Dive into the intriguing science of taste, where participants challenge their perceptions through fascinating experiments. Discover the complex biology of taste buds and how they influence our food choices. Learn about supertasters and their unique sensitivity to flavors, particularly bitterness. Explore how taste receptors function beyond flavor, linking them to immune responses and potential health benefits. Finally, investigate how manipulating taste perception could reshape our culinary experiences and dietary habits.

Dan Alasso, historian and author of "Peppermint Kings," dives deep into the fascinating history of peppermint's rise in America. He reveals how peppermint was once deemed so valuable that it made three entrepreneurs extremely wealthy, earning them the title of "Peppermint Kings." Alasso also discusses the medicinal properties of menthol and its unique cooling sensation, while unraveling the captivating origins of beloved treats like candy canes and classic mint candies. The episode is a festive journey through mint's sweet legacy and its cultural significance.

Explore the fascinating world of dishwashing, from handwashing versus dishwashers to the surprising history behind these practices. Discover the revolutionary inventions like the dishwasher and synthetic detergents that transformed domestic life. Dive into the environmental impact of detergents, including the controversial use of phosphates. Uncover cultural dishwashing differences and get practical tips for optimizing your dishwashing techniques. It's a sudsy journey through time, science, and culture that makes a mundane chore utterly captivating!

Catherine Price, author of "Vitamania," delves into the fascinating world of vitamins and their cultural impact. She discusses how vitamins revolutionized America's processed foods, from the historical quest for understanding nutrients to the marketing of fortified products. Price reveals insights on the production processes of vitamins, like the surprising origins of vitamin D from sheep's wool. The conversation also navigates the complexities of Recommended Dietary Allowances and critiques the reductionist view of food, urging a return to whole foods for better health.

Barry McCovey Jr., Director of the Yurok Tribal Fisheries Department, joins forces with Matt Mays, the tribe's public relations director, Craig Tucker, natural resources advocate for the Karuk tribe, and David Bitz, a commercial fisherman. Together, they share insights into the historic dam removal on the Klamath River, emphasizing its cultural significance for indigenous communities and the ecological revival of salmon populations. Personal stories highlight the river's rich history and the hard-fought battle to restore nature's balance, offering hope for a thriving ecosystem.

Wieger Wammelink, an ecologist researching Martian soil, and his colleague Esther Meinen, who specializes in space greenhouses, team up with NASA’s plant scientist Joya Masse. They dive into the challenges of farming in space, revealing fascinating insights about growing crops like potatoes on Mars. The trio discusses crucial factors like light spectrums for growth, the psychological benefits of fresh food for astronauts, and the unique characteristics of lunar and Martian soils. Will our space snacks be delectable, or will they resemble 1960s sci-fi visions?

Evan Rael, a journalist and author of "The Absinthe Forger," and Nina Stutter, a historian and author of "The Hour of Absinthe," dive into the enchanting world of absinthe. They discuss its transformation from the 'green muse' of 19th-century artists to a vilified drink blamed for social decline. The duo unpacks the myths surrounding its notorious effects, its cultural significance in colonial France, and the clever ways clandestine distillers kept the spirit alive during prohibition. Collectors and modern-day enthusiasts also add to absinthe's rich narrative!

The podcast dives into the staggering reality of food waste in restaurants, with tons of edible food ending up in landfills while many go hungry. It explores innovative solutions, like transforming stale ingredients into nutritious meals. Legislative efforts aimed at reducing food scraps are discussed, alongside the challenges restaurants face in donating surplus food. Creative initiatives and apps, such as Too Good To Go, highlight how culinary innovation can tackle both waste and food insecurity. It’s a delicious exploration of sustainability!

This week dives into the quirky world of pumpkins and squashes, revealing their rich history as the first domesticated plants in the Americas. Experience the thrill of giant pumpkin competitions, where growers push the limits to produce record-breaking gourds. Discover how pumpkins evolved from staples to symbols of American identity, especially in Thanksgiving traditions. The hosts also connect cultural significance with culinary practices, making you rethink these iconic fall favorites.

Frieda Caplan, the 96-year-old Queen of Kiwi, is a culinary pioneer who transformed the American produce aisle by introducing exotic fruits and vegetables. She shares her journey of overcoming skepticism to educate consumers about delightful items like the kiwi and sugar snap peas. Listeners will discover her innovative marketing strategies, the legacy of her family's specialty produce warehouse, and the fascinating challenges of selling unique produce. Her story is a celebration of diversity and the adventurous spirit of modern eating.