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 [email protected] 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 [email protected] 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 coffeeThis episode was written by Brian Clarke If you want to write into the show you can send everything to [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 [email protected] 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 ClarkeYou can write into the show by sending everything to [email protected] or you can follow Brian on instagram @chefbrianclarke You can find any past or current episodes on letstalkaoutchef.com or wherever you get your podcastsIf 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 [email protected] 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.