History Bites RSS



Beet Cake: Origins

Some of you may have noticed that I missed the History Bite for last week. I had a pretty good excuse though; I was getting married. Woohoo! First and foremost, a quick announcement. We’ll be taking next week off from the Love Box to sort out some administrative stuff, and to be honest, give ourselves a breather. So we’ll be putting out some extra History Bites to make sure you get your fill while we’re off. Anna and I have been putting a tonne of time and energy into getting this venture off the ground, and it’s time we took a beet to get our ducks in a row. Notice how I said, took a beet? That’s because we’ll be...

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History Bites: The Masala Dabba

Anna and I can get pretty defensive of our recipes with each other. Each of us is always trying to outdo the other person. It’s a really healthy and competitive way of always making sure that our quality is top notch. So let me get this out right now: Anna’s Indian food is better than mine. There, I said it. It’s out there. Every single recipe this week is hers, and we’re all better for it.  In trying to figure out what to write about this week, Anna had mentioned I should take a look at an Indian spice box or masala dabba (which at the time I thought was just a container that holds spices in a traditional Indian...

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History Bites: Spelt

The inspiration for this week’s History Bite came from a conversation I was having with one of our regulars. I mean, she also happens to be Anna’s mom, but that’s besides the point. We got to talking about the pasta box for this week, and the History Bites. She was very curious about spelt flour and why we chose it for this week’s box.  The main reason we chose spelt was its fantastic taste, but it’s also not heavily processed and it comes from a great source. But in talking to her, I realized that I didn’t really know the history of spelt. Needless to say, this conversation sent me on a bit of a Wiki-rampage. My research process tends to...

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History Bites: Barbacoa

This week, we’ll be taking a look at Barbacoa, our meat from last week’s Taco Box, which is (surprise surprise) super interesting. We get deep into the roots of delicious meat, as well as the history of modern barbeque.

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