November 20, 2025 • 14 mins
What a treat! It’s a fact-packed food science trivia game, created in collaboration with our good pals at Science Friday. Mango and SciFri’s Flora Lichtman put one lucky listener to the test with questions about peppers, panda diets, and more, with special prizes on the line.
Check out Science Friday, and subscribe to the show wherever you get your podcasts. You can also follow them on Instagram @scifri and Bluesky @scifri.bsky.social.
Get your official Part-Time Genius membership card! Give us your name, address, and one fun fact and we’ll send you one for free. Email higeniuses@gmail.com, DM us on our socials, or leave a message at (302) 405-5925.
We’re on Instagram @parttimegenius and Bluesky @parttimegenius.bsky.social.
Pepper photo by Hari Krishnan via Unsplash. Thanks, Hari!
Learn more about your ad choices at https://www.iheartpodcastnetwork.com.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
You're listening to Part Time Genius, the production of Kaleidoscope
and iHeartRadio. Hey there, podcast listeners, it's Mango here and
today we're doing something a little bit different.
Speaker 2 (00:28):
It is a trivia game.
Speaker 1 (00:29):
It is a collaboration with my good power Flora Lickman,
host of the wonderful show Science Friday, and it's called
the Super Food Science Excellent Trivia Blowout aka as our
super producer show Shawna calls it the s F S
e t BO, So remember that. Make sure that's how
(00:51):
you reference it from here on. But Flora, thank you
so much for doing this. I know we've been talking
about a collaboration forever. I'm just so psyched to have
you on the show.
Speaker 3 (00:59):
I am. I'm so thrilled to be here. This is
the highlight of twenty twenty five for me.
Speaker 2 (01:06):
And it's been a long year and we're almost.
Speaker 3 (01:09):
At the end. So a lot already happened.
Speaker 2 (01:12):
So are you good at trivia?
Speaker 3 (01:14):
I'm terrible at trivia. My mind is like a sieve.
Like even though I get to learn things, you know,
new things every single week on the show, every single
day on the show, I don't know. I can't I
have difficulty retaining my kids, or maybe I just freeze up.
I don't know.
Speaker 1 (01:31):
I am so so at trivia and as a kid,
I was so so at sports. But those things then
diagram really nicely. When you go to the Science Olympics pentathlon.
Speaker 3 (01:44):
Did you did you do that?
Speaker 4 (01:45):
Did?
Speaker 3 (01:46):
Were you there competing?
Speaker 1 (01:48):
We went to nationals and I'm from Delaware, so it's
a very small state, and so there's only one heat
to get there.
Speaker 2 (01:55):
But if you're he just said, if you're from California,
you have to go through like five rounds.
Speaker 1 (02:03):
And so like the kids who get there are really
good at science, but they cannot throw a frisbee. They
can't throw like a basketball into a hoop. And so
we I think we came in fourth in nationals and pentathalon,
not because we were good at science trivia, but because
we could do the physical challenges.
Speaker 3 (02:21):
Is amazing you this story took a complete right turn.
You were like, we were complete underdogs, were you're a
tiny state, And then you're like, and then we won
a fourth.
Speaker 2 (02:33):
Is not winning?
Speaker 1 (02:34):
Although I do remember this is how cocky we were
as like eighth graders or whatever, is that our group
was the only one that won like medals at nationals.
And so when we were walking through the metal detector
at the UH at the airport, we wore our metals
underneath and then it bothers there.
Speaker 2 (02:51):
You're like, oh, I'm so sorry. It must have been this.
Speaker 3 (02:55):
Excuse me, I'm an Olympian. We'll take the pat down.
Speaker 1 (03:01):
But I'm so excited to do this episode today, so
we should get started.
Speaker 3 (03:07):
Let's do it. Okay, So let's get started. We reached
(03:30):
out to Science Friday listeners, many of you threw your
name in the ring, and we have a very special
contestant today to play the game with us. Emily is
a medical student based in Indianapolis. We have her on
the line. Hey Emily, Hi Emily, are you a trivia
game veteran?
Speaker 4 (03:47):
Oh? I have to reach kind of far back to
establish cred. But I talked to my twin sister last night.
She reminded me that she and I were both not
only state trivia champions in high school, but also in
middle school. So from age ten to eighteen, we ran
the state of Indiana.
Speaker 2 (04:09):
That's incredible.
Speaker 3 (04:10):
You're gonna crush today.
Speaker 1 (04:12):
Today's theme is food science, and I don't think your
medical training is gonna help you, but we do have
some pretty fun prizes.
Speaker 2 (04:23):
Emily, are you ready.
Speaker 4 (04:24):
I'm so ready hit me with your food questions.
Speaker 1 (04:28):
So number one, pandas are unable to detect which basic taste?
Is it a sweet, b sour, c bitter, or d umami?
Speaker 4 (04:45):
Well, all I can picture is panda's eating green leaves,
so they must not care a lot about sugar. I'm
going to guess sweet.
Speaker 2 (04:53):
Oh sweet is very very close, but it is actually
ooh mommy.
Speaker 1 (05:01):
Panda ancestors were carnivores, and now, after millions of years
on a bamboo based diet, the panda's taste receptors can
no longer recognize umami, the savory flavor associated with proteins
like meat.
Speaker 4 (05:15):
All right, so starting stone here.
Speaker 3 (05:19):
While we're here, can I hit you all with an
additional panda fun food fact. Yes I did not know this,
but pandas spend up to twelve hours a day eating bamboo,
which is like me with seaweed snack. But twelve hours
a day of bamboo, we are talking like eighty to
(05:40):
one hundred pounds of bamboo a day, according to the
National Zoo.
Speaker 4 (05:45):
Yeah, but like when you think of caloric density, and
how much food they actually have to get in their
body if you're only eating bamboo, like I'd have t
eat for twelve hours a day.
Speaker 3 (05:54):
Also, that's exactly it. I love having a medical professional
on the line because they only yeah, they only digest
a fraction of it, like seventeen percent or something like that.
Speaker 2 (06:04):
I know.
Speaker 1 (06:05):
I feel like you came up with the rationale for
that very very quickly, which is brilliant. I'm so glad
you're on. So why don't we continue Number two? What
happens when a food experiences a MYR reaction?
Speaker 4 (06:21):
I know this.
Speaker 1 (06:22):
Does it a go bad, B, turn brown, C it
loses half its nutritional value? Or D it gets really
really into John Mayer.
Speaker 4 (06:36):
I hope it's not D. It's B. It becomes brown
and delicious.
Speaker 2 (06:41):
That is incredible.
Speaker 1 (06:43):
Yeah, absolutely, it turns brown. It is named for the
French chemist who first described it, and this chemical reaction
is responsible for the brown color and the complex flavor
of everything from like baked bread, cooked meat, and even
dark roast ca my favorite.
Speaker 3 (07:02):
You know, we talked about this on Science Friday with
a food scientist Ariel Johnson, and apparently, if you want
to kick the myor reaction off a notch. She gave
us some tips, so here she is.
Speaker 5 (07:14):
So, if you want more browning, you can think about
adding more sugar. But if you can increase the amount
of protein and amino acids you have, you'll get like
much more browning. It's also very sensitive to pH to
acidity and alkalinity. You get more browning under alkaline conditions
and less browning under acidic conditions. So if it's going
(07:36):
to brown, you can add some acid. If you want
as much brown as possible, you can add, for example,
a little baking soda. And that has to do with
actually like whether the amino end of the amino acid
is protonated.
Speaker 3 (07:51):
Emily, are you like, yeah, duh pronation duh.
Speaker 4 (07:54):
Was imagining this structure of an amino acid in my head,
and I was like, all the words she's saying bally
makes sense. But together, I'm just gonna go with I
like brown food.
Speaker 1 (08:04):
That sounds great, So we're gonna progress to number three.
I have a feeling you're gonna get this one too.
So which American pharmacist developed a scale to measure the
pungency or spiciness of chili peppers? Wilbur Scoville, Norville Rogers,
John Pepperton, or doctor Pepper Scoville.
Speaker 4 (08:27):
It's the Scoville heat index.
Speaker 2 (08:30):
Right, Yeah, you got it.
Speaker 1 (08:32):
Yeah. His scale measures the amount of dilution required before
the burn of a chili can no longer be felt.
Speaker 3 (08:38):
Are you a chili person a chili pepper person, Emily.
Speaker 4 (08:42):
I'm not. My kid is. I have an eight year
old who loves spicy foods. He ate with Sabby when
he was like two years old.
Speaker 3 (08:50):
Well, this is a fun fact just for your kid.
When you all think about the source of heat in
chili peppers, where do you think the heat is in
the pepper?
Speaker 4 (09:01):
I feel like I read recently that like we all
think it's the seeds, but it's actually somewhere else.
Speaker 3 (09:07):
And well, you know too much. Of course, when you
have a stage champion trivia person that you already know
the thing I'm going to tell you that is exactly right.
Here's Paul Boslin, director of the Chili Pepper Institute and
a professor at New Mexico State University.
Speaker 6 (09:22):
It is the veins. It's the crosswall the chili that
has the heat. The seeds have no heat, but being
very close to those cross walls in the veins. You know,
one would associate that with the heat, but the walls
of a chili are not hot. And we always have
a little joke here. We take someone to our teaching
garden where we have one hundred and fifty different varieties
of chilis, and I'll take a hallipenion and eat a
(09:42):
piece of the wall, and then get somebody. The piece
of the vein their mouth will get on fire, and
I'll look like, oh, I'm not bothering me a bit.
But it's just a little breeder's joke.
Speaker 2 (09:52):
We say, I love that. And a breeder's joke is.
Speaker 4 (09:57):
That sounds diabolical? That's not fair.
Speaker 1 (10:00):
Well, here's question number four. Which of the falling foods
is so rich in carbon that it can be made
into a diamond. Is it a beef, b peanut butter,
see green peppers, or d pop rocks.
Speaker 4 (10:19):
Man, I'm going to go with the carbohydrate based food
and say it's pop rocks. Please let it pop us.
Speaker 3 (10:34):
Also, like you have a scientific rationale which I really love.
I want it to be pop rocks too.
Speaker 1 (10:40):
Unfortunately, it is peanut butter. During an experiment to reproduce
the pressure conditions of Earth's lower mantle. The British scientist
Daniel Frost successfully forged carbon rich peanut butter into microscopic diamonds.
So I guess in this economy we should be yes
stocking up on peanut butter.
Speaker 4 (11:01):
It's a good investment.
Speaker 1 (11:05):
Awesome. Okay, so this is the final question. I'm sure
there's a lot of pressure on you, Emily. This is
for all the marbles. The unique properties of honey make
it one of the few foods that can never do
what is it a expire, B freeze, C evaporate or
D disappoint.
Speaker 4 (11:27):
I go with expire and disappoint because honey is delightful.
Speaker 3 (11:31):
I'm I'm on disappoint, never can disappoint.
Speaker 1 (11:35):
Yes, you are right on both counts, so you got
a bonus point.
Speaker 2 (11:41):
But the answer we had here is expire.
Speaker 1 (11:44):
So, due to its low moisture content, natural acidity, and
the presence of hydrogen peroxide, honey doesn't foster the growth
of spoilage organisms such as bacteria, and that is how
archaeologists have been able to find three thousand year old
pots of honey that are still perfickly edible.
Speaker 4 (12:01):
Would you try that?
Speaker 1 (12:02):
I think I would if someone told me it was safe.
So Flora, you want to tell Emily what she's won.
Speaker 3 (12:08):
I would love to. Emily, you have won an amazing
assortment of Science Friday and Part Time Genius merch.
Speaker 1 (12:17):
And as always, we're going to throw in an atomic fireball,
which is the official sciencey candy of Part Time Genius.
Speaker 4 (12:23):
Amazing. Thank you so much.
Speaker 3 (12:26):
But that's not all. Because you did so well, we're
also going to send you a bottle of Linna Weber's
Hot Honey, which one just like you, the grand prize
in this year's Scovie Awards and is made in your
home state of Indiana.
Speaker 4 (12:42):
All right, Indiana. Thanks guys, thank you, thank you for playing.
Speaker 3 (12:46):
Emily.
Speaker 1 (12:47):
We are so thrilled to crown you with the first
super Food Science Excellent Trivia Blowout crown as well, So
congrats on that.
Speaker 4 (12:58):
It's delightful a happy science writer.
Speaker 1 (13:04):
Oh Flora, thank you so much for being here and
doing this. This colloud felt so much fun.
Speaker 3 (13:09):
So much fun. This was my absolute pleasure and I
can't wait to do it again.
Speaker 2 (13:15):
I know we have to.
Speaker 1 (13:15):
Give out so many more pickle tattoos. Part Time Genius
is a production of Kaleidoscope and iHeartRadio. It is hosted
by my good pal Will Pearson, who I've known for
(13:38):
almost three decades now.
Speaker 2 (13:40):
That is insane to me.
Speaker 1 (13:42):
I'm the utco host, Mangeshatikular aka Mango. Our producer is
Mary Phillips Sandy. She's actually a super producer. I'm going
to fix that in post. Our writer is Gabe Lucier,
who I've also known for like a decade at this point,
maybe more. Dylan Fagan is in the bo He is
always dressed up, always cheering us on, and always ready
(14:04):
to hit record and then mix the show after he
does a great job. I also want to shout out
the executive producers from iHeart my good pals Katrina and
Norvel and Ali Perry. We have social media support from
Calypso Rallis. If you like our videos, that is all
Calypso's handiwork. For more podcasts from Kaleidoscope and iHeartRadio. Visit
(14:24):
the iHeartRadio app, Apple Podcasts, or tune in wherever you
listen to your favorite shows. That's it from us here
at Part Time Genius. Thank you so much for listening.
You're listening to Part Time Genius, the production of Kaleidoscope
and iHeartRadio. Hey there, podcast listeners, it's Mango here and
today we're doing something a little bit different.
Speaker 2 (00:28):
It is a trivia game.
Speaker 1 (00:29):
It is a collaboration with my good power Flora Lickman,
host of the wonderful show Science Friday, and it's called
the Super Food Science Excellent Trivia Blowout aka as our
super producer show Shawna calls it the s F S
e t BO, So remember that. Make sure that's how
(00:51):
you reference it from here on. But Flora, thank you
so much for doing this. I know we've been talking
about a collaboration forever. I'm just so psyched to have
you on the show.
Speaker 3 (00:59):
I am. I'm so thrilled to be here. This is
the highlight of twenty twenty five for me.
Speaker 2 (01:06):
And it's been a long year and we're almost.
Speaker 3 (01:09):
At the end. So a lot already happened.
Speaker 2 (01:12):
So are you good at trivia?
Speaker 3 (01:14):
I'm terrible at trivia. My mind is like a sieve.
Like even though I get to learn things, you know,
new things every single week on the show, every single
day on the show, I don't know. I can't I
have difficulty retaining my kids, or maybe I just freeze up.
I don't know.
Speaker 1 (01:31):
I am so so at trivia and as a kid,
I was so so at sports. But those things then
diagram really nicely. When you go to the Science Olympics pentathlon.
Speaker 3 (01:44):
Did you did you do that?
Speaker 4 (01:45):
Did?
Speaker 3 (01:46):
Were you there competing?
Speaker 1 (01:48):
We went to nationals and I'm from Delaware, so it's
a very small state, and so there's only one heat
to get there.
Speaker 2 (01:55):
But if you're he just said, if you're from California,
you have to go through like five rounds.
Speaker 1 (02:03):
And so like the kids who get there are really
good at science, but they cannot throw a frisbee. They
can't throw like a basketball into a hoop. And so
we I think we came in fourth in nationals and pentathalon,
not because we were good at science trivia, but because
we could do the physical challenges.
Speaker 3 (02:21):
Is amazing you this story took a complete right turn.
You were like, we were complete underdogs, were you're a
tiny state, And then you're like, and then we won
a fourth.
Speaker 2 (02:33):
Is not winning?
Speaker 1 (02:34):
Although I do remember this is how cocky we were
as like eighth graders or whatever, is that our group
was the only one that won like medals at nationals.
And so when we were walking through the metal detector
at the UH at the airport, we wore our metals
underneath and then it bothers there.
Speaker 2 (02:51):
You're like, oh, I'm so sorry. It must have been this.
Speaker 3 (02:55):
Excuse me, I'm an Olympian. We'll take the pat down.
Speaker 1 (03:01):
But I'm so excited to do this episode today, so
we should get started.
Speaker 3 (03:07):
Let's do it. Okay, So let's get started. We reached
(03:30):
out to Science Friday listeners, many of you threw your
name in the ring, and we have a very special
contestant today to play the game with us. Emily is
a medical student based in Indianapolis. We have her on
the line. Hey Emily, Hi Emily, are you a trivia
game veteran?
Speaker 4 (03:47):
Oh? I have to reach kind of far back to
establish cred. But I talked to my twin sister last night.
She reminded me that she and I were both not
only state trivia champions in high school, but also in
middle school. So from age ten to eighteen, we ran
the state of Indiana.
Speaker 2 (04:09):
That's incredible.
Speaker 3 (04:10):
You're gonna crush today.
Speaker 1 (04:12):
Today's theme is food science, and I don't think your
medical training is gonna help you, but we do have
some pretty fun prizes.
Speaker 2 (04:23):
Emily, are you ready.
Speaker 4 (04:24):
I'm so ready hit me with your food questions.
Speaker 1 (04:28):
So number one, pandas are unable to detect which basic taste?
Is it a sweet, b sour, c bitter, or d umami?
Speaker 4 (04:45):
Well, all I can picture is panda's eating green leaves,
so they must not care a lot about sugar. I'm
going to guess sweet.
Speaker 2 (04:53):
Oh sweet is very very close, but it is actually
ooh mommy.
Speaker 1 (05:01):
Panda ancestors were carnivores, and now, after millions of years
on a bamboo based diet, the panda's taste receptors can
no longer recognize umami, the savory flavor associated with proteins
like meat.
Speaker 4 (05:15):
All right, so starting stone here.
Speaker 3 (05:19):
While we're here, can I hit you all with an
additional panda fun food fact. Yes I did not know this,
but pandas spend up to twelve hours a day eating bamboo,
which is like me with seaweed snack. But twelve hours
a day of bamboo, we are talking like eighty to
(05:40):
one hundred pounds of bamboo a day, according to the
National Zoo.
Speaker 4 (05:45):
Yeah, but like when you think of caloric density, and
how much food they actually have to get in their
body if you're only eating bamboo, like I'd have t
eat for twelve hours a day.
Speaker 3 (05:54):
Also, that's exactly it. I love having a medical professional
on the line because they only yeah, they only digest
a fraction of it, like seventeen percent or something like that.
Speaker 2 (06:04):
I know.
Speaker 1 (06:05):
I feel like you came up with the rationale for
that very very quickly, which is brilliant. I'm so glad
you're on. So why don't we continue Number two? What
happens when a food experiences a MYR reaction?
Speaker 4 (06:21):
I know this.
Speaker 1 (06:22):
Does it a go bad, B, turn brown, C it
loses half its nutritional value? Or D it gets really
really into John Mayer.
Speaker 4 (06:36):
I hope it's not D. It's B. It becomes brown
and delicious.
Speaker 2 (06:41):
That is incredible.
Speaker 1 (06:43):
Yeah, absolutely, it turns brown. It is named for the
French chemist who first described it, and this chemical reaction
is responsible for the brown color and the complex flavor
of everything from like baked bread, cooked meat, and even
dark roast ca my favorite.
Speaker 3 (07:02):
You know, we talked about this on Science Friday with
a food scientist Ariel Johnson, and apparently, if you want
to kick the myor reaction off a notch. She gave
us some tips, so here she is.
Speaker 5 (07:14):
So, if you want more browning, you can think about
adding more sugar. But if you can increase the amount
of protein and amino acids you have, you'll get like
much more browning. It's also very sensitive to pH to
acidity and alkalinity. You get more browning under alkaline conditions
and less browning under acidic conditions. So if it's going
(07:36):
to brown, you can add some acid. If you want
as much brown as possible, you can add, for example,
a little baking soda. And that has to do with
actually like whether the amino end of the amino acid
is protonated.
Speaker 3 (07:51):
Emily, are you like, yeah, duh pronation duh.
Speaker 4 (07:54):
Was imagining this structure of an amino acid in my head,
and I was like, all the words she's saying bally
makes sense. But together, I'm just gonna go with I
like brown food.
Speaker 1 (08:04):
That sounds great, So we're gonna progress to number three.
I have a feeling you're gonna get this one too.
So which American pharmacist developed a scale to measure the
pungency or spiciness of chili peppers? Wilbur Scoville, Norville Rogers,
John Pepperton, or doctor Pepper Scoville.
Speaker 4 (08:27):
It's the Scoville heat index.
Speaker 2 (08:30):
Right, Yeah, you got it.
Speaker 1 (08:32):
Yeah. His scale measures the amount of dilution required before
the burn of a chili can no longer be felt.
Speaker 3 (08:38):
Are you a chili person a chili pepper person, Emily.
Speaker 4 (08:42):
I'm not. My kid is. I have an eight year
old who loves spicy foods. He ate with Sabby when
he was like two years old.
Speaker 3 (08:50):
Well, this is a fun fact just for your kid.
When you all think about the source of heat in
chili peppers, where do you think the heat is in
the pepper?
Speaker 4 (09:01):
I feel like I read recently that like we all
think it's the seeds, but it's actually somewhere else.
Speaker 3 (09:07):
And well, you know too much. Of course, when you
have a stage champion trivia person that you already know
the thing I'm going to tell you that is exactly right.
Here's Paul Boslin, director of the Chili Pepper Institute and
a professor at New Mexico State University.
Speaker 6 (09:22):
It is the veins. It's the crosswall the chili that
has the heat. The seeds have no heat, but being
very close to those cross walls in the veins. You know,
one would associate that with the heat, but the walls
of a chili are not hot. And we always have
a little joke here. We take someone to our teaching
garden where we have one hundred and fifty different varieties
of chilis, and I'll take a hallipenion and eat a
(09:42):
piece of the wall, and then get somebody. The piece
of the vein their mouth will get on fire, and
I'll look like, oh, I'm not bothering me a bit.
But it's just a little breeder's joke.
Speaker 2 (09:52):
We say, I love that. And a breeder's joke is.
Speaker 4 (09:57):
That sounds diabolical? That's not fair.
Speaker 1 (10:00):
Well, here's question number four. Which of the falling foods
is so rich in carbon that it can be made
into a diamond. Is it a beef, b peanut butter,
see green peppers, or d pop rocks.
Speaker 4 (10:19):
Man, I'm going to go with the carbohydrate based food
and say it's pop rocks. Please let it pop us.
Speaker 3 (10:34):
Also, like you have a scientific rationale which I really love.
I want it to be pop rocks too.
Speaker 1 (10:40):
Unfortunately, it is peanut butter. During an experiment to reproduce
the pressure conditions of Earth's lower mantle. The British scientist
Daniel Frost successfully forged carbon rich peanut butter into microscopic diamonds.
So I guess in this economy we should be yes
stocking up on peanut butter.
Speaker 4 (11:01):
It's a good investment.
Speaker 1 (11:05):
Awesome. Okay, so this is the final question. I'm sure
there's a lot of pressure on you, Emily. This is
for all the marbles. The unique properties of honey make
it one of the few foods that can never do
what is it a expire, B freeze, C evaporate or
D disappoint.
Speaker 4 (11:27):
I go with expire and disappoint because honey is delightful.
Speaker 3 (11:31):
I'm I'm on disappoint, never can disappoint.
Speaker 1 (11:35):
Yes, you are right on both counts, so you got
a bonus point.
Speaker 2 (11:41):
But the answer we had here is expire.
Speaker 1 (11:44):
So, due to its low moisture content, natural acidity, and
the presence of hydrogen peroxide, honey doesn't foster the growth
of spoilage organisms such as bacteria, and that is how
archaeologists have been able to find three thousand year old
pots of honey that are still perfickly edible.
Speaker 4 (12:01):
Would you try that?
Speaker 1 (12:02):
I think I would if someone told me it was safe.
So Flora, you want to tell Emily what she's won.
Speaker 3 (12:08):
I would love to. Emily, you have won an amazing
assortment of Science Friday and Part Time Genius merch.
Speaker 1 (12:17):
And as always, we're going to throw in an atomic fireball,
which is the official sciencey candy of Part Time Genius.
Speaker 4 (12:23):
Amazing. Thank you so much.
Speaker 3 (12:26):
But that's not all. Because you did so well, we're
also going to send you a bottle of Linna Weber's
Hot Honey, which one just like you, the grand prize
in this year's Scovie Awards and is made in your
home state of Indiana.
Speaker 4 (12:42):
All right, Indiana. Thanks guys, thank you, thank you for playing.
Speaker 3 (12:46):
Emily.
Speaker 1 (12:47):
We are so thrilled to crown you with the first
super Food Science Excellent Trivia Blowout crown as well, So
congrats on that.
Speaker 4 (12:58):
It's delightful a happy science writer.
Speaker 1 (13:04):
Oh Flora, thank you so much for being here and
doing this. This colloud felt so much fun.
Speaker 3 (13:09):
So much fun. This was my absolute pleasure and I
can't wait to do it again.
Speaker 2 (13:15):
I know we have to.
Speaker 1 (13:15):
Give out so many more pickle tattoos. Part Time Genius
is a production of Kaleidoscope and iHeartRadio. It is hosted
by my good pal Will Pearson, who I've known for
(13:38):
almost three decades now.
Speaker 2 (13:40):
That is insane to me.
Speaker 1 (13:42):
I'm the utco host, Mangeshatikular aka Mango. Our producer is
Mary Phillips Sandy. She's actually a super producer. I'm going
to fix that in post. Our writer is Gabe Lucier,
who I've also known for like a decade at this point,
maybe more. Dylan Fagan is in the bo He is
always dressed up, always cheering us on, and always ready
(14:04):
to hit record and then mix the show after he
does a great job. I also want to shout out
the executive producers from iHeart my good pals Katrina and
Norvel and Ali Perry. We have social media support from
Calypso Rallis. If you like our videos, that is all
Calypso's handiwork. For more podcasts from Kaleidoscope and iHeartRadio. Visit
(14:24):
the iHeartRadio app, Apple Podcasts, or tune in wherever you
listen to your favorite shows. That's it from us here
at Part Time Genius. Thank you so much for listening.
Part-Time Genius News
Hosts And Creators
Will Pearson
Mangesh Hattikudur
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.