Avocados: It's Not Easy Being Green

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information. 

Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information. 

Heather and Nancy find out their seats were once a political hotspot before ordering a very fashionable crustacean. http://bit.ly/2JAqSU1 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. V. Constanza Ocampo-Raeder explores human-nature relationships through the social life of camarones, a Peruv ...  Show more

Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome ac ...  Show more

In this episode of Stuff to Blow Your Mind, Robert and Joe return once more to the world of crabs – specifically the industrious world of hermit crabs. See omnystudio.com/listener for privacy information.