Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant's licorice flavor and price point. 
 

 
<a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/03/jill_santopietr.html">Jill Santopietro's Braised Fennel with Meyer Lemon and Parmesan</a>
 
<a href="http://orangette.blogspot.com/2006/10/special-game-fennel-salad.html">Shaved Fennel Salad with Mushrooms and Parmesan</a>
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Episode 162: Orange Soda

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.