Adam Ragusea | @aragusea

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Recent Nature report summarizing Trump cuts to public science: https://www.nature.com/articles/d41586-025-01295-6

2025 meta-analysis on the excess deaths caused by ultra-processed foods: https://www.ajpmonline.org/article/S0749-3797(25)00072-8/fulltext

2024 study on milkshake-induced dopamine spikes: https://pmc.ncbi.nlm.nih.gov/articles/PMC11302720/

2010 paper defining ultra-processed foods: https://www.scielo.br/j/csp/a/fQWy8tBbJkMFhGq6gPzsGkb/?lang=en

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This is a free episode of the Patreon-only podcast Wholesome that I make with my friends Ben Harrison and Adam Pranica. Get a new weekly episode and access to the back catalogue for $5 a month: https://patreon.com/wholesome_pod

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Recipe by Alice Urquhart Fewell from the Sept. 1918 issue of The American Journal of Nursing:

Separate an egg. Put the yolk in a saucer, taking care not to break it. Beat the white until stiff and season with salt and pepper. Grease an individual baking dish, and arrange the white in it making a hollow nest in the center. In this center put a small piece of butter, and then carefully slide the yolk from the saucer into the center of the white. Season with pepper, salt and butter, and bake in a hot oven until the white begins to brown and the yolk is set. Serve at once. This is an attractive looking dish, and makes a nice change when it is necessary for a patient to have eggs frequently

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Credit to Lisa Huff of the Snappy Gourmet, whose recipe I started with: https://snappygourmet.com/pumpkin-muffin-recipe/

***RECIPE, MAKES 6 MUFFINS***

For the streusel:

1/3 cup (40g) flour
1/4 (50g) cup brown sugar
1/2 teaspoon pumpkin spice
2 tablespoons melted butter or butter-flavored shortening

For the muffins:

2 large eggs
1/3 cup (80mL) any neutral oil
2 tablespoons melted butter or butter-flavored shortening
1 cup canned pumpkin
1 1/2 cups (300g) sugar
1/2 teaspoon salt
1 teaaspoon vanilla
1 3/4 cups (210g) flour
2 teaspoons baking powder
2 teaspoons pumpkin spice

Mix up the streusel ingredients with a fork — it should be a little chunky.

Whisk the eggs, oil, butter, pumpkin, sugar, salt, vanilla and pumpkin spice until smooth. Whisk in the flour and baking powder until just smooth. Pour into a standard six-cup muffin (not cupcake!) tin — grease it well if you don't have paper cups for it. Top evenly with the streusel and bake at 375ºF until a toothpick just comes out clean — mine took about 30 min.

Top with powdered sugar and cool thoroughly before getting them out of the pan.

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