History is always significantly weirder than we think it is.
This week, we're diving into the strange history of the quart, the gallon, and the pint, and the hilarious story of how those came to be.
&
Books! You cook with! Not that you cook the books, I mean, you can, but, really we mean "Use these books as inspiration for cooking", two in particular:
"An Everlasting Meal: Cooking with Economy and Grace" by Tamar Adler
"A Super Upsetting Cookbook about Sandwiches" by Tyler Kord
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As always, you can find us at ajuicebox.com, and by the way, we love you.
30: Herbaceous
30: Scotch(ish)
29: Acid
28: Gin
27: Harvest
25: Dairy
25: TIki talk
24: "5 Lessons from Zinfandel" & "Raines hotels"
23: "Champagne was a mistake" & "Hangovers!"
22: "Vitis Vinifera is the parent of all wine" & "Socialist Champagne"
21: "Underberg helps digestion. By poisioning you." & "The Great Wine Heist"
20: "Terroir is how a wine is made" & "Destiel made Putin resign"
19: "Tannins help wine age. Probably." & "New Albion's role in the history of craft brewing"
18: "Nobody knows what a Sommelier is" & "McSorley's in NYC"
17: Thought & A Chaser Makes a Mistake -- LIVE!
16: "The Real McCoy means booze" & "The ballad of Wade Boggs"
14: "Prohibition created the modern presidency" & "E Clampus Vitus"
13: "Madeira is the wine of the American Revolution" & "Illegal homebrewing started the craft beer revolution"
12: "Alexander the Great is the Roman God of Libations" & "What happened to the bees?"
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