Wheat Streets 6: Brot and Peace

As our journey with wheat continues, we come to the most important event of the 20th century: The Great War. This week, we pick up right where we left off, and discuss why America’s grain couldn’t get to Europe fast enough, how Germany’s quest to feed its people may have prolonged the war, and how Herbert Hoover won the war. Finally, we foreshadow the next years in Russia by returning to our favorite theme: grain prices.

Wheat Streets 5: Grown in the U.S.A.

We’re back on our grain train! This week, we’re talking about wheat’s trip across the Atlantic, the role that railroads (yet again) play in the rise of a beloved food in the United States, and how a century of revolution in Europe allowed American farmers to feed the world. Finally, we discuss the rise of Chicago.

Wheat Streets 4: London Falling

It was only a matter of time. As we continue our stories on wheat, we return to a very familiar theme: bread and revolution. This time we’re continuing last week’s discussion and finally exploring how the peasants took out their anger on the millers. We discuss the medieval farming practices, the storming of the Tower of London, and the Lutheran Reformation. Finally, we revisit the Canterbury Tales.

Wheat Streets 3: Milling About

This week, we’ve got another addition to our bread ¬†series and things are getting personal. We talk about why everyone hated the millers, how peasants avoided eating bread, and how pubs became central to medieval English villages. Finally, we discuss Chaucer.

Wheat Streets 2: Roman around

This week, we continue our bread series, and this time, we go from Egypt to Rome. And with our entrance to Rome, we explore burdensome Roman economics, analyze Jesus’s bread and loaves, and revisit our old discussions of grain and revolution. We conclude our discussion just as Rome did – with the fall of the Roman empire.

Wheat Streets: The Bread Books, pt. 1

We’re starting a new staple series, and this time, we’re turning to Oprah’s favorite carb, bread. In this episode, we start at the very beginning and explore how a hard seed that broke people’s teeth became the central food for some of the oldest civilizations in the world. We discuss the how women probably invented agriculture, where the first sourdough starter was invented, and how a changing climate gave us civilization. Finally, we talk about underwater archaeology.¬†

House of the Herrs

Another week, another revolution. This week, we’re moving on from France to Central Europe to talk about the revolutions of 1848. We discuss lost German dialects in Texas, the long-lasting legacy of Central Europe’s revolutions on Hill Country, and why Texas barbecue is so special. Finally, we give reading recommendations.

Of Filo and Honey

This week, we’re leaving behind France and moving east to talk about another land of flaky pastry: the Middle East. We discuss the controversial beginnings of baklava, how the Iranians came up with possibly the best name for a dessert ever, and a diplomatic dust up involving baklava, Barack Obama, and Greece-Turkey relations. Finally, the geography of the Iliad.

The French Breadvolution

This week we’re returning with a very delayed episode on bread. If last time was about the precursor to the French Revolution, this week, we’re in the thick of it as we watch Louis XIV repeat the mistakes he made a decade ago. This week, we revisit our discussions about grain markets, hit up the greatest hits of the first wave of the French Revolution and follow angry French women marching across Paris. Finally, we discuss Marie Antoinette.