This one's got all the fixings: the competing histories of the 'first' Thanksgiving, how one 19th-century woman dictated the main traditions, how subcultures are making Thanksgiving their own, why some protest the holiday, and Anney’s many mishaps.

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Celery stalks, leaves, roots, and seeds are part of countless cuisines today, but the ribs were once considered such a fancy treat that folks displayed them in vases. In this classic episode, Anney and Lauren dig into the history and science of celery.

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This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.

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This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.

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This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.

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These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.

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Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.

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These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.

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