This week we are diving spoon-first into the history of America's most famous gelatinous dessert. We break down Jell-O's humble beginnings as boiled animal bones, Kraft Heinz’s plan to eliminate artificial dyes, and why Utah consumes twice the national average of green slop.

Also: Tim recounts his terrifying encounters with vending machines in London and Boston and the nightmare that is the Sloppy Joe sandwich. Plus, we brainstorm a new podcast-branded food line.

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