Whether you roast, mash, boil, or stew them - potatoes are a culinary staple around the world.

We start with the basics: potato qualities - starchy, waxy, and all-purpose - and common varieties that we find in our groceries and pantries - Idaho and Burbank Russets, Red Norland, and Yukon Golds.

We then trace the origins of our favorite edible tuber 11,000 years into the past.

To understand the gravity of the Great Irish Potato Famine, Leigh and Kim discuss the Great Britain Acts of Union and how it impacted food history and culture in the British Isles.

Our potato exploration concludes with a survey of some of our favorite potato recipes, including Irish Colcannon, British Champ (or Bubble & Squeak), Indian Aloo Gobi, French pommes frites or American french fry, and Scandinavian lefse. 

In our next episode we dive into Nowruz (or Persian New Year) and the delicious traditions celebrating the ”new day” of spring.

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When you have the winter doldrums, nothing warms the stomach - or the soul - quite like a casserole. Easy to make and easy to serve, casseroles have brought people to the dinner table for hundreds of years and certainly form the backbone of American “family-style” cuisine since World War II.

As We Eat starts our survey of casseroles with the word itself. Casserole (from Old French via Greek and Latin) describes both the vessel and the dish cooked within it.

Companies like Campbell’s Soups™ celebrated the end of rationing by creating collections of recipes utilizing its brand - like canned creamed soups and vegetables - to inspire American homemakers to buy/use their products. 

We survey other favorite casserole dishes and dive into the history of several especial favorites concluding by discussing on one of the most famous casseroles and the vessel namesake - Cassoulet.

 

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What would you put in a gift basket to help promote community and friendship within your neighborhood? Share with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

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We would love to hear from you about your Lenten season traditions. Are there foods that you give up? Do you celebrate New Orleans-style or do you choose the more demure variation of Shrove Tuesday? 

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We would love to hear from you about your favorite aphrodisiac foods. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

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We would love to hear from you about your favorite Super Bowl rituals and foods. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

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We would love to hear from you about your favorite curries. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Mentioned in this episode:

Raghavan Iyer

660 Curries

Menus that Made History

Currywurst

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We would love to hear from you about your favorite grogs & nogs. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Support this podcast at — https://redcircle.com/as-we-eat8938/donations

We would love to hear from you about your New Year's traditions. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

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Join Kim and Leigh as they discuss the origins of grogs and nogs. From British Navy rations to the farmsteads of the American colonies, these drinks have played an important role in sustaining spirits.

We would love to hear from you about your favorite grogs & nogs. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

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