School Lunches: Food for Thought

This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Sil ...  Show more

These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.See omnystudio.com/listener for privacy information. 

Scientists Are Trying To Study Human Neurons… In Rat Brains?

Scientists have a tricky time studying neurons, partially because they are remarkably difficult to grow in a lab. They need other cells around them, and they don’t replicate or reproduce like other cells do. I ...

Guiness beer is famous for its smooth and creamy texture, thanks in part to nitrogen, and also a simplistically brilliant little device called the Guinness widget.See omnystudio.com/listener for privacy information. 

A lot of science goes into crafting the perfect cocktail. Balancing sweet and bitter notes, providing the right amount of aeration and dilution, getting it to just the right temperature and keeping it that way. And even if you have no interest in cocktails as such, the general pr ...  Show more

If you like booze, you'll love... fungus! Alie goes Rogue and takes a field trip to a brewery in Newport, OR where she smells vats of bubbling beer slop and learns about the microorganisms that are the workhorses of the brewing industry. Learn about yeasts, how beer is made, t ...