Hey everyone Dan here with another reheat and I don't know if you noticed this but

cereal has been a big area of focus for us in the last couple months back over the

summary you had a salad spinner episode with Josh Shearer and Nicole Anayetti from Mythical Kitchen.

Talked about the Kelsey Brothers cereal and different kind of cereal mixing techniques.

Then it came up again just a few days ago in our Taco Bell episode when I pitched my

idea for a Baklavas cereal to the product developers from

Taco Bell and She's it. So I figured why stop now let's devote a whole episode

to cereal and milk. In this episode I dive deep into both with Kim

Severson of the New York Times and author Mark

Kurlansky.

Kim of course, I got to hang out with her on stage during my Atlanta event when I was on book tour

and Mark, man, since he came on our show in 2018 to talk about his book Milk, he has written five more

non-fiction books, including one all about salmon. Incredible. As always remember, that there's an episode

you want us to pull out of the deep freezer, send me an email or a voice memo at

hello at sporkful.com include your first name, location, and which episode you'd

like to reheat and why. All right. Enjoy the show.

So when you're eating our bowl of raisin bran, what's your system to maintain optimal

texture throughout the bowl?

Well, what I do, one thing is that it's a ratio.

First of all, make sure you don't have too much milk, but enough milk because you don't want to have not enough milk at the end.

So that's one key thing. The other key thing is I pour the milk on the side of the bowl so you don't pour it over the flakes.

Yes.

...