Recipes

Host Tammy Proctor continues the theme of spice and exploring the history of efficient machines, food processors, and blenders to grind our spices.

Host Tammy Proctor continues the theme of spices and exploring how people would grind spices before we could buy them in those handy little bottles – pre-ground?

Host Sarah Berry continues her conversation with Sara Szobody, Online Learning Librarian at USU Libraries, about growing up in Pennsylvania and her connection to Mennonite food.

Host Sarah Berry talks with Sara Szobody, Online Learning Librarian at USU Libraries, about growing up in Pennsylvania and her connection to Mennonite food.

Eating the Past hosts share details about the ongoing Eating the Past exhibit on display at the USU Merrill Cazier Library.

On this week's episode Laura Gelfand explores the punk side of plant based eating by looking at two cookbooks in her own collection.

Host Evelyn Funda explores the impressive collection of cookbooks at Utah State University's Library Special Collections and Archives. One of those that recently caught her eye is an 1877 book entitled “Six Little Cooks,” or, “Aunt Jane's Cooking Class,” by Elizabeth Stansbury Kirkland.

This week host Sarah Berry welcomes Paul Daybell, the book arts and rare books curator at USU Libraries. They explore historic cookbooks and share some of the recipes they have sampled.

USU Extension Professor Teresa Hunsaker is back with some of her favorite fall recipes including Maple Glazed Acorn Squash.

Evelyn Funda continues her discussion with Phebe Jensen, a Shakespearean scholar. This week they explore spices and herbs in the use of medicine.