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

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.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

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-curds

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

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.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