Planet Pantry

Planet Pantry

By Nicholas RonyaiArtsFood
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Planet Pantry episodes

  • Sake: An Intro To Rice Wine Part 1
    This week we're looking at the fundamentals of rice wine, a staple of many east Asian cultures. Rice wine, like any wine, is filled with nuance and complexity both in flavor and manufacture. There's so much that defines a good rice wine and sake is a great example of many of these finer points  so it makes a great primer for our exploration into the broader category of rice wine. Over the next few weeks, we'll be looking at everything from makgeolli to sake from koji to qu  from awamori to baijiu and we'll even look at rice wine vinegar. So get ready because there's a lot to learn here.
    As always, feel free to reach out with any questions, comments, suggestions or whatever else on instagram @planetpantrypod or by email [email protected] and don't forget to check out patreon.com/planetpantrypod if you want to support the show and help me to build a community around the pantry staples of the world. 
    Here is a great sake recipe that uses store bought koji which you can find at many Asian grocery stores under the brand "cold mountain koji"  https://byo.com/article/making-sake/
    Some sources (more upon request, character limit is limiting)
    Koji Alchemy by Rich Shih and Jeremy Umansky
    Art of Fermentation by Sandor Katz
    Noma Guide to Fermentation by Renee Redzeppi and David Zilber
    Stephen Lyman's talk at Koji Con 2021
    The wonderful resources provided by the members of the koji discord server
    https://www.truesake.com/pages/sake-types
    https://sakeguide.net/articles/2020/10/21/what-is-junmai-sake-1
    https://boutiquejapan.com/sake101/#:~:text=Junmai%20is%20the%20Japanese%20word,such%20as%20sugar%20or%20alcohol.
    https://www.takarasake.com/sake-brewing-process
    https://www.seriouseats.com/sake-yeast-temperature-yeast-strains
    https://www.midorinoshima.com/en/content/6-sake-production-process
    https://theculturetrip.com/asia/japan/articles/a-brief-history-of-japanese-sake/
    http://awamori-news.co.jp/1980_2-26_awamori-kuchi-kami-sake_sake-made-from-rice-or-other-cereal-which-is-chewed-before-fermentation_arakaki-kana/
    https://thejapanesebar.com/sake-rice/
    https://www.hakushika.co.jp/en/enjoy/Ingredients.html
    https://en.sake-times.com/learn/seimaibuai-rice-polishing-rate
    https://www.tippsysake.com/pages/sake-guide-lesson-3-types-of-sake
    https://microbewiki.kenyon.edu/index.php/Aspergillus_oryzae
    https://www.thefermentary.com.au/products/tane-koji-to-grow-on-rice
    http://www.fao.org/3/x6897e/x6897e05.htm
    http://oa.upm.es/47964/1/INVE_MEM_2017_261872.pdf
    39 min
  • Maple Syrup Part 2: Opportunity Makes the Thief
    This week we continue to look at maple syrup and some amazing stories behind it. We explore the greatest heist in Canadian history, the origins of maple syrup and more! Don't forget to check out planet pantry pod on Instagram and Patreon or email me with questions or whatever else at [email protected]. Some Sources (contact for more): https://nationalpost.com/news/canada/sweet-revenge-for-quebec-maple-syrup-producers-thief-gets-five-years-for-role-in-18-7-million-heist
    https://globalnews.ca/news/3413782/maple-syrup-theft-sentence/
    https://www.nytimes.com/2012/12/20/business/arrests-made-in-maple-syrup-theft-from-quebec-warehouse.html
    https://theeconreview.com/2019/11/05/sweet-nothings-the-cruel-irony-of-quebecs-maple-syrup-gold-rush/
    https://www.vpr.org/programs/2019-04-22/inside-the-global-strategic-maple-syrup-reserve
    https://pubs.iied.org/sites/default/files/pdfs/migrate/G03274.pdf
    https://www.washingtonpost.com/news/wonk/wp/2012/12/20/why-maple-syrup-is-controlled-by-a-quebec-cartel/
    https://www.taxpayer.com/news-room-archive/Quebec%E2%80%99s%20maple%20syrup
    https://www.vanityfair.com/news/2016/12/maple-syrup-heist
    https://www.vice.com/en/article/ywnjkv/inside-quebecs-maple-syrup-black-market
    https://www.theglobeandmail.com/report-on-business/quebec-maple-syrups-strategic-reserve/article575625/
    https://www.cbc.ca/news/canada/montreal/richard-vallieres-sentencing-1.4090811
    https://www.vicnews.com/news/supreme-court-agrees-to-hear-case-involving-fine-for-massive-maple-syrup-heist/
    https://nationalpost.com/news/canada/with-burner-phones-and-200k-in-hidden-cash-plot-to-steal-maple-syrup-had-look-of-a-major-drug-deal
    https://www.maplefarmers.com/blogs/call-of-the-maple/reverse-osmosis-and-maple-syrup
    https://birchbasketcatering.com/
    43 min
  • Maple Syrup

    In this week's episode we begin to explore maple syrup. I learn about the origins of it in pre Colombian North America, I reckon with my image of Canada and with my education on indigenous culture as a kid. We also learn about one of nature's miracles in how sap is produced in trees and we look at the history of the Haudenosaunee. We got a little off track this week as I broke down my view of how indigenous history is taught and how that affected my image of maple syrup. But next week we'll pick back up on a regular release day (wednesday) with a look at all the other parts of the maple syrup story.

    As always, if you have any corrections, questions, suggestions or anything else, feel free to reach out to me on instagram @planetpantrypod or by email at [email protected]. And below you'll find some of the sources used in research this episode. 

    https://www.youtube.com/watch?v=Q__T8_zHSrs (magic school bus)

    https://www.thetreecenter.com/what-is-tree-sap/

    http://www.biology4kids.com/files/plants_xylemphloem.html

    https://www.soiladvocates.ca/maple-vs-birch-syrup/

    https://botanistinthekitchen.blog/2013/03/18/maple-syrup-mechanics/

    https://files.dnr.state.mn.us/destinations/state_parks/maplesyrup_how.pdf

    https://www.sfu.ca/brc/online_exhibits/masks-2-0/the-potlatch-ban.html

    https://www.onondaganation.org/history/

    https://www.firstpeople.us/FP-Html-Legends/ThePeacemakerAndTheTreeOfPeace-Iroquois.html

    https://www.haudenosauneeconfederacy.com/historical-life-as-a-haudenosaunee/housing/

    https://www.onondaganation.org/culture/wampum/hiawatha-belt/

    https://i36466.wixsite.com/learninglonghouse/peacemaker

    https://www.haudenosauneeconfederacy.com/clan-system/

    https://www.haudenosauneeconfederacy.com/who-we-are/

    https://www.ontario.ca/page/six-nations-grand-river

    https://northernwoodlands.org/articles/article/when-is-the-best-time-for-sugarmakers-to-tap-their-maple-trees


    31 min
  • Horseradish, Wasabi and Purple Chrain

    This week we're learning about horseradish and wasabi. These two amazing plants have evolved to what they are today completely independent from each other on opposite sides of the world and today they serve similar purposes while also maintaining their own unique value in their homelands. They both have their own interesting stories and we explore them this week while also explaining some misconceptions. 

    If you have any notes, corrections, ideas for future episodes or anything else hit me up on instagram @planetpantrypod or by email at [email protected] Also consider supporting the show on patreon at www.patreon.com/planetpantrypod you'll get some extra content and access to our discord server where we're trying to build a community around pantry staples

    Some of the sources used in this episode (If you want to know where I got something, I'm sure we can find it together)

    https://horseradish.org/horseradish-facts/horseradish-history/

    https://www.kinjirushi.co.jp/english/wasabi/history/

    https://www.pepperscale.com/pepper-heat-vs-horseradish-heat/

    https://www.cooksillustrated.com/how_tos/6058-keeping-the-kick-in-fresh-horseradish

    https://biomedicalephemera.tumblr.com/post/37988843128/when-is-a-pepper-not-a-pepper-have-you-ever

    https://volumeone.org/articles/2010/07/15/201554-the-chippewa-valleys-horseradish-rival

    https://sciencemeetsfood.org/history-spicy-food/

    https://volumeone.org/articles/2010/07/15/201554-the-chippewa-valleys-horseradish-rival

    https://www.bbc.com/news/business-29082091

    https://www.makesushi.com/real-wasabi-paste/

    https://www.stlmag.com/history/st-louis-sage/why-is-southern-illinois-the-horseradish-capital-of-the-worl/

    https://www.jstor.org/stable/4253036?read-now=1&seq=8#page_scan_tab_contents

    https://www.banjo.co.jp/en/experience/kind#:~:text=Broadly%20speaking%2C%20there%20are%20two,western%E2%80%9D%20wasabi%20or%20horseradish).

    https://www.oakhillgardens.com/blog/how-to-grow-wasabi

    29 min
  • Cardamom: The Queen of Spices

    This week we look at cardamom, the queen of spices and her history. There's a lot to unpack here and the way that cardamom has evolved as a commodity and the way it's sold today is pretty representative of a lot of problems with our food systems in general but there's an optimistic end in sight. There are lots of good ways of getting better quality cardamom and we look at how some people are changing these industries, which often suffer from left overs of their colonial roots. 

    As always, feel free to reach out with any notes, corrections, ideas for episodes or anything else by email: [email protected] or on instagram @planetpantrypod and also check out the patreon where I post extra content and attempt to build a community around pantry staples on our accompanying discord server. 

    Some sources and useful links (Let me know if you want to know where I got a specific piece of information)

    Diaspora Co. (Get some spices!) https://www.diasporaco.com/

    https://www.diasporaco.com/blogs/journal/a-bittersweet-cardamom-harvest?_pos=2&_sid=85aa75233&_ss=r

    https://www.researchgate.net/publication/317545657_Cardamon_cultivation_and_forest_biodiversity_in_northwest_Vietnam/link/5954695c0f7e9b2da1b04e52/download

    https://www.heifer.org/blog/rooted-in-racism-cardamom.html

    https://civileats.com/2018/12/17/dollar-stores-are-taking-over-the-grocery-business-and-its-bad-news-for-public-health-and-local-economies/

    https://www.statista.com/statistics/197621/annual-grocery-store-sales-in-the-us-since-1992/

    http://www.tkdl.res.in/tkdl/langdefault/ayurveda/Ayu_Principles.asp?GL=

    https://theayurvedaexperience.com/blogs/tae/cardamom-benefits-uses-side-effects

    https://anothermusicinadifferentkitchen.com/massaman-curry-paste/

    https://storymaps.arcgis.com/stories/a9cfbc9e11f04a79885521bc559c9815

    https://wholespice.com/blog/tag/white-cardamom/

    https://books.google.com/books?id=G9x-8pK3K64C&pg=PA136#v=onepage&q&f=false

    https://books.google.com/books?id=Ja7WAQAAQBAJ&pg=PA216#v=onepage&q&f=false

    https://books.google.com/books?id=5WY08iuJyawC&pg=PA41#v=onepage&q&f=false

    30 min
  • Teff: The Cradle of Humanity and Her Staple Grain

    This week we go into teff, teff flour and injera. We focus quite a bit on the history of Ethiopia, the focus this week is making sure that as we embrace a new wave of Ethiopian/Eritrean food in the west, we can do so with some historical context and respect. This was a tough one, there's a lot of information to pack into a short episode and although I took some extra time on this one, there are still many gaps and I encourage you to check out some of the links below to learn more.

    Tarik Podcast https://tarikpodcast.carrd.co/

    Help Tigray https://www.globalgiving.org/learn/ethiopias-tigray-crisis-how-to-help/

    Italo- Abbysinian War https://www.blackpast.org/global-african-history/italo-abyssinian-war-1889-1896/

    More on Teff https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Tef_Eragrostis_tef__Zucc.__Trotter_279.pdf

    Injera Recipe https://teffco.com/traditional-injera/

    Patreon patreon.com/planetpantrypod

    Reach out through Instagram @planetpantrypod or by [email protected]

    34 min
  • Nutella: Where A Quarter Of The World's Hazelnuts Go
    In this episode we explore the history of nutella, one of the world's favorite sweet treats. It's brought joy to billions since the end of world war two and the company that made it is also behind some of our other favorites.
    Check out the patreon! https://www.patreon.com/planetpantrypod
    Check out the Instagram: @planetpantrypod
    Do all the things that please the algorithms, like, subscribe, rate, whatever you want
    Recipe https://littlespicejar.com/homemade-nutella/
    Sources (There are more but they don't all fit so reach out if you want to know where I got something)
    https://theboar.org/2018/03/science-explains-nutella/
    https://www.hazelnuthill.com/about/history-of-gianduja-chocolate-hazelnut-spread#:~:text=The%20marriage%20between%20chocolate%20and,Italy%20during%20the%20early%201800s.&text=The%20name%20gianduja%20comes%20from,known%20for%20its%20hazelnut%20confectionery.
    https://www.ferrero.com/the-ferrero-group/a-family-story
    https://www.theguardian.com/world/2018/jan/26/ce-nest-pas-normal-french-shoppers-bra-over-discounted-nutella
    https://www.npr.org/sections/thesalt/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts#:~:text=Ferrero%2C%20the%20Nutella%2Dmaker%2C,than%20100%2C000%20tons%20every%20year.
    https://www.bbc.com/news/magazine-27438001
    https://www.theguardian.com/media/2008/feb/27/asa.advertising1
    24 min
  • Cheese: Understand Your Feta Betta
    In this episode we dive into the world of cheese and all of the practices and micro organisms that make the many varieties possible. This concludes our series on dairy, it's been a lot of work but I'm definitely walking away with a much better understanding of how this stuff works than when I started. As always, feel free to reach out on instagram @planetpantrypod or by email: [email protected] . Sometime this week I'm going to start adding to the patreon and I've set up a discord server for any patrons to join where we can discuss the pantry staples of the world and hopefully start learning together. If anyone prefers to support the show in a different way, just let me know and I'll send you an invite to the discord! There's no one there at the moment so if you're among the first to join we can build the foundations for this commnity together. Below are some of the sources I used in this episode including some that I mentioned, which are labeled. As always, the character limit here only lets me post some so if you want to know where I got a piece of info, hit me up and we'll figure it out.
    On food and cooking by Harold Mcgee
    https://www.foodunfolded.com/article/mozzarella-cheese-how-its-made
    https://en.wikipedia.org/wiki/List_of_cheeses
    https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200&SearchTerm=yogurt#:~:text=(a)%20Description.,Lactobacillus%20bulgaricus%20and%20Streptococcus%20thermophilus. (FDA Yogurt Definition)
    https://www.gourmetcheesedetective.com/History-of-Cheese.html
    https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133&showFR=1 (FDA Cheese Definition)
    https://scienceinpoland.pap.pl/en/node/21948
    https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/
    https://www.youtube.com/watch?v=E1ieh_c5N3g&t=200s (Ruminant Digestion)
    https://cheesegrotto.com/blogs/journal/history-of-cheese-part-1-the-ancient-origins-of-cheese
    https://www.thehindu.com/news/cities/mumbai/Paneer-and-the-origin-of-cheese-in-India/article14516958.ece
    https://culturecheesemag.com/stories/blog/writers-whey-homers-odyssey-and-why-feta-is-so-salty/
    27 min
  • Yogurt: There Are Wizards Among Us
    In this episode we learn about some of the amazing products that can be produced by fermenting milk. We look at what makes yogurt possible, the story of kefir in Russia and viili in Finland among many more! As usual, if you have any notes, corrections or ideas for episodes you can hit me up on Instagram @planetpantrypod or by email [email protected] Some sources are listed below but not everything fits so reach out if you want help finding where I got specific info. 
    https://www.ncbi.nlm.nih.gov/books/NBK234677/ (sudanese products)
    https://nordicfoodlab.wordpress.com/2014/04/10/2014-3-there-will-be-slime/ (nordic viili)
    https://www.journalofdairyscience.org/article/S0022-0302(86)80706-8/pdf
    https://www.youtube.com/watch?v=XEb7pCvYj3g (sandor katz workshop)
    https://academic.oup.com/nutritionreviews/article/73/suppl_1/4/1819293
    https://brodandtaylor.com/blogs/recipes/the-science-of-great-yogurt#:~:text=Protein%20is%20Key%20to%20Thickening,lactic%20acid%20created%20by%20culturing.
    https://www.discovermagazine.com/the-sciences/the-science-of-yogurt
    https://invisiverse.wonderhowto.com/how-to/fascinating-disturbing-story-yogurt-was-accidentally-invented-0170049/
    https://www.masterclass.com/articles/how-to-make-your-own-homemade-yogurt-in-7-easy-steps#quiz-0
    Molecular Gastronomy by Herve This
    Art of Fermentation by Sandor Katz
    Kefir Cookbook by Julie Smolyansky
    https://scienceandfooducla.wordpress.com/2017/07/04/the-science-of-yogurt/
    https://www.sciencedirect.com/science/article/pii/S0022030297761812
    https://lait.dairy-journal.org/articles/lait/abs/1992/01/lait_72_1992_1_1/lait_72_1992_1_1.html
    http://www.magma.ca/~pavel/science/Yogurt.htm
    https://russiapedia.rt.com/of-russian-origin/kefir/#:~:text=The%20word%20kefir%20means%20pleasure,and%20recipe%20were%20given%20away.
    25 min
  • Butter: Clarifying A Cultured Fat
    Butter is such an important part of so many culinary traditions and this week we go into some of its history and uses. We also take a look at clarified butter which has some unique applications and really demonstrates the massive versatility of dairy and all its products. If you have an corrections, notes or ideas for future episodes hit me up on instagram or patreon @planetpantrypod or by email [email protected]. Below are some of the sources I used in this episode and some really cool rabbit holes but if you can't find where I got a specific piece of info, hit me up and I'm sure we can find it together. I especially recommend checking out the eater article on yak butter tea and the stuff on hinduism and ghee.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4703879/#:~:text=Historical%20records%20and%20archaeological%20evidence,(refs%208%2C%209).
    https://www.livinglutheran.org/2019/10/the-reformation-and-butter/
    https://www.history.com/topics/reformation/reformation
    https://www.eater.com/2016/8/25/12624068/butter-coffee-tea-tibet-yak
    https://www.npr.org/sections/thesalt/2014/10/09/353510171/smen-is-moroccos-funky-fermented-butter-that-lasts-for-years
    https://bastyr.edu/news/health-tips/2011/09/difference-between-solid-and-liquid-fats
    https://www.ifst.org/lovefoodlovescience/resources/fats-and-oils-emulsification
    https://milkyday.com/blog/2019/09/04/history-of-butter/
    https://www.hindujagruti.org/hinduism/knowledge/article/why-is-ghee-lamp-preferred-to-oil-lamp-during-puja-ritual.html
    https://www.eater.com/2016/8/25/12624068/butter-coffee-tea-tibet-yak
    https://www.tibettravel.org/blog/tibetan-butter-sculpture/
    https://www.uoguelph.ca/foodscience/book/export/html/1908
    http://www.raw-milk-facts.com/homogenization_T3.html
    https://www.linkedin.com/pulse/history-butter-nicholas-restivo
    https://www.myrecipes.com/extracrispy/the-history-of-butter-is-richer-than-you-could-ever-imagine
    25 min

About Planet Pantry

From the publisher's feed

A podcast about all of the ingredients which make the cuisines of the world tick! From Amazake to Zataar, we'll explore the best bits and pieces of everyone's favorite foods