138 episodes

Guests share stories and recipes of cherished food memories. Together, through their stories, we become more knowledgeable cooks and informed global citizens, grateful for the gift of food, and we honor those who loved us through their cooking. Welcome!

The Storied Recipe Rebecca Hadeed

    • Arts
    • 5.0 • 71 Ratings

Guests share stories and recipes of cherished food memories. Together, through their stories, we become more knowledgeable cooks and informed global citizens, grateful for the gift of food, and we honor those who loved us through their cooking. Welcome!

    What is Ancestral Eating?

    What is Ancestral Eating?

    episode 138
    What is Ancestral Eating?

    Introduction
    Alison of Ancestral Kitchen speaks to us today from a tiny little flat outside Florence, Italy, that overlooks the land that grows and sustains her food. From there, she cooks for her family and develops resources for the rest of us on how to eat  ancestrally.

    For Alison, food has been the catalyst for just about everything in her life. As a child, she turned to food when she felt, deep in her soul, that she was not home. In her very early years as an adult, she lost half her body weight in a bid to take charge of her own life and prove to herself that she could do hard things. And with that proof in hand, she made one massive change in her life after another - changes that defied expectations, aligned with her convictions, and have given her a life that feels meaningful, abundant, and joyful. She made choices like leaving a successful job for a lifestyle that she imagined, moving her family from England to Italy, and curing herself of PCOS, at least to the extent that she could resume cycles and have a child.

    In this episode, we dive deep into what ancestral eating means, the benefits of eating this way, and how busy people can eat  in an intentional & healthful way. Alison is a calm and intentional person, and this conversation will bring the same to your life - oh, it will also bring you the most delicious Spelt Sourdough Pizza recipe and lots of solid, practical tips on cooking with sourdough also. For a comforting, cozy listen in the middle of your busy life, I bring you Alison - thank you so much to her and to all of you for being here!
    Highlights

    The chores, routines, and rhythms in an ancestral kitchen
    To begin eating ancestrally, first you must be able to feel and express your values
    “Go with your joy.”
    “I never thought I could be the type of person to be an artist or move countries. Other people do that.”
    Alison’s decision to live in Italy
    Spelt Sourdough Pizza - Why Alison chose it
    Spelt Sourdough Pizza - How it should taste
    My try at sourdough pizza & Alison troubeshoots me
    The best way to maintain a sourdough starter

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    How To Contact Alison
    Instagram: @ancestral_kitchen

    Apple Podcasts: Ancestral Kitchen

    Website: ancestralkitchen.com

    Read the details of how to make Alison's Spelt Sourdough Pizza on her website
    This Episode's Storied Recipe


    Recipe Shared by Alison
    of Ancestral Kitchen
    Spelt Sourdough Pizza
    A pizza where the dough is truly the star. Spelt gives the dough a rich, nutty flavor while sourdough gives it lift and chewiness. The toppings are endless - just don't go overboard, so you can celebrate the dough!
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    About The Storied
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    I am also a storytelling photographer celebrating food in extraordinary light

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    The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?

    Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
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    • 1 hr 33 min
    Chosen for This? Special Needs, Seizures, and Keto

    Chosen for This? Special Needs, Seizures, and Keto

    episode 137
    Chosen for This? Special Needs, Seizures, and Keto
    Living with HUWE1 with Elizabeth Coulter

    Introduction
    Today's guest, Elizabeth is mother to 4 very young children. Her oldest, Louie, was born with a genetic condition so rare that he was only the 12th person in the world diagnosed with it. Not only that, but the mutation was "De Novo" - Latin for "in the beginning", meaning that this genetic disorder did not come Elizabeth and her husband’s genes; it was a mutation that sprang up in Louie, out of nothing, it would seem. When Louie was 5, just as Elizabeth was hitting her stride as a special needs mom, an added difficulty arrived also seemingly "de novo", from nowhere, literally overnight. One evening, they all went to bed and woke up at midnight because Louie was having a seizure. Then he had another, and another, and another, all in the space of just a few hours. Since then, Louie has had dozens - sometimes even 40 or 50 seizures daily. Every day, until, surprisingly doctors suggested the Keto diet,which has given Louie some (although not complete) relief, at least temporarily.  But in the midst of all this talk about De Novo, out of nowhere, and overnight - Elizabeth does not believe that there was anything De Novo about the turns her life has taken. She believes, quite strongly, as you'll hear, that God actually chose her for this and gave her everything she needed - from her Puerto Rican heritage, the words of her wise Abuela, strong family support from both sides - Puerto Rican and German - and the faith to do everything she can to make life for not only Louie, but also many others like him, better. She has started a non-profit called Louie's HUWE with the goal of connecting, serving, and supporting other families like hers and raising money to funding research into ways to improve quality of life for kids like Louie.  Today, Elizabeth is sharing so many personal & really intimate stories with us, from memories of her Abuela's Pollo Frito to the moment of Louie's birth. I’m so glad to have her on and so glad you’re here to join us. 
    Highlights
    * Pollo Frito * Elizabeth's Puerto Rican & German heritage* Being blindsided with Louie's diagnosis* Louie's love of circles: "Find a man who loves you like Louie looks at circles"* Seizures: Going from zero to 50/60 a day, in one night* Seizures: * Seizures: The KETO Diet and how it helps* The Great Facebok purge that every Special Needs Mom goes through* The key to being a good friend to a special needs mom* Special needs siblings* Sleep as a mother when your child is having dozens of seizures a day* The dangers of a high fat diet in a child* Louie's * What Elizabeth has learned: "Everybody has something"* Louie's HUWE - the Research Foundation Elizabeth has started * Special needs & faith: "This is God's way of bringing people together"* Special needs, faith & Encanto* How to help Elizabeth, Louie, and other HUWE families* Learning to ask for help
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    How To Connect with Elizabeth or the Louie's HUWE1 Foundation
    Instagram: @louies_huweLinktree: https://linktr.ee/LouiesHUWEInstagram: @unbreakablelouiecoulter
    Support Louie's HUWE1 by Ordering Flowers
    Branches and Batches on Facebook
    This Episode's Storied Recipe


    Recipe Shared by Elizabeth Coulter
    Pollo Frito (Puerto Rican Fried Chicken)

    The perfect Pollo Frito begins with marinating the chicken! Then fry for a perfect finish. SO delicious & flavorful!!
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    • 1 hr 18 min
    Honoring the Women of Palestine

    Honoring the Women of Palestine

    episode 136
    Honoring the Women of Palestine

    Introduction
    Today, I'm welcoming Mai of Almond & Fig to the podcast so that, together, we can all honor Mai's grandmother, her beloved Teta.Mai’s grandmother was born in Palestine long before 1948, when the international community took it upon themselves to declare that parts of her Palestine as the new nation of Israel. She was a young woman when she saw the suffering of 1967, and already a grandmother many times over by the first Intifada of 1987, when both of her sons were arrested. One of those sons, Mai's father, was imprisoned for a year, without charges or evidence of those charges in the Negev desert. At night, he and fellow prisoners took shifts watching for dangerous wild animals. Later, Teta Um Hanna's grandsons, Mai's brothers, were arrested in the second Intifada. Although they were juveniles, they were tried and imprisoned as adults. Victimized by the occupation until the very end, Teta Um Hanna's ambulance was stopped and searched by Israeli’s soldiers as she was rushed, dying, into Jerusalem. This is a difficult thing for any family to accept.  However, we do not join Mai in honoring Teta Um Hanna because she suffered these things. Rather, we honor Teta Um Hanna because of the things she did with her life: She raised her siblings, her children, her grandchildren with love and patience. She joined countless other Palestinian women in preserving their culture & recipes, becoming breadwinners, nurturing children made fatherless through resistence, and feeding their entire worlds. How did she manage to do these things? She did them all through her garden, her cooking, and the joy she took in both. Regardless of our politics (which may or may not be influenced by Mai's powerful story), today, Listener, you and I are coming together to honor this small but mighty woman, [name], and the many other women she represents. Here is Mai.
    Highlights
    “From the moment she wakes up, she thinks, ‘What should they be eating?’”The 4 men in Mai’s family who were arrested - why, where they went, and the conditionsHow Mai’s grandmother, her Teta stepped in with her “fatherless” grandkids - and how she loved with foodTeta’s remedies :-)What does it mean “This is a day to day occupation?”“We did not commit the Holocaust. We had no part in the Holocaust. But we are paying for the Holocaust.”Why is 1948 so significant?Mai’s personal experiences with Israeli soldiers when she was just 10 years oldPalestinians and Hamas - not one and the same; Mai’s perspective on HamasHow Mai’s grandmother died as a direct result of checkpointsHow Mai thought food would be an escape, but the more she realized that food and recipes are political. “Palestinian food is political… Palestinian recipes are political… Anything with the word Palestine is political… My entire existence is Political.”Mai’s shock at the freedom Americans have to raise their own flags - it was an act of victory to carry their flagThe joy her Teta found “even in chopping onions”Musalwa’a: Palestinian Lentils and Rice - a humble dish that is Mai’s comfort foodSumac onions - the proper way to make them!!Teta’s answer to “How will I know there is enough cumin?”Red lentils vs. Brown lentils 
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    How To Contact Mai
    Instagram: @almondandfigWebsite: almondandfig.comSee Mai’s Teta making Musalwa’a on Instagram
    Resources About the History of Palestine
    See Mai’s Teta making Musalwa’a on InstagramShort video Mai shared illustrating history of Palestine Can Palestinians return? Points from @letstalkpalestine on Instagram:The Partition Plan of 1947 from @letstalkpalestine on Instagr

    • 1 hr 31 min
    The Diversity of Kazakhstan with Marina Lukyanchuk

    The Diversity of Kazakhstan with Marina Lukyanchuk

    episode 133
    The Diversity of Kazakhstan
    With Marina Lukyanchuk

    Introduction
    Have you ever thought about the stories right there in your own neighborhood, on your own street, in the homes up and down the block where you live? Where Marina was raised, there were Koreans, Germans, Russians, Ukrainians, Persians, and the indigenous people as well - not Native Americans, because Marina wasn’t raised in America. Instead, she was raised in Kazakhstan, a huge Asian country where the native Kazakhs lived as nomads (even, in fact, live now as Nomads) until communist nations - like the Soviet Union and Korea - began to send people there in the 1920’s and 30’s. Unlike the United States, where many immigrants over the last 400 years came by choice (obviously, with very notable and shameful exceptions), very few arrived in Kazakhstan by choice. But… what is choice, really? This is a question Marina had me pondering for days after this interview. In America, we value choice - to move where we want, choose the schools we want, pursue the career that we want, make as much money as we want, marry the person we want. Choice, in our minds, is essential to that constitutional right - “the pursuit of happiness”. But Marina talks about choice in a different way. Her grandmother, for instance, believed that freedom to choose these forks in the road was overrated, that commitment to community was the higher value, and the real choice was in choosing to accept what was given, the choice to be happy, content, and hopeful. I’m left wondering - is it really true that “we always have a choice?” - and also, again, what stories were held within the houses on Marina’s street, where nearly every family was moved to Kazakhstan by a government?And finally, what stories would the Kazakh’s themselves tell of the people who showed up on their land, what happened to their way of life. Certainly Marina shares a powerful story about the compassion of native Kazakhs towards prisoners in a gulag… You’ll definitely want to hear this one. But Marina didn’t know much about these stories as a child and choice wasn’t anything on her mind. What she knew was that her neighbors were her friends, they played happily, and everyone in the neighborhood shared their own cherished recipes, which the parents prepared and ate together, unity among diversity. In fact, Marina’s storied recipe doesn’t come from her own heritage - it’s a Polish cookie called Mazurka, just like the dance. So excited to welcome you into this conversation with Marina, where we dive deep into all of this - and so much more - today. Thanks for joining us. 
    Highlights
    - Where is Kazakhstan- The indigenous people, the Kazakhs- The national symbol of Kazakhstan, taken from their iconic yurts- How the Soviet Union moved Marina's maternal and paternal families to Kazakhstan- Why Marina's grandmother felt her life was better under the Soviet Union- World War II, The Soviet Union, and Kazakhstan- A special yellow dress- Incredible story of compassion from Kazakhs toward prisoners in a gulag- All the nations represened on Marina's street and in her family- All the food influences brought by all these nations- Foodways in different regions in Kazakhstan (produce in central; meat in the North)- Muzarka: a special cookie to Marina's family- How they learned how the microwave works!
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    Instagram: 
    This Episode's Storied Recipe


    Recipe Shared by Marina Lukyanchuk

    Mazurka Recipe

    The easiest cookies you'll ever make! Peanut raisin cookies from Poland with a crispy top and marshmallow inside. Addictive even if you (like me

    • 1 hr 15 min
    Christmas in August!

    Christmas in August!

    A Christmas Episode is Coming... and I Need YOUR Story
    I was looking over show statistics this week and noticed two things. First, a big thanks - I noticed LOTS of growth over the last 6 months (although the last two months have been slow, so please, keep sharing your favorite episodes!!!). Also, I noticed that the Thanksgiving rerun episode was super, super popular - actually even more so than the original!

    So!!! I thought it was time to pull together an episode I've been thinking about for a while - Christmas Desserts From Around the World. I want this to be the most comprehensive guide to pastries, pies, cakes, puddings, candies, cookies - what other dessert types are there? - that families all around the world make to celebrate Christmas.

    This episode will be released in December (or November, right after Thanksgiving) BUT it will first be a blog post released in September!! This way, people planning for holiday parties can use your international recipes all season long (and stop by your website, if you have one) AND, at the same time, we can build excitement for this episode that I'll release in December. Hopefully lots of people stopping by the website to try your recipes will subscribe to the podcast in anticipation of this episode!

    Because of that timing, I need your help curating these global recipes NOW - not in December, November, or even in October, but right now!! Here's how you can help!
    How To Submit YOUR Cherished Christmas Dessert
    There are lots of ways! (I don't necessarily need a recipe.)
    1. The first thing I need is MEMORIES of a cherished Christmas Dessert recipe from your heritage. The very best way to submit this is through Speakpipe. It’s a super easy - just click here and leave a 90 second message.

    Describe the dessert
    Tell us anything you know about the history of the dessert
    Tell us who made the dessert and what you remember about them, specifically
    Tell us about the home or place where you made/make it.
    Describe your memories making or eating the dessert


    Leave a memory in Speakpipe


    2) If you’re really, really not up to speaking, you can also leave your memory in this form. (There’s a good chance, I follow you up and hound you.)

    3) IF you’d like me to link to a Christmas dessert on your website, I am absolutely thrilled to do that - just as long as you share a memory along with it. You can leave that in this form also.

    4) Finally, if you’d like to share your own recipe (or your family’s recipe), but you don’t have a website or blog to link back to, I’d be honored to share your recipe here on my blog. You can enter it here and I’ll make sure it’s shared along with the episode.


    Leave a memory in a Google form


    5) Share this - if you know someone who has a signature dish, share this with the and invite them to participate!

    6) Finally! I know Christmas isn’t the only holiday in December. If there’s another winter holiday you’d like to come on the podcast to discuss, I’d love to hear about that - you can nominate yourself or someone else to teach us all about that holiday using this form right here.
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    About The Storied
    Recipe Podcast




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    You can shop The Storied Recipe Print Shop (where every image tells a story) here.

     
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    • 23 min
    Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda

    Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda

    episode 133
    Sunset, Moonlight, Cassava & Community
    with Sophie Musoki of A Kitchen in Uganda


    Introduction
    Welcoming Sophie to the podcast today. She’s speaking with us from Uganda, where she writes the blog A Kitchen in Uganda and hosts a podcast titled Our Food Stories. Sophie takes us with her to the communal gatherings she enjoyed by sunset and moonlight at the communal pestle, where women took turns pounding cassava, prepared dinner, and large extended families ate together in the moonlight. We'll learn from her all about the Casssva plant, Kabalagala bananas, and the pancakes her mother made and she sold to passersby for just a cent or two. After hearing these stories, it's easy to understand the urgency she feels to perserve her food memories - and to learn about the food traditions of fellow Ugandans - through her blog and podcast. Conversations with her parents have convinced Sophie that Ugandan's food heritage is under threat by the forces of technology, modernization, globalization, religion, and vestiges of colonization. Furthermore, Uganda is a country of tribes. The borders are abitrary (well, not quite arbitrary - she discusses how they were formed) and separate tribes from fellow tribe members while tossing together people groups with little culture or language in common. So, Sophie’s second goal in starting her podcast was to learn more about the food cultures of different tribes within her own country. Sophie’s voice is gentle and melodic and in this interview, she taught me many things in the same way - with gentleness and thoughtfulness. I’m so delighted to introduce her to you today. 
    Highlights
    Seasons in Uganda - historically and currentlyAll about Kabalagala (Apple bananas)Cassava flour - how to make it from planting the Cassava through poundingCassava flour - NOT native to Uganda (introduced in 50 tribes in Uganda - learn about Sophie’sThe evening tradition in Sophie’s villageMaking ?? the recipe that’s a huge ballMaking Kabalagala pancakes and selling them for 1 or 2 cents - beautiful memoriesBuying Kabalagala from a street vendor herself many years laterWhy Ugandans identify more with their tribes than their country - a legacy of Colonization“I may meet another Ugandan and not even be able to communicate with them”Why she started her podcast to connect with other Ugandans and their cooking “I can tell you the capital of Tennessee but I can’t tell you about my own region.”How technology, religion, and globalizaton threaten the memory/knowledge of her food culture
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    How To Contact Sophie
    Instagram: @akitcheninugandaPinterest: @akitcheninugFacebook: A Kitchen in UgandaWebsite: akitcheninuganda.comYoutube: A Kitchen in UgandaHow to make Kabalaga pancakes: Video on Sophie's blog, A Kitchen in UgandaEpisode of Sophie’s podcast featuring Cassava preservation: EKilobekoHow to make Ugandan Posho
    This Episode's Storied Recipe


    Recipe Shared by Sophie Musoki
    Kabalagala: Vegan Cassava Flour & Banana Pancakes
    Delicious Kabalagala Banana Pancakes are an egg-free, dairy-free vegan pancake made in Uganda using cassava flour and small, tart apple bananas.
    Pin This Episode


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    Kelewele: A Spicy Ghanaian Street FoodCuring Land and Restoring Tradition with A Canadian African Afia AmoakoFrom Sunny Africa to Snowy Canada with Murielle BanackissaMore About The Storied Recipe Podcast
    The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe

    • 1 hr 28 min

Customer Reviews

5.0 out of 5
71 Ratings

71 Ratings

KarensKindredSpirit ,

My guilty pleasure

August 15, 2022:
I adored listening to Becky’s interview with Dyutima @dyutima_myfoodlens. I felt as though I were having lunch somewhere, and I was privy to listening in on two besties sharing stories. Dyutima’s poignant childhood food memories, and how her mother’s love of cooking ultimately inspired her her own love of cooking was touching. But what was most fascinating, was the windy path her life took before she arrived where she is today — literally and physically. I personally appreciated hearing Dyutima reiterate that it is okay to try new things, to begin new careers at any point in our lives, and to acknowledge and work through sadness that may accompany change. Such a wonderful episode!
—- @karenskindredspirit
—————

Listening to The Storied Recipe is like sitting down with a close friend and sharing a hot cup of tea. It’s filled with laughter, memories, and conversations about food. Becky invites listeners to learn about the lives, passions, and special dishes that mean the most to her guests. And when you visit her Instagram account, you can see how she artistically brings her guests’ most cherished food memories to life. It is the podcast I listen to when I am driving, walking, or sitting down to relax. It is my guilty pleasure. — KarensKindredSpirit —————————— December 7, 2021 Kelly Bronze Turkeys Interview: I could have listened to Paul Kelly talk about how he and his family raise their Kelly Bronze turkeys for hours. Becky’s interview was that enjoyable! It was fascinating to learn why competitors’ birds need to be brined and cooked for long periods of time, versus how quickly their juicy, plump birds cook. It also really touched my heart how Paul’s family rallied together when times were tough, and how keeping the family business afloat during the 1980s was of the utmost importance. I am so happy for them, and their turkeys, that they did. —- @karenskindredspirit ————————

Jonah Girl ,

Every episode is captivating

I listen to this podcast more for the delightful and thought provoking insights into the lives of so many beautiful people than for the recipes. No doubt Becky has a talent for what she is doing! I have and will continue to recommend this podcast to my friends.

Sabah1214 ,

Insightful podcast

So beautiful to see this topic being discussed and laid out in such a simple and clear way. I follow Saima on Instagram and love her content. This was a fun listen!

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