In September 1984, residents of The Dalles, Oregon began falling violently ill after eating at local restaurants. What initially looked like a routine foodborne illness outbreak would ultimately be revealed as the largest act of bioterrorism in U.S. history through a deliberate poisoning of salad bars with salmonella.

For our first episode of As We Eat for 2026, we return from our hiatus to continue our Food & Crime series, unpacking how food, one of our most intimate trust systems, was weaponized in a battle over political power, belonging, and control. This is a story about contamination, community fracture, public health under pressure, and the long shadow that broken trust leaves behind.

Distress in The Dalles: When Food Became a Weapon

Food is one of the oldest trust systems we have. When we sit down and share a table, we assume that what we’re eating won’t hurt us because someone, somewhere, has done their job so we don’t have to think twice.

That trust collapsed in The Dalles, Oregon when more than 750 people became violently ill after eating at local restaurants over a period of three weeks in September 1984. The vector was salad bars, once symbols of abundance and healthy choice in 1980s American dining, were suddenly dangerous. Hospitals overflowed. Restaurants shuttered. Fear spread faster than answers.

In this episode of As We Eat, we continue our Food & Crime series with a story that forces us to confront uncomfortable questions: What happens when food becomes a weapon? When belief turns into entitlement? And when nourishment—something meant to sustain us—becomes a tool of power?

Because when trust at the table is broken, the damage reaches far beyond the plate.

The Crime

At the cusp of a new decade, followers of Bhagwan Shree Rajneesh, an Indian guru with a rapidly growing international following, purchased tens of thousands of acres in rural Oregon. What they built at Rajneeshpuram was, to some, a utopian social experiment: organic farming, recycling, spiritual exploration, and radical autonomy. To nearby communities, it felt like displacement, erasure, and an existential threat to community identity.

As tensions escalated over land, governance, and voting power, Bhagwan withdrew into silence. In his absence, Ma Anand Sheela assumed control and brought an obsession with eliminating perceived threats. Members of her inner circle deliberately spread salmonella on produce and salad dressings across ten restaurants in The Dalles in an attempt to incapacitate voters ahead of a hotly contested election for Commissioners seats. Ordinary people, just eating lunch, became collateral damage.

The outbreak overwhelmed Mid-Columbia Medical Center, flooded labs with samples, shuttered restaurants, and permanently altered how a community related to food. While public health systems ultimately succeeded in identifying and containing the outbreak, the event exposed a deeper vulnerability: our reliance on trust—especially when it comes to what we eat.

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Episode Transcript

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• Centers for Disease Control and Prevention (CDC) archival outbreak reports
  Oregon Public Health Division historical records

• Wild, Wild Country (Netflix) is a six-part documentary that chronicles the rise and collapse of the Rajneesh movement in 1980s Oregon. Through archival footage and firsthand accounts, it examines how a spiritual experiment spiraled into political conflict, community fracture, and one of the most unsettling chapters in modern American history.

• Bhagwan: The God That Failed (Hugh Milne) is a firsthand account written by Bhagwan Shree Rajneesh’s former personal secretary. Milne offers a rare inside perspective on the rise of Rajneeshpuram, the consolidation of power within the movement, and the fractures that ultimately led to its collapse.

• My Life in Orange (Tim Guest) is a memoir of growing up inside the Rajneesh movement, told through the eyes of a child. Guest’s account is both intimate and unsettling, illuminating how ideology, control, and community are experienced at the most personal level. Bookshop.org OR Amazon

• Breaking the Spell: My Life as a Rajneeshee and the Long Journey Back (Jane Stork) is a powerful narrative of belief, belonging, and disillusionment. Stork’s story traces her time inside the movement and the difficult reckoning that followed—an essential counterpoint to both external reporting and leadership narratives. Bookshop.org OR Amazon

• The Poisoner’s Handbook (Deborah Blum) is a seminal exploration of the birth of forensic toxicology and public health science in the United States. While not about The Dalles specifically, this book provides critical context for understanding how societies respond to poisoning, contamination, and the evolution of investigative science. Bookshop.org OR Amazon

• Spillover: Animal Infections and the Next Human Pandemic (David Quammen) is a landmark work on disease transmission, outbreak response, and global vulnerability. Quammen’s reporting underscores why preparedness, transparency, and trust remain essential in protecting public health. Bookshop.org OR Amazon

Because this episode deals with communal food and broken trust, we’re offering recipes that restore control, intention, and care to food preparation:

🥗 Make-at-Home Caesar Salad with Pasteurized Egg Dressing

• Authentic Caesar dressing with a pasteurized egg (complete dressing you can emulsify at home) — this recipe uses one pasteurized egg along with olive oil, lemon, Parmesan, garlic, Dijon mustard, and anchovy paste. Caesar Dressing with a Pasteurized Egg (Great Island)

• For another detailed classic version of Caesar salad dressing (with a pasteurized egg yolk option) see this how-to guide: Homemade Caesar Salad Dressing Recipe (The Pioneer Woman)

Tip: If you want extra safety without blending raw eggs, you can also use a high-quality mayonnaise (pasteurized egg in a jar) as a base and build your Caesar flavor from there.

🥣 Simple Roasted Vegetable Grain Bowls

While not always labeled “grain bowls,” these roasted veggie salads make perfect templates — swap quinoa, brown rice, farro, or bulgur in as your grain base:

• The Mighty Caesar Bowl — roasted vegetables and greens over a grain base with a flavorful dressing (a great grab-and-go meal bowl template). The Mighty Caesar Bowl (Joyous Health)

• For a plant-centric, nutrient-packed version you can adapt into a grain bowl format, many roasted vegetable + lentil recipes work well over quinoa or brown rice — see this roasted veggie/lentil salad: Roasted Veggie Lentil Salad (Dishing Out Health)

🥬 Fermented Vegetables for Gut Health

These resources include beginner-friendly fermentation recipes you can use to make your own gut-healthy ferments (e.g., sauerkraut, pickles, mixed veggies):

• Fermented Mixed Veggies (step-by-step tutorial + recipes) — beginner-friendly with ideas for carrots, cauliflower, radishes, beans and more. Fermenting Recipes & How‑To (Clean Food Living)

• DIY Mixed Vegetable Fermentation — a classic lacto-fermented vegetables recipe (brine method) you can adapt to whatever veggies you like. DIY Fermented Vegetables Recipe (Desi~licious RD)

• For fermentation technique guidance and how-to steps, see this general fermentation guide: Fermenting Vegetables Step‑by‑Step (Explore Yeast)

Bonus: Classic fermented side dishes like kimchi are also excellent for gut health and show how traditional fermented veg works in everyday meals.

🍋 Warm Lentil Salad with Herbs and Lemon

These recipes either match exactly or are excellent close parallels you can use or adapt:

• Warm Lentil Salad with Roasted Vegetables (balanced & hearty) — lentils plus roasted veggies and herbs; great warmed or at room temperature. Warm Lentil Salad with Roasted Vegetables (From My Bowl)

• Another great variation with fresh herbs and lemon vibes is this lentil and roasted veggie salad: Lentil Salad with Warm Vegetables (Food with Feeling)

Join us next month for Episode 86: Dying for a Meal. If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

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Milk - the quintessential wholesome beverage. But in 1930s New York City, it sparked a decade-long battle of epic proportions. Pitting dairy farmers against corporations, unions against consumers, this "Milk War" plunged the city into chaos as supplies dwindled and public safety hung in the balance over...a glass of milk? Listen in to this utterly captivating and unbelievable true story.

A Milky War - When Food Turned Criminal in NYC

Food & Crime - it's not a natural pairing that comes to mind. Food is sustenance, something wholesome that nourishes us. Crime, on the other hand, is the dark underbelly of society that violates laws and morals. But in the annals of New York City's history, there was a time when these two forces explosively collided over one of the most seemingly innocent food items - milk.

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NYC Dairy Wars - When the City Ran Dry

In the 1930s, a complex web of competing business interests, farmer cooperatives, and consumer demands sparked what became known as the "Milk Wars" in New York City. At the center were three gigantic dairy corporations that controlled the lion's share of the city's fluid milk market. 

The dairy companies were accused of monopolistic practices, price fixing, and pressuring farmer co-ops in their favor. Meanwhile, independent farmers felt cheated by the cooperatives and big business arrangements. Picket lines formed, milk supplies dwindled, and New Yorkers faced the prospect of their city running dry of its coveted dairy supply.

Milk Depots - An Oasis of Milk Safety 

However, from this sea of scandal and scarcity, innovations emerged that improved milk safety and access for the masses. Facilities funded by philanthropists like Nathan Straus  distributed pasteurized milk, nutrition advice, and even affordable meals to impoverished New Yorkers.

These milk depots became beacons of dairy enlightenment in the city's war over its "liquid gold."

The Dairy - A Pastoral Picnic Paradise

But the most delightful outcome was an idyllic restaurant and grazing area for cows which allowed families to escape the city's chaos. As Frederick Law Olmsted envisioned, they could picnic by the brook, enjoy fresh milk and simple fare, and for a moment, be transported to a pastoral wonderland amidst the concrete jungle's dairy battles.

The NYC Dairy Wars were a tumultuous saga pitting big business versus farmers, consumers caught in the middle, and the very notion of milk as a pure, wholesome food source at stake. Yet from the greed and turmoil, innovations in safety and access emerged, ensuring that even as guns metaphorically blazed over batches of milk, the inherent goodness and idyllic imagery surrounding this fundamental food endured.

So grab a glass of milk, find a quiet patch of green, and give a listen to this utterly fascinating episode that reminds us that when it comes to food, the quest for monetary gain must never outweigh a society's core decency and values. The stakes are just too high when you're messing with something as crucial as mom's good ol' milk.

When you think of milk, what first comes to mind - a pure, wholesome beverage or a commodity ripe for corruption and greed after hearing this unbelievable saga? Share your thoughts on how this episode challenged or reinforced your perceptions of milk.

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Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

• The Prospect Park Dairy’s Throwback Menu - Prospect Park Alliance

• The Great Milk Wars | Brooklyn History Part 1 - The Brownstoner

• The Great Milk Wars | Brooklyn History Part 2 - The Brownstoner

• The Great Milk Wars | Brooklyn History Part 3 - The Brownstoner

• The Great Milk Wars | Brooklyn History Part 4 - The Brownstoner

• Example 1 - include affiliate link is applicable

• Milk: A 10,000-Year History by Mark Kurlansky
  Purchase: Bookshop.org OR Amazon 

• Milk: A Local and Global History by Deborah Valenze
  Purchase: Bookshop.org OR Amazon 

Join us in two weeks as we share one of our favorite podcast for the archives and learn some fascinating information about Butter.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the episode/publication with a friend (or three), we appreciate your support of our work!

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Milk - the quintessential wholesome beverage meant to "do a body good." But what sinister secrets lie beneath the pure white surface? Listen as Kim and Leigh tell the shocking tale of a scandal that plagued 19th century New York, when corrupt dairies were essentially poisoning the city's children for profit. This diabolical saga exposes the dark underbelly of an industry gone rotten.

Food & Crime: The Sinister Side of Milk

Milk is held up as a paragon of purity - a wholesome, calcium-rich nectar meant to nourish children and build strong bones. Iconic marketing slogans like "Milk: It Does a Body Good" have engrained milk's virtuousness into our cultural psyche. But behind this pristine facade lies a dark history stained with greed, corruption, and what can only be described as food crime.

The Swill Milk Scandal: Poisoning a City's Children

In the mid-19th century, as New York City's population exploded from industrialization, an insidious operation was unfolding. Rather than providing pure, quality milk from pastoral cows, many dairies turned to abhorrent cost-cutting measures. Cows were kept in foul, unventilated sheds, fed a noxious swill of fermented brewery and distillery waste. The resulting "milk" was a thin, bluish, and potentially toxic liquid hardly fit for consumption.

Corruption Shielding the Milk Murderers

Despite widespread public outrage over the deadly swill milk, the powerful interests behind the corrupt dairies worked tirelessly to shield themselves. Tammany Hall alderman "Swill Milk Mike" Tuomey led rigged hearings designed to discredit critics and health authorities. Behind closed doors, he colluded with dairy owners, accepting bribes and ensuring no substantial regulations would interfere with their lucrative scheme.

It would take over a decade of fighting against entrenched corruption before any food safety laws could be enacted. 

The Legacy of Milk Adulteration and Food Crime

While finally curtailed in the late 19th century, the swill milk scandal foreshadowed an issue that still plagues the modern food industry - adulteration for profits. 

Diving deep into food's sordid criminal underworld, our latest podcast episode provides a gripping cautionary tale about the toxic consequences of unchecked corporate greed meeting feeble regulations. Stay tuned for more on this disturbing chapter of culinary history.

What shocks you most about the depths corporations were willing to stoop for profits during the Swill Milk Scandal - poisoning infants by adulterating milk with toxic substances, the blatant corruption shielding these practices, or society's sluggish response in enacting food safety regulations? Do you think adequate safeguards are in place today to prevent similar food crimes, or are you concerned corporate greed could still lead to public health crises from contaminated food supplies?

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Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

• How We Poison Our Children, New York Times, May 13, 1858

• The 19th-Century Swill Milk Scandal That Poisoned Infants With Whiskey Runoff, Gastro Abscura

• The Swill Milk Scandal of 1858 | STUFF YOU MISSED IN HISTORY CLASS

• Swill milk scandal, Wikipedia

• The Surprisingly Intolerant History of Milk, Smithsonian Magazine

• Milk: A 10,000-Year History by Mark Kurlansky
  Purchase: Bookshop.org OR Amazon 

• Milk: A Local and Global History by Deborah Valenze
  Purchase: Bookshop.org OR Amazon Example 1 - include affiliate link is applicable

Join us in two weeks for our next episode as we dive into the chaotic and violent "Milk Wars" that gripped New York City in the 1930s, when rival milk truck driver gangs waged a turf war over the city's dairy distribution.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the episode/publication with a friend (or three), we appreciate your support of our work!

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We would love to connect with you

• Follow us on Instagram @asweeat,

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As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes

Dig into the seedy underbelly of the food world, where corporate titans wage secret wars over seemingly innocent products like eggless mayonnaise and hot coffee. From multi-million dollar legal battles to covert smear campaigns, this episode exposes the cloak-and-dagger tactics used by Big Food to protect profits - even if it means burning victims along the way. Get a tantalizing taste of the crimes and deception lurking behind your favorite eats.

The Seedy Underbelly of Food & Crime

You may think your innocent morning coffee or favorite sandwich spread is just that - innocent. But the food world has a dark side full of corporate espionage, legal battles, and covert smear campaigns. Get ready to explore the sinister side of your everyday eats.

Eggless Mayonnaise Sparks War

In 2014, an upstart vegan company dared to make a plant-based mayonnaise alternative called Just Mayo. Industry titan Unilever (maker of Hellmann's) wasn't having it, suing to prevent them representing the products as "mayo" since it contained no eggs.

But the scandal went deeper than a simple labeling dispute. The American Egg Board, a USDA-sanctioned organization, secretly hired bloggers to promote pro-egg messaging and create anti-Just Mayo online ads. Emails even discussed plans to publicly "hit" the Just Mayo founder.

This mayonnaisemelee shows how far Big Food will go to protect its turf - using underhanded tactics that seem better suited to cloak-and-dagger spies than sellers of sandwich spreads.

The Hot Coffee Burning Truth

In the 1990s, an elderly woman named Stella Liebeck was severely burned by McDonald's coffee that was served at a stunningly-high 180-190°F. She sued, initially asking for just $20,000 in expenses, but the case ballooned into a multi-million dollar punitive damages award.

The media painted Liebeck as merely an opportunistic litigant. But the truth reveals McDonald's knew its coffee caused serious burns. The truth of Liebeck's burns and medical costs were glossed over as the public mocked her award.

Years later, the hot coffee case demonstrates how large corporations control the narrative through selective reporting - distorting a victim's reality to protect their practices.

Corporate Espionage or Savvy Business?

With billions at stake, it's no surprise that major food players will go to great lengths to maintain dominance and squash threats. From funding shadowy PR campaigns to manipulating public perception, the cases of Just Mayo and McDonald's hot coffee give a glimpse into the darker side of the food industry.

But are these simply savvy business moves to protect assets and brands? Or have companies crossed ethical lines better suited to the world of spies and criminals than honest food purveyors? Decide for yourself as you hear the full fascinating story on the latest Food & Crime episode of the As We Eat Podcast.

Here’s a question for you. What do you remember about the Just Mayo or Hot Coffee Case?

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Episode Transcript

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Join us in two weeks as Leigh takes us on a journey through a dark and unsanitary scandal of 19th century New York City's milk trade. An exploration of unscrupulous dairy farmers who put thousands of children's lives at risk.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the publication with a friend (or three), we appreciate your support of our work!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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From daring bootleggers to shocking corporate misdeeds and culinary espionage we uncover the criminal underbelly of oleo misadventures. 

Crimes Against Butter and the Margarine Misdeeds

Who knew that something as innocent as butter could ignite a war between industries and the public? The latest episode of the As We Eat podcast dives into the criminal underbelly surrounding a popular butter alternative.

Behind butter's sunny, wholesome facade lies a sordid tale of deception, bootlegging, and brazen lawbreaking - all thanks to an unlikely culprit: margarine. What began as a cheap butter alternative took an illicit turn as opponents of the "oleo" spread resorted to smear campaigns and oppressive legislation.

The Oleomargarine Act and the Birth of Butter Bootleggers

In 1886, the dairy lobby strong-armed the federal government into passing the Oleomargarine Act, imposing a hefty tax to cripple the margarine industry. Little did they know, this move would give rise to a daring new breed of criminal: the butter bootlegger.

Much like the legendary rum-runners of Prohibition fame, underground networks sprung up to smuggle the "golden bars" of margarine across state lines. Daring housewives turned interstate traffickers, risking fines and imprisonment in their quest for the forbidden spread.

As the margarine wars escalated, congress continually ratcheted up regulations. Some states outright banned the sale of margarine - yeah, you read that right. In response, the underworld adapted, employing stamp counterfeiting and other chicanery to peddle their illicit wares.

Ultimately, the oppressive measures backfired spectacularly. World wars and economic turmoil only increased margarine's popularity with the working class. But the skirmishes left a trail of oleomargarine offenders in their wake, their "crimes against butter" immortalized alongside legendary mobsters and gangsters.

Consumer Protection to Modern Misdeeds

While the margarine saga highlights the unintended consequences of excessive regulation, it also underscores the vital need for laws to protect consumers from unscrupulous practices and public health threats.

The 1906 Pure Food and Drug Act aimed to safeguard the public by prohibiting adulterated and misbranded foods and landmark court cases cemented definitions and standards.

These laws continue protecting us today from corporate greed, food adulteration, and new frontiers of malfeasance like culinary espionage. One thing's for sure: after hearing these sordid tales of Food & Crime, you'll never look at your butter dish the same way again.

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Episode Transcript

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• The Butter Wars: When Margarine Was Pink

• What the History of Margarine Can Teach Us About Current Plant-Based Battles

• Butter: A Rich History by Elaine Khosrova
  Purchase: Bookshop.org OR Amazon

• Sheboygan County Connection IV: From Vollrath Zoo to Wisconsin's Margarine Wars by Sheboygan County Historical Research Center
  Purchase: Bookshop.org OR Amazon 

• The Purloining of Prince Oleomargarine by Mark Twain, Phillip C. Stead, Erin Stead (illustrator)

  Purchase: Bookshop.org OR Amazon (OK this last one has absolutely nothing to do with the Oleomargarine Act, but Hello, it was an unfinished story by Mark Twain which was beautifully completed and illustrated by the husband and wife team of the Caldecott Medal-winning A Sick Day for Amos McGee. And it has Oleomargarine in the name, we would be silly not to include it!)

Join us in two weeks as Kim takes us a journey through eggy espionage in the war against another alternative spread.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the publication with a friend (or three), we appreciate your support of our work!

Leave a tip

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In the lavish courts of 17th century France, where opulence danced hand in hand with intrigue, one woman held sway over the hearts of the elite. Her name was Catherine Monvoisin, but history remembers her as La Voisin, a figure shrouded in mystery and infamy. Join us as we peel back the layers of deception and delve into the dark kitchen of La Voisin, where love potions mingled with poison, and scandal brewed like a potent elixir.

Love Potions Through the Ages: From Myth to Reality

Love potions have long been the stuff of legend, weaving their way through the tapestry of human history from ancient civilizations to modern times. In cultures across the globe, tales of magical elixirs and enchanted foods have captured the imagination, from Shakespearean comedies to Greek myths of Aphrodite's charms. But in 17th century France, the line between myth and reality blurred as nobles sought to manipulate love and desire through clandestine means.

The Affair of the Poisons: A Scandal Unveiled

The Affair of the Poisons cast a shadow over the glittering court of Louis XIV, revealing a web of intrigue that ensnared the highest echelons of society. It began with whispers of conspiracy and culminated in a series of sensational trials that shocked the nation. At its heart was La Voisin, a woman accused of selling not only love potions but also deadly concoctions meant to secure power and influence. As the truth emerged, the very foundations of the monarchy trembled, and the boundaries between magic and reality blurred.

The Legacy of Love Magic: Then and Now

As we peer into the annals of history, we glimpse a world where love and power collided in a deadly dance. Yet even as the echoes of the past fade into memory, the allure of love magic persists. From ancient rituals to modern-day spells, humanity's quest for agency over matters of the heart endures. In an age where pheromones mingle with perfumes and love potions grace the pages of Teen Vogue, the legacy of La Voisin lives on, a testament to the enduring power of desire.

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Episode Transcript

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• Ravaisson, Francois. Archives de la Bastille by François Ravaisson, 1870–1874, volume VI.

• The Aftermath: La Voisin, Alarmist podcast

• La Voisin, France’s Murderous Fortune Teller, SyFy

• The Scandalous Witch Hunt That Poisoned 17th-Century France, Altas Obscura

• Catherine Monvoisin And The Affair Of The Poisons, Headstuff

• The Affair of the Poisons: Murder, Infanticide, and Satanism at the Court of Louis XIV by Anne Sommerset
  Purchase:  Amazon 

• Louis XIV and the Affair of the Poisons: A Play in Five Acts by Victorien Sardou
  Purchase: Bookshop.org 

• Strange Revelations: Magic, Poison, and Sacrilege in Louis XIV's France by Lynn Wood Mollenauer
  Purchase: Bookshop.org  OR Amazon 

Join us in two weeks as we share a story about food coloring, taxation, and crimes against butter.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the publication with a friend (or three), we appreciate your support of our work!

Share

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As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes

Come with us on a journey of deadly liberation as a popular apothecary brews a recipe for freedom, liberating over 600 women from abuse at the hands of those who should have protected them. 

The Enigmatic Liberator of Rome

Step into the shadows with us as we uncover an enigmatic figure. A woman whose name became synonymous with both villainy and heroism. Learn about her notorious creation, Aqua Tofana, and its chilling role in upwards of 600 cases of marital unrest.

We’ll delve into the depths of 17th-century apothecaries and explore the sinister allure of Aqua Tofana. Packaged as a harmless cosmetic powder or devotional vial, this lethal concoction held the power to alter the course of lives with just a few drops.

A Silent Revolution

Six hundred women in our story decided it was time for a revolution. A revolution that challenged the patriarchal norms of the time. Our heroine/villain offered a glimmer of hope to these oppressed women. Discover the complexities of justice, compassion, and moral ambiguity in the face of desperate circumstances.

As we peel back the layers of history, one question lingers: Was our protaganist a heroine or a serial killer? Or possibly both? Explore the intricacies of her story and ponder the blurred lines between justice and crime, liberation and oppression.

Listen Now

Join host Leigh as she navigates the murky waters of Food & Crime, unraveling the captivating tale of Giulia Tofana and the deadly art of liberation. Tune in to the full episode now and let us know your verdict.

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Episode Transcript

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• A Woman to Know: Giulia Tofana

• Guilia Tofana: World’s Most Dangerous Apothecary 

• The Role of Women During the  Italian Renaissance 

If you’re an enjoy reading Gregory Maguire or a historical fiction fan, I think that you will enjoy Deborah Swift’s trilogy about our heroine/devious serial killer, Giulia Tofana. This is historical fiction so much imagination was applied. 

• The Poison Keeper by Deborah Swift
  Purchase: Amazon 

• The Silkworm Keeper by Deborah Swift
  Purchase:  Amazon 

• The Fortune Keeper by Deborah Swift
  Purchase:  Amazon 

Join us in two weeks as we regale you with another story of a woman next door. A woman made popular through her fortune telling, love potions, and family planning - of sorts.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the publication with a friend (or three), we appreciate your support of our work.

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In the vast and varied realm of culinary history, there exists a shadowy corner where food intersects the sinister world of crime. It's a place where the innocence of indulgence meets the darkness of human obsession, where the aroma of delectable treats mingles with the scent of treachery. Welcome to the riveting world of Food & Crime.

Unraveling the Dark Secrets of Food & Crime: The Chocolate Cream Killer

One of the most chilling chapters in this saga unfolds with the story of Christiana Edmunds, forever immortalized as the Chocolate Cream Killer of Brighton. Her tale is one of intrigue, obsession, and ultimately, tragedy. Imagine a Victorian-era seaside town, steeped in gentility and decorum, suddenly thrust into the grips of a nightmare born from the depths of one woman's unbridled infatuation.

The Enigmatic Christiana Edmunds

Christiana's story begins innocently enough, a woman from a respectable family, navigating the complexities of Victorian society. But beneath the facade of propriety lies a simmering obsession, fueled by unrequited love and twisted desire. As her infatuation with a married doctor intensifies, Christiana's descent into darkness is swift and unforgiving.

The Poisonous Allure of Chocolate

But what sets Christiana's tale apart is her weapon of choice: chocolate. In an era where sweets were a symbol of status and indulgence, Christiana's use of poisoned chocolates as a means to exact her revenge is as cunning as it is deadly. The juxtaposition of something so delicious with something so sinister serves as a chilling reminder of the thin line between pleasure and peril.

Unraveling the Mystery

As the Chocolate Cream Killer's reign of terror unfolds, the Victorian era is gripped by fear and disbelief. From clandestine poisonings to elaborate deceptions, Christiana's methods are as intricate as they are diabolical. Yet, amidst the chaos, questions linger: What drives a person to commit such heinous acts in the name of love? And can justice ever truly be served in a world shrouded in deception?

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Episode Transcript

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• The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds by Kaye Jones

• Christiana Edmunds wikipedia

• The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds, Women’s History Network

  ‘A Genteel Murderess’ – Christiana Edmunds and the Chocolate Box Poisoning, The Gale Review

• The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds by Kaye Jones
  Purchase: Amazon 

• The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York by Deborah Blum
  Purchase: Bookshop.org OR Amazon 

Join us in two weeks as we delve into the story of a cunning woman who used her culinary skills to empower abused women.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

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Welcome to Season 4 of the As We Eat podcast, where we’ll be delving into the intersection of food and crime, unearthing fascinating stories from history. Today, we journey back to 19th century Paris, France, to uncover the enigmatic tale of Marie Lafarge, a young woman whose life took a dark turn amidst the backdrop of privilege and deception.

Unraveling a Mystery

In this episode, we explore Marie Lafarge's journey from a background of aristocratic privilege to a scandalous trial for the alleged poisoning of her husband, Charles Lafarge. We uncover the twists and turns of this captivating saga, shedding light on the complexities of justice and forensic science in the 1800s.

Marie's Background & Marriage Plot

Born into aristocratic privilege, Marie Fortenay Capella's lineage boasted connections to notable figures of French nobility, yet her life took an unexpected turn following the loss of her parents.

Despite her prestigious pedigree, Marie found herself relegated to the status of a "poor relation," lacking the matrimonial prospects befitting her social standing.

Enter Charles Lafarge, a financially troubled iron master, who, with the help of a marriage broker and Marie’s Uncle, orchestrated a union with Marie, promising wealth and stability.

Despite initial misgivings, Marie acquiesced to the marriage, only to find herself disillusioned by Charles's brutish behavior and the dilapidated state of their new home, Le Glandier.

The Alleged Poisoning, Forensic Science, and the Aftermath

Suspicions, conflicting testimonies, primitive forensic procedures, a pioneering chemist along with fervent protests of innocence and alternative theories implicating others round out our story.

Listen as we conclude our exploration of Marie Lafarge's gripping tale, and leave you with lingering questions about culpability, motive, and the elusive nature of truth in the annals of history.

This episode is brought to you by Genesis Kitchen, your source for artisan oils, vinegars and pantry items. Visit Genesis Kitchen to learn more and support our show. Use code asweeat25 at checkout for 25% off your first order,

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Episode Transcript

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• Femme fatale: the Lafarge poisoning scandal

• Crime Classics - The Seven-layered Arsenic Cake of Madame Lafarge

• Marie Lafarge - Wikipedia

• Marie Lafarge | Murderpedia, the encyclopedia of murderers

• Madame Marie Lafarge, Murder, and Arsenic

• Memoirs of Madame Lafarge by Marie Lafarge
  Purchase: Bookshop.org OR AmazonExample 1 - with link

Join us in two weeks for EP 78 Love's Toxic Triangle, a story of obsession, chocolate and murder!

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. Whether it’s a one-time gift, a monthly or yearly subscription, or sharing the publication with a friend (or three), we appreciate your support of our work.

We would love to connect with you

• Follow us on Instagram @asweeat,

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Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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We’re wrapping Season 3 with some of our favorite things. Though it is always hard to pick a favorite episode - it’s like being asked to choose a favorite child, or cat - we each share a cookbook that has won an award from being the funniest read, to providing the newest perspective.

That’s a Wrap

We’ve come to the end of another tasty season. Thank you all for your continued support. It is truly appreciated.

In our final episode of the 2023, Kim and I share some of our favorite cookbooks from the season and give a little information into the impact that they had on us.

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• Taste of Country Cooking by Edna Lewis

  Purchase: Bookshop.org OR Amazon

• The Woman’s Suffrage Cookbook edited by Hattie Burr

  Purchase: Bookshop.org OR PDF version

• Mastering the Art of French Cooking by Julia Chile, Louisette Bertholle, Simone Beck

  Purchase: Bookshop.org OR Amazon

• How to Cook and Eat in Chinese by Buwei Yang Chao

  Purchase: Bookshop.org OR Amazon

• Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations by Nicole Taylor

  Purchase: Bookshop.org OR Amazon

• How America Eats by Clementine Paddleford

  Purchase: AbeBooks

• The Souix Chef’s Indigenous Kitchen by Chef Sean Sherman

  Purchase: Bookshop.org OR Amazon.com

• Heroes’ Feast, The Official Dungeons & Dragons Cookbook by Kyle Newman, John Peterson, Michael Witwer, and unnamed Chef

  Purchase: Bookshop.org OR Amazon

• The Joy of Cooking by Irma Rombauer and Co

  Purchase: Bookshop.org OR Amazon.com - Facsimile of 1931 edition: Bookshop.org OR Amazon

• Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck

  Purchase: Bookshop.org OR Amazon.com

• The Settlement Cookbook by Mrs. Simon Kander (Lizzie Black Kander)

  Purchase: Bookshop.org OR Amazon.com

• Art of the Pie by Kate McDermott

  Purchase: Bookshop.org OR Amazon.com

As We Eat Podcast Season 3

From winning women’s right to vote, to teaching American’s how to cook and eat in Chinese, Season 3’s topic gave us a glimpse into how bound collections of recipes are more than a simple collection of recipes. Revisit your favorite episodes or listen to Cookbooks - Culinary Literature for the first time.

The As We Eat Podcast will be taking a Recharge break but we’ll be sharing some of our favorite past episodes through the month of January. AND please join us February 13th as we kick off Season 4, Food & Crime. We’ll be tantalizing your ears with stories of food fraud, culinary coersion, lavish larceny, and murder.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can gain access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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Can you believe that it’s time for our Annual Pie Episode. Neither can we. But we’re super excited to have had the opportunity to talk with Kate McDermott, author of Art of the Pie and as Kim calls her, Head Baker at Pie Cottage. Join us as Kate answers some listener questions and shares the experience of writing a cookbook.

Ending the Way we Started

We started this season with a cookbook by Edna Lewis who recounted stories of her life and rich food traditions in Freetown, Virginia and we are ending with a cookbook that won a place in the heart of the publisher because of the stories Kate McDermott told on her first visit to their offices. 

When we conceived of the idea to highlight some of our favorite cookbooks and the roles they play in our understanding and expression of community, identity, and personal and communal foodways, I don’t think that either of us anticipated what an educational, informative, and fantastic journey it would be for both us of. 

We are very excited and honored that you decided to join us on this journey. For our final stop, we had the great fortune of having a conversation with an author who personifies baking from the heart. Kate McDermott is author of Art of the Pie, Home Cooking with Kate McDermott, and Pie Camp. But more than that, she is a dear friend, an extraordinary educator, and a fierce champion of being, doing, and living with intention.

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Episode Transcript

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• Art of the Pie by Kate McDermott

  Purchase: Bookshop.org OR Amazon.com

• Apples of Uncommon Character by Rowan Jacobsen

  Purchase: Bookshop.org OR Amazon.com

• Pie Camp by Kate McDermott

  Purchase: Bookshop.org OR Amazon.com

• Home Cooking by Kate McDermott

  Purchase: Bookshop.org OR Amazon.com

• The Apple Lover's Cookbook by Amy Traverso

  Purchase: Bookshop.org OR Amazon.com

• The Quintessential Apple Pie

Join us in two weeks as we wrap up Season 3 and talk about some of our favorite episodes and cookbooks.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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Join us on a journey of unexpected joy found right in Kim’s pantry, all thanks to the timeless culinary companion, "The Joy of Cooking" by Irma Rombauer. In today's episode, Leigh and Kim dive into the story of finding the inspiration to transform some stale tortilla chips and a forgotten can of green chiles into a delicious Tex Mex dish, and why Joy has earned its place as a culinary classic.

The Joy of Leftovers

Feeling a bit discouraged by a half-bare pantry after a long week, Kim turned to "The Joy of Cooking" in hopes of finding some cooking inspiration within its 6,000 recipes - after all, its original cover artwork depicts St. Barbara, the purported Patron Saint of Cooking, deftly defying the Dragon of Cooking Drudgery. Surely the Rombauer clan could help summon some kitchen inspiration.

While thumbing through the extensive section on Egg cookery, Kim stumbled upon the perfect solution for several odd, leftover ingredients - Tex Mex Migas. Utilizing some stale tortilla chips, some eggs and cheese, a leftover can of green chiles, and some fresh chorizo - we had a tasty breakfast that, while perhaps not an original Joy recipe, made sensible use of ingredients, saved food from becoming waste, and became a joyful culinary experience. 

Tracing the history of "Joy of Cooking" from its 1931 origin as Irma Rombauer's financial endeavor, we reflect on a poignant excerpt from Irma's preface before delving into the  drama surrounding the 1997 edition's revisions, with an irascible book editor shifting Joy’s warm, collegial tone into newer (and trendier) health-conscious territory.

We wrap our episode debating whether a cookbook like "Joy" should be seen as a historical artifact or a practical kitchen tool. Drawing parallels with struggles in adapting recipes from older cookbooks, such as "The Women’s Suffrage Cookbook" and "The Settlement Cookbook," we ponder the role of a cookbook in reflecting its time versus being a timeless guide for preparing and serving food.

FOOTNOTE:

Kim did make the Pimento-Cheese Bread, and while she struggled with some of the chemistry of baking, the loaf was delivered and served to her colleagues. One said, “oh, I thought it was store-bought!” which had her wondering whether that was a compliment or whether she needed more practice.

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Episode Transcript

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• A Heaping Cupful of Conflict - Los Angeles Times

• Does the World Need Another ‘Joy’? Do You? - The New York Times

• The Joy of Cooking by Irma Rombauer and Co

  Purchase: Bookshop.org OR Amazon.com - Facsimile of 1931 edition: Bookshop.org OR Amazon

• Stand Facing The Stove by Anne Mendelson

  Purchase: Bookshop.org OR Amazon.com

• Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck

  Purchase: Bookshop.org OR Amazon.com

• The Settlement Cookbook by Mrs. Simon Kander (Lizzie Black Kander)

  Purchase: Bookshop.org OR Amazon.com

• Migas With Scrambled Eggs, Tortilla Chips, & Chiles - Serious Eats

• Angel Slices - Pastry Chef Online

Episode 56: Beef A Là Mode: A recipe to bring you home

Episode 59: Bon Appétit! How Julia Child Made America Fall in Love with French Food

Episode 60: Coq au Whatever: Mastering an Iconic French Provincial Dish

Episode 61: How to Cook and Eat in Chinese: Dishing up Culture

Episode 62: Unveiling the Rich Tapestry of Chinese Cuisine with Red and White Cooking

Join us in two weeks for our annual Pie episode. This year, we’re talking to one of the best pie makers and educators we know, of Art of the Pie. Join us as Kate answers some of our listeners question and talks about the process of birthing a cookbook.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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Dive Deep into Pie with Us, Again

In this second iteration of As We Eat’s annual deep dish on pies, their origins, and their impact on food culture, Kim and Leigh dive into an American classic that originated with a fictional character and discover how a bird had a role etymologically in the word pie.

What does the magpie have to do with the name of a yummy baked treat? And what does a fictional character relate to desserts made from Florida citrus?

First, we return to the origins of regional pie specialties as Leigh surveys the ingenuity of pie bakers and cooks who built empires on fairly basic pie recipes that originated in Western Europe. Using the literal fruits of the land, flavorful classics like apple pie, lemon meringue, and huckleberry pie were created to sate hungry tummies and souls. Even in times of shortages of butter and sugar, ingenuity created make-do recipes resulting in “desperation pie” and even “water pie” to help maintain a sense of normalcy at times when life was anything but normal.

Next, Kim speaks on how the thrifty utilization of excess egg white plus a fictional culinary character led to one of the most favorite pies in American history - lemon meringue - and how a massive hurricane shifted Florida’s production of pineapple to its globally-known key lime, inspiration for the key lime meringue pie. This tale isn’t fully told without a peek into the life and kitchen of William Curry, who brought condensed milk to the Florida Keys and whose cook *may* be the originator of the original Key Lime Pie recipe.

Tell us what kind of pie(s) you’ll be making for the holidays? Do you prefer the traditional pumpkin pie for Thanksgiving or do you buck tradition and make something else?

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Episode Transcript

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• Food Timeline

• American Agriculturist

• Pie Camp - Kate McDermott

• Encyclopedia of American Food and Drink, John F. Mariani

• The Oxford Companion to Food, Alan Davidson

•  American Lady’s Cook Book, Mrs. T. J. Crowen

• Brave Tart, Iconic American Desserts, Stella Parks

• Pecan Pie – Sally’s Baking Addiction 

• Water Pie – Parade

• Mincemeat Pie – Daring Gourmet

• Apple Pie – Art of the Pie

• Lemon Meringue – Art of the Pie

• Key Lime – Once Upon a Chef

Join us next week as Kim shares her experience cooking from Joy of Cooking. If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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Some of the books on our cookbook shelves wander in because they are or were all the rage, some are there because we’re interested in a particular cuisine. But some of there as part of our legacy of cooking and have become iconic. Join us as we discuss one of America’s iconic cookbooks. A cookbook that’s in its ninth edition and spans over nine decades of guiding home cooks from the oven to the table.

It’s A Family Affair

Come along for an account of what it took to create the ninth edition of Joy of Cooking as Leigh recounts her conversation with Authors John Becker and Megan Scott.

Joy of Cooking, having sold over 20 million copies since its first printing, is clearly one of America’s favorite cookbooks. And for good reason. The guardians of this cookbook have held it and a philosophy of ensuring its relevance throughout its life in much regard. Its a cookbook that has help see cooks through the Depression, WWII, the 60s and 70s, and a pandemic with wit, charm, and empathy.

We have much to say about this cookbook, hope you enjoy our conversation.

What people are saying - have said - about Joy

The Joy of Cooking is a combination of practicality and craft. For a sophisticated beginner, it's the only book you'll need; if you're experienced, you'll turn to it regularly. - Julia Child, renowned chef and author.

The Joy of Cooking is the greatest cookbook ever. It teaches you how to cook, but even more, it teaches you how to learn to cook. - Alton Brown, celebrity chef and television personality.

The Joy of Cooking is not just a cookbook; it's a source of endless pleasure and a practical guide for how to succeed in the kitchen. - Dorie Greenspan, award-winning cookbook author.

Joy is the single most useful cookbook ever. - Jeffrey Steingarten, food writer and author.

It's the one book that if I could only have one cookbook, it would be 'The Joy of Cooking.’ - Ina Garten, celebrity chef and author.

Joy of Cooking has a profound influence on American cooking, and its versatility and range have been celebrated for generations. - Food & Wine Magazine.

The Joy of Cooking is as American as the Stars and Stripes. It has the authority that only the greatest books achieve: it has survived. - Craig Claiborne, renowned food writer.

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Episode Transcript

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• Stand Facing The Stove by Anne Mendelson

  Purchase: Bookshop.org OR Amazon.com

• Ode to Joy - Food & Wine online 

• Mentioned in the episode Musical, I Am Betty

• The Joy of Cooking by Irma Rombauer and Co

  Purchase: Bookshop.org OR Amazon.com - Facsimile of 1931 edition: Bookshop.org OR Amazon

• Stand Facing The Stove by Anne Mendelson

  Purchase: Bookshop.org OR Amazon.com

• Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck

  Purchase: Bookshop.org OR Amazon.com

• The Settlement Cookbook by Mrs. Simon Kander (Lizzie Black Kander)

  Purchase: Bookshop.org OR Amazon.com

Join us in two weeks for our next episode on Joy of Cooking when Kim shares her experience with the recipe that she has chosen to make from this iconic cookbook. 

If you're enjoying our content, please consider becoming a Patron Subscriber. For just a small contribution, you can gain full access to monthly articles and archives from the As We Eat Journal, access printable illustrated recipe cards from The Heritage Recipe Project, and support us in keeping our creative work alive!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

We love sharing the As We Eat Podcast with you. Did you know that we also have an online Journal that dives deeper into food topics? For just a few dollars, you can get access to exclusive content as well as more in-depth articles and help keep our oven lights on!

Thank you for listening to the As We Eat Podcast. This post is public so share it with a friend - or three :)

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In this episode, we dive into the world of Dwarven cuisine with the 'Smoked Sausages and Kraut with Dwarven Mustard' recipe from 'Heroes' Feast.' Discover how this hearty dish comes to life, and follow our culinary journey bridging the gap between imagination and reality. Join us in celebrating the magic of food and the connections it weaves into our lives.

A Journey Beyond the Recipe

Sometimes the act of cooking becomes more than just putting a list of ingredients together based on the provided instructions. Sometimes it becomes an immersive experience. And that’s just what happened with the Smoked Sausages with Kraut and Dwarven Mustard from A Heroes’ Feast cookbook. 

This recipe is simple. There is nothing out of the ordinary. The ingredients were easily acquired. Well, all except the juniper berries. I’m still on the search for those. But in the spirit of the cookbook, I allowed myself to travel to a different realm. I allowed my 10 year old self to take over - with supervision of course, we were in the kitchen with fire and sharp knives after all. And something extraordinary happened.

From the choice of using a food gift to a custom built side table, this recipe created a day filled with adventure, recollection, and a delicious repast. I hope that you have a chance to listen in as Kim and I discuss my experience with the recipe.

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Episode Transcript

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Books We Think You’ll  Enjoy Reading

• Heroes’ Feast, The Official Dungeons & Dragons Cookbook by Kyle Newman, John Peterson, Michael Witwer, and unnamed Chef

  Purchase: Bookshop.org OR Amazon

Episodes We Think You’ll Like

Join us in two weeks for our next episode when we ask you to let go of the notion that cooking is a chore. Join us as we explore a cookbook that embodies the concept that cooking can and should bring you joy

 If you're enjoying our content, please consider becoming a Patron Subscriber. For just a small contribution, you can gain full access to monthly articles and archives from the As We Eat Journal, access printable illustrated recipe cards from The Heritage Recipe Project, and support us in keeping our creative work alive!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

We love sharing the As We Eat Podcast with you. Did you know that we also have an online Journal that dives deeper into food topics? For just a few dollars, you can get access to exclusive content as well as more in-depth articles and help keep our oven lights on!

Thank you for listening to the As We Eat Podcast. This post is public so share it with a friend - or three :)

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Cookbooks take many approaches to inspiring readers to try new foods or to revisit familiar ones as a way to find common ground, especially amongst people with a shared fandom. In this episode, Kim and Leigh discuss “Heroes’ Feast,” the official cookbook for the popular Dungeons & Dragons game as an example of how fandom-based cookbooks blend food and immersive storytelling to unite communities and strengthen family bonds.

Feast Your Imagination: Discover the Magical Link Between Fantasy & Food

Our own hero journey began in a bookstore, where a shelf of cookbooks related to high fantasy themes inspired Kim to an epiphany about the connection between immersive storytelling and culinary experiences.

Immersive storytelling, whether through books, shows, movies, or games like "Lord of the Rings," "Harry Potter," or "Game of Thrones," transports audiences to richly-detailed alternative worlds. These worlds become complete with their own cultures, languages, and, importantly, unique cuisines. Dungeons & Dragons (D&D) is a role-playing game globally-renowned for its storytelling and collaborative nature. 

Within the game world, food and drink often transcend mere sustenance; they become utility items with in-game benefits and consequences. For example, a dish like "Dragon's Breath Chili" might provide protection from fire damage but result in a character belching fireballs. These culinary elements add depth and character to the gaming experience and create shared memories among players.

The official Dungeons & Dragons cookbook, "Heroes' Feast" brings iconic food and drinks from the game into the real world and sparks lively discussions and modifications of recipes on social media platforms.

The cool thing is that you really don’t need to know anything about the Dungeons & Dragons universe to enjoy the recipes contained in its official companion cookbook, but its names and in-game references will certainly resonate with fans.

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Episode Transcript

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Books We Think You’ll  Enjoy Reading

• Heroes’ Feast, The Official Dungeons & Dragons Cookbook by Kyle Newman, John Peterson, Michael Witwer, and unnamed Chef

  Purchase: Bookshop.org OR Amazon 

• The Geeky Chef cookbooks by Cassandra Reeder - volume of five books includes recipes inspired by a variety of video games, movies, and TV shows.

  Purchase: Bookshop.org OR Amazon 

• The Unofficial Harry Potter Cookbook: From Cauldron Cake to Knickerbocker Glory by Dinah Bucholz

  Purchase: Bookshop.org OR Amazon

• The Elder Scrolls: The Official Cookbook by Chelsea Monroe-Cassel

  Purchase: Bookshop.org OR Amazon

• World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel

  Purchase: Bookshop.org OR Amazon

• Hearthstone: Innkeeper’s Tavern Cookbook by Chelsea Monroe-Cassel

  Purchase: Amazon

• Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal

  Purchase: Bookshop.org OR Amazon

• The Ultimate Final Fantasy XIV Cookbook: The Essential Culinarian Guide to Hydaelyn by Victoria Rosenthal

  Purchase: Bookshop.org OR Amazon

• Sonic the Hedgehog: The Official Cookbook  by Victoria Rosenthal

  Purchase: Bookshop.org OR Amazon

• Overwatch: The Official Cookbook by Chelsea Monroe-Cassel

  Purchase: Bookshop.org OR Amazon

• Destiny: The Official Cookbook by Victoria Rosenthal

  Purchase: Bookshop.org OR Amazon

• Minecraft: Gather, Cook, Eat! Official Cookbook by Tara Theoharis

  Purchase: Bookshop.org OR Amazon

• The Pokémon Cookbook: Easy & Fun Recipes by Maki Kudo

  Purchase: Bookshop.org OR Amazon

Episodes We Think You’ll Like

Join us in two weeks when Leigh share the recipe she cooked from The Heroes’ Feast.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

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It would be ridiculous to suggest that one dish can represent all the mystery and majesty of human civilization, but inspiration can be a powerful force. In this episode, a single dish from the 1903 edition of The Settlement Cookbook sparked a deep conversation about the transformative power of food and its role in shaping civilizations, from the bustling immigrant communities of the late 19th century to modern-day.

Exploring the Foundation of Civilization

Inspired by her experience cooking up “Steak in Casserole” from the 1903 edition of The Settlement Cookbook, Kim finds a whole recipe as a lens through which to examine the foundations of civilizations. 

We begin with a snapshot of early 20th-century America, marked by post-Civil War reconstruction, industrialization, and a wave of immigration that transformed cities into diverse, bustling hubs. To address the challenges of rapid urbanization, a progressive movement centered on settlement houses aims to help immigrants navigate life in their new world. These houses not only provided better living conditions but also nurtured a sense of community by sharing knowledge, culture, and domestic skills.

Food and Identity

The Settlement Cookbook, also known as "The Way to a Man's Heart," was originally published in 1901 from the Settlement House in Milwaukee. Organized as a series of lessons in cooking, nutrition, and food service, the cookbook aimed to modernize traditional Jewish recipes with American ingredients and techniques, promoting assimilation without forsaking cultural heritage.

Kim takes a novel approach to recipe selection by asking her partner to pick out a dish they wanted to eat. Confronted with a recipe and a dish with which she is largely unfamiliar, she realizes that food is not just sustenance; by selecting, cooking, and sharing food, we form both an individual and collective concept of who we are.

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The Cultural Significance of Cooking and Dining

From here we reflect on the idea that food and its preparation are deeply cultural, and that the act of cooking and the rituals surrounding meals are essential components of civilization, and that by embracing the culture of the host country while preserving one's own traditions contributes to the evolution of a dynamic society.

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Episode Transcript

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Sources We Found Helpful for this Episode 

• Settlement Houses in the Progressive Era | Digital Public Library of America

• OBJECT HISTORY: Settlement Cook Book | Wisconsin 101

• The Settlement Cookbook: 116 Years and 40 Editions Later | TASTE

Books We Think You’ll  Enjoy Reading

• The Settlement Cook Book (The Way to a Man’s Heart) - Kim’s 1903 Facsimile Edition

• The Settlement cook book : containing many recipes used in Settlement cooking classes, the Milwaukee public school cooking centers and gathered from various other reliable sources - Michigan State University Libraries

Episodes We Think You’ll Like

Join us in two weeks as we explore a cookbook inspired by a game that has been played by enthusiasts for almost 50 years!

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

• Follow us on Instagram @asweeat,

• Join our Family Recipes, Traditions, and Food Lore community on Facebook

• Subscribe to the As We Eat Journal

• Listen to the As We Eat Podcast

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

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From a culinary guide with the goal of assimilation to a symbol of cultural recognition, we’ll dive into a cookbook that bridged cultures and funded social programs. This cookbook taught immigrant women to cook American dishes and became a cultural talisman passed down generations. It’s a story that showcases how one cookbook became a powerful tool for integration and resilience.

A Recipe for Assimilation

The changing of the seasons sets the stage for our discussion of the third wave of immigration in the late 19th and early 20th centuries. As a massive wave of European immigrants hit the shores of the United States, personal, economic and social challenges crashed into established communities.

We focus on one Mid-Western community, a social service agency, and a cookbook that was much, much more than a collection of recipes.

Kim and Leigh, invite you to step back in time and uncover the significant role played by this cookbook as they share the history, impact, and thoughts on Mrs. Simon Kander’s The Settlement Cook Book, the way to a man’s heart and explore the age old question, “What is it to find equilibrium between assimilating into American society while preserving unique cultural identities?”

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Episode Transcript

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Sources We Found Helpful for this Episode 

• The Settlement Cookbook: 116 Years and 40 Editions Later

• This 20th Century Jewish Immigrant Cookbook Inspired the Ultimate Dinner Party, Hey Alma

• Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh Sen

Books We Think You’ll  Enjoy Reading

• Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh Sen

• The Settlement Cookbook, by Mrs. Simon Kander

Episodes We Think You’ll Like

• EP 37 From the Kitchen to the Voting Booth: Suffrage for Women and Community Cookbooks

• EP 57 The Right Ingredients: How the Woman Suffrage Cook Book Stirred Up the Movement

• EP 58: Waterlily Eggs: a convenient recipe for unexpected company... and woman suffrage

Join us in two weeks when Kim shares the recipe that she chose to make from The Settlement Cook Book.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would love to know what you think.

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Food uniquely bridges our history and culture, bearing stories of resilience, connection, and sustenance across generations. Today, we dive into the flavors and heritage of The Sioux Chef's Indigenous Kitchen through a recipe that spotlights three indigenous ingredients woven into a rich tapestry of ancestral foodways.

Hey there, it's Leigh, and I'm excited to dive into a really remarkable culinary journey with you. You know, food is so much more than sustenance; it's a vessel for stories, culture, and history. Today, my amazing co-host, Kim Baker, and I are exploring the recipe that I chose to create from "The Sioux Chef's Indigenous Kitchen" cookbook. This recipe isn't just about cooking; it's about embracing the flavors and heritage of three indigenous ingredients, and we're about to share how it deeply touched us.

Rediscovering Indigenous Foods: 

As I flipped through the pages of The Sioux Chef's Indigenous Kitchen, one recipe leaped out—the Three Sisters Mash. It struck a chord because I'd learned about companion planting in school, and these sisters were familiar to me.

The Three Sisters: A Sacred Story

The Three Sisters, corn, squash, and beans, work together symbiotically in the garden to support and protect each other. This story serves as a beautiful parable, emphasizing the power of collaboration and the creation of something greater than ourselves.

Chef Sean Sherman's Three Sisters Mash brings this ancient planting wisdom to life. This isn't just gardening; it's a dance of support and collaboration that echoes through the ages.

The Journey of One Bean

As we traveled through Arizona, I stumbled on the unique story of one of the sisters, the tepary bean. These beans were vital to the Tohono O'odham culture, but their story remained a mystery to me. And of course, curiosity got the best of me, and I dug deeper, uncovering a tale of resilience, loss, and reclamation.

The Power of Intentionality

Alright, let's get cooking! Armed with intention and a lot more information and understanding of the Three Sisters themselves, I embarked on the Three Sisters Mash recipe. Harvesting cedar for braising and selecting ingredients thoughtfully, I crafted a dish that felt like a tribute. The textures, flavors, and the surprising combination of sage and mint created a delicious dish that truly pays homage to indigenous food traditions.

Kim's Insights on Authenticity 

Enter Kim, my co-host, and a discussion on authenticity unfolds. We muse about the blurred lines between authenticity and intentionality. How do we respect traditions while embracing modern adaptations?

Embracing Indigenous Foodways 

Our conversation takes us deeper into the movement of reclaiming indigenous foodways. We uncover businesses like Indigenous Eats and alalcafe, champions of preserving indigenous cuisines. It's a reminder that curiosity unveils treasures beyond our imaginations.

Share your thoughts about what you heard in this episode?

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Episode Transcript

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Sources We Found Helpful for this Episode 

• Tastemakers, Ramona Farms

• Indigenous Eats, Spokane, Washington

• alalcafe, Seattle, Washington

• Off the Rez, Seattle Washington

Books We Think You’ll  Enjoy Reading

• The Sioux Chef’s Indigenous Kitchen, Sean Sherman & Beth Dooley

Recipes You Really Need to Try

• Cranberry Wojape

• Owamni Sweet Potatoes with Maple-Chile Crisp

Episodes We Think You’ll Like

Join us in two weeks for for our next culinary adventure as we explore a vintage cookbook that tackles the melting pot concept and integration through food. Cookbooks aren't just recipes; they're gateways to stories, memories, and a sense of belonging that transcends borders.

If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

We love sharing the As We Eat Podcast with you. Did you know that we also have an online Journal that dives deeper into food topics? For just a few dollars, you can get access to exclusive content as well as more in-depth articles and help keep our oven lights on!

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It seems that the faster and more urban our lives grow, the more we seek ways and means to “return” to our roots - including the foods we eat. Realizing that he knew very little about the foodways of the Oglala Sioux community where he was raised, Chef Sean Sherman began the task of researching and sharing the ways and means of food indigenous to North America. In this episode, Kim and Leigh reflect on how his 2018 award-winning cookbook The Sioux Chef’s Indigenous Kitchen directs our focus to the foods and foodways that have been long overlooked.

(Re)Discovering Culinary Roots

Time spent with the Huichol people near Jalisco, Mexico inspired Chef Sean to examine his own Native heritage and curiosity about the foodways of his familial heritage of the Oglala Lakota of the Pine Ridge Reservation in South Dakota. After nearly two decades in the food industry, Chef Sean felt he knew more about the popular cuisines of Europe, but none of what and how indigenous people ate before European culture spanned the continent. 

His research, and subsequent cookbook, mark a turning point - even a starting point - in a long overdue conversation about the actual indigenous foodstuffs of North America - the flora and fauna that sustained people before the introduction and dietary inculcation of wheat, sugar, and beef.

Expressing Cultural History and Identity

Much like other books centered on expressing cultural history and identity, The Sioux Chef’s Indigenous Kitchen gives readers the opportunities to sample food that predates European influence but without apology or accommodation. Specific ingredients may be challenging to source - hand-picked wild rice isn’t so easy to find in Kim’s neighborhood grocery chain - but they do reflect the type of seasonal eating and nose-to-tail ethic that has appealed to us this season.

And since North America’s indigenous people are not a homogenous group - there are 574 federally-recognized Native American and Alaska Native groups in the United States plus others that remain unrecognized - there are additional resources available to readers interested in other indigenous foodways.

Finally, a chapter introducing Full Moon ritual menus offers insights and recommendations to novices and experts alike on what to eat when and sublimates recipes from mere dishes into a full cultural experience.

What has been your experience been with indigenous foods?

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Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

Sources We Found Helpful for this Episode 

• About The Sioux Chef

• Full Moon Ceremony & Teachings | Ontario Native Women’s Association

Books We Think You’ll  Enjoy Reading

• The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley

• New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie and James O. Fraioli

• tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand

• Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness (At Table) by Devon Abbott Mihesuah

Recipes You Really Need to Try

• Corn Husk Bread from The Sioux Chef

• Sean Sherman’s 10 Essential Native American Recipes from The New York Times

• Owamni Sweet Potatoes with Maple-Chile Crisp from Food & Wine

Episodes We Think You’ll Like

Join us in two weeks when Leigh share’s a recipe from The Sioux Chef’s Indigenous Kitchen featuring the Three Sisters. If you’re enjoying the podcast, we would love to have you join our supporting subscribers. For just a few dollars, you can get access to exclusive content, including the Recipe Box Roulette “card game”, more in-depth articles, and recipes. You’ll also help keep our oven lights on!

We would love to connect with you

AsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.com

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

Thank you for listening to the As We Eat Podcast. This post is public so share it with a friend - or three :)

Share

As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipes