Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but we...eat them. Reporter Avery Thompson faces the paradox head-on at a farm in Oklahoma. (We discuss death, animal slaughter, and other sensitive topics in this episode, so listener discretion is advised.)

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What does it take to serve a dinner in first class at 37,000 feet? And are we in a new golden age of fine dining on airplanes? Reporter Emily Siner reports.

Want to channel your inner first-class diner? Check out our breakdown of different kinds of caviar here.

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When reporter Justin Barney first moved to Nashville, he kept seeing signs for "Chicago-Style Gyros." Chicago-style? What's that? And why Chicago? These questions sent him down a deep reporting rabbit hole as Justin tries to uncover the origins of this enigmatic dish.

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We often see labels that say "Fair Trade" -- particularly in the context of chocolate or coffee. But what does it actually mean for a food to be "fair trade"? Reporter Andrew Stelzer follows the people and revolutionaries who helped jumpstart fair trade coffee in the United States.

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In 1924, a man in Iowa named Henry built a radio station so that he could sell more seeds. Then, his rival Earl also created a radio station to sell more of his seeds. This rivalry laid the groundwork for the radio homemaker movement, where women—usually the men’s wives and sisters—filled air time sharing step-by-step recipes, dispensing advice and becoming early social media influencers recording straight from their kitchens, with fans writing letters by the thousands, and visiting the beloved hosts' homes by the busloads. We dive into who these radiomakers were in this episode of Proof.

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The new season of Proof is filled with food origin stories that you'll want to share at your next dinner party. We ask: What can we learn from trad wives and kitchen influencers from a century before? How do mushrooms make their journey from the hands of foragers to our dinner table? What even is a Chicago Style Gyro, and where does it come from? These are just some of the questions we dig into in Season 20 of Proof from America's Test Kitchen.

How did James Hemmings, born into slavery and trained in France, impact the foods we know and love today?

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While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As she navigated the application process, she researched, developed, and baked pies that represented all 50 states, and delivered them to recipients in each of those states. Now, Stacey will soon be eligible to apply for American citizenship. In this episode, Stacey revisits the pie recipes and recipients to contemplate her choice.

Check out America's Test Kitchen's favorite pie recipes!

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Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writing program. In this episode, Aaron offers listeners a slice into his life today, and shares the mic with his ride-or-die culinary companion, Connie Chen.

Make our version of Aaron and Connie's beloved "Filet-O-Fish" sandwich with our recipe for Crispy Fish Sandwiches!

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Today’s story comes from The Hustle, the new podcast series from Feet in 2 Worlds about the ways immigrants navigate a changing economy — today and throughout history. In the face of oppressive working conditions and economic exploitation, thousands of predominantly Mexican American women in San Antonio took a stand against the pecan industry’s giants in 1938. Their determination and the strike’s eventual success serves as a reminder of the potential for collective action. Feet in 2 Worlds and Proof contributor Avery Thompson reports.

To learn more about Feet in 2 Worlds' mini-series: The Hustle, visit their website.

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We dig into Ireland's storied spirit, poitin, Peru's historic beverage, chicha and Uganda's traditional brew, malwa. What accounts for their staying power, and how has their popularity transcended time? Avery Thompson, Julie Carli, and Anne Kirya report.

Turn this ⁠Irish Coffee⁠ into a Belfast Coffee by replacing the whiskey with poitin!

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