All in Podcast

Bonus Episode! Live from Scoopfest: Mai Tais with Allan Katz

Extreme rum nerdery from Scoopfest 2018! Mai tais and tiki were the topics with Allan Katz of Jammyland in Las Vegas. Dram shop laws, Howard Hughes’ germophobia, and rum as rite of passage. (Listen here.)

Tiki spots mentioned in the show: Here’s Looking At You, Frankie’s, Tiki Ti, and Jammyland.

Huge thanks to our drink sponsors: Gruppo Campari for Appleton and Grand Marnier, and Rhum Clément.

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Music: Voodoo Dreams, Les Baxter

Episode 108: Ladies Who Lunch with Valerie Gordon

The feminist history of the trope “women be shopping.” What if the origin of the department store is the Old West general store? Plus the process of resurrecting old recipes, when manners are just a reflection of commerce, and hot lesbian fantasies. (Listen here.)

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Music: Downtown, Petula Clark

Sources:

Women and the Everyday City

Rudeness and Civility: Manners in Nineteenth-Century Urban America 

The Tycoons: How Andrew Carnegie, John D. Rockefeller, Jay Gould, and J. P. Morgan Invented the American Supereconomy

Someone's in the Kitchen with Dayton's, Marshall Field's, Hudson's 

Episode 107: Salad with April Wolfe

A deep hatred of Craisins, lessons learned at the Steak ‘n Shake, and rank and provocative excresences with film critic April Wolfe. Plus, Jell-O salad vs Jell-O shots, the cooked-down hooves that become gelatin. The social implications of Perfection Salad - after all, “hygiene” is a classist concept. (Listen here.)

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Music: Stir It Up, Patti Labelle

Sources:

Acetaria: A Discourse of Sallats

FiveThirtyEight

Perfection Salad

A Book of Salads

Bettina's Best Salads and What to Serve With Them

Fancy Salads of the Big Hotels

Serious Eats

Episode 105: American Chinese Food with Edgar Momplaisir

“Blue zones” (it’s not political), Adventists vs heavy drinkers, cheap meat, and tomfoolery at the New York Times with Edgar Momplaisir. I propose that American Chinese is just one region of Chinese food, and we talk about the HBO show Deadwood a surprising amount. (Listen here.)

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Music: Dance, Dance, Fall Out Boy

Sources:

Chop Suey: A Cultural History of Chinese Food in the United States

The Search for General Tso

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food

Episode 104: Khachapuri with Josh Scherer

Coke Zero, debasing yourself on the internet, how much we want to go to Georgia - the country. Food YouTuber (is that the phrase?) Josh Scherer (buy his book here) also talks about the Dionysus-wine-Jesus connection, JK Rowling’s revisionist history, and how everything we know about Russia we learned from The Americans. Plus some inside baseball on all the privilege in the food writing industry. (Listen here.)

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Music: Perfect World, Alias

Sources:

The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

Splendid Table

Episode 102: Sweet Potatoes with Jenné Claiborne

The difference between sweet potatoes and yams, explained - finally. Jenne Claiborne (buy her cookbook here!) talks vegan baking tips, botanical archaeology, and the scams that the wheat lobby and the government pull on us - “breakfast is the most important meal of the day”? Please! (Listen here.)

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Music: Sweet Potato Pie, Ray Charles & James Taylor

Sources:

Chinese Roundabout

Indiana University

Japan Times

UCLA

National Academy of Sciences

North Carolina Sweet Potatoes

Library of Congress

Episode 101: Borscht with Olivia Smoliga

An Olympic gold medalist! But .. what is her job, exactly? Swimmer Olivia Smoliga explains that, plus McDonald’s vs Starbucks for breakfast, fermented hogweed, and a Polish moonshine recipe. Anyone know who invented vodka? (Listen here.)

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Music: Saturday In The Park, Chicago

Sources:

A Taste Of Russia: A Cookbook Of Russian Hospitality

The Guardian

The New Yorker

Indiana University

The New Yorker

Moment

Episode 100: Bolognese with Shirley Chung

The "Top Chef" alum on spending a month in Italy and getting snobby about the food in Bologna, a big Ryanair gaffe, and her love of anything dough. Plus, the Chinese-Italian connection and her collaborations with Silvia Barban. (And listen to that pronunciation in the outro!) (Listen here.)

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Sources:

Science in the Kitchen and the Art of Eating Well

The Splendid Table: Recipes from Emilia-Romagna

The Guardian

Culinaria Italia

The Guardian

The Local