This 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…

This 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…

In 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 o…

This 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 …

This 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…

This 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 althoug…

In 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.Check out the patreon! https://www.patreon.com/planetpantrypodCheck out the Instagram: @planetpantrypodDo all the things that…

In 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 …

In 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@threetreepr…

Butter 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 i…

This 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 co…

In 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…

In 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@thre…

Mustard 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 …

This 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.A…

In 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 p…

This 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 explai…

In 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…

In 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 be…