Trad-ish-ional

This week on Flavorphiles, we explore the strange line between food traditions that are centuries old and the ones we invented last Tuesday.

We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.

Then we’re joined by Indigenous chef Sarah Mierau, founder of Tradish, a café and food brand dedicated to sharing Indigenous ingredients and cooking with a modern audience. She explains how Indigenous cuisine continues to evolve today, how chefs balance tradition with creativity, and why some of the most meaningful culinary knowledge has always been passed down through practice rather than recipes.

Later, Tanner highlights several food trends he’s excited to see return, from fermentation and ancient grains to nose-to-tail cooking and artisan charcuterie. We finish with a rapid-fire round of Overrated or Underrated, where we debate food traditions like tapas culture, Sunday roast, BBQ, hot dogs at baseball games, and the questionable cultural practice of getting drunk at brunch.

Along the way, we’re sipping a Blackberry Sage Daiquiri, a twist on one of Tanner’s favorite cocktails that perfectly captures the theme of the episode: classic ideas with a fresh perspective.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

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