As We Eat

Fish have played an integral part in sustaining cultures around the world. In this episode, we take a closer look at several classic fish stews and how they have come to define a specific region and represent the communities and cultures who make them. Although similar in their foundations, each stew is characterized by the unique, local ingredients used.Kim starts out our exploration into fish stews with a brief history into fishing. The ability of our nomadic ancestors to trap, catch, and subdue protein sources, aided in the development of our brains which in turn allowed us to create better systems to trap, catch and subdue protein sources. Nomads that had access to waterways discovered ingenious ways to prepare the catch of the day.Leigh discusses two regional classic dishes whose origins are directly related to the catch of the day, cioppino and washtub stew. These two fish stews, from opposite sides of the country, are classic examples of the influence of regional ingredients as well as the communities from which they sprung.To continue the discussion, Kim recounts her ancestral heritage and flavor preferences of the Mediterranean. With Provence being her family's origin, bouillabaisse is the fisherman's stew for which Kim waxes poetic, with a little help from Julia Child.To round out our fisherman's stew conversation, we end with a conversation about authenticity and accuracy and how these two concepts relate directly to chowders.Please join in the conversation and let us know your thoughts on the best fisherman's stew or your thoughts on authenticity or accuracy.Sources We Found Helpful for this EpisodeField & Stream: How to Make a Gorge HookOur State WebsiteFrench Chef: Bouillabaisse A La MarseillaiseHistory of ChowderIn Search of the Real Bouillabaisse, Marseille's Gift to the Fish LoverBooks We Think You'll  Enjoy ReadingHistory of Food by Reay TannahillA History of Chowder: Four Centuries of a New England Meal by Robert Cox and Jacob Walker50 Chowders by Jasper WhiteRecipes You Really Need to TryCioppino - Once Upon a ChefFrench Bouillabaisse - Family Style FoodNew England Clam Chowder - Damn DeliciousManhattan Clam Chowder- Dinner at the ZooFisherman's Stew Transcript

Ever since humans first learned that most foods taste better when cooked, we sought ways to harness fire and ice. Too much heat or chill can burn and destroy our food just as much as too little can spoil all our efforts at a tasty, nutritious meal. Yet development of two of the most fundamental technologies in modern cooking - the stove and the refrigerator - took a long time to be realized in the home kitchen.As we draw to a close on Women's History Month, Leigh and Kim look into two modern marvels that forever shaped how we approach food, cooking, and eating - the stove and the refrigerator. Where once our foremothers struggled to cook and bake on ranges with no thermostat control or used huge blocks of river ice to keep milk fresh, todays' cooks have the option to store and heat foods from virtually every corner of the globe.Books We Think You'll  Enjoy ReadingHeat and Cold: Mastering the Great Indoors - Bern NagengastConsider the Fork - Bee WilsonWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Suffrage for women spanned seven decades; a span of time in United States history that ranged from the California Gold Rush through the American Civil War through the end of the Great War (WWI). Born from the desire to achieve political agency commensurate with the reality of women's contributions to society, there were many actions taken to draw collective consciousness to the “Great Cause.”Many suffragists have made history for their bold acts of civil disobedience, but less discussed are the quieter tactics meant to gently persuade women and men without triggering further backlash. Building on themes of feminism and food studies, Leigh and Kim turn the pages on how suffrage cookbooks helped to build and sustain a movement.Sources We Found Helpful for this EpisodeSeneca Falls ConventionHow Suffragists Used Cookbooks As A Recipe For SubversionThe Top-Secret Feminist History of Tea Rooms"To Make the Whole World Homelike": Gender, Space, and America's Tea Room MovementBooks We Think You'll  Enjoy ReadingFrom Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and FoodAll Stirrup Up: Suffrage Cookbooks, Food, and the Battles for Women's Right to VoteThe Woman Suffrage Cookbook: The 1886 ClassicWashington Women's CookbookGifts for SuffragistsWoman's Suffrage Cookbook and Tea Towel Gift Set by Alison Gardiner Designs19th Amendment Mug from the Unemployed Philosophers Guild StoreWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

In this episode, Leigh and Kim discuss the history of feminist food studies and how this particular critical lense offers uniquely modern insights into how we view traditional roles held by women in the realm of food. We discovered that until recently, topics relevant to feminism have not been addressed in depth - such as discussions about the value of food preparation in creating family identity, how community cookbooks both preserve culture and function as tools of resistance, and power dynamics behind how food is produced, distributed, cooked, and eaten. Both of us were particularly inspired by Laura Shapiro titled “I Guarantee”: Betty Crocker and the Woman in the Kitchen which unpacks the cultural impact of a famous but fictional figure - Betty Crocker of General Mills - from packaged foods to cookbooks to television and radio. We previously covered Betty's origins in Episode 20: Grain Empires,  but dig deeper into how this character influenced the cooking habits of American homemakers as well as their perceptions about the value of their contributions to the home - especially in contrast to culinary great Julia Child.Along the way we discuss the nature of creativity in the kitchen, and how feeding others performs the critical work of defining and creating “family life.” Leigh and Kim share perspectives on the personal work of cooking and how that dynamic can shift whether one is cooking for self or for others. Finally, discuss efforts by a now-defunct USDA Bureau of Home Economics between 1925 and 1962 to quantify the often invisible work performed by home-makers in farm and rural communities.Sources We Found Helpful for this EpisodeThe Femisphere: Foodies and  Food Politics - Ms. MagazineA Feminist Guide to Cooking - Contexts, American Sociological SocietyRecipe Digitization Project @ Food.Her.StoryBooks We Think You'll  Enjoy ReadingFrom Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and FoodWhy We Cook: Women on Food, Identity, and Connection by Lindsay GardnerPurity and Danger: An Analysis of Concepts of Pollution and Taboo, Mary DouglasWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

With consumer food waste at an all-time high, and with grocery stores steadily on the rise, Leigh and Kim chew on what those sell-by, best-by, and other food “expiration” labels really mean. We also dive into the history of Major Grey's style sweet mango chutney and how this tasty accompaniment to Indian made its way from the Indian subcontinent to grocery stores shelves around the world.We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

In Eating Across America, Kim and Leigh talk about diners and more specifically, the Harvey House concept helps to create travel communities and good manners.To start the conversation, Leigh recalls how her hometown diner played a role in community building. She shares the definition of a diner from the sounds of conversation, diner coffee culture, serveware, and interior decor.In an effort to understand diner culture, she discusses the evolution of the diner from a small lunch wagon in Rhode Island to pre-manufactured diners fabricated by the Worcester Lunch Car and Carriage Manufacturing Company. These small mom-and-pop shops have weathered two World Wars, the Great Depression, by skillfully adapting themselves to the wants and needs of their communities.A location for politicians to meet constituents, scenes from popular movies, and even subjects for songs and pieces of art, the diner has become an American icon. A place where your food comes quickly, but the conversations are slow and easy.To continue with the theme of eating in community, Kim dives into an establishment whose purpose was to provide an eating service to railway passengers.After testing two locations along the Kansas Pacific Railway line, Fred Harvey determined that there was a market for a high quality food service for people on the railways. This led to the development of the Harvey Houses that would dot the Atchison, Topeka and Santa Fe Railway line from Kansas to Arizona. These eating houses offered a consistently high quality experience in a very short amount of time making it easy for passengers to enjoy white table cloth experience in the time it took the train to take on necessary fuel and/or water. The service also helped to develop rail travel and would ultimately result in dining cars being introduced to passenger trains.If you'd like to visit one of the still-standing Harvey Houses, visit La Posada in Winslow, Arizona which is also a Harvey House museum. Whether it's an American diner or an iteration of the Harvey House, these eateries provide travelers with a sense of familiarity.We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

In 2021 we were delighted, bemused, beguiled, and blessed with stories that ranged from Presidential food fights to how foods can put us in the mood. We discovered beliefs of foods whose properties make us strong, lucky, or virile. We shared stories of holiday traditions that are treasured for their ability to hold within them memories or celebrations past, present, and future. And we were honored that you came along for the ride!We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

For Great Britain and its Commonwealth nations, Boxing Day offers a unique proposition - a day of rest and respite after a busy holiday season full of cooking, baking, and eating to our hearts' content. For Kim, Boxing Day is meant to be spent with new books, but for her family in South Africa, it was a day to bring leftovers to friends. Behind the final door of our 2021 Alimentary Advent Calendar lies some wild theories about how Boxing Day earned its name.MORE GOOD STUFFSources We Found Helpful for this EpisodeHappy Boxing Day, SmithsonianBooks We Think You'll  Enjoy ReadingAnything you like; Kim has an enormous backlog of reading to do starting with: The Cooking Gene by Michael W. TwittyA History of Food in 100 Recipes by William SitwellGastro Obscura: A Food Adventurer's Guide by Atlas ObscuraThe School of Essential Ingredients by Erica BauermeisterRecipes You Really Need to TryShortbread Cookies - Pastry Chef OnlineHot Milk Tea - Sweet SteepWhipped Coffee - Pastry Chef OnlineWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Jule Kake (Christmas Bread) a sweet, rich bread spiked with citron, candied cherries and sweet raisins adorns many a Scandinavian Christmas table. This recipe has been passed down through four generations of Norwegian ladies with fortitude and a strong sense of family and community.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeCarole BellBooks We Think You'll  Enjoy ReadingNorth Wild Kitchen by Nevada BergModern Scandinavian Baking: A Cookbook of Sweet Treats and Savory BakesRecipes You Really Need to TryJule Kake - The Heritage Cookbook ProjectJule Kake - Savor the FlavorWe would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Behind Door 24 of the Alimentary Advent Calendar is the Feast of Seven Fishes, an Italian-American Christmas Eve seafood feast that speaks to both Old Worlds and New. Acclaimed food photographer Andrew Scrivani takes Kim back to his childhood on Staten Island and forward to his own modern, multicultural celebration of Christmas Eve.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeThe Chef John Mitzewich PodcastBy Chef John Mitzewich & Andrew ScrivaniBooks We Think You'll  Enjoy ReadingThat Photo Makes Me Hungry: Photographing Food for Fun & ProfitBy Andrew ScrivaniHeirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women by Anna Francese Gass with Andrew ScrivaniRecipes You Really Need to TryFrutti di Mare - Chef DennisClams Oreganata - Orsara RecipesLinguine and Calamari - My Gourmet ConnectionWe would love to connect with YouAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Leigh's memories of a traditional Norwegian flatbread made with potatoes includes an anxiously awaited goodie box, debates of the best (right) way to eat it and learning at the side of the best lefse maker she knew.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeFoodtimeLefse TimeBooks We Think You'll  Enjoy ReadingModern Scandinavian Baking: A Cookbook of Sweet Treats and Savory BakesLast Word on Lefse: Heartwarming Stories and Recipes Too!Recipes You Really Need to TryLefse - The Spruce EatsGrandma Greene's Rosettes - As We EatSweet Soup (Sot Suppe) - As We EatWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Fluffy popped kernels of corn are a great treat for watching movies on a cold wintry evening, and they make modest, memorable garlands for holiday trees and mantles. Today for the As We Eat Alimentary Advent Calendar, we peek behind Door 22 to reveal a magical Christmas memory from Kim's past.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeNational Popcorn String Day, FoodimentaryDIY Popcorn Strands, The Pioneer WomanBooks We Think You'll  Enjoy ReadingFoodimentary: Celebrating 365 Food Holidays with Recipes, by John-Bryan HopkinsRecipes You Really Need to TryVintage Popcorn Balls with Karo syrup - Vintage RecipesOrnament Popcorn Balls - Michelle's Party Plan-it We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Eggnog, A Charming Holiday DrinkHaving originated in England, it's not surprising that the American colonists brought this drink to the new world with them. Like many dishes from their native land, it was sure to bring a sense of familiarity and comfort. And because many of the colonists kept cows, and chickens to subsist in this untamed world, eggs and cream were almost always available.It's charm has not worn off over the last 221 years with versions like the aged eggnog that Brandy makes each year to celebrate the season. Exclaiming, “it ain't Christmas until this eggnog gets broken out!”MORE FROM THIS EPISODESources We Found Helpful for this EpisodeSerious EatsBooks We Think You'll  Enjoy ReadingAn Eggnog to Die ForThe Art of MixologyRecipes You Really Need to TryAged Eggnog - Nutmeg NannyAged Eggnog - Alton BrownWe would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

The tart, red cranberry is a beacon of brightness when the days are short and gray. We love this luscious berry in all manner of meals but also as a simple decoration to grace the holiday seasons. In today's 20th Alimentary Advent Calendar episode, we go into a favorite recipe that has graced Kim's holiday table for many years.MORE FROM THIS EPISODESources We Found Helpful for this Episode2014 Botany Advent: Day Eight - CranberryDIY Cranberry Strands from Oceanspray Books We Think You'll  Enjoy ReadingThe Sioux Chef's Indigenous Kitchen, Sean Sherman with Beth DooleyEating in America, Waverly Root & Richard RochemontThe Oxford Companion to Food, Alan DodsonRecipes You Really Need to TryKim's Favorite Cranberry & Orange Relish - As We Eat Journal Vegan Pemmican Bars- Blissful HikerWe would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

The Tradition of TamalesTamales are a food that inherently demands community. Labor intensive and time consuming, many hands make light work of this dish. It's a food that can bring families together both physically and metaphorically. It's a food that contains stories of heritage and culture. A food that was once offered to the gods and is now considered an offering of gratitude to family, friends, and those less fortunate. It's a food with religious facets and a food that symbolizes the history of a people and their culture.We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Like the people who make up the United States, holiday cookies and biscuits come in all flavors, shapes, sizes and from all corners of the world. Whether they are rolled, pressed, dropped, or cut into shapes - we seek out certain favorites because the sugar and spices recall warm memories. Grab your favorite cup of cheer and curl up with us as we go wandering down cookie Memory Lane.MORE FROM THIS EPISODESources We Found Helpful for this EpisodeAs We Eat familyFood TimelineBooks You Might Enjoy ReadingBetty Crocker's Cookbook (Kim's go-to source)Better Homes and Gardens, New Cook Book (10th Edition)Recipes You Really Need to TryKolaczki - Season ThymeRanger Cookies - Real HousemomsBuckeye Cookies - Sugar Spun RunSpritz Cookie - Sally's Baking AddictionGinger Cookies - As We Eat Hermit Cookies - The Lemon BowlPfeffernusse - Barefeet in the KitchenThumbprint Cookie - Sugar Spun RunRussian Tea Cakes - Natasha's KitchenWe would love to connect with you!AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Leigh discusses her memories of Christmas Day dinner. After conferring with her sister, what the dinner actually consisted of, she shares some of the lore behind the reasons that ham graces so many holiday tables. She also offers a PSA about the importance of documenting your holiday traditions before they are lost to time.Recipes:Sweet Soup (Sot Suppe) - As We EatLefse - The Spruce EatsWe would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Kim's friend Sarah harbors a cherished memory of her family's annual “Cookie Day.” Among the many varieties of cookies made every year - peanut butter kiss cookies, chocolate chip cookies, and more - Sarah's father would make rosettes, filigreed cookie-like fritters made with special iron molds, that reflect his Swedish heritage.Sources:Oxford Companion to Sugar and Sweets, 2015Recipes:Persian Rosettes - Family SpiceGrandma Greene's Rosettes- As We EatWe would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

When Michelle reached out to As We Eat to discuss traditions including time spent in Abu Dhabi as well as her Filipino background, we of course said, “yes, please.” She talks about sharing holidays and special occasions with her UAE “family” to deeply rooted beliefs in her Filipino culture.Mentioned in this episode:Recipes:Pancit - Pickled PlumFilipino Pineapple Ham - Kawaling PinoyWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Christmas in the Philippines is a joyful celebration punctuated by feasts, especially on Nochebuena, or “The Good Night,” and for Filipinos living abroad, it is challenging to find or even create the familiar flavors of home. Behind today's 14th Alimentary Advent Calendar Door is a story about what it takes to bridge the gap between your country of origin and your new home, especially at the holidays.We would love to connect with you.AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Join Leigh as she shares the symbolism of a bread that is central to a Swedish holiday during the winter Season. Discover how the Silk Road, and Italian martyr, and pagan rites converge in the feast day known as St. Lucia's Day.We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

For Kim's friend, Lacy, Christmas fruitcake is a misunderstood treat. Her family's version is imbued with fermented brandy and fruits and a small surprise about what happens after the kids are put to bed. Today we uncover why she's taking up the mantle of her family's traditional Brandied Fruitcake recipe with a sentiment that is all too relatable.We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Lutefisk is a very polarizing dish. When Leigh asks friends and family to comment on this lye-soaked dish, the responses absolutely support this statement. Whether it's loved or hated, the fact that this dish is a touchstone to community and culture cannot be argued.We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

The thing about traditions is that they had to have had a beginning. Kim talks with her sister-in-law, Miranda about a very non-traditional tradition born out of necessity and creativity. There's a little bit of lore thrown in as well. And as we've heard many times over through this year's Alimentary Advent Calendar, for Miranda, “It's just not Christmas without Fish and Chips.”We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Leigh had the distinct pleasure to talk with cookbook author, children's book author, and freelance writer, Crescent Dragonwagon - yes, this is her real name, about a recipe for mincemeat that she adopted to her early life-style as a back-to-the-lander. She continues to make a batch every fall and adds new ways to use this deep, rich conserve in new and delicious ways.Crescent's Cookbooks:Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!Passionate VegetarianDairy Hollow House Soup and Bread CookbookRecipes:Crescent's Green Tomato (Meatless) MincemeatWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Kim thought she understood the origins of one of her favorite holiday traditions, but she's surprised to learn the “truth.” So she digs a little deeper to explain just why these juicy treats ended up in the toe of her stocking.Mentioned in this episode:Sources:Smithsonian MagazineThe Night Before ChristmasWe would love to connect with you!AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

This episode, though short, is filled with lore and speculation around the origins of a cake that is synonymous with the Christmas holiday in France. From pagan fires summoning the sun to edicts meant to stave off disease, Leigh talks about the origins of the Bûche de Nöel.We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

We've heard this phrase before, “it isn't Christmas without…” and for Kim it isn't Christmas with the British tradition of popping open a Christmas cracker. The wrapped cardboard cylinder not only creates an auditory opening to the celebration, but each cracker also contains a paper crown worn, an assortment of toys, and Kim's favorite, mottos. Examples of which she gleefully shares with you.Mentioned in this episode:Tom Smith Cracker CompanyParis World Exhibition in 1900We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

The candy cane means different things to different people. Join Kim and Leigh as they discuss visits to Santa, the best way to eat a candy cane, and a high school fundraiser that created some anxiety in the classroom.We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

One tradition that Kim wishes would come back into fashion is caroling. She recollects her time with a youth choir in California and one of her favorite songs which leads into a discussion about wassail from the fortifying drink to the tradition of bestowing blessings on friends, family and ultimately the world.We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Leigh recounts the sorted history of gingerbread in the third installment of the Alimentary Advent Calendar. You may be surprised to learn  its darker history. We would love you to connect with usAsWeEat.com, on Instagram @asweeat or join our  As We Eat community on Facebook or the As We Eat JournalDo you have a great idea

We would love you to connect with usAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

Behind door number 1 of the Alimentary Advent Calendar is Plum Pudding. This flaming, spiced cake has deep roots in the British holiday season. Listen as April Harris shares memories of a Victorian era recipe and its connection to community.

As we embark into the winter holidays, you may find yourself keen on picking up some tried-and-true tips for being a great host. Leigh kicks off the episode with a list of hosting must-haves - such as napkins, forks, seating arrangements, and more - along with some surprising history about how each of these so-called niceties made their debuts on well-appointed tables.Kim discovers that the good manners exhibited in hosting has much to do with the historical manners of chevaliers, otherwise known as knights or “horse soldiers.”Leigh and Kim decide that modern hosting means ensuring your guests feel comfortable and welcome.Finally, we also suggest what it means to be a good guest.Let's ConnectAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea

What does the magpie have to do with the name of a yummy baked treat? And what does a fictional character relate to desserts made from Florida citrus? In Episode 32, Leigh and Kim return to the tasty topics of pies.First, we return to the origins of pie specialties as Leigh surveys the ingenuity of pie bakers and cooks who built empires on fairly basic pie recipes originating in Western Europe. Using the literal fruits of the land, we have created flavorful classics like apple pie, lemon meringue, and huckleberry pie. Even in times of shortages of butter and sugar, ingenuity created make-do recipes resulting in “desperation pie” and even “water pie” to help maintain a sense of normalcy at times life was anything but normal.Next, Kim speaks on how the thrifty utilization of excess egg white plus a fictional culinary character led to one of the most favorite pies in American history - lemon meringue - and how a massive hurricane shifted Florida's production of pineapple to its globally-known key lime, inspiration for the key lime meringue pie. This tale isn't fully told without a peek into the life and kitchen of William Curry, who brought condensed milk to the Florida Keys and whose cook *may* be the originator of the original Key Lime Pie recipe. Connect with us:AsWeEat.com, on Instagram @asweeat , join our new As We Eat community on Facebook or Subscribe to the As We Eat JournalDo you have a great idea

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Grab your plastic jack-o-lantern pumpkin trick-or-treat bucket for a trip down a ghoulishly delicious memory lane. And discover which is better: Candy Corn or Tootsie Rolls.

Break out your favorite cookie cutters and tune into As We Eat Episode 29 as we take on the fabulous origins of two kinds of cutters - one for cookies and the other for cans.Leigh traces the origins of outline cutters from Germany and The Netherlands to Great Britain and over the seas to the new world.In this episode, Kim recounts the genesis of canning, and we take a sharp look at the evolution of the tin opener - watch out for jagged edges!We would love you to connect with usAsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Fairs offer us a literal window into the world. From small county fairs to large state fairs to grand World Exhibitions, people come from all over to learn about our past and catch a glimpse into our future.In this episode of As We Eat, Kim and Leigh explore the history of the World's Fairs and then they dive into the curious history of famous fair foods.To round out this frolic through the foodie fairground, As We Eat touches on the modern iteration of the World's Fair Exposition. The latest Exposition launches this October in Dubai and promises an entire pavilion dedicated to helping visitors “discover how everything from climate change to technology will change how we source, prepare, and cook food.”We would love you to connect with usAsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

On our plate today we dish about school lunch boxes, federal school lunch programs and food insecurity and our best and worst school lunch memories.Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Our cupboards are full of stories. In this installment of What's in Your Pantry, we talk about a 4,000 year old spice, modern medicine, Lewis Carroll's famous quote about flamingos and mustard, and an invasive species that marked safe passage.Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Harnessing fire has helped to create culture, define our place in the animal kingdom, and allowed us to create some pretty tasty morsels. Join us for our 25th episode as we discuss our favorite campfire foods and the memories associated with them.AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

From a craft predominantly performed by women to the effects of the Prohibition on the brewing industry, Kim and Leigh discuss the many facets of the third most consumed beverage in the world.Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

The two items that Leigh and Kim feature in As We Eat's first ever “What's in Your Pantry?” are considered kitchen staples, but both have fascinating histories in addition to long shelf lives. Although we were both dealing with some very challenging life circumstances, we got together to talk about vinegar and cake flour.Books We Think You'll  Enjoy ReadingVinegar: The User Friendly Standard Text Reference and Guide to Appreciating, Making, and Enjoying Vinegar by Lawrence DiggsThe Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing by Bettina MalleFlour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken ForkishMy Bread: The Revolutionary No-Work, No-Knead Method by Jim LaheyRecipes You Really Need to TryOrange Kiss Me Cake - PillsburyRed Velvet Cake - Pastry Chef OnlineSherry Lime Vinaigrette - Pook's PantryWe would love to connect with youAsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea

Like other Spring holidays of Nowruz and Easter, Passover is celebrated at the family table as a "place where we share our story as a people, and these foods help us to do this. We speak and listen, and we're nourished body and soul."We discuss the Seder dinner and the significance of the six items placed on the Seder Plate that symbolically represent the heritage of the Jewish faithful: Zeroa, Beitzah, Morar, Charoset, Karpas, Chazeret and the three Matzot (and the four cups of wine!)Learn how Maxwell House  worked with the Jewish community to revive its flagging sales during Passover.Connect with us, please:AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea