Tammy Proctor
Eating the Past HostTammy Proctor is a specialist in European history, gender, war, and youth. Dr. Proctor has written about Scouting, women spies and the way war affects the lives of ordinary people. Currently she is writing a book on American food relief to Europe during and after World War I. She has worked at Utah State University since 2013 and is a native of Kansas City, Missouri.
-
Laura Gelfand joins the team as an additional host. This year we will investigate the mysteries of dumplings, famous vegetarians in history and more. -
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. -
The Mitchell Persimmon Festival has turned into a big event with vendors, live performances, a parade, and of course, a cooking contest. The main food produced for prizes is a dish called Persimmon Pudding, which is the stuff of closely-guarded family secret recipes. -
College football season is upon us, no more so than in the state we are featuring today, Nebraska. The food of choice for Nebraska fans is the humble runza, a food many outside of the state have never eaten. -
The rugged and sometimes remote Ozarks Mountains have long been attractions for those wanting to fish for bass or trout or those searching for morel mushrooms. But not that many people know about another rich food source in the Ozarks – nuts – and lots of them. -
In this week's Eating the Past, host Tammy Proctor researches the Willamette Valley region, a paradise for foodies, with wonderful agricultural bounty, farm-to-table restaurants, and wineries. -
This colorful plant is a staple in indigenous cuisine of a number of desert dwellers historically, but it is also featured inTex-Mex restaurants and in Arizona homes. -
We have visited the question of barbeque many times on this show, and the regional variations on the theme have been really fascinating. In this episode, host Tammy Proctor talks with Dr. Brian Feltman, professor of history at Georgia Southern University, about why South Carolina might have developed diverse barbeque and other food traditions. -
It might surprise you to know that Campbell Soup is headquartered in the Garden state in Camden, New Jersey, where the company was founded in the aftermath of the Civil War. -
For this episode, host Tammy Proctor visits Massachusetts, home of a major Shaker settlement to talk about shaker cuisine. For Shakers in New England, a staple in their desserts ismaple syrup, which is a locally available and plentiful ingredient.
