A Passover & Easter Doubleheader (Reheat)

Sirius XM podcasts. [MUSIC] Hey everyone, it's Dan here with another Sportful Reheat and I had to go all the way to the back of the deep freezer to pull this one out. A lot of you really loved some of the super, super old ones we've been sharing.

Well, this is one of those from back when I hosted this sport full with my friend, Mark Garrison. With Passover already underway, Easter's coming up this weekend, perfect time for a sportful double headed, that's right, two classic episodes for the price of one. Well, I mean, it's free. So, two episodes for the price of zero, anyway, you're welcome.

The first episode here covers Passover's culinary delights, spoiler, I love mozza.

It's delicious, why are people complaining about it? A little bit of salt water on it, cream cheese, mozza pizza, whatever, all right, we're going to get into it in the episode. And the second episode we go deep into Easter foods, including my love of Cadbury cream eggs, and Spiral Cut Ham, oh, the moment I first discovered, Spiral Cut Ham, what a magical

day that was. And who better to talk about both Passover and Easter than an old friend of the show, win Rosenfeld, who grew up with a Catholic mom and a Jewish dad?

“So win will join us, too, and remember that you can ask us to pull vintage sportful episodes”

out of the deep freezer whenever you like, send me an email or voice memo to [email protected]. Be sure to include your first name, location, what episode you want to read, heat, and why? Thanks so much, happy Passover, Happy Easter, and enjoy. This is the sportful. This is the sportful, it's not for foodies, it's for eaters, I'm Dan, passionate

along with Mark Garrison, here they're Dan. We're about to challenge your assumptions about consumption and drop a sportful of knowledge

on you because we're obsessively compulsive about eating more awesomely.

And because the history has taught us anything, it's that the host of food shows need a lot of catch phrases. Mark Garrison, how are you, sir? I'm going to actually consume two bananas prior to this taking, which is unusual, because it's rare that you have more than one banana at one given time, but I needed two, because

I knew that there would be kind of a delay before dinner is actually available, but we finished doing what we're doing. So two bananas. I thought you're going to say delay before banana number three, no, before you realize that banana number one was in your stomach and you wanted to try to get the bananas and

there's fastest.

“I don't, I don't trace them that rigorously, but I am glad that you do.”

All right, yeah, I do. All right, guys, just reminder that the conversation we're about to have, it continues online all the time, you can go to sportful.com, there you can find our blog, leave us comments, ideas, reactions, rants, we level that stuff, also Twitter feed, Facebook page, lots of ways to interact with us, all of that, and a little more at sportful.com.

That's right, and joining us today is an old friend of ours who Mark and I worked with at the Brian Prok project. He is, uh, technically speaking, the most frequent guest to the sportful.

This being his third appearance on the show, and I would like to call him the sportful

is wacky neighbor, and he's our friend, when Rosenfeld, hey, when. Hey, guys, how's it going? Good, back. Well, thanks for having me back. It's an honor.

And that folks should know that you know, when works on a great show on PBS called Need to Know, which is Friday, you know, is hosted by our old friend, Allison Stewart, and when, now you're doing an on-air guy. You're on this. That's right.

I'm going to tell you a special correspondent. That's right. Do the nerd stories. Yes. If it's about psychology or abstracts, all right, things are basically useless.

I do those kind of stories. Yes. Well, but you make them seem like 5% useful. Right. So that's why you need you around.

That's my goal. That's my goal. Old 5% win. Well, let's go ahead and jump it today's topic for mass education and rumination, which is Passover.

And when we brought you here for this show, and for next week's show on Easter, because you are half Jewish and half Catholic. That's right. Yeah. My mother's Catholic.

My father's Jewish. So I am sort of a sandwich of guilt and shame. Well done. And we're dropping this show as Passover begins. And the Easter show next week, we're actually going to drop a couple of days early.

So before Easter Sunday, so you can listen to it and prepare for your Easter Sunday feast. Exactly. And when we'll be joining us for that show as well. Now, Mark, you'll be assuming the role of the curious Gentile. Yes, for this discussion.

And for those uninitiated, a Passover dinner involves a sater, which includes the recounting of the Jews exodus from Egypt, and the sater also involves eating a bunch of things with symbolism. We're not going to get into all the things now, but you can Google it if you really want to know the details.

We're not going to cover every single part of the sater. So if you're following along at home with your Maxwell house, how got out, you may get lost. But I'll see Maxwell house produces how got out. And a lot of American Jews who aren't absorbed enough to get the fancy, how got out.

“Is there a short answer to why Maxwell house the coffee people?”

I hear that folders is antiseptic. Right. But I will tell you that the word sater means order.

does it differently. Now, it kind of begins. The first edible thing is called carposs, which is a vegetable, you dip it in salt water. The most common in my household was that I would use parsley because it's supposed to

use a green thing, I guess. Yeah.

Parsley should never be eaten alone.

I mean, like it's barely good as a garnish. There are other green vegetables you could use that would bring some of the table. You're going to make me dip parsley in salt water. I mean, I know that we were remembering our ancestors suffering. But I mean, Mark, you don't need to be Jewish to know that parsley and salt water is

not going to be that good. I don't know about the salt water part, but I have much on a bunch of parsley that's not bad, only because this guy who I thought was crazy did this like that. So I can understand if that is the choice because I don't think it's totally ridiculous to do that.

When what do you think about the parsley?

“Well, I think it's fundamentally it's a garnish.”

I mean, no question. Right. It's an odd choice. Especially because I think the value of parsley as a food is only in as far as it's a decent palate cleanser.

It's a weird place to start, I think. Next up would be mozzarella, but we're going to hold off on mozzarella because that's a big pass over top.

We're going to need to sit down as best as time on that, we'll skip my roar because that's

the bitter herbs and everyone knows that horse radish on mozzarella is just beyond repair, that thing you can do to make that any good. Then you get to the heroset, which is part of the co-rack, I think, as you say that, which means a wrap or fold it over a thing over sandwich, Mark, and win, which, if you believe the internet, they credit that to Rabbi Hillel who started making mozzarella sandwiches with

this stuff. And I mean, that's way before the Earl of Sandwich. Oh, okay. So there's some real history here, the sandwich, the mozzarella being used to make a sandwich. I mean, that's pretty big.

Yeah. Well, so should we explain what heroset is? Yes. Why don't you do that? Well, I'm not exactly sure.

I'm hoping you would do it. It's different in every household, but it's supposed to symbolize the mortar of the building of, I guess, the pyramids. But it's apple-based. Is that right?

Really, apples, nuts, cinnamon sugar, and maybe a dash of mana shavits, which is like

Jewish red wine with sugar added. Yeah. Yeah. These are uncommon mortar type of ingredients, because that was the one thing when I was kind of like researching this and kind of trying to understand the symbolism.

Many things make sense, like bitter tasting things, bitterness, pretty easy. Right. But none of these things, you would not be able to your home with any of those things. Even if you perpure them. It's not going to happen.

Or we'll have to talk about mortar yet, because I just a quick sidebar about mortar. Go ahead.

“Is that mortar as a probably the blandest food on earth?”

That is the one thing I think of the savior that really stands up to it and really balances it out. I mean, it is that, that sandwich is the best possible implementation. Is there a piece of moths on top and bottom, or is just a bottom layer with horosodontant? Moths on top and bottom.

But you can do it with that. But you can do it with that. Yeah, you can do it with that. That's kosher, I guess. Yeah.

With the horosodont, I mean, is it, it's not typically like, spreadable and it's more of like a-- It's not, I don't know, like a-- It's hot finally. So it's finally chopped.

So you kind of have a little spoon. So it's going to stay together enough if you pop on your mouth as a sandwich, because I guess I have some structural concerns about sandwichizing it with mothsa, with essentially a cracker consistency. It's not, you know, you're right, it's not the best structural food.

It works. It holds up, but you're going to lose a little apple or not at the bottom, you know. But I guess that's the way the rabbis intended it. So you're right away when you can see it from the way that Mark broke his piece of mothsa off from the hole that he's not a pro.

Look at this. Look what I got. But I'm holding a full vertical. It's very, it actually has the kind of the contours of kind of a minimalist skyscraper, because it's very, it's got the straight edges, you know, not a lot of extra flares too,

like that. Very, very good. I'm going to break along the perforations. I'm going to tell you guys, I know that it's popular. Jews like to complain, well, in general, especially about mothsa, everyone wants to beat

up on all mothsa. Mothsa, the punching bag. Well, I'm here to say that either mothsa is delicious. I look forward to eating mothsa. I had this box that I got, so I could share some of the Martha's box of mothsa, and

pass over hasn't even started yet, and I've been eating it at home, because I just enjoy it. It's a nice little palette cleanser, I love the texture, the level of crunch. Not too crunchy, but it's got a nice little pop when you bite into it, and some nice mild flavor, it does have mild flavor, it's mild flavor in comparison with other pieces

of paper. Yeah. You know, as long as you're keeping it in a certain genre, you're fine, but it does have good crunch. I, you know, that's, that is beyond dispute, like, the texture is really nice.

Crunch quality.

“What do you think of mothsa, is this for some eating mothsa plain motha plain motha?”

I've had mothsa plain before. It's fine, I mean, I've had, and I've had, because this is kind of the mothsa out of the box, so this is kind of the perfectly square. I've had kind of the more irregularly shaped, what is that? I think that you really may recall those, I believe that that is probably Schmura mothsa,

made by hand.

Yeah, look, because it was round, so it looks like you know, because these have obviously

been $10 a slice, because they pay a rabbi to watch it, watch it, not rise. Yeah, I know, because it has to be certified, yeah, that's a good kind of like, by a rabbi. Like, more rabbi is watched, that mothsa be made than this mothsa.

“But I do like also, because I think, you don't get this in non-Semitic crackers, I don't”

want to call those like that, but these, the typically, and even like, you know, I don't what do you call these, the manufactured mothsa, and I don't know, but like, even then, though, they have like a nice around the edge, or certain areas where it's like, been a little charred, kind of toast it, it's pretty good, I mean, because you don't get that in a rich cracker, or typical crackers that come out of a box and a, you know, plastic

sleeve. I agree, it's a win, what's your, what's your overall mothsa? I don't get it, I really want to get it, I don't get it, it's me, this is the blandest

thing, I mean, I don't mean to jump on the bandwagon of being anti-mothsight, but I can't

believe how bland this thing is, and just eating it now and eating mothsa now for 33 years, and I still taste like the, I mean, you're drinking water right there like you're a porpus, I mean, it's how, how we just lead your eye piece of shit. - I'm about to feel a little dry, yeah, and I gotta say, I mean, Mark, I hear you, the, the darkened spots are, does add a little charred, which is nice, because it adds a little

bit of nuance to it, otherwise, completely agree on the nuanced food, I just, I'm almost, I almost defy you to come up with a blender food. - It's like most crackers, that doesn't this is a different like a car's table water cracker, I don't agree with that. - No, no, because like, you know, in a typical cracker, you're getting some kind of buttery

flavor, and obviously yeast has a little bit of flavor of its own.

“- So, I'm not gonna say that mothsa's amazing, but I think that once a year, for eight”

days, you know, it's a nice change of pace, I think it's got a really nice texture, I do like the flavor. To me, the only downside really of mothsa is that, as my grandmother would say, it's very binding when you eat it, and it goes through your system, it's binding, and that creates problems after you've eaten the mothsa.

- Right. The juice likes to complain about when it gets rid of the end of Passover. - When, what are some of the things that you will do to mothsa to make it more palatable? - Well, a heroset is the main thing, I think, I mean, because I actually don't, I mean, I ate mothsa once a year, this year twice, because I'm on the sparkful eating mothsa, in general,

it's just a heroset delivery system in the biggest way possible. - What do you do to your mothsa? - My wife does more stuff, you know, she made some of the mothsa pizza, you know, she'll buy a whole big jar, like tomato sauce and a big thing, a shredded cheese, but mothsa is very thin, and it only takes a little bit of sauce and a little bit of cheese, you don't

have to make like 20 mothsa pizzas for it to be a real dinner. - Right. - It looks like a lot of food because it covers the plate, but in reality, it's only like 1/16th of an inch thick, and so you're like when you get a little thin crust pizza, you can eat a whole pie.

- Sure. - And so it's like that. I'm sure make mothsa lasagna, which should kind of soak the mothsa a little bit of water sauce and then put the mothsa in in lieu of lasagna noodles, but in general, my approach during Passover is really, I say the same thing about it as I say to vegetarians, you

know, who are like, oh, like we have that collar on and a collar on, so recently said, you know, I love tofu ribs, and it's like, you know, it's fine to be a vegetarian, but then just eat the many delicious foods that aren't meat. But don't try to tell me that you have invented a food that is a substitute for meat. Mothsa pizza is a real insult to pizza, you know, Mothsa lasagna is not very good, like

just don't eat bread for eight days, you know, it's not so hard, you know, so you can eat meat, you can eat fruits, and you can eat vegetables. - There's lots of left. - There's lots of left. - Yeah, that's not like, you know, even the really observant shoes who won't eat pasta,

they won't eat rice, they won't eat beans, and there's other stuff that I'm probably not even thinking of that technically, because a rabbi told them they can't eat it. - Sour straws. - And so it's just like, like, this still, it's even with the most, the strictest interpretations to leave you plenty of stuff, and you know, here we have all these shoes making like peanut butter

and jelly sandwiches on Mothsa.

“- My favorite way to eat Mothsa is as a Mothsa ball, is to me that Mothsa is super, I think,”

is great, that's a great, I mean, that's where the absorbancy of the core absorbancy of it as a substance really comes into play, you get something that's sort of a nice, wet, unstuffed dumpling really, and as you sort of cut away from it, it has that beautiful break, you can sort of spoon into it, and it makes little reservoirs of broth, I'm a baby of that, that description of it is pretty good, that you've said an unstuffed dumpling,

and I've never thought of it that way, but it is, that was my nickname and it's very good.

- I don't know if that means. - Yeah, I think you're right, when I think Mothsa ball is super the best use of the Mothsa ball, it's made with Mothsa meal, which is kind of like pureed Mothsa. And then just chicken broth, and it's really delicious, and Mothsa meal, you know,

you get a crispy, you use it like bread crumbs.

- That sounds delicious actually, I haven't had that, but that sounds great. - It's decent, if it's not as good as really good bread crumbs, but like that will work to give you a little crunch on your chicken, so there's a lot you can do out there, and so, you know, don't complain this past over season, all right, just enjoy it. - Then the only other thing you eat before you get to dinner is usually a hard boiled egg.

And that's traditionally done with the salt water and the hard boiled egg is, you know, egg, life, cycle, the salt water, tears, and I actually think that dipping things in salt water is a technique that should be used more frequently.

“I think it is a really nice way to season a hard boiled egg.”

When I go to the old school Italian mozzarella shops in round Brooklyn, they keep the mozzarella, fresh home in mozzarella, the fresh mozzarella, the fresh mozzarella, they keep in water, and then you buy it, they will take it out if you want, and they dip it into

a concentrated salt water bath before putting it in the container.

And so clearly, it's not just a Jewish thing, salt water, as a dunk, I think it's a great way to season things, I think we should do this more. - What do you think? - I can be up for that with a hard boiled egg, 'cause I usually prefer a soft boiled egg. I'm not crazy about hard boiled eggs in a cob salad or any number of places where they're

often deployed. So I would actually take that home and try that, because I feel like if I'm faced with a hard boiled egg, which you often are, because like, soft boiled eggs, you gotta, they're not just around, but hard boiled eggs tend to be offered, and, you know, they can be saved and dealt out in different ways.

So I will try the next time I have a hard boiled egg to do your saline dip. - All right, I cut up my hard boiled egg, then sprinkle the salt water on top, because the inside of it, you're dipping. - You didn't say anything about sprinkling, I didn't sign on for any kind of like sprinkle. - It's the same concept, you tell 'em, but you said a dunk, you said dunk, and

mozzarella and dunk, and I thought we're dunking this egg, you know, I want to dunk this egg. - I want to dunk it, but there's a bit of a seal around the exterior of a hard boiled egg. - No, I'm removing it, I'm removing the egg, yeah, I'm taking the shell off.

- I'm not talking about the shell, I'm talking about the actual exterior of the egg white egg. - Well, what I was like, Teflon, man. - Well, no, I was thinking it was like, it was too slicing half, like divide the yolk, and then I'd have two ends that I could dip.

- Yeah, that works, that works. - That works, that works. - I mean, I would usually take a spoonful of salt water and put it on to the yolk. You have two halves, or four quarters, yolk sides up, yeah, yeah, and you take a little spoonful of salt water and sprinkle it across the yolks, because yolk is more observant

than egg yolk is more observant than egg yolk is more observant than egg yolk.

“- It is observant, yeah, I mean, that's why it's there for Passover, you want the”

most pious egg you can find in the pious part of that egg. - That was our Passover episode from 2011, way back in the archives, coming up after the break, our Easter episode from the same year, also featuring my old friend, Wind Rose and Feld, and it's more than just candy, a lot to cover on Easter, stick around. Time to open up a can of advertisements.

- Welcome back to the Sportful, I'm Dan Pashman, and we are at the approaching our big live show in Boston. Let me tell you some of the tickets are selling fast, and it's probably because of the all-star lineup of guests we have, from reporter Matt Sheerer, to Irene Lee of May May Dumplings, to Ian Costs at WGBH, who you heard in our catching the cod father episode,

he's going to tell holster up monkfish, it's going to be kind of like a banana and extravaganza, it's going to be good.

All right, may first, in Boston at WBUR Cityspace, tickets an info at sportful.com/live.

- All right, now back to this week's Reheat, this is the Sportful. This is the Sportful, it's not for foodies, it's for eaters, I'm Dan Pashman along with Mark Garrison, Aida Dan. We're about to challenge your assumptions about consumption, drop us, work full of knowledge on you, because we're obsessively compulsive about eating more awesomely, and because

of history has taught us anything, it is that the host of food shows need a lot of catch phrases. Mark Garrison, how are you doing? - I'm good, I had a sandwich made of most of the leftovers that were my fridge that needed to be cleared out.

Sarah had these weird pre-purchased falafel balls, so I kind of sliced those up and put them on bread, which is weird, and then there were green onions, because I had a bunch of those in Japan, and I was craving that and some carrots, so it's not a, like, sportful credit worthy sandwich, but I'd do to get rid of these things and somehow fuel up. - And your eyes bend this much time talking about it, it was complicated, yeah, the other

“thing I think they were, there might have been, like, random rice crackers, because I decided”

there should be some crunch in there, and so I kind of embed it them into the mustard or mayo that I, I don't know, it was a little odd, but it was a terrible mess in there.

- All right, let's go ahead and get into today's topic for massification and rumination, which

is Easter.

“- Well, joining us today, he was our guest last week, we're happy to have him again.”

He's our old friend, when Rosenfeld, hey, when. - Hey guys, thank you for coming back, yeah, and when, of course, the PBS show needs to know, check him out as a producer, and an honor to correspond to doing a whole bunch of super interesting stories. - Thanks, dude.

- Cool stuff. - And so when last with us for the Passover show, we're trying to cover 66% of the Abrahamic faiths, so we're doing the Easter show today, and when happens to be, as I understand, it's, have both Catholic and Jewish heritage and his family, like, half and half. - That's right, that's right.

I was a Christmas and Hanukkah kid. - First topic, I know Dan, you have a special fascination with this. There's nothing particularly, you know, Easter related to, in this, but I know you're a big fan of spiral cut ham. If you can just take us back to the moment, because you've done this for me, I don't know if

our listeners have, have experienced the wonder you felt when you realized this was an existing thing. - Right, well, I am Jewish, but I'm a pork loving and eating Jew certainly, and so I had nothing against ham. And when I was about 25, I had a roommate who celebrated Easter, and so I went to the

Easter dinner, and her family had a spiral cut ham, and I had never seen this before

my life, and I thought, I just think that, I just think that that's amazing. I mean, it's, it's genius, it's like, it's exactly the way a food that has that shape that has a bone in the middle, like that should be cut.

“If you want to be able to get all the meat off of it, you know, as you could pick up”

a spiral cut ham and eat it all in one bite, like you could just start chewing it and just twirl it and twirl it and twirl it and twirl it. And then, if you think we are in Garfield, like eats a whole ham hawkins, like they just have the bone, that could be you, thanks to the technology of spiral cut. - Or you could just totally unfurl it and just share it with a loved one, like lady in the

tramp style. - Or wrap your loved one in it. - That's true. - I mean, it's amazing, it's one, one, like how long would it be? It would be like one ten foot long slice of ham.

- Yeah. - It's awesome. - Well, here's the problem, because I think the spiral cut ham is kind of a form of pork abuse, because when you're cutting into it, pre-cutting it, you're breaking the seal that locks in a lot of the moisture and flavor.

So I have like a very flavor-based objection to what you're doing there. - Look, when I had spiral cut ham, it wasn't dry. I mean, I think if you cook your ham well, I mean, ham's got plenty of fat in it. You can season it with plenty of liquids and glaze it and do all these things to it. I feel like if you cook it right, it can stand up to spiral cut.

It's a valid concern, but I think you can work around it. - All right, I have a more kind of elemental and, you know, concern for humanity, reason about spiral cut ham, because I looked this up, because I knew that you were into this stuff like that. - Okay.

- In terms of like having this fascination with spiral cut ham, one of the most popular, kind of the industry-standard device, big industrial machine that does this spiral cutting. It kind of spins it around and blades kind of like that.

“It's called the T2000, and you should be suspicious of anything that is made with terminator”

nomenclature, because as we know, if you give the machines too much power, they will take over. - Fine. - Great. Spiral cuts awesome.

So, it's sort of going to take over, and then all my food will be spiral cut. - Yeah, but that may just be like, that may just be a tease of sky nets execution technique. - Yeah. - It happens later, because again, nuclear weapons are procured, and then humanity is destroyed, and you have to fight the robots.

It's not worth the slight convenience of having pre-sliced ham, but honestly, pre-slicing the ham is not hard, and some people like it, it has a nice kind of ceremonial aspect to it, so it's not slicing it as so difficult that it's worth sacrificing flavor, sacrificing the future of humanity, just so you can have your ham already sliced and spiralized. Will the nuclear weapons be spiral cut?

- One could hope, so one would hope so. I actually like spiral cut ham also, because it's a fun food where you get to sort of cut it on like another vector, like usually you're cutting things, you know, either this way or that way it's almost like a, it's almost like the fourth dimension. - I will say that there is convenience.

- Yeah. - Now, what would be really cool though? I mean, I would kind of bow to our robot masters if they could come up with the spiral cut

ham that was kind of like the second terminator, like the liquid metal guy like that,

and it could kind of like change shapes like based on what it was doing and mimic other things. I think that would be cool. - Yeah. - Potentially not.

And healthy though. - Well, you know, we have the technology for that, Mark. I mean, I mean, you know, I don't know if you've seen those little frozen chicken nuggets in the shapes of dinosaurs and letters, I mean, there's no part of a chicken shape, like a stegosaurus.

All right. So we could do it. Okay, we already can do it. - All right. - All right.

So we've had the dinner, but a lot of things people most associate Easter with is various candies and things like that. We got an email from Robert. He said, "I'd love to hear an episode on the good and bad Easter candy that is available every year."

He says, "His personal favorite, the Reese's Peanut Butter Easter Eggs," he thinks of them as kind of the absolute best ratio of peanut butter to chocolate, plus they are tastier, he says, "If you throw them in the freezer and let them harden up a bit."

So we're going to talk about many, many candies, and as you point out, there are good and bad, many of which occur in either chicken or bunny shapes. - Yeah.

- Now, I always have an issue with the chocolate that is shaped into bunnies, because

it seems like this is the excuse for chocolate companies to put their absolute worst crappiest chocolate because if they put it into a bunny mold, they know that people will buy it because it's Easter. Like, I mean, they're out there. I know they're like legitimate, like awesome chocolate makers who decide, "Hey, I'm not

going to mail it and I'll make a bunny made of good chocolate." - That's pretty rare. - Yeah. - That's pretty rare.

“I mean, can you imagine, like, the last time you had a good chocolate Easter money?”

- No, no. - The thing is a lie that chocolate Easter buddy, it's that shiny, beautiful paper, and then you open it up, the detailing work is usually terrible, and then you break it open, it is it's glow, glow, glow, that's the issue, it's a deceit about surface area to volume ratio, right?

- That's a great callback win. - Yeah, well, that's cute. - Thank you. I'm a professional. - Wait, you guys can tell me, like, is that connection between bunnies and eggs and the

actual religious meaning of Easter? - Not the Christian meaning, but there was kind of a, a lot of the holidays were put on days that were kind of existing pagan holidays to kind of, you know, get those guys on the Christian bandwagon like that, "Hey, you know, it's a holiday, but you're already celebrating this."

And just think about Jesus and Christianity that didn't like that. Jesus wasn't born on December 25th, because the bunnies were some kind of spring fertility thing that just kind of got, you know, attached to this, and the candy makers have profited well off that. - Yeah, it's a weird marriage of iconography, you know, and especially as related to food,

because you've got the bunnies, but no one's really trying to eat bunnies, although Easter, they're delicious. I could sort of move in just to have rabbit free Easter, I think that would be tasty. - I feel like that would probably fix a lot of problems. - Yeah.

- You know, because then, because also you explained to me, like, okay, so I get the connection between bunnies and Easter, but why bunnies and candy and do bunnies even lay eggs? - No. - No. - They have live babies.

- I can't. - Yeah.

“- So that's what I'm saying, so how many makes no sense?”

- Yeah. - It's insanity. - It's supposed to all the things about organized religion, which is fall in line perfectly. - Yes, yeah.

- With App, everything's very... - Yeah, this is the one thing. Everyone countered it. It's too much fire for me. The bunnies and the eggs.

- Well, also, I mean, I haven't met a whole lot of bunnies, but it's medicine that they are among the most overrated animals, like people think they're so cute and cuddly, and they're really ordinary and annoying, and people that I know they want to bite you. - Yeah. - Yeah.

- Often things that are cute like pandas are evil, like they want to kill you, like bunnies at least they just want to bite you. I mean, they probably want to kill you, but they don't have enough mass and strength to do so, but cute does not mean nice. - Right.

And so, all the all the deceptions that we are unraveling, you know, this is like the first

like deep investigative piece that sportful has ever done. We're really getting right out of the heart of the matter. I mean, you suck, they're not cute, they're not doing Easter, they don't like eggs, they're not good candy, we should be eating the bunnies on Easter.

“- I agree, I agree, and that's why you're a marketing genius.”

- Yeah, let's see if this catch is on. What do you think? - I'm for it. - No, but it's like the more I think about it, the less senses thing makes. I mean, for the Easter Bunny is a character, I guess, who ostensibly carries the eggs.

Like, what's that method? - It's kind of, I think of the Easter Bunny kind of, like, as a dragon, but without the flame and the tail, he has like a basket of things that are not his, you know, because like the dragon, you know, because it'd be one thing, if it were, if there were an Easter chicken, you would understand why the Easter chicken cares about the eggs.

- Right. - They're related. - Yeah.

- But since it's Easter Bunny, you know, because the dragon never guards like dragon eggs,

it's always like a treasure with like kind of like mixed treasure. It's like maybe like a golden sword and some necklaces, gold coins, you know, yeah. - Yeah. - Or something like that. So it's like a mixed treasure.

So the dragon didn't purchase it or earn it or, you know, prospect for the gold. - He's an accountant. - Yeah. It's something that he came to like. So I feel like the Easter Bunny is kind of like the, it's very much like the dragon,

protecting something that's not his, but I mean, like eventually the Easter Bunny kind of gives you the eggs. So it's kind of like a benevolent dragon. - Right. - What about this, where this conversation is going, like this is how you know that

everything on the internet is totally accurate. - Yeah. - Yeah. - Yeah. (upbeat music)

- Cadbury cream eggs. I'm a big fan, but I only eat like one per year max. I don't know what's on the inside and I don't ever want to know. Even though I am a mystery, you know, I read the Michael Pollin books and go to the farmers market, but like Cadbury cream egg, I don't want to know.

- You have like a seasonal, like locally acquired Cadbury cream egg, but-- - I do buy it locally. - Yeah. (laughs) - This made in Benton or what?

- That's all I know.

- Right.

- Mark, what does your take on the Cadbury cream egg?

- I like to go with the mini eggs. I know like big Cadbury cream egg fans are going to find that pretty offensive heretical, but I like them because like, I don't like to do a two-byte thing with a Cadbury cream egg.

“You can full size when you can fit in your mouth if you want to.”

It's doable. But I like to have just like one bite and a nice comfortable bite because I'm not one of the ones because some people, I kind of, they want to bite off the top of the large egg and like see the cream inside. They want to like really confirm that it's there, but I'm not, I'm not that person.

Like I'm happy to have, you know, the flavors all together in my mouth one time. So I like the mini eggs. - Have either of you ever tried to eat an entire Cadbury cream egg in one bite? - Yeah. - How did it go?

- It was a lot of effects were chewing. - Yeah. - I imagine though it could be pretty awesome, like it's something you should probably do.

- You've never tried this?

- No. I really bite into it. - Yeah, I was buying to do that, but I do like the mini ones because they're perfect for that. - You're a great size.

- Yeah. - 'Cause it's one of those things where it's like you're getting a state change inside your grill, you know, which is kind of amazing, where it's like a hard thing that all of some explodes into this other kind of creamy thing. It's fun.

The big egg is just tough because then you're kind of in for the long haul with that in terms of you're not gonna try this. Then that's exactly when someone comes up to you and starts a conversation with you. - When you're like, "I had a Cadbury egg full." - You know, the marshmallow peeps and other big, you know, very iconic thing, which I...

I like looking at them. I think they're beautiful to look at. They're even kind of fun to poke. I love people that are making crazy dioramas with the peeps and very creative things that are happening with that.

I'm not so much into like the whole like peep jousting where you put two in the microwave and see which one pops the other. Big mess. But for me though, I'm not, you know, as we've established like people can listen to our s'mores episode.

I'm not a big marshmallow guy and these are marshmallow base. So they have a problem with that. The other thing I don't know if people know this, the eyes are made with carnava wax,

which is basically what makes your car and your shoe really shiny.

So, you know, if anything, like, you know, remove the eyes.

“I'm not sure if you want to like be consuming that level of wax in your Easter Sunday.”

- All right, Dan, another thing that shows up in the various Easter baskets with their nicely wind-next color grass is the jelly beans. Like, where are you on the jelly bean? - I just think that jelly beans are at a hand in general. I mean, I think that there are way too many flavors.

One of those things like, you know, there's not actually a difference in cherry vanilla coke jelly beans and cherry coke jelly beans. Okay. And the idea that there are companies trying to sell us that there's a difference. I mean, it's ridiculous.

It's got to stop. There should be, like, not more than 10 flavors of jelly beans in the world. I saw one that were, like, gross out jelly beans. They had, like, booger flavored jelly beans and for kids. - Kids.

- Yeah, for the kids. And my wife. - We're going to win. We're going to win this kid off his burger, it's one or the other. It's like methadone.

- Well, we're, we're, we're, we're going to get a methadone. - Yeah. Somebody's going to come with that. - So, I'm very opposed to this whole jelly-beenification and, you know, the thousand flavors.

- Especially when you're having, like, you know, 15 to 20 different flavors in your hand at the same time. I mean, you're, eventually, I mean, you know, you might be able to do, okay, well, that's a butter popcorn, you know, and sort of get that. And there's, you know, like a minty one or a lime one.

But, but let's face it. It's just too small unit of a food to just eat one of them. So, you're going to eat 10 of them and you're going to, you're going to have a large, uh, disgusting, uh, morass of, uh, sugary grossness. - Also, too, I find it hard because they, they put them in these often variety packs.

And they'll be, like, kind of, uh, on the back. There's, like, a mug shot of each jelly bean. You're supposed to kind of identify it by it's, like, speckling or something like that. I, I can't tell the difference most of the time, like I, I bite into this thing and I'm expecting toasted coconut pie and, uh, I've turns out it's a popcorn.

- Yeah, I agree. It shouldn't be that hard to eat jelly beans. But when Rosemfeld, thank you so much. Again, it's been a pleasure having you here these two shows. - Guys, thanks so much.

I really appreciated the, uh, religious double feature. - Until next time, I'm Mark Garrison. - And I'm Dan Pashman, reminding you, to eat more, eat better, any more better. This reheat was produced by Keiana Palmer. The team that produces the sportful today includes me along with Managing Producers.

- Emma Morgan Stern. - And Senior Producers. - And Drace O'Hara. - Our engineer is Jared O'Connell. - Music helped from Black Label Music.

The sportful is a production of Sirius XM podcast, our executive producer is Camille Stanley.

“And hey, did you know you can listen to the sportful on the Sirius XM app?”

- Yes, the Sirius XM app, it has all your favorite podcasts, plus over 200 ad free music channels curated by genre and era. Plus live sports coverage, your podcasting app have that, and there's interviews with a list stars and so much more, it's everything you want in a podcast app and music app all rolled into one.

And right now, sportful listeners can get three months free of the Sirius XM app by going to SiriusXM.com/sportful. Until next time, I'm Dan Pashman.