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person holding s mores

Episode 31: S’mores, Please: S’mores and Other Campfire Goodies

In today’s episode, Meseidy turns the tables on Rebecca by discussing a food Rebecca doesn’t like; S’mores. Rebecca obliges with some sticky s’mores history and the ladies discuss all sorts of delectable goodies -not just sweets!- that can be made around a campfire. Sources: The History of S’mores Recipes: Homemade MarshmallowsWalking Tacos Supplies Campfire PieContinue reading “Episode 31: S’mores, Please: S’mores and Other Campfire Goodies”

red chili pepper on white background

Episode 30: That’s One Spicy Episode. Hot Peppers, Hot Sauces, and Mr. Scoville’s Units.

In today’s episode, Meseidy is scared, Rebecca is excited, and it’s getting spicy in here. The ladies talk all about hot peppers, hot sauces, and Mr. Wilbur Scoville’s Units. They cover the history of chili pepper domestication and the path it took around the globe, how to correctly spell chili/chilli/chile, some of their favourite hotContinue reading “Episode 30: That’s One Spicy Episode. Hot Peppers, Hot Sauces, and Mr. Scoville’s Units.”

sliced cheese on brown table top

Episode 29: We Got Culture: Part II Aged Cheeses, Hard cheeses, and other “old” dairy goodies

In today’s episode, Meseidy and Rebecca are here with Part II of our We Got Culture show. They discuss cheese trivia (yes! Cheese trivia!). They go into how cheeses are classified (or not classified) and how different aged cheeses are made- whether they’re a softer cheese like brie or a hard-aged cheese like cheddar orContinue reading “Episode 29: We Got Culture: Part II Aged Cheeses, Hard cheeses, and other “old” dairy goodies”

bread with cream on top

Ep. 28: We Got Culture: Cultured Dairy Foods and Why They are Amazing Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.

In today’s episode, Rebecca and Meseidy go over young, or unaged cheeses and fresh cultured dairy like yogurt, kefir, and fresh cheeses like mozzarella, goat cheese, ricotta, cream cheese, cottage cheese. They discuss the crazy history of cheese, the science behind fresh cheeses, and how these fresh cultured products are made, with a seriously cheesyContinue reading “Ep. 28: We Got Culture: Cultured Dairy Foods and Why They are Amazing Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.”

Ep: 27: Rice, Rice Baby: The history and impact of rice in the world plus recipes

In today’s episode, Meseidy and Rebecca talk about one of the most important (and their favourite) foods in the world: rice. From the history of rice (spoiler alert: it goes WAAAAY back) to a discussion of varieties and sizes of rice and their uses, the ladies cover a food that they have both arguably eatenContinue reading “Ep: 27: Rice, Rice Baby: The history and impact of rice in the world plus recipes”

green cucumber on white ceramic plate

Ep. 26 | In a Pickle: All Things Pickled

Today Meseidy and Rebecca are talking about dill pickles, bread, and butter pickles, fermented or half-sour or vinegar-based, fresh or canned pickles, all sorts of pickled vegetables, and all the tangy goodness that goes along with it.  Learn some of the surprising history of the pickle, too! Sources The History of Pickling More history ofContinue reading “Ep. 26 | In a Pickle: All Things Pickled”

“People who love to eat are always the best people.”

– Julia Child

About Us

Every week on My Plate is Always full, food bloggers/chefs/authors, Meseidy Rivera (The Noshery), and Rebecca Lindamood (Foodie with Family) discuss and debate all things food. Most discussions are friendly and some get a bit heated, sometimes there is a food fight.

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