Episódios
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These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.
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Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.
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These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.
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The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.
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This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.
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We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)
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This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.
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Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.
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This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.
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In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.
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This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.
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Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.
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Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.
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This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.
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Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.
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These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.
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This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese.
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These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.
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The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.
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Through her many ventures -- including restaurants, a cookbook, kitchen inventions, and television programs -- Joyce Chen strived to educate and delight people with Chinese cusine in the 1960s and '70s. Anney and Lauren dig into life and legacy of Joyce Chen.
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