Professor Pringle starts the holiday season with a visit to a manufacturer of Christmas decorations and learns why those plastic reindeer look so real, the symbiotic relationship between holiday decorations and dog food factories, as well as how many lights are needed to be seen from space.

Just in time for Thanksgiving, Professor Pringle finds out how useful freakishly small hands can be when it comes time to stuff a turkey --or anything else-- when he interviews a professional stuffer.

Professor Pringle discovers the importance of precise grind, optimum temperature and obsessive attention to detail that goes into making the perfect cup of coffee when he interviews the owner of an artisanal coffee shop.

Professor Pringle meets with a man who has created a miniature town, complete with 5,000 anatomically correct figures (including a serial killer).

How the heck did that idiot get to be my boss? In this week's interview Professor Pringle learns the inside secrets of a management consultant. (Hint: Post-its, Post-its, Post-its!)

Professor Pringle attempts to learn just why plastic poop, fake vomit and onion gum are supposedly hilarious, and the reasons whoopee cushions and hand buzzers are nearly extinct, as he interviews one of the the last manufacturers of novelty items in the country.

The world of cocktail culture comes alive as a Mixologist (not a bartender!) explains to Professor Pringle how alcohol and the contents of your pocket, along with pretty much anything else, can make a delicious drink.

It's Halloween season, so Professor Pringle learns the secrets of running a Haunted House attraction from a 30 year veteran of the business. Chainsaw wielding maniacs, eviscerated bodies and some nasty falls can make any house terrifying!

Here comes the circus! The Ringmaster! The clowns! The animals! (Well, one very fat cat.) Professor Pringle interviews the ramrod --boss -- of a traveling circus that you might not want to have come to your town. 

Food, fun and facts are on the menu as Professor Pringle explores the world of Fast Casual chain dining, when he interviews the Operations Manager of Stubley's -- A Place Where Families Eat...A Lot. (And don't ever look at the photos on the walls.)