Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing needs. We chat with Senator Dela Cruz about his personal history with and sustainable hopes for Oahu’s farms. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

FoodStuff

Interview: Oahu’s Changing Agriculture

Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Getting to the Meat of Meat Pies

Driven by cultural curiosity, celebrity chef Hugh Acheson (Bravo TV's Top Chef, Iron Chef Canada) is a globetrotter who travels the world for his acclaimed cooking and his television appearances, and he knows the best way to understand a destination starts with a good meal. This new travel podcast takes listeners off the beaten path with Hugh’s opinionated anecdotes and insights on where to go, what to eat, who to meet, what to do, where to stay – as well as what overrated tourist experiences to avoid. Episodes focus on a single destination, be it Havana, Cuba or Cincinnati, Ohio, and dig into its unique culture through food, music, literature and cinema. There’s narrative storytelling, interviews, and a whole lot of exploration. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Introducing: The Passenger with Hugh Acheson

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and to what lengths researchers go to replicate the flavor. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Savor Classics: Vanilla

This Jewish festival holiday celebrates the story of Queen Esther with thematic food and drink -- and lots of it. Anney and Lauren dip into the history and traditions of Purim. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The Hidden Surprises of Purim

This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history and uncertain science of truffles. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The Trouble with Truffles

Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Lauren dig into how it works – and how medieval it really is. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Medieval Times: A Most Noble Episode

As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren explore the predecessors to and science behind the breakfast pancake. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

How the Pancake Stacks Up

New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get a foundational concept of the city – but in the true spirit of that community, they gave us a lot more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Interview: Celebrating Life and Community in New Orleans

As strawberries have gotten sturdier, they’ve lost some of the fragrant qualities they were originally prized for. Anney and Lauren explore the (hopefully not tasteless) history and science of the strawberry. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Red Alert: The Strawberry Episode

New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for the future. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Interview: 'Authentic' New Orleans

These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Holy Pierogi!

The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The Thing About Porters and Stouts

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Savor Classics: What the Fork?

The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

A Nacho, Nacho Pod

The stuff we eat and drink is part daily necessity and part cultural identity. Every mouthful represents millennia of human collaboration and innovation. On FoodStuff, Anney and Lauren bite into the juicy stories – and science – behind everything that nourishes us.

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FoodStuff

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