Bitesized History with the Saints

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:Throughlines by NPRThink QueerlyAs 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.Chat with us! Instagram - https://www.instagram.com/diningthroughtime/TikTok - https://www.tiktok.com/@diningthroughtimePinterest - https://www.pinterest.ca/DiningThroughTimeFacebook- https://www.facebook.com/DiningThroughTime

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.Chat with us!Twitter - https://twitter.com/TimeDiningInstagram - https://www.instagram.com/diningthroughtime/TikTok - https://www.tiktok.com/@diningthroughtimePinterest - https://www.pinterest.ca/DiningThroughTimeFacebook- https://www.facebook.com/DiningThroughTime

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!Twitter - https://twitter.com/TimeDiningInstagram - https://www.instagram.com/diningthroughtime/TikTok - https://www.tiktok.com/@diningthroughtimePinterest - https://www.pinterest.ca/DiningThroughTimeFacebook- https://www.facebook.com/DiningThroughTime

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.

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

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.

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.

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!