Podcast appearances and mentions of linda civitello

We begin Episode 204 with the announcement of our second quarter readalong in our year of reading romance and end with a delightful conversation with author Allison Pataki about her fabulous new novel, FINDING MARGARET FULLER. Since our last episode, Emily has continued with her intention of reading a short story every Monday. She read “Lot” by Bryan Washington from the story collection LOT: Stories and “Postcards from Heaven” from REUNION BEACH: Stories Inspired by Dorothea Benton Frank. Chris also read a short story, “Consequences” by Willa Cather from the story collection UNCLE VALENTINE AND OTHER STORIES. We each read an excellent novel – we're talking Top 10 contenders! Emily read THE FROZEN RIVERr by Ariel Lawhon and Chris finished WE GOT THE BEAT by Jenna Miller. In Biblio Adventures, Chris has rekindled a childhood fascination with Mary Stuart (aka Mary I of Scotland or Mary, Queen of Scots). She watched two movies: Mary, Queen of Scots starring Vanessa Redgrave, and Mary Queen of Scots starring Saoirse Ronan based on John Guy's biography QUEEN OF SCOTS: The True Life of Mary Stuart. She plans to read Antonia Fraser's biography, Mary, Queen of Scots for Big Book Summer. Emily took a trip to Wilmington, NC where she tried unsuccessfully to shop at Papercuts Bookshop because it was closed for inventory. She did find two Little Free Libraries where she picked up THIRTEEN MOONS by Charles Frazier, INTIMACIES by Katie Kitamura, and EACH PEACH PEAR PLUM by Janet and Allan Ahlberg. Back in CT, Emily went to the North Haven public library where she purchased LOTt: Stories by Bryan Washington and WHO'S IRISH?: Stories by Gish Jen from the Friends of the Library sale, and attended a presentation with Linda Civitello author of BAKING POWDER WARS: The Cutthroat Food Fight That Revolutionized Cooking.

Stacey Mei Yan Fong dreamed up the most delicious way to learn more about the United States, her chosen home. We talk with Stacey about her first cookbook, 50 Pies, 50 States; the immigration story that inspired it; and the pure joy that pie brings. Stacey created the 50 Pies, 50 States project while applying for permanent residency in the United States. She researched each state, developed a pie recipe inspired by the state, and dedicated the pie to a friend or special person connected to that state. Some pies are wild and wonderful—Nevada's “All-You-Can-Eat Buffet Pie” and Minnesota's “Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping” are examples (there are a few state-fair-inspired pies as well). And some pies highlight a state's fun facts. Did you know that the snickerdoodle is Connecticut's state cookie? Stacey details the backstories behind her unique pies and gives home bakers tips for baking great pies, whether they're dedicated to someone or just made to share and spread joy. Plus, we spotlight a story Where We Live explored about the surprising connection between baking powder and our state. Patrick Skahill hosts a conversation with food historian Linda Civitello. GUESTS: Stacey Mei Yan Fong: Home baker and the author of 50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie. (@50pies50States) From the Where We Live Feature:Linda Civitello: Food Historian; Author, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking FEATURED RECIPES: Connecticut: Snickerdoodle PieMassachusetts: Boston Cream Pie PieNew Hampshire: Maple Pumpkin Pie with Painted Birch Tree Crust This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Special thanks to Patrick Skahill and Katie Pellico. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Before baking powder became a kitchen staple, there was a state-level showdown over the rights to produce and sell it, and food historian Linda Civitello says Connecticut played a central role. This hour, she joins us to dig into her book, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. Plus, Darien First Selectman Monica McNally previews the town's $85 million purchase of Great Island, a 63-acre property linked to baking powder tycoon William Ziegler. From Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking by Linda Civitello. © 2017 by Linda Civitello. Used with permission of the University of Illinois Press. GUESTS: Linda Civitello: Food Historian; Author, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking Monica McNally: First Selectman of Darien Cat Pastor contributed to this episode which originally aired September 14, 2023.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Before baking powder became a kitchen staple, there was a state-level showdown over the rights to produce and sell it, and food historian Linda Civitello says Connecticut played a central role. This hour, she joins us to dig into her book, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. Plus, Darien First Selectman Monica McNally previews the town's $85 million purchase of Great Island, a 63-acre property linked to baking powder tycoon William Ziegler. From Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking by Linda Civitello. © 2017 by Linda Civitello. Used with permission of the University of Illinois Press. GUESTS: Linda Civitello: Food Historian; Author, Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking Monica McNally: First Selectman of Darien Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Linda Civitello is back with us this week to talk about her award-winning book, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. American women in the 1800s were tied to their kitchens, having to make beer to make yeast so they could bake enough bread for their family to survive. (Bread was more than just a staple, people used to eat a pound a day!) It's from these women looking for shortcuts that baking powder's development began. It's a surprising story involving presidents and robber barons, bribery, lying, cheating and more! A fascinating story about how a product that changed our food landscape forever! Linda Civitello is also the author of the award-winning book, Cuisine and Culture: A History of Food and People. She developed the curriculum and taught history of food at culinary schools in southern California and speaks frequently on a wide range of food history topics. Her book is used to teach food history in culinary schools. Linda has spoken at Harvard University, appeared on television on Bizarre Foods, and on the BBC. She cooks professionally, making historic recipes using heirloom flour and Italian pastries, and gelati for a select clientele. She is currently writing an article on food and racism, and a book on Food and Film from Prohibition to James Bond.Linda has a B.A. from Vassar and a Ph.D. from UCLA.    LINDA'S LINKS: Buy Baking Powder Wars: https://www.amazon.com/dp/0252082591 Watch America Takes the Cake: https://vimeo.com/240607433 Buy Cuisine and Culture: https://www.amazon.com/dp/0470403713 Facebook: https://www.facebook.com/linda.civitello LinkedIn: https://www.linkedin.com/in/linda-civitello-b00a3722/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Linda Civitello, author of the award-winning book Cuisine and Culture: A History of Food and People, is with us this week to talk about how history, food and culture shape our diet. Linda developed the curriculum and taught history of food at culinary schools in southern California, and speaks frequently on a wide range of food history topics. Her book is used to teach food history in culinary schools. Linda has spoken at Harvard University, appeared on television on Bizarre Foods and on the BBC. Linda Civitello is the author of another award-winning book, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. She also cooks professionally, making historic recipes using heirloom flour, and Italian pastries and gelati for a select clientele. She is currently writing an article on food and racism, and a book on Food and Film from Prohibition to James Bond. Linda has a B.A. from Vassar and a Ph.D. from UCLA.    LINDA'S LINKS: Buy Cuisine and Culture: https://www.amazon.com/dp/0470403713 Buy Baking Powder Wars: https://www.amazon.com/dp/0252082591 Facebook: https://www.facebook.com/linda.civitello LinkedIn: https://www.linkedin.com/in/linda-civitello-b00a3722/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

This week is the 400th anniversary of what America knows as Thanksgiving. Join us as food historian Linda Civitello takes us through how the traditional meal has evolved through the decades and what items we love to indulge in owe their existence to indigenous people. We explore the good, the bad and ugly that comes along with this beloved holiday. From the food racism to legacy of the indigenous people and everything in between!  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Linda Civitello discusses the history of cake and leavening agents. Jennifer Crandall talks about her documentary project "Whitman, Alabama," which combines documentary and the poetry of Walt Whitman to shed light on human connections and national identity. Susan Schulten discusses how we can use maps to view American history differently.

This holiday season, while you’re baking cookies and cakes, note that line “baking powder” in some recipes. In the final product, it is invisible and tasteless, but what does baking powder do? And how has it shaped American cooking?Food historian Linda Civitello’s new book is “Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking”. Original air date: Dec. 20, 2017.

Food historian Linda Civitello takes us on a romp through the history of cake, incorporating yeast, baking powder, raisins, rectangular tins, and just about everything else. Later, cake decorator Tracie Smith discusses her craft.

Are you an indie author needing to sell more books? My webinar Promote This! DIY Publicity For Authors gives you loads of publicity and marketing secrets used by the pros.  Theme music for Madame Perry's Salon is composed and performed by Denton Perry.

This holiday season, while you’re baking cookies and cakes, note that line “baking powder” in some recipes. In the final product, it is invisible and tasteless, but what does baking powder do? And how has it shaped American cooking?Food historian Linda Civitello’s new book is “Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking”.

First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes.