This week, we take some time to talk about our upcoming Kickstarter Campaign for a Dining Through Time Cookbook! It launches on Wednesday, March 1st and runs until April 30th. We're very excited about, so it took up a bit more of our time than expected. Regardless, we are prepping this week to prepare a recipe for the Olmec, with an exciting new ingredient for us: Deer.

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

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This week, we are talking about the recipe of Mayan Chili, from 2/19. This dish captured so many of the flavors we traditionally associate with Central America, while focusing on the culture that created it. We talked about the different domesticated meats available, which, as a disclaimer, we did discuss the cultural eating of Dog (Mucca was not in the room for that part of the conversation).

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.

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This week, we are talking about recipe expectations with Central America, focusing on what types of meats, along with historical records associated with foods based on records from Colonization.

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.

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This week, we talk about our recipe from 2/5, Inca Stew and we have a conversation that ranges from exciting about upcoming regions, to the complications of some ways of gathering meats in North America that may make people uncomfortable (It sure made us uncomfortable).

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. 

Social Links: 

Twitter - https://twitter.com/TimeDining

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This week, we are talking about our next location - Peru! We've done a bit of a zig-zag through South America, but overall, we feel as if we are getting a good run of it. Find out about what beans originate in Peru and why Lupin Beans have origins around the world.

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. 

Social Links: 

Twitter - https://twitter.com/TimeDining

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This week, we explored the recipe for Brazilian Pumpkin Soup in our blog from January 22nd. We break down the origins of the ingredients, including why it's hard to make this fully accurate due to domestication of ingredients (Pumpkins, for example). It has us excited for the dessert this upcoming weekend, getting to enjoy peanuts, pineapples and vanilla (probably not all at once).

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. 

Social Links:

Twitter - https://twitter.com/TimeDining

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

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This week we are moving on to Brazil. This opens up a ton of ingredients for us and allows us to have more variety - But the Canadian groceries issues strike again and mean we are focusing on Vegetarian meals. Tons of talks on the ingredients, specifically Pumpkins.

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.

Chat with us!

• Twitter - https://twitter.com/TimeDining
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This week, we are diving into our recipe from this week, Ancient Chilean Poached Sole with Roasted Potatoes, but some focus had to be shared on our bonus recipe of a Maqui and Strawberry Smoothie: Specifically, the foul smell and taste that we got from Papaya. We also get into a few conversation about how food prices are impacting our choices on ingredients and how we are adapting to having more options here vs. our Australia-region recipes.

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.

Chat with us!

• Twitter - https://twitter.com/TimeDining
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This week, we are discussing our next recipe region - 7000-1500 B.C.E. Chile. This will open up a ton of ingredients for us like Quinoa, Potatoes, Tomatoes and seafood like Sole and Sea Bass.

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.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
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This week, we are taking a deep dive into our recipe for the Māori boil up, and explaining the ingredients used - and why sometimes archaeological evidence does not equal evidence. So buckle up for talks about Pigs, Yams (or are they sweet potatoes?) and Polynesian travel.

We also talked about ingredients from the Americas and long-extinct species of corn, which NPR did a great piece on in 2019.

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.

Chat with us!

• 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

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