It is finally Mr. Etymology's time to shine as we crunch through our conversation on these Japanese rice crackers. We're deliberately smashed as we encounter trains, tugboats and crab sacks before everything comes back to the movie Singles... yet again.
Here’s an amazing YouTube video of a senbei factory!
The train line that was saved by senbei video
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Matthew Amster-Burton 0:00
Hi. I'm Matthew.
Molly 0:05
And I'm Molly.
Matthew Amster-Burton 0:06
And this is Spilled Milk this show where we cook something delicious. Eat it all, and you can't have any.
Molly 0:10
Today's episode is one that I am really excited about. We are talking about Japanese rice crackers,
Matthew Amster-Burton 0:17
also known as Senbei in Japanese.
Molly 0:21
And this episode was suggested by a listener. Andy,
Matthew Amster-Burton 0:24
thank you listener. Andy, we've been wanting to talk about this for a while. So thanks for the push, huh?
Molly 0:29
Okay, so I noticed that in the agenda, you wrote down some bay as S E NBe. i Yeah, but do i pronounce it as though it's an M? Yeah, kind?
Matthew Amster-Burton 0:41
Yeah. So so this is like, there's no like one right way to Roman is Japanese. And so like the character that you that you would use, if you were like writing out phonetically, the word in Japanese is for that for that if set. They eat okay. But it when you actually say the word the inserted, it turns into an MMA sound. And so then the question is, like, do you write that as an N or an M in English? And either way is fine.
Molly 1:11
Okay, so so just so people can picture them if people aren't familiar with them, where where might people have seen these or or encountered them?
Matthew Amster-Burton 1:20
Okay, so one thing that like, let's let's just get into this right away is like, there is sort of kind of different names for rice crackers, depending on the size. And so like, the way that I first encountered these things, or is was in the form of an odd odd a mix. I feel like they they sold and probably still sell this at Costco. Okay, let me see. But it's like a mix of different types of rice crackers.
Molly 1:49
Is there the kind that's wrapped in there?
Matthew Amster-Burton 1:52
Oh, it is. Yeah, there's one in here somewhere. And here it is.
Molly 1:56
Some of them buddy. And there's one that kind of looks like bugles. Oh, yeah, so there's like a little there's like a little skinny baton that's wrapped in seaweed.
Matthew Amster-Burton 2:04
Yep, there's one. This one has some Wasabi peas in it. Ooh.
Molly 2:08
And what is odd odd I mean, in that context,
Matthew Amster-Burton 2:11
so it really just means small rice crackers made with made with glutinous rice or mochi rice. Okay, but But there isn't like a hard cut off between, like, you know, if it's over, you know, 1414 millimeters it's sunbae. And if it's smaller, it's not a it's just kind of like if it started like small and and you can put it in a mix, it's out all day. And if it's bigger, it's same day, but they don't like taste fundamentally different or anything
Molly 2:37
so with some may then be the ones that are maybe bigger and maybe look a little bit more like what I think of as the crackers of my youth like a round disc.
Matthew Amster-Burton 2:49
Yeah, we guess the thing I'm holding here that you the listener can't see is what I think of as like a archetype of ascend Bay, like it's about three inches in diameter. And it's like it's like a big thick cracker that kind of golden brown because it's been brushed with soy sauce and so yeah, it's such a beautiful food you know, it's something that you mostly buy in Japan like at supermarkets and convenience stores but like it's also a popular gift item that you can get like a really fancy box of like, you know, like you can with many many different kinds of things in Japan
Molly 3:25
you know I'm so glad that you mentioned here on the agenda that there are shops where you can watch them being made fresh because my memory lane actually is a street and not canal Yeah, where I believe on a corner there is a little sunbae shop and I went in and bought some their freshly made I mean just gorgeous and you could even see them like being brushed with soy sauce. Yeah, and you know it's hard for me to say whether they were any more delicious than any other ones but they felt more delicious
Matthew Amster-Burton 3:58
Oh yeah, that's like such a such a treat like when you see like a shop or a stand that's making fresh Sand Bay like you know, it's partly partly like they it smells so good. Like you know there's usually like it's like a real like Mom and Pop type of place. But also sort of the thrill of seeing something something that you didn't know how it was made and then seeing it made
Molly 4:19
Yeah, and I remember they had almost a little display outside like like a wooden shelf type thing that that had a whole bunch of different almost like in bulk different sizes of rice crackers. Okay, I have a lot of questions about the sizes and things like that but what's on your memory lane.
Matthew Amster-Burton 4:37
So yeah, I've liked these since I was a kid like I don't remember like exactly in what contexts I would encounter them but it would be the mix and and like so I would I would like pop these I loved I loved the flavor I love the crunch. But December when they were little especially loved the little naughty ones which are which are called naughty maki out on a witch just naughty naughty wrapped out on a and done and would like painstakingly like peel off the naughty from each one and eat them separately which is like such a kid thing to do
Molly 5:08
that is adorable. That was the first one that Jun really liked to.
Matthew Amster-Burton 5:12
Yeah. When I was a kid I had a phase of sorting m&ms into different different colored piles. Did you ever do this? Nope. Okay,
Molly 5:20
well did you save all the green ones until you were a teenager and you could like cash them in?
Matthew Amster-Burton 5:23
That's right they were very stale but a but I somehow I still got really horny.
Molly 5:29
I'm sorry Matthew. I'm just sitting here with a bag of rice crackers and yeah, help it I started to eat them.
Matthew Amster-Burton 5:34
Well, I mean the good the good news is we're recording remotely today and so Abby can just like just remove all of your audio from the entire
Molly 5:43
Okay, well hey, so can we get into like the etymology of this etc etc. Take it away.
Matthew Amster-Burton 5:50
Okay, so Mr. Mr. Etymology is like like chomping at the bit are chomping at the rice crackers to get in on this one
I did not know most of this and still until I started researching so that the word Sam Bay in Japanese is made up of two Chinese characters kanji sin meaning like pan fried or toasted. It's the same sin as in Sencha tea, which which is not pan fried or toasted, but like got that name anyway. And then Bay meaning mochi in Chinese. The exact same word Britain the same way is pronounced GN being and refers to a very tasty like tortilla like crepe or pancake that's usually eaten for breakfast. You ever had a jam? Bang? No. So good. Like I had I had the one I got like the morning market and Tai Chung Taiwan is like what am I like greatest food memories?
Molly 6:45
I am fascinated that the same characters are pronounced so differently and signify something so different. Yes.
Matthew Amster-Burton 6:52
So then that's not the end of the story. So so the word came from China to Japan. And in Japan, they're like, like, okay, like, you know, we've got we've got something that's like, like a flat thing that's, that's toasted. And, like the, the second character just took on a different meaning in Japanese. So it's like a toasted mochi kind of treat. And then much, much later. The word Sen Bay, like the spoken word was reimported from Japanese into Chinese, because the Japanese style rice crackers became popular in China. So that word is pronounced jombay. I'm sure I'm like getting the tones completely wrong, but Shan Bay and Mandarin, and is spelled with totally different characters.
Molly 7:37
This is fascinating. I love
Matthew Amster-Burton 7:40
finally, maybe in Japanese the same word Sam Bay is used to refer to other totally unrelated crunchy snacks just on the basis of well, this is also kind of flat and crunchy. So like Hyundai Santa Fe, is when you like, take a rose, you take an eel or fish backbone and fry or roast it. So it's like a cracker, but it's made of hony which is bone.
Molly 8:00
I remember you writing about that in pretty good. Number one. Yeah,
Matthew Amster-Burton 8:03
really good stuff.
Molly 8:05
So how old are these things? I mean, how long have these things been made?
Matthew Amster-Burton 8:09
Okay, so that is a tricky question for for a couple reasons. Partly because there's a lot of debate about like, you know, was Was there something like this going back 1000s of years? It seems like probably not, the word goes back much further than the current dish. And so, you know, the word is like, this is not something that's unique to Japanese, like the word is not very specific. And so like, clearly people were using the same word Sam Bay spelled the same way to refer to things that were more like a cake, you know, a soft cake, like, you know, hundreds of years before before came to me and like this round guy here. Okay, but there is a town in Sai Tama which is which is like a suburban prefecture next to Tokyo, that has kind of like made it their thing of like Sen. Bay. The modern style were invented here. The town is called Soca. Clearly they started marketing Sam bay in the modern style during the Edo period. So like somewhere from like the 60s from 1600 to the mid 1800s. And who's to say whether it really originated there? Probably not but it's but like that's that's the story we've ended up with in Soca you there are over 67 Bay manufacturers and shops and a pretty small city plus plus a stone monument like sort of in the shape of a sunbae saying like stem Bay were invented here. I love this and like all good food origin stories there's like there's like an apocryphal or origin story. That's a great story that is definitely not true. Which is that some say that a Dongo shops odongo Like you know when you see like mochi dumplings on a stick that are like grilled and sometimes they have like syrup on them that a dumbo shop and Ahsoka took their day old Dumbo that they couldn't sell anymore, rolled them flat and cook them on a grill and turn them into Santa Fe.
Molly 10:02
Hmm, right had Dongo I didn't mount to cow. Yes, right? Yeah. And I cannot picture how that would turn into sandpit. Yeah.
Matthew Amster-Burton 10:11
I mean, it's not it's not totally out of the question because the ingredients are kind of basically the same, but I don't think that's actually what happened.
Molly 10:20
I feel like you'd have to cook it like in a different way like a dehydrator. Yeah, so I'm not buying it. Good. Have you ever been to Soca?
Matthew Amster-Burton 10:29
No, I never heard of that. This the sound Bay was their thing. I'd never even heard of this town honestly, until yesterday when I started researching this, but I would love to go check it out like one like on our on our first family trip to Tokyo, we took the train up to Huzzah. Knowmia which is like a couple 100 miles north of Tokyo and it is the gyoza town. And so like they have like a like a statue of like a stone stone statue of a gyoza they have like 100 doses shops is really fun.
Molly 10:57
This sounds great. The only the only equivalent I know of is the dumpling man that used to be outside Din Tai Fung.
Matthew Amster-Burton 11:02
Exactly. Now I'm wondering like, like, if you go you know, generally speaking, like like, you know, snacking on the street in Japan is frowned upon. But like, i It seems like it'd be pretty cool if you went to Ahsoka. And like, as you walked around, you just heard like all this crunching from all sides, even like directly above you somehow.
Molly 11:20
So I assume that you can get like gift boxes of it. Or like if you go to soak guides, the kind of thing you have to bring some back.
Matthew Amster-Burton 11:28
Yes. Yeah. Like there is there's a culture of old Miyagi Japan, which, which you're probably familiar with, like if you if you like, you know, go to a place for like a business trip or vacation like you bring your co workers or your family back some like a food that is like the special food of that place. And imagine like if you go to Soca and you don't come back with with a seven day gift box, you're like, fired.
Molly 11:48
I'm fascinated. I love this. And I struggled to think of how we could translate it like thinking about American regional foods or, like, let's say you're going to Chicago, you come back with like, with a
Matthew Amster-Burton 12:03
stack of Yeah, sack of Chicago hot dogs. Yeah, I'm extremely sore.
Molly 12:07
Let's see. I'm gonna go to Baltimore and come back with us sack of crabs.
Matthew Amster-Burton 12:15
Yeah, come back with a crab sack. slogan. Baltimore. Come back with a crab sack.
Molly 12:23
No, but what about there must be like dry food. There must be dry. Right from Seattle. Yeah, sure. Smoked salmon. Yeah, yes. Yeah. hot smoked salmon. Yeah. What about? Okay, what about other like dry foods that we can
Matthew Amster-Burton 12:38
bring back other dry foods we can bring out like, like, what's like a drive non perishable of Los Angeles?
Molly 12:46
A bag of masa.
Matthew Amster-Burton 12:47
You could bring back a bag of masa from Los Angeles. Sure.
Molly 12:49
What else?
Matthew Amster-Burton 12:52
Yeah, I mean, I think I think like there's, it's partly just like there is there's like this, this culture of like, you know, a place is going to have local foods, they're gonna figure out a way to like, package it. So it's relatively non perishable, and you are expected to bring it back. So that makes sure that like, every town like produces something like this, because like, you know, they make money that way. And we just don't have like the same kind of tradition,
Molly 13:18
I think bomber
Unknown Speaker 13:28
So,
Molly 13:29
there's a particular type I really can't wait to talk about. So let's get into talking about types of sunbae.
Matthew Amster-Burton 13:34
Okay, so first of all, like I want to recommend you Kaori Sakamoto is book food SOC a Tokyo it's a great book about like the the food of Tokyo and eastern Japan. And so I learned I learned a lot about types of sunbae from from her book anyone with an interest in Japanese food should absolutely own this book. So the the most common sunbae is this guy that keep holding up it's a large round soy sauce flavored cracker, but there are lots of variations. So we talked about that OData are the little ones and nobody Makia dot A are the are the naughty wrapped ones have you ever had the the sunbae that are made with like whole roasted soy beans in the dough so like they're they're like It's like studded with them? I don't think so. Periodically I've seen them at a watch Amaya they haven't had them recently. But they're they're popular in Japan they are so good.
Molly 14:23
Great. We're getting around to my my my favorite. Okay,
Matthew Amster-Burton 14:26
so Okay, so these these ones that Molly and I both have a bag of was a was a catchy ya say sunbae was a was a means deliberately and cut you out a means like broken or or smashed. So these are deliberately smashed Sam Bay. And I know we've talked about these on the show before but like they have like a great like craggy broken texture. They're broken up into like different size pieces. And they're like cooked, you know, so they're dry enough to shatter, but then like not like soy sauce until after that. So even like the craggy edges get coated with soy sauce.
Molly 14:59
Yeah, I mean the This one's at least this brand that you bought me from watch Maya has a true like density of soy sauce to it that the regular sunbae you're holding up.
Matthew Amster-Burton 15:11
Yeah, it's fun to say there's so much fun to eat. There's a spicy one that I've only so far seen for sale in Japan. That is so good.
Molly 15:18
It is incredible. Matthew, you need to take like an entire extra like suitcase or tote bag to bring those back. Yeah, for me.
Matthew Amster-Burton 15:28
Okay. Okay, have you ever had a sweet sunbae that's that's code of like course sugar.
Molly 15:33
No. Does it have soy sauce on it too? Yeah, because that would be I feel it could
Matthew Amster-Burton 15:37
be interesting. Right? I bet that has been done but yeah, but sweet ones are really good. And you know, these are like snacks that people usually have with tea or, or other beverages. So like, you know, keto sweet or savory. There are there other flavored ones like I had, like, like shichimi togarashi sunbae like wasabi flavor, miso flavor, like good stuff.
Molly 16:00
And so how are these made? I mean, I know that like I saw it in a shop but I didn't really see I don't remember seeing the actual like cake pre cooking.
Matthew Amster-Burton 16:10
Yes. Okay, so first of all, we're going to link to a YouTube video from like, the 90s probably like like from a VHS tape of sunbae factory there are newer newer like more HD ones, of course, but I found this one really charming. You can like watch them getting made as it stands, but the basic idea is they're made from one ingredient rice. Okay, and I went down a serious rabbit hole trying to figure out like, how when are they made from mochi rice versus like non glutinous rice and the conclusion I came to is that it doesn't matter that much. Okay, because Okay, so So mochi rice is called mochi, gourmet and Japanese and like non sticky rice is called Udo chi Mei and they will tell you on the package which one they're using so like out on a usually made from mochi rice the little ones these these was a was a Kajiwara a mochi rice this guy regular rice this round one okay, and the textural difference I don't think most people could pick out like based on flavor or texture which kind of rice it was made with.
Molly 17:17
Okay, and when we're saying rice here is it is this like rice that has been pounded or ground to a flower.
Matthew Amster-Burton 17:22
So it can be done two different ways I think for like industrially made, I think probably rice flour is most common these days. So like you're you're making like a dough with rice flour and water. You need it and then let it sit and hydrate for probably a couple of days. And then roll it out. You can also just do it, make steamed rice and then like smash it. Okay, man to a dough. And then either way you're like rolling it out into into discs like of course like you know, industrially or even probably in a small shop there's going to be a cutter that cuts it into discs. And then you grill the discs over a charcoal or electric grill usually with a pretty fine grill grate and brush them with usually it's usually a mix of soy sauce and mirin.
Molly 18:07
I am remembering now that the grill was covered in what almost looked like for me like a cooling rack. Yeah, it's like a grid. I'm fascinated by the fact that these are grilled because they are so completely dried without without like burning or caramelizing
Matthew Amster-Burton 18:29
Yeah, I think so. So the soy sauce and mirin goes on like at the end because I think that would burn really quickly. But like just just like the rice flour. It's probably a low hydration dough and then you just like cook it until it's nice and dry. If it gets like a little a little charred that's going to be delicious.
Molly 18:48
Okay, hold on. Yeah, I don't know if you know this, but why is it that they come in different sizes because the disk ones come in different diameter? Yeah, absolutely.
Matthew Amster-Burton 18:56
Yeah. So I was watching my this morning and I saw like they had like these big these big three inches which are a standard size. They had like little little sort of like quarter silver dollar sized ones that some like rectangular ones. You know, I think no, no reason other other than like, you know, people enjoy snacking on different sizes, size things.
Molly 19:17
Okay, great. I enjoy snacking on different sides of things. Okay, cool. So what else do we want to say about Santa Fe?
Matthew Amster-Burton 19:25
Okay, so I learned something like I learned I heard an interesting story involving sunbae recently that I want to share and also recommend a particular video. So there's this YouTuber that I follow that I really liked called Paulo from Tokyo who who is like a North American guy who lives in Tokyo with his wife who's Japanese and their kid and makes videos like my favorite series of his is like a day in the life of person doing a particular job in Japan so like, you know, day in the life of like a keynote co factory owner and that like that one baby order Kanoko sound like a day in the life of like, you know a waiter in isa kya or like a game programmer?
Molly 20:08
And are these all done in English
Matthew Amster-Burton 20:10
all done in English? Yeah, wow, okay, really, really good at like, you know, editing these videos together and like there are a lot of fun like the restaurant ones will make you so hungry. But we watch one recently called day in the life of a Japanese train conductor. And I'm like, Okay, I like trains. We'll sit down. We watch this like as a family and they're like 15 minute videos. And it was about a train line called the Choshi or electric railway in the eastern part of Chiba prefecture, which is a really remote area like it's like kind of the eastern tip of the Konto Tokyo area. And like to get there from Tokyo is like takes like three hours. And ridership on this on this tiny little train line has been declining since the mid 20th century. And like, they almost shut down in the 60s. And like, you know, were saved with like an infusion of money, and then almost shut down again in the 90s. And they decided to try something different. And started selling a local style of Sim Bay called New Day sim Bay. It's made with a special blend of yamasa soy sauce, which is soy sauce that you and I love, which is which is headquartered in Choshi, this little town east of Tokyo, and the same day sales were a huge hit. People would like be like, Okay, we're gonna we're gonna go out here we're gonna ride the cute little train and we're gonna buy the San Bay to take home and the railroads were away now makes two thirds of its revenue from stem Bay sales and 1/3 from train fares.
Molly 21:38
Okay, do you know what this reminds me of? What do you remember in singles, when the Campbell Scott character is like, trying to solve the gridlock problem in Seattle, and he's like, super sure light rail, super trained. And he's like, we're gonna serve them great coffee, and we're gonna play great music. And everybody's gonna want to leave their cars and ride the super train because of the great coffee and the great music and when Yeah, whatever.
Matthew Amster-Burton 22:02
And then yeah, and here it worked. I mean, in singles, Tom Skerritt said like I'm gonna say one thing and I'm going to take thank you for your time. Yeah, so I like that.
Molly 22:16
Anyway, so here it actually word
Matthew Amster-Burton 22:18
actually worked. I mean, so far like yeah, like they're they're like, you know, a couple of decades in and like, I don't know, like, what how things are going now but but like, you know, people people were riding it and buying the same day.
Molly 22:30
You keep calling this a little train.
Matthew Amster-Burton 22:32
How little is it? I just like a like a like a kid sized train like a little kiddie train ride to two cars. This sounds so cute. Yeah, I'm gonna go ride it with you. Yeah, I would love to go ride this together. And then they didn't really talk much in the video about like, what makes the subway special and so I didn't realize this until I looked up yesterday. I didn't even think about that. So so no day seven day that like the word could mean one of two things I assume good man like painted. So like painted with soy sauce. That makes sense. That is not what it means it's a different different word a homophone which means wet so these are wet sunbae and apparently have long been controversial for the for their damp texture and surface. And so like they are like many sanbi are sold in like individually wrapped packaging but these ones have to be or they will all glues together. The back.
Molly 23:24
Wow. Okay, this is like a really unlikely success. Yeah,
Matthew Amster-Burton 23:28
so now that made me really want to try them.
Molly 23:32
Yum. Let's go taste the wet symbol. Let's go
Matthew Amster-Burton 23:35
get sticky fingers,
Molly 23:36
huh? Ah, Matthew, I can't wait for you to go to Tokyo and bring me back some spicy so
Matthew Amster-Burton 23:42
I don't think I'm gonna get out to the eastern edge of Chiba on my next trip. But let's let's do it together someday.
Molly 23:49
Okay, sounds good.
Matthew Amster-Burton 23:50
It'll be it'll be a long ride out there. We'll need to bring a book bring a snack for probably like have have an argument along the way. That sounds perfectly great. And then we'll make up by the time we get to the little train. Have we ever had an argument? I don't think so.
Molly 24:06
I don't think so. I mean, I think we've had moments where we like disagreed about something but I wouldn't call it an argument.
Matthew Amster-Burton 24:14
Okay. Would you like to read the spilled mail since I just talked a lot about sound I'd love
Molly 24:17
to
so today's spilled mail comes from listener Bethany. Dear Matthew and Molly. I was listening to your gumbo episode and heard you mentioned a couple of suggestions for what to call your listeners saying it's not too late to send in more ideas. Since there wasn't consensus about what to call us. And because of all the times you referred to Laureus Weitzel I've been thinking of myself as one of the lot some ello T SSM short for listeners of the show spilled milk sometimes if I want to personalize it I'm lots be for listener of the show, Bethany
Matthew Amster-Burton 24:58
it's really good, right like like everyone's like everyone's a lot. I love this. Okay,
Molly 25:03
and hold on the letter goes on. Feel free to Closs
Matthew Amster-Burton 25:07
away fast clump.
Molly 25:11
Okay, but I'll be over here happily lots missing as long as there's a soon to lose.
Matthew Amster-Burton 25:19
So glad you had to read this.
Molly 25:20
Oh, and while I have you, I think you should know that I'm listening this week from a boat on your biscotti episode, which is episode number 491. You mentioned your assumption that the vast majority of your listeners were on
Matthew Amster-Burton 25:33
land that doesn't like something we would say.
Molly 25:36
I'm betting that's true. But my family has spent a lot of time on a sailboat, including a year traveling by sea when my kids were in middle school. Wow. And I have to say that your podcast is very good company on long night watches in the ocean. Oh, isn't that amazing? This I love this letter so much. This week, I'm out on the tugboat in the Salish Sea. So if you see one float by wave, it might be me.
Matthew Amster-Burton 26:00
What do you think listener? Bethany is like a tugboat captain. A
Molly 26:03
listener Bethany is living a really really good life. Yes, I am so happy for for you lots be
Matthew Amster-Burton 26:10
Yeah, so and thank you. Thank you so much for this for this message. We'll call you lots be regardless of what we call our listeners as a collective.
Molly 26:17
I really like this idea a lot. Some lots and lots and lots of listeners of the show spilled milk.
Matthew Amster-Burton 26:24
But does that mean like like, what if what if we want to talk about an individual listener? Like and we don't know their name? Let's just kind of like a generic listener.
Molly 26:32
Listen, it's lots X.
Matthew Amster-Burton 26:34
Oh, oh, that's really good. Isn't that good? Yeah, and it also sounds like lots lots of sex. Okay, lots okay, but
Molly 26:44
wait, hold on listener Bethany. I, I'm sure I've seen you maybe go by on a tugboat or something. If you could just really wave if you could wave a little more enthusiastically next time.
Matthew Amster-Burton 26:55
Okay, but did you wave at the tugboat? I haven't been waving at the universe. You should wave at the tugboat isn't cool. I like tugboats have tires all over them.
Molly 27:04
But it's pretty bad. Yeah. I always think of them as like the low rider of boats.
Matthew Amster-Burton 27:10
They are the low rider of boats. Yeah, Matthew,
Molly 27:13
I have a now but wow, I would love to hear about it.
This episode is coming out what October 19. Well, just a month ago today, if you're listening on the day, this episode came out a month ago on September 19. Ross gay who we have talked about before in our now but wow segment Ross K released his latest book, which is the book of more delights.
Matthew Amster-Burton 27:44
I didn't know this. I read this one and I loved it.
Molly 27:47
Yeah. So Ross gay has written even more of his wonderful essays exploring sources of delight. So Ross gay is a poet and essayist, a delightful human being. If you have not read the book of delights, go out and get it now. And then go ahead and also get the book of more delights which you can find everywhere books are sold.
Matthew Amster-Burton 28:13
Yeah, I think this might be like, like three or four appearances on now. But wow, for Ross gay like at some point, at some point, we're gonna have to cut him off.
Molly 28:20
We are. We are he will. He's gonna have to just stop making books. Oh, yeah. Okay. Yeah. Yeah. So yeah, something to celebrate. Is a new book from Ross gay and woo woo.
Matthew Amster-Burton 28:32
Okay, great. That is That is how we always wrap that segment up. Woohoo, too. You too. Yeah. to all and to all of our lots of times. Our producer is Abby circuit tele. Molly has a newsletter that brings me great delight. It's called I've got a feeling and it's available at Molly weisenberg.substack.com.
Molly 28:51
And Matthew makes music as part of two projects. One is called early to the airport. The other is called Twilight diners.
Matthew Amster-Burton 29:00
Yeah, I recently got a message from a listener asking like when when can they see me play a live show? And I'm Twilight diners. We're like, slowly working our way toward playing out. I'll keep you posted. Oh, I
Molly 29:12
am excited about this. Please rate
Matthew Amster-Burton 29:15
and review us wherever you get your podcasts and catch up with other other clumps, lots of times lilies whatever you want to call them at everything spilled. milk.reddit.com And until next time,
Molly 29:26
thank you for listening to the show where we're mentally on a boat. Yeah, I mean, do you think if you're on a boat that your Sand Bay is just inherently wet sand I think
Matthew Amster-Burton 29:38
so. Maybe that's maybe that's how they make it they make regular Sand Bay they're like on the coast they go out on a boat and just kind of like expose it to the to the the salty sea air and then come back. Hmm. It's like like how they sell fish at fisherman's terminal. Oh my god. This this Sunday package just like sort of like flew across The room because I was waving my arms and scared me. Your Matthew Amster-Burton and your Molly Weissenberg
I'm up
Molly 30:19
I'm eating rice crackers. I'm Molly no