2 chapters across the catalog
The hosts discuss a gift from Healthy Surprise and the ongoing cultural obsession with kale. They describe the difficulty of cooking kale to an edible texture and speculate that its popularity is driven by a London-based public relations operation. They note that even insects seem to avoid eating the plant.
A donation from Sir Anthony Montgomery triggers a discussion on the chemistry of cooking kale. The contributor provides a recipe for Tuscan potato soup that uses fats from cream and sausage to neutralize the foul-tasting sulfurous compounds in the greens. The segment also establishes the "567 Club" for donors contributing to this specific episode number.
