: across the line um after being so insanely popular. I'm
• 15:02
  Speaker 1: just I mean, I'm fascinated by that. One thing that
• 15:05
  Speaker 1: I thought was interesting too, is it's hard to tell
• 15:08
  Speaker 1: the difference between a more common turtle and some of
• 15:11
  Speaker 1: its more endangered brethren, so that's an important thing to
• 15:16
  Speaker 1: consider as well. There's another thing that's interesting here, so
• 15:20
  Speaker 1: post World War two, that's when we really see the
• 15:22
  Speaker 1: decline of turtle soup as both an aspirational thing and
• 15:27
  Speaker 1: an actual thing. On menus, we have to mention that
• 15:32
  Speaker 1: the decline was sort of signaled or telegraphed in advance
• 15:38
  Speaker 1: by the end of World War one, way before, way
• 15:42
  Speaker 1: before World War two. Prohibition comes in, as every Gormands knows,
• 15:48
  Speaker 1: one cannot have proper turtle soup without cherry, and if
• 15:53
  Speaker 1: you can't have sherry, then you can't have turtle soup.
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  Speaker 1: So it's suffered under a prohibition. And we know from
• 16:01
  Speaker 1: previous episodes people weren't really following the laws of prohibition.
• 16:06
  Speaker 1: But when there was no fortified wine that was easily available,
• 16:11
  Speaker 1: obviously people weren't making the turtle soup the way they
• 16:15
  Speaker 1: like to make the turtle soup. And then post World
• 16:19
  Speaker 1: War two, the decline is accelerated because you got convenience foods.
• 16:23
  Speaker 1: It's the nuclear America. We've got frozen TV dinners, we've
• 16:29
  Speaker 1: got better can soup. We've got mixes. You don't have
• 16:33
  Speaker 1: to spend hours and hours every day cooking over a
• 16:38
  Speaker 1: smelly pot. You no longer have to find a huge turtle,
• 16:43
  Speaker 1: a casey verified size of a large dog turtle and
• 16:45
  Speaker 1: hang it from his back fence. You know, it never
• 16:48
  Speaker 1: occurred to me that prohibition would have really done a
• 16:52
  Speaker 1: number on flavoring and sauces, because there would be no
• 16:55
  Speaker 1: cooking wines, no liquors for making sauces, which is really imported.
• 17:00
  Speaker 1: And I mean a little white wine uh in like
• 17:02
  Speaker 1: a shrimp scampi or something like that. I mean that
• 17:05
  Speaker 1: you really needed. And the irony is the alcohol burns off.
• 17:08
  Speaker 1: I guess you know. Johnny Law just couldn't trust Americans
• 17:12
  Speaker 1: to just cook with their sherry and not take a
• 17:14
  Speaker 1: little sip. They had to take an all or nothing approach.
• 17:16
  Speaker 1: Thank god we got through that. Um. But yeah, this
• 17:20
  Speaker 1: was in fact a nail in the coffin for turtle soup.
• 17:24
  Speaker 1: No sherry. You don't have the soup, but you're used to. Um,
• 17:28
  Speaker 1: But you're right, Ben, you know. Lumped in with that,
• 17:30
  Speaker 1: as we heard from the Hinds Company, there were canned
• 17:33
  Speaker 1: versions of mock turtle soup. It did kind of get
• 17:37
  Speaker 1: it's its moment brief as it was as as a
• 17:40
  Speaker 1: convenient food, but it just didn't stick. Campbell's uh did
• 17:44
  Speaker 1: not continue to make their version of mock turtle soup.
• 17:48
  Speaker 1: It was described as having a tempting, distinctive taste so
• 17:52
  Speaker 1: prized by the epicure at the time. Um and that
• 17:56
  Speaker 1: was before nineteen sixty. But it didn't have this making
• 18:00
  Speaker 1: power that like you know, your cream of mushroom and
• 18:02
  Speaker 1: chicken noodle would have had. Though it did have its
• 18:05
  Speaker 1: uh it's it's devotees, one of which was Andy Warhol,
• 18:09
  Speaker 1: campbell soup can enthusiast and apparently big fan of of
• 18:13
  Speaker 1: mock turtle soup. He even said he likes to shop
• 18:16
  Speaker 1: for discontinued flavors. If you ever run across mock turtle,
• 18:20
  Speaker 1: save it for me. It used to be my favorite,
• 18:22
  Speaker 1: but I must have been the only one because they
• 18:25
  Speaker 1: discontinued it. Ridiculous histories, you're saying right now, obviously this
• 18:36
  Speaker 1: sounds amazing. Where is my turtle soup? Where is my
• 18:39
  Speaker 1: mock turtle calves head soup? Well, we have an answer
• 18:44
  Speaker 1: for you, and that answer is Cincinnati. The love of
• 18:48
  Speaker 1: mock turtle soup continues in the modern day. I'm sorry
• 18:52
  Speaker 1: to sound a little rudd surtling about that, but it's true.
• 18:57
  Speaker 1: This is a solved mystery. There is a twilight zone
• 19:01
  Speaker 1: turtle soup part of the US. German immigrants traveled to
• 19:07
  Speaker 1: Cincinnati in the eighteen hundreds, and according to Sherry Brinkman,
• 19:12
  Speaker 1: who wrote a fantastic book Cincinnati in Soup or a
• 19:17
  Speaker 1: fantastic series of cookbooks, I should say, uh, the mock
• 19:21
  Speaker 1: turtle movement continues in Cincinnati. She says, today's Cincinnati chefs
• 19:26
  Speaker 1: make the dish with ground beef rather than awful, but
• 19:29
  Speaker 1: it's just as popular as ever. It's still made by
• 19:33
  Speaker 1: many local restaurants and at church festivals. You can also
• 19:39
  Speaker 1: order canned mock turtle soup from a company called Worthmore.
• 19:45
  Speaker 1: I The thing is, let me be honest with you, guys.
• 19:49
  Speaker 1: The thing is they canned version includes the hard boiled eggs.
• 19:54
  Speaker 1: I'm just so skeptical canned hard boiled eggs. Like God,
• 19:58
  Speaker 1: I want to believe, you know, I feel very David
• 20:01
  Speaker 1: Tocovany about this, very fox molder. I want to believe,
• 20:05
  Speaker 1: but I'm skeptic. I'm fine with not believing in that
• 20:09
  Speaker 1: one canned hard boil like like, the idea of pickled
• 20:12
  Speaker 1: eggs just makes me want to puke. I don't don't
• 20:14
  Speaker 1: care for it. I like a hard boiling my own egg.
• 20:17
  Speaker 1: I also don't like store bought hard boiled eggs. Something
• 20:20
  Speaker 1: about that. I just need it to be, you know,
• 20:22
  Speaker 1: a me thing. I will say tho as far as
• 20:24
  Speaker 1: an hard boiled egg in a soup or a soft
• 20:27
  Speaker 1: ball egg in a soup, like you know, those ramen
• 20:29
  Speaker 1: eggs are really tasty and they're sort of like marinated
• 20:33
  Speaker 1: and soy and marrin and they have a really nice
• 20:36
  Speaker 1: kind of mommy to them and of themselves. But they're
• 20:38
  Speaker 1: a nice little added seasoning for a for a bowl
• 20:41
  Speaker 1: of ramen. Yeah, I got it. I prefer if I'm
• 20:46
  Speaker 1: if I'm boiling egg, I prefer to be the boiler.
• 20:50
  Speaker 1: You know. Same? Yeah, I like that vertical integration, uh
• 20:55
  Speaker 1: without me laying the egg. That's the threshold. But but well, Casey,
• 21:00
  Speaker 1: what do you think? What do you think you? Uh?
• 21:02
  Speaker 1: Would you buy hard boiled eggs? And again no, I
• 21:04
  Speaker 1: can't say I would, ben Casy on the case, how
• 21:08
  Speaker 1: about mock turtle soup? Casey would you try that, or
• 21:11
  Speaker 1: or regular turtle soup. I would I would do the
• 21:13
  Speaker 1: mock turtle soup. I don't think I could bring myself
• 21:15
  Speaker 1: to do the regular turtle soup. You're okay with boiled
• 21:17
  Speaker 1: calves head, but not turtle meat. You know, people are strange, strange.
• 21:25
  Speaker 1: So here's the thing. Real turtle soup is increasingly difficult
• 21:29
  Speaker 1: to get these days because, as we've mentioned earlier, these
• 21:32
  Speaker 1: animals are endangered or they may be rare, so the
• 21:38
  Speaker 1: idea of processing them for soup takes an understandable back seat.
• 21:45
  Speaker 1: You can find and a couple of corners of the
• 21:50
  Speaker 1: internet you can find, uh, people selling canned turtle actual
• 21:55
  Speaker 1: turtle soup, not mock turtle. But it's gonna be pretty old.
• 21:59
  Speaker 1: At this point there there aren't fresh canned varieties, meaning
• 22:05
  Speaker 1: that if you are eating at a fancy restaurant and
• 22:09
  Speaker 1: you're eating actual turtle soup, it is uh, it is
• 22:13
  Speaker 1: probably fresh made, one would hope. Otherwise, don't tip. I'm kidding,
• 22:19
  Speaker 1: always tip, always tip minimum be a good person. Indeed,
• 22:23
  Speaker 1: and I think this concludes are for a into the
• 22:26
  Speaker 1: weird and wonderful, questionably world of of turtles as cooking ingredients.
• 22:34
  Speaker 1: I've enjoyed it. It's not been the most appetizing conversation
• 22:38
  Speaker 1: we've had in recent memory. But um, I think I'm
• 22:41
  Speaker 1: gonna go and make some non turtle soup after we
• 22:45
  Speaker 1: get done here for for lunch, just to kind of
• 22:47
  Speaker 1: cleanse my palace which has sort of a greasy patina
• 22:51
  Speaker 1: on it now. Um, but huge thanks to to you,
• 22:53
  Speaker 1: Ben for for having that, for joining me on this
• 22:56
  Speaker 1: journey and being here, you know, but huge thanks to
• 22:59
  Speaker 1: you Ben for h for joining me on this journey.
• 23:02
  Speaker 1: Thanks to you as well, Noel. Huge thanks to super
• 23:05
  Speaker 1: producer Casey pet Grip, Alex Williams who composed this amazing soundtrack,
• 23:10
  Speaker 1: and of course Christopher Hasiotis. Thanks to researcher extraordinary Gabe Bluisier,
• 23:15
  Speaker 1: Jonathan's trickling the Quister and don't forget. If you would
• 23:18
  Speaker 1: like to find us or our show, we are available
• 23:21
  Speaker 1: on social media channels of note to the Twitter, the Pinterest,
• 23:25
  Speaker 1: no not the pintrest, never the pintress um bringing that
• 23:28
  Speaker 1: one back, uh, and the Instagram. You can find us
• 23:31
  Speaker 1: as a show or as individuals. I am on Instagram
• 23:33
  Speaker 1: at how Now Noel Brown. You can find me on Twitter,
• 23:36
  Speaker 1: app and Bulling hs W and you can find me
• 23:38
  Speaker 1: on Instagram at Ben Bullen or at number one Leafblower
• 23:44
  Speaker 1: Fan on Pinterest in my Space. For more podcasts for
• 23:58
  Speaker 1: my Heart Radio, visit the I heart Radio app, Apple Podcasts,
• 24:00
  Speaker 1: or wherever you listen to your favorite shows.