Sprung On Food

The History Of Squash

Host Kae Sprung welcomes Chef Crystal Wahpepah to discuss the history of squash, and why squash is her favorite food, highlighting winter varieties like Hubbard and its versatility in sweet and savory dishes, including chocolate squash pudding, roasted squash, and squash soup thickened with blended pumpkin seeds as a dairy alternative. They explore eating squash raw through drying and dehydrating (including oven-drying at low temperature), and emphasize using the whole plant, flesh, skin, and seeds, while saving seeds for replanting as a long Native practice. The episode traces squash (Cucurbita) as one of the oldest domesticated plants in the Americas, with early domestication in Mesoamerica 8,000 to 10,000 years ago, its spread across North America, and its role in the Three Sisters system with corn and beans, plus nonfood uses of gourds. They cover European adoption via the Columbian Exchange, cultural symbolism such as the Hopi squash blossom hairstyle, and modern pop culture moments from jack o lanterns to the Pumpkin Spice Latte and record sized pumpkins. You can follow and support this week's guest, Crystal Wahpepah here: https://www.penguinrandomhouse.com/books/767628/a-feather-and-a-fork-by-crystal-wahpepah-with-amy-paige-condon/ [https://www.penguinrandomhouse.com/books/767628/a-feather-and-a-fork-by-crystal-wahpepah-with-amy-paige-condon/] https://www.instagram.com/crystalwahpepah/ [https://www.instagram.com/crystalwahpepah/] https://www.instagram.com/harmonyrodaleconvergent/ [https://www.instagram.com/harmonyrodaleconvergent/] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] 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. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Why Squash 00:58 Favorite Varieties 02:04 Sweet Squash Desserts 03:21 Savory Soups and Roasting 05:12 What Is Squash 07:08 Drying and Squash Jerky 09:37 Origins and Domestication 11:28 Seeds and Farm Wisdom 15:17 Three Sisters and Uses 16:56 Corn Beyond Food 20:10 Europe and Cultural Symbolism 25:54 Modern Squash Today 28:01 Healing Through Food 30:19 Squash in Pop Culture 33:02 Final Thoughts and Goodbye

The History Of Molten Lava Cake

In this episode of Sprung On Food actor, writer, and musician Maddie Ballard joins to discuss the history of molten lava cake, with her own childhood memories at a San Jose Chili’s to her mom’s homemade ramekin version (though Maddie says Chili’s wins on taste thanks to caramel on top and surprisingly large portions). Kae explains what molten lava cake is and its alternate names, then traces its modern origins to 1980s France with chef Michel Bras’s technical frozen-ganache “coulant au chocolat,” and to a 1987 New York happy accident by Jean-Georges Vongerichten that became the Chocolate Valrhona Cake. They discuss creativity, consistency, and inspiration, the dessert’s spread through 1990s fine dining, Disney World, chain restaurants, and freezer aisles, and its pop-culture moments in Chef, baking competitions, Starbucks, and dedicated lava-cake shops. You can follow and support this week's guest, Maddie Ballard here: https://www.instagram.com/themaddieballard/ [https://www.instagram.com/themaddieballard/] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] 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. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Molten Lava Cake Intro 00:44 Chili's Origin Story 01:56 Portion Size Debate 02:36 Chili's Car Mukbang Trend 04:33 Mom's Homemade Lava Cakes 07:13 What Is Lava Cake 09:05 Funny New Cake Names 11:21 French Origins Michel Bras 13:16 Desserts By Generation 15:37 Merch And Popup Ideas 16:13 Molten Cake Origin Story 18:21 Right Place Right Time 19:55 Finding Creative Sparks 24:14 Copycats And Culinary Roots 26:45 Inspiration Vs Copying 29:43 From Fine Dining To Frozen 31:17 Trends And Going Mainstream 33:15 Why Lava Cake Endures 36:01 Pop Culture Lava Moments 38:24 Final Thoughts And Farewell

The History Of The Dairy Queen Blizzard

On this episode of Sprung On Food, host Kae Sprung is joined by comedian and creator Waleed Mansour to get into the history of the Dairy Queen Blizzard. They trace Dairy Queen’s origins in 1938–1940 soft-serve experimentation by J.F. and Alex McCullough, rapid franchise expansion, and franchisee-driven innovations like the Dilly Bar, Brazier hot foods, the Buster Bar, and the Peanut Buster Parfait (including Waleed’s Oreo swap and parfait ideas). The episode explains how the Blizzard was introduced in 1985 after St. Louis franchisee Samuel J. Temperato took inspiration from Ted Drewes, why it’s flipped upside down, how it’s made from soft serve (with lower milk fat and overrun), and how it grew to 170+ flavors, major sales impact, Miracle Treat Day giving, and pop-culture moments and collaborations through 2025. You can follow and support this week's guest, Waleed Mansour here: Instagram: https://www.instagram.com/mr.waleedmansour [https://www.instagram.com/mr.waleedmansour] Awesomely Awful YouTube: https://www.youtube.com/@awesomely_awful [https://www.youtube.com/@awesomely_awful] We're Dead YouTube: https://www.youtube.com/@WereDeadShow [https://www.youtube.com/@WereDeadShow] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] 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. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Blizzard Talk Begins 01:12 Dexter DQ Memories 04:02 Mint Oreo Go To 05:41 Blizzard Origin Story 06:30 Soft Serve Beginnings 07:30 Food Adventure Detour 10:35 DQ Launch And Boom 13:06 Franchisee Secret Menu 16:43 Brazier And New Treats 18:48 Improv Lessons On Flops 21:10 Handling Comedy Flops 22:15 Franchise Ideas That Failed 23:55 Blizzard Origin Story 25:53 The Upside Down Ritual 27:35 What Makes It Work 29:55 Flavor Explosion And Sizes 32:36 Sales Impact And Charity 34:12 Loyalty And Promos Talk 36:08 Weird Mascots And Records 39:23 Pop Culture Collabs 40:35 Final Soft Serve Advice 41:37 Thanks And Sign Off

The History Of Latkes

On this episode of Sprung On Food, host Kae Sprung talks latkes with comedian and nanny Lindsay Lucido, who shares why latkes are her favorite, her preference for applesauce over sour cream, and her go-to thick, crispy-yet-moist latkes from the Mansion diner on NYC’s Upper East Side. Kae traces latkes beyond the modern potato pancake, explaining the word’s Yiddish and Slavic roots and how early Hanukkah fried pancakes (levivot) were made with ingredients like cheese and grains before potatoes arrived in Europe. The episode covers the Judith story and its later association with Hanukkah and dairy customs, how potatoes became a staple for Ashkenazi Jews in Eastern Europe, why frying symbolizes the miracle of oil, how accompaniments like applesauce and sour cream developed, the rise of mixes like Manischewitz, modern variations, and latkes’ pop culture appearances. You can follow and support this week's guest, Lindsay Lucido here: https://www.instagram.com/lindsaylucido/ [https://www.instagram.com/lindsaylucido/] https://www.tiktok.com/@lindsaylucido [https://www.tiktok.com/@lindsaylucido] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] 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. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Latkes Intro 00:43 Why Lindsay Loves Them 01:57 Perfect Latke Criteria 03:47 Applesauce Versus Sour Cream 05:03 Homemade Batch Drama 06:30 Latke Origins Explained 07:47 Medieval Hanukkah Pancakes 09:20 Judith True Crime Tale 14:41 Potatoes Enter The Picture 16:44 Holiday Foods Outside Season 17:36 Eggnog Out Of Season 18:11 Thanksgiving Eggnog Traditions 20:36 Latke Origins In America 22:17 Applesauce Versus Sour Cream 23:35 Ketchup Latke Hot Take 24:59 Latke Mix And Modern Twists 28:20 Why Latkes Still Matter 30:42 Latkes In Pop Culture 34:24 Final Thoughts And Farewell

The History Of Blueberries

In this episode of Sprung On Food, host Kae Sprung welcomes  actor, writer, creative, executive, and co-founder of Friend or Flame, Josiah Blount to discuss the history of blueberries. The episode traces blueberry history from Indigenous North American traditions, where “star berries” were food, medicine, and cultural symbols for thousands of years, to the early 1900s domestication work of Elizabeth Coleman White and USDA botanist Frederick Coville, whose research on acidic soil, cross-pollination, and propagation led to the first commercial highbush harvest in 1916. It follows blueberries’ global spread, “superfood” research on anthocyanins, and modern issues like nutrient variation, flavor vs. appearance, and climate pressures, then closes with pop-culture references, Guinness records, and National Blueberry Day. You can follow and support this week's guest, Josiah Blount here: https://www.instagram.com/josiah.blount [https://www.instagram.com/josiah.blount] https://www.instagram.com/friendorflame [https://www.instagram.com/friendorflame] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: descript.cello.so/4oB9cH6HfXH [http://descript.cello.so/4oB9cH6HfXH] 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. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Blueberry Episode Kickoff 00:54 Why Josiah Loves Them 04:37 Blueberry Origin Story 06:57 Star Berry Debate 08:19 From Foraging to Farming 09:09 Hidden Gems Detour 11:52 Domestication Duo 14:02 Soil Science and Setbacks 14:37 Grasshopper Experiment Confession 17:53 Blueberry Breakthrough 19:39 Creative Persistence 22:17 Blueberries Go Global 24:11 Superfood Science 26:08 Flavor Versus Shelf Life 30:08 Industry Today And Tomorrow 31:45 Backstory Reflections 33:53 Pop Culture And Records 38:01 Final Thanks And Wrap