0:07

Hello, and welcome to Savor. I'm Any Ries and

0:09

I'm Lauren Vogelbaum, and today we're talking

0:11

about latka's. Yes, in

0:14

classic Saver style. As

0:16

we record this, we're only a little behind Hanaka

0:18

is only a few days over over,

0:21

but probably as you're listening to this week.

0:25

Yeah, or we're really early

0:27

for next year. Oh see, that's a nice way

0:29

to look at it. That's good. Do you have any latica

0:31

experience, Annie, not a one? You've

0:33

never had a latka? Oh?

0:36

I really am the worst? Jo. Okay,

0:38

all right, we're going we're going to fix

0:40

this. I'm going to make you some latka's. Um.

0:43

I. Half of my family is Jewish, my father's

0:45

side. And although neither my mother or father

0:48

were practicing anything, we did. Um

0:50

my mom really liked to cook at home and so for

0:53

Hanukkah, we would like the manora and she would

0:55

make some latka's and uh so

0:57

I remember growing up going through that process.

1:00

And uh but hey, let's talk about

1:02

our question. Let's answer it in

1:04

fact. What answers? No?

1:08

All right, well we'll try, we'll try. We'll try.

1:14

What are they? Well, Laticas

1:17

are a side dish or sometimes a main

1:19

dish that's recently traditional to serve

1:22

at Hanukkah dinners. They're fried

1:24

potato pancakes, maybe usually kind

1:26

of smallish, like two or three inches across and maybe

1:28

a quarter to half of an inch thick. The

1:30

classic recipe is just shredded potatoes

1:33

bound together with a little egg and flour, seasoned

1:36

with salt, pepper, and shredded onion, and then

1:38

pan fried in oil, and

1:40

the result is a crispy, creamy,

1:42

comforting potato patty with these

1:44

sort of like lace like browned

1:47

edges. And they're served with either apple sauce

1:49

or sour cream or both. They

1:52

sound delicious. They are. I mean, it's

1:54

fried potatoes. You can't

1:56

really go that wrong. Did you do the

1:58

apple sauce and sour cream thing? Yeah,

2:00

both together because we didn't

2:02

keep kosher, so we you know, could

2:04

have milk and meat in the same meal. It's

2:07

a whole thing. We'll

2:09

get back to it in a minute, but yeah. Yeah. The blend

2:12

of the apple sauce and the sour cream is really important

2:14

to my lifestyle because it adds like the tang

2:16

and the sweetness from the apple sauce and then

2:18

the cream nous of the sour cream. You have to have like the

2:20

right ratio and every bite. Oh,

2:23

you sound like a pro I

2:25

mean to me, that's a combination

2:27

that sounds odd, but I bet it's really good.

2:30

It's sort of like a low key apple pie

2:32

on top of a fried potato. Alright,

2:36

I am in um. As far

2:38

as the word goes, it is derived from

2:41

Yiddish, but it's routs beyond that aren't

2:43

too clear. Something. It comes from the Greek word

2:45

meaning little oily thing. There's a

2:47

couple different theories here, like like that Greek word

2:49

in question, um, a laddean comes

2:51

from olive and could also mean a

2:54

little oil or a young olive tree.

2:56

Old Russian picked this word up as a

2:59

ladya, and I think that's

3:01

where the concept of the oily thing was cemented,

3:03

because it led to the Ukrainian

3:05

word old ka, meaning pancake

3:07

or fritter, and to the Russian word latka

3:10

meaning pastry or confusingly, patch.

3:13

I don't know, language is weird. Pastry

3:16

patch. It's that like a cabbage patch, but

3:18

with pastries. Oh no, I

3:21

went to a terrifying place. I've

3:23

ever been to the cabbage patch tree? I

3:25

haven't, y'all if Um, if you have ever

3:28

gone through rural northern

3:30

Georgia, it is northern Okay.

3:32

Yeah, Yeah, there's a whole cabbage patch like museum.

3:35

It's a tree. From what I hear, it's very

3:37

upsetting. I don't want

3:39

to deter anyone, but I will

3:42

say as a kid, it terrified me

3:44

and most of my friends. Um,

3:46

it's like a big tree of

3:48

the Raffiki's tree in the Lion King

3:51

and there are these cabbages growing

3:53

with heads in them around the tree. And

3:55

then while you're in there, you'll hear like crying

3:58

baby coming from the tree, and a a nurse will

4:00

come out and hold out this cabbage patch

4:03

baby that was just born from the tree.

4:06

And then she's like, we must name

4:08

this cabbage patch doll, and someone

4:10

usually shouts out Rebecca.

4:15

Anyway. Yeah,

4:18

I mean, it's a whole experience.

4:20

It's stuck with me. I can tell

4:23

that I'm sorry that I brought it up.

4:25

It seems it's always back

4:27

of my mind, waiting

4:30

to be recalled and horrifying

4:32

once again. Well,

4:38

um, yes, so at

4:40

any rate. Um. The

4:43

first appearance of the word lutka

4:45

in English appears to have been around

4:49

m hmm. Now I can't

4:51

stop thinking about cabbage patch kids, and I gotta know

4:53

more. Maybe we can work it

4:55

into an episode on cabbage. But that's not what

4:58

we're talking about today, not necessarily goodness.

5:01

We're talking about LATAs. Oh

5:04

yeah, if you want to make them, it's it's relatively simple.

5:07

It's a little bit labor intensive. The scientific

5:09

secret you see to making crispy leccas

5:11

or hash brands for that matter, is to squeeze

5:14

out as much moisture as possible from the potatoes

5:16

before you mix them with the other ingredients,

5:19

you know, like press them between towels or preferably

5:22

ring out your shredded potatoes in cheese cloth,

5:25

because that way, when you put

5:27

the laticas in the hot oil in the

5:29

pan, you want your oil to be like up

5:31

around say three d and fifty degrees fahrenheit,

5:34

that's one seventy seven celsius, and

5:36

water boils way below

5:38

that at like to twelve farenheight one hundred celsius.

5:40

Of course, so when you put your latcas in the pan,

5:43

the water in the potatoes is immediately

5:45

going to start vaporizing into steam.

5:47

This creates a barrier on the surface of

5:49

the laticas, which prevents the oil from browning

5:52

them. The longer that the latcas sit in

5:54

the pan, the more oil they'll soak up,

5:56

making them more soggy than crunchy at the end.

5:58

Not fun is so you squeeze out

6:00

the excess water so they'll crisp up nice

6:02

and quick. Ah. Yes, this is a very important

6:05

step that I, um, I

6:07

don't. I won't say I'm lazy, but

6:09

a lot of times I'm pressed for time streamlined

6:12

to do it. But it makes a huge

6:14

difference. Last animade fried tofu

6:16

and it was amazing in it because I squeeze and squeeze

6:19

out the minutes

6:22

and like all those cauliflower

6:24

recipes, cauliflower pizza crests, you gotta

6:26

get the water out of there. You do, it's

6:29

just going to be mush it will so

6:31

yes. Um. Also pro

6:34

tip for frying, cast iron is

6:36

always the best to do it and it holds heat so

6:38

well. So because you don't want your oil temperature

6:41

dropping too much because that's gonna

6:43

again prolong the fry. Also

6:46

make sure that you don't crowd your pan. Also,

6:48

it's going to drop the temperature the oil lay to longer

6:50

frying time and some cooks

6:52

recommend using instead of flour

6:55

as a binder, a little bit of potato starch

6:57

and motso meal in your batter to to bind

7:00

the mixture together and to keep it crisper um.

7:02

You can even save the water that you squeeze

7:04

off of your potatoes, let the starch settle

7:06

to the bottom, Pour off the liquid, and

7:08

add the starch back into your batter. Hey,

7:12

Latan numbers, I don't. I

7:14

don't have any Latan numbers. We're

7:17

not easy to find,

7:19

surprisingly, um, but

7:21

I didn't want you all to know that. Every

7:24

year, the University of Chicago hosts

7:26

an academic Latka Hamantash

7:28

Debate, in which notable scientists

7:31

and scholars present arguments over

7:33

which food is better. If

7:35

you don't know what hamantash and are their triangular

7:37

cookies that are filled with like jam or whatever. They're

7:39

sweet filling, and they're served at another Jewish holiday

7:41

poem. This

7:44

debate is held the Tuesday before

7:46

Thanksgiving every year. They serve like a bunch

7:48

of latkas in hammontash in and yeah,

7:51

they put on like their full academic regalia,

7:53

like it is a serious thing. I

7:56

love it. And all kinds of folks

7:58

come and speak like philosophers, religious historians,

8:01

linguists, anthropologists, chemists,

8:03

economists, and mathematicians, astrophysicists,

8:07

who knew so much

8:10

in such a small package. Yes,

8:14

I'm so tickled by it. Um there

8:16

was. One of the recent ones was

8:18

debating which, whether we're

8:20

there, the Luca or the Hamantas was

8:24

better suited for teaching under the

8:26

new common core. I

8:30

also have an excerpt for you from from

8:32

one Hannah Holburn Gray. Her

8:34

piece was titled the Latca's Role in the Renaissance,

8:39

And and here's

8:42

here's a quote for you. Although

8:44

Machiavelli was a lot command, he has to

8:46

be analyzed like a Hamantas. This,

8:49

among other things, makes him quite unusual. Machiavelli

8:51

may never mean what he says, that the external

8:54

surface hides a different meaning within that.

8:56

He is a master of deception. That's

8:59

deep. I know, right, I didn't know

9:01

he was a lot comn I don't think he was. But

9:04

you know, I'm not going to say that everything that these

9:06

people say during these arguments is strictly true

9:09

and accurate. Oh don't dash

9:11

our dreams

9:13

before they've even began. It's

9:16

nonetheless extremely entertaining. You

9:18

can look at videos of this from recent years.

9:21

Anyway, this this

9:23

brings us to some Lata history. But

9:26

first it brings us to a quick break for a word

9:28

from our sponsor, and

9:37

we're back. Thank you sponsoring, Yes, thank you. All

9:40

Right. To understand where the latka

9:43

comes from and why it's a Hanuka food,

9:45

we need to go back to old Testament

9:48

times. I would say most of

9:50

us know the story of the oil that

9:52

lasted eight days. Yeah,

9:54

it goes like this for anyone who's unfamiliar or

9:56

perhaps needs a refresher. It was the second

9:59

century BC, and the small rebel

10:01

squad led by one Judaeth the Maccabee, drove

10:04

their religious oppressors from their land and

10:06

went to then rededicate their

10:09

temple, but most of the holy oil

10:11

for their lamps had been desecrated. As

10:13

miraculous as their victory, one

10:16

day's worth of oil lasted eight hence

10:19

the lighting, hence the lighting of

10:21

the Menorah for eight days. Yes, yes, And

10:24

this is one of the reasons that fried food is a

10:26

part of a lot of Hanuka foods.

10:29

The oil thing, yeah, yeah, Also it's delicious,

10:31

I would argue, yes, um.

10:34

But Lacas have a more specific

10:36

mention and at least one of the versions

10:38

of the Book of Judith, which wasn't

10:41

included in Jewish religious texts, but it

10:43

was a part of the Catholic and some Christian Bibles

10:45

of Europe. Now, Judith

10:48

wanted to kill the head of the Assyrian army

10:50

that was invading her village.

10:53

Hallo Fernyes, there's all of this amazing

10:55

artwork of Judith super stabbing

10:57

Hollo Ferns and cutting off his head really hard. There's

11:00

some great lists of like how good all

11:02

the paintings are on the internet. It's terrific.

11:04

Look it up well spoiler alert indeed,

11:07

Lord, Yeah,

11:09

so Judie is looking to kill this general.

11:12

Got him good and drunk on wine and

11:15

full with salty cheese, basically

11:17

nice and sleepy. Um.

11:19

Well these might have been cheese pancakes

11:22

maybe important for this. And

11:24

then she cut off his head with his own

11:26

sword. Yeah sorry, spoiler alert. Yeah,

11:28

I think the statue is probably over

11:31

by now. And

11:33

then one way or the other,

11:35

depending on which version of the story you read, she

11:38

showed his head to the Israelites. Maybe

11:40

she put it on a stick, you

11:43

know, and they then

11:45

were able to launch a surprise attack on the Assyrian

11:47

army or possibly the a Syrian army

11:50

saw the head and we're like, okay, oh, never mind.

11:53

But anyway, the they the army

11:56

left one way or the other, and

11:58

Judith kind of became

12:00

adopted as the sort of hero of

12:03

this story. Yeah, also got

12:05

me in very big trouble once because there is

12:07

a perfect circle song called Judith, and

12:10

I was young and I didn't realize the religious the

12:13

tones of it. And as you know, Lauren, I used

12:15

to have a CD burning business

12:17

back in my youth, and I

12:19

put that song Judith

12:22

on a random and he's mixed

12:24

c D and it got back to

12:26

the parent of a friend of mine who thought

12:28

I was making fun of religion.

12:32

Um, I got some Wow.

12:34

My parents didn't care, but he

12:37

wouldn't let her attend any of my

12:39

party for a while. Anyway,

12:43

That's that's my own burden

12:47

to bear. But

12:49

back to this, the story of Judith. Some

12:52

historians disagree on the timing,

12:54

whether this bet some of those stories

12:56

yeah, yeah to the tellings of the tale

12:59

right, whether this beheading took place around

13:02

the Maccabi uprising or if

13:04

the two events took place centuries apart.

13:06

But the passing down of these stories among Jewish

13:09

communities cemented the latka

13:11

or this like cheese pancake thing as

13:14

part of the Hanukkah traditions. Sort

13:17

of, we'll get back to that. Dairy is also an important

13:19

part of Hanukah as well, in honor of Judith,

13:21

and for a long time that meant that the latca

13:23

of choice was the cheese laca. Yes,

13:28

eating foods that were oily. To harken

13:30

back to this miracle of the oil, goes back

13:32

thousands of years a letter written

13:34

by a rabbi from the ninth century

13:37

CE. In it, the rabbi urged

13:39

his whole community to eat oily foods

13:41

for hanak He was like, please check this seriously,

13:43

it's important. And the latka

13:45

itself comes into the equation

13:47

a bit later. If we go back to

13:52

and Italian Rabbi Ben Colonymous,

13:55

the rabbi had a list of what a perfect

13:57

perm feast entailed, and pancakes

13:59

were on that list. I will say that the story

14:01

of Esther, which is part of Peram,

14:04

is also about a lady

14:06

saving her land by like super by

14:08

getting a dude drunken killing them.

14:10

So it seems to be a thing. Yeah,

14:12

So so there's so there's a lot of like parallels in the

14:15

Judah Ester stories, so there's been some

14:17

comparisons over time of celebrations

14:20

involving Judathan involving Ester. Anyway,

14:23

Yeah, okay, cool, jumping

14:26

ahead too. And the Spanish

14:28

expelled the Jewish people from Sicily,

14:30

and a lot of them made their way to northern

14:33

Italy, and they brought with them their

14:35

recipes for pancakes made with

14:37

ricotta cheese. The Jewish

14:39

community in the area readily adopted

14:42

them because they combined fried

14:44

food and dairy.

14:48

Fried ricotta cheese pancakes were

14:50

the norm for a long time, right

14:52

up until the eighteen hundreds. Poland

14:55

and the Ukraine experienced a series of

14:57

crop failures that resulted in a lot

14:59

of potatoes getting planted by

15:01

a degree of Russian Empress Catherine

15:04

the Great, who is using it as

15:06

a way to prevent mass starvation hopefully

15:09

um The potatoes were inexpensive and

15:11

relatively easy to grow, and they grew

15:13

quickly. Sar Nicholas

15:15

the First really enforced this

15:18

rule, and as a result, potatoes

15:20

became a mainstay in the Eastern

15:22

European diet. The

15:25

Jewish population was growing rapidly

15:27

in the area at the time too, from

15:29

one point six million Jewish people in the area

15:31

that is now Russia and Poland in to

15:34

over six million by nineteen

15:36

hundred, sends people out a lot of

15:38

potatoes on hand, and making a potato latka

15:41

was easier than making a ricotta latka,

15:43

people started switching over to

15:46

the potato lodka. It also

15:48

probably helped. The potatoes are part

15:51

of a that is, they can be eaten with either

15:53

milk or with meat. And this is important

15:55

because Jewish dietary guidelines called the Kosher

15:58

Laws forbid eating milk and meat during the

16:00

same meal, or even cooking and serving them

16:02

using the same kitchen and dining gear. Serving

16:05

cheese latka's both means that you're limiting

16:08

your options for the rest of a meal. You can have any

16:10

meat with it um and that you

16:12

have to use either butter or vegetable

16:14

oils for frying, because if you fry

16:17

a dairy thing with if

16:19

you use like schmaltz, yes

16:22

and yeah, and speaking

16:24

of and speaking of these

16:26

first potato lot because we're fried and chicken

16:28

fat a k a schmaltz and

16:31

we're called potato a lot because but eventually

16:33

they became so commonplace the potato

16:35

was dropped and they just became known as vodkas.

16:39

And as we talked about in our butter episode,

16:41

folks in northern Europe didn't have easy access

16:44

to vegetable oils at the time, like sesame

16:46

and olive. Oils had to be imported at

16:48

a pretty significant expense to get them into

16:51

Northern Europe. So yeah, another

16:53

vote pro potato. If what you've got

16:55

to cook in is schmaltz, then cooking

16:58

the potato is better cooking

17:00

cheese. Right and file

17:03

under episodes for a later

17:06

date because potato. Yeah,

17:09

but relevant to this um. Potatoes

17:12

were actually pretty new to Europe, brought

17:14

back by those who made the journey to the

17:16

New World in the fift hundreds, and

17:19

they weren't really popular at first.

17:21

They were bitter I read that the texture

17:24

was watery. But one

17:26

dude helped popularize them. French

17:28

scientists Antoine Augustine Parmentier.

17:31

He survived almost solely on potatoes

17:34

during his time as a prisoner in Bavaria,

17:37

and when he was released, he became the

17:39

pr person for the potato. He

17:41

wanted everyone to eat potatoes, and

17:44

thanks to his efforts, eating potatoes caught

17:47

on in France and then in

17:49

the rest of Europe. Huh.

17:52

Yeah. I feel

17:54

like if there was something that I was, you know, forced

17:57

to eat as a prisoner a lot, I wouldn't be like, oh

17:59

man, this food. Yeah. I

18:01

think he was really grateful

18:03

that he survived the experience and he

18:05

thought like these things they

18:08

sustained me. Oh

18:10

that's a lot. That's a that's a lot nicer than

18:12

my initial reaction. Was good for him. He

18:14

took a he's sounds like a glass

18:17

half full, and it's half full. Potatoes.

18:21

We have even more lat history

18:23

for you, we do, but first we've got a quick

18:25

break for a word from our sponsor, and

18:36

we're back. Thank you, sponsor, Thank you. So

18:40

as we approached the late eighteen

18:42

hundreds, in the early nineteen hundreds, Jewish

18:44

immigrants started bringing a lot Because with them to

18:46

the United States. One of the first American

18:49

Jewish cookbooks, Aunt Babbitt's cookbook

18:51

Foreign and Domestic Recipes for the Household,

18:53

published in eighteen eighty nine, had

18:55

a lot of Care recipe. The

18:58

American Mercury described lot Because as

19:00

luscious pancakes made of greeted

19:03

raw potatoes mixed with flour

19:05

and shortening. Very

19:08

delicious indeed, and

19:11

then food science came for the latka

19:13

in the nineties and ant

19:15

Jemima the company came

19:17

out with a boxed vodka mix.

19:20

Yeah, I don't know, I don't know how that turned

19:23

out. Chriscoe

19:25

started pushing to be the oil of choice

19:27

when making a lot because they had ads

19:29

specifically saying like, the only

19:32

oil for your lot, because okay,

19:34

sure uh. Six

19:37

was the first year that that University of Chicago

19:40

Latka Hamantash debate happened at the

19:42

campus hell l House held it because

19:44

at the time, coming off of World War Two, open

19:47

displays of Jewish culture were apparently discouraged

19:49

in a lot of academia, and they wanted to just give

19:52

folks an opportunity to celebrate their

19:54

culture and to poke a little bit of fun

19:56

at the seriousness of academic life. Sounds

20:00

like a lot of fun to be had. The

20:04

art of Jewish cooking, which is sort of

20:06

This famous American Jewish cookbook

20:08

came with this quote about potato LATAs,

20:12

which the wives of the soldiers of the ancient

20:15

hero Judah mccabee hurriedly cooked for

20:17

their men behind lines. But

20:19

this isn't precisely true, since there were no potatoes

20:22

in that region at the time, and I did read

20:24

so many articles about people

20:27

who grew up thinking when they

20:29

would have a lot kidding Hanuka that it had like

20:32

this long tradition and that was exactly what

20:34

they were eating. Yeah. Then,

20:37

but it's sort of kind of newish.

20:40

Yeah, I mean, yes,

20:43

way new assure than that. Way

20:46

new assure than that getting

20:49

to the real truths goodness,

20:54

And that about wraps up our Latca

20:56

episode. It does. I very

20:58

determined to try one fruitcake

21:01

and ladka before the end of the year.

21:04

I have a very strange party, but

21:07

it'll be great, It'll be well. And also,

21:09

I mean, like, I don't know, I feel like to really I need

21:11

to do this aged fruitcake thing. Oh

21:14

yeah, so it would be like next year when we're eating

21:16

it. Yeah, okay, anyway

21:19

we can light it on fire? Yes,

21:21

yes, all right? Cool? And this

21:24

brings us to listen

21:26

to man. Gabby

21:30

wrote about our pecan episode. My

21:32

mom and stepdad you still live in Texas

21:34

and had a large pecan tree in their

21:37

backyard. After they finished gathering

21:39

them in the fall, they would spend a few hours

21:41

every morning sitting around the kitchen table and cracking

21:43

them with a special pecan cracker that

21:45

would split the pecans into two nice

21:47

halves. They would then put them in

21:49

ziplock gallon bags and store them in the freezer

21:52

and use them for cooking and baking. I

21:55

would go visit them once a year and always bring an

21:57

empty suitcase with me that they

21:59

then would that would then be filled

22:01

with zip flog bags of the pecans. This

22:04

always reminded me of in the movies

22:06

when you see drag dealers open

22:09

their bags up and I have neatly stacked

22:11

bags of cocaine. Like now, I imagine

22:13

what the people at the airport would think when they opened up

22:15

the suitcase to see what was inside. Still

22:18

makes me laugh to this day. I would

22:21

share the becons with my friends and we would laugh about

22:23

me being the pecan mule. A

22:26

suitcase of picans fantastic?

22:28

Is fantastic? Oh

22:30

man, I need some of these fresh pecans, Okay,

22:33

all right? Michelle wrote, your

22:35

Thanksgiving episode cracked me up. When you talked about

22:37

Annie's brother deciding to be a vegetarian the

22:39

day before Thanksgiving. It reminded

22:41

me of what is oddly one of my favorite Thanksgiving

22:43

memories. I was a vegetarian and middle

22:45

and part of high school and usually just ate

22:47

the sides. One year, my aunt decided

22:50

to make me a walnut mushroom loaf so I could

22:52

have a main dish. I

22:54

never actually liked mushrooms much, but I ate it

22:56

to be polite. As it turns out, I'm very

22:58

allergic to mushrooms, which we discovered

23:00

that heavening my whole

23:03

life. My chin had occasionally

23:05

turned purple after eating things like pizza

23:07

or spaghetti, but we were never able to figure

23:09

out what it was about those foods I was allergic

23:11

to. This time, I broke out completely

23:14

in hives everywhere and spent the rest of the weekend

23:16

in a penetrale induced stupor. My

23:18

aunt felt terrible, but we were so glad

23:20

to have finally solved the mystery of what I was allergic

23:23

to. It wasn't fun at the time, but it's

23:25

a great family story in retrospect, I'm

23:27

grateful of the trouble flavored everything

23:29

trend seems to be diminishing a bit, because

23:32

that made life tricky for a while. It

23:35

sounds like a memorable Thanksgiving, Yes,

23:38

so always better to know

23:41

it is. It's great. It's great to have those

23:43

things identified makes you much

23:45

safer, Yeah,

23:49

much, less hives, fewer

23:51

hives overall, all good, all

23:54

good. It's been so wonderful hearing

23:56

everybody from everybody about there Thanksgiving

24:00

taps. Oh yeah,

24:02

it made me feel less less

24:04

alone in my mishap pro Thanksgiving

24:07

memories. Thanks to both

24:09

of them for writing. You two can write

24:12

to us. Our email is hello at savor

24:14

pod dot com. You can also find

24:16

us on social media. We are on Facebook, Twitter,

24:19

and Instagram at savor pod. We do

24:21

hope to hear from you. Thank you to our super

24:23

producer Andrew Howard. Thank you so

24:25

much to you for listening, and we hope that lots

24:27

more good things are coming your way. Thanks

24:35

to both of them for writing.

24:37

You two can write to us. Our email is

24:39

hello at savor pod dot com.

24:51

Why are right? If

24:57

you would also like to latka, you can lata latka.

25:00

You could lack go all the time at laka

25:02

loca at lata Laca laca. That's what

25:04

I'm to say. Okay,

25:12

cheesy, crazy, It's Andrew Howard, right,

25:15

Andrew lacka. I

25:20

just should have known based on the daily episode

25:22

My God,