Jamie Sanders
Eating the Past HostJamie Sanders is a historian of Latin America at Utah State and his family’s cook. He grew up in the rural South and loves its regional cuisine, but a study abroad trip to the Yucatán when he was a teenager really awakened him to international food culture.
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This week continues the exploration of famous vegetarians and historic vegetarian cookbooks. Jamie Sanders and author Marcus Rediker explore the life of Benjamin Lay.
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This week Eating the Past hosts agree that their dumpling investigations have reached a natural conclusion. The season continues focusing on the history of vegetarianism.
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This week host Jamie Sanders continues the dumpling theme with Jamaican beef patties, a pie with a golden flakey crust filled with spicy ground beef.
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This week the hosts celebrate the New Year talking about some of their favorite festive foods including tamales and clootie pudding.
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Eating the Past hosts continues their exploration of all things that someone somewhere has called a dumpling. This week Jamie Sanders explores soup dumplings and takes us to a chain restaurant to do it.
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This week I will consider the dumplings I ate growing up in the south. The dumplings in that dish are simply little lumps of biscuit dough gently simmered in a chicken soup until fluffy and infused with a delicious broth.
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In this week's episode hosts Laura Gelfand and Jamie Sanders continue to explore what exactly makes a dumpling a dumpling?
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Laura Gelfand joins the team as an additional host. This year we will investigate the mysteries of dumplings, famous vegetarians in history and more.
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For South Dakota, noodle and dumpling-like dishes are common delicacies. As with many foods that are local staples in the United States, this one began with immigrants to the upper Midwest and plains states.
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Iowa might be about the best place on earth to grow corn, but it was not domesticated there. Humans created corn about 9,000 years ago, far to the south of Iowa in the highlands of Mexico.