Are we all just one sourdough starter away from becoming our own grandmothers? In this episode of Zesty, we’re exploring the "Grandma-core" revolution - the sudden, collective urge to flee the processed food aisles and return to the land of handmade everything.

From the curated, "made-from-scratch" world of Nara Smith to the very real memories of a Polish grandma’s kitchen, we’re breaking down why we’re craving authenticity (and vinegar) more than ever.

On the menu this week:

• The Spring Harvest: Why asparagus and pickles are the ultimate personality traits right now.

• The Great Divide: Can you truly be "Grandma-core" if you live on Red Bull, cigarettes, and Kinder Buenos?

• Polish Roots: Heartfelt memories of traditional cooking vs. the modern "trad-wife" aesthetic.

We’re celebrating the handmade, the nostalgic, and the delightfully processed.

Brunch: is it a communal ritual of love, or a logistical nightmare designed to break a chef's spirit? This week, the Zesty kitchen is divided. While one of us is dreaming of three-hour home-cooked breakfasts in pajamas, the other - an ex-brunch chef - is ready to set fire to the concept entirely. We dive into the PTSD of poaching 400 eggs, the joy of the "Long Breakfast," and the one thing we can finally agree on: it is officially time for the avocado toast to be banished from every menu on earth.Follow us on socials @zesty.pod

Hosts: @miriamkolton @magnus.chronicles

What actually defines "Scandinavian Modern Food" in 2026? We sat down to find the soul of Nordic cuisine and ended up laughing at our own empty plates. From the irony of our "authentic" international cravings to the undisputed reign of the ready-meal, we’re stripping away the Michelin-star facade. Is our culinary identity actually just a mix of global influences and a microwave timer? Join us as we explore why the most Scandinavian thing you can eat might actually be a taco.