These golden yellow hand pies are a savory comfort food that’s traveled around the world. Anney and Lauren fill out the history and cultures behind Jamaican patties.

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Wayfinder invites you to indulge in the art of travel through story, sensation, and self-discovery. Hosted by Daniel Scheffler, veteran travel writer, this immersive new series ventures beyond guidebooks and itineraries into the transformative journeys that reshape how we see the world and ourselves.

Rediscover the beauty and awe-inspiring moments that define life-changing travel. From swimming with whales in Tahiti to savoring local flavors and hidden traditions in Tunisia, each episode captures the heart and humor of adventure through the eyes of real travelers.

Every other week, join Daniel as he explores the experiences that can only be found when we follow our senses, trust our inner compass, and let curiosity lead the way.

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This fragrant beverage combines (usually green) tea leaves with jasmine flowers just as they bloom. Anney and Lauren dip into the science and history of jasmine tea.

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The seemingly humble garden pea has soil superpowers, caused a medieval craze, and drove Orson Welles to distraction. Come along with Anney and Lauren as they give world peas a chance in this classic episode.

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This brand of candy – with crisp layers of peanut buttery toffee and a chocolatey coating – is almost as memorable for its marketing as it is its signature crunch. Anney and Lauren don’t fumble the science and history of Butterfinger.

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This Halloween tradition has many roots and can take many forms. Anney and Lauren dig into the tricky history and cultures behind trick-or-treating.

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The meat and tomalley from this large, squat crab are considered delicacies – partially because their populations are slightly mysterious. Anney and Lauren dip into the biology and history of the Dungeness crab.

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During spooky season, when the veil is thin, the undead may walk – and marketers run with it. Anney and Lauren present the creepy and the kooky of Halloween seasonal food and beverage marketing.

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This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.

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This cheese made from stretched curds can be eaten young and tender or aged and sharp. Anney and Lauren melt over the science and history of provolone.

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