In this week's episode, we cover paper vs. cloth, moist towlettes and wet naps, and issues of hand and beverage sanitation. Clean hands never sounded so good!
At the Moist Towelette Museum (MOTOM, I guess) on the Michigan State campus, the potent-smelling wafers of hygiene get full documentation, by an astronomer. Moist towelettes are part of this week's Sporkful episode, along with napkins, hand-washing and more. Gear up for it by gazing longingly at lovingly preserved wipes from around the world, such as the Star Trek beauties
We had a little grammatical confusion as we taped last week's episode. Listen to this outtake and tell us where you stand on the epic Who vs. Whom debate.
We've wrapped production on SFX01: Sandwich Science Pt. 2 (w/Robert Krulwich), the limited edition continuation of one of our most popular episodes ever. But you can't get it on iTunes. In fact, you can only get it by becoming a Sporkful subscriber for $10/month, or by making a one-time donation of $100. (You can donate here.)
Last month we did a Canada Day Spectacular show that focused on poutine, in which I argued that poutine would be better if it was served with the gravy on the side. (In my travels in Quebec -- poutine photos here -- I found that too often, poutine was so soaked in gravy that the flavor of the cheese curds
Can salsa be put on everything? Are croissants good for sandwich bread? Can burritos be improved? And are restaurants that sell sloppy food obligated to provide napkins and a place to sit down? We tackle these vital questions, and more, as we take listeners' calls from around the country.
As you can tell from our latest Slate video, we love taking new foods designed by "experts" and improving on them. A new place called Pop-Tarts World has opened in Times Square, and they're featuring some noteworthy menu items... The menu includes the Fluffer Butter, marshmallow spread sandwiched between two Pop-Tarts frosted fudge pastries; the Sticky Cinna Munchies, cinnamon rolls topped