Slate's Mike Pesca and I discuss what you can tell about a workplace based on the kitchen. Then I offer Mike a detailed critique of his sandwich construction methods.
podcast episodes
I talk to a guy who used a Freedom of Information Act request to pry open the CIA cafeteria suggestion box. It turns out even spies hate stale bread. Plus, the unwritten rules of office potlucks.
Your philosophy about how a communal fridge should be used says a lot about how you think society should function. This week on the podcast, listeners call in to express contrasting perspectives.
It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same.
I talk to the founder and curator of the Moist Towelette Museum, then and a friend and I debate napkin technique and whether restaurants should use scented hand soap.
I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.