#73 Ignacio Nicknamed Nacho
Food Non-Fiction
This Food Non-Fiction episode tells the incredible true story of nachos. This snack was created by and named after Ignacio Anaya who's nickname was Nacho.
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#72 When Impossible Burgers Became Possible
Food Non-Fiction
This Food Non-Fiction episode tells the incredible true story of meat alternatives. We talk about the early history of meat alternatives and then we talk to the Impossible Foods team to understand how this modern meat alternative was created.
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#71 Pass the Tofurky
Food Non-Fiction
This is an in-depth interview with the wonderful person who created Tofurky. Seth Tibbott founded Turtle Island Foods which is still a family owned company today.
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#70 Craft Beer Beginnings
Food Non-Fiction
This is the story of the beginnings of craft beer. We tell you how this "craft beer" concept emerged. In this episode, we interviewed John Holl - a beer expert and journalist, Renee DeLuca - the daughter of the craft beer pioneer Jack McAuliffe, and professor Michael Lewis who has taught brewing for decades.
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#69 The Oreo Story
Food Non-Fiction
This is the story of where Oreo came from, how it got its name, and who designed the cookie.
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#68 Kombucha: The Tea of Immortality
Food Non-Fiction
Kombucha has been referred to as the tea of immortality. So where did it come from and what are the actual health benefits? In this episode, we talk to the experts to learn about the history and the process of brewing kombucha.
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#67 Nutella Since Napoleon
Food Non-Fiction
In this Food Non-Fiction podcast episode, we talk about the origins of Nutella - starting from when cocoa met hazelnut!
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#66 The Monastery Breweries
Food Non-Fiction
In this Food Non-Fiction podcast episode, we talk to one of the authors of Trappist Beer Travels. Caroline Wallace and her two co-authors visited the 11 Trappist monastery breweries, learning the stories and history behind each of these breweries. Here is a link to the book website for
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#65 And This Led to Corn Flakes
Food Non-Fiction
Lots of people know the story of how cornflakes were created - this is the story of why. Thank You To Our Interviewee: Dr. Brian Wilson Thank You To Looperman Artists: Melody 126 Beats by Purge Ambellient by Danke Edm pluck for intro by capostipite Edm synth for verse by capostipite
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#64 How Fondue Became Popular
Food Non-Fiction
This is the origin story of fondue and how it became a popular dish. Thank You To Our Interviewee: Belinda Hulin Thank You To Looperman Artists: Poppy Acoustic (parts 1, 2, and 3) by BradoSanz Edm pluck_for_intro by capostipite EDM Trap Perc Melody by 7venth12
info_outlineThis Food Non-Fiction podcast episode is all about mangos! This is our first listener requested episode so thank you Spencer! Looking at fossils, we can trace the appearance of the first mangos to around 30 million years ago in Northeast India, Myanmar and Bangladesh. Looking at old Hindu writings found in Southeast Asia and India, we can trace mango cultivation (for domestic use) back to 4000 B.C.E. so that’s 6,000 years ago. Buddhist monks were amongst the first to cultivate the fruit and it is said that Buddha himself often meditated under the shade of a mango tree. Looking at historical records, we can see how the fruit spread. Mangos were spread over the world by traveling with people. They needed to travel with humans because their seeds are so big that they can’t be dispersed by animals eating them and pooping out or otherwise discarding the seeds further away / and the seeds definitely can’t travel by blowing in the wind.
Nutrition
One mango is around 135 calories and will hold most of your daily recommended vitamin C as well as almost a third of your daily recommended Vitamin A. Actually the vitamin content changes depending on ripeness - when the mango is less ripe/more green, its vitamin C content is at its highest and when it is more ripe, its Vitamin A content is at its highest. Mangos contain over 20 different vitamins and minerals and are a great source of fiber.
Health Benefits
Mangos nutrients support a healthy immune function, normal blood pressure, good vision and strong bones. There are studies that also claim added protection from certain cancers as well as stroke.
Cooking
Their natural tenderizing properties make mangos a great ingredient to marinate meat in.
Storage
Refrigerate mangos when they’re perfectly ripe. If you haven’t cut them, they’ll stay good for around five days. If you’ve peeled and chopped them, keep them in the freezer in an airtight container. They can last about 6 months like that.
Selection
- Check firmness. Push against the mango’s skin and look for something in between squishy and hard.
- You should also be able to smell its fruity aroma on the stem end.
Useful References
Mango Food Nutrition
Fruits Production Statistics
History and Production
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