Let's Talk About Chef

This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before. 

This episode was written by Brian Clarke 

You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

If you want to support the show please go to buymeacoffee/ltac 

Have a great service and Have a great week 

This week we are diving into the story of how the mafia used pizza to control New York City. The pizza connection between Sicily and New York was one of the largest drug busts in American history. 

We also tell the story of how the Mafia came to be in New York and how Al Capone was the originator of the Agro Mafia 

Lets Talk About Chef is written by Brian Clarke 
You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

If you would like to support the show you can donate directly to us by going to buymeacoffee.com/ltac 
This week all donations will be sent to help those in Ukraine 

This week on LTAC we are telling the story of cheese, and also crowning the king of all sandwiches. Yes grilled cheese is the best sandwich. If you don't agree with me start your own podcast and argue against it. 

If you want to support the show you can go to buymeacoffee.com/LTAC and buy Brian a coffee

This episode was written by Brian Clarke 

If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

This week on LTAC we are diving into the stories and history of food in stadiums. Its lighthearted, its fun, its absolutely not confrontational and maybe that's what we all need on a random Saturday in February when everything seems stressful. 

This episode was written and hosted by Brian Clarke 
If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

We will be back next week with a another new episode 

Have a great service and have a great week 

This week we are talking about Chef Boyardee, yeah that's right, chef freaking Boyardee. Because his life was pretty cool and frankly Tim has wanted this episode since the podcast began. 

DISCLAIMER: There is historical audio used of a newsreel in this episode that uses a derogatory word several times when describing the Japanese attack on Pearl Harbour. If this offends you we are sorry, history can be messy sometimes 

This episode was written by Brian Clarke 
If you want to write into the podcast you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

We are back for season 2 and we couldn't be happier to kick things off reviewing why airplane food is terrible and also the humble perfection of St John Bread And Wine in London. 

This episode was written by Brian Clarke 

If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or follow Brian on instagram @chefbrianclarke 

Have a great service and have a great week 

This episode of Lets Talk About Chef is all about the history and story of how a single condiment went from being invented for a French king to being rapped out constantly in hip hop. The story of Grey Poupon is fascinating so strap in 

Also there is a lot of swear words in this episode so we apologize if that offends you.

This episode was written by Brian Clarke 

If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

This episode of Lets Talk About Chef is all about the slightly horrible history of Mac and cheese, and also how Canada has made Kraft dinner its national food. 

We are very aware of the fact the we have talked about Mac and cheese before but quite frankly this is a free show and we thought that telling the real facts about how Thomas Jefferson took credit for a dish that his enslaved chef James Hemmings made for him is worth talking about. 

This episode was written by Brian Clarke 
If you want to write into the show send everything to letstalkaboutchef@gmail.com
or
you can follow Brian @chefbrianclarke on Instagram 

This episode of Lets Talk About Chef is a little different in that it is not really about food or restaurants or chefs or reviewing aspects of Brians culinary life in any way shape or form. It is about the gin craze that almost destroyed London England in the 1700's. 
The Gin Craze was a time when had of Londons population were fully addicted to chugging pints of essentially poison and if you didn't die you were pretty much guaranteed to fight, pass out, steal, kill and sell everything you owned to get more of the stuff.

This episode of Lets Talk About Chef was written and hosted by Brian Clarke
You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

You can find any past or current episodes on letstalkaoutchef.com or wherever you get your podcasts

If you can take five seconds to give the show five stars we would be eternally grateful. 

This episode of Lets Talk About Chef is all about the food we eat and the food we bring to funerals. Its a story of humanity and of celebration and well.........cannibalism, corpse cakes and all the strange yet oddly familiar traditions from around the world. 

This episode does contain descriptions of some funeral practices that may not be suitable for young children or adults that aren't secure enough to understand that the words that come out of Brians mouth can't hurt them. You've been warned, 


If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

If you like Lets Talk About Chef please consider telling someone about it, you can tell them at all episodes are available on letstalkaboutchef.com or wherever you listen to podcasts. 

Have a great service, and have a great week. 

This episode of Lets Talk About Chef is the story of fire, more specifically why cooking over fire made us human. Its a story of why a chance occurrence two million years ago meant that we became who we are today, and the role that food had in that journey.

This episode was written and hosted by Brian Clarke

You can write to Lets Talk About Chef by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

head to letstakaboutchef.com for the backlog of all episodes or wherever you get your podcasts. 

This week on Lets Talk About chef its all about the foods that make our brains smarter and we can all be geniuses, except for the little problem that every actual genius ever didn't do any of this stuff and pretty lived off of alcohol, cigarettes and coffee......and speed.

This episode was written by Brian Clarke and produced by Timothy McDonald
 
You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke we do have the instagram account for lets talk about chef but that is more so that no one else can have it, 

also, this episode is being brought to you by the podcast Renegades on Spotify featuring conversations between Bruce Springsteen and Barack Obama and if you know anything about Brian simply being sponsored by anything to do with Bruce Springsteen blew his mind and we haven't been able to calm him down

enjoy 

We know, we get it, the idea of spending time listening to how cookbooks came to be may seem boring, but its not, its really cool. 
This week on lets tap about chef host Brian Clarke dives into the surprising story of cookbooks, admits he's a cookbook addict and tells you everything you ever needed to know about cookbooks. 


This episode is brought to you by The New York Times and Buzzsprout

If you want rite into the show you can send everything to letstalkaboutchef@gmail.com 
or you can follow Brian on Instagram @chefbrianclarke 

This week we start by checking in with Tim to see how the pandemic is treating him and then its full steam ahead into the little ice age that lasted five hundred years from 1300-1800 and is the reason we all eat potatoes. I know, its sounds like a broad stretch but I promise you it makes total sense, I mean what have you come to expect from this show anyway? Its usually something that Brian sees and finds interesting and then wants to talk about, its really quite selfish when you think about it, I don't really think anyone reads these descriptions so if you have please feel free to write into the show by sending everything to 
letstalkaboutchef@gmail.com
or
you can follow Brian @chefbrianclarke

Have a great week!!!!!!

love from us 

We are back!!!!! This week on Lets Talk About Chef host Brian Clarke is taking you through the crazy origin stories of two of the most successful food companies in the world. With covid somehow resulting in millions of new businesses getting started in 2020 it seems an appropriate time to talk about how some of the worlds biggest food businesses got started.

This episode was written and hosted by Brian Clarke 

Hibernation is something that has been on Brians mind a lot lately, wether it be because winter is coming and in Canada you have to hide indoors, or the fact that the coronavirus has caused all of to hibernate while we wait for a vaccine to allow us to return to our daily lives. 
As the world keeps marching on towards a future where travelling through space for vast distances is becoming more of a reality the very real problem that we as humans can't hibernate is going to be our downfall. The sheer amount of food that it would take for us to be able to travel to even Jupiter let alone another star is ridiculous.

This episode was written by Brian Clarke and produced by Timothy McDonald 
If you want to write into the show you can send everything to letstalkaboutchef@gmail.com

This week on Lets Talk About Chef we are talking about the forty year tradition of watching Alex Trebek host Jeopardy in dive bars, and how after his passing that tradition is ending. Its a weird topic, but one that deserved to be talked about. 

This episode was written by Brian Clarke, and produced by Timothy McDonald 
If you would like to write in to the show you can send everything to letstalkaboutchef@gmail.com 

This episode although oddly it does not contain any swearing by Brian does feature Alex Trebek swearing a lot at the end, if you don't want to hear this hilarious version of someone who you have never heard swear before, listen till about the nineteen minute mark
cheers 

Coca Cola is one the worlds most recognizable brands. They are also one of the worlds largest food companies that has ever existed in all of history. 
Like most things there is usually a dark and slightly disturbing past that exists if we just decide to go looking for it and so today on Lets Talk About Chef host Brian Clarke dives into the story of Coca Cola, 

This episode was written by Brian Clarke
If you want to write into the podcast you can send everything to letstalkaboutchef@gmail.com

Although there are no curse words in this episode, there are depictions of global companies committing horrible crimes against humanity so if don't want to listen, don't.

This episode of Lets Talk About Chef is another instalment of our Lets Review series where host Brian Clarke reviews basically whatever he wants to and rates them on a 5 star scale. In the past we have reviewed such things as Salt, Momofuku, The Anonymous Hot Dog Vendor Outside Of The Rogers Centre, His Grandmothers Sexist Pies And Joe Beef to name a few.

This week we are reviewing the architectural legacy of Pizza Hut restaurants and also the making of lets talk about chef the podcast. 

If you would like to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

There is talk of depression and drinking heavily in this episode so if that's something you don't want to hear we suggest you don't listen. 

Enjoy  

This week on Let's Talk About Chef host Brian Clarke got another annoying email suggesting that he switch it up and make a true crime podcast. And so seeing as he had no desire to do so instead we made an entire episode about the true crime of Hawaiian pizza. A pizza that was invented in London Ontario and has been universally hated pretty much since then. 

If you would like to write into the podcast you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

Thanks to everyone for being so patient with us while we make new episodes 

There are some disturbing depictions of crime and murder in this episode so if you hav children around or don't want to to hear about stuff like that maybe don't listen.