A More Perfect Plate

This is the read-aloud version of the second written Dispatch from A More Perfect Plate: Juneteenth & Soul Food. It's here as an audio version for those of you who'd rather listen than read.Read by Nick, this piece begins to tell the story of Juneteenth and the food that became part of the celebration, and how what we know as soul food today became a staple of American cuisine. From Galveston in 1865 to the first documented celebration in Houston, to the real histories behind the red drink, watermelon, and fried chicken, this is a warm, honest look at where some of America's most beloved cooking comes from.Prefer the casual version with a more fun approach to learning about this history?Check out The Conversation in this same feed, where Nick and Bridget talk through this same Dispatch (and rank ten soul food classics).You can read the full written Dispatch and get links to our book suggestions and more at amoreperfectplate.comYou can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.comPlease be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project.Thanks for listening - cheers!Nick & Bridget

What would you cook for a celebration that changed your life forever? Nick and Bridget dig into the story of Juneteenth and the food that grew up around it, then work their way into the bigger story of soul food: what it actually is, where it came from, and how it became a staple of American cooking. AWe rank soul food favorites, try red drink, and weave in a few other conversations along the way.If you'd like to watch us on YouTube, you can watch here.You can read the full Dispatch on amoreperfectplate.comYou can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.comPlease be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project.Thanks for listening - cheers!Nick & Bridget

Welcome to the very first episode of the A More Perfect Plate Podcast! This podcast is about sharing the stories of food & drinks that got America to 250 years old. After a brief introduction, your hosts Nick and Bridget kick things off with the food that pretty much is Wisconsin: the cheese curd.We talk about why cheese curds squeaks, our favorite curds (from Hill Valley Dairy, naturally), we deep dive what makes a good fried cheese curd, and lots more.If you want a great drink pairing for this one, well, a Spotted Cow from New Glarus Brewing Co. is the easy and obvious one, but any cold Wisconsin lager would do as well.Drink pairing for this one: a cold Wisconsin lager. (Nick's pick is a Spotted Cow, because of course it is.)Check out the full dispatch at https://lakegenevacountrymeats.com/blogs/news/a-more-perfect-plate-dispatch-1-introduction-cheese-curdsYou can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.comPlease be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project.Thanks for listening - cheers!Nick & Bridget

Welcome to A More Perfect Plate, a project from Lake Geneva Country Meats about American food & drink stories, all in celebration of America's 250th Birthday.Each week, we publish a dispatch about a food & drink topic that we think tells an interesting American story. This week, we're introducing the series and talking about cheese curds as a quick and fun way to get into the swing of things.This episode is "The Read" where Nick reads what he wrote. You can also look for "The Discussion" to hear Nick & Bridget talk about why they got together for this series, cheese curds, and lots more. It's a fun way to casually learn about the topic and feel like you're hanging out with friends.You can read this week's story right here.You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.comPlease be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project.Thanks for listening - cheers!Nick & Bridget