About this episode
The episode explores the history of Jell-O, its origins, and various related anecdotes.
This week we are diving spoon-first into the history of America's most famous gelatinous dessert. We break down Jell-O's humble beginnings as boiled animal bones, Kraft Heinz’s plan to eliminate artificial dyes, and why Utah consumes twice the national average of green slop. Also: Tim recounts his terrifying encounters with vending machines in London and Boston and the nightmare that is the Sloppy Joe sandwich. Plus, we brainstorm a new podcast-branded food line. For full-length weekly bonus episodes check out the TCGTE Patreon! Like the show? Rate Us on Apple Podcasts Hosted on Acast. See acast.com/privacy for more information.
People in this episode
Host: Tim
Topics covered
- history of Jell-O
- gelatinous dessert
- Kraft Heinz
- Utah consumption
- vending machines
- food line
- podcast branding
Keywords
- Jell-O
- gelatin
- Kraft Heinz
- Utah
- vending machines
- Sloppy Joe
- food line
- podcast
Mentioned in this episode
Organizations: Kraft Heinz
Products: Jell-O, Sloppy Joe
Places: Utah
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