Eva and Carey discuss their workshop in Sweden and adventures traveling around the country.
Eva and Carey talk all about the wide world of cultured creams, including butter, creme fraiche, and kefir.
Eva and Carey discuss the things they've eaten in Iceland, and do a live tasting of some unusual Icelandic foods.
Eva and Carey kick off their fermentation miniseries with a general discussion of various types and methods of fermentation.
Eva and Carey discuss the evolution of space food, from puree in tubes to freeze-drying to modern day menu options and technology.
Eva and Carey discuss a tour of Vermont Creamery, their Cape Cod workshop, and adventures in Boston.
Eva & Carey discuss drinks that have been cut with unpleasant substances throughout history.
Eva and Carey talk about the preparation of cheese, aged versus fresh cheese, and flavor profiles of different cheese varieites.
The 'purity' of white bread and the lengths gone through to keep it white and fluffy are discussed.
Eva and Carey talk about all things mushroom, including foraging tips, cultivation possibilities, flavor profiles, and the interesting biology behind them. Marshmallows are also discussed during the 'frying pan' segment.
Eva and Carey talk about the food rations of the Union and Confederate troops during the Civil War, as well as the starvation tactics used by the Northern army that led them to victory over the South.
Eva and Carey discuss the brutal history of nutmeg, including how it caused the first major discovery of the Americas and the first documented circumnavigation of the globe, as well as its use as a hallucinogenic drug. Food news and recent cooking endeavors are also discussed.