In a lighter episode, inspired by Brandt's recent trip to California, Micah and Brandt compare some of the current trends and attitudes towards food and drink in the US and UK.
Brandt discusses how the coffee culture in the US has evolved along with some of the innovations that are currently emerging.
They delve into the hot trend of nootropics and adaptogens, examining the validity of their claimed benefits and exploring the scientific evidence supporting their use.
Attitudes to sugar and sweeteners are explored, before looking at how we compare on sustainability to our American cousins.
They also discuss the growing popularity of seltzers and fermented drinks in the US, some of which are yet to hit UK shores, before finishing with a comparison on UK vs US chocolate, and the reason as to why we probably have such different palates for this much-loved confection.
Links to sources and studies mentioned in the episode:
If you enjoy this episode, please consider subscribing.
If you have any questions or suggestions for future episode topics, please email them to hello@tastehead.com.
Follow Brandt and Micah:
https://www.linkedin.com/in/brandt-maybury/
https://www.linkedin.com/in/micah-carr-hill-34a91811/
Visit https://www.tastehead.com/ to learn more.
In a lighter episode, inspired by Brandt's recent trip to California, Micah and Brandt compare some of the current trends and attitudes towards food and drink in the US and UK.
Brandt discusses how the coffee culture in the US has evolved along with some of the innovations that are currently emerging.
They delve into the hot trend of nootropics and adaptogens, examining the validity of their claimed benefits and exploring the scientific evidence supporting their use.
Attitudes to sugar and sweeteners are explored, before looking at how we compare on sustainability to our American cousins.
They also discuss the growing popularity of seltzers and fermented drinks in the US, some of which are yet to hit UK shores, before finishing with a comparison on UK vs US chocolate, and the reason as to why we probably have such different palates for this much-loved confection.
Links to sources and studies mentioned in the episode:
If you enjoy this episode, please consider subscribing.
If you have any questions or suggestions for future episode topics, please email them to hello@tastehead.com.
Follow Brandt and Micah:
https://www.linkedin.com/in/brandt-maybury/
https://www.linkedin.com/in/micah-carr-hill-34a91811/
Visit https://www.tastehead.com/ to learn more.