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Who’s Talking
Meseidy
Meseidy is founder of The Noshery. She enjoys inappropriate humor, burgers, and bourbon. She currently lives in Chattanooga, Tennessee with her husband, two dogs, and a cat named Mouse.
Rebecca
Rebecca is founder of Foodie with Family. She enjoys a hearty sandwich, classical music, and an aperol spritz. She currently lives in Belfast, New York with her husband, five boys, two dogs, and a cat named Uncle.
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”
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”
Ep. 25 | A Smokin’ Hot Episode: All foods smoked, barbecued, and grilled.
In today’s episode, Meseidy and Rebecca get fired up about one of their favourite ways to cook: with smoke! From what defines smoking, grilling, and barbecuing, to kind of equipment is out there, what to grill and how to do it, this episode is a celebration of smoky goodness. Sources: History of Smoked Foods BarbecueContinue reading “Ep. 25 | A Smokin’ Hot Episode: All foods smoked, barbecued, and grilled.”
Ep. 24 | This Spud’s For You: A Potato Crazy Episode
In today’s episode: Potatoes, potatoes, and more potatoes. Everybody loves potatoes, and Meseidy and Rebecca have a potato crazy, carb heavy episode for you. They cover how the potato helped shape world history, different varieties of potatoes, and their favourite ways to cook various potatoes. Sources: History of the Potato Guide to types of potatoesContinue reading “Ep. 24 | This Spud’s For You: A Potato Crazy Episode”
Ep. 23: How to Stock a Pantry with Essentials
In this episode: How to Stock a Pantry with Essentials Today, Meseidy and Rebecca share their best tips on how to stock a pantry with essentials to help keep you eating well no matter what for a couple of weeks. Their strategies will help you determine what YOUR family needs to keep on hand toContinue reading “Ep. 23: How to Stock a Pantry with Essentials”
Ep. 22 | On the Edge: Choosing, Using, and Caring for Knives
In This Episode: Choosing, Using, and Caring for Knives Today, Meseidy and Rebecca hold forth on knives; a little knife history, how to choose the right knife for the job, how to identify different types of kitchen knives, how to use those knives, and how to take care of your knives so they’re safe andContinue reading “Ep. 22 | On the Edge: Choosing, Using, and Caring for Knives”
Ep. 21 | Getting Salty over Salty Snacks
In This Episode: Getting Salty over Potato Chips and Other Salty Snacks In today’s episode, Meseidy and Rebecca are talking potato chips, corn chips, pretzels -all the good stuff, our favourite brands, our favourite flavours, and what to do with the tail end of a bag of crumbs that you don’t want to pour intoContinue reading “Ep. 21 | Getting Salty over Salty Snacks”
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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.