Let's Jam!

Summary

Podcast Summary: "Let's Jam!" Episode of All Of It Hosted by Alison Stewart

Release Date: February 7, 2025
Guests: Jessica Kwan and Sabrina Vallier, Co-Founders of The Jam Stand

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Introduction

In this engaging episode of All Of It, host Alison Stewart delves into the sweet and savory world of jam-making with Jessica Kwan and Sabrina Vallier, the passionate co-founders of The Jam Stand, a New York-based jam company. The discussion uncovers the origins, techniques, and creative processes behind crafting unique jams, appealing to both novices and seasoned enthusiasts.

Origin of The Jam Stand

[00:38] Alison Stewart introduces the topic by distinguishing jam from jelly, emphasizing the use of whole fruit in jam-making. She warmly welcomes Jessica and Sabrina, highlighting their self-identification as "jam nerds."

[01:22] Jessica Kwan recounts how their journey began:
"Sabrina and I went to college together and we're living in New York. We decided to make grape jam together, and that was the beginning of it all."
Their shared creativity and love for experimenting with flavors naturally led them from hobbyists to entrepreneurs.

[02:22] Sabrina Vallier adds,
"We always baked and tried new projects and take crafting sort of classes. It just sort of came naturally to us."
This foundational friendship and artistic synergy paved the way for establishing The Jam Stand over a decade ago.

Developing Initial Recipes

[03:20] Sabrina Vallier discusses their first jam creation during the off-season:
"Our Drunken Monkey was one of the first jams we created because it happened to be the dead of winter. We took something tropical and saw how it would go."
The Drunken Monkey—a blend of banana, lemon, and rum—became a long-time favorite, inspired by Jessica’s father’s banana foster dessert.

Making Jam at Home

[05:04] Jessica Kwan explains the difference between jam and marmalade:
"A marmalade typically is made with a citrus fruit, like orange or lemon, using high citrus acidity."
She emphasizes the role of pectin in achieving the desired consistency:
"Different fruits naturally have different amounts of pectin. Apples have high pectin, berries have low, so you might need to add pectin or acid like lemon."
Sabrina Vallier outlines basic steps:
"Put fruit and sugar in a pot, add some acid, cook on medium to low heat until it thickens, then test by placing a spoonful on a chilled plate."

Listener Questions and Expert Tips

The episode features several listener questions, providing practical advice:

• Tomato Jam in Winter
  [08:05] Sabrina Vallier suggests canning techniques to preserve jam year-round:
  "Boil the jars and lids for 10 minutes, fill with jam, seal, and return to boiling water for another 10 minutes to create a shelf-stable seal."

• Cherry Butter Creation
  [09:50] Tracy inquires about making cherry butter.
  Jessica Kwan encourages experimentation:
  "It's pretty simple—chop cherries, cook on low heat with apples if needed, and avoid burning."

• Jam in Baking (Rugelach Issue)
  [16:23] Tracy mentions jam running in rugelach.
  Jessica Kwan recommends using baking-specific pectin or cornstarch to stabilize the jam during baking.

• Adding Liquor to Jam
  [17:06] Sabrina Vallier advises adding liquor during the cooking process to allow some evaporation:
  "Find the right balance and play with the amounts."

• Incorporating Jam into Frosting
  [13:38]
  Jessica Kwan and Sabrina Vallier agree that adding jam can naturally dye and flavor frosting without artificial colors.

Creative Techniques and Flavor Combinations

[14:05] Jessica Kwan highlights their raspberry jalapeño jam:
"The sweetness hits first, then the heat surprises you on the back of your tongue."
Sabrina Vallier shares their red onion red wine chutney and mango chili jam, showcasing the versatility of savory and sweet combinations.

Common Mistakes and Best Practices

[15:52] Sabrina Vallier warns against high heat:
"Turning the heat too high can cause fruit or sugar to burn."
Jessica Kwan echoes this sentiment, emphasizing patient, low-heat cooking to achieve the perfect consistency.

Favorite Jam Flavors and Availability

When asked about their favorite creations:

• Jessica Kwan prefers the raspberry jalapeño and sweet wine onion jams, ideal for pizzas and burgers.
• Sabrina Vallier favors the blueberry bourbon jam, perfect for yogurt, ice cream, and peanut butter.

They also reveal that their jams are available on their website, at Whole Foods in New York, and various specialty cheese shops.

Heartwarming Listener Stories

Listener Jan shares a nostalgic tale:
"Making thimbleberry jam with my grandparents is the best memory I have. It’s a family affair that brings generations together."
This heartfelt story underscores the communal and familial joy that jam-making can foster.

Conclusion

The episode wraps up with encouragement for listeners to explore jam-making, leveraging their newfound knowledge and inspiration from Jessica and Sabrina’s experiences. The hosts emphasize the blend of tradition and innovation that defines The Jam Stand, inviting listeners to savor both the process and the product of creating their own jams.

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Notable Quotes:

• Jessica Kwan [01:45]:
  "We decided to make grape jam together, and that was the beginning of it all."

• Sabrina Vallier [03:20]:
  "Our Drunken Monkey was one of the first jams we created because it happened to be the dead of winter."

• Jessica Kwan [05:04]:
  "A marmalade typically is made with a citrus fruit, like orange or lemon, using high citrus acidity."

• Sabrina Vallier [08:10]:
  "Donating is easy, the pickup is free and you'll get a tax deduction."

• Jessica Kwan [14:05]:
  "The sweetness hits first, then the heat surprises you on the back of your tongue."

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This episode of All Of It offers a comprehensive exploration of jam-making, blending practical advice with personal stories and creative inspirations. Whether you're looking to make your first batch or seeking to innovate with new flavors, Jessica and Sabrina provide invaluable insights into the art and science of jam creation.

Transcript

[Alison Stewart]

All of it is supported by Progressive Insurance. Do you ever find yourself playing the budgeting game? Well, with the Name youe Price Tool from Progressive, you can find options that fit your budget and potentially lower your bills. Try [e-mail] progressive casualty insurance company and affiliates price and coverage match limited by state law. Not available in all states.

[Sabrina Vallier]

Listener supported WNYC Studios.

[Jessica Kwan]

This is all of it on wnyc. I'm Alison Stewart. We're ending the show on a sweet note. Let's talk jam. Not jelly. Jam. No, this is not an SNL skit. I love jam, but jam is different from jelly. Jelly is made using fruit juice. Jam is made using fruit. Homemade fruit. Homemade jam is pretty simple. It's good fruit, little bit of sugar. The flavor combinations, they're endless. Sure, there's raspberry or strawberry, but what about raspberry jalapeno, blueberry, bourbon, or even fig tamarind? These are just a few of the flavors produced by my next guest, who are two self identified jam nerds. Jessica Kwan and Sabrina Vallier are co founders of the Jam Stand, a New York based jam company. Hi, Jessica.

Hi.

And Sabrina, welcome as well.

[Sabrina Vallier]

Hello.

[Jessica Kwan]

You got a little cold.

[Sabrina Vallier]

Yeah, I'm just getting over it. Apologies for the voice.

[Jessica Kwan]

So the story goes, you met while you were students at the University of Florida, but didn't start the Jam Stand until you both lived in Brooklyn. When did you first realize that you both had a passion for jam? We'll have you go first, Jessica.

Yeah. So, yeah, as you mentioned, Sabrina and I went to college together and we're living in New York. And we were always the type of friends who would get together to learn how to do new things. And Sabrina had taken a trip to South America and when she got back, she was like, I made a list of things that I want us to try to learn to do. And jam was on the list. And so one day we went to the store and we bought some grapes and we came home and we decided we were going to make some grape jam together. And that was, that was the beginning of it all. And that was over a decade ago at this point.

[Alison Stewart]

Sabrina, what happened to you on that trip?

[Sabrina Vallier]

You know, a lot of fun, a lot of trying new things. And I think Jessica and I always had a friendship that was always based on creativity and making things together. And, you know, we always baked and tried new projects and take crafting sort of classes and it just sort of came naturally to us. And so we just kind of went from there. And we've been doing it ever since.

[Alison Stewart]

How did it go from being like a hobby, something fun, Jessica. To being a real business venture?

[Jessica Kwan]

At the time when we decided to start, the Brooklyn food scene was really blowing up. And so there was smorgasbord and the artists in fleas. And so there were a lot of all of these kind of pop up fairs happening around town. And so as we started doing it as a hobby, we were like, you know what, let's just sign up and see how it goes. And that was really where it all started.

[Alison Stewart]

When you first started out, how did you develop your initial recipes? First of all, what were they and how did you develop them?

[Sabrina Vallier]

I would say our Drunken Monkey was one of the first jams we created because it happened to be the dead of winter. And when we went to the store, there was nothing really that was in season or fresh. So we were like, why don't we take something tropical and see how, how this would go. And that's sort of where the idea came from. And now it's one of our, our originals, longtime favorite.

[Alison Stewart]

All right, you're going to have to explain to me what's in Drunken Monkey.

[Sabrina Vallier]

That is our banana jam with lemon and rum. It tastes great on pancakes with peanut butter. Also with, I don't know any. I guess all our other jams are really great with cheese. This one not specifically, but ice cream would be like one of the top uses as well.

[Jessica Kwan]

Yeah, the, the idea of this one, my dad growing up used to always make bananas fosters. That was his like go to special. And so when we saw the bananas and we wanted to do something fun and different, we, that was kind of the, the inspiration.

[Alison Stewart]

My guests are the co founders of the jam stand. We're talking about jam and how to make it, how to use it in the kitchen. And we are taking. Do you have a favorite jam flavor? Something basic, perhaps something less common? Give us a call. 2124-3396-9221-2433. WNYC. Maybe you make jam at home or maybe you have a homemade jam question. 2124-3396-9221-2433. Or maybe you like to use jam and something a little special. We want to hear about it. 212-433-9692. My guests are Jessica Kwan and Sabrina Vallier. We have a question here.

[Jessica Kwan]

What is the difference between a jam and a marmalade? Who wants to take it?

I can take it. A marmalade typically is made with a citrus fruit. So that's why you typically hear about an orange marmalade, maybe something with a lemon or with a lime. But yeah, it's using the high citrus.

Acidity someone enjoys decides you know what I have favorite brand of jam, I always buy it, but I want to try to make it at home. Sabrina, what are the basic methods? Let's say I got strawberries and I'm.

[Sabrina Vallier]

Ready to go get a pot. You put it on your stove, toss those strawberries in there, you add some sugar. We always put some sort of acid in to help with the setting and to help with the flavor and the balance. And you let it cook at a medium to low heat and as it starts to thicken, then you can go ahead and pull it off. There's also like different tests you can do, like putting a plate in the freezer and then testing the jam on the plate to see if it doesn't, you know, it, it checks on how much it would run. So you would know you have a good set if it stays put instead of runs down the plate. So, you know, it's pretty simple. You know, there's, there's low sugar jams, there's high sugar jams, there's different ways, there's. But I will say like the traditional, like textbook definition of a jam is relatively almost like 5050 jam and fruit. So anything that is reduced sugar is technically a spread, oddly because it doesn't have the quite the ratio that that the gold jams, the standardized form of jam.

[Jessica Kwan]

Has something else to think about if you're wanting to make your own jam at home is that different fruits naturally have a different amount of pectin in them. If you think of an apple and you think about how long an apple can sit on your counter without starting to soften, it's because an apple has a very high amount of pectin, whereas strawberries, blueberries, berries of any sort have a very low amount of natural pectin. And pectin is what is creating the firmness of that fruit.

[Alison Stewart]

Oh, interesting.

[Jessica Kwan]

You're making your own jam at home. Depending on what fruit you're using, that will depend on what you might need to add to it. So for example, if you're making an apple butter, you know that will kind of stay very firm by itself. Whereas if you're using a berry, you might want to use store bought pectin. Or like Sabrina said, we'll add some acidity with to it using lemon. You may need more sugar, things of that sort to offset it.

[Alison Stewart]

Let's take a few calls. This is Jan from Middletown, New Jersey. Hi, Jan. You're on with Jessica and Sabrina.

[Jan]

Hi, how are you? I love this topic.

[Tracy]

In the summer, I make tomato jam because I have such wonderful tomatoes and so many of them. But now it's, you know, cold and the tomatoes don't look so great and I'm wondering whether I should bother. But I miss having it.

[Alison Stewart]

What are your thoughts on fruit, which is not necessarily possible.

[Sabrina Vallier]

Is it possible in the summer to make a larger batch of it? Because if you can it properly, you could use it all year round.

[Alison Stewart]

Oh, so explain to me how I can it properly.

[Sabrina Vallier]

Well, there's a lot of kits out there. And you would get a glass jar with a lid that will suction on properly, but you basically boil the glass for 10 minutes in hot water, you pull it out, you put the jam in, you cap it, you put it back into boiling water for 10 minutes, and it should create a seal in the jar, which means it's shelf stable. So typically, I mean, dependent upon how much sugar is in the product and if it has a proper seal, it should last at least a year.

[Jessica Kwan]

Let's talk to Tracy, who is calling in. Hi, Tracy, thanks for calling all of it.

[Tracy]

Hello. So glad to be on. Love your show. Thanks. I am calling because I have two family members, my husband and my daughter, who absolutely love cherry butter. And though you can't buy in the store, we typically buy it from a country store in Virginia, but they don't always have it. So I'd love to know if you guys do any fruit butter and how to actually make them.

[Jessica Kwan]

Typically, these days we have a pretty standard assortment of what we're making. Have you ever tried making the cherry butter yourself?

What do you think, Theresa?

[Tracy]

I have not. No, I have not.

[Jessica Kwan]

I say give it a shot. It's. It's actually pretty simple. It's pretty fun. It can seem really daunting at first, but also if you're making it on a small batch, you know, it could take 30 minutes or less, truly, you know, you. You can even look at the ingredients on the, on the product that you're typically buying and see if you can match it to that shape or to that formulation. But it seems like you just kind of need the cherries and maybe some apples, depending on what they have in there. And you just kind of chop it up, put it in the pot, and as long as you do it on low heat and make sure not to burn it, that's pretty much all it takes.

Let's talk to Natasha in Ridgewood. Hi, Natasha, thanks for calling all of it. You're on the air.

[Tracy]

Oh, hi. Thanks for taking my call. Yeah, I just wanted to say that I have two young kids who are 3 and 5 years old and so we constantly have Costco sized containers of blueberries in our fridge that, you know, we don't always get through. So before the berries rot, we stick them in the freezer and then the kids really like to make jam with them with me and they like to squeeze the lemon in for that natural pectin that you guys were talking about and then obviously they like to eat it afterwards. So it's like a fun family activity. We might actually do that this weekend while it's snowing.

[Sabrina Vallier]

Awesome, that's lovely.

[Jessica Kwan]

I hope you have a good time.

[Alison Stewart]

Natasha, that's interesting that it really would be a good something to do with your kids.

[Jessica Kwan]

Yeah, absolutely.

[Alison Stewart]

My guests are Jessica Kwan and Sabrina. I'm going to get you say your last name because I pronounced it wrong the first time. How do you say it?

[Sabrina Vallier]

I don't even know if Valle.

[Alison Stewart]

Sabrina Valle, co founders of the jam stand. We are talking about jam. Do you have a favorite jam flavor? Do you like to make jam at home? Maybe you have a question for our experts. Our number is 2124-3396-9221-2433 wnyc. I have a how much sugar you should add because fruit has a natural sweetness already. So what do you think, Jessica? Can you make jam without the sugar or with very little sugar?

[Jessica Kwan]

Absolutely. A lot of it just depends on the set and so part of it is a flavor profile of how sweet do you want the product to be. But typically the jam does how or the sugar does help in setting the jam. But some people will use honey, some people can use agave. It's definitely possible.

[Alison Stewart]

So what kind of sugar should I use? Can I, like you said agave. Can I use brown sugar, white sugar? Is there one kind that's better for another?

[Jessica Kwan]

Typically we use white sugar, just a simple cane white sugar. We like our products to be a low sugar spread and you know, brown sugar tends to have a bit more sweetness to it. But really, you know, I think that's what's so fun about jam is that it's a pretty simple natural base of just fruit and then you can really just throw in whatever you want.

Sabrina, where do you, where do you source and produce, get the products for your jam?

[Sabrina Vallier]

We work with a co packer that helps us create the products. It depends on the time of year, but most of the products are seasonal within reason. Obviously, the bananas are not. But, you know, I believe our main. Our blueberries are from Maine. And, you know, the. The raspberries depending on the year, because we've had a couple of years where the crops are really, really bad here in the States.

[Alison Stewart]

All right, I have one more question, Jessica, about sweetener and sugar.

[Jessica Kwan]

Do the.

[Alison Stewart]

Do the sugar free sweeteners, can they be used in jam or does not work, you know, like the stevia, things like that?

[Jessica Kwan]

Yeah, no, it can. It definitely can still work.

[Alison Stewart]

This is a text we got. It says a recipe that I saw today said that you could add jam to frosting. Have you ever heard of that or done that?

[Jessica Kwan]

I mean, you can add jam to anything.

[Sabrina Vallier]

Yeah, that is true. I mean, I've never done that, but I would imagine that it could work, but I don't see why not. And it would probably be a natural way to dye the frosting as opposed to using food coloring.

[Alison Stewart]

That makes a lot of sense. We've talked about fruit, we've talked about sugar, but what about spices? Are there any common additions that can improve your recipe?

[Jessica Kwan]

Yeah, one of our most popular is a raspberry jalapeno. And I think that what people really love about it is that when you first taste it, you get the sweetness on the tip of your tongue, and then after a moment, the heat kind of starts to come in on the back of your tongue, which people tend to really like as a little surprise.

[Alison Stewart]

How about for you? What do you think, Sabrina? Spices in your jam?

[Sabrina Vallier]

I think the raspberry jalapeno is as spicy as I can go. We do also make, like a red onion, red wine chutney, which is like more on the savory end of what we make. So that has a very different flavor profile. In the past, we've once made a mango chili, which was really, really good. So it seems. It seems as though in terms of spices, the spicy aspect always works well, and it's just great toppings for things and cheeses and sandwiches and things like that.

[Alison Stewart]

Yeah, we've been talking about these savory tastes, these savory flavors. How can savory and sweet ingredients be combined to make a better jam recipe? What do you think, Jessica?

[Jessica Kwan]

Yeah, well, and that's what I was going to say, actually, as well as, you know, Sabrina just said chutney. And that's another question that we often get a lot. Well, is, you know, what's the difference between a jam and a jelly and a preserve? And the last one that we typically get is chutney. And chutney is typically an onion base or more of a savory jam, maybe garlic, things of that sort. And I think, yeah, for a long time, the idea of a jam always seemed very sweet. And more recently, you know, I think that the savory chutney has become very popular.

[Alison Stewart]

Sabrina, the most common mistakes people make when they start making jam.

[Sabrina Vallier]

Oh, turning the heat too high. I feel like that was something I always wanted to do because I was impatient. But if you. You'll let the fruit burn or the sugar will burn if you keep the heat on too high.

[Jessica Kwan]

What do you say? Is that the same, Jessica, for you?

Yeah, probably. Probably.

[Sabrina Vallier]

We've.

[Jessica Kwan]

We've scoured the bottom of many pots.

Let's take a call from David from the Upper west side. Hi, David. Thanks so much for calling. All of it. You are on the air.

[Natasha]

Thanks for taking my call.

[Tracy]

So I have a question.

[Natasha]

I cook. I bake ruggelach pretty frequently. And the issue I always run into is my jam always runs. I don't know if that's a baking technique issue or if there's a way to make a jam. Maybe it's more pectin that could be more heat stable.

[Jessica Kwan]

Yeah, there are definitely different types of pectin, and there are pectin that are specific for baking to hold at the longer, hotter temperature. Um, also, you know, I've. We haven't done this yet, but I've heard that some people have tried cornstarch actually, as well, and that has helped to maybe hold it together a bit in the baking process. But I would look into some different pectins.

Here's a text that says, how does one add liquor to jam without turning it to. Into too much liquid? Thanks.

[Sabrina Vallier]

Well, it depends on what part of the process you're putting the liquor in. Cause typically, if you're still cooking it, it will mostly evaporate. And so I think it's just a matter of finding the right balance and playing with it.

[Alison Stewart]

This says strawberry basil's a great combination.

[Jessica Kwan]

I've done raspberry Grand Marnier with orange.

[Alison Stewart]

Zest, reduced it, and put it on chocolate bon bons.

[Sabrina Vallier]

Wow.

[Alison Stewart]

Get that guy's number. I want to go over to his.

[Jessica Kwan]

House when you're cooking your jam, because.

[Alison Stewart]

You know, you told us to be careful about burning it.

[Jessica Kwan]

How do you know when it's done?

[Alison Stewart]

What should the consistency have, Jessica?

[Jessica Kwan]

Yeah, and Sabrina kind of hit on this a bit earlier. When you kind of stick your spoon in and you hold it up, you Want there to be a slow run coming down from it. And so what you'll see is from the sides, the jam will start to kind of form together, and you don't want it to just slosh off of the spoon. The reason Sabrina brought up putting the plate in the freezer or the spoon in the freezer is because that just kind of speeds up the. The process of what it would look like when the jam cools.

[Alison Stewart]

Once you cook your jam down to the right consistency, you can put it in cans, but that involves sanitizing those cans. Jessica, what's involved in that process?

[Jessica Kwan]

Yeah, it's pretty straightforward. You basically just bring a pot of water up to a boil. The pot needs to. The water needs to be higher than the. The jar top. There are canning kits that you can buy, which is basically, it sits. I want to say tweezer, but it's not a tweezer. It's just a large device. Yeah. Tongs. There you go. Tongs. So that you can pull the jar out of the boiling water without burning your hand. And you basically just need to boil it for 10 minutes, and then you're good to go.

[Alison Stewart]

This text says, what kind of jars can I use? Can I reuse old existing jam jars? Sabrina?

[Sabrina Vallier]

I would. I would say, like, any sort of mason jar that's out there and any sort of lid that has the seal. I probably wouldn't recommend reusing jars because the seal on the lid is probably not going to be as strong and hold, and so you might not get the proper seal. And the way you would know that your, you know, your jam is no longer good is you'd probably see mold growth on that.

[Jessica Kwan]

Let's talk to Suzanne. Hi, Suzanne. Thanks for calling.

[Jan]

Oh, my gosh. Thank you so much for taking my call. I love this segment so much. I And was thinking that the woman who called earlier about the blueberries and doing it with her children, I wanted to share that. I. I am now, like, in my late 50s, and I made this jam called thimbleberry jam with my grandparents and my grandma. And now I make it with my mother and my daughter when I go up to the Upper peninsula of Michigan where they're from. It's a wild berry called a thimbleberry, and we pick it actually in the woods, and it takes us days and days to get enough berries to make a pot of jam. But it is, like the most wonderful kind of tart, sweet berry that looks like a thimble, and it's just wonderful. And I just. It's so great. Making jam is the best because it's really a family affair. To do it alone is kind of hard. And if you get all your family kind of involved, it's just the best. And it's the best memories that I have of my grandmother is making that jam and picking those berries with her in the woods.

[Jessica Kwan]

I'm so glad you called. Thanks for sharing your family memories with us. Okay, ladies, what's your favorite jam that you make? Jessica, what's your favorite?

Tired. It's a toss up between the raspberry jalapeno or the sweet wine onion. Again, going back to the savory jams, I really love putting it on a pizza or a burger. I'll saute it with my vegetables or the red pepper. I don't know.

How about you, Sabrina?

[Sabrina Vallier]

I think our blueberry bourbon has always been my staple. Go to. I love it in yogurt. I love it with ice cream. I love it with peanut butter. I love peanut butter. Can't help it.

[Jessica Kwan]

And Jessica, where can we get your jam? That wasn't even a question.

[Alison Stewart]

I just want to know.

[Jessica Kwan]

Yeah. And we sell it on our website and we also sell it at Whole Foods around New York and a lot of. Yeah. Specialty cheese shops.

I've been talking to the co founders of the jam stand, Jessica Kwan and Sabrina Valle. Thanks so much for being with us and feel better, you guys, thanks.

This is great.

Thanks for jamming with us. We appreciate it. All right, Wajamin.

[Sabrina Vallier]

I wanna jam it.

[Jessica Kwan]

With you with jamming pajama. And I hope you like jamming too. Little rules ain't no vow we can do it anyhow I and I will see you through. Listeners. The 2025 edition of the Public Song Project is now underway and you can get involved for a chance to be featured on wnyc. Send us a song based on something in the public domain. It can draw from a poem, a book, a movie. We're talking a love ballad to Nosferatu, a grunge track to Winnie the Pooh, a pop take on Shakespeare or a remix of Mozart. It could be as simple as a cover of a song that you, your parents, your grandparents or their grandparents grew up singing. You don't need to be a pro. We'll take everything from voice note recordings to multi layered productions. Just put your own spin on it. Like Nation Beat did on this Duke Ellington song you're listening to right now. Or like Eli Wing did with this Robert Frost poem. An interrupted cry came over houses from.

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[Natasha]

Do you have a car, truck, boat.

[Sabrina Vallier]

Motorcycle or RV that is no longer of use to you? No matter what shape it's in, you.

[Natasha]

Can donate it to WNYC even if.

[Sabrina Vallier]

It'S a hundred years old. Donating is easy, the pickup is free and you'll get a tax deduction.

[Natasha]

Learn [e-mail] car this is Ira Flato, host of Science Friday. For over 30 years, the science Friday team has been reporting high quality science and technology news, making science fun for curious people by covering everything from the outer reaches of space to the rapidly changing world of AI to the tiniest microbes in our bodies. Audiences trust our show because they know we're driven by a mission to inform and serve listeners first and foremost with important news they won't get anywhere else. And our sponsors benefit from that halo effect. For more information on becoming a sponsor, visit sponsorship.wnyc.org.