This week, we bring back Proof's very first episode, which takes a deep dive into the former “it” vegetable of the Victorian era: Celery. Before it was relegated to a bloody Mary garnish, celery was considered a status symbol and displayed proudly on restaurant menus and well-to-do families’ tablescapes. So what caused the vegetable’s fall from grace? And is it poised for a comeback?

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What's actually going on in our bodies when we experience a hangover? In this last episode of the season, host Kevin Pang takes you through a Bill Nye The Science Guy-esque journey.

Got an idea for a story you want us to cover in a future episode? Got a suggestion? Let us know by filling out our Season 11 survey! https://survey.alchemer.com/s3/6979373/Proof-Season-11-Survey

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Bigma's Blackberry Pie. A warming bowl of chicken pho. Diner coffee, and a nostalgic meal at a Chinese restaurant in Japan. On this episode of Proof, the staff bring you stories of their ultimate favorite foods and meals.

We here at Proof are always thinking of ways to make our show better. Got an idea for a story you want us to cover in a future episode? Got a suggestion? Fill out our Season 11 survey here!

https://survey.alchemer.com/s3/6979373/Proof-Season-11-Survey

Proof listeners will get 10% off their order when they go to saffifoods.com/proof. Get their Zero-Waste line of artisanal vinegars and oils that are trusted by professional chefs around the country.

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Ever wish you could settle--once and for all--the question of whether triangular-shaped pizzas are better than square-shaped pies? The Court of Historical Review in San Francisco once decided pressing cases on pop culture, sports controversies, and of course, food. Where was the fortune cookie created? Does the San Francisco bagel live up to its rival, the New York bagel? Reporter Eliza Rothstein talks to judges, experts, and plaintiffs as the gavel hits the sounding block.

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What does it mean to be a dapperqueer homesteader? Author M Shelly Conner explores this question as she recounts her move from the city life in Chicago, Illinois to Conway, Arkansas, where she begins her journey of living off the land.

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Host Kevin Pang takes a trip to the Southside of Chicago to tell the story of Chicago's most famous culinary exports--and it's not about deep-dish pizza or hot dogs.

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Ever wish you could spend the day immersed in the fantasy worlds from your book, show, or game? Meet the characters, travel the land - or if you’re like most of us at Proof - eat the food? From the Legend of Zelda to Dungeons and Dragons, reporter Sarah Vitak talks to the fan cookbook authors who are transforming pixelated foods into irl dishes you can serve on your plate.

Check out Aimee’s cookbook, The Unofficial Legend of Zelda Cookbook.

Learn more about Ashley and Isaac's Dungeons and Dragons cookbook, Fantasy Feasting, at the Fantasy Feasting Kickstarter.

Listen to Eric's podcast, Imaginary Worlds.

Learn more about Marisa’s work as a folklorist.

See some of Janice’s creations in Feeding Hannibal: A Connoisseur's Cookbook.

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Leafcutter ants have been a traditional Colombian food for millennia, long predating Spanish colonization. But the ants, eaten by Colombians since the indigenous Guane peoples inhabited the area of Santander, are now in peril. What does the future hold for this ancient food source? Reporter Camilo Garzón reports.

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As one of the most commonly consumed berries in the world, strawberries are a beloved household snack. But this soft, sweet fruit has a rocky history. From immigration to incarceration, Japanese Americans are integral to the California Strawberry origin story. Through three generations of Japanese strawberry farmers, reporter Hannah Kirshner brings us a story of ingenuity and resilience.

To learn more about Japanese Americans and Strawberry farming, read:

For more about Japanese American history, check out:

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This season, we’re bringing you food stories from all over--from South America to the South Side of Chicago. We travel to Colombia to find out why leaf cutter ants–a common snack in the country–are disappearing. We drive around Chicago in search for one of the city's most famous culinary exports (and no, it's not deep-dish pizza or hot dogs). And we ask: Why does a Dungeons and Dragons recipe book have almost as many positive reviews as America’s Test Kitchen’s best-selling title? All that, and so much more on Season 11 of Proof from America’s Test Kitchen.

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