Foodball

Do you think you're smarter than the store? Think again. This week, Barb returns from the DL and we talk about the "thigh-to-eye" rule, national versus store brands, and whether or not you should buy organic. It's everything you've ever wanted to know about grocery stores and might just make you reconsider things you've always assumed. Food History: History of the Supermarket Industry in America|Stacker The Surprising Way a Supermarket Changed the World|Time Food Science: Surviving the Sneaky Psychology of Supermarkets|National Geographic $150 Groceries?! The Sneaky Science of Supermarkets - The Earth Institute Center for Environmental Sustainability Retail Psychology: How Understanding Consumer Behavior Can Improve Your Retail Store's Sales Shitty Food Media of the Week: A Guide to Zero-Waste Grocery Shopping|The Takeout

Foodball Bite-Size: Because Sometimes You're Already Full Because we went wildly off course during Episode 5, "Kitchen Myths and Hot Takes," Abigail of The Manic Pixie Weirdo Podcast and I present this mini-episode. What's your favorite flavor of M&Ms? Why is it Crispy, and why are the people who like the mint chocolate flavor still allowed to roam free? How can you decide your favorite Girl Scout flavor? It's like choosing your favorite child. If you like this mini-episode, let us know and we'll probably make more. Or not. You're not the boss.

This week we’re busting kitchen and food myths as well as delivering some searing hot takes! We welcome Abigail, host of The Manic Pixie Weirdo and Best Idea in the Room podcasts, to be our emergency co-host as Barb is on the mend. Abbs forgets the most well-known slogan in the history of candy, I discuss the dangers of a septic penis, and we explore the idea of becoming The Food and Genitalia Show. What side do you come down on regarding our kitchen myths? Do you oil your pasta water, do you use Lysol as a douche, or do you explore tanning testicles as a hobby? Finally, we interview Jacki the Nomad Chef, who pulled up and disconnected from suburban Canadian life to trek across Central America with her family in order to connect to real food. Food History: Tomatoes were poisonous Food Science: Why do M&M'S® not melt in your hand? Shitty Food Media of the Week: David Chang Was Mean to Me Foodball Fact Check: Solving the Mystery of Kit Kat Filling | Food & Wine About KIT KAT® Bars | History and FAQs. Can Apple Seeds Kill You? | Britannica How Advertisers Convinced Americans They Smelled Bad | History| Smithsonian Magazine Lysol's Vintage Ads Subtly Pushed Women to Use Its Disinfectant as Birth Control | Smart News| Smithsonian Magazine Find Abigail: Twitter Instagram Website Find Jackie, the Nomad Chef: Twitter

SUPERSIZE SHOW Y'ALL! This week, we're joined by my old friend Barbara Meleca to talk about what's wrong with "foodies," why disrespecting restaurants should get you booted from the internet, and how kids more often than not resemble truffle pigs. What is food porn? Why do people love sharing food photos on Instagram? Why don't they just learn how to fucking cook? Come at us, foodies, the revolution's already begun. Foodball Eats (Amazon Affiliate Links) Mise En Place Bowls Boos Block (cutting board, absolutely amazing) White Kitchen Towels (life-changing) Eat More Foodball Twitter Instagram

This week, we’re joined by Wish Ronquillo Peacocke, author of “A Fraction of Momentary Love” (link below) and host of the Human Thesaurus podcast. We talk about the etymology of food, why it’s important to call things what they are, and how even across oceans people are still excited to buy gluten-free water. Also, we decide that a food revolution is coming, bolstered by people like you who are learning more and more every day about where their food comes from, how to cook it, and how to eat it. We answer the question on everyone’s mind: “what is plant-based rice?” I speak briefly on the importance of trust between a creator and their community. Finally, we discuss Wish’s book of poetry, and how the best way to eat is to nourish your soul. Our Guest: Twitter Instagram Human Thesaurus Podcast A Fraction of Momentary Love on Amazon Foodball Eats (Amazon Affiliate Links) Mise En Place Bowls Boos Block (cutting board, absolutely amazing) White Kitchen Towels (life-changing) Eat More Foodball Twitter Instagram

What’s the big deal about whether or not a cook uses a recipe? Does it matter? What’s the difference between following instructions and actually learning how to cook? We dive into the history of recipes, why learning technique is so important, and even get a visit from a very special guest. Eat more Foodball: Twitter Instagram Buy Real Cooking Shit (I get a cut from the Devil's General Store): Mise En Place Bowls Boos Block (cutting board, absolutely amazing) White Kitchen Towels (life-changing) Sources: Recipe History Weight vs. Volume Jamie Oliver Sucks, Part 1 Jamie Oliver Sucks, Part 2 TheFlakyFoodie on Twitter

Rules around food and eating have existed since we first began communicating about what we put in our mouths. Do I want you to follow my rules to the letter? Absolutely not. Get inspired by them and create your own rules, because no one should be the boss of what you eat but you. Further reading: Natural vs. Artificial Flavors Golden Rules Cardinal Rules Epicurus Trichinosis Tasty's Lemon Garlic Shrimp Pasta Follow Foodball and complain: Twitter Instagram After complaining, support us so we can use a real mic like a grownup!

Before we get into the really good stuff, a little about me, my culinary background, and why Guy Fieri sucks. Also some things about processed food, the importance of knowing your background and the war on foodies, but mostly the stuff about Guy Fieri. Links and Resources: Gastropod MrNigelNg (Uncle Roger) Michael Pollan’s “In Defense of Food”  Guy Fieri Foundation Find more Foodball on Twitter and Instagram

All great pieces of media these days come with a wildly unrealistic, stylishly edited, and overly produced trailer. This is not one of them. I write, record, edit and publish this thing by myself, and I'm a cook, not an audio engineer. We have no producer behind the glass, we have no soundproof booths for recording, but we do have love of our food and how it's made. Welcome to Foodball, let's play cooking.