Hello everyone, it's me. I'm on vacation, so no new episode this week.

We're going to be re-airing one of my favorite episodes we ever did, the key episode,

which is perfect because Ramadan's over and now you all can eat.

And I also just published this essay about how much I love Pakistani food,

which I'll link in the description.

I'm Amadal Yukber and this is See Something Say Something.

It smells like wet grass and fat.

What are you getting wet grass?

This episode, we're going to be tackling a very specific case of cultural appropriation.

Caramel? Is it caramel?

We're going to go deep on a food product that I've been following and tweeting and thinking about obsessively.

This is Brethren that made this.

I'm talking, of course, about clarified butter, also known as Key.

I grew up eating Key, and I was also told that if you don't eat Key, you probably die very, very young.

Key is clarified butter, which means you take butter and you take out all of the milk solids, so it's just fat.

Clarified butter is used in all sorts of food traditions, but for daisies, ghee has a really special place.

It's what you rub on your baratas, it's what you put on saug. It's what your grandmother makes by hand and feeds you so you grow healthy and strong.

I actually never grew up eating it. By the time I was born, my mother had already

completely switched over to olive oil, but ghee was in the household. It was in the air. It was the thing that

our people used to eat before we realized that we had heart problems and we probably shouldn't

be eating pure milk fat. But outside of the DEC community, he has been kind of having a moment.

People are obsessed with its purity, the ancient wisdom that comes with consuming

...