Stuff You Should Know Podcast

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Guest stars, collaborators, and friends, including director Jonathan Kreisel, the mayor himself, Kyle McLaughlin, legendary musician Amy Mann, and many more. 01:51 Kyle is going for it here. You fully improvised, not just words, but a song. 01:56 Well, I thought you were all going to write a song. 01:58 I remember you thinking that. Listen to Podlandia, AO Rewatch, on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 02:10 Welcome to Stuff You Should Know, a production of iHeartRadio. 02:19 Hey, and welcome to the podcast. I'm Josh, and there's Chuck, and Jerry's here too. When you put the three of us together, add a little miso, you got Stuff You Should Know, which rhymes with miso. 02:32 Oh, boy, he rescued that one. 02:36 I was on the edge of my seat. I was like, where's this one going? 02:38 Yeah. Well, you can always bring it back to rhyming. Yeah. Unless it doesn't rhyme and then you got nothing. 02:45 Well, something that doesn't rhyme is rice and beans or beans and rice. Which way do you prefer to say it? 02:52 I've always said beans and rice. 02:54 Really? I say the exact opposite. Hey. I say and rice beans. Yeah. 03:03 You doofus. 03:05 So I think I was trying to figure out why I thought of this one because this was my idea. We did an episode on rice last year and just its importance as a crop all around the world. And I think maybe when I was in Belize, I had a beans and rice dish and it just got me thinking. I was like, man, I feel like almost every country i've been to in the west and certainly every island and uh there's like some version of beans and rice and like i was kind of wondering what the deal was and why those that the combination specifically of those two things was a thing and i guess out of this the idea was born 03:40 That's a great idea. I'm glad you did. And I definitely ate rice and beans for lunch today just from studying all this. Oh, yeah. I put together what we had on hand. So I had pinto beans mixed with wild rice, which was actually really good. Interesting combo. 03:59 It was. I took a cue from Jerry and I actually added a little miso to it, stirred it all together. That helped really pull the room together. And then I put some tuna on there on top. Oh, tuna on top. That's the Josh way. 04:14 I was like, what would I call this? And I came up with frijoles importantes. Did you really? 04:23 Mm-hmm. 04:24 Oh no. That wasn't off the cuff. So yeah, I guess I did really. 04:28 Uh, my favorite bean, if I'm going to eat beans and rice is actually pinto beans. Although I'm not going to turn my nose up at black beans or refried or refried black or any of that stuff. I love all that stuff, but I love pinto beans. What about red beans? 04:41 Uh, 04:42 I like red beans okay, but I much, much prefer pinto beans. Like red beans and rice isn't my favorite out of the beans and rice dishes. 04:50 And my favorite rice far and away is, and I don't know what the word for it is or if there is one, but the very, very traditional Mexican rice that my friend PJ makes and he's going to teach me that's made with like chicken stock and tomatoes. It's just, it sort of turns out a light brown orangey color. Yeah. Yeah. And it's not clumpy or sticky. It's all like the rice is very loose within each other. That's my favorite kind of rice is that specific kind of Mexican rice. 05:19 And it's almost like an orzo. 05:21 Yeah. But like other places, like the place down the street has like a cilantro rice, which is really good. But I like just that really traditional Mexican rice. 05:30 No, I agree with you. One of the ironic things, Dave helped us with this, and he pointed something out that I hadn't really considered. You said that like everywhere you've been to in the West or any island especially has their own beans and rice dish, right? Mexico is what I always associate with or it's certainly initially associated with rice and beans. And they actually don't have a rice and beans dish. They just give you rice and beans. And that's actually the authentic way that Mexico does it. 06:00 They don't have like a national rice and beans dish. 06:03 Yeah, that's like combined. Right. Although, let's be honest, it gets on that plate. What are you doing? You're eating that stuff together on one forkful at a time. 06:11 But they stopped one step short. All they had to do is come up with the name for mixing together the rice and beans, and they would be like every other Caribbean, Central, and South American nation. Yeah. 06:24 For sure. And, you know, we'll kind of hop around to these in more detail. But like, for instance, in Costa Rica, a lot of time for breakfast, they'll have spotted rooster or gallo pinto. 06:37 And, you know, every once is a little different. They have like an onion saute with bell peppers, black beans, the rice from the day before with some chopped cilantro, some eggs on the side. Nicaragua also has a version of that as well, which is really good, I bet. 06:52 Me and Yumi went to Nicaragua, and I don't remember having this, and I feel like we really missed out. 06:57 Oh, really? Because it sounds really good. 06:59 Yeah. Jamaica, of course, has their rice and peas, which is a little bit different. 07:05 It's known as the Jamaican coat of arms, and we definitely had rice and peas in Jamaica. And they're talking about pigeon peas in this case. 07:12 Yeah, which is a kind of bean, not peas peas. 07:14 Yeah. 07:15 Which no one likes. No one sane likes peas. 07:19 I love green peas. English peas? 07:21 Do you? 07:22 Yeah. 07:23 I do not like them. What's funny is Momo takes after me because she will eat her whole breakfast or her whole dinner, and if there's a pea in it and it's not mashed together with everything else, then she will just eat everything else but that pea. Yeah. 07:38 Do you make her own food or do you use one of those like fresh food, dog food things? 07:43 Oh, Yumi cooks for her a few times a week. So she gives her peas, but she'll mash them up. 07:50 Yeah, that's good. You know, my buddy Justin, we talk about Justin all the time now. They put their dogs on a raw foods diet, and they throw all kinds of stuff in there. They'll have, like, they have chickens, and so they'll throw the chicken eggs in there and the eggshells and just all sorts of stuff. And those dogs are as, like, healthy and slim and shiny as I've ever seen them. 08:10 I'm sure. Momo's food is cooked. It's not raw, but she has a pretty great diet for sure. 08:15 Yeah, you should try the raw thing. 08:18 All right, sure. 08:19 Yeah. 08:20 I mean, we should all try the raw thing. It's really good for you. 08:23 So, Chuck, one of the biggest things that I learned in this episode was that culantro and cilantro are not just different spellings for the same thing. 08:36 Uh, yeah. 08:38 I did not know that. Did you? You didn't? I think I did. All right. Well, cilantro is what, well, it's cilantro. Everybody knows cilantro. It tastes like dish soap. Coulantre is something totally different. It looks different. It's a completely different plant, but it's used as a spice or an herb. It's got a pungent, garlicky taste. 08:58 And it just doesn't taste anything like cilantro. But if you've ever had sofrito, which is, I guess, almost like a seasoning as much as it is a dish. Yeah. That has cilantro in it. 09:11 Yeah, I like sofrito. 09:12 I do, too. 09:14 Although at, what's the place? The place. Yeah. 09:21 The burrito place. Chipotle. Chipotle, yeah. Their sofrito is all tofu. So that's my really only experience with sofrito. I'm like, I kind of like this, but not all that much. That's because it's tofu. The reason I bring up sofrito is because in Puerto Rico, that's a big part of their rice and beans. Actually, rice and pigeon peas, too. 09:46 They call theirs arroz con gandules. 09:50 Yeah. 09:51 Delicious. I've had that in Puerto Rico. 09:53 Boy, you've been all over, haven't you? 09:55 Well, I had never been to any Caribbean island in my life until like 10 years ago. And then we started, you know, once we had a daughter, we started doing some of those places. And we've ticked a few of those off the list. And they're the people that all, I haven't had a bad experience at any of them. 10:11 No, I'm sure not. Have you been to Aruba? 10:14 I have not been to Aruba yet. 10:16 Strongly recommend. Oh, okay. It's great. It's a good, beautiful, beautiful beaches, really nice slow pace. 10:23 Yeah. The only thing is, you know how you said like every Caribbean island has its own rice dish? They also typically have their own like signature like tiki drink. 10:34 Oh, yeah, sure. 10:35 And Aruba's is lacking. 10:37 It's not that great. 10:39 It's something that they could really focus on and improve, but I think it's good enough. It's fine. But that was the only, I don't even call it a complaint. That was the only thing of note. No, that was the only, well, complaint I had about Aruba and the entire country. It's just really cool. 10:58 Oh, great. I'll check it out. I know we're going to Bermuda on our cruise. That'll be a first time for me. 11:03 Do you mean the Bahamas or Bermuda? I mean Bermuda, baby. Same here. I've never been either. And we'll be there together. 11:10 We are. It's going to be pretty cute. 11:13 All right, let's talk about beans and rice because we need to talk about each of these a little bit. Beans are some of the oldest foods in the world as far as cultivating and growing something. 11:24 We have archaeological evidence that it was grown in Mesoamerica as early as 7,000 B.C., And it is a legume. 11:33 And that means that it is a seed grown in a pod. 11:37 And that's the deal of bean farmers. 11:40 You know, from the ancient times, they would select these pods that didn't split open when the beads matured and they could like dry and store them easier because that's I mean, eating something out of a can is great. But if you really want to make some great beans, you should get dried beans and take the time to do that that way. 11:57 I have never, ever, ever done that, I don't think. Oh, man. And if I have, I don't think they actually turned out. I think I have tried it before, and it was like, how does this even work? Well, do you have an Instapod or a pressure cooker? 12:10 No, I'm bereft. 12:12 Oh, okay. That's the best way to do it, or maybe the easiest modern way to do it. 12:16 But the old timey people didn't have pressure cookers. So how did they do? 12:20 Well, that's why I changed my stance from best because that's probably the best way is however they did it. They probably just long played the long game and stewed and boiled them over hours and hours and hours. 12:31 I mean, I know you have to soak them like overnight to start even just even to get started. But yeah, I've never I'll have to give it a try again. 12:39 That's why you never did it. You're not going to start on tomorrow's meal today. That's not the Josh way. 12:44 So you were talking about the common bean, right? Yeah. That was the one from Mesoamerica. That's what we think about with like, I guess like pinto beans and black beans and all that, right? There's plenty of other kinds of beans. I mean, we mentioned pigeon peas. I think those are African, right? Yeah. 13:06 There's also black-eyed peas, which are known in Africa as cow peas. 13:10 Yeah, love black-eyed peas. 13:11 So there's plenty of other peas that don't come from Mesoamerica. Chickpeas, lentils. Yeah, favas. They're not from Mesoamerica. 13:19 Favas. Fava beans. I love a fava. 13:23 Yeah, with a nice Chianti. 13:26 Africa is, I mean, here's the spoiler. We have Africa to thank for, well, a lot. But we have Africa specifically in this episode to thank mainly for beans and rice. 13:38 We'll talk about rice a little bit. We went over, obviously, rice a lot in our rice episode. 13:43 But there's the Asian variety and the African variety of rice. 13:48 And in the 1400s, basically in 1500s, Portuguese traders introduced the Asian rice to Africa. And that basically replaced the native species because it was easier to grow. And it was, you know, you could because it was easier to grow. It was more lucrative. 14:05 But that original African rice was cultivated on what was called the rice coast in West Africa. 14:11 Right. Apparently, we have the Senegal Gambians, which is now Senegal and Gambia. Have you ever seen a map of Senegal and Gambia? 14:22 I don't know that I've ever paid attention. 14:24 I think the Gambia River kind of goes through the middle of the country. And if you put a buffer around the river, that's Gambia. It's like it stabs from the coast into Senegal. 14:36 It's really interesting. Oh, wow. 14:37 But they used to be one empire, and this empire was essentially considered the cradle of West African or even all of Africa's rice. So if you felt like coming over and stealing African people from their homes to plant rice in the New World, you would visit Senegal or Gambia. 14:57 Yeah, I mean, I can't remember now what we talked about in the rice episode, but there obviously was a theory that the Spanish conquistadors are who brought rice to like the Spanish Caribbean and Mexico. 15:13 But, you know, there is an argument that because enslaved Africans were brought over in such great numbers, that they brought the culture of it because apparently the conquistadors were Spanish Catholics in the 16th century who thought rice was like pagan food of Muslim Moors. So while they might have technically brought rice, they didn't have the culture of like knowing about rice and knowing how to grow it and how to best eat it that they had in West Africa. So in Mexico, when West Africans arrived there as slave laborer, they brought their rice with them and probably first planted rice in Mexico. 15:53 Right, exactly. I thought that was pretty interesting. 15:56 Yeah, for sure. And the original sort of, I guess, ancestor, you would call it, of African beans and rice dishes is from Senegal, and it's called chibu niebe, and that is African rice and cowpeas that were native to West Africa there, and it's considered a sacred dish over there. 16:18 Yes. 16:19 And cow peas, remember I said, are black eyed peas. So this is like black eyed peas in rice. This is considered like at least the earliest kind of documented rice and beans dish that anyone's been able to trace back to West Africa. And there's a direct line between that and Hoppin' John, which is essentially the same thing. 16:42 You just add a pound of bacon when you cook it and change the name. 16:46 Yeah, and I think they're both generally served or traditionally served with, geez, why am I blanking now? The green collard greens. 16:58 Yeah, yeah, yeah, for sure. I forgot about that part. 17:01 I love collard greens, but have you ever tried to make them? 17:04 I actually make a really good collard green. 17:06 Oh, okay. Okay. 17:07 I bet it's good, but the problem is you've got to buy, like, you've got to get, like, three grocery carts full of them to make a meal for a family. 17:15 Yeah, I just throw it away. 17:17 Oh, they cook down. 17:19 No, you have to have a really good-sized stock pot. Yeah. Another thing you can do is wilt it a little bit first, so you don't need as big of a stock pot. Oh, that's a good idea. Look at you. The biggest pain is to wash it off. 17:31 Yeah. Because there's so much of it. 17:32 There's a lot of washing. In washing all the grid off. You just can't find collards unless they're bagged and already washed. 17:38 Yeah. 17:38 If you're going with fresh, you got to wash them off and it's a pain. 17:42 Yeah, totally. 17:43 But I don't like pork. I don't eat pig if I ever can help it. Yeah, yeah. Again, they're really smart and I feel terrible. 17:52 Turkeys are not smart and I have no problem eating them. And so I would use like a smoked turkey wing rather than a ham hock. Oh, I bet that's great. And it does the same thing. It's really good. A little bit of rice wine vinegar in there. Yeah, yeah. And, like, it's essentially those two ingredients are about it. 18:09 Yeah. That's, you know, I'm not a big vinegar guy, but that's where I like vinegar. 18:13 Mm-hmm. 18:14 In my calories. 18:14 That's so good with it. 18:15 Yep. And, of course, that's a Southern thing, but also, like we said, comes from Senegal originally, in spirit at least. We talked about in the rice episode, Emily just walked by and is waving at me, and she never does that. 18:29 Hey. 18:30 Josh says hello. Hello. 18:32 She didn't wait back. No. I'm just kidding. She didn't hear me. In the American South, you know, rice was a huge cash crop before cotton and tobacco came along. And, of course, in Carolina, because recently, it was probably the rice episode where we talked about the Carolina gold rice. 18:49 Carolina plantations were... really seeking out the Senegambians to lead the rice planting effort there. 19:00 And so that's where they concentrated their efforts as far as their brutal slave trade went. 19:05 Yeah, that was a real distinction between the slave trade that came later when it was a focus on sugar cane and cotton. Right. Is when you purchased a Senegambian slave, you were purchasing their knowledge as well as their labor. Right. To help plant low country rice in the Carolinas. Yeah. Which, you know, that's... 19:28 One of the other things, too, is these same West African early slaves introduced a lot of root vegetables to America as well because they were, in some cases, a lot of cases, I would imagine, able to grow their own food. And so they would grow stuff from home like yams and things like that. 19:48 Yeah. I mean, well, on slave ships, they would bring over their food to obviously sustain them for that trip. 19:56 And then once they reached wherever their destination was, which was a huge diaspora, obviously, they would plant that stuff because that's what they like to eat. And before you know it, if they were working in the plantation homes and serving the plantation owners, they would serve them those meals. And that's how it spread. It's a pretty ugly past that we have to acknowledge. 20:21 You know, I was thinking about that. I don't know if this is going to end up in the episode, but there's like, there's such a fine line between just talking about stuff like this. 20:33 Matter of factly, because all of this stuff did happen. 20:35 I know. 20:36 While also acknowledging just the horror that was like the basis of it or going on in the background. Yeah. Without hitting everybody over the head and detracting from what you're trying to say. 20:49 No, I'm with you, man. It's an uncomfortable topic every time, but we can't do episodes on things like so much that we owe to Africa and we're certainly not going to whitewash it. No, no, no. It's just one of those things. 21:04 Yeah, no, I don't mean to suggest... No, no, no. Let's just stop talking about that part. 21:10 I knew you weren't suggesting that, obviously. 21:11 No, no. But one thing that did kind of stand out to me was, so the first... You mentioned, like, if you worked in, like, the plantation house, you might serve something from home, and that's where Hop and John came from, quite clearly, from the Chibu-Ni-Bei family. to Hoppin' John actually went through a South Carolina Charleston aristocrat named Sarah Rutledge who anonymously wrote an 1847 cookbook that was the first printed recipe for Hoppin' John. 21:44 And so it's quite clear that her enslaved staff was like, let me make you something from my homeland. And she was like, this is crazy good. But that kind of brought me into that actual dining room where there are people sitting there, and I'm sure Sarah Rutledge was like, you're never going to guess what my, you know, Tanya has made for us as a special treat, showing off to her guests what her enslaved servant has come up with. And it's like, just think about sitting at that table. 22:16 And being served by somebody who you know is not allowed to leave. And if they try to leave, they will be murdered. And the person who murdered them is not going to be arrested or tried or convicted. And that's just how things are. Really think about like sitting at that table. Isn't that nuts? 22:34 I know. It's hard to wrap your head around. And I wonder if there are like existing diaries from people of the time that had any new, like if any of them felt bad about this stuff. 22:46 I wondered that too, because yes, you know, a lot of times people are like, well, they were just of their time. And that certainly does explain a lot of behavior. Like that's just how society was. So there are plenty of people who probably didn't give much thought to it. There is no way there wasn't also plenty of people. And I'm sure including people in the South who are like, this is messed up. And maybe they didn't do anything about it or say anything about it. But surely there were. 23:10 No, you'd like to think so, you know. Yeah. All right. 23:16 Let's take a break and regather. 23:19 It's an interesting thought experiment. And we'll come back and get back to beans and rice right after this. 23:37 What's up, fam? I'm sports journalist Ari Chambers. Hey, what's up, y'all? It's your girl, Sam Jay. And we're the hosts of Everyone Watches Women's Sports, a new podcast from Together and I Heart Women's Sports. 23:47 Because let's be real, women's sports is giving us way too much to talk about these days. 23:52 So Kelsey Finler, she became the first female solo rower to go from California to Hawaii. My first thought is just like, what's up with the snacks? Like, what are we eating? The highlights, the rivalries, the breakout stars, the moments that take over your entire timeline. 24:07 and the conversations that start during the game and somehow keep going all week. Every week, we're breaking down the biggest stories across women's sports. 24:15 Naomi Osaka showing out. She beat Sabalenka. Shout-outs to you, Naomi. 24:20 You get the palm, Naomi. You get the palm for that. Because we're not just interested in what happened, we're interested in why everyone's talking about it. Because everyone watches women's sports. 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Guest stars, collaborators, and friends, including director Jonathan Kreisel, the mayor himself, Kyle McLaughlin, legendary musician Amy Mann, and many more. 25:26 Kyle is going for it here. You fully improvised, not just words, but a song, a melody. 25:31 Well, I thought he was going to write, I thought you were all going to write a song. I remember you thinking that. 25:36 Listen to Podlandia Ayo Rewatch on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 25:45 Hey, this is Hayes Davenport and Sean Clemens. 25:48 We host the podcast Hollywood Handbook. 25:51 Every episode, we're trying to help our guests improve their careers by mainly focusing on how they can help us improve our careers. 25:56 The show is famously super accessible, so you can easily jump into any of our 650 episodes and understand what's going on. 26:02 We recommend some of our recent episodes with Ben Stiller. The definition of what is a movie has kind of changed anyway too, right? 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And in their case, like you mentioned earlier, the classic red beans and rice, That actually started out in Haiti, where enslaved Africans worked on sugarcane and coffee plantations there owned by French colonists. 27:48 And in that case, they cooked up pigeon peas and rice in a dish. And you're going to have to say this because it's French. 27:55 Riz et pois rouge. 27:59 Oh, come on. Play along. Riz et pois rouge. 28:04 Yeah, there you go. And that's the original New Orleans red beans and rice came from Africans via Haiti. 28:12 Is that what that means? 28:13 Well, I mean, that's the lineage. 28:16 The thing I didn't know about this, this is my favorite. Red beans and rice, I think, is so great. 28:22 I mean, just because of the sausage taste to it. The flavor, right? 28:31 But one thing I didn't know about it is, so apparently Monday is the traditional day to eat red beans and rice. And Monday was also wash day back in the antebellum era of New Orleans. Yeah. So the women, the washer women who were doing the laundry on Mondays would use the same coals, not the same water, but the same coals to simmer rice and beans later on. And they would throw in leftover ham from the day before, Sunday's dinner. 29:05 And you have red beans and rice on wash day. 29:07 Yeah. And apparently that's still a tradition. I think schools in New Orleans still serve red beans and rice on Mondays. 29:14 That's pretty great. 29:15 Yeah. We can concentrate on a few countries now because, again, I mean, we can talk about dozens of countries that have these dishes. 29:24 But... 29:25 About half of the 12 million enslaved Africans that came over during the Atlantic slave trade landed in Brazil. 29:34 So we're going to talk a little bit about Brazil, Cuba, and Jamaica specifically. And today Brazil has maybe, I mean, it's hard to pit these against each other, but they may have the strongest beans and rice culture in the Americas because they are like every lunch and dinner, like we should have beans and rice. 29:53 Yeah, which, I mean, that makes sense. Their beans and rice dish is called, my Portuguese is a little rusty, so I'm going to say feijoada. 30:03 Actually, look this one up. 30:05 Oh, let's hear it. How close was that? There's a joie sound, so it's apparently feijoada. 30:11 Yeah. 30:12 All right. Sorry. Feijoada. Yeah, there you go. Feijoada vive. That is their rice and beans dish. And just like Rizé Poirouge, there's a definite connection to the slavery area of Brazil as well. 30:30 Yeah, for sure, because they would do like they did in the American South. They would take what were called the undesirable cuts of meat that were cast off by the plantation owners, like pork cheek and pig's feet and ham hocks and stuff like that, jowls, and they would use that stuff. And so the best way usually to cook that kind of thing is a very slow-cooked stew, and that's what feijoada is. 30:54 They could, you know, simmer that thing all day long while they were, you know, toiling and working. 31:01 And they eat that with collard greens. Actually, that may be what I was thinking earlier. Yeah. 31:07 Still, I mean, we can rewrite history with collard greens, right? What about Cuba? 31:13 So you mentioned how the Catholic Spanish considered rice a pagan Moorish dish or food. 31:22 That division is actually reflected in Cuba's rice dish. Well, it depends. I think the west side of Cuba eats this. It's called Moros y Cristianos, like Moors or Muslims and Christians, and it's black beans and rice, white rice. 31:44 And then the other side of the island is Congre, which is red beans and rice. 31:49 That's right. And apparently it's a metaphor for modern Cuba as well. Did I say Cuber? 31:55 Modern Cuba. 31:56 It's like people who say Washington. Yeah. 31:59 where you have, you know, a sort of fairly equal divide of white people and black people in Cuba and about, I think, as high as 65 percent of Cubans descended from enslaved Africans because the indigenous Taino people, that was the population of Cuba before the Spanish colonizers came along and basically killed them off, not completely, but decimated them. 32:27 Right. 32:28 The Congre, though, the red beans and rice, that also probably came from Haiti, just like red beans and rice came to New Orleans after the Haitian Revolution when a bunch of former slaves were like, let's start traveling. 32:43 Yeah. And, you know, rice and beans is a big deal in Cuba because of the various times over the years that are decades, rather, that they've been in food crisis because of initially like the collapse of the Soviet Union. And then, you know, still ongoing U.S. trade embargoes that have left Cuba in a bad state. So rice and beans apparently is sort of a symbol of their determination as a people to get by. 33:09 Yeah, I thought that was pretty cool. Yeah. And then we can't not talk about Jamaica. Jamaica is its own thing as far as rice and beans go. Not only do they call their beans peas, because remember they're pigeon peas. Yeah. 33:22 They cook theirs like way differently from everybody else. They simmer it in coconut milk. Huge difference. Love it. They cook the rice and the beans together in one pot rather than cooking them separately and bringing them together on the plate. 33:37 They also use different seasonings. So with red beans and rice, it starts with the Holy Trinity, celery, onions, and green bell pepper, right? 33:48 Jamaican Holy Trinity is thyme, garlic, and scallions, which I'm fine with both of those trinities. And then they also spice theirs up, literally with allspice, but also with scotch bonnet peppers, which no human has any business going anywhere near. 34:02 Yeah, those are pretty spicy. 34:04 And they... I mean, this is its own dish, but you said before it was the Jamaican coat of arms. It's just so common that you just have that every meal, from what I understand. 34:16 Yeah, for sure. I had a... 34:19 Almost every year here in one of the neighborhoods near me in Kirkwood, they have the Kirkwood Spring Fling, and then they have the Chicken Wing Contest, the Wing Fling. 34:29 And my buddy Matt that lives near us, who's a Stuff You Should Know guy, has gotten me to be one of the quote-unquote celebrity judges most years. And this year I had a Scotch Bonnet wing that was the hottest thing I've ever put in my mouth. 34:44 Yeah. 34:45 By far. 34:45 And that's not even close to, like, the hottest pepper. 34:48 I know. It was unbelievably hot. It took 20 minutes for me to even feel normal again. I'm sure. It was bad. 34:56 They're pretty, though. That's the thing. That's how they get you. You're like, wow, that's a pretty pepper. I mean, this chicken wing was the color orange I've never seen before. 35:04 Man, forget that. Yeah. I would have been like, well, I'm not the celebrity judge anymore, I guess. 35:10 Should we take another break? Yeah, let's. All right. We'll be right back with why beans and rice is popular right after this. 35:30 What's up, fam? I'm sports journalist Ari Chambers. Hey, what's up, y'all? It's your girl, Sam Jay. And we're the hosts of Everyone Watches Women's Sports, a new podcast from Together and I Heart Women's Sports. 35:40 Because let's be real, women's sports is giving us way too much to talk about these days. 35:44 So Kelsey Finler, she became the first female solo rower to go from California to Hawaii. My first thought is just like, what's up with the snacks? Like, what are we eating? The highlights, the rivalries, the breakout stars, the moments that take over your entire timeline. 36:00 and the conversations that start during the game and somehow keep going all week. Every week, we're breaking down the biggest stories across women's sports. 36:07 Naomi Osaka showing out. She beat Sabalenka. Shout-outs to you, Naomi. 36:12 You get the palm, Naomi. You get the palm for that. Because we're not just interested in what happened, we're interested in why everyone's talking about it. Because everyone watches women's sports. Listen to Everyone Watches Women's Sports on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 36:30 Hey, Portlandia fans. 36:31 Carrie Brownstein and Fred Armisen here. 36:33 You know us, or rather, you know them. Tony and Candace, Nina and Lance, Spike, and yes, the chicken. 36:39 We've played a lot of iconic characters over the years, but today we're showing up as ourselves to tell you about Podlandia AO Rewatch, our brand new podcast. 36:48 Each week, we'll revisit an episode of Portlandia from the very beginning, breaking down the sketches, exploring the backstories of our most iconic characters, revisiting the Portland locations you know and love, and opening up about our creative process. 37:01 How did any of this get made? Why do we think that was a good idea? We're ready to talk about it. 37:06 And we'll also be joined by the people who helped bring it all to life. Guest stars, collaborators, and friends, including director Jonathan Kreisel, the mayor himself, Kyle McLaughlin, legendary musician Amy Mann, and many more. 37:18 Kyle is going for it here. You fully improvised, not just words, but a song, a melody. 37:24 Well, I thought he was going to write, I thought you were all going to write a song. I remember you thinking that. 37:28 Listen to Podlandia Ayo Rewatch on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 37:38 Hey, this is Hayes Davenport and Sean Clemens. 37:41 We host the podcast Hollywood Handbook. 37:43 Every episode, we're trying to help our guests improve their careers by mainly focusing on how they can help us improve our careers. 37:49 The show is famously super accessible, so you can easily jump into any of our 650 episodes and understand what's going on. 37:55 We recommend some of our recent episodes with Ben Stiller. The definition of what is a movie has kind of changed anyway too, right? What do you think it is now? It's images and words being spoken, captured by some sort of technology. 38:08 Danny McBride. He loves Boba. Oh, that's fantastic. And you make it on, you make your own. That's great. I call him Taro Reed. 38:18 That's a good name. 38:19 They're all named after cast members of American Pie. Yeah. 38:22 I call, I don't, 38:24 I never looked up if she was in this, but I call him Leachy Sobieski. I don't think she was in American Pie, but I still like that. Haven't looked it up. Haven't looked it up. She was prominent around the same time. 38:34 Then Mary Steenburgen. 38:35 Why are you guys talking to me like, why are you talking so down to me that you think I don't understand your little play game? 38:44 I just really am trying to set you up for success here. 38:48 Listen to Hollywood Handbook on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 38:55 You came along and it was like... Yeah, well, we were work pals. 39:07 So, Chuck, we've been focusing mainly on the Caribbean, Latin America, and Africa as far as, like, rice dishes go, right? Yeah. And a little bit of the United States, more the southern area. Sure. There's, like, rice and bean dishes are, like, so... 39:24 universally eaten by traditional cultures around the world, that there's actually an anthropologist named Sidney Mintz who's like, I think this is actually one of the oldest dishes humans make and that it's been sustaining cultures around the world for thousands and thousands of years. 39:42 Yeah, he's got his own theory. It's called the core fringe legume pattern. 39:49 And it's those three things. He basically says that in every culture and their diet, they have a core grain involved. And as you can tell from our rice episode in this one, like a lot of the time it's rice. 40:03 It can be, you know, other things depending on where you are. But rice is definitely one of the big ones. And then you have a legume to complement that grain, in this case, beans or peas. 40:14 And then you've got the fringe, right? 40:18 The fringe, this is fringe as in Surrey with the fringe on top, like a decoration, not a peripheral, right? Yeah. 40:26 It's the sauces, it's the seasonings, the herbs and spices that make each rice or grain and bean dish unique to a specific group or region. 40:38 Yeah, and he basically is like, this combination of these three things, he calls it, quote, the basic building blocks of world cuisine. 40:48 And it's a very just super ancient thing that's been around all over the world forever. 40:56 I found that interesting that he makes a point, though, like it doesn't have to be rice. I think even though half of the world gets there, like eats rice every day. Yeah. But there is like other kinds of grains as well. Like, have you ever had Ethiopian food? 41:12 Uh, yeah. It's been a while. They have, like, these kind of pancake-like breads. Oh, yeah, yeah. It's like a very flat bread. And you put the food basically into that and make, like, a little tostada or burrito or something out of it, essentially. Or you can use it to sop stuff up. Yeah. But, like, that's their main grain. Like, I don't think you have a meal in Ethiopia without that bread. Do you know what it's called? Ingera. Ingera? 41:39 Ingera? 41:40 I think so. 41:41 That sounds good. I need to eat some Ethiopian food. 41:44 It's been a while for me, but every time I've had it, I loved it. 41:48 Yeah. 41:48 And I mean, Ethiopia is just one place of many. There's a lot of other places that also, that do use rice as the core grain that are nowhere near Latin America. Middle East, I believe in Persia, they have a ton of different beans and rice dishes. 42:05 India has something called Rajma Chawal. 42:08 Which, I mean, it doesn't matter what it is. If it's Indian food, I'll eat it and love it. But they have Rajma Chawwal would not exist without the New World because they make it with red kidney beans and tomatoes, both of which come from the New World. And then they India it up with basmati rice. 42:27 Yeah, for sure. Yeah, Indian food is not something I would associate with red kidney beans, so I'll have to try to seek that out. 42:34 For sure. And then turkey has something, it's a staple called Kuru Fasuli V Pilaf. And it's a rice pilaf with white bean stew, which sounds good too. 42:47 I love white beans. Like a white bean chili? 42:50 Yeah. 42:51 But Sydney Mint seems to be onto something, though, you know? Like, the rice and beans in particular seem to be, like, all over the place. And anytime something's, like, that nearly universal, it's probably pretty old. 43:03 Yeah, and probably fairly healthy because if ancient cultures are eating stuff for thousands of years, it's probably not, you know, junk food. Right. That's new. You probably heard, like, you know, if you eat rice and beans together, it's a complete protein because they complement one another in filling in the blanks of what, like, the key amino acids that the other is missing. And the amino acids are the building blocks of protein. And it's not, like, that's not 100% true, but it's kind of true. 43:34 I've seen both. I've seen that, yeah, essentially it is a complete protein if you put them both together. And eat enough. I feel like, yes, that's the key. I think if you really want to nitpick, you can be like, well, a complete protein has 100% of all of the essential amino acids that you need. They're essential because your body doesn't make them in abundant enough supply so that we have to get them from external sources. Right. I.e. food. 44:01 And I think there's nine of them. Yeah, there's nine of them. If you eat a steak or some tuna or like a protein like that, bam, you're covered. And it doesn't take very much. The critique of rice and beans as a complete protein is, yes, if you put them together, they contain enough of everything that if you eat enough rice and beans, you'll have a complete protein. I think the world generally is like, no, it's a complete protein. Stop being a pedantic putz. 44:31 Yeah, if you have a cup of cooked pintos that's 6 ounces, that's about 50% of most amino acids, but 27% of one called methionine. 44:43 So that's what's missing on the bean side. A cup of cooked white rice provides about 10% to 20% of most of those amino acids and 14% of the methionine. 44:55 But when you eat them together and you eat enough, And I think they say the ideal ratio is about 80 percent rice, dry protein to 20 percent bean. 45:04 It's basically a complete protein. You just have to eat a little more. But low carb people are like, why would you do that when you can have a three ounce steak and get all you need? 45:13 Yeah. And the beans and rice people are like, why would you kill an animal when you can eat rice and beans? 45:18 That's a good point. Did you ever eat at the Grit in Athens before it closed? Yeah. The vegetarian restaurant over Prince Avenue, off downtown? 45:27 It was not my place, but I ate there before. I mean, I don't think you could live in Athens at that time and not eat there. 45:32 Yeah, I think Michael Stipe might have been an owner at one point or co-owner, or maybe an investor, but they... 45:38 And if you were a poor college student, which was like, you know, most of the people I knew and me and myself were could go to the grit and get it was called the staple. And it was just white rice and beans with some spices. And it was like three bucks or something. And we would eat that a lot. It was a good like way to get a fairly healthy lunch in your body as a college student for not much. 46:03 Whenever I think of rice and beans, I think of this one man. I'm pretty sure he was a taxi driver. And he was eating in a Cuban restaurant in New York, Upper East Side, where Yumi's and my friend Molly lives. And it was just around the corner from Molly's house where we were staying. And this guy, it was winter. And he just had this bowl of rice and beans. Yeah. And he was eating it. He could have been, he was middle-aged. He could have been a little kid. He could have been an old man. The way he was eating it, he was enjoying it. But it was so, so like clearly the, the, the consuming that dish was so ingrained in this man that like it was its own thing. 46:45 Like you could have put anybody else in front of that bowl, like, like me eating it. I would not have looked, it wouldn't have been fluid. It wouldn't have been. 46:52 Oh, interesting. Yeah. 46:53 It just looks so natural the way this man was eating it. And then at the same time, you could see him being, like, nourished by it. It was just cool. It drove home to me, like, just how big a deal rice and beans are to a lot of the cultures where they are a big deal. It was neat. 47:10 Oh, that's cool. I love that. Yeah, I know what you mean, though. Not even with rice and beans, but when you see someone from the culture eating the thing that kind of defines and sustains their culture. 47:19 Yeah. 47:19 It's different the way it goes down and the way it looks. Yeah. It's like me and fried chicken. 47:26 Right. I'm trying to think of what I eat like that. Maybe a donut? 47:29 Yeah. 47:30 Probably a donut. Someone from another country telling a story about visiting America and seeing this guy eat fried chicken and his friend was eating donuts and is sustaining them. 47:39 They were being nourished. Yeah. 47:42 You can be nourished by beans, though. Rice is fine depending on the kind of rice. Like the problem with white rice is it has a high glycemic index, which I'm sure we talked about in the rice episode. But that basically means it jacks your insulin up while you're digesting it. What's cool is that when you eat beans with white rice, the beans have such a low glycemic index that it washes out a lot of the white rice's glycemic index, removes it. So that's pretty cool. And then beans, of course, are just on their own nutritious. 48:14 One of the big things is that they have lots of fiber. 48:16 Yeah. 48:16 Which is the component of beans that make them the magical fruit. 48:19 I thought it was musical. 48:20 Apparently, you get more than half of your daily fiber from one cup of pinto beans. 48:27 Yeah, that's a lot. They lower your LDL cholesterol, which is the bad cholesterol. 48:32 They're going to improve your gut health. 48:35 If you have a risk of, well, I guess everyone has some risk of colorectal cancer. It's getting worse, too. Yeah, it's going to decrease that risk. And what else? There's something about the, like, it fills you up, right? 48:48 Yeah, you are satiated by two different hormones that are triggered by eating beans, which is cool. And you basically digest your food a little slower so you feel fuller longer. Yeah, like last night. They really are magical. 49:04 Not in prep for this because I didn't even bother making beans. 49:08 We've just been traveling a lot. We have no food here, and I didn't know what to eat, and I didn't feel like ordering delivery food because I hate doing that. So I opened up a can of refried black beans. 49:19 And I just cooked those and put some spices in them and threw some cheese on top and ate a bowl of refried beans. Nice. It was delicious. I farted all night long. 49:28 That's awesome. It was great. Yumi eats refried beans a surprising amount, and she does not fart. Well, that's because Yumi is perfect, and I'm not. Oh, dude, I'm right there with you. Like, I've been holding it in from lunch the whole time we've been recording. Right. 49:45 She's a real lady. 49:47 That's right. You got anything else about beans, rice, rice and beans? 49:52 Nothing else. I think I'm going to go on a rice and beans tear. How about this, though? I would love if people know a great recipe for that traditional Mexican rice. Send it in. 50:04 Oh, good idea. It is so good. I swear to God there's lard in it. 50:08 Probably so. And it takes some time. You know, it's not the kind of thing you can just whip up in a second. 50:14 Okay, sure. That's the one I'm looking for. It depends if you're a Cuban taxi driver in New York. I'll bet you could whip it up in a second. 50:21 Yeah, for sure. 50:23 This is a weird episode, Chuck. All right, I'll take that. All right. Well, since Chuck's taken weird, that means he just unlocked listener mail. 50:33 This was from our episode on postpartum depression that just came out in real time. Hey, guys, I just listened to your PPD ep. I was inspired to write in. I want to thank you for shining a light on this extremely difficult subject, specifically the parts in which you acknowledge the uncomfortable, intrusive thoughts that some moms might experience. I'm a first-time mom of a four-month-old and have been diagnosed with PPD. I've been getting all the treatments you outlined in your episode, but it's still a lonely journey. And your episode is a very succinct, accessible way to inform people that support me and my life about what I'm experiencing. 51:06 So as a woman, I'm always second guessing my feelings, even when it comes to my PPD symptoms. But the stats that you shared in the episode remind me that this is very real and I'm not just being dramatic. So as two cis men, you did a great job and keep doing good work. And that is Rachel from Portland, Oregon. 51:24 Nice. Thank you very much, Rachel, for writing in to tell us that, because that's exactly why we did that episode, you know? 51:30 Yeah. And we're, you know, you're in our thoughts and it's a very lonely place to be. 51:36 Yeah, well said, Chuck. Hopefully listening to that episode made people who are going through PPD. 51:45 Stuff You Should Know is a production of iHeartRadio. For more podcasts from iHeartRadio, visit the iHeartRadio app. Apple Podcasts are wherever you listen to your favorite shows. 52:01 I'm Nick Turturro. You probably know me from NYPD Blue, The Longest Yard, or Spike Lee's Black Klansman. And on my new podcast, Delivering Happiness with Nick Turturro, I deliver pizza to a new guest. I've shared a slice with everyone, from Seth Rollins. 52:15 What are you doing with my belt? To Bill Burr. I don't think I've ever met somebody so exactly out of their mind as I am. 52:22 And now, we even have more great guests coming up, including the great John Turturro. 52:26 It's called happiness. Delivering happiness. 52:29 And many, many more. Open your free iHeartRadio app, search Delivering Happiness with Nick Turturro, and listen now. 52:36 On Raiders of the Lost podcast, we explore cinema like no one else, including huge interviews with stars like Ryan Gosling on Project Hail Mary. It was like the Jaws shark. 52:46 Didn't always work. Came with its own problems. That's what made it great. The cast of Obsession. 52:52 On set, there was so much magic happening with each scene we were putting together. Deep dives into classics like 2001 A Space Odyssey or Fight Club. Plus weekly episodes on all industry news. Listen to Raiders of the Lost podcast on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. And for more, follow at Raiders of the Lost podcast and at TikTok Podcast Network on TikTok. 53:18 Hey, Portlandia fans. 53:19 Carrie Brownstein and Fred Armisen here. 53:21 The dream of the 90s is alive in podcast form. 53:24 We're launching Podlandia AO Rewatch, our brand new podcast where we revisit every episode of Portlandia together, breaking down sketches, going deep on our iconic characters, and pulling back the curtain on how it all got made. 53:36 And we'll also be joined by the people who helped bring it all to life. Guest stars, collaborators, and friends, including director Jonathan Kreisel, the mayor himself, Kyle McLaughlin, legendary musician Amy Mann, and many more. 53:48 Kyle is going for it here. You fully improvised, not just words, but a song. 53:53 Well, I thought you were all going to write a song. 53:55 I remember you thinking that. 53:57 Listen to Podlandia, AAO Rewatch on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. 54:05 This is an iHeart Podcast. 54:08 Guaranteed human.