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This week host Tammy Proctor features one of the oldest vegetarian cookbooks that the USU Merrill-Cazier Library owns. The cookbook combines aphorisms or words or wisdom about living a good life with recipes for vegetarian foods.
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Henry Ford was both personally and financially invested in making soy America’s largest crop. Host Laura Gelfand and guest Michelle Davis, author of several vegan cookbooks, talk about Ford's many soy inventions.
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The kinds of dumplings we’ll focus on today are found in nearly every culture.Known by many monikers, fish cakes, including the crab cakes familiar to most of our listeners, are another clever way to stretch expensive ingredients and make more with less.
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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.
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On this week's Eating the Past, we hear from Jennifer Duncan, USU Special Collections Librarian & Curator of Books, about the USU History Department's…