Mirepoix Taste Buds

Season 3 comes to a close and reveals a twist in the plot! This is our 100th episode (not including some small bonus content we peppered in over the years) and we don't intend on dropping any new ones in 2024. We will be taking an extended hiatus which should give listeners a chance to revisit some of the moments they've missed. Farewell and Happy New Year! Love, Your Buds

At the turn of the 20th century, half of Americans were farmers. Now that number is less than 2%! This week we talk about Community Supported Agriculture or CSAs. It's basically a subscription service for produce (and sometimes flowers) that helps support a small business, allows consumers to shop local, and for people to take back POWER! Support a small farm this growing season! You will be j...

How do you feel about spreadable meats? Join us as we talk about this four ingredient, pork paté that has a high fat ratio and is packed with Calabrian chiles.

For awhile we were on that "No New Friends" thing, but then Ramon happened. This week we bring you an interview that gets at the heart of what keeps this podcast going and dives deep into a newfound friendship we made before we left St Louis. Join us as we discuss his butterfly moment and how he learned to grow through the pain of grief, loss and change. We talk about getting back in the...

The festival of light is upon us and so are the amazing treats and snacks that come along with it.

What's poppin? It's breakfast time! Or is it dessert? This breakfast pastry brings back all the childhood nostalgia and throws some serious shade at their fellow breakfast competitors. Let's toast to Pop-Tarts in all their glory.

Who knew this fried, green plantain sandwich was a 90s baby from Chicago!?!

Mocha, latte, cold brew, or espresso. There are many names for this breakfast delight and we love them all. But what exactly are the differences? Is Starbucks worth the hype? Is there such a thing as too much coffee? Join us for this special brew and find out!

Suffering succotash! The fall harvest and spooky season are already upon us. This week's episode showcases a corn and legume-dense dish that you'll be looking for a scoop of.

A true labor of love, this Italian dish is layered with flavor, baked with bechamel, and comes with a movie recommendation.

This kitchen appliance had us puzzled for years. How does it work? Does it cause cancer? Why does it have hot and cold spots? Our curiosity could wait no longer. Pop into this episode as we unpack the mystery of microwaves.

Bits and Nannies? No! Neeps & Tatties silly! This Scottish dish gets a moment to shine in this week's episode.

This golden, delicious, deep-fried pastry is a type of quick bread that has us salivating.

In this episode, we sat down with Joshua Sturma, the owner of Hatch'd STL, to chat about smoked meats, the highs and lows of working with family, and what makes breakfast so great.

Packed with antioxidants this grain was once saved for nobility and is sometimes known as forbidden rice.

This week we take a stab at the king of the cutlery world: the knife. Paired with a killer interview this episode explores the balance between fine dining and no-frills eats, the history of knives from prehistoric times to BDSM knife play, and plenty of pasta talk. Hanah joins us from Seattle to talk about how her Japanese/Korean heritage and time spent in New York shaped how she eats, and how eve...

Edible or nah? This week we chat sparkly treats and usher in all the JOYOUS feels that accompany the month of June: Black Music Month, freedom celebrations for Juneteenth, and of course the happiest-of-all, month-long holidays: PRIDE!

It's deep-fried, goes great with tonkatsu, and leftovers can be put on a sandwich!?! Sign us up!

This shaved ice treat is bound to impress and be a unique experience every time. You will be flocking to find this dessert post pod. Trust.

Dial up some delivery or pop in your DiGiorno (or fav frozen brand, no judgment) cause it is time for Part II of this pizza party! We had to get the skinny on pizza origins, shed some light on the many varieties of pizzas, and how regions shape the pies we eat. Learn something new with us. We promise it will make your next slice taste even better.

It's hard to imagine the world without pizza. Frankly, we had so much fun talking about this topic that we had to give you 2 hours of crust, sauce, and cheese. But don't worry, we sliced this pie into 2 parts. Part 1 showcases our first testosterone filled interview with resident, self-proclaimed pizza experts, Ed and Eric. We chat what makes something a pizza, favorite spots & topping...

Ever feel like a high protein meal has cranked up your body's thermostat?!? You're not alone. But why is that meat lovers meal making you sweat? Tune in to find out. 

No, it's not horse hooves, but we can't say it's much better. This week we talk about the craze that swept the nation in the mid-twentieth century and was the hotness on every table. Is it decor? Is it delicious? Let's find out more.

Peppers make you sweat, but they also have the power to relieve pain. What is bringing the heat? Join us and find out.

Like most true Southern dishes, this one has origins in Native American ingredients, European techniques, and African American execution and expertise.