Discover this podcast and so much more

Podcasts are free to enjoy without a subscription. We also offer ebooks, audiobooks, and so much more for just $11.99/month.

Episode 179: Fried Walleye and Cherry Pie

Episode 179: Fried Walleye and Cherry Pie

FromA Taste of the Past


Episode 179: Fried Walleye and Cherry Pie

FromA Taste of the Past

ratings:
Length:
31 minutes
Released:
Jul 3, 2014
Format:
Podcast episode

Description

What is Midwestern cuisine? We may not ever know, but we get closer to understanding the food of the Midwest on a new episode of A Taste of the Past. Host Linda Pelaccio is joined by Peggy Wolff, author of Fried Walleye and Cherry Pie. With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n Cheese, the Midwest eats pretty well and feeds the nation on the side. But theres more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. Tune in and get some brilliant insight into an often overlooked region and its impact on the way we eat in America. This program was brought to you by The Greenhouse Tavern. Wisconsin is a huge cherry growing region but nothing beats northern Michigan. [20:00] When you criss cross the midwest and hit the farmers markets you see, what I call, real food. Youre gonna see a nod to the housewives back in the 50s with homemade pickles and preserves. [23:00] I think the Midwest can claim the roots of fast food. Where we would be without the whole notion of fast food? [25:00] --Peggy Wolff on A Taste of the Past
Released:
Jul 3, 2014
Format:
Podcast episode

Titles in the series (100)

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.