We’re back in pre-Columbian Mesoamerica, but we’re not talking about corn this week. Nope. We’re talking about something even better – cocoa. This week, we discuss one man’s very famous cocoa-on-the-go pot, why Moctezuma drank gallons of chocolate every day, and why cocoa drinks in Mesoamerica were way stronger than any hot cocoa we have today. We also explore the connections between cocoa and religion in Mesoamerica. Finally, we assess our drink-pouring skills (or the lack thereof).
We’re wrapping up our corn mini-series by going back in time. We start by following the mystery around the domestication of corn in Mesoamerica. Then, we explore the importance of corn in pre-Columbian life, particularly in Mayan and Aztec religions. We discuss the Mayan Maize God and Centeotl, the role of corn in the creation of the universe and mankind, and the real reason why the Aztecs followed the Spanish around with incense. Finally, we discuss the ancient Mayan sport of xbalanque.
We’re kicking off a mini-series on corn this week with a return appearance from the world’s worst navigators. That’s right, Vasco Da Gama and crew are back on the podcast as we trace the path of corn from the New World to Africa. We discuss how corn followed European expansion into Africa and helped build European, African, and R&B empires. Finally, Faye has a PSA about Beyonce.
This week, we’re rushing to California to find gold. We’re discussing how the 1949 Gold Rush created the San Francisco we know and love, and the Chester A. Arthur we know and hate. Plus, we discuss how the uniquely Chinese-American dish Chop Suey came to be, and the role New York Jewish Americans played in making Chinese food famous. Finally, Ria gives some important cooking tips to guarantee you always make good food.
This week, we have a amuse-bouche of an episode where Faye gives us an old-time ketchup recipe that tastes nothing like the red sauce you know and love. In fact, this ketchup isn’t even red. That’s right, this is a ketchup with absolutely no tomatoes. Learn more about how to make ketchup without tomatoes.
Inspired by a discussion with our very favorite executive producer, Mary Vo, we decided to explore a great misconception about everyone’s favorite breakfast pastry. Turns out, croissants aren’t French at all. We trace the known history of croissants and speculate wildly about how medieval crescent rolls became the buttery, flaky rolls of heaven that we know and love today. We also discuss the life and times of the extraordinary baking pioneer/newspaper mogul August Zang.
The Thomas Jefferson Trilogy ends with an discussion of the third President’s very expensive tastes that eventually made him go into heavy debt. We explore Jefferson’s famed cattiness, including his snide comments about whiskey-drinkers. We also discuss how Jefferson, though a smart farmer, was pretty terrible at it, unlike George Washington. But, apparently, Jefferson was a great gardener and vegetarian. Finally, Faye takes issue with Thomas Jefferson’s dinner menu for a Tunisian diplomat.
We continue our story of the Founding Fathers and food by taking a deep dive into America’s third President’s very expensive, very European food and drink habits. We discuss Thomas Jefferson’s crazy party-planning skills/booze-purchasing habits. More importantly, we trace the origin story of one of America’s first chefs, James Hemings (brother of Sally) and this unsung hero’s rise to the top of French and American cuisine. Finally, Faye has some thoughts on the name “Benedict.”
We’re back with an all new episode to inaugurate our second season of Follow the Crumbs. We begin by destroying your Disney dreams and demystifying America’s two favorite mythical Native Americans – Pocahontas and Squanto. We explore Ben Franklin’s love affair with corn and how it connected to the South’s love affair with tobacco and rum. Finally, Faye pitches yet another HBO historical fiction series focused on Paul Revere’s famed drunken horse ride through Massachusetts.
In the season 1 finale, Ria and Faye insult every politician you have and haven’t heard of as they trace the origins of the greatest dish to emerge this side of the Rio Grande: queso. We also discuss the regional variations of Tex-Mex food, from the very cheesy to the less cheesy. Finally, we uncover the great conspiracy to claim a Texas institution as an Arkansas treasure.