Bitesized History with the Saints

Sorry for the lack of Podcast last week - Between Brad being on Boîte Noire Radio's podcast , Thanksgiving and PsA treatment; we were a bit behind. However, we are back and talking about our Autumn dish for Hawaii, Tuna Steaks with Roasted Sweet Potato . We mentioned a couple podcast in this episode for you to check out as well: Throughlines by NPR Think Queerly As promised, this less than 30 minu...

This week, we made Steamed Pork Dumplings , with minimal chaos. Between wrong types of wrappers, to the wrappers being put in the freezer beforehand (for shame, Brad) - we got it done and are planning to move on to the Pacific this weekend! This episode we talked a bit about Climate Change and had a few tidbits given to us from ArchaeoBaby (He always has to have the last word on topics). As promis...

This week we take a dive into explaining what happened to us and why there hasn't been a podcast since September. Between Meghan's full-time job's tomfoolery with her access to breastfeeding, ArchaeoBaby's health and Brad's health from his PsA; things have been a bit complicated. But, we are back, we are moving forward and we hope you enjoy this episode! This podcast is over 30 minutes, so it does...

This week, we explore the history of Autumn, and go only slightly off the rails with our joys related to it, random animal facts, explaining why we do a big feast towards the end and what makes Autumn a pivotal season to different cultures and their histories. Know any fun facts we missed? Let us know! As promised, this less than 30 minute podcast still meets our Bitesized criteria. Sound like you...

This week, we are talking about the recipe from 9/10, where we ate Ostrich meat ! This dish hit the spot with both Barley and Lentils, with onions and carrots. It took us down a rabbit hole about Egyptian history regarding their seasons, gods associated and all of the fun you'd expect from us. Want to know where the Ostrich "head in sand" saying came from ? Curious on what changed with the Nile's...

We're moving forward to a new season of the Podcast and Round 2 of the recipes! After nearly 2 years working on our round 1, we've shaped this enough to move forward and complete these recipes, with just as much as excitement as before. We had a small hiatus due to parenthood, but we're back and ready to keep making this content! Want to listen ad-free? Become a Patron and enjoy always ad-free ver...

We're back after a 4 week hiatus due to the arrival of Archaeo-Baby! We update everyone on that and talk about expectations with recipe on 7/9, focusing on Northwestern Europe. Hosted on Acast. See acast.com/privacy for more information.

This week we are talking about an update on ArchaeoBaby (Hint, he's not here yet), and discussing our recipe from 5/28 - Roman Chicken Legs with Libum . We talk about the Roman Empire and how their wide conquering behaviors led to the exchange of ingredients and cultural impacts. Hosted on Acast. See acast.com/privacy for more information.

This week, we talk about the upcoming recipes from Rome and how other people's interpretations of latin recipes may need to walk away from claiming "accuracy". We also discussed why this podcast was so late this week, and about Dormouse. Listen to learn more! Hosted on Acast. See acast.com/privacy for more information.

This week, we talk about the amazing recipe from 5/14, Iberian Stew , about why outsiders' accounts of a culture may not be accurate and that the Saint Archaeology Co. crew is becoming +1 in the next few weeks and why you are just now hearing about it. We are really excited for the future of the blog, podcast and YouTube channel, and hope you are too! As promised, this less than 30 minute podcast...

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 o...

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 i...

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...

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...

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 criteri...

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 p...

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 minut...

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 st...

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 m...

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?...

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 tha...

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...

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. S...

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 weekl...

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 pod...