The Chaotic Tater Tot Episode

These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots.

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Episode Transcript

Speaker 1 (00:08):
Hello, and welcome to Savor Protection of I Heart Radio.
I'm Anny Reach and I'm Lauren Vogelbaum, and today we
have an episode for you about Tater Tots. Yes, and
I know people love some tater You're You're not so
much a fan, though, are you? No? I mean they're fine,
but I would always always always choose fries ever Tater Totts,

(00:31):
and I've actually been thinking about why that is, and
like in general or because of this episode, because of
this episode, um, I do, I will say a friend
because we run in a big Tater Talk crew here,
we do. UM. A lot of people ordered Tater Talks
to share and um. Samantha over on the other podcasts,
I do. Steff mom ever told you she found out

(00:53):
that I always, like, I'm never super happy when Tater
Talts arrived, and she was like disappointed. She was like
visibly distressed at this information. I mean, I'm they're fine,
I'm happy with them, but I think it's the in
thinking about this, I think it's something with the oil.

(01:15):
It reminds me of like I don't want to say
bad breakfast, but I wasn't a big breakfast person growing up,
and I feel like I a lot of foods that
I eat for breakfast, even if I kind of liked them,
just got associated with being miserable and making myself eat
food for breakfast. Okay, and tater tots have gotten wrapped

(01:36):
up in that because of things like hash browns. All right, Um,
I will, I will admit that I am. It depends,
It depends on the restaurant in question. I am more
likely to order a fry than a tater tot. Um.
If I am ordering a tater tot, it's because I
have a very low opinion of your French fries. Take note,

(02:00):
straw Lauren Lauren V comes in that door, he doesn't
order the froze, gets the tots need to need to
take some things in stock. It's because exist because I
like a crispy yet tender potato product, and so if
your fry is not crisp enough, then I'm gonna go taught.

(02:22):
You know, I'm gonna go taught occasionally. When I was
growing up, we didn't have um frozen potato products in
general that often, so we didn't have fries that often,
but we had tato tests even less so. And my
brother has always kind of liked them. But I would

(02:43):
it would be like a loss that day for me.
Oh yeah, my brothers haven't won this battle. Yeah. I
don't think we ever purchased those as a household when
I was growing up. It just wasn't part of the
food group that my dad was into. Um so I
I remember. I think like when I hit college and started,

(03:04):
you know, doing my own all of my own grocery shopping,
that that was the first time I was like, there
are a lot of frozen potatoes. There are so many. Yeah,
it was a surprise, yes, And I do know a
lot of people associate them with school lunches um, often
rather fondly, because we're coming out kind of against not against,

(03:27):
but like not super fans of tater tots. Um that
I know that for some people that they have a
pleasant nostalgic experience with that, whereas I think I have
a negative anymore. Yeah, I do. Like I've had some
really good tachos sure, of course, like tater tot ncho.

(03:51):
I know it does cut me up, and so do
those tater tot waffles. They make me laugh as well.
I've never done that, but I have a friend who
has done it and mosted several pictures of it on
her Instagram, And I mean it looks good. Sure, I guess,
I guess I do. I do really like a tatto. Yeah,

(04:12):
I feel like I was trying to remember whin. But
I feel like you and I had some good tatchos
at some food festival we went to. That sounds highly likely.
Um it does. Indeed. Uh, National tater Taught Day is
February second, but it's an unofficial national day. It's not
like approved by Congress or whatever. It is. Like apparently

(04:33):
like some dude on Twitter just made it up in
two thousand nine and it became like retweeted enough basically
that it got picked up. Wow. I'm shocked it doesn't
have an official holiday. I don't know if I should be,
but I am. If you think that the like National

(04:53):
Potato Council would have gotten on that, come on, come
on now. Also, I love that someone people are like, yes, retreat, retweet,
retweet that. Now. It's kind of a thing anyway. Um,
and for this episode, if you want to learn more,
you can see past episodes we've done on French fries, Latka's,

(05:14):
and frozen food. Yes. But in the meantime, I guess
this brings us to our question, tater tots, what are they? Well? Uh,
tater tot is a small cylindrical mass of peeled, shredded,
cooked white potato that's bound together with a little starch

(05:36):
or some other kind of binder and then deep fried
or baked until it's a soft and hot on the
inside and and golden and crispy on the outside, probably
like a maybe like an inch long three quarters of
an inch across. Um there, they're like the McNuggets of
the potato world. Um, like a like a tiny meatloaf,

(05:56):
but just potato, like a like a little French fry,
but with texture like a plain but palpable latka um,
like a small singular hash brown. All excellent descriptors. I
like the texture that sounds like something you'd say about
someone who has like attitude or oh she's got texture

(06:22):
texture exactly, which I like. Thinking in the potato world,
the tater tots are chaotic potato beans. Definitely chaotic, neutral
absolutely Uh. Yeah. The term tater tot is actually trademarked UM.

(06:47):
It's specifically a brand under the frozen food producer or
ida Um. Similar products are sold under other names that
often include either the word tater or taught, but not
both for legal purposes. Out Side the US, they go
by other names UM like potato gems apparently is what
you call them in Australia. UM or potato nuggets is

(07:08):
pretty common, right in. Let us know if there's some
weird thing that you referred to this as in your
neck of the woods, Well they probably think we're weird
with our tater tots is a very funny name. Well
we are you not incorrect? But please? Yes? Right? Yeah,
I was like gems potato heck yeah, And I know

(07:32):
tots can be handmade, but they're more often an industrial product,
machine formed and sold frozen to restaurants and consumers alike.
Or Ida's tots are formed by pushing the cooked, shredded
tater dough um through a cylindrical extruder and then slicing
off each individual tot um. They sell regular, extra crispy, mini,

(07:57):
and microwavable varieties. Tod canna be made with other things
than just white potato. Sweet potato is the most common
other vegge can be UM can be used or blended
with the potato. I read about pickle tots like half potato,
half pickle that this one restaurant was making somewhere. I

(08:17):
didn't write that down, but I want to try that
because fried pickles are great, fried potatoes are great. I
need to try the combination anyway, Okay, Yeah, and you know, yeah,
like tots are pretty popular as a snack food or
side dish, partially because I mean, you know, like fried potatoes. Um,
but also yeah, like that that that texture of the

(08:40):
shredded potato creates um, a large surface area on this
really tiny package, which can add um, more crunch, more
places for the oil to get in and crisp up,
or just for the oil to cling and you know,
be all fatty and tasty. Um. You can also catch
lots of dipping sauce on a tot, so if you're

(09:00):
using them as a vehicle for like catchup or ranch
or whatever it is, then m h yeah. But speaking
of what about the nutrition usually in our outlines, uh, y'all,
I have written something down um in the nutrition section,

(09:23):
and I just didn't hear. Um. It's I mean, I mean,
potatoes are a fine food. Um. You know, they've got
a lot of micronutrients and starches. Um. Once you skin um,
there's less of that. Uh, micronutrient stuff once once you've

(09:43):
deep fried. Um, it's it's a treat. It's a treat,
solidly in the treat category. Treats are delicious, have them,
enjoy them. Yes, we're big, big proponents of treats here
at Saber Goodness we are heck oh yes, um, we
do have some numbers for you. As of seventeen, Americans
were reportedly eating an annual seventy million pounds of tater tots. Uh.

(10:08):
There were several stories about UM comfort foods during COVID,
and several of those stories did specifically cite tater tots.
People did say like this is the comfort food that
got me through the worst of it or whatever. Yeah,
and or Ida UM is a big part of the
frozen potato game. UM. I read varying numbers of between

(10:31):
a quarter two up to half of the Like US
frozen potato market is controlled by or Ida. There are
tater tot eating contests. Of course, there are UM including
bar Louise Rock the Tot Contest, where in two thousand
and ten Carl deslom eight three and a half pounds

(10:51):
about one point six kilos of tater tots in six minutes,
then then in Dan would eight four pounds two ounces
in three minutes at Bar Louise National Rock the Top Championship. Yeah,

(11:12):
that's like one point nine kilos um. I think that's
the Guinness record. I think it is still held. Um.
And as as as his prize, he can eat tots
for free for life at Bar Louis lucations around the country. Oh,
I'd be showing that off. It's like everybody, Oh, I

(11:32):
know where we could go. Oh, just three talks for
the table and then you have to explain the story.
Nothing nopig. Just over four pounds of dater thoughts in
three minutes. That's all. Um. But you know this, Uh,

(11:57):
can I have a strategy? That's what I'm curious about.
But further researcher at different times. Yeah, yeah, I didn't. Um,
I didn't read that deeply into it. Unfortunately now I'm
regretting it. That's okay. Those those eating competitions can get
a little hard to stomach. Um. And we have a

(12:18):
lot of really interesting history on the dator taught for you.
We do, UM. But first we've got a quick break
for a word from our sponsor and we're back. Thank
you sponsored, Yes, thank you So the story of the

(12:40):
Tator taught is the story of American ovation and determination.
It's so great. I'm so happy that we were going
to share this with everyone. Um and a lot of
it asked to do with Mormon brothers f Niefi and
Golden grig Um. So I'm gonna be calling him Niefi
throughout because that's what everyone did in the articles, and

(13:01):
I'm assuming it so you can differentiate between the two brothers.
But nor, I just say that because normally I feel
weird about using someone's first name, and I shouldn't. I
don't know why You're like, I don't know him like that.
I should be referring to him by his surname. It
would be more polite. No, I get it, I get it,
But thank you, Lauren um So NiFi Um, considered the

(13:25):
leader of this brother brother Duo, was born in Idaho,
in meaning he grew up during the Great Depression. He
dropped out of high school and along with his brother,
sold potatoes and corn, barely making a living. Um NiFi
was completely sure that frozen food was the future of produce,
so he mortgaged their farms for a down payment on

(13:48):
a flash raising plant in Oregon about five hundred and
fifty thousand dollars the modern equivalent of four point five
million dollars. Yeah, and because it was located on the
border with Idaho, they named the factory after both states,
or Ida, which I never ever questioned or asked, like, oh, um, yeah,

(14:14):
that's eventually the name they arrived at. It went through
a few others. First, I'm just going to be using
or Ida, um, but yes, that is why it has
that name. NiFi was right about frozen food being the
future in America, as we discussed in our Frozen Food episode.
The nineteen fifties was a decade of frozen food innovation,
when Americans were eager for quick, easy, modern meals to

(14:37):
eat in front of their newly widely available televisions. Um
the so called TV dinner that was advertised on television,
which I love, is kind of a cycle as flashy
yet simple, technologically advanced but easy. Or Ida was right
at the forefront of all of this, and they were
the largest distributor of sweet corn in ninet one, the

(15:01):
big money maker though the French fries. A few years
earlier in j R. Simplott, also out of Idaho, innovated
a way to freeze French fries without the unfortunate consequence
of turning them black. Yeah. Yeah, there was still room
for improvement. However, as Niefi later put it, quote, we

(15:23):
had a problem with separating the fries from the slivers
and small pieces of potatoes that occurred when slicing the
irregular shaped potatoes. Okay, okay. The situation changed when representatives
from a manufacturing equipment company showed up trying to sell
or write on a prune sorter. They kind of just
out of the blue showed up trying to sell them

(15:46):
on this, and rather than turning them away, knee FI
and its plant superintendent Slim Burton great Name, asked some
follow up questions about a possible redesign of this equipment,
mainly to solve the problem NiFi described and separate out
the unwanted potato bits from the prized French fry. The

(16:07):
representatives assured them that it could be done. Um NiFi
determined the potato scraps would go to feed livestock on
their land, but it turned out to be way too
many scraps for that, and NiFi did not want to
waste a product that had been purchased, peeled, basically gone
through the whole factory shebang. So they got to work

(16:27):
figure out a way to use these leftover pieces, eventually
using this new machinery to combine the pieces together, blanching them,
shaping them, cooking them in oil, and freezing them. Uh.
The original idea was for them to be fried, but consumers,
they would find out, liked them just as much baked,
so the branding was reformulated and valla. But what about

(16:51):
the name? According to NiFi, one of the men on
the research committee, who quote traveled the markets playing a
ukulele and demonstrating our product. I want to know more, please,
um arrived at the name with the help of a
thesaurus and alliteration. Or Ida wasted no time in trademarking
the name. Yes, I did not know. It was trademarked

(17:12):
either buying and refining new machinery and soon mass production
was under way. Or the name was the result of
a contest the company held. The winning intrigue came from
housewife Clara Ley Orton, and it was a combo of
the slang word for potatoes, taters and taughts, the slang
for small children. So basically baby potatoes. Um, it was

(17:37):
interesting to me how many times you'll find both stories
repeated and like credible sources and even company resources. I
don't know mysteries history. Um, there were still some kinks
to work out, particularly when it came to the machinery
dealing with sticky potato products and refinering continued and I'm

(17:58):
sure continues to this day. Sure In NiFi and Golden
traveled from their headquarters of Varita to Miami, Florida to
attend the National Potato Convention, held at a ritzy hotel
on Miami Beach. On one of the mornings that the
convention was underway, nief I convinced the chef to cook

(18:20):
this new creation. He transported with them to serve two
attendees as samples over fifteen pounds worth of data dots um.
They were served on small saucers and were a huge hit.
When describing it thirty five years later, NiFe I said,
these were all gobbled up faster than a dead cat
could wag its tail. Never heard that one. That's a

(18:43):
new one for me. And he was full of intense quotes.
Here's a sampling, bite off more than you can chew
than chew it or the tater tot is the hero
in the history of the saga of ore Ida Foods Incorporated. Um.
And that quote was the opening line from a five

(19:05):
page personal account of how the tater Tot came to
be that NiFi wrote at the request of an Oreida
employee in nineteen eight nine. This employee was like, how
come we don't have a history anywhere? Contacted NiFi and
he wrote this essay. NiFi would later call tater tots
the quote hero profit item. So okay, you know the

(19:28):
tater thoughts big big news here o. UM. It didn't
take on for people across the country to take note
of tater tots, and they were mentioned in write ups
all over. The success of the top was enough that
Orida claimed a quarter of the frozen potato market in
the nineteen fifties, and they had to open a second

(19:48):
plant to keep up with demand in nineteen sixty. A
year later, they went public, and by nineteen sixty four
they were raking in thirty one million dollars a year.
Or It became a household name, but there were issues.
Employees complained of nepotism at the company, and Hines eventually
bought the company in for thirty million dollars UM and

(20:13):
stepping back a bit, this is a separate episode for sure,
but I wanted to include it because I know people
would be like, you didn't say, but the popular Midwest
cast role called hot Dish, the recipe of which first
appeared in writing in the United States and UM. This
dish largely adopted a topping of tater tots as soon
no tater tots became available, and from what I understand,

(20:36):
that is the norm now as the tato Yes, that
is what I also understand. But again, whole separate episode.
We we want to give hot Dish the time and
care that it deserves. We do. Indeed, we would never
ever screw over the hot never, no, never. If I died.

(21:03):
In two thousand two, acrolamide, a chemical that had been
labeled as a carcinogenic in California since was detected in
tater tots among other foods. Or Right eventually reached a
six hundred thousand dollars settlement and agreed to at least
have the presence of acral lamide in their products. And

(21:23):
this isn't like an additive that they were putting in
UM acri lamide is is a compound that can form
in starchy foods when they're heated UM to above a
hundred and twenty degrees celsius or that's that's like two
forty eight fahrenheit UM. And that's because at those temperatures,
some of the sugars that starchy foods contain will react

(21:46):
with this one amino acid called a sparagene and then
form the compound um acro lamide. So totally natural process um.
But yeah, acro lamide is recognized by the FDA as
a potential carcinogen in humans. There have been some animal
studies where it was proven to be carcinogenic at certain

(22:08):
levels which are probably way higher. I mean even for
the for the most devout tater, taught devotee amongst us, um,
it would probably be a lot of fried food. But anyway, UM. Yeah,
there are things that you can do to reduce the
amount um of aquilamide that forms, UM, like reducing the

(22:30):
starch content in your potatoes using shorter cooking times, cooking
your tato is less crispy. Um. But yeah, also I
think it's really basically like moderation is the important one there. Um.
So you know. Yes, Um, tater tots were featured in
the two thousand four moving Napoleon Dynamite, prompting the State

(22:52):
of Idaho toor release a statement commending the film for
quote promoting Idaho's most famous export in two thousand five.
That is the weirdest, most delightful thing that I've heard
about Napoleon Dynamite in my entire life. That's I wasn't

(23:13):
expecting that, expecting that the research we are in two
thousand eleven, Um, when physicist and food scientists Nathan Merveld,
I think that's how you say it. Um. He released
his six volume cookbook Modernist Cuisine, The Art and Science
of Cooking, which includes a recipe for these very technologically

(23:35):
advanced potater tots. Um. You su vied the potatoes. Um,
So you you cook them real slowly in like a
like a water bath sealed in a bag. They're not
touching the water. Then use an ultrasonic cleaning bath loaded
up with some starch to create micro cavities in the
potato surfaces for the starch to seep into. So when

(24:00):
you fry them up, they're like super tender on the
inside from that low and slow cooking process and then
super crunchy on the outside from those micro cavities with starch. Wow,
fancy modern tater tots. You know. Yeah, in the potato lobby,

(24:22):
which is apparently a very powerful force here in the
United States, Um, they convinced Congress amid um the creation
of new FDA regulations about getting healthier foods into school
lunch menus like public school lunch menus. Um, the potato
lobby convinced Congress that potatoes and tater tots needed to stay,

(24:44):
could not, could not be regulated. You never put potatoes
in a corner. Guess, no tator tots, No tator tots
in the corner. No u um or at. A campaign
looking to remind people that um, tater Tot is a

(25:05):
trademark name that belongs to them, came with the tagline,
don't be fooled by immitators taters see get it? Yeah taters, Yeah,
Lauren does not see even pressed with this campaign. Uh.
The campaign continued that they were the quote original and

(25:28):
only in Hines merged with Craft Foods, with tater Tots
remaining one of their most successful products. Um and yeah,
we do continue to see tater tot innovation and experimentation,
whether it is tattos, which is often credited to Portland's
journalist Jim Parker, who said of this invention in they

(25:51):
said that sounds like stone or food. They were humoring
me to put them on the menu, but it ended
up being one of our most ordered items. Or um,
tater tots in poutine or poutin. I'm pretty sure it's poutin,
but we say it poutine here um or dater dot
waffles or as a lot ka hak, which I saw
a lot of using tater tots as a lot kah hak.

(26:15):
Entire restaurants are dedicated to tater dot creations. While some
chefs do spend the time to make their own the
process that can take up to twelve hours without the machinery,
others stick to frozen. In the words of chef Dale Talda,
I hope I'm not mispronouncing that who founded restaurant Talda
in South Brooklyn quote making them. I always buy them frozen.

(26:37):
There's no benefit from making them unless you are a sadist.
Say you know, I've never tried to make dater tots,
and I honestly have no real interesting Yeah, maybe I
would be miserable. Yeah, yeah, I would be if I

(26:59):
if I needed them in my home that badly, I
would buy them frozen indeed. Um in the Kitchens, Kelly
Foster claimed that following the cooking instructions on the back
of the package of a frozen package of tater tots
was a grievous mistake. Um. The package recommends a baking
time of about five to thirty minutes. Foster advises something

(27:22):
closer to an hour and was really key on, like
you need to look. It's like a feel and a
look of the tater tote you'll know it's ready. But
I'm at it our right, Wow, Okay, Yeah, it's a
great article. Um, there's just something about that that really
intrigues me that you can cook it almost twice the
time and it would be better. Uh, And what calculation

(27:45):
was made? And I'm guessing convenience and like quick, it'll
be ready quickly, yeah, versus like the perfection of the
tater tot right. But Foster swore by it. She says
it's really improves the taste textures. Try that out if
you're interested listeners. That same year, Tater Totts played her

(28:09):
role in the film Venom. In an attempt to satisfy
the alien symbiote using his body, Eddie Brock eats an
entire bag of frozen tater Tots. I again, I cannot
believe I'm saying this in an episode. UM. Apparently there
were more tater tots involved and they cut it out.

(28:32):
So Tater Tot movie. I have not seen that film. UM.
Nothing nothing against I mean, I like I like Venom,
I like Eddie Brock, good characters all around. It has
my favorite line where I because I not to turn
this into a movie review podcast, I went in knowing

(28:53):
and it had kind of been made fun of. It
wasn't very good bye standards that we've come u to. UM.
But I was watching it and even knowing that there's
a line where Venom says, sorry, but you're a bit
of a loser Eddie, and Eddie's well, I'm a loser too,

(29:18):
or something like that, and I died laughing. I died,
And ever since then, I've been trying to make a
Loser the Beck song parody with Venom, UM and I
have the lyrics written out, but I need a green
screen and Venom outfit. I guess anyway, theater doughts. I

(29:46):
could add tator Dots in there also. I know I'm
not getting the line completely accurately. It's been a while
since I've seen venom, but the heart of it is there.
That's it. That's why they decided to stick to together
because they're both losing. They're both losers, okay, and because
of Tater Tots. Yes, very key in their relationship anyway.

(30:12):
I think that's what we have to say about Tater
Tots right now. It is um. We do have some
listener mail for you. We do, but first we have
one more quick break for word from our sponsors, and
we're back. Thank you sponsored, Yes, thank you. We're back.

(30:35):
With this venom impression, I didn't know how to communicate it,
so I had to go overboard. Yeah. I can do
a better venom impression. Oh okay, Yeah, maybe one day
share it? Okay, Okay, something to look forward to. Like it? Oh,

(31:02):
definitely look forward to it. Look forward to it. Kobe
wrote in your recent episode about the NEGRONI I was
thrilled to hear you say that you were considering doing
an episode on Vermouth as the owner and vermouth maker
of a small craft Vermouth company and fan of the podcast.
Since it was food stuff, I wanted to volunteer my expertise.

(31:22):
If you're interested, I'd be happy to talk with you.
I'd also like to invite you up to Brattleboro. Oh no,
I just butchered that Brattleborough. I'm sorry. Um and beautiful
southeastern Vermont. If traveling is COVID safe whenever it happens.
We have a wonderful food and beverage seen here. Many
local small farmers and restaurants, fantastic cheesemakers. I recommend Parish

(31:46):
Hill craft breweries, including the best sour beer this side
of Belgium, Hermit Thrush Brewery, Artisanal Baker's Jazz Baguettes and
Bread from the Earth, a Chocolate Tier, Tavnier, Tavnier Chocolates,
Well Paul Ologies again, a Lotto maker, Vermont Gelatto Company,
small craft distilleries, Saxton's, Metcals and more, and me Vermont

(32:09):
Vermouth of course. Oh it's so cool. Yeah, Oh that's great.
I don't think I'm aware of anyone making Vermouth in
our area, so I'm not either. Yeah, that'd be so cool,
and yeah, I love being able to shout out all
the cool things listeners are doing. And also, yeah, these

(32:31):
places that hopefully we can one day go that sounds amazing. Yeah,
oh absolutely, And I've got um, I've got family up
in New Hampshire, so um so I love I love
that whole area. It's really gorgeous. Um and uh oh yeah,
so many good so many good things. Um Bailey wrote,
I have a deep love of D and D and

(32:51):
it's great every time you mentioned something from your game.
I hope one day you do a fictional foods episode
for D and D. Food you can talk about spells
like heroes, feast um and the actual D and D
cookbook of the same name, or create food and water,
the fact that there are tears in the food and
lodging table in the PHB depending on the lifestyle you
want to lead. And everyone's favorite magic item, the alchemy

(33:15):
jug the alchemy job. There's a good one. I love.
I love that listeners seem to be into R D
and D discussions. Yes, um yeah, I think this would
be a really fun episode to do, and we've we've
talked about doing it because the kind of mechanics behind
a lot of that is really interesting. Um. And I

(33:37):
know Lauren and I have been in campaigns where we've
gotten into deep discussions and not arguments, but like how
does the alchemy jug work and almost getting to the
science of it, which is ridiculous, trying to get the
rules correct. Yeah yeah yeah. And then this the graph,

(33:58):
the chart in the PHB, the Player's Handbook, in this
letter is it's a really funny. I've never done this
because I feel like it's just too much um, but
it's this chart. It's like, are you living in squalor?
This is how much it costs for you to live
a day and what food you can afford and what
drinks you can afford versus luxury. Um. I will say

(34:21):
in our current campaign there has been several There was
a kind of a food quest and then there was
definitely an alcohol that was introduced as sort of a
slip knot band cover alcohol time, and that now shows
up randomly at bars that I love. I know. That's

(34:41):
that's phrase of words, a string of words that probably
makes no sense, but trust me, it definitely makes sense
in context, which is even stranger. Um. Yeah yeah, and
you had um in our in our last game that
you were d m ng annie you um you you
had this this like type of yeah, like type of

(35:03):
alcoholic beverage um or magical beverage of some kind that
had some very serious chaotic consequences um attached to it
that we essentially just lucked out, that we didn't perm
the entire party by buying around. Um. Yes, I was like,
you know, I have to let them do what they're

(35:24):
gonna do. But whoa, this is a real roll of
the dice, like a real real but it worked out. Yeah, yeah,
that was hoof hoof the Yeah, it was pretty cool anyway,
would be super into talking about that. I love two

(35:48):
recommendations future episodes in the meantime. Thanks that both of
those listeners for writing to us. If you would like
to write to us that you can or email us
hello at saber pod dot com. We're also on social media.
You can find us on Twitter, Facebook, and Instagram at
savor pod and we do hope to hear from you.
Savor is production of I Heart Radio. For more podcasts
from my Heart Radio, you can visit the I Heart
Radio app, Apple Podcasts, or wherever you listen to your

(36:11):
favorite shows. Thanks as always to our superproducers Villain Fagan
and Andrew Howard. Thanks to you for listening and we
hope that lots more good things are coming your way.