Podcasts about regional cuisine

In this week's bonus show, Matt and Keith answer a message into the hotline, then spend 45 minutes talking about food. You won't believe what Keith's idea of a good pizza is!If you want to call in to the Bonus Show, leave a voicemail at (530) 332-8020. We'll get to your calls on Friday's Bonus Show.To save 10% on Keith's Square 2 course, use promo code "HAPPY"LINKSQuoirCast on PatreonQuoirCast on Patheos

People in Japan are true foodies and when it comes to their regional dishes, they take pride to a truely whole new level! We look at the rivalries between prefectures, why you should know the different names for essentially the same type of dish and what does the Japanese feel about 'bamboo' and 'mushroom'. Check out our social media below

Comedian, writer, broadcaster, and self-professed food enthusiast, Jennifer Wong is Savva's guest on this episode of Three Food Memories. Jennifer is so enthusiastic about food she's visited every state and territory of Australia to hunt down the best Chinese restaurants. But let it be known that the “food thing” didn't come naturally to her. The making part of it anyway. As you'll discover, the pressure of delivering a tasty snack to her school-yard cohort didn't quite cut the mustard.Jennifer's social cause is Welcome Merchant, a social enterprise with a mission to champion the voices of entrepreneurs & artists who identify as a refugee or as a person seeking asylum in Australia. You can find out more about Jennifer, upcoming shows, books, and all the things here - jenniferwong.com.auTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction. The Meat of the Conversation: Discussing the North Carolina Food Scene The Influence of Sports on Local Culture Chef Matt Kelly's Background and Early Life  Impact of Regional Cuisine in NC Influence of Family and Early Cooking Experiences Importance of Local Food Systems The Role of Mentorship in Culinary Careers The Impact on Matt of Working at the Inn at Little Washington Exploring Spanish Cuisine and Opening Mateo Bar & Tapas Incorporating Southern Traditions into Food The Importance of Foundational Cooking Defining Southern Food The Story of Grano Arso and its Influence on Cuisine The Evolution of Oyster Culture in North Carolina Reviving a Classic: The Story of Nana's The Importance of Relationships with Purveyors The Role of Grandmothers in Culinary Traditions The Importance of Mentoring in the Culinary World A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Melissa and Wythe catch up with their friend and former co-host, artist and scholar of food agriculture, Allie Wist. Allie is currently completing an interdisciplinary arts Ph.D. at Rensselaer Polytechnic Institute with a focus on the senses, the Anthropocene, and environmental archives. We talk about her work studying how plants' odors are changing due to climate disruption, the future of sustainable pest management, how rising temperatures affect different plants, the future of coffee production, and much more. Overall, we discuss how changes in agriculture due to climate disruption will affect cuisine in different ways—creating more and more “matter out of place” (and out of time) in food and agriculture. What types of smells and tastes will future consumers accept as delicious, or understand as “real,” given massive shifts in agriculture due to climate?Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.

Episode 143 of That Was Disappointing is Live.We can't make everyone happy. We're not pizza…Today's Topic: Regional Cuisine.Join Art, his almost-perfect-wife Ashley, Kelly, and Al as they chew the proverbial fat about food both local and exotic. But… wait, no Lex? Nope! He really got into the boiling pot this time and is back in the slammer. Not sure when he'll be paroled, but we will regret his return when it comes.So put on your lobster bib, loosen your unfashionable pants, and get ready to leave the table unsatisfied because that's what we're servin'! BOOM, roasted! Like delicious broccoli!TWD Tip of the Week: Nothing brings people together like food. Especially free food. And orgies. Those work too. So have a catered orgy and you'll be über popular! #sociallifehack

On this episode Aarón and Zarela are thrilled to welcome Lesterloon Sánchez to dive deep into the topic of Edible Flowers. Hailing from the state of Veracruz, Lesterloon is on a personal quest to discover new edible flowers across his home state. As a chef and restaurant owner, Lesterloon uses these flowers in an eclectic variety of recipes across restaurants, which he shares with Aarón and Zarela.Plus, Lesterloon shares stories of the symbolism related to specific flowers in Mexican culture.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

Welcome to Season 2, Episode 23! Hawai'i Regional Cuisine is the culmination of over a century of the merging of tradition, fresh ingredients, colonialism, Asian immigrants, and more. It's developed into what we think is the most unique and diverse regional cuisine in America. We talk about the various impacts on Hawaiian cuisine that influenced HRC over time as well as the current chefs leading the way. We begin the episode with some current events including James Hong receiving a well-deserved star on the Hollywood Walk of Fame! We close out the episode with another segment of What Are We Reading? This episode we talk about the comic book The Mask of Haliya by an amazing new group Kwento Comics and a graphic novel of short comics called The Outside which was led by The Kao. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@1882media.com. Segments 00:26 Current Events: More Anti-Asian Violence and James Hong! 02:57 The History of Hawai'i Regional Cuisine 25:56 What are We Reading? The Mask of Haliya and The Outside

Christi sits down with the James Beard nominated chef/owner of Bin 707 and Taco Party, Josh Niernberg!  You'll be making dinner plans by the time you finish this conversation about Western Colorado cuisine, restaurant life, and how even a nationally recognized chef can't get his kids to eat their meals.Check out Josh's restaurants:http://www.bin707.com/https://www.tacopartygj.com/If you prefer video, check out the interview on YouTube: https://youtu.be/DVWl6BBGKR8

On this week's show Aarón and Zarela are thrilled to welcome their longtime friend Stephan Pyles to discuss all things Tex-Mex and Southwestern Cuisine. Stephan is a 5th generation Texan and a founding father of Southwestern Cuisine, who created 23 restaurants in 6 cities over more than three  decades of cooking. Stephan and Zarela have known each other since the earliest days of Zarela's career, and they recently traveled to Oaxaca together. We hear all about the most surprising meals from their trip, and then they regale us with some older, personal highlights of their time spent with Zarela's mother; from careening through L.A. traffic to entertaining together at Stephan's home.Plus, they track the evolution of Tex-Mex and modern Texan cuisine, and have a spirited discussion regarding the invention of the burrito.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? Join us in taking a look at some iconic regional dishes and the stories behind them. Further Reading:To learn more about the University of Arizona's Center for Regional Food Studies, visit their website here.To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.To read Rachel Martin's full article chronicling hot chicken's history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story To make reservations and learn more about Komah, Paulo Shin's restaurant, feel free to browse his website here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Listen to chef Adam D'Sylva talk about his 'Aussie-Indian interpretation' of food using Australian produce. As the host of the India Unplated series on SBS Food with chefs Helly Raichura and Sandeep Pandit, he explores the diversity of India's regional cuisine. Here he shares how cross-cultural food practices influence Australia's contemporary foodscape and how he melds his Indian-Italian heritage to create recipes.

Similarly to The Shameless Chef - pick up cooking tips and delicious recipes while learning a lot about the way in Cooking in Mexican from A to Z. The hosts are mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez take listeners on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations. Subscribe to Cooking in Mexican from A to Z on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).If you love learning about regional cuisine, also check out:Soul by Chef Todd Richards (Apple Podcasts | Stitcher | Spotify | RSS)Japan Eats! (Apple Podcasts | Stitcher | Spotify | RSS)Item 13: An African Food Podcast (Apple Podcasts | Stitcher | Spotify | RSS)Eat Your Heartland Out  (Apple Podcasts | Stitcher | Spotify | RSS)Agave Road Trip (Apple Podcasts | Stitcher | Spotify | RSS)

Journey with this Indian family, and their desire to share their culture through food.  You'll hear from the mother, daughter and son--Radhika, Maithali and Shantanu. Their perspectives are wonderfully presented. Radhika came to the US as an architecture student. Met her husband, and after getting married and having her two lovely children, she started cooking for friends.  That evolved into cooking at the farmers markets, to cooking in food halls, and now settles into a distinctly independent restaurant. They're serving small plates. Radhika, whose curiousity for India's history and cuisine never grows old. Some months they have a Regional Cuisine menu. It's the family's way of sharing lesser known dishes from small towns and regions. As we have Nashville Chicken, they have equally curious dishes, and this is a wonderful way to experience the breadth of India's history and culture in a 3, 4, or 5 course meal. We do not hear Amit's voice, the husband, father and architect in the family. Happy Fathers Day to all the unique and wonderful fathers who nurture the best a family can give in a community. Thank you to all the immigrants who settle in the US and share so much! Their voices and stories are infectious. They enjoy and care what they serve, and are eager for you to enjoy India's amazing food culture.  Website Instagram

This episode is all about domestic traveling with an emphasis on the food tasted.  I am joined by my partner, Rayna, as we discuss our short trips around the south of the US and also where we would like to go in the future as it pertains to ideal food destinations. Subscribe to the pod!Tell us what you think, Leave a Review!@theververoompodcast on Instagram@TheVerveRoom on Twitter

This week's episode is all about food! Hosts Derek and Tori dive into some of the country's regional food scenes they love. Come for the discussion, stay for this week's guilty pleasure food edition of Turn Up or Throw Up.

Master Chef Alan Wong chats about the beginning of cooking for him, eating your vegetables and more. The co-founder of the Hawaii Food & Wine Festival has a rich history of supporting local farmers, ranchers and community members.

Join Kate, Aimee, and Melissa as they dive into Regional Cuisine #1: Minnesota! These delicious dishes brew up a delicious cranberry concoction known as a "Minnesota Goodbye" and discuss the origins of Hot Dish and the Jucy Lucy. Also, Aimee reminds us that all foods are radioactive and will give you cancer. 

In today’s show, we are going to talk about: Cooking Through the Ages. The conversation today – and every day – revolves around the value of tradition; traditional food prep and storage, traditional cooking, the new traditional farming practices, and of course, traditional artisan CHEESE. Topics discussed here are designed to create new perspectives and possibilities for how you might add the taste of tradition to your life. Today’s Show Homestead Life Updates Cooking Through the Ages Cooking on the Hearth – Mary Randolph’s Corn Meal Bread Homestead Life Updates It’s snowing again today. Sigh. Will this winter never end? Creamery Update The trough drains used to carry waste away from cows doing their thing during milking has a brand new cover. It is covered with molded fiberglass resin floor grates. These are strong, non-slip, non-rust grates; and they look pretty cool to me. Walls in the creamery are going up, slowly. Very slowly. It is still winter and the weather is impeding our progress there. The Orchard A regular winter task is pruning the fruit and nut trees in the orchard, trimming and repositioning canes in the blackberries and so on. Done!! Other projects interfering with getting the creamery done: We will be trying a new method of separating calves from moms this year. We need a calf pen to accomplish that. We eat a lot of eggs around here but raising chickens is still on the back burner. Instead we are going to raise quail for eggs and likely some meat as well. This decision is based on time restrictions in building the chicken infrastructure. Making quail cages is much quicker. The birds are easy to raise. Or so they say. We shall see. This is my project. Scott will build a couple of cages, but everything else will be up to me. The incubator is on its way. It will be here later this month. Cooking Through the Ages Now let’s take a very quick trip through thousands of years of history. How did we humans survive as a species? What kind of food did we eat and how did we preserve and prepare it? How did we get to where we are now? Let’s start with the Stone Age shall we? The Stone Age During the Stone Age, the Paleolithic period, or Old Stone Age (beginning as early as 750,000 BC), and the Neolithic period, or new Stone Age (beginning around 8000 BC), humans began to make and use stone tools and acquire a larger variety of foods in new ways. Paleolithic Tools and Foods Paleolithic tools include axes and blades for cutting and chopping. In order to survive during the Paleolithic period, humans hunted wild animals, birds, and fish and collected nuts, fruits, and berries. Artifacts show that people ate mammoth, reindeer, horse, fox, wolf, and tortoise. Cooking techniques included broiling or roasting food over an open flame or hot coals. Brazing in clay cylinders over ashes in a pit is also indicated. The Neolithic Food Revolution One of the most significant changes in human food habits occurred around 8000 BC, when people in the Near East began to grow food rather than gather it. This is the Neolithic period. Humans started raising cereal crops such as rye and wheat. We began keeping livestock, including pigs, cows, goats, and sheep. Archaeologists have discovered millstones in these areas, an indication that Neolithic peoples were grinding wheat and other grains to make flour for bread. Changes in cooking methods included using water brought to a boil in earthenware pottery. They also built the first closed ovens for baking. Now let’s move to the Bronze Age Early Civilizations – the Bronze Age Advances in food production and preparation in early civilizations had a broad reach. People in Northern Europe began to farm sometime after 3000 BC. Farming practices advanced with the invention of the plow around 3550 BC, and food production increased. In the Bronze Age, which began around 3000 BC in Mediterranean areas, people began to cook using liquid in pots made of copper and bronze. New tools and utensils also became available. Mesopotamia and Ancient Egypt We were figuring out what it took to survive as a species. Banding together in larger and larger groups led to the early civilizations of Mesopotamia and Egypt. These two civilizations shared some food habits and traditions. Although beef, lamb, pork, deer, fowl (excluding chicken), fish, turtles, vegetables, and fruits were all part of their diet, grains were a staple food. Besides cooking cereals in water as a porridge and using ground grains to make bread, the Mesopotamian’s favored beer as a beverage for festive occasions. Inscriptions on Egyptian tombs -- “give me bread when I am hungry. Give me beer when I am thirsty” – bear witness to the heavy use of grain in the ancient Egyptian diet. Both the Mesopotamians and the Egyptians developed a system of writing early on and thus had the means to record recipes. The first known recipes come from Mesopotamia and date to the second millennium BC. Excavated tombs have yielded remnants of foods such as figs and bread, which were typical funerary offerings. Ancient Egyptian food preparation methods such as open hearth baking of unleavened bread and salt preservation of meats and fish are still common today. The Egyptians also dried and smoked foods and stored fruits in honey and fish in oil to preserve them. Greek and Roman Cooking As I mentioned in the History of Cheese FarmCast, the Greeks made cheeses. They also baked bread and produced wine. They became skilled in the use of seasoning and spices, made sauces using oil and cheese, and cultivated olives. Meat, such as rabbit, was added to the diet and gained popularity. Influenced in large part by the ideas of the great physician and teacher Hippocrates (ca. 460-377 BC), the Greeks, and later the Romans, focused on eating a healthful diet. Consuming food items for both medicinal and nutritional purposes, they viewed cooking methods, combinations of foods, drink, and seasonings as contributions to overall well-being. The Greeks introduced a tradition of lavish dinner parties or banquets, which were often followed by a symposium, the ritual consumption of wine. In the typical Roman kitchen, the master cook supervised food preparation from a platform at the rear of the room. Square hearth fires stood in the middle. Kitchen equipment featured pots made of bronze, brass, clay, or silver, as well as wood-fired ovens. Formal dining traditions were further developed during the Roman Empire. The Middle Ages and the Renaissance Roman traditions continued to dominate cooking and dining practices through the Middle Ages. During the Renaissance, advances in the culinary arts helped set the stage for the development of modern cookery. Medieval Ways Medieval kitchens typically stood apart from the main house to reduce the risk of fire. The traditional kitchen was crowded, noisy, hot, and smoky. Vents in the ceiling allowed the release of smoke and heat from the roasting spit and simmering iron kettles. Cooks kept food cold in cellars. Kitchen equipment included iron pots as well as various hooks, spoons, and knives. The Iron Age produced the cauldron. An iron vessel hanging from a metal arm over hot coals, was the main cooking pot. The typical chimney hearth could accommodate three cauldrons. The cauldron on the left side of the hearth was used for roasting, and the others were used for boiling. Breads and pies were baked in an oven on the side of the chimney. Renaissance developments The late 1300s marked the beginning of the Renaissance, an era of revival in the arts and sciences that spread across Europe from south to north. Italy dominated the culinary scene in the 1400s. By the end of the century, it had shifted to Spain, whose explorations and conquests in the Americas introduce new foods and methods of food preparation into Europe. Christopher Columbus and Hernán Cortéz as well as other explorers and conquistadors returned to Europe with tomatoes, chili peppers, potatoes, avocados, corn, vanilla beans, and cacao, the main ingredient of chocolate. These food items had a lasting impact on European cuisine. By the late 1500s, France rose as Europe’s culinary center. Let’s move on to America. American cookery While grand cuisine was taking shape in France, American cuisine was only in its infancy. There were no cities. European settlers in the Americas brought familiar cooking methods and some staple foods from the old world with them and combined these with culinary techniques and ingredients they found in the New World. From the start, American cookery has been a mosaic of ingredients and techniques from a variety of cultures. Native American food patterns When Columbus arrived in the Americas in the late 1400s, most Native Americans followed traditional practices. Their main crops were maize (corn), beans, and squash, but other valuable crops included potatoes and sweet potatoes. Domesticated animals were not a large source of food. However, in addition to cultivating crops, Native Americans fished, hunted, and collected other foods. Remember they were still in the Stone Age as far as their tools and equipment were concerned. They devised storage pits for grains, nuts, and other foods, used a variety of cooking techniques, including roasting and boiling in pots, and preserved some foods by drying and smoking. Again, refer back to the information on Stone Age cooking and tools. Colonial Food Habits European settlers learned a great deal from indigenous peoples about growing and preparing foods native to the New World. Native Americans taught newcomers from Europe the most efficient ways to cook outdoors and how to prepare beans and corn. Corn breads, succotash, and various soups and stews became part of the colonial cooking repertoire. For their part, Europeans changed the food supply in the Americas, introducing livestock such as pigs, cattle, and sheep, and plant food such as rice, wheat, barley, and broadbeans from Europe. Soon colonists were comfortable preparing a variety of foods using a blend of Native American and European techniques. Regional Cuisine in America Today During the vast land expansion in the 19th century, the American diet began to show variety from one geographic region to the next. Each part of the country developed its own regional cuisine – foods, ingredients, and cooking methods characteristic of that particular geographic region. Several factors contributed to the development of regional cuisines, including availability of local ingredients and the influence of cultural groups. Immigration the 19th century changed America as cities began to flourish. Nearly 5 million immigrants arrived in the United States in the period between 1830 and 1860. That’s just 30 years. Most were from Germany, Great Britain, and Ireland. Two waves of immigration after 1860 brought people from Scandinavian countries and from Italy, Austria, Hungary, Russia, Greece, Poland, Portugal, and Spain. Asian immigrants also began to make a home in America’s big cities. The various regional cuisines began to take shape. The Northeast was influenced by Native Americans, Englishmen, French-Canadians, Italians, and the Portuguese. Some of the regional foods they developed include meat pies, fish stews and soups, clam chowder, salt cod, chorizo and peppers, baked beans, succotash, Indian pudding, brown bread, maple syrup, cider, fruit pies and desserts, and cream dishes. Later cheese would become a valuable product for this region. In the Mid-Atlantic schnitzel, scrapple, sausages, apple butter, sauerkraut, slaw, pretzels, bagels, waffles, pork, and dairy products came out of the Dutch and German influences. Moving to the Midwest we find jerky, country hams, sausages, gravies, beef stews and pot pies, meatloaf, corn roasts, freshwater fish, cheese, potatoes, root vegetables, rye and pumpernickel bread, wild rice, pancakes, strudel, applesauce, apple juice, sauerkraut, nut candies, poppy seed cake, and lager beer. Influences there include Native American, Polish, Hungarian, Czech, German, and Scandinavian. The southern region is large and varied. Brunswick stew, country hams, red eye gravy, corn breads, biscuits, barbecue pork and beef, chicken wings, jambalaya, fried chicken, crab cakes, crab and crawfish boils, catfish, butter bean custard, peanut soup, peach pie, key lime pie, greens with fatback or salt pork, fried okra and okra stews, hominy, grits, gumbo’s, sweet potato pie, nut cakes, and rice. This wide variety is due to Scots Irish, English, Welsh, French, Creole, Cajun, and African influences. The west is even larger and more varied in its immigrant influences introducing cuisine from the Far East. What a variety. Native American, Spanish, Mexican, Chinese, Japanese, and Pacific Islands all contributed. Today you have barbecue, corn dishes, Tex-Mex food, chili con carne, citrus fruits, guacamole, olives, tuna, sourdough bread, steaks, game, grilled lamb, teriyaki, luau pork, salmon chowder, sashimi, fry bread, Asian noodle dishes, stirfry dishes, tortillas, tacos, quesadillas, chimichangas, pineapple, sugarcane, and chilies prepared and used in all sorts of ways. Changes in Food Production New ideas and technology in the 1800s had a great impact on agriculture and industry. Established cities were growing rapidly. Today it’s the trucking industry but back then it was the trains that were paramount to people in the city having access to food. Improved tools; new farming methods; and the development of various farm machines, including tractors, combines, and cultivators, increased the supply of food while decreasing the need for small farmers. The 19th and 20th centuries were a time of great change in the United States. The Industrial Revolution introduced machines that transformed farming and manufacturing. Large numbers of people continued to move to the city. The move from rural areas to the city accelerated and fewer and fewer farmers grew our food. The supply of food increased exponentially but more and more people became separated from the source of their nourishment. Electricity, gas, and the creation of modern appliances were the icing on the cake. Harvesting, storing and preparing food is a breeze today compared to days past. Hearth Side Cooking I took you through quite a journey very quickly. We went from primitive stone implements right up to modern cooking and preservation equipment. I want to step back a little and fill in a blank or two regarding cooking in early colonial America. Specifically regarding baking bread on the hearth. It will tie in with today’s recipe. Bread Making in Colonial Virginia Hot breads were presented as part of the elaborate meals served at Virginia plantations in the 18th and 19th Century. Guests often left descriptions of the foods they had enjoyed. Excellent wheat breads were highly praised but cornmeal breads predominated. White cornmeal was most often used in the South As part of the ritual of good food provided in plenty by wealthy Virginians, an array of well-made breads was essential. They were brought to the table to be slathered with fresh butter and eaten still warm from the oven. Let’s consider how formidable it was to make bread. There were no handy grocery stores to pick up a loaf on the way home, no packets of dried yeast. Preparing and baking bread was a time-consuming, arduous process, from making yeast to knowing when the oven was ready. Commercial yeast was not available until 1868, and recipes for yeast occupy a large part of the breadmaking sections in early cookbooks. Cook’s kept a starter on hand, made with ingredients that included hops, potatoes, sugar, flour, and water. Combined with more flour to make a “sponge,” the dough would be set to rise hours ahead of when it was to be eaten. Kneading was (and still is) a major part of the process, and its importance was emphasized. A Mrs. Smith, writes that “the best bread makers who I know knead for at least an hour, with all their might…” Eliza Leslie noted that “the goodness of bread depends much on the kneading.” While Miss Leslie’s statement holds true today, those lengthy times required for kneading are no longer necessary. The commercial yeast now available has shortened the process considerably. The actual baking was done in Dutch ovens or brick ovens built into the huge kitchen fireplace. A thorough knowledge of the process was vital. A fire was started in the brick ovens about two hours prior to putting in the loaves. Instructions were specific including the size and type of wood needed to get the proper oven temperature necessary to bake. “If you can hold your hand within the mouth of the oven as long as you can distinctly count 20, the heat is about right.” Alternatively, with Dutch oven baking it was necessary to preheat the iron kettle before putting in the prepared bread dough. Once filled and covered, the Dutch oven could be suspended from a crane and hung over the fire. Another method was to set the Dutch oven on coals to bake in a corner of the hearth. Additional hot coals were piled on top of the lid. Whatever the baking method, providing delectable breads was essential Let’s take a look at a colonial bread recipe and talk about how it would be prepared in a Dutch oven on a hearth. Mary Randolph’s Cornmeal Bread Recipe “Rub a piece of butter the size of an egg into a pint of cornmeal, make a batter with two eggs and some new milk, add a spoonful of yeast, set it by the fire an hour to rise, butter little pans and bake it.” Mary Randolph. This is typical of recipes of this era. Simple measurements of weight or volume, vague measurements such as a spoonful or “some” milk and so on, or no measurements at all. Which spoon? And what constitutes a “little pan”? You really had to know what you were doing. I just happen to have this recipe complete with a modern list of ingredients. You’ll be able to give it a try with confidence. The instructions for baking this bread on the hearth will be there for you as well – just in case you want a really big adventure in baking. What You Need 2 tablespoons butter, melted 2 cups milk 2 cups white cornmeal 2 teaspoons dried yeast 1 teaspoon salt 2 eggs On the Hearth: Heat butter and milk until milk is warm and butter begins to melt. Set aside to cool to lukewarm. Combine cornmeal, yeast, and salt in bowl. Stir in cooled milk and butter. Beat eggs lightly and stir into rest of ingredients. Blend well but do not overmix. Pour into well-greased baking pan and set aside to rise one hour. Carefully place filled pan in preheated Dutch oven on trivet, crane or hearth stone ashes. Bake, following general instructions for Dutch oven baking, for about 25 minutes, or until knife inserted in center comes out clean and bread is a rich golden brown. NOTE: I’m not including the “general Instructions for Dutch oven baking”. Email me if you want those instructions. Modern Method: Follow hearth directions one through four, using 8” x 8” square pan. Preheat oven to 450°F. Bake cornbread 20 to 30 minutes or until done. Final Thoughts I hope you enjoyed today’s FarmCast. We will keep plugging away at that creamery and living the life that fills us with wonder and awe. We love our cheese and can’t wait to share it with you.  Every one of the recipes you hear on the FarmCast is on our website as well as many others. Sign up on our mailing list so you can receive our monthly newsletter filled with more cooking tips and tricks. From the basics of how to boil an egg – in an Instant Pot – to creating really fantastic and fun dishes like that cheese fondue recipe. I’m going to shamelessly plug that. We had it just last week. It was a lovely romantic evening. While our creamery is modern, the methods we use are not. Striking that balance between using the traditions of yesteryear while taking advantage of modern technology is the best of both worlds. Life in ancient times or even just a couple hundred years ago was filled with all sorts of dangers and pitfalls. Food was scarce. It required lots of time and effort to prepare it. Tradition was extremely important. Tending your hearth properly meant the difference between living and dying – or at the very least losing everything you owned in a fire. Without modern food preservation, effectively using traditional techniques of preserving food were also the difference between life and death. The art of having safely prepared nutritious food year round meant you and your children might live to a ripe old age. Cheese making was a big part of food preservation. As were drying, pickling, smoking and salting. These ancient food preservation techniques made living through harsh winters possible. It’s so easy to take for granted what we have today and what we have endured to get here. I will speak on behalf of Scott and myself. Gratefulness fills our hearts as we reflect on the old ways. We look forward to continuing to share our passion for preserving life with you. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Today's Recipe Link To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm

The East Village, or should we call it "Chinatown North," is now flush with Chinese restaurants dedicated to changing the perception of Chinese food in NYC by serving up a variety of delicious regional cuisines in pleasant dining environments. To talk about this development, and their new ventures is Eric Sze of 886, who is bringing Taiwanese street food culture to New York in a refined way, and Chao Wang and Dong Lu of Hunan Slurp, who are featuring artistically presented Hunan rice noodles and dishes in their contemporary eatery. Feast Meets West is powered by Simplecast

Catie Griggs/Atlanta United FC Atlanta United Atlanta United played its inaugural season in 2017 with record breaking attendance numbers and became the first expansion team to qualify for MLS Cup Playoffs since 2009. The club's average attendance was higher than every MLS, NBA, NHL and MLB team in 2017. On March 11, 2018 Atlanta United broke […] The post Catie Griggs from Atlanta United 2 and Marsha Anderson Bomar from Four Forks and Madcaps appeared first on Business RadioX ®.

This episode, we’re going to the central Visayas region of the Philippines with Louella Alix, author of a book called "Hikay: The Culinary Heritage of Cebu".

Good news to David Shields is that the Speckled Whippoorwill Cowpea, Jimmy Red whisky corn, or the Sicilian Timilia strain of durum wheat has been located, identified, and successfully grown and harvested. And further success means that many of these formerly lost seeds are added to the Ark of Taste, Slow Food's global register of the most flavorful, historically resonant, and imperiled foods. David sat down with Linda to discuss some of the recent searches for seeds and why they are important in the final flavors of regional dishes. A Taste of the Past is powered by Simplecast

091117 ICYMI - New WBTP, Regional Cuisine, 5 At 7:45

We take a sweeping look back at all 289 years of the Tang one more time before pressing into the 5 Dynasties and beyond, and also take a look at some of the aspects of 9th centuryChinese society that are more frequently overlooked... like women's fashion, regional cuisine, playing cards, and toilet paper.  See acast.com/privacy for privacy and opt-out information.

Appalachian food has been sustainable and organic for generations. They have been offering “farm to table” fare forever, without needing to call it that. And the iconic dish of soup beans and cornbread is "culinary harmony," a perfect blend of the native beans with the rendered fat of the pig, an animal brought to the lower South by the Spanish in the 16th century and to the upper South by the English in the 17th. Fred Sauceman, Appalachia born and raised, tells the story. Fred Sauceman is Senior Writer and Associate Professor of Appalachian Studies at Eastern Tennessee State University. His latest book is Buttermilk & Bible Burgers: More Stories from the Kitchens of Appalachia, published by Mercer University Press. He is also the author of the three-volume book series on Appalachian foodways, The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level, published by Mercer as well. In addition, he is editor of Cornbread Nation 5: The Best of Southern Food Writing.