How does any given cheese get from an udder to your plate? The creators at Looking Glass Creamery give us a tour and talk about the science and culture of crafting wildly different cheeses from just three base ingredients: milk, salt, and bacteria.
Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu (the cheese of the bean world).
A pizza-loving rat, a live band of animatronic animals, and beer on tap: In this classic episode, Anney and Lauren explore how a scheme to make more money off of arcade games became an international cultural phenomenon.
Though New Orleans has an amazing food scene, it also struggles with access for all to healthy foods and clean water. We talk with attorney Pepper Bowen about food deserts and swamps, lead pipes, and how people are working to make things better.
Technologies developed to make military food rations dependable and acceptable have changed how everyone eats – civilians included. We explore the history & science behind feeding literal armies – plus what’s on the menus of the past, present, and future.
Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and colorful science of rosés. Plus: Travel announcements!
Although watermelons have been part of our diets basically forever, they’re getting better all the time thanks to clever farming techniques. Anney and Lauren explore how we got to the sweet, sturdy (and sometimes seedless or square) watermelons of today.