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From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

An exploration of delectable foods and the people who make them: pho, Italian grandmothers' pasta, and preserved sourdough.

Bought by GCR (Global Community Radio), RadioStPete Florida, and WYAP

Constant Wonder - Tomatoes That Leave Earth Behind

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

Hydroponically grown foods may feed a space colony one day.

Bought by RadioStPete Florida

Constant Wonder - Flavor: More Than a Matter of Taste

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

COVID-19 reminded us how much flavor enriches our lives.

Bought by GCR (Global Community Radio), RadioStPete Florida, and WYAP

Minnesota 'N Ice: Snowshoeing with The Winona Outdoor Collaborative

From: KQAL
Series: Culture Clique

We’ve all heard of MN nice, well get ready for Minnesota ‘N Ice, a special Culture Clique series where we’ll take a look at the way Minnesotans and...

Bought by KVSC

Constant Wonder - Tasteblind, Seeing Music in Color

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

Topic 1: Danielle Reed explores the wide genetic differences in taste buds. Topic 2: Musician Annie Dickinson sees music in color.

Bought by RadioStPete Florida

Constant Wonder - Truffle Hounds, Fungipedia

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

Topic 1: Why truffles are the world's most expensive fungus; Topic 2: The extraordinary world of fungi

Constant Wonder - Labor Day 2021

From: BYUradio/KUMT/KBYU-FM
Series: Constant Wonder

Topic: How Beef Changed America

Bought by RadioStPete Florida, WPCA-LP, KUHF, and WYAP

StoryCorps Military Voices: Roman Coley Davis

From: StoryCorps
Series: StoryCorps

Caption: Roman Coley Davis poses for a picture with his grandmother, "Mema" Laverne Tanner, whose special delivery from 7,000 miles away eased some of her grandson's homesickness., Credit: Dailey Hubbard

Former Army intelligence collector Roman Coley Davis talks about a package he received while stationed in Afghanistan.

Bought by WYAP

Ep. 19: Minnesota Eats

From: KFAI Minneapolis
Series: MinneCulture Podcast

Caption: Chef Yia Vang, Credit: Erin Cahanes

Immigrants are spicing up Minnesota food. In this episode of the MinneCulture podcast, host Jumondeh Tweh gets cooking tips from his Liberian mothe...

The Mexican Chefs at Zorba's Greek Restaurant

From: Out of the Blocks
Series: Out of the Blocks, Quick Hits

It's hard to come here as an immigrant. You leave everything behind.

Bought by PRX Remix

The Business of Elvers

From: Matt Frassica

Caption: Dustin Young holds glass eels worth $2,500 per pound, Credit: Matt Frassica

Why is a tiny fish worth thousands per pound?

Butter vs. Margarine

From: Distillations
Series: Distillations

One of America's most bizarre food battles

Bought by PRX Remix

Life of the Law #91: Death on a Dairy

From: Life of the Law
Series: Life of the Law

Caption: Arminio Órtiz Pérez, Credit: Eilís O’Neill

Working on a dairy--especially a small dairy--is one of the most dangerous jobs in the country, more dangerous even than construction. Over the pas...

Dinner at the Patel Motel (Gravy Ep. 33)

From: Southern Foodways Alliance
Series: Gravy Podcast

Caption: Vimal Patel cooks inside -- and outside -- a room in the Day's Inn he operates in North Charleston. , Credit: Photo by Wade Spees for the Post & Courier.

We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at...

Bought by KVLU and WABE

StoryCorps: Len Berk and Joshua Gubitz

From: StoryCorps
Series: StoryCorps

Caption: Joshua Gubitz (L) and Len Berk (R)

Len Berk talks to his friend, Joshua Gubitz, about becoming a salmon slicer after retiring from a 40 year career in accounting.

Bought by New Hampshire Public Radio

if music be the love of food?

From: PhilipDavid Ellwand

Passions for food and music shine through the nation of Catalunya.The traditional, the innovative, the very local and the trans-Mediterranian fusio...