0:00

Hey friends, it's Molly and I'm so

0:02

excited because this Thursday is National

0:04

High Five Day and you know how much we love

0:06

giving and getting high fives across the Brains

0:09

On universe. Right now we're looking for 500

0:12

fans to give us a high five to celebrate.

0:15

That's a lot of high fives. We're going

0:17

to need your help to get there. Give

0:19

your high five by donating $5 to these public media

0:22

podcasts today. It's super easy

0:24

and quick at brainson.org slash

0:26

high five.

0:32

You're listening to Brains On where

0:34

we're serious about being curious. Brains

0:37

On is supported in part

0:39

by a grant from the National

0:41

Science Foundation. Hi,

0:46

my name is Berry. I'm a speck

0:48

of black pepper and I have a dream.

0:51

My dream is to season

0:54

food. I've been waiting weeks,

0:57

but tonight I believe I will finally

0:59

fulfill my destiny of being eaten.

1:03

Maybe I'll land on the plate of a gentle

1:05

soul who can't believe how well their food is seasoned.

1:08

Maybe they'll take a bite and say, Mm,

1:12

is that berry the speck of black pepper

1:14

in there? Wow,

1:15

so yummy. Oh

1:19

my gosh, it's happening. Here

1:22

I go. Wait,

1:29

this plate is plastic and

1:31

it's hot pink. Am I on

1:34

baby Jenna's plate? Oh,

1:36

man. Baby

1:38

Jenna is a little hesitant when it comes to

1:40

new foods. On a good day, she puts

1:42

a little in her mouth and tries it. On

1:44

a bad day, the food ends up on

1:47

the floor. Okay,

1:50

okay, Berry, you can do this. It's strategy

1:53

time. We've got a small clump

1:55

of cottage cheese over here, a pile

1:57

of steamed broccoli over there, and three...

2:00

sweet potato nuggets. Okay, Barry, think,

2:02

come on, Barry. Pepper obviously tastes

2:04

incredible on all three. Maybe

2:07

I'll scoot over here and

2:09

attach myself to the sweet potato nug. But

2:11

wait, the outside, it's kinda crusty

2:14

and I might fall off. Better try the cottage

2:16

cheese. Baby Jenna loves her some fresh

2:18

curd. Mm,

2:21

this feels cool and silky, like

2:23

one of those very expensive dairy spa

2:26

treatments like they have in Switzerland. Wait,

2:28

hold on. At least

2:29

half the cottage cheese usually ends up on her

2:32

face. I don't like those odds.

2:34

All right, broccoli it is. Perfect.

2:40

I'll just nestle right in here in the treetops

2:42

of this tall fellow. Baby

2:44

Jenna loves steamed veggies. Heh,

2:47

heh, heh, heh, heh. Oh

2:50

my gosh, she chose my piece. Her

2:52

mouth is wide open. Here I

2:54

go. Go!

2:57

It's everything I ever wanted!

3:08

["The Miley

3:12

Cyrus Song"]

3:12

You're listening to Brains On from 8PM Studios.

3:15

I'm Molly Bloom and my co-host today is Nishka

3:17

from Toronto. Hi Nishka.

3:20

Hi Molly. Oh Nishka, you

3:22

wrote to us with a really great question. What was

3:24

it? I wanted to know why some

3:26

people like certain foods and others don't.

3:29

I love this question. What made

3:31

you think of it? Well, one day I

3:33

was eating dinner with my family and

3:35

we were all eating food and my parents really

3:37

liked it and I didn't and I wondered why. Do

3:40

you remember what it was? You were all eating? I

3:43

think it was some form of rice. Mm,

3:46

and your parents were like, this is the best. And you were like,

3:48

ugh, no thank you. Yeah.

3:52

What is your favorite food? My

3:55

favorite food is noodles. Ugh,

3:57

I love noodles as well. Do you have a favorite kind of noodle?

4:00

A favorite kind of noodle,

4:02

probably stir-fry noodles.

4:05

I like some sort of sauce, like Shazuan

4:07

sauce, and some vegetables,

4:09

but not a lot.

4:10

Okay. My favorite noodle is

4:12

noodles with cottage cheese. Ooh,

4:15

yum. And it is delicious. Thank you for

4:17

saying that, because a lot of people, when they hear about it, they're like, ish.

4:20

And I'm like, no, no, no, no, no, you have to try it. You're going to love it.

4:23

So what's something you really still don't like

4:25

to eat?

4:27

Something I don't like to eat. I

4:29

don't like cucumbers. Cucumbers?

4:32

Yes. Why? What about them

4:34

don't you like? They're just like 90% water,

4:38

and the other 10% is

4:40

like bad flavored water. So

4:44

it sounds like maybe it's the texture and the flavor

4:46

are both not your thing. Yeah.

4:49

I get it. And you can't really

4:51

cook cucumbers, because

4:53

people don't really cook them. Will

4:56

you eat a pickle though? Will you eat a pickled cucumber? I

4:58

will eat pickles, yes. OK.

5:01

It is very, very normal for

5:03

kids to be choosy about what they eat. Teenagers

5:06

and adults can be picky too.

5:08

And there's a reason why our bodies don't

5:11

like every new food right away. Our

5:13

human ancestors. The ones that

5:15

were around a long, long, long, long, long,

5:17

long, long time ago before grocery

5:20

stores or even farms.

5:22

They didn't necessarily know which plants

5:24

were safety and which ones would make

5:26

them sick. A lot of the poisonous

5:29

greens and berries would taste bitter

5:31

or sour. So we learned over time

5:33

to be careful with things that taste bitter

5:36

or sour. And our bodies can still

5:38

be suspicious of these flavors today, at least

5:41

at first.

5:42

These days, humans have figured out

5:44

which foods are poisonous and which ones

5:47

are safe. But that doesn't

5:49

mean our bodies are ready to like every

5:51

food, even if we know they're safe to

5:53

eat. That's because eating is

5:55

an intense experience. It involves

5:58

all of our senses. of people

6:00

say, oh, just take a bite. Well, they

6:02

don't realize there's a lot of things that

6:04

go into taking a bite. You're seeing it, you're

6:07

smelling it, you're touching it, you're

6:09

going to feel it in your mouth.

6:11

There's so many different things and they get to chew it, right?

6:14

And then you also have to swallow it. All those

6:16

are different things. So you just need time for

6:18

your body to learn to get used to those things.

6:21

That's Jennifer Anderson. I'm

6:23

a registered dietitian, mom of two

6:25

boys. Jennifer also founded

6:28

an organization called Kids Eat in

6:30

Color. It helps kids and families as

6:32

they're trying out new foods. She says

6:34

it's very normal for kids to not

6:36

like foods where all the ingredients

6:39

are all mixed up. They might prefer to

6:41

have each individual food in its own

6:43

separate part of the plate.

6:45

That's because young eaters want to

6:47

know what they're going to get with every bite.

6:49

Being surprised can be a little unpleasant

6:51

when you're learning to like new foods.

6:54

And young kids usually want foods that

6:56

are consistent. In other words,

6:58

foods that are basically the same every

7:01

time you eat them. Blueberries

7:03

might be tricky, for example, because sometimes

7:05

they're really sweet, but other times

7:07

they taste really sour.

7:10

No mouth surprises, please. So

7:12

the adults around you might say, you're

7:14

a picky eater. But Jennifer thinks of

7:17

it another way.

7:18

Picky eater just means, hey, I

7:20

need more time to learn to like a food. And

7:23

maybe I need two more years than

7:25

you do to learn to like a food. But

7:27

that doesn't mean anything bad about me. That

7:30

doesn't mean I can't learn to like foods. I

7:32

do think it's helpful to

7:36

think about yourself as someone who is

7:38

learning to like new foods, because you might

7:40

want to go to a birthday party or you may

7:42

want to go to an outing with your friends. And

7:44

they may have foods that you don't recognize. And

7:47

if you've been practicing learning to

7:49

like new foods over time, you might find

7:52

that when you get to that setting, you

7:54

might be able to try it.

7:55

And that will help you feel less

7:58

stressed out when go

8:00

somewhere and you don't know what's

8:02

going to be served there.

8:06

The first step to learning to like a new food

8:08

is seeing that new food. Maybe

8:10

you see it in the kitchen, see your parents

8:13

eating it, see it in the garden. Maybe

8:15

you even see it in a book or a movie. Then

8:18

maybe you'll smell it or touch it before

8:21

eating it. The more you're exposed

8:23

to a new food, the more likely you are

8:25

to eventually try that food. Trying

8:28

new foods when you're really hungry is also

8:30

super helpful. If you see a new

8:32

food in the morning when you first wake up,

8:34

or maybe right when you get home

8:36

from school, you're hungry and your body

8:38

will be more likely to give it a chance. And

8:41

you can think about what that new food is doing

8:43

for your body.

8:45

So when your parent

8:48

says, hey, I want

8:50

you to eat broccoli because it's

8:53

good for you. You might be thinking,

8:56

what does that mean? Broccoli

8:59

has calcium in it. That's going to go to build

9:01

your bones. It

9:04

has all these green compounds

9:06

in them. That helps your body fight off sickness.

9:10

It does a whole bunch of things. If I

9:12

tell that to my sons, if I

9:14

tell that to you, then you can

9:16

think, maybe

9:18

it's worth

9:19

looking at it. Maybe it's worth smelling it. Maybe

9:22

it's worth touching it. Maybe it's worth giving

9:24

it a taste because every single

9:26

food that is showing up on my plate at

9:29

school, at home, anywhere,

9:32

they're

9:32

all going to do different things. And the more

9:34

different foods I can learn to eat, the

9:37

better that my body is going to run.

9:40

And the more things that my body is

9:42

going to be able to do. Another

9:44

thing you can do is try the same food prepared

9:47

in different ways. Like

9:49

maybe you can't stand fried eggs, but you

9:51

love them scrambled. That

9:55

is so true. doing

10:00

here and did you just jump out of the

10:02

air vent in the ceiling? Molly, you

10:05

know I'm always hanging out in the air vents at

10:07

brains on headquarters, listening to other

10:09

people's conversations and waiting to

10:11

pop out. I put it on my resume

10:13

when I applied for this job, remember, highly

10:16

skilled at popping out events? I'm

10:19

basically the John McClain of kids podcasting.

10:21

Oh yeah.

10:23

I happened to hear you and Nishka

10:25

talking about why we like the foods

10:27

we like, and I actually just

10:29

got back from talking with a bunch of kids

10:32

about this exact thing.

10:34

You were talking to kids in the air

10:36

vents? No, no, no, no, no, that's

10:38

silly. The acoustics up there are terrible

10:41

for talking. I actually met them at a cooking

10:43

class in St. Louis, Missouri. One

10:45

of the first people I ran into when I got

10:48

there was Sawyer. She's a 10-year-old

10:50

chef who was leading the cooking class with her

10:52

dad, and she was stirring this big

10:55

steaming pot of brown liquid.

10:58

We are making the chicken

11:00

broth for the pork

11:03

that we're going to make later, and what

11:05

we have to do is just get

11:07

some water and then chicken broth and then dissolve

11:09

it into it. Sawyer sounds like she knows

11:12

her way around the kitchen. She definitely does.

11:14

She grew up working in kitchens with her dad, Josh,

11:17

who's also a chef. And for her,

11:19

there's something really cool about

11:21

taking a bunch of raw ingredients

11:24

and turning them into something new and delicious.

11:27

So what were they making in the cooking class?

11:30

Oh, a bunch of stuff. There were seven

11:32

kid chefs there, and each one was making

11:34

something different. One was chopping

11:36

up strawberries for a fizzy ginger

11:39

punch. Another was making these

11:41

big, payloady biscuits. And

11:44

one kid was even slicing up sausage from

11:46

maple pineapple kebabs. That

11:48

sounds so good.

11:51

I wish we were there right now. Sipping

11:53

fizzy ginger punch. I

11:57

know. The kitchen smelled amazing.

12:00

much better than the air vents, by the way. And

12:02

here's the thing, these kid chefs all

12:05

really love food, but even they

12:07

had pretty strong likes and dislikes.

12:11

I like most foods except like

12:13

stuff with fat or

12:15

like chicken with fat, or

12:18

and I don't like pulpy. Orange,

12:21

shrimp. It's

12:23

plain, it's a more mini taste. Ketchup.

12:26

I mean, I don't like the smell and it tastes exactly

12:29

like it smells. Well,

12:31

I don't really like ice cream, but my friends do.

12:33

I

12:35

think it's kind of cool how we all have such

12:38

different food preferences. Everybody's

12:40

a little different in terms of what they like,

12:42

like how our fingerprints are all unique, except

12:45

each of us likes a different mix of foods.

12:48

Yeah, I talked to Sawyer about that, the

12:50

kid chef who was leading the class, and

12:53

she was telling me about some of the things she

12:55

likes that her friends think are gross.

12:58

I like peas. My

13:00

brother and sister hate peas. My friends

13:02

hate peas, and I don't know why.

13:04

I totally get that. I'm not a

13:06

huge pea fan. I mean, I won't cross

13:09

the street if I see peas coming towards

13:11

me on the sidewalk, but I'm not like seeking

13:14

them out, you know? Still, every now

13:16

and then I've had them and thought, whoa,

13:18

these peas are incredible.

13:20

Just because of the way they were cooked? Yeah,

13:23

I had this pea soup once that tasted

13:26

just like spring. Super

13:28

green and fresh and delicious.

13:31

And Sawyer told me she's had a pretty similar

13:34

experience. She used to really

13:36

dislike sushi because the raw

13:38

fish seemed slimy to her, but

13:41

she discovered she actually loves sushi

13:43

if the fish is cooked.

13:45

My taste buds have changed a lot. So

13:48

if, like, whenever you were younger, you had,

13:50

like, something and it was disgusting,

13:52

it might have just been because of the situation you were

13:55

in. So, like, later, when

13:57

you grow up a little more, you'll get it

13:59

from different places.

13:59

and they'll do it like a better

14:02

way, and it'll taste different, and then you'll

14:04

end up liking it. So when you're

14:06

talking about a food you don't like, try

14:09

adding the word yet. So,

14:11

like, I don't like cucumbers.

14:14

Yet.

14:15

I don't like raw onion. Yet.

14:18

And I don't like licorice-flavored jello.

14:21

Yet. There might still be some

14:23

foods that you never like, and

14:25

that's totally okay. Oh,

14:28

oops, I gotta go. I told Mr. Bonejangles,

14:31

our resident dancing and sock-stealing

14:33

skeleton, we'd go explore the air

14:35

vents in the West Wing of Brains On headquarters.

14:39

Legend has it there's a dust bunny

14:41

up there that looks just like John

14:43

McClain. Bye!

14:49

Brains

14:51

On! We're

14:55

going to chat more about our likes and dislikes

14:58

in a bit, but first it's time for

15:00

the... Shh!

15:02

Mystery style! Ninshka,

15:08

are you ready to hear it? Yep. All

15:11

right, here it is. Okay.

15:36

What do you think? Maybe

15:39

someone, like, eating something slowly?

15:43

Mm, I will give you a little hint. It does

15:45

have to do with food. Would

15:47

you like to hear it again? Yes, please.

16:13

Okay, what are your new thoughts? It

16:15

kind of sounds like a carrot, like someone's

16:18

really, really slowly cutting a carrot.

16:22

It's a sloth cutting a carrot. Yes.

16:25

I love it. We'll be back with

16:27

another chance to guess and to hear the answer

16:30

after the credits.

16:34

Hey friends, we're working on an episode

16:36

about how creatures would evolve on other

16:39

planets. So, we want you

16:41

to do a little dreaming with us. Imagine

16:44

you find life on another planet. How

16:47

would that life greet you? What

16:49

would it sound like in their language to say hi?

16:52

Would they even have language? Or would they greet

16:54

you another way? If

16:57

you found a living creature on another planet,

17:00

how do you imagine they would say hi? I

17:03

think they would go

17:04

like zorp, blorp,

17:06

zorp.

17:10

I like that a lot. Zorp, glorp,

17:12

zorp. It was kind of musical. Oh

17:14

yeah. They're very musical creatures.

17:17

Do you have a picture in your mind of what they look like?

17:20

So they would all be like

17:23

very long and their

17:25

legs would curl up into a ball like a music

17:27

note. Oh, I

17:30

love this creature. Very nice

17:32

work. Well, listeners, we want to hear how

17:34

you imagine an alien creature would say

17:36

hi. Zorp, glorp, zorp.

17:39

Record yourself and send it to

17:40

us at brainson.org slash contact.

17:43

While you're there, you can also send us some mystery sounds, drawings,

17:46

high fives, and questions. Like this

17:48

one. My name is Hanley Lines from

17:50

Crookland, Washington, and my

17:53

question is, what

17:56

if a tornado goes

17:57

through a hurricane?

18:00

find an answer to that question on our Moment of

18:02

Ump podcast. It's a daily dose of

18:04

facts and curiosity you can find wherever

18:06

you listen to Brains On. Again, send

18:09

us your questions and alien greetings

18:11

at brainson.org slash contact.

18:14

And keep listening.

18:19

Today's episode is sponsored by Indeed.

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19:27

If you're listening to Brains On from APM

19:29

Studios, I'm Nishka. And

19:31

I'm Molly. Like Jennifer Anderson told

19:34

us earlier, our bodies need all sorts

19:36

of different things to be able to grow, run,

19:38

think, dance, play, learn,

19:41

fart,

19:42

everything. You can think of different

19:44

kinds of foods like the superheroes of your

19:46

body. Here

19:49

in Bodyville, population

19:51

you, there is a team of

19:53

superheroes ready to leap into action

19:56

whenever you sit down to eat. When

19:58

you eat meat or beans or

19:59

or nuts or eggs or tofu, you're

20:02

unlocking the power of Professor Protein.

20:06

I provide the building blocks that help

20:08

you grow from the inside

20:10

out. Your bones, organs,

20:12

muscles, hair, even your

20:15

fingernails. That's me, Professor

20:17

Protein. The gateway to growth.

20:20

And here comes the next member of our superhero

20:23

squad. He's found in foods

20:25

like butter, cheese, and

20:27

avocados. I'm Fat

20:30

Man. Your brain needs me

20:32

to grow. Your energy needs me

20:34

to be stored. Wherever you go,

20:36

whatever you do, I'm right there

20:39

in the shadows. I'm Fat

20:42

Man. Na na na na

20:44

na na na na na na na na na na na na na

20:46

na Fat Man.

20:47

Next we've got Starch

20:49

Man. He's everywhere his grainy

20:51

or sweet friends go. We're talking

20:54

bread, crackers, oatmeal, sweet

20:57

potatoes. Hi friends.

21:00

I have the energy you need to be able to jump like this. Woo

21:02

hoo, do cartwheels. We do

21:05

roundhouse kicks. Running

21:07

circles waving your hands and screaming

21:08

for hours. Ah, I

21:11

have so much energy.

21:16

And rounding out this team of body buddies,

21:18

we have the Rainbow Squad.

21:21

That's right. Fruit and veggies

21:24

of every color. We all

21:26

do different things because we all have different vitamins

21:28

and minerals. And we love sharing them

21:30

with you. Ben, the

21:32

more colors you eat, the more powers

21:35

your body will have. Come on

21:37

team on three. One, two,

21:40

three. Rainbow Squad.

21:43

Orange.

21:44

I mean Rainbow Squad. Professor

21:47

Protein, Fat Man, Starch Man, and

21:49

the Rainbow Squad are here to make

21:52

body bill as strong as it can

21:54

be.

21:54

So why would you churn away

21:56

their help? Come on team, we've

21:59

got work to do. to the Fat Game!

22:07

Brainsaw! Not

22:13

only is food super delicious, it's working

22:16

super hard for our bodies. All foods are

22:18

superheroes. But have you

22:20

heard of Super Tasters? Super

22:24

Tasters! Whoa,

22:28

what was that? I don't

22:30

know. It always plays when we say the word

22:32

Super Taster.

22:33

Super Taster! Anyway,

22:38

for these people, the flavors of different foods

22:40

can be very strong. So

22:43

instead of something tasting a little bitter... It's

22:46

bitter! It's like turning the

22:48

volume up but on flavor. We

22:50

talked with Bill Sullivan about this. He's

22:52

a microbiologist, which means

22:55

he studies tiny microscopic organisms

22:57

like parasites. And he's

23:00

also a Super Taster. Super

23:03

Taster!

23:06

Not too long ago, Bill got really

23:08

curious about some foods that he just

23:10

couldn't learn to like.

23:12

This was way more intense than having

23:14

a strong dislike of something. Yeah,

23:17

there were a bunch of vegetables that always

23:19

taste really, really bad

23:21

to him, even though he's tried them

23:24

lots of times.

23:25

Broccoli is one of the major offenders that I

23:27

just could not stand. I couldn't even

23:30

be in the room when it was being cooked because

23:33

the odor would just upset

23:35

my stomach. It was just awful

23:37

to me.

23:39

Similar things with

23:41

cauliflower and Brussels spouts. But

23:43

spinach, asparagus,

23:47

snap peas, no problem. So

23:49

it wasn't everything green. He

23:52

thought he was the only one like this

23:54

until he was an adult and he saw an episode

23:57

of a TV show called Seinfeld. There's

23:59

a

23:59

very famous... episode that kids'

24:01

parents probably remember very well, where

24:04

one of the characters was challenged to eat

24:06

a piece of broccoli and he just reacted

24:09

the same way I would have. Like,

24:11

get that vegetable away from me, I'm

24:13

not going to put that vile weed

24:16

into my mouth. Vile weed!

24:20

Knowing there were other people like him out there

24:22

made him very curious. And

24:24

since he's a researcher, he started investigating

24:27

what was going on with science.

24:30

I found research by

24:32

some scientists that characterize

24:34

people like me, who can't stand broccoli,

24:37

as a supertaster. And

24:39

I know a supertaster, it kind of sounds

24:41

like a superpower, right? You taste

24:43

things really, really well. But it's not

24:45

really a superpower because it alters

24:49

the menu.

24:50

And for about 25% of

24:52

the population, that's how many

24:54

supertasters there are. That

24:56

means if you grabbed four random people

24:58

off the street, there's a good chance one of them

25:01

is a supertaster.

25:03

Supertaster! It

25:06

turns out they taste things differently because

25:08

of a change in their genes.

25:11

Genes are the instructions in our cells

25:13

that tell our bodies how to work.

25:15

And supertasters… Supertaster!

25:20

Have a gene that gives them more taste

25:22

buds.

25:23

Taste buds are tiny little bumps on

25:25

your tongue that help you taste different flavors,

25:27

like salty, sweet, and sour. But

25:30

Bill says it's not just that they have more taste

25:32

buds, it's also that they have

25:35

more of a certain kind of flavor

25:37

receptor cell in their taste

25:39

buds. But this one

25:40

in particular that supertasters

25:43

suffer from coats

25:45

the tongue with that extra amount of

25:48

taste buds that can recognize bitter

25:50

chemicals.

25:51

These bitter chemicals are

25:53

in lots of foods like grapefruit,

25:55

dark chocolate, and cabbage. Bill

25:57

got a genetic test and found out he has.

25:59

the Super Taster gene.

26:01

Super Taster!

26:05

But there's another test you can do at home. All

26:09

you need is some blue food coloring and

26:11

a piece of paper that has a hole punch in it, like

26:14

you would need for a three-ring binder. With

26:16

the

26:16

help of your parents, use

26:19

a little blue food coloring and

26:21

paint your tongue a slightly

26:23

blue color. It counterstains

26:26

your taste buds. Your taste buds will

26:28

remain pink. They won't stain with this

26:30

blue dye. And basically you

26:32

can put that little hole punch over

26:34

top a small portion of your tongue and with

26:37

a magnifying

26:37

glass, have someone

26:39

count the number of taste buds

26:42

in that ring. And if you count

26:44

more than 30 in that

26:47

circle, you're a Super Taster.

26:49

Scientists

26:50

are still learning about the instructions

26:53

carried in our genes. And Bill thinks

26:55

there will be a lot of new information in the coming

26:57

years about why certain people may like or

26:59

dislike certain foods based on their genes.

27:02

There's also some new research about

27:04

how the tiny, tiny bacteria living

27:07

on and in us might change

27:09

our likes and dislikes too. Our

27:11

mouths and throat and noses are full

27:14

of friendly bacteria. They love

27:16

to help us break down the foods we're eating. You

27:18

start to chew that food up and

27:20

vapors are released. Those bacteria

27:23

can break the chemicals in those vapors

27:25

down and give people a

27:27

different taste sensation. So

27:30

if you have different bacteria in your mouth

27:32

from your friend, you

27:34

may be eating the same food but

27:37

having a very different taste experience.

27:41

So

27:41

it turns out there are lots of different reasons

27:43

why people like and dislike different

27:45

foods. It could be your genes, the bacteria living in

27:47

your mouth, how much you've seen a certain food, and

27:53

how many times you've tried it before. You don't

27:55

want to be a human.

27:59

You don't have to like every food, and

28:02

your taste will change over time. As

28:04

long as you're eating a variety of foods, your

28:06

body will get what it needs in order to grow

28:09

and do all the awesome things you want to do.

28:12

That's it for this episode of Brains On.

28:15

This episode was produced by Molly

28:17

Bloom, Shayla Farzon, Aaron

28:20

Woldislausi, Anna Wegle,

28:23

Niko Gonzalez-Wistler, Molly

28:25

Quinlan, Ruby Guthrie, and Mark

28:27

Sanchez. Sandin Totten edited

28:29

this episode,

28:29

and it was sound designed by Rachel Breeze.

28:32

We had engineering help from Lucien Lozon and Derek

28:34

Ramirez. Beth Perlman is our executive

28:36

producer. The executives in charge of APM

28:38

Studios are Chandra Kavati, Alex Shaffer, and

28:40

Joanne Griffith. Special thanks to Dana Small,

28:43

Ruth Sparrow, Bill Walker, Josh and Sawyer

28:45

Galiano, Sarav and Poona Mundra,

28:47

and Andy Doucette. Brains On is a non-profit,

28:50

public radio program. There

28:52

are lots of ways to support the show. Head to brainson.org.

28:56

While you're there, you can send us mystery sounds,

28:59

questions, and

28:59

high fives. And you can subscribe

29:02

to our Smarty Pass, your ticket

29:04

to ad-free episodes and super awesome

29:06

bonus content.

29:09

All right, Nishika, are you

29:11

ready to listen to the mystery sound again?

29:13

Yep. Wonderful, here

29:16

it is. Okay,

29:19

so last time you thought someone cutting a carrot very

29:23

slowly, what

29:27

are your new thoughts? So I'm thinking

29:29

maybe someone biting

29:32

into a carrot slowly. So

29:36

I'm thinking maybe someone biting into

29:38

a carrot slowly. Okay,

29:41

so last time you thought someone cutting

29:43

a carrot very slowly, what

29:46

are your new thoughts? So I'm thinking

29:48

maybe someone biting into a carrot

29:50

slowly. Someone who's just really savoring

29:53

their food. Yeah, like really enjoying.

29:57

Yes, this carrot is so good, I have to eat it

29:59

slowly.

29:59

as possible. Are

30:02

you ready for the answer? Yeah. All

30:04

right. Hi, my name is

30:06

Marilyn and that was the sound of my mom

30:08

peeling a sumo orange. Orange. It's

30:13

a tricky one. Specifically, it's a sumo

30:16

orange, but it sounds very similar to peeling a regular

30:18

orange. Yeah, I actually really

30:20

love the sound peeling oranges make. And

30:23

it's like so loud, actually. I feel like most

30:25

of us don't pay attention to it, but it actually

30:27

makes a lot of noise. Yeah,

30:30

like now that you think about it, that was like

30:32

a lot of noise for an orange. Uh-huh.

30:35

I also like that you can peel it and it kind of gives you like a

30:37

spritz of like orange

30:39

juice in your face. It's sort of like

30:41

a nice little refreshing multisensory

30:43

experience there.

30:59

Now it's time for the brains honor a roll. These

31:02

are the incredible kids who keep the show going with their questions,

31:04

ideas, mystery sounds, drawings, and high fives.

31:07

Anna from Calgary, Elise from Eugene, Oregon, Lucy,

31:10

Wyatt, and Paul from Moorhead, Minnesota, Daniel and

31:12

Sophie from Melbourne, Australia, Jacaranda

31:14

from St. Louis, Louis and Lucas from Marquette,

31:16

Michigan, Andrew and Adeline from Georgetown,

31:18

Texas, Landon Brody in Dallas from Langley, British

31:20

Columbia, Asa from Powdersville, South Carolina,

31:23

Annabelle from Hepps, Georgia, Greta from

31:25

Wilton, Connecticut, Greta from Madison, Wisconsin,

31:28

Jocelyn from Bowie, Maryland, Amir from Ellicott

31:30

City, Maryland, Adi from Sammamish, Washington,

31:32

Vida from Los Angeles, Wesley from Phoenixville,

31:35

Pennsylvania, Gavin from Hamilton, New

31:37

Zealand, Asher from Austin, Texas, Brinley from

31:39

Nebo, North Carolina, Everett from Queen

31:41

Creek, Arizona, Zayli from Birmingham, Alabama,

31:44

Eric from Kansas City, Harper from Atlanta,

31:46

Elle and Ess from California, Abigail from Roseville,

31:48

California, Sienna and Azure from Sonoma,

31:50

California, Sophia from Honolulu,

31:53

Shiloh from Israel, William from Houston,

31:55

Yousif from Montreal, Adkins from Mars

31:57

Hill, North Carolina, Fia from Truin, Scotland, and the New

31:59

York

31:59

Times.

31:59

Hal from Amesbury, Massachusetts, Maggie

32:02

from Vancouver, Jasper from Austin, Texas, Elliot

32:04

in Winnie from Portland, Oregon, Levon from

32:06

Kernersville, North Carolina, Jack from Winnipeg,

32:08

Ferris and Naille from New York City, Ocean

32:11

from Kula, Hawaii, Benjamin from Austin, Texas,

32:13

Zach Zane and Xander from St. Augustine, Florida,

32:16

Jackson from Oakland, California, Emma from Ipswich,

32:18

Massachusetts, Henry from Dundas, Ontario,

32:20

Ella and Xander from Lovett'sville, Virginia, Ivy

32:23

from St. Louis, Zoe Elizabeth from Harr to Austria,

32:26

Elliot from Canberra, Australia, Juniper

32:28

from American Fork, Utah, Amelie

32:30

from Seattle, Audrey and Joanna from Porter Ranch,

32:32

California, August from Coatesville, Pennsylvania,

32:35

Althea and Florence from Oxford, Mississippi, Wally

32:37

from Westminster, Massachusetts, Marin from Columbia,

32:39

South Carolina, Maisie from Denver, Ethan and Hannah

32:41

from Houston, Annie from Overland Park, Kansas, Brody

32:43

from Daphne, Alabama, Peter from Salt Lake City, Egan

32:46

from Omaha, Nora from Oak Park, Illinois, Harper

32:48

from Taunton, Massachusetts, Sphera from Castro

32:51

Valley, California, Eleanor from Toronto, Cordelia

32:53

from Lansdowne, Pennsylvania, Kenton and Warren from

32:55

Kaneohe, Hawaii, Jasper and Rose from Raleigh,

32:57

North Carolina, Vera from Washington, D.C., and

32:59

Felix and

32:59

Santiago from Royal Oak, Michigan. We'll

33:08

be back next week with more answers to your

33:10

questions. Thanks for listening!