The Evolution of Ketchup and Condiment Preferences

This chapter offers a humorous exploration of tomato-based foods, contrasting fresh and cooked dishes while reminiscing about lost heirloom varieties. The speakers dive into the fascinating history of ketchup, from its ancient roots to the modern, beloved condiment, highlighting misconceptions and quality changes through time. They also reveal surprising statistics on condiment popularity in the U.S., particularly the unexpected reign of mayonnaise over ketchup, sparking a lively debate on personal preferences.