Sprung On Food (Katherine Sprung)
Explore every episode of Sprung On Food
| Pub. Date | Title | Duration | |
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| 23 Apr 2025 | The History Of Stifado | 00:26:07 | |
In this episode of Sprung on Food, host Kae Sprung goes into the history of Stifado, a classic Greek stew, with actor, writer, and comedian Christina Mavronas. They explore Christina's love for bodega coffee and the personal connection she has with Stifado, a dish she often makes with her father. The discussion covers the dish's history, cultural significance, and evolution, tracing its roots back to ancient Greece and Venetian influences. Stifado is celebrated as a comfort food that requires patience and communal effort, symbolizing tradition and the power of shared meals. Tune in to learn more about Greek cuisine, customs, and the universal appeal of a hearty stew. You can follow and support Christina Mavronas here: http://instagram.com/christinamavronas http://youtube.com/@christinamavronas http://tiktok.com/@christinamavronas
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| 07 May 2025 | The History Of Pickles | 00:25:57 | |
In this episode of Sprung on Food, host Kae Sprung delves into the fascinating history and cultural significance of pickles with guest Emily Lubin, dubbed the 'podcasting queen.' The conversation covers Emily's personal love for pickles, from her childhood memories to her favorite brands. The duo explores the ancient origins of pickling, its evolution through various civilizations, and its modern-day presence in pop culture and cuisine. They discuss fun facts, including a debate over whether cucumbers are fruits or vegetables, and the intriguing use of pickles for beauty and health. Emily's passion for pickles shines through as she shares charming anecdotes and makes a case for a 'pickle girl summer.' You can follow and support Emily Lubin here: https://open.spotify.com/show/07S7K0rNgZ02LHEhBe1ark?si=e0816a460cec48c9&nd=1&dlsi=ac963858627c4112 https://podcasts.apple.com/us/podcast/rip-diets/id1513642330 https://www.instagram.com/lubination
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| 29 Nov 2023 | Episode 6: Ruby Karp | 00:38:52 | |
We sat down to interview comedian Ruby Karp, at Pando Park in NYC, for lunch. We got to chat about starting comedy as a child, the absolute best pizza place in NYC (according to a born and raised New Yorker), and following Barbara Streisand's cloning methods. | |||
| 28 Oct 2024 | Blogging, Food Photography, and Plant-Based Cooking with Alex Shytsman of The New Baguette | 00:49:26 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews Alex Shytsman, the creative force behind 'The New Baguette.' Alex shares her journey as a recipe developer, food writer, and photographer, including her transition from editorial work to running a plant-based recipe site. They discuss the changing landscape of food blogs, recipe development, and the importance of whole foods. Alex also touches on working with cookbooks, her approach to monetization, and the role of authenticity in her work. The conversation wraps up with insights into Alex's favorite kitchen tools and her tips for engaging with her vibrant community. You can learn more about Alex here: https://thenewbaguette.com/ 00:00 Introduction to the Show and Guest 00:31 Meet Alex Shytsman: The New Baguette 00:41 Alex's Journey and Expertise 01:29 Food Photography and Teaching 02:33 The Best Baguette in New York City 03:33 Evolution of Food Blogging 08:05 Transition to Plant-Based Recipes 08:56 Culinary School Dreams and Marketing Role 13:03 Diving into Food Photography 16:26 Cookbook Ventures 18:31 Challenges and Rewards of Cookbook Creation 23:05 SEO and Recipe Development Process 24:43 Researching Recipe Ideas 25:13 Recipe Development Process 25:33 Testing and Finalizing Recipes 26:19 Photography and Uploading 28:25 Handling Feedback and Comments 34:28 Building and Engaging Your Audience 41:00 Monetization Strategies 44:02 Plant-Based Eating and Flexibility 48:15 Final Thoughts and How to Follow See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 14 Oct 2024 | Protein-Packed Laughs: Fitness and Food Content with The Lean Girl, Angie Daubermann | 00:50:48 | |
In this episode of 'Sprung on Food', host Kae Sprung interviews Angie Daubermann, the founder of the Lean Girl Health and Fitness brand. Known for her evidence-based approach, Angie shares her journey, debunks fat loss myths, and discusses her love for cottage cheese. The conversation also explores engaging content creation, workout preferences, and the importance of maintaining balance and authenticity in health and fitness. Filled with humor and practical advice, this episode is a must-watch for anyone seeking sustainable fitness and nutrition tips. 00:00 Introduction and Cottage Cheese Obsession 00:23 Meet Angie Daubermann: The Lean Girl 01:23 Cottage Cheese Recipes and Tips 02:59 The Ninja Creami Ice Cream Maker 06:45 Viral Food Trends and Realness in Content Creation 09:53 Balancing Authenticity and Trends 13:44 Algorithm and Content Strategy 21:24 Weird Food Preferences and Fear Factor 26:28 Durian Dessert Experience 27:42 Common Misconceptions About Fat Loss 31:59 Building a Supportive Community 36:07 Balancing Authenticity and Content Creation 39:07 Infusing Humor into Fitness Content 46:10 Rapid Fire Q&A 49:33 Final Thoughts and Plugs See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 18 Nov 2024 | Baking, Media, and Mentorship: Building Community with Pastry Chef Elise Smith | 00:53:02 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews pastry chef Elise Smith. Elise, founder of Winnie's Bakery and Oeco Studios, shares her journey in the culinary world, influenced significantly by her grandmother. They discuss her experiences in the food industry, challenges in gluten-free baking, and navigating the evolving landscape of food media. Elise emphasizes the importance of community and authenticity in professional growth. This conversation is a blend of personal anecdotes, professional tips, and industry insights, offering valuable lessons for food enthusiasts and aspiring chefs. 00:00 Introduction and Welcome 00:38 Meet Chef Elise Smith 01:30 Fond Memories with Grandma 05:27 Baking as a Social Connector 10:45 Challenges of Gluten-Free Baking 13:17 The Recipe Development Process 16:41 Working with Publications and Clients 24:55 Balancing Work and Life 27:17 Navigating Free Work in the Industry 28:57 Building a Sense of Community 31:28 The Importance of Networking 38:16 Challenges in Food Media 41:42 Adapting to Industry Changes 48:40 Personal Stories and Opportunities 52:09 Final Thoughts and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 22 Jan 2025 | The Pita Pizza Story: From Ancient History to Modern Mashup | 00:25:44 | |
In this episode of Sprung on Food, host Kae Sprung explores guest Ally Hord's favorite dish: creamy chicken and jalapeno pita pizza. Ally, a writer for Late Night with Seth Meyers, shares the special story behind this recipe, first introduced to her by her mother. They dive into the unique ingredients, the preparation process, and the personal nostalgia tied to this delightful snack. The episode also delves into the fascinating history of pita and pizza, tracing their origins from ancient Greece to modern-day America, while highlighting the evolution of this beloved flatbread. You can find Ally's creamy chicken and jalapeno pita pizza recipe here: https://katherinesprung.com/episodes You can follow and support Ally Hord here: https://www.instagram.com/hordie/ See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung? About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. 00:00 Introduction to Pita Pizza 00:43 Ally Hord's Favorite Pita Pizza 02:15 The Recipe and Its Origins 02:51 Spring Break Memories 05:10 Making Pita Pizza at Home 10:37 The History of Pita and Pizza 12:42 The Ancient Origins of Pita 13:00 Pita's Global Journey 13:22 The Evolution of Pita and Pizza 14:27 The Birth of Modern Pizza 16:27 Pizza's Royal Endorsement 17:54 Pizza's American Journey 21:36 Pita Pizza in Pop Culture 25:23 Reflecting on Pita Pizza | |||
| 12 Mar 2025 | The History of Reese's Peanut Butter Cups | 00:27:41 | |
In this episode of Sprung On Food, host Kae Sprung welcomes improv comedian and podcast host Aricia Skidmore-Williams to discuss her love of Reese's peanut butter cups. They explore Aricia's childhood memories associated with the candy, including 'candy funerals' enforced by her parents. The episode delves into the history of Reese's, from H.B. Reese's founding in 1923, its iconic status bolstered by its appearance in 'E.T. the Extraterrestrial', and its continued dominance in the candy market. The conversation also touches on the various product iterations, nostalgic advertising campaigns, and personal anecdotes about the confectionary giant. You can follow and support Aricia Skidmore-Williams here: https://www.instagram.com/ariciaskidmorewilliamsss https://www.tiktok.com/@ariciaskidmorewilliams https://almostfameless.com/ Even the Rich https://podcasts.apple.com/us/podcast/even-the-rich/id1500477470 Even the Royals https://podcasts.apple.com/us/podcast/even-the-royals/id1707865430 Rich and Weekly https://podcasts.apple.com/us/podcast/rich-and-weekly/id1571355127
00:00 Introduction to Sprung On Food 00:30 Aricia's Love for Reese's 01:42 Candy Funerals and Childhood Memories 04:26 The History of Reese's Peanut Butter Cups 08:46 Reese's Pieces and E.T. Collaboration 11:39 Reese's Dominance in the Candy Market 14:49 Exploring Reese's Spinoffs 15:58 Reese's Production Process 17:33 Quality Control and Customer Feedback 20:51 Reese's Variations and Holiday Specials 23:31 Reese's in Pop Culture and International Markets 25:35 Personal Reflections and Conclusion | |||
| 16 Sep 2024 | Cooking, Wellness, and Scorpio Energy: An Interview with Chef Victoria Kaputskaya | 00:46:40 | |
In this episode of 'Sprung On Food,' host Kae Sprung interviews Victoria Kaputskaya of 'Victoria's Earth Kitchen.' Victoria shares her culinary journey from modeling to becoming a private chef and holistic health coach. They discuss her inspiration for plant-powered recipes, culinary training experiences, favorite ingredients, and her approach to creating content. Origin essays for recipes, health tips, and her paths to personal growth are also touched upon, offering insights and inspiration for aspiring chefs and wellness enthusiasts. 00:00 Introduction to Sprung On Food 00:34 Meet Victoria Kaputskaya 01:19 Underrated Vegetables and Fennel Love 03:37 Cooking Techniques and Oven Stories 07:24 Inspiration Behind Victoria's Earth Kitchen 11:01 Holistic Health Journey 16:39 Transition from Restaurant to Private Chef 19:40 Victoria's Past and Culinary Spark 25:55 Exploring Career Passions 26:04 Creating Authentic Content 26:53 Advice for Aspiring Creators 27:41 Growing Your Audience 29:03 Feedback from Followers 30:48 Platform Preferences 33:47 Consuming Content 40:26 Blue Zone Experience 41:49 Dream Client: Martha Stewart 44:07 Collaborative Cooking Process 45:52 Follow Victoria's Journey See behind the scenes photos and video here: http://instagram.com/sprungonfood | |||
| 21 May 2025 | The History Of Hotpot | 00:27:34 | |
In this episode, artist, writer, chef, and educator Caroline Choe joins to explore her favorite food—hotpot. Discover the rich history of hotpot from its origins in ancient China to modern variations across Asia. Caroline shares her personal love for hotpot, her favorite local spot in Fort Lee, New Jersey, and the best way to enjoy this beloved communal meal. Dive into hotpot etiquette, regional styles, and pop culture appearances. Whether you're a hotpot newbie or a seasoned pro, this episode is packed with delicious insights and practical tips. You can follow and support Caroline Choe here: https://www.instagram.com/carochoe See behind the scenes photos and video here: http://instagram.com/sprungonfood
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| 10 Oct 2023 | Sprung On Food Trailer | 00:01:08 | |
Introducing... "Talent on the Mic"! This season, we're stepping into the world of music and comedy, featuring some of the most talented and entertaining artists you should know. And, we get to know them through food, a universal connector. I sit down with my guest at a restaurant, to share a meal, and ask the unexpected questions, get some off the wall answers, and even some food spot recommendations. Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. Be sure to follow on Instagram for some behind the scenes and short form content at https://www.instagram.com/sprungonfood/ | |||
| 16 Apr 2025 | The History Of Chicken Bog | 00:26:32 | |
In this episode of Sprung on Food, host Kae Sprung is joined by comedian and host of the Belly Laughs podcast, Lauren Hope Krass, to delve deep into Lauren's favorite dish: Chicken Bog. They discuss the dish's ingredients, personal significance, and cultural roots in the Southern United States, especially South Carolina. The conversation provides a comprehensive historical backdrop, tracing Chicken Bog's origins to the 1800s in the Pee Dee region, its connection to African rice cultivation traditions, and its evolution within the community. They also touch upon modern adaptations, pop culture references, and the significance of this humble, comforting dish. The episode is a rich tapestry of cultural history, personal anecdotes, and culinary appreciation. You can follow and support Lauren Hope Krass here: https://www.patreon.com/laurenhopekrass https://www.instagram.com/laurenhopekrass/ https://www.youtube.com/@laurenhopekrass6226 See behind the scenes photos and video here: http://instagram.com/sprungonfood
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| 05 Mar 2025 | The History and Tradition of Korean Seaweed Soup | 00:23:47 | |
In this episode of Sprung On Food, host Kae Sprung discusses the beloved Korean dish, seaweed soup (miyeokguk), with tech producer and mom, Ko Im. They explore the dish's significance, preparation, and tradition of being a postpartum and birthday meal. They delve into the soup's history, nutritional benefits, and environmental impact of its key ingredient, sea mustard. The conversation also touches on the presence of seaweed soup in Korean pop culture and its evolving role in modern wellness trends. You can follow and support Ko Im here:
00:00 Introduction to Seaweed Soup 00:18 Guest Introduction: Ko Im 00:43 Personal Connection to Seaweed Soup 01:49 Preparation and Tradition 06:37 Historical Significance of Seaweed Soup 11:02 Nutritional Benefits of Seaweed 13:13 Environmental Impact of Sea Mustard 17:49 Seaweed Soup in Modern Culture 18:51 Korean Dramas and Seaweed Soup 22:04 Conclusion and Final Thoughts | |||
| 19 Mar 2025 | The History of Smoked Whitefish Salad: From Sea To Bagel | 00:24:17 | |
In this episode of Sprung On Food, host Kae Sprung discusses the history and cultural significance of smoked whitefish salad and pumpernickel with guest Lynn Harris, founder and CEO of Gold Comedy. They explore Lynn's deep affection for this dish, discuss the traditional smoking process, and the history of the Jewish delis that popularized it. From fun facts like pumpernickel's origin to where to get the best bagels, you might get some new places to add to your food tour list. You can follow and support Lynn Harris here: https://goldcomedy.com/ https://www.lynnharris.net/ https://www.instagram.com/lynnharris/
00:00 Introduction to Smoked Whitefish Salad 00:19 Guest Introduction: Lynn Harris 00:43 Lynn's Love for Smoked Whitefish Salad 02:10 The Perfect Pairing: Pumpernickel 05:39 The History of Smoked Whitefish 06:38 The Smoking Process Explained 10:15 Jewish Delis and Smoked Whitefish in America 11:19 Lynn's Favorite Delis 13:37 The Origins of Pumpernickel 17:18 Pop Culture and Smoked Whitefish 23:45 Conclusion and Final Thoughts | |||
| 07 Oct 2024 | Exploring NYC's Food Scene and Short Form Food Content Creation with Hungry Artist NY Justin Wu | 00:47:10 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews Justin Wu, also known as Hungry Artist NY, a food content creator and artist. Justin shares his love for diverse cuisines and how he combines his passions for food and art through his illustrations and videos. They discuss Justin's nostalgic connection to a unique chicken Caesar pizza slice from Romeo's Pizzeria, his creative process using food as artistic mediums, and how he navigates the evolving landscape of digital content creation while staying authentic and engaging with his audience. Justin also talks about handling online negativity, building a supportive community with fellow creators, and his tips for effective content creation and partnerships. 00:00 Introduction to the Show and Guest 00:38 Justin Wu's Artistic Journey 01:04 Food as an Artistic Medium 04:21 Nostalgic Food Memories 07:42 The Birth of Hungry Artist NY 08:08 Pandemic Inspirations and Early Days 09:04 From Drawings to Social Media 15:14 Going Viral and Content Evolution 23:45 Embracing Uncomfortable Situations 24:15 The Reality of Live Content Creation 24:46 Handling Technical Issues and Adaptation 26:12 Navigating Brand Partnerships 28:06 Building a Supportive Creator Community 34:03 The Content Creation Process 41:11 Dealing with Online Negativity 44:01 Fun Food Questions and Final Thoughts See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung? About the show: Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector. | |||
| 19 Feb 2025 | Who Really Invented Caesar Salad? The History Behind the Legend | 00:23:47 | |
In this episode of Sprung On Food, host Kae Sprung sits down with psychologist and CEO, Nina Kaiser, to discuss her favorite food: Caesar salad, and discusses her love for it and its fascinating journey from Tijuana to becoming a staple in American cuisine. Discover the salad's origin, its rise to fame, and its impact on pop culture. Plus, get a taste of some intriguing variations and personal favorites. You can follow and support Nina Kaiser here: Substack: https://othermothers.substack.com LinkedIn: https://www.linkedin.com/in/nina-kaiser-79227513/ Instagram: https://www.instagram.com/drninakaiser/ Practice San Francisco: https://www.practicesanfrancisco.com
00:00 Introduction to Caesar Salad 00:18 Guest Introduction: Nina Kaiser 00:37 Nina's Love for Caesar Salad 01:59 First Caesar Salad Experience 03:08 San Francisco Culinary Revolution 04:08 Favorite Caesar Salad Spots 05:04 The Perfect Caesar Salad 06:20 The Origin of Caesar Salad 19:04 Caesar Salad in Pop Culture 23:13 Conclusion and Final Thoughts | |||
| 15 Jan 2025 | Sprung On Food Season 3 Trailer | 00:00:35 | |
Join the new season of Sprung On Food to explore favorite foods, their history, and cultural significance. From the origins of chocolate chip cookies to the journey of macaroni and cheese and the surprising truth about bananas, each episode delivers insightful and entertaining stories, with the assistance of a new guest each episode. First episode drops Wednesday January 22nd! Subscribe on YouTube and follow the podcast to make sure you don't miss out! See behind the scenes photos and video here: http://instagram.com/sprungonfood | |||
| 04 Jun 2025 | The History Of Flamin' Hot Cheetos | 00:29:52 | |
In this episode of Sprung On Food, host Kae Sprung delves into the history, impact, and personal stories surrounding Flamin' Hot Cheetos with comedian and writer Brian Bahe. From the snack’s spicy beginnings in schoolkids' lunchboxes to its global cultural icon status, explore how this fiery snack became an obsession. Uncover the controversial origins, its rise in pop culture, and why it remains a favorite despite occasional bans. Join us for a fun, informative, and nostalgic journey through the world of Flamin' Hot Cheetos! You can follow and support Brian Bahe here: https://podcasts.apple.com/us/podcast/sage-based-wisdom/id1763431654
Some video courtesy of Vecteezy.com | |||
| 25 Nov 2024 | Sandwiches, Stand-Up, and Surviving Gordon Ramsay with Lindsay Ames of Make That Sandwich | 00:45:40 | |
In this episode, the host welcomes Lindsay Ames, the chef, creator, and host behind Make That Sandwich. Lindsay is not just known for her culinary expertise; she's also an award-winning comedian, writer, actor, and voiceover artist. They discuss her favorite sandwich creation, her experience playing the game 'Make That Sandwich,' and her adventures on Gordon Ramsay's show, Idiot Sandwich. Lindsay shares insights into her creative process, including how she crafts unique and delicious sandwiches. The episode also delves into the challenges she faced, including health setbacks and the impact of not being tagged in social media promotions by show producers. Finally, the host and Lindsay play an impromptu round of 'Make That Sandwich,' creating a unique tofu sandwich together. 00:20 Introducing Lindsay: The Sandwich Queen 00:52 The Ultimate Sandwich Question 02:16 Debating the Best Beef Dip 05:08 Make That Sandwich: The Game Show 07:19 Challenges and Triumphs of Make That Sandwich 11:10 Gordon Ramsay and Idiot Sandwich 18:24 Behind the Scenes of Cooking Shows 24:38 The Power of Networking and Collaboration 26:08 Promoting Talent in Productions 26:48 Gordon Ramsay: Behind the Scenes 29:22 Cooking Challenges and Techniques 32:37 Creating Unique Sandwiches 36:04 Make That Sandwich Game 44:21 Follow and Support Lindsey Ames See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 02 Dec 2024 | Cakes, TikTok Viral Videos, and Culinary Competitions with Pastry Chef Kelli Marks | 00:51:52 | |
In this episode of Sprung On Food, host Kae Sprung interviews pastry chef and cookbook author Kelli Marks. They discuss Kelli's journey from painting her microwave gold to winning the 2023 ACF Central Region Pastry Chef of the Year award. Kelli shares insights on creative baking alternatives for celebrations, her experience with social media as a food content creator, and the challenges of culinary competitions. They also delve into the impact of viral videos and the supportive yet critical nature of social media audiences. Join in for a captivating discussion on food, creativity, and competitive baking. 0:00 SOF KELLI VIDEO 00:47 Meet Kelli: Pastry Chef Extraordinaire 01:20 The Perfect Replacement for Celebration Cakes 02:04 Creating the Ultimate Ice Cream Sundae 06:41 The Art of Cake Decorating 07:29 From Art to Pastry: A Seamless Transition 10:02 The Power of Social Media Connections 14:16 Leveraging TikTok for Baking Success 25:26 Challenges of a Paperback Cookbook 26:44 Sharing Bakery Stories on Social Media 28:34 The Viral Cake Story 30:17 Navigating Social Media Criticism 32:28 The Gloves Controversy 36:34 The Gold Microwave Incident 45:11 Competing in Pastry Competitions 51:13 Concluding Thoughts and Social Media Plugs See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 23 Sep 2024 | Cooking Secrets and Social Media Strategies: An Interview with Misha Simon of Misha's Kitchen | 00:47:37 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews Misha Simon, the food content creator behind Tis Rare We Get Out and Misha's Kitchen. Misha discusses his journey from posting food content during the pandemic to turning his social media presence into a business. He dives into the origins of his account name, shares his signature dishes like Persian tahdig and flan, and touches on the therapeutic aspects of cooking. The conversation also explores the challenges of content creation, handling social media criticism, and adapting to new technologies like AI. Misha talks about his experiences in the restaurant industry and his aspirations, including working on a new cookbook and releasing his own saffron salt. 00:00 Welcome to Sprung on Food 00:23 Meet Misha Simon: The Man Behind TisRareWeGetOut 01:39 Signature Dishes and Culinary Inspirations 04:17 The Therapeutic Art of Cooking 07:17 The Science and Art of Cooking Tahdig 15:50 Navigating Social Media Criticism 20:56 The Future of AI in Content Creation 28:22 Speculations on Animation Techniques 28:46 The Creative Process and Frustrations 31:23 Adapting to New Filming Environments 31:58 Transition from Soccer to Cooking Content 32:58 Challenges of Content Creation 33:34 Balancing a Full-Time Job and Content Creation 40:11 Experimenting with Full-Time Content Creation 44:37 Restaurant Industry Insights 47:56 Future Plans and Social Media Presence 48:46 Conclusion and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 09 Apr 2025 | The History Of Bananas | 00:27:05 | |
In this episode of Sprung On Food, host Kae Sprung dives deep into the world of bananas with Danielle Becker, the founder and CEO of Lefty's Right Mind. Danielle shares her personal obsession with bananas, purchasing 30 a week, and the many ways she incorporates them into her diet. The episode explores the fascinating history of bananas, from their origins 7,000 years ago in Southeast Asia to the modern-day Cavendish variety. It discusses the banana's journey across the globe, the tragic tale of the Gros Michel banana, and the surprising fact that bananas are technically berries. The conversation also touches on the various banana varieties, their nutritional benefits, and their influential role in pop culture. From smoothies and banana bread to plantain chips and nice cream, this episode celebrates the banana's versatility and enduring appeal. If you're interested in getting your own banana case: https://amzn.to/4kDj2Ke You can follow and support Danielle Becker here: https://www.leftysrightmind.com/ https://www.instagram.com/leftysrightmind https://www.tiktok.com/@leftysrightmind
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| 22 Nov 2023 | Episode 5: Rey Resurreccion | 00:34:25 | |
We sat down to interview rapper and producer Rey Resurreccion, at Father Knows Best in Brooklyn, for lunch. We got to chat about his dream meeting with Sade (which may or may not be her real name), teaching kids chess, and drinking Nutcrackers from strangers on trains. | |||
| 21 Aug 2024 | Season 2 Trailer | 00:00:33 | |
Sprung on Food is back! This season, join me as I chat with food content creators, including food bloggers, media pros, chefs, cookbook authors, and social media superstars. Discover the highs, lows, and hilarious moments of being in the world of food content creation. Subscribe and follow to catch every episode starting Monday, September 9th. Don't miss out! See behind the scenes photos and video here: http://instagram.com/sprungonfood | |||
| 30 Apr 2025 | The History Of Chicken Salad | 00:28:18 | |
In this episode of Sprung on Food, host Kae Sprung and guest actor-comedian Edgar Blackmon dive into the world of chicken salad. They discuss Edgar's personal affinity for chicken salad, including a unique lemon-butter chicken preparation method. The episode also unfolds the rich history of chicken salad, tracing its origin to ancient China and its evolution through various cultures. The discussion branches into different regional variations and pop culture references, culminating in Edgar advocating for everyone to adopt a chicken salad recipe. Special pop-culture moments include Chicken Salad Chick and creative recipes from celebrities like Nicholas Sparks and Matthew McConaughey. You can follow and support Edgar Blackmon here:
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| 13 Dec 2023 | Episode 8: Camille Trust | 00:38:48 | |
We sat down to interview musical artist Camille Trust, at Rosa Mexicano in NYC, for lunch. We got to chat about Camille's first foray into signing autographs at 8 years old (for a production she wasn't in), her love for pasta, and her tips on how to construct the perfect Publix sub. | |||
| 05 Feb 2025 | Who Created Kouign Amann? The History From Brittany To The World | 00:28:15 | |
In this episode of Sprung on Food, host Kae Sprung is joined by comedian Negin Farsad to discuss her favorite treat, the Kouign Amann. They dive into its unique blend of sweetness and buttery crunch, its origin in 19th century Brittany, France, and its rise to international fame. Negin shares her personal connection to the pastry and recounts her adventures in pronunciation and taste. The conversation touches on regional food culture, the crossover moments that turned Kouign Amann into a global phenomenon, and the artistry behind both cooking and baking. You can follow and support Negin Farsad here: https://www.instagram.com/neginfarsad/ http://neginfarsad.com/ https://x.com/NeginFarsad https://bsky.app/profile/neginfarsad.bsky.social https://www.tiktok.com/@neginfarsad See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: 00:00 Introduction to Kouign Amann 00:18 Guest Introduction: Negin Farsad 00:37 Negin's Love for Kouign Amann 04:00 The History of Kouign Amann 12:08 Kouign Amann's Rise to Fame 18:00 Making Kouign Amann at Home 18:00 American Innovations and Variations 21:15 Pop Culture and Personal Stories 27:43 Conclusion and Final Thoughts | |||
| 29 Jan 2025 | The History of Mac and Cheese: From Noble Dish to Comfort Food | 00:26:06 | |
In this episode of 'Sprung On Food,' host Kae Sprung explores the history and cultural significance of macaroni and cheese alongside guest Kahja Elliott, a digital content creator and podcast host. The discussion delves into personal memories and recipes, the dish's origins in 13th-century Italy, its transformation through the Great Depression and World War II, and its modern-day variations. They also highlight macaroni and cheese's presence in pop culture and culinary innovation, from boxed staples to gourmet creations. You can follow and support Kahja Elliott here: See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: 00:00 Introduction to Macaroni and Cheese | |||
| 15 Nov 2023 | Episode 4: JC Coccoli | 00:40:06 | |
We sat down to interview comedian JC Coccoli, at Money Cat Vietnamese American in Brooklyn, for dinner. We got to chat about the food perks of working on a cruise ship, driving to Wendy's as a 12 year old, and what the funniest food is. | |||
| 21 Oct 2024 | From Cakes with a Twist to TV Fame: The Sweet Life of Paulette Goto of Polly Cooks | 00:49:39 | |
In this episode of 'Sprung On Food,' host Kae Sprung interviews Paulette Goto, a renowned pastry chef known for 'Polly Cooks and Eats.' Paulette shares her journey from graduating top of her class at the French Culinary Institute to becoming a sought-after TV personality. They discuss her unique cake designs, childhood influences, and the creative process behind her baking. The conversation also delves into her provocative cake messages, use of cannabis, and connecting with fans. Paulette shares intriguing culinary history and her approach to recipe creation, including personalized cake designs. The episode concludes with Paulette's future TV appearances and her passion for supportive community building on social media. *Correction: it's mentioned that there's a 4-F club, referring to an organization that exists. It's actually the 4-H club* 00:00 Reflecting on the Past: The Evolution of Online Platforms 00:26 Introduction to Sprung On Food and Guest Paulette Goto 00:42 Paulette Goto's Culinary Journey and TV Fame 01:33 Cake Decorating Tips and Tricks 03:37 From Jehovah's Witness to Cake Creator 06:56 The Reality of Reality TV 21:54 Embracing Authenticity and Cannabis Use 25:06 Navigating Instagram's Hidden Messages 25:47 Celebrity Cake Orders 25:56 The Joy of Vanilla Vanilla 26:37 Checking Hidden Messages Weekly 26:56 The Rise of Provocative Cakes 27:27 Joining Instagram's Creators Program 28:25 Connecting with Cake Decorators Worldwide 29:02 Building a Supportive Instagram Community 31:58 Incorporating History into Cake Making 32:40 Fascinating Food Origins 34:46 The Story Behind Icebox Cake 40:57 Regional Food Specialties 44:07 Writing Humorous Recipes 46:31 Creative Cake Design Process 49:30 Upcoming Appearances and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood
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| 08 Nov 2023 | Episode 3: Tim Atlas | 00:37:52 | |
We sat down to interview musical artist Tim Atlas, at Pilar Cuban Eatery for lunch. We got to chat about eating iconic foods in unexpected places, what his top karaoke songs are (if he's forced to do it), and why he prefers his pizza cold. | |||
| 09 Sep 2024 | The Baking Journey of The Pancake Princess: An Interview with Erika Kwee | 00:44:24 | |
In this episode of 'Sprung on Food,' host Kae Sprung sits down with Erika Kwee, the creator of 'The Pancake Princess,' a data-driven blog dedicated to identifying the best recipes on the internet. Erika shares her journey from her origins in San Mateo to her move to New York City, where she took on full-time blogging. The discussion covers the evolution of her blog, her unique process for hosting bake-offs, challenges she faces as a content creator, and the rewarding moments of her culinary career. Gain insights into her favorite pancake recipe, the challenges of sourcing ingredients, and her thoughts on food trends. Plus, learn how Erika’s prior experience in tech influences her current work, and discover her best baking hack! See behind the scenes photos and video here: http://instagram.com/sprungonfood | |||
| 26 Feb 2025 | The History of Breakfast Burritos | 00:27:51 | |
In this episode of Sprung On Food, host Kae Sprung delves into the world of breakfast burritos with writer and comedian Mark Rennie. They explore Mark's passion for this versatile, satisfying dish, discussing personal preferences, local favorite spots, and the essential elements that make a perfect bite. The episode also traces the historical journey of the burrito from Mesoamerica to its present-day glory, touching on key moments like the invention of the breakfast burrito and its rise in pop culture. A must-watch for food enthusiasts and breakfast burrito lovers alike! You can follow and support Mark Rennie here:
00:00 Introduction to Breakfast Burritos 00:18 Guest Introduction: Mark Rennie 00:39 Mark's Love for Breakfast Burritos 02:18 Favorite Breakfast Burrito Spots 04:44 Making Breakfast Burritos at Home 08:05 The History of the Burrito 12:30 The Origin of the Burrito Name 14:17 The Burrito's Journey to the United States 15:03 Baking Mishaps and Cookie Adventures 15:41 The Art of Cookie Making 17:16 The Evolution of Burritos 18:28 The Rise of Breakfast Burritos 24:02 Burritos in Pop Culture 26:00 Modern Burrito Innovations 26:31 Final Thoughts on Burritos | |||
| 11 Nov 2024 | From Wall Street to Cookbook Author of 'The Vegetarian Reset' with Vasudha Viswanath | 00:42:21 | |
In this episode of Sprung on Food, host Kae Sprung interviews Vasudha Viswanath, author of The Vegetarian Reset and founder of We Ate Well. Vasudha shares her journey from Wall Street to writing a cookbook, inspired by her health journey and passion for Indian-infused vegetarian cuisine. The discussion covers the development of her cookbook, challenges in recipe creation, and the intricacies of global culinary terminology. Vasudha also explains her decision to pursue hybrid publishing, offering insights into the various models of publishing. The episode highlights her motivations, resilience, and the importance of love and care in cooking. 0:00 Show Opens 00:55 Introduction to Vasudha Vaswanath 01:30 Exploring Indian Fusion Recipes 03:56 Cooking with Spices 05:45 International Recipe Testing 16:31 Transition from Finance to Cookbook Author 19:58 Managing Personal Deadlines and Accountability 20:41 Creating a Cookbook Project Plan 21:02 Collaborating with Freelancers 22:22 The Challenges of Writing and Editing 25:22 Finding the Right Team 33:13 The Hybrid Publishing Model 39:52 Cooking Tips and Final Thoughts See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 16 Dec 2024 | Lazy Delicious Meals, Food Photography and Neurodivergent Cooking with Micole Rondinone | 00:45:51 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews Micole Rondinone, founder of 'The Kitchen by Micole.' Micole shares her culinary philosophy, which combines culinary education with mental health and inclusivity. They discuss Micole’s concept of 'lazy delicious meals,' accessibility in cooking, dealing with imposter syndrome, and creative problem-solving for neurodivergent individuals. Micole also emphasizes the importance of authenticity in social media content and how vulnerability can create a more inclusive and understanding community. 00:00 Start 00:22 Introduction to Micole and Her Work 00:22 Guest Introduction: Micole Rondinone 00:45 Housekeeping and Mic Check 01:39 Lazy Delicious Meals: Concept and Inspiration 01:39 Lazy Delicious Meals: The Ultimate Comfort Food 02:37 Pasta Storage Tips and Pantry Moths 05:17 The Inspiration Behind Lazy Delicious 07:44 Micole's Journey from Talent Agent to Culinary Expert 08:14 Micole's Culinary Journey and Career Shift 10:39 Blending Culinary Skills with Photography 12:21 The Value of Culinary Education 12:36 Challenges and Rewards of Culinary Education 16:26 Classical vs. Jazz: Cooking Styles Compared 17:41 Breaking Free from Cooking Intimidation 18:45 Overcoming Cooking Fears and Building Confidence 19:06 Uncovering Deeper Relationships with Food 24:39 Navigating Neurodivergence in Cooking 25:19 Navigating Cultural and Personal Food Challenges 26:01 Supporting Neurodivergent Clients with Food 27:28 The Challenges of ADHD and Eating 27:28 Addressing ADHD and Eating Habits 28:19 Creating Personalized Food Solutions 30:40 Creating Personalized Cooking Solutions 37:13 The Impact of Social Media on Cooking Content 37:13 Balancing Vulnerability and Boundaries Online 40:29 Dealing with Online Trolls and Viral Content 41:04 Dealing with Online Criticism 44:20 Building a Supportive Online Community 44:20 Final Thoughts and Farewell 44:20 Building a Supportive Online Community 44:55 Final Thoughts and Where to Find More See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 30 Sep 2024 | Viral Food Trends, Restaurant PR and Chocolate Chip Cookies with Alex Reichek of ChekmarkEats | 00:49:18 | |
In this episode of 'Sprung on Food,' host Kae Sprung sits down with Alex Reichek, the creator of Chekmark Eats and a PR and marketing expert in the culinary world. They discuss the viral Olympic village chocolate muffin, the concept of viral foods, and Alex’s experiences tasting the original chocolate chip cookie croissant in Paris. Alex shares her journey from New York to Austin, shedding light on the differences in culinary trends between the cities, and emphasizes the importance of authentic food experiences. The conversation also delves into her personal tastes, the evolution of her blog, the unique approach she takes with her clients, and the universal language of food. Don't miss Alex’s tips on what makes the perfect chocolate chip cookie! 00:00 Introduction to Alex and Chekmark Eats 01:44 The Perfect Chocolate Chip Cookie 05:08 Exploring Bakeries and Cookies in Austin 11:04 Food Memories and Emotional Connections 15:52 Austin vs. New York Food Scene 19:22 The Future of Austin's Culinary Landscape 23:20 Parisian Culinary Trends and Viral Foods 25:28 Discovering the Original Taste 26:05 The Viral Chocolate Muffin Debate 30:32 The Rise of Chekmark Eats 34:48 From Blogging to PR Success 37:29 Balancing Creativity and Client Needs 42:35 Building a Community Through Food 48:07 How to Follow and Support Alex See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 23 Dec 2024 | Exploring the World of Cheese with with Award Winning Cheesemonger Emilia D'Albero | 00:53:50 | |
In this episode of Sprung on Food, host Kae Sprung talks with Emilia D'Albero, also known as Punk Rock Parmigiano. Emilia shares her journey and passion as a cheesemonger, her experience working with cheese in various capacities, and offers insightful cheese education. The discussion covers her favorite cheeses, the art of cheese storage, and highlights of the Cheesemonger Invitational. They also engage in a fun bodega snack cheese pairing game. Viewers will gain a deep appreciation for the complexities of cheese and the work that goes into cheese mongering. 00:00 Introduction and Welcome 00:27 Meet Emilia Delbaro: The Cheese Expert 01:27 The King of Cheese: Parmigiano Reggiano 02:43 Cracking the Wheel: Techniques and Challenges 07:18 The Role of a Cheesemonger 12:50 Cheese Storage and Preservation Tips 19:51 Understanding Cheese Molds 24:11 The Origin of Blue Cheese 27:33 A Happy Accident: The Birth of a Cheese 28:03 The Art and Science of Cheesemaking 29:49 From Italian Studies to Cheesemonger 32:11 The Journey to Becoming a Certified Cheese Professional 37:01 Cheese for Everyone: Making Cheese Accessible 39:44 The Rise of Cheese Content on TikTok 44:35 The Cheesemonger Invitational: The Olympics of Cheese 50:22 Rapid Fire Cheese Pairings: Bodega Edition 52:04 Final Thoughts and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 12 Feb 2025 | The Sweet History and Impact of Chocolate Chip Cookies | 00:25:50 | |
In this episode of Sprung On Food, host Kae Sprung and guest Reshma Saujani, CEO of Mom's First and host of My So-Called Midlife, dive into her favorite treat: chocolate chip cookies. They explore Reshma's personal connection to the delightful dessert, recount the fascinating history of the chocolate chip cookie starting from the 1930s with Ruth Graves Wakefield, and discuss its rise to cultural icon status. The conversation also covers how the cookie has evolved over the years, the economics behind it, and its place in today's culinary landscape. Whether crispy or chewy, round or skillet-baked, chocolate chip cookies remain a beloved treat across the world. You can follow and support Reshma Saujani here:https://www.instagram.com/reshmasaujanihttps://lemonadamedia.com/show/my-so-called-midlife-with-reshma-saujani/ See behind the scenes photos and video here: http://instagram.com/sprungonfood
00:00 Introduction to Chocolate Chip Cookies 00:29 Reshma Saujani's Love for Chocolate Chip Cookies 03:56 The History of Chocolate Chip Cookies 04:45 Ruth Graves Wakefield and the Toll House Cookie 07:51 The Evolution and Popularity of Chocolate Chip Cookies 14:21 Modern Chocolate Chip Cookie Innovations 20:11 Pop Culture and Chocolate Chip Cookies 22:36 World Records and Fun Facts 24:33 Final Thoughts and Farewell | |||
| 14 May 2025 | The History Of French Fries | 00:30:15 | |
In this episode of Sprung On Food we dive into all things French fries with standup comedian and foodie Gus Constantellis. Discover the fascinating history behind French fries, their global cultural significance, and why they're loved worldwide. Gus shares his personal French fry adventures from childhood, including his mom's freshly-made fries, to his discovery of South Africa's amazing ketchup. From fast food to gourmet variations, they cover it all—including quirky pop culture moments and even the official US government stance on fries as vegetables. Tune in for a fun-filled and informative episode that will leave you craving your favorite crispy side dish. You can follow and support Gus Constantellis here:
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| 09 Dec 2024 | Food is Love: Inside Chef Palak Patel’s Culinary World | 00:41:11 | |
In this episode of Sprung On Food, host Kae Sprung sits down with Chef Palak Patel, a renowned chef, media personality, and author of the cookbook 'Food is Love.' They discuss Patel's culinary journey, the deep connection between food and love, her experiences with spicy foods, and her non-linear career path that led her from pre-med to becoming a successful chef. Chef Patel shares nostalgic recipes, talks about the rigorous process of writing her cookbook, and reflects on her time competing in food competitions on shows like 'Chopped' and 'Beat Bobby Flay.' They wrap up the conversation with a fun and spontaneous recipe creation challenge involving butternut squash and delve into the nuances between various point systems for book sales. 00:00 Introduction and Host's Favorite Dish 00:40 Meet Chef Palak Patel 00:48 Introduction 01:20 Spicy Food Adventures 04:06 Nostalgic Dishes from Childhood 05:41 The Journey to Becoming a Chef 08:18 Writing 'Food is Love' 16:25 Challenges of Writing a Cookbook 22:52 Choosing the Perfect Cover Photo 23:24 The Creative Process Behind the Cover 25:05 Importance of a Captivating Cover 26:51 The Competitive Spirit in Cooking Shows 29:40 Experiences on Food Network Star 30:36 Sequestered Life During Filming 31:53 Valuable Lessons from Competition Shows 36:13 Cooking for Alice Waters 36:59 Creating a Butternut Squash Sauce 39:39 How to Support Chef Palak 40:47 Conclusion and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 04 Nov 2024 | Baking Dreams and Breaking Barriers with Kareem 'Mr. Bake' Queeman | 00:44:28 | |
In this episode of 'Sprung on Food,' host Kae Sprung interviews award-winning pastry chef Kareem Queeman, also known as Mr. Bake. Kareem shares his nostalgic beginnings in baking inspired by his grandmother, his rise in the culinary world, and his mission to represent Black and queer bakers on a national scale. The conversation delves into Kareem's experiences on food competition shows, the challenges of creating authentic representation in mainstream media, and the importance of self-care and authenticity. Kareem also describes his award-winning banana pudding and offers insight into his public speaking work aimed at inspiring inner-city youth. Don't miss this heartfelt and insightful interview with a trailblazer in the baking community. 00:00 Introduction to Mr. Bake 01:34 New York vs. DMV Food Scene 03:21 Nostalgic Baking Beginnings 07:49 The Origin of 'Mr. Bake' 10:45 Representation in the Food Industry 18:00 Journey into Food Competitions 21:47 Casting Diversity in TV Shows 23:45 Food Network Opportunity 25:48 Competition Show Challenges 30:26 Authenticity and Representation 36:57 Award-Winning Banana Pudding 43:22 Final Thoughts and Farewell See behind the scenes photos and video here: http://instagram.com/sprungonfood Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung You can also learn more and follow Kae Sprung here: About the show: | |||
| 01 Nov 2023 | Episode 2: Andrew Lafferty | 00:36:52 | |
We sat down to interview comedian Andrew Lafferty, at Le Rivage in NYC, for lunch. We got to chat about the dos and don'ts of first date foods, being a lunch monitor for kindergarteners, and the most aspirational item he'd like to add to his dream rider. | |||
| 25 Oct 2023 | Episode 1: Birthh | 00:35:29 | |
We sat down to interview Birthh, where she cooked us cacio e pepe for lunch! We also got to chat about Birthh's connection to the Moon, the best Italian restaurants in NYC (according to an Italian), and if it was ok or not for former mayor of New York, Bill de Blasio, to eat his pizza with a fork and knife. | |||
| 28 May 2025 | The History Of Spaghetti And Meatballs | 00:31:50 | |
In this episode of Sprung On Food, we explore the heartwarming and delicious history of spaghetti and meatballs with special guest, writer and actor Dana Quercioli. Discover Dana's personal connection to this classic dish, family recipes, and tips for the perfect meatball. Dive into the fascinating origins and evolution of spaghetti, meatballs, and tomato sauce from ancient Rome to modern America. Don't miss this flavorful journey filled with laughter, nostalgia, and culinary secrets! You can follow and support Dana Quercioli here: https://www.instagram.com/dtotheq https://www.instagram.com/gumshoes2025/
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| 06 Dec 2023 | Episode 7: Mal Sounds | 00:38:13 | |
We sat down to interview musical artist Mal Sounds, at Björk Cafe & Bistro in NYC, for lunch. We got to chat about alien encounters, what makes breakfast the best meal (hint, it might involve a Cherry Lime Rickey), and what house he thinks the sorting house is sending him at Hogwarts. | |||
| 26 Mar 2025 | The History Of Tomatoes | 00:25:54 | |
In this episode of Sprung On Food, host Kae Sprung delves into the fascinating history and versatile uses of tomatoes with award-winning bartender Lynnette Marrero. They discuss Lynnette's lifelong love of tomatoes, from childhood memories to growing a variety of heirloom types in her own garden. The conversation spans the historical journey of tomatoes from South America to global kitchens, culinary applications, and preservation methods. Lynnette shares unique recipes and clever ways to incorporate tomatoes into both savory and sweet dishes, including innovative cocktail ideas. The episode also touches on tomato pop culture, from festivals to the origins of Rotten Tomatoes. Join Kae and Lynnette as they celebrate this beloved fruit and its significant role in cuisines worldwide. You can follow and support Lynnette Marrero here: www.lynnettemarrero.com https://www.instagram.com/drinksat6 https://www.instagram.com/aplos.world https://www.instagram.com/delola
00:00 Introduction to the Love of Tomatoes 00:46 Lynette Marrero's Tomato Journey 01:51 Exploring Tomato Varieties and Uses 05:12 The History of Tomatoes 17:48 Tomatoes in Pop Culture 21:08 Preserving and Cooking with Tomatoes 24:34 Final Thoughts and Farewell | |||
| 02 Apr 2025 | The History Of Cookies And Cream Ice Cream | 00:28:53 | |
In this episode of Sprung On Food, host Kae Sprung explores the world of cookies and cream ice cream with guest actor and writer Mitch Silpa. The episode delves into the mysterious origins of cookies and cream ice cream, exploring various claims of its invention from the late 1970s and 1980s. They also touch on the broader history of ice cream, the cultural significance of the flavor, and its presence in pop culture. Additionally, Mitch and Kae share nostalgic moments, debate dessert preferences, and consider the future developments of ice cream innovations. You can follow and support Mitch Silpa here: https://www.instagram.com/mitchsilpapics/ https://www.tiktok.com/@mitchsilpa https://bsky.app/profile/mitchsilpa.bsky.social
00:00 Introduction to Cookies and Cream Ice Cream 00:18 Meet the Guest: Mitch Silpa 00:39 Mitch's Love for Ice Cream 03:02 McDonald's Ice Cream Memories 06:28 The Origin of Cookies and Cream Ice Cream 11:26 The Ice Cream Sleuth: Who Invented Cookies and Cream? 13:30 The Rich History of Ice Cream 14:33 The Rise of Frozen Treats in France 14:41 Bontolenti's Gelato Legacy 15:10 Modern Gelato and Talenti 15:27 Casual Chat: Favorite Gelato Flavors 16:18 Ice Cream's Journey to America 16:31 Thomas Jefferson's Vanilla Ice Cream 17:50 Technological Advancements in Ice Cream 18:15 Ice Cream Parlors and Cultural Impact 19:17 Frozen Yogurt vs. Ice Cream Trends 20:14 Cookies and Cream in Pop Culture 23:50 Final Thoughts on Cookies and Cream 24:08 Cookies and Cream Ice Cream Sandwiches | |||
| 20 Dec 2023 | Bonus: Season Highlights | 00:25:09 | |
If you're more of a TLDR; type of person, the season highlights is perfect for you! You can catch clips from each episode, and, if you haven't seen a full episode yet, you watch them all right now. See behind the scenes photos and video here: http://instagram.com/sprungonfood | |||