Shows
Voy Atras - Voice of the Fugitive Chefs#06 Nicholas Ronyai (English)linktr.ee/voyatraspodcast
In today's interview at Voy Atras, we have a fascinating conversation with Nicholas Ronyai, a young Chef from the United States who currently serves as the Fermentation Supervisor at Meati, a leading brand in the development of alternative proteins made from Mycelium.
What makes Nicholas' journey so unique is that he didn't follow the traditional path of culinary education. Instead, he paved his own way into the industry, starting from scratch and building his skills and expertise through sheer determination and passion. He shares with us his inspiring story of h...2023-04-1845 min
Planet PantrySake: An Intro To Rice Wine Part 1This 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...2021-08-1438 minPlanet PantryMaple Syrup Part 2: Opportunity Makes the ThiefThis 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 planetpantrypod@gmail.com. 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...2021-07-2742 minPlanet PantryMaple SyrupIn 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...2021-07-1730 minPlanet PantryHorseradish, Wasabi and Purple ChrainThis 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 planetpantrypod@gmail.com Also consider supporting the show on patreon a...2021-07-0528 minPlanet PantryCardamom: The Queen of SpicesThis 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 n...2021-06-2929 minPlanet PantryTeff: The Cradle of Humanity and Her Staple GrainThis 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.
...2021-06-2233 minPlanet PantryNutella: Where A Quarter Of The World's Hazelnuts GoIn 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.
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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/
...2021-06-0823 minPlanet PantryCheese: Understand Your Feta BettaIn 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: planetpantrypod@gmail.com . 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...2021-06-0126 minPlanet PantryYogurt: There Are Wizards Among UsIn 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 nick@threetreeprovisions.com 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...2021-05-2424 minPlanet PantryButter: Clarifying A Cultured FatButter 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 nick@threetreeprovisions.com. 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...2021-05-1824 minPlanet PantryMilk: Mammals And Their MammoriesThis 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 ou...2021-05-1023 minPlanet PantryKvass or: How I learned To Stop Worrying and Love FermentationIn 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 nick@threetreeprovisions.com
Help The...2021-05-0221 minPlanet PantryInstant Noodles: One Man's Mission To Feed The WorldIn 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 nick@threetreeprovision.com. 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...2021-04-2530 minPlanet PantryMustard: A Big Family With A Spicy CousinMustard 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...2021-04-1826 minPlanet PantryPlantains Ep.2: The dark and the brightThis week we continue our exploration of the history of bananas and plantains from where we left off last week in West Africa as they make their way accross the atlantic. This episode gets a little heavy but I hope that you take away a new understanding of these histories as well as an appreciation for the amazing foods that were born out of them.
As always, I encourage any feedback and you can reach me on instagram @planetpantrypod on patreon under the same name or by email at nick@threetreeprovisions.
Behind all these stories are so many rabbit holes t...2021-04-1127 minPlanet PantryBanana/Plantains Episode 1: SeafarersIn 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...2021-04-0425 minPlanet PantrySoy Sauce Part 3: Soy Sauce TodayThis 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 a...2021-03-2832 minPlanet PantrySoy Sauce Episode 2: Soy TravelsIn 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...2021-03-2322 minPlanet PantrySoy Sauce Episode 1: AncestorsIn 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...2021-03-1426 min