Episode 42: Avocados

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Let's taco 'bout it!

• Sharon had Tillamook Marionberry Pie ice cream for dinner, and Winter had Lee's Cincinnati Chili (ours is based on this recipe by What's Cooking America) this week and it was perfect for the rainy week we've had.
• Avocados comes from the Nahuatl word meaning "testicle".
• The couple of most well-known cultivars of avocados are Hass and Fuerte here in the United States.
• Evolutionary anachronism was introduced as an idea by Connie Barlow in her book, and further explored by Daniel H. Janzen and Paul S. Martin in this article.
• Find some avocado toast on Instagram or Pinterest to change gears.
• California Avocado Commission is a great resource for how to eat avocados. Did you know that a third of an avocado is a serving size?!
• The Flavor Bible refers to avocados as a "quiet" food, but you can get a creamy butteriness. It pairs well with bacon, scallions, grapefruit (a "loud" food), crab, smoked trout, or creme fraiche. 
• Avocados are ripened with ethylene gas and can take 5-6 days to ripen; you can ripen yours faster by putting your avocados in a paper bag with either bananas and apples, which emit ethylene gas. Refer back to our Bananas episode--it was a good one!
• Katie and Ron Wild ran an informal supermarket poll, giving people ripe avocados, they always asked why they couldn't get ripe avocados.
• Charlie Gil Henry was the pioneer of ripening rooms for whole pallets of avocados, so people could impulse buy avocados.
• We help a Food Fight listener feel okay about food lying. We all food lie! Chicken feet dim sum! Don't judge the super tasters out there.
• Stay tuned next week for an announcement about some fun apparel!

Run Time: 43 minutes

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