No Satiation

Will talks about the phenomenon of semantic satiation, talks about festival food, and travels back in time (in his mind) to merry old England for a Cornish pasty. He cobbles together the history of Cornish pasties so you don't have to Google it. 

Will gets home late from an Austin Food Blogger Alliance board meeting and contemplates the insecurities that come with joining new organizations and doing new media folk art. It's not an episode on the rich and colorful history of Cornish pasties, but it is an episode. 

Will laments the (hopefully seasonal) closing of Bananarchy, the frozen banana stand in S. Austin. He starts the feel the wanderlust, brought on by The Perennial Plate, a trip to West Texas, and the Edible Austin special edition on travel. An excerpt from Calvin Trillin's Tales From the Tummy Trilogy offers some comfort. Also, he urges listeners to help victims of Hurricane Sandy by donating to FeedingAmerica.org, an organization providing food to those affected by Hurricane Sandy.

Will talks about his trip to West Texas and sits down with DWRL HNIC Hampton Finger to talk (and talk) about homebrew. Also many shouts out to Annemarie at www.realfoodrealdeals.com for sending some great treats from the Boston area for the Austin Food Blogger Alliance food swap.

Will plans for a trip to West Texas, gets ready to jump (JUMP!) off the wagon, and chills out with some kava. Listen to a great conversation with Tracy Moreno, co-owner, with Scott Pingel, of SquareRüt Kava Bar. These folks ain't squares, and they (surprisingly) ain't hippies, either. They are just good folks with a very interesting product. Check it out. 

Will talks about growing up and being on committees, not drinking, and turning to ginger beer as his nighttime beverage of choice. Listen to the experts talk about how ginger beer is traditionally made and listen to Will rave over the potato chip cookies made by the lovely Anastasia.

Will talks about things that make him feel a little bit guilty like eating a nice meal out, eating baby cows' faces, and skipping a podcast. In honor of the presidential debate, listen to a snippet from the FLOTUS' book, American Grown. Will urges listeners to listen to the debate, often referring to them in the plural, presumably foreshadowing future debates. Or perhaps he's just rusty from taking a week off.

Will worries about how he's going to continue the podcast with a full-time job. He muses about Chicago style pizza, wonders about long distance pizza delivery, and follows the logic of association.

Listen to Will whine about being sick. And then listen to a bit of Steinbeck's East of Eden in which chicken soup is offered as a panacea.  

Will stops by Heath Camp in Waco, which he's been meaning to do for years. Also, he recreates Taco Deli's Salsa Doña, another thing on the list. He contributes to a cookbook, causing him great anxiety, and he generally tries to get back in the swing of podcasting after a break. 

Will comes home from a trip to Florida to an empty fridge. He takes the opportunity to clean the fridge, shop for groceries, reflect on the difference between podcasting and NPR-style radio, and listen to the sounds of the ocean.

We're talking about the pantry this week. Will gets together with Coye Heard, Eileen McGinnis, and her beau Saul to cook at Coye's Kitchen Stadium. It's not a contest. But we did all cook with tons of melons and spices and grains and herbs and sauces from Coye's well-appointed pantry. Also, hear a bit about the history of pantries, learn how to prepare your pantry for a disaster, and think about donating to to a food pantry. 

I know the title is kind of a mouthful, but it's hard to find just the right phrase for this episode. Will joins writer and Ph.D. Melanie Haupt in her kitchen as she cooks and talks about her dissertation, which is on word-based food communities. She studies cookbooks, food bloggers, and even novels with recipes in them (not a huge genre). Also, Will rants on a grocery store chain in Appetizing or Appalling segment and plays the smooth sounds of "soul food." 

Will phones it in this week. Literally. Like he doesn't even have time to write a description.

It's raining. It's not raining cheese, but that would be cool. Will presents G. K. Chesterton's "Cheese" and talks with John Antonelli of Antonelli's Cheese Shop.

Will's old pal Brian comes to town. The lovely Anastasia, Brian, and Will hit a bunch of local food trailers. They reconnect with Sam Raver of Wurst Tex and talk about serving up rattlesnake, and they finish their day at Bufalo Bob's Chalupa Wagon. Bufalo Bob stops by their table to chat for a spell.

Will continues his conversation with Marvin Bindelee, executive director of Foodways Texas at UT-Austin. Last week, we talked about what foodways is. For those of you who missed it, foodways is kind of the cultural anthropology of food. In this episode, we get really deep into how the sausage is made, at one point, literally. We begin talking about what foodways is and we talk about its major methodology, the oral history. What emerges is a kind of overview on what oral histories are, why they are important, and what we can learn about our food by conducting them, archiving them, and listening to them. Editor's Note: Will neglected to mention that the music today comes from BrunoXe, the song was called "viva latinoamerica" and you can <a href="http://www.jamendo.com/en/list/a31249/nuevos-aires#" title="Get the song on Jamendo">get it on jamendo.com</a>. 

Marvin Bendele schools Will in the ways of foodways. Marvin and Will talk about what foodways is, and what his organization, Foodways Texas, has planned for the upcoming year. (Spoiler alert: barbecue!) Also, Nate Kreuter weighs in on overpriced food festivals in an "Appetizing or Appalling" segment.

A Zagat Hangout on Google + with Chef Tre Wilcox of Top Chef and Village Marquee Grill and Bar gets me thinking about the relationship between making food, working out, and eating well. I try to come up with a healthy, satisfying meal with some super foods. Also, you heard it here first: amaranth is the new quinoa.

Listeners get a smattering of food news and juicy tidbits. This episode includes a chef hangout with Tyson Cole and Philip Speer, a quick stop at the Jester King Craft Brewery, a new cheese shop, Henri's, and Will's unconventional experiments with brisket. Also in this episode, a new segment is introduced: "Appetizing Or Appalling" invites listeners to send in their rants and raves related to foodstuffs.