Bitesized History with the Saints

Capitalism and Hawaiian Dinner

Mon, 27 Nov 2023 18:52:35 GMT

Sorry for the lack of Podcast last week - Between Brad being on Boîte Noire Radio's podcast, Thanksgiving and PsA treatment; we were a bit behind. However, we are back and talking about our Autumn dish for Hawaii, Tuna Steaks with Roasted Sweet Potato. We mentioned a couple podcast in this episode for you to check out as well:

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. You can also follow us (For free) on Patreon to stay in the know!

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When your dumplings have veins...

Mon, 13 Nov 2023 13:29:48 GMT

This week, we made Steamed Pork Dumplings, with minimal chaos. Between wrong types of wrappers, to the wrappers being put in the freezer beforehand (for shame, Brad) - we got it done and are planning to move on to the Pacific this weekend! This episode we talked a bit about Climate Change and had a few tidbits given to us from ArchaeoBaby (He always has to have the last word on topics).

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. You can also follow us (For free) on Patreon to stay in the know!

Want to listen ad-free? Become a Patron and listen on Patreon.

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Return from temporary reprieve

Mon, 06 Nov 2023 14:21:10 GMT

This week we take a dive into explaining what happened to us and why there hasn't been a podcast since September. Between Meghan's full-time job's tomfoolery with her access to breastfeeding, ArchaeoBaby's health and Brad's health from his PsA; things have been a bit complicated. But, we are back, we are moving forward and we hope you enjoy this episode!

This podcast is over 30 minutes, so it doesn't quite still meets our Bitesized criteria. Forgive us.

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The History of Autumn - And why it's awesome

Mon, 18 Sep 2023 10:00:41 GMT

This week, we explore the history of Autumn, and go only slightly off the rails with our joys related to it, random animal facts, explaining why we do a big feast towards the end and what makes Autumn a pivotal season to different cultures and their histories. Know any fun facts we missed? Let us know!

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Want to listen ad-free? Become a Patron and listen on Patreon.

Chat with us!

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Ancient Egypt in the Autumn - With Ostriches.

Mon, 11 Sep 2023 10:00:00 GMT

This week, we are talking about the recipe from 9/10, where we ate Ostrich meat! This dish hit the spot with both Barley and Lentils, with onions and carrots. It took us down a rabbit hole about Egyptian history regarding their seasons, gods associated and all of the fun you'd expect from us.

Want to know where the Ostrich "head in sand" saying came from? Curious on what changed with the Nile's flooding? Topics like these end up being shorts on YouTube, by Bradly. Check out Brad's Labs to learn more.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Want to listen ad-free? Become a Patron and listen on Patreon.

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Back from our Baby-Hiatus with our new Round of Recipes

Mon, 04 Sep 2023 17:30:36 GMT

We're moving forward to a new season of the Podcast and Round 2 of the recipes!

After nearly 2 years working on our round 1, we've shaped this enough to move forward and complete these recipes, with just as much as excitement as before. We had a small hiatus due to parenthood, but we're back and ready to keep making this content!

Want to listen ad-free? Become a Patron and enjoy always ad-free versions on our Patreon: https://www.patreon.com/DiningThroughTime

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Labours of love and next steps

Mon, 03 Jul 2023 13:26:28 GMT

We're back after a 4 week hiatus due to the arrival of Archaeo-Baby! We update everyone on that and talk about expectations with recipe on 7/9, focusing on Northwestern Europe.

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ArchaeoBaby Watch 2023 and the best Roman Chicken ever

Mon, 29 May 2023 11:30:12 GMT

This week we are talking about an update on ArchaeoBaby (Hint, he's not here yet), and discussing our recipe from 5/28 - Roman Chicken Legs with Libum. We talk about the Roman Empire and how their wide conquering behaviors led to the exchange of ingredients and cultural impacts.

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Romans, lend me your ears...and Dormouse

Wed, 24 May 2023 11:36:35 GMT

This week, we talk about the upcoming recipes from Rome and how other people's interpretations of latin recipes may need to walk away from claiming "accuracy". We also discussed why this podcast was so late this week, and about Dormouse. Listen to learn more!

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Iberian Stews, Strabo and Archaeology Baby

Mon, 15 May 2023 11:44:55 GMT

This week, we talk about the amazing recipe from 5/14, Iberian Stew, about why outsiders' accounts of a culture may not be accurate and that the Saint Archaeology Co. crew is becoming +1 in the next few weeks and why you are just now hearing about it.

We are really excited for the future of the blog, podcast and YouTube channel, and hope you are too!

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Want to listen ad-free? Become a Patron and listen on Patreon.

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Fly at Full Mast for Long Boi...Thoughts and Prayers

Mon, 08 May 2023 16:28:38 GMT

This week, we discuss the sad tale of the missing Long Boi from the University of York (Brad's alumnus), very high-level discussions of why the podcast is being uploaded late today to finally, what our discussions are for next week's recipe. Enjoy this in-between week episode - It should be just as off the rails as you may expect from us.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Two Midwest kids terrified of a Crab

Mon, 01 May 2023 12:21:38 GMT

This week we talk about the recipe from April 30th, Red Beans and Wild Rice. We discussed why it ended up being a vegan dish, specifically, the complications with obtaining Elk and then pivoting to Crab, to only realize: We have zero idea what we are doing with it.

Brad was also able to flex his knowledge on Europe and the transition from Mesolithic to Neolithic, providing a fascinating insight into the boons (and pitfalls) of farming.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Kickstarter, Meal Planning and Higher Education Rants

Mon, 24 Apr 2023 12:28:36 GMT

This week, we are talking about what happened with the Kickstarter and what our future goal is, what our food options will be for the recipe on April 30th, and Brad letting it be known what he thinks about being a KU Alumni. As promised, the history of the Jayhawk bird design.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Scientific Names are Strange

Mon, 17 Apr 2023 12:46:45 GMT

This week we are exploring the oddity of the American Bison's latin name; our opinions on the 4/16 recipe, of Corn Porridge with Bison and discussing what's upcoming with recipes and as we move forward to Europe and Africa.

We also talk about the current state of the cookbook and our goals to continue in the future, even though it's likely we won't hit the kickstarter.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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How does the Buffalo say goodbye to his kid? Bi-son!

Mon, 10 Apr 2023 12:06:57 GMT

This week we are talking about the upcoming recipe of Central North America, focusing on the Mississippi Valley Culture, focusing on Cahokia. Brad previously explored Cahokia on his YouTube channel, Brad's Labs. However, we are focusing on the food and food preparation methods, vs. him focusing on the culture overall.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Duck Egg Frittata and why Tribal history needs to be known

Mon, 03 Apr 2023 13:40:16 GMT

This week, we are discussing the recipe from 4/2, the Duck Egg Frittata and the work being done by the Federal Government's department of the interior, to continue to locate remains of children forcefully placed into re-education boarding schools. We also touched on how our knowledge about Native cultures can be limited due to lack of archaeological record and lack of records due to erasure.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Brad's 1-man war against Avocados

Mon, 27 Mar 2023 15:42:06 GMT

This week we are introducing our first region in North America - Southwestern. Often, when discussing this region, the focus is on the Pueblo and Apache, but we are focusing on instead the Tribe from the Rio Grande region: Coahuiltecan. This nomadic group of hunters and gatherers set the recipe for this upcoming weekend (4/2), which we're so excited for!

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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The wow factor in Muscovy Duck Tamales

Mon, 20 Mar 2023 12:32:10 GMT

This week, we made an amazing batch of Muscovy Duck Tamales! It may have taken two days of slow cooking, soaking the meat and then prep, but it was worth it. We have a freezer full of extras and we can't stop eating them. We talk about the Kickstarter, and how much further we have to go, along with the dessert recipe for Patreon finally completed!

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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If it quacks like a duck, it's a duck? Or is it a Goose?

Mon, 13 Mar 2023 15:20:51 GMT

This week's podcast, we discuss the conflicting species facts about the Muscovy Duck. Especially how it may not be a duck, but a goose-related Waterfowl (Isn't that just a duck, by a different name?). This brings us to the topics of how North American-native ingredients are ranched and how the Kickstarter is doing (It's doing well, by the way!)

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Let's talk about the Olmec and why humans suck

Mon, 06 Mar 2023 13:46:15 GMT

This week, we discuss the recipe from 3/5, Venison Steaks with Roasted Chayote Salad. We had one huge fan and one less-than. However, it led to great conversations about the origins of Chayote and other squash, while talking about the history and archaeological impact of the Olmec people.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

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Cookbooks and the Olmec, Oh my!

Mon, 27 Feb 2023 15:18:57 GMT

This week, we take some time to talk about our upcoming Kickstarter Campaign for a Dining Through Time Cookbook! It launches on Wednesday, March 1st and runs until April 30th. We're very excited about, so it took up a bit more of our time than expected. Regardless, we are prepping this week to prepare a recipe for the Olmec, with an exciting new ingredient for us: Deer.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Let's talk about Mayan foods!

Mon, 20 Feb 2023 13:38:16 GMT

This week, we are talking about the recipe of Mayan Chili, from 2/19. This dish captured so many of the flavors we traditionally associate with Central America, while focusing on the culture that created it. We talked about the different domesticated meats available, which, as a disclaimer, we did discuss the cultural eating of Dog (Mucca was not in the room for that part of the conversation).

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Rants and Raves about Deer

Mon, 13 Feb 2023 14:43:46 GMT

This week, we are talking about recipe expectations with Central America, focusing on what types of meats, along with historical records associated with foods based on records from Colonization.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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The darker side of North American Foods

Mon, 06 Feb 2023 13:30:17 GMT

This week, we talk about our recipe from 2/5, Inca Stew and we have a conversation that ranges from exciting about upcoming regions, to the complications of some ways of gathering meats in North America that may make people uncomfortable (It sure made us uncomfortable).

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Peru - The land of many cultures and ingredients

Mon, 30 Jan 2023 14:15:52 GMT

This week, we are talking about our next location - Peru! We've done a bit of a zig-zag through South America, but overall, we feel as if we are getting a good run of it. Find out about what beans originate in Peru and why Lupin Beans have origins around the world.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

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A Brazilian Pumpkin Soup and a request to subsidize Maple Syrup

Mon, 23 Jan 2023 11:00:53 GMT

This week, we explored the recipe for Brazilian Pumpkin Soup in our blog from January 22nd. We break down the origins of the ingredients, including why it's hard to make this fully accurate due to domestication of ingredients (Pumpkins, for example). It has us excited for the dessert this upcoming weekend, getting to enjoy peanuts, pineapples and vanilla (probably not all at once).

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

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What are pumpkins? Are they even real?

Mon, 16 Jan 2023 12:57:13 GMT

This week we are moving on to Brazil. This opens up a ton of ingredients for us and allows us to have more variety - But the Canadian groceries issues strike again and mean we are focusing on Vegetarian meals. Tons of talks on the ingredients, specifically Pumpkins.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

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A Rant Regarding the Personal Bias of the Smell of Papaya

Mon, 09 Jan 2023 13:54:55 GMT

This week, we are diving into our recipe from this week, Ancient Chilean Poached Sole with Roasted Potatoes, but some focus had to be shared on our bonus recipe of a Maqui and Strawberry Smoothie: Specifically, the foul smell and taste that we got from Papaya. We also get into a few conversation about how food prices are impacting our choices on ingredients and how we are adapting to having more options here vs. our Australia-region recipes.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Onto the Americas!

Mon, 02 Jan 2023 13:05:37 GMT

This week, we are discussing our next recipe region - 7000-1500 B.C.E. Chile. This will open up a ton of ingredients for us like Quinoa, Potatoes, Tomatoes and seafood like Sole and Sea Bass.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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I Yam what I Yam

Mon, 26 Dec 2022 14:50:49 GMT

This week, we are taking a deep dive into our recipe for the Māori boil up, and explaining the ingredients used - and why sometimes archaeological evidence does not equal evidence. So buckle up for talks about Pigs, Yams (or are they sweet potatoes?) and Polynesian travel.

We also talked about ingredients from the Americas and long-extinct species of corn, which NPR did a great piece on in 2019.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

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Buying New Zealand foods in Canada is hard

Mon, 19 Dec 2022 11:00:22 GMT

This week we are talking through our review of our bonus recipe of Honey Roasted Macadamia Nuts. We discussed why we are having difficulty with this region of the world regarding getting ingredients and how excited we are to get the Americas due to it increasing our access to varieties of ingredients.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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The Smelly Truth About Kangaroo and other highlights of our recipe

Mon, 12 Dec 2022 11:24:22 GMT

This week we are talking through our review of our recipe from 12/11 - Roasted Kangaroo and Taro Root. We discussed how the ingredients may not be the most appealing (Smell and texture) and explained what's upcoming with the holiday season pressing down on us.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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Regional Trade, Guinea Pigs and Toronto Traffic

Mon, 05 Dec 2022 17:45:31 GMT

This week, we are talking about this week's Bonus Recipe for Patreon (Banana Fritters aka Kluai Khaek), how it turned out and talking about what to expect with the Australia recipe this weekend.

Wanting access to the Patreon Exclusive recipe? You can subscribe to our Patreon for $1CAD per month and we'd love to have you!

We also did our general talking, discussing Toronto traffic, additional food options when we move on to South America (Like Guinea Pig) and why foods overtime have less borders, but only in a regional sense. Spoiler Alert: Oceans are huge and unpredictable, so it's not great to cross them to trade.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

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A Perfect Thai Soup and our Planned Adventures to Australia

Mon, 28 Nov 2022 16:31:46 GMT

This week we are talking through our review of our recipe from 11/27 - The Tom Kha soup, from the Post Neolithic time period and discussed our upcoming blogs, with us transitioning further South to Australia. This will require a large amount of hunting for ingredients that may be harder to get in the GTA area, but we are ready for the challenge.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

Twitter - https://twitter.com/TimeDining
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Want to support what we do? Feel free to become a Patreon! Patrons get the podcast ad free, so go to Patreon and subscribe for $1CAD per month to get your episodes ad free. https://www.patreon.com/SaintArchaeologyCo

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Southeastern Asia's transition to traditional gender roles and the impact of religion on food

Tue, 22 Nov 2022 00:02:52 GMT

This week we are exploring the transition from Neolithic to Post-Neolithic culture and its impact on food in Southeastern Asia. We focus on a few topics, such as the culture shift changing the role of women in the culture (Moving them into just farming and food preparation). What is the difference between the categorization of Neolithic in Western countries vs. Asia (Hint: It's typically racism). To finally, how religion impacts food and our cultural presence with food. So sit down with us, have a chat and enjoy the conversation!

As promised, this 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays.

Chat with us!

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Mangoes, Invalid Coconuts and Adventures in Cooking

Tue, 15 Nov 2022 00:46:49 GMT

This week we are exploring the recipe from 11/13, The Mango and Coconut Chicken with Rice dish from the blog. We (Bradly and Meghan) explain the decisions that were made with the ingredients, our plans for going forward and next steps with the recipe planning for next week (and going forward).

As promised, this 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays.

Chat with us!

Twitter - https://twitter.com/TimeDining
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An Introduction to Bitesized History and Dining Through Time

Wed, 09 Nov 2022 14:42:53 GMT

We put together an introduction of what Bitesized History will be on upcoming podcasts and the Dining Through Time blog. We also took the time to introduce ourselves - Meghan and Bradly. Meghan is an IT Product Owner who loves cooking whereas Bradly is an Archaeologist with a M.A. in Mesolithic Studies.

Together, we put together recipes that are made with time-period accurate ingredients, focusing on how trade, impacted food consumption throughout time.

We'll share the research and let you see the facts we dig through to make these decisions; while also letting you know what went well or wrong on cooking day.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays.

Chat with us!

Twitter - https://twitter.com/TimeDining
Instagram - https://www.instagram.com/diningthroughtime/
TikTok - https://www.tiktok.com/@diningthroughtime
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Facebook- https://www.facebook.com/DiningThroughTime

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