This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.

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The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’.

You can find the book here: https://bookshop.org/a/103396/9781635868029

Julia's newsletter on assessing food preserving resources: https://root-kitchens.com/not-all-food-preserving-resources/

And her reading lists, including one with her other books: https://bookshop.org/shop/bookishjulia

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In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.

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This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.

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This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.

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This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.

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Frozen water not only chills our tea and cocktails -- for centuries, it was one of the only ways to keep fresh food from spoiling. In this classic episode: Anney and Lauren dig into the sometimes rocky history and extremely cool science of ice.

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This international brand of teas and other beverages (including instant soups) all got its start with one Scottish grocer. Anney and Lauren dip into the history and businesses behind Lipton.

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This complexly savory liquid seasoning is often made with only two ingredients: fish and sea salt. Anney and Lauren get lost in the history and science of nước mắm -- Vietnamese fish sauce.

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This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.

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