In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno.

Alshammari, Fahad, et al. “Oat Bioactive Compounds and Their Health Benefits.” Nutrients, vol. 15, no. 14, 2023. PMC.

Gibbons, Ann. “Early Farmers Stockpiled Nature’s Grains before Breeding Their Own.” Discover Magazine, 2023.

UK Research and Innovation. “The Origins and Spread of Oat Domestication.” UKRI Gateway to Research.

McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.

“Oats in Antiquity and the Middle Ages.” ebrary.net.

“Mythbusting Medieval Brewing Preconceptions.” Medieval Mead and Beer, WordPress.

McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.

“Yannick Alléno.” Pavyllon London.

“Orgeat Syrup Recipe.” The Spruce Eats.

“A Tasty Porridge Recipe by the Michelin-Starred Chef Yannick Alléno.” Royal Mansour Marrakech.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... we join Doug and Sarah for an exploration of the British classic - afternoon tea. This episode features an apple and raisin scone from Chef Adam Smith.

Benn, James A. Tea in China: A Religious and Cultural History. Hong Kong University Press, 2015, p. 173.

Chow, Kit Boey, and Ione Kramer. All the Tea in China. China Books and Periodicals, 1990, pp. 1–2.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.

Ellis, Markman, Richard Coulton, and Matthew Mauger. Empire of Tea: The Asian Leaf that Conquered the World. Reaktion Books, 2015.

Evans, John C. Tea in China: The History of China’s National Drink. Greenwood Press, 1992.

Garway, Thomas. “An Exact Description of the Growth, Quality, and Vertues of the Leaf TEA.” 1660. Reprinted in Ukers, All About Tea, vol. 1, 1935, pp. 38–39.

Heiss, Mary Lou, and Robert J. Heiss. “A History of Tea: The Boston Tea Party.” The Story of Tea: A Cultural History and Drinking Guide, 2007, pp. 21–24.

Johnson, Dorothea. Tea & Etiquette: Taking Tea for Business and Pleasure. Capital Books, 2000, pp. 54–55.

Mair, Victor H., and Erling Hoh. The True History of Tea. Thames & Hudson, 2009.

Skinner, Julia. Afternoon Tea: A History. Rowman & Littlefield, 2019, p. 31.

Ukers, William H. All About Coffee. New York, 1922.

Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935.

Yamamoto, T., M. Kim, and L. R. Juneja. Chemistry and Applications of Green Tea. CRC Press, 1997.

“Thomas Garway’s Broadsheet Advertisement for Tea.” Tsiosophy, 12 Nov. 2012.

“Preparation of Tea.” BUNN Resource Library, BUNN.

Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935. Archive.org.

“Coffeehouses.” The Oxford Companion to American Food and Drink, Oxford University Press.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... Sarah and Doug explore the weird side of food - castoreum, made from a gland near a beaver's anus which can be used as a natural flavoring. Yes, we are cooking with castoreum with an inventive Beaver Tarte Tatin.

U.S. Food and Drug Administration “Use of the Term ‘Natural’ on Food Labeling” FDA

“Beaver Booze: The Creation of Castoreum Whiskey” Furbearer Conservation, 11 June 2018

“Available Now: House of Tamworth Eau de Musc” Tamworth Distilling, 2023

Jørgensen, Dolly “Castoreum: The Scent of the Beaver” Nordic Nature

“Richard Davies” Great British Chefs

“Classic Apple Tarte Tatin” Great British Chefs

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal.

A Haven of Health. Internet Archive

“Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017

Daz Buoch von Guoter Spise. Internet Archive

David, Elizabeth. French Provincial Cooking. Michael Joseph, 1960.

Davidson, Alan, editor. The Oxford Companion to Food. 2nd ed., Oxford University Press, 2006.

“Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013

“History of Quiche.” The Kitchen Project

Montagné, Prosper, editor. Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. Clarkson Potter, 2009.

Muse by Tom Aikens

“Poudre B.” Wikipedia

“Powder Blanch.” CooksInfo

“Quiche Lorraine (Le Figaro, 1901).”

Rolfe, Julian. “Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013.

“The Forme of Cury.” c. 1390. British Library Additional MS 5016, London. Manuscript.

“The History of Quiche and Its German Origins.” Tasting Table

“Tom Aikens.” Great British Chefs

“Viandier de Taillevent, §56.” JP Net

“Asparagus Quiche with Chervil.” Great British Chefs

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... What can be more classic than bread and butter? On this week's episode Sarah and Doug make a cultured butter and a beautiful loaf from Du Pain et Des Idées.

“Prehistoric man ate flatbread 30,000 years ago: study.” BBC News, 16 July 2018.

Arranz-Otaegui, Amaia, et al. “Archaeobotanical Evidence Reveals the Origins of Bread 14,400 Years Ago in Northeastern Jordan.” Proceedings of the National Academy of Sciences, vol. 115, no. 31, 2018, pp. 7925–7930.

Hayes, Elspeth H., et al. “65,000-Years of Continuous Grinding Stone Use at Madjedbebe, Northern Australia.” Scientific Reports, vol. 12, no. 1, 2022, p. 11747.

Mariotti Lippi, Marta, et al. “Multistep Food Plant Processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.” Proceedings of the National Academy of Sciences, vol. 112, no. 39, 2015, pp. 12075–12080.

Liu, Li, et al. “Plant Exploitation of the Last Foragers at Shizitan in the Middle Yellow River Valley China: Evidence from Grinding Stones.” Journal of Archaeological Science, vol. 38, no. 12, 2011, pp. 3524–3532.

Piperno, Dolores R., et al. “Processing of Wild Cereal Grains in the Upper Palaeolithic Revealed by Starch Grain Analysis.” Nature, vol. 430, no. 7000, 2004, pp. 670–673.

“Prehistoric Man Ate Flatbread 30,000 Years Ago: Study.” Phys.org. Accessed 13 Aug. 2019.

Popova, T. “Bread Remains in Archaeological Contexts.” Southeast Europe and Anatolia in Prehistory: Essays in Honor of Vassil Nikolov on His 65th Anniversary, edited by K. Bacvarov and R. Gleser, Habelt, 2016.

Ibn al-Jawzi. Al-Muntazam fi Tarikh al-Muluk wa-l-Umam [Regular in the History of Kings and Nations]. 1992.

عارف، محمد. “نوال نصر الله: أنثروبولوجيا الطعام العراقي والعربي.” المستقبل العربي, vol. 40, no. 460, 2017, pp. 7–21.

Stapleton, Thomas. Biography. Thomas More Studies, Apr. 2024.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.

“Torst’s Daniel Burns and Jeppe Jarnit-Bjergsø on Crafting a High-End…” Eater NY, 11 Mar. 2013.

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Hosts: Sarah Davis & Doug Right

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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Email: contact@welcometochasingstars.com

In this episode... Let's celebrate the Hindu holiday of Holi! Today we are featuring a mixed nut pudding recipe from Chef Vikas Khanna and thandai from Swasthi Shreekanth of Swasthi’s Recipes.

“Chef at Bungalow in New York City Shares 3 Holi Recipes.” ABC News, 25 Mar. 2024.

“Holi: Festival of Colors.” Encyclopaedia Britannica.

“History of Holi.” Holi Festival.

“Significance of Holi.” Holi Festival.

“High on Holi with Bhang.” The Times of India, 15 Mar. 2009.

“Tradition of Thandai.” Holi Festival.

“Holi Celebration and What to Eat.” Chefin, 2021.

Bungalow New York.

“Holi Special: Three Unique and Easy-to-Make Thandai Recipes.” Indulgexpress, 27 Mar. 2021.

Bhalla, Abhishek. “Thandai: An Ancient Cannabis Drink for Celebrating Holi.” BBC Travel, 25 Mar. 2024.

“Thandai Recipe.” Indian Healthy Recipes.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... we are exploring congee. This week we have featured content from Choi Gok Tung of Mui Kee Congee, CC from AsianCookingMom.com and Steph and Chris at ChineseCookingDemistified.

“Where the word ‘congee’ comes from – the answer may surprise you.” South China Morning Post, Post Magazine, 2017.

Vaughan, D. A., B. Lu, and N. Tomooka. “The Evolving Story of Rice Evolution.” Plant Science, vol. 174, no. 4, 2008, pp. 394–408.

Harris, David R. The Origins and Spread of Agriculture and Pastoralism in Eurasia. Psychology Press, 1996, p. 565.

Grossa, Briana L., and Zhijun Zhao. “Archaeological and Genetic Insights into the Origins of Domesticated Rice.” Proceedings of the National Academy of Sciences, vol. 111, no. 17, 2014, p. 6191.

Ma, Yongchao. “Multiple Indicators of Rice Remains and the Process of Rice Domestication: A Case Study in the Lower Yangtze River Region, China.” 2018.

赵喜荣. "东拉西扯唠酸粥（二）." 府谷故事, 府谷县委史志研究室, 5 June 2023.

若希. "可口的烂腌菜." 鄂尔多斯日报, 29 Nov. 2022, p. 6.

“Debating the Origins of Rice.” UCL Institute of Archaeology.

Ramesh, Sandhya. “India’s Rice History May Not Have Had Anything to Do with China.” The Print, 6 June 2018.

Maddox, Gregory, editor. Sub-Saharan Africa: An Environmental History. ABC-CLIO, 2006, p. 267.

“FoodData Central: Rice, White, Long-Grain, Cooked.” U.S. Department of Agriculture.

“One of the Oldest Recorded Recipes of Humanity: Congee.” Eats History.

“The Art of Cantonese-Style Porridge: Mui Kee Congee.” Michelin Guide.

“Fish Stock Broth (Yu Tang 鱼汤).” Asian Cooking Mom.

“Cantonese Congee 101.” Chinese Cooking Demystified, Substack.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... This week we celebrate all things pub snack with the classic Scotch Egg from Chef Dominica Chapman.

Boak, Jessica, and Ray Bailey. “What’s the History of Bar Snacks?” Boak & Bailey’s Beer Blog, 15 Jan. 2015.

Agha, Huma. “Plight of the Pickled Onion: How Pub Snacks Went from Simple Nosh to Properly Posh.” The Guardian, 30 Sept. 2021.

“Exceptionally Well-Preserved Snack Bar Unearthed in Pompeii.” The Guardian, 26 Dec. 2020.

“Michelin Celebrates Cuisine in Great Britain & Ireland.” Michelin Guide, 2021.

“The Michelin-Starred Vegetarian Scotch Egg: A Thing of Beauty.” The Chefs’ Forum, 2021.

“Ancient Mesopotamian Tavern Discovered.” Biblical Archaeology Society, 2023.

Harrison, Sarah. The House-Keeper’s Pocket-Book, and Compleat Family Cook. 1733. Internet Archive.

“Oxford Companion to Food.” Oxford Reference, Oxford University Press, 2006.

Khan, Saad. “Nargisi Kofta (Lamb and Egg Curry).” The Spruce Eats, 2019.

“Harwood Arms.” Michelin Guide, 2025.

“Scotch Egg Recipes.” Great British Chefs, 2021.

Send a text

Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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Email: contact@welcometochasingstars.com