Why are sweet onions sweet? Can you really eat Vidalia onions like apples?
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
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Thanks to Aries Haygood and A&M Farms in Lyons, Georgia, for letting me film their whole Vidalia onion growing season. If you'd like to order some onions from A&M: www.vidaliaonions.com/adam/
2002 journal article revealing the dual enzymatic process in cut onions that makes us cry: www.nature.com/articles/419685a
University of Georgia Extension onion growing guides: extension.uga.edu/topic-areas... - แนวปฏิบัติและการใช้ชีวิต
I understand that becoming a foodtuber/food journalist wasn't in Adam's grand plan, but man are we lucky he is so enthusiastic about it.
That's why he is successful!
He just rode with it lol, and his journalistic skills really improve his videos
hes great at getting interviews
stupid
Ye he do be one of the greatest foodtuber imo
Adam is one of the few youtubers who can talk about something I would never care about, but make it interesting.
And we live him for that! His way of thinking is very close to mine. Not even talking about his smooth voice 😃. The best youtuber I know!
You must not watch many youtubers...
Edit: this was in response to the original comment, not Adam Sojka's reply
@@whirlwind872 tips are always welcome, my fav doesn't have to be your favorite and vice versa.
Start of night:
"Watching video on onions"
End of night
"Why the moon is a hologram"
Morning:
"Another day, another bottle of vodka"
@@adamsojka3345 If you like science, maybe you'll like Kyle Hill. I love his videos about science stuffs and one of my favorites are the half-life series from him which are really serious (compared to his usual stuff) but still interesting.
From a seasoned chef. If you are a new cook in the industry, watch this again and take notes. This man just gave you a free master class on onions. Not every single little thing, but he covered a lot of important stuff
The way Ares does his onions is almost exactly how I do onions that are destined to be on a hamburger during a back yard cookout. Trust me, the sweetness of the onion and the slight tang and smoke from the worcestershire sauce is perfect on a burger.
When we lived in Savannah my mom would get boxes of Vidalia onions. Her favorite way to prep: top and tail the onion, wrap semi-tightly in aluminum foil with butter, salt, and pepper. Then braise in the oven for quite a long time, an hour+. They'd semi-caramelize in the oven and each person would get a whole onion to eat as a side dish. We always looked forward to them. Basically like foil-wrapped roast potatoes, but Vidalia onions instead.
Oh. That seems pretty cool. By braise what to you mean, like foil-wrapped onions in a pot in water? How long to cook.
What I'm saying is, you need to post a recipe... lol
I do this when I'm grilling a steak. Wrap the onion in foil with S&P, garlic, soy sauce, Tabasco sauce, and butter. Stick the onion on the grill over the coals for about 30-45 minutes, then set to the side and grill your steak. Great side dish.
So like a blooming onion but not fried.
@@Paxtez Pretty sure he is just talking about putting the wrapped onion in the oven and letting them bake. They kind of braise because the foil doesn't let the steam escape. Townsends has a baked/roasted onion video if you want to see what the recipe kind of looks like
Dang, that sounds good
I love the onion farmer sharing his personal recipe for how he enjoys his own onions, there's something very "sweet" about that.
One of your best videos, IMO. It has history, geography, chemistry, an expert interview, a little social commentary, connected my food to the farm, and even some fun tasting at the end. Love seeing more content like this.
One of the best comments, IMO. It’s constructive, gives good analysis, has a slew of your insights and thoughts, and all around was pleasant to read. Love seeing more discussion like this.
I have planted pine trees the way these guys are planting those onions and I am here to tell you that by the end of the day it's very hard to stand up. I applaud them for the hard work that they do just put food on our tables.
And thank you Adam for explaining about the Vidalia onions. I look forward to them every summer and it is the only onion I will buy all summer even though it cost more than a regular onion. It is the best onion to put on a barbecued hamburger.
Applause is one thing. I hope the get paid successfully.
No other way to plant them? I've seen machines sort of plant them.
Amazing hard work
Most food youtubers say "what would be fun to make/eat today?" and then shoot a video, edit it up and post it a couple days later. This video took MONTHS of planned recording sessions to make. Gosh we're lucky. Thanks Adam!
As someone whose father was and is a field worker to this very day and as someone who themselves are a field worker, I'm very excited to hear you discuss migrant work. There is a lot of history behind it that i feel you would be very good at explaining to the public. I wrote about cesar chaves and just barely touching on surface level stuff i had easily hit 5 pages. There is a lot of information that i think you would be able to cover amazingly
(P.s. if anyone reading this lives in California and have eaten an almond, chances are me or my dad had a hand in that)
Almonds r awesome
I have talked to some of the guys working on the fields some prefer that lifestyle as they get paid in dollars and go back and do whatever they want in Mexico. I heard is tough but they got the skin and mentality to do it. Not for everyone but definitely props for them for doing it
I salute your father for doing such a vital and important work for our food supply!!
Also inb4 anyone says migrant laborers are taking american jobs: no they are not, and yes people have tried to replace underpaid migrant workers with Americans and it failed, full stop.
www.npr.org/sections/thesalt/2018/07/31/634442195/when-the-u-s-government-tried-to-replace-migrant-farmworkers-with-high-schoolers
ohh no! what happened? how did your hand get in the almond? are you ok?
@@meow-meow-beans almond butter challenge. Buy a huge jar of almond butter and dip it in your hand
The Trader Joe's by my house in SoCal had Vidalia onions this last week! Bought 8lbs and made French onion soup. Can confirm they are the only onions where I could cut up a couple lbs without severely tearing up. It was also so sweet I had to use some Worcestershire and a quarter cup of vinegar to balance it. I would never have even taken a second look at these in the store if not for your video!
Edit: grammar
Red onions fuck me up, cut one the other day my eyes were literally burning like i put tobasco sauce or something in them for like 2 hours.
You don’t make French onion from sweet onions
I can't help but appreciate not only your hard work in this video but Aries' willingness to let you film the whole thing! Will definitely check out his produce c:
You just resolved a mistery of many years for me. The TOR in TOR network means "The Onion Router", and the "Tor Browser" which is a modified Firefox to access it, used to be called "Vidalia". Not being from the US, I hadn't the slightest idea that was refering to a special city of onions.
omg, I never realized that
I mean, they were probably referring to the onion itself, not the city.
Or, referring to it being sweet. It's a sweet browser, one you'll like better.
a city of onions. no humans. all onions, talking, walking, eating. do they eat onions?
@@plur90 Cannibalism?!
This thread has gotten dark.
This is a video that should be added to the TH-cam cultural history. It’s incredible you got to record the entire growing process without any limitations. Bravo, loved it
That isn’t so special right? I can do that by just asking a local farmer
@@jari948 then do it
@@jari948 but you didn’t
@@dwcooke damn he was just asking lol
I'm more impressed he just took the time to film a video over an entire growing season and kept it under 15 minutes(minus the ad read). I would have a problem of feeling like after all that effort I should make it much longer.
In the 70's and 80's my dad was a CFI working out of Vacaville, Ca. This was a part time job for him, and he did it more for the flying than the money.
He had a student who was a food engineer working for an onion distributer. Her job was to gather and create recipes that used onions. Of course this meant making the recipe and tasting the results to see if it was tasty enough to publish. So onions were a huge part of he diet.
She'd crawl into a light plane with my dad and, as Vacaville is in a fairly warm climate in the summer she would start sweating. Dad said it was like she sweated out onion juice rather than perspiration.
But she did learn to fly.
Holy Moly! It's crazy seeing my hometown mentioned here :) Didn't know anyone else knows about Vacaville haha
Also yes, warm is definitely accurate. Very cool story :)
My uncle lived and worked in Vacaville in the late 70’s, into the 80’s. I remember visiting him and seeing and smelling the trucks of onions. He was a food engineer but I think he worked in food quality in some capacity. Lots of good memories of visiting him back then. :)
This was a really well done piece - great storytelling! Hats off to Mr. Ragusea & to Ares for giving Adam the opportunity to grow his own much sweeter video product by gathering footage from the entire crop cycle on the farm.
Thank you for recognizing the contribution of H2-A visa workers to the US society. Few people understand that without these workers, we either wouldn't have many fruits and vegetables or they would extremely expensive.
Are you trying to give ‘Biden’ more ideas to kill this country? lol🤷♂️
@@Travis2L Why did you put Biden in quotation marks?
@@moistnutella9560 those aren’t quotation marks. Maybe you should research that? You think this Biden is actually Biden? Hmm
@@Travis2L are you ok?
@@CTOOFBOOGLE c'mon clearly he's been replaced by the 5g vaccine fueled lizard people satanists from zrog 2 who've been farming humans for their genetic life force for centuries. (Sarcasm hopefully obviously)
Thank you for talking about the role of temporary visa workers in the food industry.
As someone that lives in a underdeveloped nation that often supplies workers for the US industry, I appreciate you educating people about these facts.
Which country are you in?
@Joshua EdwinRoehl thats a horrible song mate
many people, including myself, who is very against illegal immigration, have no problem with temporary foreign workers as long as they come legally.
@@The_JEB the problem is the idea Americans won't do these jobs, sure we won't at the pay rate they'll give the Temps but they don't have cost of living like America does so how can American workers even compete in such a market where employers pay shite wages and 3rd world workers dilute the worker base in turn driving down wages.
@@The_JEB Of course you're not against it. Why would you?
It benefits you, and it doesn't benefit them.
Almost none of these people have access to fair wages, job security... and often times they are threatened and blackmailed by their employers, who will call ICE on them if they ever demand better treatment.
Thank you so much for acknowledging the importance of immigrants who do this work. They are crucial to our food supply and deserve both respect and a living wage.
Just started watching your videos recently (the brownie ones!) and wow, you are great to watch!
Tax billionaires. Subsidize immigrant wages.
Big props to A&M for working with Adam on this. Really cool setup they have, especially that weed control tactic. Neat stuff!
From chili peppers with a substance that makes your mouth feel like it is burning to bulbs that produce tear gas humans sure like to eat things that are clearly avoiding to be eaten
@Joshua EdwinRoehl why
There are many islands in the Mediterranean that have nothing growing but sage. Because even the goats won't eat sage.
But we do. Humans have evolved to eat at least somethings that little else will.
Plant - how get rid of insects, make the fruit nasty.
Humans - WOW that is hot, I will use that to cover up my rotting meat.
Forbidden fruit
@@ethelredhardrede1838 may I add that a lot of pungent vegetables and spices have antimicrobial properties. These special properties killed many pathogens on fresh foods and allowed stored foods to have a longer shelf life. :)
Humans aint no bitch. Establish dominance, destroy earth.
Thank you so much for discussing migrant farm work. My grandfather was a migrant farmer from Puerto Rico- even though it is a commonwealth of the US, there was still (and is still) a large issue of exploitation.
I love your videos and your thorough explanation of everything!
Yea I look at any seasonal work and are concerned with it. Any market that requires large amounts of labor that is low skilled is exploited.
Machines are helping remove the exploitation BUT they are also removing peoples jobs who depend on this sort of work.
@@generalharness8266 I don't think seasonal work is exploitation. It's more so like contract work. If they only need a large labour for a short time, that's what they're going to get. And as long as they are paid the agreed amount, the workers are compensated. It's obviously better than what their homeland is giving them.
@@stansman5461
Both things are true. On the individual scale, people wouldn't do seasonal work if the pay wasn't worth it for them. But on a large scale, rich countries use their international power to make sure they can keep buying labour and resources from poor countries as cheaply as possible, and one way to do that is to make sure those countries stay poor.
@@oliverwilson11 I really don't like this whole discussion because different farm work is seasonal, and it doesn't matter where you live. It just so happens that wealthier countries have the NEED for seasonal workers because most of its citizens will NEVER do that seasonal work. They'd handle it for about one week, get paid cash and never return when they figure out they're living in an apt. or temp. living quarter with a few other people. They're following contracts that causes them to move from one place to another for a month or two, a couple times a year. And they don't want to do it for min. wage. It's not suited for creating a life for yourself. And the farmers can't pay out higher wages because they can't get enough money for their harvest. Most farmers aren't wealthy and one or two bad years puts them in jeopardy of losing everything. It's why most of farm land is now in the hands of corporations. Or, a good chunk. Bill Gates owns more farmland than any other entity in the US.
But I see prices right now, KNOWING that if you had regular wages and full time workers the prices would be a bit higher than they are now and I know the outcome would be a lot less people eating fruits and veg because they wouldn't be able to afford it. The median household income in the US proves that point.
So is there the possibility for exploitation? Sure. Is there a better solution to temp workers for farm labor that's seasonal? No. The best you can do is crack down on the bad actors who violate law.
My first job fresh out of college was an ag salesman for International Paper Corp. Sometimes I would start work before sunrise and drive down to Ruskin Florida to the tomato farms to sell tomato crates by the thousands to the large tomato growers. Anyway, I would go there really early to eat with the migrant workers, I loved their refried beans and egg breakfast burritos. Wonderful food and great people to hang out with. Long story short, I fell in love with this beautiful young Mexican girl who made me so happy, we have been married now for 51 years and she is just as pretty as ever. It took me a while but I was able to get the whole family green cards and I bought the house next door for her parents to live in, it all worked out for everyone. She is here right beside me and she says hi to all you TH-camrs lol
I love a good onion. The fact that Aries Haygood and A&M Farms would let you run free on their land tells me all I need to know.
If I had a Chioce I would buy their product even at 10-15% more
Thanks for letting us know how honest they are
I just found your site. To me you are the replacement for Alton Brown Good Eats. I enjoy the information you offer and your delivery is quick and clear. Please carry on the A B tradition proudly.
This is why I haven’t made anything of my life yet. This guy committed for one full crop-year to produce a weekly video but with such care. Respect
I can tell Adam was a professor, he gets you thinking about something and then answers it.
I never left one of his videos feeling like he was misrepresenting or didn't cover something.
I can tell he is a fully indoctrinated "professor".
7:30 keep spitting facts Adam!!!
Thank you for putting a light on guest workers.
I am still amazed by the way thus guy thanks his sponsor, so smooth
Working in the journalism and radio fields I would hope he would have some experience😉
My dad cooks his onions the same way Aries does, which now makes sense - he's a country boy from the South. Love this!
7:42 thank you for not just ignoring it completely at the very least.
Adam is doing great work to introduce science, genealogy and geographic context to cuisine. It feels like with every video he makes, you leave with some useful information that can readily be applied to anyone's style of cooking. It's a pleasure to watch - and something that is almost always ignored in conventional recipes/explanations.
That farmer seemed really genuine and honest. I appreciate that he didn't try to hide the fact that migrant workers are part of his operation. Labor transparency is essential for worker's rights and immigrant labor is the backbone of many industries. If it doesn't get visibility, we can't guarentee fair treatment. Being a farmhand isn't an easy gig. I barely keep up with my patio vegetable garden and that's just a half a dozen plants. Workers' visibility and rights for all! ✊
The only way he could afford two tractors was exploiting cheap foreign labor.
@@LeeGee we have no way of knowing what he was paying them - giving jobs is not automatically exploitative
@@golddragonette7795 Even if he was paying them $7.25 USD an hour (the federal minimum wage), that's a lot more than farm workers can make in Mexico.
@@SimuLord and with a higher cost of living too. Minimum wage is too low for literally back breaking work - but that's a whole systemic issue
@@golddragonette7795 Making minimum or barely above minimum wage in my 20s is why I went to college (more specifically business school) in my 30s. Anyone who grows up in America really needs to learn early and well the lesson of "marketable job skills", for better or worse.
Adam, your reporting style is absolutely magnificent. (It's almost like you have experience or something)
I appreciate the clarity and respect you give to these topics. I would have never learned of Vidalia onions were it not for you.
Thank you!
He used to be journalist, just to point out.
@@Viswiz12304 Wasn't he a food scientist? Or was that his friend.
Couldn't have put it better.
@@cczsus6513 i'm sure that he wasn't.
@@cczsus6513 Adam was a journalist and a journalism professor before making these videos
I lived in Georgia for 25 years. Vidalia onions are awesome. I used to simmer one in a little water and add salt and pepper. Awesome.
I love Vidalia's. I grew up eating them. I'm from Tallahassee, FL. It still makes me crack up when people freak out after seeing/hearing me talk about eating onions raw.
Hey I live near there lol, my grandpa used to grow these in his garden. I guess because they’re so common I never saw them as anything special so it’s interesting to see them talked about
I didn't see them as special either, until I was in the military and lived all over the place and was thoroughly disappointed in the local yellow/sweet onions wherever I was. Texas sweets were really good, but they're literally just Vidalia onions in a slightly different climate
Adam does so much more then just cooking and memes. He truly does good for the world with all his digressions and disclaimers. Thank you, truly thank you for shedding light on the immigrant hand in US farming
I grew up in this region, about 30 minutes drive from the town of Vidalia. Though i have first-hand knowledge of these onions, it’s really interesting to learn more about the science of their growth. At one time in my life, I was a fine-dining server, and I’ll never forget the first time the head chef presented a special entree at line-up featuring Vih-dahl-ya onions; i snickered. He asked me what was so funny - i told him, “you’ll just have to trust me - it’s V-eye-day-lyuh”
@I :V stay inside lol
@I :V just because someone is correcting you doesn’t mean they’re being condescending maybe they’re trying to save you the embarrassment of mispronouncing a word in front of the people you respect
It's Vi day yuh. Leave the L out of it.
As a Georgian, a lot of us take pride in getting these onions from the store cause there’s simply no other onion out ther even remotely close, and growing up with these onions it’s easy to tell them apart from others. No other onion even compares and simply isnt the same when cooking
Evidently you have never heard of the walla walla from Washington .
Adam: “You are part of the trees reproductive process”
Me: *”I feel special”*
Unfortunately unless you poop in a field and swallow apple seeds whole, you aren't.
You guys eat apple seed??
We're pretty good at not eating the seeds, but we can spread them _really_ far.
I wish I was but I’m allergic to plant sperm, it’s awful to think about
@@yeetuslefetus1443 Coming to think of it: Every time you sneeze because of your allergies, it's a plant raped your nostrils.
According to the book Holes, you can.
That scene when they're on the top of that mountain made me think I could eat onions like that and I remember distinctly the pain when I took a big bite out of an onion as a kid
Loved the movie. Loved the book!
That book is 100% the reason I tried eating onions like an apple when I was a kid. At least with my local supermarket varieties, I can handle eating white onions straight, but yellow or red onions are a bit too potent.
WELL THATS TOO DAMN BAD
Book of HOLES?! :D
Despite Adam's comments late in the video about caramelizing onions not being worth the effort, for some uses they really, really are. A patty melt without caramelized onions just would not be the same.
IM FROM VIDALIA WHATTTT. I never thought I’d see something about my small town somewhere like this ❤️
“Geography is destiny” is gonna become a new catchphrase for Adam
It's a great phrase. I'd wear it
Also the new "this good" at the end
For me it's as the Brits would say
I work as an aid for kids with special needs and as an extra set of hands in the classroom. In my county, we try to do some cross-curriculum learning so English class will have some overlap with what they're learning in Social Studies/History which might tie in with Sciencr, etc. One of my proudest moments was when one of my students in English class was reading Hatchet. We were having them write a mini essay about the chapters they just read and the special kids would always have a private Socratic seminar to help them brainstorm but maintain independence in their school work. Indepently, this boy (that hated school) got a huge grin on his face as he decided his thesis statement: Geography is destiny (something he was learning about in Social Studies). We never told the kids about the cross-curriculum strategy for exactly this reason. Organic learning, building of confidence, and stronger connections between subjects. He was so damn proud and so were we. It was amazing to be a part of. God, I love teaching lol
@@msjkramey Thank you for the sweet story. My HS did something similar where once a semester we would have a massive group art project that would incorporate elements of every single class into it. It was a lot of fun. Idk how effective it was at really making sure we learned the topics, but some of my best memories were from working on those projects.
"This onion is special"
Me, *looks at my sleeping puppy named onion* "yes she is"
I hope that someday Onion chews on something that you value, just so you can tell your friends that Onion made you cry.
@@yetinother How chaotic neutral
Where I come from, "onion," means a body part. lol
This melted my heart
She is special.
When I was a kid in Florida, me and my grandma would quarter a Vidalia onion and dip the chunks in bleu cheese dressing and chow down. So good 🤤
So great that Aries Haygood opened up totally for this video.
As someone from Vidalia, I can definitely state eating our onions like apples is possible. I prefer fried onion rings, though. You can also core an onion out and pour in some cornbread batter, then bake. Also, I appreciate you saying it correctly - V-eye-dale-ee-yuh
Weird for someone from Vidalia to not pronounce it "Vye-day-a" lmao
@@calvinsimpson1301 i know right . I was pronounced it v eye dale ee yuh when i first moved there and got "politely' corrected. people saying it that way was an easy way to tell whos not from the area.
When Adam talked about Northerners mispronouncing Vidalia, it struck a chord with me as a guy who lived in Nevada for 10 years and graduated from the university therein. That first A is pronounced like the A in cat, not in car.
Local shibboleths are the best part of regional dialects.
Thank you for talking about these workers. This is a particularly impactful time to do so. Respect
This. Thisthisthisthisthis.
70 percent of immigrants from Mexico and Central America go on welfare. That includes both legal and illegal immigrants. Importing people to go on welfare and to work for low pay with high exploitation is not a good system.
@@Appaddict01 you obviously missed the part of the video explaining that the migrant workers had an H-2A visa meaning they’re employed temporarily and return to Mexico. Also you probably pulled that statistic out of your ass. Be grateful, without these guys you wouldn’t be enjoying your fruits and veggies.
@@Appaddict01 unite with your fellow workers with love and not with hate :) demand what is yours WITH your fellow workers
@@b99b12 We survived for a long time without them, and we can do it again.
This is just a wonderful piece of journalism. The entire segment about the workers was fascinating, and I can’t wait to learn more about this.
Ragusea, you're A-Okay. Love how you teach. I originally started watching your vids for a recipe or something. Now I'm learning about stuff I didn't even know I wanted to learn about.
I just listened to a guy talk 15 Minutes about onions and loved every second of it
Same
Thank you so much for covering how important migrant labor is in modern agriculture Adam!!
Hugely interesting video overall, I look forward to your science and culture videos every week! Your recipes too of course. 🥰
Great vid, I grew up on a small farm in Southern Oklahoma, we grew these onions in the garden. So many memories of coming home from school, reaching in the refrigerator, grabbing one of these onions, peeling it, and eating it like an apple, while doing my chores, sooo delicious and sweet! Never shed a tear.
This is one of the most in depth looks at this or anything I’ve seen you do. Please pass our thanks on to your farmer Friend for his help.
Awesome video
French Onion Soup. Many Thank You's to all of the unknown workers who help bring us our food. People have no idea how their food gets to them. I've done stories on them in AZ. and it's really amazing at how hard they work..
I'm glad you said Walla Walla sweets, it's a massive part of the culture back home. Our local base ball team is called the Sweets.
Thanks Adam, that was quite an interesting and informative video. I ordered a box of onions and man, I’m glad I did. Just cooked the first one up and it is definitely a different onion eating experience. I had some sirloin from hickory nut gap farm here in WNC so I cubed it and seared it and cooked the onion briefly in the fond with some butter. 💯
Vidalia are superb any way you serve 'em. Thanks to everyone who gets them to market!
I just gotta say, your channel is a treasure, Adam.
Keep doing you, friend.
Don't sleep on caramelised onions! They're amazing with a steak or in a burger, they're well worth the long timr needed to make!
I will take a good 45 min to an hour to make some good uns...mmmmmmm
@@Synistercrayon well worth it imo. Make a humongous quantity and put the leftovers in the fridge, they can last a few days in there
What do you mean in a burger? Like spread on the bun?
he just made a pizza with basically caramelized onions as sauce, honestly looks dope
Limey here. Our famous bangers and mash, which you Americans find hilarious but which can (with the right sausages) be delicious comfort food, is traditionally served with a caramelised onion gravy, and I'm now wondering what that would be like with these. (I make mine by slowly cooking down sliced onions in butter, mixing in some flour to make an oniony roux, then adding sweet madeira and chicken stock and reducing; tell me that doesn't sound lovely!)
I wonder if there's a European equivalent? I don't think I can get them shipped in decent condition from Georgia!
You have a talent for answering questions I wasn't even sure I had.
I just found Vidalia onions at Walmart yesterday, and I’m super excited to use them!
Onions are the crop I'm currently learning in my garden. I'm on year three. For any gardeners out there, look into "potato onions" as a super easy option.
I really thought the manual labour by immigrants thing will be overlooked, skipped, or outright get cut but kudos for observing it UPFRONT and mentioned that you will talk about it in a later video. Can't wait to hear from you on this topic.
They're not immigrants they're Natives moving on Native land.
I'm interested as well especially with it's connections to slavery and sharecropping. I would not be surprised if the farm Adam visited was around either during Jim Crow or before.
@@melanieortiz712 Mayans used to live in Georgia?
@@alexricky87 there actually is a video about the Georgia and peaches stereotype that Adam dives into! It also goes into quite a bit about the use of slave and sharecropper labor
@@kevinxu3892 I think I know which one you're referring too and yeah I want MORE info on it because of course it spans since the colonial days and there was a shift from black people working the fields as either farm owners or workers to using Natives from Mexico and other areas (I'm assuming the natives from the area now known as Georgia have long since moved).
Great video on Vidalia Onions, Adam. As a South GA native and family with a farm in the Vidalia area, this is an important crop to the region and to Georgia. Thanks!
People who grow food are the most imporntant ......thank you for your hard work ...
2:35 That focus change was so simple but went so well with the audio, beautiful
Me: “Oh cool, I visited that exact place with my family. Hey, that car kinda looks like my mom’s. Wait, that’s my mom’s car!”
Look ma, I’m on TV!
Congratulations, I guess
@@soumyajeetbag2553 nobody asked for your sarcastic response, all I did was share something that I thought was pretty cool
@@Kittykat.0 okie
I thought it was funny and pretty cool. Ignore him, lol
Timestamp?
Excellent Presentation! Kept my attention throughout. My favorite is still wrapping in foil with butter, salt and pepper and popping it right in the coals of your campfire.
I love how informational your videos are! I learn something new and interesting everyday!
I have lived in Europe for decades, and I miss those Vidalia onions of my youth in South Carolina. In the process of searching to see if I could find them here, I found out two things:1) there are a LOT of different specialty onions, and they are very different! It’s been a revelation! 2) something like 95% of all onions are used in their country of origin. Unlike nearly all other kinds of produce, it’s nearly certain that the onions you buy are at least fairly local. For reasons I don’t know - they are almost never exported.
Sadly - this is also true of the Vadalia.
Vidalia*. Sorry, I am boþ a grammar nazi and from coastal Georgia 20 minutes from Vidalia... LOL
I did similar work as a kid. Backbreaking work and I truly appreciate the people who are willing to do that kind of work and am thankful I no longer need to.
Best 15 minutes spent on onion knowledge. Man I love this channel!
I was born and raised in south east georgia. ive been away for 4 years now. Vidalia onions are one of the things i really miss from back home.
"Can you really eat Vidalia onions like apples?" I mean... you can eat pretty much any onion like an apple, so I would assume the answer is yes.
you can't fool us ex australian prime minister tony abbott
He means eat it like an apple without ending up a smelly, crying mess.
@@marredcheese dont talk about yourself like that
@@jacksonguillory8114 I've never tried biting into a whole raw onion, but yeah, that's probably accurate :)
@@marredcheese i was expecting violence, but i probably would as well.
Greetings from Lyons! My family lives in walking distance of Aries' farm! Great to see their family farm shown to the world.
Onions are amazing.
In our garden we grow a lot of onions and my favorite way to eat them is to have medium thick sliced of boiled, peeled, cold potatoes, then a slice of onion(if a spicyer one a thiner slice) some salt and a dollop of sourcream. If vegan the cream is not necessary, it just dilutes the spiciness- you can use an alternative. It is one of the easiest evening meals, just don't eat too much 😅.
One other way is to cube hot boiled potatoes, onion, salt, sourcream, mix and now it has a whole different taste just from the hot potato. I haven't tried ether with sweet potato, but it also might be great!
I love the food journalism on this channel! Keep up the good work!
I never would've imagined that the Excel spreadsheet was bred to make the Vidalia onion. Pretty neat stuff!
Adam, thank you so much for drawing respectful attention to foreign labor. There is so much negativity towards foreign workers and without them, the US would fall over like a Jenga tower. More people need to follow your example of appreciating these hard working individuals.
@Soflo Sports shush let her have a moment
@Soflo Sports someone's having a bad day
@Soflo Sports can you explain your thoughts on the matter?
@Soflo Sports What was the point then?
I mean, I hope people knew that this is what happens, foreign labor in itself isnt a bad thing, the exploitation either by employers or by employees (employers not paying them right or employees just staying in the country illegally after) is where the issues arise. Nothing is wrong with us bringing in people to work, and nothing is wrong with them working when the system is used as intended, and I hope people realize that, while acknowledging the issues from exploitation.
I Love your English, the proper grammar and vocabulary, as well as the information that you convey to us. Thanks.
When i woke up today i did not expect that i would know everything worth knowing about vidalia onions at the end of the day. Thanks Adam!
I didn't even know that I wanted to learn about Vidalia onions but Adam's got me covered as always
I love when you talk about social issues and our system of exploitation. Not enough people are bold enough to talk about uncomfortable things and this is definitely important.
Depends on your definition of exploitation. But as the saying goes," The Truth shall set you free."
I'd say most peoples definition of the word "exploitation" would cover it. Just, common or garden "exploitation" as described by "the man on the Clapham omnibus" (the legal "ordinary Joe" or "everyman" presumed in British law)
I live somewhat close to this area, gonna make sure to pick out this guys onions if I ever see them. He seems like a good guy
this video and your newest mushroom video really made my day today, i love the technical look at the stuff that makes up our food 😊✨
Really impressive video, answered all my questions as they arose, including on why the soil looked so weird (I think it might also be affected by the aggressive tilling common in American agriculture). Also great for addressing the labour aspect of this endeavor and how precarious the situation is for the workers.
No not so much, the American south has a monsoon rain pattern and that washes a lot of nutrients out of the soil each year, Black soil is rare in the south, either you have Red clay or sandy soils. Nighter is great for farming but can be improved over time with thee addiction of organic matter, but you have to fight the rains. Alabama and Georgia get between 54 to 58 inches( 114 to 116 Cm ) a year
As an agriculture student, I'm always happy to see the degree of investigation you do on these types of videos
The statement by hand got me! Back breaking work.
I love near Dayton Ohio and our airport is actually in Vandallia Ohio. Some people around here, I like to call them wrong, call Vidallia onions Vandilla onions. It was very confusing when I was a child as I imagine it continues to be for children today.
Me, a Washingtonian: Watching the entire video like "he better mention Walla Walla onions!" Adam does not disappoint
Me too
Lake Labish Walla Wallas delicious!
Yeah. Vidalia always tastes like a poor substitute for Walla Walla.
Me, a Chicagoan of no culinary import whatsoever: Walla walla are the shit.
Years ago I went to Washington and was surprised to go over a high hill to see a muddy lake. The people who gave me the ride laughed when I asked them about the lake. Not a lake. Walla Walla onions! They flooded them.
Adam, what a masterful tutorial in the history and biology of these onions - Of all your channel, I think I like these videos the best. You make me smarter about my ingredients, their origin, their history, and their application in my kitchen. More like this, please! Thank you.
Wow.
Thank you.
That was the best PBS I've seen in a long time.
Dude! As a Vidalia native, props for mentioning the local pronunciation!
As a native of Georgia I really appreciate that you have leaned to say Vidalia right. Yes I have eaten onions like apples in my childhood. My dad always had what he called "eatin onions and cookin onions" The Vidalia onions being the former.
Viday-uh...as a former resident, everything else just doesnt sound right.
@@ZosKia523 i live in alabama and still say it that way.
@@ZosKia523 Nah nah nah, Val-dale-uh
@@jjohnson01 viiiii---dayyyy----yuuuuhhh....raised on aimwell rd, son!!!
@@jjohnson01 you must've grown up on the nice side of town
It really means a lot that you included the hands that plant and harvest the onions. Always forgotten.
"Not stinking up your whole house and your breath"
I always thought of this as a feature and not a bug!
Same. I love onions so much
My dad is from Macon, and I grew up in Ga.. I've always wondered about this. Thank you