In this episode, Vivian makes the argument that root vegetables are the OG comfort food and positions them as a set of ingredients that continue to be here for us today when other, flashier produce is not. With a simple relish of raw beets and sweet potato, Vivan renders a tub of store bought hummus party-worthy. Our deep dive into one root leads us to the produce section of Walmart where Vivian and nutritionist Christine Byrne search for roots like radishes and yuca as well varieties like beets with their greens intact with a focus on how the color of the root relates to its nutritional value. We follow the sweet potato thread on a visit with Jenny Brulé, chef and entrepreneur, to the lab where she developed an instant sweet potato product. We see the process of taking a sweet potato from raw to instant and discuss the idea of what makes a food processed as well as how her instant sweet potatoes address the challenge of getting more orange and yellow foods in our diets. Back in the ch
