Notes d’épisode
This week we are diving spoon-first into the history of America's most famous gelatinous dessert. We break down Jell-O's humble beginnings as boiled animal bones, Kraft Heinz’s plan to eliminate artificial dyes, and why Utah consumes twice the national average of green slop.
Also: Tim recounts his terrifying encounters with vending machines in London and Boston and the nightmare that is the Sloppy Joe sandwich. Plus, we brainstorm a new podcast-branded food line.
For full-length weekly bonus episodes check out the TCGTE Patreon!
Like the show? Rate Us on Apple Podcasts
Hosted on Acast. See acast.com/privacy for more information.
Site web: shows.acast.com
