This week we explore the world of milk and the animals that produce it. We learn about the various types of milk around the world, how milk is produced in the body and how cows milk came to dominate the dairy industry. 

If you have any corrections, notes or ideas hit me up on instagram or patreon @planetpantrypod where I also post some cool extra content. 

Cool stuff on Native Americans and bison

https://allaboutbison.com/what-part-of-the-bison-was-used/

Some sources, there are more but they don't fit in the character limit. Reach out if you want to know where I found something.

https://www.insider.com/10-animals-that-produce-milk-from-around-the-world-2020-11

https://www.nationalgeographic.org/encyclopedia/domestication/#:~:text=Goats%20were%20probably%20the%20first,horses%2C%20for%20plowing%20and%20transportation.

http://www.fao.org/3/AD347E/ad347e05.htm

https://www.npr.org/sections/thesalt/2012/10/28/163835175/the-truth-about-nepals-blood-drinking-festivals

https://johnes.org/other-animals/water-buffalo/#:~:text=At%20least%20130%20million%20domestic,than%20that%20of%20dairy%20cattle.&text=2.48%25%20of%20the%2070%20buffaloes,ELISA%2Dpositive%20using%20serum%20samples.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6481029/

https://www.heifer.org/blog/why-buy-a-cow-when-you-can-get-yak-milk-instead.html#:~:text=Yaks%20produce%20milk%20tinted%20with,turns%20to%20a%20creamy%20white.&text=Yak%20butter%20is%20used%20as,medium%20for%20traditional%20Tibetan%20sculpture.

https://thetakeout.com/milk-author-mark-kurlansky-on-why-most-of-us-drink-cow-1826390260

https://www.nass.usda.gov/Publications/Todays_Reports/reports/mkpr0220.pdf

https://web.archive.org/web/20100620202412/http://www.fcs.msue.msu.edu//ff/pdffiles/foodsafety2.pdf

https://probaway.wordpress.com/2009/07/30/why-didnt-american-indians-have-domesticated-animals/

In this episode, we explore the world of lacto and wild fermentation through the lens of kvass; a drink, a food or a concept depending on who you ask. This serves as a primer for a type of fermentation that will come up a lot on this show because many would be surprised at how many of their favourite foods are a result of it.

As always, if you have any corrections, notes or ideas for future episodes, hit me up on instagram or patreon @planetpantrypod or by email by [email protected]

Help The Uighurs:

https://www.saveuighur.org/donate/?gclid=CjwKCAjwm7mEBhBsEiwA_of-TC04pQ6n1KQfvQISzFTVxTC6oVg6qHo58guD-iao8jXd8EC3pWBc0BoCStkQAvD_BwE

Debunking the water myth:

https://leslefts.blogspot.com/2013/11/the-great-medieval-water-myth.html

Potential Benefits of Fermented Kvass:

https://www.researchgate.net/publication/275252793_Health_benefits_of_kvass_manufactured_from_rye_wholemeal_bread

Some Sources:

https://www.vice.com/en/article/vvqngj/this-1000-year-old-bread-drink-is-becoming-more-popular-than-beer-in-russia

https://www.threetreeprovisions.com/blog/kvass

https://little-yak.com/2013/06/18/how-to-keep-cool-in-xinjiang/

The noma guide to fermentation Renee Redzeppi and David Zilber

Bar Tartine by Nicolaus Balla and Courtney Burns

https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/

https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-happens-during-the-fermentation-process

https://drinks.seriouseats.com/2012/08/what-is-kvass-russian-beer-history.html

https://lthforum.com/bb/viewtopic.php?f=32&t=21615

https://www.fungimag.com/fall-09-articles/dregs.pdf

http://people.umass.edu/mrenaud/kas.htm

In this week's episode we explore the history and global significance of Instant Noodles. There's a beautiful story behind this humble food that millions, if not billions, eat every day. I hope you all enjoy but as always if you have any corrections, notes or ideas for future episodes hit me up on Instagram @planetpantrypod or by email at [email protected]. Below is my typically loosely slapped together list of sources used in this episode if any of you want to dive deeper into these topics. The top two are the links I mention in the episode by Serious Eats and Guru Jambeshwar University. There are more sources that don't fit into the character limit here so if you really want to know where I got some information, hit me up and I'll try to help you find it. 

https://www.seriouseats.com/2018/11/the-ultimate-guide-to-making-ramen-noodles-at-home.html#sodium-carbonate

https://www.researchgate.net/publication/260375690_Instant_Noodles_Processing_Quality_and_Nutritional_Aspects

https://recipes.howstuffworks.com/dehydrated-food.htm

https://www.cdc.gov/botulism/general.html#:~:text=organisms.,butyricum%20and%20Clostridium%20baratii%20bacteria.

https://food.unl.edu/how-food-spoils

https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-597/348-597(FST-304NP).pdf

https://scholarblogs.emory.edu/noodlenarratives/2019/08/10/from-luxury-to-low-cost-the-globalization-of-instant-noodles/

https://associationsnow.com/2016/04/world-instant-noodles-association-this-association-represents-ramen/

https://www.nissin.com/en_jp/sustainability/

https://en.wikipedia.org/wiki/Food_in_the_Occupation_of_Japan#cite_note-4

https://www.atlasobscura.com/articles/how-did-ramen-become-popular#:~:text=So%20flour%20for%20ramen%20was,were%20arrested%20during%20the%20occupation.

Mustard is a really unique spice in that it grows pretty much anywhere you'll let it, it's even invasive in a lot of places! This week we explore how the three main varieties of mustard came to be and how we use them today. We also touch on the importance of taxonomy, some religious stories around mustard and how to cook with it. As always, hit me up on Instagram @planetpantrypod with any corrections, notes or ideas for future episodes. I hope you learn something from this episode because I sure did and we're all learning together about the wonderful world of pantry staples. Below are some of the sources I used to research this episode, I'm not great at recording all of the sources that I go to and the character limit here doesn't fit all of the ones that I did record. But there are a few fun rabbit holes to dive into here so go nuts and feel free to reach out if you're wondering where I got a specific piece of information and I'll do my best to find out

https://hekint.org/2020/02/18/mustard-history-of-the-yellow-seed/#:~:text=According%20to%20archaeologists%20and%20botanists,found%20in%20Stone%20Age%20settlements.&text=During%20the%20Sumer%20period%20of,grapes%2C%20which%20is%20highly%20acidic.

https://www.academia.edu/43854614/The_Parable_of_the_Mustard_Seed_in_Context_work_that_earth

https://www.masterclass.com/articles/a-culinary-guide-to-mustard-types-and-how-to-use-each-mustard-variety

https://gastropod.com/cutting-the-mustard/

http://www.gsdunn.com/english/?page_id=2943

https://cdnsciencepub.com/doi/10.1139/o65-025

https://www.gutenberg.org/files/29728/29728-h/29728-h.htm

https://www.latimes.com/archives/la-xpm-1990-02-08-fo-1-story.html

https://www.britannica.com/plant/mustard#ref138398

https://www.frontiersin.org/articles/10.3389/fpls.2020.00299/full

https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/brassica-nigra

In this episode we'll be exploring the Seafaring people who share common origins as speakers of the Austronesian family of languages and how they brought bananas from modern day New Guinea all the way to Madagascar and maybe beyond. Once we've established how these magical fruits made their way around the world we'll explore some of the uses that people have for them. This was supposed to be one episode but the story is so long and complex that it really needs to be two so come back next week for the very dark and very bright story of how the musa family got from Africa to the Americas, how this fruit was the cause of dictatorships supported by the US in south/central America and the amazing ways in which plantains and bananas have transformed the foods of the Americas.

Here is a list of sources used in the production of the first half of this story, I'm not great at remembering to save everything,  I'll occasionally get a single fact or line from a source that I might forget to include and not everything fits in the character limit of these notes. I'll work on improving this system in the interest of accountability for what I put out there but in the mean time this should be a good tool for anyone who wants to follow up on their favourite parts of the story.

http://agroforestry.net/images/pdfs/Banana-plantain-overview.pdf

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0080502#:~:text=Previous%20archaeological%20and%20linguistic%20studies,2%5D%2C%20%5B3%5D.

http://factsanddetails.com/world/cat54/sub343/item1577.html

https://www.cambridge.org/core/journals/antiquity/article/across-the-indian-ocean-the-prehistoric-movement-of-plants-and-animals/57B5B5285CDFC6151DD7A92EE8851734

https://www.pnas.org/content/113/24/6635

https://www.journals.uchicago.edu/doi/10.1086/658682

https://news.un.org/en/story/2006/05/177262-banana-spread-india-alexander-great-threatened-home-turf-un

http://www.fao.org/3/y5102e/y5102e04.htm

https://www.ctahr.hawaii.edu/adap/Publications/ADAP_pubs/1994-4.pdf

https://www.indianmirror.com/culture/indian-folklore/Banana-Tree.html

https://kabiza.com/kabiza-wilderness-safaris/uganda-is-the-banana-republic-of-africa/

https://cookpad.com/us/recipes/6192732-apiti-or-tempiagba

This week we explore the more recent history of Japan and how shoyu evolved around it. We'll see how shoyu changed with the introduction of new technologies and techniques and how Japanese shoyu makers have worked to preserve the tradition of their products in the modern world. Finally, we'll take a look at the state of things today and I'll explain why I'm optimistic about the future. 

If you enjoy the podcast, consider joining us on Patreon at patreon.com/planetpantrypod. I would love to build a community over there and if we do, hopefully I'll be able to put out longer and better informed episodes some day. But in the mean time, as always, I invite any criticism, correction, suggestions for future episodes or whatever else you might have for me. You can find me on Instagram @planetpantry pod or @threetreeprovision or feel free to email at nick@threetreeprovisions. 

Have a good week and join us next time for a deep dive into the world of Bananas and Plantains.

In this episode we explore how jiangs and douchi travel from their homes in China accross Asia. We focus specifically on the path which leads to Japan via Korea to bring us the shoyu, miso and tamari that we're so familiar with today. As always, I encourage everyone to explore this stuff more in depth. The mythology mentioned has so much more to it and is an amazing read, the history is fascinating and even the story of the sauces themselves go much deeper. I recorded these episodes not too far a part so they all experience similar audio/ technical issues. But as I work on future episodes I'm getting the techincal stuff down and I'm working on keeping track of my sources so I can share them with everyone who wants to read more about this stuff. But if anyone has any recommendations, corrections or if you want to volunteer to consult with me on a future episode either about a product, culture or even pronunciation, please feel free to reach out in any way. 

Instagram: planetpantrypod                   patreon: patreon.com/planetpantrypod

In this inaugural episode of the planet pantry podcast we'll be exploring the ancient predecessors to soy sauce and miso; Chinese Jiangs and Douchi. We'll also be exploring the history of ancient China and some mythology to better understand the context under which these products were created. Excuse my pronunciation of... everything, I tried my best to figure out how to pronounce things and I'm hoping that if I get an audience maybe some people will consult with me for future episodes.

I'll also add a disclaimer that I am not an expert on Chinese history, mythology or culture. I'm just trying to fill a gap in understanding between the foods that people use every day and the cultures behind them. I welcome any criticism, correction or other notes and I would really appreciate if anyone out there has a specific ingredient or food from their own cultures that they'd like to talk about or if anyone wants to coach me on pronunciation, I'm probably going to address your culture at some point so reach out if you want to help.

Contact me with anything; notes, criticism, advice on cooking, your day to day troubles, anything

Patreon: www.patreon.com/planetpantrypod

Instagram: www.instagram.com/planetpantrypod

email: [email protected]