Breakfast hasn’t always been sweet, crunchy, or aimed at children. In this episode, Eva and Maite trace the surprisingly strange history of cereal: from its origins as a moral prescription and digestive aid in the 19th century, to the rise of sugary cartoon mascots, toys in boxes, the nostalgia of Saturday-morning cartoons, and the modern return to ancient grains. Join them for a crunchy look at how breakfast reflects our shifting ideas about health, pleasure, and what it means to eat “right."

Perfect Granola Recipe: https://www.seriouseats.com/eleven-madison-park-granola-salty-recipe

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What do arepas, gorditas, and pupusas have in common? Each is a golden pocket of corn masa — crisp on the outside, tender within — stuffed with everything from beans and cheese to meats and vegetables. In this episode, Eva and Maite explore the histories behind the Venezuelan and Colombian arepa, the Mexican gordita, and the Salvadoran pupusa, and ask a bigger question: why do stuffed foods taste so good?

Along the way, they talk migration, identity, and how corn-based foods carry memory across borders.

They also tap into a timely conversation: California recently passed a law requiring folic acid to be added to corn masa products like tortillas — a move intended to improve public health, but one that has sparked debate about tradition, nutrition, and how food policy intersects with culture.

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Butter is so ordinary we barely notice it — until you stop and ask how it’s made, who made it first, and why it once symbolized power, wealth, and even ritual life. In this episode, Eva and Maite trace butter’s story from its accidental invention to its central place in religious and ceremonial traditions. They explore how butter became one of the earliest globally traded foods, prized for its portability, shelf life, and value long before refrigeration, and how it signaled status across cultures.

Along the way, they break down the simple alchemy of turning cream into butter and pause at butter’s most controversial rival: margarine!

They travel to France, where butter reshaped baking and regional identities and speak with baker Clémence de Lutz of Santa Monica’s Petitgrain Boulangerie and learn how laminated dough turns butter into edible architecture.

Link to Petitgrain Boulangerie: https://www.petitgrainboulangerie.com

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