They might be used to pull an all-nighter (for studying, gaming, or long-haul truck driving) but energy drinks actually have a fascinating history behind them! For the last regular episode of the season, Kiona and Luis decided to explore the origins of two famous caffeinated beverages. Our journey first takes us to Austria by way of Thailand as we learn about the social situations and cultural traditions that inspired the invention of Red Bull. Then we head south to Brazil to discover the many benefits of guaraná and how one beer company ended up producing the country’s most beloved soft drink.This is our last regular episode of the season, and we’ve had a blast! But stick around, as we have more live shows with special guests coming soon.Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

Studio Ochenta’s creative work reflects our motto: Raising Voices across Cultures. We produce global stories for international audiences to make sure language isn’t a barrier to enjoying a great story. Check out our award-winning original podcasts for kids of all ages, which reached #1 in over 31 countries. Hosted on Acast. See acast.com/privacy for more information.

What do banchan, baby-back ribs, and taquitos de cabeza all have in common? Well, they all involve the world’s oldest cooking method! In this episode, Kiona and Luis explore the history and different forms of open-flame and pit barbecue, from the Caribbean origins of the word, passing through the way it relates to Mexican barbacoa, and finally landing in Korea to wonder if bulgogi goes well with tortillas.Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

Both Kiona and Luis love Japanese curry rice, and they also both agree that they prefer when it’s on the spicier side. But how did an ingredient so associated with India become Japan’s national dish? In this episode, we explore how curry sailed the seas and made itself a home in many places around the world, and how one Indian man went on a lifelong journey to make sure all of Japan could taste curry just the way he made it back home.Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

How is it that vanilla is such an expensive spice, yet so many vanilla-flavored products are very cheap? How is vanilla produced and harvested in so many different countries despite the fact that the only insect that pollinates it can only be found in Mexico? And what does the word “vanilla” even mean? For this episode, Kiona and Luis take a pint of vanilla ice cream out of the freezer to discuss a dessert that we often unfairly consider dull, but in fact has an incredibly rich history.Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

Who would have thought that bananas were such amazing travelers? This episode, Kiona and Luis pull up a world map to trace the unique routes of the world’s favorite starchy fruit, from Polynesia to Portugal, then throughout Africa and the Americas. We also go into one of our favorite subjects, linguistics, to explore the origins of the many words for this fruit in different languages around the world.Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

Ok, so there’s no way that this iconic pastry is anything but French, right? Well…it’s a little more complicated than that. In this episode, Kiona and Luis deconstruct this classic flaky treat, from the invention of butter several thousand years ago to the military history behind their shape. And that’s not the only part of their story that has to do with war!‌Follow us on Instagram @‌hownottotravelpod and @‌ochentapodcasts. You can also follow us on Twitter @‌ochentapodcasts and on TikTok @‌studioochenta. Hosted on Acast. See acast.com/privacy for more information.

This season, as you know, is all about the journeys of some of the world’s most fascinating foods, and for each episode we release, we're hosting live listening sessions with content creators from around the world to give us more insight into the subject at hand.For this session, we discussed our episode about Tabasco Sauce with Chef Nini Nguyen, a Vietnamese, New Orleans-based chef. We learned about hot sauces in New Orleans cooking traditions, as well as the rich Vietnamese influence in Lousiana’s cuisine, food production, and culture.This episode is a discussion we held after listening to our main episode about Tabasco sauce, so if you haven’t already, please go listen to that one before making your way to this one! Hosted on Acast. See acast.com/privacy for more information.

For this episode, prepare to get peppered with facts about what is arguably the world’s most charismatic sauce: Tabasco! Kiona and Luis talk about the condiment’s 150-year history, its many ventures into everywhere from archaeological expeditions to the International Space Station, and about how, despite sharing its name with a state in Mexico, it’s not, in fact, Mexican. Or is it? Follow us on Instagram @hownottotravelpod and @ochentapodcasts. You can also follow us on Twitter @ochentapodcasts and on TikTok @studioochenta.Hosted on Acast. See acast.com/privacy for more information. Hosted on Acast. See acast.com/privacy for more information.

This season, as you know, is all about the journeys of some of the world’s most fascinating foods, and for each episode we release, we're hosting live listening sessions with content creators from around the world to give us more insight into the subject at hand.Last week we listened to the season debut, which was about Hawaiian pizza, and we had the pleasure of talking to Elijah, a Native Hawaiian educator, content creator, and head of thewellness organization Awakened Aloha, which he cofounded with his wife. Elijah gave us some amazing insight into several topics that we weren’t able to cover in our episode; such as thelittle-known reason why Hawaiian-grown pineapples are tastier, and the complicated relationship with the pineapple cannery that many of his family members worked in for decades.This episode is an abridged version of the discussion we held after listening to episode 1 (Hawaiian Pizza), so if you haven’t already, please go listen to that one before making your way to this one! Hosted on Acast. See acast.com/privacy for more information.

🍕 For our third season of How Not To Travel, it's the food that's doing the traveling! And our first episode is a great example, as Kiona and Luis dive into the controversial, ocean-crossing pizza ingredient: pineapple. We discuss how the fruit became associated to Hawaii (even though it's not even native to the islands), how it came to be a pizza topping in a decidedly non-tropical place, and why it can sting your tongue when you eat it!Tune in on your fav app this Tuesday for ep one and join us at 5pm EST/ 2pm PST for a live listening session and chat with the one and only Eijah from @sonofahu about all kings of food curiosities.🌶️Follow us on Instagram @hownottotravelpod and @ochentapodcasts. You can also follow us on Twitter @ochentapodcasts and on TikTok @studioochenta. Hosted on Acast. See acast.com/privacy for more information.

🍦Did you know that despite being one of the world's most popular spices, vanilla can only be pollinated by a single species of bee in Mexico? That curry is the national dish of two countries, and neither one is the one you're probably thinking? And that not only is Hawaiian pizza not Hawaiian, but neither is its most distinctive ingredient?Great news, everyone: we'll discuss all this and more in a brand new season of How Not To Travel. That's right: we're back for Season 3! And we're doing things a little differently this time, because instead of talking about traveling people, we're exploring the intricate world of traveling food!This season, Kiona is joined by Luis López, the host of Studio Ochenta's podcast Atlas Linguae. Together they discuss the unexpected journeys of some of the world's most popular foods: from bananas to Tabasco sauce!🍕 And we're coming back strong with a LIVE LISTENING session to mark this brand new season. Tune in on your fav app this Tuesday and join Kiona and Luis in our LIVE LISTENING session at 5pm EST/ 2pm PST and a chat with the professional foodies about all kings of food curiosities.🌶️New episodes start airing April 25. Follow us @ochentapodcasts and @hownottotravelpod for more updates! Hosted on Acast. See acast.com/privacy for more information.