Today we are going to talk all about what is the original Krispy Kreme donut? Krispy Kreme always elicits a sort of nostalgia in my life. Growing up I was active in scouts. I participated in countless service projects that all had one thing in common, if the project took place in the evening, we were served Little Caesars. If we were scouting in the morning, then the reward was Krispy Kreme. They always seemed to overestimate the amount of donuts actually needed at these events, and there were always plenty of donuts to go around.



Finally, as I pulled into the drive through, I couldn’t help but chuckle to myself as I remembered a particular activity where I was dared to eat a dozen Krispy Kremes on my own. I proudly downed 13. Now, I know that Krispy Kreme can be polarizing. People seem to love it or hate it. The beautiful thing about today’s episode is that you don’t have to love Krispy Kreme to enjoy its history.



What is the Original Krispy Kreme Donut: Paducah Kentucky



The story starts in 1933 in Paducah, Kentucky. Ishmael Rudolph owned a small general store that served a variety of goods. His nephews Vernon and Lewis Rudolph began working for him selling his ever popular donuts. The origin of the recipe is up for debate. However, the consensus seems to be that the recipe was purchased from a French chef in New Orleans. The recipe was a yeast raised donut recipe. The donuts were a big success. 



During the Great Depression, the general store struggled. Ishmael and Vernon moved to Nashville to continue selling their donuts. They thought the larger city would bring more business their way. 



Finally, in 1937 Vernon decided to strike out on his own. He moved to Winston-Salem, North Carolina and began supplying donuts to local grocery stores. People passing by on the street could smell the donuts. However, it didn’t take long for people to start begging Vernon to sell them some donuts. Furthermore, Vernon didn’t want to pass up this opportunity. He literally cut a hole in the side of his building so that he would have a window to sell donuts to people on the sidewalk.



40s and 50s: Expansion and the Need for Consistency



People went crazy for these donuts and popularity soared. Furthermore, the 40s and 50s brought enough success to support a small chain of donut shops. However, like any restaurant that starts to expand, they struggled with consistency. Each shop followed the same recipe. However, they were made from scratch using different equipment from each other. They created a mix plant. This allowed them to mix massive batches of dry ingredients together. Furthermore, now each store could use the same dry mix. Just like that, consistency improved, and the magical donut conveyer belt was born.



60s and 70s: Unified Stores



Now that they fixed the consistency problems with their recipe, the company focused on a consistent look across their stores. During the 60s and 70s, each store began to sport the same iconic green tile roofs and the heritage road signs. However, 1973 brought another challenge for Krispy Kreme when their founder, Vernon Rudolph, died. The company was then sold to Beatrice Foods Company in 1976.



Rapid Expansion



Krispy Kreme began another chapter of their history. In the early 2000s, they rapidly expanded. The company went public on April 5, 2000. They quickly ballooned to over 400 stores. For a few years things couldn’t be better. However, by 2005 the stock had plummeted and the company began to close their less profitable locations. Furthermore, analysts felt that the chain had expanded too quickly and had too many stores in various markets.

Today’s episode is all about the History of Mustard. I have Barry Levenson on to talk all about the history of this humble condiment. Barry is the curator and owner of the National Mustard Museum in Middleton, Wisconsin. You won’t want to miss this one.



Heartbreak and Inspiration



Barry shared his story and the inspiration behind the museum. After the Boston Red Sox suffered a depressing loss in the World Series in 1986, Barry found himself wandering up and down the aisles of a local supermarket. As he passed the mustards, he heard a voice: if you collect us, they will come. Barry didn’t delay. In a search for purpose after another letdown, he began to enthusiastically collect mustard.



The National Mustard Museum now boasts a collection of 6,050 different types of mustard. Barry also said they aren’t done. They are continuing to scour the globe looking for mustard. Their collection contains mustard from all 50 states and 70 countries.



Mustard Goes to the Supreme Court



The highlight of my conversation with Barry about the history of mustard, was when he shared his personal account of how mustard ended up in the Supreme Court of the United States of America.



Before Barry threw himself into the Mustard Museum business full time, he was an Assistant Attorney General for the great state of Wisconsin. He had an opportunity to argue a case before the Supreme Court. When he left his room that morning to head to the courthouse, he saw a hotel room service tray. Someone had finished there meal, but left their tiny jar of mustard completely untouched.



Barry had a dilemma. On one hand, he could leave the mustard on the tray and walk away. On the other hand, he could grab the condiment and high tail it out of there. He chose to grab the mustard and dash. He put the small jar in his pocket and went to argue his case, a case he ended up winning. The whole time the mustard remained in his pocket. It’s the first time to his knowledge that a jar of mustard made it to the Supreme Court while a case was being argued.



Passion for Mustard



It was difficult to not feel Barry’s passion for mustard. It is something I admired. If you find yourself in the great state of Wisconsin out near Madison, make sure you hop on over and give the National Mustard Museum a shot. You can learn more about the museum here. If Facebook is your jam, or mustard, you can find the museum’s page here. You can also support the museum and help them maintain free admission by checking out some of their merchandise. It the book, “Mustard on a Pickle,” here.



Did You Like Learning About The National Mustard Museum?



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Today is a disgusting episode just for you. We take a journey through disgusting food from around the world with Andreas Ahrens. He is the director of the Disgusting Food Museum. We have a great conversation about what constitutes a disgusting food. Some of the most disgusting foods in the museum may surprise you.



What Makes Food Disgusting



As humans we have a natural fear of the unfamiliar. We often spend a lot of time seeking comfort. One of the main areas where we seek comfort is through food. After all, we call it comfort food. Culture is everything when it comes to what determines if food is disgusting or not.



A prime example of this is root beer. American’s love root beer. I think it is one of the most refreshing beverages on a hot summer day or mixed in with ice cream for a tasty float. However, the rest of the world has a very different opinion of root beer. They think it is disgusting. In fact, it is one of the items on the tasting menu when you visit the museum.



In Sweden you have salted licorice. Andreas raved about how much he enjoys salted licorice. I ordered some after our conversation.



When the package arrived, I eagerly tore into it. I placed a tiny morsel in my mouth and immediately regretted it. I couldn’t stand it. After a valiant effort, I had to spit it out.



Culture and Sustainability



Andreas brought up a very valid point on sustainability. As we look to the future, we will have to continue to feed an ever expanding global population. This will require us to look at food from the lens of sustainability. An example of this would be crickets. Crickets may sound disgusting. However, they are a fantastic source of protein and they are sustainable. Many cultures around the world have been eating crickets for thousands of years.



A lot of disgusting food was born out of tough times and difficult circumstances. When you are starving, you don’t have the luxury of being picky. After embracing these less than desirable menu items, they become interwoven in the fabric of our cultures. It really makes me think differently when I hear about disgusting food from around the world. It is humbling to think of the origins of some of these dishes.



Wrap up



If you are interested in learning more about the Disgusting Food Museum, and disgusting food from around the world, you can find them on their Facebook here. You can also go directly to their website here. Make sure you check them out. Next time you are presented with something disgusting, give it a try. You never know when you might find your new favorite food.



If you want to really get in the disgusting food spirit, you can buy some salted licorice here.



Did You Like Learning About The Disgusting Food Museum?



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Have you ever wondered who came up with S’Mores? Today we are going to do a dive into the history of this amazing treat. Last year we did a small remodel. Part of that process was to purchase new furniture for the space. The furniture store rewarded our spending with a S’Mores maker. It’s essentially a small heating element that you can plug in and toast a marshmallow to perfection. 



Every Sunday night we have had a tradition of making S’Mores as a family. We laugh and have a good time while we get to work crafting the perfect S’More. This morning I was getting ready for my run and noticed I had a text from my wife. Apparently she couldn’t sleep in the middle of the night and had S’Mores on her mind. She thought this would make a great concept for an episode. I couldn’t agree more!



Who Came Up With Marshmallows



In order to understand the history of S’Mores as a whole, you have to understand the history of their components. Let’s do a deeper dive into the history behind the marshmallow. 



The humble marshmallow has its roots in the ancient world. The mallow plant is found in Europe, West Asia, and Northern Africa. The root could be harvested and would produce a thick sap that could be whipped into a medicinal remedy that was perfect for soothing sore throats and coughs. The ancient Egyptians were the first to document this process. Various parts of the mallow plant were also consumed by the ancient greeks and romans. So the humble marshmallow has been around for ages.



In the early 1800s, candy makers in France decided to get creative. They would whip the sap from the mallow plant with sugar and eggs to produce something very similar to the marshmallow we have today. Leave it to the French to perfect this culinary delight. 



In the late 1800s the French began to substitute gelatin or corn starch for the mallow sap. This created a cheaper and less labor intensive way to create something that tasted virtually the same. 



Marshmallow Roast



It didn’t take long for people to begin toasting these treats over fire. In 1892 the Chicago Daily Tribune ran a letter all about marshmallow roasts:



Marshmallow roasts’ are the newest thing in summer resort diversions. The simplicity of this form of amusement is particularly charming. One buys two or three pounds of marshmallows, invites half a dozen friends, and that is all the preparation required. However a small amount of kindling-wood must be taken along with which to build a small fire in an unfrequented spot on the beach, away from crowds unfamiliar with so refined a species of entertainment. When the fire is blazing merrily, or better still, when it has died down to red embers, each member of the party takes a sharpened stick and affixes upon the end of it a marshmallow.



Simultaneously all those engaged hold their marshmallows over the embers, as close as possible to avoid burning and roast dexterously, so as to brown the marshmallows nicely on all sides. This requires some skill, because marshmallows are highly inflammable and will take fire if not very prudently handled. The…marshmallows…swell up to considerable more their normal size…They are a sort sublimated combination of candy and cake, all in one bite, though the proper fashion is to nibble the roasted marshmallow off the end of the stick. One set consumed, each person pokes the point of his wooden skewer through another marshmallow and the performance is repeated until everybody’s appetite is satisfied Marshmallow roasts are an excellent medium for flirtation…appropriately exhibited by nibbling the marshmallows of each other’s sticks.

Today is a special episode. I have Chef Darrell Johnson on to talk all about how to cook like your grandmother. Chef Darrell has 25 years of experience in the food industry. He has appeared on Food Network’s Cutthroat Kitchen as well as The Great Food Truck Race. My time with Darrell oozed with his passion for the culinary world. Chef Darrell credits his great grandmother with his interest in food.



Spending Time With Grandma Is Key



Chef Darrel makes it clear that if you want to cook like your grandmother, you have to spend time with your grandmother. His grandmother pulled him in the kitchen at a young age. She taught him all of her tricks. The result was a love for cooking that changed his life for the better.



Grandmas are like that. They tend to understand what we need before we realize that we need it. Teaching Darrell to cook helped keep him out of trouble growing up. He had friends who were killed on the streets or ended up in prison. He was grateful for her wisdom in helping him have something constructive in his life. It provided Chef Darrell with a creative outlet.



What was the earliest recipe that Chef Darrell remembers cooking with his grandma? Without hesitation he responded gumbo. He went into great detail about how amazing and legendary this gumbo recipe is. He mentioned that Tyler Florence said it was some of the best gumbo that he’s ever had. Today Chef Darrell specializes in cajun/creole fusion. Those early days with grandma continue to be a source of motivation and inspiration for him.



My favorite part of the interview was listening to Chef Darrell speak about finding his grandma’s recipes after hurricane Katrina. The storm wiped out nearly everything in her house. The water came up 6.5 feet in the house. Her recipes were on a shelf 7 feet high. Miraculously they survived. Coincidence? I think not!



How to Find Out More



If you want a killer gumbo recipe, you can find Chef Darrel’s cookbook here. You can find NOLA-Creations website here and their Facebook account here. Make sure you order a copy of the cookbook. I can’t wait for mine to arrive!



Toasty Kettle is all about connecting with the past through food. As I listened to Chef Darrell talk about his own history I thought of my own grandma. Last year I took on a project of scanning and preserving all of the recipes that she has accumulated through her life. Most of them were handwritten on recipe cards or typed on her typewriter. It’s a wealth of culinary experience passing from one generation to the next. I have loved sifting through them and pulling out recipes that I remember grandma cooking. 



That is why I love this show. As I research different topics and interview different businesses, it always takes me back to my own past and my own experiences. Hopefully it does the same for each of you.







Did You Like Learning About How to Cook Like Your Grandmother?



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How much Domino’s pizza can you eat? Today we are going to do a deep dive into the history of this iconic pizza chain. We are going to cover where they got their start and where they are at today.



How Much Domino’s Pizza Can you Eat: Humble Beginnings



Domino’s Pizza, Inc. got its start in 1960 when two brothers, Tom and James Monaghan, purchased a local pizza joint called, DomiNick’s. Back in 1960, all they needed was a $500 downpayment and they were in business. They borrowed $900 to complete payment for the store. 



Tom threw himself into the business working long hours. James was very content to keep his job as a postal worker and sold his half of the business to Tom for their Volkswagen Beetle they were using to make deliveries. 



By 1965 Tom had purchased two more pizza shops. Tom really wanted have all three of his locations have the same name and branding. However, the previous owner of DomiNick’s would not allow Tom to use the DomiNick’s name on these other locations. 



One day an employee, Jim Kennedy, came back from a pizza delivery and pitched an idea to Tom. They should call the pizza business Domino’s. Tom loved the idea and in 1965 officially renamed his fledgling pizza empire, Domino’s Pizza, Inc. 



DomiNick’s Is Out, Domino’s Is In



Originally the company logo had three dots, one dot for each location. Tom wanted to add a dot to the logo for each location they would add. He quickly abandoned that idea because of the rapid growth they began to experience as a company.



In 1967, they began franchising their pizza concept. By 1978 Tom had expanded to over 200 locations. 



In 1975, the Amstar Corporation took Domino’s to court over a trademark dispute. Amstar was the maker of Domino sugar and they felt that Domino’s was infringing on their trademarked name. A judge disagreed and awarded Domino’s Pizza the victory. 



Tom Monaghan decided to retire from the business in 1998 after 38 years of owning the business. He sold 93% of the company to Bain Capital, Inc. for 1 billion dollars. It’s incredible to me that he was able to turn that $500 downpayment into a billion dollars. 



In 2012, Domino’s Pizza, Inc. changed their name to just Domino’s. They also changed up their logo by dropping the “Domino’s Pizza” from the name and logo. They wanted to make it clear to the world that Domino’s was more than just pizza. 



All About The Food



Growing up, Domino’s was my least favorite pizza of the popular chains. I felt it tasted a lot like cardboard that had sauce and cheese on top. I can’t blame Domino’s for sticking with what worked. 



In the early years, Domino’s had a very simple menu compared to other pizza places. They had one style of crust that came in two sizes, a 12-inch and a 16-inch, as well as 11 toppings. 



In 1989, Domino’s deviated from their simple menu by adding the deep dish pizza. This launch cost the company $25 million. $15 million of that was purchasing the new pans needed to bake the pizza. 



The early 2000s Domino’s went on a roll with a variety of new menu items. January 2000 brought the Philly cheesesteak specialty pizza. In 2006, they launched one of my personal favorites, the Brooklyn style crust. It was a thinner crust with larger slices you can fold. 



In 2008, Domino’s launched their first non-pizza item, the toasty oven-baked sandwich. Overnight they became one of the world’s largest sandwich delivery restaurants.

Have you ever wondered who makes Sunkist soda? Today we are going to discuss the meteoric rise of America’s #1 orange soda.



The pandemic has deprived us of so many things. One item that disappeared quickly from store shelves was diet Sunkist soda. I immediately wanted to hunt down who makes Sunkist soda and ask for an explanation. I felt the world would once again be in a good and stable place when diet Sunkist finally made its return to the shelves. 



Every week over the past year I found myself in the grocery store doing my shopping. Each week I would casually stroll over to the soda aisle and silently hope that I would be rewarded with a special surprise. Every week my hopes were dashed. 



I joked with my wife that if I saw diet Sunkist back on shelves, I wouldn’t be able to restrain myself in purchasing everything. 



Well folks, last week I was cruising through Walmart quickly pounding out my shopping list when I had the small thought that I should go check the soda aisle. 



Sunkist Zero is Back Baby



I started walking down the aisle approaching the distinct orange boxes of Sunkist orange soda. However, this time was different than all the other times I made this walk during the past year. Next to the orange box was a white box. 



My heart rate picked up as a Sunkist logo was proudly stamped on the white packaging. Could it be true? Is diet Sunkist back on shelves? Yes! 



I now had a dilemma. I was only going to be grabbing a few items, so I didn’t have a cart. My arms were also full with said items, so I didn’t have any room to load up on soda. My mind quickly raced toward a solution. Should I just drop all of my items on the floor, grab the soda, and make a run for it? No, that wouldn’t be very professional. Alas, I needed a cart.



With a sigh and a promise to be back for them, I set a new speed walking record to the front of the store to grab a cart. I then set a new record getting back to the soda aisle. 



Miracles Happen



When I reached the aisle I was shocked to find other people there. My heart jumped into my throat. What if they already grabbed the last few boxes of Sunkist? 



There were some people standing very close to the Sunkist zero. Shoot! If they spot it, they will buy it for sure. I had to play it cool. This meant I couldn’t sprint to the soda or they would cut me off. I pretended like I was going for the Diet Pepsi and then did a last minute course correction to the Sunkist. True to my promise I bought all of the Sunkist zero that they had on hand. It was only two boxes, but I still bought it all.



I then floated to the front of the store, made my purchase, and schemed the whole way home on how I could get these ice cold the fastest.



If you haven’t pieced things together yet, in honor of Sunkist zero finding its way back to store shelves, I am going to do a deep dive into the history of America’s #1 orange soda.



Sunkist Growers: The Rise of the Farm Co-op



To this day I have fond memories of Sunkist oranges at Christmas time. My mom would buy a big box of them and keep them in our furnace room in the basement. It was cold enough down there to help them last long enough to finish the box. Many of our Christmas decorations are still stored in old Sunkist orange boxes. 



So how did the Sunkist Growers get their start? Well in 1893 a man named Edward L. Dreher formed the Southern California Fruit Exchange. They were headquartered in Claremont, California. 

There is nothing more satisfying than a crisp apple with its sweetness apparent on the first bite. So where do apples come from? Today we have Tate Mathison on to talk all about the family fruit business, Stemilt Growers. 



Tate has a tremendous passion for the family business. He grew up on the farm taking on a number of roles. His current role is director of sales. 



Life On The Homestead







Tate and his family know a thing or two about fruit. In 1893 the first generation of Mathison fruit farmers began a homestead on Stemilt hill near Wenatchee, Washington. Thomas Mathison got to work trying to make a living for the family. As long as the family was actively farming the land, they would be able to keep the deed to the property.



Any farmer will be happy to tell you that the success and failure of their operation depends largely on available water. Without water, nothing will grow. Thomas got to work digging irrigation ditches that eventually brought water to his land. This paved a way for the family to have consistent water, which is a much needed resource for a fruit orchard. In 1914 Thomas planted the family’s first 10 acres of apples, pears and cherries.



In 1926, Chris Mathison took over the family farm from his father Thomas. He quickly got to work expanding the farm and planting new trees. 



Stemilt entered its most transformative phase in 1947. Chris had a son Tom who returned from serving in World War II and got back to work on the family farm. Chris died shortly after that in a tragic farming accident. Running the farm fell into Tom’s hands.



Tom married Lorraine Goldy in 1950. Tate shared an amazing story during our interview about when Tom, Lorraine, and the family farm, hit a crossroad. 



The Ultimatum







In 1958 Tom was able to harvest a 100-ton cherry crop. However, he only made $88 on the entire crop. His failure to provide for the family led to an honest ultimatum from Lorraine. “Tommy, you figure out what is wrong and fix it, or go get a job to support this family.” Tom decided that he would do whatever it took to fix the problem.



In 1959 Tom decided to be more hands on with the distribution of his crop. He followed his cherries from stop to stop all the way to the east coast. By the end of the journey Tom noticed that his cherries were in sad shape. 



Tom knew things needed to change. He learned new practices for packaging and shipping his fruit. A few years later he made the same trip with his cherries across the country. When he hit the east coast he was able to sell a 20 lb. box for $40. Finally Tom had something he could build a business around.



Stemilt Growers was born. Tom continued to examine his farming practices and continued to improve. He deeply enjoyed getting out there and talking with consumers. He loved getting their direct feedback on what they liked and disliked about the fruit. That led to continual improvements over the coming years.



Where Do Apples Come From 







So where do apples come from? Have you ever wondered what goes into those flashy new varieties on the store shelves? Tate was able to speak about the process for developing and growing new varieties of apples. Over the years Stemilt has developed Rave, Piñata, and Tate’s personal favorite, Sweetango apples. This is a labor of love that takes several years to complete.



How many years you ask? It takes 15 years, 15! I know that I will never view apples in the store the same again. So much time, attention,

There are many disasters that happen all too often in today’s world. The great molasses flood was one for the ages. This unique disaster happened at a time when construction regulation was lax or non existent. Today we are going to talk about how a sticky situation quickly grew dire for hundreds of people in Boston. 



The date was January 15, 1919. It was a mild winter day for Boston. The thermometer hovered around 40 degrees Fahrenheit and there was no snow around. Boston’s North End neighborhood was a picture of activity. The neighborhood was close to the docks so it became a sort of industrial center in the town. It was here that a company known as US Industrial Alcohol had a massive steel tank designed to hold 2,500,000 gallons of molasses. They were able to ferment that molasses and quickly turn it into alcohol that was used in the war effort to make dynamite and other explosives.



Around 12:30pm workers began taking their lunch breaks when the ground began to rumble. The next several hours brought chaos to the area as people tried to make sense of what had just happened. Before we talk about the flood of molasses, I want to talk about this steel tank.



The Great Molasses Flood: Tank Failure



This disaster happened at a time when it was notoriously difficult to hold a business accountable for their mistakes. The U>S. Industrial Alcohol Co. cut corners in how they constructed this tank. The tank was not designed to hold that much molasses. 



Growing up I was an amateur aquarium enthusiast. As my fish tanks increased in size, the thickness of the glass or plastic also increased. It is basic engineering. The steel tank that U.S. Industrial Alcohol Co. built to store their molasses was designed to hold 2.5 million gallons of molasses. It was 50 feet tall and about 90 feet in diameter. The steel walls ranged in thickness from .31 inches to .67 inches. These were far too thin to support the weight of a full tank of molasses. 



USIA also cut corners in other areas. They didn’t do full testing for flaws and imperfections. Simply filling the tank with water first would have revealed several flaws with the tank. In addition to the thin walls, they had a rivet design that leaked. The first cracks in the tank originated from these rivets. 



Leaky Rivets and Brittle Steel



It was a known fact that this tank leaked. Kids showed up to the site with cups to gather molasses that was leaking from the tank. Molasses was poured into the tank 29 times before the tank failed. Only four of those filled the tank to capacity. The fourth time the tank was filled to capacity happened two days before the catastrophe. 



The raw steel used to construct this tank had fundamental flaws. It had been mixed with too little manganese. This meant that the steel would get brittle when it cooled below 59 degrees Fahrenheit. As I mentioned previously, the temperature the day of the disaster was 40 degrees. A perfect storm had been put in place. A tank that was not designed and properly engineered to hold this amount of liquid. To recap, metal is brittle, tank is full, and it is a busy time of day. The stage was set for what was to come next. 



Rapid Emergency Response



Growing up I moved slow. I’m sure for my parents it was maddeningly slow. On more than one occasion my mom said that I was moving about as fast as molasses in January. After this episode, I’m going to view that as a compliment. 



Molasses is not like water. If you tip over a bottle of molasses, it takes a second for the syrup to come out. If the molasses is cold, it moves even slower. However,

It’s no secret, this week’s episode is all about Jimmy John’s. I have often wondered, who is Jimmy John? Today we are going to dive deep into James John Liautaud and the sandwich empire he built. Warning! You may want some freaky fast delivery after listening to this show.



The Early Years: Who Is Jimmy John



James John Liautaud was born January 12, 1964 in Arlington Heights, Illinois to Gina and James Liautaud. His mother was a Lithuanian immigrant who came to America when she was 12. His dad was an entrepreneur who seemed to fail more than he succeeded. They filed for bankruptcy twice as Jimmy was growing up. Money was tight.



Jimmy wasn’t the best student and graduated 2nd to last in his class. By this point his father had a business in the plastics industry that was taking off and he made a deal with his son. He was willing to put up $25,000 in seed money for Jimmy to open a business. The only condition was if the business venture failed within a year, he’d have to join the army. Jimmy decided to take the money and started exploring how he was going to start his business. 



Military or Business: The Ultimate Ultimatum



This is where the story gets interesting. Jimmy didn’t want to fail. With the threat of military service, and a desire to become a better student in business than he was in high school, he dove in head first and started doing his homework. He originally wanted to do a hotdog stand. However, his research over the summer showed him that $25,000 would not be enough money to open a hotdog stand and be profitable. The equipment was too expensive. 



He found that he could buy premium meat from local grocery stores, bake bread at home and have a profitable business. It took him just a few days to perfect his bread recipe. Once he had the bread down, he could focus on the combinations that would make up his menu. He had family and friends taste his creations and settled on four original sandwiches to put on the menu. They were the Pepe, The Big John, The S&M, and The Vito Geneveso. 



First Store Opens



The very first Jimmy John’s opened on January 13, 1983, in Charleston, Illinois. It was a garage where the rent was only $200. Jimmy bought used equipment and opened with the bare essentials, a small fridge, a chest freezer, an oven and a meat slicer. 



The location was bad and the business was slow to take off. Jimmy would take sandwich samples door to door to get people interested in what he had to offer. He also started delivering sandwiches to nearby dorms at Eastern Illinois University. 



Early Business Lessons



When learning about who is Jimmy John, it became apparent that he doesn’t like to learn the same hard lesson twice. He knew next to nothing about business. So he set out to learn basic finance principles on the fly. He said, “I watched what makes the bank balance go up and what makes it go down. Well, when I wrote the payroll checks, the bank balance went down.” He began to make some smart strategic changes with his staff. He’d stagger his employee arrival times by 15 minutes each shift. That allowed him to save a few bucks in labor each day. That really added up in the long term. In his first 12 months in business Jimmy pulled in $154,000 in sales and netted $40,000. He was profitable.



Jimmy split his profits with his dad. The following year sales were slightly better. This time he used the profits to buy out his dad’s share of the business with interest. He was now the sole owner of his budding sandwich empire. 



Franchising and Explosive Growth

Today I am going to talk all about Fritos and answering the all important question, what is a Frito pie? This iconic chip has led to the development of the humble Frito pie. This is a culinary masterpiece that is considered low-brow by many. However, they are a big deal in both Texas and New Mexico. There is even some controversy between the two states on who was first in developing the Frito pie. 



When digging into the background of Fritos, there is a difference between the invention of the company and the actual recipe itself. The Frito Company was born in 1932 during the Great Depression. Charles Elmer Doolin worked at the Highland Park Confectionary in San Antonio, TX. The company was owned by his family. They were always trying to add new products to their portfolio and decided they needed something salty to offset all of the sweets they had to offer. Charles started looking around and responded to an ad in the San Antonio Express. 



The ad was placed by Gustavo Olguin who was the inventor of the original Frito recipe. His ad offered for sale the original recipe for fried corn chips, a modified potato ricer, and some retail accounts. Charles bought the business from Gustavo and began pumping out chips in his mother’s kitchen. Charles had his mom, dad, and brother helping out. These four people formed the first board of directors with their father, Charles Bernard Doolin serving as the first chairman of the board. 



The Frito Corporation



These chips were sold under the name of the Frito Corporation. It was located in the garage, which they quickly outgrew. They bought the house next door and expanded their operations. The following year in 1933-1934, they opened plants in Dallas and Tulsa. By 1947 demand for these chips became so high, that they opened additional plants in Los Angeles and Denver. They also licensed franchises nationwide. One of their most famous franchisees was H.W. Lay and Company. They had exclusive franchise rights to sell Fritos in the southeastern United States. 



This relationship with Lay really helped Fritos take off. It was mutually beneficial. Charles had exclusive rights to sell Lay’s potato chips in the Southwest United States. 



As the company grew and expanded, they developed other products. You may have heard of Cheetos. They also developed additional Frito flavors and various dips. 



Charles was obsessed with perfecting the Frito recipe. He even went as far as to work with Texas farmers to develop his own special hybrid corn variety. He felt this specific variety gave Fritos the perfect flavor. 



What Is A Frito Pie



Now that we have gone through a brief history of Fritos, I’m going to turn my attention to Frito pies. We have to first discuss what is a Frito Pie. A Frito Pie is comfort food central. You get a small bag of Fritos, open the bag, add in chili, cheese and chopped onion. That’s it! Some people will get “fancy” and add pickled jalapeños or sour cream, among other toppings. 



Frito Pies are known by various names. In the Midwest you’ll hear them referred to as walking tacos. You also might hear Texas straw hat, or the classic Frito Pie. You’ll find these all over Texas. Go to any high school football game and you’re in business. You’ll easily find many people willing to scoop some hormel chili into a bag of Fritos. 



They are traditionally served in a paper boat with the bag of chips split down the middle and the chili poured right inside. How can you go wrong with that?



Who Invented The Frito Pie?



So how can there be any controversy?

Today’s episode continues the discussion on presidential food favorites. We cover the rest of the presidents in this fantastic second part to last week’s episode. I have more recipes in this episode. If you cook any of these presidential food favorites, let me know how it goes in the comments below!



One of my favorite stories in the episode was FDR giving hot dogs to the king and queen of England. It was a shocking story that just showed how comfortable he was in different social situations.



Recipes for Presidential Food Favorites



Woodrow Wilson’s wife loved to cook and had some good recipes for appetizers. You can bust these out at your next family gathering.



Mrs. Wilson’s Clam Dip



Ingredients:



* 1 small can clams * 1 package cream cheese



Drain off juice, mince clams, add onion (grated), salt and pepper. Blend.



Mrs. Wilson’s ‘Angels on Horseback’



Ingredients:



* Small raw oysters* Bacon* Tartar sauce* Bread slices in oval shape



Wrap oysters in three-inch strips of bacon. Fasten with toothpicks. Broil in oven until bacon is crisp. Remove toothpicks and serve on toasted bread ovals spread with tartar sauce.



Mrs. Wilson’s ‘Hot Peppered Nuts’



Into an iron skillet over a low flame put a pound of shelled paper-shell pecans, halved. Add two or three lumps of butter the size of walnuts. Stir frequently and when almost toasted add salt and cayenne pepper generously. Place in a warm oven to keep hot until served.”



Mrs. Harding’s Chicken Pot Pie



Stewing chicken (fowl), Bay leaf, Potatoes, Onions, Butter, Salt, pepper, Biscuit dough or pie crust, Egg.



Simnmer a large fowl with bay leaf in water to cover until thorougly tender. Remove meat from bones, separate into fairly large pieces. Retain chicken stock. Boil 8 to 10 small peeled potatoes and 6 or 8 small white onions in the stock until tender. Grease a deep baking dish with butter; combine chicken, potatoes, and onions. Pour in thickened stock–enough barely to cover the other ingredients–season with salt and pepper to taste, and top with biscuit dough or pie crust. Paint top with slightly beaten egg, bake in medium (350 degree F.) oven until top is nicely browned. Serve with remainder of stock., slightly thickened, in gravy boat. Resist the temptation to add cream or milk to the sauce. Country folks never do. Serves 4 to 6.



Mrs. Roosevelt’s Scrambled Eggs in Chafing Dish



Ingredients



* 1 tablespoon butter* 6 eggs* 3 tablespoons cream* 1/2 teaspoon salt



Melt butter in pan, stir in lightly eggs and cream beaten together. Don’t overcook. Two eggs to each portion.



President Eisenhower’s Old-Fashioned Beef Stew



* 2 pounds beef round, cubed* 2 (12-ounce) cans connsomme* Water* 3 tablespoons shortening* 3 scant tablespoons flour* 1 pound small red potatoes, peeled* 2 cups 1-inch carrot pieces* 12 small onions* 1 cup chopped peeled tomatoes or 1 (8-ounce) can stewed tomatoes, drained and chopped* Salt* 1/2 teaspoon freshly ground black pepper* MSG (optional) 1/4 teaspoon * 1/2 teaspoon thyme* 2 bay leaves, crumbled* A clove garlic, halved lengthwise* 1/2 teaspoon black peppercorns, bruised* 1/2 teaspoon white peppercorns, bruised* 2 sprigs parsley or 1/2 teaspoon dried



Wash beef cubes. While still wet, place in large heavy pot over medium heat.

On today’s episode we are going to talk all about presidential food and what our President’s really eat. From George Washington’s simple love of cherries to Thomas Jefferson’s profound love for French cuisine, we’ve got you covered.



A Presidential Food Tale of Two Men



This is an exciting episode. As I dug in and did the research, it became apparent that there were two types of men in the White House. You had men that were consumed by the job. They were at their desk each morning at a set time and rarely got excited by food. Then you had others that enjoyed the mantel of President. They realized that in addition to the desk work, there was a social and relationship component to the job. These presidents would host lavish dinners and big parties for the social elite of Washington DC.



Presidential food is not an easy topic. There are some presidents, like George Washington and Abraham Lincoln, who are surrounded by multiple myths and legends. Wading through those is no easy task. Furthermore, some of the presidents truly were boring when it came to food. They didn’t care for it and ate to live, instead of living to eat. Today’s episode will cover the presidential food that was eaten from George Washington through Benjamin Harrison. Next week’s episode will take on the rest of them.



Now for some recipes from today’s episode!



Martha Washington’s Boozy Cake



Ingredients:



* 1 cup unsalted butter* 1 cup raw sugar* 1/2 teaspoon sea salt* 1/2 teaspoon vanilla* 4 eggs* 2 cups all purpose unbleached flour* 2 teaspoons cinnamon* 1/2 teaspoon ginger* 1/2 teaspoon nutmeg* Add 1/2 teaspoon ground cardamom* 1/4 teaspoon ground cloves* 1 cup raisins* Add 1 cup slivered almonds* 1 cup dried cherries* 1/4 – 1/2 cup candied orange peel, if available* 1/2 cup whiskey or bourbon                                                                      



Preheat oven to 325 degrees. Lightly oil the bottom and slightly up the sides of 2 loaf pans, or a 9 by 13 inch baking pan. In batter bowl soften the butter 30 seconds in microwave and then beat the softened butter with the sugar. Add the salt, vanilla and eggs and beat to blend nicely. In another bowl whisk the flour with the spices and fold into the batter and then blend in the raisins, almonds, cherries and orange peel.



Scrape into prepared pan or pans and bake 50 – 60 minutes, or until top is nicely browned and cake tests done when tapped with your finger. Allow to cool and then remove from the pan. Pour the whiskey over and allow to stand a bit. The original recipe stated to wrap the cooled cakes in a clean tea towel and then pour the whisky over and let it stand in an airtight container. Either way works! Just EAT and enjoy!



Recipe for Apple Pan Dowdy



Ingredients:



* Flour* Salt* Shortening* Ice water* Melted butter* Sugar* Cinnamon* Nutmeg* Apples* Molasses



To make the pastry: Sift 1 1/2 cups flour with a dash of salt. Blend in 1/2 cup shortening until the mixture is mealy. Sprinkle a little ice water over the mixture, just enough to hold the dough together. Roll the pastry out, brush with 1/4 cup melted butter, and cut pastry in half. Place the halves on top of each other and cut again. Repeat until you have 16 separate but equal pieces of pastry piled on top of each other, then chill them a full hour. Roll the pastry once again, cut in half, and line the bottom of the baking dish with one half. Save the other half for the top. Keep both on ice while making the filling.



To make the filling: Mix 1/2 cup sugar with 1/2 t...

The other day I was reading about Ruth Fertel and her contribution to food history. We all know that one person who cooks a mean steak. Today we are going to talk all about Ruth Fertel and how she earned the nickname, “Empress of Steak.”



Let’s take a trip to New Orleans in 1965. Chris Matulich had a restaurant for sale. This was his baby. He opened the original Chris Steak House in 1927. This was a small restaurant located near the Fair Grounds Race Course. It seated 60 people and had no parking lot to speak of. 



Chris was a savvy entrepreneur. During his ownership spanning 1927-1965 he sold the restaurant 6 times. Each time the restaurant sold it failed. Chris then would buy the restaurant back cheap. After another failed owner the restaurant was again on the market. This is where Ruth Fertel came on the scene.



To understand Ruth, I have to spend a minute on her early life. Ruth was born on February 5, 1927. Her father sold insurance and her mother taught kindergarten. She was a smart girl and skipped several grades in elementary school. She graduated from high school when she was 15 years old. Her family used her brother’s WWII G.I. benefits to put Ruth through college. She attended Lousiana State University where she graduated in honors in chemistry and physics at the age of 19. That’s incredible!



Ruth’s Marriage and Divorce



In 1946 she had a brief stint teaching at McNeese State University. She lasted 2 semesters before moving on to other things. In October 1948 she married Rodney Fertel. They lived in Baton Rouge and had two sons, Jerry and Randy. Rodney and Ruth shared a deep love for horses and opened a racing stable in Baton Rouge. Ruth earned a thoroughbred trainer’s license, making her the first female horse trainer in Louisiana. 



In 1958 Ruth and Rodney divorced. Ruth was unable to support herself and her sons on her alimony payments. She supplemented that income by making drapes at home. The critically tight budget led her to take a job at the Tulane University School of Medicine as a lab tech. She was earning $4,800 a year. Things were slightly better financially, but as a single mom of two boys she realized she was going to need more money. College for her boys was going to come fast and it wasn’t going to be cheap. She started looking around for opportunities and stumbled across a classified ad in the paper offering a restaurant for sale. 



Ruth Purchases Chris Steakhouse



As I researched Ruth and learned more about her story I’m blown away. Ruth was a small woman. She was five-foot-two and 110-pounds. However, she had seemingly endless grit and determination packed into her small frame. She wasn’t someone who was content to sit back and let life come to her. She knew that she had to get out there and make the magic happen. 



As she contemplated this newspaper ad she did a little more digging into Chris Steak House. She realized that it opened for business on February 5, 1927. This was the exact same day that she was born. Ruth Fertel took this as a sign that it was meant to be. She ignored the advice of her banker, lawyer, friends and family and took the plunge. She mortgaged her house and purchased the restaurant. People must have thought that she had lost her mind. Even though the restaurant had failed 6 times previously, she was confident she could turn things around. The seventh time’s the charm right? 



Ruth knew nothing about the restaurant business. She planned to borrow only $18,000 to cover the purchase of the business. However, it was quickly pointed out that she’d need an additional $4,000 to cover the cost of renovations and food. 

What is a Scotch egg? The history of Scotch eggs is fascinating and contains some controversy. Many people and organizations claim to have invented this unique culinary creation. Everyone wants to say they were first. However, before I talk about the origin story of the Scotch egg, I feel I first have to discuss what exactly a scotch egg is. 



What is a Scotch Egg Anyway?



A Scotch egg is a common picnic food in England . In the UK you can buy packaged Scotch eggs in supermarkets, corner shops and gas stations. A classic Scotch egg is a soft boiled egg that has been completely wrapped in sausage. It is then breaded and baked or fried. I can’t find anything wrong with this food. Anytime you can combine sausage, eggs, and deep frying, I’m gonna be there. 



In the UK there are different versions and variations. You have mini Scotch eggs that are chopped up eggs or a quail egg. Sometimes they make an egg salad out of the chopped egg by adding some mayonnaise or chopped bacon. I swear this just keeps getting better and better! However, in my mind it shouldn’t be an either or with the mayonnaise or chopped bacon. Let’s just add both. Give the people what they really want, right?



In the UK these are often served cold. In the US they are served in British-style pubs. They are often served hot with dipping sauces like ranch dressing or hot sauce. If there is one thing you can count on in America it’s that we are going to find a way to fry something and cover it in sauce. It’s just a formula that continues to work well. 



Renaissance festivals and state fairs are also locations you can find a Scotch egg in the United States. Some fairs will serve them on a stick.



Different Variations of a Scotch Egg



There are some interesting regional varieties in England. In Manchester there is a version that uses a pickled egg wrapped in a mix of pork meat and black pudding. This is called a Manchester Egg. There is a Worcester egg that uses an egg that has been pickled in Worcestershire sauce and wrapped in a mix of local sausage meat and white pudding. I had no idea what white pudding was so I looked it up quickly. It is like a black pudding except it doesn’t include the blood. There is meat, oatmeal and usually fat or suet. However, I’m not sure how much interest I have in a Scotch egg that has been pickled if I’m being honest. 



History of a Scotch Egg



Now that we have covered what a Scotch egg is, let’s dive into its origin story. In 1805 a recipe for Scotch eggs appeared in an edition of Maria Rundell’s A New System of Domestic Cookery. This recipe did not have a breadcrumb layer that we have today. We know that one of the first instances of the name, “Scotch egg,” was in the Oxford English Dictionary in 1809. The Oxford Companion to Food theorized that the origin of a Scotch egg may be Indian koftas. That theory makes a lot of sense to me when you think about England’s history with India. A lot of Indian spices and influence came to England’s cuisine. However, I’m not sure it really stands up. 



A kofta is a meatball that is stuffed with chopped hard boiled egg and spices. However, there is one burning question. If the scotch egg was inspired by an Indian dish, why were the exotic spices removed? This theory is just that, a theory.



There are many cultures through Eastern Europe, the Middle East, and Asia that all have a variation of some form kofta. Some are wrapped around an egg like a Scotch egg. Each culture with a similar dish has put their own spin on it. The UK has done the same. That’s the beauty of the culinary world. Someone will have a great idea for a dish.

Have you ever heard of a Chinese Gooseberry? You might be asking yourself, “what is a Chinese gooseberry?” Today’s episode is going to take you on a long journey from California to New Zealand to China as we dive deep into the history behind this humble fruit. Here in the states we know the Chinese gooseberry simply as kiwifruit or kiwis. 



Kiwifruit has been around in china for centuries. The first recorded description of kiwifruit dates back to the 12th century China during the Song Dynasty. It was harvested from the wild and consumed for medicinal purposes. The Chinese called the fruit mihoutao, or macaque fruit after the macaque monkeys that loved to feast on this sweet snack. This was not a plant or species that the Chinese cultivated or bred. That all changed in the early 1900s thanks to Mary Isabel Fraser of Dunedin, New Zealand.



Mary Isabel Fraser was born in Dunedin, New Zealand on March 20, 1863. She went by her middle name Isabel. Isabel grew up to be an educated woman became the principal of Wanganui Girls’ College. Under her direction, it became the largest girls’ boarding school in New Zealand. Slowly but surely the school began to wear on Isabel. The buildings and grounds were inadequate and Isabel had to spend a lot of her time juggling teaching and administrative duties with various building projects. 



In 1901 she attempted to resign from her position. However, it was refused. Instead she was offered another teacher to help relieve some of the load. This new teacher caught tuberculosis and Isabel found herself back at square one. In 1903 she was finally granted a leave of absence.



Isabell Goes to China 



She took off for Japan to meet up with her sister Katie who had been teaching there. They traveled to China to visit some schools that Katie had taught at earlier in her life. While they were there, Isabel came across some Actinidia delicious seeds and took them back with her to New Zealand. 



The nurseryman at the girls’ college, Alexander Allison took on a grand experiment. Could he make these mysterious seeds grow? Eventually he was successful and the kiwifruit as we know it today was born.



Around the same time these seeds were making their way to New Zealand, the species was also being experimented with as a potential commercial crop in England and the U.S. However, both attempts failed miserably. Britain’s Veitch Nursery successfully grew plants from the seeds. However, they were all male plants and wouldn’t produce fruit. The U.S. had a similar setback. 



Meanwhile, Alexander Allison managed to do what the United States Department of Agriculture and the Veitch Nursery could not, grow thriving, fruit-yielding plants. 



The fruit was branded as a Chinese gooseberry because it had the flavor of a ripe gooseberry. They became incredibly popular with US and British serviceman who were stationed in New Zealand in WWII. In the late 1950s and early 1960s, retired military personnel were excited to see kiwifruit on store shelves. Exports started arriving first in England and then made their way to California. This is the fruit we know and love today.



The Chinese Gooseberry Becomes A Kiwifruit



So obviously when we go to the grocery store we don’t buy Chinese gooseberries. We buy kiwifruit. Where did that name come from? In 1962, New Zealand growers began calling it kiwifruit for export marketing. Savvy marketers decided on a name change to increase interest and demand for this exotic fruit. In 1974 they settled on kiwifruit.



In New Zealand and Australia, the word “kiwi” refers to the kiwi bird.

This week’s episode is all about what happens when snake oil salesmen become doctors in dangerous ways. These pseudo doctors became a main reason the FDA was formed and given teeth to go after harmful medicine. Today we are going to talk about the dangerous medicines of the 1800s and early 1900s. We will also discuss some of those medications that have stuck around to today.



The Formation of the FDA



In the late 1800s, the U.S. Department of Agriculture had a special division assigned to investigate food fraud and pharmaceutical claims. The Division of Chemistry in the USDA later became the Bureau of Chemistry. Harvard Washington Wiley was appointed Chief Chemist in 1993. Wiley became a major activist for food and drug regulation. 



The public supported these movements due to journalists that did their part to get the horrors of food and drug production out to the general public. Upton Sinclair’s The Jungle, was one of these major publications during this time. I also have to add that it is a horrifying book about the meat packing industry.



In 1901 a diphtheria vaccine that had been developed was tainted with tetanus. These vaccines were distributed and led to the deaths of 12 kids in Missouri. This, and other incidents like it, led President Theodore Roosevelt to sign the Pure Food and Drug Act into law in 1906. This law was also known as the “Wiley Act” because of Wiley’s activism. This act formed the Food and Drug Administration. 



Pure Food and Drug Act



This act gave the government and law enforcement some teeth in handling allegations regarding food fraud and false claims made by those who produced patent medicine. The act prohibited the interstate transport of food that had been adulterated. There were similar penalties for adulterated drugs where the strength , quality or purity of the active ingredient wasn’t clearly listed on the label. However, they still lacked the authority to do much more than that. 



If you remember back to last week’s episode, the Bureau of Chemistry examined Snake Oil and concluded that it had violated the Food and Drug Act because it contained no actual snake oil. 



Journalists and consumer advocacy groups continued their relentless assault on products that were allowed under the 1906 legislation, but were in reality quite dangerous to humans. There were worthless cures for diabetes and tuberculosis, a mascara lash lure that caused blindness and I’m not kidding you, radioactive drinks. However, none of these complaints were able to produce legislation with enough support to get through congress. However, that all changed in 1937.



Snake Oil Salesmen At Their Worst: Elixir Sulfanilamide



In 1937 the S. E. Massengill Company created their own preparation of sulfanilamide using diethylene glycol as the solvent. Diethylene glycol, or DEG, is poisonous to humans and other mammals. The company’s chief pharmacist and chemist, Harold Watkins, was not aware of this. Elixir Sulfanilamide was born.



Remember at the time there were no regulations on drugs and pharmaceuticals. There was no oversight from the government. Animal testing was not required by law before drugs were released, so these harmful effects weren’t widely known. Harold Watkins mixed raspberry flavoring into the drug and they were off to the races. 



In September 1937, the company began distributing the medication. By October 11, the American Medical Association received a report of several deaths related to this new medication. The Food and Drug Administration began an extensive search for a cause. They discovered that the DEG solvent was responsible for the f...

I’m sure you have heard the term “snake oil salesman.” However, have you ever stopped to wonder how that term came to be? Snake oil salesmen got their name from Clark Stanley’s Snake Oil Liniment. It was mineral oil that had been mixed with various herbs and compounds. It was marketed as a cure for a variety of joint and back pain. For good measure Stanley thought he’d pitch his snake oil as providing instant relief from frostbite, bruises, sore throat, and bug and animal bites. A well known ad for the product said, “Good for everything a liniment ought to be good for.”



With claims like these it is no wonder that Clark Stanley had a successful venture on his hands. He wasn’t the first, and he wasn’t the last. However, his snake oil became a common term for medication that boasted outlandish and fraudulent claims. While doing little, if anything, of real benefit to the recipient.



Snake Oil Salesmen Go to Court



In 1916, Stanley’s Snake Oil Liniment was tested by the government’s Bureau of Chemistry. This was a government agency that was a precursor to the Food and Drug Administration. It provided limited value for its cost. It contained mineral oil, 1% fatty oil, capsaicin from chili peppers, turpentine and camphor. 



Stanley faced federal prosecution for distributing mineral oil in a fraudulent manner as snake oil. There was nothing involving snakes in his oil. Stanley pleaded no contest to the charges. The judge accepted his plea and he fined him $20. In today’s money that would be around $470. He basically got off with nothing but a slap on the wrist. 



Snake oil is a prime example of a patent medicine. This was a concoction that was put together and had claims of tremendous benefit to those who would take it. This is a topic that has come up again and again as I’ve researched other episodes. A lot of soda that we know and love today started as a patent medicine. Coca Cola, Dr Pepper, Pepsi, 7 Up and Root Beer all have roots in promising tremendous health benefits for nothing more than a sip of the product. 



The First Patent Medicines



Patent medicine originated in England. The name originates from the letters of patent that were granted by the English Crown. After patent medicine came to America, few producers actually sought patents. As time went on, the term “patent medicine” began to describe any medicine sold over the counter. 



Early colonial life proved that no one could escape the reach and popularity of these early patent medicines. Turlington’s Balsam of Life, Bateman’s Pectoral Drops and Hooper’s Female Pills were very successful in early America. Some, like Bateman’s Pectoral Drops maintained popularity well into the 1900s. The original patent for these drops was granted by King George I in 1726. 



Of course, it didn’t take long for Americans to understand the vast potential and financial success that could come with development of patent medicines. Successful inventors enlisted the help of savvy marketers to get their products noticed by the public.



Patent medicines were one of the first major product categories that the advertising industry promoted. Advertising often promoted these medications as a cure to multiple ailments. They emphasized exotic ingredients and were often endorsed by experts or well known celebrities. This influx of medication showed that no disease was beyond a possible cure. 



So how did this craze start? The very first letters of patent given to an inventor of a secret remedy was issued during the late 17th century. The patent ensured that the medicine maker had a monopoly over his particular formula.

Food superstitions are fun myths that are rooted deep in history. Some of them go far enough back to be woven into our DNA and cultural identity. Today’s episode is going to do a deeper dive into several of these food superstitions and their background.



To quote the great Michael Scott, “I’m not superstitious but I am a little stitious.” Food superstitions are fascinating. Most cultures have their own unique variants. As we head into the new year, I couldn’t think of a better topic than to discuss several interesting superstitions involving food. 



Food Superstitions Behind Apple Peels



Are you single and ready to mingle, but you just wish you had a little hint on who to look for? Next time you eat an apple, try peeling it first. Try to make a strand of peel as long as you can until it breaks. Then take the peel and toss it on the counter. Whatever letter that peel resembles is the first letter of your true love’s name. 



Apples have a few other superstitions. In the Jewish new year, people dip apples in honey to symbolize the hopes of a sweet year to come. Also people believed that if you cut into an apple and counted the seeds, it would predict how many children you’d have. 



Eggs and Egg Shells



Eggs are symbolic of many things There are also many food superstitions around them. Farmers used to spread broken eggs into their fields hoping to grow an abundant crop. If you happen to crack an egg that contains two yolks, it is a sign that someone you know will be getting married or having twins. Finally, when cracking an egg make sure you crush the eggshell after. There is a superstition that says a witch will gather up the pieces, set sail and cause terrible storms at sea. Do you really want a severe oceanic storm, and any fallout from it, weighing on your conscience?



Bread Superstitions



Did you know that if you slice open a loaf of bread and see a large air pocket that it means someone will die soon? The hole in the bread represents a coffin. Also, hot cross buns have an interesting history rooted in superstition. Anytime you bake bread you should cut a cross into the top of your loaf. Otherwise the devil will sit on it while baking and ruin your loaf.



There is a fascinating french superstition about placing a loaf of bread upside down. If a loaf is placed upside down on a table, it invites bad luck. I dug deeper into this one and it is fascinating. It dates back to the Middle Ages and public executions.



Public executions were often scheduled at a time when most people were going to be out and about. The purpose behind the execution was to make an example after all. The executioner was often busy prepping his tools for the execution and was unable to go to the market to buy bread. Bakers didn’t want to have to tell a man with an axe and no problem with killing why they ran out of bread. So bakers began to turn a loaf upside down. Patrons recognized this loaf as the executioners loaf and no one would touch it.



The executioner could go in the shop, grab their loaf and be on their way. Custom allowed them to take whatever they could hold in one hand free of charge. No one ever argued with him. 



Chinese Noodles



There are few things on this earth more comforting to me than Chinese noodle dishes. Whether they are in a soup or stir fried, they always warm my soul. In China, long noodles symbolize a long life. You should never ever cut your noodles. Doing so means that you are cutting life short. You should instead slurp those long noodles and be careful not to break them. This is a problem for me because I often find myself cutti...

The history of gingerbread houses is fascinating. This time of year always makes me think of the treats of the season. Nothing screams Christmas like a gingerbread house. I have great memories growing up of making simple gingerbread houses. I remember being nice and warm inside while the snow was falling outside. However, our gingerbread houses were not made from gingerbread. We used graham crackers instead of gingerbread. My siblings and I had a blast. I think more candy ended up in our mouths than on the houses. Furthermore, I t was a lot of fun. Gingerbread houses are everywhere this time of the year. Have you ever stopped and wondered why?



A Fascinating Gingerbread Legend



There is a fascinating medieval Christian legend that expands the account of the birth of Jesus. It also sheds some light on how gingerbread houses relate to Christmas. In this legend, there were four wise men that set out to visit the baby Jesus. However, one of these wisemen got sick and ended his journey in a city in Syria. A local Rabbi watched over and cared for him during his illness. The Rabbi told him of the prophecies that foretold a great King who was to come to the Jews. Furthermore, the prophecies stated that he would be born in Bethlehem. In Hebrew, Bethlehem means house of bread.



This Rabbi had a custom with his young students of making houses of bread to eat over time to remember these prophecies and the Messiah that was to come. However, when it came time for the wiseman to leave, he left his kingly treasure with the Rabbi. You might be wondering what this treasure consisted of? Ginger root! 



The wiseman suggested that the Rabbi grind up the ginger root and mix it in with his bread. In a very literal sense, the gingerbread house was born.



The Real History of Gingerbread Houses



Now I have to remind you, this was a legend and not a historical record. However, this legend is a great story that must be told when the history of gingerbread houses is discussed. This story came from a greek document from the 8th century. It is presumed it was Irish in origin and translated into Latin. 



Gingerbread as we know it today came to Europe in the 11th century. Crusaders brought back ginger and other spices from their wars. It didn’t take long for these exotic spices to find their way into bread. Monks in Franconia, Germany were recorded as shaping gingerbread into various shapes in the 13th century. Shaping gingerbread was slow to catch. However, it eventually grew in popularity and spread through Germany and into Europe at large. 



Special bakers were tasked with baking gingerbread. They held a special place in various bakers guilds. In the 17th century only professional bakers were allowed to bake gingerbread except for Christmas and Easter. During these holidays anyone was allowed to bake gingerbread. 



Before we had gingerbread houses, gingerbread took a variety of shapes. However, these weren’t your mother’s gingerbread men. These were elaborate works of art made by these master bakers. They were painstakingly detailed. Hearts, stars, soldiers , babies, trumpets and animals were just a few of the shapes that made their way to specialized gingerbread shops. 



1800s to Today



Gingerbread houses made their appearance in Germany in the early 1800s. However, historians are split on how gingerbread houses came to be. Furthermore, some historians believe that gingerbread houses were inspired by the Grimm Brothers tale of Hansel and Gretel. That after the story was published, German bakers started making detailed gingerbread fairy tale houses. Other historians believe the Grimm Brothers were speaking about s...