This week, we discuss the sad tale of the missing Long Boi from the University of York (Brad's alumnus), very high-level discussions of why the podcast is being uploaded late today to finally, what our discussions are for next week's recipe. Enjoy this in-between week episode - It should be just as off the rails as you may expect from us.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

Want to listen ad-free? Become a Patron and listen on Patreon.

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This week we talk about the recipe from April 30th, Red Beans and Wild Rice. We discussed why it ended up being a vegan dish, specifically, the complications with obtaining Elk and then pivoting to Crab, to only realize: We have zero idea what we are doing with it.

Brad was also able to flex his knowledge on Europe and the transition from Mesolithic to Neolithic, providing a fascinating insight into the boons (and pitfalls) of farming.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

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Hosted on Acast. See acast.com/privacy for more information.

This week, we are talking about what happened with the Kickstarter and what our future goal is, what our food options will be for the recipe on April 30th, and Brad letting it be known what he thinks about being a KU Alumni. As promised, the history of the Jayhawk bird design.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week we are exploring the oddity of the American Bison's latin name; our opinions on the 4/16 recipe, of Corn Porridge with Bison and discussing what's upcoming with recipes and as we move forward to Europe and Africa.

We also talk about the current state of the cookbook and our goals to continue in the future, even though it's likely we won't hit the kickstarter.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week we are talking about the upcoming recipe of Central North America, focusing on the Mississippi Valley Culture, focusing on Cahokia. Brad previously explored Cahokia on his YouTube channel, Brad's Labs. However, we are focusing on the food and food preparation methods, vs. him focusing on the culture overall.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week, we are discussing the recipe from 4/2, the Duck Egg Frittata and the work being done by the Federal Government's department of the interior, to continue to locate remains of children forcefully placed into re-education boarding schools. We also touched on how our knowledge about Native cultures can be limited due to lack of archaeological record and lack of records due to erasure.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week we are introducing our first region in North America - Southwestern. Often, when discussing this region, the focus is on the Pueblo and Apache, but we are focusing on instead the Tribe from the Rio Grande region: Coahuiltecan. This nomadic group of hunters and gatherers set the recipe for this upcoming weekend (4/2), which we're so excited for!

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week, we made an amazing batch of Muscovy Duck Tamales! It may have taken two days of slow cooking, soaking the meat and then prep, but it was worth it. We have a freezer full of extras and we can't stop eating them. We talk about the Kickstarter, and how much further we have to go, along with the dessert recipe for Patreon finally completed!

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week's podcast, we discuss the conflicting species facts about the Muscovy Duck. Especially how it may not be a duck, but a goose-related Waterfowl (Isn't that just a duck, by a different name?). This brings us to the topics of how North American-native ingredients are ranched and how the Kickstarter is doing (It's doing well, by the way!)

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays. 

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links: 

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.

This week, we discuss the recipe from 3/5, Venison Steaks with Roasted Chayote Salad. We had one huge fan and one less-than. However, it led to great conversations about the origins of Chayote and other squash, while talking about the history and archaeological impact of the Olmec people.

As promised, this less than 30 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

If you want to support us, check-out our Patreon - We have exclusive recipes and access to the podcast Ad-Free: https://www.patreon.com/DiningThroughTime

Social Links:

Twitter - https://twitter.com/TimeDining

Instagram - https://www.instagram.com/diningthroughtime/

TikTok - https://www.tiktok.com/@diningthroughtime

Pinterest - https://www.pinterest.ca/DiningThroughTime

Facebook- https://www.facebook.com/DiningThroughTime

Hosted on Acast. See acast.com/privacy for more information.