Gesamtlänge aller Episoden: 68 days 6 hours 36 minutes
Scarlet fever is treatable with antibiotics, but in the middle of the 19th century, it was the leading cause of death in children in some parts of the world. Today, there are several ongoing mysteries about the disease.
Both of these eponymous foods feature chocolate, but they also both feature some issues with timelines and attribution that need to be unraveled.
This 2018 episode covers Constance Markievicz, who came from a wealthy Protestant family before making a somewhat surprising transition to become a leader in the Irish Nationalist movement.
Tracy tells Holly about Henry de Jouvenel's dislike of Colette's book "Chéri." They also discuss the question marks regarding Maurice and how he felt about various things in the life he and Colette shared.
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Part two of Colette's story picks up during her marriage to Henri de Jouvenel through the end of her life. Despite her life's many scandals, by the time she died Colette was regarded as a national icon in France.
Love, passion, desire and pleasure are running themes in Colette's writing and her life. And that life was seen as really scandalous and even notorious, especially in her younger years.
Hi, SYMIHC fans! The podcast, Unreformed: the Story of the Alabama Industrial School for Negro Children, follows the stories behind the little-known history of the Industrial School for Negro Children at Mt. Meig’s, a horrific penal institution for children who were accused of infractions as minor as truancy...
This 2016 episode covers two inventive brothers who came up with an idea to set humans aloft. The Montgolfiers were among many inventors working toward flight in the 18th century, but they often get all the attention.
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Holly and Tracy talk about Thomas Hancock, and their own experiences with raincoats. Then they discuss the food fad of Fletcherism, and the personality of Fletcher himself.
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Horace Fletcher is best known for starting a food fad in that came to be known as Fletcherism. This early 20th century fad involved, in part, chewing your food A LOT.