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On November 9th, 1989, one of the defining moments of the twentieth century took place when the Berlin Wall, itself, an iconic symbol of the Cold War, effectively came down.

For almost thirty years, the wall had divided East from West Berlin, and acted as the partition to keep the Eastern Soviet Bloc countries away from those of the democratic West.

The wall was built with one specific goal: to keep the people of East Germany from leaving for the West. It would become known as Berlin's "Wall of Shame."

On this episode, the Hungry Historian will walk you through the closing days of the Second World War in Europe and the events that led to the construction of the "Antifascistischer Schutzwall.

Additionally, Chef Money will stop by to serve you up a Featured recipe that not only ties into this episode, but is also inspired by one of his favourite action movies. A dessert that he's decided to call the Atomic Blondie.

Cheers!

** ingredients and directions are available within the show or on the @hungry_historian Instagram page. **

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Imagine coming home from work, dealing with the family and all that goes into the nightly routine, and then finally settling into your own bed for a relaxing nights sleep in the shadow of a decrepit chemical plant that is one small error away from killing you and everyone you whole dear.

In this year's edition of "Horrific History," the Hungry Historian brings to you a terrifying tale from the scariest and largest threat to us today - corporate greed and it's impact on humanity.

Before there was Chernobyl, there was Bhopal.

This December 3rd will mark the fortieth anniversary of a massive toxic gas leak from Union Carbide Corporation’s chemical plant in Bhopal in the state of Madhya Pradesh, India that killed almost 4,000, and caused significant terror and premature death for countless thousands more.

The disaster indicated a need for enforceable international standards for environmental safety, preventative strategies to avoid similar accidents, and industrial disaster preparedness. Not to mention that whole deal about a “first world corporation setting up shop in a third world country in order to skirt the usual worker safety standards” deal.

As a featured recipe, Chef Money is dipping into the local cuisine and bringing to you a Spicy Potato Curry, that will not only please those who love a little heat in their dish, but it's also a great vegan option, too!

Spicy Potato Curry

Ingredients:

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 1 ½ teaspoons cayenne pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can coconut milk

Cheers!

** Directions and Chef tips available within episode! **

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"Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the Six Hundred." - Lord Tennyson

History is loaded with moments full of bravery, courage, and determination in the face of overwhelming odds. It's why there is so much romanticism tied to something as horrific as war.

History is also brimming with inept, underqualified, and bumbling leaders, who are often the reason as to WHY these moments of bravery are forced to occur in the first place.

Today's episode brings BOTH of these together.

October 25th, 2024 will mark the 170th anniversary of an event that has become known as "The Charge of the Light Brigade."

If you're not familiar with the events themselves, I can (almost) assure you that you will be aware of the famous poem by Lord Tennyson, released mere weeks after the event, that shares its name with the charge.

If both of these have escaped your recollection, well, this is why you have come to the Hungry Historian!

Not only will he go over the actions of the Light Brigade, but he'll also talk you through why they were there in the first place, and just how they came to be infamously charging into the "valley of Death," and into the annals of history.

Additionally, it wouldn't be an episode of the Hungry Historian without a Featured Recipe, and Chef Money has the perfect one to not only tie into Today's show, but also to satisfy any hankering you may have for something sweet that isn't a halloween treat.

You'll have to tune in for both the ingredients and directions to make the "Charge of the (not so) Light Brigadeiro."

Cheers!!

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"Wealth is like sea-water; the more we drink, the thirstier we become; and the same is true of fame." - Arthur Schopenhauer

When gold was found in the Klondike region of Canada during the late summer of 1896, it kicked off a series of events that led to almost 100,000 people "stampeding" north in search of fame and fortune. Most, came in vain; searching in desperation for the "pay streak" but finding nothing more than heartache and hardships.

Boom towns and tent cities popped up all along the routes that brought these stampeders to the Klondike. With them came a whole cavalcade of characters, many of whom, would become immortalized in the mythos that surrounded the Gold Rush.

On this third and final episode, The Hungry Historian will walk you through the streets of Skagway and Dawson and tell you what day to day life was like for the prospectors, businesses, and everyone else who was wrapped up in the rush. Additionally, you'll discover what happened to these cities post-Gold Rush, and the lasting legacy that can still be felt and explored today.

Finally, as a featured recipe, Chef Money is bringing to you the perfect cocktail to tie in and cap this series off! For this one, you'll need to listen to the episode!

Cheers!

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"The desire of gold is not for gold. It is for the means of freedom and benefit." - Ralph Waldo Emerson

Of the estimated 30,000 to 40,000 people who reached Dawson City during the gold rush, only around 15,000 to 20,000 became prospectors.

Of these, no more than 4,000 struck gold and only a few hundred became rich.

By the time most of the stampeders arrived in 1898, the best creeks had all been claimed, either by the long-term miners in the region or by the first arrivals of the year before.

On this episode, the Hungry Historian guides you through the methods the prospectors took in order to extract that sweet, sweet gold from the clutches of Earth.

Additionally, you'll find out more about what day to day life was like for a Klondiker, including the length of the long arm of the law, and the availability of information from the outside world.

As if that wasn't good enough, Chef Money has finally decided to part with one of his most treasured recipes as he teaches you how to sauce up your own "Golden Nuggets."

Cheers!

Golden Nuggets

Ingredients:

• boneless, skinless chicken breast; cut into nugget sized bites
• buttermilk
• Franks Red Hot
• Dijon Mustard
• All Purpose Flour
• Salt and Pepper
• Canola Oil

**Directions, Chef tips, and a bonus dipping sauce available on the epsiode**

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The Klondike Gold Rush was a migration by some 100,000 prospectors to the Klondike region of the present Yukon Territory, in north-western Canada. Gold was discovered there by local miners on August 16th, 1896; with the news eventually reaching Seattle and San Francisco the following year.

This triggered a proverbial stampede of prospectors. Some became wealthy, but the majority travelled North in vain. To accommodate this sudden mass of humanity, boom towns sprang up along the routes. The most notable being Dawson City.

The wealthiest prospectors spent extravagantly, gambling and drinking in Dawson's saloons. On the other hand, the indigenous people of the area, suffered from the rush.

Like, the Wild West, the Klondike has been immortalized in films, literature, and photographs.

On this first episode in a three part series, the Hungry Historian will tell you about the early years of the gold rush and the routes taken by the prospectors in order to reach the gold fields in the Yukon.

As a featured recipe, Chef Money is coming at you with a recipe fit for a prospector after a day of panning the creeks for his pay dirt - Pan Seared Trout with Wild Rice Pilaf and Mixed Greens.

Cheers!

Pan Seared Trout with Wild Rice Pilaf and Mixed Greens

Ingredients:

• Trout fillet
• Oil
• Butter
• Fresh lemon
• Fresh herbs thyme/parsley
• Salt and pepper
• Long grain and wild rice blend
• Chicken stock/water
• Mixed salad greens

**Directions and chef tips available within the episode**

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"It was a horrible picture of charred remains amid foot-deep embers and melted glass. I saw the blackened bits that were once people. There was a young woman clutching her baby. The remains crumpled when picked up by firemen." - Edwin Feeny, Toronto Evening Star

The next time you're in downtown Toronto, near the waterfront, and you're close to the Westin Harbour Castle, keep your eye out for an Ontario Heritage plaque placed among the picturesque backdrop of green, grassy knolls and sailboats bobbing on the blue water.

The plaque stands as a reminder, near the city's current ferry docks and the site of the inferno that destroyed the largest cruise ship on the Great Lakes while on its final trip of the season.

On September 17th, 1949, one hundred and nineteen passengers perished and many more were injured in the S.S Noronic disaster, which still stands as the worst in the city’s history in terms of loss of life.

To mark the 75th anniversary of the demise of the Noronic, the Hungry Historian is going to walk you through the early years of the ship and all the way through her final, harrowing hours in the fall of 1949.

As a featured recipe, Chef Money is coming up with an episode specific spin on an all-time classic dish - the Caprese Salad. This time around he'll be charring up a baguette in order to bring to you his Charred Caprese Sandwich!

Cheers!

Charred Caprese Sandwich

• ½ Cup mayonnaise

• 2 Teaspoons Dijon mustard

• 1 tsp fresh lemon juice

• Kosher salt

• ¼ white onion, thinly sliced into rings

• 1 Garlic clove, finely grated

• 3 tbsp red wine vinegar

• ½ Baguette, cut in half lengthwise

• 4 tbsp olive oil, divided

• 3 Cups cherry tomatoes

• 1 Cup (packed) torn basil leaves

• ½ Cup (loosely packed) parsley leaves with tender stems

• ½ Tsp finely grated lemon zest

• (at least) 4 Ounces fresh mozzarella, torn into pieces

• Kosher salt

• Freshly ground black pepper

• Optional: Crushed red pepper flakes (for garnish)

** Directions and chef tips available within the episode! **

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"My good friends, for the second time in our history, a British Prime Minister has returned from Germany bringing peace with honour. I believe it is peace for our time. We thank you from the bottom of our hearts. Go home and get a nice quiet sleep." - British Prine Minister, Neville Chamberlain, 1938.

This upcoming September 1st will mark the 85th anniversary of the beginning of one of the most important and destructive events in all of human history – the Second World War.

Growing up, and learning about it in school, it always seemed like one day, the Germans were just restless enough that they decided to invade their neighbour to the east – Poland.

In reality, the build up to World War II, or “the Gathering Storm,” as it is often described as, was a series of episodes and affairs that came to pass between the end of the First World War and September 1st, 1939.

While each one of these is more than worthy of having an entire show or series dedicated to themselves, today, the Hungry Historian is going to briefly focus on the series of events that transpired from the middle of the 1930's until the breakout of war in the fall of 1939.

As a featured recipe, Chef Money has decided to go with a dish thats as synonymous with the Germans as going to war in continental Europe is – Pork Schnitzel and German Style Potato Salad

Cheers!!

Ingredients:

Potato Salad
•½ cup white wine vinegar
•1 ½ tablespoons sugar
•1 teaspoon thyme leaves
•¼ cup canola oil
•Kosher salt and Freshly ground black pepper
•1 pound small fingerling potatoes
•3 garlic cloves

Schnitzel
•1 cup all-purpose flour
•2 large eggs, beaten with 2 tablespoons water
•2 cups panko breadcrumbs
•4 (4-ounce) boneless pork chops, butterflied and pounded 1/3-inch thick or 8 (2-ounce) pork cutlets, lightly pounded
•Kosher salt and Freshly ground black pepper
•Canola oil, for frying
•1 cup flat-leaf parsley, patted thoroughly dry

** Directions and Chef tips available within the show!**