Tortillas, tortilla chips, and tamales—these are all foods that are easy to enjoy but not as easy to make from scratch. There's a process called nixtamalization that occurs, which unlocks nutrients from corn and makes it ready to use in the foods we love. Nixtamalization is a crucial step, yet it's not well-known. It's a testament to the ingenuity of Indigenous science, which has been subject to erasure throughout history. In this episode of Proof, Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process.

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For many of us, food and family are an intertwined bridge of our identity. We can trace so many things about ourselves and personalities to our family members and the meals we’ve shared. There are the dedicated feeders of the family, the thankful eaters, and the confusing neithers--they neither eat nor feed. Writer Ahmed Ali Akbar was a neither. At an early age, he didn’t eat or prepare much of his family’s Pakistani food. However, an unexpected meal changed his entire perspective. In this episode of Proof, Ahmed confronts his pickiness while solidifying an undeniable connection he shared with a beloved feeder.

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The Food Timeline has been a valuable resource for food professionals and laypeople alike. The website chronicles the origins of everything from emmer grain (which, dates back to 17,000 BC), to the modern-day cake pop. Most impressively, the Food Timeline was the creation of one single individual: Lynne Olver. In 2015, however, the future of the Food Timeline suddenly becomes uncertain. In this episode of Proof, we go back in Internet history to witness the Food Timeline's birth and learn about the amazing woman behind it.

Explore the Food Timeline for yourself here: http://foodtimeline.org/

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Canned foods are an essential part of our pantries. From pasta sauce, to pumpkin puree, to corn and beans, these ready-to-open options give cooking more ease. That is exactly what Nicolas Appert wanted when he invented the airtight art of food preservation. During the 19th century, this French chef identified ways to hold nature’s greatest gifts in bottles year-round. Yet, after this transformative discovery, Appert’s legacy is still unknown by the majority of the world. In this episode of Proof, we unpack the story of Appert’s non-perishable contributions to society.

Read Malcolm Summers' biography of Nicolas Appert here.

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Who was the man who helped revolutionize the way we eat? What does it mean to be an ambassador of a food culture and a pickiy eater at the same time? Why is a boar hunter in Japan conflicted? Tune in to find out on Season 7 of Proof beginning April 22.

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Dan Pashman is on a mission to make--and sell--a new pasta shape. Our friends at The Sporkful have a new five part series on Dan's journey (and in this episode, find out why he hates Spaghetti). You can find the rest of the series in The Sporkful feed wherever you listen to podcasts.

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Our friends a Transmitter Media have a body-positive and unapologetically food-positive show that is about breaking up with diet culture. Host Virgie Tovar talks to amazing ‘rebel eaters’ who will change the way you think about food and your body. Their second season just launched and features great conversations with guests like Francis Lam from The Splendid Table, as well as fascinating stories about why we eat what we eat. Listen now in your favorite podcast app or at rebeleatersclub.com

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Nichols Electronics has a monopoly on the ice cream truck music box market. When you hear the familiar sound of ice cream truck music ringing through your neighborhood, chances are extremely high that it’s coming from a box that Mark and Beth Nichols created. For decades, they’ve been in the business of evoking nostalgia and happy memories. Until recently, when it was revealed that one of the most popular songs on their boxes has a dark history. Today on Proof, we tell the story of how one small family business faced the biggest controversy to rock the ice cream truck industry.

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When you see “not from concentrate” on a carton of OJ, you might assume it’s healthier than other brands. But actually, that’s a relic of a decades-long juice brand battle and deceptive marketing that sold customers the promise of a "balanced breakfast." In fact, the behemoths behind orange juice popularity have constantly shape-shifted and reinvented themselves in order to bring our favorite breakfast juice to the proverbial table. In this episode of Proof, we chronicle Minute Maid and Tropicana’s decades-long tête-à-tête, that firmly solidified orange juice as a permanent fixture of the American diet. 

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The color blue doesn’t really occur naturally in food. Think about it: when was the last time you ate something blue? Maybe a piece of candy or an ice pop that was “blue raspberry” flavored. Food marketing teams have steered their companies away from blue labels and blue colored foods (except in a few cases), often citing studies on the psychology of color and perception of taste. But one popular study might not be all it’s cracked up to be. This week we teamed up with Slate’s Decoder Ring podcast to dig deeper and find out why blue isn’t a common color on our plates.

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