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When a young Eva Kollisch arrives as a refugee in New York in 1940, she finds a community among socialists who share her values and idealism. She soon discovers ‘the cause’ isn’t as idyllic as it seems. Little does she know this is the beginning of a lifelong commitment to activism and her determination to create radical change in ways that include belonging, love and one's full self. In addition to Eva Kollisch’s memoirs Girl in Movement (2000) and The Ground Under My Feet (2014), LBI’s collections include an oral history interview with Eva conducted in 2014 and the papers of Eva’s mother, poet Margarete Kolllisch, which document Eva’s childhood experience on the Kindertransport. Learn more at www.lbi.org/kollisch . Exile is a production of the Leo Baeck Institute , New York | Berlin and Antica Productions . It’s narrated by Mandy Patinkin. Executive Producers include Katrina Onstad, Stuart Coxe, and Bernie Blum. Senior Producer is Debbie Pacheco. Associate Producers are Hailey Choi and Emily Morantz. Research and translation by Isabella Kempf. Sound design and audio mix by Philip Wilson, with help from Cameron McIver. Theme music by Oliver Wickham. Voice acting by Natalia Bushnik. Special thanks to the Kollisch family for the use of Eva’s two memoirs, “Girl in Movement” and “The Ground Under My Feet”, the Sophia Smith Collection at Smith College and their “Voices of Feminism Oral History Project”, and Soundtrack New York.…
Welcome to What the Food?—the history and comedy podcast that dives into the weird, wild, and fascinating history of food, drinks, and dining cultures around the world. We’re Miles, Andy, and Dom—just three friends with a love for food and a knack for uncovering its untold stories. From surprising food origins to the moments that shaped how we eat, we uncover the strange, unexpected, and often hilarious history behind what ends up on our plates. Join us on our next culinary adventure through ...
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Introducing a running podcast for people who think running podcasts are stupid. This is an ultrarunning comedy podcast instead. So if you are looking for inspirational or deep, thought-provoking content, you will probably DNF your next race just from listening to this. Dom Grossman and Andy Pearson host this monthly variety show with guests who are probably too famous to be on it, totally worthless advice call-in segments, and other dumb jokes designed to make you shoot gel through your nose ...
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Baguettes and Bicycles: The Saga of Vietnam's Bánh Mì
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What’s more than bread, pickles, and pork? A story of resilience, rebellion, and reinvention. In this episode, we trace the journey of the Bánh Mì. From its colonial roots in French-occupied Vietnam to its status as a global street food icon. We discover how Saigon’s street vendors transformed a foreign baguette into a distinctly Vietnamese masterp…
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Feasts Before the Fall: The Grand Dining Experience on the Hindenburg
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Step aboard the Hindenburg, where high-altitude dining was once an opulent affair with fine porcelain, crystal glasses, and multi-course feasts—even as disaster loomed... In this episode, we explore the luxurious, meticulously crafted meals served on the world's most famous airship, the challenges of cooking at 1,000 feet, and the dramatic, final m…
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Bob Marley and the Ital Diet’s Cultural Journey
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Step into the vibrant world of Ital living, where food isn’t just fuel, it’s a spiritual practice, a cultural statement, and an act of resistance! In this episode, we uncover the history of the Ital Diet, born from Rastafarian principles of purity, connection to nature, and rejection of Babylon’s industrial influence. Discover how Bob Marley, the g…
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Maggie Guterl, Moth Tech Controversy, and the Best Races of 2025
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Maggie Guterl gives Andy and Dom advice for being an IPOS and growing their social media followings. Plus, moths finally speak out about running brands appropriating their culture and the boys rank their favorite least favorite races for 2025. Get 10% off all Janji gear when you use code BTP10.
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How French Cuisine Took Over the World
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Season 3 is here, and we’re diving into how French cuisine became the gold standard of fine dining! In our new format, we uncover the rich and often outrageous history behind France’s culinary world dominance. From medieval feasts and royal decadence at Versailles to the invention of the Michelin star and the rise of culinary tourism, we trace the …
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Eric Senseman Retires Again, Gift Guide For Your Crew, and 2025 Predictions
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The Corporanino Cowboy himself Eric Senseman drops in between the pines to talk about life as a 30-something-year-old retiree. And since that's depressing, there's pretty of holiday cheer from gift guides for your crew, a Christmas poem tradition, and the look ahead to what awaits us in 2025.
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Christian Allen, the New York City Marathon Recap, and Why You Should be Strava Edging
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Coming fresh off the most unusual (for them) but very popular New York City Marathon, the boys recount their favorite moments of the weekend. What is Strava edging, and why aren't you on the BTP Edging group? Christian Allen tells all, and leaves us envious of his vicious mullet and stride. Support our sponsors by taking 10% of Janji gear with code…
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Olympic Marathoner Molly Seidel, Camille Herron's Two Truths and a Lie, and the NYC Marathon
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As the boys prep for the New York City Marathon, they sit down with the Olympic bronze medalist Molly Seidel to ask how to run a marathon and learn about how she's leaning into her villain era. Support our sponsors by taking 10% of Janji gear with code BTP10.
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Luxury from the Deep: How Caviar Became a Status Symbol
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Season 2 finale is here and it's time to pop the lid on the world of Caviar! This luxurious delicacy has graced the tables of tsars, aristocrats, and celebrity chefs alike—but how did it go from a humble fish roe to a symbol of opulence and indulgence? In this episode, we explore the fascinating journey of caviar, from its ancient Persian roots to …
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The Curious Legacy of the Scotch Egg
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Time to crack open the mystery of the Scotch Egg! This iconic British snack has seen it all—from posh London department stores to wartime rations, and even a gourmet revival in the trendiest gastropubs. But where did it really come from, and how did it go from being a travel snack for the upper crust to a staple of the British picnic? In this episo…
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@YaBoyScottJurek, Vice Presidential Announcement, and Western States Recap
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The boys are finally back in town! Dom and Andy relive their greatest Western States moments and then interview one of the greatest ultrarunners of all time: @YaBoyScottJurek.By Between Two Pines
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Chop Suey and the Birth of American Chinese Cuisine
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It’s time to stir things up with the saucy saga of Chop Suey! In this episode, we’re diving into the deliciously complicated history of the iconic dish that’s as much a part of American takeaways as it is Chinese cuisine. We kick things off by exploring the legendary origins of Chop Suey, from the streets of San Francisco’s Chinatown to the imperia…
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Pop-Tarts and the Breakfast Revolution of Postwar America
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It's time to unwrap the foiled sugary saga of Pop-Tarts! The iconic breakfast pastries that have toasted their way into the hearts of millions. From their crispy, frosted beginnings in the 1960s to their status as a pop culture phenomenon, we're exploring how Pop-Tarts became a toasted favourite. We head back in time to the post-war drive for conve…
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Sweet Deception: The Scandal That Shook the Wine World
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In this episode, we're uncorking the story of the Austrian Wine Scandal of 1985—a vintage tale of deceit, drama, and diethylene glycol. Imagine the picturesque vineyards of Austria, where a few unscrupulous winemakers decided to give their wines an illicit boost with a sweet but toxic twist. Join us as we swirl through the details of this scandal t…
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The Earl's Invention That Changed Lunchtime Forever
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We’re unwrapping the story of a beloved culinary staple—the sandwich! This versatile delight has traveled through time, evolving from ancient creations to a global favorite. We’ll dive into its rich history, starting with Hillel the Elder’s Passover creation, then moving to medieval Europe’s trencher plates, and finally, the 18th-century gaming tab…
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Plov and the Feasts of the Silk Road
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In this episode we’re stirring up the rich, aromatic history of Plov, Uzbekistan's national dish! Plov isn’t just food; it’s a celebration, a symbol of community and hospitality that has been feeding hearts and souls for centuries. For Miles, he thinks it's all fake and this is one big April fools joke... We travel back in time to uncover Plov’s Pe…
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Fearing and Loathing in Olympic Valley with Billy Yang: A Western States Shitravaganza
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Dom and Andy start a road trip to the starting line of Western States. But after they eat a bag of expired gels and begin to hallucinate, things take several very weird turns. This very special epsiode is chock full of guests, including an interview with filmmaker and dog kidnapper Billy Yang. Plus, get your very own Between Two Pines trucker hat, …
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Marmite: A British Obsession Loved and Hated
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In this episode, we're diving knife-first into the polarizing pot of Marmite, the yeasty spread that splits opinions as sharply as Brexit, blue steak or having a poo at work. Love it or hate it, Marmite’s rich history and distinctive flavor make it a British icon worth exploring. From its inception in the breweries of Burton-upon-Trent to becoming …
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Caesar Salad's Journey from Tijuana to Global Fame
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Welcome back! In this episode we're diving into the deliciously intriguing salad bowl of history, and talking Caesar Salad. Was it really invented by a Roman emperor, or is there a more tangy and surprising story behind it? Join us as we try and piece it all together. Prepare for the usual concoction of fun facts, history and three idiots. Bon appé…
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Tim Tollefson, Would You Rather? and Tripping Between The Pines
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K-Pop star Tim Tollefson, who you may know from Instagram, drops in between the pines to talk about being a pro runner for a decade, how much money he makes, and his almost unbelievable wins at UTMB and Western States. Plus, get your very own Between Two Pines trucker hat, available now in the UltraSignup merch store. And get 10% off all Janji gear…
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Donuts and the Sweet Story of America's Favourite Treat
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Join us and sink your teeth into the sweet, pillowy goodness of doughnuts! From ancient fried doughballs to modern-day gourmet wonders, we look at how a wartime comfort has evolved into a symbol of culinary creativity worldwide. This episodes takes some strange turns as we discuss the trenches of the First World War, the inventive hands of Captain …
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Goulash: Hungary's National Dish with a Fiery Past
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Join us this week at a bubbling smokey cauldron because we're stewing over the rich and hearty history of Goulash, Hungary's beloved dish that's more than just a stew—it's a story of resilience, culture, and culinary evolution. Originating from the rugged plains of Hungary, where cowherds concocted a simple yet satisfying meal, Goulash has transfor…
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Semi-Rad, NOT the Barkley Marathons, and a New Soap Opera
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Curl up inside the mind inside the man behind Semi-Rad, Brendan Leonard. It’s nice and toasty and full of graphs in there. Plus, the boys break down the world’s most insane race that’s NOT the Barkley Marathons. And don’t miss the debut of Between Two Pine’s brand new soap opera: THE WESTERN STATE. Listen and subscribe on Apple Podcasts or Spotify.…
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Dim Sum: Unveiling the Rituals of an Ancient Cantonese Tradition
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We're unwrapping the delightful world of Dim Sum, the heart-touching tradition that's as much about togetherness as it is about taste. Journey with us from its beginnings along the ancient Silk Road, all the way to the bustling teahouses of modern-day Guangzhou and Hong Kong. In this episode we steam through the rich tapestry of Dim Sum, exploring …
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SPAM: From Wartime Rations to Culinary Icon
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In this episode, we're heading into the compressed, greasy world of SPAM - the iconic canned meat that's polarized dining tables since 1937. From its humble beginnings as a wartime staple to its status as a global culinary phenomenon, SPAM's journey is nothing short of astonishing. We'll slice into its curious rise to fame, exploring how it went fr…
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Turkish Delight: The Sweet Temptation That Led to Betrayal
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In this episode we embark on a sweet journey to the heart of the Ottoman Empire to uncover the sticky secrets behind Turkish Delight! We delve into the sugary saga of this iconic confectionery, from its royal origins to its role in the famous Chronicles of Narnia, where Edmund couldn't resist its enchanting allure. Join us as we explore how this si…
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Amelia Boone, Pop Tarts, and Would Your Rather? Ultra Edition
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Amelia Boone is one of the most accomplished OCR competitors in the history of the sport so it’s a shame that she appeared on the podcast. But if you’re curious about her secret love for slapping children, stealing iPod Shuffles, and housing Pop Tart, you’ll love this episode. This episode is brought to you by Janji and Currex enjoy exclusive disco…
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Absinthe: The Green Fairy's Haunting Legacy
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In this episode, we're venturing into the mystique-laden world of absinthe, the storied spirit known as the Green Fairy. Tracing its roots back to the 18th century, absinthe has bewitched artists and intellectuals with its complex character and rumoured hallucinogenic properties. From its birth in Switzerland to the banquets of Parisian cafés and i…
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Ketchup's Journey from Ancient Fish Sauce to Modern Condiment
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In this episode, we're squeezing out the thick and rich history of ketchup! From its unexpected beginnings as a fermented fish sauce in ancient China, to its transformation into the tomato-based staple on dinner tables around the world, ketchup has a surprisingly tangy past. Join us as we spread the story of how this beloved condiment became a symb…
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Andrew Glaze, 200 Weeks x 100 Miles, and Scary Snakesy Wakesies
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Andrew Glaze is an alien that has descended to earth just to run 100+ miles every week for more than four years and make us all look bad. The boys try to dissect him in this month’s episode. The episode is sponsored by Janji. Janjko makes running apparel for everyday exploration, with designs, materials, and features meant to help runners go furthe…
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Pancakes: A Timeless Journey Through Sweet and Savoury Traditions
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In this syrup-soaked episode we're diving into the fluffy world of pancakes. From their humble beginnings as a Stone Age staple to becoming a breakfast favourite across the globe, pancakes have a surprisingly rich history. Join us as we flip through time to uncover how this simple mix of flour, eggs, and milk has evolved into the many varieties we …
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And just like that, the What the Food? boys are back! To make this a momentous occasion, we're about to unravel the layers (pun absolutely intended) of a British staple. The Cornish Pasty. From its medieval origins to the latest pasty-related shenanigans, hold onto your hats - and your appetites, as we kick things back off with a meat-filled bang! …
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Dylan Bowman, Predictions for 2024, and Some Rocks
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The boys make predictions for ultrarunning in 2024 that are 100% guaranteed true or your money back. Then they talk with FreeTail (aka MingleTrack) founder Dylan Bowman and ask him if his Hardrock was bussin or suss AF. This episode is brought to you by Janji. Get 10% off Janji apparel with promo code BTP10. Go to janji.com to give it a try. This e…
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Between Two Christmas Trees Holiday Special
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Break out the bear bells for this holiday extravaganza bonus episode. The boys look back on the year in ultra, talk about a Christmas miracle, and perform their own holiday poem just for you.By UltraSignUp
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Western States 100 RD Craig Thornley and the Heinz Ketchup Challenge
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So, Andy and Dom both got into Western States 100 and it has NOTHING TO DO WITH THIS INTERVIEW WHATSOEVER. PLEASE JUST ENJOY THIS INTERVIEW AND DON’T READ INTO IT AT ALL. THANK YOU. Get 10% off Janji apparel with promo code BTP10. Go to janji.com to give it a try along with Andy.By UltraSignup
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World’s Funniest Runner Laura Green and a UTMB/WAM Exposé
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Andy and Dom trade pines for cactuses as they get an exclusive interview with UTMB whistleblower “Steepthroat” and try to convince everyone’s favorite runner @lauramcgreen to finally run an ultra.By UltraSignup
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Ethan Newberry, Racing In The Matrix, and How To Orienteer
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In episode two, Andy and Dom imagine a world where you don’t have to run, help another Fartalk caller, and ask the Ginger Runner about his content creator masterplan.By UltraSignUp
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Jamil Coury, Falling, and Taking Gels To Flavortown
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In the first episode, Andy and Dom go Guy Fieri on gels, take a Fartalk caller question, and grill Jamil Coury on Big Running.By UltraSignup
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Introducing a running podcast for people who think running podcasts are stupid. This is an ultrarunning comedy podcast instead. So if you are looking for inspirational or deep, thought-provoking content, you will probably DNF your next race just from listening to this. Dom Grossman and Andy Pearson host this monthly variety show with guests who are…
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1
Falafel: A Tale of Heritage and Transformation
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In episode 25 of What the Food?, Andy & Miles navigate the contentious but fascinating story of every vegans favourite wrap filling - Falafel. When taking upon ourselves the noble task of uncovering foods origins, we sometimes stumble on stories that still to this day, have significant and polarising implications. It turns out that Falafel is one o…
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How Haggis Became Scotland's Most Famous and Misunderstood Dish
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This week on What the Food? we head to the mythical Highlands of Scotland to find out why boiling loads of offal in a meat sack is considered a normal thing to do. Where did this seemingly barbaric dish come from? This episode has it all! Ancient Rome, French gastronomic influence, and even the vikings! Join us as we try to figure out everything th…
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Barbecue: The Ancient Art of Cooking with Fire - Part II
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Grab your AR15's and your burnt ends because part 2 is here! We return to the world of barbecue, this time heading to America to complete our barbecue story. Why is barbecue so popular in the US? Who pioneered this cooking method? And what different types are there? All is to be discovered in episode 23 of What the Food?. Join us and let's get thes…
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Barbecue: The Ancient Art of Cooking with Fire - Part I
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Oh boy, this is a big one. In episode 22 of What The Food?, the boys explore the origins of the world's favourite way of cooking meat; Barbecue. Join us as we explore the humble beginnings of slowly cooking meat over hot coals and discover how barbecue made its way to the USA - the undisputed kings of BBQ. This is the first of a two-part series on …
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Nutella's Sweet and Gloopy Rise to Global Dominance
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We're back and we are back with a large tub of the good stuff! In the latest episode of What The Food?, the boys explore the origins of the world's favourite chocolate spread: Nutella. From prized hazelnuts in the north of Italy to a naval blockade by Napoleon Bonaparte himself, join us as we stick our fingers into the origins of Nutella. If you en…
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Tempura's Path from Portugal to Japanese Perfection
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In the 20th episode of What The Food?, the boys take a trip to the land of the rising sun to explore the origins of Tempura. Tempura is a typical Japanese dish that you'll find in pretty much all Japanese restaurants you visit, and for good reason - it's delicious! Join us as we dive into a rich origin story that involves 3 ship-wrecked Portuguese …
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Poutine: Canada's Comfort Food That Divides and Delights
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In episode 19 of What The Food? the boys take an apologetic trip to the home of the moose to uncover the origins of their national dish: Poutine. Ever wondered how essentially cheese, chips and gravy became a national treasure that is known throughout the world as distinctly Canadian? Well, join us today as we ride the gravy train straight to curd …
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Pad Thai and Thailand's National Culinary Revolution
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On the latest episode of What The Food?, the boys head to the land of smiles to take a look at the origins of Pad Thai. A dish that seemingly sprung into existence in the 20th century and whose origins involve political intrigue, a successful coup and WW2. Trust us when we say that you are not going to want to miss this one! If you enjoyed this epi…
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Spotted Dick: The Curious Tale of an Old-Fashioned Pudding
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Today the boys try to keep a straight face whilst discussing the origins of the quintessentially British pud - Spotted Dick. From investigating the etymology of the puds phallic inspired name to exploring the incredible life of the famous 19th-century chef Alexis Soyer, this episode has it all. Pull up a stool, grab your custard and let's tuck into…
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Pork Pie: A Staple of British Picnics and Pub Lunches - ft WhatWillyCook
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In this episode, Miles and Andy are joined by special guest WhatWillyCook as we explore the jelly-filled world of the Pork Pie. From pies etched into the tombs of pharaohs to fox hunters in Leicester carrying them in their pockets, join us as we discover the origins of the humble pork pie. If you enjoyed this episode, don’t forget to subscribe, lea…
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Casu Marzu: The Cheese That Crosses the Line
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In episode 15 of What The Food?, the boys take a look at the worlds most dangerous cheese: Casu Marzu. Originating in Sardinia, Casu Marzu involves a wheel of pecorino, thousands of fly larvae and a whole lot of grossness. Despite its "Risk to Human Health" warning awarded by the Guinness World Records, people still keep dipping their loaves into t…
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