In this episode we talk about the history of the flavor of the 'purple' food flavor and what it has to do with pine trees. A great article that I use for reference can be found here: https://www.google.com/amp/s/www.businessinsider.com/blackcurrant-america-vs-europe-2016-10%3famp

In this episode we talk about the origin of imperial units.

In this episode we explore why asparagus, among other foods and drinks, makes your urine smell funny. More information on my reference material can be found here: https://www.google.com/amp/s/www.huffpost.com/entry/asparagus-pee_n_5ab932e3e4b0decad04cc745/amp

In this episode we discuss the various colors of sand around the world. Here is the article I referenced for portions of this article: http://coastalcare.org/2010/10/dream-in-color-on-the-worlds-rainbow-beaches/

In this episode we talked about the link between Chinese food and headaches.

In this episode we talk about the Maillard Reaction and its effect on meat & baked goods, and also talk about its equally tasty cousin, caramelization. Excellent visual references that I used can be found here: https://www.scienceabc.com/wp-content/uploads/2018/03/Caramelization.jpg. and here: https://i2.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1

On this episode we talked about why bridges freeze faster than roads.

On this episode we're going to talk about eggs - it's what's on the inside that counts.

In this episode we talked about why your arm falls asleep.

On this episode of SNEDCast we talk about the history of the Olympics. Check my references here: penn.museum/sites/olympics/olympicorgins.shtml