{"podcast":{"title":"The History of American Food","slug":"the-history-of-american-food-3626516","podcast_index_feed_id":3626516,"rss_url":"https://www.spreaker.com/show/4817628/episodes/feed","website_url":"https://thehistoryofamericanfood.blogspot.com/","image_url":"https://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/74a90afba383d7627223ab6dc9a2a1e2.jpg","author":"Margaret Hardin","episode_count":217,"summary":"Starting with the first English settlements in the 17th Century, this podcasts traces how we went from barrels of salted meat & peas to Korean bbq tacos and the largest grocery store selections ever seen anywhere in the world. We'll go everywhere - and it is full of surprises. Show Notes: https://thehistoryofamericanfood.blogspot.com/ Email: TheHistoryofAmericanFood@gmail.com Internets: @THoAFood","last_synced_at":"2026-07-01T22:19:06.946560+00:00","page_url":"https://stenobird.com/podcast/the-history-of-american-food-3626516"},"episode":{"title":"148 Making Beef for Dinner - Increases in Early 19th Century Cattle","slug":"148-making-beef-for-dinner-increases-in-early-19th-century-cattle","published_at":"2025-06-25T10:00:08+00:00","page_url":"https://stenobird.com/podcast/the-history-of-american-food-3626516/148-making-beef-for-dinner-increases-in-early-19th-century-cattle","show_page_url":"https://stenobird.com/podcast/the-history-of-american-food-3626516","url":"https://www.spreaker.com/episode/148-making-beef-for-dinner-increases-in-early-19th-century-cattle--66734347","audio_url":"https://api.spreaker.com/download/episode/66734347/148_making_beef_for_dinner_increases_in_early_19th_century_cattle.mp3","summary":"What happens when you grow more cows to make more milk to make more cheese and butter? You end up with more oxen that can't make milk - but are useful as a source of beef. And this works out well when you are living in a society that craves more meat, and are in a place with apparently wide open spaces that are just fine for feeding said cattle. A bonus when you have lots of growing industries that are willing to buy beef from you to feed their growing ambitions - whaling, the railroad, new factories, a military pushing out the borders... And then... you also have new technologies to cook the beef, and have come up with new flavors for seasoning the beef. The result - American is ready to become a beefy country. Music Credit: Fingerlympics by Doctor Turtle Show Notes: https://thehistoryofamericanfood.blogspot.com/ Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFood Instagram: @THoAFood & some other socials... @THoAFood Music Credit: Fingerlympics by Doctor Turtle Show Notes: https://thehistoryofamericanfood.blogspot.com/ Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFood Instagram: @THoAFood & some other socials... @THoAFood","meta_description":"What happens when you grow more cows to make more milk to make more cheese and butter? You end up with more oxen that can't make milk - but are useful as…","key_points":[],"chapters":[],"topics":[],"duration_seconds":1965,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-history-of-american-food-3626516/episodes/148-making-beef-for-dinner-increases-in-early-19th-century-cattle/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-history-of-american-food-3626516/148-making-beef-for-dinner-increases-in-early-19th-century-cattle.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}