DiscoverThe Feast
The Feast
Claim Ownership

The Feast

Author: The Feast

Subscribed: 4,514Played: 32,568


The Feast presents delectable stories from the dining tables of history. Our stories immerse you in the sights, sounds, & tastes of a meal from the past. Make bread with medieval monks; share a martini with Churchill. Find out what wars were won & which kingdoms were lost, all for the sake of a good meal. Email suggestions for episodes to

65 Episodes
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. But what did the hotel serve on its final meal on May 1st, 1929? True New Yorkers know that underneath a certain famous city skyscraper lies the foundations of this mighty hotel: first known as the Waldorf and later the Waldorf Astoria. And when the hotel closed its doors at its original location after that final historic meal, many considered it to be an end of an era for Gilded Age New York. Join us on our season finale as we explore the legacy of that luxury hotel through its final meal of 1929. Find out more about the recipes and stories feature on today’s episode at our website and on our Facebook, Twitter, and Instagram.Learn more about your ad choices. Visit
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 take at a look at the recipes that shaped and were shaped by pivotal moments in her life: from her upbringing on a dairy farm in Wisconsin to her important friendships with artists like Frida Kahlo and Ansel Adams. We learn from those who knew and worked with her how much food meant to Georgia O’Keeffe. From homemade bread to a surprisingly modern health drink, learn the food behind this iconic artist of the 20th century. Written and Produced by Laura CarlsonLoudness Units Consultant and Compression Coordinator: Mike PorttRecipes Feature on our O’Keeffe Feast:Farmhouse Rye BreadArmenian-Style Leeks (courtesy of the 1944 cookbook, Dinner at Omar Kayyam’s by George Mardikian)Enchiladas Two Ways (featuring a recipe by Frida Kahlo)The Waldorf Astoria’s Chocolate Walnut Brownie (and its modern take, the chocolate walnut cookie)Adelle Davis’ Tiger’s Milk (plus other recipes from Georgia)Inspiration and research for this episode from the wonderful book by Robyn Lea, Dinner with Georgia O’Keeffe, in which you can find many of the recipes we mention on the show. If you’re interested in Georgia’s later years, also check out Christine Taylor Patten’s Miss O’Keeffe, quotes from which we used in this week’s episode. Be sure to follow the Feast on Twitter, Facebook, and Instagram. You can find more information about this episode and the show at Learn more about your ad choices. Visit
Ernest Shackleton's Pantry

Ernest Shackleton's Pantry


This week, we’re heading to the ends of the earth with legendary explorer, Ernest Shackleton. Responsible for many expeditions to Antartica, Shackleton is known for his incredible leadership even through some of the toughest and most extreme conditions on the planet. This week, we focus on his 1907 Nimrod Expedition to reach the South Pole. What do eating rations look like for a trip to the southernmost tip of the world? How do you plan for two years in the ice and snow? And where do you stash the whiskey? We look at 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. Written and produced by Laura CarlsonCanine Care and Shackleton Snifters by Mike PorttA huge thank you to Steve Castellano,Toronto writer, musician, and certified Wine Specialist, as well as our resident Shackleton and whiskey expertAdditional thanks to Lynne Provencher and Greg de St. Maurice as willing and able historical whiskey tastersFollow The Feast on Twitter, Facebook, and Instagram or find us online at Learn more about your ad choices. Visit
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 of two of his most famous books: The Grapes of Wrath and Travels with Charley. Armed with our own trusty canine companion, we head out on the open road to learn what kind of culinary offerings we can find at your typical highway stop. We travel from Ontario to Arizona, taking in some of the oldest and most iconic roadside food the US has to offer. Join us on the road trip of a literary lifetime.Written and produced by Laura CarlsonRoadside Assistance and Technical Production by Mike PorttCanine Companion: Frida the GoldendoodleFollow our adventures on Twitter, Facebook, and Instagram. And don’t forget to like us & subscribe wherever you get your podcasts. Find out more at Learn more about your ad choices. Visit
This week, The Feast is heading back to ancient Rome to do a little culinary archaeology. 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. While we bake, we’ll explore what makes Apicius so remembered among the Roman cookbook authors. We’ll also see whether this ancient dish has some modern equivalents. Want to make the recipe with us at home but not up on your Latin? Experimental archaeologist and food history,  Farrell Monaco (, has not only translated the Latin but has reimagined the recipe for a 21st century kitchen. See you in the culina! Written and Produced by Laura CarlsonAssistant Latin Chef: Mike PorttThanks again to Farrell Monaco of Tavola Mediterranea for sharing her work on Apicius’ recipe.The Feast is part of the Podglomerate Network. Learn more about your ad choices. Visit
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. We talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guests: Dana McCauley & Rick Archbold, co-authors of Last Dinner on the Titanic (1997)More information at Feast is part of the Podglomerate Network. Learn more about your ad choices. Visit
The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco of 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. We’ll talk with Farrell about the importance of bread and grain to the Romans and how she uses a variety of sources, from frescoes to artifacts to texts, to discover the ancient tastes of Rome. Written and Produced by Laura CarlsonSound Mixing by Mike PorttSpecial Guest: Farrell Monaco of; Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee. Find out more about her great work, including her upcoming retreats, workshops, and appearances at tavolamediterranea.comFind out more about the episode by visiting www.thefeastpodcast.orgCheck us out on Facebook, Twitter, and Instagram @Feast_Podcast.Episode cover image courtesy of Farrell Monaco and tavolamediterranea.comThe Feast is part of the Podglomerate Network. Learn more about your ad choices. Visit
This week, The Feast looks at the surprising history of Sweden’s favorite spice: cardamom! From its origins in India and the Middle East, how did this unlikely seed pod make its way to the chilly climes of Scandinavia? We break down how cardamom became the flavor backbone in Swedish favorites such as mulled wine (or glögg), flavored coffee, and Christmas sweet bread. Talking with everyone from culinary archaeologists to Swedish-Canadian grandmothers, we’ll uncover the unlikely history of this millenia-old spice! Written and produced by Laura CarlsonAssistant production and research by Emma AllenSound Mixing by Mike PorttSpecial Guests:-Daniel Serra, culinary archaeologist and author of An Early Meal: A Viking Age Cookbook and Culinary Odyssey-Anna Tvinnereim, Swedish expat & former owner of Toronto’s Beaches Bakery and Cafe-Betty-Ann Duncan, Emma’s grandmother, Swedish-Canadian, and long-time baker of Swedish coffee breadPart of the Podglomerate networkMore information at www.thefeastpodcast.orgPart of the Podglomerate networkLearn more about your ad choices. Visit
Join us this week 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. The truck (and the project) travels the length and breadth of the province, interviewing Manitobans about food and recipes. From chili cheeseburgers to Jollibee chicken to puffed wheat squares, we’ll learn how this project uncovers the rich history to Manitoba’s food, all from the confines of a (semi-)reliable food truck. Written and Produced by Laura CarlsonSound Mixing by Mike PorttSpecial Guests: Dr. Janis Thiessen, Professor of History, University of Winnipeg, author of Snacks: A Canadian Food HistoryKent Davies, Oral History Centre Audio Technician & Adjunct Professor, University of Winnipeg, Podcast Producer of Preserves, the podcast of the Manitoba Food History ProjectSpecial Thanks to: Kimberley Moore, collaborator on the Manitoba Food History Project. She is an Adjunct Professor and Program Co-ordinator at the Oral History Centre at the University of Winnipeg. Visit for show notes, recipes, links, and more! Episode Cover Photo by Kimberley MooreThe Feast is part of the Podglomerate NetworkLearn more about your ad choices. Visit
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. We’ll also visit their speakeasy in the Jefferies tubes to get try some hearty Romulan ale not to mention a classy cocktail homage to Jean-Luc Picard’s favorite beverage: Tea. Earl Grey. Hot.Written and Produced by Laura CarlsonMixing by Mike PorttSpecial Guesets: Glenn McDorman and Valerie HoaglandBrought to you by The Podglomerate network. Learn more about your ad choices. Visit
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. As former president of the Maine Brewer's Guild and a champion of craft brewing, Heather reveals the secrets of a successful craft beer business, one deeply rooted in local advocacy and community-building. We talk everything from local hop farms to women in brewing to the best lobster grilled cheese in Portland (hint: It's in the brewery's front yard). Wind down the summer with a cold one and a chat with this game-changing defender of American craft brewing. Written and Produced by Laura CarlsonEditing by Mike PorttSpecial Guest: Heather Sanborn, Director of Operations and Owner of Rising Tide Brewery; Representative for District 43 in Maine's House of RepresentativesCheck out more information about the show at www.thefeastpodcast.orgLearn more about your ad choices. Visit
Think you can eat 50 bowls of noodles? What about 100? This week, The Feast explores the tradition of wanko soba from Iwate, Japan, where families and friends compete to see who can slurp the most noodles in a single sitting. But what makes soba, or buckwheat, the preferred noodle for this centuries-old food contest? We'll dig into the celebrated history of food competitions in pre-modern Japan where writers depicted epic battles waged amongst favorite foods. Forget tiger versus shark; what about steamed eggplant versus shrimp tempura? From these early fanciful food battles, we trace a line to modern food manga, an ever-growing Japanese comic book genre that has inspired some of the most popular food shows on television today. Iron Chef, anyone? Join us as we talk about the serious business of noodle-slurping with food scholars Dr. Greg de St. Maurice, Dr. Eric Rath, and Dr. Lori Brau on this history-packed soba seminar.  Cover photo by Takekazu Omi. The Feast is brought to your Care/Of, a new kind of vitamin company. Enter the promo code "FEAST" & receive 50% off your first month's supply of vitamins and supplements. Learn more at The Feast is also brought to you by CastBox, the fastest growing podcast app around with over 9 million downloads in just 18 months. Learn more at   Learn more about your ad choices. Visit
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. Located on 22 acres of an old alpaca farm, John and Sarah are living the good life and serving great beer to both local and international beer enthusiasts. From foraged hyssop ales to maple syrup-infused winter warmers, Odd Alewives Brewery is bringing great beer to northern Maine, one brew at a time. We’ll also explore the interesting brewing history behind their name, which calls back to medieval tradition of a woman-dominated beer industry. And learn how a knowledge of hops and wort led a few ladies to earn the reputation of practicing witchcraft! Written and Produced by Laura CarlsonTechnical Direction & Photography by Mike PorttSpecial Guests: Sarah & John McNeil, Co-Owners of Odd Alewives Brewery Learn more about your ad choices. Visit
This week, 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. We’ll also learn how these ancient foodways may have something to teach our modern food systems. Charlotte’s restored Tuscan castle, the Castello di Potentino, will host the upcoming Terroir Tuscany, a culinary retreat in early November 2018 focused on rediscovering ancient Etruscan food and farming practices as well as the application of these traditional ideas to modern global food systems. From cheese making to olive picking to wine tasting, it will be an opportunity for developing community and conversation with food scholars, journalists, and chefs from all over the world.   Charlotte Horton has been making award-winning wines in Tuscany for over 20 years. She has restored two Castles in Tuscany.  At the second, Castello di Potentino, she has revitalized an abandoned estate, planting new vineyards, bringing olive trees back into production and creating a cultural centre, aka ‘The 21st Century Castle’, where people can stay in a rural family atmosphere.  She has been running food and wine pop-up events in Italy, Canada, New York, London, Ireland and France since 2010. Find out more about Terroir Tuscany: tickets for the Culinary Retreat: Terroir: more about the Castello di Potentino: Learn more about your ad choices. Visit
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. "A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, Jell-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family but in the American psyche as well, ultimately weaving a tale that is deeply personal and deeply connected to the collective female experience." Learn more about your ad choices. Visit
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. Whether it's making a hearty scoff of fish and brewis or cooking up dandelions for a medicinal tea, learn about Lori's great work in discovering and preserving the rich food heritage of Newfoundland. Along the way, we'll dig deep into the history of salt fish, not to mention the innovative international food scene that you can find on the island today. Don't miss it!  Written and Produced by Laura CarlsonSound Engineering by Mike PorttEpisode Development & Research Assistance by Leslie Javorski (check out her other great food work at Guest: Lori McCarthy of Cod SoundsLearn more about your ad choices. Visit
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. From the earliest guides on maple syrup to the growth of university domestic science departments to Depression-era recipes for magical mystery cake, we're give you a sneak peek at some of the hidden treasures in the exhibition which runs all summer 2018 in the heart of Toronto, Ontario. Written and Produced by Laura CarlsonSound Engineering by Mike PorttSpecial Guest: Liz Ridolfo, Special Collections Projects Librarian, Thomas Fisher Rare Book LibraryLearn more about your ad choices. Visit
All aboard! This week, The Feast is riding the rails with an icon of American dining, the Harvey House. Founded by Fred Harvey in the 1870s, Harvey Houses marked the first attempt to provide standardized high quality dining experiences to passengers travelling the American West by rail. We'll also take a look at Harvey's army of waitresses, the Harvey Girls, who served the best steak and coffee from Leavenworth to Los Angeles. Find out how Fred Harvey got his start in railroad restaurants and how this chain of eating houses (as well as eventual hotels) became a fixture of American life in the 19th and 20th century, found everywhere from the bottom of the Grand Canyon to Disneyland! Written and Produced by Laura CarlsonSound Engineering by Mike PorttFind out more at www.thefeastpodcast.orgLearn more about your ad choices. Visit
More than one hundred years after its fateful encounter with an iceberg on April 14th, 1912, the Titanic still captivates history buffs as a microcosm of Edwardian society. This week we’re exploring 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. We’ll talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guests: Dana McCauley & Rick Archbold, co-authors of Last Dinner on the Titanic (1997)Learn more about your ad choices. Visit
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. We'll dig deep into the stories and legends that surround this great holiday, travelling back to the earliest years of the Persian Empire to sit in on the first Nowruz celebration with the mythical King Jamshid and then join King Cyrus the Great for a cup or two of Shiraz wine. Along the way, we'll taste a few classic Persian recipes, uncover the earliest traces of viniculture, and read some fantastically foodie poetry from medieval Persia. Written and Produced by Laura CarlsonTechnical Direction by Mike PorttResearch and Production Assistance by Leslie Jones, Food WordsSpecial Guests:Mehrnoosh Zamani Kimia Ziafat (VP External, University of British Columbia Persian Club)Learn more about your ad choices. Visit
Comments (5)


I would have liked to participate in this dinner!

Dec 8th

Jill House

Would have loved to listen to the entire episode, but the lady bring interviewed used "I'm" as every third word..... learn how to speak woman, you will sound much more intelligent

Aug 17th

Jerome Watson

Djokovic. remix. sounds

Jan 29th

Xavier Doc Jenkins

I was going to skip the episode because of the 5 min plug for donations.

Nov 24th

Elizabeth Garibaldo


Nov 21st
Download from Google Play
Download from App Store