This is an I-Heart podcast.

Guaranteed Human.

Hey, welcome to Stuff to Blow Your Mind.

My name is Robert Lamb.

Today is Saturday, so we have another one of those old vault episodes for you.

This is going to be Food Storage, Mad Science, Part 2, originally published 724, 2025. This again is one that Joe did with the host of the

Savor podcast while I was out on vacation, but it's a real fun discussion of the weird things

that can happen to your food when you store it correctly or incorrectly. So let's jump right

into the episode.

Welcome to Stuff to Blow Your Mind, a production of IHeart Radio.

Hello and welcome to Stuff to Blow Your Mind.

My name is Joe McCormick.

My regular co-host, Rob Lamb, is not with me today.

He's going to be back, I think, for tomorrow's episode.

So instead of Rob, today I am being joined once again by my friends and colleagues, Annie Reese and Lauren Vogelbaum, hosts of the Food Podcast, Saver. Today we're going to be recording part two of our series called Food Storage Mad Science, all about weird, spooky, and surprising

things that can happen to leftovers and other foods during storage. If you haven't heard part

one of this series, that was Tuesday of this week, I'd recommend going back and listening to that one first, though I guess it's not, I don't know, the stuff we're talking about is not fully sequential. So if you'd rather listen to this one first, that that's okay too. But Annie and Lauren, welcome back. Hi, yeah. Thanks for having us back. Yes, thank you. Okay, so in part one of the series, we talked about two main food transformation phenomena. One was based on an anecdote that actually happened to me where a tray of leftover baked pasta ate holes in a sheet of aluminum foil while I had it stored in the

refrigerator. We spent a while getting to the bottom of what exactly happened there and ended up

discovering a pretty firm but fascinating and bizarre answer. And then the other thing we talked about

last time was the chemical process by which cooked or pickled garlic sometimes turns blue or jade green.

Turns out as long as this is not caused by mold, it is perfectly safe to eat.

And in some food traditions, such as Chinese lava garlic, it's even an effect that people create on purpose.

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