A More Perfect Plate

We are wrapping up this summer series with, well, a wrap-up!In this week's Dispatch, Nick picks a favorite story from each week's Dispatch to share.Thank you so much for being a part of our journey. We hope you enjoyed listening, learned something new, and are excited about the incredible progress we've made in the American food & drink scene.This is "The Discussion," where Nick & co-host Bridget popped a bottle of bubbles and talked about 3 big themes, plus pulled out a few favorite stories to talk about in a bit more detail!If you'd like to hear Nick narrate the entire story, you can listen to "The Read," in this same feed. If you prefer reading, you can find the link to the blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

We are wrapping up this summer series with, well, a wrap-up!In this week's Dispatch, Nick picks a favorite story from each week's Dispatch to share.Thank you so much for being a part of our journey. We hope you enjoyed listening, learned something new, and are excited about the incredible progress we've made in the American food & drink scene.This is "The Read" where Nick narrates the entire story, but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget popped a bottle of bubbles and talked about 3 big themes, plus pulled out a few favorite stories to talk about in a bit more detail!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

In the debates about encouraging more people to enter the trades and the price of food, one part of the discussion keeps getting overlooked:Butchery is a skilled profession that is underpaid compared to the "building trades" and paying the talented people who cut your meat is secondary to having affordable meat. In this episode of A More Perfect Plate, we talk about the history of Labor Day, provide context on why butchers have fallen out of the "skilled trade" category, and provide food for thought.This is "The Discussion," Nick & co-host Bridget enjoy a cocktail and talk through the complicated situation in a fun way. You can watch at the link below, or listen in this feed!If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

In the debates about encouraging more people to enter the trades and the price of food, one part of the discussion keeps getting overlooked:Butchery is a skilled profession that is underpaid compared to the "building trades" and paying the talented people who cut your meat is secondary to having affordable meat. In this episode of A More Perfect Plate, we talk about the history of Labor Day, provide context on why butchers have fallen out of the "skilled trade" category, and provide food for thought.This is "The Read" where Nick narrates the entire story, but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget enjoy a cocktail and talk through the complicated situation in a fun way. You can watch at the link below, or listen in this feed!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

It's fall. It's football season. It's tailgate season.Tailgating is a deliciously American tradition that maybe started at a battle and maybe started at a football game. Either way, there are few things that are more decidedly American than enjoying food and drinks in a parking lot surrounded by 100,000 of your newest best friends.This week, we dive into a tour of tailgating around America, figure out how it started, and reflect a little bit on what tailgating really is. Listen as you get excited for all of the big games!This is "The Discussion," where Nick & co-host Bridget go on the tailgate tour together, having some fun, and trying the famous "Gator Wine," among other things!If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

It's fall. It's football season. It's tailgate season.Tailgating is a deliciously American tradition that maybe started at a battle and maybe started at a football game. Either way, there are few things that are more decidedly American than enjoying food and drinks in a parking lot surrounded by 100,000 of your newest best friends.This week, we dive into a tour of tailgating around America, figure out how it started, and reflect a little bit on what tailgating really is. Listen as you get excited for all of the big games!This is "The Read" where Nick narrates the entire story, but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget go on the tailgate tour together, having some fun, and trying the famous "Gator Wine," among other things!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Why beef costs what it costs right now, who's making money on it is a hot topic right now, and in this episode of A More Perfect Plate, we dive into the topic.We go over the hundred and sixty years of Americans getting good at logistics to reduce the price of beef, and then share how beef gets on your table today while discussing some of the issues we all face.This is The Discussion where Nick & Bridget have some fun with the topic while enjoying a steak and a glass of wine, just like you'd do with your friends while talking about this topic.If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Why beef costs what it costs right now, who's making money on it is a hot topic right now, and in this episode of A More Perfect Plate, we dive into the topic.We go over the hundred and sixty years of Americans getting good at logistics to reduce the price of beef, and then share how beef gets on your table today while discussing some of the issues we all face.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget have some fun with the topic while enjoying a steak and a glass of wine, just like you'd do with your friends while talking about this topic.Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Bourbon is THE spirit of the United States of America.Undefined for most of our history, it has a murky origin story deep in marketing cover and tall tales.On this week's episode of A More Perfect Plate, we share the competing origin stories of American Bourbon Whiskey and how marketing shaped the path of this most highly regarded of American spirits.This is "The Discussion" where Nick & co-host Bridget (a marketing expert) have fun talking about these stories, and play a little game of trying to match bourbons to their descriptions!If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Bourbon is THE spirit of the United States of America.Undefined for most of our history, it has a murky origin story deep in marketing cover and tall tales.On this week's episode of A More Perfect Plate, we share the competing origin stories of American Bourbon Whiskey and how marketing shaped the path of this most highly regarded of American spirits.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget (a marketing expert) have fun talking about these stories, and play a little game of trying to match bourbons to their descriptions!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Indigenous foods are staples in our diet, even if we don't know it.Foods from corn to tomatoes to jerky are native to the Americas, even if it took centuries of effort to get the foods we love to our tables today.This Dispatch is the story of 7 different dishes and foods that have their origins in the Americas:Chips & SalsaSuccotash Maple SyrupWild RiceJerkyBison BurgersCedar Plank SalmonEach food item has a story of innovation by the people who first brought them to the table that's shared for you to enjoy.This is "The Discussion," where Nick & co-host Bridget talk about this material and talk about some of the stories that didn't quite make the cut for the Dispatch while snacking on some of our favorite snacks that are natively American.If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Indigenous foods are staples in our diet, even if we don't know it.Foods from corn to tomatoes to jerky are native to the Americas, even if it took centuries of effort to get the foods we love to our tables today.This Dispatch is the story of 7 different dishes and foods that have their origins in the Americas:Chips & SalsaSuccotash Maple SyrupWild RiceJerkyBison BurgersCedar Plank SalmonEach food item has a story of innovation by the people who first brought them to the table that's shared for you to enjoy.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget talk about this material and talk about some of the stories that didn't quite make the cut for the Dispatch while snacking on some of our favorite snacks that are natively American.Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

The Fair is a beloved part of summer in America, and the food is always a highlight. It's hard to think of anything other than "food on a stick" when you think of fair food, but the first American fairs featured no food, and definitely not anything on a stick.Here's how America found its love for fairs, how the Midway came to be, and the story of the culinary arms race that is food on a stick.This is "The Discussion" where Nick & Bridget have a little fun with the story while enjoying corn dogs, lemonade, and pretzel bites. If you'd like to hear the full story, listen to "The Read" where Nick narrates the entire story, or you can find the link to read the full blog post below!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

The Fair is a beloved part of summer in America, and the food is always a highlight. It's hard to think of anything other than "food on a stick" when you think of fair food, but the first American fairs featured no food, and definitely not anything on a stick.Here's how America found its love for fairs, how the Midway came to be, and the story of the culinary arms race that is food on a stick.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget talk about this material in a more casual, fun way and enjoy some corn dogs and pretzel bites while doing so. Grab your favorite fair food and join us!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Every sausage-making culture came to America, but only Wisconsin ended up embracing the bratwurst.This is the story of how the bratwurst became the National Sausage of Wisconsin.You'll learn about the many flavors of bratwursts in Germany, hear why so many Germans settled in Wisconsin, and why bratwurst has stuck in Wisconsin in a way it hasn't elsewhere.This is "The Discussion," Nick & co-host Bridget discuss the story of how bratwurst got big in Wisconsin and then do a very official judging of five different flavors of Lake Geneva Country Meats bratwursts!For more details, either read the full Dispatch on our blog post in the link below, or listen to "The Read" where Nick narrates the entire story.Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.We released this episode in anticipation of PROST! Das Fest Wisconsin, which is coming up July 31 – August 2 at the Kenosha County Fairgrounds. We're the official bratwurst of the fest, and we hope you'll join us to prost it up and enjoy a bratwurst or two. Get tickets and more info about PROST! Das Fest Wisconsin.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

Every sausage-making culture came to America, but only Wisconsin ended up embracing the bratwurst.This is the story of how the bratwurst became the National Sausage of Wisconsin.You'll learn about the many flavors of bratwursts in Germany, hear why so many Germans settled in Wisconsin, and why bratwurst has stuck in Wisconsin in a way it hasn't elsewhere.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget discuss the story of how bratwurst got big in Wisconsin and then do a very official judging of five different flavors of Lake Geneva Country Meats bratwursts!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.We released this episode in anticipation of PROST! Das Fest Wisconsin, which is coming up July 31 – August 2 at the Kenosha County Fairgrounds. We're the official bratwurst of the fest, and we hope you'll join us to prost it up and enjoy a bratwurst or two. Get tickets and more info about PROST! Das Fest Wisconsin.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

Barbecue is America's contribution to the world's table, as well as the beloved regional food of many different Americans. In this episode of A More Perfect Plate, we talk about barbecue's roots in the Carribean, how it became distinctly American, and take a tour through some of the most important and popular regional styles of American barbecue. This is "The Discussion", where Nick & Bridget talk through the styles in an approachable way and then Bridget does a blind taste test of six different sauces to see how many she can get right and which ones are best.You can watch this on YouTube if you like to see all of her facial reactions!For more details, either read the full Dispatch on our blog post in the link below, or listen to "The Read" where Nick narrates the entire story.Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.RECOMMENDATIONS:There are so many wonderful books about barbecue, it's hard to just pick a few, but these are my top picks:Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay - Franklin Barbecue is one of the absolute best barbecue restaurants in America. This book does a fantastic job of explaining the science behind barbecue and making it accessible at home.Rodney Scott's World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie - Rodney Scott is a master of whole hog barbecue, and his book delves into the historical traditions behind the start of American barbecue, plus he shares tips on how to make this practical at home.Barbecue: The History of an American Institution by Robert F. Moss - this is the comprehensive source on the history of barbecue. It's readable, interesting, and fun. Lillie's Q - the source of several of the rubs we tried and purveyors of great regional barbecue products. You can get a sampler shipped to your house to do your own barbecue taste-off!Please note if you make a purchase using our links, we will earn a small commission. Thank you for your support!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

Barbecue is America's contribution to the world's table, as well as the beloved regional food of many different Americans. In this episode of A More Perfect Plate, we talk about barbecue's roots in the Carribean, how it became distinctly American, and take a tour through some of the most important and popular regional styles of American barbecue. This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget talk about the styles and then Bridget does a blind taste test of six different sauces to see how many she can get right and which ones are best. You can listen to that episode in this same feed or watch it on our YouTube feed!Read the full Dispatch on our blog.Watch "The Discussion" on YouTube.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

Before whiskey, America ran on rum. This week on A More Perfect Plate, Nick and Bridget chart rum's booms and busts through six drinks, and they make and taste every single one: colonial bumbo (the drink that got George Washington elected), navy grog (the reason you feel groggy), the Cuba Libre, the classic daiquiri, Trader Vic's 1944 Mai Tai, and end with the wonder that is a Milk Punch.This is "The Discussion" where Nick and Bridget have a little bit of fun with the topic and try all of the cocktails we mentioned in the Dispatch.If you want the whole story, either listen to "The Read" in this feed where Nick narrates the entire story, or read the Dispatch on our blog.Read this week's episode on our blog here.Watch "The Discussion" on YouTube 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

Before whiskey, America ran on rum. This week's Dispatch shares the story of how rum in America went through booms and busts and booms and busts by looking at six different cocktails. From George Washington to the Cuban revolution, and much more, we learn about what America was drinking, and why rum came and went.This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget dive into the topic and try all the drinks we mention!Read this week's episode on our blog here.Watch "The Discussion" on YouTube 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

Nine out of ten Americans used to farm for a living. Today, fewer than two in a hundred do. In this episode, Nick and Bridget travel through seven made-up (but historically grounded) American families to find out how that happened, from a Connecticut homestead in 1750 all the way to a GPS-guided Iowa combine today. Along the way: girdled trees, a locust swarm bigger than California, two very different Virginia farms in 1850, and the invention that made Wisconsin the Dairy State. While chatting, we enjoyed a switchel while we chatted, a non-alcoholic cocktail that was called a "haymakers punch" for its superb flavor and hydration characteristics. It still tastes great today and you can make your own by following this recipe:• 4 cups cold water• 1/3 cup honey (or maple syrup or molasses)• 1/3 cup apple cider vinegar• 1 tbsp. lemon juice• 1 tsp. gingerThis is "The Discussion" where Nick and Bridget talk about all of the fun facts Nick wrote out for this week's dispatch in a more casual and fun way.If you want the whole story, either listen to "The Read" in this feed where Nick narrates the entire story, or read the Dispatch on our blog.Read the full Dispatch here.Watch on YouTube 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

Nine out of ten Americans used to farm for a living. Today, fewer than two in a hundred do. In this Dispatch, we travel through seven made-up (but historically grounded) American families to find out how that happened, from a Connecticut homestead in 1750 all the way to a GPS-guided Iowa combine today. Along the way: girdled trees, a locust swarm bigger than California, two very different Virginia farms in 1850, and the invention that made Wisconsin the Dairy State. This is "The Read" where Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget dive into the topic and talk about how this relates to our daily lives today!Read the full dispatch here.Watch on YouTube 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

We're celebrating America's 250th birthday with this 4th of July hot dog and hamburger episode!This is "The Read" where Nick Nick narrates the entire story to save you from reading it - but if you prefer reading, you can find the link to the blog post below!On our companion episode, "The Discussion," Nick & co-host Bridget dive into the topic with a bit of fun, including a hot dog contest of their own!Now sit back and hear the whole story: the immigrant roots of the hot dog and the hamburger, why the "hot dog" name is a myth, the five-town fight over who invented the burger, and the 1906 scandal that changed American food for good.LINKSRead the full DispatchWatch on YouTubeCheck Out The Whole SeriesYou 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

We're celebrating America's 250th birthday with this 4th of July hot dog and hamburger episode!This is "The Discussion" where Nick and Bridget talk about all of the fun facts Nick wrote out for this week's dispatch in a more casual and fun way.We get into the immigrant roots of the hot dog and the hamburger: why we call it a "hot dog" (and what's any legend without a made-up story), the five towns still fighting over who invented the burger, plus a hot dog taste test featuring the Lake Geneva Country Meats wiener, and a brand-new Japanese Wagyu dog as well.If you want the whole story, either listen to "The Read" in this feed where Nick narrates the entire story, or read the Dispatch on our blog.What we get into:The hot dog's two European hometowns, Frankfurt and Vienna, and how German immigrants carried it to AmericaThe real reason it's called a "hot dog"What actually goes into a hot dog, explained by a butcher, plus a taste test of four very different wienersThe Nathan's Hot Dog Eating Contest "since 1916" story, and if it's real or notHot dog numbers that don't sound real, like 150 million eaten on the Fourth aloneThe six-way bar fight over who invented the hamburger, with a Wisconsin favoriteWhether a hot dog is a sandwich (that's your homework this week)Drink pairing: An ice-cold Budweiser, which is exactly what we are drinking on the episode. It is the classic cookout and ballpark lager, and fittingly, Anheuser-Busch was founded by German immigrants, just like the foods we are celebrating. (Beer's own American story is a Dispatch for another day.)LINKSRead the full DispatchWatch on YouTubeCheck Out The Whole SeriesYou 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

This is the read-aloud version of Dispatch #3 from A More Perfect Plate: Ham & The American Smokehouse. It's here as an audio version for those of you who'd rather listen than read.In this episode, we talk about how pigs took over the Americas, the root of American ham making, how ham production was a huge part of frontier life for early Americans, and share the origins behind ham's pride of place at Easter, Christmas, and the lunch box.Fun stories about Porkopolis, Broadway shoutouts, and a little bit of food science are all in this episode. You'll have so many interesting facts and tidbits to share with your friends after listening.If you'd like to listen to a discussion-based, more casual version, you should listen to The Discussion in this same feed, where Nick and Bridget talk through this same Dispatch.You can also watch The Discussion on our YouTube channel.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

Before refrigerators, before freezers, before the grocery store, a small windowless building behind the farmhouse was the difference between a comfortable winter and a hungry one for many Americans.This week on A More Perfect Plate, we dig into how Americans kept meat from spoiling with nothing but salt, smoke, and an absurd number of pigs, and how that survival technology turned into the ham sandwich in your lunchbox and the glazed centerpiece on your holiday table.We get into how pigs took over America, what really happened on hog killing day, the science of why salt and smoke work, the rise and fall of "Porkopolis," and why the Easter ham and Christmas ham origin stories you've heard mostly don't hold up.If you'd like to watch Nick & Bridget instead of listening, visit our YouTube page.You can read the full Dispatch on our blog or listen to 'The Read' to hear Nick read the full post.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

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 Discussion 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? This is "The Discussion" where Nick & Bridget talk about this week's topic 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. We 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