Fashionably Ate

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

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 the

We've talked home canning  before, and we've talked rationing and refashioning in WWII before -- now we're bringing it all together to talk about canned goods and factory fashion in 1940s Canada. As we did the last time we talked about this period, we're switching up our roles -- Steph's taking fashion this month, looking at women's factory uniforms, and Torey's taking food, talking about industrial canning and how it changed the food landscape.  What we're obsessed with in history Torey : Reading old archived newsletters and basking in the knowledge that the effort she's spent to preserve minutiae may not have been wasted Steph : Resistance Women by Jennifer Chiaverini - a tough and relevant read. Thanks for listening! Find us online: Instagram  @fashionablyateshow Facebook  and  Pinterest  @fashionablyate Email us  at  fashionablyateshow@gmail.com Check our facts Fashion Women Are Warriors , National Film Board of Canada, 1942. Hom

We're heading eastward this month, friends, talking cableknit sweaters and codfish dinners. As the non-vegetarian of the pair, Steph took on the cooking this month, coming out of a coddy ordeal with some very edible and nostalgic codballs. Torey may not cook, but she sure does knit, and she is HAPPY to talk about cables for as long as anyone will let her. What we're obsessed with in history Torey : Ravelry's recent no-Trump policy announcement, and the attending conversations around racism in knitting communities Steph : The Delineator on archive.org , and the wonderful Victorian outfit she's going to make! Thanks for listening! Find us online: Instagram  @fashionablyateshow Facebook  and  Pinterest  @fashionablyate Email us  at  fashionablyateshow@gmail.com Check our facts: Fashion History of Aran Sweaters . Aran Sweater Market, Ireland. The history of hand-knitting . Victoria & Albert Museum. The history of knitting pt. 2: Madonnas, Stockings, and G

We're back! And I swear there's a method to our non-sequitur topics this month. We're starting off with eyebrows, those face-defining fuzzy bits, and talking about how eyebrows changed through mid-century Canada. Taking our cue from the era, Steph sorted through miles of old Chatelaine magazine issues to find out a) who's wearing those eyebrows and b) what they're eating. The answer to the former is very glamorous and the answer to the second is really not. What we're obsessed with in history Torey : An absolute wealth of a timeline at foodtimeline.org Steph : A fascinating and infuriating book:  21 Things You May Not Know About the Indian Act: Helping Canadians Make Reconciliation with Indigenous Peoples a Reality by Bob Joseph Thanks for listening! Find us online: Instagram  @fashionablyateshow Facebook  and  Pinterest  @fashionablyate Email us  at  fashionablyateshow@gmail.com Check our facts: Fashion The History of Women and their Eyebrows by L

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. Your browser does not support the audio element. 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

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

Marmalade on toast -- hot or cold? This month, we get into the fascinating world of marginalia in cookbooks - the practice of adding and editing recipes in your cookbooks and recipe cards, and clipping recipes from newspapers, magazines, and sharing recipes in a collection. We also brew up some sunshine, in the form of tangy, bittersweet marmalade! Steph discovers some charming notes in Mackenzie King's diaries about marmalade and his affirmations as a young person ("Make this a good month"), while Torey looks at the complicated history of scribbled notes in the margins of recipe books everywhere. What we're obsessed with in history Steph : Rediscovering the Nancy Drew video games of her youth. (For the article Torey mentioned in response: The Case of the Disappearing Nancy Drew Video Games ) Torey : Her great-aunt Mary's recipe book, chock-full of marginalia. Your browser does not support the audio element. Thanks for listening! Find us online

This month we dove headfirst into the wonderful world of short hair, which we both love dearly, and the slightly-more-difficult-to-stomach world of invalid cooking, which only a historian could love. Both of us have long relationships with our short hair, so we explore what rocking a pixie meant in mid-19th century Canada and how that evolved. Short hair as a choice you make yourself can be powerful, as we both know, but it can also be done to you, as the result of trauma or a loss of agency. Illness is one of those traumas, and one with a deep culinary history, so we try out some of Mrs Beeton's recipes for invalid cooking. Turns out: drinking an egg is almost always going to be disgusting. What we're obsessed with in history Steph : All the fascinating research for a historical murder mystery program coming up at the Nanaimo Museum March-August 2019, as well as  recent ceremonies honouring Louis Levi Oakes , the last living WWII Mohawk code talker. Torey : The Chris