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Speaker 1: Hello, I'm any Ray and I'm Lauren vocal Bomb, and

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Speaker 1: this is food Stuff kind of kind of sort of.

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Speaker 1: This is our promo episode to tell you what food

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Speaker 1: stuff is about. Is about food, food science, Yeah, weird

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Speaker 1: food science, food culture, food history, and drinks and drinks

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Speaker 1: as well. In fact, our first episode is about champagne

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Speaker 1: slash sparkling wine. Yeah, it's important to talk about both

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Speaker 1: the square around this kind of situation there as it

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Speaker 1: turns out very ambitious for the first topic. But but

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Speaker 1: we got to learn so many fascinating things that we're

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Speaker 1: really excited to share with you about champagne. Yeah, Like

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Speaker 1: it was a total accident and a terrifying one, scary

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Speaker 1: enough that people had to wear armor if they were

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Speaker 1: going to be around it. Yeah, that's because the pressure

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Speaker 1: inside of a champagne bottle or a bottle of sparkling

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Speaker 1: wine in general is like five to six atmospheres. That's

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Speaker 1: a lot, that's a bunch. We also talk about cauliflower

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Speaker 1: one of the first episodes, which might surprise you, lots

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Speaker 1: of math and science evolved. Yes, cauliflower grows in fractal

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Speaker 1: shapes that mathematicians have like painstakingly mapped. Yeah, for science

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Speaker 1: one of our one of our other upcoming episodes it's

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Speaker 1: about sugar, or two of our episodes, rather because we

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Speaker 1: had a lot to say about how horrifying it is.

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Speaker 1: I think my favorite takeaway from that was exactly how

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Speaker 1: thoroughly the sugar industry has infiltrated the medical discourse on

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Speaker 1: the subject of sugar and fats. I had no idea.

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Speaker 1: I also loved looking into this sugar addiction. Is it

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Speaker 1: a thing? Is your bowl of cereal really a gateway drug?

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Speaker 1: Do cocaine? It's not? No, probably, I mean it's highly

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Speaker 1: unlikely statistically speaking. Also, what does Napoleon have to do

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Speaker 1: with the sugar beet? Oh? Yeah? What that that Napoleons

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Speaker 1: popping up in all of our episode? Yeah, sept for yogurt,

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Speaker 1: which is another one of my first episode. Yeah, surprisingly

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Speaker 1: little from Napoleon on the subject of yogurt, but um,

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Speaker 1: but we did get to talk about bacteria and bacterial

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Speaker 1: poop and Dr John Harvey Kellogg, yes, the inventor of

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Speaker 1: corn flakes and the corner of the word sanitarium, who

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Speaker 1: recommended fermented milk products like yogurt, and both the diet

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Speaker 1: and as enemous If you needed rapid results. My favorite

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Speaker 1: part about this conversation that we're having right now is

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Speaker 1: that we independently pulled together our our favorite little facts

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Speaker 1: from these episodes and they completely match up. So if

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Speaker 1: you all would like to hear us talk about this

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Speaker 1: and more, our very first episode about Champagne is coming

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Speaker 1: out on March one YEP Wednesday, March oneet, and once

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Speaker 1: a week every Wednesday after that. We hope that you

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Speaker 1: all will join us, and you can do that by

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Speaker 1: tuning in on iTunes, Spotify, Google Play, or anywhere else

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Speaker 1: that podcast area and