The Scorn of Candy Corn
Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the ...
2 Nov 201830min
An Amaro Never Reveals Its Secrets
Amari, bitter liquors long loved in Europe, are catching on and even being made here in the States. Anney & Lauren delve into the weird history of amaro with help from an Asheville producer – and pres...
31 Okt 201835min
Bonus Episode: Street Food Moves Us
Chef Meherwan Irani brought Indian street food to the mountains of Appalachia and the heart of the South. In this interview, we talk with him about how these foods remix and resonate through the cultu...
27 Okt 201839min
Mayonnaise and Mayo-Nays
Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history...
26 Okt 201848min
The Health of the Food Industry
Food unites humanity, but the food industry can be a divisive place to work. We look at Asheville as a microcosm of the issues plaguing U.S. food and restaurant workers -- and of how we can come toget...
24 Okt 201835min
Bonus Episode: Taking Cues from a Pitmaster
Chef Elliott Moss brought whole-hog, wood-coal, Eastern Carolina barbecue to Asheville. In this interview, we cover the comfort of ‘cue (and other classic Carolina dishes), his inspirations, and how a...
20 Okt 201824min
Mind Your Own Biscuits
Southern biscuits are the fluffy, 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 Brit...
19 Okt 201839min
Nostalgia, Comfort Food, and Carolina BBQ
Why do we form such strong emotional attachments to certain foods? Anney & Lauren explore the science and history of nostalgia and comfort food -- plus, we take a dip into the hotly debated, heavily n...
18 Okt 201833min
