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We’re celebrating the Olympics and Olympic athletes with an episode chock full of the interviews we’ve done with Olympians. Plus we answer some of the Olympic-themed questions you’ve sent us, starting with: what’s all the hype about winning a big piece of metal? And are those medals really made out of gold, silver and bronze? And we speak with Paralympian Emelia Perry, who’s competing in the paratriathlon in Paris! (Other athletes we hear from: skier Andrew Weibrecht, bobsledder Elana Meyers Taylor, and mountain biker Lea Davison.)

Have you ever been threading one leg through a pair of pants in the morning and wondered…why do we wear clothes anyway? Or wondered why pockets in clothing designed for girls are sometimes smaller than the pockets in clothing designed for boys? In this episode we tackle questions about clothes with fashion historian and writer Amber Butchart.

How is pizza dough made? How does gluten-free dough rise? Who invented pizza? Is there pizza in every country? Is yeast alive?! Kids love pizza and they have questions! We get answers from Frank Pinello of Best Pizza in Williamsburg and Scott Wiener of Scott’s Pizza Tours.

Why do oranges have peels? Why is the inside of an orange segmented? Why are lemons and limes so sour? Why do lemons have seeds but limes don’t? Why does fruit have juice? How many oranges are in a gallon of juice? How do seedless oranges reproduce? How are oranges available year-round? Why are the fruit and the color both called orange? We’re answering questions about citrus with Fernando Alferez from the University of Florida’s Southwest Florida Research and Education Center.

Yes! In many parts of the world, insects are a regular part of people’s diets. Bugs are an efficient source of protein, and many cultures find them delicious. Some countries, like the US, don’t have a strong culture of insect cuisine, but that’s starting to change as people look for ways to feed a growing global population without using as many resources as we currently do. So insects might be an important part of our future diets as well. With all the talk about cicadas this summer, eating bugs has been making news for adults. So, in this bonus episode, But Why learns about cooking up insects with Joseph Yoon, edible insect ambassador at Brooklyn Bugs.