Dave is back with a packed studio and longtime friend of the show Nick Coleman — olive oil educator, sensory expert, and musician behind HGH — fresh off a trip to Greece teaching at the International Olive Oil Network. They go deep on how to detect defects in olive oil by smell alone, why fruité noir works when done intentionally, olive fly maggots, pruning for quality fruit, and why every producing country swears theirs is the best.

Noma scientist and author Ariel Johnson joins mid-show, jumping straight into flavor chemistry: why plum frozen yogurt tastes like strawberries, how to reverse-engineer hogo for non-alcoholic tiki drinks, sulfur compounds in durian, chlorophyll behavior in green herb oils, and more. Saffron custard gelato, carotenoids, pressure-cooking aromatics, British potatoes — nothing is safe.

The crew also spirals into glorious tangents:

• DIY Danish pork roast & the perfect crackling sandwich

• Street food logic — what should be eaten on the move

• The underrated beauty (and stink) of ginkgo trees

• Why wrapping potatoes in foil ruins them

• Delivery fries, baguette sandwiches, and sidewalk etiquette rage

• VR garbage, museum exhibits, waiting for Godot w/ Keanu & Alex Winter

Plus olive oil tasting in-studio, Patreon callers, and a preview of upcoming episodes — including Kevin from Noma returning soon.

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