Oh What A Time... - #190 Plants & Dad’s Race Injuries (Part 2)

Episode Date: July 13, 2026

This is Part 2! For Part 1, check the feed!This week we’re turning to the natural world to see how humans have adapted various plants for all kinds of uses through history. We’ve got the chequered history of opium, the controversial garlic backstory and the true story of the humble potato.Elsewhere, we’re talking brutal sports day injuries for dads. Have you ever come unstuck on a sports day? You know what to do: [e-mail] 1 is released on Monday and Part 2 on Tuesday - but if you want more Oh What A Time and both parts at once, you should sign up for our Patreon! On there you’ll now find:•The full archive of bonus episodes•Brand new bonus episodes each month•OWAT subscriber group chats•Loads of extra perks for supporters of the show•PLUS ad-free episodes earlier than everyone elseJoin us at 👉 patreon.com/ohwhatatimeAnd as a special thank you for joining, use the code CUSTARD for 25% off your first month.You can also follow us on: X (formerly Twitter) at @ohwhatatimepodAnd Instagram at @ohwhatatimepodAaannnd if you like it, why not drop us a review in your podcast app of choice?Thank you to Dan Evans for the artwork (idrawforfood.co.uk).Chris, Elis and Tom x Hosted on Acast. See acast.com/privacy for more information.

Oh Watertime is now on Patreon. You can get main feed episodes before everyone else. Add free. Plus access to our full archive of bonus content, two bonus episodes every month, early access to live show tickets and access to the O Watertime Group chat. Plus if you become an O Watertime All-Timer, myself, Tom and Ellis will riff on your name to postulate

where else in history you might have popped up. For all your options, you can go to patreon.com forward slash O Watertime. Hello and welcome to part two. of plants. Let's get on with it. I am now going to tell you lovely, lovely, lovely boys about the enemy of kisses worldwide. It is garlic.

The enemy of kisses. Absolutely. Are you garlic fans? And would you kiss post-garlic? Those are my two questions for you? Yes and no. Okay. But I think I've gone off garlic a bit. Why is that?

I now find it quite overpowering. Yeah. Okay. Could it be the... you're using too much garlic, possibly? Yeah, but I used to absolutely love it and now I sort of think, oh, I don't know actually if I'm going to...

Okay. Yeah. So I've tried to minimise it a little bit in my cooking. What about you, Chris? Years ago, a friend of the show, Josh Whitakerman night, we went on a night out. At the end of the night out, we went to one of those places

when they knock out, you know, those noodles where you get to pick what you want and they throw it in the pan. And it must have been this chef's first ever shift because we both asked for garlic. right? I don't know how much, I didn't see how much garlic he put in there but as we were eating it

we were like wow this is really garlic like I think he must have put like three or four scoops of garlic into shredded garlic into each one I was sweating garlic for like I'm not joking two weeks like my

it wasn't just my breath smell my skin smell but I would wash I would wash a walking clove yeah that's a walking glove The oil was coming out of my skin for days. I'd watch. You ever seen the episode of The Simpsons where Homer shaves his beard and the beard pops back?

That was like me, but garlic oil all over my skin. I would shower and the garlic would just calm back. And honestly, since then, I've had a different relationship to garlic. I nearly overdosed on garlic. I think you've got to lean into it. I'd use body washes that complement garlic. So maybe like a ginger. If there's a ginger boy.

Red chili, some of that, just really lean into it. I had a cold and I remember reading online that garlic is good for cold, raw garlic, so I ate a couple of cloves and raw it's is pretty powerful stuff. You chew? Yeah. You chew it. I remember that as well. Yeah, yeah, that was a thing.

I think I'm sure I might have tried that, but not to the extent of two clothes. You're a brave one than me. You do it once. Exactly. Right. Bulb. Let's find out what led to this point. because garlic is massively popular now

and not to brag to our overseas listeners but Britain's garlic industry is in full fettle it's doing very well for itself last year some 35,000 tonnes of fresh garlic was sold to consumers in Britain now considering a blue whale I work this out myself weighs about 100 tonnes that is equivalent to 350 blue whales

worth of garlic every year in Britain and that is before we add the dry garlic, which is another 22,680 tonnes, which is another 226 and a half blue whales. So it's a staggering amount of garlic that people are eating here. People just absolutely love it.

Of course, a fair amount of that, okay, comes in one of the classic British tea time staples, garlic bread. That's one of the things that, as a child, you have garlic bread early on. Like, my kids absolutely love it now. Would you like to guess when garlic bread? was invented. How old is this thing that we love here?

This is a great question that I've often wondered. I don't think. I think it was very hard to get it in Britain prior to 1970. It was invented prior to 1970. I can give you that. I reckon the French have been eating it for five thousand years. Okay. I don't know what? I suspect that it may even be a medieval English invention. Wow. It feels like something you might be knocking up in a tavern. No, you're shaking your head?

You haven't gone far enough. What? Garlic bread, traditional garlic bread, goes all the way back to ancient Rome. That's when garlic bread was first invented. It involved a raw clove of garlic rubbed into flat bread, and that's how they made it. It's basically kind of the garlic bread we have today, essentially.

You're describing that like that is how we made garlic bread now. Well, garlic bread often has more herbs in it and stuff like that. There's a slight change. There's a butter in it, isn't there? You know, that's kind of how it's essentially made. It'll be a garlic butter, which is then melted to the bread. But this is flat garlic straight on. But that was hugely popular in ancient Rome, and that's where it's come from. Tom, can I just quickly give you my top three garlic breads?

Yes, please do. Number one, pizza express with cheese. Okay, good. They have nailed the garlic bread unlike anyone else on planet Earth. Would you say more than the garlic dough balls? I suppose it isn't really a garlic bread until you put the... Doble into the thing, yeah, yeah, I agree. Yeah.

We can discount that. Number two, the supermarket baguette. Brilliant. That's my favourite. I'm going to give a little round of applause to that. Which is fantastic, if you're interested, with a little bit of mortaea on it, which is an Italian ham. Have that.

Okay, give it a go. I want to add one dishonourable mention. The garlic bread that's offered by pizza delivery services. Dominoes. Yeah, dominoes. Like, I'll just get a pizza. Oh, just like, it's, why am I getting garlic bread from pieces? Yes.

Yeah, yeah. Yeah. My favourite garlic bread is any garlic bread I'll share with my friends and family. I don't know. That's just you. It's really about the people, not the food, isn't it? It's just me. Yeah, yeah.

When was the last time you did that, I've been dressed? I've never done it. It sounds amazing, yeah. And Scull, what's your leader? What's the garlic red leader? Oh no, it's Pizza Express is out in front. I was going from the top of the podium. Oh, I didn't. Okay.

In third place, the flat one with the butter spread on. Just to say, you've approached this in that case, Chris, in the least exciting way possible. Which is to give us the top one initially. And then if you ever do this again, do move towards the top point as your final destination. Yeah. They never announced the winner on X Factor like this, did they? It really kills the drama. Exactly.

How underworld would be the top of the pops? I'd go supermarket. Get baguette from the frozen aisle. Yeah, they're great. Number one, actually. You go frozen. To the ones you get from like... And if you have an air fryer, you can have one of those on the table in eight minutes.

Fantastic. Kids love it. What's number three, Chris? Sorry? The flat one you get that's not in the freezer with the butter on in like a cellophane bag. Like the flat break. Oh, yes, I know. With a lasagna.

Cut it into soldiers. They're all great. Garlic bread as is. It's a fantastic... Oh, yeah. It's a fantastic invention. However, however, to get back to the history, it has not always been plain sailing, okay? The fortunes of garlic have varied enormously throughout British history. From the 17th century through to the 20th century, garlic was regarded as smelly, suitable only for peasants and for keeping in the medicinal cabinet.

This is what Mrs. Beaton, author of Victorian Britain's most famous cookbook, had to say about garlic, okay? Shall I put on a posh voice? I imagine she sound quite posh. The smell of this plant is generally considered offensive, and it is the most acrimonious in its taste of the whole of the elationist tribe. In 1548, it was introduced to England from the shores of the Mediterranean, and it was in greater repute with our ancestors than it is with ourselves, although it is still used as a seasoning herb. So basically she thinks it's offensive, she thinks it's disgusting, and this was basically the point of view of Victorian Britain. They thought it was only for people of a lower class, and if you didn't care about stinking, basically. Really? Okay. So it had a bad century.

It had a really bad century, okay? I don't agree with Mrs. Beaton. I mean, I love garlic bread. Also, it's worth saying her history was a little bit off. What she had in mind was the introduction of cultivated garlic from Europe by the botanist and naturalist William Turner. Okay, so that is different. He was a man who came from Northumberland.

He studied at Cambridge before moving to Italy to study medicine. Then he returned to England. It was him who brought cultivated garlic from Europe to Britain. Garlic itself had actually been first introduced to Britain, not in Tudor times, but by the Romans. Once again, it's the Romans again in 43 ADC. That's when garlic comes to Britain. The Romans just can't get enough of it, basically. Wow.

I honestly would have thought it was introduced to Britain in about 1990. Yeah. Yeah. Well, I'm afraid the Romans got there some, I think, 2000 years previous to them. Exactly. It's funny, like, because it is such a. ubiquitous great invention, but I wouldn't necessarily associate garlic bread with the Romans. Yes.

But it does. Now you've told me that. I get it. Well, do you know what else they brought across? And Al, this is a big one for you. They brought across some potent national symbols. What things do they bring across the Romans as well? They brought the leak, I think.

The leak, that's right, and the daffodil. They brought both of those across. Other plants and vegetables came to bring. Britain because of the Romans. Basically, without them, we'd still be eating turnips. I think that's the way it was. They sort of introduced exciting food to Britain at a time we were just on a 100% turnip diet. The Romans call garlic alium, although in herbal and medical text, it is often known as Scorodon. And we find the Romans growing garlic together with onions, leeks, chives and so on in herb gardens and kitchen gardens, which is often attached to private villas and to military fortifications. And the Romans

didn't just love the taste. They also felt it had important qualities. And this is kind of crucial to the success of garlic and why it became so big here, really. The influential Roman physician Gallen regarded garlic as a cure-all. So basically, in the way that you munched on garlic ale, because you thought you had a coal coming on, the Romans felt the same. He said it was capable of easing digestion, of soothing bites and stings, and also was a food which gave strength to the person who ate it. The Greek doctor, Hippocrates, he had other ideas. He saw garlic as ideal as a laxative and a diuretic. So also medical uses and also believed it had strength-giving benefits.

In fact, and I love this fact, in the Olympic Games, early on, garlic was used as a performance enhancer. It's not the early doping, garlic doping. Yeah, exactly. Imagine watching someone eat some garlic bread for a weightlifting competition to think, well, if you can't win without cheating, then I don't usually be competing at all. Checking your breath to see if you've been doping. Breathe out. Exactly.

And these benefits were not just limited to the sporting field. Any guesses whether Greeks and Romans also felt garlic could improve performance? In the bedroom. Correct. They have believed it had nocturnal implications. Wow. In the bedroom. And this is why Tom has been talking for the last 15 minutes about how much he loves garlic.

Absolutely. Thank you, play. But he is excellent at sex. They believe that garlic could be used as an aphrodisiac, both in its raw form, and also as an elixir, so basically something to strengthen your love-making abilities or a love potion, as they refer to it. However, even they agreed that it did come with a slight snag, and this is the thing that you basically can't get away from, is the fact that it gives you garlic breath. So the Romans loved it.

They felt it was an aphrodisiac, but they did still see this as a problem. something that Romans in Britain and later Victorians were not fan of at all. It crosses all these different cultures, especially amongst the wealthiest society, who believe that it should only be used as a condiment as a last resort. So since the wealthy people could afford other spices and flavourings, including pepper and ginger, and those below could not, garlic came to become a symbol of class relations within Britain and a signal of Britain's separation from the continent on the outside.

The Roman poet Horace went on as so far as to satirise the effect of garlic consumption in one of his epods in which the girlfriend of Mycenaeus, which is his protagonist, had eaten garlic and now wants a nighttime kiss, okay? But Mycenae can't stand the smell, so retreats to the far side of the bed. So, I mean, this thing is sort of like rumbling around, this idea of garlic breath being an issue from a very early point, even amongst Romans who love. I loved it. Ironically, the oldest surviving cookbook for medieval Britain called the form of curry, which was compiled by the chefs attached to the kitchens of Richard II. They did use garlic in their meals, most notably for their green sauce and in a potage. I'd love to try some of those recipes. Yeah. Well, one of them was called Aquapattis,

which was inspired by the chivalric and mythic literature surrounding Alexander the Great. and in these stories, Alexander was said to have encountered dragons feasting on a white pepper on the banks of the river Gort Jordan and that white pepper has come to be identified as garlic. Mind you, though, some of the more ancient anxiety to do with garlic probably came from the medical uses of it in the Roman world. And he guesses what one of the main medical uses of garlic was and why people of the upper classes had a problem with eating it. What do you think it was?

Siphilis? Not syphilis. It was a major treatment for something, but not syphilis. Something which is more widespread, not something you catch. What? Hemorrhoids. Okay. So previously you would take a clove of garlic, you would pop it up your bottom,

and it would remain there, and that would then treat your haemorrhoids. I see problems. I can see major problems with Elle as a treatment. Yes, well, it was prevalent. I just, I think they got that one wrong. You want to go, I'm going to stick with a heveroid. Yeah. In fact, after the Romans, it was this medical use of garlic that really ensured its survival in Britain,

whether in the kitchens of the poor or those of royalty. And it's kind of where the story wraps up and how it became popular, because monastery herb gardens cultivated garlic for both purposes, with cloves of the stuff frequently used in stews. and in the monk's daily kind of soup. And medical texts such as the bald leech book, which compiled in the 11th century, gave instructions for using garlic mixed with wine

and other ingredients as a treatment for eye complaints. And the mixture would also be applied to the face using a feather to kind of help with these issues. And incidentally, the same text has a recipe for a mixture of the agrimony flour and a Welsh beer, quite specifically Welsh beer, to induce impotence. and the cure was agrimony boiled in English milk. And these days, Mrs. Beating would probably wonder what had happened to her country

because since the Second World War, since the advent of mass intra and intercontinental travel and cultural exchange, garlic has become this staple of British diet. It really wasn't. It was something that was considered, as I say, disgusting and smelly, but it has since then become incredibly popular, so much so that there's now a national garlic day. Did you know this? April the 19th. That's how popular garlic is in Britain now. And according to a 2025 survey, two thirds of Britons cooked with a stinking rose at least once a week. So it really has become

completely part of our culture on a mass level here. Right. Okay. A bit of an expert in this next topic, as you might remember from part one of this episode. Yeah, I was in correspondence with the head of the potato marketing board back in 1994. What can I say? Favorite, I'm about to discuss potatoes. Tom, what's your favorite potato dish or favorite form of eating potatoes? It's a really good question. It's weirdly, it's a conversation I had a month ago with a different group of friends. So I have the answer ready on my tongue. Okay. I still think really good French fries is the winning potato.

Yeah. I think an excellent chip you can probably bundle into that, but I prefer a French fry to a thick chip, really, to be honest. So I'm going to go French fry. I know there are classier forms of potato, but look how popular. I mean, is there anything better than chips, really, when you're hungry with some ketchup, whatever? So that's what I'm going to go with French fries.

Christopher Skull. I have been chasing the high, my whole life, of a holiday I had when I was about 10 years old in Portugal, and they had chips, crinkle-cut chips, with the tomato sauce already injected inside. What? No. Have I never told you about this?

I've never seen them since, but I know they exist. It's too specific a memory. There's something about the tomato being heated, tomato sauce heated up and inside the chip. It is just electric. So why don't they exist here? I don't know why. I don't know.

I have, they're amazing. I never heard. It was inject, like jam injected into donuts, tomato sauce. injected into crinkle-cut chips. I've never heard of that. That does actually... I've never seen them since.

That makes me think of something, Scull. I think probably the best type of chip is the holiday chip. A bottle of beer with some chips as a side when you've got the Greek chicken or you're being healthy, but you've got that side of chips. I love that. That's that you're really away then. That's great. Do you know what I loved it in a holiday?

Oversaulting the chips. Yes. Yes, please. What's that about? I live chippy chips. Yeah, absolutely. I mean, potatoes are superb. Tell you what, I've eaten them very rarely.

Be ever heard of my do, I love it, potatoes, dauphin-noirs. Yeah, very nice. A great pronunciation. But part of me feels like you chuck that in, say we're not all saying chips. Yeah, well, mash, roast potatoes. For a sense of dignity for the podcast, you've chucked in doffin-ois. Boiled potatoes with lots of salt and pepper. Yeah, that's wrong, but that's fine.

No, I just love it all. I absolutely love. potatoes. Now, if the Roman exchange of plants and vegetables transformed British gardens and recipe books, that's nothing compared with the Columbian Exchange, which followed the arrival of Christopher Columbus in the Americans in the 1490s, and the transposition of all sorts of species from one side of the Atlantic to the other. Among them, the potato and the sweet potato, or the yam. Now, if you grow up a... Oh, is that what a yam is? A yam of sweet potato. I didn't know what I ever.

I didn't realise that. Okay. Now, if you grew up in Britain, you probably associate the introduction of the potato with either Sir Walter Raleigh or Sir Francis Drake. So they're two of the most famous English mariners of the 16th century. The Raleigh version, which is the one I heard, and the one I must have been told at school, goes along these lines.

He brought back potatoes from the fledging Virginia colony, and he presented a batch of them to Queen Elizabeth I first in recognition of the land. claimed in her name. And I just imagined him offering her a sort of potato saying, honestly, you slice that up and deep fry it. That is fantastic. Now, whatever the truth of that part of the tale,

what is true or at least very likely is that Raleigh then planted potato crop on his estates at, I'm not sure how to pronounce this, but it's near Cork in Ireland. So that action, together with Raleigh, with his status as the mayor of the town, helped to popularise the new. vegetables. It's difficult to claim that these Englishmen were absolutely and definitely the first

to make land full with the potato because the Spanish conquistadors have been aware of potatoes since their first encounter with it in Peru in 1537 and they'd been transporting potatoes from the new world since at least the 1560s. So they were part of the conversation. Yeah. Yeah. It's quite a funny gift, isn't it, the idea. if you're giving it to someone who doesn't know what they're supposed to do with it,

it's a weird gift. Because a potato, if you just bit that raw, as I'm imagining Queen Victoria, go, thank you very much for this. Let's try it. It's the worst thing you can possibly eat. It's only when you do something to it. A hugely underwhelming as a gift.

Yeah. A potato. Actually, the next time I'm stuck for a gift, I'm going to give a potato to someone and say, well, that was good enough for Queen Elizabeth I. Exactly. But if he turned up with Dofantois, if Drake had turned up with a tray of Dofranwa,

what you're looking for. Imagine if it could have turned up with a whole buffet, the tomato sauce injected into the crinkle cut. Those little lattice wedges. Wedges? Would it kill you? Would it kill you, Drake? And then gone, guess

what? They're all made from one vegetable. Brains just things just pop all over the place. The worst form of potatoes, I've got two actually skin on chips, which are disgusting and rubbish, and triple-cooked chips. Just Cook them once

Skin on chips Have you ever had five guys? Yeah They do skin on chips Their skin on chips are actually all right No no I think it's a worse potato well Which is just the plain boiled

New potato Yeah Yeah An utterly loveless potato No No no no That's the worst The tasteless

Most tasteless one Yeah it's rubbish No but then it's all about What you put on it Isn't it? Exactly but it's entirely A conduit for other stuff That's the only way

That can survive as food No, no, no, what you do? Slathering with other stuff. You get a nice, you get a nice boiled potato, and then onto that, some honeynut Cheerios, and then a can of Murphy's stout.

And you mix it all up. You put it on the end of your fault, you open the window. And then you put some chocolate on and some black pepper on it, and mm-mm-mm-mm. And then dip in some hummus, and you're done. You're done.

Yeah. So, you know, since the Raleigh and Drake stories related to the 1580s, that does mean that there was plenty of, of time for potatoes to have spread from the Spanish Empire into other parts of Europe, including the British Isles, which obviously was often hostile

to things from the Spanish Empire, but still, you know, it was part of the conversation. Now, either way, once the potato was established in Europe, it was to gain afootle, particularly in those places where the weather was ill-suited to other types of crops, so notably Ireland, of course, but also Scotland, Wales, other bland regions of Britain too. So the effects of the arrival of the potato

on 18th century island, absolutely remarkable. So the start of the century, the start of the 18th century, the island of Ireland's population was about 2 million, according to the best estimates. By 1800, it had risen to as many as 5 million. 3 million more were added to the population by 1841. So that growth was driven by the availability of the potato and the ability of that crop to feed a rapidly expanding population.

Wow. I'm sure that our listeners will know this. In the 1840s, a disaster struck. So blight ruined the potato crops of Ireland and the high ends of Scotland, where the potato becomes similarly established as a staple main source of calories, millions starve to death or emigrated. So the decennial census of Ireland showed some of the extent of the disaster. So this is an absolutely remarkable statistic.

A population of 8.17 million in 1841 had shrunk to 6.5.6.5. million in 10 years. Wow. Staggering, isn't it? In 1891, the Irish population was the same size as it had been in 1791, and even today, in 2026,

the island's population is smaller than it was before the famine. That is remarkable. Yeah. So it's difficult to imagine now what might have happened in Ireland in the absence of the potato because it's so central. The vegetable is so central to the

country's modern history. So certainly the previous staple crop, oats, could not have sustained such a large population. So put simply, the potato changed Ireland story just as it changed America. So in the 18th century, most immigrants from the island of Ireland were Protestant Presbyterians and they left home for the religious safety of the Americas. And they were to be important figures in the American Revolution. Several members of George Washington staff rooted in this community, as well as a few who signed the Declaration of Independence. Among them, George Taylor, who left Ulster for Pennsylvania. So common were Irish voices in the Continental armies

that British officials were thought of complain that half the rebels were from Ireland. So the famine wholly changed the complexion of the migrant trails. So now the image of the Irish emigrant was that of the poor and starving Catholic peasant, fleeing to America with nothing. So the arrival of at least a million Irish in the late 1840s, nearly 1850s, transformed American people. cities such as Boston, Chicago, New York,

pushing up populations. New York City alone grew from 300,000 in 1840 to 800,000 in 1860. Remarkable. And between a quarter and a third of the city's entire population was born in Ireland. Now all this happened because of the rise and fall

of one single plant. Amazing. Insane that all of this is the result of a plant. Like, yeah. It was such a fundamental part of society. It's funny as well, isn't it? because like now America feels like they so celebrate their Irish roots, like from Boston, New York.

Yes, absolutely, yeah. Seen as a real point of pride. Especially Boston, New York and Chicago, yeah. So you've got the rise and fall of one single plant, coupled with the failure of the British authorities to respond to the hunger and the starvation. The British authorities behaved reprehensibly doing the famine island. So at the upper echelons of government,

letters pass back and forth, including to the young Queen Victoria. So a letter from Lord Melbourne to the Queen sent in August 1846 told her how the failure of the potato crops are dreadful things, especially since it's the principal food of the people of Ireland as well as of Scotland. And the pair agreed that the thing to do was to import foreign grain. Now, a couple of days later, Victoria sent a letter to another parliamentarian Lord John Russell. So she told him that she found the news of the potato crop to be both very distressing and alarming.

And for his part, Russell replied that, yes, it does sound bad, but there is exaggeration, however, in statements of the prospect of immediate famine. Now, six months later, Russell told the Queen that Cabinet had agreed on a general fast on account of the famine in Ireland. Now, the problem was a lack of genetic diversity, which made the potato crops vulnerable to disease

and had related American potatoes in the decades prior to the Irish famine, coupled with this complete lack of government flexibility in London, which saw the export of Ireland's other possible. foodstuffs, but oats and barley, the very material which might have mitigated the famine in favour of the potatoes the only other major crop available until it wasn't. So if you read

about how the British authorities responded to the famine in Ireland, it's awful. It's absolutely terrible. And it just had this enormous impact on global history. I don't know if it know, El, but we have a bit of a sort of track record

when it comes to that sort of thing. Yeah, yeah, big time. It's a, I think you're aware that it's a calling card. Yeah. This isn't the only place that that's there. What's mad is that you're not, if you go to school in the UK, you're not taught that. Yeah. Because obviously they taught it in Ireland.

I was talking to an Irish friend of mine because they study all of this at school. Yeah, yeah. Like, it's like that Alan Partridge joke, isn't it? If you can afford to be picky. No, no. If you can afford to emigrate, you can afford to eat at a modest restaurant. Oh, that's true. But the reason that's so funny is that a lot of people don't know how the British establishment reacted to the famine island.

The Irish, obviously, you know, but we tend not to know in the UK. Absolutely fascinating. As you say, it's incredible that one plant can have such a seismic effect. On a country? Yeah, exactly, yeah. Just remarkable. So there you go. That's the history of garlic, the potatoes, and of Chris's favorite opium.

I love that. I thought it was a really interesting episode. It was really interesting. Yeah, learn a lot. Thank you so much to our wonderful historian, Dr. Daryl, Lee Worthy, very talented man who does wonderful work for this show. And if you take one thing away, maybe two things away from this episode, it's number one, take it easy on the dad's races if you're running in one. And number two, take it easy on the poppy seeds. You don't want to end up like L.

Exactly. And number three, go and see Elle and his Welsh, live stand-up gigs, which are one more time, where are they? As long as you're a Welsh speaker, cannot stress that enough. Cannot stress that enough. 23rd of July, ABC in Kennington. 26th of July in South Norwood

at Stanley Halls, part of a festival. First and second of August at the London Welsh Centre in Kings Cross and then the third of August, back at ABC in Kennington, the Welsh shows have sold out, but there is a matinee now at Lanover Hall. So fingers crossed,

if you listen to this, there's little ticks left for that. I don't speak Welsh, but I have watched a clip of you. you're doing well stand-up and everyone seems to be having a really nice time. Oh yeah. So it seems to be going well. All us dumped in.

No idea what you're talking about. We took that from John Bishop. Thanks very much. We'll see you next week. Bye. Bye-bye. Oh, Water Time is now on Patreon. You can get main feed episodes before everyone else.

Add free. Plus access to our full archive of bonus content. Two bonus episodes every month. Early access to live show tickets and access to the Oh, What a Time. group chat. Plus, if you become an oh what a time, all-timer, myself, Tom and Ellis will riff on your name to postulate where else in history you might have popped up. For all your options, you can go to patreon.com forward slash oh what a time.