Epoch Foods

12/18/2022

Lampreia de ovos comes loaded with sugar, eggs, and the long history of glorifying a most peculiar parasite.

12/17/2022

Cheers to the workers of the world!

A short and fascinating history.

09/25/2022

Silphion cured diseases and made food tasty, but Emperor Nero allegedly consumed the last stalk. Now, a Turkish researcher thinks he’s found a botanical survivor.

04/09/2022

Researching traditional foods led them to the revelations of an archaeological dig in Kentucky.

03/07/2022

Sujuk style dried salami. Spiced with hot Aleppo pepper, citrusy Turkish sumac, and dreamy Egyptian rose petals.

03/07/2022

The incarnations of house made mortadella. From sandwich all the way back to spiced mince just stuffed into a huge casing.

03/05/2022

A thoughtful and interesting dive into Ukraine’s borscht.

Ukraine has been on everyone’s mind lately, so I thought it would be appropriate to dive into their national dish: Borscht (or maybe it’s Borshch?). As random as it might sound, borscht…

02/14/2022

Shop sign from my friend Hex. I ❤️ it. Thanks Hex!

12/13/2021

These are an ancient Egyptian sweet snack. Rekhmire’s Tiger Nut Cones. I used organic tiger nuts, organic medjool dates, and honey purchased during a brief stay in Dubai. I also added a small amount of cinnamon. The tiger nuts themselves are interesting; when soaked in hot water, drained, and ground up, they’re reminiscent of coconut flour. https://www.atlasobscura.com/articles/ancient-egyptian-recipes.amp

11/08/2021

This article is about an interesting and delicious not-so-secret ingredient I’ve been using. Meet piper longum, or “long pepper.” I’ve used it in Lucanian Sausage and Coriander Lentils.

Europe fell in love with long pepper before black pepper came to dominate spice cabinets.

10/31/2021

Hi everyone, thank you for following my page! This site is still under construction, as is Epoch Foods LLC. It will be a food truck for Madison area parks, breweries, events, and catering. The season for outdoor stuff is pretty much over for the year, but I aim to have some kind of soft and grand openings sometime early next summer. Until then, feel free to just enjoy our photos and ask any questions you can think of. Oh, and Happy Halloween! 🎃

10/29/2021

This is an experimental loaf of bread inspired by archeological findings at Pompeii. Half spelt flour and half whole wheat, sourdough starter, olive oil, sea salt, and nigella seeds.