This is Mill Street Radio from PRX. I'm your host, Christopher Kimball.

Is there such a thing as the Perfect Kitchen?

Well, one model may have come close. It was called the Frankfurt Kitchen.

It was designed in the 1920s in Germany.

It was sleek, it was supremely functional,

and they even chose a paint color and unconventional blue on purpose.

That's like the one unappetizing color, right?

So imagine making this beautiful food and then it's in a blue kitchen.

But the reason it's blue is because it was thought to repel flies.

That was Jennifer Comar Olivares, curator at the Minneapolis Institute of Art.

Later on in the show, we'll get a tour of the Frankfurt Kitchen.

But first is time for a lesson in apples, the good, the bad, and the just plain, inedible.

Macintosh, the national apple of Canada.

This dense curling stone has the refreshing tart kick of an icy northern winter.

Unfortunately, this tumor-swollen reindeer nose has perhaps the thickest, most intractable skin of any

apple this side of the prime meridian. Final score, 45 out of 100 horse food. That's comedian and

self-proclaimed appleist, Brian Frangy. He joins us now. Brian, welcome to Milk Street.

Thank you for having me. I'm happy to be here. You run a website called Apple Rankings.

So just to give our listeners the taste of your style, here's what you've written about the

Lucy Glow Apple. Quote, the lucy glow is a circus freak apple

with yellow skin and a red interior that shocks skeptics into submission here's a good part

most would expect this to taste like an unheeled surgical wound since each bite resembles a freshly

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