In this episode of Sprung On Food, we dive into the history of black licorice with comedian and podcaster Colleen Doyle. They discuss Colleen's love for Australian black licorice, her childhood memories, and its polarizing nature. The episode explores the historical journey of black licorice from ancient medicinal root to modern candy, particularly focusing on the distinct qualities of Australian black licorice. With insights into the candy-making process and cultural festivals dedicated to licorice, this deep dive is both informative and validating for licorice aficionados.

You can follow and support this week's guest, Colleen Doyle here:

https://www.thosewhoaunt.com/

https://www.thecolleendoyle.com/

See behind the scenes photos and video here: http://instagram.com/sprungonfood

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About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

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00:00 Introduction to Black Licorice

00:17 Guest Introduction: Colleen Doyle

01:09 Childhood Memories of Black Licorice

03:03 Discovering Australian Black Licorice

06:49 The History of Black Licorice

11:30 Licorice in Modern Times

24:10 How Black Licorice is Made

27:29 Celebrating Black Licorice

30:06 Conclusion and Farewell