"Forward the Light Brigade" - 170 Years After the Charge - The (Not So) Light Brigadeiro
Explicit content warning
10/22/24 • 33 min
"Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the Six Hundred." - Lord Tennyson
History is loaded with moments full of bravery, courage, and determination in the face of overwhelming odds. It's why there is so much romanticism tied to something as horrific as war.
History is also brimming with inept, underqualified, and bumbling leaders, who are often the reason as to WHY these moments of bravery are forced to occur in the first place.
Today's episode brings BOTH of these together.
October 25th, 2024 will mark the 170th anniversary of an event that has become known as "The Charge of the Light Brigade."
If you're not familiar with the events themselves, I can (almost) assure you that you will be aware of the famous poem by Lord Tennyson, released mere weeks after the event, that shares its name with the charge.
If both of these have escaped your recollection, well, this is why you have come to the Hungry Historian!
Not only will he go over the actions of the Light Brigade, but he'll also talk you through why they were there in the first place, and just how they came to be infamously charging into the "valley of Death," and into the annals of history.
Additionally, it wouldn't be an episode of the Hungry Historian without a Featured Recipe, and Chef Money has the perfect one to not only tie into Today's show, but also to satisfy any hankering you may have for something sweet that isn't a halloween treat.
You'll have to tune in for both the ingredients and directions to make the "Charge of the (not so) Light Brigadeiro."
Cheers!!
"Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the Six Hundred." - Lord Tennyson
History is loaded with moments full of bravery, courage, and determination in the face of overwhelming odds. It's why there is so much romanticism tied to something as horrific as war.
History is also brimming with inept, underqualified, and bumbling leaders, who are often the reason as to WHY these moments of bravery are forced to occur in the first place.
Today's episode brings BOTH of these together.
October 25th, 2024 will mark the 170th anniversary of an event that has become known as "The Charge of the Light Brigade."
If you're not familiar with the events themselves, I can (almost) assure you that you will be aware of the famous poem by Lord Tennyson, released mere weeks after the event, that shares its name with the charge.
If both of these have escaped your recollection, well, this is why you have come to the Hungry Historian!
Not only will he go over the actions of the Light Brigade, but he'll also talk you through why they were there in the first place, and just how they came to be infamously charging into the "valley of Death," and into the annals of history.
Additionally, it wouldn't be an episode of the Hungry Historian without a Featured Recipe, and Chef Money has the perfect one to not only tie into Today's show, but also to satisfy any hankering you may have for something sweet that isn't a halloween treat.
You'll have to tune in for both the ingredients and directions to make the "Charge of the (not so) Light Brigadeiro."
Cheers!!
Previous Episode
North to Alaska: the Klondike Gold Rush - Part III - Gold Rush Cocktail
"Wealth is like sea-water; the more we drink, the thirstier we become; and the same is true of fame." - Arthur Schopenhauer
When gold was found in the Klondike region of Canada during the late summer of 1896, it kicked off a series of events that led to almost 100,000 people "stampeding" north in search of fame and fortune. Most, came in vain; searching in desperation for the "pay streak" but finding nothing more than heartache and hardships.
Boom towns and tent cities popped up all along the routes that brought these stampeders to the Klondike. With them came a whole cavalcade of characters, many of whom, would become immortalized in the mythos that surrounded the Gold Rush.
On this third and final episode, The Hungry Historian will walk you through the streets of Skagway and Dawson and tell you what day to day life was like for the prospectors, businesses, and everyone else who was wrapped up in the rush. Additionally, you'll discover what happened to these cities post-Gold Rush, and the lasting legacy that can still be felt and explored today.
Finally, as a featured recipe, Chef Money is bringing to you the perfect cocktail to tie in and cap this series off! For this one, you'll need to listen to the episode!
Cheers!
Next Episode
Horrific History: The Bhopal Disaster - Spicy Potato Curry
Imagine coming home from work, dealing with the family and all that goes into the nightly routine, and then finally settling into your own bed for a relaxing nights sleep in the shadow of a decrepit chemical plant that is one small error away from killing you and everyone you whole dear.
In this year's edition of "Horrific History," the Hungry Historian brings to you a terrifying tale from the scariest and largest threat to us today - corporate greed and it's impact on humanity.
Before there was Chernobyl, there was Bhopal.
This December 3rd will mark the fortieth anniversary of a massive toxic gas leak from Union Carbide Corporation’s chemical plant in Bhopal in the state of Madhya Pradesh, India that killed almost 4,000, and caused significant terror and premature death for countless thousands more.
The disaster indicated a need for enforceable international standards for environmental safety, preventative strategies to avoid similar accidents, and industrial disaster preparedness. Not to mention that whole deal about a “first world corporation setting up shop in a third world country in order to skirt the usual worker safety standards” deal.
As a featured recipe, Chef Money is dipping into the local cuisine and bringing to you a Spicy Potato Curry, that will not only please those who love a little heat in their dish, but it's also a great vegan option, too!
Spicy Potato Curry
Ingredients:
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 (1 inch) piece fresh ginger root, peeled and minced
- 1 1⁄2 teaspoons cayenne pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can peas, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
Cheers!
** Directions and Chef tips available within episode! **
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