local food

Host Sarah Berry shares the history and a recipe for one of the most iconic Romanian comfort foods, holiday sweet bread cozonac.

This week Laura Gelfand takes up the theme of comfort food with David Wall, Professor of Film Studies at Utah State University. They discuss why beans on toast are a core comfort food for Brits.

Host Jamie Sanders explores his definition of comfort food; a chain that connects the past and the future.

Host Evelyn Funda explores comfort food in literature. Specifically from a scene from Willa Cather's novel "Death Comes for the Archbishop."

In keeping with this season's comfort food theme, Sarah Berry explores her favorite comfort food, soup. Particularly the traditional Scotch barley broth which originated centuries ago and likely pre-dates written history.

USU Student Ashley Johnson shares her experience making doughnuts from a 1913 historic cookbook from the USU Merrill Cazier Library Special Collections and Archives.

Is there any food more disrespected and mocked than mayonnaise? Host Jamie Sanders explores this topic, the history, and shares some recipes.

Tammy Proctor continues her conversation with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. Dr. Reutcke shares the legend of how Anne Boleyn managed to catch the eye, or tummy of King Henry VIII.

Tammy Proctor talks with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. They discuss early modern cooking and what sets it apart from how we cook today.

Host Tammy Proctor talks with design historian, author, and artist Ella Hawkins about creating edible art inspired by historical textiles, objects, and costumes.