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Beans and Rice Feeds the World · Stuff You Should Know

0:01
Speaker 1: Welcome to Stuff you Should Know, a production of iHeartRadio.
0:11
Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's
0:13
Speaker 2: Chuck and Jerry's here too. When you put the three
0:16
Speaker 2: of us together, add a little miso, you got stuff
0:20
Speaker 2: you should Know which rhymes with miso?
0:24
Speaker 1: Oh boyd you rescued that one. I was on the
0:27
Speaker 1: edge of my seat. I was like, where's this one going.
0:30
Speaker 2: Yeah, well, you can always bring it back to rhyming. Yeah,
0:33
Speaker 2: unless it doesn't rhyme, and then you got nothing.
0:37
Speaker 1: Well, something that doesn't rhyme is rice and beans or
0:39
Speaker 1: beans and rice?
0:40
Speaker 2: And which way? Which way do you prefer to say it?
0:43
Speaker 1: I've always said beans and rice.
0:46
Speaker 2: Really I say the exact opposite. Hey, I say and
0:49
Speaker 2: rice beans?
0:54
Speaker 1: You dopest. So I think I was trying to figure
0:58
Speaker 1: out why I thought of this one, because this was
1:00
Speaker 1: my idea. We did an episode on rice last year
1:03
Speaker 1: and just its you know, importance as a crop all
1:05
Speaker 1: around the world. And I think maybe when I was
1:08
Speaker 1: in Belize, I had a beans and rice dish and
1:11
Speaker 1: it just got to me, got me thinking. I was like, man,
1:13
Speaker 1: I feel like almost every country I've been to in
1:16
Speaker 1: the West, and certainly every island and there's like some
1:20
Speaker 1: version of beans and rice, and like, I was kind
1:23
Speaker 1: of wondering what the deal was and why those that
1:25
Speaker 1: the combination specifically of those two things was a thing.
1:28
Speaker 1: And I guess out of this the idea was born.
1:32
Speaker 2: That's a great idea. I'm glad you did. And I
1:34
Speaker 2: definitely ate rice and beans for lunch today just from
1:38
Speaker 2: dying all this. Oh yeah, I put together what we
1:42
Speaker 2: had on hand. So I had pinto beans, yeah, mixed
1:46
Speaker 2: with wild rice, which was actually really good.
1:49
Speaker 1: Interesting combo it was.
1:51
Speaker 2: I took a cue from Jerry and I actually added
1:53
Speaker 2: a little miso to it, stirred it all together. That
1:55
Speaker 2: helped really pull the room together. And then I put
2:01
Speaker 2: some tuna on there on.
2:02
Speaker 1: Top, oh tune on top. That's the joshuay.
2:06
Speaker 2: I was like, what would I call this? And I
2:09
Speaker 2: came up with a freehole importantes.
2:13
Speaker 1: Did you really?
2:16
Speaker 2: Oh no, that wasn't off the cuff, So yeah, I
2:18
Speaker 2: guess I did.
2:19
Speaker 1: Really, my favorite bean if I'm going to eat beans
2:22
Speaker 1: and rice, is actually pinto beans. Although I'm not going
2:25
Speaker 1: to turn my nose up at black beans or refried
2:28
Speaker 1: or refried black or any of that stuff. I love
2:30
Speaker 1: all that stuff, but I love pinto beans.
2:31
Speaker 2: What about red beans?
2:33
Speaker 1: I like red beans, okay, but I much much prefer
2:36
Speaker 1: pinto beans like red beans. And rice isn't my favorite
2:39
Speaker 1: out of the beans and rice dishes. And my favorite
2:42
Speaker 1: rice far and away is and I don't know what
2:45
Speaker 1: the word for it is or if there is one,
2:47
Speaker 1: but the very very traditional Mexican rice that my friend
2:52
Speaker 1: PJ makes and he's going to teach me. That's made
2:54
Speaker 1: with like chicken stock and tomatoes hard. It's just it
2:57
Speaker 1: sort of turns out a light brown orange color. Yeah,
3:01
Speaker 1: and it's not clumpy or sticky. It's all like the
3:04
Speaker 1: rice is very loose within each other. That's my favorite
3:07
Speaker 1: kind of rice is that specific kind of Mexican rice.
3:11
Speaker 2: It's almost like an orzo.
3:12
Speaker 1: Yeah, but like other places, like the place down the
3:15
Speaker 1: street has like a cilantro rice, which is really good,
3:18
Speaker 1: but I like just that really traditional Mexican rice.
3:21
Speaker 2: I know, I agree with you. One of the ironic things.
3:24
Speaker 2: Dave helped us with this, and he pointed something out
3:26
Speaker 2: that I hadn't really considered. You said that like everywhere
3:29
Speaker 2: you've been to in the West or any island especially
3:33
Speaker 2: has their own beans and rice dish, right, New Mexico
3:38
Speaker 2: is what I always associate with, or it certainly initially
3:41
Speaker 2: associated with rice and beans. And they actually don't have
3:45
Speaker 2: a rice and beans dish. They just give you rice
3:48
Speaker 2: and beans and that's actually the authentic way that Mexico
3:51
Speaker 2: does it. They don't have like a national rice and
3:53
Speaker 2: beans dish.
3:54
Speaker 1: Yeah, that's a combined although let's be honest, it gets
3:58
Speaker 1: on that plate. What are you doing. You're eating that
4:00
Speaker 1: stuff together on one fourfold at a time.
4:02
Speaker 2: But they stopped one step short. All they had to
4:05
Speaker 2: do is come up with the name for mixing together
4:08
Speaker 2: the rice and beans, and they would be like every
4:10
Speaker 2: other Caribbean, Central and South American nation for sure.
4:16
Speaker 1: And you know, we'll kind of hop around to these
4:19
Speaker 1: in more detail. But like for instance, in Costa Rica,
4:23
Speaker 1: a lot of time for breakfast, still have spotted rooster
4:25
Speaker 1: or guyo pinto, and you know, everyone's a little different.
4:30
Speaker 1: They have like an onion saute with bell peppers, black beans,
4:34
Speaker 1: the rice from the day before, with some chop cilantro,
4:37
Speaker 1: some eggs on the side. Nicaragua also has a version
4:41
Speaker 1: of that as well, which is really good.
4:43
Speaker 2: I bet me and and me went to Nicaragua, and
4:45
Speaker 2: I don't remember having this, and I feel like we
4:47
Speaker 2: really missed out. Oh really because it sounds really good.
4:51
Speaker 1: Yeah. Jamaica of course has their rice and peas, which
4:54
Speaker 1: is a little bit different. It's known as the Jamaican
4:58
Speaker 1: Coat of Arms. And we definitely had rice and peas
5:00
Speaker 1: in Jamaica. And they're talking about pigeon peas in this case.
5:03
Speaker 2: Yeah, which is a kind of bean, not peas. Peas, yeah,
5:06
Speaker 2: which no one likes. No one sane likes peas.
5:10
Speaker 1: I love green peas, English peas, do you Yeah, I.
5:15
Speaker 2: Do not like them. What's funny is Momo takes after
5:18
Speaker 2: me because she will like eat her whole breakfast or
5:22
Speaker 2: her whole dinner, and if there's a pea in it
5:24
Speaker 2: and it's not mashed together with everything else, yeah, she
5:26
Speaker 2: will just eat everything else, but that pea.
5:30
Speaker 1: Do you make her own food or do you use
5:32
Speaker 1: one of those like fresh food dog food things?
5:34
Speaker 2: Oh umy cooks for a few times. Yeah, so she
5:38
Speaker 2: gives her peas, but she'll mash them up.
5:41
Speaker 1: Yeah that's good. You know, my buddy Justin, We talk
5:44
Speaker 1: about Justin all the time. Now they put their dogs
5:47
Speaker 1: on a raw foods diet, and they throw all kinds
5:50
Speaker 1: of stuff in there. They'll have like they have chickens,
5:52
Speaker 1: and so they'll throw the chicken eggs in there, and
5:55
Speaker 1: the eggshells and just all sorts of stuff. And those
5:58
Speaker 1: dogs are as like healthy and lemon shiny as I've
6:00
Speaker 1: ever seen him.
6:01
Speaker 2: I'm sure Mamma's food is cooked, it's not raw, But
6:04
Speaker 2: she has a pretty great diet for sure.
6:06
Speaker 1: Yeah, you should try their all thing, all right, sure,
6:11
Speaker 1: I mean we should all try the raw thing. It's
6:13
Speaker 1: really good for you, So, Chuck.
6:17
Speaker 2: One of the biggest things that I learned in this
6:19
Speaker 2: episode was that coolantro and cilantro are not just different
6:24
Speaker 2: spellings for the same thing. Uh yeah, I did not
6:30
Speaker 2: know that, did you You didn't? I think I did,
6:32
Speaker 2: all right, Well, cilantro is what well at cilantro, everybody
6:36
Speaker 2: knows cilantro. It tastes like dish soap. Coolantro is something
6:40
Speaker 2: totally different. It looks different, it's a completely different plant,
6:44
Speaker 2: but it's used as a spice or an herb. It's
6:46
Speaker 2: got a pungent, garlicy taste and it just doesn't taste
6:51
Speaker 2: anything like cilantro. But if you've ever had sofrido, which
6:54
Speaker 2: is it, I guess almost like a seasoning as much
6:57
Speaker 2: as it is a dish. Yeah, that that has culantro
7:01
Speaker 2: in it.
7:02
Speaker 1: Yeah, I like sofrido.
7:03
Speaker 2: I do too, although at what's the place, the place,
7:12
Speaker 2: the burrito place.
7:15
Speaker 1: Chile Chipotle.
7:17
Speaker 2: Yeah, there's Sofrido is all Tofu. So that's my really
7:21
Speaker 2: only experience with sofriedo. I'm like, I kind of like this,
7:24
Speaker 2: but not all that much.
7:26
Speaker 1: It's because it's Tofu.
7:27
Speaker 2: The reason I bring up safrido is because in Puerto
7:30
Speaker 2: Rico that's a big part of their rice and beans,
7:34
Speaker 2: actually rice and pigeon peas too. They call there's ros coandus.
7:41
Speaker 1: Yeah, delicious. I've had that in Puerto Rico.
7:44
Speaker 2: Boy, you've been all over, haven't you.
7:46
Speaker 1: Well. I had never been to any Caribbean island in
7:50
Speaker 1: my life until like ten years ago, and then we started,
7:53
Speaker 1: you know, once we had a daughter, we started doing
7:55
Speaker 1: some of those places. I mean, we've ticked a few
7:57
Speaker 1: of those off the list, and they're the people at
8:00
Speaker 1: I haven't had a bad experience at any of them.
8:03
Speaker 2: No, I'm sure not. Have you been to a Ruba?
8:05
Speaker 1: I have not been to a Ruby yet.
8:07
Speaker 2: Strongly recommend. Oh okay, it's great. It's a good beautiful,
8:11
Speaker 2: beautiful beaches, really nice slow pace.
8:15
Speaker 1: Yeah.
8:15
Speaker 2: The only thing is you know how you said like
8:17
Speaker 2: all all, Like every Caribbean island has its own rice dish.
8:21
Speaker 2: They also typically have their own like signature like tiki drink.
8:26
Speaker 2: Oh yeah, sure, and Aruba's is lacking. It's not. OK's
8:31
Speaker 2: something that they could they could really focus on and improve.
8:34
Speaker 2: But I think there's like it's good enough, it's fine.
8:37
Speaker 2: But that was the only I don't even call it
8:39
Speaker 2: a complaint. That was the only thing of note no,
8:44
Speaker 2: that was the only well complaint I had about Aruba
8:48
Speaker 2: in the entire country. It's just really cool.
8:50
Speaker 1: Oh great, we'll check it out. I know we're going
8:52
Speaker 1: to Bermuda on our cruise. That'll be a first time
8:53
Speaker 1: for me.
8:54
Speaker 2: Do you mean the Bahamas or Bermuda?
8:56
Speaker 1: I mean Bermuda, baby, same here.
8:59
Speaker 2: I've never been either.
9:00
Speaker 1: And we'll be there together.
9:01
Speaker 2: We are. It's going to be pretty cute.
9:04
Speaker 1: All right, Let's talk about beans and rice, because we
9:06
Speaker 1: need to talk about each of these a little bit.
9:08
Speaker 1: Beans are some of the oldest foods in the world
9:13
Speaker 1: as far as cultivating and growing something. We have archaeological
9:16
Speaker 1: evidence that it was grown in meso America's early at
9:20
Speaker 1: seven thousand BC, and it is a legome and that
9:25
Speaker 1: means that it is a seed grown in a pod.
9:28
Speaker 1: And that's the deal of bean farmers, you know, from
9:32
Speaker 1: the ancient times. They would select these pods that didn't
9:34
Speaker 1: split open when the beads matured, and they could like
9:38
Speaker 1: dry and store them easier, because that's I mean, eating
9:41
Speaker 1: something out of a can is great, but if you
9:42
Speaker 1: really want to make some great beans, you should get
9:45
Speaker 1: dried beans and take the time to do that that way.
9:48
Speaker 2: I have never ever ever done that. I don't think.
9:51
Speaker 2: Oh man, if I have, I don't think they actually
9:54
Speaker 2: turned out. I think I have tried it before and
9:56
Speaker 2: it was like, how does this even work?
9:58
Speaker 1: Well? Do you have an int a pot or a
10:00
Speaker 1: pressure cooker?
10:02
Speaker 2: No, I'm bereft.
10:03
Speaker 1: Yeah, okay, that's the best way to do it, or
10:05
Speaker 1: maybe the easiest modern way to do it.
10:07
Speaker 2: But the old timey people didn't have pressure cookers, So
10:10
Speaker 2: how did they do well?
10:11
Speaker 1: That's why I changed my stance from best because that's
10:15
Speaker 1: probably the best way is however they did it, they
10:17
Speaker 1: probably just long played the long game. And stewed and
10:20
Speaker 1: boiled them over hours and hours and hours.
10:23
Speaker 2: I mean, I know you have to soak them like
10:24
Speaker 2: overnight to start even just even to get started. But yeah,
10:28
Speaker 2: I've never I'll have to give it a try again.
10:30
Speaker 1: That's why you never did it. You're not going to
10:31
Speaker 1: make start on tomorrow's meal today. That's not the joshuay.
10:36
Speaker 2: So you were talking about the common bean, right, Yeah,
10:39
Speaker 2: that was the one from meso America. That's what we
10:43
Speaker 2: think about with like I guess, like pinto beans and
10:47
Speaker 2: black beans and all that, right, Yeah, there's plenty of
10:49
Speaker 2: other kinds of beans. I mean we mentioned pigeon peas.
10:54
Speaker 2: I think those are African, right, Yeah, there's also black
10:59
Speaker 2: eyed peas with known in Africa as cow peas. Yeah,
11:02
Speaker 2: there are plenty of other peas that don't come from
11:04
Speaker 2: meso America. Chickpeas, lentils, yeah, favas, they're not from Mezzo America.
11:11
Speaker 2: Fa fava beans yeah, with a nice kiante.
11:18
Speaker 1: Africa is I mean, here's the spoiler. We have Africa
11:21
Speaker 1: to think for well a lot, but we have Africa
11:24
Speaker 1: specifically in this episode to think mainly for beans and rice.
11:29
Speaker 1: We'll talk about rice a little bit. We went over
11:31
Speaker 1: obviously rice a lot in our rice episode, but there
11:35
Speaker 1: was there's the Asian variety in the African variety of rice.
11:39
Speaker 1: And in the fourteen hundreds, basically in fifteen hundreds, Portuguese
11:43
Speaker 1: traders introduced the Asian rice to Africa and that basically
11:47
Speaker 1: replaced the native species because it was easier to grow,
11:51
Speaker 1: and it was you know, you could because it was
11:53
Speaker 1: easier to grow, it was more lucrative. But that original
11:57
Speaker 1: African rice was cultivated on what's called the Rice and
12:00
Speaker 1: West Africa.
12:02
Speaker 2: Right, apparently we have the Senegal Gambians, which is now
12:08
Speaker 2: Senegal and Gambia. Have you ever seen a map of
12:11
Speaker 2: Senegal and Gambia.
12:13
Speaker 1: I don't know that I've ever paid attention.
12:16
Speaker 2: I think the Gambia River kind of goes through the
12:18
Speaker 2: middle of the country and if you put a buffer
12:20
Speaker 2: around the river that's Gambia, it's like it stabs from
12:25
Speaker 2: the coast into Senegal. It's really interesting. But they used
12:29
Speaker 2: to be one empire, and this empire was essentially considered
12:33
Speaker 2: the cradle of West African or even all of Africa's rice.
12:37
Speaker 2: So if you felt like coming over and stealing African
12:41
Speaker 2: people from their homes to plant rice in the New World,
12:46
Speaker 2: you would visit Senegal or Gambia.
12:48
Speaker 1: Yeah, I mean, I can't remember now what we talked
12:51
Speaker 1: about in the rice episode, but there obviously was a
12:55
Speaker 1: theory that the Spanish Conquistadors are who brought rice to
13:02
Speaker 1: like the Spanish Caribbean and Mexico. But you know, there
13:05
Speaker 1: is an argument that because enslaved Africans were brought over
13:09
Speaker 1: in such great numbers that they they brought the culture
13:14
Speaker 1: of it, because apparently the conquistadors were Spanish Catholics in
13:18
Speaker 1: the sixteenth century who who thought rice was like pagan
13:22
Speaker 1: food of Muslim wars. So while they might have technically
13:26
Speaker 1: brought rice, they didn't have the culture of like knowing
13:29
Speaker 1: about rice and knowing how to grow it and how
13:31
Speaker 1: to best eat it that they had in West Africa.
13:34
Speaker 1: So in Mexico, when West Africans arrived there as slave labor,
13:39
Speaker 1: they brought their rice with them and probably first planted
13:43
Speaker 1: rice in.
13:43
Speaker 2: Mexico, right exactly. I thought that was pretty interesting.
13:47
Speaker 1: Yeah, for sure. And the original sort of I guess
13:51
Speaker 1: ancestor you would call it of African beans and rice
13:54
Speaker 1: dishes is from Senegal and it's called chibu ni yebay
14:01
Speaker 1: and that is African rice and cow peas that were
14:05
Speaker 1: native to West Africa there, and it's considered a sacred
14:07
Speaker 1: dish over there.
14:09
Speaker 2: Yes, and cowpeas, remember I said, are black eyed peas,
14:13
Speaker 2: So this is like black eyed peas in rice. This
14:17
Speaker 2: is considered like at least the earliest kind of documented
14:21
Speaker 2: rice and beans dish that anyone's been able to trace
14:24
Speaker 2: back to West Africa. Yeah, and there's a direct line
14:28
Speaker 2: between that and Hop and John, which is essentially the
14:32
Speaker 2: same thing. You just add a pound of bacon when
14:36
Speaker 2: you cook it and change the name.
14:37
Speaker 1: Yeah. And I think they're both generally served or traditionally
14:41
Speaker 1: served with cheez. Why am I blanking now? The green
14:48
Speaker 1: collar collar greens?
14:49
Speaker 2: Yeah, yeah, yeah, for sure, I forgot about that part.
14:52
Speaker 1: I love color greens, but have you ever tried to
14:53
Speaker 1: make them?
14:55
Speaker 2: I actually make a really good collared green.
14:57
Speaker 1: Okay, I bet it's good. But theroblem is you got
15:00
Speaker 1: to buy, like, you gotta get like three grocery carts
15:03
Speaker 1: full of them to make a meal for a family.
15:06
Speaker 2: Yeah, I just throw it away they cooked down. No,
15:11
Speaker 2: you have you have to have a really good sized stockpot.
15:13
Speaker 3: Ye.
15:13
Speaker 2: Another thing you can do is is wil tit a
15:15
Speaker 2: little bit first, so you don't need as big of
15:17
Speaker 2: a stockpot.
15:19
Speaker 1: Look at you.
15:19
Speaker 2: The biggest pain is to wash it off because there's
15:23
Speaker 2: so much of it, washing all the grid off. You
15:26
Speaker 2: just can't find collars unless they're bagged and already washed. Yeah,
15:30
Speaker 2: if you're going with fresh, you gotta wash them off.
15:33
Speaker 2: And it's a pain.
15:33
Speaker 1: Yeah, totally.
15:35
Speaker 2: But I I don't like pork. I don't eat a
15:38
Speaker 2: pig if I ever can help it.
15:40
Speaker 1: Yeah.
15:40
Speaker 2: Again, they're really smart, and I feel terrible. Turkeys are
15:44
Speaker 2: not smart, and I have no problem eating them, and
15:46
Speaker 2: so I would use like a smoke turkey wing rather
15:49
Speaker 2: than a hamhot when it does, that's same thing. It's
15:52
Speaker 2: really good. A little bit of rice wine vinegar in there.
15:55
Speaker 1: Yeah, and like it's.
15:58
Speaker 2: Essentially those two ingredients are about it.
16:00
Speaker 1: Yeah, that's you know, I'm not a big vinegar guy,
16:02
Speaker 1: but that's where that's where I like vinegar my college.
16:07
Speaker 1: And of course that's a Southern thing, but also, like
16:09
Speaker 1: we said, comes from Senegal originally in spirit at least
16:15
Speaker 1: we talked about in the rice episode. The Emily just
16:17
Speaker 1: walked by and s waving at me and she never
16:19
Speaker 1: does that.
16:20
Speaker 2: Hey, Josh says, hello, she.
16:23
Speaker 1: Didn't wait back. No, I'm just kidding. She didn't hear
16:26
Speaker 1: me in this. In the American South, you know, rice
16:30
Speaker 1: was a huge cash crop before cotton and tobacco came along,
16:33
Speaker 1: and of course in Carolina because recently it was probably
16:36
Speaker 1: the rice episode where we talked about the Carolina gold rice.
16:40
Speaker 1: Carolina plantations were really seeking out the Senegambians to to
16:47
Speaker 1: you know, to lead the rice planting effort there, and
16:51
Speaker 1: so that's where they concentrated their efforts as far as
16:54
Speaker 1: their brutal slave trade went.
16:56
Speaker 2: Yeah, that was a real distinction between the slave trade
17:00
Speaker 2: that came later when it was a focus on sugar,
17:03
Speaker 2: cane and cotton. Is when you purchased a Senegambian slave,
17:09
Speaker 2: you were purchasing their knowledge as well as their labor
17:13
Speaker 2: to help plant low country rice in the Carolinas. Yeah,
17:17
Speaker 2: which you know, That's one of the other things too,
17:21
Speaker 2: is these same West African early slaves introduced a lot
17:25
Speaker 2: of root vegetables to America as well, because they were
17:32
Speaker 2: in some cases a lot of cases I would imagine,
17:35
Speaker 2: able to grow their own food, and so they would
17:37
Speaker 2: grow stuff from home like yams and things like that.
17:40
Speaker 1: Yeah, I mean, well on slave ships, they would bring
17:43
Speaker 1: over their food to obviously sustain them for that trip.
17:47
Speaker 1: And then once they you know, reached wherever their destination was,
17:51
Speaker 1: which was you know, a huge diaspora, obviously they would
17:55
Speaker 1: plant that stuff because that's what they like to eat.
17:58
Speaker 1: And before you know it, if they were working like
18:00
Speaker 1: and like the plantation homes and serving the plantation owners,
18:04
Speaker 1: they would serve them those meals and that's how it spread.
18:07
Speaker 1: It's a you know, it's a pretty ugly past that
18:10
Speaker 1: we have to acknowledge.
18:13
Speaker 2: You know, I was thinking about that. I don't know
18:14
Speaker 2: if this is going to end up in the episode,
18:16
Speaker 2: but there's like there's such a fine line between just
18:20
Speaker 2: talking about stuff like this matter of factly because all
18:26
Speaker 2: of this stuff did happen, i know, while also acknowledging
18:29
Speaker 2: just the horror that was, like the basis of it
18:33
Speaker 2: are going on in the background, without hitting everybody over
18:37
Speaker 2: the head, right and detracting from what you're trying to say.
18:40
Speaker 1: Now, I'm with you, man, It's it's an uncomfortable topic
18:43
Speaker 1: every time, but we can't do episodes on things like
18:48
Speaker 1: like so much that we owe to Africa and not
18:51
Speaker 1: and like you's surely not gonna whitewash it, so no, no, no,
18:54
Speaker 1: it's just one of those things.
18:55
Speaker 2: Yeah, no, I don't, I don't mean to suggest Yeah no, no,
18:58
Speaker 2: let's you stop talking about that part.
19:00
Speaker 1: We weren't out New yorren't suggesting that obviously. Yeah.
19:03
Speaker 2: Now, but one thing that did kind of stand out
19:06
Speaker 2: to me was so the first you mentioned like, if
19:10
Speaker 2: you worked in like the plantation house, you might serve
19:13
Speaker 2: something from home. And that's where Hop and John came from.
19:16
Speaker 2: Quite clearly, from the Chibu naybe to Hop and John
19:22
Speaker 2: actually went through a South Carolina Charleston aristocrat named Sarah Rutledge,
19:28
Speaker 2: who anonymously wrote an eighteen forty seven cookbook that was
19:32
Speaker 2: the first printed recipe for Hop and John. And so
19:36
Speaker 2: it's quite clear that her her enslaved staff was like,
19:40
Speaker 2: let me make you something from my homeland, and she
19:42
Speaker 2: was like, this is crazy good. But that like that
19:45
Speaker 2: kind of brought me into that actual like dining room
19:49
Speaker 2: where there are people sitting there, and I'm sure Sarah
19:52
Speaker 2: Rutledge was like, you're never gonna guess what my you know,
19:56
Speaker 2: Tanya has made for us as a special treat showing
20:00
Speaker 2: off to her guests what her enslaved servant has come
20:04
Speaker 2: up with. And it's like, just think about sitting at
20:07
Speaker 2: that table and being served by somebody who you know
20:10
Speaker 2: is not allowed to leave, and if they try to leave,
20:13
Speaker 2: they will be murdered, and the person who murdered them
20:16
Speaker 2: is not going to be arrested or tried or convicted.
20:19
Speaker 2: And that's just how things are really think about, Like,
20:23
Speaker 2: sitting at that table, isn't that nuts?
20:25
Speaker 1: I know, it's hard to wrap your head around. And
20:27
Speaker 1: I wonder if they're like existing diaries from people of
20:30
Speaker 1: the time that had any new like if any of
20:34
Speaker 1: them felt bad about this stuff.
20:37
Speaker 2: I wondered that too, because yes, you know a lot
20:39
Speaker 2: of times people are like, well, they were just of
20:41
Speaker 2: their time, and that certainly does explain a lot of behavior,
20:45
Speaker 2: Like that's just how society was. So there are plenty
20:47
Speaker 2: of people who probably didn't give much thought to it.
20:50
Speaker 2: There is no way there wasn't also plenty of people,
20:53
Speaker 2: and I'm sure including people in the South, who are like,
20:56
Speaker 2: this is messed up, and maybe they didn't do anything
20:59
Speaker 2: about it or say any about it. Yeah, surely there.
21:01
Speaker 1: Were no you'd like to think so you know, yeah,
21:06
Speaker 1: all right, let's take a break and regather. It's an
21:11
Speaker 1: interesting thought experiment, and we'll come back and get back
21:14
Speaker 1: to beans and rice. Right after this.
21:30
Speaker 3: You came along and it was like, yeah, well we
21:40
Speaker 3: were work pals.
21:42
Speaker 1: All right, we're back with beans and rice. We were
21:45
Speaker 1: talking about, obviously, the spread of beans and rice through
21:48
Speaker 1: the African slave trade. That is certainly the case in Louisiana,
21:53
Speaker 1: New Orleans, another state here in the United States, the
21:57
Speaker 1: Southern United States, where African beans and rice dishes came
22:01
Speaker 1: over and in their case that like you mentioned earlier,
22:04
Speaker 1: the classic red beans and rice that actually start out
22:06
Speaker 1: in Haiti, where enslaved Africans worked on sugar cane and
22:10
Speaker 1: coffee coffee plantations there owned by French colonists. And in
22:16
Speaker 1: that case they cooked up pigeon peas and rice and
22:19
Speaker 1: a dish. And you're gonna have to say this because it's.
22:21
Speaker 2: French riz at poise ruge.
22:26
Speaker 1: Oh, come on, play along. Yeah, there you go, And
22:33
Speaker 1: that that's the original New Orleans red beans and rice
22:36
Speaker 1: came from Africans via Haiti.
22:39
Speaker 2: Is that what that means?
22:41
Speaker 1: Well, I mean, that's that's the lineage.
22:44
Speaker 2: The thing I didn't know about this. This is my favorite.
22:46
Speaker 2: Red beans and rice I think is so great. I
22:50
Speaker 2: mean just because of the flavor, sausage taste too, the flavor. Right.
22:58
Speaker 2: But one thing I didn't know about is so apparently
23:02
Speaker 2: Monday is the traditional day to eat red beans and rice.
23:05
Speaker 1: Yeah.
23:05
Speaker 2: And Monday was also washed day back in the Antebellum
23:11
Speaker 2: era of New Orleans. So the women, the washer women
23:15
Speaker 2: who were well doing the laundry on Mondays would use
23:19
Speaker 2: the same coals, not the same water, but the same
23:22
Speaker 2: coals to simmer rice and beans later on, and they
23:28
Speaker 2: would throw in leftover ham from the day before Sundays. Yeah, dinner,
23:33
Speaker 2: and you have red beans and rice on wash day. Yeah.
23:35
Speaker 1: And apparently that's still a tradition. I think schools in
23:38
Speaker 1: New Orleans still serve red beans and rice on Mondays.
23:41
Speaker 2: That's pretty great.
23:43
Speaker 1: Yeah, we can concentrate on a few countries now, because
23:46
Speaker 1: again that I mean, we can talk about dozens of
23:49
Speaker 1: countries that have these dishes. But about half of the
23:54
Speaker 1: twelve million enslaved Africans that came over during the Atlantic
23:59
Speaker 1: slave trade landed in Brazil. Uh, so we're gonna talk
24:02
Speaker 1: a little bit about Brazil. Cuba and Jamaica specifically, and
24:07
Speaker 1: today Brazil has maybe I mean it's hard to pit
24:11
Speaker 1: these against each other, but they may have the strongest
24:13
Speaker 1: beans and rice culture in the Americas because they are
24:17
Speaker 1: like every lunch and dinner like we should have beans and.
24:20
Speaker 2: Rice, yeah, which I mean that makes sense there there're
24:23
Speaker 2: beans and rice dish is called my Portuguese is a
24:27
Speaker 2: little rusty. So I'm gonna say, feyada.
24:31
Speaker 1: Actually look this one up.
24:32
Speaker 2: Oh, let's hear it.
24:33
Speaker 1: How how close was there's a jois sound? So it's
24:35
Speaker 1: apparently uh.
24:39
Speaker 2: Yeah, all right, sorry, Yeah, there you go. That is
24:47
Speaker 2: their rice and beans dish. And just like rize poi rouge,
24:52
Speaker 2: there's a definite like connection to the slavery area of
24:56
Speaker 2: Brazil as well.
24:57
Speaker 1: Yeah, for sure, because they would do like they did
25:00
Speaker 1: in the American South. They would take the what we're
25:03
Speaker 1: called like the undesirable cuts of meat that were cast
25:06
Speaker 1: off by the plantation owners and like like pig like
25:09
Speaker 1: pork cheek and pigs feet and hamhocks and stuff like that, jowls,
25:13
Speaker 1: and they would use that stuff. And so the best
25:15
Speaker 1: way to usually to cook that kind of thing is
25:18
Speaker 1: a very slow cook stew and That's what fejuata is.
25:21
Speaker 1: So they could you know, simmer that thing all day
25:24
Speaker 1: long while they were you know, toiling and working, and
25:29
Speaker 1: they eat that with color greens. Actually that that may
25:31
Speaker 1: be what I was thinking earlier.
25:33
Speaker 2: Yeah, still, I mean we can rewrite history.
25:37
Speaker 1: Collar What about Cuba.
25:41
Speaker 2: So you mentioned how the Catholic Spanish considered rice a
25:46
Speaker 2: pagan Moorish dish, yeah, or food. That division is actually
25:51
Speaker 2: reflected in Cuba's rice dish. Well, it depends. I think
25:55
Speaker 2: the west side of Cuba eats they it's called Moros
26:01
Speaker 2: e Cristianos more like Moors were Muslims and Christians, and
26:08
Speaker 2: it's black beans and rice, white rice. And then the
26:12
Speaker 2: other side of the island eats congree, which is red
26:15
Speaker 2: beans and rice.
26:16
Speaker 1: That's right, And apparently it's a metaphor for modern Cuba
26:20
Speaker 1: as well. That's a Cuba, modern Cuba. That's like people
26:24
Speaker 1: say Washington, Yeah, where you have, you know, a sort
26:30
Speaker 1: of fairly equal divide of white people and black people
26:34
Speaker 1: in Cuba. And about I think as high as sixty
26:37
Speaker 1: five percent of Cubans descended from enslaved Africans because the
26:43
Speaker 1: indigenous Taino people that was the population of Cuba before
26:47
Speaker 1: the Spanish colonizers came along and basically killed them off,
26:51
Speaker 1: not completely, but decimated them.
26:54
Speaker 2: Right the congre though the red beans and rice that
26:59
Speaker 2: also probably came from Haiti, just like red beans and
27:02
Speaker 2: rice came to New Orleans. Yeah, through the after the
27:05
Speaker 2: Haitian Revolution when a bunch of former slaves were like,
27:09
Speaker 2: let's start traveling.
27:11
Speaker 1: Yeah. And you know, rice and beans is a big
27:13
Speaker 1: deal in Cuba because of the various times over the
27:16
Speaker 1: years that are decades rather that they've been in food
27:19
Speaker 1: crisis because of initially like the collapse of the Soviet
27:22
Speaker 1: Union and then you know, still ongoing US trade embargoes
27:28
Speaker 1: that have left Cuba in a bad state. So rice
27:31
Speaker 1: and beans apparently is the sort of a symbol of
27:33
Speaker 1: their determination as a people to get by.
27:36
Speaker 2: Yeah. I thought that was pretty cool. Yeah, and then
27:40
Speaker 2: we can't not talk about Jamaica. Jamaica is its own
27:43
Speaker 2: thing as far as rice and beans go. Not only
27:45
Speaker 2: do they call their beans peas because remember their pigeon peas. Yeah,
27:50
Speaker 2: they cook theirs like way differently from everybody else. They
27:53
Speaker 2: simmer it in coconut milk. Huge difference is they cook
27:58
Speaker 2: the rice and the beans together in one pot rather
28:01
Speaker 2: than cooking them separately and bringing them together on the plate.
28:05
Speaker 2: They also use different seasonings, So with red beans and rice,
28:08
Speaker 2: it starts with the Holy trinity celery, onions and green
28:13
Speaker 2: bell pepper, right, Jamaican holy trinity is time, garlic and scallions,
28:19
Speaker 2: which I'm fine with both of those trinities, sure. And
28:21
Speaker 2: then they also spice theirs up literally with all spice,
28:25
Speaker 2: but also with Scotch bonnet peppers, which no human has
28:28
Speaker 2: any business going anywhere near.
28:30
Speaker 1: Yeah, those are pretty spicy.
28:32
Speaker 2: And they that's I mean, like this is its own dish.
28:36
Speaker 2: But you said it before. It was the Jamaican coat
28:39
Speaker 2: of arms. It's just so common that you just have
28:41
Speaker 2: that like every meal, from what I understand.
28:43
Speaker 1: Yeah, for sure, I had almost every year here in
28:49
Speaker 1: one of the neighborhoods near me in Kirkwood, they have
28:51
Speaker 1: the Kirkwood Spring Fling and then they have the chicken
28:54
Speaker 1: wing contest the Wing Fling, and my buddy Matt that
28:58
Speaker 1: lives near us is the stuff. You should know. Guy
29:00
Speaker 1: has gotten me to be one of the quote unquote
29:03
Speaker 1: celebrity judges most years.
29:04
Speaker 2: Yeah.
29:05
Speaker 1: Yeah, and this year I had a Scotch bonnet wing.
29:08
Speaker 1: That was the hottest thing I've ever put in my mouth.
29:12
Speaker 2: Yeah, but it's not even close to like the hottest pepper.
29:15
Speaker 3: I know.
29:16
Speaker 1: It was unbelievably hot. It took twenty minutes for me
29:21
Speaker 1: to even feel normal again.
29:22
Speaker 2: I'm sure it was bad. They're pretty though, That's the thing.
29:25
Speaker 2: That's how they get you. You're like, wow, it's a
29:27
Speaker 2: pretty pepper.
29:28
Speaker 1: I mean, this chicken wing was the color orange I've
29:31
Speaker 1: never seen before.
29:32
Speaker 2: Man, forget that. Yeah, I would have been like, well,
29:34
Speaker 2: I'm not the celebrity judge anymore.
29:36
Speaker 1: I guess should we take another break? Yeah, all right,
29:40
Speaker 1: we'll be right back with why beans and rice is popular?
29:43
Speaker 1: Right for this.
29:59
Speaker 3: You came and it was like, yeah, well we were
30:09
Speaker 3: work pals.
30:11
Speaker 2: So chuck. We've been focusing mainly on the Caribbean, Latin America,
30:16
Speaker 2: and Africa as far as like rice dishes go, right, Yeah,
30:19
Speaker 2: and a little bit of the United States more the
30:21
Speaker 2: southern area. Sure, there's like rice and bean dishes are
30:26
Speaker 2: like so universally eaten by traditional cultures around the world
30:32
Speaker 2: that there's actually an anthropologist name Sydney Mintz who's like,
30:37
Speaker 2: I think this is actually one of the oldest dishes
30:40
Speaker 2: humans make, and that it's been sustaining cultures around the
30:43
Speaker 2: world for thousands and thousands of years.
30:46
Speaker 1: Yeah, he's he's got his own theory. It's called the core, fringe,
30:50
Speaker 1: legome pattern, and it's those three things. He basically says
30:56
Speaker 1: that in every culture in their diet, they have a
31:00
Speaker 1: core grain involved. And as you can tell from our
31:03
Speaker 1: rice episode and this one, like a lot of the time,
31:05
Speaker 1: it's rice. It can be you know, other things depending
31:08
Speaker 1: on where you are, but rice is definitely one of
31:11
Speaker 1: the big ones. And then you have a legome to
31:13
Speaker 1: complement that grain, in this case beans or peas. And
31:18
Speaker 1: then you've got the fringe, right.
31:21
Speaker 2: The fringe this is fringe is in Surrey with the
31:24
Speaker 2: fringe on top like a decoration, not a peripheral. Right, Yeah,
31:30
Speaker 2: it's the sauceage. It's the seasonings, the herbs and spices
31:33
Speaker 2: that make each rice or grain and bean dish unique
31:39
Speaker 2: to a specific group or region.
31:42
Speaker 1: Yeah, And he basically is like, this is this combination
31:45
Speaker 1: of these three things. He calls it quote the basic
31:48
Speaker 1: building blocks of world cuisine, and it's it's a very
31:54
Speaker 1: just super ancient thing that's been around all over the
31:57
Speaker 1: world forever.
32:00
Speaker 2: I found that interesting that he makes a point though,
32:02
Speaker 2: like it doesn't have to be rice, I think even
32:04
Speaker 2: though half of the world gets there like eats rice
32:07
Speaker 2: every day. Yeah, but there is like other kinds of
32:12
Speaker 2: grains as well. Like have you ever had Ethiopian food? Uh?
32:16
Speaker 1: Yeah, it's been a while.
32:18
Speaker 2: They have like these kind of pancake like bread, very
32:23
Speaker 2: flat bread, and you put the food basically into that
32:27
Speaker 2: and make like a little toastata or burrito or something
32:31
Speaker 2: out of it essentially, or you can use it to
32:33
Speaker 2: sop stuff up. But like that's their main grain, like
32:36
Speaker 2: they I don't think you have a meal in Ethiopia
32:38
Speaker 2: without that that bread. Do you know what it's called
32:41
Speaker 2: in Jera in Jerra?
32:44
Speaker 1: I think, so that sounds good. I need to eat food.
32:47
Speaker 2: It's been a while for me, but every time I've
32:49
Speaker 2: had it, I I loved it. Yeah, And I mean
32:53
Speaker 2: Ethiopia is just one place of many. There's a lot
32:55
Speaker 2: of other places that also that do use rice as
32:57
Speaker 2: the core grain that are nowhere near Latin America, the
33:03
Speaker 2: Middle East. I believe in Persia they have a ton
33:06
Speaker 2: of different beans and rice dishes. India has something called
33:10
Speaker 2: rajma chawall, which I mean, it doesn't matter what it is.
33:14
Speaker 2: If it's Indian food, I'll eat it and I love it.
33:17
Speaker 2: But they have Rajma chawall would not exist without the
33:22
Speaker 2: New World because they make it with red kidney beans yeah,
33:25
Speaker 2: and tomatoes, both of which come from the New World.
33:28
Speaker 2: And then they India up with basmati rice.
33:31
Speaker 1: Yeah for sure. Yeah, Indian food is not something I
33:34
Speaker 1: would associate with red kidney beans, so I'll have to
33:36
Speaker 1: try to soak that out for sure.
33:38
Speaker 2: And then Turkey has something. It's a staple called kuru
33:41
Speaker 2: fasuli fasuli v pilav and it's a rice pea loof
33:48
Speaker 2: with white bean stew, which sounds good too.
33:50
Speaker 1: I love white beans, like a white bean chili.
33:53
Speaker 2: Yeah, But Sydney mint seems to be onto something though,
33:57
Speaker 2: you know, like they rice and beans in particular seem
34:00
Speaker 2: to be like all over the place. And anytimes something's
34:03
Speaker 2: like that nearly universal. It's probably pretty.
34:06
Speaker 1: Old, yeah, and probably fairly healthy, because if ancient cultures
34:11
Speaker 1: are eating stuff for thousands of years, it's probably not
34:14
Speaker 1: you know, junk food, right, and that's new you probably heard, like,
34:19
Speaker 1: you know, if you eat rice and beans together it's
34:20
Speaker 1: complete protein because they compliment one another and filling in
34:25
Speaker 1: the blanks of what like the key amino acids that
34:28
Speaker 1: the other is missing, and the amino acids are the
34:31
Speaker 1: building blocks of protein. And it's not like that's not
34:34
Speaker 1: one hundred percent true, but it's kind of true.
34:37
Speaker 2: I've seen both. I've seen that. Yeah, essentially, it is
34:40
Speaker 2: a complete protein if you put them both together.
34:42
Speaker 3: And eat enough.
34:44
Speaker 2: I feel like, yes, that's the key. I think if
34:46
Speaker 2: you really want to nitpick, you can be like, well,
34:50
Speaker 2: complete protein has one hundred percent of all of the
34:53
Speaker 2: essential amino acids that you need. They're essential because your
34:56
Speaker 2: body doesn't make them an abundant enough supply, so that
34:59
Speaker 2: we have to get them from external sources. I eve
35:02
Speaker 2: food and I think there's nine of them. Yeah, there's
35:08
Speaker 2: nine of them. If you eat a steak or some
35:11
Speaker 2: tuna or like a protein like that, bam, you're covered
35:14
Speaker 2: and it doesn't take very much. The critique of rice
35:19
Speaker 2: and beans as a complete protein is yes, if you
35:21
Speaker 2: put them together, they contain enough of everything that if
35:25
Speaker 2: you eat enough rice and beans, you'll have a complete protein.
35:29
Speaker 2: I think the world generally is like no, that it's
35:32
Speaker 2: a complete protein. Stop being a pedantic putts.
35:35
Speaker 1: Yeah, if you have a cup of cooked pintos at
35:38
Speaker 1: six ounces, it's about fifty percent of most amino acids,
35:42
Speaker 1: but twenty seven percent of one called methionine. So that's
35:47
Speaker 1: what's missing. On the bean side. A cook a cup
35:50
Speaker 1: of cooked white rice provides about ten to twenty percent
35:54
Speaker 1: of most of those amino acids and fourteen percent of
35:57
Speaker 1: the methionine. But when you eat them together, and you
36:01
Speaker 1: eat enough, and I think they say the ideal ratio
36:04
Speaker 1: is about eighty percent rice dry protein to twenty percent bean.
36:08
Speaker 1: It's basically a complete protein. You just have to eat
36:11
Speaker 1: a little more. But low card people are like, why
36:13
Speaker 1: would you do that when you can have a three
36:14
Speaker 1: ounce steak and get all you need.
36:16
Speaker 2: Yeah, and the bees of rice people are like, why
36:19
Speaker 2: would you kill an animal when you can eat rice
36:21
Speaker 2: and beans.
36:21
Speaker 1: That's a good point. Did you ever eat it? The
36:23
Speaker 1: grit in Athens before it closed? The vegetarian restaurant over
36:28
Speaker 1: off Prince Avenue off downtown.
36:30
Speaker 2: It was not my place, but I ate there before.
36:33
Speaker 2: I mean, I don't think you could live in Athens
36:34
Speaker 2: at that time and not eat there.
36:36
Speaker 1: Yeah, I think Michael Stipe might have been an owner
36:38
Speaker 1: at one point or co owner or maybe an investor.
36:41
Speaker 1: But they if you were a poor college student, which
36:45
Speaker 1: was like you know, most of the people I knew
36:47
Speaker 1: and me and myself were, could go to the grit
36:51
Speaker 1: and get it was called the staple and it was
36:54
Speaker 1: just white rice and beans with some spices, and it
36:57
Speaker 1: was like three bucks or something, and we would eat
37:01
Speaker 1: that a lot. It was a good way to get
37:02
Speaker 1: a fairly healthy lunch in your body as a college
37:04
Speaker 1: student for not much.
37:06
Speaker 2: Whenever I think of rice and beans, I think of
37:08
Speaker 2: this one man. I'm pretty sure he's a taxi driver,
37:11
Speaker 2: and he was eating in a Cuban restaurant in New
37:14
Speaker 2: York Upper East Side where Umi's and my friend Mollie lives,
37:19
Speaker 2: and it was just around the corner from Molly's house
37:21
Speaker 2: where we were staying in This guy, it was winter
37:24
Speaker 2: and he just had this bowl of rice and beans
37:27
Speaker 2: and he was eating it. He could have been he
37:30
Speaker 2: was middle aged, he could have been a little kid,
37:32
Speaker 2: he could have been an old man. The way he
37:34
Speaker 2: was eating it. He was enjoying it. But it was
37:37
Speaker 2: so so like clearly the consuming that dish was so
37:44
Speaker 2: ingrained in this man that like it was its own thing.
37:49
Speaker 2: Like you could have put anybody else in front of
37:51
Speaker 2: that bowl, like me eating it, I would not have looked.
37:54
Speaker 2: It wouldn't have been fluid, it wouldn't have been It
37:57
Speaker 2: just looks so natural the way this man was. And
38:00
Speaker 2: then at the same time you could see him being
38:03
Speaker 2: like nourished by It was just cool. It drove home
38:06
Speaker 2: to me, like just how big a deal rice and
38:09
Speaker 2: beans are to a lot of the cultures where they
38:12
Speaker 2: are a big deal. It is neat.
38:13
Speaker 1: Oh that's cool. I love that. Yeah, I know what
38:15
Speaker 1: you mean though, not even with rice and beans, but
38:17
Speaker 1: when you see someone from the culture eating the thing
38:20
Speaker 1: that kind of defines it and sustains their culture. Yeah,
38:23
Speaker 1: it's different the way it goes down and the way
38:25
Speaker 1: it looks. Yeah, it's like me and fried chicken.
38:29
Speaker 2: Right, I'm trying to think of what I eat like that.
38:32
Speaker 2: Maybe a donut.
38:34
Speaker 1: Maybe someone from another country telling a story about visiting
38:38
Speaker 1: America and seeing this guy eat fried chicken and his
38:41
Speaker 1: friend was eating donuts, and.
38:44
Speaker 2: Yeah, uh, you can be nourished by beans. Though rice
38:49
Speaker 2: is fine, depending on the kind of rice. Like the
38:51
Speaker 2: problem with white rice is it has a high clistemic
38:54
Speaker 2: index y, which I'm sure we talked about the rice episode,
38:56
Speaker 2: but that basically means it jecks your insulin up while
38:59
Speaker 2: you're dyeing it. What's cool is that when you eat
39:02
Speaker 2: beans with white rice, the beans have such a low
39:05
Speaker 2: glycemic index that it washes out a lot of the
39:09
Speaker 2: white rice. Is glycymic index removes it. So that's pretty cool.
39:13
Speaker 2: And then beans, of course are just on their own nutritious.
39:17
Speaker 2: One of the big things that they have lots of fiber, Yeah,
39:20
Speaker 2: which is the component of beans that make them the
39:22
Speaker 2: magical fruit. Apparently you get more than half of your
39:27
Speaker 2: daily fiber from one cup of pinto beans.
39:30
Speaker 1: Yeah, that's a lot. They lower your LDL cholesterol, which
39:34
Speaker 1: is the bad cholesterol. They're going to improve your gut
39:37
Speaker 1: healthy if you have a risk of well, I guess
39:41
Speaker 1: everyone has some risk of colorectal cancer.
39:44
Speaker 2: It's getting worse too.
39:45
Speaker 1: Yeah, it's going to decrease that risk. And what else
39:48
Speaker 1: there something about the like it fills you up right.
39:52
Speaker 2: Yeah. You are satiated by two different hormones that are
39:57
Speaker 2: triggered by eating beans, which is cool. And you you
40:00
Speaker 2: basically digest your food a little slower, so you feel
40:04
Speaker 2: fuller longer.
40:05
Speaker 1: Yeah, Like last night, not in prep for this, because
40:09
Speaker 1: I didn't even bother making beans. We just been traveling
40:12
Speaker 1: a lot. We have no food here, and I didn't
40:14
Speaker 1: know what to eat, and I didn't feel like like
40:16
Speaker 1: ordering delivery food because I hate doing that. So I
40:19
Speaker 1: opened up a can of refried black beans and I
40:23
Speaker 1: just cooked those and put some spices in them and
40:25
Speaker 1: threw some cheese on top and ate a bowl of
40:27
Speaker 1: refried beans.
40:29
Speaker 2: Nice.
40:30
Speaker 1: It was delicious. I farted all night long.
40:32
Speaker 2: That's awesome.
40:33
Speaker 1: It was great.
40:33
Speaker 2: You may eat three fried beans a surprising amount and
40:36
Speaker 2: she does not fart.
40:37
Speaker 1: Well, that's because you me is perfect and I'm not.
40:42
Speaker 2: Oh dude, I'm right there with you, like I've been
40:45
Speaker 2: holding it in from lunch the whole time you've been recording.
40:49
Speaker 1: She's a real lady.
40:50
Speaker 2: That's right. You got anything else about beans, rice, rice,
40:55
Speaker 2: am beans?
40:56
Speaker 1: Nothing else? I think I'm gonna go on a rice
40:58
Speaker 1: and beans terar. How about this? I would love if
41:01
Speaker 1: people know a great recipe for that that traditional Mexican rice.
41:06
Speaker 1: Send it in.
41:08
Speaker 2: Oh good idea, It is so good. I swear to God,
41:11
Speaker 2: there's lard isn't it?
41:12
Speaker 1: Probably so, and it takes some time. You know, it's
41:14
Speaker 1: not the kind of thing you can just whip up
41:15
Speaker 1: in a second.
41:17
Speaker 2: Uh okay, sure, that's it depends if you're a Cuban
41:22
Speaker 2: taxi driver in New York, I'll bet you could whip
41:24
Speaker 2: it up in a second.
41:25
Speaker 1: Yeah, for sure.
41:26
Speaker 2: This is a weird episode, Chuck, all right, I'll take that.
41:30
Speaker 2: All right. Well, since Chuck's taken weird, that means he
41:33
Speaker 2: just unlocked the listener mail.
41:36
Speaker 1: This was from our episode on postpartum depression that just
41:39
Speaker 1: came out in real time. Hey guys, I just listened
41:42
Speaker 1: to your PPD YP was inspired to write in I
41:44
Speaker 1: want to thank you for shining a light on this
41:46
Speaker 1: extremely difficult subject, specifically the parts in which you acknowledge
41:50
Speaker 1: the uncomfortable, intrusive thoughts that some moms might experience. My
41:54
Speaker 1: first time mom of a four month old have been
41:56
Speaker 1: diagnosed with PPD and I'm getting all the treatments you
41:59
Speaker 1: outlined it your episode, but it's still a lonely journey.
42:02
Speaker 1: And your episode is a very succinct, accessible way to
42:05
Speaker 1: inform people that support me in my life about what
42:08
Speaker 1: I'm experiencing. So as a woman. I'm always second guessing
42:11
Speaker 1: my feelings even when it comes to my PPD symptoms.
42:14
Speaker 1: But the stats that you shared in the episode remind
42:17
Speaker 1: me that this is very real and I'm not just
42:19
Speaker 1: being dramatic. So as two CIS men, you did a
42:22
Speaker 1: great job and keep doing good work. And that is
42:26
Speaker 1: Rachel from Portland, Oregon.
42:27
Speaker 2: Nice. Thank you very much Rachel for writing in to
42:30
Speaker 2: tell us that, because that's exactly why we did that episode.
42:33
Speaker 1: You know, yeah, and we're you know, you're in our thoughts.
42:36
Speaker 1: I know that's a very lonely place to be.
42:39
Speaker 2: Yeah. Well, well, said Chuck. Hopefully listening to that episode
42:44
Speaker 2: made people who are going through PPD feel a little
42:47
Speaker 2: less lonely. Yeah, if you are going through PPD, or
42:51
Speaker 2: you're doing something that has something to do with one
42:54
Speaker 2: of our episodes, or like Chuck said, you have a
42:56
Speaker 2: good recipe for Mexican rice, we want to hear from you.
43:00
Speaker 2: If you don't have anything like that to say, that's fine,
43:02
Speaker 2: email us. Send it off to Stuff podcast at iHeartRadio
43:05
Speaker 2: dot com.
43:09
Speaker 1: Stuff you Should Know is a production of iHeartRadio. For
43:12
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