- Publisher |
- The Podglomerate
- Media Type |
- audio
- Podknife tags |
- Food,
- History,
- Society & Culture
- People |
- Country Of Origin |
- Canada
- Produced In |
- Toronto, Ontario
- Premiere Date |
- 2016-05-11
- Frequency |
- Biweekly
- Explicit |
- No
5.0
- 5 Star1
- 4 Star0
- 3 Star0
- 2 Star0
- 1 Star0
Almost sixty years ago to the day, President John F Kennedy and his wife Jacqueline hosted the largest state dinner of the Kennedy Administration. Invited to the White House for a special "brains dinner" in April 1962 were 49 Nobel laureates, along with Pulitzer Prize winners, noted actors, and Poet Laureates. What happened the night Robert Frost dined with J. Robert Oppenheimer? How did James Baldwin get on with Mary Welsh Hemingway? On this episode, we speak with Joseph A. Esposito, author of "Dinner in Camelot: The Night America’s Greatest Scientists, Writers, and Scholars Partied at the Kennedy White House” to discuss the dinner and its impressive guest list.
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This week, the Feast is heading to Ohio to visit a brewery entirely dedicated to making beer like they did in the mid-19th century. Located in Dayton, Carillon Brewing Company is not your average craft brewery. Instead of wrestling with stainless steel tanks, you’re more likely to find these brewers chopping wood and discussing 19th century recipe books. We spoke with head brewer Kyle Spears and assistant brewer Dan Lauro to learn what it takes to brew beer like they did in 1855. Here’s a clue: the first thing you’ll need is a really big fire.
Written and produced by Laura Carlson
Photography and digital direction by Mike Portt
Special guests: Kyle Spears and Dan Lauro of Carillon Brewing Company
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In an era of celebrity chefs, fast casual chains, and meal delivery services available at the touch of a button, it may be hard to imagine a state where people drive out of town to go to a pyramid-shaped restaurant to enjoy a nice brandy-based cocktail, a relish tray, fried fish, and prime rib. Where the host lets you linger at a bar for hours before even thinking of being seated for dinner. Where you might know everyone in the restaurant, including the owners. And you may be back in a few days to dine at the same place all over again.
But this magical state does exist, my friends. It exists at the Wisconsin supper club.
On this week’s episode, we speak with Holly L. De Ruyter, writer, producer, and director of Old Fashioned: The Story of the Wisconsin Supper Club, the definitive documentary the explores the rise and enduring tradition of this dining legacy of the midwest.
Written and produced by Laura Carlson
Photographer and Digital Director: Mike Portt
Special Guest: Holly L. De Ruyter
Find out more about The Feast at www.thefeastpodcast.org
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This week, we’re featuring another interview from our trip to the first-ever Beer Culture Summit, held in Chicago in October 2019. This time, we’re heading to the Chicago History Museum to learn about the forgotten women that helped shape America’s beer industry in the 19th century. We speak with Dr. Jennifer Jordan, a professor at the University of Wisconsin Milwaukee, who has spent the last few years researching and writing about the forgotten hop industry and specifically the women who were often at the forefront of hop harvesting in states like Wisconsin and California. We chatted about Dr. Jordan’s research, which has taken her from the archives to the back roads of rural Wisconsin in search of the evidence for this once powerful industry of the area. We also talk about her research into the life of Ella, one of the many hop harvesting Wisconsin women of history.
For more information and show notes, please visit https://www.thefeastpodcast.org
Find The Feast at @Feast_Podcast on Twitter and Instagram
Cover image via the Wisconsin Historical Society
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This week, we're taking you to the heart of the Windy City itself, Chicago, to chat with the founder and executive director of the one of the only museum's dedicated entirely to the history and culture of beer: the Chicago Brewseum. At its helm is Liz Garibay, who has spearheaded the organization's programming and events for the last several years. In October 2019, the Brewseum hosted the first-ever Beer Culture Summit, dedicated to enhancing the cultural understanding of one of the world's oldest beverages. We chatted with Liz at a Chicago craft brewery, Metropolitan Brewing, about how she got into the beer history game, the origins of the Brewseum, and why history and beer go so well together.
Find out more about the other great breweries we mention in this episode:
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The Feast is back! Just in time for the month of healthy New Year’s resolutions, our season premiere features a rich discussion on the history of feasting and fasting in Europe. We talk to Dr. Victoria Avery and Dr. Melissa Calaresu, co-curators of the exhibition “Feast & Fast: The Art of Food in Europe 1500–1800” at the and-fast.fitzmuseum.cam.ac.uk/">Fitzwilliam Museum in Cambridge, England, to learn some of the questions early modern Europeans were asking about what to eat and where their food came from: How can I eat clean? What is a moderate diet? Should I adopt a plant-based lifestyle?
Such questions might sound very 21st century, but these topics wouldn’t have been out of place in the 17th or 18th centuries as Europeans wrestled with the idea of how to adopt a moderate and nutritious diet. We’ll also look at some of the most epic feasting traditions of early modern Europe, from architectural sugar sculptures to ten-foot tall pineapples, but we’ll also uncover the questionable and often dark histories that lay at their root. Join us for a feast and fast of epic proportions on the Season 4 premiere of The Feast.
Learn more: www.thefeastpodcast.org
Cover Photo by James Berrill
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On a special holiday bonus episode of the Feast, we talk to Robert Tinnell, the writer and director of the new film, “Feast of the Seven Fishes”, out now. Centered on the Italian-American culinary tradition of seven seafood dishes eaten on Christmas Eve, the romantic-comedy is based loosely on Robert’s childhood growing up in West Virginia.
From stuffed calamari to marinated eel to salt cod, we talked to Robert about the food traditions at the heart of the film. Although no one may know exactly this fishy feast’s origins, today, the Feast of the Seven Fishes has become a celebrated holiday tradition in Fairmont, West Virginia where the town holds a yearly festival in its honor.
For more information about the film, visit https://feastofthesevenfishesmovie.com/
For more information about The Feast Podcast, please visit thefeastpodcast.org
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The Feast is back! And we’re bringing you a few special episodes before the launch of Season 4 on January 7, 2020. Longtime Feast listeners may remember our episode that touched on the history of egg nog and the Virginia hardy orange. The hardy orange is often regarded as a pest, with its bitter taste, numerous thorns, and ability to survive the chilliest of frosts. Introduced by botanists hoping for a way to grow frost-resistant citrus in the United States in the 19th century, the hardy orange has become a common sight in the upper parts of the southern United States. But with a bitter pulp, full of seeds, it’s not exactly a fruit you want to enjoy for breakfast.
Professor Ian Glomski of Vitae Spirits in Charlottesville, Virginia has discovered what may be the perfect solution for this little shrub. Sourcing hardy oranges throughout Virginia, including even a few fruit from Thomas Jefferson’s grave, Glomski has produced a unique hardy orange liqueur, used in bars and restaurants throughout the upper South. On this bonus episode of The Feast, we talked to Ian about how he discovered a delicious way to use this invasive shrub.
This show is part of The Podglomerate network, a podcast company that produces and distributes exciting new shows.
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Hungry for more food podcasts while the Feast is on season break?
Try Green Eggs & Dan, a new podcast from The Podglomerate. Taking a new look at “you are what you eat,” comedian Dan Ahdoot brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical, holier-than-thou food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just the food.
Subscribe to the show at Apple Podcasts or wherever you listen!
And, don't worry, Season 4 of the The Feast will be back soon with more delicious meals that made history. Find out more about when the new season will launch by visiting www.thefeastpodcast.org and signing up for our newsletter.
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On the Feast’s season finale, we revisit a meal that ended a chapter in one of the most famous hotel’s in history: the Waldorf Astoria. Famous for its invention of the Waldorf Salad and (arguably) Eggs Benedict, the legacy of this world-renown hotel has always been associated with food. But what did the hotel serve on its final meal on May 1st, 1929? True New Yorkers know that underneath a certain famous city skyscraper lies the foundations of this mighty hotel: first known as the Waldorf and later the Waldorf Astoria. And when the hotel closed its doors at its original location after that final historic meal, many considered it to be an end of an era for Gilded Age New York. Join us on our season finale as we explore the legacy of that luxury hotel through its final meal of 1929.
Find out more about the recipes and stories feature on today’s episode at our website and on our Facebook, Twitter, and Instagram.
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Join us on an artistic feast like no other with American artist, Georgia O’Keeffe. A prolific painter, O’Keeffe was also a devoted foodie, with an enviable cookbook collection and gigantic kitchen at her home in New Mexico. This week, we take at a look at the recipes that shaped and were shaped by pivotal moments in her life: from her upbringing on a dairy farm in Wisconsin to her important friendships with artists like Frida Kahlo and Ansel Adams. We learn from those who knew and worked with her how much food meant to Georgia O’Keeffe. From homemade bread to a surprisingly modern health drink, learn the food behind this iconic artist of the 20th century.
Written and Produced by Laura Carlson
Loudness Units Consultant and Compression Coordinator: Mike Portt
Recipes Feature on our O’Keeffe Feast:
Armenian-Style Leeks (courtesy of the 1944 cookbook, Dinner at Omar Kayyam’s by George Mardikian)
Enchiladas Two Ways (featuring a recipe by Frida Kahlo)
The Waldorf Astoria’s Chocolate Walnut Brownie (and its modern take, the chocolate walnut cookie)
Adelle Davis’ Tiger’s Milk (plus other recipes from Georgia)
Inspiration and research for this episode from the wonderful book by Robyn Lea, Dinner with Georgia O’Keeffe, in which you can find many of the recipes we mention on the show. If you’re interested in Georgia’s later years, also check out Christine Taylor Patten’s Miss O’Keeffe, quotes from which we used in this week’s episode.
Be sure to follow the Feast on Twitter, Facebook, and Instagram. You can find more information about this episode and the show at www.thefeastpodcast.org.
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This week, we’re heading to the ends of the earth with legendary explorer, Ernest Shackleton. Responsible for many expeditions to Antartica, Shackleton is known for his incredible leadership even through some of the toughest and most extreme conditions on the planet. This week, we focus on his 1907 Nimrod Expedition to reach the South Pole. What do eating rations look like for a trip to the southernmost tip of the world? How do you plan for two years in the ice and snow? And where do you stash the whiskey?
We look at expedition rations in the early 20th century and what explorers ate before the advent of energy bars and protein powder. We’ll also dig up Shackleton’s secret storage of whiskey, buried for a hundred years under the snow. Just don’t ask us if we want our Scotch served over ice.
Written and produced by Laura Carlson
Canine Care and Shackleton Snifters by Mike Portt
A huge thank you to Steve Castellano,Toronto writer, musician, and certified Wine Specialist, as well as our resident Shackleton and whiskey expert
Additional thanks to Lynne Provencher and Greg de St. Maurice as willing and able historical whiskey tasters
Follow The Feast on Twitter, Facebook, and Instagram or find us online at www.thefeastpodcast.org.
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We’re exploring the great American road trip this week on The Feast. Learn how the call of the open road has inspired millions over the last century to see the country. We follow in the footsteps and exhaust fumes of American writer, John Steinbeck, along the road of two of his most famous books: The Grapes of Wrath and Travels with Charley. Armed with our own trusty canine companion, we head out on the open road to learn what kind of culinary offerings we can find at your typical highway stop. We travel from Ontario to Arizona, taking in some of the oldest and most iconic roadside food the US has to offer. Join us on the road trip of a literary lifetime.
Written and produced by Laura Carlson
Roadside Assistance and Technical Production by Mike Portt
Canine Companion: Frida the Goldendoodle
Follow our adventures on Twitter, Facebook, and Instagram. And don’t forget to like us & subscribe wherever you get your podcasts. Find out more at www.thefeastpodcast.org.
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This week, The Feast is heading back to ancient Rome to do a little culinary archaeology. We’re rolling up our sleeves to make a first century dessert recipe courtesy of one of the most famous Roman cookbook writers of all time, Apicius. Although this sweet cheese and biscuit recipe, known as hypotrimma with spelt biscuits, may look like your standard cheese dip, this concoction has a few "fishy” ingredients hidden up its sleeve. While we bake, we’ll explore what makes Apicius so remembered among the Roman cookbook authors. We’ll also see whether this ancient dish has some modern equivalents. Want to make the recipe with us at home but not up on your Latin? Experimental archaeologist and food history, Farrell Monaco (TavolaMediterranea.com), has not only translated the Latin but has reimagined the recipe for a 21st century kitchen. See you in the culina!
Written and Produced by Laura Carlson
Assistant Latin Chef: Mike Portt
Thanks again to Farrell Monaco of Tavola Mediterranea for sharing her work on Apicius’ recipe.
The Feast is part of the Podglomerate Network.
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This week, we're revisiting one of our favorite episodes in honor of the 107th anniversary of the sinking of the RMS Titanic. We explore the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!
Written and Produced by Laura Carlson
Technical Direction by Mike Portt
Special Guests: Dana McCauley & author.aspx">Rick Archbold, co-authors of Last Dinner on the Titanic (1997)
More information at www.thefeastpodcast.org.
The Feast is part of the Podglomerate Network.
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The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco of tavolamediterranea.com. Join us as we discover the bakeries and fast food joints of Pompeii, make an ancient Roman cheese ball with an early-rising farmer, and learn the joys of fish sauce with Apicius. We’ll talk with Farrell about the importance of bread and grain to the Romans and how she uses a variety of sources, from frescoes to artifacts to texts, to discover the ancient tastes of Rome.
Written and Produced by Laura Carlson
Sound Mixing by Mike PorttSpecial Guest: Farrell Monaco of tavolamediterranea.com; Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee. Find out more about her great work, including her upcoming retreats, workshops, and appearances at tavolamediterranea.com
Find out more about the episode by visiting www.thefeastpodcast.org
Check us out on Facebook, Twitter, and Instagram @Feast_Podcast.
Episode cover image courtesy of Farrell Monaco and tavolamediterranea.com
The Feast is part of the Podglomerate Network.
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This week, The Feast looks at the surprising history of Sweden’s favorite spice: cardamom! From its origins in India and the Middle East, how did this unlikely seed pod make its way to the chilly climes of Scandinavia? We break down how cardamom became the flavor backbone in Swedish favorites such as mulled wine (or glögg), flavored coffee, and Christmas sweet bread. Talking with everyone from culinary archaeologists to Swedish-Canadian grandmothers, we’ll uncover the unlikely history of this millenia-old spice!
Written and produced by Laura Carlson
Assistant production and research by Emma Allen
Sound Mixing by Mike Portt
Special Guests:
-Daniel Serra, culinary archaeologist and author of An Early Meal: A Viking Age Cookbook and Culinary Odyssey
-Anna Tvinnereim, Swedish expat & former owner of Toronto’s Beaches Bakery and Cafe
-Betty-Ann Duncan, Emma’s grandmother, Swedish-Canadian, and long-time baker of Swedish coffee bread
Part of the Podglomerate network
More information at www.thefeastpodcast.org
Part of the Podglomerate network
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Join us this week as The Feast hits the road with the Manitoba Food History Project Food Truck. We speak to Dr. Janis Thiessen and Kent Davies (University of Winnipeg), two leaders on this research project to discover meaningful dishes and historical recipes in Manitoba, Canada. The truck (and the project) travels the length and breadth of the province, interviewing Manitobans about food and recipes. From chili cheeseburgers to Jollibee chicken to puffed wheat squares, we’ll learn how this project uncovers the rich history to Manitoba’s food, all from the confines of a (semi-)reliable food truck.
Written and Produced by Laura Carlson
Sound Mixing by Mike Portt
Special Guests:
Dr. Janis Thiessen, Professor of History, University of Winnipeg, author of Snacks: A Canadian Food History
Kent Davies, Oral History Centre Audio Technician & Adjunct Professor, University of Winnipeg, Podcast Producer of Preserves, the podcast of the Manitoba Food History Project
Special Thanks to: Kimberley Moore, collaborator on the Manitoba Food History Project. She is an Adjunct Professor and Program Co-ordinator at the Oral History Centre at the University of Winnipeg.
Visit www.thefeastpodcast.org for show notes, recipes, links, and more!
Episode Cover Photo by Kimberley Moore
The Feast is part of the Podglomerate Network
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The Feast is back! On our debut episode for Season 3, we dig deep into one of the most beloved sci fi universes of all time: Star Trek. Forget the transporters, phasers, and warp speed, on this episode, we look at the food and drink that kept the Enterprise crew flying through the stars. We talk to Glenn McDorman and Valerie Hoagland, hosts of the Lower Decks podcast, about how the future of food has changed since Star Trek debuted in the 1960s. We’ll also visit their speakeasy in the Jefferies tubes to get try some hearty Romulan ale not to mention a classy cocktail homage to Jean-Luc Picard’s favorite beverage: Tea. Earl Grey. Hot.
Written and Produced by Laura Carlson
Mixing by Mike Portt
Special Guesets: Glenn McDorman and Valerie Hoagland
Brought to you by The Podglomerate network.
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Join us on Maine’s craft brewery trail as we head north to Waldoboro to talk to John and Sarah McNeil, co-owners of Odd Alewives Farm Brewery. From their adorable brewery cat, Rocket, to the latest changes in the American craft beer scene, we’ll discover what makes their fantastic farm brewery tick. Located on 22 acres of an old alpaca farm, John and Sarah are living the good life and serving great beer to both local and international beer enthusiasts. From foraged hyssop ales to maple syrup-infused winter warmers, Odd Alewives Brewery is bringing great beer to northern Maine, one brew at a time. We’ll also explore the interesting brewing history behind their name, which calls back to medieval tradition of a woman-dominated beer industry. And learn how a knowledge of hops and wort led a few ladies to earn the reputation of practicing witchcraft!
Written and Produced by Laura Carlson
Technical Direction & Photography by Mike Portt
Special Guests: Sarah & John McNeil, Co-Owners of Odd Alewives Brewery
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This week, join The Feast under the Tuscan sun as we chat with award-winning winemaker Charlotte Horton about the enduring culinary traditions of one of Italy’s oldest communities: the Etruscans. From millennia-old grape presses to enduring wine-soaked folk songs, learn how traditional Tuscan cuisine and culture can trace its lineage back 3000 years. We’ll also learn how these ancient foodways may have something to teach our modern food systems. Charlotte’s restored Tuscan castle, the Castello di Potentino, will host the upcoming Terroir Tuscany, a culinary retreat in early November 2018 focused on rediscovering ancient Etruscan food and farming practices as well as the application of these traditional ideas to modern global food systems. From cheese making to olive picking to wine tasting, it will be an opportunity for developing community and conversation with food scholars, journalists, and chefs from all over the world. Charlotte Horton has been making award-winning wines in Tuscany for over 20 years. She has restored two Castles in Tuscany. At the second, Castello di Potentino, she has revitalized an abandoned estate, planting new vineyards, bringing olive trees back into production and creating a cultural centre, aka ‘The 21st Century Castle’, where people can stay in a rural family atmosphere. She has been running food and wine pop-up events in Italy, Canada, New York, London, Ireland and France since 2010. Find out more about Terroir Tuscany: https://terroirtalk.org/tuscanyGet tickets for the Culinary Retreat: https://potentino.com/index.php/courses-events/courses-events-programme/terroir-tuscany-2018Follow Terroir: https://www.instagram.com/terroirhospitality/Learn more about the Castello di Potentino: https://www.potentino.com/
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The Feast's summer road trip continues as we head to a state once known as the birthplace of Prohibition: Maine! Join us in conversation with state politician and owner of Portland's Rising Tide Brewery, Heather Sanborn, as we chat about the past and present of Maine's beer scene. As former president of the Maine Brewer's Guild and a champion of craft brewing, Heather reveals the secrets of a successful craft beer business, one deeply rooted in local advocacy and community-building. We talk everything from local hop farms to women in brewing to the best lobster grilled cheese in Portland (hint: It's in the brewery's front yard). Wind down the summer with a cold one and a chat with this game-changing defender of American craft brewing. Written and Produced by Laura Carlson Editing by Mike Portt Special Guest: Heather Sanborn, Director of Operations and Owner of Rising Tide Brewery; Representative for District 43 in Maine's House of Representatives Check out more information about the show at www.thefeastpodcast.org
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Join us for an exclusive chat with author, Allie Rowbottom, as she talks about the food and feminist themes that infuse her new book, Jell-O Girls: A Family History, available on July 24th, 2018. "A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, Jell-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family but in the American psyche as well, ultimately weaving a tale that is deeply personal and deeply connected to the collective female experience."
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On this special summer episode, we talk to award-winning bartender Joshua James of the Clever Koi restaurant in Phoenix, Arizona about the long-lost original Arizona state cocktail, aptly named the Statehood. Learn how the cocktail was developed in 1910, a full two years before Arizona was granted statehood, and how it reflected the cocktail drinking spirit of the age. We talk to Joshua about how to update this state classic for the 21st century as well as his own experiences behind the bar in Phoenix. Learn more about the history of Arizona's first cocktail in the summer 2018 edition of Edible Phoenix, which features both the original recipe for the drink and Joshua's 2018 version! Written and Produced by Laura Carlson Sound Engineering by Mike Portt Special Guest: Joshua James of The Clever Koi at 4236 N. Central Ave, Phoenix, Arizona
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Join us in the season finale of the Feast for a discussion with Lori McCarthy of Cod Sounds in Newfoundland. From salt cod to goose tongue, she takes us through a culinary cornucopia of the island's history and culture. Whether it's making a hearty scoff of fish and brewis or cooking up dandelions for a medicinal tea, learn about Lori's great work in discovering and preserving the rich food heritage of Newfoundland. Along the way, we'll dig deep into the history of salt fish, not to mention the innovative international food scene that you can find on the island today. Don't miss it! Written and Produced by Laura Carlson Sound Engineering by Mike Portt Episode Development & Research Assistance by Leslie Javorski (check out her other great food work at foodwords.ca) Special Guest: Lori McCarthy of Cod Sounds
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The Feast is headed to the library this week with a special sneak peek of the Thomas Fisher Rare Book Library's upcoming exhibition, Mixed Messages: Making and Shaping Culinary Culture in Canada. We'll speak with one of the co-curators of the exhibit, Liz Ridolfo, as she takes us through a chronological culinary tour of Canada. From the earliest guides on maple syrup to the growth of university domestic science departments to Depression-era recipes for magical mystery cake, we're give you a sneak peek at some of the hidden treasures in the exhibition which runs all summer 2018 in the heart of Toronto, Ontario. Written and Produced by Laura Carlson Sound Engineering by Mike Portt Special Guest: Liz Ridolfo, Special Collections Projects Librarian, Thomas Fisher Rare Book Library
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All aboard! This week, The Feast is riding the rails with an icon of American dining, the Harvey House. Founded by Fred Harvey in the 1870s, Harvey Houses marked the first attempt to provide standardized high quality dining experiences to passengers travelling the American West by rail. We'll also take a look at Harvey's army of waitresses, the Harvey Girls, who served the best steak and coffee from Leavenworth to Los Angeles. Find out how Fred Harvey got his start in railroad restaurants and how this chain of eating houses (as well as eventual hotels) became a fixture of American life in the 19th and 20th century, found everywhere from the bottom of the Grand Canyon to Disneyland! Written and Produced by Laura Carlson Sound Engineering by Mike Portt Find out more at www.thefeastpodcast.org
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More than one hundred years after its fateful encounter with an iceberg on April 14th, 1912, the Titanic still captivates history buffs as a microcosm of Edwardian society. This week we’re exploring the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We’ll talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey! Written and Produced by Laura Carlson Technical Direction by Mike Portt Special Guests: Dana McCauley & Rick Archbold, co-authors of Last Dinner on the Titanic (1997)
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From fire jumping to colored eggs, Persian New Year (Nowruz) is an epic annual tradition for millions of people worldwide. A celebration of the return of spring, Nowruz is a food-laden affair where thousand-year-old dishes are served each year on Persian tables. Join us as we chat with Iranian-born Merhnoosh Zamani and Kimia Ziafat as they prepare to ring in the new year of 1397 in Vancouver, British Columbia. We'll dig deep into the stories and legends that surround this great holiday, travelling back to the earliest years of the Persian Empire to sit in on the first Nowruz celebration with the mythical King Jamshid and then join King Cyrus the Great for a cup or two of Shiraz wine. Along the way, we'll taste a few classic Persian recipes, uncover the earliest traces of viniculture, and read some fantastically foodie poetry from medieval Persia. Written and Produced by Laura Carlson Technical Direction by Mike Portt Research and Production Assistance by Leslie Jones, Food Words Special Guests: Mehrnoosh Zamani Kimia Ziafat (VP External, University of British Columbia Persian Club)
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Sure, he can pull a sword from a stone, but can King Arthur dice vegetables? The once and future king is usually known more for his sword skills than his knife skills. But surely someone had to fix dinner for the Round Table! This week, we discover how feasting has played a crucial part of the Arthurian legends. Learn how feasting was a critical component of medieval European hospitality with origins in some of the earliest known English literature. From Beowulf to King Arthur, we'll discover the must-have dinner party skills of any medieval host or hostess. We'll also dig deep into one epic 15th century account of Arthur's dinner table, featuring everything from roast porcupine to a poison-preventing wine goblet. Join us for a one of a kind culinary trip into the legend of King Arthur.
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It's a very special live episode from The Feast! In honor of Women's History Month, we're bringing you a live discussion of women and cocktails in American history, straight from the Rosson House in Phoenix's Heritage Square. Before the 1920s with its flappers and speakeasies, who were the mixed drinks mavens of US history? We take a long look at women and drinks in the US, from Revolutionary War era recipes for spruce beer to how many wine glasses it takes to make a Victorian dinner party to the unsung women cocktail book writers of the pre-Prohibition era. It's a galloping romp through American beverage history- you won't want to miss it! And be sure to check out the images for the episode- with lots of great photos and drawings from the age of the cocktail in late Victorian America!
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This week The Feast is on tour, heading to Phoenix Arizona to talk manhattans, martinis, and other mixed drinks with the fantastic folks at the Rosson House in Heritage Square. We'll be exploring the great and often forgotten women behind America's cocktail past, whether they were pouring Sazeracs in their Victorian homes or writing their own cocktail guides during the height of Prohibition. Don't worry if you can't get to Phoenix in time, we'll be bringing you this live event next week as a special bonus episode in the feed! But before we do, we wanted to bring back the episode that started it all, where we dig into the legendary history of the first-ever cocktail party, held by Mrs. Clara Bell Walsh in 1917. As we'll learn, she was by no means the first mixed drink maven, carrying on a rich tradition of American women and cocktails.
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As the Year of the Dog approaches, join us for noodle rolls and year cake in the city of Markham, Ontario- home to some of the best Cantonese restaurants and Asian supermarkets outside China! We talk to Teresa Zhang, whose family hails from Guangzhou, as we feast on Cantonese specialties and go hunting for geoduck and yellow chives at a nearby Asian grocery store. And what do chives have to do with the Great Chinese Garlic Dump of 2001 anyway? And what on earth is a garlic dump? All this and more on a very special lunar new year episode!
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Alexander Dumas was among the most beloved writers of the 19th century, responsible for classics like The Three Musketeers & The Count of Monte Cristo. But did you know Dumas longest work was devoted entirely to his other passion? Food! Written at the end of his life, Dumas' Le Grand Dictionnaire de Cuisine, published posthumously in 1873, is part cookbook, part memoire, and 100% unique. From celery-based hangover recipes to 200 lb. sturgeon centrepieces, Dumas' book is a portrait of French culinary life under the Bonapartes. Join us as we explore Dumas' unusual dictionary, all the way from absinthe to lemon zest!
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With 2018 finally here, it's resolution time! Over 1/3 of Americans have resolved to eat healthier this year and, for many, that means adopting a more plant-forward diet. From buffalo fried cauliflower to tempeh fish and chips, it's clear that vegetarian and vegan diets are on the rise. But a meat-free lifestyle is no passing fad. From the ancient Greek Pythagoras to George Bernard Shaw, the rise of the vegetarian movement has been thousands of years in the making. But who were some of these early meat-free adopters? We travel back to 1848 Manchester to the birth of the first-ever English Vegetarian Society. We'll try our hand at some Victorian vegetarian dishes and learn the surprising relationship between the meat-free diet and important social issues throughout the late 19th and early 20th centuries, from child labor laws to the women's suffrage movement. Grab a kale smoothie & join us on an adventure in Victorian vegetarian dining. Written & Produced by Laura Carlson Technical Direction by Mike Portt
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Join us for a special holiday episode where we investigate the rich mixed drink history of Virginia with Micah LeMon, bartender and author of The Imbible, A Cocktail Guide for Beginning & Home Bartenders. What did Virginia citrus have to do with the birth of the California orange industry? And can we really trace an eggnog recipe back to George Washington's Mt. Vernon? We'll bust some cocktail myths while exploring the contributions Virginia has made to the mixed drink industry over the last two hundred years. We'll also learn Micah's helpful tips and tricks to understanding the mystifying world of cocktail making. All this and more eggnog than you can shake a bourbon bottle at on our mid-season finale of The Feast. Written and Produced by Laura Carlson Technical Direction by Mike Portt Special Guest: Micah LeMon
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From medieval butter towers to prehistoric bee-keepers, this week we're examining the divine associations with global foods with Emelyn Rude, editor of the new food history magazine Eaten. Join us as she gives us a sneak peak of "The Food of the Gods", the first volume of the magazine, available now! We'll learn how mortals and immortals have been making, sharing, and fighting over food since the birth of humanity itself. Learn what foods can keep the gods on your side, from ancient Roman honey cakes to barbarian head dumplings. You don't want to miss this global tour of foods from the heavens! Written and Produced by Laura Carlson Technical Direction by Mike Portt Special Guest: Emelyn Rude, Editor of Eaten Magazine, Emelyn is the author of Tastes Like Chicken: a History of America's Favorite Bird (Pegasus 2016) and the editor of Eaten Magazine. She holds a bachelors in Social Studies from Harvard University and (soon) an MPhil in Economic and Social History from the University of Cambridge. In her free time, she is also a beekeeper and a National Geographic Explorer.
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Think you can eat 50 bowls of noodles? What about 100? This week, The Feast explores the tradition of wanko soba from Iwate, Japan, where families and friends compete to see who can slurp the most noodles in a single sitting. But what makes soba, or buckwheat, the preferred noodle for this centuries-old food contest? We'll dig into the celebrated history of food competitions in pre-modern Japan where writers depicted epic battles waged amongst favorite foods. Forget tiger versus shark; what about steamed eggplant versus shrimp tempura? From these early fanciful food battles, we trace a line to modern food manga, an ever-growing Japanese comic book genre that has inspired some of the most popular food shows on television today. Iron Chef, anyone? Join us as we talk about the serious business of noodle-slurping with food scholars Dr. Greg de St. Maurice, Dr. Eric Rath, and Dr. Lori Brau on this history-packed soba seminar. Cover photo by Takekazu Omi. The Feast is brought to your Care/Of, a new kind of vitamin company. Enter the promo code "FEAST" & receive 50% off your first month's supply of vitamins and supplements. Learn more at www.takecareof.com The Feast is also brought to you by CastBox, the fastest growing podcast app around with over 9 million downloads in just 18 months. Learn more at www.castbox.fm
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From the Caesar salad to Fettucini Alfredo, we're surrounded by dishes named for famous figures in history. But how many can claim to be the national dessert of not one, but two countries? This week, we're taking a look at the origins and history of the Pavlova, named for one of the world's first ballerina superstars. Famous for making the Russian ballet popular on the international stage, Anna Pavlova inspired devoted fans from Argentina to India to Japan. But how did her name end up attached to a meringue-based dessert? And why are New Zealand and Australia still fighting over who invented it ? We'll talk to Australia's Dr. Diana Jeske and New Zealand's Professor Helen Leach, author of "The Pavlova Story: A Slice of New Zealand's Culinary History" as they discuss their respective country's claim to this classic dessert. Learn the fascinating twists and turns this national dessert has taken in the last 100 years and what the Pavlova of the future might look like! Written and produced by Laura Carlson Technical Direction by Mike Portt Editing Assistance by Lynne Provencher For more information and show notes please visit www.thefeastpodcast.org
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Dead chefs tell no tales! Except on Halloween, that is. This week, we're bringing you the story of a ghostly banquet straight from the sagas of medieval Iceland. A mix of fact and fiction, sagas provide some of the only clues we have about early Icelandic cooking. Today, the island's cuisine may be famous for its fermented shark and its luscious skyr, but we'll learn what was on the menu 1,000 years ago when a dead woman decided to play chef for the night. Find out what happens when you eat the food of the dead and what to do when ghosts show up for their own funeral feast. It's a very eerie Halloween special of The Feast! More information at www.thefeastpodcast.org. Written & Produced by Laura Carlson Technical Direction by Mike Portt
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This week we’re discovering the meal that changed the face of American Judaism. Featuring Dr. Jonathan Sarna of Brandeis University, we’ll learn how a lavish banquet in 1883 Cincinnati kicked off a fierce debate about what it means to keep kosher. How did a dish of frogs’ legs bring about one of the largest religious arguments the US has ever seen? We’ll explore how a dispute over regional Jewish foodways changed the face of the religion at the end of the 19th century- from a dream of a single united Jewish American faith to the numerous denominations we know today. Sponsorship this week from: Sudio Sweden, makers of stylish Scandinavian headphones. Visit www.sudiosweden.com and enter the offer code FEAST17 to receive 15% off any purchast. Care/Of, a new kind of vitamin company for the 21st century. Visit www.takecareof.com and enter the offer code FEAST to receive 50% off your first month's order.
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Join us as we discover the rich culinary history of Syrian communities in New York City. Beginning in the 1880s, Syrian immigrants settled in lower Manhattan, setting up food shops, restaurants, and grocery stores. We'll taste fermented milk at Arta's Restaurant, reviewed by the New York Times in 1899. We'll listen to opera at Kalil's, a Syrian-owned restaurant which boasted seating for 1,000 at a time! We'll speak to Linda K. Jacobs, a descendant of New York's Syrian Colony and author of Strangers in the West as she helps us to explore the history of this vibrant community. But you can't mention Syrian food in New York without mentioning the James Beard award-winning Sahadi's grocery store, now over a hundred years old! We'll trace the history of the Sahadi family from their arrival in New York to their iconic grocery store in Little Syria, located on Atlantic Avenue in Brooklyn. We'll walk in cookbook author Tracey Ceurvels' footsteps as she prepares a delicious recipe using ingredients from the numerous locally owned Middle-Eastern shops in this neighborhood, the heart of the Syrian and Lebanese New York community today. Written and Produced by Laura Carlson Technical Direction by Mike Portt Editorial Help from Lynne Provencher
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Zephyr Wright (left) & Laura Dollie Johnson (right) This week, we're exploring the unsung history of African American cooks in the White House with soul food scholar, Adrian E. Miller, author of "The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas". Join us as we uncover the history of two formidable women who put their stamp on American history through their cooking. We'll look at the life of Laura Dollie Johnson, who cooked for not just one US president, but two! Learn how her food made newspaper headlines throughout the 1880s and 1890s. And we'll explore the career of the formidable Zephyr Wright, who may have been the only person who dared to tell President Lyndon Baines Johnson to stick to his diet. Learn how her recipe for Texas chili started a national crisis about beans! Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Adrian E. Miller, author of The President's Kitchen Cabinet: The Story of the African Americans who have fed our First Families from the Washingtons to the ObamasDon't forget to fill out our listener rewards survey- available here until September 22nd!Learn more about Adrian Miller's work, this week's episode soundtrack as well as some iconic recipes by Laura Johnson and Zephyr Wright on our show notes. Show Notes | Find on iTunes | carlson-4ldm.squarespace.com/subscribe">Other Players
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Courtesy of Nawal Nasrallah This week we're travelling to the golden age of the Islamic Empire in 10th century Baghdad. Hidden in a bustling paper market, we'll visit a mysterious bookmaker responsible for one of the largest cookbooks from the medieval world. While it may not have exactly 1,001 recipes (only 632 at last count...), the book is a treasure trove of medieval dining etiquette, recommendations for healthy eating, and some of the best food poetry we've ever read (ode to fried fish, anyone?). We'll speak with Nawal Nasrallah, editor and translator of Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Bagdadi Cookbook as she reveals the delicious and ancient cuisine of medieval Baghdad. We'll even make a few medieval Baghdadi recipes, discovering some surprising similarities to not only modern Iraqi cuisine, but culinary traditions throughout the world. Written & Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Nawal NasrallahFind out more about Nawal's work at her website, www.iraqicookbook.comYou can buy her edition & translation of al-Warraq's 10th century cookbook, Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook from Brill Publishers at brill.comFind out more about the delicious recipes we made from Nawal's book on our show notes.Episode Soundtrack featuring "Alleys of Istanbul" by Turku, Nomads of the Silk Road (licensed under a Attribution License) Learn more about our sponsors for this episode, Sudio Sweden, makers of stylish earbuds for the discerning podcast listener. Right now, Feast listeners can get a 15% discount of their products by entering FEAST17 at checkout. Find out more by visiting sudiosweden.com. (P.S., we're huge fans of the Vasa Blå headphones, check them out here!) Show Notes | Find on iTunes | carlson-4ldm.squarespace.com/subscribe">Other Players
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An early 20th century advertisement for an electrical range from the Toronto Electric Light Company
Discover the untold history of electricity in the kitchen. Although the earliest electrical ovens were cooking banquets by 1892, the average North American consumer was slow to adopt this electrifying new technology. With only a tiny percentage of homes wired by 1900, electricity in the kitchen had a long road to go before the countless toasters, coffee makers, blenders, and food processors of today's modern kitchen. Learn how one early domestic scientist, Miss Helen Louise Johnson, became the Rachel Ray of electrical cooking in the late 19th and early 20th century. Whether cooking steaks at the Chicago World's Fair in 1893 or baking bread on stage in Brooklyn in 1900, Helen Louise Johnson showed a culinary future powered by current. This week we're exploring a world of wires beyond Edison and Tesla, learning about the unsung electrifying women who changed the future of kitchen technology.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Music featured:
Kevin MacLeod, "Ludwig van Beethoven SInfonia Number 5" (licensed under a Creative Commons Attribution LicenseFelipe Sarro, "Ravel - Miroirs, III: Une Barque Sur L'Océan" (licensed under a Attribution-NonCommercial-NoDerivatives (aka Music Sharing) 3.0 International LicenseTim Brymn & His Black Devils Orchestra "Siren of the Southern Sea" (1921) (licensed under a Public Domain Mark 1.0 License)Victor Herbert Orchestra, "Venetian Love Song" (1909) (licensed under a Public Domain Mark 1.0 License)Find out more about the history of electrical cooking by visiting our show notes, including great pictures of the earliest electrical ovens (adapted train heaters!) to long-lost General Electric commercials featuring Betty Davis!
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The Feast is back! And our debut episode for Season Two is out of this world. Literally! We're going back to one of the most (in)famous meals in the history of NASA, when a contraband corned beef sandwich snuck aboard Gemini 3 in 1965. We'll explore how space food has changed over the years. No more Tang and freeze-dried ice cream for modern astronauts, the space food of tomorrow may include everything from homemade sourdough bread to wine. We'll talk to Sebastian D. Marcu, CEO and founder of Bake in Space, a company with a noble goal: to bring the art of homemade bread to space. Explore how different countries are making sure their classic cuisines are represented in zero gravity, whether it's Italian espresso, German rolls, or Korean kimchi. Learn the difficulties of sending fermented foods into space & how the future missions to Mars may make farmers out of some astronauts!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Sebastian D. Marcu, CEO and Founder of Bake in SpaceEpisode soundtrack featuring music by: Fabian Measure, "Ebb & Flow" (Ebb and Flow by Fabian Measures is licensed under a Attribution LicenseClick here for Show Notes, including recipes, videos, and more from the episode!Space Food Bonus Episode: Hear our uncut interview with Sebastian D. Marcu on Second Servings! Find on iTunes | carlson-4ldm.squarespace.com/subscribe">Other Players
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Dreaming of our new season....(and jello) We're cooking up a delicious new season, debuting Friday, August 4th 2017! Discover the hidden stories behind competitive Soba eating in Japan, how the electric oven revolutionized the modern kitchen, and the unsung stories of African American chefs in the White House. All this and more on our delectable season two, starting with a stellar first episode on the history of space food! Don't miss out, subscribe today to The Feast and get ready for more meals that made history!
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Photo by Kyle Murphy of KNM Portraits
On this very special season finale, we've teamed up with Liz Birnbaum and The Curated Feast to bring you a mythic meal that'll take you from the roots to the stars. Join Liz and her guests at a secret underground location near Santa Cruz, California as they dine on food fit for the gods. We'll explore how food played an integral role in ancient folklore, representing cycles of birth, death, and renewal. Why did the ancient Egyptians associate barley with Osiris? Why did pomegranates confine Persephone to the Greek underworld? All these answers and more on this very special underground edition of The Feast.
Event Concept & Organization by Liz Birnbaum (The Curated Feast)
Recipes by Hedy Nochimson (Plate & Bottle Supper Club & Catering)
Music by Carl Atilano (www.carlatilano.com)
Photography by Kyle Murphy of KNM Portraits (www.knmportraits.com)
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Click here for show notes, recipes, and more information about The Curated Feast
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The Ramos Gin Fizz. The Sazerac. The Mint Julep. Cocktails can have some great origin stories, but how can you tell sober fact from tipsy fiction? This week, we're going cold turkey to get the details behind that noble institution of pre-dinner drinking: the cocktail party. Legend (or Wikipedia) says the first cocktail party was held by Mrs. Julius S. Walsh Jr. in 1917 St. Louis. As we'll learn, the real story is *way* more complicated, stretching from Revolutionary America to the swinging 1970s. While Mrs. Walsh may not have invented the cocktail party, her life was full up with martinis, mayhem, and, yes, even murder.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
For show notes, cocktail recipes, & more, click here
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What's the most iconic fair food? Popcorn? Hot dogs? Deep-fried apple pie on a stick? Today, fair food and the fryer may be a match made in heaven, but where did the trend of eating adventurously at the fair start? Today, we're heading back to the original American fair: the Centennial Exposition of 1876. But don't get out the deep-fried twinkies just yet. Turns out, the biggest battle in 19th century American fair food was about fine dining! Despite the white tablecloth service visitors received in 1876, we'll learn how the Centennial Exposition saw the birth of some of America's most famous casual foods: the hamburger and soda.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
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Cuccagna Arch of Bread, Cheese, and Suckling Pigs on the Feast of Saint John the Baptist, Naples 1630. Courtesy of the Getty Research Institute, Los Angeles. Photo by Mike Portt
Forget Hansel & Gretel's candy cottage, Naples was building fortresses of food in the 18th century! This week, we're investigating the Neapolitan tradition of cuccagna- a festival celebrating a mythical land of food, where roast chicken rained from the skies and wine flowed in rivers. Learn how early modern Neapolitans built giant edible monuments to celebrate birthdays, weddings, and holidays, complete with fortresses of ham, bell towers made of cheese, and lakes of beer! Was it all in good gluttonous fun or did the festival have a deeper political purpose? We'll also speak with Dr. Alan Darr at the Detroit Institute of Arts, where you can see relics of these early modern feasts at the Edible Monuments Exhibition, on until April 16th.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Click here for show notes, episode soundtrack, pictures, & more sources on the cuccagna.
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The meat served at the 1951 Explorers Club Annual Dinner. Division of Vertebrate Zoology, YPM HERR 19475. Courtesy of the Peabody Museum of Natural History, Yale University, New Haven, CT, USA.
Pass the mastodon, would you? This week we're talking about the famous Explorers Club Dinner of 1951, where woolly mammoth (or was it ancient giant sloth?) was a featured appetizer. We'll find out how a Connecticut museum ended up with the leftovers of this crazy meal & how it took over 60 years to finally figure out what was really for dinner that night. Join us for a great discussion with Jessica Glass & Dr. Matt Davis, the two scientists who discovered the identity of the most famous mystery meat in history. We'll talk about the curious tendency for scientists to nibble on their specimens, including Darwin's regrettable dinner of owl, and how food might have a major role in the future of conservation.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Click here for more info, show notes, and episode soundtrack
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Photo by Mike Portt
This week, we're headed to the land of bean trees & cholla buds: the Sonoran Desert. Home to UNESCO's new capital of gastronomy, Tucson, we'll trace the desert's diverse culinary history, from the cornfields of the Hohokam to the mission gardens of the German Jesuits. Why did 18th century missionaries bring fruit trees to Sonora? Could heritage wheat be the solution to sustainable farming in southern Arizona? We'll look at several projects revitalizing the ancient foodways of the desert, including exclusive interviews with Jesús Garcia, co-founder of the Kino Heritage Fruit Trees Project, and Sonya Norman, public programs coordinator at the Arizona-Sonora Desert Museum.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Quotations from Father Pfeffercorn's Sonora: A Description of the Province (Southwest Center Series) (Trans. Theodore E. Treutlein)
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This week, take the escalator to menswear and turn left at home goods. We're heading to the glory days of department store dining with a trip back to old Toronto. Learn how Eaton's and Simpson's battled for the hearts and dollars of Torontonians through their opulent in-store restaurants. We'll explore why these stores are remembered more for their chicken pot pies than for their sales! We'll enjoy a nostalgic dinner at the historic Arcadian Court, a survivor of the golden age of department stores, & we'll put two stores' pot pie recipes to the test, settling a 100-year-old company rivalry once and for all!
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
For more on Eaton's & Simpson's & the epic battle of chicken pot pies, click here.
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This week, The Feast is bringing you a very special Canadian episode dedicated to Chinese New Year! We're exploring an opulent Han Dynasty banquet from the second century CE as the basis for our own Chinese New Year celebrations in Toronto. Join us as we search for the origins of tofu, find out the proper way to make a baijiu cocktail, & recite some foodie poetry from ancient China. All this & more rooster puns than you can shake a tail feather at on this week's episode of The Feast.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Find all the images mentioned in the episode, plus delicious recipes here.
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Feeling punchy this inauguration season? Take a note from Andrew Jackson & join the wildest party the White House has ever seen! In our first episode of 2017, we’re heading to 1829 when 10,000 people crashed Jackson’s Inauguration Reception for a bit of cake and barrels of free punch. But was this party as wild as rumors have suggested? Did Jackson plan the whole thing? And where did all those punch barrels come from? We’ll learn the history of the popular tipple & why it’s been the drink of American politicians for over two hundred years. We’ll even throw in some great punch recipes straight from the history books for you to make at home. All this and more on a very punchy inauguration special of The Feast.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Find more punchy recipes, info on Old Hickory and the episode soundtrack here.
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Sitting down to the traditional holiday ham this season? This week on The Feast, we're celebrating the unofficial animal of winter: the pig! Find out why a boar's head is the center of holiday traditions from London to Louisville. We'll learn a porcine Christmas carol, some tips on how to buy off the mayor of medieval London, & why an Oxford college still celebrates an epic 14th century battle of student vs. pig. Discover the distant & unexpected roots of the spiral-cut holiday ham this week on a very special porky holiday episode.
Written and Produced by Laura Carlson
Technical Direction by Mike Portt
Episode Music featuring Jahzzar: "Gramaphone" & "Where It Goes"
A huge thanks to the community at St. Paul's Methodist Church for their help with this episode.
For more information, including videos of the many Boar's Head Festivals around the world, click here.
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Moose milk. Powdered eggs. Coffee a la Yukon. This week, The Feast is heading to the Canadian wilderness- where 10,000 US soldiers helped to build the Alaskan Highway in 1942. But how do you feed an army in the middle of nowhere? We'll look at how these soldiers survived arctic winters & mosquito-plagued summers with the latest in military food technology, including dehydrated foods and the rise of the dreaded C-Ration, the meal for the soldier on the go. With nothing but powdered milk and tinned food to eat for up to six months at a time, soldiers got creative with the local wildlife. Bear steak, anyone?
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Find out more about food on the Alaskan Highway here.
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Photo by Rocio Carvajal, www.passthechipotle.com
Struggling to decide what to have for lunch today? Take a tip from history & pack a pie! This week, The Feast explores how the pastry pie was the original grab & go lunch option, from the Ottoman börek to the Cornish pasty to the Hot Pocket. Although the Cornish pasty may be an icon of English cuisine, learn how a small town in the mountains of Mexico made this traditional mining meal their own. Plus, all the EU pastry laws you can handle on this week’s special collaboration episode featuring Rocio Carvajal & PassTheChipotle.com
Co-written by Rocio Carvajal & Laura Carlson
Produced by Laura Carlson
Technical direction by Mike Portt
Click here for recipes, photos, episode soundtrack, and more.
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It’s that time of gruyère: it’s the Feast’s election episode! And we’re dedicating a whole show to some great White House food traditions. What do you get the President that has everything? A giant cheese, of course! Not just for fans of “The West Wing” anymore, we’re looking into the weird and wacky world of White House cheeses, going back to one of the founding fathers himself, Thomas Jefferson. Find out how a 1200-pound cheese ended up on the president’s doorstep one cold January morning in 1802. Learn what Jefferson did with all that cheese, and how a White House room earned its name from a dairy product. All this and all the cheese puns you can handle on this week’s episode of The Feast.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Episode Soundtrack Available Here
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Image via Flickr/Chris (CC BY-ND 2.0)
We’re back with a whole new season of feasting! Join us for a very special Halloween episode that takes us back to February in ancient Rome. Tag along with a Roman family as they prepare for the annual festival of Parentalia, where the best parties in town are happening down at the graveyard. Find out how to appease an angry Roman ghost with a lovely bouquet of roses and some…black beans? See how the Romans engineered their tombs to be homes away from home, complete with dining tables, bars, even kitchens. Grab a seat at an epic feast, held in the finest tomb money could buy.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Episode Soundtrack Available Here
More information on Roman funerary feasts, including pictures, maps, and more.
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Situla found at the Gordion tomb, circa 700 BCE. Photo courtesy of Carole Raddato/Flickr
No fables here! We’re travelling back 2700 years to uncover the case of King Midas’ lost funeral feast. Join us as we explore how an ancient civilization sent people off to the afterlife with a rocking good party. We’ll also learn how modern technology is revealing the diets of ancient civilizations as well as the recipe for the oldest cocktail in the world. Find out how historical tastes are making a comeback with a little help from the craft brewing industry. All this and more on this week’s episode of The Feast.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Click here for more goodies about King Midas, including some ancient recipes from his funeral feast.
Episode Soundtrack can be found here.
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Grab your ration books, The Feast is heading back to 1945! Find out how the US and Canada got patriotic with its cooking during World War II. This week we'll see how both radio and radar transformed North American food. What did Betty Crocker have to do with the war department? How do you bake a cake without eggs? And why did the Canadian government want people to drink more milk? From war brides to washing machines, get ready for a kitchen revolution on this week's episode.
Written & Produced by Laura Carlson
Research Assistance by Meghan Kirby
Technical Direction by Mike Portt
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Parkinson's Ice Cream Shop, courtesy of the Historical Society of Philadelphia
Dog days of summer getting you down? Why not treat yourself to a story about one of the first families of ice cream in 19th century Philadelphia? Learn how a modest ice cream shop went head to head with New York’s famous Delmonico’s to become one of the finest restaurants in America. A special feature from The Feast this week, in collaboration with Becky Diamond, author of “The Thousand Dollar Dinner”, we’ll cool you down with some scandalous vanilla ice cream and take you behind the scenes of one of America’s first great cookery challenges.
Written & Produced by Laura Carlson
Technical Director: Mike Portt
Special thanks to Becky Diamond, author of "The Thousand Dollar Feast: America's First Great Cookery Challenge". Available in paperback September, 2016.
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What does ketchup have to do with medieval politics? Find out this week, when we travel back to 10th century Constantinople to dine at the emperor’s table. We’ll follow in the footsteps of a picky Italian ambassador who can’t find a thing to eat in the largest city in the medieval world! We’ll learn some ancient tricks for making wine & how a few lines of poetry can cure a nasty hangover. Discover how the fall of the Roman Empire profoundly changed the eating and drinking habits of western Europe & how an ancient salty fish sauce may be lurking in your kitchen cabinet.
Written & Produced by Laura Carlson
Research Assistant: Megan Kirby
Technical Direction/Olympic Commentary: Michael Portt
Click here for more information on the episode, including recipes, featured songs and resources.
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Can you imagine Italian food without pasta? This week, we journey back to the 1920s & 1930s when an artistic movement declared war on noodles, one of the most beloved Italian culinary traditions. Find out how the golden age of the airplane inspired an entirely new way of thinking about eating; when restaurants resembled aircraft hangers, chicken tasted of steel, and your dinner soundtrack was an airplane engine!
Written & Produced by Laura Carlson
Resident PunMaster & Technical Direction by Mike Portt
Recipes, Resources, & Episode Soundtrack available here
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Illustrated London News, January 7 1854, Add MS 50150, f. 225
Ever dream of dining with a T.Rex? Join us for a New Year's Eve dinner in 1853 at London's famous Crystal Palace where you can meet the man who coined the term dinosaur itself, Sir Richard Owen. And dinosaurs won't just be the talk of the table, they'll be the table itself! Discover how one Victorian dinner helped to launch the dino-mania of today, from The Flintstones to Jurassic Park.
Written & Produced by Laura Carlson
Technical Direction: Mike Portt
Research Assistant: Megan Kirby
Soundtrack, resources, & recipes available here
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Queen Christina & Pope Clement IX; Drawing by P.P. Sevin
Deposed queens, papal politics, sugar sculptures, & Bernini- a combination that could only happen at a Baroque feast! Join us this week as we explore the politics of feasting in the 1650s when Pope Alexander VII did the unthinkable & invited a woman to dinner! Learn about sugar sculptures that cost more than a car & how the design of an armchair had the potential to make or break Bernini's career. After all, no one throws a feast like the Romans!
Written & Produced by Laura Carlson
For more information on Queen Christina, Baroque feasting, and the episode soundtrack, please see here.
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Where can a medieval pilgrim expect to find a good meal on the Camino de Santiago? Learn how to survive your pilgrimage with Roman tips on how to make your bread last longer as well as where to find safe water while travelling in the countryside. We'll also sample some of the local diverse treats of medieval Spanish cuisine including the Persian-inspired dish of escabeche and miraculous pastries from a town where chickens are sacred. See you on the Camino!
Written & Produced by Laura Carlson
Find delicious medieval recipes, resources, and soundtrack information here.
Cover Image: "Saint James as a Pilgrim with a Purse and a Staff" (Paris, 1440), courtesy of Getty Images
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Image courtesy of Frank Leslie's Illustrated Newspaper via the Louisiana State Museum Join us for an opulent night at America's most famous hotel, the St. Charles in December, 1846. Located in the heart of New Orleans, we'll watch the golden age of Louisiana unfold before us. Joining some of the most prominent members of American society and politics, we'll dine in the finest French fashion on mock turtle soup, lobster salad, stuffed rooster, roasted bear, and more. See how meals were served in the 19th century & take part in one of the richest culinary traditions in America. Don't forget to down a cocktail or two, the latest drinking trend sweeping the nation. See you at the table! Written and produced by Laura CarlsonAdditional audio help by Mike Portt (aka Oakey Hall)Find more information about 19th century New Orleans as well as historical recipes and music featured in the episode here. Find on iTunes | Other Players
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Travel back with us to Munich in 1896 to witness the origins of some of the most famous Oktoberfest traditions. We'll visit some of the earliest beer halls, sample some of the newest brews Munich has to offer, and eat all the German pretzels you can handle. How was Napoleon responsible for Bavarian beer? What do horse races have to do with a wedding feast? And just how do you roast an ox using a steam locomotive? Find out all this and more on this episode of The Feast. Researched, written, and produced by Laura CarlsonFind recipes, the episode soundtrack, and more on the history of Munich's Oktoberfest here. Comic by Henry Albrech, Das Oktoberfest in München (1895) courtesy of Bayerische StaatsBiblibliothek Find on iTunes | Other Players
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Host Laura Carlson does a terrific job paying off a fascinating but often overlooked subject - the stories of the food of the past. Looking forward to the start of season two.
