Selects: How Peanut Butter Works | STUFF YOU SHOULD KNOW

[music]. >> Hi everybody, it's Chuck. And in COVID. time, it's May 14th, 2020. And uh on this Saturday select, we're. going to bring you an episode called how. peanut butter works. And boy, oh boy, I. remember loving this one. Uh I think I. was eating a lot of peanut butter at the. time during COVID uh because we had uh a. good store of it already. Uh and I love peanut butter. And I think. we talk a lot about how much we both. like peanut butter in this episode. It's. bound to make you hungry. And the good. news is now you can just go right to. your store and pick it up and a smile, a.

real smile at people that's not hidden. behind a mask. So, let's celebrate that. Go out and get some peanut butter and. smile. >> Welcome to Stuff You Should Know, a. production [music] of iHeart Radio. >> [music]. >> Hey, and welcome to peanut butter jelly. time. I'm Josh, there's Chuck. We haven't seen Jerry in a while. If you. have seen Jerry, please uh tell her to. call home. Uh and this is Stuff You Should Know.

>> Yeah, Jerry, she sent out an a uh. smoke signal that said send Amicia. >> She did. She did, and we sent some on donkey back. in that general direction. >> Are you uh peanut butter or jelly in. this scenario? >> Uh I want to be peanut butter. You always make me be jelly. >> Well, I think we should level set here. at the beginning and and talk about if. you like peanut butter, which is your. favorite, and then what you like how do. you utilize it?

>> Okay, my name is Josh C, and I love. peanut butter. >> Okay. >> Almost only smooth. I will eat chunky. if the if civilization has collapsed and. that's all I can find. >> Okay. >> [sighs]. >> I eat it any way, shape, or form. Sometimes just peanut butter on a spoon, sometimes peanut butter on spoon with a. little divot made with my tongue filled. with local honey. >> Okay. >> If you want to get tubby really fast, let me introduce you to the wonder that. is a spoonful of peanut butter.

scooped in some Cool Whip. >> Okay. >> Um, but really any kind of peanut butter. anytime I will eat it. And I've noticed. that once I reach my 40s, peanut butter. sticks around me a lot more than it used. to. So, I'm having a real struggle with. it. Thank you for listening. >> Uh, and do you want to buzz market your. favorite brand? >> Um, we use this Jif Natural that's like, um, uh, it's like in a brown container and I. like it so much I've never I've.

purposely never looked at the label cuz. I don't want to know how natural it is. Um, but my all-time favorite is Reese's. peanut butter. Like the like Have you. had it? >> You mean in the jar? >> Yes. >> Uh, yes. >> Oh, it's so good. >> I think I've had it once. >> But I was raised on Jif. Now, go. >> Well, I was raised on whatever the. gigantic gallon tub is that you used to. could get in the '80s. Yeah, I don't. remember. I don't think it was any of those name. brands.

Um, now I I mean, I love peanut butter. It's one of my favorite things in the. world. Uh, and I. will go crunchy or smooth, no matter. I. love them both. I also like it with honey. >> Yes. >> Um, I like it and I don't do this much. obviously cuz it's just I'm not 19 years. old, but a peanut butter and and. mayonnaise sandwich is one of the best. things in the world. >> You know, I've never had that. Is it Is. it good, really? >> Oh, dude. [laughter]. Do you have any QP? >> Yes.

>> Do Do peanut butter and QP Sammy. >> Okay, so half and half or more peanut. butter than mayo or what? >> It's kind of your your jam. I definitely. don't go light on the mayo cuz you got. to have that tang. >> Okay. >> Uh, peanut butter and marshmallow fluff. I used to eat when I was a kid. >> Yeah, that's good stuff. >> Fluffernutter and um, now I don't eat. the sugary hydrogenated types. Um, I either have one of the the sort of. artisan natural kinds you have to mix up. or uh, just the Dekalb Farmers Market.

grinds the peanuts right in front of. your face into a tub and hands it to. you. >> Right in front of your face. And it says, "Beat it. You can't have. any of this.". >> So, that's just peanuts, obviously. >> Yeah, and maybe a little bit of salt. Do. they add any salt or is it really just. peanuts? >> It's just peanuts. >> Wow. I wonder if they salt the peanuts when. they roast them then cuz I've always. seen like peanuts with just a little bit. of salt. Like you can't have peanut. butter any other way, but maybe maybe. they figured out they cracked the code. >> Well, I mean, they may be salted and. roasted. I have no idea about the.

peanut, but it's good. It's all good. But, I have to mix, you know, I got to put a little bit of honey in. there or maybe a little bit of agave to. give it a little bit of a sweet. >> Oh, that's a good idea. Yeah, I was. going to ask you. I've not had any. artisan stuff and I did a little. research and found a couple I want to. try. Um, and I didn't know like is it is it just. straight up adult kind of stuff where. you're like, "Oh, that's really good.". but you're wishing that you had like the. nasty big three brand instead? >> Well, I mean, if you don't add any.

sweetener, it's it's not nearly as good. as, you know, but I think the naturals are all kind of. the same. as far as sweetness level. >> Yeah, the best I could discern is that. if you're paying for artisan craft. peanut butter and buddy, you're paying. you're. like supposedly they have, you know, depending on the kind of. peanuts that are chosen, the variety of. peanuts, um, the way that it's roasted. Almost. like a coffee or a wine or something. like that. There's like a a. sophisticated palette or terroir that.

you really have to pay attention to. That to me is kind of like the opposite. of what peanut butter is supposed to be. It's supposed to just be like this dumb. messy thing where, you know, your hair's. totally normal and you start eating the. peanut butter and you suddenly have like. a cowlick and you're wearing a striped. shirt that shows your gut kind of thing, you know, like you just regress in age. But, I also get wanting to enjoy peanut. butter in a healthy way, because it is. surprisingly, from from what I saw, it. is healthier than you would suspect if. done right. >> Yes, not.

not a big glob of Peter Pan with QP QP. mayonnaise and potato chips smashed in. between white bread. >> Yes. Yeah. >> God, I'm I'm hungry now. >> I am, too. I I already had some peanut. butter this morning, so I'm good to go, but it this thing This is like the. yawning episode where I kept yawning. during research. This is I just wanted. peanut butter the whole time. >> Well, peanut butter for me that has now. become my. in my since January, you know, I'm. trying to lose some weight. So, I'm. that's become my sweet treat at the end.

of the night instead of going and. getting ice cream. >> Oh, good for you. >> Just like a spoonful of peanut butter. and honey, and that'll satiate that. desire. >> I haven't seen you in a while. How's it. going? >> Uh it's good. I mean, I'm down 20 since. January. >> What? >> Really leveled off the past month. >> Congratulations, dude. That is really. impressive. >> And just 40 more to go. >> Man, no, that's really great, man. Just. just Yeah. Yeah, it does plateau, but. you it picks up again. >> Well, it plat- it plateaus because of uh.

quarantine alcoholism. >> Oh, well, I was going to ask, because. I'm finding that that quarantining has. made things. like we you know, we have food and. everything, but we're we're eating it less for some. reason rather than the opposite, which. both you, me, and I were really. concerned was going to be the way it. went. Um are you finding it easier to. keep up with food or harder? >> Uh easier, because I'm cooking a lot. Um. jeez, I'm buzz marketing again, but you. know, I'm just having one of those.

Mike's Mighty Goods for lunch, which is. very low in calories. >> Yeah, it's really good, too. >> Uh and I you know, I'm just tracking the. calories, and it's it's alcohol. >> [laughter]. >> That's the problem right now. >> I I you. Yeah, I've been doing one or. two a week tops um and then a couple of. nights. I've been pretty good now that I. think about it. >> That's good. >> Yeah, cuz this has been fairly. stressful, but I haven't been stress. eating too much. So, okay. Anyway, peanut butter. Here to me Chuck. early on, we happened upon the fact of. the podcast if you ask me. This was.

very jarring. >> If you'll forgive the pun, that peanut butter outside of the United. States in a lot of different countries. is looked upon very weird and gross in. much the same way that we Americans tend. to think of like Vegemite. People like the British, Chinese, other. countries do not think peanut butter is. particularly good. They think it's a. little nasty. And that just blew me away to read that.

>> Yeah, I'd want to talk to some people. before I'd. let some internet website tell me that. people think peanut butter is gross. >> Some Some website push your brain. around? >> Yeah, I'd like to talk to some folks. about that. >> But at the very least even if they don't. think it's gross, it it is a an. all-American. thing. Like even countries that do enjoy. it, I've read that Australia actually. likes it a lot. It's an American concoction. So much so. that like it might be the most American.

concoction there is to tell you the. truth. >> Yeah, I mean you make a good point here. You put this stuff together that mac and. cheese came from Europe, hot dogs came. from Europe. >> Yeah. >> Uh sort of hamburgers even though I. would argue that the hamburger as we. know it is is pretty American. >> Sure. >> But peanut butter, just us as far as. modern times go. >> Yeah, I think that the Inca in the 15th. century used to grind peanuts into a. paste and then that was it. Until the 19th century when one of our.

buddies who's going to make a cameo. later um, his hands on the idea. But, yeah, it was an American invention, except it was actually Canadian, as. we'll see. But, for for the most part, people think of it as all American. Um, and to talk about peanut butter, Chuck, we kind of have to talk about peanuts. There's really no way around it. Believe. me, I don't want to, but we have to. >> I think you mean goobers. >> Is do Have you ever heard somebody. outside of TV call them that?

>> Not really, but I knew it was a thing, but I don't It's not in the just daily. nomenclature of my crowd. >> But, it is It's supposedly like a. southern and I guess an antiquated. southern word for peanut, a goober or. goober pea. >> Yeah, I've heard I've heard goober in. that old song about the Raisinets. Goober Well, Goobers is also a candy, right? >> Yeah, and there's Smucker's Goobers, which is peanut butter and jelly mixed. together in a jar. >> Mhm. >> It's actually good.

>> Is it? >> Yeah, even as a kid, I was like, this is. going to be gross. And then I tried it, I was like, not bad. Not bad, Smucker's. >> See, I'm pretty, uh, discerning with my. jams and jellies, so that's for another. day, though. >> You would not like this. >> I probably would. >> You would not like Smucker's. And if. you're at all discerning, then you would not like it. >> All right, so peanuts is a, uh, it's a. legume. It's also called a groundnut or. an earthnut. And just like a a lentil or. a pea, it is a little legume. >> It's not a nut. [clears throat].

>> No, I'm a big fan of peanuts, though. I. like to eat them pretty much any way you. can slice it, from boiled to, uh, straight-up raw out of the shell. Um, like them honey roasted, uh, salted and. roasted. >> Sure. >> And certainly in peanut butter. >> So, uh, Momo and I go and visit. squirrels whenever we can when we go on. walks, and we always take peanuts. And I. read you're supposed to take roasted, unsalted peanuts. So, we get like big. bags of those. And if there's no. squirrels out, I get to eat all the. peanuts.

>> Oh, yeah? >> Yeah, Mo will give me a look like, "Those are not for you, but they usually. end up in my tummy anyway.". >> You ever seen a squirrel stick one of. those in his mouth sideways? >> Yep. I have. >> cute. >> Yeah, we will like I'll shell them and. then throw like the actual peanut and. the squirrel somehow will know that. there's supposed to be another one. coming cuz they'll very they'll. frequently put one in his cheek and then. like be like, "Okay, toss me the other. one." Then I'll take that and run off. and like eat it with his two little. hands. It's really adorable.

>> Right. Or they might stick around to see. if it's one of the rare three bangers. >> Right. Which is just that's a a good. squirrel day right there. >> All right. So, these things are legumes. and we think they originated in South. America. You mentioned Peru even though. we cannot prove that through the fossil. record. >> Mhm. >> But they have found evidence in the. archaeological. culture from Peru from about 7,600 years. ago. And it was sort of one of these things. where they found the fact that they were.

farming this stuff and then when you see. it in like artwork and pottery and stuff. like that then you know it's sort of a. thing. >> Yeah, right. The peanut has arrived when. it shows up on pottery, you know? >> For real. >> They've also found them I guess entombed. with mummies from the Inca and the. Aztecs. which makes sense because when the. conquistadors arrived, the Spanish and. the Portuguese to South America and. Central America, they found peanuts. being grown as far north as Mexico. But.

I think the first place they encountered. them was actually in the Caribbean. And they took them back with with them. They took them to Spain and Spain passed. them along to the rest of Europe and the. Philippines and China. The Portuguese took it back to again to. Europe but also to India and Africa and. peanuts started to be farmed all over. the world. Like the world loves peanuts. It's just not necessarily peanut butter. that they're crazy about. And then in a. really kind of weird surprising twist, the peanuts were re-exported back to the.

Americas from Africa as part of the West. African slave trade. And actually that. word goober, that southern word goober, they think comes from a Congolese word. or Congo with a K word inguba. >> Yeah. >> Pretty surprising. >> Sure. Goober, inguba, close enough. >> Yeah, but to think like the peanut, you. think of the peanut as as. just American as it comes and then even. as Georgia as it comes, but the idea.

that it wouldn't have been here had it. not been for the importation of African. slaves that reintroduced the peanut to. the Americas. That's a pretty circuitous. and weird route for it to take. >> Yeah, and Africa still grows about 25%. of the peanuts in the world. We're at. just below that at about 21%. here in the states. And it took all the. way to 1842 that we started growing them. commercially in the US. And Virginia is where it first started. for oil and food and. to substitute out for cocoa.

And it wasn't it just wasn't like a. it was kind of like for people that. didn't have the means to buy something. better or maybe feed it to your animals. or something like that. >> Yeah, it was good for livestock and the. poverty-stricken basically was who were. expected to eat peanuts at the time. >> That's right. >> It's just like like lobster. Have you. ever read Consider the Lobster that um. Wow, man. I. I want to say David Lee Roth so bad, but. I know that's not his name at all.

Who wrote Consider the Lobster? >> I've never heard of that, but I. I know about the lobster. >> Who was End of Tour about? That movie. Oh, David Foster Wallace. >> Oh, sure. Sure. Yeah. >> Um he wrote this really great magazine. article once called Consider the. Consider the Lobster. It's good. But in. it he he explains that it used to be. considered a food fit only for the poor, basically. And I guess peanuts were. considered the same. >> That's right. Uh, you know, they were um, sea spiders.

>> Yeah, or they're cockroaches of the sea. >> Disgusting. >> It is kind of gross when you think of it. like that. And apparently there was a. law that said that um, you could only feed so much lobster to. patients in mental asylums at the time. or else it became abusive. >> Oh, wow. >> Yeah. >> They didn't know what they Did they try. them on a hot dog bun with mayonnaise? >> So, one of the reasons why the peanut. was viewed as such a lowly crop was that. it was, again, it was used for oil and um, which.

I mean this wasn't necessarily just. cooking oil. They would use it to. lubricate machinery, that kind of stuff. So, the idea of eating the same thing. that your machinery lube came from was. probably not super appetizing. But, it. was also like you would get just. basically trash when you got a bag of. peanuts cuz there was no easy way to. harvest it, stem them, clean them, and. prepare them for basically general. consumption. Which so, again, you could. just dump it into a trough and feed it. to your livestock or you could spend a.

lot of time trying to separate it or you. could just be like, I'm not I'm not. messing with this. And for a long time. they didn't mess with it, actually. >> Yeah, when the Civil War happened, uh, the Union soldiers got their hands on. some of our southern peanuts and they. said these are delicious. And both armies ate a lot of peanuts. And then when the circus rolled around. with P.T. Barnum, Hugh Jackman, uh, they. started selling peanuts there, hot. roasted peanuts. And especially in the cheap seats, uh, they become known as the peanut gallery. and that's where that phrase came came.

from, which is kind of interesting. >> Yeah, because apparently if they didn't. like what they saw, they would toss. their peanuts that they were eating at. the stage. So, that's where peanut. gallery came from. >> Yeah, and then you've got them on the. street corners, you've got them at. baseball games. Peanuts are starting to get a little. traction as a snack, but they were still. not uh it was still hard to get like a. really good quality peanuts because like. you said, the way they were being uh. harvested at the time by hand. It's it. was just tough to do. >> Mhm. And then so two.

African-Americans. um. of around the the turn of the last. century. um stepped up and basically said, "We're. going to make the peanut what it is. today." So one obviously was George. Washington Carver who's known as. basically the father of the peanut um. who actually contrary to popular belief. did not invent peanut butter, but he did. come up with more than 300 different. ways to use the peanut. And I never. realized like why he was so bonkers for. peanuts, but one of the reasons he was.

trying to make the peanut or establish. it as a prominent crop was because the. South had depleted its soil so badly. from growing cotton for so long. And. then, you know, at the worst of this um. there was a boll weevil outbreak that. just ruined the rest of the cotton crop. So the South really needed something to. replace cotton, and George Washington. Carver helped introduce and popularize. peanuts and say, "Not only can you eat. these things. Look at all this other. stuff you can make out of them.".

>> That's right. Uh and there was another. guy around the same time named Ben. Hicks, uh Mr. Benjamin Hicks. He was. from Virginia and which we already. talked about being a big peanut state. >> Mhm. >> And he invented a gas-powered machine. for cleaning and stemming these things. He got it patented. Uh like a lot of well, this still goes. on I guess with with the little guy and. their patents um big farm came around. and a farm equipment company uh. challenged him. He actually had to go to.

court, but won the case in 1901. And. this picker was a big big deal in. modernizing peanut farming. And all of a. sudden, you could get really good. peanuts a lot quicker. Doesn't take as. many hands or or uh man hours or person. hours and the demand for peanuts for. oil, for eating them and peanut butter. and candy all just kind of went through. the roof at that point. >> Yeah, yeah. Because you could you could. get your hands on good peanuts. They. were widely available and they were just.

delicious. Everyone saw finally how. great peanuts are. But not peanut butter. yet. And I propose Charles that we take. a break and then come back and really. dig into the peanut butter. >> Let's do it. >> Okay. >> [music]. [music]. [music].

[music]. [music]. >> Okay, so like I said, the Inca probably. had us beat as far as the invention of. peanut butter went. Um. but. it was actually. a Canadian who they think was probably. the actual inventor of modern peanut. butter. A guy who I'd never heard of before. His.

name was Marcellus Gilmore Edson. Wallace. I'm kidding about the last part. It was. just. >> that was coming. >> Marcellus Gilmore Edson. You just can't. say the name Marcellus and not follow it. up with Wallace somewhere, you know? >> It's it really has become like peanut. butter and jelly. >> Yeah, it is. Very nice. >> So he patented a paste made of peanuts. in 1884, which was described by him in his patent. as at room temperature having a. consistency like that of butter, lard or.

ointment. >> You try this. >> It's it sounds gross, but when you You. about peanut butter, that's kind of. about right. >> Yeah. >> He added sugar to stabilize it a little. bit and this was kind of like the first. modern peanut butter that we think of as. peanut butter. It sold for about 6 cents. a pound which is. a pretty good price. >> Yeah, and if you from what I can tell. just reading about it, if you tried it. today, you'd be like, yeah, it's peanut. butter. Whereas if you tried some of the. other stuff, you'd be like, oh yeah, that's that artisan peanut butter.

It's punishing. >> Yeah. >> And the other stuff was first developed. So it's interesting to me that there's. in the the first try right out of the. gate, the guy who invents peanut butter. basically invents the modern version of. it. And then it takes a big step. backwards or sideways, I guess you can. say depending on your viewpoint, when. our buddy Dr. John Harvey Kellogg comes. along. And if you'll remember from the. live show we did on the Kellogg. brothers, he invented nut butters and in.

particular a peanut butter. He's. considered one of the main inventors of. peanut butter. >> Well, yeah, it was it was right up his. alley because. I think that might be my favorite live. show we've done actually. >> Oh, yeah? >> I think so. >> PR was my favorite. >> PR, I knew you were going to say that. >> You did. >> Yeah, that was a good one. >> You did. >> I think those are my top two. >> What about Pintos, man? What about DB Cooper? >> Those might be the first four that I. would name. What else have we done? Malls, bars.

>> We did the secret one that is still. supposedly. uh on tour, but on hiatus right now. Um I think that's it. I think that's. all. >> Well, I'm going to go with uh John. Harvey Kellogg because he. uh as if you listen to that one, he was. very big on um chewing food until it was. the consistency of peanut butter. basically. >> Right. >> And so peanut butter comes along and. he's like, well, this is perfect because. you don't have to chew it like that. It's already like that. It'll just glide.

right through your system and come out. as delicious peanut butter poop. >> Yeah, and it won't poison your entire. body and you won't have to spend any. time in the electric light bath. >> That's right. >> Or the kneading machine. So, Dr. Kellogg creates basically what we. would recognize today as the um. the artisan version of peanut butter. It's just ground up peanuts. that form a paste and apparently that's. just a natural thing that happens. Like. if you put roasted peanuts in a food.

processor it's going to turn like gritty. and everything, but if you just keep. going it eventually reaches this point, this threshold where that grit. turns into this oily paste like peanut. butter, like a. an ointment like Marcellus Wallace would. call it. And um. that's basically what John Harvey. Kellogg did and served it at Battle. Creek. But most of the people who would. have been exposed to peanut butter would. not have tried John Kellogg's because,

you know, that sanitarium was really. expensive and it was for the wealthy, it. was for celebrities. So, most people. experience peanut butter at one of two. places and Chuck, I really found out in. researching this that the history of. peanut butter is super murky. It's like. a spoonful of peanut butter stirred up. in a glass of water kind of murky, right? >> Gross. >> Where. It is kind of gross. Where. it's just not entirely clear who did.

what when. whose [gasps]. um contribution has been. disproportionately mythologized. But from what I can tell, John Harvey. Kellogg is definitely one of the fathers. of peanut butter. Um Mr. Marcellus was. one as well and then. it it gets a little murkier after that. So much so that people say, "Well, peanut butter made its debut at the 1904. St. Louis World's Fair." And then other. people are like, no, no, that's way.

wrong. It made its debut at the 1893. Chicago World's Fair. And I can find. good, credible sources that say either. one. So, I have no idea where it made. its debut. I believe it was sold for. sure at the St. Louis World's Fair in. 1904. And that a guy named um C. H. Summers. sold like $20,000 worth of peanut butter. as snack. uh there, but that. the people who ate it there had probably.

already been exposed to peanut butter. and liked it. It might not have been. something that was part of like their. everyday thing. They weren't standing in. their pantry eating it off of a spoon, but they had probably had it before and. this was like a real treat for them to. to experience it. It wasn't like debuted. in 1904 from what I can tell. >> Right. Well, regardless of who. introduced it initially, by 1907, uh thanks to companies like Heinz and. Beech-. they were selling 34 million pounds of. peanut butter. uh up from just 2 million in 1899. So,

over an 8-year period, that's that's a. pretty big increase. And the soldiers come into play again. It wasn't just the Civil War and uh. World Wars 1 and 2. Um and I've had peanut butter uh K. rations before. >> Really? >> Uh-huh. It's uh my dad used to get that. stuff a lot when I was a kid for camping. and stuff. >> Mhm. >> at the Army-Navy store. So, uh it became. a big part of your your army rations in. the armed forces because it had a lot of. protein. It was good sustenance. You. could make a PB&J and that was pretty.

comforting. if you were on the front lines or in a. trench in World War I. >> Yeah, supposedly they they popularized. the PB&J, the troops did. >> That's right. And thank them for that. >> Oh, I will. I'll salute the troops for. that one. >> But it was pretty regional at the time. uh in the early 20th century. Uh it. didn't travel that great. Um they finally led you know, I. mentioned high- hydrogenated earlier. It. was this hydrogenation, is that right?

>> [laughter]. >> That really led to the big three coming. about uh, with the industrialization of. peanut butter production and three. gentlemen named Peter Pan, Skippy, and Jif, which. uh, I was curious about Jif, where that. came from, and all I found was they said. it's easy to spell, easy to say, and. easy to remember. >> It's true. All three of those. Check, check, and check. >> meaning beyond that, basically. >> Really? I would have guessed they had.

something to do with, you know, like. doing it in a jiff or jiffy or. something, huh? >> No, I mean, who knows? I mean, you got. to be in the room, I guess, to know. where the seed came from, but they just. said it was simple and super easy, and. uh, that was kind of the end of that. story. >> So, [laughter]. the good night. So, >> more. >> No, I'm with you. I do, too. I'm. I'm kind of mad right now, but we're got. we got to press on. Um, with. hydrogenation, right? Because there's. this guy named John Krampner, and he. wrote a book called the creamy and.

crunchy, all about peanut butter. And he. he basically points that saying like. that that's that was the turning point. for peanut butter, maybe even tied for. first with its invention, um, was the introduction of. hydrogenation, which takes. oils that are. liquid at room temperature, and adds. hydrogen and a catalyst, usually like. powdered nickel, and. those those bonds become infused or. saturated with hydrogen, and so they.

stick together a lot more easily. So, those liquid oils have a, um, more. stable, um, solid state at room temperature. So, you. go from like peanut butter with oil on. top to peanut butter that doesn't have. oil on top. It the oil's mixed into the. mixture and it stays that way even on. the store shelf, which people love. because I mean, you know from eating. artisan peanut butter, it's kind of a. pain to stir it up. Little dodgy. >> that that initial stir is a little dodgy.

because it's so close to the lid. >> Yeah. >> But, um you just have to have the right. spoon, take your time, don't be in a. rush. >> All right. >> Uh. and you know, shelf uh life stability is. super important with peanut butter. because only monsters put their peanut. butter in the refrigerator. >> Who does that? Who? Point them out to. me. >> Monsters. >> Who Like you've met somebody who's done. that before? >> No, I think that was in a a Judge John. Hodgman listener mail at one point. >> Uh I don't think it was a major case,

but I think it was one of their uh one. of their listener mail ones. >> Okay. >> But, totally totally think it should be. on the shelf. That's where it belongs. >> Right. >> Um although I will say if you mix a. little PB&J with the natural kind and. you put it in the fridge cuz you've had. your two bites and you made too much, the next day it is interesting. It's. more like a a Reese's cup consistency. It's kind of hard. Uh it makes for a nice little snack, but. it's certainly not anything that you can. spread on bread. >> Right, right. Well, that's the other. thing, too, is if the oils are mixed.

into the solids, it forms this creamier substance that. makes it way easier to spread, which. moms love, right? >> Sure. >> And then the other thing it does, too, is with all of those hydrogen uh atoms. linked on to the fat chains, the lipids, um. there's not all these unused or open. bonds that an oxygen atom can come along. and bond to and um oxidize the peanut. butter, which creates peroxide, which. gives it a rancid taste. So,

hydrogenation not only made peanut. butter um. less liquidy, more creamy, it also made it last longer. like what sitting on the shelf before it. was sold and used. It wouldn't turn. rancid nearly as fast. So, it was a big. deal. The problem is is that took peanut. butter, which is actually kind of. healthy with a mono unsaturated fat, that liquid oil, and turned it into. saturated or partially saturated fat, which is really tough on the old ticker.

>> Yeah, that's why I I stay away from that. stuff. I mean, it's so good. Um but yeah, I just I made the switch. many years ago. >> Good for you, Jack. >> Yeah, the hydrogenated outsold natural. for the first time in 42 and accounts. for about 80% of the current market. Uh Peter Pan, believe it or not, I don't. think I've ever had Peter Pan. >> It's not bad. >> Unless it was just at a friend's house. or something. I don't think we ever had. it in our house. >> Peter Pan makes a natural one, too. And. I mean, I'm making air quotes. Um like.

Jif does. And it's. >> I think they all do now. >> It might even be better than Jif's. natural version. >> I think Emily uh likes the Smucker's. natural. >> Uh-huh. >> Uh but I also got some uh I can't. remember the brand. It's one of the. one of the other natural brands. They're. They're all pretty good, I think. >> Okay. >> So, 1928 was when Peter Pan uh rolled out. and was the first which I didn't know. was the first major brand. It was the. biggest seller at the time.

Uh it used that partial hydrogenation. process that was patented by a guy named. Joseph Rosefield from Kentucky. >> And then. that's where Jif or that's where uh. Skippy came from. Peter Pan's parent. company said, "I want to cut your. licensing fee." He said, "I'm done with. you and I'm going to go out and I'm. going to make Skippy on my own." And by. the end of his career, he had 10 patents. uh not just for peanut butter, but. relating to food. And he was just kind. of like uh. Chevy Chase in vacation movies. He was a.

a food scientist. >> Yeah, well, wasn't it the thing that he. uh learned code of flake with? That he used on the sled? >> Oh, I don't know. It's some sort of. silicone or something. >> Oh, I can't remember. I'll figure it. out. No need to email everyone. No need. to email. >> [laughter]. >> No, I want to hear. I want every email. about this. >> it was called a non-nutritional coating. is what he called it. But but yes, he. was very much like that, but he was also. way way way better than anything Chevy.

Chase could ever be because he was a. really great boss. He um paid his his. workers really well. And in creating the. Skippy brand, he broke off from this. kind of um this corporate overlord that. he he worked for was keeping him under. his thumb and then trying to um. shortchange him uh and said, "You know. what? It By creating Skippy, I'm going. to not only challenge you, Peter Pan. I'm going to become the best-selling uh. peanut butter there is from like 1950 to. 1980. Like Skippy was it." And I just.

missed the Skippy train. So, I'm. wondering like if I had been, you know, born in 1970, if I would have been. raised on Skippy, but I came along at. the Jif era, really. Yeah, he said, "In your face." And they. said, "I love peanut butter in my face.". And he went, "Oh, I got to think of a. new comeback." You know, Chuck, one. thing that's always bothered me about. Peter Pan is do you remember that jingle. where it's like, "Eat some peanut butter. anytime you can." It's like, "Oh, that's. nice." And then they follow it up with,

"But only if it's Peter Pan.". Like it's got kind of this like if I. can't have you, no one can psychotic. mentality to it. >> Yeah, I never really thought I never. heard that song, so I never really. thought about that. >> You didn't watch the television in the. 1990s? >> I did. I don't remember that one though. >> Hm. >> But I mean, I was in the '90s, I was in. college, so I probably wasn't. I don't even think we had cable. I. didn't watch much TV in college. >> Got you. >> Uh so, Skippy is doing great.

Peter Pan is just like, well, I guess. I'll just have to be second banana. And Skippy and Jif said, how do you like. being third banana? Because. >> [snorts]. >> that's where you're headed. That same. year in 1955, this is when Rosefield. sold. Skippy to Best Foods. Procter & Gamble. bought Big Top Peanut from William T. Young, also of Kentucky. >> Uh-huh, yeah. >> And then they became Jif. And they held that brand until 2001,

2002. >> Yeah, I did not know that. >> That's right. >> But wait, 2001, 2002. >> That's when they sold to Smucker's. >> Okay, but Jif is still the number one. brand today, right? >> As far as I know. >> Okay, yeah, that's that's my. understanding, too. I thought you were. saying like it was the number one brand. until then. But yeah, from from I think. 1980 to today, it's it's number one. >> Yeah, and they got a lot of. I think they all do, but Jif alone has. 15 different kinds of peanut butter.

Which is kind of nuts. If you look at. their list, they've got all kinds of. different crazy peanut butters out there. now. >> Well, nuts is just one variety. >> Well, they all have peanuts in them, but. yeah. >> Well, they have they have a good almond. butter, too. >> Yeah, I can I can get down with some. almond butter. >> You know what, buddy? I'm going to buy. you some. When we see each other again, I'm going to be brandishing a jar of Jif. almond butter for you. >> You know what's not good? >> What? >> Is. you know, you can't take.

peanut butter sandwiches into classrooms. anymore. >> Mhm. >> Or at least at, you know, at my kids'. preschool. And um. of course you can't take anything in. there anymore cuz it's closed. But you have to make. um. you have to make it with what are the. cheese I used to chew these things all. the time? What do baseball players chew? Sunflower seeds? >> Uh chickpeas. >> Sunflower butter. >> That's good, too. I've had that. It's. not bad. >> Oh, I do not care for it. >> So, you don't like it, huh? I I think. it's all right. I guess I'm Wow, I'm I.

really like basically any kind of. butters. Including just butter butter. >> Well, yeah, butter's great, but I I just. cannot get down with the sunflower. butter. Is it sunflower? Yeah, sunflower. >> Yeah, no, it totally it totally is. And. it's definitely there's a taste to. sunflower to it. Like you could have no. idea what you were eating and somebody. gives it to you and you would be like, "That's sunflower butter, isn't it?". >> I love sunflower seeds, though. That was. a a big thing in college for a little. while. We would sit around and you know, just. put a mouthful of sunflower seeds in our.

mouth. >> I remember the sunflower trend quite. well. >> Remember that and you would crack Yeah, you would crack them open with your. teeth. >> Yeah. >> And you would spit out this the shell. and then swallow the seed chew on the. seed and swallow it. >> So, I would eat the whole thing. >> You No, you didn't eat the shell. >> Yeah, this is I would eat [laughter] the. whole thing and then I would smoke a. whole cigar and inhale it. >> You were a very bad squirrel. And then. you would drown drown your lawn in. water. >> Yeah. >> And you would sit back and say, "I'm. doing life just right.". >> Yeah, >> [laughter]. >> I got it all figured out.

>> Would you really eat the shells? >> Uh-huh. Still do to this day. >> Really? >> Yeah, and it's kind of dangerous cuz. every once in a while there's like one. one part to it that's a just a spear. And it can go right into your gums if. you're not careful, so I'm pretty good. at it, but every once in a while I'll be. like, "Um I I think I'm bleeding.". >> [snorts]. >> Well, here's how I eat peanuts when I go. to the ball game. I stick the whole. peanut in my mouth. >> Really? >> Uh-huh, like a squirrel. And I kind of suck on it for a second.

and get that salty goodness and then I I. crack it open with my teeth. >> Right. >> And then I pull it out of my mouth. and then dump the peanuts in and throw. away the shells. >> And then between every bite you have to. coat your lips with lip balm because. it's so. >> [laughter]. >> dried and cracked by the salt. >> Maybe. It is pretty salty, but the only. time I eat peanuts in the shell like. that is at a baseball game. >> So, now I do something similar, but it's. with peanut M&M's. I will like crack the. peanut M&M in half and expose the peanut. >> With your teeth? >> Yes, and then eat that the the freed.

chocolate shell side and then. eat the other chocolate shell side from. around the peanut and then I eat the. peanut by itself. >> Are you kidding or are you serious? >> I'm dead serious. I can't remember the. last time I ate a peanut M&M without. doing that with every single one. >> All right, here's what I'll do sometimes. with peanut M&M's. >> Okay. >> We should just have a side gig where we. just talk about our stupid quirks. >> We do. It's part of the podcast. >> Uh I put and sometimes I'll just um.

mouth on them like there's no tomorrow, but sometimes I will and this helps me. eat fewer of them cuz I will pop one in. or two in my mouth. >> Uh-huh. >> and I'll just let them sit there and. marinate in my saliva. >> yeah. >> and swirl them around and then that. candy coating kind of melts away a. little bit and makes it like a really. soft little crunch. >> Yep, I know I know what you mean. >> You know that move? >> Yep. >> It's really good. >> I do that too, but usually I'm a little. less patient than that. It's every once. in a while. Maybe when I'm like you. know, I have a whole Tupperware bowl.

full of peanut M&M's, I might go crazy. like that. >> All right, so let's Should we take a. break or should we wait a second? >> Yeah, let's do that. Let's take a break. >> [music]. [music]. [singing]. [music].

[music]. >> All right, so where we left off was Jif. was killing it. You and I have very. weird eating habits. >> Yeah. >> And uh Jif starts killing it. They start. putting sugar and molasses in there. Everyone else followed suit. And finally. in the 1960s. the FDA stood up and said, "Hold on a. minute, guys. This stuff you're calling peanut butter.

is junk food now?". >> Mhm. >> Uh there's one leading brand, I'm not. going to name names. >> I think it was Jif. >> That was only 75% actual peanuts. He's like, "So you got to start putting. 95% peanuts in the whole thing." The. peanut butter lobby said, "Whoa, whoa, whoa, whoa, whoa. How about 87%?". And they said, "We're the FDA. We meet. people in the middle. Let's settle on. 90% peanuts in peanut butter." And since. 1971 that's been the standard. >> Yeah, I think like um this went on for a.

dozen years. There's a really. interesting article on today I found out. called the momentous peanut butter. hearings. It's definitely worth reading. But it just was nuts how it literally. nuts how long this went on for. And then. finally it's just kind of heartening. that the FDA was like, "No, 90% that's. as low as we're going. Make sure that. your peanut butter has 90% peanuts. Good. day to you, sir." And that was that. finally. And then it became enforced in. 1972.

Um and still today there is a federal. legal definition for what constitutes. peanut butter. And one of the first. things is it has to have 90% peanuts in. it. >> That's right because that is still the. standard. Uh if it is smooth, it has to. be very fine with an even texture. >> Mhm. >> And no hint of grainy peanuts at all. >> No. >> If it's medium, you can have a little. grain to it. Uh but nothing larger than. 1/16 of an inch in dimension.

And then all bets are off if you're uh. crunchy. I don't I don't know who says. chunky, but it's definitely crunchy in. my house. >> Chunky? Yeah, that's like a type of. Campbell soup. Not peanut butter. >> can be larger than 1/16 and I I guess I. mean they're all about the same size. I'd be curious to see if there are any. kind of half-size peanuts. if it gets that chunky. >> Oh, yeah. Like larger than a 16th of an. inch? >> Yeah, like a half of a peanut. >> Yeah, people would be like, "It's too. chunky. I can't take it.".

>> Maybe. I mean, that's that's like candy. bar level. >> It is. It is. So, Chuck, what you've. just said is the federal government's. definition. of the different varieties of peanut. butter as far as they're concerned. And. I don't know if you said it or not, but. that guy, Joseph Rosefield, who who was. the founder of Skippy, he actually. created chunky, sorry, um, crunchy peanut butter. >> We both said crunchy and now we're both. saying chunky. >> I know. It's kind of stuck in my head. But he's the guy who If you like chunky. peanut butter, first of all, shame on.

you. But secondly, thank Joseph. Rosefield for that because he came up. with it, I think, in the '50s. >> Yeah, like I said, I like it all. There is not a kind of peanut butter. that that I won't eat. I think it's all. really good. >> So then, I think also the, um, the the this kind of demonstrates just. how seriously Americans take peanut. butter. The USDA goes on to say there. are other qualities that make a peanut. butter either grade A, grade B, or. substandard peanut butter.

And. >> It's my favorite. >> It's things like, um, color. The color. has to match certain color samples that. you can only obtain from a company. called Agtron Inc. of Sparks, Nevada. This is in the 1972 law that you have to. write to Agtron and say, "Can you please. send me the peanut butter color. standards cuz I need to make sure that. my peanut butter matches the USDA's. standards for color of peanut butter.". >> they're online. Get with it. Why are you.

writing me a letter? >> [laughter]. >> Right. That's that's a really good. point. You you email or you'd write back. like I don't know, but can you please. send me the website URL? And then they. would. But when you get this color. standard, you can't just look at it. wherever. You have to You have to look. at it with a at a light with a color. temperature of about 7,500 K plus or. minus 250 K. or something equal to a moderately. partly cloudy day. That's That's the government's standard.

for judging the color of peanut butter. >> All I can think of now is somebody. writing a handwritten letter to someone. asking for a URL. >> [laughter]. >> Someone with a ballpoint pen spelling. out https. colon slash slash. >> I looked up Agtron Inc. They're still. around and they are on point, man. They. They've been in business for I think. about a century, but they are all about. like food analysis. If you're a coffee. roaster or a barista or something, you.

can take their online class. I think. it's online. It's like a a day-long. class that like really teaches you all. like the science behind the coffee. you're selling and roasting and. grinding. It's a really interesting. company, it looks like. But that's if. you start making peanut butter, you need. to You need to write a letter to Agtron. Inc. asking for their URL. >> And they will send you a laminated sheet. in a Manila envelope. >> Yeah. >> [laughter]. >> So if you're talking peanut butter in. the United States,

uh the about half of the edible use of. peanuts is from peanut butter. Um obviously peanut butter's in a ton of. It's one of my favorite parts of candy. bars and stuff like that. I'm a I'm a. sucker for any peanut butter ice creams, peanut butter candy bars. It's just I can't get enough of that. combination. >> I'm totally with you, buddy. >> Which by the way, Joseph Rosefield was. uh the Skippy guy was the guy who came. up with that peanut butter and chocolate. combo before Reese's did. Uh but the National Peanut Board.

estimates that it takes about 540. peanuts to make up one of those 12 oz. jars. Which is a lot of peanuts. That that. kind of surprised me. It was more than I. thought. >> Yeah, sit there and shell peanuts until. you reach 540 individual peanuts and you. will have a sudden appreciation for your. peanut butter. You know what I mean? >> For sure. But of course machines do. that. But yeah. >> Well, if it's artisan, no. Somebody. wearing like a calico sarong. is doing it. With my hand.

>> [laughter]. >> In Vermont. >> [gasps]. >> Uh I love it. >> Vermont people are like. >> Yeah? >> I think that's my conception. Prove me. wrong, Vermont. >> So in 2009, uh we're talking about. health aspects. There there's a couple. of parts to the health of it of whether. or not it's just good for you, which. we'll get to. But also there have been a couple of uh. peanut butter incidents throughout the. years uh in recent years that have. scared people off from peanut butter a.

little bit. >> Yeah. >> Uh in 2009 was the second one. Uh there were 500 people who got sick. and eight people uh died from eating. peanut butter from a plant in Blakely, Georgia that was. uh pretty gross and not maintained well. >> I remember that, don't you? >> I remember both of them. The other one. was in 2007. And that was salmonella in Peter Pan and. Great Value, both owned by ConAgra and. that got about. 600 and change sick, but nobody died.

>> Luckily. >> But I remember both of those. It was a. big [clears throat] deal cuz peanut. butter is so ubiquitous. >> So there's also I didn't realize this. until I started researching it. There's. something called um. aflatoxins. Have you heard of them? >> I think I did back when all the stuff. happened or maybe not. But I I have. heard of it. >> So there's there's a mold called. aspergillus that grows on peanuts. because peanuts are grown underground, right? Um and.

the aspergillus can produce a toxin. called aflatoxins. And apparently humans. are um pretty much immune to its initial. effects or its short-term effects. But we have no idea what happens if you. eat aflatoxins, you know, over the. course of a lifetime, you know, what. what happens. And apparently there's. studies of humans that found that it's. been linked to certain types of cancer, um potentially uh birth defects,

um cognitive disabilities, all sorts of. horrible stuff. And peanut butter. producers say, "Well, we get at least. 89% of the aflatoxins out just by. processing peanuts." You say, "Well, what about the other 11%?" And they're. like, "Have some Peter Pan and forget. your troubles.". >> That's right. >> So so. there is like a real risk of. something bad happening to you, whether. it's a poisoning or not. But a lot of. people are like, "Even if it's pure. peanut butter, it's it's still.

it's still not healthy for you.". >> Yeah, I mean, the the major brands that. are sugary and hydrogenated certainly. aren't good for you. If you're going to. the farmers market and. and getting those peanuts ground right. in front of your face, it's not it's not. terrible, you know, it's got a lot of. nutrition. It's got a lot of. antioxidants. Uh it's got we're talking this is 100 g. of this stuff. You've got 45%. RDA of vitamin E, 67% of vitamin B3, 16.

7%. Uh I'm sorry, 73% of manganese and 39%. of magnesium. >> Yeah. >> So it's got a lot of good stuff in. there. It's got a lot of calories, too. That's about 600 calories. for eating 100 g worth. But if it's, you know, I mean, that's a 100 g is a lot. >> No, it is a tremendous amount. Um, the. other thing is too is if you're eating. that artisan peanut butter, that craft. peanut butter, the non-hydrogenated,

I guess I should say, peanut butter, the. the oils and the fats in it are actually. good for you. The mono-unsaturated fat. is the kind that's good for your heart. Um, it's that saturated stuff that. becomes shelf stable. That's the stuff. that can build up as plaque in your. arterial walls and cause, you know, heart attacks and strokes and that kind. of thing. But, the natural peanut butter. actually does the opposite. It helps. your cholesterol levels. >> That's right, which is great.

>> basically just really calorie dense. Like, if you're trying to lose weight, it's a good idea to shy away from peanut. butter. But, if you're eating natural. peanut butter, it's not like an a. non-nutritious food. It's actually. pretty nutritious. It's just calorie. dense. >> Right. And if you're trying to lose. weight and you opt for a spoonful of. peanut butter and honey rather than a. pint of Ben & Jerry's, >> Mhm. >> then you're definitely doing the right. thing. >> For sure, man. For sure. Um, one thing. though that has, you know, strikes fear. in a lot of people like you were saying.

in your daughter's preschool, you can't. even bring a peanut butter sandwich in. there anymore. Um, is this the rise of the of the peanut. allergy? Like, there's a survey that was. conducted in the '80s, the '90s, and the. 2000s. I think the most recent one was. in 2008. And they found that between 1997 and. 2008 in this national survey of 5,300. homes, that the um. the self-reported peanut allergies went. from 0.4% of respondents to 1.4%.

of respondents. Which, it's 1.4% doesn't. sound like a lot, but that's a huge. increase between um. like 11 years, I guess. But, the thing is is if you look at. other studies, they found that yes, self-reported rates are on the rise, but. doctor-diagnosed rates have held steady. So, there seems to be an increase in. perception that people have peanut. allergies that's not necessarily an.

increase in actual peanut allergies, which is really strange and bizarre to. think of if that's correct. >> Yeah, and I have seen the trend of oral. immunotherapy like. feeding your very small child. and your baby peanuts to a little bit at. a time to ensure or hopefully ensure. that they won't be. stricken with the worst food allergy of. all. >> It's true. >> The peanut allergy. And they there was a. study in Israel that had guidelines for.

early infant feeding and they said. around 4 to 6 months of age. >> Yeah. >> Just shove a bunch of peanuts in their. mouth and see what happens. >> [laughter]. >> And make them chew. And then hit them. with the lip balm. >> Yeah, hit them with that. hit them with that lip balm. >> Um uh so, one last thing, Chuck, and I. couldn't find a place to put it, but it. has to be said. There is a phobia called um. arachibutyrophobia. Arachibutyrophobia. Yeah, I think I nailed it that last. time.

>> Okay. >> And it is. >> Is that for me? Is that my cue? >> Yes. >> It's hard to tell cuz you're not kicking. me under the table. >> I'm not like doing that series of. blinks. >> Uh that is the fear of peanut butter. getting stuck on the roof of your mouth. >> That is a true thing. >> Which is shouldn't be a fear because all. you got to do is just keep working the. tongue and that peanut butter is going. to dislodge and go right down your. throat. >> That's right. Just like John Harvey Kellogg foresaw. >> Get a little whole milk and you're all.

set. >> Nice, man. Or some Cool Whip. Don't. forget the Cool Whip. >> I got to try that. That's. >> I don't know if you should try that. Like I think I gained 10 lb in a month. just after I discovered that. It's It's. not good for you, man. >> Yeah, I can't wait Cool Whip doesn't. last long in our house. We can't keep it. here. It's just like it's really hard. not to just sort of Oh, I'll just have a. little spoonful every now and then. >> Right. [laughter]. >> And then where did it go? >> It's like your hair is stuck to your. forehead cuz you put your whole face in. the tub. >> So good and it's good frozen, too. I.

don't know if you ever tried that. >> Mhm. Yeah, I've tried it both ways. But. if you if you do want to try it, it's. about it's about half and half peanut. butter Cool Whip per spoonful. >> I'll give it a shot if I'm ever allowed. to go to the grocery store again. >> Yeah, right. Um okay, well, I think. that's it then for peanut butter unless. you have anything else. >> We got nothing else. >> Okay, well, since we said we have. nothing else, it means it's time for. those who remain. >> Uh I'm going to call this uh. early listener that came back as an. adult. >> Mhm.

>> Love these. Hey guys, last year I Well, what I really love is people that never. stop listening. >> You're right. >> But we'll take this. Uh hey guys, last year I started getting. back into stuff you should know after a. long break. from the uh. 9 to 10 days. What does that mean? And a need for an educational podcast on. my long drives to Blacksburg, uh. Virginia from the Tidewater area of. Virginia. >> I think they got hit by the aflatoxin. >> [laughter]. >> Uh I think he maybe I don't know what he. means.

Uh when I first started listening, I was. in middle school and I always loved. trivia and your podcast helped me annoy. other students with random facts about. Twinkies and fluoride. Once I went. through church camp, it was appreciated. Uh I earned the name random fact kid. Uh you guys helped me encourage my. natural instincts in the world that got. me through electrical engineering. and also helped me earn free beer at. trivia nights because of my tendency to. remember obscure knowledge. I even made. a friend. through the podcast, uh lis- uh listener.

Lucas. I I take it that's. just Lucas. He's was to my his first. name. >> [laughter and gasps]. >> I hope so. >> Uh he was listening to your podcast. while driving his bus and I recognized. the familiar voices. So, just wanted to. say thanks, guys. And that is from. uh listener Daniel. So, maybe that's how. they met. They had the same first name. >> [laughter]. >> Right. They're like, I I never thought I would. have a brother, but now I do. Daniel and. Lucas, together at last.

>> Uh you got anything else, now? >> I got nothing at all. >> Well, if you want to be like listener. Daniel and let us know how long you've. been listening, um we want to hear from. you. Um you can get in touch with us just. through a simple email. Simple gesture, the gesture of wrapping it up, the. gesture of spanking it on the bottom, the gesture of early feeding it peanuts, and sending it off to. stuffpodcast@iheartradio.com. >> Stuff You Should Know is a production of. iHeartRadio. For more podcasts from.

iHeartRadio, visit the iHeartRadio app, [music] Apple Podcasts, or wherever you. listen to your favorite shows.