Grim-Grinning Gourmet

**Viewer discretion is advised. The episode material will involve alcoholism and domestic abuse, including spousal homicide and child murder.**

Part Deux of our Absinthe series takes us from the bans at the turn of the century, kicked off by the Absinthe Murders and the domino-like cultural and political momentum that stopped absinthe production almost everywhere. (Almost!)

We'll examine the forces at play, both for and against, and dawdle on some of the disinformation about absinthe's alleged big-bad BFF: thujone. But will it be happily ever after for absinthe after the ban is lifted? And how does one say, "Hip hip hooray!" in French?

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If you or someone you know is struggling with alcoholism or substance abuse, and you are located within the United States, please click here for a list of resources.

Resources for domestic violence and how to create a safety plan can be found here, or by calling 800-799-7233

Extra special thanks goes out to our primary source material for this series--Bettina Wittels and TA Breaux' Absinthe: The Exquisite Elixir!

The Fae-hive awakens and this week, Dickie is holding your hand and complimenting your nails while telling you about absinthe's licorice-laden origins in the Franco-Swiss countryside. In the first episode of this two-part series, we'll hear how absinthe became the darling of both the French counter-culture and military alike, and what it meant for absinthe to arrive on the shores of the UK, the US, and Spain. 

Plus, like, what all them herbs in there do. Like herbaceously, from an herbalism agenda standpoint. Because there's...kind of a few of 'em in there.

 We've also got some news du jour about chocolate and the Ivory Coast, and why eating chocolate bunnies is cool in the off-season.

Tired of letting me pick each week? Episode suggestions can be made by supporting us on PATREON!

In this enchanted first episode of The Grim-Grinning Gourmet, Dickie covers the offbeat if economically- and politically-motivated journey of margarine.

From its birth in FRANCE as Chemist Hippolyte Mège-Mouriè's lab-created butter alternative to the legislation and lobbies that shaped its journey overseas in America, we'll talk through some science, snark, and buttery adversaries that made this food...kind of a whole thing?

Remember to join the conversation on Instagram @gggourmetpod and support our PATREON!

Have you heard about this? This new podcast called The Grim-Grinning Gourmet? It's this weirdo talking about food history and all sorts of edible tomfoolery.