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Content

in which we talk to our good pal Pat Cassels (CollegeHumor, Full Frontal with Samantha Bee, Dropout) about Coca Cola, sex with food, and the silliest way to die.

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Comments

Mark

The holes in Swiss Cheese are caused by tiny bits of hay getting into the milk during the process, so when food standards started improving the holes in Swiss started getting less. Gas bubbles would form around the particles making the holes. So now they add sterilized dust in to it to give the cheese it's trademark holes. Honestly it sounds like a bit but it is actually true.

Tom Legan

See the Coca-Colonization and the Cold War by Reinhold Wagnleitner; or just have ChatGPT summarize it.