This Food Non-Fiction episode tells the incredible true story of nachos. This snack was created by and named after Ignacio Anaya who's nickname was Nacho.

This Food Non-Fiction episode tells the incredible true story of nachos. This snack was created by and named after Ignacio Anaya who's nickname was Nacho.

#73 Ignacio Nicknamed Nacho

This Food Non-Fiction episode tells the incredible true story of meat alternatives. We talk about the early history of meat alternatives and then we talk to the Impossible Foods team to understand how this modern meat alternative was created.

This Food Non-Fiction episode tells the incredible true story of meat alternatives. We talk about the early history of meat alternatives and then we talk to the Impossible Foods team to understand how this modern meat alternative was created.

#72 When Impossible Burgers Became Possible

This is an in-depth interview with the wonderful person who created Tofurky. Seth Tibbott founded Turtle Island Foods which is still a family owned company today. 

This is an in-depth interview with the wonderful person who created Tofurky. Seth Tibbott founded Turtle Island Foods which is still a family owned company today.

#71 Pass the Tofurky

This is the story of the beginnings of craft beer. We tell you how this "craft beer" concept emerged. In this episode, we interviewed John Holl - a beer expert and journalist, Renee DeLuca - the daughter of the craft beer pioneer Jack McAuliffe, and professor Michael Lewis who has taught brewing for decades. 

This is the story of the beginnings of craft beer. We tell you how this "craft beer" concept emerged. In this episode, we interviewed John Holl - a beer expert and journalist, Renee DeLuca - the daughter of the craft beer pioneer Jack McAuliffe, and professor Michael Lewis who has taught brewing for decades.

#70 Craft Beer Beginnings

This is the story of where Oreo came from, how it got its name, and who designed the cookie.

This is the story of where Oreo came from, how it got its name, and who designed the cookie.

#69 The Oreo Story

Kombucha has been referred to as the tea of immortality. So where did it come from and what are the actual health benefits? In this episode, we talk to the experts to learn about the history and the process of brewing kombucha.

Kombucha has been referred to as the tea of immortality. So where did it come from and what are the actual health benefits? In this episode, we talk to the experts to learn about the history and the process of brewing kombucha.

#68 Kombucha: The Tea of Immortality

In this Food Non-Fiction podcast episode, we talk about the origins of Nutella - starting from when cocoa met hazelnut!

In this Food Non-Fiction podcast episode, we talk about the origins of Nutella - starting from when cocoa met hazelnut!

#67 Nutella Since Napoleon

In this Food Non-Fiction podcast episode, we talk to one of the authors of Trappist Beer Travels. Caroline Wallace and her two co-authors visited the 11 Trappist monastery breweries, learning the stories and history behind each of these breweries.  Here is a link to the book website for Trappist Beer Travels

In this Food Non-Fiction podcast episode, we talk to one of the authors of Trappist Beer Travels. Caroline Wallace and her two co-authors visited the 11 Trappist monastery breweries, learning the stories and history behind each of these breweries.  Here is a link to the book website for <a href="https://trappistbeertravels.com/" rel="noopener nofollow" target="_blank">Trappist Beer Travels</a>

#66 The Monastery Breweries

Lots of people know the story of how cornflakes were created - this is the story of why. Thank You To Our Interviewee: Dr. Brian Wilson Thank You To Looperman Artists: Melody 126 Beats by Purge Ambellient by Danke Edm pluck for intro by capostipite Edm synth for verse by capostipite

Lots of people know the story of how cornflakes were created - this is the story of why. Thank You To Our Interviewee: Dr. Brian Wilson Thank You To Looperman Artists: Melody 126 Beats by Purge Ambellient by Danke Edm pluck for intro by capostipite Edm synth for verse by capostipite

#65 And This Led to Corn Flakes

This is the origin story of fondue and how it became a popular dish. Thank You To Our Interviewee: Belinda Hulin Thank You To Looperman Artists: Poppy Acoustic (parts 1, 2, and 3) by BradoSanz Edm pluck_for_intro by capostipite EDM Trap Perc Melody by 7venth12

This is the origin story of fondue and how it became a popular dish. Thank You To Our Interviewee: Belinda Hulin Thank You To Looperman Artists: Poppy Acoustic (parts 1, 2, and 3) by BradoSanz Edm pluck_for_intro by capostipite EDM Trap Perc Melody by 7venth12

#64 How Fondue Became Popular

Food Non-Fiction tells the incredible true stories behind food. We look forward to taking you on this wild food journey - through history, and around the world. Think of us as food historians, food scientists, and food journalists.

Great podcast!

Love the podcast!  More episodes, please! :)

Love it!

Food Non-Fiction

Intro 0:00 John lying to his Mom 0:17 Undercover Restaurant Reviewers 0:29 Michelin Guide Restaurant Reviewers 1:31 How the Michelin Guide began 2:14 Current use of the Michelin Guide 3:52 Michelin stars and symbols 4:10 Bib Gourmand 5:18 Mystery of the process 5:41 Anonymous Michelin Server 5:49     Preparing for a Michelin Reviewer 5:59     Characteristics of a Michelin Reviewer 6:12 Controversies around Michelin Guide 6:55     Pascal Remy "The Inspector Spills the Beans" 7:01     Bias for French Cuisine 8:04     Lax standards for Japanese restaurants 8:39     Secretive nature of the inspectors 8:58 New Yorker interview with Inspector M. 9:25 Inspector background requirements 9:56 Michelin Guide Social Media Attempts 10:32 Famously Anonymous 10:43 Twitter 11:20 Michelin Guide Locations 11:52 Honor of the Michelin Star 12:18 Chefs that do not want the Michelin Star 12:37 Anonymous Michelin Server 12:49     Excitement of being reviewed 12:49     Backslide in interest 13:08 Pressure of expectations 13:33 Star stats 14:29 Digital Age vs. Guide books 15:04 Anonymous Michelin Server: Zagat vs. Michelin 15:15 Michelin Guide earnings and losses 15:29 Future of Michelin Guide to 15:48 Final words- contact us at feedback@foodnonfiction.com 16:00 www.foodnonfiction.com Other References Used: Financial Times New Yorker "Death of a Chef" About.com The Telegraph Wiki

Intro 0:00 John lying to his Mom 0:17 Undercover Restaurant Reviewers 0:29 Michelin Guide Restaurant Reviewers 1:31 How the Michelin Guide began 2:14 Current use of the Michelin Guide 3:52 Michelin stars and symbols 4:10 Bib Gourmand 5:18 Mystery of the process 5:41 Anonymous Michelin Server 5:49     Preparing for a Michelin Reviewer 5:59     Characteristics of a Michelin Reviewer 6:12 Controversies around Michelin Guide 6:55     Pascal Remy "<a href="http://www.amazon.fr/Linspecteur-se-met-%C3%A0-table/dp/2849900060" rel="noopener nofollow" target="_blank">The Inspector Spills the Beans</a>" 7:01     Bias for French Cuisine 8:04     Lax standards for Japanese restaurants 8:39     Secretive nature of the inspectors 8:58 <a href="http://www.newyorker.com/magazine/2009/11/23/lunch-with-m" rel="noopener nofollow" target="_blank">New Yorker interview</a> with Inspector M. 9:25 Inspector background requirements 9:56 Michelin Guide Social Media Attempts 10:32 <a href="http://famouslyanonymous.com/" rel="noopener nofollow" target="_blank">Famously Anonymous</a> 10:43 <a href="https://twitter.com/michelinguides" rel="noopener nofollow" target="_blank">Twitter</a> 11:20 Michelin Guide Locations 11:52 Honor of the Michelin Star 12:18 Chefs that do not want the Michelin Star 12:37 Anonymous Michelin Server 12:49     Excitement of being reviewed 12:49     Backslide in interest 13:08 Pressure of expectations 13:33 Star stats 14:29 Digital Age vs. Guide books 15:04 Anonymous Michelin Server: Zagat vs. Michelin 15:15 Michelin Guide earnings and losses 15:29 Future of Michelin Guide to 15:48 Final words- contact us at feedback@foodnonfiction.com 16:00 <a href="http://www.foodnonfiction.com" rel="noopener nofollow" target="_blank">www.foodnonfiction.com</a> Other References Used: <a href="http://www.ft.com/cms/s/2/b02d5c1a-adcb-11e0-9038-00144feabdc0.html#axzz1STYwPQQF" rel="noopener nofollow" target="_blank">Financial Times</a> <a href="http://www.newyorker.com/magazine/2003/05/12/death-of-a-chef" rel="noopener nofollow" target="_blank">New Yorker "Death of a Chef"</a> <a href="http://foodtravel.about.com/od/Restaurant-Reviews/fl/What-Are-the-Michelin-Stars.htm" rel="noopener nofollow" target="_blank">About.com</a> <a href="http://www.telegraph.co.uk/foodanddrink/10337149/Inside-the-secret-world-of-Michelin-restaurant-inspectors.html" rel="noopener nofollow" target="_blank">The Telegraph</a> <a href="http://en.wikipedia.org/wiki/Michelin_Guide" rel="noopener nofollow" target="_blank">Wiki</a>

#3 Michelin Stars Restaurant Rating System

Chris Hadfield

Andy Weir

In this Food Non-Fiction podcast episode, we begin our interview with astronaut Chris Hadfield (concluded in part 2 of the space episode). We also speak to Andy Weir, author of The Martian (film adaptation out in theatres Oct. 2, starring Matt Damon). We ask Chris Hadfield what breakfast lunch and dinner are like in space and we ask Andy Weir about how he came up with the idea for his book.

In this Food Non-Fiction podcast episode, we begin our interview with astronaut Chris Hadfield (concluded in part 2 of the space episode). We also speak to Andy Weir, author of The Martian (film adaptation out in theatres Oct. 2, starring Matt Damon). We ask Chris Hadfield what breakfast lunch and dinner are like in space and we ask Andy Weir about how he came up with the idea for his book.

#27 Space Food with Chris Hadfield and Andy Weir

Louisa Preston

Chris Patil

In this podcast episode of Food Non-Fiction, we continue our discussion of Space Food from part 1. This episode features Dr. Louisa Preston, an astrobiologist who discusses with us how realistic the book/movie The Martian was in depicting the growth of potatoes on Mars. We also talk to Chris Patil who is part of the Mars One mission that is hoping to send human colonists to Mars. Finally, we finish our interview with astronaut Chris Hadfield who reveals his favourite space food. Thanks to our guests Chris Hadfield, Dr. Louisa Preston and Chris Patil for the insightful interviews. Thanks to Looperman artists for the music: 140BPM Acoustic Guitar by ferryterry HiGuitar by EpicRecord Going up by LarsM

In this podcast episode of Food Non-Fiction, we continue our discussion of Space Food from part 1. This episode features Dr. Louisa Preston, an astrobiologist who discusses with us how realistic the book/movie The Martian was in depicting the growth of potatoes on Mars. We also talk to Chris Patil who is part of the Mars One mission that is hoping to send human colonists to Mars. Finally, we finish our interview with astronaut Chris Hadfield who reveals his favourite space food. Thanks to our guests Chris Hadfield, Dr. Louisa Preston and Chris Patil for the insightful interviews. Thanks to Looperman artists for the music: 140BPM Acoustic Guitar by ferryterry HiGuitar by EpicRecord Going up by LarsM

#28 Space Food Part 2 - Chris Hadfield, Dr. Louisa Preston, Chris Patil

Temple Grandin

This is a very special Food Non-Fiction podcast episode. We had the immense pleasure of interviewing one of Time's 100 Most Influential People in the Heroes category of 2010. Her name is Temple Grandin. She is a professor of animal science at Colorado State University. In North America, over half the cattle are handled in the humane systems designed by Dr. Grandin. Thank You to Our Esteemed Guests: Temple Grandin Christopher Monger Mark Deesing Special Thanks to: David Porter and Rachel Winks of Cabi.org for all your help. Thank You to Looperman Artists for the Music: Memories Acoustic 1 by BradoSanz  Ambellient by Danke Primitive Piano by Danke  Nasty Patterns 4 by flsouto Funky Guitar by Neems 1 by Neems Whats Goin Down by rasputin1963 Concert Cello - Heaven by kickklee Piano Quality Cajsa by MINOR2GO SynCato by DesignedImpression Credit to Rosalie Winard for the photos of Temple Grandin

This is a very special Food Non-Fiction podcast episode. We had the immense pleasure of interviewing one of Time's 100 Most Influential People in the Heroes category of 2010. Her name is Temple Grandin. She is a professor of animal science at Colorado State University. In North America, over half the cattle are handled in the humane systems designed by Dr. Grandin. Thank You to Our Esteemed Guests: <a href="http://www.templegrandin.com/" rel="noopener nofollow" target="_blank">Temple Grandin</a> <a href="https://en.wikipedia.org/wiki/Christopher_Monger" rel="noopener nofollow" target="_blank">Christopher Monger</a> <a href="http://www.grandinlivestockhandlingsystems.com/about.html" rel="noopener nofollow" target="_blank">Mark Deesing</a> Special Thanks to: David Porter and Rachel Winks of <a href="http://www.cabi.org/" rel="noopener nofollow" target="_blank">Cabi.org</a> for all your help. Thank You to Looperman Artists for the Music: Memories Acoustic 1 by BradoSanz  Ambellient by Danke Primitive Piano by Danke  Nasty Patterns 4 by flsouto Funky Guitar by Neems 1 by Neems Whats Goin Down by rasputin1963 Concert Cello - Heaven by kickklee Piano Quality Cajsa by MINOR2GO SynCato by DesignedImpression Credit to Rosalie Winard for the photos of Temple Grandin

#49 Temple Grandin and The Slaughterhouse Revolution

Benjamin Franklin

This episode covers Benjamin Franklin’s love of food. Benjamin Franklin was a very conscientious eater. At around the age of 16, he became a vegetarian for ethical and frugal reasons, but began eating meat again soon after, while traveling by ship from Boston to New York. He popularised Parmesan cheese in America and introduced soybeans, tofu, and rhubarb to the colonies. Milk Punch Recipe (recipe written by Benjamin Franklin himself) Benton Brothers Fine Cheese (cheese experts/shop in Vancouver, BC) Special thanks to Brent Bellerive, General Manager at Benton Brothers, for letting us interview him! Benjamin Franklin Book of Recipes Tori Avey Thomas Tryon quotes International Vegetarian Union

This episode covers Benjamin Franklin’s love of food. Benjamin Franklin was a very conscientious eater. At around the age of 16, he became a vegetarian for ethical and frugal reasons, but began eating meat again soon after, while traveling by ship from Boston to New York. He popularised Parmesan cheese in America and introduced soybeans, tofu, and rhubarb to the colonies. <a href="http://www.masshist.org/database/viewer.php?item_id=263" rel="noopener nofollow" target="_blank">Milk Punch Recipe (recipe written by Benjamin Franklin himself)</a> <a href="http://www.bentonscheese.com/" rel="noopener nofollow" target="_blank">Benton Brothers Fine Cheese (cheese experts/shop in Vancouver, BC)</a> Special thanks to Brent Bellerive, General Manager at Benton Brothers, for letting us interview him! <a href="http://www.amazon.ca/Benjamin-Franklin-Recipes-Hilaire-Dubourcq/dp/0953786803" rel="noopener nofollow" target="_blank">Benjamin Franklin Book of Recipes</a> <a href="http://toriavey.com/history-kitchen/2012/01/benjamin-franklin-a-founding-foodie/" rel="noopener nofollow" target="_blank">Tori Avey</a> <a href="http://www.ivu.org/history/renaissance/tryon.html" rel="noopener nofollow" target="_blank">Thomas Tryon quotes</a> <a href="http://www.ivu.org/history/northam18/franklin.html" rel="noopener nofollow" target="_blank">International Vegetarian Union</a>

#4 Benjamin Franklin the Foodie

This is the story of the extremely popular and iconic Huy Fong Foods hot sauce - Sriracha. The company, Huy Fong Foods, is an American success story. The founder, David Tran, left Vietnam in 1979 and ended up in the U.S., along with many of his fellow refugees. He had been part of the Chinese minority in Vietnam, and because of his Chinese heritage, he had been pressured to leave after the Vietnam War.  David Tran missed the taste of the hot sauces from Vietnam, and also needed to make money, so he started the company, Huy Fong Foods, in 1980 in California. The company was named after the freighter that he took to leave Vietnam. It was named "Huey Fong". Huy Fong Foods has never spent money on advertising, but it continues to grow year after year. They make Sriracha from fresh red Jalapeno peppers, which comes from Underwood Ranches - their sole supplier. The peppers are delivered within hours of harvesting. It's believed that the original Sriracha sauce was created by a woman named Thanom Chakkapak from a coastal town in Thailand called Si Racha. The original sauce is still being produced, and it is called "Sriraja Panich". It is sweeter and runnier than the Huy Fong Foods brand Sriracha that we know so well. Thank You to Our Interviewees: Griffin Hammond Ernesto Hernandez-Lopez Craig Underwood Thank You to Looperman Artists for the Music: relaxed chillout strings by rasputin1963 within reach piano by designedimpression DNB EXPLOSION Piano by frogdude34

This is the story of the extremely popular and iconic Huy Fong Foods hot sauce - Sriracha. The company, Huy Fong Foods, is an American success story. The founder, David Tran, left Vietnam in 1979 and ended up in the U.S., along with many of his fellow refugees. He had been part of the Chinese minority in Vietnam, and because of his Chinese heritage, he had been pressured to leave after the Vietnam War.  David Tran missed the taste of the hot sauces from Vietnam, and also needed to make money, so he started the company, Huy Fong Foods, in 1980 in California. The company was named after the freighter that he took to leave Vietnam. It was named "Huey Fong". Huy Fong Foods has never spent money on advertising, but it continues to grow year after year. They make Sriracha from fresh red Jalapeno peppers, which comes from Underwood Ranches - their sole supplier. The peppers are delivered within hours of harvesting. It's believed that the original Sriracha sauce was created by a woman named Thanom Chakkapak from a coastal town in Thailand called Si Racha. The original sauce is still being produced, and it is called "Sriraja Panich". It is sweeter and runnier than the Huy Fong Foods brand Sriracha that we know so well. Thank You to Our Interviewees: <a href="http://srirachamovie.com/" rel="noopener nofollow" target="_blank">Griffin Hammond</a> <a href="https://www.chapman.edu/our-faculty/ernesto-hernandez" rel="noopener nofollow" target="_blank">Ernesto Hernandez-Lopez</a> <a href="http://underwoodranches.com/Home_Page.html" rel="noopener nofollow" target="_blank">Craig Underwood</a> Thank You to Looperman Artists for the Music: relaxed chillout strings by rasputin1963 within reach piano by designedimpression DNB EXPLOSION Piano by frogdude34

#55 The Sriracha Story

In this podcast episode of Food Non-Fiction, we are talking about popcorn! Popcorn is made out of any variety of corn that can be popped. Corn was selectively bred from a wild grass called Teosinte, which was a very tough plant. So right from the beginning of the cultivation of corn, people were making popcorn, because corn kernels were a lot harder and popping it was one of the easiest ways to eat it. Corn spread over Central and South America because it was traded. One of the civilizations that ate popcorn was the Aztecs. They even had a word for the sound of kernels popping - "totopoca". During the Depression, popcorn was one of the few foods that actually rose in sales. This is because it became considered an affordable luxury. So vendors sold popcorn outside of theatres. Eventually, theatres started charging vendors to sell either right outside their doors or even inside the lobby. And then by around 1938, theatres started having popcorn machines inside. References: New York Times Livestrong PBS Popcorn Origins

In this podcast episode of Food Non-Fiction, we are talking about popcorn! Popcorn is made out of any variety of corn that can be popped. Corn was selectively bred from a wild grass called Teosinte, which was a very tough plant. So right from the beginning of the cultivation of corn, people were making popcorn, because corn kernels were a lot harder and popping it was one of the easiest ways to eat it. Corn spread over Central and South America because it was traded. One of the civilizations that ate popcorn was the Aztecs. They even had a word for the sound of kernels popping - "totopoca". During the Depression, popcorn was one of the few foods that actually rose in sales. This is because it became considered an affordable luxury. So vendors sold popcorn outside of theatres. Eventually, theatres started charging vendors to sell either right outside their doors or even inside the lobby. And then by around 1938, theatres started having popcorn machines inside. References: <a href="http://www.nytimes.com/2013/10/06/magazine/who-made-movie-popcorn.html?_r=1" rel="noopener nofollow" target="_blank">New York Times</a> <a href="http://www.livestrong.com/article/157609-air-popped-popcorn-vs-oil-popped/" rel="noopener nofollow" target="_blank">Livestrong</a> <a href="http://www.pbs.org/food/the-history-kitchen/popcorn-history/" rel="noopener nofollow" target="_blank">PBS</a> <a href="http://www.esa.org/esablog/research/popcorn-origins-glimpsed-in-the-ruins-of-antiquity-and-the-greenhouse-time-machine/" rel="noopener nofollow" target="_blank">Popcorn Origins</a>

#16 Popcorn from the Beginning

In this Food Non-Fiction podcast episode, we tell you about ancient Egyptian honey. Did you know that honey that archaeologists have uncovered from tombs that are thousands of years old remain edible? We tell you all about beekeeping from ancient Egypt. References: Smithsonian Eurasianet Reshafim Ancient Origins Book: The World History of Beekeeping and Honey Hunting Book: Letters from the Hive: An Intimate History of Bees, Honey, and Humankind Music from Looperman thank you to: 40A Jensmuse

In this Food Non-Fiction podcast episode, we tell you about ancient Egyptian honey. Did you know that honey that archaeologists have uncovered from tombs that are thousands of years old remain edible? We tell you all about beekeeping from ancient Egypt. References: <a href="http://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-1218690/?no-ist" rel="noopener nofollow" target="_blank">Smithsonian</a> <a href="http://www.eurasianet.org/node/65204" rel="noopener nofollow" target="_blank">Eurasianet</a> <a href="http://www.reshafim.org.il/ad/egypt/timelines/topics/beekeeping.htm" rel="noopener nofollow" target="_blank">Reshafim</a> <a href="http://www.ancient-origins.net/news-history-archaeology/best-preserved-ancient-fruit-found-4000-year-old-burial-chamber-honey-s" rel="noopener nofollow" target="_blank">Ancient Origins</a> Book: The World History of Beekeeping and Honey Hunting Book: Letters from the Hive: An Intimate History of Bees, Honey, and Humankind Music from Looperman thank you to: 40A Jensmuse

#24 Ancient Egyptian Honey

In this Food Non-Fiction podcast episode, we reveal how bacon became a breakfast food. In 1925, the Beech-Nut Packing Company asked Edward Bernays to help increase bacon sales. Why did they ask Edward Bernays? Because Bernays was a master of influencing public opinions. His campaigns increased smoking amongst women, the use of disposable Dixie cups instead of washable glass cups, and more. Back then, breakfasts were very light meals. For example, a breakfast could be a cup of orange juice, some coffee and a roll. So Bernays asked his physician whether a heavier breakfast would be better for the body, given the logic that the body needs to replenish energy lost during sleep. After his physician concurred with the idea, Bernays asked the physician to write to 5000 other doctors to get their opinion. Bernays then published the findings in magazines and articles, concluding that bacon and eggs would make a great healthy breakfast. He succeeded in increasing bacon sales. References: The American Table Baltimore Post-Examiner Bloomberg Business Burpy Daily Dawdle Music Thanks to Looperman Artists: Big Room Lead by djpuzzle EDM Trap 808 by 7venth12 pop drums acoustic drumset 1 by martingunnarson progressive house melodic synth for intro by capostipite Lookin For This by FLmoney

In this Food Non-Fiction podcast episode, we reveal how bacon became a breakfast food. In 1925, the Beech-Nut Packing Company asked Edward Bernays to help increase bacon sales. Why did they ask Edward Bernays? Because Bernays was a master of influencing public opinions. His campaigns increased smoking amongst women, the use of disposable Dixie cups instead of washable glass cups, and more. Back then, breakfasts were very light meals. For example, a breakfast could be a cup of orange juice, some coffee and a roll. So Bernays asked his physician whether a heavier breakfast would be better for the body, given the logic that the body needs to replenish energy lost during sleep. After his physician concurred with the idea, Bernays asked the physician to write to 5000 other doctors to get their opinion. Bernays then published the findings in magazines and articles, concluding that bacon and eggs would make a great healthy breakfast. He succeeded in increasing bacon sales. References: <a href="http://www.americantable.org/2012/07/how-bacon-and-eggs-became-the-american-breakfast/" rel="noopener nofollow" target="_blank">The American Table</a> <a href="http://baltimorepostexaminer.com/bacon-for-breakfast/2013/07/11" rel="noopener nofollow" target="_blank">Baltimore Post-Examiner</a> <a href="http://www.bloomberg.com/bw/articles/2014-10-06/bacon-why-americas-favorite-food-mania-happened" rel="noopener nofollow" target="_blank">Bloomberg Business</a> <a href="http://www.burpy.com/blog/all-american-breakfast/#sthash.X0NrlUwI.dpbs" rel="noopener nofollow" target="_blank">Burpy</a> <a href="http://www.dailydawdle.com/2011/10/26-crazy-bacon-products-you-never-knew.html" rel="noopener nofollow" target="_blank">Daily Dawdle</a> Music Thanks to Looperman Artists: Big Room Lead by djpuzzle EDM Trap 808 by 7venth12 pop drums acoustic drumset 1 by martingunnarson progressive house melodic synth for intro by capostipite Lookin For This by FLmoney

#34 How Bacon Became Breakfast

Did your parents ever tell you that carrots improve your night vision? Have you ever heard that this is a myth? So what is the real story? Thank You to Our Interviewee: Maya Hirschman from The Secrets of Radar Museum Thank You to This Looperman Artist for the Music: Piano Loop Will-Power 94 by designedimpression Special Thanks to Public Service Broadcasting for the Music: Visit their site!

Did your parents ever tell you that carrots improve your night vision? Have you ever heard that this is a myth? So what is the real story? Thank You to Our Interviewee: Maya Hirschman from <a href="http://secretsofradar.com/" rel="noopener nofollow" target="_blank">The Secrets of Radar Museum</a> Thank You to This Looperman Artist for the Music: Piano Loop Will-Power 94 by designedimpression Special Thanks to Public Service Broadcasting for the Music: <a href="http://publicservicebroadcasting.net/" rel="noopener nofollow" target="_blank">Visit their site!</a>

#60 The Carrot Myth

This Food Non-Fiction podcast episode tells the history of food trucks. The forerunners to food trucks are the chuckwagons of the cowboy cattle drives and the pushcarts of busy cities. Chuckwagons were invented by Charles Goodnight in 1866 to feed cowboys during long cattle drives that sometimes lasted for months. Chuckwagon cooks were called "cookies" and they would wake up bright and early to stoke a fire with firewood from the chuckwagon and prepare food with surfaces and supplies provided by the chuckwagon. Pushcarts have been around for ages and have a fascinating history of clashes with law enforcement. Since the 1600's New York has passed several laws to try and manage pushcart vendors and the current food truck laws are reminiscent of the pushcart laws. The food truck laws in New York haven't been changed since 1965 and the NYC Food Truck Association is pushing for changes to make the laws more modern. We interviewed 2 food truck owners in Durham - Saltbox Seafood Joint and Tootie. They gave us on insight on the business of food trucks. Chuckwagon Cooking Recipes: Chuckwagon recipes blog page Legends of America recipes Chronicle of the Old West recipes American Chuckwagon cooking Interviewees: Saltbox Seafood Joint (Facebook Page) Tootie References: NYC Food Truck Association NYC Food Truck Regulations Food Truck Startup 101 (in Toronto) Food Truck Startup Infographic (for Toronto) Cattle Drives after Civil War Encyclopedia - cattle drives Pushcart/Street Vendor History Street Vendor History New York Times - The Food Cart Business Stinks Book: Street Foods Book: Start Your Own Food Truck Business

This Food Non-Fiction podcast episode tells the history of food trucks. The forerunners to food trucks are the chuckwagons of the cowboy cattle drives and the pushcarts of busy cities. Chuckwagons were invented by Charles Goodnight in 1866 to feed cowboys during long cattle drives that sometimes lasted for months. Chuckwagon cooks were called "cookies" and they would wake up bright and early to stoke a fire with firewood from the chuckwagon and prepare food with surfaces and supplies provided by the chuckwagon. Pushcarts have been around for ages and have a fascinating history of clashes with law enforcement. Since the 1600's New York has passed several laws to try and manage pushcart vendors and the current food truck laws are reminiscent of the pushcart laws. The food truck laws in New York haven't been changed since 1965 and the NYC Food Truck Association is pushing for changes to make the laws more modern. We interviewed 2 food truck owners in Durham - Saltbox Seafood Joint and Tootie. They gave us on insight on the business of food trucks. Chuckwagon Cooking Recipes: <a href="http://chuckwagonrecipes.blogspot.ca/" rel="noopener nofollow" target="_blank">Chuckwagon recipes blog page</a> <a href="http://www.legendsofamerica.com/we-oldwestrecipes.html" rel="noopener nofollow" target="_blank">Legends of America recipes</a> <a href="http://www.chronicleoftheoldwest.com/chuckwagon.shtml" rel="noopener nofollow" target="_blank">Chronicle of the Old West recipes</a> <a href="http://americanchuckwagoncooking.blogspot.ca/p/chuckwagon-historythere-is-majestic.html" rel="noopener nofollow" target="_blank">American Chuckwagon cooking</a> Interviewees: <a href="https://www.facebook.com/SaltboxSeafoodJoint?fref=ts" rel="noopener nofollow" target="_blank">Saltbox Seafood Joint</a> (Facebook Page) Tootie References: <a href="http://www.nycfoodtrucks.org/" rel="noopener nofollow" target="_blank">NYC Food Truck Association</a> <a href="http://www.nyc.gov/html/doh/downloads/pdf/rii/regulations-for-mobile-food-vendors.pdf" rel="noopener nofollow" target="_blank">NYC Food Truck Regulations</a> <a href="http://torontofoodtrucks.ca/how-to-start-a-food-truck-in-toronto-101" rel="noopener nofollow" target="_blank">Food Truck Startup 101 (in Toronto)</a> <a href="http://torontofoodtrucks.ca/starting-a-food-truck-in-toronto-101-infographic" rel="noopener nofollow" target="_blank">Food Truck Startup Infographic</a> (for Toronto) <a href="http://texasalmanac.com/topics/agriculture/cattle-drives-started-earnest-after-civil-war" rel="noopener nofollow" target="_blank">Cattle Drives after Civil War</a> <a href="http://www.encyclopedia.com/topic/Cattle_drives.aspx" rel="noopener nofollow" target="_blank">Encyclopedia - cattle drives</a> <a href="http://strangeside.com/new-york-pushcarts-and-peddlars/" rel="noopener nofollow" target="_blank">Pushcart/Street Vendor History</a> <a href="http://midtownlunch.com/2011/11/30/a-slice-of-street-vendor-history/" rel="noopener nofollow" target="_blank">Street Vendor History</a> <a href="http://www.nytimes.com/2013/05/12/magazine/the-food-truck-business-stinks.html?pagewanted=all&amp;_r=0" rel="noopener nofollow" target="_blank">New York Times - The Food Cart Business Stinks</a> Book: Street Foods Book: Start Your Own Food Truck Business

#9 History of Food Trucks

This Food Non-Fiction episode is about waffles! We talk about the beginning of waffles and the rise of waffles. Thank You to Looperman Artists for the Music: Guitars Unlimited - Reaching Home 1 by MINOR2GO Guitars Unlimited - Reaching Home 2 by MINOR2GO happily ever after strings perfect for movie score by nbeats26

This Food Non-Fiction episode is about waffles! We talk about the beginning of waffles and the rise of waffles. Thank You to Looperman Artists for the Music: Guitars Unlimited - Reaching Home 1 by MINOR2GO Guitars Unlimited - Reaching Home 2 by MINOR2GO happily ever after strings perfect for movie score by nbeats26

#56 Waffle Frolic

Intro 0:00  Recap of last episode 0:12 The ick factor 0:49 Six Foods story 1:27 Chirps 1:46 Harvard Innovation Lab pitch competition with mealworm tacos 3:12 Cricket flour 4:30 Massachusetts Innovation Nights 6:20 Ofbug (Kathryn Redford) 9:46 What to feed insects 12:20 Partnering with UBC’s Entomology &amp; Toxicology Lab 13:10 Canadian law on insects as food 14:24 How Kathryn farms insects 15:20 David George Gordon (The Bug Chef) 17:43 What factors affect how an insect tastes 18:59 Backyard insects &amp; pesticides 21:02 Final words - contact us at feedback@foodnonfiction.com 22:42 www.foodnonfiction.com

Intro 0:00  Recap of last episode 0:12 The ick factor 0:49 <a href="http://www.sixfoods.com/" rel="nofollow" target="_blank">Six Foods</a> story 1:27 Chirps 1:46 Harvard Innovation Lab pitch competition with mealworm tacos 3:12 Cricket flour 4:30 <a href="http://mass.innovationnights.com/" rel="nofollow" target="_blank">Massachusetts Innovation Nights</a> 6:20 <a href="http://www.ofbug.com/" rel="nofollow" target="_blank">Ofbug</a> (Kathryn Redford) 9:46 What to feed insects 12:20 Partnering with UBC’s Entomology &amp; Toxicology Lab 13:10 Canadian law on insects as food 14:24 How Kathryn farms insects 15:20 <a href="http://davidgeorgegordon.com/" rel="nofollow" target="_blank">David George Gordon</a> (The Bug Chef) 17:43 What factors affect how an insect tastes 18:59 Backyard insects &amp; pesticides 21:02 Final words - contact us at feedback@foodnonfiction.com 22:42 <a href="http://www.foodnonfiction.com" rel="nofollow" target="_blank">www.foodnonfiction.com</a>

#2 Eating Insects - Part 2

In this Food Non-Fiction podcast episode, we talk about scurvy and its Vitamin C cure. Although the cure for scurvy was discovered a long time ago, changes in the understanding of science, medicine and the human body, caused people time turn away from the tried and true cure of fresh fruits and vegetables time and time again. We discuss the various events that brought the fresh produce cure in and out of favor. Thanks to Looperman artists for the music: Nerves Drums Part 1 &amp; 2 by Lodderup Nerves Part 1 &amp; 2 by Lodderup Never Again by Jawadalblooshi Thought of You by Jawadalblooshi Sad Piano by Danke  References: Mental Floss Jason Allen Mayberry About.com Article: Advancements, challenges, and prospects in the paleopathology of scurvy: Current perspectives on vitamin C deficiency in human skeletal remains Article: Lind, Scott, Amundsen and scurvy (Journal of the Royal Society of Medicine) Article: Scott and Scurvy (Canadian Medical Association Journal) Article: Scurvy: Historical Review and Current Diagnostic Approach Article: Scurvy in the Antarctic (The Lancet Vol 300, Issue 7787) Article: Sailor's scurvy before and after James Lind - a reassessment Article: Scurvy: Forgotten but definitely not gone Article: Scurvy on sea and land: political economy and natural history, c. 1780 - c. 1850 Article: Scurvy: Past, present and future (European Journal of Internal Medicine)

In this Food Non-Fiction podcast episode, we talk about scurvy and its Vitamin C cure. Although the cure for scurvy was discovered a long time ago, changes in the understanding of science, medicine and the human body, caused people time turn away from the tried and true cure of fresh fruits and vegetables time and time again. We discuss the various events that brought the fresh produce cure in and out of favor. Thanks to Looperman artists for the music: Nerves Drums Part 1 &amp; 2 by Lodderup Nerves Part 1 &amp; 2 by Lodderup Never Again by Jawadalblooshi Thought of You by Jawadalblooshi Sad Piano by Danke  References: <a href="http://mentalfloss.com/article/24149/how-scurvy-was-cured-then-cure-was-lost" rel="noopener nofollow" target="_blank">Mental Floss</a> <a href="http://dash.harvard.edu/bitstream/handle/1/8852139/Mayberry.html?sequence=2" rel="noopener nofollow" target="_blank">Jason Allen Mayberry</a> <a href="http://nutrition.about.com/od/askyournutritionist/f/cutveg.htm" rel="noopener nofollow" target="_blank">About.com</a> Article: Advancements, challenges, and prospects in the paleopathology of scurvy: Current perspectives on vitamin C deficiency in human skeletal remains Article: Lind, Scott, Amundsen and scurvy (Journal of the Royal Society of Medicine) Article: Scott and Scurvy (Canadian Medical Association Journal) Article: Scurvy: Historical Review and Current Diagnostic Approach Article: Scurvy in the Antarctic (The Lancet Vol 300, Issue 7787) Article: Sailor's scurvy before and after James Lind - a reassessment Article: Scurvy: Forgotten but definitely not gone Article: Scurvy on sea and land: political economy and natural history, c. 1780 - c. 1850 Article: Scurvy: Past, present and future (European Journal of Internal Medicine)

#29 Sailing with Scurvy and Lemons

In this Food Non-Fiction podcast episode, we tell the story of how Las Vegas became a destination market for gambling, how the nature of destination markets created competition amongst the many casinos, how casino food amenities were used as a competitive tool, and how casino restaurants have changed over time from buffet to gourmet. In October of 1929, the stock market crashed. October 29th was the worst day of this crash. It was named “Black Tuesday”. On Black Tuesday, over 16 million shares were traded on the New York Stock Exchange. Billions of dollars were lost and the economy was on a downward spiral into the Great Depression of the 1930’s. So, in 1931, Phil Tobin, a 29 year old freshman member of the legislative assembly introduced a bill to legalize gambling in Nevada. He wasn’t a gambler himself, in fact, he was a cowboy, but he knew that legalizing gambling would bring the state of Nevada some much-needed revenue. The revenue would come from gaming taxes. At this time, in 1931, the Hoover Dam was scheduled for construction. It was built between 1931 and 1936. This meant that thousands of workers would be coming to Nevada. And these would be federal workers, so it was likely that a lof of the illegal casinos would be shut down. So instead, of having the casinos shut down when the workers came, legalizing casinos would bring in a ton of tax revenues. Phil Tobin’s bill made financial sense. So, on March 19 of 1931, the Governor signed Assembly Bill 98 into law. Assembly Bill 98 legalized the following games: Faro Monte Roulette Keno Fan-Tan Twenty-One Blackjack Seven-and-a-half Big Injun Craps Klondyke Stud Poker Draw Poker Slots The bill is also known as the “Wide Open Gambling Bill”. After World War II, there were strict gambling laws in most states, so Nevada really became the center of gambling in the U.S. - especially, of course, in the Las Vegas strip - which is, by-the-way, located south of the actual city of Las Vegas. The Las Vegas strip was, and still is, a destination market. People travel there specifically to experience the gambling and entertainment. Destination markets offer a lot of the same thing. For example, you go to Hawaii to surf so there are a lot of surfing schools and they need to compete. Same thing with going to Las Vegas to gamble - there are so many places you can gamble that these places need to compete for your dollars. So casinos, over time,  have offered more and more amenities. Casino resorts started popping up in the 1940’s. You could go to a casino resort, and not only gamble, but have your hotel, live shows and food, all in one place.  Casino restaurants were designed to bring people to the casinos. The strategy back in the middle of the 20th century was to offer cheap food, sometimes even free food. The logic was that if you could offer great price value for food at your casino, then people might choose to come to your casino, rather than go to a standalone restaurant or another casino. So casino restaurants used to operate as what is called “loss leaders” - casino restaurants would lose a little money, but then gain that money back and more when customers played the gambling games. There are 2 ways that having a restaurant at a casino can increase revenue. One - is that the restaurant draws in more players Two - is that it gets each player to spend more while they’re at the casino. The Vegas strip is the ULTIMATE gambling destination, but the relationship between casino restaurants and gambling spending is different in Vegas. Certainly, your average Vegas casino restaurant is not operating at a loss anymore. This shift in Las Vegas from the days of cheap casino buffets, designed for the convenience of gambling clients, to high end, big profit restaurants has been gradual. Thank you to our interview guests: Dr. Sarah Tanford Dr. David G. Schwartz Thanks to the Looperman Artist for the Music: Chillwave bass and synth by djpuzzle

In this Food Non-Fiction podcast episode, we tell the story of how Las Vegas became a destination market for gambling, how the nature of destination markets created competition amongst the many casinos, how casino food amenities were used as a competitive tool, and how casino restaurants have changed over time from buffet to gourmet. In October of 1929, the stock market crashed. October 29th was the worst day of this crash. It was named “Black Tuesday”. On Black Tuesday, over 16 million shares were traded on the New York Stock Exchange. Billions of dollars were lost and the economy was on a downward spiral into the Great Depression of the 1930’s. So, in 1931, Phil Tobin, a 29 year old freshman member of the legislative assembly introduced a bill to legalize gambling in Nevada. He wasn’t a gambler himself, in fact, he was a cowboy, but he knew that legalizing gambling would bring the state of Nevada some much-needed revenue. The revenue would come from gaming taxes. At this time, in 1931, the Hoover Dam was scheduled for construction. It was built between 1931 and 1936. This meant that thousands of workers would be coming to Nevada. And these would be federal workers, so it was likely that a lof of the illegal casinos would be shut down. So instead, of having the casinos shut down when the workers came, legalizing casinos would bring in a ton of tax revenues. Phil Tobin’s bill made financial sense. So, on March 19 of 1931, the Governor signed Assembly Bill 98 into law. Assembly Bill 98 legalized the following games: Faro Monte Roulette Keno Fan-Tan Twenty-One Blackjack Seven-and-a-half Big Injun Craps Klondyke Stud Poker Draw Poker Slots The bill is also known as the “Wide Open Gambling Bill”. After World War II, there were strict gambling laws in most states, so Nevada really became the center of gambling in the U.S. - especially, of course, in the Las Vegas strip - which is, by-the-way, located south of the actual city of Las Vegas. The Las Vegas strip was, and still is, a destination market. People travel there specifically to experience the gambling and entertainment. Destination markets offer a lot of the same thing. For example, you go to Hawaii to surf so there are a lot of surfing schools and they need to compete. Same thing with going to Las Vegas to gamble - there are so many places you can gamble that these places need to compete for your dollars. So casinos, over time,  have offered more and more amenities. Casino resorts started popping up in the 1940’s. You could go to a casino resort, and not only gamble, but have your hotel, live shows and food, all in one place. Casino restaurants were designed to bring people to the casinos. The strategy back in the middle of the 20th century was to offer cheap food, sometimes even free food. The logic was that if you could offer great price value for food at your casino, then people might choose to come to your casino, rather than go to a standalone restaurant or another casino. So casino restaurants used to operate as what is called “loss leaders” - casino restaurants would lose a little money, but then gain that money back and more when customers played the gambling games. There are 2 ways that having a restaurant at a casino can increase revenue. One - is that the restaurant draws in more players Two - is that it gets each player to spend more while they’re at the casino. The Vegas strip is the ULTIMATE gambling destination, but the relationship between casino restaurants and gambling spending is different in Vegas. Certainly, your average Vegas casino restaurant is not operating at a loss anymore. This shift in Las Vegas from the days of cheap casino buffets, designed for the convenience of gambling clients, to high end, big profit restaurants has been gradual. Thank you to our interview guests: Dr. Sarah Tanford Dr. David G. Schwartz Thanks to the Looperman Artist for the Music: Chillwave bass and synth by djpuzzle

#35 The Business of Casino Food

This Food Non-Fiction podcast episode is about vanilla! We explain the causes behind the rise and fall of the price of vanilla. It is a product that has very erratic cycles of prices skyrocketing then crashing, skyrocketing then crashing. The supply never seems to match the demands. We discuss a possible solution to this - fair trade. Special Thanks to Our Interviewees: Felix Buccellato of Custom Essence Richard J. Brownell We highly recommend this book about vanilla: "Vanilla Orchids: Natural History and Cultivation" by Ken Cameron Thank You to Truekey for the Music, as well as Looperman Artists: Memories Acoustic 1 by BradoSanz chillwave bass and synth by Djpuzzle  Going Up by LarsM

This Food Non-Fiction podcast episode is about vanilla! We explain the causes behind the rise and fall of the price of vanilla. It is a product that has very erratic cycles of prices skyrocketing then crashing, skyrocketing then crashing. The supply never seems to match the demands. We discuss a possible solution to this - fair trade. Special Thanks to Our Interviewees: Felix Buccellato of <a href="http://www.customessence.com/" rel="noopener nofollow" target="_blank">Custom Essence</a> Richard J. Brownell We highly recommend this book about vanilla: "Vanilla Orchids: Natural History and Cultivation" by Ken Cameron Thank You to Truekey for the Music, as well as Looperman Artists: Memories Acoustic 1 by BradoSanz chillwave bass and synth by Djpuzzle  Going Up by LarsM

#52 The Price of Vanilla

This is the first Food Non-Fiction episode of 2016, so we are going to talk about food trends. This episode will cover how to spot food trends, how to track food trends and what food trends we can expect in 2016. Using the New York Times' Chronicle tool, writer Neil Irwin came up with the Fried Calamari Index to track food trends by looking at the frequency at which the NYT mentioned various foods. Culinary trendologist, Christine Couvelier, forecasts food trends by going to food shows around the world, talking to chefs, visiting grocery stores/gourmet retail stores, and looking at food magazines. Christine says that food trends start at industry food shows around the world where food companies show their new food ideas. Some ideas are adopted in restaurant menus and the successful flavours then become available in specialty stores and magazines. From there, certain foods make it to grocery stores, thus becoming widespread and easily available to the average consumer. This is the path that balsamic vinegar has taken and this item is now commonplace in kitchens. In 2016, we can expect to see the flavour combination of sweet and heat. We can also expect new flavours of hummus, as well as vegetable yogurts. Continuing on from 2015, vegetables will be more and more central to dishes. Rather than simply being the healthy option or a garnish, vegetables will be used in enticing new ways - grilled, charred, roasted and smoked. 2016 has been deemed the International Year of Pulses by the United Nations Food and Agriculture Organization, so we'll be encouraged to use pulses like chick peas, beans and lentils.  Thank you to our fascinating interviewees: Christine Couvelier of the Culinary Concierge Dr. Sylvain Charlebois of the University of Guelph Special thanks to the musician, truekey, for writing music for Food Non-Fiction: Soundcloud Twitter: @truekeymusic 

This is the first Food Non-Fiction episode of 2016, so we are going to talk about food trends. This episode will cover how to spot food trends, how to track food trends and what food trends we can expect in 2016. Using the New York Times' Chronicle tool, writer Neil Irwin came up with the Fried Calamari Index to track food trends by looking at the frequency at which the NYT mentioned various foods. Culinary trendologist, Christine Couvelier, forecasts food trends by going to food shows around the world, talking to chefs, visiting grocery stores/gourmet retail stores, and looking at food magazines. Christine says that food trends start at industry food shows around the world where food companies show their new food ideas. Some ideas are adopted in restaurant menus and the successful flavours then become available in specialty stores and magazines. From there, certain foods make it to grocery stores, thus becoming widespread and easily available to the average consumer. This is the path that balsamic vinegar has taken and this item is now commonplace in kitchens. In 2016, we can expect to see the flavour combination of sweet and heat. We can also expect new flavours of hummus, as well as vegetable yogurts. Continuing on from 2015, vegetables will be more and more central to dishes. Rather than simply being the healthy option or a garnish, vegetables will be used in enticing new ways - grilled, charred, roasted and smoked. 2016 has been deemed the International Year of Pulses by the United Nations Food and Agriculture Organization, so we'll be encouraged to use pulses like chick peas, beans and lentils.  Thank you to our fascinating interviewees: Christine Couvelier of the <a href="http://www.culinaryconcierge.ca/" rel="noopener nofollow" target="_blank">Culinary Concierge</a> Dr. Sylvain Charlebois of the <a href="https://www.uoguelph.ca/mcs/users/sylvain-charlebois" rel="noopener nofollow" target="_blank">University of Guelph</a> Special thanks to the musician, truekey, for writing music for Food Non-Fiction: <a href="https://soundcloud.com/truekey" rel="noopener nofollow" target="_blank">Soundcloud</a> <a href="https://twitter.com/truekeymusic" rel="noopener nofollow" target="_blank">Twitter: @truekeymusic </a>

#39 How to Spot A Food Trend

In this Food Non-Fiction episode, we talk to Peter Brears about what it was like to work in King Henry VIII's kitchen.  Thank you to our interviewee: Peter Brears - author of "Cooking &amp; Dining in Tudor &amp; Early Stuart England" Thank you to Looperman artists: Bright Absurdity - Hip-hop Piano by JulietStarling xxiii Sampled Medieval Italian Acoustic Guitar by Julietstarling Artisticstrings HD Part 1 by Jawadalblooshi Dusted Jazz Loop by LeuNatic Brass - 10 - 130 Bpm by SoleilxLune AV Melody Loop 4 by Angelicvibes

In this Food Non-Fiction episode, we talk to Peter Brears about what it was like to work in King Henry VIII's kitchen.  Thank you to our interviewee: Peter Brears - author of "Cooking &amp; Dining in Tudor &amp; Early Stuart England" Thank you to Looperman artists: Bright Absurdity - Hip-hop Piano by JulietStarling xxiii Sampled Medieval Italian Acoustic Guitar by Julietstarling Artisticstrings HD Part 1 by Jawadalblooshi Dusted Jazz Loop by LeuNatic Brass - 10 - 130 Bpm by SoleilxLune AV Melody Loop 4 by Angelicvibes

#62 - The Palace Kitchen

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