))
The History And Processes Behind Preserved Meats
Fetch error
Hmmm there seems to be a problem fetching this series right now.
Last successful fetch was on March 29, 2021 18:08 (
What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
Manage episode 288611074 series 2902164
Content provided by Vermont Public Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Vermont Public Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Jeff Roberts has written a new book called Salted & Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats . The Montpelier author joined Vermont Edition Tuesday to talk about the history of preserved meats, as well as look at the modern landscape of these foods.
…
continue reading
20 episodes
Share
