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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.
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.
Sources We Found Helpful for 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
Books We Think You’ll Enjoy Reading
Milk: A 10,000-Year History by Mark KurlanskyPurchase: Bookshop.org OR Amazon
Milk: A Local and Global History by Deborah ValenzePurchase: Bookshop.org OR Amazon
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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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.
Sources We Found Helpful for 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
Books We Think You’ll Enjoy Reading
Milk: A 10,000-Year History by Mark Kurlansky
Purchase: Bookshop.org OR AmazonMilk: A Local and Global History by Deborah Valenze
Purchase: Bookshop.org OR AmazonTranscript
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Here’s our question for you: 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?
Coming Up
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.
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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.
Transcript
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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.
Books We Think You’ll Enjoy Reading
Butter: A Rich History by Elaine KhosrovaPurchase: Bookshop.org OR AmazonSheboygan 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 AmazonTranscript
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Unveiling the Dark Side of Love: Food & Crime
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.
Sources We Found Helpful for this Episode
Ravaisson, Francois. Archives de la Bastille by François Ravaisson, 1870–1874, volume VI.The Aftermath: La Voisin, Alarmist podcastLa Voisin, France’s Murderous Fortune Teller, SyFyThe Scandalous Witch Hunt That Poisoned 17th-Century France, Altas ObscuraCatherine Monvoisin And The Affair Of The Poisons, HeadstuffBooks We Think You’ll Enjoy Reading
The Affair of the Poisons: Murder, Infanticide, and Satanism at the Court of Louis XIV by Anne SommersetPurchase: Amazon Louis XIV and the Affair of the Poisons: A Play in Five Acts by Victorien SardouPurchase: Bookshop.org Strange Revelations: Magic, Poison, and Sacrilege in Louis XIV's France by Lynn Wood MollenauerPurchase: Bookshop.org OR Amazon Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
How far would you go in the pursuit of love or personal gain?
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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.
Sources We Found Helpful for this Episode
A Woman to Know: Giulia Tofana
Guilia Tofana: World’s Most Dangerous Apothecary
The Role of Women During the Italian Renaissance
Books We Think You’ll Enjoy Reading
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 SwiftPurchase: Amazon The Silkworm Keeper by Deborah SwiftPurchase: Amazon The Fortune Keeper by Deborah SwiftPurchase: AmazonTranscript
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Indulge your senses and delve into the dark world of food and crime in our latest episode. Join us as we unravel the chilling tale of Christiana Edmunds, forever etched in history as the Chocolate Cream Killer of Brighton. From obsession to poisonings, this Victorian-era saga will keep you on the edge of your seat, questioning the thin line between love and madness. Tune in to explore the enduring question of what drives a person to such lengths in the pursuit of affection, and the unsettling legacy left behind.
Sources We Found Helpful for this Episode
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 ReviewBooks We Think You’ll Enjoy Reading
The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds by Kaye JonesPurchase: Amazon The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York by Deborah BlumPurchase: Bookshop.org OR AmazonTranscript
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Welcome to Season 4 of the As We Eat podcast, where we'll be delving into the intersection of Food & 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.
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.
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This season we will be focusing on the intersection of Food & Crime. Come along with us as we investigate poisonings, discover adulterated food-stuffs, and infiltrate organized food crime circles. It should prove to be a decadently deadly, fraught with fraud, culinarily criminal journey!
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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.
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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.
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 that 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 bring to 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.
Books We Think You’ll Enjoy ReadingArt 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
Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
We would love to connect with youFollow us on Instagram @asweeat,Join our Family Recipes, Traditions, and Food Lore community on FacebookSubscribe to the As We Eat JournalListen to the As We Eat PodcastDo 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 [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.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
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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.
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.
Sources We Found Helpful for this EpisodeA Heaping Cupful of Conflict - Los Angeles Times
Does the World Need Another ‘Joy’? Do You? - The New York Times
Episodes that we RecommendEpisode 20: Grain Empires: The Wheat Belt, American Innovation, and A Kitchen Confidante
Episode 35: What’s in Your Pantry? Food Label Dates and Major Grey’s Chutney
Episode 55: Refinding Home: Edna Lewis, The Taste of Country Cooking, and Me
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
Recipes You Really Need to TryMigas With Scrambled Eggs, Tortilla Chips, & Chiles - Serious Eats
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While we take a holiday break, we wanted to share a past episode that we hope will inspire your pie making endeavors for the Thanksgiving holiday.
We return to the origins of pie specialties as Leigh surveys the ingenuity of pie bakers and cooks who built empires on fairly basic pie recipes originating in Western Europe.
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.
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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.
Transcript
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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 in our lives.
Transcript
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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.
Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
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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 CivilizationInspired 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 IdentityThe 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.
The Cultural Significance of Cooking and DiningFrom 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.
Episode Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
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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.
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.
Listen in as we discuss share the history, the impact, and our thoughts on Mrs. Simon Kandor’s The Settlement Cook Book, the way to a man’s heart.
Sources We Found Helpful for this Episode The Settlement Cookbook: 116 Years and 40 Editions LaterThis 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 ReadingTaste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh Sen
The Settlement Cookbook, by Mrs. Simon Kander
Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
We would love to connect with youAsWeEat.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 [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
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
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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. This led me to ponder the remarkable awareness of Native Americans who recognized this planting synergy centuries ago. It's almost like they knew the secrets of nature's harmony.
The Three Sisters: A Sacred StoryThe Three Sisters, corn, squash, and beans, which 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 BeanI stumbled on the unique story of one of the sisters while in Arizona, the tepary bean.These beans were vital to the Tohono O'odham culture, but their story remained a mystery to me. Curiosity got the best of me, and I dug deeper, uncovering a tale of resilience, loss, and reclamation.
The Power of IntentionalityAlright, let's get cooking! Armed with intention, 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 AuthenticityEnter 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 FoodwaysOur conversation takes us deeper into the movement of reclaiming indigenous foodways. We uncover businesses like Indigenous Eats and All All Cafe, champions of preserving indigenous cuisines. It's a reminder that curiosity unveils treasures beyond our imaginations.
Sources We Found Helpful for this Episode Tastemakers, Ramona FarmsIndigenous Eats, Spokane, Washingtonalalcafe, Seattle, WashingtonOff the Rez, Seattle WashingtonBooks We Think You’ll Enjoy ReadingThe Sioux Chef’s Indigenous Kitchen, Sean Sherman & Beth DooleyRecipes You Really Need to TryCranberry WojapeOwamni Sweet Potatoes with Maple-Chile CrispTranscript🎧 Click here for the full, interactive transcript of this episode 🎧
We would love to connect with youAsWeEat.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 [email protected]
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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.
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.
Sources We Found Helpful for this Episode About The Sioux ChefFull Moon Ceremony & Teachings | Ontario Native Women’s Association
Books We Think You’ll Enjoy ReadingThe 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 TryCorn 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
Transcript🎧 Click here for the full, interactive transcript of this episode 🎧
We would love to connect with youAsWeEat.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 [email protected]
Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.
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
Support this podcast at — https://redcircle.com/as-we-eat8938/donations - Se mer
