Ep. 29: Sourdough and Hiking Woes

We're taking a hike this month and heading north. Torey's talking fashion on the trails to the gold rush, and Steph's talking about the science of sourdough. We both try our hand at an honest-to-goodness sourdough starter, with...surprising success, actually.

Thanks for listening! Find us online:
Instagram @fashionablyateshow
Facebook and Pinterest @fashionablyate
Email us at fashionablyateshow@gmail.com

Check our facts:

Fashion

What to Wear to the Klondike: Outfitting Women for the Gold Rush by Barbara E. Kelcey, University of Manitoba. Material Culture Review, 1996.
Dawson City Sourdough Starter and Sourdough Bread, Parks Canada Heritage Gourmet Recipes
Clothing of the Gold Miners in the 1850s, by Ruth Lang for Our Everyday Life, September 2017.
Klondike Gold Rush, The Canadian Encyclopedia
Kate Carmack - Shaaw Tláa, Smithsonian National Postal Museum
Shaaw Tláa (Kate Carmack), Klondike Gold Rush National Historical Park

Food

Wood, Ed and Jean Wood. Classic Sourdoughs: A Home Baker’s Handbook. Berkeley: Ten Speed Press. 2011 (1989).
Bread-making in the Gold Rush
Sourdough: More than a Bread by Sharon Vail for npr.org, September 2006 120-year-old Yukon Gold Rush sourdough heads to Belgian sourdough library by Jane Sponagle for CBC News, May 2018
Dawson City Sourdough Starter and Sourdough Bread, Parks Canada Heritage Gourmet Recipes
I Married the Klondike by Laura Berton

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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...

Fashionably Ate

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