Bitesized History with the Saints
Episodes
Episodes of Bitesized History
Mark All
Sorry for the lack of Podcast last week - Between Brad being on Boîte Noire Radio's podcast, Thanksgiving and PsA treatment; we were a bit behind. However, we are back and talking about our Autumn dish for Hawaii, Tuna Steaks with Roasted Sweet
This week, we made Steamed Pork Dumplings, with minimal chaos. Between wrong types of wrappers, to the wrappers being put in the freezer beforehand (for shame, Brad) - we got it done and are planning to move on to the Pacific this weekend! This
This week we take a dive into explaining what happened to us and why there hasn't been a podcast since September. Between Meghan's full-time job's tomfoolery with her access to breastfeeding, ArchaeoBaby's health and Brad's health from his PsA;
This week, we explore the history of Autumn, and go only slightly off the rails with our joys related to it, random animal facts, explaining why we do a big feast towards the end and what makes Autumn a pivotal season to different cultures and
This week, we are talking about the recipe from 9/10, where we ate Ostrich meat! This dish hit the spot with both Barley and Lentils, with onions and carrots. It took us down a rabbit hole about Egyptian history regarding their seasons, gods as
We're moving forward to a new season of the Podcast and Round 2 of the recipes! After nearly 2 years working on our round 1, we've shaped this enough to move forward and complete these recipes, with just as much as excitement as before. We had
We're back after a 4 week hiatus due to the arrival of Archaeo-Baby! We update everyone on that and talk about expectations with recipe on 7/9, focusing on Northwestern Europe. Consider showing support by listening to ad free through here or ou
This week we are talking about an update on ArchaeoBaby (Hint, he's not here yet), and discussing our recipe from 5/28 - Roman Chicken Legs with Libum. We talk about the Roman Empire and how their wide conquering behaviors led to the exchange o
This week, we talk about the upcoming recipes from Rome and how other people's interpretations of latin recipes may need to walk away from claiming "accuracy". We also discussed why this podcast was so late this week, and about Dormouse. Listen
This week, we talk about the amazing recipe from 5/14, Iberian Stew, about why outsiders' accounts of a culture may not be accurate and that the Saint Archaeology Co. crew is becoming +1 in the next few weeks and why you are just now hearing ab
This week, we discuss the sad tale of the missing Long Boi from the University of York (Brad's alumnus), very high-level discussions of why the podcast is being uploaded late today to finally, what our discussions are for next week's recipe. En
This week we talk about the recipe from April 30th, Red Beans and Wild Rice. We discussed why it ended up being a vegan dish, specifically, the complications with obtaining Elk and then pivoting to Crab, to only realize: We have zero idea what
This week, we are talking about what happened with the Kickstarter and what our future goal is, what our food options will be for the recipe on April 30th, and Brad letting it be known what he thinks about being a KU Alumni. As promised, the hi
This week we are exploring the oddity of the American Bison's latin name; our opinions on the 4/16 recipe, of Corn Porridge with Bison and discussing what's upcoming with recipes and as we move forward to Europe and Africa. We also talk about t
This week we are talking about the upcoming recipe of Central North America, focusing on the Mississippi Valley Culture, focusing on Cahokia. Brad previously explored Cahokia on his YouTube channel, Brad's Labs. However, we are focusing on the
This week, we are discussing the recipe from 4/2, the Duck Egg Frittata and the work being done by the Federal Government's department of the interior, to continue to locate remains of children forcefully placed into re-education boarding schoo
This week we are introducing our first region in North America - Southwestern. Often, when discussing this region, the focus is on the Pueblo and Apache, but we are focusing on instead the Tribe from the Rio Grande region: Coahuiltecan. This no
This week, we made an amazing batch of Muscovy Duck Tamales! It may have taken two days of slow cooking, soaking the meat and then prep, but it was worth it. We have a freezer full of extras and we can't stop eating them. We talk about the Kick
This week's podcast, we discuss the conflicting species facts about the Muscovy Duck. Especially how it may not be a duck, but a goose-related Waterfowl (Isn't that just a duck, by a different name?). This brings us to the topics of how North A
This week, we discuss the recipe from 3/5, Venison Steaks with Roasted Chayote Salad. We had one huge fan and one less-than. However, it led to great conversations about the origins of Chayote and other squash, while talking about the history a
This week, we take some time to talk about our upcoming Kickstarter Campaign for a Dining Through Time Cookbook! It launches on Wednesday, March 1st and runs until April 30th. We're very excited about, so it took up a bit more of our time than
This week, we are talking about the recipe of Mayan Chili, from 2/19. This dish captured so many of the flavors we traditionally associate with Central America, while focusing on the culture that created it. We talked about the different domest
This week, we are talking about recipe expectations with Central America, focusing on what types of meats, along with historical records associated with foods based on records from Colonization. As promised, this less than 30 minute podcast sti
This week, we talk about our recipe from 2/5, Inca Stew and we have a conversation that ranges from exciting about upcoming regions, to the complications of some ways of gathering meats in North America that may make people uncomfortable (It su
This week, we are talking about our next location - Peru! We've done a bit of a zig-zag through South America, but overall, we feel as if we are getting a good run of it. Find out about what beans originate in Peru and why Lupin Beans have orig
Unlock more with Podchaser Pro
- Audience Insights
- Contact Information
- Demographics
- Charts
- Sponsor History
- and More!
- Account
- Register
- Log In
- Find Friends
- Resources
- Help Center
- Blog
- API
Podchaser is the ultimate destination for podcast data, search, and discovery. Learn More
- © 2024 Podchaser, Inc.
- Privacy Policy
- Terms of Service
- Contact Us