Ep. 5: Hommage au Fromage

Hey hi halloumi! On this episode Steph and Torey are all about Eastern Ontarian/Quebecois cheese and the people who make it. Torey has embarked on a potentially lifelong quest to answer the question: what did early cheesemakers wear? It’s a harder task than you’d think. Meanwhile, Steph has all the cheese history and science you could want, from ancient cow stomachs to modern degrees in cheese. And, of course, we eat a lot of cheese—seven kinds, in fact—with The Boys, who are bringing the answers to questions you didn’t know you had. Make sure to listen to find out: if Quebec were a cheese, what cheese would it be?

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Check our facts:

Fashion:

Canadian Museum of History: An Online Exhibition of Canadian Dress (including a link to The Delineator, an 1890s pattern catalogue!):

“What Victorians Wore”: Labouring Classes

The Conversation: Fashioning Blue Collars

Men’s and Women’s Costume, 1850-1900: The Cultural Context

McCord Museum (and online gallery of clothing)

Royal Ontario Museum: Patricia Harris Gallery of Textiles and Costume

Upper Canada Village: Union Cheese Factory

Cheesemaking:

Dairy Goodness, in association with Dairy Farmers of Canada

“Cheese and Cheesemaking,” The Canadian Encyclopedia

“École delaiterie, Saint Hyacinthe, QC”

L’École delaiterie de Saint-Hyacinthe

“Oka: the makingof a Canadian classic” by Sue Riedl, Jan 31 2012 The Globe and Mail

Cheese Slices television show with Will Studd, Australian Broadcasting Company (Steph found streaming episodes on the website of the Ottawa Library)

Modern Marvels: Cheese History Channel Documentary

The Cheese We Ate:

Oka, Original

Oka, Classique

La Fromagerie les folies bergères, La Sorcière bien-aimée

Le Silo, 6-Year-Old Cheddar (see also: Fromages d'ici)

Fromages Fins Anco Fine Cheeses, Smoked Gouda

Fromagerie Montebello, Rebellion 1837

Back Forty,Bonnechère

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Ep. 33: Obsessions: Lace Knits and Hazelnuts

We're going off-script this month and treating ourselves to a whole episode about our current obsessions. No rhyme, no reason, no era - just really cool history. Torey's facing her fears and diving into an obsession with lace knitting (and/or knitted lace, depending on who you're talking to). Meanwhile, Steph is all in on hazelnuts, and we both make some fabulous nutty dishes. Thanks for listening! Find us online: Instagram @fashionablyateshow Facebook and Pinterest @fashionablyate Email us at fashionablyateshow@gmail.com Check our facts Food History of gianduja: Chocolate hazelnut spread from Hazelnut Hill Roland del Monte's pâte à tartiner recipe from Canadian Geographic, by Alexandra Pope Praline paste recipe from roadtopastry.com Mixed herbs and hazelnut roast potatoes recipe from spice trekkers.com Dinner in Memory of George Washington, given by the George Washington-Sulgrave Institution, February 1926 . From NYPL "What's On ...

Ep. 28: Deer Catharine

This month we're going further back than this podcast has gone before: decades before Mrs Beeton, there was Catharine Parr Traill, a woman whose letters we study and whose symbolism we have a hard time coming to grips with. To everyone's surprise, our fashion segment this month actually covers fashion: we're looking at the late Regency period and the relatively loose dresses that came with it. In another podcast first, we're also taking a stab at some meaty dishes. Both Torey and Steph fry up some venison steaks, and we talk about the history and ethics of game meat in Canada. Less controversially, we also serve up some cranberry sauce and tarts, to mixed reviews. What we're obsessed with in history Steph : An old favourite: Lucy Worsely, an English historian and author, and two of her books: Jane Austen at Home: A Biography and Queen Victoria: Twenty-Four Days that Changed Her Life . Get in that library queue, these books are going fast. Torey : A new ...

Ep. 34: Hello to the Future

Yes, friends, it's true: the time has come for us to leave you. We've spent the last three years in a tumult of food highs (wartime cake!), fashion lows (remember that time I tried to describe how to tie an ascot?), and vice versa (remember that time Steph made a totally gorgeous outfit from a thrifted suit? Legendary.). Now, for our final bow, we're taking a trip back to our first failure, our worst failure, our gloopiest, ickiest, saddest failure: vegetarian jello. For what better way to say goodbye to you, our lovely listeners, than to make good on a three-year-old promise to try agar agar again? This month, we brave our fears and face our old foe, while talking '60s jello and the space-age fashion of the future. We said it all in the episode, but it bears repeating: thank you so much for listening. We've loved making this show. We hope hearing us fumble our way through food and fashion has made you as happy as it has made us. Feel free to find us outside of...

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