oin 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
Wine, Olives, and Sheep: The Etruscan Guide to 21st Century Foodways
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.
Written and Produced by Laura Carlson
Edited by Mike Portt
Special Guest: Charlotte Horton
Changing Tides in Maine's Craft Beer: A Conversation with Heather Sanborn
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
Summer Special: Joshua James & Arizona's First Cocktail
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
Cod Sounds, Goose Tongue, and Lion's Teeth: A Culinary Journey Through Newfoundland with Lori McCarthy
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
Exhibition Sneak Peak! Mixed Messages: Making and Shaping Culinary Culture in Canada
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
Riding the Rails with the Harvey Girls
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
Titanic's Final Feast: Edwardian Eating on the Unsinkable Ship
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)
Saffron Rice and Shiraz Wine: The Past & Present of Persian New Year
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)
King Arthur's Cookbook: A Manual for Early Medieval Feasting
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.
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
The Feast Live! The New Woman's Guide to Cocktails: Punch & Prohibition in Progressive America
Join us for a special bonus episode, featuring a talk of women and cocktails at Heritage Square's Rosson House in Phoenix, Arizona!
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 Revolutionary War era recipes for spruce beer, how many wine glasses it takes to make a Victorian dinner party, and 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!
Cantonese Canada: Supermarkets, Street Food, & Special Ingredients
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!
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Special Guest: Teresa Zhang
Musketeers & Mousselines: Alexander Dumas' Massive Dictionary of Food
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!
Written and Produced by Laura Carlson
Technical Direction by Mike Portt
A Case for Kale: Vegetarianism in Victorian England
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
Hard Nog and Hardy Oranges: A History of Virginian Cocktails with Micah LeMon
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
The Gods Must Be Hungry: Divine Food Stories from Eaten Magazine
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
Image courtesy of Takekazu Omi
Unsimply Soba: Comics & Competition in Japanese History
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. Lorie Brau on this history-packed soba seminar.
Written and Produced by Laura Carlson
Technical Direction by Mike Portt
Special Guests including:
Passionate Pavlovas: National Desserts from A to Z
From Caesar salad to Fettuccini Alfredo, we're surrounded by meals 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
Special Guests including:
Dr. Diana Jeske of Monash University in Melbourne, Australia
Dr. Helen Leach, emeritus professor at the University of Otago and author of The Pavlova Story: A Slice of New Zealand's Culinary History, along with a wealth of articles and books on the history of recipes and cooking in New Zealand
Image by Paul Hoi www.paulhoi.com
Supernatural Suppers: An Icelandic Ghost Story
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!
Written & Produced by Laura Carlson
Technical Direction by Mike Portt
Photo Courtesy of Jay Tong
Complicating Kosher: How the Trefa Banquet Changed American Judaism
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.
Written and Produced by Laura Carlson
Technical Direction by Mike Portt
Editorial Help from Lynne Provencher
Special Guest: Dr. Jonathan D. Sarna
Dr. Jonathan Sarna is University Professor and the Joseph H. & Belle R. Braun Professor of American Jewish History and Chair of the Hornstein Jewish Professional Leadership Program at Brandeis University. He is also past president of the Association for Jewish Studies and Chief Historian of the National Museum of American Jewish History in Philadelphia.
He has authored dozens of articles and has written, edited, co-edited over thirty books. His book, American Judaism: A History (2004) won the Jewish Book Council’s “Jewish Book of the Year Award” in 2004 and has been praised as being “the single best description of American Judaism during its 350 years on American soil.”
Episode Soundtrack:
Jahzzar, "Solitude" & "The Lake" (licensed under a Attribution-ShareAlike License)
Andy G. Cohen, "A Perceptible Shift" and "Piscoid" (licensed under a Attribution License.)