#73 Ignacio Nicknamed Nacho
Food Non-Fiction
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.
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#72 When Impossible Burgers Became Possible
Food Non-Fiction
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.
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#71 Pass the Tofurky
Food Non-Fiction
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.
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#70 Craft Beer Beginnings
Food Non-Fiction
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.
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#69 The Oreo Story
Food Non-Fiction
This is the story of where Oreo came from, how it got its name, and who designed the cookie.
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#68 Kombucha: The Tea of Immortality
Food Non-Fiction
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.
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#67 Nutella Since Napoleon
Food Non-Fiction
In this Food Non-Fiction podcast episode, we talk about the origins of Nutella - starting from when cocoa met hazelnut!
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#66 The Monastery Breweries
Food Non-Fiction
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
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#65 And This Led to Corn Flakes
Food Non-Fiction
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
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#64 How Fondue Became Popular
Food Non-Fiction
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
info_outlineIn this podcast episode of Food Non-Fiction, we talk about the baker's dozen. When someone says "a baker's dozen" they mean 13. But why is it 13 when a dozen is actually 12? The history of "a baker's dozen" goes back to medieval England. In 1266, King Henry III revived an old statute called the "Assize of Bread and Ale", which set the price of bread in relation to the price of wheat. To make sure that even the poorest of citizens could buy bread (because it was a staple food), bread was priced at a quarter penny, a half penny or a penny. In years when wheat prices went up, the loaves got smaller, but you could still always buy bread for a quarter penny. The Worshipful Company of Bakers was the name of the baker's guild - one of the oldest guild in England. They were given the power to enforce the Assize of Bread and Ale and would punish bakers that sold underweight bread. In order to make sure they wouldn't be punished for selling underweight bread, bakers gave customers extra bread. Extra slices were called "inbreads" and extra loaves were called "vantage loaves".
References:
The Worshipful Company of Bakers
Phrase Origins
Bakers in the Middle Ages
Wonderopolis