<p>This week we are diving spoon-first into the history of America's most famous gelatinous dessert. We break down Jell-O's humble beginnings as boiled animal bones, Kraft Heinz’s plan to eliminate artificial dyes, and why Utah consumes twice the national average of green slop.</p><p>Also: Tim recounts his terrifying encounters with vending machines in London and Boston and the nightmare that is the Sloppy Joe sandwich. Plus, we brainstorm a new podcast-branded food line.</p><p>For full-length weekly bonus episodes check out the <a href="https://patreon.com/completeguide" rel="noopener noreferrer" target="_blank">TCGTE Patreon!</a></p><p>Like the show? <a href="https://podcasts.apple.com/us/podcast/the-complete-guide-to-everything/id119832920" rel="noopener noreferrer" target="_blank">Rate Us on Apple Podcasts</a></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>