Food Poetry: ‘After Apple-Picking’ by Robert Frost

We can always wax poetic about food, but we’re not the only ones. As a cold-weather treat, we’re offering up a dramatic reading and discussion of Robert Frost’s poem ‘After Apple-Picking’. Read the poem here: https://poets.org/poem/after-apple-picking

Yule Logs Take the Cake

This festive dessert is carefully crafted to look like a fallen log. Anney and Lauren roll with the science and history behind yule logs.

The Joy of Bok Choy

This leafy green is a mild, tender cousin of cabbage that goes by many names. Anney and Lauren dig into the science and history of bok choy.

Checking Off the Chex Episode

This brand of breakfast cereal is widely used in snack mixes, both sweet and savory. Anney and Lauren get in the mix with the science and history of Chex.

Hard Clams: The Clamoring

These marine mollusks can be enjoyed raw, steamed, or cooked into all kinds of dishes. Anney and Lauren pry open the science and history behind hard clams (aka Northern quahogs).

The Spaghetti Episode Is Ready

This type of pasta with a long, thin cylindrical shape has become a global staple because it’s easy to make, store, and cook – and expound upon with whatever sauce you like. Anney and Lauren untangle the science and history of spaghetti.

Savor Classics: Pecans

This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.

The Sufferin’ Succotash Episode

This versatile vegetable dish frequently features beans and sweet corn, but part of its appeal is that anything goes. Anney and Lauren take a fresh look at the history and cultures behind succotash.

Pining for Spruce Beer

This carbonated beverage made from the tender tips of new spruce branches can be alcoholic or not – but it’s always a bit bracing. Anney and Lauren stick it out through the science and history of spruce beer.

The Syrupy Stroopwafel Episode

These thin, crisp sandwich cookies with a chewy caramel center are a favorite snack of café patrons and endurance athletes alike. Anney and Lauren iron out the science and history of stroopwafels.