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The Feast

Author: The Feast

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The Feast presents delectable stories from the dining tables of history. Every two weeks, we 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 shows to
63 Episodes
Hungry for more food podcasts while the Feast is on season break? Try Green Eggs & Dan, a new podcast from The Podglomerate. Taking a new look at “you are what you eat,” comedian Dan Ahdoot brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical, holier-than-thou food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just the food.Subscribe to the show at Apple Podcasts or wherever you listen!And, don't worry, Season 4 of the The Feast will be back soon with more delicious meals that made history. Find out more about when the new season will launch by visiting and signing up for our newsletter. Learn more about your ad choices. Visit
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
Comments (1)

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
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