You can join today’s Guest Heretic, Chrissie Manion Zaerpoor, for the launch of her new book The Art of Mead Tasting and Food Pairing this weekend on April 8th, 2017 in Portland, Oregon, so if you’re in the area, please make it a point to stop by the The Mead Market, noon to 4pm! Visit meadandfood.com for more details.
In the meantime, you can listen to Chrissie’s passionate discussion about the history of mead, the many categories and styles of mead, and how to choose the right mead for the right dish. Coming up next on the Nutrition Heretic Podcast.
The Art of MEAD Tasting & FOOD Pairing is about maximizing your enjoyment of mead. It demystifies all the varieties of mead, how to pour and drink them, and how to pair each type with food. Then it takes you a layer deeper, telling the story of how mead developed in each of several parts of the world in the context of that region’s food traditions, with detailed suggestions for pairing ethnic foods and ethnic styles of mead. You’ll meet many of the movers and shakers in the mead industry, see their meaderies, and feel more confident about going to meaderies to taste and buy mead for your home mead cellar.
The world’s first complete mead appreciation book, with food pairing suggestions for all kinds of mead, and mead pairing suggestions for all kinds of food. Paleo, gluten-free, dairy-free and vegetarian recipes. Mead and cheese pairings. Mead and snack pairings. Mead cocktails. Mead vinegars. Honey spirits. Mead’s ethnic history in the context of each region’s food traditions. Where to buy mead.
Chrissie Manion Zaerpoor is the self-published author of he Art of MEAD Tasting & FOOD Pairing, the world’s first book on mead appreciation and on mead-and-food pairings. Chrissie is the owner of Kookoolan World Meadery and Kookoolan Farms. She’s been a mead enthusiast since about 1980; a home meadmaker since 1997; owner of a licensed commercial meadery since 2009; a founding director of the American Mead Makers’ Association (AMMA), its first Legislative Committee Chair, and Contributing Editor of its quarterly journal; owner/operator of one of the world’s first exclusively-mead bottle shops from 2012-2015; and a multi-time medal winner at Mazer Cup International Mead Competition, the world’s largest mead-only competition. She has written a regular mead and food pairing feature for the AMMA’s Journal since 2013. She and her husband Koorosh reside on their farm in Yamhill, Oregon.
Highlights from today's episode The Art of MEAD Tasting & FOOD Pairing:
07:19 ~ How the first meads occurred
08:44 ~ Honey meads and other ingredients in mead
13:33 ~ Which meads to avoid, if you’re gluten intolerant
16:08 ~ Mead styles across the world
17:30 ~ Characteristics of different types of meads: Syrupy sweet or dry and everything in between
26:11 ~ Curbing antibiotic resistance with honey
32:17 ~ Why mead unifies all of humanity
37:41 ~ How to use the book to select which meads to pair with your food and vice versa
Other interesting mentions in this interview
- The Art of Mead Tasting and Food Pairing
- Honeylingus: 50 Healthy Honey Recipes that Will Leave You Begging for More
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