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.com

You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com

Please 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.com

Please 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.com

You can find our hub with the written dispatches, book suggestions, and more at: amoreperfectplate.com

Please be sure to subscribe to keep discovering interesting American stories. We appreciate your support for this project.

Thanks for listening - cheers!

Nick & Bridget