This is an IHeart podcast.

Hello and welcome to Sabre production of IHeart Radio.

I'm Annie Reese.

And I'm Lauren Vogelbaum.

And today we have an episode for you about cougall.

Yes. And I think you have an answer for my question this time, Lauren.

Was there any particular reason this was on your mind?

Yes, so as we record this, we are in the first couple days of the Jewish New Year,

Rosh Hashanah. Happy New Year to everyone

celebrating Shana Tova. We're moving towards Yom Kippur. This is a time in the Jewish tradition of

reflection and connection. And yeah, I do have to say that it's a weird time to be a person of Jewish heritage in the U.S. and the world right now.

You know, we're a food show, which is why we're talking about Kogel today.

So, you know, all I'm going to say about that is that it's certainly not anti-Semitic

to question authoritarian and genocidal regimes. It is, in fact, inherently Jewish to ask

hard questions. And it's my fervent hope that we all find more reflection and connection. So, yeah, let's talk about

this comfort food. Yes. Let us talk about it because I've never had Google. And I have to say,

Lauren, I did a lot of research and I read a lot of papers and I'm still a little confused about what it is.

That's, it can be a lot of things. So that's, hopefully I'll be able to kind of organize the categories here.

I certainly hope so.

I feel like I have a good handle on the basics.

Yeah.

But I, so I left being reminded of our episode on Ambrosia where I felt like at the end, I gave you a lot of different ways

...