Almost sixty years ago to the day, President John F Kennedy and his wife Jacqueline hosted the largest state dinner of the Kennedy Administration. Invited to the White House for a special "brains dinner" in April 1962 were 49 Nobel laureates, along with Pulitzer Prize winners, noted actors, and Poet Laureates.
This week, the Feast is heading to Ohio to visit a brewery entirely dedicated to making beer like they did in the mid-19th century. Located in Dayton, Carillon Brewing Company is not your average craft brewery. Instead of wrestling with stainless steel tanks, you’re more likely to find these brewers chopping wood and discussing 19th century recipe books.
In an era of celebrity chefs, fast casual chains, and meal delivery services available at the touch of a button, it may be hard to imagine a state where people drive out of town to go to a pyramid-shaped restaurant to enjoy a nice brandy-based cocktail, a relish tray, fried fish, and prime rib. Where the host lets you linger at a bar for hours before even thinking of being seated for dinner. Where you might know everyone in the restaurant, including the owners. And you may be back in a few days to dine at the same place all over again.
But this magical state does exist, my friends. It exists at the Wisconsin supper club.
This week, we’re learning about the forgotten women that helped shape America’s beer industry in the 19th century. Dr. Jennifer Jordan, a professor at the University of Wisconsin Milwaukee, has spent the last few years researching and writing about the forgotten hop industry and specifically the women who were often at the forefront of hop harvesting in states like Wisconsin and California.
This week, we're taking you to the heart of the Windy City itself, Chicago, to chat with the founder and executive director of the one of the only museum's dedicated entirely to the history and culture of beer: the Chicago Brewseum. At its helm is Liz Garibay, who has spearheaded the organization's programming and events for the last several years.
The Feast is back! Our season premiere features a rich discussion on the history of feasting and fasting in Europe. We talk to Dr. Victoria Avery and Dr. Melissa Calaresu, co-curators of the exhibition “Feast & Fast: The Art of Food in Europe 1500–1800” at the Fitzwilliam Museum in Cambridge, England, to learn some of the questions early modern Europeans were asking about what to eat and where their food came from.
"Feast of the Seven Fishes": Italian-American Christmas Cuisine with Director Robert Tinnell
On a special holiday bonus episode of the Feast, we talk to Robert Tinnell, the writer and director of the new film, “Feast of the Seven Fishes”, out now. Centered on the Italian-American culinary tradition of seven seafood dishes eaten on Christmas Eve, the romantic-comedy is based loosely on Robert’s childhood growing up in West Virginia.
The Hardworking History of the Hardy Orange
Professor Ian Glomski of Vitae Spirits in Charlottesville, Virginia has discovered what may be the perfect solution for the South’s citrus pest, the hardy orange. Sourcing hardy oranges throughout Virginia, including even a few fruit from Thomas Jefferson’s grave, Glomski has produced a unique hardy orange liqueur, used in bars and restaurants throughout the upper South.
The Waldorf’s First Final Feast
On the Feast’s season finale, we revisit a meal that ended a chapter in one of the most famous hotel’s in history: the Waldorf Astoria. Famous for its invention of the Waldorf Salad and (arguably) Eggs Benedict, the legacy of this world-renown hotel has always been associated with food.
Georgia O’Keeffe’s Art of Eating
Join us on an artistic feast like no other with American artist, Georgia O’Keeffe. A prolific painter, O’Keeffe was also a devoted foodie, with an enviable cookbook collection and gigantic kitchen at her home in New Mexico.
This week we look at Antarctic expedition rations in the early 20th century and what explorers ate before the advent of energy bars and protein powder. We’ll also dig up Shackleton’s secret storage of whiskey, buried for a hundred years under the snow. Just don’t ask us if we want our Scotch served over ice.
Travels with Steinbeck: Dogs and Drive Ins on the Open Road
We’re exploring the great American road trip this week on The Feast. Learn how the call of the open road has inspired millions over the last century to see the country. We follow in the footsteps and exhaust fumes of American writer, John Steinbeck, along the road.
Call Us Julius Childus: A Roman Culinary Experiment
We’re rolling up our sleeves to make a first century dessert recipe courtesy of one of the most famous Roman cookbook writers of all time, Apicius. Although this sweet cheese and biscuit recipe, known as hypotrimma with spelt biscuits, may look like your standard cheese dip, this concoction has a few fishy” ingredients hidden up its sleeve.
Titanic Redux: The Final Feast of the Unsinkable Ship
This week, we're revisiting one of our favorite episodes in honor of the 107th anniversary of the sinking of the RMS Titanic. We explore the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank.
Nailed It: Ancient Roman Edition with Farrell Monaco
The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco. Join us as we discover the bakeries and fast food joints of Pompeii, make an ancient Roman cheese ball with an early-rising farmer, and learn the joys of fish sauce with Apicius.
Historical Meals on Wheels: The Manitoba Food History Project
Join us as The Feast hits the road with the Manitoba Food History Project Food Truck. We speak to Dr. Janis Thiessen and Kent Davies (University of Winnipeg), two leaders on this research project to discover meaningful dishes and historical recipes in Manitoba, Canada.
Tea. Earl Grey. Hot. Tales from a Star Trek Speakeasy
The Feast is back! On our debut episode for Season 3, we dig deep into one of the most beloved sci fi universes of all time: Star Trek. Forget the transporters, phasers, and warp speed, on this episode, we look at the food and drink that kept the Enterprise crew flying through the stars. We talk to Glenn McDorman and Valerie Hoagland, hosts of the Lower Decks podcast, about how the future of food has changed since Star Trek debuted in the 1960s.
Of Fish & Fermentation: Maine’s Odd Alewives Farm Brewery
Join us on Maine’s craft brewery trail as we head north to Waldoboro to talk to John and Sarah McNeil, co-owners of Odd Alewives Farm Brewery. From their adorable brewery cat, Rocket, to the latest changes in the American craft beer scene, we’ll discover what makes their fantastic farm brewery tick!
Wine, Olives, and Sheep: The Etruscan Guide to 21st Century Foodways
Join The Feast under the Tuscan sun as we chat with award-winning winemaker Charlotte Horton about the enduring culinary traditions of one of Italy’s oldest communities: the Etruscans. From millennia-old grape presses to enduring wine-soaked folk songs, learn how traditional Tuscan cuisine and culture can trace its lineage back 3000 years.
Changing Tides in Maine's Craft Beer: A Conversation with Heather Sanborn
The Feast's summer road trip continues as we head to a state once known as the birthplace of Prohibition: Maine! Join us in conversation with state politician and owner of Portland's Rising Tide Brewery, Heather Sanborn, as we chat about the past and present of Maine's beer scene.
Jell-O Girls: A Conversation with Allie Rowbottom
Join us for an exclusive chat with author, Allie Rowbottom, as she talks about the food and feminist themes that infuse her new book, Jell-O Girls: A Family History, available on July 24th, 2018.
Summer Special: Joshua James & Arizona’s First Cocktail
On this special summer episode, we talk to award-winning bartender Joshua James of the Clever Koi restaurant in Phoenix, Arizona about the long-lost original Arizona state cocktail, aptly named the Statehood...
Join us in the season finale of the Feast for a discussion with Lori McCarthy of Cod Sounds in Newfoundland. From salt cod to goose tongue, she takes us through a culinary cornucopia of the island's history and culture.
Exhibition Sneak Peak! Mixed Messages: Making and Shaping Culinary Culture in Canada
The Feast is headed to the library this week with a special sneak peek of the Thomas Fisher Rare Book Library's upcoming exhibition, Mixed Messages: Making and Shaping Culinary Culture in Canada. We'll speak with one of the co-curators of the exhibit, Liz Ridolfo, as she takes us through a chronological culinary tour of Canada.
Saffron Rice and Shiraz Wine: The Past & Present of Persian New Year
From fire jumping to colored eggs, Persian New Year (Nowruz) is an epic annual tradition for millions of people worldwide. A celebration of the return of spring, Nowruz is a food-laden affair, where thousand-year-old dishes are served each year on Persian tables. Join us as we chat with Iranian-born Merhnoosh Zamani and Kimia Ziafat as they prepare to ring in the new year of 1397 in Vancouver, British Columbia.
Cantonese Canada: Supermarkets, Street Food, & Special Ingredients
As the Year of the Dog approaches, join us for noodle rolls and year cake in the city of Markham, Ontario- home to some of the best Cantonese restaurants and Asian supermarkets outside China!
The Gods Must Be Hungry: Divine Food Stories from Eaten Magazine
From medieval butter towers to prehistoric bee-keepers, this week we're examining the divine associations with global foods with Emelyn Rude, editor of the new food history magazine Eaten.
Our latest episode, out now!
Edible Monuments: Naples' Salami Castle of 1768
Forget Hansel & Gretel's candy cottage, Naples was building fortresses of food in the 18th century! This week, we're investigating the Neapolitan tradition of cuccagna- a festival celebrating a mythical land of food, where roast chicken rained from the skies and wine flowed in rivers. Learn how early modern Neapolitans built giant edible monuments to celebrate birthdays, weddings, and holidays, complete with fortresses of ham, bell towers made of cheese, and lakes of beer!
