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Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork ...
 
Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking. Support this podcast: https://anchor.fm/dannreid/support
 
Culinary Voices is set to highlight individuals in the Hospitality industry and give them a platform to tell their stories. Culinary Voices is a gateway for these creatives, creators, culinary powerhouses, and the resilient and underrated folks that make this industry thrive.
 
If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
 
The Culinary Citizen, a podcast about food, diplomacy, and culture, features chefs, academics, and activists who use food as a tool of conflict resolution, diplomacy, and cross-cultural connection. Each episode introduces listeners to a difference concept or theme, and welcome guests from all around the world to discuss.
 
Over half of modern medicines come from food. Conversely, we still use food as medicine. But are either of those a good thing? Dr. Simpson is not only a renown weight loss surgeon, but he's also a certified Culinary Medicine Specialist. That means he spends more time teaching patients to cook than he does operating on them. Culinary Medicine separates out the legitimate science and medicine of food from those who would seek to practice medicine without a license. Where today's nutritional ad ...
 
Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So jo ...
 
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Food additives in the form of chemicals you can't pronounce can be a concern. Some of those chemicals are cancer-causing or allergens. Knowing what is in your food is the first step to knowing what to avoid, or at least reduce. Find the links to the articles mentioned on the show notes page, here culinarylibertarian.com/159 --- Send in a voice mess…
 
Cicada vs FungiMatthew Kasson, PhDChicago area is three years away from our next cicada invasion. Meanwhile, we can prepare to help scientists study cicada fungi!Matt Kasson and his lab at West Virginia University are studying the Massospora fungus that infects cicadas. Kasson will be givin us the full story of how this fungi is distributed and how…
 
In this listener-inspired episode, I discuss what can be done to improve the state of the lowly leftovers. Whether leftovers from home-cooking or from dining out, something has to be possible to turn them into yummy dishes again. I have some ideas about that. Find the link to the episode mentioned on this show notes page culinarylibertarian.com/158…
 
Umami is a bit of a buzzword these days. Umami is the fifth taste, that hard to describe yet seemingly omnipresent flavor. So, what is it and where is it? In this episode, I discuss some of the foods with umami, how to increase umami, and why that's a very good thing. Find the show notes here culinarylibertarian.com/157 --- Send in a voice message:…
 
Fried okra is a Southern treat, and, frankly, a way of life. You can be anywhere at all and be in the South for just a few moments with just some fried okra. Okra is easy to grow and is key, in my opinion, for a proper gumbo. Find the gumbo PDF linked to the show notes page, here culinarylibertarian.com/156 --- This episode is sponsored by · Anchor…
 
YesOnIP13, a grassroots organization in Oregon, wants to end the beef industry in Oregon. While they may mean well for the cows, they seem to have no regard for the humans impacted by losing their businesses. Find the show notes page with links mentioned here culinarylibertarian.com/155 --- This episode is sponsored by · Anchor: The easiest way to …
 
FOOD IN THE GILDED AGE: What Ordinary Americans Ate with ROBERT DIRKSEmeritus Professor of AnthropologyIllinois State UniversityAmerica’s Gilded Age, the last quarter of the nineteenth century, is renowned for the excesses of robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the …
 
Rachel Kennerly joins me to discuss the expected and not expected aspects of the cannabis business. We also discuss the states that either made it legal or look the other way and how that benefits people in pain. Find the show notes page and links to Rachel's show here culinarylibertarian.com/154 --- This episode is sponsored by · Anchor: The easie…
 
Raw milk is maybe the best whole food you can consume, but you may not be able to get it. Learn from Mark McAfee, founder of the Raw Milk Institute, why raw milk is so good and why you should find it. Find the links to Mark's website on the show notes page link culinarylibertarian.com/153 --- This episode is sponsored by · Anchor: The easiest way t…
 
This is my recent guest appearance on the Paradocs podcast. Eric Larson and I discussed food and cooking, health and wellness, and what to do with an eggplant. Find the link to the Paradocs podcast on the show notes page here culinarylibertarian.com/152 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/…
 
About the genus Leccinum and other interesting boletesPresented by Beatriz Ortiz-Santana, PhDBeatriz Ortiz-Santana is a Research Scientist and fungarium curator at the Center for Forest Mycology Research (- USDA, Forest Service, Northern Research Station) in Madison, Wisconsin. Ortiz-Santana received her PhD in Biology from the University of Puerto…
 
This is my appearance on another podcast discussing the Robin William's movie, Mrs Doubtfire. This might not be a view you thought of, but it is an interesting one to consider. Find the Last Nighter show notes link on this show notes link here culinarylibertarian.com/151 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. …
 
Chicago Trib’s New Restaurant Critics Exposed!Meet Louisa Chu and Nick KindelspergerTime was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete…
 
Chicago Trib’s New Restaurant Critics Exposed!Meet Louisa Chu and Nick KindelspergerTime was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete…
 
Passion for Persia Showcasing a Dazzling Culinary HistoryPresented by Naomi DuguidTraveler, writer, photographer, cookHere in the west, though we may know a little about the great Persian empires of times past, we have been cut off from an appreciation of Persian culture by complicated geopolitics. And we’re not familiar with the old deep-rooted co…
 
Maybe 50% of Americans have depression. That's up since Covid restrictions went into place. Blame the politicians for sure, but first, find out if you are depressed and then take steps to treat it. In this personal episode, I discuss my self-diagnosed depression and what I'm doing about it. Find the show notes page and links to works cited, and the…
 
The lowly peanut, but not really, gets little respect, it seems. It's been around for a long time and nearly every culture has a use or two for peanuts. This episode is a quick introduction to the peanut and a few recipes for peanuts. Find the show notes here culinarylibertarian.com/149 --- Send in a voice message: https://anchor.fm/dannreid/messag…
 
Viennese Cuisine Prior to 1938Susanne Belovari, ArchivistThe famous Wiener Küche had long been a collective culinary tradition of Jews and non-Jews alike. It was perhaps the perfect example, in an imperfect and Anti-Semitic city, of two formerly distinct groups moving towards each other and integrating while daily creating, cooking, and eating one …
 
What are we to get from our political affiliations and why does it never seem to matter who wins any election? They still plunder and usurp power. Is this really the best there is or are we apathetic and have stopped wondering what else exists? Find the show notes and links mentioned here culinarylibertarian.com/148 --- Send in a voice message: htt…
 
What is sovereignty, where does it come from, and can it be removed? My chat with Daniel McAdams is a leisurely stroll through some history of sovereignty starting with the Treaty of Westphalia to today. Not an academic egghead approach, but just thinking about what it means to be in charge of one's self. Find the links on the show notes page culin…
 
Mark Kreslins discusses the bloodless and swift option of secession to help ease the deep various polarization in the US. Find the links to the books Mark mentioned and contact information on the show notes page culinarylibertarian.com/146 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: https://anchor.fm/dannrei…
 
Pam Walden Willful Wine – Culinary Treasure Podcast Episode 83 The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Pam Walden Willful Wine Portland, Oregon. Subscribe to The Culinary Treasure Podcast Appl…
 
Nicole Morgan The Okay Cool Restaurant Group Bozeman, Montana – Culinary Treasure Podcast Episode 82 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Nicole Morgan with The Okay Cool Restaurant Group Bozeman, Montana. Adventures in Bozeman To see all of Steven Shomler’s Bozeman, Montana centric content – Culinary…
 
The World Economic Forum, WEF, and Klaus Schwab want to expand what it means to be human. What does that mean and how will it be accomplished remains unknown. What is known is there is a plan to move human-ness to transhuman. As alarming as that sounds, some support this and the rest of the plans wrapped up in the 4th Industrial Revolution. Find ou…
 
Someone's in the Kitchen with Dinah (Shore) with Flo SelfmanHaving been a top singing star, Dinah Shore became a pioneer television personality with “The Dinah Shore Chevy Show,” which showcased her distinctive voice and relaxed Southern charm from 1951 to 1963. In 1970, she returned to television as host of “Dinah’s Place,” an NBC morning show tha…
 
Michael Rectenwald returns, today to discuss Freethought, the history of it and its current incarnation. Michael also discusses the course he's working on for Liberty Classroom on the topic. Find the show notes here, with links to Michael's previous episodes and a link to Michael's other course about the Frankfurt School and Cultural Marxism. culin…
 
The Dank Home Chef sat down with Carla Boyd, CEO of Hempway Foods. Carla founded Hempway Foods to have a tasty "Superfood" and to help with her food allergies. She wanted wholesome ingredients and to use hemp seeds as the source of proteins. The result was the hand-crafted Hemp Burger. From that humble burger has grown a line of hemp-based products…
 
The Biology and Evolution of Rust Fungi M. Catherine Aime, PhDIn terms of species numbers the rust fungi (Pucciniales) are an incredibly successful lineage. Together, the more than 7000 described species form the largest known monophyletic group of plant pathogens. All are obligate parasites of vascular plants including agricultural, forest and orn…
 
Guns is a hot topic these days. Politicians, some anyway, seem determined to restrict your ability to obtain one legally and some citizens are fine with that. My guest and I discuss some of the reasons a gun is might be the right choice for protection. Find the show notes and links here culinarylibertarian.com/143 --- Send in a voice message: https…
 
Kate “Mom” Burton Longtime Bozeman, Montana Front of House Restaurant Manager – Culinary Treasure Podcast Episode 81 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with longtime Bozeman, Montana Front of House Restaurant Manager Kate Burton. Adventures in Bozeman To see all of Steven Shomler’s Bozeman, Montana centr…
 
The Taco Truck: How Mexican Street Food Is Transforming the American CityRobert Lemon PhDAuthor, Geographer, Documentary Film MakerIcons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometime…
 
My guests today want to make a movie, two actually, about the COVID response and the (un)intended consequences of those mandates and policies. We have a good discussion about some of those issues as well as how show that information. Find the links mentioned, including the movie trailer, on the show notes page, below. culinarylibertarian.com/142 --…
 
This episode is a book chapter review with some commentary from two other sources over a century apart in publication. Is there a case to be made that individuals have more control over their food choices than governments? Find the show notes here and the book link culinarylibertarian.com/141 --- Send in a voice message: https://anchor.fm/dannreid/…
 
The Fungi Involved with Devil's Stovepipes at Mt. Baldy, Indiana Dunes National ParkPeter Avis, PhD from University of MaineIn 2013, a young boy fell in a hole at Mt. Baldy. Fortunately, he survived and the pursuit to understand the formation of these holes (aka Devil's Stovepipes) ensued. This presentation will cover an overview of the research co…
 
Black Smoke: African Americans and the United States of BarbecuePresented by Adrian MillerFood Writer, Attorney, Certified Barbecue JudgeJoin us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke des…
 
Charmaine Jones is a Registered Dietitian and owner of Food Jonezi. Her areas of expertise includes personalized nutrition counseling, development & implementation of corporate wellness programs. In addition to managing her own practice, she is an adjunct professor at the University of District of Columbia, where she teaches food science and introd…
 
What's in a Name? Mycology EtymologyAnna HenningMany scientific names for fungi (known as binomial nomenclature) are difficult enough to pronounce, let alone understand. Have you ever wondered what Craterellus means, or why turkey tails are in the genus Trametes? Knoweledge can be challenging to retain if we don't have a framework for understanding…
 
Antony Davies of the Words & Numbers podcast joins me to talk some econ. How is currency created and what was it supposed to be? What is inflation and what's inflating? Is value objective? Find the show notes page here with the links to Ant's and James' book as well as their previous appearance on the podcast culinarylibertarian.com/140 --- Send in…
 
Pizzeria Uno and the Mysterious Origins of Deep-Dish PizzaPeter Regas, PizzaHistoryBook.comWho invented deep-dish pizza? Is there a more controversial question in Chicago food history? There’s little doubt the pizzeria at 29 East Ohio Street in Chicago- originally named “The Pizzeria” later renamed “Pizzeria Uno”- served the original deep-dish pizz…
 
Today I got to talk with Tatiana Wingate a Philadelphia-based Chef, entrepreneur, and owner of Sprinkled Sweetness Custom Cakes. We discuss a bit of her life, career, what she has done during the pandemic, and future plans. Follow her @Sprinkledsweetness on Instagram to see her tasty creations @CulinaryVoices on Instagram, twitter and now Tiktok ht…
 
Longtime Bozeman, Montana Chef Scottie Burton – Culinary Treasure Podcast Episode 80 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with longtime Bozeman, Montana Chef Scottie Burton. Adventures in Bozeman To see all of Steven Shomler’s Bozeman, Montana centric content – Culinary Podcasts, Beer Podcasts, as well as …
 
Salt seems always to be in the news. How much is in your food and is that too little or too much? This episode explores on author's suggestion that for most of us, too much salt is not an issue. Too little salt is very much an issue. Find the show notes links here culinarylibertarian.com/139 --- Send in a voice message: https://anchor.fm/dannreid/m…
 
Join Jonathan Reed as we cover some Q basics. Jon recently earned his Q-ing certificate from Myron Mixon and it is, in part, that I'm picking his brain about what we need to know for a great Q summer. Find the show notes and links here culinarylibertarian.com/138 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: h…
 
This episode is with Baltimore-based Chef Catina Smith aka Chef Cat founder of Just Call Me Chef and Co-founder of Our Time Kitchen. We discuss her career, what she has been doing during quarantine and the importance of collaboration. Just Call me Chef is a movement recognizing black women chefs without differentiation. Acknowledging our skill & pa…
 
I was hosted by James recently on his podcast, Blackbird. We had a very nice chat about cooking and baking and doing those the right way. We also discussed why pancakes are muffins. Find the links mentioned on the show notes page here culinarylibertarian.com/137 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport this podcast: ht…
 
Ravinia Music Under the Stars Around the WorldAn Archives Access Project Courtesy of the Illinois Secretary of StatePresented bySteve Gianni, Project Archivist for Ravinia Park CollectionsNancy Webster, Archivist of the Highland Park Archives and Local History Collections at the libraryThis project has been a journey of discovery through the baseme…
 
Dick Cutler & Danielle Cutler Flying Dutchman Winery – Culinary Treasure Podcast Episode 79 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Dick Cutler & Danielle Cutler Flying Dutchman Winery Otter Rock, Oregon on the Oregon Coast. PHOTOS - Go to the Flying Dutchman Winery article on the Culinary Treasure Podca…
 
Todays episode with Executive Pastry Chef Nguyet Nguyen we discuss her career and taking opportunities. @nougatdesserts on Instagram @CulinaryVoices on Instagram, twitter and now Tiktok https://culinaryvoices.buzzsprout.com/ Share this Podcast with a friend!!! Support the show (https://cash.app/$Culinaryvoices)…
 
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