We continue to exude class today as we lunch on mussels. Adorned in mother of pearl and beards, we learn what it means to adult and what treasures can lie behind dumpsters. Along the way we uncover Matthew's room temperature fears and the best way to chowder. 
Links:<ul><li><a href="http://preview.townandcountrytravelmag.com/vacation-ideas/best-vacations/bordeaux-france-0409" title="Bordeaux - France - Molly Wizenberg - Town & Country ">Bordeaux - France - Molly Wizenberg - Town & Country </a></li><li><a href="http://allrecipes.com/recipe/98442/thai-steamed-mussels/" title="Thai Steamed Mussels Recipe - Allrecipes.com">Thai Steamed Mussels Recipe - Allrecipes.com</a></li><li><a href="https://cooking.nytimes.com/recipes/1017709-steamed-mussels-with-garlic-and-parsley" title="Steamed Mussels With Garlic and Parsley Recipe - NYT Cooking">Steamed Mussels With Garlic and Parsley Recipe - NYT Cooking</a></li></ul>
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Episode 315: Breath Mints

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.