As We Eat
Epicurean Creative
Food enthusiasts, Kim Baker and Leigh Olson, invite you on a storytelling journey exploring food memories, family recipes, food traditions, cuisines, cookery, and food history to discover how food connects, defines, and inspires us.
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Top 10 As We Eat Episodes
Goodpods has curated a list of the 10 best As We Eat episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to As We Eat for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite As We Eat episode by adding your comments to the episode page.
12/09/21 • 10 min
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:
Dairy Hollow House Soup and Bread Cookbook
Recipes:
Crescent’s Green Tomato (Meatless) Mincemeat
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
2 Listeners
12/06/21 • 7 min
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:
Paris World Exhibition in 1900
We would love you to connect with us
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
1 Listener
12/08/21 • 5 min
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:
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
1 Listener
12/07/21 • 4 min
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 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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
1 Listener
02/15/22 • 27 min
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 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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
And please subscribe to As We Eat, Going Places. Eric and Leigh will be traveling in their converted van sharing stories of food culture from the road.
👇🏻
MORE GOOD STUFF Sources We Found Helpful for this Episode
Chutney Recipes and Cooking Tips - The Spruce Eats
Recipes You Really Need to Try
Scrap Vegetable Broth - Garlic & Zest
Left-over Squash Pancakes - Jamie Oliver
Preserved Lemons - OMG! Yummy
Mango Chutney - National Center for Home Food Preservation
Classic Major Grey’s Chutney - Saveur
South African Fruit Chutney - The Spruce Eats
Boxing Day Chutney - lovinghomemade
Idli with Almond Butter and Persimmon Chutney - Ken Albala
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
1 Listener
12/05/21 • 8 min
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 us
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
Mentioned in this episode:
Sources:
Sue Benjamin founder of True Treats Historic Candy
Books:
Wired for Story, Lisa Cron
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
1 Listener
12/19/21 • 5 min
The Tradition of Tamales
Tamales 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 us
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
MORE FROM THIS EPISODE Sources We Found Helpful for this Episode
Yolanda Marmolejo
The Oxford Companion to American Food and Drink
Books We Think You’ll Enjoy Reading
Que vivan los tamales!: Food and the Making of Mexican Identity
Tamales 101: A Beginner's Guide to Making Traditional Tamales
Recipes You Really Need to Try
Red Pork Tamales - Mama Maggie’s Kitchen
Mexican Pork Tamales - Goodie Godmother
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
06/07/22 • 22 min
Celebrated throughout the United States since 1865, June 19th is marked by lots of good food with a particular emphasis on the colors red, yellow, and green. Kim & Leigh go behind the scenes to explore and learn more about Juneteenth and its tasty traditions.
In 2021, the federal government of the United States added a new national holiday on June 19 - Juneteenth National Independence Day (aka Juneteenth). This day, celebrated around the United States since 1865, marks the completed emancipation of enslaved Black and African-African people within the state of Texas and the last of the Confederate States. With its marked colors of red, yellow, and green, Juneteenth food traditions honor African-American foodways while evoking the diverse diaspora of cultures of enslaved people brought to the United States. Leigh and Kim dive into the color significance of the foods to discuss how they bring hope, vision, and power of community to Juneteenth celebrants.
Sources We Found Helpful for this EpisodeWhat to Eat on Juneteenth Serious Eats
Yahoo News Interview with Carla Hall and Marcus Samuelsson
Books We Think You’ll Enjoy ReadingHog and Hominy Soul Food from Africa to America by Dr. Fredrick Douglass Opie
Black Smoke African-Americans and the United States of BBQ by Adrian Miller
High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris
Recipes You Really Need to TryCorn bread by Chef Curl Ardee
Southern Corn Salad by Black People’s Recipes
Grits by The Soul Food Pot
Sweet Potato Pie from Whisk It Real Gud
Sweet Potato Cheesecake from Lenox Bakery
Candied Yams by Simply Lakita
Peas and Rice from Maple Points
Black Eyed Pea Salad from Savor and Sage
Black Eyed Peas and Sweet Potato Salad by Sweet Savant
Braised Collard Greens from Tia Mowry
Collard Green Salad from Black Girls Who Brunch
Coconut Collard Greens from Open Invitation Entertainment
Smothered Okra with Chicken and Smoked Sausage from Food is Love Made Edible
Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
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 ...
09/06/22 • 26 min
Whether served fried, steamed, or boiled, a well-shaped dumpling offers a tasty perfect bite along with a well-intentioned wish for luck, prosperity, and good health. As We Eat is embarking in a three-part series exploring the global cuisine of dumplings, and our first episode starts with a survey of the intersection of food and medicine with a deeper exploration of two immensely popular Pan Asian dumplings - gyoza and siu mai.
Sources We Found Helpful for this Episode The origins of siu mai: how an iconic dim sum staple came to be | South China Morning PostWhat's a dim sim? How an oversized dumpling became an Australian food icon | CNN Travel
The Oxford Companion to Food, edited by Alan Davidson
Books We Think You’ll Enjoy ReadingDumplings for Beginners: 50 Recipes and Simple Step-by-Step Lessons to Make Your Favorite Dumplings by Terri DienDumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef by Lee Ann Wong
Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo's Gyoza King - Pot Stickers, Dumplings, Spring Rolls and More! by Paradise Yamamoto
The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz
The Dumpling Sisters Cookbook: Over 100 Favourite Recipes From A Chinese Family Kitchen by The Dumpling Sisters (Author)
Recipes You Really Need to TryAuthentic Pork Shui Mai (Shumai) from Yum China
Episode Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
Support this podcast at — https://redcircle.com/as-we-eat8938/donations
07/19/22 • 27 min
Cookbooks provide context into a specific cuisine; allow its reader to emulate royal diets; provide meaningful instruction in how to nourish and nurture others with food; or even just whet the imagination and the appetite. This latest installment of As We Eat’s Kitchen Technology series turns our attention to the cookbook - a powerhouse culinary tool that instructs, educates, and inspires.
What does your favorite cookbook say about you? For centuries, cookbooks have not only instructed us on how to prepare a dish, but also educated, entertained, and inspired our food preferences and choices. Join us as we reflect on some of our favorites and muse about how the cookbook of the future may look.
Cookbooks form a critical backbone in how we conceptualize and communicate how a dish tastes through its headnotes, the ingredients of which it is composed (ingredient list), and the means by which to make it (technique).
For As We Eat’s latest addition to our celebrated Kitchen Technology series, Leigh and Kim delve into the history of cookbooks - the oldest dating to the First Century! - with an eye towards how cookbooks instructed and informed its readers about the diets of royalty and the foods that were both delicious and healthy. These recipes often reflect the abundance and variety of ingredients available to the wealthy.
As food scarcity decreased and variety became more accessible to all classes, cookbooks shifted focus towards the needs of the common man. Technological and cultural innovations that benefitted literacy and made home kitchens more capable of producing larger, regular meals was reflected in the variety of cookbooks published by acclaimed chefs, food pioneers, and food companies. Our grocery stores and pantries filled with both fresh and canned foods that changed the fundamental question from what to cook but how to make the most of our abundance.
Kim shared how four keystone books in her personal cookbook collection serve as historical touch points to vintage recipes and special family memories, and we conclude with speculation about how today’s technology will influence how future generations might create, share, and use cookbooks and recipes.
Sources We Found Helpful for this Episode
From Betty Crocker to Feminist Food StudiesThe Ancient Mesopotamian Tablet as Cookbook
A Brief History of Cookbooks Worldwide
Books We Think You’ll Enjoy Reading
Apicius: De Re Coquinaria Cookbook
Plain Cookery for the Working Classes
The Art of Cookery Made Plain and Easy
Mastering the Art of French Cooking, two-volume setBetty Crocker’s Cookbook, 1974 Ring-Bound
Episode Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
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 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]
Review As We Eat on Podchaser or Apple Podcast. We...
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FAQ
How many episodes does As We Eat have?
As We Eat currently has 116 episodes available.
What topics does As We Eat cover?
The podcast is about Society & Culture, Documentary, Podcasts, Arts and Food.
What is the most popular episode on As We Eat?
The episode title 'Alimentary Advent Calendar: Door Number 9 - Mincemeat' is the most popular.
What is the average episode length on As We Eat?
The average episode length on As We Eat is 22 minutes.
How often are episodes of As We Eat released?
Episodes of As We Eat are typically released every 13 days, 19 hours.
When was the first episode of As We Eat?
The first episode of As We Eat was released on Oct 27, 2020.
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