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 broader category of rice wine. Over the next few weeks, we'll be looking at everything from makgeolli to sake from koji to qu  from awamori to baijiu and we'll even look at rice wine vinegar. So get ready because there's a lot to learn here. As always, feel free to reach out with any questions, comments, suggestions or whatever else on instagram @planetpantrypod or by email planetpantrypod@gmail.com and don't forget to check out patreon.com/planetpantrypod if you want to support the show and help me to build a community around the pantry staples of the world.  Here is a great sake recipe that uses store bought koji which you can find at many Asian grocery stores under the brand "cold mountain koji"  https://byo.com/article/making-sake/ Some sources (more upon request, character limit is limiting) Koji Alchemy by Rich Shih and Jeremy Umansky Art of Fermentation by Sandor Katz Noma Guide to Fermentation by Renee Redzeppi and David Zilber Stephen Lyman's talk at Koji Con 2021 The wonderful resources provided by the members of the koji discord server https://www.truesake.com/pages/sake-types https://sakeguide.net/articles/2020/10/21/what-is-junmai-sake-1 https://boutiquejapan.com/sake101/#:~:text=Junmai%20is%20the%20Japanese%20word,such%20as%20sugar%20or%20alcohol. https://www.takarasake.com/sake-brewing-process https://www.seriouseats.com/sake-yeast-temperature-yeast-strains https://www.midorinoshima.com/en/content/6-sake-production-process https://theculturetrip.com/asia/japan/articles/a-brief-history-of-japanese-sake/ http://awamori-news.co.jp/1980_2-26_awamori-kuchi-kami-sake_sake-made-from-rice-or-other-cereal-which-is-chewed-before-fermentation_arakaki-kana/ https://thejapanesebar.com/sake-rice/ https://www.hakushika.co.jp/en/enjoy/Ingredients.html https://en.sake-times.com/learn/seimaibuai-rice-polishing-rate https://www.tippsysake.com/pages/sake-guide-lesson-3-types-of-sake https://microbewiki.kenyon.edu/index.php/Aspergillus_oryzae https://www.thefermentary.com.au/products/tane-koji-to-grow-on-rice http://www.fao.org/3/x6897e/x6897e05.htm http://oa.upm.es/47964/1/INVE_MEM_2017_261872.pdf

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://nationalpost.com/news/canada/sweet-revenge-for-quebec-maple-syrup-producers-thief-gets-five-years-for-role-in-18-7-million-heist https://globalnews.ca/news/3413782/maple-syrup-theft-sentence/ https://www.nytimes.com/2012/12/20/business/arrests-made-in-maple-syrup-theft-from-quebec-warehouse.html https://theeconreview.com/2019/11/05/sweet-nothings-the-cruel-irony-of-quebecs-maple-syrup-gold-rush/ https://www.vpr.org/programs/2019-04-22/inside-the-global-strategic-maple-syrup-reserve https://pubs.iied.org/sites/default/files/pdfs/migrate/G03274.pdf https://www.washingtonpost.com/news/wonk/wp/2012/12/20/why-maple-syrup-is-controlled-by-a-quebec-cartel/ https://www.taxpayer.com/news-room-archive/Quebec%E2%80%99s%20maple%20syrup https://www.vanityfair.com/news/2016/12/maple-syrup-heist https://www.vice.com/en/article/ywnjkv/inside-quebecs-maple-syrup-black-market https://www.theglobeandmail.com/report-on-business/quebec-maple-syrups-strategic-reserve/article575625/ https://www.cbc.ca/news/canada/montreal/richard-vallieres-sentencing-1.4090811 https://www.vicnews.com/news/supreme-court-agrees-to-hear-case-involving-fine-for-massive-maple-syrup-heist/ https://nationalpost.com/news/canada/with-burner-phones-and-200k-in-hidden-cash-plot-to-steal-maple-syrup-had-look-of-a-major-drug-deal https://www.maplefarmers.com/blogs/call-of-the-maple/reverse-osmosis-and-maple-syrup https://birchbasketcatering.com/

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 off track this week as I broke down my view of how indigenous history is taught and how that affected my image of maple syrup. But next week we'll pick back up on a regular release day (wednesday) with a look at all the other parts of the maple syrup story.

As always, if you have any corrections, questions, suggestions or anything else, feel free to reach out to me on instagram @planetpantrypod or by email at planetpantrypod@gmail.com. And below you'll find some of the sources used in research this episode. 

https://www.youtube.com/watch?v=Q__T8_zHSrs (magic school bus)

https://www.thetreecenter.com/what-is-tree-sap/

http://www.biology4kids.com/files/plants_xylemphloem.html

https://www.soiladvocates.ca/maple-vs-birch-syrup/

https://botanistinthekitchen.blog/2013/03/18/maple-syrup-mechanics/

https://files.dnr.state.mn.us/destinations/state_parks/maplesyrup_how.pdf

https://www.sfu.ca/brc/online_exhibits/masks-2-0/the-potlatch-ban.html

https://www.onondaganation.org/history/

https://www.firstpeople.us/FP-Html-Legends/ThePeacemakerAndTheTreeOfPeace-Iroquois.html

https://www.haudenosauneeconfederacy.com/historical-life-as-a-haudenosaunee/housing/

https://www.onondaganation.org/culture/wampum/hiawatha-belt/

https://i36466.wixsite.com/learninglonghouse/peacemaker

https://www.haudenosauneeconfederacy.com/clan-system/

https://www.haudenosauneeconfederacy.com/who-we-are/

https://www.ontario.ca/page/six-nations-grand-river

https://northernwoodlands.org/articles/article/when-is-the-best-time-for-sugarmakers-to-tap-their-maple-trees

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 them this week while also explaining some misconceptions. 

If you have any notes, corrections, ideas for future episodes or anything else hit me up on instagram @planetpantrypod or by email at planetpantrypod@gmail.com Also consider supporting the show on patreon at www.patreon.com/planetpantrypod you'll get some extra content and access to our discord server where we're trying to build a community around pantry staples

Some of the sources used in this episode (If you want to know where I got something, I'm sure we can find it together)

https://horseradish.org/horseradish-facts/horseradish-history/

https://www.kinjirushi.co.jp/english/wasabi/history/

https://www.pepperscale.com/pepper-heat-vs-horseradish-heat/

https://www.cooksillustrated.com/how_tos/6058-keeping-the-kick-in-fresh-horseradish

https://biomedicalephemera.tumblr.com/post/37988843128/when-is-a-pepper-not-a-pepper-have-you-ever

https://volumeone.org/articles/2010/07/15/201554-the-chippewa-valleys-horseradish-rival

https://sciencemeetsfood.org/history-spicy-food/

https://volumeone.org/articles/2010/07/15/201554-the-chippewa-valleys-horseradish-rival

https://www.bbc.com/news/business-29082091

https://www.makesushi.com/real-wasabi-paste/

https://www.stlmag.com/history/st-louis-sage/why-is-southern-illinois-the-horseradish-capital-of-the-worl/

https://www.jstor.org/stable/4253036?read-now=1&seq=8#page_scan_tab_contents

https://www.banjo.co.jp/en/experience/kind#:~:text=Broadly%20speaking%2C%20there%20are%20two,western%E2%80%9D%20wasabi%20or%20horseradish).

https://www.oakhillgardens.com/blog/how-to-grow-wasabi

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 cardamom and we look at how some people are changing these industries, which often suffer from left overs of their colonial roots. 

As always, feel free to reach out with any notes, corrections, ideas for episodes or anything else by email: planetpantrypod@gmail.com or on instagram @planetpantrypod and also check out the patreon where I post extra content and attempt to build a community around pantry staples on our accompanying discord server. 

Some sources and useful links (Let me know if you want to know where I got a specific piece of information)

Diaspora Co. (Get some spices!) https://www.diasporaco.com/

https://www.diasporaco.com/blogs/journal/a-bittersweet-cardamom-harvest?_pos=2&_sid=85aa75233&_ss=r

https://www.researchgate.net/publication/317545657_Cardamon_cultivation_and_forest_biodiversity_in_northwest_Vietnam/link/5954695c0f7e9b2da1b04e52/download

https://www.heifer.org/blog/rooted-in-racism-cardamom.html

https://civileats.com/2018/12/17/dollar-stores-are-taking-over-the-grocery-business-and-its-bad-news-for-public-health-and-local-economies/

https://www.statista.com/statistics/197621/annual-grocery-store-sales-in-the-us-since-1992/

http://www.tkdl.res.in/tkdl/langdefault/ayurveda/Ayu_Principles.asp?GL=

https://theayurvedaexperience.com/blogs/tae/cardamom-benefits-uses-side-effects

https://anothermusicinadifferentkitchen.com/massaman-curry-paste/

https://storymaps.arcgis.com/stories/a9cfbc9e11f04a79885521bc559c9815

https://wholespice.com/blog/tag/white-cardamom/

https://books.google.com/books?id=G9x-8pK3K64C&pg=PA136#v=onepage&q&f=false

https://books.google.com/books?id=Ja7WAQAAQBAJ&pg=PA216#v=onepage&q&f=false

https://books.google.com/books?id=5WY08iuJyawC&pg=PA41#v=onepage&q&f=false

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 although I took some extra time on this one, there are still many gaps and I encourage you to check out some of the links below to learn more.

Tarik Podcast https://tarikpodcast.carrd.co/

Help Tigray https://www.globalgiving.org/learn/ethiopias-tigray-crisis-how-to-help/

Italo- Abbysinian War https://www.blackpast.org/global-african-history/italo-abyssinian-war-1889-1896/

More on Teff https://www.bioversityinternational.org/fileadmin/_migrated/uploads/tx_news/Tef_Eragrostis_tef__Zucc.__Trotter_279.pdf

Injera Recipe https://teffco.com/traditional-injera/

Patreon patreon.com/planetpantrypod

Reach out through Instagram @planetpantrypod or by planetpantrypod@gmail.com

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/planetpantrypod Check out the Instagram: @planetpantrypod Do all the things that please the algorithms, like, subscribe, rate, whatever you want Recipe https://littlespicejar.com/homemade-nutella/ Sources (There are more but they don't all fit so reach out if you want to know where I got something) https://theboar.org/2018/03/science-explains-nutella/ https://www.hazelnuthill.com/about/history-of-gianduja-chocolate-hazelnut-spread#:~:text=The%20marriage%20between%20chocolate%20and,Italy%20during%20the%20early%201800s.&text=The%20name%20gianduja%20comes%20from,known%20for%20its%20hazelnut%20confectionery. https://www.ferrero.com/the-ferrero-group/a-family-story https://www.theguardian.com/world/2018/jan/26/ce-nest-pas-normal-french-shoppers-bra-over-discounted-nutella https://www.npr.org/sections/thesalt/2014/09/16/347749070/thanks-to-nutella-the-world-needs-more-hazelnuts#:~:text=Ferrero%2C%20the%20Nutella%2Dmaker%2C,than%20100%2C000%20tons%20every%20year. https://www.bbc.com/news/magazine-27438001 https://www.theguardian.com/media/2008/feb/27/asa.advertising1

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 @planetpantrypod or by email: planetpantrypod@gmail.com . Sometime this week I'm going to start adding to the patreon and I've set up a discord server for any patrons to join where we can discuss the pantry staples of the world and hopefully start learning together. If anyone prefers to support the show in a different way, just let me know and I'll send you an invite to the discord! There's no one there at the moment so if you're among the first to join we can build the foundations for this commnity together. Below are some of the sources I used in this episode including some that I mentioned, which are labeled. As always, the character limit here only lets me post some so if you want to know where I got a piece of info, hit me up and we'll figure it out. On food and cooking by Harold Mcgee https://www.foodunfolded.com/article/mozzarella-cheese-how-its-made https://en.wikipedia.org/wiki/List_of_cheeses https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200&SearchTerm=yogurt#:~:text=(a)%20Description.,Lactobacillus%20bulgaricus%20and%20Streptococcus%20thermophilus. (FDA Yogurt Definition) https://www.gourmetcheesedetective.com/History-of-Cheese.html https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133&showFR=1 (FDA Cheese Definition) https://scienceinpoland.pap.pl/en/node/21948 https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/ https://www.youtube.com/watch?v=E1ieh_c5N3g&t=200s (Ruminant Digestion) https://cheesegrotto.com/blogs/journal/history-of-cheese-part-1-the-ancient-origins-of-cheese https://www.thehindu.com/news/cities/mumbai/Paneer-and-the-origin-of-cheese-in-India/article14516958.ece https://culturecheesemag.com/stories/blog/writers-whey-homers-odyssey-and-why-feta-is-so-salty/

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@threetreeprovisions.com Some sources are listed below but not everything fits so reach out if you want help finding where I got specific info.  https://www.ncbi.nlm.nih.gov/books/NBK234677/ (sudanese products) https://nordicfoodlab.wordpress.com/2014/04/10/2014-3-there-will-be-slime/ (nordic viili) https://www.journalofdairyscience.org/article/S0022-0302(86)80706-8/pdf https://www.youtube.com/watch?v=XEb7pCvYj3g (sandor katz workshop) https://academic.oup.com/nutritionreviews/article/73/suppl_1/4/1819293 https://brodandtaylor.com/blogs/recipes/the-science-of-great-yogurt#:~:text=Protein%20is%20Key%20to%20Thickening,lactic%20acid%20created%20by%20culturing. https://www.discovermagazine.com/the-sciences/the-science-of-yogurt https://invisiverse.wonderhowto.com/how-to/fascinating-disturbing-story-yogurt-was-accidentally-invented-0170049/ https://www.masterclass.com/articles/how-to-make-your-own-homemade-yogurt-in-7-easy-steps#quiz-0 Molecular Gastronomy by Herve This Art of Fermentation by Sandor Katz Kefir Cookbook by Julie Smolyansky https://scienceandfooducla.wordpress.com/2017/07/04/the-science-of-yogurt/ https://www.sciencedirect.com/science/article/pii/S0022030297761812 https://lait.dairy-journal.org/articles/lait/abs/1992/01/lait_72_1992_1_1/lait_72_1992_1_1.html http://www.magma.ca/~pavel/science/Yogurt.htm https://russiapedia.rt.com/of-russian-origin/kefir/#:~:text=The%20word%20kefir%20means%20pleasure,and%20recipe%20were%20given%20away.

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 instagram or patreon @planetpantrypod or by email nick@threetreeprovisions.com. Below are some of the sources I used in this episode and some really cool rabbit holes but if you can't find where I got a specific piece of info, hit me up and I'm sure we can find it together. I especially recommend checking out the eater article on yak butter tea and the stuff on hinduism and ghee. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4703879/#:~:text=Historical%20records%20and%20archaeological%20evidence,(refs%208%2C%209). https://www.livinglutheran.org/2019/10/the-reformation-and-butter/ https://www.history.com/topics/reformation/reformation https://www.eater.com/2016/8/25/12624068/butter-coffee-tea-tibet-yak https://www.npr.org/sections/thesalt/2014/10/09/353510171/smen-is-moroccos-funky-fermented-butter-that-lasts-for-years https://bastyr.edu/news/health-tips/2011/09/difference-between-solid-and-liquid-fats https://www.ifst.org/lovefoodlovescience/resources/fats-and-oils-emulsification https://milkyday.com/blog/2019/09/04/history-of-butter/ https://www.hindujagruti.org/hinduism/knowledge/article/why-is-ghee-lamp-preferred-to-oil-lamp-during-puja-ritual.html https://www.eater.com/2016/8/25/12624068/butter-coffee-tea-tibet-yak https://www.tibettravel.org/blog/tibetan-butter-sculpture/ https://www.uoguelph.ca/foodscience/book/export/html/1908 http://www.raw-milk-facts.com/homogenization_T3.html https://www.linkedin.com/pulse/history-butter-nicholas-restivo https://www.myrecipes.com/extracrispy/the-history-of-butter-is-richer-than-you-could-ever-imagine

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 content. 

Cool stuff on Native Americans and bison

https://allaboutbison.com/what-part-of-the-bison-was-used/

Some sources, there are more but they don't fit in the character limit. Reach out if you want to know where I found something.

https://www.insider.com/10-animals-that-produce-milk-from-around-the-world-2020-11

https://www.nationalgeographic.org/encyclopedia/domestication/#:~:text=Goats%20were%20probably%20the%20first,horses%2C%20for%20plowing%20and%20transportation.

http://www.fao.org/3/AD347E/ad347e05.htm

https://www.npr.org/sections/thesalt/2012/10/28/163835175/the-truth-about-nepals-blood-drinking-festivals

https://johnes.org/other-animals/water-buffalo/#:~:text=At%20least%20130%20million%20domestic,than%20that%20of%20dairy%20cattle.&text=2.48%25%20of%20the%2070%20buffaloes,ELISA%2Dpositive%20using%20serum%20samples.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6481029/

https://www.heifer.org/blog/why-buy-a-cow-when-you-can-get-yak-milk-instead.html#:~:text=Yaks%20produce%20milk%20tinted%20with,turns%20to%20a%20creamy%20white.&text=Yak%20butter%20is%20used%20as,medium%20for%20traditional%20Tibetan%20sculpture.

https://thetakeout.com/milk-author-mark-kurlansky-on-why-most-of-us-drink-cow-1826390260

https://www.nass.usda.gov/Publications/Todays_Reports/reports/mkpr0220.pdf

https://web.archive.org/web/20100620202412/http://www.fcs.msue.msu.edu//ff/pdffiles/foodsafety2.pdf

https://probaway.wordpress.com/2009/07/30/why-didnt-american-indians-have-domesticated-animals/

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 any corrections, notes or ideas for future episodes, hit me up on instagram or patreon @planetpantrypod or by email by nick@threetreeprovisions.com

Help The Uighurs:

https://www.saveuighur.org/donate/?gclid=CjwKCAjwm7mEBhBsEiwA_of-TC04pQ6n1KQfvQISzFTVxTC6oVg6qHo58guD-iao8jXd8EC3pWBc0BoCStkQAvD_BwE

Debunking the water myth:

https://leslefts.blogspot.com/2013/11/the-great-medieval-water-myth.html

Potential Benefits of Fermented Kvass:

https://www.researchgate.net/publication/275252793_Health_benefits_of_kvass_manufactured_from_rye_wholemeal_bread

Some Sources:

https://www.vice.com/en/article/vvqngj/this-1000-year-old-bread-drink-is-becoming-more-popular-than-beer-in-russia

https://www.threetreeprovisions.com/blog/kvass

https://little-yak.com/2013/06/18/how-to-keep-cool-in-xinjiang/

The noma guide to fermentation Renee Redzeppi and David Zilber

Bar Tartine by Nicolaus Balla and Courtney Burns

https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/

https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-happens-during-the-fermentation-process

https://drinks.seriouseats.com/2012/08/what-is-kvass-russian-beer-history.html

https://lthforum.com/bb/viewtopic.php?f=32&t=21615

https://www.fungimag.com/fall-09-articles/dregs.pdf

http://people.umass.edu/mrenaud/kas.htm

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@threetreeprovision.com. Below is my typically loosely slapped together list of sources used in this episode if any of you want to dive deeper into these topics. The top two are the links I mention in the episode by Serious Eats and Guru Jambeshwar University. There are more sources that don't fit into the character limit here so if you really want to know where I got some information, hit me up and I'll try to help you find it. 

https://www.seriouseats.com/2018/11/the-ultimate-guide-to-making-ramen-noodles-at-home.html#sodium-carbonate

https://www.researchgate.net/publication/260375690_Instant_Noodles_Processing_Quality_and_Nutritional_Aspects

https://recipes.howstuffworks.com/dehydrated-food.htm

https://www.cdc.gov/botulism/general.html#:~:text=organisms.,butyricum%20and%20Clostridium%20baratii%20bacteria.

https://food.unl.edu/how-food-spoils

https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-597/348-597(FST-304NP).pdf

https://scholarblogs.emory.edu/noodlenarratives/2019/08/10/from-luxury-to-low-cost-the-globalization-of-instant-noodles/

https://associationsnow.com/2016/04/world-instant-noodles-association-this-association-represents-ramen/

https://www.nissin.com/en_jp/sustainability/

https://en.wikipedia.org/wiki/Food_in_the_Occupation_of_Japan#cite_note-4

https://www.atlasobscura.com/articles/how-did-ramen-become-popular#:~:text=So%20flour%20for%20ramen%20was,were%20arrested%20during%20the%20occupation.

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 up on Instagram @planetpantrypod with any corrections, notes or ideas for future episodes. I hope you learn something from this episode because I sure did and we're all learning together about the wonderful world of pantry staples. Below are some of the sources I used to research this episode, I'm not great at recording all of the sources that I go to and the character limit here doesn't fit all of the ones that I did record. But there are a few fun rabbit holes to dive into here so go nuts and feel free to reach out if you're wondering where I got a specific piece of information and I'll do my best to find out

https://hekint.org/2020/02/18/mustard-history-of-the-yellow-seed/#:~:text=According%20to%20archaeologists%20and%20botanists,found%20in%20Stone%20Age%20settlements.&text=During%20the%20Sumer%20period%20of,grapes%2C%20which%20is%20highly%20acidic.

https://www.academia.edu/43854614/The_Parable_of_the_Mustard_Seed_in_Context_work_that_earth

https://www.masterclass.com/articles/a-culinary-guide-to-mustard-types-and-how-to-use-each-mustard-variety

https://gastropod.com/cutting-the-mustard/

http://www.gsdunn.com/english/?page_id=2943

https://cdnsciencepub.com/doi/10.1139/o65-025

https://www.gutenberg.org/files/29728/29728-h/29728-h.htm

https://www.latimes.com/archives/la-xpm-1990-02-08-fo-1-story.html

https://www.britannica.com/plant/mustard#ref138398

https://www.frontiersin.org/articles/10.3389/fpls.2020.00299/full

https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/brassica-nigra

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. As always, I encourage any feedback and you can reach me on instagram @planetpantrypod on patreon under the same name or by email at nick@threetreeprovisions.  Behind all these stories are so many rabbit holes that anyone could spend hours diving down so I'm trying to include as many sources that I use in the production as possible. The character limit in this box limits me in this regard and I'm still getting used to recording every source that I use. But a list of everything that I remember to record is available on Patreon https://foodispower.org/our-food-choices/bananas/ https://afroculinaria.com/2016/10/05/crops-of-african-origin-or-african-diffusion-in-the-americas/ https://www.statista.com/statistics/1010169/black-and-slave-population-us-1790-1880/ https://www.census.gov/history/pdf/histstats-colonial-1970.pdf https://apsjournals.apsnet.org/doi/pdf/10.1094/PDIS.1998.82.9.964 http://www.unitedfruit.org/chron.htm https://www.geog.psu.edu/sites/www.geog.psu.edu/files/event/miller-lecture-coffee-hour-out-africa-food-legacies-atlantic-slavery-americas/carneychapter2africanethnobotanyintheamericas.pdf https://kuscholarworks.ku.edu/bitstream/handle/1808/11023/Political%20Inst%20Change%20MIR.pdf;jsessionid=40FCEA480728E84691C6833F9D7FFE16?sequence=3 http://mygoldrushtales.com/the-fraud-of-henry-meiggs/ https://www.berose.fr/article1413.html?lang=fr https://www.uptowncollective.com/2011/09/20/dr-travelogue-the-magnificent-mangu/ https://blog.amigofoods.com/index.php/dominican-foods-drinks/mangu-con-los-tres-golpes/ https://www.saborbrasil.it/en/ricettas/169 http://www.fao.org/fileadmin/templates/banana/documents/Docs_Resources_2015/TR4/Panama-disease-FS.pdf

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 people have for them. This was supposed to be one episode but the story is so long and complex that it really needs to be two so come back next week for the very dark and very bright story of how the musa family got from Africa to the Americas, how this fruit was the cause of dictatorships supported by the US in south/central America and the amazing ways in which plantains and bananas have transformed the foods of the Americas.

Here is a list of sources used in the production of the first half of this story, I'm not great at remembering to save everything,  I'll occasionally get a single fact or line from a source that I might forget to include and not everything fits in the character limit of these notes. I'll work on improving this system in the interest of accountability for what I put out there but in the mean time this should be a good tool for anyone who wants to follow up on their favourite parts of the story.

http://agroforestry.net/images/pdfs/Banana-plantain-overview.pdf

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0080502#:~:text=Previous%20archaeological%20and%20linguistic%20studies,2%5D%2C%20%5B3%5D.

http://factsanddetails.com/world/cat54/sub343/item1577.html

https://www.cambridge.org/core/journals/antiquity/article/across-the-indian-ocean-the-prehistoric-movement-of-plants-and-animals/57B5B5285CDFC6151DD7A92EE8851734

https://www.pnas.org/content/113/24/6635

https://www.journals.uchicago.edu/doi/10.1086/658682

https://news.un.org/en/story/2006/05/177262-banana-spread-india-alexander-great-threatened-home-turf-un

http://www.fao.org/3/y5102e/y5102e04.htm

https://www.ctahr.hawaii.edu/adap/Publications/ADAP_pubs/1994-4.pdf

https://www.indianmirror.com/culture/indian-folklore/Banana-Tree.html

https://kabiza.com/kabiza-wilderness-safaris/uganda-is-the-banana-republic-of-africa/

https://cookpad.com/us/recipes/6192732-apiti-or-tempiagba

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 explain why I'm optimistic about the future. 

If you enjoy the podcast, consider joining us on Patreon at patreon.com/planetpantrypod. I would love to build a community over there and if we do, hopefully I'll be able to put out longer and better informed episodes some day. But in the mean time, as always, I invite any criticism, correction, suggestions for future episodes or whatever else you might have for me. You can find me on Instagram @planetpantry pod or @threetreeprovision or feel free to email at nick@threetreeprovisions. 

Have a good week and join us next time for a deep dive into the world of Bananas and Plantains.

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 and is an amazing read, the history is fascinating and even the story of the sauces themselves go much deeper. I recorded these episodes not too far a part so they all experience similar audio/ technical issues. But as I work on future episodes I'm getting the techincal stuff down and I'm working on keeping track of my sources so I can share them with everyone who wants to read more about this stuff. But if anyone has any recommendations, corrections or if you want to volunteer to consult with me on a future episode either about a product, culture or even pronunciation, please feel free to reach out in any way. 

Instagram: planetpantrypod                   patreon: patreon.com/planetpantrypod

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 best to figure out how to pronounce things and I'm hoping that if I get an audience maybe some people will consult with me for future episodes.

I'll also add a disclaimer that I am not an expert on Chinese history, mythology or culture. I'm just trying to fill a gap in understanding between the foods that people use every day and the cultures behind them. I welcome any criticism, correction or other notes and I would really appreciate if anyone out there has a specific ingredient or food from their own cultures that they'd like to talk about or if anyone wants to coach me on pronunciation, I'm probably going to address your culture at some point so reach out if you want to help.

Contact me with anything; notes, criticism, advice on cooking, your day to day troubles, anything

Patreon: www.patreon.com/planetpantrypod

Instagram: www.instagram.com/planetpantrypod

email: nick@threetreeprovisions.com